Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	put_v	set_v	water_n	6,115	5	6.4808	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
B03572	The gentlewomans cabinet unlocked wherein is contained many excellent receipts for neat dressing of divers sorts of meats, both flesh and fish, with their proper sauces. Also directions for the best way of making pancakes, fritters, tansies, puddings, custards, cheesecakes ; and such like fine knacks, and other delicate dishes, which are most frequently used in gentlemens houses.		1675 (1675)	Wing G523CA; ESTC R177375	8,823	27

the_o gentlewoman_n cabinet_n unlock_v wherein_o be_v contain_v many_o excellent_a receipt_n for_o the_o neat_a dress_n of_o divers_a sort_n of_o meat_n both_o flesh_n and_o fish_n with_o their_o proper_a sauce_n also_o direction_n for_o the_o best_a way_n of_o make_v pancake_n fritter_n tansy_n pudding_n custard_n cheesecake_n and_o such_o like_a fine_a knack_n and_o other_o delicate_a dish_n which_o be_v most_o frequent_o use_v in_o gentleman_n house_n the_o seven_o impression_n with_o new_a edition_n london_n print_v by_o e._n c._n and_o be_v to_o be_v sell_v by_o john_n williamson_n at_o the_o bible_n and_o sun_n on_o london-bridge_n 1675._o the_o gentlewoman_n cabinet_n unlock_v to_o make_v rice_n milk_n take_v a_o quart_n of_o good_a milk_n two_o handful_n of_o rice-flower_n beat_v very_o small_a and_o a_o quarter_n of_o a_o pound_n of_o sugar_n &_o put_v they_o into_o the_o milk_n then_o take_v the_o y●lk_n of_o a_o egg_n beat_v it_o with_o a_o spoonful_n or_o two_o of_o rose-water_n than_o put_v it_o into_o the_o milk_n and_o stir_v all_o these_o together_o and_o put_v it_o over_o a_o quick_a fire_n keep_v it_o continual_o stir_v till_o it_o be_v as_o thick_a as_o water_v pa●_n to_o make_v fritter_n take_v nine_o egg_n yolk_n &_o white_n beat_v they_o very_o well_o then_o take_v half_a a_o pint_n of_o sack_n a_o pint_n of_o ale_n some_o ale_n yeast_n put_v these_o to_o the_o egg_n and_o beat_v they_o all_o together_o put_v in_o some_o spice_n and_o salt_n and_o fine_a flower_n then_o shred_v in_o your_o apple_n and_o let_v they_o be_v well_o temper_v and_o fry_v they_o with_o béef-suet_n or_o half_a béef_n and_o half_a hogs-suet_n dry_v out_o of_o the_o leaf_n to_o make_v a_o good_a cake_n take_v half_o a_o peck_n of_o flower_n three_o pound_n of_o butter_n some_o nutmeg_n clove_n and_o mace_n cinnamon_n ginger_n and_o a_o pound_n of_o sugar_n ●_o mingle_v these_o well_o together_o with_o the_o flower_n then_o take_v four_o pound_n of_o currant_n well_o wash_v pick_v and_o dry_v in_o a_o warm_a cloth_n a_o little_a ale-y●st_a twelve_o egg_n a_o quart_n of_o cream_n or_o good_a milk_n warm_v half_o a_o pint_n of_o sack_n a_o quartern_a of_o rose-water_n knead_v it_o well_o and_o let_v it_o be_v very_o lithe_a lay_v it_o in_o a_o warm_a cloth_n and_o let_v it_o lie_v half_o a_o hour_n against_o the_o fire_n then_o make_v it_o up_o with_o the_o white_a of_o a_o egg_n beat_v with_o a_o little_a butter_n rose-water_n and_o sugar_n put_v it_o into_o the_o oven_n and_o let_v it_o stand_v a_o hour_n and_o a_o half_a to_o pickle_v cucumber_n take_v a_o earthen_a vessel_n &_o lay_v therein_o first_o a_o lie_v of_o salt_n &_o dill_n than_o a_o lay_v of_o cucumber_n and_o so_o till_o they_o be_v all_o lay_v then_o put_v in_o some_o clove_n and_o whole_a pepper_n and_o some_o fennel-séed_n then_o fill_v it_o up_o with_o bé_a vinegar_n and_o lay_v a_o clean_a board_n with_o a_o stone_n upon_o it_o to_o keep_v they_o in_o the_o pickle_n and_o so_o keep_v they_o close_o cover_v and_o when_o the_o vinegar_n look_v black_a pour_v it_o out_o and_o put_v in_o fresh_a to_o pickle_n broom_n bud_n take_v your_o bud_n before_o they_o be_v yellow_a on_o the_o top_n make_v your_o pickle_n of_o vinegar_n and_o salt_n which_o you_o must_v do_v by_o stir_v it_o till_o the_o salt_n be_v dissolve_v then_o put_v in_o your_o bud_n and_o stir_v they_o once_o every_o day_n till_o they_o be_v sink_v within_o the_o vinegar_n and_o be_v sure_a to_o keep_v they_o close_o cover_v to_o pickle_n clove_n gillyflower_n for_o sallete_n all_o the_o year_n take_v your_o clove-gilliflower_n and_o slip_v of_o the_o leaf_n then_o strew_v some_o sugar_n in_o the_o bottom_n of_o the_o galley-pot_n that_o you_o to_o they_o in_o and_o lay_v a_o lay_v of_o gillyflower_n and_o then_o a_o lay_v of_o sugar_n and_o so_o till_o you_o have_v lay_v they_o all_o than_o your_o on_o as_o much_o claret-wine_n as_o will_v cover_v they_o and_o lay_v a_o piece_n of_o thin_a board_n on_o they_o to_o keep_v they_o down_o then_o tie_v they_o close_o and_o let_v they_o stand_v a_o month_n in_o the_o sun_n and_o use_v they_o as_o you_o have_v occasion_n to_o make_v black_a pudding_n take_v your_o blood_n while_o it_o be_v warm_a and_o stir_v it_o well_o and_o put_v some_o salt_n in_o it_o and_o when_o it_o be_v cold_a put_v in_o your_o groat_n and_o let_v it_o stand_v two_o day_n stir_v it_o often_o then_o put_v in_o your_o herb_n well_o shred_v as_o rosemary-top_n winter-savory_n pennyroyal_n time_n and_o fennel_n then_o make_v it_o sort_n with_o put_v of_o cream_n to_o it_o hot_a until_o the_o blood_n look_v pale_a then_o beat_v some_o egg_n and_o mingle_v it_o and_o season_v it_o with_o spice_n and_o put_v in_o good_a store_n of_o béef-suet_n not_o mince_v to_o small_a fill_v your_o skin_n therewith_o and_o boil_v they_o or_o else_o you_o may_v boil_v it_o in_o a_o bag_n which_o you_o please_v to_o make_v a_o tansie_n take_v fifteen_o yolk_n of_o egg_n and_o six_o white_n beat_v they_o very_o well_o then_o put_v in_o some_o sugar_n and_o a_o little_a sack_n and_o a_o about_o a_o pint_n of_o cream_n then_o beat_v they_o again_o then_o put_v in_o tansie_n spinnage_n and_o primrose-leaves_a or_o the_o like_a chop_v as_o small_a as_o possible_a may_v be_v and_o bend_v they_o all_o well_o together_o then_o put_v it_o in_o a_o skillet_n and_o set_v it_o over_o the_o fire_n stir_v it_o continual_o till_o it_o be_v pretty_a stiff_a then_o put_v it_o into_o a_o pan_n and_o fry_v it_o with_o sweet_a butter_n and_o make_v sauce_n for_o it_o with_o rose-water_n butter_n and_o sugar_n to_o make_v furmentie_n take_v a_o quantity_n of_o cream_n or_o milk_n as_o much_o as_o you_o please_v put_v therein_o mace_n cinnamon_n and_o nutmeg_n set_v it_o over_o the_o fire_n and_o let_v it_o boil_v then_o take_v your_o wheat_n be_v first_o boil_v very_o tender_a in_o water_n and_o put_v it_o into_o your_o cream_n or_o milk_n and_o boil_v it_o well_o then_o beat_v same_o yolk_n of_o egg_n with_o a_o little_a cold_a milk_n and_o fine_a flower_n put_v they_o in_o to_o thicken_v it_o keep_v it_o stir_v that_o it_o burn_v not_o to_o the_o bottom_n when_o it_o be_v boil_v sweeten_v it_o with_o rose-water_n and_o sugar_n to_o make_v stew_v broth_n or_o plumb-pottage_n take_v a_o neck_n of_o mutton_n or_o rather_o a_o rump_n of_o béef_n let_v it_o boil_v and_o scum_v your_o pot_n clean_o then_o thicken_v it_o with_o grate_a bread_n put_v in_o some_o beat_a spice_n and_o a_o pound_n of_o currant_n two_o pound_n of_o raisin_n of_o the_o sun_n a_o pound_n of_o prune_n when_o it_o be_v boil_v put_v in_o a_o quart_n of_o claret_n and_o a_o pint_n of_o sack_n and_o as_o much_o sugar_n as_o will_v sweeten_v it_o and_o then_o serve_v it_o up_o to_o make_v a_o good_a bake_v pudding_n take_v grate_a white-bread_n and_o fine_a flower_n with_o egg_n sugar_n and_o spice_n then_o take_v as_o much_o cream_n or_o milk_n as_o will_v temper_v it_o about_o the_o thickness_n of_o pancake-b●tter_a shred_v your_o suet_n small_a and_o put_v into_o it_o butter_n your_o pan_n and_o bake_v it_o so_o serve_v it_o up_o cast_v sugar_n upon_o it_o how_o to_o make_v paste_n for_o a_o venison_n pastry_n take_v almost_o a_o peck_n of_o flower_n knead_v it_o with_o two_o pound_n of_o butter_n and_o as_o much_o suet_n the_o yolk_n of_o eight_o or_o ten_o egg_n make_v reasonable_a lithe_a past_a than_o roll_n it_o out_o and_o lay_v on_o suet_n first_o lay_v a_o paper_n under_o your_o past_a then_o lay_v on_o your_o venison_n close_o it_o up_o pinch_v it_o and_o wash_v it_o with_o butter_n and_o bake_v it_o when_o you_o draw_v it_o out_o wash_v it_o with_o butter_n again_o to_o make_v a_o custard_n take_v good_a store_n of_o egg_n put_v away_o one_o quarter_n of_o the_o whites_n beat_v they_o well_o and_o then_o mix_v they_o with_o the_o thick_a and_o sweet_a cream_n you_o can_v get_v then_o season_n it_o with_o salt_n sugar_n cinnamon_n cleves_n and_o mace_n and_o a_o littl●_n nutmeg_n then_o raise_v your_o coffin_n of_o goo●_n tough_a past_a and_o strew_v the_o bottom_n ove●_n a_o good_a thickness_n with_o currant_n an●_n sugar_n than_o set_v they_o in_o the_o oven_n t●_n bake_n when_o they_o be_v bake_v draw_v they_o out_o strew_v sugar_n on_o the_o top_n and_o serve_v they_o we_o to_o make_v puff-paste_n take_v the_o f●nest_a wh●a●_n flower_n after_o it_o have_v be_v a_o little_a bake_v in_o a_o pot_n in_o the_o oven_n and_o blend_v it_o well_o with_o egg_n white_n and_o ●elks_n altogether_o and_o after_o the_o paste_n be_v well_o knead_v role_n out_z a_o part_n of_o it_o as_o thin_a

as_o you_o can_v t●en_o spread_v cold_a sweet_a butter_n over_o the_o same_o then_o upon_o the_o same_o butter_n role_n another_o leaf_n of_o paste_n as_o before_o and_o spread_v that_o with_o butter_n also_o thus_o role_n leaf_n upon_o lea●_n with_o butter_n between_o till_o it_o be_v as_o thick_a as_o you_o think_v good_a or_o else_o make_v paste_n for_o venison_n florentine_n tart_a or_o what_o dish_n you_o please_v and_o so_o bake_v it_o to_o make_v a_o pippin_n tart._n take_v pippin_n and_o pare_v they_o then_o divide_v they_o in_o half_n and_o take_v out_o the_o cores_fw-la clean_a then_o have_v tell_v the_o coffin_n flat_o raise_v up_o a_o doxge_n of_o a_o inch_n high_a lay_v the_o pippin_n with_o the_o hollow_a side_n downward_o as_o close_o as_o they_o will_v lie_v and_o lay_v h●re_a and_o there_o a_o clove_n little_a bit_n of_o cinnamon_n then_o cover_v all_o clean_a over_o with_o sugar_n and_o so_o cover_v the_o coffin_n and_o b●ke_v it_o and_o when_o it_o be_v bake_v heat_n rose_n water_n and_o butter_n and_o anoint_v all_o the_o lid_n over_o therewith_o and_o strew_v good_a store_n of_o sugar_n on_o and_o so_o serve_v it_o in_o like_a manner_n you_o may_v make_v a_o coddle_v tart._n to_o make_v a_o cheesecake_n take_v three_o egg_n and_o beat_v they_o very_o well_o and_o as_o you_o beat_v they_o put_v in_o as_o much_o fine_a flower_n as_o will_v make_v they_o thick_a put_v in_o they_o three_o or_o four_o egg_n more_o and_o beat_v they_o all_o together_o then_o take_v a_o quart_n of_o cream_n and_o put_v into_o it_o a_o quarter_n of_o a_o pound_n of_o sweet_a butter_n and_o set_v they_o over_o the_o fire_n and_o when_o it_o begin_v to_o boil_v put_v in_o your_o egg_n and_o flower_n stir_v they_o well_o and_o let_v it_o boil_v till_o it_o be_v thick_a than_o season_n it_o with_o salt_n sugar_n cinnamon_n and_o currant_n one_fw-mi bake_v it_o in_o paste_n as_o you_o please_v to_o make_v a_o quake_a pudding_n take_v a_o pint_n and_o somewhat_o more_o of_o thick_a cream_n ten_o yolk_n of_o egg_n with_o three_o white_n beat_v they_o very_o well_o with_o two_o spoonful_n of_o rose-water_n then_o mingle_v three_o spoonful_n of_o fine_a flower_n with_o it_o but_o mingle_v it_o so_o well_o that_o there_o be_v no_o lump_n in_o it_o put_v it_o all_o together_o and_o season_v it_o with_o salt_n and_o spice_n then_o take_v a_o thick_a cloth_n and_o butter_n it_o well_o then_o put_v your_o pudding_n therein_o and_o let_v it_o boil_v for_o half_a a_o hour_n as_o fast_o as_o you_o can_v take_v it_o up_o and_o make_v your_o sauce_n with_o butter_n and_o rose-water_n and_o sugar_n and_o serve_v it_o up_o to_o make_v a_o oatmeal_n pudding_n take_v a_o quart_n of_o oatmeal_n beat_v to_o flower_n a_o pint_n of_o cream_n four_o egg_n beat_v a_o good_a quantity_n of_o sugar_n and_o nutmeg_n a_o pound_n of_o béef-suet_n well_o mince_v mingle_v all_o these_o together_o and_o so_o bake_v it_o to_o make_v a_o sack-posset_n take_v a_o quart_n of_o cream_n and_o boil_v it_o well_o with_o sugar_n mace_n and_o nutmeg_n and_o take_v half_a a_o pint_n of_o sack_n and_o as_o much_o ale_n and_o boil_v they_o well_o together_o with_o some_o sugar_n and_o when_o it_o have_v stand_v cool_v a_o little_a while_n put_v your_o cream_n into_o a_o basin_n to_o your_o sack_n then_o heat_v a_o pewter-dish_n and_o cover_v your_o basin_n with_o it_o and_o let_v it_o stand_v by_o the_o fire_n two_o hour_n be_v you_o eat_v it_o to_o make_v a_o candle_n take_v what_o quantity_n of_o ale_n you_o think_v meet_a and_o set_v it_o over_o the_o fire_n and_o when_o it_o be_v ready_a to_o boil_v scum_v it_o well_o then_o cast_v in_o large_a mace_n and_o take_v the_o yolk_n of_o two_o egg_n for_o one_o mess_n or_o draught_n and_o so_o 〈◊〉_d or_o less_o according_a to_o th●_n quantity_n of_o your_o i_o will_v b●at_v they_o very_o well_o and_o take_v away_o the_o skin_n of_o the_o yolk_n 〈…〉_o the_o ●le_v boil_v put_v they_o in_o and_z 〈…〉_o continual_o and_o when_o it_o ha●h_v 〈◊〉_d a_o while_n sweeten_v it_o with_o sugar_n and_o if_o it_o be_v to_o eat_v cut_v two_o or_o three_o toast_n of_o 〈◊〉_d to_o bread_n t●st_v they_o dry_a and_o put_v th●m_n to_o the_o caudle_n but_o if_o it_o be_v to_o drink_v pu●_n in_o ●on●_n to_o stew_v beef_n take_v a_o good_a ru●p_n of_o béef_n cut_v from_o the_o bone_n shred_v turnip_n and_o carrot_n small_a with_o spinnage_n and_o lettuce_n put_v all_o in_o a_o pan_n and_o let_v it_o stew_v four_o hour_n with_o so_o much_o water_n and_o a_o quart_n of_o white-wine_n as_o will_v cover_v it_o some_o pepper_n and_o salt_n when_o it_o be_v stew_v then_o put_v in_o a_o wine-glass_n full_a of_o good_a elder_a vinegar_n and_o serve_v it_o with_o sippit_n to_o boyl_n a_o gammon_n of_o bacon_n water_n your_o gammon_n of_o bacon_n twentyfour_o hour_n than_o put_v it_o into_o a_o deep_a kettle_n with_o sweet_a hay_n let_v it_o boil_v soft_o fix_v or_o seven_o hour_n and_o then_o take_v it_o up_o with_o a_o scummer_v and_o a_o plate_n and_o take_v off_o the_o skin_n whole_a then_o stick_v your_o gammon_n full_a of_o clove_n and_o strew_v on_o some_o gross_a pepper_n then_o cut_v your_o skin_n like_o s●ppits_n to_o garnish_v your_o gammon_n and_o when_o you_o ser●e_v it_o stick_v it_o with_o bay-leaves_a to_o boyl_n brawn_n water_n your_o brawn_n twentyfour_o hour_n wash_v and_o s●●●ye_v it_o four_o or_o five_o time_n then_o take_v it_o out_o of_o the_o water_n and_o lay_v it_o on_o a_o clean_a table_n and_o throw_v a_o handful_n of_o salt_n on_o e●●ry_n co●lo●_n then_o ●ind_v they_o up_o as_o ●ast_v as_o you_o can_v with_o hemp_n or_o bass_n an●_n put_v they_o in_o your_o kettle_n when_o the_o wa●er_n boil_v and_o the_o scum_n arise_v take_v it_o w●y_o let_v it_o boil_v so_o ten●●r_a that_o yo●_n may_v ●●●ust_v a_o straw_n through_o it_o then_o let_v i●_n cool_v till_o the_o next_o morning_n and_o 〈◊〉_d to_o make_v a_o whitepot_n take_v the_o best_a and_o sweet_a cream_n and_o boil_v it_o with_o good_a store_n of_o sugar_n and_o cinnamon_n a_o little_a rose-water_n then_o take_v it_o from_o the_o fire_n and_o put_v into_o it_o clean_o pick_v rice_n but_o not_o so_o much_o as_o to_o make_v it_o thick_a and_o let_v it_o steep_v therein_o till_o it_o be_v cold_a then_o put_v in_o the_o yolk_n of_o six_o egg_n and_o two_o white_n currant_n nutmeg_n and_o salt_n then_o put_v it_o into_o the_o pan_n or_o pot_n as_o thin_a as_o if_o it_o be_v a_o custard_n and_o so_o bake_v it_o and_o ser●●_n it_o in_o the_o pot_n it_o be_v bake_v in_o strew_v sugar_n on_o the_o top_n thereof_o to_o make_v mince-pie_n take_v a_o leg_n of_o mutton_n and_o cut_v the_o best_a of_o the_o flesh_n from_o the_o bone_n and_o perboyl_v it_o well_o then_o put_v to_o it_o three_o pound_n of_o the_o best_a mutton_n suet_n and_o shred_v it_o very_o small_a then_o spread_v it_o abroad_o and_o season_v it_o with_o salt_n cloves_n and_o mace_n beat_v then_o put_v in_o great_a store_n of_o currant_n and_o r●ysons_n a_o few_o date_n slice_v and_o some_o orange_a peel_n slice_v then_o be_v all_o well_o mix_v together_o put_v it_o into_o your_o coffin_n and_o so_o bake_v they_o and_o when_o they_o be_v serve_v up_o open_v the_o lid_n and_o strew_v good_a store_n of_o sugar_n on_o the_o top_n of_o the_o meat_n and_o upon_o the_o lid_n in_o like_a manner_n also_o you_o may_v make_v mince_v pie_n of_o béef_n or_o veal_n only_o the_o béef_n shall_v not_o be_v parboil_n do_v and_o the_o veal_n will_v require_v twice_o as_o much_o suet._n to_o make_v a_o warden_n or_o quince_n pye_n take_v of_o the_o fair_a and_o b●st_a warden_n or_o quinees_n and_o pare_v they_o and_o core_n they_o cut_v the_o sharp_a end_n flat_a then_o boil_v they_o in_o white-wine_n and_o sugar_n till_o the_o syrup_n grew_v thick_a then_o take_v the_o warden_n or_o quince_n from_o the_o syrup_n lay_v they_o in_o a_o clean_a dish_n &_o let_v they_o cool_v then_o set_v they_o into_o a_o coffin_n of_o good_a tough_a paste_n stick_v cleve●_n in_o the_o top_n with_o little_a st●cks_n of_o ciunamon_n and_o good_a store_n of_o sugar_n then_o cover_v it_o with_o a_o lid_n only_o leave_v a_o vent_n hole_n th●n_v bake_v it_o when_o you_o draw_v it_o put_v the_o syrup_n that_o the_o warden_n or_o quince_n be_v boil_v in_o at_o the_o vent_n hole_n shake_v it_o well_o and_o melt_v some_o butter_n with_o rose-water_n to_o anoint_v the_o lid_n and_o strew_v store_n of_o sugar_n on_o the_o top_n of_o the_o warden_n or_o quince_n and_o the_o lid_n and_o so_o serve_v it_o for_o dress_n of_o fish_n take_v an●_n 〈◊〉_d fi●h_n whatsoever_o