Selected quad for the lemma: lord_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
lord_n	lady_n	sir_n	stink_v	295	3	17.1806	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A35969	The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent.	Digby, Kenelm, Sir, 1603-1665.	1669 (1669)	Wing D1427; ESTC R38846	154,226	331

favour_v you_o not_o than_o you_o may_v use_v a_o stove_n after_o twelve_o day_n tie_n cover_v of_o paper_n upon_o the_o pot_n doctor_n bacon_n use_v to_o make_v a_o pleasant_a j●lep_n of_o this_o conserve_v of_o rose_n by_o put_v a_o good_a spoonful_n of_o it_o into_o a_o large_a drink_a glass_n or_o cup_n upon_o which_o squeeze_v the_o juice_n of_o a_o limon_n and_o clip_v in_o unto_o it_o a_o little_a of_o the_o yellow_a rind_n of_o the_o limon_n work_v these_o well_o together_o with_o the_o back_n of_o a_o spoon_n put_v water_n to_o it_o by_o little_a and_o little_a till_o you_o have_v fill_v up_o the_o glass_n with_o spring-water_n so_o drink_v it_o he_o sometime_o pass_v it_o through_o a_o hippocras_n bag_n and_o then_o it_o be_v a_o beautiful_a and_o pleasant_a liquor_n finis_fw-la the_o table_n a_o scotch_a ale_n from_o my_o lady_n holmbey_n 114_o to_o make_v ale_n drink_v quick_a 116_o a_o very_a pleasant_a drink_n of_o apple_n ibid._n ale_n with_o honey_n 120_o small_a ale_n for_o the_o stone_n 112_o apple_n drink_v with_o sugar_n honey_n etc._n etc._n 123_o master_n web_n ale_n and_o bragot_n 125_o trstew_v apple_n 241_o apple_n in_o jelly_n 280_o sweetmeat_n of_o apple_n 285_o to_o make_v a_o excellent_a syrup_n of_o apple_n 302_o b_o st●wed_a broth_n 148_o portugal_n broth_n as_o it_o be_v make_v for_o the_o queen_n 149_o nourish_v broth_n 156_o broth_n and_o pottage_n 166_o broth_n for_o sick_a and_o convalescent_a person_n 169_o a_o savoury_a and_o nourish_a boil_a capon_n 181_o to_o stew_n beef_n 177_o 178_o to_o stew_n a_o rump_n of_o beef_n 194_o 235_o to_o roast_v wild_a boar_n 200_o about_o make_v of_o brawn_n 246_o to_o bake_v beef_n 249_o to_o boil_v beef_n or_o venison_n 251_o order_v bacon_n for_o gambol_n and_o to_o keep_v 254_o to_o make_v boket_n 263_o c_o to_n make_v cider_n 116_o sir_n p●ul_a neal_n way_n of_o make_v cider_n 117_o dr._n harvey_n pleasant_a water_n cider_n whereof_o he_o use_v to_o drink_v much_o make_v it_o his_o ordinary_a drink_n 120_o a_o good_a d●sh_n of_o cream_n 135_o a_o excellent_a spanish_a cream_n 136_o another_o clout_a cream_n 137_o my_o lord_n of_o st._n alban_n cresme_fw-fr fovettee_n 139_o to_o make_v cream_n curd_n 140_o the_o queen_n barley_n cream_n 164_o capon_n in_o white-broth_n 172_o to_o make_v cock-ale_n 174_o savoury_a collop_n of_o veal_n 186_o to_o pickle_n capon_n my_o lady_n portland_n way_n 188_o scotch_a collop_n 199_o excellent_a good_a collop_n 203_o my_o lady_n diana_n porter_n scotch_a collop_n 216_o cream_n with_o rice_n 228_o pickle_a champignon_n 239_o salad_n of_o cold_a capon_n roast_v 247_o to_o make_v cheese_n cake_n 257_o sharp_a and_o crisp_a crust_n for_o tart_n and_o pie_n ibid._n to_o make_v a_o cake_n 258_o 260_o 261_o 262_o 264_o to_o make_v a_o caraway-cake_n 263_o excellent_a small_a cake_n 264_o to_o make_v scald_v cheese_n 272_o the_o cream-curd_n 273_o savoury_a toast_a or_o melt_a cheese_n ibid._n to_o feed_v chicken_n 274_o 276_o 277_o to_o fatten_v young_a chicken_n in_o a_o wonderful_a degree_n 276_o 278_o a_o excellent_a way_n to_o cram_v chicken_n 279_o jelly_n of_o red_a currant_n 305_o jelly_n of_o currant_n with_o the_o fruit_n whole_a in_o it_o ibid_fw-la d._n to_o bake_v wild_a duck_n or_o teal_n 252_o to_o rost_n wild_a duck_n ibid._n e._n to_o butter_n egg_n with_o cream_n 174_o portuguez_n egg_n 241_o to_o boil_v egg_n 242_o f._n wheaten_n flomery_n 158_o a_o fricacee_n of_o lamb-stone_n &_o c._n 187_o to_o boil_v smoke_v flesh_n 194_o a_o fricacee_n of_o veal_n 217_o butter_n and_o oil_n to_o fry_v fish_n 231_o a_o flomery-caudle_n 285_o g_z smallage_n gruel_n 162_o about_o water_n gruel_n 163_o a_o excellent_a and_o wholesome_a water_n gruel_n with_o wood_n sorrel_n and_o currant_n 164_o gruel_n of_o oatmeal_n and_o rice_n 228_o to_o make_v clear_a jelly_n of_o bran_n 243_o a_o excellent_a meat_n of_o goose_n or_o turkey_n 253_o to_o pickle_n a_o old_a fat_a goose_n 254_o h._n some_o note_n upon_o honey_n 5_o my_o lord_n hollis_n hydromel_n 34_o hydromel_n as_o i_o make_v it_o weak_a for_o the_o q._n mother_n 36_o to_o make_v honey_n drink_v 97_o weak_a honey_n drink_v 124_o to_o make_v a●_n hodgepodge_n 177_o the_o queen_n hodgepodge_n 179_o a_o nourish_a hachy_n 187_o red_a herring_n boil_v 206_o to_o season_n humble_a pie_n 252_o to_o make_v heart_n horn_n jelly_n 286_o 288_o 289_o l._n to_o dress_v lamprey_n 219_o m._n master_n corsellise_n antwerp_n meathe_n 5_o to_o make_v excellent_a meathe_n 7_o a_o weak_a but_o very_o pleasant_a meathe_n 8_o a_o excellent_a white_a meathe_n 9_o master_n webb_n meathe_o 12_o my_o own_o consideration_n for_o make_v of_o meathe_n 17_o my_o lady_n gower_n white_a meathe_n 25_o strong_a meathe_n 33_o a_o receipt_n for_o make_v of_o meathe_n ib._n 46_o 59_o 72_o 73_o my_o lord_n morice_n meathe_o 41_o my_o lady_n morris_n her_o sister_n meathe_n ibid._n to_o make_v white_z meath_z 43_o 64_o 77_o 82_o 83_o 84_o 90_o 94_o sir_n william_n paston_n meathe_o 44_o another_o way_n of_o make_v meathe_n 45_o 86_o sir_n baynam_n throckmorton_n meathe_n ibid._n my_o lady_n bellassise_n meathe_n 48_o my_o lord_n george_n his_o meathe_n 60_o several_a sort_n of_o meathe_n small_a and_o strong_a 61_o to_o make_v meathe_n 62_o 89_o 94_o 98_o 100_o 101_o 102_o 106_o sir_n john_n arundel_n white_a meathe_n 63_o to_o make_v a_o meathe_n good_a for_o the_o liver_n and_o lung_n 65_o a_o very_a good_a meathe_n 66_o my_o lord_n herbert_n meathe_o 76_o to_o make_v small_a white_a meathe_n 91_o meathe_n from_o the_o muscovian_a ambassador_n st●ward_n 93_o meathe_n with_o raisin_n 111_o a_o receipt_n to_o make_v metheglin_n as_o it_o be_v make_v at_o liege_n communicate_v by_o mr._n masillon_n 1_o white_a metheglin_n of_o my_o lady_n hungerford_n which_o be_v exceed_o praise_v 3_o a_o receipt_n to_o make_v a_o tun_n of_o metheglin_n 9_o the_o countess_n of_o bullingbrook_n white_a metheg_n 11_o metheglin_n compose_v by_o myself_o 24_o sir_n thomas_n gower_n metheglin_n for_o health_n 27_o metheglin_n for_o taste_n and_o colour_v 28_o a_o excellent_a way_n of_o make_v white_a metheglin_n 30_o 31_o 32_o 35_o several_a way_n of_o make_v metheglin_n 37_o to_o make_v white_a metheglin_n 46_o 66_o another_o metheglin_n 49_o 67_o 71_o 83_o 104_o mr._n pierce_n excellent_a white_a metheglin_n 50_o a_o excellent_a way_n to_o make_v metheglin_n call_v the_o liquor_n of_o life_n 55_o to_o make_v good_a metheglin_n 57_o 87_o to_o make_v white_a metheglin_n of_o sir_n j._n fortescue_n 58_o the_o lady_n vernon_n white_a metheglin_n 60_o to_o make_v metheglin_n 64_o 74_o 75_o 77_o 80_o 85_o 92_o 96_o 99_o 110_o a_o most_o excellent_a metheglin_n 68_o 81_o to_o make_v white_a metheg_n of_o the_o count_n of_o dorset_n 69_o to_o make_v small_a metheglin_n 78_o 105_o the_o earl_n of_o denbigh_n metheglin_n 97_o to_o mak●_n metheglin_n th●t_o look_v like_o white_a wine_n 103_o metheglin_n or_o sweet-drink_a of_o my_o lady_n stuart_n 107_o a_o metheg_n for_o the_o colic_n stone_n of_o the_o same_o lady_n 180_o a_o receipt_n for_o metheglin_n of_o my_o lady_n windebanke_n 108_o 109_o marrow_n sop_n with_o wine_n 172_o to_o make_v a_o shoulder_n of_o mutton_n like_o venison_n 194_o a_o excellent_a way_n of_o make_v mutton_n steak_n 202_o to_o make_v mustard_n 232_o for_o roast_v of_o meat_n 234_o mutton_n bake_v like_o venison_n 247_o my_o lord_n of_o denbigh_n almond_n marchpane_n 265_o marmulate_v of_o pippin_n 291_o white_a marmulate_v the_o queen_n way_n 296_o my_o lady_n of_o bath_n way_n 197_o marmulate_v of_o cherry_n 301_o marmulate_v of_o red_a currant_n 306_o o_o a_o plain_a but_o good_a spanish_a oglia_n 195_o to_o stew_n oyster_n 218_o p_o excellent_a marrow-spinage_a pasty_n 188_o to_o make_v a_o french_a barley_n posset_n 190_o to_o make_v puff-past_n 191_o to_o make_v a_o pudding_n with_o puff_n past_o ibid._n to_o make_v pear_n pudding_n 192_o 207_o marrow_n pudding_n ibid._n to_o make_v excellent_a black_a pudding_n 196_o 205_o 214_o a_o receipt_n to_o make_v white_a pudding_n 197_o to_o make_v a_o excellent_a pudding_n 198_o pie_n 200_o to_o make_v pith_n pudding_n 205_o a_o oatmeal_n pudding_n 207_o to_o make_v call_v pudding_n ibid._n a_o barley_n pudding_n 208_o a_o pippin_n pudding_n 209_o to_o make_v a_o baked_a oatmeal_n pudding_n ibid._n a_o plain_a quake_a pudding_n 210_o a_o good_a quake_a bag_n pudding_n 211_o to_o preserve_v pippin_n in_o jelly_n 215_o to_o dress_v poor-john_n and_o buckorn_n 223_o to_o dress_v parsnep_n 226_o to_o butter_n pease_n 229_o a_o herring_n pie_n 230_o to_o make_v a_o excellent_a hare_n pie_n 248_o to_o bake_v pigeon_n teal_n or_o wild●_n duck_v 250_o green-geese_n pie_n ibid._n to_o make_v a_o plain_a ordinary_a posset_n 131_o concern_v pottage_n 141_o plain_a savoury_a english_a pottage_n 143_o pottage_n de_fw-fr blanc_fw-fr de_fw-fr chapon_n 144_o ordinary_a pottage_n 145_o barley_n pottage_n 146_o a_o english_a pottage_n 148_o another_o pottage_n 149_o nourissant_a pottage_n de_fw-fr santé_fw-fr 150_o pottage_n de_fw-fr santé_fw-fr 151_o 152_o 153_o good_a nourish_a pottage_n 157_o pap_n of_o oatmeal_n 159_o panado_n ibid._n barley_n pap_n 160_o oat_n meal_n pap._n sir_n john_n colladon_n 161_o pressis-nourissant_a 165_o pan-cotto_a 167_o my_o lord_n lumley_n pease-potage_n ibid._n a_o excellent_a posset_n 170_o pease_n of_o the_o seedy_a bud_n of_o tulip_n 171_o to_o make_v plague-water_n 174_o 175_o a_o excellent_a bake_a pudding_n 182_o 213_o my_o lady_n of_o portland_n mince_a pie_n 183_o 184_o mince_a pie_n 185_o 190_o to_o feed_v poultry_n 275_o to_o feed_v partridge_n that_o you_o have_v take_v wild_a 279_o to_o make_v puff_v 280_o jelly_n of_o pippin_n or_o john-apple_n 283_o q_o to_o keep_v quince_n all_o the_o year_n good_a 176_o jelly_n of_o quince_n 292_o preserve_v quince_n with_o jelly_n 293_o to_o make_v fine_a white_a jelly_n of_o quince_n 294_o paste_n of_o quince_n 297_o 298_o 299_o a_o smoothening_a quiddany_n or_o jelly_n of_o the_o c●res_n of_o quince_n 300_o r_o rice_n &_o orge_n mondé_v 161_o boil_a rice_n dry_a 171_o to_o rost_n fine_a meat_n 185_o to_o make_v red-deer_n 193_o conserve_v of_o red_a rose●_n 308_o 310_o s_o sack_n with_o clove_n gillyflower_n 21_o to_o make_v stepponi_n 124_o to_o make_v a_o sack-posset_n 129_o 130_o 131_o a_o barley_n sack-posset_n 132_o my_o lord_n of_o carlile_n sack-posset_n 134_o a_o syllabub_n 135_o 141_o 230_o to_o make_v a_o whip_n syllabub_n 141_o to_o make_v spinage-broth_n 145_o sauce_n of_o horseradish_n ibid._n very_o good_a sauce_n for_o partridge_n and_o chicken_n 190_o to_o dress_v stockfish_n 221_o 224_o 225_o to_o prepare_v shrimp_v for_o dress_v 231_o to_o make_v slip-coat-cheese_n 267_o 268_o 271_o sweetmeat_n of_o my_o lady_n windebank_n 303_o sucket_n of_o mallow-stalk_n 307_o t_o tea_n with_o egg_n 155_o a_o tansy_n 218_o 256_o to_o souse_n turkey_n 253_o pleasant_a cordial_a tablet_n 286_o five_o to_o stew_v a_o breast_n of_o veal_n 17●_n vuova_n lattate_n 196_o vuova_n spersa_fw-la 196_o bake_v venison_n 201_o 243_o 244_o toast_n of_o veal_n 231_o w_n morello_n wine_n 112_o currant_n wine_n 113_o the_o countess_n of_o newport_n cherry_n wine_n 127_o strawbury_n wine_n ibid._n to_o make_v wine_n of_o cherry_n alon●_n 128_o to_o make_v rasberry_n wine_n 175_o to_o make_v a_o white_a pot_n 176_o 233_o butter_v whiting_n with_o egg_n 223_o to_o stew_n warden_n or_o pear_n 240_o preserve_v warden_n 285_o the_o end_n

and_o coriander-seed_n then_o make_v a_o liaison_n with_o a_o little_a milk_n and_o yolk_n of_o egg_n and_o after_o all_o be_v well_o mingle_a and_o thicken_v as_o it_o ought_v to_o be_v you_o must_v fill_v with_o it_o the_o great_a gut_n of_o a_o hog_n that_o may_v be_v have_v with_o a_o funnel_n of_o wh●●e_a iron_n have_v first_o tie_v the_o end_n of_o the_o gut_n below_o do_v not_o fill_v it_o too_o full_a for_o fear_v they_o shall_v break_v in_o the_o boil_a but_o leave_v room_n enough_o for_o the_o flesh_n to_o swell_v when_o you_o be_v go_v to_o boil_v they_o put_v they_o into_o a_o kettle_n with_o as_o much_o milk_n as_o will_v cover_v and_o boil_v they_o be_v boil_v let_v they_o lie_v in_o the_o liquor_n till_o they_o be_v almost_o cold_a then_o take_v they_o out_o and_o lay_v they_o in_o a_o basket_n upon_o a_o clean_a linen_n cloth_n to_o cool_v if_o they_o be_v well_o season_v they_o will_v keep_v twelve_o or_o fifteen_o day_n provide_v you_o keep_v they_o in_o a_o good_a place_n not_o moist_a nor_o of_o any_o bad_a smell_n you_o must_v still_o turn_v they_o and_o remove_v they_o from_o one_o place_n to_o another_o scotch_a collop_n my_o lord_n of_o bristol_n scotch_a collop_n be_v thus_o make_v take_v a_o leg_n of_o fine_a sweet-mut●on_a that_o to_o make_v it_o tender_a be_v keep_v as_o long_o as_o possible_a may_v be_v without_o stink_v in_o winter_n seven_o or_o eig●t_o day_n cut_v it_o into_o slice_n with_o a_o sharp_a knife_n as_o thin_a as_o possible_o you_o can_v then_o beat_v it_o with_o the_o back_n of_o a_o heavy_a knife_n as_o long_o as_o you_o can_v not_o break_v it_o in_o piece_n then_o sprinkle_v they_o with_o salt_n and_o lay_v they_o upon_o the_o gridiron_n over_o a_o small_a charcoal-fire_n to_o broil_v till_o you_o perceive_v that_o side_n be_v enough_o and_o before_o any_o moisture_n run_v out_o of_o they_o upon_o the_o fire_n then_o lay_v the_o collop_n into_o a_o warm_a dish_n close_o cover_v till_o the_o gravy_n be_v run_v out_o of_o they_o then_o lay_v their_o other_o side_n upon_o the_o gridiron_n and_o make_v a_o end_n of_o broil_v they_o and_o put_v they_o again_o into_o the_o dish_n where_o the_o former_a gravy_n run_v out_o add_v to_o this_o more_o gravy_n of_o mutton_n heighten_v with_o garlic_n or_o onion_n or_o eschalot_n and_o let_v they_o stew_v a_o while_n together_o then_o serve_v they_o in_o very_o hot_a they_o be_v also_o very_o good_a of_o a_o rump_n of_o tender_a beef_n to_o roast_v wild-boar_n at_o franckfort_n when_o they_o roast_a wild-boar_n or_o ro-buck_n or_o other_o venison_n they_o lay_v it_o to_o soak_v six_o or_o eight_o or_o ten_o day_n according_a to_o the_o thickness_n and_o firmness_n of_o the_o piece_n and_o penetrability_n of_o it_o in_o good_a vinegar_n wherein_o be_v salt_n and_o juniper-berry_n bruise_v if_o you_o will_v you_o may_v add_v bruise_v garlic_n or_o what_o other_o haut-goust_a you_o like_v the_o vinegar_n come_v up_o half_a way_n the_o flesh_n and_o turn_v it_o twice_o a_o day_n then_o if_o you_o will_v you_o may_v lard_n it_o when_o it_o be_v roast_v it_o will_v be_v very_o mellow_a and_o tender_a they_o do_v the_o like_a with_o a_o leg_n or_o other_o part_n of_o fresh-pork_n pie_n i_o make_v good_a pie_n there_o with_o two_o hare_n a_o good_a goose_n and_o as_o much_o as_o the_o goose_n be_v the_o lean_a of_o fresh_a good_a pork_n all_o well_o have_fw-mi and_o season_v then_o lard_v with_o great_a lardon_n well_o season_v first_o sprinkle_v with_o vinegar_n and_o wine_n and_o cover_v with_o bay-leaves_a and_o sheet_n of_o lard_n then_o lay_v in_o past_a and_o bake_v i_o make_v also_o good_a pie_n of_o red-deer_n lard_v well_o the_o lean_a then_o lay_v under_o it_o a_o thick_a plastron_n or_o cake_n of_o a_o finger_n thick_a of_o beef-suet_n first_o chap_v small_a and_o season_v well_o with_o pepper_n and_o salt_n then_o beat_v into_o a_o cake_n fit_a for_o the_o meat_n and_o another_o such_o cake_n upon_o the_o deers-flesh_n and_o so_o well_o bake_v in_o strong_a crust_n and_o soak_v two_o or_o three_o hour_n in_o the_o oven_n after_o it_o be_v bake_v enough_o which_o require_v six_o good_a hour_n if_o you_o use_v no_o suet_n put_v in_o butter_n enough_o as_o also_o put_v in_o enough_o to_o fill_v the_o pa●●e_n after_o it_o be_v bake_v and_o half_a cold_a by_o a_o hole_n make_v in_o the_o top_n when_o it_o be_v near_o half_o bake_v bake_v venison_n my_o lady_n of_o newport_n bake_v her_o venison_n in_o a_o dish_n thus_o a_o side_n or_o a_o h●nch_n serve_v for_o two_o dish_n season_n it_o as_o for_o a_o pastry_n line_n the_o dish_n with_o a_o thin_a crust_n of_o good_a pure_a past_a but_o make_v it_o pretty_a thick_a upward_o towards_o the_o brim_n that_o it_o may_v be_v there_o pudding-crust_n lay_v then_o the_o venison_n in_o a_o round_a piece_n upon_o the_o paste_n in_o the_o dish_n that_o must_v not_o fill_v it_o up_o to_o touch_v the_o pudding_n but_o lie_v at_o ease_n put_v over_o it_o a_o cover_n and_o let_v it_o overreach_v upon_o the_o brim_n with_o some_o carve_a pastry_n work_v to_o grace_v it_o which_o must_v go_v up_o with_o a_o border_n like_o a_o lace_n grow_v a_o little_a way_n upward_o upon_o the_o cover_n which_o be_v a_o little_a arch_v up_o and_o have_v a_o little_a hole_n in_o the_o top_n to_o pour_v in_o unto_o the_o meat_n the_o strong_a well_o season_v broth_n that_o be_v make_v of_o the_o break_a bone_n and_o remain_v lean_a flesh_n of_o the_o venison_n put_v a_o little_a pure_a butter_n or_o beef-suet_n to_o the_o venison_n before_o you_o put_v the_o cover_n on_o unless_o it_o be_v exceed_o fat_a this_o must_v bake_v five_o or_o six_o hour_n or_o more_o as_o a_o ordinary_a pastry_n a_o hour_n or_o a_o hour_n and_o half_a before_o you_o bake_v it_o out_o to_o serve_v it_o up_o open_v the_o oven_n and_o draw_v out_o the_o dish_n far_o enough_o to_o pour_v in_o at_o the_o little_a hole_n of_o the_o cover_n the_o strong_a decoction_n in_o stead_n of_o decoction_n in_o water_n you_o may_v boil_v it_o by_o self_n in_o balneo_fw-la in_o duplici_fw-la vase_n or_o bake_v it_o in_o a_o pot_n with_o broth_n and_o gravy_n of_o mutton_n of_o the_o break_a bone_n and_o flesh_n then_o set_v it_o in_o again_o to_o make_v a_o end_n of_o his_o bake_n and_o soak_v the_o meat_n within_o even_o the_o lean_a will_v be_v exceed_o tender_a and_o like_v a_o jelly_n so_o that_o you_o may_v cut_v all_o of_o it_o with_o a_o spoon_n if_o you_o bake_v a_o side_n at_o once_o in_o two_o dish_n the_o one_o will_v be_v very_o good_a to_o keep_v cold_a and_o when_o it_o be_v so_o you_o may_v if_o you_o please_v bake_v it_o again_o to_o have_v it_o hot_a not_o so_o long_o as_o at_o first_o but_o enough_o to_o have_v it_o all_o perfect_o he●ted_v through_o she_o bake_v thus_o in_o pewter-dish_n of_o a_o large_a ●ise_v mutton_n or_o veal_n may_v be_v thus_o bake_v with_o their_o due_a season_n as_o with_o onion_n or_o onion_n and_o apple_n or_o lard_v or_o a_o caudle_n etc._n etc._n sweetbread_n beatille_n champ_n g●ons_n treu●fles_n etc._n etc._n a_o excellent_a way_n of_o make_v mutton_n steak_n cut_a a_o rack_n of_o mutton_n into_o tender_a steak_n rib_n by_o rib_n and_o beat_v the_o flesh_n well_o with_o the_o back_n of_o a_o knife_n then_o have_v a_o composition_n ready_a make_v of_o crumb_n of_o stale_a manchet_n grate_v small_a and_o a_o little_a salt_n a_o fit_a proportion_n to_o salt_n the_o meat_n and_o a_o less_o quantity_n of_o white-pepper_n cover_v over_o on_o both_o side_n all_o the_o flesh_n with_o this_o pretty_a thick_a press_v it_o on_o with_o your_o finger_n and_o flat_a knife_n to_o make_v it_o lie_v on_o then_o lay_v the_o steak_n upon_o a_o gridiron_n over_o a_o very_a quick_a fire_n for_o herein_o consist_v the_o well_o do_v and_o when_o the_o fire_n have_v pierce_v in_o a_o little_a on_o the_o one_o side_n turn_v the_o other_o before_o any_o juice_n drop_v down_o through_o the_o powder_n this_o turn_v the_o steak_n will_v make_v the_o 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