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 you not then you may use a stove After twelve days tie covers of Paper upon the pots Doctor Bacon useth to make a pleasant J●lep of this Conserve of Roses by putting a good spoonful of it into a large drinking glass or cup upon which squeese the juyce of a Limon and clip in unto it a little of the yellow rinde of the Limon work these well together with the back of a spoon putting water to it by little and little till you have filled up the glass with Spring-water so drink it He sometimes passeth it through an Hypocras bag and then it is a beautiful and pleasant Liquor FINIS The Table A SCotch Ale from my Lady Holmbey 114 To make Ale drink quick 116 A very pleasant drink of Apples Ibid. Ale with Honey 120 Small Ale for the stone 112 Apple drink with Sugar Honey c. 123 Master Webbs Ale and Bragot 125 Trstew Apples 241 Apples in Gelly 280 Sweet●meat of Apples 285 To make an excellent syrup of Apples 302 B St●wed Broth 148 Portugal Broth as it was made for the Queen 149 Nourishing Broth 156 Broth and Potage 166 Broth for sick and convalescent Persons 169 A savoury and nourishing boiled Capon 181 To stew Beef 177 178 To stew a Rump of Beef 194 235 To rost Wilde Boar 200 About making of Brawn 246 To bake Beef 249 To boil Beef or Venison 251 Ordering Bacon for Gambo●s and to keep 254 To make B●ket 263 C To make Cider 116 Sir P●ul Neal's way of making Cider 117 Dr. Harvey's pleasant Water Cider whereof he used to drink much making it his ordinary drink 120 A good D●sh of Cream 135 An excellent Spanish Cream 136 Another Clouted Cream 137 My Lord of St. Alban's Cresme Fouettee 139 To make Cream Curds 140 The Queens Barley Cream 164 Capon in White-broth 172 To make Cock-Ale 174 Savoury Collops of Veal 186 To pickle Capons my Lady Portland's way 188 Scotch Collops 199 Excellent good Collops 203 My Lady Diana Porter's Scotch Collops 216 Cream with Rice 228 Pickled Champignons 239 Sallet of cold Capon Rosted 247 To make Cheese cakes 257 Sharp and crisp Crust for Tarts and Pyes Ibid. To make a Cake 258 260 261 262 264 To make a Caraway-Cake 263 Excellent small Cakes 264 To make scalded Cheese 272 The Cream-Curds 273 Savoury tosted or melted Cheese Ibid. To feed Chicken 274 276 277 To fatten young Chicken in a wonderful degree 276 278 An excellent way to Cram Chicken 279 Gelly of Red Currants 305 Gelly of Currants with the fruit whole in it Ibid D. To bake Wilde Ducks or Teals 252 To Rost wilde Ducks Ibid. E. To butter Eggs with Cream 174 Portuguez Eggs 241 To boil Eggs 242 F. Wheaten Flomery 158 A Fricacee of Lamb-stones C. 187 To boil smoaked Flesh 194 A Fricacee of Veal 217 Butter and Oyl to fry Fish 231 A Flomery-Caudle 285 G Smallage Gruel 162 About water Gruel 163 An excellent and wholesome water Gruel with Wood sorr●l and Currants 164 Gruel of Oatmeal and Rice 228 To make clear Gelly of Bran 243 An excellent meat of Goose or Turkey 253 To pickle an old fat Goose 254 H. Some Notes upon Honey 5 My Lord Hollis Hydromel 34 Hydromel as I made it weak for the Q. Mother 36 To make Honey drink 97 Weak Honey drink 124 To make a● Hotchpot 177 The Queens Hotchpot 179 A nourishing Hachy 187 Red Herrings boiled 206 To season Humble Pyes 252 To make Harts horn Gelly 286 288 289 L. To dress Lamprey's 219 M. Master Corsellises Antwerp Meathe 5 To make excellent Meathe 7 A weaker but very pleasant Meathe 8 An excellent white Meathe 9 Master Webb's Meathe 12 My own considerations for making of Meathe 17 My Lady Gower's white Meathe 25 Strong Meathe 33 A Receipt for making of Meathe Ib. 46 59 72 73 My Lord Morice's Meathe 41 My Lady Morice her Sisters Meathe Ibid. To make white Meath 43 64 77 82 83 84 90 94 Sir William Paston's Meathe 44 Another way of making Meathe 45 86 Sir Baynam Throckmorton's Meathe Ibid. My Lady Bellassises Meathe 48 My Lord George his Meathe 60 Several sorts of Meathe small and strong 61 To make Meathe 62 89 94 98 100 101 102 106 Sir John Arundel's White Meathe 63 To make a Meathe good for the Liver and Lungs 65 A very good Meathe 66 My Lord Herbert's Meathe 76 To make small white Meathe 91 Meathe from the Muscovian Ambassador's St●ward 93 Meathe with Raisins 111 A Receipt to make Metheglin as it is made at Liege communicated by Mr. Masillon 1 White Metheglin of my Lady Hungerfords which is exceedingly praised 3 A Receipt to make a Tun of Metheglin 9 The Countess of Bullingbrook's white Metheg 11 Metheglin composed by my self 24 Sir Thomas Gower's Metheglin for health 27 Metheglin for taste and colour 28 An excellent way of making white Metheglin 30 31 32 35 Several waye of making Metheglin 37 To make white Metheglin 46 66 Another Metheglin 49 67 71 83 104 Mr. Pierce's excellent white Metheglin 50 An excellent way to make Metheglin called the Liquor of Life 55 To make good Metheglin 57 87 To make white Metheglin of Sir J. Fortescue 58 The Lady Vernon's white Metheglin 60 To make Metheglin 64 74 75 77 80 85 92 96 99 110 A most excellent Metheglin 68 81 To make white Metheg of the Count. of Dorsets 69 To make small Metheglin 78 105 The Earl of Denbigh's Metheglin 97 To mak● Metheglin th●t looks like White Wine 103 Metheglin or sweet-drink of my Lady Stuart 107 A Metheg for the Colick Stone of the same Lady 180 A Receipt for Metheglin of my Lady Windebanke 108 109 Marrow sops with Wine 172 To make a shoulder of Mutton like Venison 194 An excellent way of making Mutton steaks 202 To make Mustard 232 For roasting of Meat 234 Mutton baked like Veniso● 247 My Lord of Denbigh's Almond March-pane 265 Marmulate of Pippins 291 White Marmulate the Queens way 296 My Lady of Bath's way 197 Marmulate of Cherries 301 Marmulate of Red Currants 306 O A plain but good Spanish Oglia 195 To stew Oysters 218 P Excellent Marrow-Spinage Pasties 188 To make a French Barley Posset 190 To make Puff-past 191 To make a Pudding with Puff past Ibid. To make Pear Puddings 192 207 Marrow Puddings Ibid. To make excellent Black Puddings 196 205 214 A Rec●ipt to make White Puddings 197 To make an excellent Pudding 198 Pyes 200 To make Pith Puddings 205 An Oat-meal Pudding 207 To make Call Puddings Ibid. A Barley Pudding 208 A Pippin Pudding 209 To make a bak●d Oat-meal Pudding Ibid. A plain quaking Pudding 210 A good quaking Bag Pudding 211 To preserve Pippins in Ielly 215 To dress Poor-John and Buckorn 223 To dress Parsneps 226 To butter Pease 229 A Herring Pye 230 To make an excellent Hare Pye 248 To bake Pidgeons Teals or Wild● ducks 250 Green-Geese Pye Ibid. To make a plain ordinary Posset 131 Concerning Pottages 141 Plain savoury English Pottage 143 Pottage de blanc de Chapon 144 Ordinary Potage 145 Barley Potage 146 An English Potage 148 Another Potage 149 Nourissant Potage de santé 150 Potage de santé 151 152 153 Good nourishing Potage 157 Pap of Oat-meal 159 Panado Ibid. Barley Pap 160 Oat meal Pap. Sir John Colladon 161 Pressis-Nourissant 165 Pan-Cotto 167 My Lord Lumley's Pease-Potage Ibid. An excellent Posset 170 Pease of the seedy buds of Tulips 171 To make Plague-Water 174 175 An excellent baked Pudding 182 213 My Lady of Portland's Minced Pyes 183 184 Minced Pyes 185 190 To feed Poultry 275 To feed Partridges that you have taken wilde 279 To make Puffs 280 Gelly of Pippins or John-Apples 283 Q To keep Quinces all the year good 176 Gelly of Quinces 292 Preserved Quince with Gelly 293 To make fine white Gelly of Quinces 294 Paste of Quinces 297 298 299 A smoothening Quiddany or Gelly of the C●res of Quinces 300 R Rice Orge mondé 161 Boiled Rice dry 171 To Rost fine Meat 185 To make Red-Dear 193 Conserve of Red Rose● 308 310 S Sack with Clove gilly-flowers 21 To make Stepponi 124 To make a Sack-posset 129 130 131 A Barley Sack-posset 132 My Lord of Carlile's Sack-posset 134 A Syllabub 135 141 230 To make a whip Syllabub 141 To make Spinage-broth 145 Sauce of Horse-Radish Ibid. Very good Sauce for Partridges and Chicken 190 To dress Stock-fish 221 224 225 To prepare Shrimps for dressing 231 To make Slip-coat-Cheese 267 268 271 Sweet-meats of my Lady Windebanks 303 Sucket of Mallow-stalks 307 T Tea with Eggs 155 A Tansy 218 256 To souce Turkeys 253 Pleasant Cordial Tablets 286 V To stew a breast of Veal 17● Vuova Lattate 196 Vuova Spersa 196 Baked Venison 201 243 244 Tosts of Veal 231 W Morello Wine 112 Currants Wine 113 The Countess of Newports Cherry Wine 127 Strawbury Wine Ibid. To make Wine of Cherries alon● 128 To make Rasberry Wine 175 To make a White pot 176 233 Buttered Whitings with Eggs 223 To stew Wardens or Pears 240 Preserved Wardens 285 The End

and Coriander-seeds Then make a Liaison with a little Milk and yolks of Eggs and after all is well mingled and thickned as it ought to be you must fill with it the greatest guts of a Hog that may be had with a Funnel of Wh●●e iron having first tyed the end of the gut below Do not fill it too full for fear they should break in the boiling but leave room enough for the flesh to swell When you are going to boil them put them into a Kettle with as much Milk as will cover and boil them being boiled let them lie in the liquor till they are almost cold then take them out and lay them in a basket upon a clean linnen cloth to cool If they are well seasoned they will keep twelve or fifteen days provided you keep them in a good place not moist nor of any bad smell You must still turn them and remove them from one place to another Scotch Collops My Lord of Bristol's Scotch Collops are thus made Take a leg of fine Sweet-Mut●on that to make it tender is kept as long as possible may be without stinking In Winter seven or eig●t days Cut it into slices with a sharp Knife as thin as possibly you can Then beat it with the back of a heavy Knife as long as you can not breaking it in pieces Then sprinkle them with Salt and lay them upon the Gridiron over a small Charcoal-fire to broil till you perceive that side is enough and before any moisture run out of them upon the fire Then lay the Collops into a warm dish close covered till the Gravy be run out of them Then lay their other side upon the Gridiron and make an end of broiling them and put them again into the dish where the former Gravy run out Add to this more Gravy of Mutton heightened with Garlike or Onions or Eschalots and let them stew a while together then serve them in very hot They are also very good of a Rump of tender Beef To rost Wild-Boar At Franckfort when they rost Wild-boar or Ro-buck or other Venison they lay it to soak six or eight or ten days according to the thickness and firmness of the piece and Pene●rability of it in good Vinegar wherein is Salt and Juniper-berries bruised if you will you may add bruised Garlick or what other Haut-goust you like the Vinegar coming up half way the flesh and turn it twice a day Then if you will you may Lard it When it is rosted it will be very mellow and tender They do the like with a leg or other part of Fresh-pork Pyes I made good Pyes there with two Hares a good Goose and as much as the Goose is the lean of fresh good Pork all well hashed and seasoned then larded with great Lardons well seasoned first sprinkled with Vinegar and Wine and covered with Bay-leaves and sheets of Lard then laid in past and baked I made also good Pyes of Red-Deer larding well the lean then laying under it a thick Plastron or Cake of a Finger thick of Beef-suet first chapped small and seasoned well with Pepper and Salt then beaten into a Cake fit for the meat And another such Cake upon the Deers-flesh and so well baked in strong crust and soaked two or three hours in the oven after it was baked enough which required six good hours If you use no Suet put in Butter enough as also put in enough to fill the pa●●e after it is baked and half cold by a hole made in the top when it is near half baked Baked Venison My Lady of Newport bakes her Venison in a dish thus A side or a h●nch serves for two dishes Season it as for a Pasty Line the dish with a thin crust of good pure Past but make it pretty thick upwards towards the brim that it may be there Pudding-crust Lay then the Venison in a round piece upon the Paste in the dish that must not fill it up to touch the Pudding but lie at ease put over it a cover and let it over-reach upon the brim with some carved Pasty work to grace it which must go up with a border like a lace growing a little way upwards upon the Cover which is a little arched up and hath a little hole in the top to pour in unto the meat the strong well seasoned broth that is made of the broken bones and remaining lean flesh of the Venison Put a lit●le pure Butter or Beef-suet to the Venison before you put the cover on unless it be exceeding fat This must bake five or six hours or more as an ordinary Pasty An hour or an hour and half before you bake it out to serve it up open the Oven and draw out the dish far enough to pour in at the little hole of the cover the strong decoction in stead of decoction in water you may boil it by self in Balneo in duplici vase or bake it in a pot with broth and Gravy of Mutton of the broken bones and flesh Then set it in again to make an end of his baking and soaking The meat within even the lean will be exceeding tender and like a gelly so that you may cut all of it with a spoon If you bake a side at once in two dishes the one will be very good to keep cold and when it is so you may if you please bake it again to have it hot not so long as at first but enough to have it all perfectly he●ted through She bakes thus in Pewter-dishes of a large ●ise Mutton or Veal may be thus baked with their due seasoning as with Onions or Onions and Apples or Larding or a Cawdle c. Sweet-breads Beatilles Champ g●ons Treu●fles c. An Excellent way of making Mutton Steaks Cut a Rack of Mutton into tender Steaks Rib by Rib and beat the flesh well with the back of a Knife Then have a composition ready made of Crumbs of stale Manchet grated small and a little Salt a fit proportion to Salt the meat and a less quantity of White-pepper Cover over on both sides all the flesh with this pretty thick pressing it on with your fingers and flat Knife to make it lie on Then lay the Steaks upon a Gridiron over a very quick fire for herein consisteth the well doing and when the fire hath pierced in a little on the one side turn the other before any juyce drop down through the Powder This turning the steaks will make the juyce run back the other way and before it run through and drop through this side you must turn again the other side doing so till the Steaks be broiled enough Thus you keep all the juyce in them so that when you go to eat them w●ich must be presently as they are taken from the fire abundance of juyce runneth out as soon as your Knife entereth in to the flesh The same Person that doth this rosteth a Capon so as to keep all its juyce in it The