Selected quad for the lemma: rest_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
rest_n	clove_n	leg_n	mince_v	80	3	16.2432	5	false

EEBO-TCP documents containing the quad

All documents containing the selected quad are listed below. At the top of the list are documents containing denser examples of each quad, e.g. where each word in the quad may occur more than once in close proximity. Click ‘View Text’ to view the text containing the quad. Hover over column headings for further information.

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A51636	Murrels tvvo books of cookerie and carving; Murrels two books of cookerie and carving.	Murrell, John, 17th cent.; Murell, John, 17th century. New book of cookerie. aut; Murrell, John, 17th cent. Second book of cookerie. aut; Murrell, John, 17th cent. New book of carving and serving. aut	1641 (1641)	Wing M3125; ESTC R220259	69,058	217
A80288	The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.		1694 (1694)	Wing C5638AC; ESTC R229840	138,431	400
A80290	The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.; English and French cook.		1690 (1690)	Wing C5638B; ESTC R224403	168,090	482
A53974	The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.		1674 (1674)	Wing P109A; ESTC R219363	168,142	480
A88977	The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.	May, Robert, b. 1588.	1660 (1660)	Wing M1391; Thomason E1741_1; ESTC R12789	274,799	512