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some_o eringo_n root_n and_o date_n slice_v in_o half_n beef-marrow_n large_a mace_n slice_a lemon_n and_o some_o butter_n then_o close_o it_o up_o with_o a-anoth_a sheet_n of_o paste_n when_o it_o be_v bake_v liquor_n it_o with_o grape-verjuyce_n butter_n and_o sugar_n and_o ice_n it_o florentine_n of_o barberry_n take_v what_o quantity_n you_o think_v convenient_a and_o boil_v they_o with_o claret_n wine_n and_o rose-water_n add_v thereto_o some_o sugar_n be_v boil_v very_o thick_a strain_v they_o and_o put_v they_o on_o a_o bottom_n of_o puff-paste_n in_o a_o dish_n then_o close_v they_o up_o with_o a_o cut_n cover_v of_o the_o same_o paste_n when_o it_o be_v bake_v ice_n it_o and_o stick_v the_o pulp_n thereof_o all_o over_o with_o raw_a barberry_n florentine_n of_o marrow_n take_v the_o marrow_n of_o four_o marrowbone_n and_o cut_v they_o into_o square_n like_o large_a die_n add_v hereunto_o a_o grate_a manchet_n some_o slice_a date_n a_o quarter_n of_o a_o pound_n of_o curran_n some_o cream_n roast_a warden_n pippin_n or_o quince_n slice_v and_o the_o yolk_n of_o four_o raw_a egg_n season_n they_o with_o cinnamon_n ginger_n and_o sugar_n mingle_v these_o well_o together_o and_o lay_v they_o in_o a_o dish_n on_o a_o sheet_n of_o paste_n and_o bake_v they_o florentine_n of_o rice_n have_v pick_v your_o rice_n very_o clean_o boil_v it_o tender_v then_o lay_v it_o in_o a_o dish_n and_o put_v to_o it_o butter_n sugar_n nutmeg_n and_o salt_n with_o a_o little_a rosewater_n and_o the_o yolk_n of_o half_a a_o dozen_o egg_n than_o put_v these_o ingredient_n on_o a_o sheet_n of_o puff-paste_n in_o a_o dish_n be_v half_o bake_v ice_n it_o or_o you_o may_v mix_v your_o rice_n with_o some_o cream_n rosewater_n sugar_n cinnamon_n yolk_n of_o egg_n salt_n boil_a curran_n and_o butter_n be_v bake_v scrape_v on_o some_o sugar_n jelly_n your_o usual_a stock_n for_o jelly_n be_v calf_n foot_n boil_v very_o tender_a and_o blanch_v and_o knucle_n of_o veal_n with_o the_o bone_n 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water_n and_o let_v it_o boil_v almost_o to_o a_o candy_n then_o put_v to_o it_o the_o liquor_n of_o the_o apple_n and_o two_o or_o three_o slice_n of_o orange-pill_n a_o little_a musk_n and_o a_o little_a ambergriese_n tie_v in_o a_o tiffany_a bag_n and_o let_v it_o not_o boil_v too_o soft_o for_o fear_v of_o lose_v the_o colour_n then_o warm_a a_o little_a juice_n of_o orange_n and_o lemon_n together_o and_o be_v half_o boil_v put_v it_o therein_o have_v reduce_v it_o to_o a_o jelly_n you_o may_v use_v it_o by_o pour_v it_o on_o some_o preserve_a orange_n lay_v in_o a_o glass_n for_o that_o purpose_n or_o otherways_o jelly_n for_o souse_a meat_n take_v four_o pair_n of_o calf_n foot_n scald_v they_o and_o take_v way_n the_o fat_a between_o the_o claw_n as_o also_o the_o long_a shank-bone_n lay_v they_o in_o water_n five_o hour_n and_o boil_v they_o in_o three_o quart_n of_o fair_a spring_n water_n to_o one_o quart_n then_o strain_v it_o and_o set_v it_o a_o cool_a after_o this_o 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paste_n as_o afore_o specify_v and_o bake_v it_o in_o a_o oven_n moderate_o heat_v that_o it_o may_v look_v fair_a and_o white_a then_o draw_v it_o and_o scrape_v on_o sugar_n custard_n without_o eggs._n take_v three_o quarte_n of_o a_o pound_n of_o almond_n be_v blanch_v pound_n they_o with_o rose-water_n in_o a_o stone-morter_n then_o put_v in_o some_o rice-flowre_n and_o beat_v they_o well_o together_o with_o some_o clove_n mace_n and_o salt_n let_v the_o spice_n be_v beat_v with_o some_o ginger_n and_o strain_v they_o all_o with_o some_o fair_a spring_n water_n add_v unto_o what_o be_v strain_v half_o a_o pound_n of_o double_a refine_a sugar_n and_o a_o little_a saffron_n your_o form_n be_v ready_o dry_v lie_v in_o the_o bottom_n of_o they_o some_o slice_a date_n raisin_n of_o the_o sun_n stone_v and_o some_o boil_a currant_n fill_v they_o and_o bake_v they_o be_v bake_v scrape_v sugar_n upon_o they_o forget_v not_o to_o prick_v your_o form_n or_o custard_n before_o you_o set_v 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and_o bake_v they_o or_o thus_o take_v three_o quart_n of_o flower_n and_o three_o quarter_n of_o a_o pound_n of_o butter_n a_o little_a yeast_n or_o barm_n with_o a_o small_a quantity_n of_o safâ—_n fron-made_a into_o powder_n add_v these_o to_o thâ—_n flower_n but_o melt_v your_o butter_n in_o milk_n and_o so_o make_v up_o the_o paste_n then_o take_v the_o curdâ—_n of_o three_o quart_n of_o new_a milk-cheese_n with_o near_a upon_o a_o pint_n of_o cream_n drain_v the_o whey_n well_o from_o the_o curd_n and_o pound_n it_o in_o a_o mortar_n with_o half_a a_o pound_n of_o sugar_n three_o quarter_n of_o a_o pound_n of_o curran_n wash_v and_o well_o pick_v a_o grate_a nutmeg_n some_o cinnamon_n beat_v fine_a salt_n rosewater_n a_o little_a saffron_n pulverise_v and_o half_a a_o dozen_o yolk_n of_o egg_n work_v it_o up_o stiff_o with_o butter_n and_o cream_n otherways_o take_v the_o yolk_n of_o eighteen_o egg_n and_o the_o white_n of_o half_a as_o many_o beat_v they_o very_o well_o then_o 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hollandcheese_n and_o eight_o pound_n of_o new-made_a morning_n milk_n cheese-curd_n and_o beat_v they_o in_o a_o mortar_n than_o put_v sugar_n to_o they_o about_o a_o pound_n or_o more_o and_o half_a a_o pound_n of_o well_o pick_v and_o wash_v currant_n fifteen_o egg_n well_o beat_v cream_n three_o quarter_n of_o a_o ounce_n of_o cinnamon_n half_o a_o ounce_n of_o mace_n and_o a_o little_a saffron_n mix_v they_o well_o together_o and_o fill_v your_o cheesecake_n pasty-way_n make_v of_o puff-paste_n or_o cold_a butter-paste_n be_v bake_v ice_n they_o with_o yolk_n of_o egg_n rosewater_n and_o sugar_n the_o best_a way_n of_o make_v cheesecake_n take_v a_o pretty_a large_a morning_n milk-cheese_n of_o about_o six_o pound_n in_o weight_n pound_n it_o in_o stone_n or_o wooden_a mortar_n and_o with_o a_o pound_n of_o water_n among_o it_o and_o a_o pound_n of_o sugar_n add_v thereto_o beat_v mace_n two_o pound_n of_o curran_n a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n 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sippet_n very_o thin_a and_o dry_v they_o before_o the_o fire_n when_o the_o apple_n and_o cream_n be_v boil_v and_o cold_a take_v half_a the_o sippet_n and_o lay_v they_o in_o a_o dish_n lay_v half_a the_o apple_n on_o they_o then_o lay_v on_o the_o rest_n of_o the_o sippet_n theâ—_n apple_n as_o you_o do_v before_o then_o pour_v on_o the_o rest_n of_o the_o cream_n and_o bake_v it_o in_o the_o oven_n as_o a_o custard_n and_o when_o you_o serve_v it_o scrape_v on_o sugar_n rice_n whitepot_n take_v three_o pint_n of_o cream_n and_o a_o quarter_n of_o a_o pound_n of_o rice_n well_o pick_v some_o beat_a nutmeg_n ginger_n and_o sugar_n boil_v these_o together_o and_o set_v it_o by_o till_o it_o be_v cold_a then_o strain_v into_o it_o the_o
yolk_n of_o half_a a_o score_n egg_n a_o quarter_n of_o a_o pound_n of_o curran_n well-washed_n and_o some_o salt_n incorporate_v these_o together_o and_o bake_v it_o you_o may_v put_v these_o ingredient_n either_o into_o paste_n earthen-pan_n dish_n or_o deep_a basin_n and_o when_o it_o be_v bake_v garnish_v your_o dish_n with_o sugar_n orange_n comfit_n and_o cinnamon_n whitepot_n after_o the_o devonshire_n fashion_n take_v mornings-milk_n and_o soak_v therein_o some_o slice_n of_o white_a bread_n and_o put_v therein_o a_o little_a flower_n with_o the_o yolk_n of_o egg_n beat_v very_o small_a bruise_v your_o bread_n so_o that_o it_o be_v whole_o incorporate_v with_o your_o milk_n egg_n and_o flower_n make_v it_o about_o the_o thickness_n of_o pancake_n batter_v then_o fill_v a_o deep_a earthen-pan_n herewith_o and_o lay_v some_o piece_n of_o butter_n on_o the_o top_n tie_v a_o brown_a paper_n about_o the_o head_n thereof_o and_o put_v it_o into_o your_o oven_n when_o it_o be_v bake_v 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have_v suffer_v it_o to_o cool_v a_o little_a before_o you_o put_v it_o in_o stir_v so_o long_o till_o you_o find_v it_o as_o thick_a as_o you_o will_v have_v it_o than_o pound_n amber_n small_a and_o mingle_v it_o with_o sugar_n and_o a_o little_a musk_n and_o strew_v it_o on_o the_o top_n of_o the_o posset_n it_o will_v give_v it_o a_o most_o delightful_a taste_n or_o thus_o take_v ten_o egg_n beat_v the_o white_n and_o yolk_n together_o and_o strain_v they_o into_o a_o quart_n of_o cream_n season_n it_o with_o nutmeg_n and_o sugar_n and_o put_v to_o they_o a_o piâ—t_n of_o canary_n stir_v they_o well_o together_o and_o put_v they_o into_o your_o basin_n than_o set_v it_o ouâ—r_o a_o chafing-dish_n of_o coal_n and_o stir_v it_o till_o it_o be_v indifferent_o thick_a then_o scrape_v on_o sugar_n and_o serve_v it_o another_o excellent_a sack-posset_n take_v the_o yolk_n of_o two_o dozen_o of_o egg_n and_o five_o pint_n of_o good_a sweet_a cream_n and_o boil_v it_o with_o a_o good_a quantity_n of_o whole_a cinnamon_n and_o stir_v it_o continual_o on_o a_o good_a fire_n then_o strain_v the_o egg_n with_o some_o raw_a cream_n when_o the_o cream_n be_v so_o well_o boil_v that_o it_o taste_v of_o the_o spice_n take_v it_o off_o the_o fire_n and_o pour_v in_o your_o egg_n and_o stir_v they_o well_o among_o the_o cream_n be_v indifferent_a thick_a have_v a_o quart_n of_o sack_n in_o a_o deep_a basin_n that_o will_v contain_v the_o rest_n of_o the_o material_n and_o pour_v in_o your_o cream_n etc._n etc._n with_o a_o pound_n of_o double_a refine_a sugar_n and_o some_o fine_a grate_a nutmeg_n pour_v it_o in_o as_o high_a as_o you_o can_v hold_v your_o skillet_n let_v it_o spatter_v in_o the_o basin_n to_o make_v it_o froth_n you_o may_v if_o you_o please_v take_v off_o the_o curd_n and_o add_v thereto_o fine_a grate_a manchet_n loaf-sugar_n fine_o beat_v and_o a_o little_a white_a wine_n a_o sack-posset_n without_o milk_n or_o cream_n take_v the_o yolk_n and_o white_n of_o twenty_o egg_n but_o remove_v the_o cock-treads_a beat_v these_o very_a well_o then_o take_v a_o pint_n and_o a_o half_a of_o sack_n and_o a_o quart_n of_o ale_n boil_v and_o scum_v and_o put_v into_o it_o a_o pound_n of_o sugar_n and_o three_o quarter_n of_o a_o nutmeg_n let_v it_o boil_v a_o little_a together_o then_o take_v it_o off_o the_o fire_n stir_v the_o egg_n still_o put_v into_o they_o two_o or_o three_o lad_n leful_n of_o the_o liquor_n then_o mingle_v all_o together_o set_v it_o over_o the_o fire_n till_o it_o be_v pretty_a thick_a and_o serve_v it_o up_o a_o french-posset_n take_v three_o pint_n of_o cream_n and_o a_o nutmeg_n and_o set_v it_o over_o the_o fire_n and_o let_v it_o boil_v as_o it_o be_v boil_v have_v a_o basin_n wherein_o there_o must_v be_v a_o pint_n of_o white_a wine_n well_o sweeten_v with_o sugar_n than_o set_v it_o over_o the_o coal_n to_o warm_v a_o little_a then_o put_v in_o your_o cream_n stir_v it_o and_o let_v it_o stand_v simmer_v over_o the_o fire_n a_o hour_n and_o a_o half_a a_o covent-garden-posset_n take_v a_o quart_n of_o new_a cream_n a_o quarter_n of_o a_o ounce_n of_o cinnamon_n and_o a_o nutmeg_n quarter_v and_o boil_v it_o till_o it_o taste_v of_o the_o spice_n and_o keep_v it_o always_o stir_v or_o it_o will_v burn_v to_o then_o take_v the_o yolk_n of_o eight_o egg_n well_o beat_v with_o a_o little_a cold_a cream_n and_o put_v they_o into_o the_o hot_a cream_n over_o the_o fâ—re_n and_o stir_v it_o till_o it_o begin_v to_o boil_v then_o take_v it_o off_o and_o stir_v it_o till_o it_o be_v indifferent_o cold_a sweeten_v it_o with_o some_o sugar_n then_o take_v a_o little_a more_o than_o a_o quarter_n of_o a_o pint_n of_o sack_n and_o sweeten_v that_o also_o then_o set_v it_o on_o the_o fire_n till_o it_o be_v ready_a to_o boil_v than_o put_v it_o into_o a_o deep_a basin_n and_o pour_v the_o cream_n into_o it_o elevate_a your_o hand_n as_o high_a as_o you_o can_v convenient_o to_o make_v it_o froth_n which_o be_v the_o grace_n of_o your_o posset_n and_o if_o you_o put_v it_o through_o a_o tunnel_n it_o be_v hold_v the_o most_o exquisite_a way_n a_o worcester_n syllabub_n take_v a_o syllabub_n pot_n and_o fill_v it_o half_o full_a of_o red-streaked_a cider_n with_o good_a store_n of_o sugar_n and_o a_o little_a nutmeg_n stir_v it_o well_o together_o and_o put_v in_o as_o much_o thick_a cream_n a_o spoonful_n at_o a_o time_n as_o fast_o as_o you_o can_v as_o though_o you_o milk_v in_o then_o stir_v it_o together_o very_o soft_o once_o about_o and_o let_v it_o stand_v two_o hour_n before_o you_o eat_v it_o for_o the_o stand_n make_v the_o curd_n if_o in_o the_o field_n only_a milk_n the_o cow_n into_o your_o cider_n nutmeg_n sugar_n and_o so_o drink_v it_o warm_v another_o very_a good_a syllabub_n take_v a_o pint_n of_o canary_n or_o white_a wine_n a_o sprig_n of_o rosemary_n a_o nutmeg_n quarter_v the_o juice_n of_o a_o lemon_n some_o of_o the_o pill_n with_o sugar_n put_v these_o together_o into_o a_o pot_n all_o night_n and_o cover_v they_o in_o the_o morning_n take_v a_o pint_n of_o cream_n and_o a_o pint_n and_o half_a of_o new_a milk_n then_o take_v out_o the_o lemon-pill_n rosewater_n and_o nutmeg_n and_o squirt_v your_o milk_n and_o cream_n into_o the_o pot._n or_o take_v a_o pint_n of_o thick_a cream_n and_o a_o pint_n of_o white_a wine_n and_o put_v they_o together_o in_o a_o deep_a basin_n with_o two_o white_n of_o egg_n the_o juice_n of_o a_o lemon_n some_o pill_n and_o a_o little_a sugar_n then_o take_v some_o rod_n and_o whip_v it_o and_o as_o the_o froth_n arise_v take_v it_o off_o with_o a_o spoon_n and_o put_v it_o into_o a_o fruit-dish_n
teal_n and_o prune_n pottage_n without_o the_o sight_n of_o herb_n have_v mince_v several_a sort_n of_o sweet_a herb_n very_o small_a stamp_v they_o with_o your_o oatmeal_n then_o strain_v they_o through_o a_o strainer_n with_o some_o of_o the_o broth_n of_o the_o pot_n boil_v your_o herb_n and_o oatmeal_n with_o your_o mutton_n and_o some_o salt_n let_v your_o herb_n be_v violet-leaves_a strawberry-leaves_a succory_n spinage_n scallion_n parsley_n and_o marry-goldflowers_a have_v boil_v they_o enough_o serve_v they_o on_o sippet_n pottage_n of_o lark_n have_v draw_v your_o lark_n whiten_v and_o flower_n they_o and_o pass_v they_o in_o a_o pan_n with_o butter_n lard_n or_o fresh_a seam_n until_o they_o be_v very_o brown_a then_o put_v they_o in_o a_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n and_o boil_v they_o soak_v a_o loaf_n well_o and_o garnish_v it_o with_o your_o lark_n add_v thereto_o beef-pallate_n mutton-juyce_n and_o lemon_n then_o serve_v it_o pottage_n of_o young_a pigeon_n scald_v your_o pigeon_n and_o boil_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n cover_v they_o with_o a_o sheet_n of_o lard_n then_o lay_v they_o on_o a_o soak_a loaf_n and_o garnish_v they_o with_o artichoke_n and_o asparagus_n fry_v green_a pease_n or_o lettuce_n pottage_n of_o pullet_n with_o colliflower_n fit_a your_o pullet_n for_o the_o pot_n and_o boil_v they_o with_o a_o faggot_n of_o sweet_a herb_n season_n they_o with_o salt_n cloves_n pepper_n and_o grate_a nutmeg_n then_o let_v your_o bread_n be_v soak_v and_o garnish_v with_o colliflower_n pour_v on_o some_o mutton-juyce_n or_o gravy_n and_o serve_v it_o up_o a_o excellent_a pottage_n to_o cleanse_v the_o blood_n put_v over_o the_o fire_n about_o a_o gallon_n of_o fair_a water_n and_o put_v therein_o a_o handful_n of_o great_a oatmeal_n beat_v small_a and_o a_o piece_n of_o rib-bacon_n then_o take_v a_o handful_n of_o brooklime_n as_o many_o water-cress_n nettle-top_n elder-bud_n violet-leaves_a primrose-leaves_a with_o young_a alexander-leaves_a mince_v all_o these_o very_a small_a and_o put_v they_o into_o your_o broth_n with_o a_o little_a large_a mace_n season_n it_o with_o salt_n when_o you_o dish_n it_o put_v in_o some_o butter_n pottage_n of_o young_a pigeon_n roast_v have_v season_v your_o broth_n with_o salt_n and_o cloves_n put_v in_o your_o pigeon_n and_o boil_v they_o make_v your_o pottage_n brown_a then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o fowl_n and_o pour_v on_o your_o broth_n pottage_n of_o green_a goose_n with_o pease-broth_n take_v your_o green_a goose_n and_o boil_v they_o by_o themselves_o then_o take_v some_o pease_n and_o boil_v they_o in_o like_a manner_n be_v well_o boil_v pass_v they_o through_o a_o very_a fine_a strainer_n and_o put_v your_o pease-broth_n into_o a_o pot_n with_o a_o faggot_n of_o sweet_a herb_n pass_v a_o little_a lard_n in_o a_o frying-pan_n and_o when_o it_o be_v melt_v put_v it_o into_o your_o broth_n soak_v your_o bread_n in_o your_o geese-broth_n then_o pour_v your_o pease-broth_n over_o it_o pottage_n of_o goose_n gibblet_n whiten_n your_o gibblet_n and_o put_v they_o into_o a_o pot_n with_o good_a broth_n a_o faggot_n of_o sweet_a herb_n and_o a_o sheet_n of_o lard_n let_v they_o boil_v very_o well_o then_o soak_v your_o bread_n and_o lay_v they_o thereon_o pour_v on_o your_o broth_n and_o upon_o all_o put_v some_o mince_a caper_n pottage_n of_o pullet_n with_o green_a pease_n scald_v and_o truss_v your_o pullet_n and_o put_v they_o into_o your_o pot_n with_o good_a broth_n and_o scum_v it_o well_o then_o pass_v your_o pease_n in_o a_o pan_n with_o butter_n or_o lard_n and_o soak_v they_o with_o lettuce_n steep_v in_o fair_a water_n and_o whiten_v soak_v also_o your_o bread_n and_o then_o garnish_v it_o with_o your_o pullet_n pease_n and_o lettuce_n pottage_n of_o young_a rabbit_n parboil_v your_o rabbit_n then_o pass_v they_o in_o a_o frying-pan_n with_o lard_n then_o boil_v they_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n soak_v well_o your_o bread_n and_o garnish_v it_o with_o young_a rabbit_n and_o mushroom_n pottage_n of_o lamb_n purtenance_n whiten_n your_o purtenance_n and_o seethe_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n a_o sheet_n of_o lard_n or_o fat_a bacon_n soak_v your_o bread_n lay_v on_o your_o purtenance_n and_o pour_v all_o over_o it_o white_a broth_n which_o broth_n be_v thus_o make_v take_v a_o pint_n of_o strong_a broth_n from_o the_o boil_a of_o your_o purtenance_n a_o pine_n of_o sack_n ba_o quart_n of_o white_a wine_n and_o put_v they_o into_o a_o pipkin_n together_o with_o about_o a_o dozen_o date_n cut_v in_o half_n whole_a prunello_n cinnamon_n ginger_n cloves_n mace_n half_o a_o pound_n of_o white_a sugar_n with_o the_o marrow_n of_o two_o or_o three_o bone_n let_v these_o boil_v till_o the_o marrow_n be_v enough_o then_o take_v it_o from_o the_o fire_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n beat_v very_o well_o and_o strain_a through_o a_o clean_a cloth_n then_o garnish_v it_o with_o lettuce_n sucket_n candy_a lemon_n and_o wafer_n and_o so_o serve_v it_o up_o pottage_n of_o lark_n have_v draw_v and_o trust_v they_o pass_v they_o in_o a_o pan_n with_o lard_n have_v first_o flower_v they_o than_o put_v they_o into_o a_o pot_n with_o good_a broth_n half_o a_o pint_n of_o white_a wine_n and_o half_a a_o pound_n of_o sugar_n then_o soak_v your_o bread_n garnish_n it_o with_o your_o lark_n and_o pour_v on_o your_o broth_n pottage_n of_o veal_n boil_v a_o knuckle_n of_o veal_n in_o good_a broth_n than_o skin_n it_o and_o put_v therein_o some_o white_a succory_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o knuckle_n succory_n and_o mushroom_n you_o may_v make_v pottage_n of_o a_o breast_n of_o veal_n by_o first_o blanch_a it_o in_o fresh_a water_n then_o boil_v it_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n caper_n and_o sampire_n pottage_n of_o thrush_n draw_v truss_v and_o flower_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n then_o boil_v they_o in_o good_a broth_n with_o sweet_a herb_n garnish_v your_o soak_a bread_n with_o your_o bird_n beef-pallate_n and_o mushroom_n pottage_n of_o tortoise_n have_v take_v off_o the_o head_n of_o your_o tortoise_n boil_v the_o body_n in_o water_n and_o when_o it_o be_v almost_o enough_o put_v into_o your_o broth_n some_o white_a wine_n a_o faggot_n of_o sweet_a herb_n and_o some_o lard_n when_o it_o be_v boil_v take_v the_o meat_n out_o of_o the_o shell_n throw_v away_o the_o gall_n and_o cut_v the_o rest_n into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o some_o lard_n some_o nutmeg_n and_o cinnamon_n beat_v a_o little_a ginger_n and_o salt_n than_o stew_n they_o in_o a_o dish_n and_o soak_v your_o bread_n therein_o squeeze_v in_o the_o juice_n of_o a_o lemon_n and_o garnish_v it_o with_o cut_a asparagus_n pottage_n of_o a_o suck_a pig_n scald_v your_o pig_n very_o neat_o then_o cut_v it_o into_o half_a a_o dozen_o piece_n whiten_v they_o in_o broth_n and_o boil_v they_o with_o some_o herb_n a_o piece_n of_o lard_n see_v that_o your_o pot_n be_v supply_v with_o good_a broth_n as_o it_o consume_v in_o boil_v then_o soak_v your_o bread_n and_o when_o your_o pig_n be_v boil_v enough_o place_v the_o head_n in_o the_o midst_n of_o the_o dish_n with_o the_o quarter_n round_o about_o it_o and_o the_o purtenance_n round_o they_o pour_v on_o your_o broth_n and_o serve_v it_o pottage_n of_o mince_a mutton_n take_v the_o flesh_n of_o any_o joint_n of_o mutton_n and_o mince_v it_o with_o beef-suet_n season_n it_o with_o some_o beat_a nutmeg_n a_o little_a pepper_n and_o some_o salt_n and_o stew_v it_o in_o a_o stew-pan_n soak_v your_o bread_n in_o your_o best_a broth_n then_o garnish_v it_o with_o your_o mince_a meat_n and_o coxcomb_n then_o pour_v on_o your_o broth_n with_o the_o juice_n of_o mutton_n pottage_n of_o beef_n take_v a_o leg_n of_o beef_n and_o stew_v it_o till_o it_o be_v so_o tender_a that_o it_o be_v ready_a to_o fall_v in_o piece_n season_n it_o with_o a_o bundle_n of_o herb_n clove_n caper_n sampire_n mushroom_n etc._n etc._n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o meat_n pottage_n of_o capon_n and_o pullet_n with_o rice_n have_v fit_v your_o capon_n or_o pullet_n for_o the_o pot_n season_n your_o broth_n and_o boil_v they_o therein_o then_o pick_v your_o rice_n very_o well_o wash_v and_o dry_v it_o very_o well_o before_o the_o fire_n then_o boil_v it_o in_o good_a broth_n then_o soak_v your_o bread_n and_o garnish_n it_o with_o your_o capon_n or_o pullet_n together_o with_o the_o rice_n you_o may_v as_o you_o shall_v think_v good_a put_v some_o saffon_n into_o the_o broth_n
clarify_a butter_n drop_v your_o ingredient_n in_o by_o spoonful_n fry_v they_o crisp_v on_o both_o side_n dish_n they_o and_o scrape_v on_o sugar_n another_o for_o any_o friday_n take_v half_o a_o pound_n of_o almond_n blanch_v and_o pound_n they_o and_o as_o they_o be_v a_o pound_v put_v in_o some_o rose-water_n to_o keep_v they_o from_o oil_v strain_v they_o into_o cream_n then_o take_v artichoke_n bottom_n and_o marrow_n your_o cream_n be_v boil_v with_o date_n sugar_n whole_a cinnamon_n large_a mace_n and_o nutmeg_n your_o cream_n be_v cold_a put_v it_o into_o a_o dish_n garnish_v with_o paste_n on_o the_o brim_n then_o put_v on_o your_o artichoke_n and_o marrow_n and_o bake_v it_o for_o a_o quarter_n of_o a_o hour_n then_o take_v out_o the_o whole_a spice_n and_o serve_v it_o up_o all_o manner_n of_o potage_n for_o fast_v day_n out_o of_o lent_n pottage_n of_o craw-fish_n have_v cleanse_v your_o craw-fish_n very_o well_o boil_v they_o with_o wine_n vinegar_n salt_n and_o pepper_n when_o they_o look_v red_a pick_v the_o foot_n and_o tail_n and_o fry_v they_o with_o sweet_a butter_n then_o take_v the_o body_n of_o your_o craw-fish_n and_o pound_n they_o very_o well_o with_o onion_n clove_n mace_n ginger_n pepper_n salt_n hard_a egg_n and_o the_o â—rums_n of_o white_a bread_n let_v they_o soak_v in_o good_a broth_n make_v of_o herb_n or_o clear_a pease-broth_n have_v boil_v these_o together_o strain_v they_o and_o set_v they_o before_o the_o fire_n then_o take_v some_o butter_n with_o mince_a parsley_n fry_v it_o and_o put_v it_o into_o your_o pottage_n which_o you_o must_v be_v mindful_a to_o season_v well_o your_o crust_n be_v soak_v put_v on_o the_o hash_fw-mi of_o a_o carp_n with_o the_o juice_n of_o mushroom_n fill_v up_o your_o dish_n and_o garnish_v it_o with_o the_o foot_n and_o tail_n of_o your_o craw-fish_n with_o pomegranate_n and_o the_o juice_n of_o lemon_n pottage_n of_o snail_n you_o must_v first_o wash_v your_o snail_n in_o many_o water_n than_o put_v they_o into_o a_o earthen-pan_n or_o wide_a dish_n and_o put_v to_o they_o as_o much_o water_n as_o will_v cover_v they_o than_o set_v your_o dish_n over_o a_o chafing-dish_n of_o coal_n have_v boil_v a_o while_n take_v they_o out_o of_o the_o shell_n and_o scour_v they_o with_o water_n and_o salt_n four_o or_o five_o time_n then_o let_v they_o boil_v a_o little_a while_n in_o a_o pipkin_n with_o water_n and_o salt_n then_o take_v they_o up_o and_o lay_v they_o in_o a_o dish_n with_o some_o very_a good_a salad_n oil_n when_o the_o oil_n boil_v put_v in_o some_o slice_a onion_n fry_v they_o and_o put_v the_o snail_n to_o they_o and_o stew_v they_o well_o together_o then_o take_v the_o snail_n oil_n and_o onion_n and_o put_v they_o into_o a_o pipking_n together_o sizeable_a for_o they_o and_o put_v as_o much_o water_n to_o they_o as_o will_v be_v sufficient_a to_o make_v a_o pottage_n with_o some_o salt_n and_o let_v they_o stew_v four_o hour_n then_o mince_v some_o sweet_a herb_n as_o time_n penniroyal_n parsley_n etc._n etc._n have_v mince_v they_o very_o well_o pound_n they_o to_o a_o green_a sauce_n and_o put_v in_o some_o crumb_n of_o bread_n soak_v in_o the_o pottage_n with_o a_o little_a saffron_n and_o beat_a clove_n put_v all_o to_o the_o snail_n and_o give_v they_o a_o walm_n or_o two_o when_o you_o serve_v they_o up_o squeeze_v in_o the_o juice_n of_o a_o lemon_n put_v in_o vinegar_n also_o and_o a_o clove_n of_o garlic_n among_o the_o herb_n serve_v they_o up_o on_o sippet_n this_o be_v a_o most_o excellent_a pottage_n pottage_n of_o carp_n have_v bone_a the_o carp_n set_v he_o aside_o and_o take_v the_o bone_n and_o boil_v they_o in_o pease_n pottage_n with_o some_o onion_n hard_a egg_n and_o the_o crumb_n of_o white_a bread_n have_v boil_v strain_v they_o then_o fry_v they_o with_o parsley_n and_o put_v they_o in_o the_o broth_n again_o than_o dry_a and_o soak_v your_o bread_n after_o this_o take_v the_o flesh_n of_o your_o carp_n hash_fw-mi it_o and_o when_o it_o be_v boil_v lie_v it_o on_o your_o bread_n theâ—_n pour_v on_o your_o broth_n fill_v your_o dish_n and_o sprinkle_v it_o with_o the_o juice_n of_o lemon_n and_o mushroom_n pottage_n of_o tenche_n you_o must_v bone_n your_o tench_n in_o the_o same_o manner_n as_o you_o do_v your_o carp_n then_o take_v the_o flesh_n and_o mince_v it_o very_o small_a and_o farcâ—_n it_o season_v your_o farcing_n well_o and_o close_o up_o the_o hole_n wherein_o they_o be_v put_v your_o bread_n be_v soak_v garnish_n it_o with_o your_o tenche_n and_o pour_v on_o your_o broth_n it_o matter_n not_o whether_o the_o broth_n be_v make_v oâ—_n pease_n turnip_n herb_n tenche_n amond_n carp_n or_o craw-fish_n pottage_n of_o french_a barley_n have_v pick_v and_o cleanse_v your_o barley_n very_o well_o from_o dust_n put_v it_o into_o boil_a milk_n be_v boil_v down_o put_v into_o it_o large_a mace_n cream_n sugar_n and_o a_o little_a salt_n boil_v it_o indifferent_a thick_a than_o put_v it_o into_o a_o dish_n scrape_v on_o sugar_n and_o serve_v it_o pottage_n of_o carp_n farce_v separate_a the_o bone_n from_o the_o flesh_n then_o farce_v they_o with_o their_o own_o flesh_n and_o close_o up_o the_o hole_n neat_o through_o which_o you_o convey_v your_o farcing_n then_o put_v they_o into_o a_o dish_n of_o broth_n and_o stew_n or_o boil_v they_o add_v thereunto_o butter_n chibbals_n verjuice_n large_a mace_n a_o faggot_n of_o sweet_a herb_n and_o pepper_n then_o take_v your_o bone_n and_o boil_v they_o and_o have_v boil_v a_o pretty_a while_n strain_v the_o broth_n and_o put_v it_o to_o your_o carp_n then_o soak_v your_o crust_n and_o lay_v your_o carp_n thereon_o pour_v the_o pottage_n upon_o it_o garnish_n it_o with_o caper_n pine-seed_n and_o mushroom_n pottage_n of_o roast_a carp_n press_v your_o carp_n and_o slit_v they_o on_o the_o top_n then_o melt_v some_o butter_n and_o endore_fw-la your_o carp_n therewith_o then_o put_v it_o on_o the_o gridiron_n and_o broil_n it_o then_o take_v some_o turnip_n and_o cut_v they_o in_o two_o whiten_v flower_n and_o fry_v they_o than_o put_v they_o into_o some_o pease-broth_n or_o water_n season_n they_o and_o let_v they_o boil_v then_o soak_v your_o bread_n and_o lay_v your_o carp_n thereon_o with_o butter_n parsley_n chibbals_n and_o a_o little_a vinegar_n then_o garnish_v it_o with_o the_o turnip_n sampire_n and_o a_o few_o caper_n gruel_n pottage_n have_v pick_v your_o oatmeal_n very_o well_o boil_v it_o over_o a_o soft_a fire_n when_o it_o be_v tender_a strain_v it_o through_o a_o strainer_n than_o put_v it_o into_o a_o pipkin_n with_o some_o spring_n water_n make_v your_o pottage_n pretty_a thick_a of_o the_o strain_a oatmeal_n and_o add_v thereto_o some_o raisin_n of_o the_o sun_n well_o pick_v and_o stone_v some_o large_a mace_n salt_n with_o a_o small_a faggot_n of_o sweet_a herb_n rosewater_n and_o saffron_n set_v it_o a_o stew_a on_o the_o fire_n with_o some_o sugar_n when_o it_o be_v near_o upon_o enough_o put_v to_o it_o some_o butter_n with_o the_o yolk_n of_o egg_n strain_v or_o you_o may_v take_v oatmeal_n and_o chap_v some_o herb_n among_o it_o than_o put_v they_o into_o boil_a liquor_n with_o some_o raisin_n or_o curran_n or_o both_o and_o when_o it_o be_v boil_v to_o a_o indifferent_a thickness_n put_v butter_n to_o it_o or_o you_o may_v only_o take_v oatmeal_n a_o bundle_n of_o sweet_a herb_n mince_v small_a with_o some_o onion_n and_o salt_n boil_v these_o together_o and_o season_v they_o with_o butter_n the_o queen_n pottage_n you_o may_v take_v your_o choice_n whether_o you_o will_v have_v carp_n or_o tenche_n then_o boil_v they_o with_o water_n salt_n a_o onion_n parsley_n hard_a egg_n and_o the_o crumb_n of_o a_o white_a loaf_n when_o they_o have_v boil_v a_o while_n strain_v your_o broth_n and_o put_v it_o into_o another_o pot_n with_o some_o butter_n then_o take_v some_o almond_n blanch_v they_o and_o pound_v they_o and_o mingle_v with_o one_o moiety_n of_o your_o broth_n have_v boil_v a_o while_n strain_v they_o and_o put_v in_o a_o onion_n stick_v with_o clove_n than_o set_v it_o over_o a_o gentle_a fire_n then_o soak_v your_o dish_n with_o a_o little_a of_o your_o first_o broth_n and_o fill_v up_o your_o dish_n with_o white-broth_n with_o the_o yolk_n of_o a_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushroom_n let_v it_o not_o be_v too_o thick_a serve_v it_o garnish_v with_o lemon_n and_o pomegranate_n the_o duchess_n of_o anjou_n '_o s_o pottage_n take_v the_o bone_n of_o a_o carp_n and_o boil_v they_o in_o pease-broth_n that_o be_v very_o clear_a with_o the_o yolk_n of_o egg_n a_o bundle_n of_o herb_n and_o all_o well_o season_v then_o dry_a a_o loaf_n and_o soak_v it_o and_o
fry_v into_o it_o some_o hash_fw-mi of_o carp_n and_o juice_n of_o mushroom_n melt_v liver_n of_o eel-pouts_a and_o all_o manner_n of_o sweet_a herb_n dish_n it_o up_o and_o garnish_v it_o with_o pomegranate_n and_o slice_a lemon_n pottage_n of_o tortoise_n cut_a off_o their_o head_n boil_v they_o and_o take_v the_o flesh_n out_o of_o the_o shell_n and_o cut_v it_o into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o butter_n parsley_n and_o chibbals_n have_v thus_o past_a and_o season_v they_o put_v they_o into_o a_o dish_n and_o let_v they_o soak_v over_o a_o chafing-dish_n of_o coal_n with_o some_o broth_n be_v careful_a in_o the_o remove_n of_o the_o gall_n when_o you_o cut_v your_o tortoise_n in_o piece_n your_o bread_n be_v soak_v garnish_n it_o with_o your_o tortoise_n and_o place_n sparagus_n break_v about_o your_o dish_n mushroom_n slice_n of_o lemon_n or_o orange_n pottage_n of_o wheat_n take_v a_o quantity_n of_o wheat_n and_o wet_v it_o then_o put_v it_o into_o a_o bag_n and_o beat_v it_o with_o a_o wash_n beetle_n be_v hule_v and_o cleanse_v from_o the_o dust_n boil_v it_o over_o night_n and_o let_v it_o soak_v on_o a_o soft_a fire_n till_o the_o morning_n then_o be_v ready_a to_o use_v it_o take_v as_o much_o as_o you_o think_v convenient_a and_o put_v it_o into_o a_o pipkin_n or_o skillet_n with_o a_o proper_a quantity_n of_o milk_n and_o boil_v it_o with_o mace_n salt_n cinnamon_n saffron_n and_o the_o yolk_n of_o two_o or_o three_o egg_n boil_v it_o thick_a scrape_v on_o sugar_n and_o serve_v it_o pottage_n of_o mushroom_n farce_v take_v your_o young_a and_o fresh_a mushroom_n wash_v they_o very_o well_o and_o boil_v they_o in_o water_n with_o a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n season_n your_o broth_n boil_v it_o strain_v it_o and_o put_v it_o into_o a_o pot_n then_o pass_v your_o mushroom_n in_o a_o pan_n with_o butter_n parsley_n pine-apple-seed_n with_o caper_n and_o put_v they_o into_o the_o pot_n again_o and_o let_v they_o simmer_v then_o soak_v your_o bread_n and_o lay_v it_o on_o a_o bed_n of_o a_o hash_fw-mi of_o carp_n then_o fill_v it_o up_o by_o degree_n with_o your_o other_o material_n after_o it_o be_v fill_v garnish_v your_o pottage_n with_o your_o mushroom_n farâ—ed_v with_o the_o same_o farce_v wherewith_o you_o make_v your_o hash_fw-mi between_o two_o dish_n and_o with_o melt_v garnish_v your_o dish_n with_o pomegranate_n or_o slice_a lemon_n and_o serve_v it_o pottage_n of_o rice_n have_v pick_v your_o rice_n clean_o and_o take_v the_o dust_n from_o it_o wash_v it_o and_o boil_v it_o in_o milk_n have_v boil_v a_o while_n put_v to_o it_o some_o cream_n large_a mace_n whole_a cinnamon_n salt_n and_o sugar_n boil_v it_o on_o a_o moderate_a fire_n scrape_v on_o sugar_n and_o serve_v it_o you_o may_v boil_v your_o rice_n and_o stran_v it_o with_o almond_n milk_n season_v it_o as_o you_o do_v the_o former_a pottage_n of_o sol_n farce_v take_v your_o sol_n and_o fry_v they_o till_o they_o be_v three_o quarter_n enough_o then_o open_v they_o along_o the_o bone_n and_o separate_v the_o flesh_n from_o it_o then_o take_v melt_v oyster_n caper_n and_o mushroom_n and_o pass_v they_o in_o a_o pan_n with_o parsley_n and_o whole_a chibbals_n than_o stuff_n or_o farce_v your_o sol_n with_o these_o ingredient_n then_o soak_v they_o in_o broth_n fresh_a butter_n the_o juice_n of_o a_o lemon_n or_o verjuice_n then_o soak_v your_o bread_n in_o fish-broth_n and_o garnish_v it_o with_o your_o sol_n mushroom_n and_o their_o juice_n melt_v and_o slice_n of_o lemon_n pottage_n of_o milk_n take_v whole_a oatmeal_n and_o pick_v it_o clean_o then_o put_v it_o into_o a_o pipkin_n of_o boil_a water_n when_o it_o be_v very_o tender_a put_v in_o milk_n or_o cream_n salt_n and_o fresh_a butter_n with_o a_o little_a beat_a nutmeg_n and_o cinnamon_n pottage_n of_o ellicksander_n take_v oatmeal_n pick_v it_o and_o cleanse_v it_o then_o chap_v among_o it_o some_o ellicksanders_n when_o your_o water_n boil_v put_v in_o your_o ingredient_n with_o a_o little_a salt_n let_v it_o boil_v moderate_o and_o not_o too_o thick_a and_o when_o it_o be_v enough_o put_v some_o butter_n to_o it_o pottage_n of_o smelt_n have_v make_v a_o broth_n either_o of_o almond_n fish_n mushroom_n or_o pease-broth_n well_o season_v take_v your_o bread_n and_o soak_v it_o and_o pour_v a_o little_a white-broth_n over_o it_o of_o yolk_n of_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushroom_n then_o take_v a_o quartern_a of_o smelt_n or_o what_o quantity_n you_o think_v fit_a fry_v they_o in_o butter_n wirh_fw-mi parsley_n and_o chibbals_n and_o garnish_v your_o dish_n with_o they_o add_v pomegranate_n and_o lemon_n pottage_n of_o pease_n shell_n a_o quantity_n of_o green_a pease_n and_o put_v they_o into_o a_o pipkin_n of_o fair_a boil_a water_n then_o put_v in_o your_o herb_n some_o oatmeal_n and_o salt_n let_v they_o boil_v moderate_o and_o not_o too_o thick_a and_o when_o they_o be_v enough_o put_v some_o butter_n to_o they_o you_o may_v boil_v they_o in_o milk_n or_o cream_n put_v to_o they_o some_o sprig_n of_o mint_n with_o a_o little_a salt_n if_o not_o thick_a enough_o put_v in_o some_o milk_n and_o flower_n well_o temper_v together_o with_o the_o yolk_n of_o a_o egg._n pottage_n of_o asparagus_n take_v a_o good_a quantity_n of_o herb_n with_o crumb_n of_o bread_n season_n they_o well_o and_o boil_v they_o then_o take_v they_o up_o drain_v and_o fry_v they_o after_o they_o be_v fry_v put_v they_o in_o the_o pot_n again_o then_o soak_v your_o bread_n and_o garnish_v it_o with_o asparagus_n which_o you_o must_v have_v ready_a boil_a with_o salt_n drain_v and_o season_v with_o butter_n salt_n cinnamon_n and_o nutmeg_n over_o all_o strew_v your_o break_a asparagus_n which_o be_v fry_v and_o serve_v it_o pottage_n of_o old_a dry_a pease_n take_v a_o quantity_n of_o seed-pease_n which_o be_v the_o best_a pick_v those_o that_o be_v worm-eaten_a from_o the_o rest_n and_o wash_v they_o then_o put_v they_o into_o boil_a liquor_n be_v tender_a boil_v take_v out_o some_o of_o they_o and_o strain_v they_o and_o set_v they_o by_o for_o your_o use_n than_o season_n the_o rest_n with_o salt_n a_o bundle_n of_o mint_n and_o butter_n let_v these_o stew_n leisurely_o and_o strew_v some_o pepper_n over_o they_o put_v salt_n to_o your_o strain_a pease-potage_n with_o large_a mace_n a_o bundle_n of_o sweet_a herb_n and_o some_o pickle_a caper_n stew_n they_o well_o together_o lay_v in_o the_o bottom_n of_o your_o dish_n slice_n of_o bread_n and_o grate_a manchet_n to_o garnish_v it_o pottage_n of_o fish-harslets_a bone_fw-la a_o couple_n of_o carp_n and_o hash_fw-mi they_o with_o butter_n and_o good_a store_n of_o sweet_a herb_n then_o take_v the_o bone_n and_o boil_v they_o in_o any_o sort_n of_o broth_n with_o a_o faggot_n of_o herb_n butter_n and_o salt_n then_o take_v the_o skin_n of_o your_o carp_n and_o make_v thereof_o some_o harslet_n 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farce_v they_o with_o it_o let_v they_o soak_v in_o a_o pot_n with_o some_o pease-broth_n season_n they_o well_o with_o salt_n and_o butter_n and_o a_o onion_n stick_v with_o clove_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o lettuce_n which_o you_o must_v cut_v in_o half_n pottage_n of_o cabbage_n blanch_n or_o whiten_v your_o cabbage_n or_o colewort_n have_v first_o cut_v they_o into_o quarter_n than_o put_v they_o into_o a_o pot_n of_o water_n with_o store_n of_o butter_n salt_n and_o pepper_n with_o a_o onion_n stick_v with_o clove_n when_o they_o be_v well_o boil_v put_v to_o they_o some_o milk_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o cabbage_n or_o colewort_n pottage_n of_o onion_n first_o have_v a_o pipkin_n of_o boil_a
it_o well_o then_o garnish_v your_o bread_n therewith_o after_o it_o be_v soak_v pottage_n of_o eel-pouts_a take_v your_o eel-pouts_a flower_n and_o fry_v they_o then_o soak_v your_o bread_n in_o the_o best_a of_o your_o broth_n and_o garnish_v it_o and_o your_o pottage_n with_o they_o then_o strew_v on_o mushroom_n asparagus_n melt_v and_o whiten_v they_o with_o almond-broth_n or_o the_o broth_n of_o craw-fish_n pottage_n of_o break_a asparagus_n have_v dry_v your_o crust_n soak_v they_o in_o the_o best_a of_o your_o broth_n then_o garnish_v they_o with_o your_o asparagus_n and_o mushroom_n with_o some_o asparagus_n at_o length_n pottage_n of_o colliflower_n whiten_n your_o colliflower_n a_o little_a then_o boil_v they_o and_o season_v they_o well_o soak_v your_o bread_n in_o what_o broth_n you_o have_v and_o garnish_v it_o with_o your_o colliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n sprinkle_v your_o pottage_n with_o almond-broth_n another_o very_a good_a pottage_n peel_n half_a a_o dozen_o onion_n mince_v they_o and_o boil_v they_o with_o water_n and_o butter_n after_o they_o be_v thorough_o boil_v strain_v they_o through_o a_o linen_n cloth_n and_o seethe_v some_o fidel_n in_o the_o broth_n than_o season_n they_o with_o salt_n and_o pepper_n after_o they_o be_v boil_v soak_v your_o bread_n and_o garnish_v it_o with_o they_o pottage_n of_o rice_n blanch_n your_o rice_n and_o when_o it_o be_v very_o clean_a from_o dust_n burst_v it_o in_o milk_n then_o strain_v it_o after_o that_o season_n it_o and_o serve_v it_o garnish_v with_o fleuron_n or_o puff-paste_n round_o the_o brim_n of_o the_o dish_n there_o be_v a_o very_a good_a pottage_n of_o milk_n to_o be_v make_v the_o same_o way_n serve_v it_o sugar_a and_o garnish_v with_o some_o sucket_n slice_v or_o macerons_n pottage_n of_o green_a pease-broth_n boil_v your_o pease_n but_o a_o very_a little_a than_o pound_n they_o in_o a_o mortar_n and_o strain_v they_o with_o the_o broth_n of_o herb_n well_o season_v with_o a_o bundle_n of_o herb_n then_o take_v chibbals_n parsley_n and_o butter_n all_o be_v fry_v together_o throw_v it_o into_o your_o pease-broth_n garnish_n it_o with_o lettuce_n well_o cleanse_v succory_n cucumber_n and_o small_a pease_n fry_v and_o sod_a with_o butter_n salt_n and_o pepper_n and_o you_o may_v add_v the_o bottom_n of_o artichoke_n pottage_n of_o common_a pease_n serve_v green_a first_o boil_v your_o pease_n in_o water_n then_o take_v the_o clear_a of_o your_o pease-broth_n and_o when_o you_o intend_v to_o use_v it_o fry_n into_o it_o parsley_n charvel_v young_a sorrel_n butter_n bran_n and_o caper_n then_o boil_v they_o thus_o season_v garnish_v your_o dish_n with_o fry_v bread_n pottage_n of_o barnicle_n with_o turnip_n dress_v your_o barnicle_n and_o lard_v it_o with_o eel_n or_o carp_n then_o fry_v it_o then_o boil_v it_o with_o half_a water_n and_o half_a pease-broth_n well_o season_v with_o butter_n and_o a_o bundle_n of_o sweet_a herb_n when_o it_o be_v almost_o boil_a cut_v your_o turnip_n flower_n and_o fry_v they_o with_o butter_n when_o they_o be_v very_o brown_a put_v they_o into_o the_o pot_n with_o your_o barnicle_n if_o your_o pottage_n be_v not_o thick_a enough_o fry_v a_o little_a flower_n into_o it_o some_o caper_n sampire_n cut_v small_a pine-apple-seed_n the_o pulp_n of_o a_o lemon_n cut_v small_a and_o a_o drop_n of_o vinegar_n when_o it_o be_v boil_v enough_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o barnicle_n and_o turnip_n if_o you_o will_v not_o have_v your_o turnip_n to_o be_v see_v strain_v they_o and_o season_v they_o with_o a_o bundle_n of_o herb_n a_o onion_n and_o some_o sweet_a butter_n then_o garnish_v your_o pottage_n with_o mushroom_n and_o artichoke_n pottage_n of_o leek_n with_o pease-broth_n whiten_n your_o leek_n a_o little_a and_o boil_v they_o with_o pease-broth_n well_o season_v with_o butter_n and_o salt_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o leek_n in_o the_o whiten_n allay_v some_o yolk_n of_o egg_n with_o broth_n and_o pour_v it_o on_o they_o you_o may_v add_v some_o milk_n to_o they_o well_o season_v after_o that_o your_o leek_n be_v well_o boil_v pottage_n of_o burt._n take_v the_o tail_n and_o head_n of_o your_o burts_n and_o half_a fry_n they_o than_o put_v they_o into_o castrolle_v with_o a_o very_a long_a sauce_n well_o thicken_v then_o soak_v your_o bread_n with_o some_o of_o the_o best_a of_o your_o broth_n and_o garnish_v it_o at_o the_o top_n with_o your_o burts_n with_o mushroom_n and_o caper_n if_o you_o have_v no_o fish-broth_n then_o use_v your_o pease-broth_n pottage_n of_o herb_n garnish_v with_o cucumber_n take_v all_o manner_n of_o herb_n that_o be_v use_v for_o salad_n and_o take_v also_o a_o bundle_n of_o sweet_a herb_n as_o time_n penniroyal_n sweet_a marjoram_n savory_n etc._n etc._n and_o soak_v they_o with_o butter_n over_o a_o soft_a fire_n and_o by_o little_a and_o little_o pour_v into_o they_o warm_a water_n after_o they_o be_v well_o season_v and_o boil_v put_v in_o the_o first_o cut_v of_o a_o loaf_n with_o a_o onion_n stick_v with_o clove_n the_o pill_n of_o a_o orange_n mince_v and_o some_o caper_n and_o garnish_v it_o with_o boil_a lettuce_n you_o may_v boil_v some_o pease_n among_o the_o herb_n and_o strew_v over_o all_o some_o cucumber_n pottage_n of_o onion_n and_o milk_n take_v some_o onion_n and_o cut_v they_o thin_a then_o fry_v they_o brown_a in_o butter_n after_o this_o boil_v they_o in_o a_o little_a water_n well_o season_v with_o salt_n and_o pepper_n when_o it_o be_v enough_o put_v milk_n to_o it_o and_o boil_v it_o then_o garnish_v your_o soak_a bread_n therewith_o pottage_n of_o vives_z or_o sea-dragon_n cleanse_v they_o very_o well_o then_o boil_v they_o with_o pease-broth_n and_o some_o white_a wine_n and_o a_o faggot_n of_o herb_n all_o well_o season_v then_o take_v out_o your_o sea-dragon_n and_o put_v they_o with_o ragoust_n that_o be_v a_o sauce_n prepare_v with_o a_o high_a quick_a or_o sharp_a taste_n let_v they_o soak_v very_o well_o with_o salt_n fresh_a butter_n mince_a caper_n and_o anchovy_n then_o pass_v the_o broth_n through_o a_o strainer_n and_o boil_v it_o with_o fresh_a butter_n paste_n parsley_n and_o mince_a caper_n then_o soak_v your_o bread_n and_o lay_v over_o it_o mushroom_n then_o garnish_v it_o with_o your_o sea-dragon_n pottage_n of_o mushroom_n farce_v it_o be_v make_v after_o the_o same_o manner_n as_o that_o of_o the_o duchess_n of_o anjou_n in_o the_o table_n of_o the_o potage_n for_o lent_n garnish_n it_o with_o mushroom_n sarce_v and_o with_o melt_v fill_v it_o up_o with_o the_o best_a of_o your_o broth_n and_o serve_v they_o up_o cawdle_n soop_n drink_n etc._n etc._n almond_n cawdle_n take_v a_o pound_n of_o almond-paste_n and_o strain_v it_o with_o a_o quart_n of_o good_a strong_a ale_n then_o boil_v it_o with_o slice_n of_o fine_a manchet_n large_a mace_n and_o sugar_n when_o it_o be_v almost_o enough_o put_v in_o half_a a_o pint_n of_o sack_n oatmeal_n caudle_n boil_v a_o quart_n of_o strong_a ale_n and_o scum_n it_o then_o put_v in_o oatmeal_n and_o slice_a bread_n so_o much_o as_o will_v not_o make_v it_o too_o thick_a with_o some_o mace_n and_o sugar_n then_o dissolve_v the_o yolk_n of_o half_a a_o dozen_o yolk_n of_o egg_n in_o a_o quarter_n of_o a_o pint_n of_o sack_n or_o instead_o thereof_o use_v claret_n or_o white_a wine_n then_o put_v in_o a_o little_a grate_a nutmeg_n give_v it_o a_o walm_n or_o two_o and_o dish_n it_o egg_n caudle_n take_v a_o pint_n and_o a_o half_a of_o good_a strong_a beer_n put_v it_o over_o the_o fire_n and_o scum_n it_o then_o put_v in_o four_o blade_n of_o large_a mace_n a_o slice_a manchet_n and_o sugar_n the_o yolk_n of_o egg_n dissolve_v in_o claret_n let_v it_o boil_v a_o little_a and_o dish_n it_o sugar-sop_n take_v what_o quantity_n of_o beer_n or_o ale_n you_o think_v fit_a boil_v it_o and_o scum_n it_o then_o put_v to_o it_o some_o currant_n or_o none_o at_o all_o slice_n of_o fine_a manchet_n large_a mace_n sugar_n or_o honey_n aleberry_n have_v boil_v your_o ale_n and_o scume_v it_o very_o well_o put_v in_o some_o mace_n the_o bottom_n of_o a_o manchet_n boil_v it_o well_o and_o sweeten_v it_o with_o some_o sugar_n butter'd-ale_n have_v scum_v your_o ale_n very_o well_o put_v therein_o some_o liquorice_n and_o anniseed_n boil_v these_o well_o together_o then_o have_v in_o readiness_n either_o in_o a_o flagon_n or_o a_o quart_n pot_n some_o yolk_n of_o egg_n well_o beat_v with_o some_o of_o the_o aforesaid_a ale_n and_o some_o good_a butter_n then_o strain_v your_o butter_a ale_n put_v it_o into_o your_o flagon_n and_o brew_v it_o to_o and_o fro_o with_o your_o butter_n and_o the_o egg_n a_o pretty_a while_n or_o thus_o you_o may_v do_v it_o
take_v some_o ale_n put_v it_o in_o a_o skillet_n and_o when_o the_o scum_n rise_v take_v it_o off_o then_o take_v the_o yolk_n and_o white_n of_o egg_n and_o beat_v they_o in_o a_o quart_n pot_n with_o their_o shell_n with_o some_o butter_n nutmeg_n and_o sugar_n be_v well_o brew_v drink_v it_o it_o be_v best_o take_v go_v to_o bed_n other_o take_v ale_n and_o strain_n it_o with_o the_o yolk_n of_o egg_n and_o so_o set_v it_o to_o the_o fire_n in_o a_o pewter_n pot_n add_v thereto_o a_o good_a quantity_n of_o sugar_n some_o beat_a nutmeg_n and_o as_o much_o clove_n with_o some_o beat_a ginger_n a_o excellent_a gruel_n boil_v fair_a water_n in_o a_o skillet_n and_o put_v thereto_o grate_v white-bread_n good_a store_n of_o curran_n mace_n and_o whole_a cinnamon_n be_v almost_o boil_v and_o indifferent_a thick_a put_v in_o a_o little_a sack_n some_o sugar_n and_o some_o strain_a yolk_n of_o egg_n you_o may_v put_v to_o it_o some_o butter_n another_o as_o good_a as_o the_o former_a take_v a_o pottle_n of_o water_n a_o handful_n of_o oatmeal_n of_o the_o big_a size_n pick_v and_o beat_v in_o a_o mortar_n then_o let_v it_o boil_v when_o it_o be_v half_o boil_v put_v in_o two_o handful_n of_o curran_n well_o wash_v a_o faggot_n or_o two_o of_o sweet_a herb_n half_o a_o dozen_o blade_n of_o large_a mace_n a_o little_a slice_a nutmeg_n and_o you_o may_v infuse_v a_o grain_n of_o musk_n a_o little_a while_n therein_o when_o it_o be_v boil_v season_n it_o with_o rosewater_n sugar_n and_o a_o little_a draw_v butter_n punnado_n take_v three_o pint_n of_o spring-water_n and_o set_v it_o over_o the_o fire_n then_o cut_v a_o french_a roll_n into_o slice_n and_o put_v it_o therein_o have_v first_o dry_v they_o in_o a_o dish_n on_o a_o few_o coal_n add_v also_o two_o handful_n of_o curran_n well_o cleanse_v a_o little_a large_a mace_n when_o it_o be_v boil_v season_n it_o with_o sugar_n and_o rosewater_n with_o a_o little_a salt_n rub_v the_o bottom_n of_o your_o dish_n with_o musk._n lemon_n cawdle_n take_v a_o pint_n and_o a_o half_a of_o white_a wine_n and_o the_o like_a quantity_n of_o water_n and_o boil_v these_o together_o then_o take_v a_o manchet_n and_o cut_v it_o into_o thin_a slice_n and_o put_v it_o into_o your_o pipkin_n with_o some_o large_a mace_n then_o beat_v into_o it_o the_o yolk_n of_o three_o egg_n let_v it_o boil_v a_o little_a while_n to_o thicken_v it_o then_o squeeze_v the_o juice_n of_o four_o orange_n or_o lemon_n into_o it_o and_o season_v it_o well_o with_o sugar_n and_o rosewater_n barley_n gruel_n take_v a_o quarter_n of_o a_o pound_n of_o barley_n and_o let_v it_o boil_v in_o three_o or_o four_o water_n than_o pound_n it_o in_o a_o mortar_n after_o this_o boil_v it_o again_o with_o a_o ounce_n of_o hartshorn_n ever_o allow_v four_o ounce_n thereof_o to_o a_o pound_n of_o barley_n have_v boil_v about_o two_o hour_n strain_v it_o through_o a_o strainer_n then_o boil_v it_o again_o with_o a_o quarter_n of_o a_o pound_n of_o curran_n with_o a_o faggot_n of_o cool_a herb_n as_o sorrel_n strawberry-leaves_a and_o violet-leaves_a with_o a_o little_a time_n also_o three_o or_o four_o blade_n of_o mace_n with_o some_o juice_n of_o sorrel_n when_o it_o have_v take_v three_o or_o four_o walm_n remove_v it_o from_o the_o fire_n and_o squeeze_v into_o it_o the_o juice_n of_o two_o lemon_n season_n it_o with_o the_o infusion_n of_o musk_n in_o rose-water_n with_o a_o little_a salt_n if_o you_o make_v this_o gruel_n to_o serve_v to_o the_o table_n add_v unto_o your_o aforementioned_a material_n sweet_a herb_n instead_o of_o the_o faggot_n of_o cold_a one_o but_o if_o you_o intend_v it_o medicinal_o follow_v the_o former_a prescription_n and_o assure_v yourself_o there_o be_v nothing_o better_a for_o one_o in_o a_o fever_n pearmain_n cawdle_n take_v milk_n and_o make_v a_o clear_a posset_n thereof_o with_o white_a wine_n then_o take_v some_o slice_a pearmains_n and_o boil_v they_o in_o yourâ—_n posset_n be_v boil_v enough_o strain_v they_o as_o long_o as_o the_o apple_n will_v run_v than_o set_v it_o on_o the_o fire_n again_o with_o blade_n of_o large_a mace_n then_o thicken_v it_o with_o the_o yolk_n of_o egg_n and_o season_v it_o with_o sugar_n and_o the_o infusion_n of_o musk_n in_o rosewater_n a_o coventry_n posset_n have_v ready_a in_o a_o pot_n bowl_n or_o basin_n some_o warm_a sack_n claret_n beer_n ale_n or_o juice_n of_o orange_n then_o take_v your_o milk_n after_o it_o have_v boil_v in_o a_o clear_a scour_v skillet_n and_o pour_v it_o into_o your_o pot_n bason_n or_o bowl_n but_o let_v not_o your_o milk_n be_v too_o hot_a for_o that_o will_v cause_v the_o curd_n to_o be_v very_o hard_a than_o sugar_n it_o or_o you_o may_v beat_v what_o quantity_n of_o sorrel_n you_o think_v fit_a and_o strain_v it_o with_o either_o sack_n white_a wine_n or_o ale_n then_o boil_v some_o milk_n as_o aforesaid_a and_o let_v it_o stand_v a_o little_a to_o cool_v and_o so_o pour_v it_o into_o your_o vessel_n and_o scrape_v on_o sugar_n lemonade_n a-la-mode_o de_fw-fr france_n the_o french_a make_v a_o lemonade_n several_a way_n sometime_o by_o take_v two_o handful_n of_o jalsomine_n and_o infuse_v it_o in_o a_o pottle_n of_o water_n let_v it_o steep_a twelve_o hoâ—rs_n to_o every_o quart_n of_o water_n put_v six_o ounce_n of_o sugar_n you_o may_v make_v it_o of_o orange-flower_n or_o gillyflower_n after_o the_o same_o manner_n or_o take_v some_o lemon_n cut_v they_o and_o take_v out_o the_o juice_n than_o put_v it_o in_o water_n as_o aforesaid_a then_o pare-anoth_a lemon_n and_o cut_v it_o into_o slice_n put_v it_o among_o the_o juice_n with_o a_o due_a proportion_n of_o sugar_n white_a and_o red_a hypocrast_n take_v three_o quart_n of_o the_o best_a white_a wine_n you_o can_v get_v half_o a_o pound_n of_o sugar_n a_o ounce_n of_o cinnamon_n some_o leaf_n of_o sweet_a marjoram_n two_o or_o three_o whole_a corn_n of_o pepper_n strain_v these_o through_o your_o straining-bag_n with_o a_o grain_n of_o musk_n and_o four_o or_o five_o slice_n of_o lemon_n you_o must_v add_v let_v these_o infuse_v together_o three_o or_o four_o hour_n if_o you_o will_v have_v your_o hypocrast_n red_a use_v câ—aret_n wine_n vinegar_n several_a way_n to_o make_v it_o fill_v a_o ferkin_n or_o a_o lesser_a vessel_n three_o quarter_n full_a of_o white_a wine_n then_o lay_v it_o unstop_v in_o some_o hot_a place_n against_o the_o sun_n if_o you_o will_v make_v vinegar_n in_o haâ—â—_n take_v white_a wine_n and_o put_v it_o into_o a_o earthen-pot_n and_o stop_v the_o mouth_n with_o paste_n then_o boil_v it_o in_o a_o brass-pan_n and_o in_o half_a a_o hour_n it_o will_v be_v sour_a or_o you_o need_v not_o boil_v it_o all_o but_o only_o put_v to_o it_o a_o beet-root_n meddler_n service_n mulberry_n unripe_a flower_n a_o slice_n of_o barleybread_n hot_a out_o of_o the_o oven_n or_o the_o blossom_n of_o service_n in_o their_o season_n which_o you_o must_v dry_v in_o the_o sun_n in_o a_o glass-vessel_n in_o the_o same_o manner_n as_o you_o do_v rose-vinegar_n then_o fill_v up_o your_o glass_n with_o claret_n or_o white_a wine_n and_o set_v it_o in_o the_o sun_n or_o a_o chimney_n corner_n by_o the_o fire_n thus_o you_o make_v vinegar_n of_o sound_a wine_n but_o if_o you_o will_v make_v it_o of_o what_o be_v corrupt_v first_o boil_v it_o till_o one_o three_o be_v consume_v and_o scum_v it_o very_o clean_a then_o put_v it_o up_o into_o a_o cask_n and_o put_v some_o churnel_n then_o stop_v your_o vessel_n very_o close_o and_o in_o a_o little_a time_n it_o will_v be_v very_o good_a vinegar_n ale-eag_a take_v what_o quantity_n of_o strong_a ale_n of_o the_o first_o run_v as_o you_o shall_v think_v fit_a set_v it_o a_o cool_a than_o head_n it_o very_o thorough_o with_o barm_n after_o this_o tun_n it_o up_o in_o a_o firkin_n and_o lay_v it_o in_o the_o sun_n then_o take_v four_o or_o five_o handful_n of_o bean_n and_o parch_v they_o in_o a_o fire-shovel_a first_o split_v they_o in_o the_o middle_n put_v these_o into_o your_o vessel_n as_o hot_a as_o you_o can_v with_o a_o handful_n of_o rye-leaven_n and_o a_o good_a handful_n of_o salt_n strain_v then_o stop_v your_o barrel_n with_o clay_n and_o let_v it_o stand_v in_o the_o sun_n from_o may_n to_o august_n rose-vinegar_n or_o elder-vinegar_n keep_v rose_n or_o elder-flower_n dry_v and_o put_v they_o into_o several_a glass_n and_o fill_v they_o up_o with_o white_a wine_n or_o claret_n and_o let_v they_o stand_v in_o the_o sun_n or_o by_o the_o fireside_n as_o your_o bottle_n be_v empty_a fill_v they_o again_o with_o wine_n and_o fresh_a flower_n pepper-vinegar_n fill_v your_o bottle_n with_o wine_n and_o infuse_v therein_o some_o whole_a
together_o which_o do_v put_v they_o to_o the_o trout_n â—et_o these_o stew_n about_o a_o quarter_n of_o a_o hour_n â—hen_o take_v the_o yolk_n of_o a_o hard_a egg_n and_o mince_v it_o small_a stew_a your_o trout_n therewith_o then_o dish_n up_o pour_v the_o herb_n and_o liquor_n all_o over_o they_o scrape_v loaf-sugar_n â—hereon_o and_o serve_v they_o very_o hot_a to_o the_o table_n whiting_n stew_v and_o how_o to_o make_v a_o broth_n thereof_o take_v a_o quantity_n of_o wine_n and_o the_o like_a of_o water_n and_o put_v it_o over_o the_o fire_n in_o a_o deep_a dish_n add_v thereunto_o a_o race_n of_o ginger_n slice_v a_o little_a large_a mace_n a_o nutmeg_n quarter_v with_o a_o faggot_n or_o two_o of_o sweet_a herb_n as_o marjoram_n time_n etc._n etc._n with_o parsley_n not_o forget_v with_o salt_n to_o season_v your_o broth_n when_o it_o have_v boil_v a_o little_a while_n put_v in_o your_o whiting_n but_o be_v careful_a you_o place_v they_o so_o as_o you_o intend_v to_o serve_v they_o up_o and_o put_v some_o butter_n to_o they_o let_v they_o boil_v a_o pace_n in_o a_o little_a time_n they_o will_v be_v enough_o when_o they_o be_v boil_v pour_v away_o all_o the_o liquor_n from_o they_o into_o a_o pipkin_n and_o set_v it_o on_o the_o fire_n again_o with_o your_o spice_n and_o sweet_a herb_n that_o be_v in_o it_o before_o then_o take_v a_o handful_n of_o parsley_n and_o mince_v iâ—_n small_a with_o a_o little_a fennel_n and_o time_n and_o let_v they_o boil_v with_o the_o fish-broth_n then_o take_v the_o meat_n of_o two_o crab_n with_o the_o carcase_n of_o a_o lobster_n the_o yolk_n of_o three_o egg_n a_o ladle_n of_o draw_a butter_n beat_v all_o these_o together_o with_o some_o of_o the_o say_a liquor_n stir_v it_o in_o the_o pipkin_n till_o it_o thicken_v then_o shift_v out_o your_o whiting_n on_o sippet_n as_o youâ—_n will_v have_v they_o dish_z up_z pour_v on_o your_o lair_n as_o it_o come_v from_o the_o fire_n in_o the_o same_o manner_n you_o may_v order_v smelt_n or_o gudgeon_n the_o broth_n be_v not_o only_o very_a palatable_n but_o exceed_v wholesome_a and_o comfortable_a to_o a_o weak_a stomach_n flesh_n of_o all_o sort_n except_v fowl_n boil_v or_o stew_v breast_n of_o veal_n boil_v take_v a_o good_a middling_a breast_n of_o veal_n that_o be_v white_a and_o fat_a bone_n it_o and_o beat_v it_o well_o then_o wash_v it_o dry_a after_o this_o put_v to_o it_o a_o handful_n of_o sweet_a herb_n parsley_n and_o a_o little_a sage_n mince_a small_a with_o a_o few_o clove_n â—ace_n and_o nutmeg_n beat_v mix_v therewith_o a_o little_a salt_n do_v not_o forget_v to_o wash_v â—ver_o the_o inside_n of_o your_o veal_n with_o the_o yolk_n â—f_a egg_n and_o strew_v your_o herb_n all_o over_o â—hen_o over_o that_o lie_v some_o slice_n of_o bacon_n cut_v â—hin_a dip_v in_o the_o yolk_n of_o egg_n have_v so_o â—one_n roll_v it_o up_o in_o a_o choler_n and_o bound_v it_o â—ard_v with_o pretty_a broad_a fillete_n when_o it_o â—â—_o enough_o cut_v the_o choler_n into_o nine_o or_o ten_o â—ieces_n lay_v on_o every_o piece_n some_o bacon_n â—ish_v it_o on_o sippet_n and_o let_v your_o lair_n be_v graâ—y_a and_o strong_a broth_n slice_a nutmeg_n all_o â—eaten_v up_o thick_a with_o draw_a butter_n and_o too_o yolk_n of_o egg_n run_v these_o over_o your_o â—eat_n let_v your_o dish_n be_v garnish_v with_o â—lices_n of_o bacon_n fry_v in_o the_o yolk_n of_o eggs._n breast_n of_o mutton_n stew_v joint_a your_o breast_n of_o mutton_n very_o well_o â—hen_o farce_v it_o with_o sweet_a herb_n and_o mince_a parsley_n after_o this_o put_v it_o into_o a_o deep_a stew_a dish_n with_o the_o right_a side_n downward_o add_v thereto_o as_o much_o white_a wine_n and_o strong_a broth_n as_o will_v stew_v it_o then_o set_v it_o over_o a_o large_a chafing-dish_n of_o coal_n put_v therein_o two_o or_o three_o great_a onion_n a_o faggot_n of_o sweet_a herb_n and_o a_o little_a large_a mace_n be_v almost_o enough_o take_v a_o handful_n of_o spinage_n endive_n and_o parsley_n and_o put_v to_o it_o then_o dish_n it_o up_o with_o so_o much_o broth_n as_o be_v sufficient_a thicken_v with_o the_o yolk_n of_o egg_n and_o draw_v butter_n then_o pour_v on_o the_o lair_n with_o the_o herb_n on_o the_o top_n and_o onâ—_n that_o some_o caper_n and_o sampire_n stew_v therewith_o and_o garnish_v the_o dish_n with_o lemon_n or_o barberry_n beef_n collop_n stew_v cut_a from_o a_o buttock_n of_o beef_n some_o thin_a slice_n cross_v the_o grain_n thereof_o have_v hack_v they_o with_o the_o back_n of_o your_o knife_n fry_v they_o in_o sweet_a butter_n be_v brown_a put_v they_o into_o a_o pipkin_n with_o some_o strong_a broth_n some_o white_a wine_n a_o little_a nutmeg_n and_o so_o stew_v it_o very_o tender_a about_o a_o half_a hour_n before_o you_o serve_v it_o up_o add_v to_o it_o some_o mutton_n gravy_n elder_a vinegar_n with_o two_o or_o three_o clove_n after_o it_o be_v disht_v put_v to_o it_o some_o draw_a butter_n with_o the_o juice_n of_o orange_n and_o some_o slice_n thereof_o on_o the_o top_n of_o it_o buttock_n rump_n chine_n brisket_n sirloin_n rib_n flank_n or_o fillet_n of_o beef_n powder_v how_o to_o boil_v take_v your_o choice_n of_o which_o you_o please_v and_o in_o hot_a weather_n give_v it_o no_o long_o powder_v then_o five_o or_o six_o day_n but_o as_o long_o again_o in_o the_o winter_n if_o you_o stuff_v it_o let_v it_o be_v with_o all_o manner_n of_o sweet_a herb_n with_o â—fat_a beef_n mince_v and_o some_o nutmeg_n so_o serve_v it_o after_o it_o have_v boil_v a_o sufficient_a while_n on_o brew_v with_o cabbage_n boil_v in_o milk_n and_o draw_v butter_n run_v all_o over_o garnish_n your_o dish_n with_o parsley_n and_o carrot_n slice_v into_o several_a shape_n calf_n foot_n stew_v take_v your_o calf_n foot_n and_o split_v they_o in_o the_o middle_n after_o you_o have_v blanch_v they_o be_v boil_v very_o tender_a and_o have_v take_v from_o they_o the_o great_a bone_n place_v they_o in_o a_o stewing-dish_n with_o some_o strong_a broth_n three_o pretty_a large_a onion_n a_o faggot_n of_o sweet_a herb_n with_o salt_n and_o a_o little_a large_a mace_n when_o you_o perceive_v it_o boil_v then_o put_v unto_o it_o a_o handful_n of_o parsley_n spinage_n and_o sweet_a herb_n mince_v with_o a_o large_a handful_n of_o curran_n the_o foot_n be_v stew_v beat_v the_o yolk_n of_o two_o or_o three_o egg_n with_o some_o sugar_n and_o butter_n and_o with_o that_o thicken_v your_o lair_n and_o a_o little_a draw_v butter_n dish_n up_o your_o calf_n foot_n on_o sippet_n and_o pour_v on_o your_o broth._n calf_n heâ—d_v stew_v first_o boil_v your_o calf_n head_n in_o water_n half_o a_o hour_n then_o take_v it_o up_o and_o pluck_v it_o all_o to_o piece_n and_o put_v it_o into_o a_o pipkin_n with_o oyster_n and_o some_o of_o the_o broth_n it_o be_v boil_v in_o add_v thereto_o a_o pint_n of_o claret_n a_o quarter_n of_o a_o pound_n of_o middling_a bacon_n slice_v first_o parboil_v ten_o roast_a chestnut_n split_v the_o yolk_n of_o four_o egg_n sweet_a herb_n mince_v and_o a_o little_a horseradish_n root_v scrape_v let_v these_o stew_n together_o a_o hour_n let_v your_o brain_n be_v parboil_v and_o chop_v a_o little_a and_o strew_v thereon_o a_o little_a ginger_n and_o grate_a bread_n or_o make_v a_o little_a batter_v with_o egg_n ginger_n salt_n and_o flower_n put_v in_o some_o juice_n of_o spinage_n to_o make_v they_o when_o fry_v look_v green_a when_o the_o meat_n be_v dish_v lay_v these_o fry_a brain_n oyster_n the_o chestnut_n and_o yolk_n of_o egg_n thereon_o so_o serve_v it_o up_o hot_a with_o sippet_n haunch_n of_o venison_n boil_v take_v a_o haunch_n of_o venison_n and_o set_v it_o a_o boil_v have_v a_o little_a powder_v it_o before_o then_o boil_v up_o four_o or_o five_o collyflower_n in_o strong_a broth_n and_o some_o milk_n when_o they_o be_v boil_v put_v they_o forth_o into_o a_o pipkin_n add_v to_o they_o draw_v butter_n and_o keep_v they_o by_o the_o fire_n in_o a_o warm_a condition_n then_o boil_v up_o three_o or_o four_o handful_n of_o spinage_n in_o strong_a broth_n when_o they_o be_v enough_o pour_v out_o part_n of_o the_o broth_n from_o they_o and_o put_v in_o a_o little_a vinegar_n a_o ladleful_a of_o draw_a butter_n and_o a_o grate_a nutmeg_n your_o dish_n be_v ready_a with_o sipper_n in_o the_o bottom_n put_v in_o your_o spinage_n thereon_o round_o towards_o the_o dish_n side_n your_o venison_n be_v boil_v take_v it_o up_o and_o lay_v it_o in_o the_o middle_n of_o the_o dish_n and_o lay_v your_o colliflower_n all_o over_o it_o then_o pour_v on_o your_o draw_a butter_n over_o that_o last_o garnish_n it_o with_o barberry_n and_o your_o dish_n with_o some_o
land-fowl_n of_o any_o sort_n how_o to_o dress_v after_o the_o italian_a fashion_n take_v half_o a_o dozen_o plover_n partridge_n woodcock_n or_o pigeon_n be_v well_o cleanse_v and_o trust_v put_v they_o into_o a_o pipkin_n with_o a_o quart_n of_o strong_a broth_n or_o the_o same_o quantity_n of_o white_a wine_n with_o half_a water_n put_v thereto_o some_o slice_n of_o interlard_v bacon_n after_o it_o boil_v scum_n it_o and_o then_o put_v in_o some_o mace_n nutmeg_n ginger_n salt_n pepper_n sugar_n curran_n some_o sack_n raisin_n of_o the_o sun_n prune_n sage_n time_n a_o little_a saffron_n and_o dish_n they_o on_o carve_v sippet_n land-fowl_n of_o the_o small_a sort_n as_o ruff_n brew_v godwit_n knot_n doterel_n street_n pewits_n ollines_n gravelens_n ox-eye_n redshankes_n etc._n etc._n how_o to_o boil_v roast_v any_o of_o these_o fowl_n till_o they_o be_v about_o half_o enough_o stick_v some_o clove_n on_o the_o one_o side_n of_o they_o preserve_v the_o gravy_n then_o take_v they_o and_o put_v they_o into_o a_o pipkin_n with_o their_o own_o gravy_n some_o claret_n and_o as_o much_o strong_a broth_n as_o will_v cover_v they_o with_o mace_n cloves_n pepper_n ginger_n fry_v onion_n salt_n and_o a_o piece_n of_o household_n bread_n have_v stew_v they_o enough_o serve_v they_o up_o on_o carve_a sippet_n otherways_o how_o to_o boil_v small_a land-fowl_n as_o quail_n plover_n rail_n blackbird_n thrush_n snite_v wheat-ear_n lark_n sparrow_n martin_n etc._n etc._n take_v they_o and_o cut_v off_o their_o head_n and_o leg_n and_o boil_v they_o in_o strong_a broth_n scum_v it_o when_o it_o boil_v and_o put_v in_o large_a mace_n white_a wine_n wash_v curran_n date_n marrow_n pepper_n and_o salt_n have_v stew_v they_o sufficient_o dish_n they_o on_o fine_a carve_a sippet_n thicken_v the_o broth_n with_o strain_a almond_n rosewater_n and_o sugar_n and_o garnish_v they_o with_o barberry_n lemon_n and_o grate_a bread_n strew_v about_o the_o brim_n of_o the_o dish_n seafowl_n of_o 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it_o with_o rosemary_n tymâ—_n and_o savory_n steep_v in_o oil_n and_o when_o enough_o serve_v it_o up_o with_o the_o sprig_n of_o those_o herb_n and_o parsley_n about_o it_o in_o beat_a butter_n and_o vinegar_n conger_n fry_v scald_v your_o conger_n and_o cut_v off_o the_o fin_n then_o splat_v it_o flower_z it_o and_o fry_v it_o in_o clarify_a butter_n crisp_a sauce_n it_o with_o beat_a butter_n and_o vinegar_n juice_n of_o lemon_n garnish_n it_o with_o fry_v parsley_n fry_v ellicsanders_n or_o clary_n in_o butter_n crab_n broil_v after_o you_o have_v boil_v your_o crab_n in_o water_n and_o salt_n steep_v they_o in_o oil_n and_o vinegar_n well_o incorporate_v by_o beat_v then_o put_v your_o gridiron_n over_o a_o soft_a fire_n and_o put_v your_o crab_n thereon_o as_o they_o broil_n baste_v they_o with_o rosemary_n branch_n be_v broil_v serve_v they_o up_o with_o oil_n and_o vinegar_n or_o vinegar_n and_o beat_a butter_n with_o the_o rosemary_n branch_n they_o be_v baste_v with_o crab_n 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and_o flower_n they_o and_o fry_v they_o in_o clarify_a butter_n or_o you_o may_v first_o dip_v they_o in_o a_o batter_v make_v of_o egg_n flower_n and_o cream_n season_v with_o a_o little_a salt_n whilst_o these_o be_v fry_a have_v in_o readiness_n some_o butter_a prawn_n or_o shrimp_v stew_v in_o cream_n and_o sweet_a butter_n and_o lay_v these_o at_o the_o bottom_n of_o your_o dish_n lay_v your_o oyster_n fry_v crisp_v round_o about_o they_o run_v they_o all_o over_o with_o juice_n of_o orange_n and_o beat_a butter_n with_o slice_n of_o lemon_n on_o the_o top_n of_o all_o pike_n roast_v season_n very_o well_o your_o pike_n with_o salt_n and_o then_o lard_v he_o all_o over_o with_o pickle_n herring_n then_o season_n he_o again_o with_o beat_a pepper_n nutmeg_n and_o some_o mince_a time_n then_o tie_v he_o with_o pack_n thread_n to_o your_o spit_n not_o turn_v he_o constant_o round_a but_o let_v some_o time_n the_o baâ—_n stand_v towards_o the_o fire_n sometime_o the_o side_n then_o 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the_o best_a and_o sure_a way_n be_v to_o put_v your_o pike_n in_o a_o dish_n and_o bake_v it_o and_o the_o same_o form_n you_o put_v he_o in_o shift_v he_o into_o your_o dish_n you_o send_v he_o up_o in_o and_o so_o lair_n he_o as_o before_o pike_n fry_v take_v a_o pike_n scald_a and_o splat_v he_o hack_v the_o inside_n with_o a_o knife_n and_o it_o will_v be_v rib_v then_o wipe_v he_o dry_a flower_n he_o and_o fry_v he_o in_o clarify_a butter_n a_o little_a time_n then_o take_v he_o up_o wipe_v the_o pan_n and_o put_v he_o in_o again_o with_o claret_n slice_a ginger_n nutmeg_n two_o anchovy_n salt_n and_o saffron_n beat_v verywell_a then_o fry_v he_o till_o this_o last_o liquor_n be_v half_o consume_v then_o put_v in_o some_o sweet_a butter_n shake_v it_o well_o and_o dish_n it_o up_o with_o slice_a orange_n or_o lemon_n you_o may_v rub_v the_o bottom_n of_o the_o dish_n with_o a_o clove_n of_o garlic_n if_o you_o like_v it_o tike_n broil_v be_v draw_v and_o wash_v clean_o dry_v it_o and_o put_v it_o into_o a_o dish_n with_o good_a salad_n oil_n wine_n vinegar_n and_o salt_n there_o let_v it_o steep_v a_o little_a while_n then_o put_v on_o your_o gridiron_n and_o broil_n your_o pike_n over_o a_o soft_a fire_n turn_v it_o and_o baste_v it_o often_o with_o sprig_n of_o rosemary_n parsley_n and_o time_n out_o of_o the_o dish_n wherein_o it_o be_v steep_v the_o pike_n be_v broil_v take_v the_o steep_v and_o warm_v it_o on_o the_o coal_n and_o pour_v it_o on_o your_o fish_n lay_v the_o herb_n round_o the_o dish_n with_o slice_n of_o orange_n pilehard_n herring_n or_o sprat_n broil_v gill_n wash_v and_o dry_v they_o season_n they_o with_o salt_n
then_o broil_v they_o over_o a_o soft_a fire_n and_o baste_v they_o with_o butter_n be_v enough_o serve_v they_o up_o with_o beat_a butter_n mustard_n and_o pepper_n or_o you_o may_v sauce_v they_o with_o the_o juice_n of_o their_o own_o head_n squeeze_v between_o two_o trencher_n with_o some_o beer_n and_o salt_n plaice_n or_o flounder_n broil_v have_v draw_v wash_v and_o dry_v than_o scotch_n they_o on_o both_o side_n and_o broil_v they_o let_v your_o lair_n be_v butter_n and_o vinegar_n you_o may_v add_v to_o they_o in_o the_o same_o dish_n salmon-peels_a or_o indifferent_a big_a trout_n split_v if_o you_o place_v the_o outside_n uppermost_a each_o fish_n will_v seem_v double_a if_o the_o other_o side_n upmost_a it_o will_v appear_v of_o a_o lovely_a yellow_a let_v your_o lair_n be_v a_o ladleful_a of_o draw_a butter_n a_o little_a vinegar_n and_o some_o grate_a nutmeg_n a_o top_n strew_v parsley_n fry_v crisp_a and_o green_a plaice_n or_o flounder_n fricassee_v you_o must_v take_v 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cross_n and_o put_v it_o into_o a_o oven_n with_o some_o clarer_fw-la wine_n in_o your_o pan_n with_o anchovy_n dissolve_v therein_o as_o it_o drop_v baste_v it_o with_o butter_n and_o the_o liquor_n that_o be_v in_o the_o pan_n when_o it_o be_v enough_o take_v what_o be_v in_o the_o pan_n and_o boil_v it_o up_o with_o pepper_n nutmeg_n rosemary_n and_o bay_n blow_v off_o the_o fat_a beat_v it_o up_o thick_a with_o butter_n have_v lay_v your_o salmon_n in_o a_o very_a large_a dish_n rip_v up_o his_o belly_n and_o take_v away_o the_o herb_n draw_v out_o one_o half_a of_o the_o oyster_n into_o the_o dish_n then_o pour_v on_o your_o sauce_n and_o serve_v it_o up_o salmon_n in_o piece_n roast_v take_v a_o jowl_n or_o side_n of_o salmon_n if_o the_o first_o cut_v it_o into_o three_o or_o four_o piece_n if_o the_o other_o into_o half_a a_o dozen_o piece_n season_n each_o piece_n with_o salt_n nutmeg_n and_o a_o little_a cinnamon_n then_o stick_v they_o with_o a_o few_o clove_n and_o spit_v 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new_a milk_n or_o cream_n with_o four_o or_o five_o blade_n of_o mace_n and_o some_o slice_a nutmeg_n when_o it_o be_v boil_v take_v the_o spice_n clean_o from_o it_o then_o grate_v a_o penny_n manchet_n and_o fierce_a it_o through_o a_o cullender_n put_v it_o into_o the_o cream_n and_o let_v it_o stand_v till_o it_o be_v cold_a then_o put_v in_o the_o almond_n eight_o yolk_n of_o egg_n salt_n sugar_n and_o good_a store_n of_o marrow_n or_o beef-suet_n fine_o mince_v and_o therewith_o fill_v the_o gut_n cinnamon_n pudding_n take_v two_o quart_n of_o cream_n and_o steep_a therein_o two_o french_a roll_n a_o dozen_o yolk_n of_o egg_n date_n a_o ounce_n of_o beat_a cinnamon_n and_o some_o almond-paste_n you_o may_v sometime_o use_v rosewater_n and_o boil_a currant_n either_o boil_n or_o bake_v it_o which_o you_o please_v haggus_n pudding_n take_v a_o calf_n cauldron_n boil_v it_o and_o when_o it_o be_v cold_a mince_v it_o very_o small_a then_o take_v the_o yolk_n of_o four_o egg_n and_o 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a_o little_a butter_n pepper_n cloves_n mace_n cinnamon_n ginger_n curran_n sugar_n salt_n date_n and_o boil_v it_o in_o a_o napkin_n or_o calves-panch_n be_v boil_v dish_n it_o and_o trim_v it_o with_o scrape_v sugar_n stick_v it_o with_o slice_a almond_n and_o run_v it_o over_o with_o beat_a butter_n chiveridge_n pudding_n lay_v the_o fat_a of_o a_o hog_n in_o fair_a water_n and_o salt_n to_o scour_v they_o then_o take_v the_o long_a and_o fat_a gut_n and_o stuff_n it_o with_o nutmeg_n sugar_n ginger_n pepper_n and_o slice_a date_n boil_v they_o and_o serve_v they_o to_o the_o table_n swan_n or_o goose-pudding_n take_v the_o blood_n of_o either_o and_o strain_v it_o and_o put_v therein_o oatmeal_n to_o steep_v or_o grate_a bread_n in_o milk_n or_o cream_n with_o nutmeg_n pepper_n sweet_a herb_n mince_v beef-suet_n rosewater_n mince_a lemon-pill_n with_o a_o small_a quantity_n of_o coriander-seed_n this_o be_v a_o very_a good_a pudding_n for_o a_o swan_n or_o goose_n neck_n veal_n 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and_o lay_v fine_a sierce_v sugar_n thereon_o a_o wassail_n boil_v three_o pint_n of_o cream_n with_o four_o or_o five_o whole_a clove_n then_o have_v the_o yolk_n of_o half_a a_o dozen_o egg_n dissolve_v in_o cream_n the_o cream_n be_v well_o boil_v so_o that_o it_o taste_v of_o the_o spice_n put_v in_o your_o egg_n and_o stir_v they_o well_o together_o then_o have_v some_o muskadine_n or_o tent_n and_o be_v warm_v pour_v it_o into_o a_o dish_n with_o sugar_n wherein_o there_o be_v fine_a sippet_n of_o french-bread_n then_o pour_v on_o your_o cream_n upon_o that_o then_o cast_v on_o ginger_n cinnamon_n and_o sugar_n and_o stick_v it_o with_o blanch_a almond_n blamanger_n take_v a_o pottle_n of_o morning_n milk_n and_o a_o pound_n of_o fine_a sierce_v rice-flowre_n strain_v they_o through_o a_o strainer_n into_o a_o broad_a skillet_n and_o set_v it_o on_o a_o soft_a fire_n stir_v it_o with_o a_o broad_a stick_n and_o when_o it_o be_v a_o little_a thick_a take_v it_o off_o the_o fire_n then_o put_v in_o half_a a_o pint_n of_o rosewater_n and_o set_v it_o over_o the_o fire_n again_o stir_v it_o well_o and_o beat_v it_o with_o your_o stick_n from_o one_o side_n of_o the_o pan_n to_o the_o other_o when_o it_o be_v as_o thick_a as_o pap_n take_v it_o off_o when_o it_o be_v cold_a lay_v it_o in_o slice_n on_o a_o dish_n and_o scrape_v on_o sugar_n blamanger_n in_o the_o french_a fashion_n take_v a_o pike_n and_o boil_v it_o in_o fair_a water_n very_o tender_a then_o take_v the_o flesh_n from_o the_o bone_n and_o chap_v it_o very_o small_a then_o take_v a_o pound_n of_o almond-paste_n and_o beat_v it_o with_o your_o fish_n aforesaid_a put_v to_o they_o a_o quart_n of_o cream_n the_o white_n of_o a_o dozen_o egg_n well_o beat_v and_o the_o crumb_n of_o a_o french-manchet_n mingle_v all_o together_o and_o strain_v they_o with_o some_o sugar_n and_o salt_n than_o put_v they_o in_o a_o broad_a stew-pan_n over_o the_o fire_n stir_v it_o and_o boil_v it_o thick_a be_v boil_v 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for_o the_o feed_n of_o all_o pot_n for_o potage_n whether_o english_a or_o french_a fashion_n according_a to_o the_o quantity_n of_o what_o broth_n you_o will_v have_v you_o must_v proportion_v your_o knuckle_n of_o beef_n the_o flesh_n of_o the_o hinder_a part_n of_o the_o rump_n of_o mutton_n and_o hen_n you_o must_v seethe_v the_o flesh_n very_o well_o with_o parsley_n young_a onion_n and_o time_n tie_v in_o a_o bundle_n with_o clove_n mace_n and_o some_o beat_a cinnamon_n keep_v always_o some_o warm_a water_n to_o fill_v up_o your_o pot_n as_o your_o liquor_n consume_v when_o you_o have_v boil_v they_o well_o strain_v the_o broth_n and_o preserve_v it_o for_o your_o use_n for_o first_o course_n and_o brown_a potage_n set_v your_o roast_a meat_n to_o boil_v with_o a_o bundle_n of_o herb_n as_o aforesaid_a after_o you_o have_v take_v the_o juice_n of_o it_o have_v boil_v it_o a_o good_a while_n strain_v it_o and_o keep_v it_o for_o your_o use_n potage_n for_o flesh-day_n potage_n 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your_o duck_n and_o turnip_n strew_v some_o caper_n and_o a_o little_a vinegar_n thereon_o let_v your_o garnish_n be_v carve_v turnip_n pottage_n for_o a_o grand_a boil_a meat_n take_v strong_a broth_n and_o boil_v therein_o what_o fowl_n or_o other_o meat_n you_o have_v then_o take_v three_o pint_n thereof_o with_o a_o pint_n and_o half_a of_o gravy_n draw_v with_o wine_n nine_o anchovy_n four_o whole_a onion_n half_o a_o pint_n of_o oyster_n liquor_n a_o handful_n and_o half_a of_o raspin_n of_o french-bread_n the_o juice_n of_o four_o lemon_n the_o yolk_n of_o three_o egg_n beat_v into_o it_o when_o you_o be_v ready_a to_o use_v it_o with_o a_o slice_a nutmeg_n so_o draw_v it_o up_o all_o together_o you_o may_v use_v herb_n in_o the_o same_o broth_n as_o spinage_n sorrel_n endive_n lettuce_n purslain_a with_o some_o faggot_n of_o sweet_a herb_n this_o be_v a_o very_a rich_a broth_n with_o a_o high_a hogo_n and_o be_v most_o fit_v for_o great_a dish_n on_o great_a festival_n pottage_n call_v skink_v according_a to_o the_o quantity_n of_o broth_n you_o will_v have_v proportion_n the_o flesh_n of_o the_o leg_n of_o beef_n which_o you_o must_v cut_v into_o small_a piece_n about_o the_o bigness_n of_o a_o tennis-ball_n or_o less_o break_v the_o bone_n in_o piece_n and_o let_v they_o soak_v in_o water_n wash_v and_o cleanse_v it_o from_o the_o blood_n but_o just_o cover_v it_o in_o your_o pot_n with_o water_n when_o it_o boil_v scum_n it_o then_o put_v in_o some_o pepper_n in_o a_o cloth_n and_o when_o it_o be_v half_o boil_v put_v in_o four_o onion_n a_o little_a clove_n and_o whole_a mace_n with_o a_o race_n or_o two_o of_o ginger_n slice_v then_o take_v up_o a_o ladleful_a thereof_o and_o steep_a therein_o some_o saffron_n tie_v up_o in_o a_o rag_n bruise_v it_o till_o you_o have_v colour_v your_o broth_n than_o put_v it_o into_o your_o pot_n and_o let_v it_o boil_v till_o your_o meat_n be_v very_o tender_a have_v season_v it_o with_o salt_n dish_n it_o up_o on_o sippet_n of_o french-bread_n with_o some_o of_o the_o meat_n in_o the_o middle_n of_o the_o dish_n you_o may_v for_o variety_n put_v in_o chop_a clove_n cabbage_n or_o bruise_a spinage_n and_o cut_v endive_n pottage_n of_o pullet_n and_o asparagus_n truss_v your_o pullet_n and_o whiten_v they_o than_o put_v they_o into_o your_o pot_n with_o a_o sheet_n of_o lard_n over_o they_o fill_v your_o pot_n with_o strong_a broth_n and_o season_v it_o with_o salt_n pepper_n cinnamon_n beat_a clove_n and_o mace_n a_o whole_a onion_n peel_v and_o a_o bunch_n of_o sweet_a herb_n let_v they_o not_o boil_v too_o long_o then_o dry_v your_o bread_n and_o soak_v it_o lay_v your_o pullet_n in_o the_o middle_n of_o your_o dish_n with_o the_o asparagus_n garnish_v they_o with_o fry_v asparagus_n break_a comb_n mushroom_n or_o the_o gibblet_n of_o your_o pullet_n with_o a_o few_o pistache_n lay_v round_o the_o brim_n of_o your_o dish_n slice_n of_o lemon_n and_o lemon-pill_n pottage_n of_o livering_n 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cinnamon_n a_o onion_n and_o some_o lemon-pill_n when_o it_o be_v boil_v pass_v it_o through_o a_o strainer_n and_o keep_v it_o in_o a_o pot_n for_o your_o use_n or_o you_o may_v make_v almond_n broth_n with_o milk_n have_v blanch_v and_o pound_v your_o almond_n with_o rosewater_n as_o aforesaid_a then_o put_v they_o into_o fresh_a milk_n with_o crumb_n of_o bread_n salt_n cinnamon_n a_o clove_n or_o two_o and_o boil_v they_o a_o little_a while_n then_o pass_v it_o through_o your_o strainer_n and_o when_o you_o be_v ready_a to_o serve_v it_o sweeten_v it_o with_o sugar_n fish-broth_n take_v half_a pease-broth_n and_o half_a water_n â—nd_v put_v to_o they_o the_o bone_n of_o a_o carp_n or_o 〈◊〉_d other_o fish-bone_n with_o a_o onion_n stick_v 〈◊〉_d clove_n a_o faggot_n of_o sweet_a herb_n and_o aâ—_n little_a salt_n boil_v all_o well_o together_o with_o some_o crumb_n of_o bread_n and_o some_o butter_n then_o pass_v it_o through_o a_o strainer_n and_o preserve_v it_o for_o your_o use_n this_o be_v a_o very_a good_a pottage_n for_o craw-fish_n boil_v it_o a_o while_n with_o the_o shell_n of_o your_o craw-fish_n stamp_v and_o strain_v through_o a_o linen_n cloth_n by_o mean_n whereof_o your_o pottage_n will_v be_v colour_v red_a afterward_o strain_v all_o than_o season_n your_o broth_n and_o dish_n it_o up_o pease-broth_n steep_v your_o pease_n twelve_o hour_n or_o more_o have_v first_o pick_v they_o from_o such_o as_o be_v worm-eaten_a then_o seethe_v they_o with_o conduit_n water_n lukewarm_a this_o will_v make_v your_o pease-broth_n clear_a and_o very_a good_a here_o note_v that_o your_o craw-fish_n must_v be_v serve_v with_o pease-potage_n carp_n with_o pease-broth_n and_o almond_n pottage_n of_o herb_n with_o a_o very_a little_a pease-broth_n pottage_n of_o tenche_n with_o fry_v flower_n and_o a_o little_a pease-broth_n the_o queen_n pottage_n with_o broth_n of_o carp_n or_o other_o fish-broth_n and_o almond_n the_o prince_n pottage_n with_o pease-broth_n wherein_o be_v seethe_v the_o bone_n of_o carp_n tortoise_n with_o pease-broth_n mushroom_n with_o pease-broth_n and_o sol_n with_o the_o same_o smelt_n with_o good_a broth_n mingle_v with_o almond_n asparagus_n with_o pease-broth_n and_o herb_n lettuce_n with_o pease-broth_n cabbage_n and_o fry_v bread_n or_o colewort_n and_o milk_n with_o pease-broth_n and_o a_o good_a deal_n of_o butter_n pottage_n of_o cabbage_n or_o colewort_n with_o pease-broth_n have_v steep_v your_o pease_n all_o night_n boil_v they_o the_o next_o day_n with_o mace_n a_o onion_n stick_v with_o clove_n pepper_n and_o salt_n when_o your_o broth_n be_v enough_o dish_n it_o up_o and_o garnish_v it_o with_o cabbage_n or_o colewort_n sod_v in_o milk_n with_o some_o piece_n of_o fry_v bread_n boil_v therewith_o pottage_n of_o pumpkin_n boil_v your_o pumpkin_n very_o well_o then_o take_v some_o chibbals_n fry_v they_o and_o put_v they_o into_o your_o pot_n season_n your_o broth_n with_o salt_n and_o let_v it_o simmer_v again_o then_o serve_v it_o up_o with_o pepper_n and_o nutmeg_n otherways_o boil_v it_o very_o well_o then_o strain_v it_o through_o a_o strainer_n into_o a_o pan_n then_o put_v to_o it_o a_o pretty_a quantity_n of_o milk_n with_o some_o butter_n then_o soak_v your_o bread_n and_o serve_v it_o with_o nutmeg_n pepper_n and_o some_o beat_a cinnamon_n pottage_n of_o turnip_n with_o white-broth_n have_v scrape_v your_o turnip_n very_o clean_o put_v they_o in_o a_o pot_n with_o water_n when_o they_o be_v well_o boil_v season_n they_o with_o salt_n nutmeg_n beat_v and_o a_o bundle_n of_o herb_n and_o take_v they_o off_o the_o fire_n and_o put_v to_o they_o some_o fresh_a butter_n and_o stir_v it_o then_o run_v it_o over_o with_o some_o almond_n broth_n and_o serve_v it_o pottage_n of_o fry_v turnip_n scrape_v they_o and_o quarter_v they_o blanch_v and_o flower_n they_o when_o they_o be_v dry_a fry_v they_o then_o boil_v they_o in_o water_n with_o a_o little_a pepper_n and_o a_o onion_n stick_v with_o clove_n if_o your_o broth_n be_v not_o thick_a enough_o mingle_v some_o flower_n with_o a_o little_a vinegar_n and_o fry_v it_o and_o put_v it_o to_o your_o broth_n pottage_n of_o pease-broth_n take_v the_o clear_a of_o your_o pease-broth_n and_o put_v it_o into_o a_o pot_n then_o fry_v some_o sorrel_n chervil_n and_o a_o little_a parsley_n with_o butter_n put_v these_o into_o your_o pot_n also_o then_o season_n your_o broth_n and_o let_v it_o boil_v when_o it_o be_v enough_o serve_v it_o with_o parsley_n and_o root_n sod_v together_o pottage_n without_o butter_n take_v good_a store_n of_o herb_n season_n they_o very_o well_o seethe_v they_o with_o a_o crust_n of_o bread_n stove_n or_o soak_v and_o serve_v they_o up_o pottage_n of_o small_a vail_n take_v four_o or_o five_o loaf_n and_o make_v a_o hole_n in_o the_o top_n and_o take_v out_o the_o crumb_n boil_v they_o then_o fry_v they_o in_o butter_n be_v fill_v with_o milt_n of_o carp_n mushroom_n and_o break_a asparagus_n then_o soak_v they_o leisurely_o on_o your_o pottage_n and_o let_v your_o garnish_n be_v the_o same_o with_o your_o filling_n pottage_n of_o muscle_n scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n of_o water_n salt_n and_o a_o onion_n when_o they_o be_v boil_v take_v they_o out_o and_o pick_v they_o take_v off_o the_o shell_n to_o some_o and_o leave_v it_o to_o other_o for_o to_o garnish_n after_o they_o be_v thus_o pick_v pass_v they_o in_o a_o pan_n with_o some_o parsley_n as_o for_o your_o broth_n after_o it_o be_v settle_v leave_v the_o bottom_n lest_o there_o be_v any_o gravel_n in_o it_o then_o boil_v it_o and_o when_o it_o boil_v fry_v into_o it_o a_o little_a parsley_n with_o some_o fresh_a butter_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o muscle_n pour_v on_o your_o broth_n pottage_n of_o frog_n have_v break_v their_o bone_n and_o trust_v they_o blanch_v they_o and_o drain_v they_o very_o well_o then_o lay_v they_o into_o a_o dish_n till_o you_o have_v make_v ready_a some_o pease-broth_n fry_v into_o it_o a_o little_a mince_a parsley_n with_o butter_n have_v boil_v a_o while_n put_v the_o frog_n into_o your_o broth_n but_o take_v they_o out_o present_o then_o allay_v a_o little_a saffron_n and_o put_v it_o into_o your_o pot_n have_v soak_v your_o bread_n garnish_n it_o with_o the_o frog_n pottage_n of_o salmon_n you_o must_v cut_v your_o salmon_n into_o piece_n and_o pickle_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n stick_v they_o with_o clove_n than_o stew_n they_o between_o two_o dish_n with_o some_o butter_n a_o faggot_n of_o sweet_a herb_n sugar_n white_a wine_n a_o little_a salt_n large_a mace_n beat_a cinnamon_n and_o pepper_n well_o beat_v than_o stove_n or_o soak_v they_o then_o dry_a your_o bread_n and_o stove_n or_o soak_v it_o also_o with_o some_o other_o broth_n garnish_n it_o with_o slice_n of_o salmon_n fig_n date_n or_o prunello_n and_o pour_v the_o sauce_n over_o it_o pottage_n of_o bran._n take_v wheat_n bran_n the_o big_a you_o can_v procure_v and_o boil_v it_o very_o well_o in_o water_n with_o one_o handful_n of_o almond_n and_o a_o bundle_n of_o herb_n than_o season_n it_o well_o then_o pass_v it_o through_o a_o strainer_n and_o boil_v it_o again_o soak_v your_o bread_n and_o fill_v your_o dish_n with_o this_o broth_n which_o you_o may_v whiten_v if_o you_o please_v pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o in_o broth_n or_o with_o pease-broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o frog_n blanch_v and_o a_o little_a saffron_n pottage_n of_o frog_n with_o almond_n have_v trust_v they_o up_o cherry-like_a fry_v they_o and_o stove_n they_o up_o between_o two_o dish_n with_o a_o little_a fresh_a butter_n a_o drop_n of_o verjuice_n the_o juice_n of_o a_o orange_n or_o lemon_n and_o season_v they_o with_o a_o bundle_n of_o herb_n then_o to_o make_v your_o broth_n boil_v some_o with_o pease-broth_n or_o water_n salt_n parsley_n chibbals_n a_o handful_n of_o stamp_a almond_n after_o which_o strain_v they_o together_o soak_v your_o bread_n upon_o which_o you_o may_v put_v a_o little_a of_o the_o hosh_n of_o a_o carp_n fill_v up_o your_o dish_n and_o garnish_n it_o with_o your_o frog_n lemon_n and_o pomegranate_n pottage_n of_o hops_n whilst_o your_o pease-broth_n be_v boil_v pass_v some_o good_a herb_n in_o a_o pan_n into_o it_o let_v your_o hop_n boil_v in_o your_o pottage_n after_o that_o they_o be_v whiten_v a_o little_a before_o you_o serve_v they_o take_v they_o up_o and_o put_v unto_o they_o some_o butter_n salt_n nutmeg_n cinnamon_n vinegar_n and_o very_o little_a broth_n when_o it_o be_v well_o
the_o complete_a cook_n or_o the_o whole_a art_n of_o cookery_n describe_v the_o best_a and_o new_a way_n of_o order_v and_o dress_n all_o sort_n of_o flesh_n fish_n and_o fowl_n whether_o boil_v bake_a stew_a roast_a broil_a frigacied_a fry_v souse_v marinate_v or_o pickle_v with_o their_o proper_a sauce_n and_o garnish_n together_o with_o all_o manner_n of_o the_o most_o approve_a soop_n and_o potage_n use_v either_o in_o england_n or_o france_n by_o t._n p._n j._n p._n r._n c._n n._n b._n and_o several_a other_o approve_a cook_n of_o london_n and_o westminster_n london_n print_v and_o sell_v by_o g._n conyers_n at_o the_o golden_a ring_n in_o little-britain_n over_o against_o bartholomew's-close-gate_n 1694._o the_o epistle_n to_o the_o lover_n of_o the_o arâ—_n of_o cookery_n we_o do_v here_o present_v you_o with_o the_o plain_a and_o â—â—est_a digest_v method_n in_o the_o art_n of_o cookery_n yet_o extant_a â—r_o dress_n of_o all_o sort_n of_o flesh_n fish_n fowl_n whether_o boil_v bake_v stew_v roast_v broil_v fricassee_v fry_v marinate_v or_o souse_v with_o the_o best_a sauce_n new_a alaâ—_a mode_n soop_n and_o potage_n it_o be_v full_a and_o plain_a so_o thaâ—_n from_o the_o maid_n to_o the_o master_n cook_n all_o may_v reap_v benefit_n farewell_o how_o to_o boil_v all_o sort_n of_o fish_n flesh_n and_o fowl_n according_a to_o the_o late_a and_o most_o approve_a experience_n in_o cookery_n fish_n boil_v and_o stew_v bream_n stew_v have_v very_o well_o scale_v your_o bream_n and_o thorough_o wash_v it_o do_v not_o forget_v to_o preserve_v its_o blood_n in_o which_o you_o must_v stew_v your_o bream_n by_o add_v thereto_o â—â—aret_n two_o slice_n of_o ginger_n race_v the_o pulp_n â—â—_o three_o quarter_n of_o a_o pound_n of_o prune_n â—oiled_v and_o strain_v into_o the_o broth_n vinegar_n â—lt_n and_o a_o anchovie_n or_o two_o some_o sweet_a â—erbs_n with_o horse-radish-root_n stamp_v and_o strain_v let_v not_o your_o fish_n have_v more_o liquor_n than_o will_v just_o cover_v it_o be_v enough_o take_v some_o butter_n with_o a_o little_a vinegar_n in_o which_o the_o bream_n be_v stew_v and_o beat_v they_o up_o together_o then_o dish_n up_o your_o fish_n pour_v the_o butter_n thereon_o and_o garnish_v your_o dish_n with_o barberry_n orange_n and_o lemon_n base_a boil_a to_o be_v eat_v hot_a save_o the_o liver_n row_v or_o spawn_n of_o your_o base_a than_o scale_n and_o wash_v they_o well_o have_v so_o do_v boil_v they_o up_o in_o water_n wine-vinegar_n salt_n some_o sweet_a herb_n lemon_n slice_v with_o three_o whole_a onion_n then_o take_v a_o lear_a of_o draw_a butter_n large_a mace_n whole_a cinnamon_n a_o whole_a nutmeg_n quarter_v with_o three_o anchovy_n dissolve_v therein_o have_v disht_v it_o up_o pour_v on_o your_o lear_a and_o let_v your_o garnish_n be_v fry_v oyster_n and_o bay-leaves_a this_o season_v will_v not_o be_v improper_a for_o mullet_n or_o any_o other_o sort_n of_o fish_n carp_n stew_v save_o the_o blood_n of_o 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claret_n vinegar_n a_o handful_n of_o caper_n mace_n pepper_n salt_n a_o little_a grate_a bread_n and_o time_n mince_v with_o the_o yolk_n of_o three_o egg_n chap_v very_o small_a stew_n these_o together_o till_o they_o be_v enough_o then_o put_v in_o a_o good_a spill_v of_o butter_n rub_v the_o dish_n with_o a_o clove_n of_o garlic_n crawfish_n shrimp_v or_o prawn_n may_v be_v do_v the_o same_o manner_n make_v what_o variety_n of_o garnish_n you_o please_v with_o the_o shell_n only_o crab_n stew_v take_v crab_n and_o boil_v they_o till_o they_o be_v enough_o then_o take_v the_o meat_n out_o of_o the_o shell_n and_o have_v put_v it_o into_o a_o pipkin_n some_o claret_n wine-vinegar_n mince_a time_n salt_n grate_a bread_n pepper_n sweet_a butter_n caper_n large_a mace_n and_o the_o yolk_n of_o four_o egg_n boil_v hard_a and_o chop_v very_o small_a stew_n these_o together_o till_o they_o be_v enough_o then_o rub_v the_o dish_n with_o a_o clove_n of_o garlic_n serve_v they_o up_o cod_n 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lemon-pill_n eel_n stew_v draw_v your_o eel_n and_o flay_v they_o and_o cuâ—_n they_o into_o piece_n four_o inch_n long_o than_o puâ—_n they_o into_o a_o stew-pan_n with_o as_o much_o clare_n as_o will_v just_o cover_v they_o mingle_v with_o somâ—_n water_n strip_v some_o time_n and_o put_v to_o they_o with_o sweet_a marjoram_n savory_n pickle_v parsley_n and_o large_a mace_n be_v sure_a to_o stew_v theâ—_n enough_o then_o serve_v they_o on_o sippet_n sticâ—_n bay-leaves_a round_o the_o dish_n garnish_n thâ—_n meat_n with_o slice_v lemon_n and_o the_o dish_n with_o fine_a grate_a manchet_n flounder_n or_o gudgeon_n boil_v after_o a_o excellent_a manner_n take_v a_o few_o sweet_a herb_n top_n of_o time_n sweet_a marjoram_n winter-savory_n top_n of_o rosemary_n some_o whole_a mace_n some_o pick_v parsley_n and_o boil_v
your_o hare_n lay_v upon_o it_o some_o whole_a clove_n a_o sheet_n of_o lard_n and_o a_o good_a quantity_n of_o butter_n then_o baste_v it_o over_o with_o saffron_n water_n and_o bake_v it_o then_o draw_v it_o and_o liquor_n it_o with_o clarify_a butter_n you_o may_v make_v your_o pie_n of_o white_a paste_n if_o you_o intend_v to_o eat_v it_o hot_a otherways_o make_v your_o pie_n of_o a_o gallon_n of_o flower_n then_o take_v two_o hare_n and_o season_n they_o light_o without_o with_o salt_n nutmeg_n and_o pepper_n then_o take_v half_a a_o ounce_n of_o nutmeg_n the_o like_a of_o pepper_n a_o little_a salt_n caper_n raisin_n pear_n in_o quarter_n prune_n with_o grape_n lemon_n or_o goosberry_n and_o fill_v the_o belly_n herewith_o be_v bake_v liquor_n it_o with_o verjuice_n and_o sugar_n with_o some_o large_a mace_n you_o may_v use_v white_a wine_n or_o claret_n in_o the_o stead_n of_o verjuice_n hare_n mince_a pie_n take_v a_o hare_n and_o bone_n he_o then_o mince_v he_o small_a with_o beef-suet_n and_o a_o pound_n and_o half_a of_o raisin_n mince_v some_o currant_n clove_n mace_n salt_n and_o cinnamon_n mingle_v these_o together_o and_o fill_v your_o several_a pie_n therewith_o when_o bake_v liquor_n they_o with_o sack_n or_o white_a wine_n and_o sugar_n hare_n bake_a a-la-mode_o de_fw-fr france_n take_v two_o hare_n and_o parboil_v they_o then_o take_v the_o flesh_n from_o the_o bone_n and_o mince_v it_o small_a put_v it_o into_o a_o mortar_n and_o beat_v it_o into_o a_o lump_n season_n it_o and_o souse_v it_o in_o wine_n and_o vinegar_n lap_v all_o this_o pulp_n about_o the_o chine_n of_o one_o hare_n so_o it_o will_v seem_v but_o one_o have_v lard_v it_o very_o well_o put_v it_o into_o a_o coffin_n with_o good_a store_n of_o butter_n be_v bake_v liquor_n it_o with_o melt_a butter_n nutmeg_n ginger_n and_o sugar_n hare_n bake_v to_o be_v eat_v cold_a your_o hare_n be_v parboil_v and_o the_o flesh_n take_v from_o the_o bone_n mingle_v it_o with_o some_o westphalia_n ham_n boil_v very_o tender_a mince_v these_o well_o together_o and_o beat_v they_o in_o a_o mortar_n than_o season_n they_o with_o sweet_a herb_n pepper_n salt_n cloves_n mace_n and_o nutmeg_n with_o a_o little_a vinegar_n and_o the_o yolk_n of_o four_o egg_n then_o beat_v they_o again_o till_o you_o have_v reduce_v they_o into_o a_o pulpy_a substance_n have_v your_o pie_n make_v in_o some_o proportion_n like_o a_o hare_n lay_v in_o some_o of_o the_o meat_n wash_v it_o with_o the_o yolk_n of_o egg_n and_o squeeze_v it_o down_o then_o lay_v a_o lay_n of_o bacon_n cut_v indifferent_o small_a and_o wash_v that_o likewise_o and_o so_o do_v over_o every_o lay_n till_o all_o your_o meat_n be_v in_o the_o pie_n the_o last_o lie_v must_v be_v the_o bacon_n with_o butter_n a_o top_n then_o close_o it_o set_v the_o ear_n and_o head_n in_o their_o proper_a place_n with_o a_o funnel_n in_o the_o middle_n and_o when_o it_o be_v bake_v fill_v it_o with_o clarify_a butter_n and_o when_o you_o carve_v it_o begin_v at_o the_o tail_n lumber_n pye_n cut_a your_o beef-suet_n into_o square_a piece_n and_o mingle_v they_o with_o pepper_n grate_a bread_n cloves_n mace_n some_o bit_n of_o veal_n sweet_a herb_n salt_n sugar_n the_o yolk_n of_o four_o egg_n quarter_v with_o barberry_n and_o a_o little_a cream_n work_v all_o these_o together_o and_o put_v it_o into_o the_o caul_n of_o veal_n like_o sausage_n then_o bake_v they_o almost_o in_o a_o dish_n and_o have_v a_o pie_n make_v ready_a draw_v they_o and_o lay_v they_o therein_o with_o butter_n verjuice_n sugar_n date_n large_a mace_n grape_n or_o barberry_n and_o marrow_n be_v bake_v scrape_v sugar_n thereon_o another_o very_a good_a way_n take_v two_o pound_n of_o beef-suet_n one_o pound_n of_o the_o flesh_n of_o capon_n boil_v and_o another_o of_o a_o leg_n of_o veal_n parboil_v mince_v these_o small_a and_o add_v to_o they_o some_o sweet_a herb_n and_o a_o good_a handful_n of_o spinage_n with_o mince_a pippin_n two_o or_o three_o handful_n of_o grate_a bread_n a_o little_a rosewater_n the_o yolk_n of_o four_o egg_n a_o pound_n of_o curran_n last_o season_n it_o with_o salt_n nutmeg_n pepper_n ginger_n cloves_n and_o mace_n lay_v all_o these_o material_n into_o the_o pie_n and_o lay_v a_o top_n thereof_o the_o marrow_n of_o four_o marrowbone_n season_v with_o cinnamon_n grate_a nutmeg_n and_o the_o juice_n of_o a_o orange_n with_o the_o yolk_n of_o egg_n above_o all_o lie_v slice_v orangado_fw-it dry_a citron_n ringo_n root_n candy_v ginger_n preserve_v barberry_n date_n sugar_n and_o butter_n and_o close_o it_o up_o when_o it_o be_v bake_v liquor_n it_o with_o verjuice_n and_o sugar_n beat_v together_o with_o the_o yolk_n of_o three_o egg_n and_o serve_v it_o up_o lamb_n pye_n cut_a your_o lamb_n into_o steak_n kidney_n and_o all_o the_o fat_a with_o it_o season_n it_o with_o salt_n nutmeg_n pepper_n and_o mace_n your_o pie_n be_v make_v lie_v in_o these_o ingredient_n with_o a_o pound_n of_o curran_n and_o pruncs_n lay_v butter_n at_o top_n and_o let_v it_o foak_v in_o the_o oven_n three_o hour_n and_o a_o half_a when_o it_o be_v bake_v liquor_n it_o with_o a_o pint_n of_o white_a wine_n six_o yolk_n of_o egg_n sugar_n and_o a_o quarter_n of_o a_o pound_n of_o butter_n beat_v these_o up_o over_o the_o fire_n in_o a_o pipkin_n till_o they_o boil_v then_o cut_v open_v the_o lid_n and_o pour_v this_o into_o it_o shake_v it_o well_o together_o lamb_n pastry_n have_v bone_a your_o lamb_n cut_v it_o four_o square_a than_o season_n it_o with_o salt_n beat_a pepper_n cloves_n mace_n nutmeg_n and_o mince_a time_n lay_v in_o some_o beef-suet_n and_o your_o lamb_n thereupon_o make_v a_o high_a border_n about_o it_o then_o turn_v over_o your_o sheet_n close_a and_o bake_v your_o pastry_n when_o it_o be_v enough_o liquor_n it_o with_o claret_n sugar_n vinegar_n and_o the_o yolk_n of_o egg_n beat_v up_o together_o if_o you_o will_v have_v your_o sauce_n only_o savoury_a and_o not_o sweet_a let_v it_o be_v gravy_n only_o or_o the_o bake_n of_o bone_n in_o claret_n wine_n leg_n of_o pork_n pye_n skin_n and_o bone_n your_o pork_n beat_v it_o well_o and_o lay_v it_o in_o claret_n wine_n then_o season_n it_o with_o cinnamon_n nutmeg_n clove_n mace_n pepper_n and_o salt_n then_o make_v your_o pie_n venison_n like_a and_o lay_v the_o pork_n therein_o close_o it_o and_o set_v it_o into_o the_o oven_n it_o will_v require_v above_o eight_o hour_n bake_v before_o you_o set_v it_o in_o wash_v it_o over_o with_o yolk_n of_o egg_n or_o saffron_n water_n marrow_n pie_n take_v veal_n mince_v it_o with_o beef-suet_n and_o season_v it_o with_o pepper_n nutmeg_n and_o salt_n add_v to_o they_o boil_v sparagrass_n cut_v the_o length_n of_o your_o thumb_n yolk_n of_o hard_a egg_n quarter_v sweetbread_n of_o veal_n cut_v small_a potato_n or_o artichoke_n cut_v in_o like_a manner_n some_o interlard_v bacon_n and_o chestnut_n mingle_v all_o these_o with_o your_o marrow_n fill_v your_o pie_n and_o bake_v they_o liquor_n they_o with_o beat_a butter_n or_o you_o may_v make_v they_o of_o bottom_n of_o artichoke_n sucker_n yolk_n of_o hard_a egg_n chestnut_n boil_v and_o blanch_a marrow_n interlard_v bacon_n cut_v square_a veal_n sweetbread_n lambstone_n potato_n skirret_n and_o asparagus_n mutton_n mince_v pie_n take_v the_o half_a of_o a_o leg_n of_o mutton_n and_o two_o pound_n of_o beef-suet_n mince_v these_o very_a small_a then_o add_v to_o these_o a_o pound_n of_o curran_n the_o like_a of_o raisin_n of_o the_o sun_n one_o pound_n of_o prune_n half_o a_o ounce_n of_o carraway_n seed_n and_o half_a a_o ounce_n of_o nutmeg_n three_o ounce_n of_o salt_n pepper_n and_o mace_n of_o each_o half_n a_o ounce_n mingle_v these_o well_o together_o and_o fill_v your_o pie_n herewith_o mince_a pie_n of_o beef_n take_v four_o pound_n of_o beef_n and_o the_o like_a quantity_n of_o suet_n with_o four_o ounce_n of_o salt_n nutmeg_n pepper_n cloves_n and_o mace_n of_o each_o one_o ounce_n curran_n and_o raisin_n of_o the_o sun_n of_o each_o two_o â—_z your_o meat_n and_o suet_n be_v chap_v very_o small_a mingle_v all_o these_o together_o and_o fill_v your_o pie_n mince_a pie_n of_o veal_n take_v a_o leg_n of_o veal_n and_o have_v parboil_v it_o mince_v it_o when_o cold_a with_o beef-suet_n than_o season_n it_o with_o pepper_n salt_n and_o goosberry_n mix_v it_o with_o verjuice_n curran_n sugar_n and_o a_o little_a beat_a saffron_n you_o may_v shape_v they_o as_o you_o please_v no_o pie_n have_v more_o variety_n of_o form_n than_o these_o mare-maid_n pie_n alias_o pig-pie_n take_v a_o suck_a pig_n skin_n it_o bone_n it_o and_o quarter_n it_o then_o have_v a_o fresh_a water_n fat_a eel_n fley_v split_v bone_a and_o season_v
liquor_n of_o water_n and_o dill_n to_o make_v it_o strong_a with_o some_o salt_n you_o may_v boil_v this_o liquor_n if_o you_o please_v but_o pour_v it_o not_o to_o they_o till_o it_o be_v cold_a then_o let_v your_o cucumber_n lie_v herein_o fifteen_o or_o sixteen_o day_n then_o pour_v the_o liquor_n from_o they_o not_o all_o and_o fill_v it_o up_o with_o white_a wine_n vinegar_n this_o will_v make_v your_o cucumber_n look_v green_a be_v green_a and_o not_o too_o sour_a caper-rowlers_a of_o radish-cod_n take_v they_o when_o they_o be_v hard_a and_o not_o overmuch_o open_a boil_v they_o tender_a in_o fair_a water_n then_o boil_v white_a wine_n vinegar_n and_o bay-salt_n together_o and_o keep_v they_o therein_o cucumber_n otherways_o pickle_v be_v put_v into_o a_o earthen_a pot_n let_v the_o pickle_n you_o put_v to_o they_o be_v vinegar_n salt_n whole_a pepper_n dill-seed_n some_o of_o the_o stalk_n cut_v charnel_n fair_a water_n and_o some_o sycamore_n leave_v clove-gilliflower_n 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from_o the_o outward_a pill_n and_o pickle_n it_o in_o white_a wine_n a_o little_a stale_a beer_n bruise_a pepper_n a_o little_a large_a mace_n a_o few_o fennel-seed_n and_o salt_n slice_v these_o out_o with_o your_o pickle_a salad_n charnel_n pickle_v give_v your_o charnel_n two_o or_o three_o walm_n in_o boil_a water_n your_o pickle_n must_v be_v only_a vinegar_n dill_z or_o fennel_n pickle_v tie_v up_o young_a fennel_n in_o bunch_n and_o give_v it_o half_o a_o dozen_o of_o walm_n in_o boil_a water_n than_o put_v it_o up_o and_o let_v your_o pickle_n be_v vinegar_n only_o elder_a top_n pickle_v about_o the_o middle_n of_o april_n break_v the_o top_n of_o young_a sprout_n of_o elder_a about_o six_o inch_n in_o length_n and_o have_v a_o convenient_a quantity_n give_v they_o half_o a_o dozen_o walm_n in_o boil_a water_n then_o drain_v they_o in_o a_o cullender_n let_v your_o pickle_n be_v wine_n or_o beer_n add_v thereto_o some_o salt_n and_o a_o little_a bruise_a pepper_n stop_v they_o up_o close_o in_o the_o say_a pickle_n this_o be_v not_o only_o a_o wholesome_a salad_n but_o also_o commendable_a or_o thus_o take_v young_a sprout_n of_o elder_a and_o break_v their_o top_n five_o inch_n long_o then_o boil_v they_o in_o water_n and_o lay_v they_o in_o a_o cullender_n to_o drain_v have_v prepare_v a_o pickle_n of_o wine_n or_o beer_n with_o some_o salt_n and_o bruise_a pepper_n put_v they_o therein_o and_o stop_v they_o up_o close_o elder-bud_n pickle_v gather_v they_o before_o they_o be_v full_o blow_v and_o lay_v they_o in_o white_a wine_n vinegar_n these_o will_v make_v a_o excellent_a salad_n if_o they_o be_v thorough_o blow_v make_v thereof_o elder_a vinegar_n or_o thus_o set_v vinegar_n over_o the_o fire_n and_o give_v your_o bud_n a_o walm_n or_o two_o therein_o with_o salt_n pepper_n large_a mace_n and_o lemon-pill_n cut_v in_o piece_n then_o drain_v your_o bud_n from_o the_o liquor_n and_o let_v they_o cool_v than_o put_v they_o into_o a_o pot_n and_o put_v your_o liquor_n when_o cold_a unto_o they_o endive_n curl_v let_v your_o endive_n be_v first_o scald_v in_o boil_a water_n then_o lay_v it_o in_o a_o pickle_n of_o half_a white_a wine_n and_o half_a vinegar_n flower_n of_o any_o kind_n pickle_v put_v they_o into_o a_o gallipot_n with_o as_o much_o sugar_n as_o they_o weigh_v and_o fill_v they_o up_o with_o wine_n vinegar_n a_o pint_n to_o a_o pound_n of_o sugar_n grape_n and_o goosberry_n pickle_v have_v pick_v they_o put_v they_o into_o the_o juice_n of_o crab_n cherry_n grape-verjuyce_n or_o any_o other_o verjuice_n and_o so_o barrel_n they_o up_o or_o take_v green_a grape_n and_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n and_o vinegar_n green_a fig_n pickle_v take_v green_a fig_n slit_v they_o in_o two_o and_o boil_v they_o in_o vinegar_n some_o sugar_n large_a mace_n and_o cloves_n and_o put_v they_o into_o a_o gallipot_n with_o the_o same_o liquor_n they_o be_v a_o good_a garnish_n for_o boil_a meat_n in_o winter_n hop-bud_n pickle_v take_v your_o hop-bud_n and_o give_v they_o a_o walm_n or_o two_o in_o water_n and_o salt_n then_o lay_v they_o in_o white_a wine_n and_o vinegar_n kit-key_n crucifex_n pease_n or_o purslane_n pickle_v take_v any_o of_o the_o aforesaid_a and_o lay_v they_o in_o as_o much_o wine_n as_o water_n with_o a_o little_a salt_n then_o boil_v they_o after_o this_o put_v they_o into_o a_o pot_n and_o cover_v they_o with_o vinegar_n make_v of_o white_a wine_n lemon_n pickle_v first_o boil_v they_o in_o water_n and_o salt_n and_o then_o put_v they_o into_o a_o vessel_n fill_v up_o with_o white_a wine_n lemon_n or_o orange-pill_n pickle_v boil_v then_o in_o vinegar_n and_o sugar_n have_v first_o parboil_v they_o in_o water_n divide_v the_o whole_a pill_n into_o half_n and_o cut_v they_o into_o thong_n according_a to_o the_o extent_n you_o must_v put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o this_o be_v a_o excellent_a winter_n salad_n marsh-mallow-stalk_n pickle_v the_o time_n to_o gather_v these_o be_v about_o the_o latter_a end_n of_o march_n for_o then_o the_o stalk_n will_v be_v of_o a_o convenient_a bigness_n gather_v what_o quantity_n you_o think_v fit_a and_o peel_v off_o the_o outward_a pill_n when_o your_o water_n boil_v be_v season_v with_o salt_n put_v they_o therein_o give_v they_o half_o a_o dozen_o walm_n then_o take_v they_o up_o drain_v they_o and_o let_v they_o cool_v then_o make_v a_o pickle_n of_o stale_a beer_n some_o vinegar_n gross_a pepper_n and_o a_o handful_n of_o salt_n according_a to_o the_o quainty_a of_o your_o stalk_n there_o be_v a_o pretty_a way_n of_o order_v they_o to_o make_v they_o pass_v for_o a_o dish_n of_o pease_n and_o that_o be_v thus_o take_v some_o stalk_n peel_v and_o cut_v they_o into_o the_o form_n of_o pease_n so_o many_o as_o will_v make_v a_o handsome_a dishful_a then_o set_v they_o over_o the_o fire_n in_o a_o skillet_n of_o water_n and_o let_v they_o boil_v with_o some_o pepper_n tie_v up_o in_o a_o clean_a rag_n when_o boil_a enough_o over_o a_o quick_a fire_n put_v they_o into_o a_o cullender_n and_o drain_v they_o well_o from_o the_o water_n than_o dish_n they_o up_o like_o pease_n with_o good_a store_n of_o butter_n with_o pepper_n and_o salt_n round_o the_o dish_n brim_n pease_n and_o these_o stalk_n have_v a_o taste_n very_o semblable_a in_o so_o much_o that_o they_o be_v frequent_o call_v march_n pease_n i_o have_v know_v they_o so_o well_o shape_v and_o so_o curious_o order_v that_o the_o eater_n have_v wonder_v how_o pease_n shall_v come_v so_o soon_o mallagatoon_n pickle_v take_v they_o before_o they_o be_v ripe_a so_o that_o you_o may_v split_v the_o stone_n with_o your_o knife_n then_o add_v to_o they_o half_a their_o weight_n of_o sugar_n then_o boil_v they_o therewith_o and_o scum_v it_o lay_v your_o mallagatoon_n with_o their_o skin_n side_n downward_o let_v they_o only_o simmer_v after_o the_o same_o manner_n you_o may_v order_v peach_n and_o apricock_n and_o put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o mushroom_n pickle_v take_v what_o quantity_n of_o mushroom_n you_o please_v to_o pickle_n blanch_v they_o over_o the_o crown_n and_o barb_v they_o beneath_o throw_v away_o what_o look_v black_a for_o they_o be_v old_a put_v those_o that_o be_v young_a and_o fresh_a which_o will_v look_v red_a into_o a_o pan_n of_o boil_a water_n have_v boil_v a_o little_a time_n take_v they_o up_o and_o drain_v they_o when_o they_o be_v cold_a put_v they_o into_o some_o convenient_a vessel_n and_o add_v thereto_o some_o clove_n mace_n ginger_n pepper_n and_o nutmeg_n then_o take_v the_o white_a wine_n a_o little_a vinegar_n and_o salt_n and_o pour_v this_o liquor_n in_o to_o your_o mushroom_n stop_v they_o close_o and_o so_o
keep_v they_o the_o whole_a year_n purslain_a pickle_a gather_v they_o at_o their_o full_a growth_n but_o not_o too_o old_a parboil_v they_o and_o keep_v they_o in_o white_a wine_n vinegar_n and_o sugar_n or_o thus_o wash_v the_o stalk_n clean_a and_o cut_v they_o into_o length_n of_o six_o inch_n boil_v they_o in_o water_n and_o salt_n indifferent_a tender_a then_o drain_v and_o cool_v they_o after_o this_o put_v to_o they_o a_o pickle_n of_o stale_a beer_n and_o wine_n vinegar_n add_v thereto_o some_o salt_n if_o you_o stop_v they_o up_o close_o they_o will_v keep_v till_o the_o spring_n follow_v quince_n pickle_v first_o core_n your_o quince_n those_o which_o be_v fair_a and_o large_a the_o worse_a sort_n cut_v in_o piece_n and_o boil_v they_o to_o make_v your_o liquor_n strong_a then_o put_v in_o whole_a quince_n and_o let_v they_o be_v a_o quarter_n boil_v then_o strain_v your_o liquor_n and_o put_v to_o it_o some_o salt_n some_o strong_a stale_a beer_n then_o lay_v your_o quince_n into_o a_o pot_n and_o put_v in_o the_o liquor_n so_o stop_v it_o up_o close_o otherways_o take_v quince_n and_o neither_o pair_v or_o core_n they_o with_o your_o scroop_n boil_v they_o indifferent_o in_o water_n and_o salt_n than_o barrel_n they_o and_o cover_v they_o in_o the_o liquor_n they_o be_v boil_v in_o or_o you_o may_v pare_v they_o and_o boil_v they_o in_o white_a wine_n into_o which_o you_o must_v put_v whole_a clove_n slice_a ginger_n and_o cinnamon_n last_o you_o may_v barrel_n they_o up_o raw_a and_o put_v to_o they_o only_o white_a wine_n red_a cabbage_n pickle_v take_v your_o close_a leave_a cabbage_n and_o cut_v it_o into_o piece_n or_o quarter_n when_o your_o liquor_n boil_v parboil_v it_o therein_o then_o take_v it_o up_o drain_v it_o and_o pickle_n it_o in_o claret_n wine_n vinegar_n reddish_n top_n pickle_v half_o boil_v they_o than_o put_v they_o into_o white_a wine_n salt_n a_o little_a stale_a beer_n mace_n and_o bruise_a pepper_n sparagrass_n to_o keep_v all_o the_o year_n parboil_v they_o but_o a_o very_a little_a and_o put_v they_o into_o clarify_a butter_n cover_v they_o with_o it_o the_o butter_n be_v cold_a cover_n it_o about_o a_o month_n after_o refresh_v they_o with_o new_a butter_n and_o bury_v they_o under_o ground_n in_o a_o pot_n cover_v over_o with_o leather_n sampire_n pickle_v green_a let_v your_o sampire_n be_v fresh_a gather_v and_o pickle_n it_o in_o water_n and_o salt_n when_o you_o use_v it_o boil_v it_o half_o a_o dozen_o walm_n then_o drain_v it_o and_o when_o it_o be_v cold_a put_v it_o into_o a_o pickle_n of_o vinegar_n for_o your_o present_a use_n some_o boil_n it_o at_o first_o in_o water_n and_o salt_n and_o keep_v it_o in_o the_o same_o liquor_n but_o the_o first_o way_n be_v the_o best_a otherways_o pick_v the_o branch_n from_o the_o dead_a leaf_n of_o the_o sampire_n and_o lay_v it_o into_o a_o small_a barrel_n than_o put_v thereto_o a_o strong_a brine_n of_o white_a salt_n well_o scum_v when_o it_o be_v cold_a put_v it_o into_o the_o barrel_n cover_v it_o and_o keep_v it_o the_o whole_a year_n round_o when_o you_o will_v use_v it_o let_v your_o water_n boil_v in_o a_o pipkin_n and_o put_v your_o sampire_n therein_o then_o take_v it_o up_o and_o when_o it_o be_v cold_a put_v vinegar_n to_o it_o stalk_n of_o sherdowns_n or_o thistle_n pickle_v these_o sherdowns_n run_v up_o like_o a_o artichoke_n and_o have_v the_o same_o resemblance_n in_o their_o root_n you_o must_v peel_n both_o root_n and_o stalk_n and_o boil_v they_o in_o water_n and_o salt_n pickle_v they_o in_o white_a wine_n this_o be_v very_o serviceable_a for_o either_o boil_a or_o bake_a meat_n shampinion_n pickle_v parboil_v they_o a_o little_a in_o water_n and_o salt_n then_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n white_a wine_n vinegar_n bruise_a pepper_n salt_n and_o some_o large_a mace_n sleep-at-noon_n pickle_v parboil_v it_o in_o water_n and_o salt_n then_o drain_v it_o from_o the_o water_n and_o when_o it_o be_v cold_a pickle_n it_o in_o white_a wine_n and_o vinegar_n with_o a_o little_a pepper_n and_o large_a mace_n tarragon_n pickle_v strip_v your_o tarragon_n from_o the_o stalk_n and_o put_v it_o into_o a_o vessel_n with_o half_a white_a wine_n and_o half_a vinegar_n stop_v it_o close_o and_o keep_v it_o for_o your_o use_n turnip_n top_n pickle_v let_v your_o turnip_n top_n be_v young_a and_o cut_v off_o the_o wither_a leaf_n or_o branch_n when_o your_o water_n boil_v put_v they_o therein_o let_v they_o lie_v till_o they_o be_v pretty_a tender_a then_o drain_v they_o from_o the_o water_n and_o let_v they_o stand_v till_o they_o be_v cold_a then_o pickle_v they_o in_o white_a wine_n vinegar_n and_o salt_n all_o manner_n of_o salad_n and_o grand-sallet_n a_o grand_a salad_n for_o the_o spring_n the_o necessary_a and_o usual_a ingredient_n be_v cowslip-bud_n violet_n and_o their_o leave_n strawberry-leaves_a brooklime_n water-cress_n young_a lettuce_n spinage_n alexander-bud_n etc._n etc._n you_o must_v have_v they_o all_o apart_o then_o take_v by_o themselves_o sampire_n olive_n caper_n broom-bud_n cucumber_n raisin_n and_o curran_n parboil_v blanch_a almond_n barberry_n with_o other_o pickle_n then_o prepare_v your_o standard_n for_o the_o middle_n of_o your_o grand_a salad_n let_v not_o the_o basis_n be_v butter_n as_o some_o absurd_o make_v it_o but_o a_o turnip_n or_o another_o hard_a thing_n on_o which_o it_o may_v convenient_o stand_v let_v your_o standard_n be_v like_o a_o castle_n make_v of_o paste_n and_o wash_v over_o with_o the_o yolk_n of_o egg_n and_o within_o it_o a_o tree_n make_v in_o like_a manner_n and_o colour_a green_a with_o herb_n and_o stick_v with_o flower_n you_o must_v have_v hereunto_o annex_v twelve_o supporter_n round_o stoop_v to_o and_o fasten_v to_o your_o castle_n then_o have_v four_o take_v away_o the_o fat_a betwixt_o the_o claw_n and_o also_o the_o long_a shank_n bone_n lay_v they_o a_o soak_v in_o water_n five_o hour_n and_o boil_v they_o in_o two_o gallon_n of_o water_n till_o it_o be_v consume_v to_o three_o quart_n be_v boil_v strain_v it_o through_o a_o strainer_n when_o the_o broth_n be_v cold_a take_v it_o from_o the_o ground_n and_o divide_v it_o into_o three_o part_n for_o three_o several_a colour_n put_v each_o part_n into_o a_o several_a pipkin_n with_o a_o quart_n of_o white_a wine_n let_v one_o be_v colour_v with_o coâ—heneil_n the_o second_o with_o saffron_n and_o let_v the_o last_o have_v its_o own_o complexon_n let_v each_o pipkin_n have_v some_o cinnamon_n a_o race_n of_o ginger_n and_o a_o little_a mace_n with_o some_o nutmeg_n slice_v each_o particular_a spice_n melt_v your_o jelly_n and_o put_v into_o every_o pipkin_n a_o pound_n or_o somewhat_o more_o of_o sugar_n and_o with_o it_o the_o yolk_n of_o half_a a_o dozen_o egg_n beat_v very_o well_o stir_v these_o well_o together_o and_o when_o it_o be_v ready_a to_o boil_v take_v it_o off_o and_o strain_v it_o through_o bag_n so_o keep_v it_o for_o your_o use_n have_v treat_v of_o the_o more_o substantial_a part_n of_o food_n and_o their_o several_a way_n of_o dress_v whether_o fish_n flesh_n or_o fowl_n boil_v stew_a roast_a fry_v broil_v frigaffy_v bake_v in_o paste_n or_o out_o of_o paste_n marinate_v souse_a and_o pickle_a each_o in_o their_o order_n alphabetical_o digest_v with_o their_o several_a proper_a sauce_n and_o pickles_n i_o shall_v in_o the_o next_o place_n discourse_n methodical_o and_o according_a to_o order_n of_o the_o right_a frame_n and_o compound_v according_a to_o the_o late_a and_o best_a fashion_n all_o manner_n of_o keck-shaws_a as_o florentine_n jelly_n leaches_n cream_n pudding_n custard_n and_o cheesecake_n and_o the_o first_o i_o shall_v begin_v with_o according_a to_o the_o propound_a order_n be_v tart_n almond_n tart._n take_v three_o quarter_n of_o a_o pound_n of_o blanch_v almond_n and_o soak_v they_o a_o a_o while_n in_o water_n than_o pound_n they_o in_o a_o stone_n morter_n a_o wooden_a one_o will_v serve_v or_o a_o deep_a tray_n put_v to_o they_o some_o rose-water_n when_o you_o have_v pound_v they_o very_o well_o pound_n they_o over_o again_o with_o a_o little_a cream_n then_o set_v on_o about_o a_o pint_n and_o a_o half_a of_o cream_n over_o the_o fire_n and_o put_v your_o pound_a almond_n therein_o with_o some_o cinnamon_n large_a mace_n and_o a_o grain_n of_o musk_n fasten_v to_o a_o thread_n stir_v it_o continual_o that_o it_o burn_v not_o to_o the_o bottom_n till_o it_o be_v thick_a then_o take_v it_o off_o the_o fire_n and_o beat_v in_o the_o yolk_n of_o four_o or_o five_o egg_n with_o the_o white_n of_o two_o so_o season_n it_o with_o sugar_n or_o orangado_fw-it and_o bake_v it_o either_o in_o a_o dish_n or_o paste_n or_o you_o may_v only_o strain_v beat_v