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well_o in_o a_o mortar_n or_o in_o a_o dish_n and_o if_o it_o be_v very_o hard_a put_v a_o little_a milk_n with_o it_o than_o some_o flower_n and_o egg_n proportionable_o season_n all_o with_o salt_n and_o pass_v it_o with_o fresh_a seam_n or_o refine_a butter_n for_o the_o lean_a day_n serve_v with_o abundance_n of_o sugar_n and_o a_o little_a orange_n flower_n water_n or_o rose-water_n on_o it_o if_o you_o will_v make_v fritter_n of_o marrow_n of_o beef_n take_v the_o big_a piece_n of_o marrow_n you_o have_v after_o they_o be_v steep_v cut_v they_o into_o slice_n fit_v they_o in_o your_o paste_n fry_v they_o and_o serve_v in_o the_o like_a manner_n apple_n fritter_n be_v do_v the_o same_o way_n 35._o fritter_n of_o artichoke_n take_v the_o bottom_n of_o artichoke_n and_o see_v they_o half_o and_o after_o you_o have_v take_v out_o the_o choke_n cut_v they_o into_o slice_n make_v a_o preparation_n with_o flower_n and_o egg_n some_o salt_n and_o a_o little_a milk_n than_o put_v your_o artichoke_n in_o it_o and_o when_o your_o fresh_a seam_n be_v hot_a put_v they_o into_o it_o one_o slice_n after_o another_o fry_v they_o well_o and_o serve_v 36._o pet_n the_o putain_n make_v your_o fritter_n paste_v strong_a than_o ordinary_a by_o the_o augmentation_n of_o flower_n and_o egg_n then_o draw_v they_o very_o small_a or_o slender_a and_o when_o they_o be_v fry_v serve_v they_o warm_v with_o sugar_n and_o sweet_a water_n 37._o paste_n spin_a take_v cheese_n and_o bray_v it_o well_o take_v also_o as_o much_o flower_n and_o a_o few_o egg_n all_o season_a see_v it_o in_o a_o pipkin_n as_o pap_n well_o sod_a that_o be_v to_o say_v something_o firm_a and_o pass_v or_o strain_v it_o through_o a_o pass_a or_o strain_v pan_n upon_o some_o fat_a paper_n after_o it_o be_v sod_a spin_v or_o draw_v the_o paste_n in_o what_o sort_n you_o will_v then_o fry_v it_o and_o serve_v it_o pyramid-wise_a with_o sugar_n and_o sweet_a water_n 38._o lemon_n paste_n it_o be_v make_v the_o same_o way_n but_o that_o you_o mix_v lemon_n with_o it_o you_o must_v serve_v it_o as_o abovesaid_a well_o garnish_v with_o flower_n the_o almond_n paste_n and_o the_o paste_n of_o pistache_n be_v make_v the_o same_o way_n 39_o ramequin_n of_o kidney_n take_v out_o the_o kidney_n of_o a_o loin_n of_o veal_n roast_v mince_v it_o with_o parsley_n or_o garlic_n and_o the_o yolk_n of_o a_o egg_n then_o spread_v your_o implement_n well_o season_v upon_o bread_n which_o you_o shall_v toss_v in_o the_o pan_n or_o on_o the_o gridiron_n and_o shall_v serve_v all_o dry_a you_o may_v put_v sugar_n on_o it_o if_o you_o will_n you_o may_v make_v toast_n of_o kidney_n of_o veal_n almost_o the_o same_o way_n but_o that_o you_o must_v put_v to_o it_o neither_o parsley_n nor_o onion_n but_o the_o kidney_n be_v well_o season_v you_o spread_v it_o on_o your_o toste_n which_o you_o shall_v also_o cause_v to_o take_v a_o colour_n in_o the_o pan_n before_o the_o fire_n and_o when_o you_o serve_v you_o may_v sugar_n they_o and_o even_o mix_v some_o sugar_n in_o the_o implement_n if_o you_o will_n 40._o ramequin_n of_o flesh_n take_v what_o meat_n you_o will_v mince_v it_o very_o small_a and_o after_o it_o be_v mince_v allay_v it_o with_o a_o egg_n and_o season_v it_o as_o it_o ought_v roast_v they_o in_o the_o pan_n and_o serve_v with_o the_o juice_n of_o a_o lemon_n 41._o ramequin_n of_o cheese_n take_v some_o cheese_n melt_v it_o with_o some_o butter_n on_o onion_n whole_a or_o stamp_v salt_n and_o pepper_v in_o abundance_n spread_v all_o upon_o bread_n pass_v the_o fire_n shovell_a over_o it_o red_a hot_a and_o serve_v it_o warm_v 42._o ramequin_n of_o
good_a for_o to_o be_v salt_v after_o you_o have_v take_v they_o out_o of_o the_o shell_n take_v the_o gravel_n out_o of_o they_o and_o put_v they_o into_o a_o dish_n with_o their_o water_n and_o fry_v they_o with_o fresh_a butter_n onion_n parsley_n well_o mince_v caper_n and_o a_o few_o chip_n of_o bread_n when_o they_o be_v enough_o serve_v 20._o oyster_n in_o fritter_n take_v they_o very_o new_a and_o whiten_v they_o drain_v and_o dry_v they_o well_o make_v a_o paste_n with_o verjuice_n or_o milk_n wherewith_o you_o shall_v allay_v your_o flower_n season_v with_o salt_n with_o one_o egg_n or_o more_o proportionable_o put_v your_o oyster_n into_o these_o implement_n and_o take_v some_o refine_a butter_n heat_v it_o well_o and_o put_v your_o oyster_n therein_o one_o after_o another_o after_o they_o be_v fry_v drain_v they_o and_o strew_v on_o they_o a_o little_a small_a salt_n and_o fry_v parsley_n then_o serve_v 21._o oyster_n roast_v open_v they_o choose_v the_o best_a and_o let_v they_o lie_v in_o their_o shell_n for_o to_o eat_v they_o new_a to_o they_o which_o be_v something_o alter_v put_v a_o very_a little_a fresh_a butter_n with_o a_o little_a bread_n fry_v and_o a_o little_a nutmeg_n than_o set_v they_o on_o the_o gridiron_n after_o they_o be_v roast_v pass_v the_o fire_n shovel_n red_a hot_a over_o they_o that_o they_o may_v have_v a_o colour_n and_o take_v heed_n they_o be_v not_o too_o dry_a and_o serve_v 22._o vilain_n with_o ragoust_n after_o it_o be_v dress_v broil_n it_o on_o the_o gridiron_n with_o a_o bundle_n of_o herb_n in_o the_o body_n of_o it_o well_o season_v after_o it_o be_v roast_v pass_v in_o the_o pan_n a_o onion_n mince_v with_o fresh_a butter_n chip_n caper_n and_o anchovy_n all_o well_o season_v according_a to_o your_o taste_n stove_n all_o together_o and_o serve_v 23._o vilain_n with_o short_a broth_n roast_a it_o after_o it_o be_v take_v out_o of_o its_o broth_n make_v a_o sauce_n robert_n and_o stove_n it_o with_o it_o and_o 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little_a salt_n when_o they_o be_v enough_o put_v a_o little_a nutmeg_n on_o they_o and_o take_v heed_n the_o yolk_n do_v not_o break_v nor_o be_v too_o hard_a then_o serve_v 4._o egg_n with_o black_a butter_n break_v very_o new_o lay_v egg_n in_o a_o dish_n and_o have_v a_o care_n that_o the_o yolk_n do_v not_o break_v put_v salt_n to_o they_o make_v some_o butter_n brown_a in_o the_o pan_n and_o see_v they_o in_o it_o after_o they_o be_v enough_o put_v a_o drop_n of_o vinegar_n in_o the_o pan_n pass_v it_o over_o the_o fire_n pour_v it_o on_o your_o egg_n and_o serve_v 5._o egg_n with_o milk_n break_v your_o egg_n salt_v they_o and_o sugar_n they_o if_o you_o will_v beat_v they_o well_o and_o mix_v your_o milk_n with_o they_o for_o to_o seethe_v they_o melt_v a_o little_a fresh_a butter_n in_o a_o dish_n after_o it_o be_v melt_v put_v your_o implement_n in_o it_o see_v they_o and_o give_v a_o colour_n with_o the_o fire_n shovell_a when_o they_o be_v enough_o sugar_n and_o serve_v 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out_o the_o string_n and_o mince_v it_o well_o whiten_v or_o not_o mince_v with_o it_o twice_o as_o much_o of_o beef_n suet_n near_o the_o kidney_n have_v take_v out_o the_o fillet_n then_o when_o all_o be_v well_o mince_a and_o well_o season_v allay_v it_o with_o broth_n and_o stove_n it_o you_o may_v garnish_v it_o with_o chestnut_n or_o what_o you_o shall_v have_v fit_a to_o garnish_v with_o when_o it_o be_v sod_a serve_v with_o fat_a 74._o poupeton_n take_v some_o flesh_n of_o veal_n and_o beef_n suet_n or_o mutton_n suet_n mince_v they_o well_o together_o and_o season_v they_o mix_v some_o egg_n with_o it_o for_o to_o allay_v the_o farce_v and_o then_o cut_v three_o or_o four_o bard_n of_o lard_n over_o which_o you_o shall_v spread_v your_o mince_a flesh_n which_o you_o shall_v cover_v with_o young_a pigeon_n bâ—atilles_n sweetbread_n sparagoe_n mushrum_n yolk_n of_o egg_n stone_n comb_n hartichoak_n and_o over_o all_o that_o you_o shall_v yet_o put_v some_o flesh_n and_o all_o 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bottle_n without_o ofâ—er_n and_o leave_v without_o the_o overture_n or_o hole_n of_o the_o neck_n which_o you_o shall_v tie_v to_o the_o neck_n of_o the_o bottle_n then_o make_v what_o farce_v you_o will_v with_o mushrum_n truffle_n sweetbread_n young_a pigeon_n sparagus_n and_o yolk_n of_o egg_n wherewith_o you_o shall_v fill_v up_o the_o pullet_n or_o capon_n skin_n which_o you_o shall_v tie_v up_o and_o let_v slip_v into_o the_o bottle_n which_o must_v be_v stop_v with_o past_a see_v your_o ragoust_n well_o season_v in_o the_o great_a pot_n out_o of_o which_o you_o shall_v take_v it_o a_o little_a before_o you_o serve_v and_o stove_n it_o before_o the_o fire_n and_o when_o you_o be_v ready_a to_o serve_v cut_v this_o bottle_n with_o a_o diamond_n so_o that_o the_o bottom_n may_v remain_v full_a and_o whole_a then_o serve_v a_o note_n of_o the_o meat_n which_o may_v be_v serve_v in_o the_o second_o the_o pheasant_n 1_o the_o wood-henne_n 2_o the_o rogue_n 3_o the_o turtle_n dove_z 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up_o what_o have_v feather_n with_o butter_a paper_n roast_n it_o serve_v and_o unwrap_v it_o the_o hen_n and_o the_o rogue_n be_v do_v the_o same_o way_n 2._o the_o turtle_n dove_n when_o it_o be_v dress_v stick_v it_o and_o spit_v it_o 3._o the_o young_a hare_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n endore_fw-la it_o with_o its_o blood_n stick_v it_o and_o spit_v it_o when_o it_o be_v roast_v serve_v with_o a_o poiurade_n or_o with_o a_o sweet_a sauce_n 4._o the_o quail_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n and_o bar_v it_o with_o a_o bar_v of_o lard_n which_o you_o shall_v cover_v with_o vine_n leaf_n in_o their_o season_n when_o it_o be_v roast_v serve_v 5._o the_o partridge_n after_o it_o be_v dress_v and_o whiten_v on_o the_o fire_n you_o must_v stick_v it_o well_o roast_v it_o and_o when_o it_o be_v roast_v serve_v 6._o the_o capon_n after_o it_o be_v dress_v if_o it_o be_v exceed_o fat_a bar_v it_o with_o a_o fat_a paper_n and_o put_v 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it_o put_v a_o toss_v under_o it_o and_o a_o sauce_n with_o verjuice_n a_o little_a vinegar_n onion_n and_o orange_n peel_n then_o serve_v so_o be_v do_v the_o fieldfare_n 19_o the_o rail_n it_o be_v do_v as_o the_o thrush_n without_o draw_v it_o serve_v 20._o young_a partridge_n dress_v they_o and_o whiten_v they_o on_o the_o fire_n stick_v they_o with_o lardon_n roast_v it_o with_o verjuice_n under_o it_o then_o serve_v 21._o young_a quail_n they_o must_v be_v barded_a with_o vine_n leaf_n in_o the_o season_n 22._o young_a turkey_n pull_v they_o warm_v let_v they_o mortify_v then_o dress_v they_o and_o whiten_v they_o on_o the_o fire_n stick_v they_o and_o roast_v they_o then_o serve_v 23._o plover_n after_o it_o be_v pull_v truss_v it_o up_o and_o whiten_v it_o than_o lard_n it_o and_o roast_v it_o serve_v with_o a_o sauce_n and_o a_o toss_v under_o it_o 24._o loin_n of_o stag_n take_v off_o all_o the_o skin_n stick_v it_o and_o spit_v it_o serve_v with_o a_o poiurade_n the_o 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sacrilegious_a parricide_n though_o he_o to_o praise_v there_o need_v no_o pain_n or_o skill_n of_o who_o his_o very_a foe_n can_v not_o speak_v ill_o here_o need_v no_o flourish_v go_v cunning_a pates_n go_v sleep_n his_o own_o work_n pray_v he_o in_o the_o gate_n nay_o all_o the_o rhetoric_n i_o can_v devise_v be_v bist_fw-ge to_o multiply_v tautology_n his_o theologick_n miscellany_n can_v he_o studious_a prove_v to_o know_v both_o god_n and_o man._n his_o coffer_n long_o ago_o be_v dead_a and_o rot_a the_o good_a man_n treasure_n must_v not_o be_v forget_v his_o christian_a letter_n most_o elaborate_v now_o out_o of_o print_n i_o will_v buy_v at_o any_o rate_n meanwhile_o i_o will_v be_v thankful_a not_o repine_v my_o father_n gold_n and_o silver_n both_o be_v i_o n._n c._n 〈◊〉_d 〈◊〉_d 〈◊〉_d 〈◊〉_d 〈◊〉_d h._n c._n 〈◊〉_d 〈◊〉_d 〈◊〉_d 〈◊〉_d 〈◊〉_d