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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 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almond_n with_o cream_n yolk_n of_o egg_n sugar_n cinnamon_n and_o ginger_n boil_v it_o thick_a fill_v your_o tart_a and_o when_o it_o be_v bake_v ice_n it_o damsin_n tart._n boil_v they_o very_o well_o in_o wine_n strain_v they_o with_o cream_n sugar_n cinnamon_n and_o ginger_n then_o boil_v they_o again_o and_o so_o fill_v your_o tart._n strawberry_n tart._n wash_v your_o strawberry_n which_o you_o must_v procure_v of_o the_o middling_a size_n and_o put_v they_o into_o your_o paste_n season_n they_o with_o cinnamon_n ginger_n and_o a_o little_a red_a wine_n on_o the_o top_n lie_v sugar_n let_v it_o stand_v in_o the_o oven_n about_o half_a a_o hour_n then_o draw_v it_o ice_n it_o and_o scrape_v on_o sugar_n cherry_n tart._n stone_z your_o cherry_n and_o lay_v they_o in_o the_o bottom_n of_o your_o pie_n with_o beat_a cinnamon_n ginger_n and_o sugar_n then_o close_o it_o up_o bake_v it_o and_o ice_n it_o when_o it_o be_v bake_v pour_v into_o it_o muskadine_n and_o damask_n water_n well_o mingle_v together_o and_o scrape_v on_o sugar_n medler_n tart._n your_o meddler_n that_o be_v rot_v be_v only_o fit_a for_o the_o purpose_n which_o you_o must_v strain_v into_o a_o dish_n and_o then_o set_v they_o over_o a_o chafing-dish_n of_o coal_n season_n it_o with_o sugar_n ginger_n and_o cinnamon_n add_v thereto_o some_o yolk_n of_o egg_n beat_v have_v boil_v half_o a_o quarter_n of_o a_o hour_n lay_v it_o into_o your_o paste_n be_v bake_v scrape_v on_o sugar_n pineapple_n tart._n take_v three_o handful_n of_o pine-apple_n the_o pulp_n of_o as_o many_o pippin_n with_o a_o prick_v quince_n when_o they_o be_v well_o beat_v put_v to_o they_o three_o quarter_n of_o a_o pint_n of_o cream_n a_o little_a rosewater_n the_o yolk_n of_o five_o egg_n with_o half_a a_o quarter_n of_o a_o pound_n of_o sugar_n you_o may_v thin_v it_o with_o more_o cream_n if_o you_o find_v it_o too_o thick_a let_v your_o paste_n in_o which_o you_o put_v these_o ingredient_n be_v thin_a low_a and_o dry_a so_o close_o it_o up_o and_o bake_v it_o a_o spring_n tart._n gather_v what_o bud_n be_v not_o bitter_a also_o the_o leaf_n of_o primrose_n violet_n and_o strawberry_n with_o young_a spinage_n and_o boil_v they_o and_o put_v they_o into_o a_o cullender_n then_o chap_v your_o herb_n very_o small_a and_o boil_v they_o over_o again_o in_o cream_n add_v thereunto_o so_o many_o yolk_n with_o the_o white_n as_o will_v sufficient_o thicken_v your_o cream_n to_o which_o you_o must_v add_v some_o grate_a naples_n biscuit_n colour_n all_o green_a with_o the_o juice_n of_o spinage_n and_o season_v it_o with_o sugar_n cinnamon_n nutmeg_n and_o a_o little_a salt_n you_o may_v bake_v it_o in_o puff-paste_n or_o otherways_o taffeta_n tart._n have_v wet_v the_o paste_n with_o butter_n and_o cold_a water_n roll_v it_o very_o thin_a then_o lay_v apple_n in_o lay_n and_o between_o every_o lay_n of_o apple_n strew_v some_o fine_a sugar_n and_o some_o lemon-pill_n cut_v very_o small_a let_v they_o bake_v a_o hour_n than_o ice_n they_o with_o rosewater_n sugar_n and_o butter_n and_o wash_v they_o over_o with_o the_o same_o then_o strew_v more_o fine_a sugar_n on_o they_o and_o put_v they_o into_o the_o same_o oven_n again_o you_o may_v serve_v they_o either_o hot_a or_o cold_a cowslip_n tart._n take_v three_o quart_n of_o the_o blossom_n of_o cowslip_n mince_v they_o and_o pound_v they_o in_o a_o mortar_n put_v to_o they_o a_o quarter_n of_o a_o pound_n of_o naple-bisket_n grate_v a_o pint_n of_o cream_n and_o put_v they_o into_o a_o skillet_n and_o let_v they_o boil_v a_o little_a on_o the_o fire_n then_o take_v they_o off_o and_o beat_v in_o the_o yolk_n of_o half_a a_o dozen_o egg_n with_o some_o cream_n make_v it_o thick_a over_o the_o fire_n but_o let_v it_o not_o curdle_n season_n it_o with_o sugar_n a_o little_a rosewater_n and_o salt_n your_o best_a way_n be_v to_o let_v your_o cream_n be_v cold_a before_o you_o stir_v in_o your_o egg_n then_o bake_v it_o in_o paste_n or_o dish_n cream_n tart._n take_v quince_n pear_n warden_n and_o pippin_n slice_v they_o into_o quarter_n boil_v they_o and_o strain_v they_o into_o cream_n as_o also_o malagatoon_n necturus_n apricock_n peach_n plum_n or_o cherry_n fill_v your_o tart_a and_o lay_v on_o the_o top_n preserve_v citron_n when_o it_o be_v two_o sheet_n of_o puff-paste_n put_v to_o it_o butter_n and_o sugar_n close_o it_o prick_v it_o and_o bake_v it_o when_o it_o be_v bake_v put_v to_o it_o a_o little_a sack_n draw_v butter_n and_o vinegar_n scrape_v on_o sugar_n and_o serve_v it_o florentine_n of_o potato_n and_o artichoke_n put_v these_o root_n into_o boil_a water_n and_o when_o they_o be_v boil_v tender_a blanch_v they_o and_o season_v they_o with_o nutmeg_n pepper_n cinnamon_n and_o salt_n season_n they_o but_o light_o then_o lay_v on_o a_o sheet_n of_o paste_n in_o a_o dish_n and_o upon_o that_o some_o bit_n of_o butter_n then_o lay_v in_o your_o potato_n and_o artichoke_n round_o the_o dish_n with_o 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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extraordinary_a clout_a cream_n take_v two_o gallon_n and_o a_o half_a of_o new_a milk_n and_o when_o it_o boil_v make_v a_o hole_n in_o date_n sack_n half_a a_o pint_n a_o quarter_n of_o a_o pint_n of_o rosewater_n ten_o egg_n two_o grain_n of_o ambergriese_n and_o two_o of_o musk_n dissolve_v last_o have_v in_o readiness_n a_o deep_a dish_n and_o lay_v in_o the_o bottom_n some_o slice_n of_o french_a bread_n and_o strew_v thereon_o nutmeg_n cinnamon_n and_o sugar_n mingle_v together_o and_o sprinkle_v the_o slice_n with_o sack_n and_o rosewater_n then_o lay_v on_o some_o raisin_n of_o the_o sun_n some_o slice_a date_n and_o good_a big_a piece_n of_o marrow_n and_o thus_o make_v two_o or_o three_o lay_n of_o the_o aforesaid_a ingredient_n with_o some_o musk_n and_o a_o great_a deal_n of_o marrow_n on_o the_o top_n then_o take_v a_o pottle_n of_o cream_n and_o strain_v it_o with_o half_a a_o quarter_n of_o fine_a sugar_n and_o a_o little_a salt_n with_o the_o yolk_n of_o twelve_o egg_n 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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 the_o white_n of_o two_o some_o cream_n grate_a bread_n sugar_n salt_n curran_n rosewater_n some_o beef-suet_n or_o marrow_n sweet_a herb_n marjoram_n time_n parsley_n and_o mingle_v all_o together_o then_o have_v a_o sheep-maw_n ready_a dress_v put_v in_o the_o aforesaid_a material_n and_o boil_v it_o other_o take_v good_a store_n of_o parsley_n savory_n time_n onion_n and_o oatmeal_n groat_n chap_v together_o and_o mingle_v with_o some_o mince_a beef-suet_n with_o clove_n mace_n pepper_n and_o salt_n fill_v the_o paunch_n sow_v it_o up_o and_o boil_v it_o when_o it_o be_v boil_v cut_v a_o hole_n in_o it_o and_o put_v in_o some_o beat_a butter_n with_o yolk_n of_o the_o three_o eggs._n another_o very_a good_a way_n take_v a_o calf_n cauldron_n or_o mugget_n boil_v it_o tender_a and_o mince_v it_o small_a put_v to_o it_o grate_a bread_n the_o yolk_n of_o six_o egg_n with_o as_o many_o white_n some_o cream_n sweet_a herb_n spinage_n succory_n sorrel_n strawberry-leaves_a mince_a small_a 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 pudding_n take_v some_o of_o the_o raw_a flesh_n of_o a_o leg_n of_o veal_n and_o mince_v it_o very_o small_a then_o mingle_v it_o with_o lard_n cut_v into_o square_a piece_n and_o mince_v some_o sweet_a herb_n as_o marjoram_n penniroyal_n etc._n etc._n with_o some_o spice_n as_o nutmeg_n ginger_n pepper_n and_o salt_n work_n or_o incorporate_v all_o together_o with_o cinnamon_n sugar_n barberry_n slice_a fig_n blanch_a almond_n half_o a_o pound_n of_o beef-suet_n fine_o mince_v put_v these_o into_o hog_n or_o sheep-gut_n well_o cleanse_v cut_v they_o a_o inch_n and_o a_o half_a long_o tie_v they_o and_o boil_v they_o in_o a_o pipkin_n with_o claret_n wine_n with_o large_a mace_n be_v almost_o boil_v have_v some_o boil_a grape_n in_o small_a bunch_n and_o barberry_n in_o knot_n than_o dish_n
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 on_o the_o top_n there_o will_v be_v a_o hard_a crust_n you_o may_v make_v they_o without_o flower_n and_o with_o rice_n or_o without_o either_o only_o with_o bread_n a_o norfolk-fool_n take_v three_o pint_n of_o cream_n and_o boil_v it_o with_o large_a mace_n and_o whole_a cinnamon_n have_v boil_v a_o very_a little_a time_n put_v therein_o the_o yolk_n of_o eight_o egg_n well_o beat_v then_o take_v it_o off_o the_o fire_n and_o take_v out_o your_o mace_n and_o cinnamon_n the_o cream_n be_v of_o a_o indifferent_a thickness_n cut_v a_o manchet_n into_o fine_a slice_n and_o cover_v the_o bottom_n of_o your_o dish_n then_o pour_v on_o some_o cream_n then_o more_o bread_n do_v this_o three_o or_o four_o time_n till_o the_o dish_n be_v full_a then_o trim_a the_o dish_n siâ—â—_n with_o fine_a carve_a sippet_n and_o stick_v iâ—_n with_o slice_a date_n scrape_v on_o sugar_n and_o serve_v it_o a_o westminster_n fool._n slice_v a_o manchet_n very_o thin_a and_o lay_v it_o in_o the_o bottom_n of_o a_o dish_n and_o wet_v they_o with_o sack_n then_o take_v what_o quantity_n of_o cream_n you_o think_v fit_a and_o boil_v it_o with_o egg_n and_o large_a mace_n season_n it_o with_o rosewater_n and_o sugar_n then_o stir_v it_o well_o together_o to_o prevent_v curdle_v then_o pour_v it_o on_o the_o bread_n and_o lâ—t_v it_o cool_v when_o it_o be_v cold_a serve_v it_o up_o posset_n wassel_n syllabub_n and_o blamanger_n a_o sack_n posset_n take_v three_o pint_n of_o very_a good_a new_a cream_n and_o a_o quarter_n of_o a_o pound_n of_o almond_n stamp_v with_o some_o rose-water_n strain_v it_o with_o the_o cream_n then_o boil_v it_o with_o a_o little_a ambergriese_n than_o put_v a_o pint_n of_o sack_n into_o a_o basin_n and_o set_v it_o over_o the_o fire_n till_o it_o be_v bloodwarm_a then_o take_v the_o yolk_n of_o nine_o egg_n with_o three_o white_n have_v beat_v they_o well_o put_v they_o into_o the_o sack_n then_o stir_v they_o together_o in_o the_o basin_n with_o the_o cream_n 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
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 let_v it_o stand_v till_o it_o be_v cold_a then_o strain_v it_o again_o into_o a_o clean_a dish_n scrape_v on_o sugar_n and_o serve_v it_o blamanger_n after_o the_o italian_a fashion_n take_v a_o capon_n that_o be_v either_o boil_v or_o roast_v and_o be_v cold_a strip_v off_o the_o skin_n mince_v it_o and_o pound_n it_o in_o a_o stone_n morter_n with_o almond_n blanch_v then_o mix_v it_o with_o some_o capon_n broth_n and_o crumb_n of_o whitebread_n strain_v together_o with_o some_o salt_n rosewater_n and_o sugar_n boil_v it_o to_o a_o good_a thickness_n then_o either_o put_v it_o in_o paste_n or_o serve_v it_o in_o a_o dish_n blamanger_n after_o the_o english_a fashion_n take_v two_o quart_n of_o fine_a flower_n half_o a_o pound_n of_o butter_n the_o like_a quantity_n of_o sugar_n some_o saffron_n rosewater_n beat_a cinnamon_n and_o the_o yolk_n of_o egg_n work_v up_o all_o cold_a together_o with_o some_o almond-paste_n potage_n soop_n cawdle_n etc._n etc._n how_o to_o make_v broth_n 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 of_o partridge_n with_o colewort_n truss_v your_o partridge_n lard_v they_o and_o put_v they_o into_o your_o pot_n with_o good_a broth_n and_o put_v your_o colewort_n in_o also_o be_v boil_v pass_v into_o your_o pot_n a_o little_a melt_a lard_n let_v your_o season_n be_v mace_n cloves_n pepper_n and_o salt_n have_v soak_v your_o crust_n and_o dish_v your_o fowl_n garnish_v they_o with_o sausage_n and_o lemon_n strew_v salt_n on_o the_o brim_n of_o the_o dish_n potage_n of_o duck_n and_o turnip_n have_v lard_v your_o duck_n give_v they_o half_o a_o dozen_o turn_n on_o a_o spit_n before_o a_o quick_a fire_n then_o draw_v they_o and_o boil_v they_o then_o take_v your_o turnip_n and_o cut_v they_o into_o what_o form_n you_o think_v fit_a pass_v they_o in_o a_o pan_n have_v first_o flower_v they_o with_o melt_a lard_n be_v brown_a put_v they_o into_o the_o pot_n where_o your_o duck_n be_v and_o boil_v they_o well_o have_v soak_v your_o bread_n to_o make_v your_o pottage_n thick_a dish_n 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 cut_a a_o fillet_n of_o veal_n into_o thin_a slice_n and_o stuff_v they_o very_o well_o put_v the_o slice_n thereof_o into_o a_o pipkin_n with_o some_o of_o your_o best_a broth_n have_v season_v it_o with_o salt_n cinnamon_n mace_n nutmeg_n and_o a_o very_a little_a pepper_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o livering_n mushroom_n asparagus_n mutton_n juice_n and_o pistache_n a_o most_o excellent_a pottage_n call_v le_fw-fr pottage_n blank_a de_fw-mi lyon_n take_v a_o pint_n or_o a_o quart_n of_o white_a wine_n put_v it_o on_o the_o fire_n in_o a_o pipkin_n with_o four_o or_o five_o pippin_n pare_v eight_o date_n cut_v in_o half_n a_o faggot_n of_o sweet_a herb_n large_a mace_n cinnamon_n a_o quarter_v
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 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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
with_o salad_n bone_n your_o cheek_n and_o cleanse_v they_o then_o steep_v they_o in_o white_a wine_n twelve_o hour_n then_o season_n they_o with_o nutmeg_n clove_n pepper_n mace_n and_o salt_n roll_n they_o up_o boil_v they_o tender_a in_o water_n vinegar_n and_o salt_n press_v they_o and_o be_v cold_a slice_n they_o into_o thin_a slice_n and_o serve_v they_o with_o oil_n and_o vinegar_n pig_fw-mi suck_v boil_v take_v a_o young_a suck_a pig_n and_o lay_v he_o round_o with_o his_o tail_n in_o his_o mouth_n in_o a_o kettle_n cover_v it_o with_o fair_a water_n and_o cast_v in_o a_o good_a handful_n of_o salt_n a_o handful_n of_o rosemary_n time_n sweet_a margerum_n and_o winter-savory_n when_o half_o boil_v take_v he_o up_o and_o flay_v the_o skin_n from_o he_o then_o take_v he_o and_o quarter_n he_o and_o lay_v he_o in_o a_o stew-pan_n with_o prune_n large_a mace_n curran_n then_o take_v he_o up_o be_v enough_o and_o lay_v he_o in_o sippet_n with_o the_o aforesaid_a ingredient_n pour_v upon_o he_o rabbit_n boil_v prick_v down_o your_o rabbit_n head_n to_o their_o shoulder_n and_o that_o be_v the_o way_n to_o truss_v they_o for_o boil_v gather_v up_o their_o hind_a leg_n to_o their_o belly_n you_o may_v lard_v they_o with_o bacon_n if_o you_o please_v or_o let_v it_o alone_o and_o so_o boil_v they_o up_o white_a be_v boil_v take_v the_o liver_n and_o mince_v they_o small_a with_o fat_a bacon_n boil_v then_o put_v it_o to_o half_a a_o pint_n of_o white-wine_n strong_a broth_n and_o vinegar_n all_o make_n but_o that_o quantity_n then_o let_v it_o boil_v with_o some_o large_a mace_n add_v thereunto_o a_o little_a parsley_n mince_v with_o some_o barberry_n and_o a_o ladleful_a of_o draw_a butter_n dish_n up_o your_o rabbit_n on_o your_o sippet_n pour_v your_o laiâ—_n all_o over_o they_o and_o garnish_v your_o dish_n with_o lemon_n and_o barberry_n shoulder_n of_o mutton_n boil_v do_v not_o above_o half_o boil_v your_o shoulder_n of_o mutton_n then_o slice_v the_o fleshy_a 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of_o garlic_n shoulder_n of_o mutton_n stew_v with_o oyster_n roast_v your_o shoulder_n of_o mutton_n half_a or_o a_o little_a more_o take_v off_o the_o upper_a skin_n whole_a and_o cut_v the_o flesh_n into_o thin_a slice_n then_o stew_n it_o with_o white_a wine_n mace_n nutmeg_n anchovy_n oyster_n liquor_n salt_n caper_n olive_n sampire_n and_o slice_n of_o orange_n leave_v some_o meat_n on_o the_o marrowbone_n and_o blade_n and_o lay_v they_o in_o a_o dish_n pour_v your_o stew_a meat_n on_o the_o bone_n with_o stew_a oyster_n a_o top_n of_o that_o some_o great_a oyster_n above_o and_o about_o they_o stew_v with_o large_a mace_n two_o great_a onion_n butter_n vinegar_n white_a wine_n a_o bundle_n of_o sweet_a herb_n and_o over_o all_o these_o lay_v the_o aforesaid_a skin_n of_o the_o mutton_n a_o little_a warm_v in_o this_o last_o liquor_n tripes_n dress_v hot_a out_o of_o the_o pan_n boil_v they_o very_o tender_a and_o lay_v they_o in_o a_o dish_n let_v your_o sauce_n be_v beat_v 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strong_a broth_n and_o salt_n have_v fry_v a_o while_n put_v into_o the_o pan_n some_o green_a chibbold_n and_o mince_a parsley_n some_o beat_a pepper_n time_n and_o spearmint_n chop_v very_o small_a when_o almost_o enough_o make_v a_o sauce_n of_o the_o yolk_n of_o half_a a_o dozen_o egg_n dissolve_v in_o vinegar_n some_o mutton_n gravy_n a_o little_a nutmeg_n with_o the_o juice_n of_o orange_n or_o lemon_n after_o this_o manner_n dish_n they_o up_o neat_n foot_n roast_v your_o neat_n foot_n must_v be_v first_o boil_v and_o blanch_v and_o when_o they_o be_v cold_a lard_n they_o and_o make_v they_o fast_o to_o a_o small_a spit_n baste_v they_o with_o butter_n vinegar_n sugar_n and_o a_o little_a nutmeg_n be_v enough_o have_v in_o readiness_n a_o sauce_n make_v of_o claret_n white_a wine_n vinegar_n and_o toast_n of_o brown_a wheateâ—_n bread_n strain_v with_o the_o wine_n through_o the_o strainer_n then_o add_v thereto_o ginger_n and_o beat_a cinnamon_n a_o few_o whole_a clove_n put_v 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soon_o as_o you_o find_v they_o begin_v to_o roast_v in_o the_o mean_a time_n get_v the_o bottom_n of_o artichoke_n boil_v and_o quater_v and_o dip_v they_o with_o marrow_n into_o batter_v and_o so_o fry_v they_o the_o roast_n be_v enough_o rub_v the_o bottom_n of_o your_o dish_n with_o garlic_n then_o place_v your_o bird_n in_o the_o middle_n place_v the_o pallet_n by_o themselves_o lambstone_n by_o themselves_o the_o comb_n stone_n and_o sweetbread_n apart_o by_o themselves_o and_o last_o the_o artichoke_n and_o marrow_n distinct_a from_o the_o rest_n let_v your_o sauce_n be_v butter_n anchovy_n slice_a onion_n salt_n oyster_n liquor_n nutmeg_n gravy_n and_o white_a wine_n set_v a_o little_a over_o the_o fire_n pour_v this_o on_o and_o serve_v it_o up_o garnish_v with_o slice_a lemon_n pig_fw-mi roast_a with_o the_o skin_n off_o take_v a_o pig_n that_o be_v new_o kill_v and_o be_v draw_v flay_v he_o then_o wipe_v he_o very_o dry_a with_o a_o cloth_n lay_v he_o aside_o and_o make_v 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upon_o it_o then_o put_v it_o into_o a_o dish_n with_o the_o skinny_a side_n downward_o so_o set_v it_o before_o the_o fire_n in_o a_o dripping-pan_n that_o it_o may_v take_v a_o gentle_a heat_n then_o turn_v the_o other_o side_n then_o take_v it_o and_o lay_v it_o on_o your_o gridiron_n over_o a_o soft_a fire_n when_o you_o think_v it_o be_v enough_o baste_v the_o upper_a side_n with_o butter_n then_o dredge_v it_o over_o with_o flower_n and_o bread_n grate_v then_o put_v it_o over_o again_o and_o froth_v it_o and_o dish_n it_o up_o your_o sauce_n must_v be_v vinegar_n butter_n and_o mustard_n with_o a_o little_a sugar_n put_v it_o into_o your_o dish_n with_o a_o little_a draw_v butter_n and_o lay_v your_o goose_n a_o top_n of_o it_o garnish_n it_o with_o lemon_n lay_v on_o sausage_n round_o the_o brim_n of_o the_o dish_n hen_n roast_v make_v choice_n of_o a_o indifferent_a young_a hen_n full_a of_o egg_n fit_v it_o for_o the_o spit_n and_o roast_v it_o be_v enough_o take_v it_o up_o and_o break_v it_o open_v and_o take_v the_o brawn_n from_o the_o joint_n mince_v it_o into_o small_a slice_n but_o save_o the_o wing_n and_o leg_n whole_a with_o the_o rump_n also_o stew_n all_o in_o the_o gravy_n with_o a_o little_a salt_n after_o this_o mince_v a_o lemon_n into_o your_o sauce_n let_v the_o mince_a brawn_n of_o the_o hen_n be_v lay_v in_o the_o middle_n of_o the_o dish_n and_o the_o leg_n wing_n and_o rump_n round_o about_o it_o garnish_n the_o dish_n with_o the_o yolk_n of_o hard_a egg_n mince_v small_a and_o some_o slice_n of_o orange_n or_o lemon_n for_o a_o hen_n roast_v and_o not_o break_v up_o the_o usual_a sauce_n be_v the_o yolk_n of_o four_o egg_n boil_v hard_a and_o mince_v a_o little_a draw_v butter_n some_o claret_n wine_n gravy_n and_o the_o juice_n of_o a_o lemon_n lark_n roast_v with_o bacon_n pull_v your_o lark_n and_o draw_v they_o and_o spit_v they_o on_o a_o small_a spit_n with_o a_o slice_n of_o bacon_n and_o a_o sage-leaf_n between_o each_o 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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 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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 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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
pepper_n tie_v up_o in_o a_o cloth_n for_o the_o space_n of_o eight_o day_n wine-vinegar_n in_o ball_n take_v bramble_n berry_n when_o they_o be_v half_o ripe_a dry_v they_o and_o make_v they_o into_o powder_n then_o with_o a_o little_a strong_a vinegar_n make_v it_o into_o ball_n and_o dry_v they_o in_o the_o sun_n when_o you_o will_v use_v they_o beat_v up_o the_o ball_n with_o some_o white_a wine_n or_o claret_n first_o warm_v and_o it_o will_v speedy_o become_v good_a vinegar_n verjuice_n take_v crab_n as_o soon_o as_o the_o kernel_n turn_v black_a and_o lay_v they_o in_o a_o heap_n to_o sweat_v then_o clear_v they_o from_o their_o stalk_n or_o rottenness_n then_o stamp_v they_o in_o a_o long_a trough_n to_o mash_n with_o stamp_v beetle_n when_o you_o have_v stamp_v they_o very_o well_o strain_v they_o through_o a_o course_n haircloth_n into_o your_o barrel_n or_o hogshead_n how_o to_o draw_v gravy_n when_o your_o meat_n be_v about_o half_o roast_v put_v underneath_o it_o a_o dish_n with_o good_a store_n of_o onion-broth_n which_o you_o must_v make_v by_o take_v a_o pottle_n of_o strong_a broth_n with_o a_o dozen_o onion_n slice_v and_o infuse_v therein_o then_o cut_v and_o slash_v your_o meat_n when_o you_o think_v the_o gravy_n will_v best_o run_v so_o lade_v your_o broth_n on_o the_o meat_n to_o draw_v down_o the_o gravy_n you_o may_v add_v to_o it_o a_o little_a white_a wine_n or_o claret_n when_o your_o flesh_n be_v roast_v take_v it_o off_o the_o spit_n and_o press_v it_o very_o well_o then_o put_v to_o your_o gravy_n some_o oyster_n liquor_n a_o little_a nutmeg_n and_o to_o every_o quart_n of_o gravy_n four_o anchovy_n this_o sauce_n will_v be_v much_o require_v in_o feast_n for_o most_o dish_n especial_o your_o range_v how_o to_o draw_v butter_n take_v half_o a_o pint_n of_o strong_a broth_n and_o put_v it_o into_o a_o pipkin_n and_o break_v into_o it_o two_o pound_n of_o butter_n than_o set_v it_o over_o the_o fire_n and_o keep_v stir_v of_o it_o with_o your_o ladle_n then_o break_v in_o three_o pound_n more_o or_o as_o much_o as_o you_o have_v occasion_n for_o add_v liquor_n proportionable_o stir_v it_o continual_o till_o all_o be_v dissolve_v and_o that_o it_o look_v white_a thick_a and_o smooth_a if_o it_o chance_v to_o look_v yellow_a and_o it_o be_v curdle_v you_o will_v hardly_o recover_v it_o how_o to_o recover_v butter_n when_o it_o be_v turn_v to_o oil_n take_v a_o pipkin_n and_o put_v therein_o a_o ladleful_a of_o strong_a broth_n and_o put_v thereto_o half_a a_o pound_n of_o butter_n break_v in_o piece_n have_v draw_v it_o white_a put_v in_o your_o oily-butter_n keep_v it_o stir_v as_o you_o pour_v it_o in_o leisurely_o and_o be_v sure_a not_o to_o overpower_v your_o other_o butter_n with_o what_o be_v oily_a another_o way_n in_o case_n of_o necessity_n have_v no_o other_o butter_n in_o the_o house_n than_o what_o be_v turn_v oily_a in_o the_o melt_a you_o must_v then_o let_v it_o settle_v in_o some_o cool_a place_n for_o a_o little_a time_n then_o pour_v out_o the_o most_o oily_a part_n leave_v the_o dregs_o and_o whey_n behind_o then_o add_v a_o little_a broth_n to_o the_o say_a dregs_o and_o put_v it_o on_o a_o hot_a heap_n of_o coal_n ladle_n it_o well_o till_o it_o become_v to_o draw_v butter_n in_o a_o body_n then_o take_v it_o off_o the_o fire_n and_o keep_v it_o still_o stir_v in_o the_o mean_a time_n pour_v in_o the_o oily-butter_n very_o soft_o then_o set_v it_o on_o the_o fire_n again_o still_o stir_v it_o till_o it_o become_v strong_a thick_a and_o white_a ancient_a and_o modern_a term_n of_o art_n for_o carve_v fish_n or_o flesh_n barb_n a_o lobster_n tame_n a_o crab._n undertench_n a_o parch-piss_a tranch_n a_o sturgeon_n transon_n a_o eel_n fin_fw-fr a_fw-fr chevin_n culmon_n a_o trout_n tusk_n a_o barbel_n side_n a_o haddock_n splay_v a_o bream_n sauce_n a_o tench_n splat_v a_o pike_n sauce_n a_o place_n or_o flounder_n string_n a_o lamprey_n chine_n a_o salmon_n tire_v a_o egg._n timber_n the_o fire_n thigh_n a_o woodcock_n or_o any_o other_o small_a fowl_n border_n a_o pastry_n mince_v a_o plover_n wing_n a_o partridge_n or_o quail_n allay_v a_o pheasant_n untach_v a_o curlew_n unjoynt_v a_o bittern_n disfigure_v a_o peacock_n display_v a_o crane_n dismember_v a_o heron._n unlace_v a_o coney_n unbrace_v a_o mallard_n trush_o a_o chicken_n spoil_v a_o hen._n sauce_n a_o capon_n lift_v a_o swan_n break_v a_o dear_a thigh_n a_o pigeon_n or_o wood_n quest_n rear_v that_o goose_n leach_n that_o brawn_n cut_a up_o a_o turkey_n or_o bustard_n break_v a_o egript_n untach_v brew_n particular_a instruction_n how_o to_o carve_v according_a to_o these_o term_n of_o art_n thigh_n a_o woodcock_n you_o must_v raise_v the_o wing_n and_o leg_n of_o a_o woodcock_n as_o you_o do_v a_o hen_n only_o you_o must_v open_v the_o head_n for_o the_o brain_n and_o as_o you_o thigh_n your_o hen_n so_o must_v you_o a_o snite_n and_o plover_n also_o a_o curlew_n save_v he_o must_v have_v no_o other_o sauce_n but_o salt_n break_v a_o sarcel_n take_v a_o sarcel_n or_o teal_n raise_v his_o legâ—_n and_o wing_n and_o no_o sauce_n but_o salt_n so_o muâ—_n you_o untach_v a_o brew_n with_o no_o other_o sauce_n bâ—â—_n salt_n vnjoynt_v a_o bittern_n you_o must_v raise_v his_o wing_n and_o leg_n and_o no_o other_o sauce_n but_o salt_n so_o you_o must_v break_v a_o egrypt_n with_o no_o other_o sauce_n but_o salt_n dismember_v a_o heron._n take_v a_o heron_n and_o raise_v his_o wing_n and_o leg_n and_o sauce_n he_o with_o vinegar_n mustard_n powder_n of_o ginger_n and_o some_o salt_n display_v a_o crane_n take_v a_o crane_n and_o unfold_v his_o leg_n then_o cut_v off_o his_o wing_n by_o the_o joint_n after_o this_o take_v up_o his_o wing_n and_o leg_n and_o sauce_n he_o with_o vinegar_n salt_n mustard_n and_o beat_v or_o pulverised_a ginger_n wing_n a_o partridge_n or_o a_o quail_n raise_v his_o leg_n and_o wing_n and_o sauce_n he_o with_o wine_n pulverised_a ginger_n and_o a_o little_a salt_n a_o pheasant_n you_o must_v serve_v in_o like_a manner_n but_o with_o no_o other_o sauce_n but_o salt_n sauce_n a_o capon_n take_v a_o capon_n and_o lift_v up_o his_o right_a leg_n and_o right_a wing_n and_o so_o array_n forth_o and_o lay_v he_o in_o the_o platter_n serve_v your_o chicken_n in_o the_o same_o manner_n and_o sauce_n they_o with_o green_a sauce_n or_o verjuice_n unlace_v a_o coney_n turn_v the_o back_o downward_o and_o cut_v the_o flappe_n or_o apron_n from_o the_o belly_n or_o kidney_n then_o put_v in_o your_o knife_n between_o the_o kidney_n and_o loosen_v the_o flesh_n from_o the_o bone_n on_o each_o side_n then_o turn_v the_o belly_n downward_o and_o cut_v the_o back_n cross_v between_o the_o wing_n draw_v your_o knife_n down_o on_o each_o side_n the_o backbone_n divide_v the_o leg_n and_o side_n from_o the_o back_n pull_v not_o the_o leg_n too_o hard_o when_o you_o open_v the_o side_n from_o the_o bone_n but_o with_o your_o hand_n and_o knife_n neat_o 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over_o on_o the_o top_n of_o the_o carcase_n cut_a up_o a_o turkey_n or_o bustard_n you_o must_v raise_v up_o the_o leg_n very_o fair_a and_o open_v the_o joint_n with_o the_o point_n of_o your_o knife_n but_o take_v not_o off_o the_o leg_n than_o lace_n down_o the_o breast_n on_o both_o side_n with_o your_o knife_n and_o open_v the_o breast_n pinion_n but_o take_v it_o not_o off_o then_o raise_v up_o the_o merrithought_a betwixt_o the_o breast_n bone_n and_o the_o top_n thereof_o then_o raise_v up_o the_o brawn_n then_o turn_v it_o outward_a upon_o both_o side_n but_o break_v it_o not_o nor_o cut_v it_o off_o then_o cut_v off_o the_o wing_n pinion_n at_o the_o joint_n next_o the_o
season_v water_n it_o first_o then_o stick_v it_o with_o short_a sprig_n of_o rosemary_n lay_v it_o to_o the_o fire_n roast_v it_o not_o too_o much_o and_o let_v your_o sauce_n be_v half_o a_o pint_n of_o claret_n a_o handful_n and_o a_o half_a of_o grate_a bread_n some_o cinnamon_n ginger_n sugar_n and_o a_o little_a vinegar_n boil_v all_o these_o together_o so_o long_o till_o they_o be_v as_o thick_a as_o pancake_n batter_v than_o dish_n up_o your_o venison_n thereon_o venison_n in_o collop_n take_v a_o haunch_n of_o venison_n and_o cut_v part_n of_o it_o into_o collop_n then_o hack_v it_o with_o the_o back_n of_o your_o knife_n and_o have_v stick_v it_o with_o small_a lard_n take_v a_o handful_n of_o parsley_n and_o spinage_n good_a store_n of_o time_n a_o little_a rosemary_n with_o other_o sweet_a herb_n and_o mince_v they_o very_o small_a with_o beef-suet_n put_v these_o into_o a_o dish_n together_o with_o the_o addition_n of_o beat_a clove_n nutmeg_n good_a store_n of_o salt_n the_o yolk_n of_o seven_o egg_n mingle_v these_o all_o together_o with_o your_o hand_n then_o spit_v your_o collop_n on_o a_o small_a spit_n intermix_v your_o herb_n and_o so_o tie_v they_o all_o together_o set_v a_o dish_n under_o they_o to_o save_v the_o gravy_n in_o which_o you_o must_v put_v some_o claret_n be_v almost_o roast_v put_v your_o dish_n over_o the_o coal_n with_o grate_a bread_n beat_a cinnamon_n vinegar_n and_o sugar_n stir_v these_o together_o with_o your_o wine_n and_o a_o ladleful_a of_o draw_a butter_n make_v not_o your_o lair_n too_o thick_a and_o dish_v your_o venison_n pour_v it_o thereon_o fowl_n of_o all_o sort_n both_o land_n and_o sea_n fowl_n roast_v fry_v broil_v fricassee_v capon_n roast_v with_o oyster_n and_o chestnut_n take_v a_o good_a fat_a capon_n and_o make_v he_o ready_a for_o the_o spit_n then_o boil_v a_o dozen_o chestnut_n be_v soft_a pill_n they_o and_o put_v they_o into_o claret_n wine_n warm_v with_o as_o many_o large_a oyster_n parboil_v put_v these_o into_o the_o belly_n of_o the_o capon_n and_o stop_v they_o in_o with_o sweet_a butter_n let_v your_o fire_n be_v very_o good_a and_o quick_a basteâ—_n it_o with_o sweet_a butter_n and_o as_o soon_o as_o it_o begin_v to_o drop_v preserve_v the_o gravy_n then_o take_v half_a a_o pint_n of_o claret_n wine_n a_o piece_n of_o sweet_a butter_n a_o little_a gross_a pepper_n half_o a_o score_n or_o a_o score_n of_o parboil_a chestnut_n as_o many_o large_a oyster_n stew_n these_o all_o together_o till_o half_a the_o liquor_n be_v consume_v your_o capon_n be_v ready_a put_v in_o your_o gravy_n to_o your_o sauce_n bread_n up_o your_o fowl_n and_o dish_n it_o on_o your_o sauce_n capon_n fricassee_v your_o capon_n to_o be_v fricassee_v must_v be_v either_o boil_v or_o roast_v which_o you_o must_v carve_v up_o take_v the_o pinion_n from_o the_o wing_n and_o the_o brawn_n from_o the_o joint_n as_o they_o lie_v in_o the_o dish_n thus_o carve_v up_o to_o lie_v orderly_o on_o the_o pan_n put_v to_o they_o the_o yolk_n of_o five_o egg_n with_o slice_a nutmeg_n and_o mince_a time_n be_v thus_o all_o in_o the_o dish_n mingle_v they_o well_o together_o and_o put_v they_o into_o your_o pan_n with_o clarify_a butter_n half_a hot_a and_o fry_v they_o till_o they_o be_v yellow_a then_o turn_v they_o after_o this_o take_v some_o white_a wine_n with_o the_o yolk_n of_o three_o egg_n a_o little_a strong_a broth_n gravy_n a_o onion_n cut_v in_o quarter_n anchovy_n and_o a_o little_a nutmeg_n grate_v then_o pour_v out_o what_o liquor_n be_v in_o your_o pan_n and_o add_v to_o it_o a_o ladleful_a of_o draw_a butter_n then_o put_v this_o lair_n into_o your_o pan_n and_o keep_v continual_o shake_v it_o therein_o over_o a_o slow_a fire_n till_o it_o grow_v thick_a if_o it_o shall_v prove_v too_o thick_a you_o may_v thin_v it_o with_o white_a wine_n then_o dish_n up_o your_o fowl_n and_o pour_v in_o your_o sauce_n and_o serve_v it_o up_o garnish_v with_o hard_a yolk_n of_o egg_n chop_v small_a and_o slice_n of_o lemon_n chicken_n fricassee_v take_v half_o a_o dozen_o chicken_n draw_v flay_v and_o cut_v they_o into_o quarter_n not_o remove_v the_o gibblet_n and_o liver_n then_o take_v your_o cleaver_n and_o with_o the_o back_n thereof_o beat_v they_o very_o well_o then_o fry_v they_o brown_a with_o butter_n in_o the_o mean_a time_n get_v time_n sweet_a marjoram_n and_o other_o sweet_a herb_n and_o mince_v they_o small_a oxe-palate_n date_n the_o bottom_n of_o three_o or_o four_o artichoke_n slice_v all_o together_o salt_n with_o beat_a ginger_n and_o mace_n the_o meat_n be_v enough_o cleanse_v your_o pan_n and_o put_v in_o your_o meat_n again_o with_o strong_a broth_n verjuice_n and_o the_o rest_n of_o the_o aforemention_v material_n and_o let_v they_o fry_v till_o the_o liquor_n be_v half_o consume_v then_o put_v in_o half_a a_o pound_n of_o butter_n sugar_n scald_a goosberry_n mince_a lemon_n and_o shake_v they_o well_o together_o dish_n they_o up_o on_o sippet_n garnish_v with_o grate_a bread_n slice_a lemon_n and_o scald_a goosberry_n the_o late_a way_n of_o frigassy_a chicken_n be_v thus_o take_v they_o scald_v they_o and_o quarter_v they_o then_o break_v their_o bone_n by_o beat_v they_o with_o a_o back_n of_o the_o cleaver_n dry_v they_o well_o and_o then_o flower_n they_o your_o pan_n be_v hot_a put_v they_o in_o with_o their_o skinny_a side_n downward_o and_o fry_v they_o brown_a on_o both_o side_n then_o pour_v out_o your_o liquor_n and_o have_v a_o lair_n in_o readiness_n make_v of_o gravy_n and_o claret_n which_o you_o must_v put_v into_o your_o pan_n add_v thereto_o piece_n of_o sausage_n cut_v about_o half_a the_o length_n of_o your_o finger_n a_o pint_n of_o oyster_n and_o a_o onion_n or_o two_o a_o faggot_n of_o sweet_a herb_n a_o grate_a nutmeg_n a_o couple_n of_o anchovy_n let_v these_o boil_v up_o in_o the_o pan_n then_o take_v the_o yolk_n of_o five_o egg_n and_o beat_v they_o in_o strong_a broth_n take_v your_o pan_n off_o the_o fire_n and_o pour_v they_o in_o shake_v they_o whilst_o they_o be_v over_o the_o fire_n then_o dish_n up_o your_o chicken_n on_o sippet_n pour_v on_o your_o lair_n with_o oyster_n and_o place_v your_o bit_n of_o sausage_n round_o the_o dish_n garnish_v it_o with_o lemon_n duckling_n fricassee_v take_v duckling_n and_o cut_v they_o in_o small_a piece_n flower_n and_o fry_v they_o in_o sweet_a butter_n have_v first_o dry_v they_o in_o a_o clean_a cloth_n then_o take_v some_o sack_n a_o onion_n and_o parsley_n chop_v small_a a_o piece_n of_o whole_a mace_n and_o a_o little_a gross_a pepper_n add_v hereunto_o some_o butter_n sugar_n and_o verjuice_n then_o take_v a_o good_a handful_n of_o clary_n and_o pick_v off_o the_o stalk_n have_v do_v this_o make_v a_o batter_v of_o four_o new-laid_a egg_n fine_a flower_n some_o sweet_a cream_n and_o a_o little_a nutmeg_n fry_v these_o in_o a_o pan_n and_o have_v dish_v your_o duckling_n pour_v on_o your_o fry_v clary_n etc._n etc._n upon_o 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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 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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
butter_n on_o the_o top_n and_o close_o it_o up_o when_o it_o be_v bake_v liquor_n it_o with_o this_o caudle_n which_o you_o must_v make_v whilst_o it_o be_v bake_n take_v egg_n vinegar_n and_o white_a wine_n sugar_n and_o butter_n beat_v these_o up_o together_o till_o it_o be_v ready_a to_o boil_v then_o open_v your_o pie_n pour_v it_o all_o over_o and_o serve_v it_o up_o hot_a veal_n a_o breast_n rack_n or_o loyn_n how_o to_o bake_v take_v which_o joint_n you_o please_v and_o bonâ—_n it_o season_n it_o with_o salt_n nutmeg_n and_o pepper_n then_o take_v some_o sweet_a herb_n as_o time_n sweet_a marjoram_n penniroyal_n winter-savoâ—ry_a etc._n etc._n and_o mince_v these_o small_a with_o somâ—_n beef-suet_n stuff_v your_o loin_n or_o breast_n oâ—_n veal_n herewith_o and_o put_v it_o into_o your_o pie_n close_v it_o and_o bake_v it_o in_o good_a crust_n and_o liquor_n it_o with_o butter_n and_o the_o juice_n of_o aâ—_n orange_n or_o lemon_n veal_n fillet_n pye_n cut_a your_o fillet_n into_o piece_n about_o the_o bigness_n of_o walnut_n and_o season_v they_o with_o cinnamon_n ginger_n sugar_n and_o salt_n as_o to_o the_o form_n you_o may_v make_v what_o choice_n you_o please_v lay_v in_o your_o meat_n with_o chestnut_n roast_v blanch_a and_o quarter_v date_n slice_v and_o the_o marrow_n of_o two_o marrowbone_n close_o it_o and_o when_o bake_v make_v â—_o a_o caudle_n of_o white_a wine_n cinnamon_n sugar_n and_o ginger_n beat_v up_o together_o and_o pour_v into_o your_o pye_n the_o same_o to_o be_v eat_v cold_a make_v a_o pie_n of_o hot_a butter_n paste_n and_o fine_a flower_n then_o take_v a_o leg_n of_o veal_n and_o cut_v â—ff_v a_o large_a fillet_n then_o divide_v that_o into_o three_o â—qual_a piece_n and_o parboil_v they_o when_o cold_a â—eason_v they_o with_o salt_n beat_a pepper_n nutmeg_n clove_n and_o mace_n then_o lay_v in_o one_o â—illet_n and_o strew_v on_o some_o mince_a time_n â—aying_v on_o some_o slice_n of_o bacon_n scason_v with_o pepper_n and_o sage_n then_o lay_v on_o the_o second_o and_o so_o the_o three_o fillet_n with_o bacon_n over_o every_o lay_n then_o over_o all_o strew_v some_o mince_a time_n and_o a_o little_a season_n with_o some_o large_a mace_n and_o store_n of_o butter_n this_o do_v close_o up_o your_o pie_n baste_v it_o with_o yolk_n of_o egg_n when_o it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n forget_v not_o to_o beat_v your_o veal_n very_o well_o with_o the_o back_n of_o your_o cleaver_n before_o you_o season_n it_o vmble_a pie_n make_v of_o a_o lamb_n head_n and_o purtenance_n boil_v your_o meat_n reasonable_a tender_a take_v the_o flesh_n from_o the_o bone_n and_o mince_v it_o small_a with_o beef-suet_n and_o marrow_n with_o liver_n light_n and_o heart_n a_o few_o sweet_a herb_n and_o currant_n season_n it_o with_o nutmeg_n pepper_n and_o salt_n bake_v it_o in_o the_o form_n of_o a_o umble_a pie_n and_o your_o pallate_n shall_v hardly_o distinguish_v which_o be_v which_o 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