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garnish_v it_o with_o slice_a orange_n or_o lemon_n pike_n boil_v after_o a_o excellent_a manner_n take_v a_o pike_n and_o have_v cleanse_v the_o civet_n trust_v he_o round_o and_o scotch_v his_o back_n put_v he_o into_o boil_a water_n and_o vinegar_n two_o part_n water_n and_o the_o three_o vinegar_n with_o some_o salt_n be_v sure_a you_o boil_v he_o up_o quick_a let_v your_o sauce_n be_v make_v of_o white-wine-vinegar_n mace_n whole_a pepper_n two_o dozen_o of_o cockle_n boil_v out_o of_o their_o shell_n and_o wash_v clean_o a_o faggot_n of_o sweet_a herb_n the_o liver_n stamp_v and_o put_v to_o it_o with_o a_o horseradish_n scrape_v or_o slice_v boil_v all_o these_o together_o dish_n your_o pike_n on_o sippet_n and_o beat_v up_o your_o sauce_n with_o some_o good_a sweet_a butter_n and_o mince_a lemon_n you_o may_v garnish_v your_o dish_n any_o how_o as_o you_o please_v pike_n stew_v in_o the_o same_o manner_n may_v be_v stew_v carp_n bream_n barbel_n chevin_n rochet_n gurnet_n conger_n tench_n perch_n base_a or_o mullet_n or_o the_o like_a this_o be_v the_o city_n fashion_n take_v any_o of_o the_o aforesaid_a fish_n and_o have_v draw_v and_o cleanse_v it_o from_o blood_n or_o other_o impurity_n lay_v it_o in_o a_o dish_n put_v thereto_o as_o much_o white-wine_n as_o will_v only_o cover_v it_o and_o set_v a_o stew_a when_o it_o boil_v put_v in_o the_o fish_n and_o scum_n it_o and_o put_v to_o it_o some_o large_a mace_n whole_a cinnamon_n and_o some_o salt_n be_v fine_o stew_v dish_n it_o on_o sippet_n then_o thicken_v the_o broth_n with_o the_o yolk_n of_o three_o or_o four_o egg_n some_o thick_a cream_n sugar_n and_o beat_a butter_n give_v it_o a_o walm_n and_o pour_v
green_a parsley_n mince_v for_o variety_n sake_n you_o may_v force_v your_o venison_n with_o a_o handful_n of_o sweet_a herb_n and_o parsley_n mince_v with_o beef-suet_n and_o yolk_n of_o egg_n boil_v hard_o season_v your_o force_n with_o pepper_n nutmeg_n ginger_n and_o salt_n lamb_n head_n boil_v first_o take_v out_o the_o brain_n and_o make_v a_o pudding_n thereof_o be_v boil_v and_o cold_a cut_v it_o into_o bit_n then_o mince_v some_o lamb_n with_o beef-suet_n and_o put_v to_o it_o some_o grate_a bread_n nutmeg_n pepper_n salt_n some_o sweet_a herb_n mince_v with_o four_o or_o five_o raw_a egg_n work_v these_o all_o together_o and_o fill_v the_o lamb_n head_n therewith_o have_v well_o cleanse_v and_o dry_v the_o head_n beforehand_o then_o stew_n it_o between_o two_o dish_n with_o some_o strong_a broth_n what_o remain_v of_o this_o force_n work_v it_o into_o ball_n and_o let_v they_o boil_v with_o the_o head_n add_v therewith_o some_o white_a wine_n a_o whole_a onion_n three_o or_o four_o slice_a pippin_n some_o piece_n of_o artichoke_n sage_a leaf_n large_a mace_n with_o lettice_a boil_a and_o quarter_v and_o put_v into_o beat_a butter_n be_v fine_o stew_v dish_n it_o up_o on_o sippet_n and_o put_v the_o ball_n with_o the_o other_o material_n thereon_o then_o broth_n it_o and_o run_v it_o over_o with_o beat_a butter_n and_o lemon_n lamb_n head_n stew_v have_v cleave_v the_o head_n and_o take_v out_o the_o brain_n wash_v and_o cleanse_v it_o from_o all_o its_o filth_n and_o impurity_n set_v it_o a_o boil_a in_o some_o strong_a broth_n have_v scum_v it_o after_o boil_a put_v in_o two_o or_o three_o blade_n of_o large_a mace_n some_o caper_n some_o pear_n quarter_v a_o little_a claret_n gravy_n marrow_n and_o some_o marry-gold_n flower_n when_o stew_a enough_o serve_v it_o on_o carve_a sippet_n and_o broth_n it_o lay_v on_o slice_a lemon_n scald_a goosberry_n or_o barberry_n loyn_n of_o lamb_n stew_v let_v your_o loin_n be_v cut_v into_o steak_n pretty_a large_a put_v it_o into_o a_o pipkin_n with_o so_o much_o water_n as_o will_v cover_v it_o when_o it_o simmer_v scum_n it_o and_o then_o put_v to_o it_o caper_n sampire_n the_o bottom_n of_o some_o artichoke_n four_o or_o five_o blade_n of_o large_a mace_n half_o a_o nutmeg_n slice_v verjuice_n and_o salt_n give_v they_o the_o space_n of_o a_o hour_n to_o be_v stew_v in_o than_o dish_n up_o your_o lamb_n tender_o blow_v off_o the_o fat_a put_v into_o the_o broth_n scald_v spinage_n and_o parsley_n mince_v with_o scald_a goosberry_n a_o piece_n of_o butter_n shake_v it_o well_o dish_n it_o and_o serve_v it_o up_o on_o sippet_n leg_n of_o lamb_n boil_v take_v kidney_n suet_n and_o cut_v it_o into_o square_a piece_n about_o the_o bigness_n and_o length_n of_o your_o finger_n then_o thrust_v your_o knife_n into_o seven_o or_o eight_o place_n of_o the_o meat_n put_v those_o piece_n of_o suet_n into_o each_o particular_a hole_n then_o boil_v your_o lamb_n remember_v to_o turn_v it_o often_o take_v heed_n of_o overboyl_v it_o then_o boil_v a_o good_a handful_n of_o parsley_n tender_a mince_v it_o small_a with_o your_o knife_n then_o warm_a a_o quarter_n of_o a_o pint_n of_o white_a wine_n vinegar_n over_o some_o coal_n with_o butter_n about_o the_o quantity_n of_o a_o egg_n put_v in_o also_o some_o cluster_n of_o barberry_n either_o boil_v or_o pickle_v then_o dish_n up_o your_o meat_n on_o sippet_n pour_v the_o sauce_n thereon_o leg_n of_o pork_n have_v lay_v your_o leg_n of_o pork_n in_o salt_n about_o some_o nine_o day_n stuff_v it_o with_o parsley_n and_o sage_n or_o you_o may_v boil_v it_o without_o stuff_v have_v in_o readiness_n a_o handful_n of_o boil_a sage_n mince_v it_o very_o small_a and_o put_v it_o into_o a_o little_a strong_a broth_n with_o butter_n and_o pepper_n then_o take_v up_o your_o turnip_n be_v boil_v tender_a and_o toss_v your_o sage_a and_o they_o together_o with_o more_o draw_v butter_n have_v dish_v up_o your_o pork_n lay_v your_o turnip_n over_o leg_n of_o veal_n and_o bacon_n boil_v take_v pretty_a big_a lard_n and_o therewith_o lard_v your_o leg_n of_o veal_n all_o over_o join_v some_o lemon-pill_n to_o your_o lard_n then_o get_v a_o piece_n of_o middle_a bacon_n and_o boil_v the_o veal_n therewith_o when_o your_o bacon_n be_v enough_o cut_v it_o into_o slice_n and_o season_v it_o with_o pepper_n and_o dry_a sage_n incorporate_v together_o dish_n up_o your_o veal_n with_o your_o bacon_n round_o about_o it_o and_o send_v with_o the_o serve_v it_o up_o some_o saucer_n of_o green-sauce_n strew_v over_o it_o parsley_n and_o barberry_n and_o that_o you_o may_v not_o be_v ignorant_a of_o the_o make_v it_o take_v two_o handful_n of_o sorrel_n and_o beat_v it_o well_o in_o a_o mortar_n squeeze_v out_o the_o juice_n of_o it_o and_o put_v thereto_o a_o little_a vinegar_n sugar_n draw_v butter_n and_o a_o grate_a nutmeg_n set_v it_o on_o the_o coal_n till_o it_o be_v hot_a then_o pour_v it_o on_o your_o veal_n and_o bacon_n but_o to_o make_v green-sauce_n to_o be_v serve_v up_o in_o saucer_n you_o must_v do_v thus_o take_v two_o or_o three_o handful_n of_o sorrel_n beat_v in_o a_o mortar_n with_o two_o pippin_n quarter_v after_o pare_a add_v thereto_o a_o little_a vinegar_n and_o sugar_n leg_n neck_n and_o chine_n of_o mutton_n boil_v take_v either_o of_o the_o aforementioned_a joint_n and_o lard_v they_o with_o a_o little_a lemon-pill_n then_o boil_v it_o in_o water_n and_o salt_n with_o a_o faggot_n of_o sweet_a herb_n then_o take_v a_o pint_n and_o a_o half_a of_o oyster_n well_o wash_v and_o put_v they_o into_o a_o pipkin_n with_o some_o of_o their_o own_o liquor_n a_o little_a strong_a broth_n and_o half_a a_o pint_n of_o gravy_n as_o much_o white_a wine_n put_v to_o they_o two_o or_o three_o whole_a onion_n some_o time_n grate_a nutmeg_n and_o two_o or_o three_o anchovy_n so_o let_v they_o boil_v together_o then_o beat_v up_o three_o or_o four_o yolk_n of_o egg_n in_o a_o little_a of_o the_o say_a broth_n to_o a_o convenient_a thickness_n with_o a_o ladleful_a of_o draw_a broth_n among_o it_o then_o dish_n it_o up_o on_o sippet_n then_o overrun_v it_o with_o lair_n place_v your_o oyster_n on_o the_o top_n thereof_o then_o serve_v it_o up_o garnish_v with_o barberry_n or_o lemon_n neat_n tongue_n boil_v take_v a_o neat_n tongue_n and_o boil_v it_o in_o water_n and_o salt_n or_o you_o may_v salt_n it_o a_o little_a and_o only_o boil_v it_o in_o water_n till_o it_o be_v tender_a then_o blanch_v it_o dish_n it_o and_o stuff_n it_o with_o mince_a lemon_n mince_v the_o pill_n and_o strew_v all_o over_o it_o then_o run_v it_o over_o with_o draw_a butter_n neat_n tongue_n stew_v make_v a_o hole_n in_o the_o butt-end_n of_o the_o tongue_n and_o take_v the_o meat_n and_o mince_v it_o with_o beef-suet_n season_n it_o with_o salt_n nutmeg_n sweet_a herb_n mince_v the_o yolk_n of_o two_o raw_a egg_n pepper_n ginger_n and_o mingle_v all_o together_o stuff_v the_o tongue_n therewith_o then_o wrap_v it_o in_o a_o cawl_n of_o veal_n and_o boil_v it_o till_o it_o will_v blanch_v then_o with_o some_o claret_n gravy_n clove_n mace_n salt_n pepper_n grate_a bread_n sweet_a herb_n mince_v small_a fry_v onion_n marrow_n boil_v in_o strong_a broth_n stew_n it_o in_o a_o pipkin_n when_o it_o be_v ready_a serve_v it_o up_o on_o sippet_n lay_v over_o it_o grape_n goosberry_n slice_a lemon_n or_o orange_n run_v it_o over_o with_o beat_a butter_n garnish_v the_o dish_n with_o stale_a grate_a bread_n you_o may_v otherwise_o stew_n neat_n tongue_n in_o a_o pipkin_n with_o raisin_n mace_n slice_a date_n blanch_a almond_n marrow_n claret_n wine_n butter_n salt_n verjuice_n sugar_n strong_a broth_n or_o gravy_n slice_v the_o tongue_n withal_o be_v thorough_o stew_v dissolve_v the_o yolk_n of_o half_a a_o dozen_o egg_n in_o some_o vinegar_n and_o dish_n it_o up_o on_o fine_a sippet_n with_o lemon_n run_v beat_v butter_n over_o all_o ox_n cheek_n boil_v take_v a_o pair_n of_o ox_n cheek_n and_o bone_n they_o then_o put_v they_o six_o or_o seven_o hour_n in_o water_n to_o soak_v then_o cleanse_v they_o from_o their_o blood_n pare_a the_o rough_a of_o the_o mouth_n take_v out_o the_o ball_n of_o the_o eye_n then_o stuff_v they_o with_o beef-suet_n hard_a egg_n sweet_a herb_n pepper_n and_o salt_n mingle_v all_o together_o and_o let_v your_o stuff_n be_v on_o the_o inside_n prick_v the_o two_o cheek_n together_o then_o boil_v they_o alone_o or_o with_o other_o beef_n be_v tender_o boil_v serve_v they_o up_o on_o brew_v with_o interlard_v bacon_n or_o pork_n sausage_n let_v there_o be_v on_o each_o side_n of_o the_o dish_n saucer_n of_o green-sauce_n or_o mustard_n ox_n cheek_n boil_v to_o be_v eat_v cold_a
land-fowl_n of_o any_o sort_n how_o to_o dress_v after_o the_o italian_a fashion_n take_v half_o a_o dozen_o plover_n partridge_n woodcock_n or_o pigeon_n be_v well_o cleanse_v and_o trust_v put_v they_o into_o a_o pipkin_n with_o a_o quart_n of_o strong_a broth_n or_o the_o same_o quantity_n of_o white_a wine_n with_o half_a water_n put_v thereto_o some_o slice_n of_o interlard_v bacon_n after_o it_o boil_v scum_n it_o and_o then_o put_v in_o some_o mace_n nutmeg_n ginger_n salt_n pepper_n sugar_n curran_n some_o sack_n raisin_n of_o the_o sun_n prune_n sage_n time_n a_o little_a saffron_n and_o dish_n they_o on_o carve_v sippet_n land-fowl_n of_o the_o small_a sort_n as_o ruff_n brew_v godwit_n knot_n doterel_n street_n pewits_n ollines_n gravelens_n ox-eye_n redshankes_n etc._n etc._n how_o to_o boil_v roast_v any_o of_o these_o fowl_n till_o they_o be_v about_o half_o enough_o stick_v some_o clove_n on_o the_o one_o side_n of_o they_o preserve_v the_o gravy_n then_o take_v they_o and_o put_v they_o into_o a_o pipkin_n with_o their_o own_o gravy_n some_o claret_n and_o as_o much_o strong_a broth_n as_o will_v cover_v they_o with_o mace_n cloves_n pepper_n ginger_n fry_v onion_n salt_n and_o a_o piece_n of_o household_n bread_n have_v stew_v they_o enough_o serve_v they_o up_o on_o carve_a sippet_n otherways_o how_o to_o boil_v small_a land-fowl_n as_o quail_n plover_n rail_n blackbird_n thrush_n snite_v wheat-ear_n lark_n sparrow_n martin_n etc._n etc._n take_v they_o and_o cut_v off_o their_o head_n and_o leg_n and_o boil_v they_o in_o strong_a broth_n scum_v it_o when_o it_o boil_v and_o put_v in_o large_a mace_n white_a wine_n wash_v curran_n date_n marrow_n pepper_n and_o salt_n have_v stew_v they_o sufficient_o dish_n they_o on_o fine_a carve_a sippet_n thicken_v the_o broth_n with_o strain_a almond_n rosewater_n and_o sugar_n and_o garnish_v they_o with_o barberry_n lemon_n and_o grate_a bread_n strew_v about_o the_o brim_n of_o the_o dish_n seafowl_n of_o any_o sort_n how_o to_o boil_v take_v and_o boil_v they_o in_o beef-broth_n or_o water_n and_o salt_n add_v thereto_o pepper_n gross_o beat_v a_o bundle_n of_o bay-leaves_a time_n and_o rosemary_n bind_v up_o hard_o together_o and_o boil_v they_o with_o the_o fowl_n then_o prepare_v some_o cabbage_n boil_v tender_a in_o water_n and_o salt_n then_o squeeze_v the_o water_n from_o it_o and_o put_v it_o in_o a_o pipkin_n with_o some_o strong_a broth_n claret-wine_n and_o a_o couple_n of_o big_a onion_n season_n it_o with_o salt_n pepper_n and_o mace_n with_o three_o or_o four_o dissolve_a anchovy_n stew_n these_o together_o with_o a_o ladleful_a of_o sweet_a butter_n and_o a_o little_a white_a wine_n vinegar_n your_o cabbage_n be_v on_o sippet_n and_o your_o goose_n boil_v enough_o lay_v it_o thereon_o with_o some_o cabbage_n on_o the_o breast_n thereof_o and_o serve_v it_o up_o this_o be_v the_o most_o proper_a manner_n of_o boil_v any_o large_a seafowl_n if_o of_o the_o small_a sort_n half_a roast_n they_o slash_v they_o down_o the_o breast_n and_o put_v they_o into_o a_o pipkin_n with_o the_o breast_n downward_o add_v to_o they_o three_o or_o four_o onion_n with_o carrot_n slice_v like_o lard_n some_o mace_n pepper_n and_o some_o salt-butter_n savory_n time_n some_o strong_a broth_n and_o white_a wine_n stew_n it_o very_o soft_o till_o half_a the_o broth_n be_v consume_v then_o dish_n it_o up_o on_o sippet_n pour_v on_o the_o broth_n veldifer_n woodcock_n and_o snite_v how_o boil_v take_v they_o with_o their_o gut_n in_o and_o boilâ—_n they_o in_o water_n and_o salt_n be_v boil_v gut_n they_o and_o chap_v they_o small_a with_o the_o liver_n put_v to_o it_o some_o grate_a white_a bread_n some_o of_o the_o broth_n they_o be_v boil_v in_o large_a mace_n and_o stew_v they_o together_o with_o some_o gravy_n then_o in_o vinegar_n dissolve_v the_o yolk_n of_o three_o egg_n and_o a_o little_a grate_a nutmeg_n when_o you_o be_v about_o to_o dish_n they_o add_v the_o egg_n thereunto_o run_v the_o sauce_n over_o they_o with_o some_o beat_a butter_n caper_n lemon_n mince_v small_a barberry_n or_o pickle_a grape_n fish_n flesh_n and_o fowl_n of_o all_o sort_n roast_v boil_a fricassee_v or_o fry_v fish_n roast_v broil_a fricassee_v or_o fry_v cockle_n fricassee_v have_v boil_v your_o cockle_n out_o of_o the_o shell_n and_o cleanse_v they_o well_o from_o gravel_n then_o break_v ten_o egg_n and_o put_v your_o cockle_n therein_o with_o ginger_n nutmeg_n and_o cinnamon_n beat_v they_o together_o with_o some_o grate_a bread_n with_o half_a a_o pint_n of_o cream_n have_v make_v your_o butter_n pretty_a hot_a in_o the_o frying-pan_n put_v in_o your_o frigassie_n ever_o and_o anon_o supply_v the_o side_n of_o the_o pan_n with_o a_o little_a butter_n when_o it_o be_v fry_v on_o the_o one_o side_n butter_n your_o plate_n and_o turn_v it_o add_v some_o fresh_a butter_n to_o your_o pan_n in_o with_o it_o again_o and_o fry_v it_o brown_a then_o dish_n it_o up_o squeeze_v some_o juice_n of_o lemon_n thereon_o strew_v on_o ginger_n and_o cinnamon_n if_o you_o have_v a_o desire_n to_o have_v it_o be_v colour_v green_a you_o may_v do_v it_o with_o the_o juice_n of_o spinage_n if_o so_o quarter_v your_o frigassie_n in_o like_a manner_n you_o may_v frigassie_a prawn_n periwinkle_n or_o any_o other_o small_a shellfish_n carp_n roast_v with_o a_o excellent_a sauce_n take_v a_o carp_n whilst_o live_v draw_v and_o wash_v it_o removing_z the_o gall_n milt_z or_o spawn_n have_v so_o do_v make_v a_o pudding_n of_o almond_n paste_n grate_a manchet_n curran_n cream_n grate_a nutmeg_n raw_a yolk_n of_o egg_n carraway-seed_n candy_a lemon-pill_n and_o salt_n make_v it_o stiff_a and_o put_v it_o through_o the_o gills_o into_o the_o carp_n belly_n you_o must_v roast_v it_o in_o a_o oven_n upon_o two_o or_o three_o cross_a stick_n over_o a_o brass_n pan_n turn_v it_o and_o let_v the_o gravy_n drop_v into_o the_o pan_n till_o roast_v enough_o put_v to_o it_o when_o disht_a 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it_o over_o with_o butter_n strew_v salt_n thereon_o then_o set_v it_o in_o your_o dripping-pan_n let_v it_o take_v a_o gentle_a heat_n turn_v it_o twice_o or_o thrice_o then_o set_v it_o on_o your_o griditon_n over_o a_o soft_a char-coal_n fire_n when_o it_o be_v enough_o take_v it_o up_o and_o sauce_n it_o with_o gravy_n and_o strong_a broth_n boil_v up_o with_o a_o onion_n a_o little_a grate_a bread_n a_o slice_a nutmeg_n a_o anchovy_n and_o a_o ladle_n of_o draw_a butter_n add_v thereto_o some_o salt_n then_o dish_n up_o your_o turkey_n and_o pour_v your_o sauce_n all_o over_o it_o then_o strew_v it_o over_o with_o barberry_n and_o garnish_v
be_v round_o triangle_n or_o four_o square_a or_o you_o may_v make_v they_o long_o to_o stand_v up_o a_o end_n then_o take_v your_o shellfish_n and_o fry_v they_o in_o yolk_n of_o egg_n cinnamon_n ginger_n nutmeg_n clove_n and_o mace_n beat_v together_o when_o they_o be_v crisp_a and_o brown_a fill_v your_o dry_a coffin_n with_o the_o fish_n put_v into_o a_o lair_n make_v of_o draw_a butter_n claret_n wine_n and_o oyster_n liquor_n beat_v up_o with_o the_o yolk_n of_o egg_n they_o will_v instant_o be_v bake_v salmon_n pye_n take_v a_o salmon_n new_o catch_v scale_n draw_v and_o wipe_v it_o dry_a scrape_v the_o blood_n from_o the_o backbone_n scotch_n it_o on_o the_o backside_n and_o season_v it_o with_o cinnamon_n nutmeg_n pepper_n salt_n carraway_n and_o a_o little_a large_a mace_n and_o some_o ginger_n let_v the_o pie_n be_v make_v in_o the_o form_n of_o a_o salmon_n and_o lay_v in_o the_o bottom_n thereof_o some_o butter_n then_o lay_v in_o your_o salmon_n and_o put_v some_o whole_a 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then_o wash_v and_o dry_v he_o after_o this_o chine_n he_o and_o season_n he_o with_o good_a store_n of_o salt_n pepper_n ginger_n mace_n and_o cloves_n then_o lay_v he_o on_o a_o sheet_n of_o pasty-paste_n border_v he_o round_o to_o form_v your_o pie_n into_o the_o fashion_n of_o a_o salmon_n then_o put_v in_o slice_a ginger_n butter_n and_o large_a mace_n on_o the_o top_n then_o turn_v up_o the_o other_o half_a sheet_n of_o your_o paste_n on_o the_o back_n close_v they_o on_o the_o belly_n side_n from_o head_n to_o tail_n bring_v he_o into_o proportion_n with_o his_o fin_n tail_n head_n and_o gills_o last_o scale_v he_o leave_v a_o funnel_n to_o pour_v in_o butter_n when_o it_o be_v bake_v and_o set_v he_o aside_o to_o cool_v sturgeon_n pie_n to_o be_v eat_v hot_a take_v a_o rand_n of_o sturgeon_n and_o cut_v it_o into_o collop_n about_o the_o bigness_n of_o a_o goose-egg_n than_o season_n they_o with_o salt_n nutmeg_n ginger_n and_o pepper_n your_o pie_n be_v make_v put_v into_o the_o bottom_n some_o butter_n than_o your_o collop_n of_o sturgeon_n with_o two_o or_o three_o bay-leaves_a some_o large_a mace_n whole_a clove_n blanch_a chestnut_n goosberry_n or_o barberry_n and_o some_o butter_n be_v bake_v pour_v in_o a_o lair_n make_v of_o butter_n the_o blood_n of_o the_o sturgeon_n and_o claret_n wine_n boil_v up_o and_o beat_v together_o sturgeon_n pie_n to_o be_v eat_v cold_a take_v a_o rand_n of_o sturgeon_n skin_n it_o and_o wipe_v it_o dry_a then_o cut_v it_o into_o large_a slice_n then_o take_v a_o carp_n or_o a_o good_a large_a eel_n skin_v and_o bone_a then_o season_v they_o with_o salt_n nutmeg_n and_o pepper_n then_o let_v a_o coffin_n be_v ready_a and_o lay_v therein_o first_o butter_n than_o sturgeon_n than_o a_o lay_v of_o eel_n and_o next_o to_o that_o a_o lay_v of_o tench_n cut_v into_o slice_n and_o season_v as_o the_o former_a fish_n then_o begin_v with_o the_o first_o lie_v and_o second_v it_o with_o the_o rest_n till_o you_o have_v lay_v 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and_o close_o it_o be_v bake_v draw_v it_o and_o ice_n it_o sturgeon_n lumber_n pye_n take_v some_o of_o the_o brawny_a part_n of_o the_o sturgeon_n with_o some_o of_o the_o fat_a of_o the_o belly_n and_o chap_v they_o small_a add_v hereunto_o either_o carp_n tench_n or_o fresh_a water_n eel_n mince_v small_a than_o season_n it_o with_o carraway-seed_n ginger_n cinnamon_n salt_n nutmeg_n and_o pepper_n put_v to_o these_o the_o yolk_n of_o six_o raw_a egg_n and_o the_o quarter_n of_o four_o that_o be_v boil_v hard_o incorporate_v these_o together_o and_o make_v they_o up_o into_o ball_n and_o fill_v your_o pie_n therewith_o and_o lay_v a_o top_n some_o slice_a date_n large_a mace_n slice_a lemon_n grape_n goosberry_n or_o barberry_n and_o butter_n close_o it_o up_o and_o be_v bake_v liquor_n it_o with_o butter_n white_a wine_n and_o sugar_n stockfish_n bake_v take_v your_o stockfish_n and_o water_n it_o then_o boil_v it_o tender_v then_o lay_v it_o to_o cool_v and_o after_o that_o take_v some_o of_o the_o white_a of_o the_o fish_n and_o mince_v it_o small_a add_v thereunto_o parboil_v curran_n raisin_n of_o the_o sun_n season_n it_o with_o nutmeg_n pepper_n salt_n and_o a_o piece_n of_o sweet_a butter_n then_o bake_v it_o draw_v it_o and_o cut_v open_a the_o lid_n and_o squeeze_v in_o the_o juice_n of_o two_o orange_n tench_n bake_v with_o a_o pudding_n in_o his_o belly_n scald_v your_o tench_n and_o scour_v it_o well_o be_v wash_v clean_o dry_v it_o then_o take_v grate_v white_a bread_n sweet_a cream_n the_o yolk_n of_o three_o new_a lay_v egg_n some_o parboil_a currant_n and_o some_o sweet_a herb_n mince_v small_a last_o season_n it_o with_o pepper_n and_o nutmeg_n and_o make_v it_o into_o a_o stiff_a pudding_n and_o therewith_o fill_v your_o tenches_n belly_n season_n your_o fish_n on_o the_o one_o side_n with_o a_o little_a pepper_n salt_n and_o nutmeg_n and_o put_v he_o into_o a_o deep_a coffin_n with_o some_o butter_n then_o close_o it_o and_o when_o bake_v draw_v it_o and_o cut_v it_o open_v then_o strew_v thereon_o some_o preserve_a orange_n mince_v after_o this_o take_v vinegar_n butter_n nutmeg_n sugar_n and_o the_o yolk_n of_o a_o new_a lay_v egg_n and_o boil_v they_o up_o over_o a_o chafing-dish_n of_o coal_n stir_v it_o continual_o to_o keep_v it_o from_o curdling_n then_o pour_v it_o into_o your_o pie_n and_o shake_v it_o well_o together_o serve_v it_o up_o turbut_n bake_v draw_v and_o wash_v your_o turbot_n very_o clean_o and_o cut_v off_o the_o fin_n than_o scotch_n he_o on_o both_o side_n and_o season_v he_o with_o time_n sweet_a marjoram_n winter-savory_n and_o other_o sweet_a herb_n with_o salt_n pepper_n nutmeg_n clove_n and_o mace_n this_o season_v must_v be_v for_o the_o under_o side_n only_o for_o the_o
into_o a_o deep_a rye-coffin_n with_o a_o good_a quantity_n of_o butter_n let_v it_o soak_v very_o well_o in_o the_o oven_n and_o be_v bake_v pour_v in_o at_o the_o funnel_n some_o melt_a butter_n turkey_n bake_v in_o the_o french_a fashion_n have_v bone_a your_o turkey_n lard_n it_o with_o big_a lard_n than_o season_n it_o with_o pepper_n cloves_n and_o mace_n salt_n and_o nutmeg_n put_v into_o his_o belly_n some_o interlard_v bacon_n some_o rosemary_n bay_n whole_a clove_n whole_a pepper_n and_o mace_n then_o let_v it_o steep_v all_o night_n in_o white_a wine_n in_o the_o morning_n close_v it_o up_o in_o a_o sheet_n of_o course_n paste_n and_o bake_v it_o in_o a_o pan_n with_o the_o same_o liquor_n it_o be_v in_o it_o will_v require_v four_o hour_n bake_v when_o it_o be_v enough_o serve_v it_o on_o a_o pye-plate_n stick_v with_o rosemary_n and_o bay_n with_o mustard_n and_o sugar_n in_o saucer_n turkey_n bake_v to_o be_v eat_v cold_a parboil_v your_o fowl_n than_o bone_n and_o lard_n 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your_o carp_n split_v it_o down_o the_o back_n flower_n it_o and_o fry_v it_o crisp_a in_o salad_n oil_n then_o lay_v it_o in_o a_o deep_a dish_n then_o put_v into_o a_o pipkin_n some_o white_a wine_n vinegar_n with_o a_o bundle_n of_o all_o sort_n of_o sweet_a herb_n with_o some_o large_a mace_n slice_a ginger_n gross_a pepper_n slice_a nutmeg_n whole_a clove_n and_o some_o salt_n boil_v these_o together_o a_o little_a while_n and_o pour_v it_o on_o your_o fish_n then_o present_o cover_v it_o up_o close_o for_o two_o hour_n to_o detain_v the_o spirit_n of_o the_o herb_n and_o spice_n from_o fly_v out_o then_o lay_v some_o slice_n of_o lemon_n thereon_o and_o barrel_n it_o up_o conger_n marinate_v cut_v it_o into_o piece_n and_o fry_v it_o in_o clarify_a butter_n than_o put_v it_o into_o a_o barrel_n lay_v between_o every_o lay_n of_o fish_n fry_v bay-leaves_a large_a mace_n slice_a ginger_n and_o a_o few_o whole_a clove_n last_o add_v to_o they_o some_o salt_n and_o white_a wine_n vinegar_n and_o so_o head_n your_o cask_n conger_n souse_a take_v a_o fat_a conger_n splat_n it_o and_o bone_n it_o have_v first_o fley_v and_o scald_v it_o season_n he_o with_o salt_n mace_n and_o mince_a nutmeg_n then_o bound_v it_o up_o hard_o in_o a_o clean_a cloth_n and_o boil_v it_o in_o water_n and_o white_a wine_n of_o each_o a_o equal_a quantity_n throw_v some_o salt_n therein_o and_o keep_v it_o for_o your_o use_n conger_n pickle_v first_o flay_v your_o eel_n then_o cut_v he_o in_o piece_n and_o bound_v they_o up_o together_o with_o tape_n then_o boil_v it_o in_o water_n vinegar_n and_o salt_n with_o a_o handful_n of_o fennel_n when_o it_o be_v boil_v put_v it_o into_o your_o soucing-pan_n with_o some_o of_o the_o same_o liquor_n beer_n vinegar_n and_o a_o handful_n of_o green_a fennel_n lay_v on_o the_o top_n of_o your_o fish_n caveer_n pickle_v wash_v your_o caveer_n in_o vinegar_n season_n it_o with_o salt_n then_o press_v it_o two_o or_o three_o day_n so_o that_o all_o the_o liquor_n may_v run_v from_o it_o then_o mix_v it_o with_o beat_a pepper_n and_o salt_n than_o it_o once_o more_o as_o long_o as_o befâ—_n and_o vinefind_v it_o season_v high_a enough_o wash_v they_o a_o earthen_a pot_n and_o strew_v somâ—â—â—â—_n somâ—_n it_o when_o you_o use_v it_o you_o may_v either_o slice_v it_o on_o a_o plate_n with_o oil_n vinegar_n and_o slice_a lemon_n or_o temper_v it_o in_o a_o dish_n with_o vinegar_n then_o pour_v on_o oil_n juice_n of_o orange_n pepper_n and_o some_o slice_a lemon_n and_o strew_v on_o the_o pill_n be_v shred_v small_a eel_n collare_v take_v a_o good_a large_a silver_n eel_n split_v he_o down_o the_o back_n and_o take_v forth_o the_o bone_n wash_v and_o dry_v he_o then_o salt_v he_o after_o this_o take_v mince_v oyster_n time_n sweet_a marjoram_n winter-savory_n a_o onion_n mince_v small_a nutmeg_n clove_n and_o mace_n pound_v in_o a_o mortar_n strew_v these_o ingredient_n on_o the_o inside_n of_o the_o eel_n or_o eel_n then_o roll_v they_o up_o close_o and_o bound_v they_o with_o tape_n boil_v they_o in_o vinegar_n water_n and_o salt_n a_o faggot_n of_o sweet_a herb_n and_o three_o whole_a onion_n add_v to_o this_o pickle_n some_o ginger_n garnish_n your_o dish_n with_o fennel_n anâ—_n flower_n eel_n souse_a otherways_o take_v four_o large_a fat_a eel_n scour_v they_o in_o large_a draw_v wash_v and_o cleanse_v they_o than_o clove_n into_o equal_a piece_n a_o finger_n and_o white_a wine_n scotch_n they_o on_o the_o back_n cask_n â—â—em_v a_o steep_v in_o wine_n vinegar_n and_o salt_n about_o two_o hour_n then_o boil_v they_o with_o sweet_a herb_n onion_n large_a mace_n be_v boil_v pour_v away_o the_o liquor_n when_o they_o be_v cold_a take_v a_o pint_n of_o the_o liquor_n and_o as_o much_o white_a wine_n and_o boil_v it_o up_o with_o some_o saffron_n beat_v to_o powder_n then_o take_v out_o the_o spice_n wherein_o the_o fish_n be_v boil_v and_o add_v they_o to_o your_o white_a wine_n etc._n etc._n and_o pour_v all_o over_o your_o eel_n flounder_n plaice_n or_o sol_n marinate_v dry_v well_o with_o a_o clean_a cloth_n your_o fish_n flower_n they_o and_o fry_v they_o in_o salad_n oil_n which_o you_o must_v make_v very_o hot_a and_o that_o will_v make_v your_o flounder_n fry_v crisp_a and_o brown_a then_o put_v they_o into_o a_o large_a earthen_a pan_n put_v thereto_o slice_v nutmeg_n ginger_n large_a mace_n whole_a pepper_n and_o a_o couple_n of_o slice_a lemon_n over_o these_o lie_v some_o bay-leaves_a fry_v and_o a_o little_a salt_n pour_v they_o as_o much_o white_a wine_n and_o vinegar_n as_o will_v cover_v they_o obster_n prawn_n shrimp_v or_o craw-fish_n pickle_v boil_v your_o lobster_n prawn_n etc._n etc._n then_o â—ake_v fennel_n and_o bruise_v it_o in_o salt_n and_o vinegar_n and_o with_o a_o sprig_n of_o fennel_n wash_v they_o between_o the_o carcase_n and_o tail_n leave_v some_o launch_v fennel_n under_o the_o tail_n pour_v on_o â—hem_fw-mi white_a wine_n vinegar_n maâ—e_n clove_n nutmeg_n and_o slice_a ginger_n lobster_n marinate_v half_o boil_v your_o lobster_n then_o take_v out_o the_o meat_n from_o the_o shell_n and_o lard_v the_o tail_n with_o a_o salt_n eel_n then_o cut_v the_o tail_n long_a way_n and_o fry_v they_o in_o sweet_a oil_n when_o enough_o set_v they_o by_o then_o take_v white_a wine_n vinegar_n mace_n nutmeg_n slice_a ginger_n cloves_n pepper_n salt_n the_o top_n of_o time_n rosemary_n sage_a winter-savory_n sweet_a marjoram_n bay-leaves_a and_o parsley_n dish_n up_o your_o fish_n and_o pour_v all_o these_o material_n thereon_o with_o the_o slice_n of_o three_o lemon_n run_v it_o all_o over_o with_o butter_n lobster_n pickle_v otherways_o take_v vinegar_n white_a wine_n and_o salt_n and_o boil_v your_o lobster_n therein_o be_v boil_v set_v they_o by_o then_o take_v large_a mace_n whole_a pepper_n and_o all_o manner_n of_o sweet_a herb_n and_o boil_v they_o all_o together_o in_o the_o liquor_n with_o the_o lobster_n add_v thereto_o some_o whole_a clove_n than_o barrel_n they_o up_o in_o a_o vessel_n that_o will_v just_o contain_v they_o pour_v the_o liquor_n on_o they_o and_o keep_v they_o for_o your_o use_n lump_n souse_a boil_v your_o lump_n with_o the_o skin_n on_o have_v first_o scald_v and_o scrape_v it_o very_o well_o then_o take_v the_o tail_n of_o a_o lobster_n some_o large_a oyster_n prawn_n the_o yolk_n of_o hard_a egg_n some_o sweet_a herb_n and_o mince_v these_o all_o together_o then_o put_v to_o they_o some_o grate_a bread_n nutmeg_n clove_n mace_n ginger_n and_o some_o salt_n it_o will_v not_o be_v amiss_o to_o add_v hereunto_o a_o anchovie_n or_o two_o put_v these_o into_o the_o belly_n of_o your_o lump_n and_o boil_v he_o in_o white_a wine_n water_n vinegar_n and_o salt_n serve_v he_o to_o
and_o rand_n of_o sturgeon_n and_o have_v cleanse_v dry_v and_o flower_v they_o fry_v they_o in_o a_o large_a kettle_n wherein_o you_o must_v have_v three_o gallon_n of_o rape_n oil_n clarify_v be_v fry_v crisp_a set_v they_o to_o cool_v in_o the_o mean_a time_n make_v your_o pickle_n of_o a_o gallon_n and_o a_o half_a of_o white_a wine_n two_o gallon_n of_o wine_n vinegar_n four_o or_o five_o handful_n of_o salt_n a_o quarter_n of_o a_o pound_n of_o large_a mace_n five_o ounce_n of_o whole_a papper_n two_o ounce_n of_o slice_a ginger_n and_o when_o it_o be_v cold_a pack_n it_o up_o close_o pour_v this_o pickle_n upon_o it_o smelt_n marinate_v put_v a_o quart_n of_o salad_n oil_n or_o more_o into_o a_o frying-pan_n and_o when_o it_o be_v hot_a put_v in_o your_o fish_n so_o many_o as_o the_o oil_n will_v cover_v as_o it_o waste_v supply_v it_o with_o more_o then_o fry_v bay-leaves_a in_o the_o oil_n the_o fish_n be_v fry_v in_o than_o put_v some_o claret_n wine_n into_o a_o earthen_a pan_n and_o put_v the_o fry_v leave_n into_o the_o bottom_n thereof_o and_o let_v some_o of_o they_o lie_v aloft_o slice_v a_o ounce_n of_o nutmeg_n as_o much_o ginger_n and_o mace_n a_o few_o clove_n and_o wine_n vinegar_n then_o put_v in_o your_o fish_n so_o that_o the_o bay-leaves_a and_o spice_n cover_v it_o when_o you_o serve_v it_o let_v it_o be_v with_o bay-leaves_a and_o the_o spice_n otherways_o marinate_v white_a or_o red_a gill_n some_o large_a smelt_n and_o lay_v they_o in_o a_o pan_n put_v on_o they_o a_o row_n of_o slice_a lemon_n slice_a ginger_n nutmeg_n large_a mace_n and_o whole_a pepper_n than_o a_o row_n of_o smelt_n and_o so_o continue_v do_v till_o they_o be_v all_o place_v then_o put_v to_o they_o white_a wine_n vinegar_n salt_n and_o bay-leaves_a thus_o you_o must_v do_v if_o you_o will_v have_v they_o white_a but_o if_o red_a then_o must_v your_o pickle_n be_v red-wine_n well_o mingle_v with_o cocheneil_n a_o week_n time_n will_v thorough_o pickle_n they_o when_o you_o dish_n they_o up_o you_o must_v divide_v they_o as_o a_o anchovie_n strew_v on_o lemon_n cut_v four_o square_v with_o broom-bud_n and_o barberry_n turbut_n souse_a have_v fit_v your_o fish_n for_o the_o kettle_n and_o your_o liquor_n boil_v put_v your_o turbot_n therein_o season_n it_o in_o the_o boil_a very_o well_o with_o salt_n and_o let_v it_o boil_v leisurely_o and_o scum_v it_o often_o if_o you_o intend_v to_o keep_v it_o a_o good_a while_n boil_v it_o in_o as_o much_o water_n and_o white_a wine_n as_o will_v cover_v it_o some_o wine_n vinegar_n slice_a ginger_n large_a mace_n some_o clove_n and_o some_o lemon-pill_n be_v boil_v and_o cold_a put_v in_o a_o slice_a lemon_n and_o keep_v it_o for_o your_o use_n in_o a_o earthen_a pan._n tench_n souse_a draw_v your_o tench_n at_o the_o gills_o and_o cut_v they_o off_o then_o will_v they_o boil_v the_o white_a have_v water_n on_o the_o fire_n and_o season_v it_o with_o salt_n vinegar_n five_o or_o six_o bay-leaves_a 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barrel_n with_o a_o little_a salt_n keep_v they_o close_o and_o they_o will_v serve_v for_o bake_a meat_n and_o boil_a meat_n all_o the_o year_n ashen-key_n pickle_v have_v boil_v your_o ashen-key_n put_v they_o into_o a_o pot_n and_o put_v thereunto_o some_o vinegar_n keep_v it_o close_o cover_v alexander-bud_n pickle_v you_o must_v make_v choice_n of_o your_o alexander-bud_n before_o they_o run_v to_o seed_n and_o take_v off_o their_o top_n and_o loose_a leaf_n so_o that_o the_o bud_n may_v be_v entire_a and_o firm_a cut_v part_n of_o the_o root_n to_o they_o and_o parboil_v they_o very_o well_o in_o water_n salt_n than_o put_v they_o from_o the_o liquor_n and_o when_o they_o be_v cold_a put_v to_o they_o vinegar_n salt_n and_o some_o stale_a beeâ—_n when_o you_o use_v they_o slit_v they_o in_o the_o middle_n bogberry_n pickle_v take_v some_o bogberry_n and_o put_v they_o into_o gallipot_n then_o pour_v into_o they_o some_o vinegar_n and_o sugar_n boil_v together_o close_o the_o top_n of_o your_o pot_n and_o these_o will_v serve_v for_o garnish_v all_o the_o year_n thus_o you_o may_v pickle_n hog-haw_n if_o not_o ripe_a you_o must_v boil_v they_o broom-bud_n pickle_v first_o tie_v up_o your_o broom-bud_n in_o little_a bag_n then_o make_v a_o strong_a pickle_n of_o water_n and_o salt_n boil_v it_o so_o long_o till_o it_o will_v bear_v a_o egg_n have_v put_v your_o broom-bud_n into_o pot_n fit_v for_o the_o purpose_n pour_v in_o your_o pickle_n when_o it_o be_v cold_a there_o let_v they_o lie_v till_o they_o look_v black_a then_o shift_v they_o till_o they_o look_v of_o a_o bright_a or_o green_a colour_n after_o this_o when_o occasion_n shall_v serve_v you_o may_v take_v they_o out_o and_o boil_v they_o then_o pickle_v they_o in_o vinegar_n burdock-root_n pickle_v take_v burdock-root_n and_o half_o boil_v they_o have_v first_o scrape_v they_o very_o clean_o then_o put_v they_o up_o into_o convenient_a vessel_n and_o pour_v into_o they_o a_o like_a quantity_n of_o white_a wine_n and_o wine_n vinegar_n with_o some_o salt_n and_o pepper_n when_o you_o use_v they_o slice_v they_o thin_a barberry_n pickle_v pick_v your_o barberry_n from_o the_o leave_v in_o cluster_n when_o they_o be_v ripe_a and_o put_v they_o into_o boil_a water_n there_o let_v they_o lie_v hot_a half_a a_o quarter_n of_o a_o hour_n then_o close_v they_o in_o gallipot_n put_v a_o pickle_n to_o they_o of_o white_a wine_n and_o vinegar_n not_o make_v too_o sharp_a broom-caper_n boil_v the_o great_a and_o hard_a broom-bud_n in_o wine_n vinegar_n and_o bay-salt_n scum_v it_o clean_o when_o it_o be_v cold_a you_o may_v put_v in_o raw_a one_o also_o each_o by_o themselves_o lay_v a_o weight_n upon_o they_o for_o all_o that_o swim_v will_v be_v black_a and_o the_o raw_a one_o that_o be_v press_v down_o will_v be_v as_o green_a as_o grass_n those_o that_o be_v boil_v will_v change_v colour_n cucumber_n how_o to_o pickle_n cut_a your_o cucumber_n in_o piece_n boil_v they_o in_o spring-water_n sugar_n and_o dill_n a_o walm_n or_o two_o take_v they_o up_o and_o let_v your_o pickle_n stand_v until_o it_o be_v cold_a the_o best_a way_n be_v thus_o after_o bartholomew-tide_n make_v choice_n of_o your_o small_a cucumber_n by_o some_o call_v gerkin_n cleanse_v they_o well_o from_o all_o dirt_n and_o impurity_n then_o put_v in_o the_o bottom_n of_o a_o earthen_a pot_n or_o ferkin_n some_o bay_n and_o dill-leaves_a some_o whole_a pepper_n blade_n of_o mace_n and_o some_o clove_n then_o place_v a_o lay_n of_o cucumber_n thereon_o than_o a_o lay_v of_o bay_n and_o dill-leaves_a than_o a_o lay_v of_o cucumber_n till_o you_o have_v fill_v your_o vessel_n you_o must_v thus_o continue_v to_o do_v then_o make_v a_o
liquor_n of_o water_n and_o dill_n to_o make_v it_o strong_a with_o some_o salt_n you_o may_v boil_v this_o liquor_n if_o you_o please_v but_o pour_v it_o not_o to_o they_o till_o it_o be_v cold_a then_o let_v your_o cucumber_n lie_v herein_o fifteen_o or_o sixteen_o day_n then_o pour_v the_o liquor_n from_o they_o not_o all_o and_o fill_v it_o up_o with_o white_a wine_n vinegar_n this_o will_v make_v your_o cucumber_n look_v green_a be_v green_a and_o not_o too_o sour_a caper-rowlers_a of_o radish-cod_n take_v they_o when_o they_o be_v hard_a and_o not_o overmuch_o open_a boil_v they_o tender_a in_o fair_a water_n then_o boil_v white_a wine_n vinegar_n and_o bay-salt_n together_o and_o keep_v they_o therein_o cucumber_n otherways_o pickle_v be_v put_v into_o a_o earthen_a pot_n let_v the_o pickle_n you_o put_v to_o they_o be_v vinegar_n salt_n whole_a pepper_n dill-seed_n some_o of_o the_o stalk_n cut_v charnel_n fair_a water_n and_o some_o sycamore_n leave_v clove-gilliflower_n 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from_o the_o outward_a pill_n and_o pickle_n it_o in_o white_a wine_n a_o little_a stale_a beer_n bruise_a pepper_n a_o little_a large_a mace_n a_o few_o fennel-seed_n and_o salt_n slice_v these_o out_o with_o your_o pickle_a salad_n charnel_n pickle_v give_v your_o charnel_n two_o or_o three_o walm_n in_o boil_a water_n your_o pickle_n must_v be_v only_a vinegar_n dill_z or_o fennel_n pickle_v tie_v up_o young_a fennel_n in_o bunch_n and_o give_v it_o half_o a_o dozen_o of_o walm_n in_o boil_a water_n than_o put_v it_o up_o and_o let_v your_o pickle_n be_v vinegar_n only_o elder_a top_n pickle_v about_o the_o middle_n of_o april_n break_v the_o top_n of_o young_a sprout_n of_o elder_a about_o six_o inch_n in_o length_n and_o have_v a_o convenient_a quantity_n give_v they_o half_o a_o dozen_o walm_n in_o boil_a water_n then_o drain_v they_o in_o a_o cullender_n let_v your_o pickle_n be_v wine_n or_o beer_n add_v thereto_o some_o salt_n and_o a_o little_a bruise_a pepper_n stop_v they_o up_o close_o in_o the_o say_a pickle_n this_o be_v not_o only_o a_o wholesome_a salad_n but_o also_o commendable_a or_o thus_o take_v young_a sprout_n of_o elder_a and_o break_v their_o top_n five_o inch_n long_o then_o boil_v they_o in_o water_n and_o lay_v they_o in_o a_o cullender_n to_o drain_v have_v prepare_v a_o pickle_n of_o wine_n or_o beer_n with_o some_o salt_n and_o bruise_a pepper_n put_v they_o therein_o and_o stop_v they_o up_o close_o elder-bud_n pickle_v gather_v they_o before_o they_o be_v full_o blow_v and_o lay_v they_o in_o white_a wine_n vinegar_n these_o will_v make_v a_o excellent_a salad_n if_o they_o be_v thorough_o blow_v make_v thereof_o elder_a vinegar_n or_o thus_o set_v vinegar_n over_o the_o fire_n and_o give_v your_o bud_n a_o walm_n or_o two_o therein_o with_o salt_n pepper_n large_a mace_n and_o lemon-pill_n cut_v in_o piece_n then_o drain_v your_o bud_n from_o the_o liquor_n and_o let_v they_o cool_v than_o put_v they_o into_o a_o pot_n and_o put_v your_o liquor_n when_o cold_a unto_o they_o endive_n curl_v let_v your_o endive_n be_v first_o scald_v in_o boil_a water_n then_o lay_v it_o in_o a_o pickle_n of_o half_a white_a wine_n and_o half_a vinegar_n flower_n of_o any_o kind_n pickle_v put_v they_o into_o a_o gallipot_n with_o as_o much_o sugar_n as_o they_o weigh_v and_o fill_v they_o up_o with_o wine_n vinegar_n a_o pint_n to_o a_o pound_n of_o sugar_n grape_n and_o goosberry_n pickle_v have_v pick_v they_o put_v they_o into_o the_o juice_n of_o crab_n cherry_n grape-verjuyce_n or_o any_o other_o verjuice_n and_o so_o barrel_n they_o up_o or_o take_v green_a grape_n and_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n and_o vinegar_n green_a fig_n pickle_v take_v green_a fig_n slit_v they_o in_o two_o and_o boil_v they_o in_o vinegar_n some_o sugar_n large_a mace_n and_o cloves_n and_o put_v they_o into_o a_o gallipot_n with_o the_o same_o liquor_n they_o be_v a_o good_a garnish_n for_o boil_a meat_n in_o winter_n hop-bud_n pickle_v take_v your_o hop-bud_n and_o give_v they_o a_o walm_n or_o two_o in_o water_n and_o salt_n then_o lay_v they_o in_o white_a wine_n and_o vinegar_n kit-key_n crucifex_n pease_n or_o purslane_n pickle_v take_v any_o of_o the_o aforesaid_a and_o lay_v they_o in_o as_o much_o wine_n as_o water_n with_o a_o little_a salt_n then_o boil_v they_o after_o this_o put_v they_o into_o a_o pot_n and_o cover_v they_o with_o vinegar_n make_v of_o white_a wine_n lemon_n pickle_v first_o boil_v they_o in_o water_n and_o salt_n and_o then_o put_v they_o into_o a_o vessel_n fill_v up_o with_o white_a wine_n lemon_n or_o orange-pill_n pickle_v boil_v then_o in_o vinegar_n and_o sugar_n have_v first_o parboil_v they_o in_o water_n divide_v the_o whole_a pill_n into_o half_n and_o cut_v they_o into_o thong_n according_a to_o the_o extent_n you_o must_v put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o this_o be_v a_o excellent_a winter_n salad_n marsh-mallow-stalk_n pickle_v the_o time_n to_o gather_v these_o be_v about_o the_o latter_a end_n of_o march_n for_o then_o the_o stalk_n will_v be_v of_o a_o convenient_a bigness_n gather_v what_o quantity_n you_o think_v fit_a and_o peel_v off_o the_o outward_a pill_n when_o your_o water_n boil_v be_v season_v with_o salt_n put_v they_o therein_o give_v they_o half_o a_o dozen_o walm_n then_o take_v they_o up_o drain_v they_o and_o let_v they_o cool_v then_o make_v a_o pickle_n of_o stale_a beer_n some_o vinegar_n gross_a pepper_n and_o a_o handful_n of_o salt_n according_a to_o the_o quainty_a of_o your_o stalk_n there_o be_v a_o pretty_a way_n of_o order_v they_o to_o make_v they_o pass_v for_o a_o dish_n of_o pease_n and_o that_o be_v thus_o take_v some_o stalk_n peel_v and_o cut_v they_o into_o the_o form_n of_o pease_n so_o many_o as_o will_v make_v a_o handsome_a dishful_a then_o set_v they_o over_o the_o fire_n in_o a_o skillet_n of_o water_n and_o let_v they_o boil_v with_o some_o pepper_n tie_v up_o in_o a_o clean_a rag_n when_o boil_a enough_o over_o a_o quick_a fire_n put_v they_o into_o a_o cullender_n and_o drain_v they_o well_o from_o the_o water_n than_o dish_n they_o up_o like_o pease_n with_o good_a store_n of_o butter_n with_o pepper_n and_o salt_n round_o the_o dish_n brim_n pease_n and_o these_o stalk_n have_v a_o taste_n very_o semblable_a in_o so_o much_o that_o they_o be_v frequent_o call_v march_n pease_n i_o have_v know_v they_o so_o well_o shape_v and_o so_o curious_o order_v that_o the_o eater_n have_v wonder_v how_o pease_n shall_v come_v so_o soon_o mallagatoon_n pickle_v take_v they_o before_o they_o be_v ripe_a so_o that_o you_o may_v split_v the_o stone_n with_o your_o knife_n then_o add_v to_o they_o half_a their_o weight_n of_o sugar_n then_o boil_v they_o therewith_o and_o scum_v it_o lay_v your_o mallagatoon_n with_o their_o skin_n side_n downward_o let_v they_o only_o simmer_v after_o the_o same_o manner_n you_o may_v order_v peach_n and_o apricock_n and_o put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o mushroom_n pickle_v take_v what_o quantity_n of_o mushroom_n you_o please_v to_o pickle_n blanch_v they_o over_o the_o crown_n and_o barb_v they_o beneath_o throw_v away_o what_o look_v black_a for_o they_o be_v old_a put_v those_o that_o be_v young_a and_o fresh_a which_o will_v look_v red_a into_o a_o pan_n of_o boil_a water_n have_v boil_v a_o little_a time_n take_v they_o up_o and_o drain_v they_o when_o they_o be_v cold_a put_v they_o into_o some_o convenient_a vessel_n and_o add_v thereto_o some_o clove_n mace_n ginger_n pepper_n and_o nutmeg_n then_o take_v the_o white_a wine_n a_o little_a vinegar_n and_o salt_n and_o pour_v this_o liquor_n in_o to_o your_o mushroom_n stop_v they_o close_o and_o so_o
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 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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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water_n and_o let_v it_o boil_v almost_o to_o a_o candy_n then_o put_v to_o it_o the_o liquor_n of_o the_o apple_n and_o two_o or_o three_o slice_n of_o orange-pill_n a_o little_a musk_n and_o a_o little_a ambergriese_n tie_v in_o a_o tiffany_a bag_n and_o let_v it_o not_o boil_v too_o soft_o for_o fear_v of_o lose_v the_o colour_n then_o warm_a a_o little_a juice_n of_o orange_n and_o lemon_n together_o and_o be_v half_o boil_v put_v it_o therein_o have_v reduce_v it_o to_o a_o jelly_n you_o may_v use_v it_o by_o pour_v it_o on_o some_o preserve_a orange_n lay_v in_o a_o glass_n for_o that_o purpose_n or_o otherways_o jelly_n for_o souse_a meat_n take_v four_o pair_n of_o calf_n foot_n scald_v they_o and_o take_v way_n the_o fat_a between_o the_o claw_n as_o also_o the_o long_a shank-bone_n lay_v they_o in_o water_n five_o hour_n and_o boil_v they_o in_o three_o quart_n of_o fair_a spring_n water_n to_o one_o quart_n then_o strain_v it_o and_o set_v it_o a_o cool_a after_o this_o 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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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up_o stiff_o then_o take_v a_o pottle_n of_o cream_n half_o a_o pound_n of_o sugar_n and_o a_o pound_n of_o boil_a currant_n a_o whole_a nutmeg_n grate_v and_o boil_v these_o together_o gentle_o with_o the_o yolk_n of_o eighten_v egg_n stir_v it_o continual_o when_o it_o have_v boil_v enough_o take_v it_o off_o and_o let_v it_o cool_v then_o fill_v youâ—_n cheesecake_n cheesecake_n in_o the_o french_a fashion_n take_v a_o pound_n and_o a_o half_a of_o pistacheâ—_n stamp_v with_o two_o pound_n and_o a_o half_a of_o new_a morning_n cheese-curd_n three_o ounce_n and_o a_o half_a of_o elder-flower_n twelve_o egg_n â—_o pound_n and_o a_o quarter_n of_o sugar_n the_o like_a quantity_n of_o butter_n and_o a_o pottle_n of_o flower_n strain_v these_o in_o a_o course_n strainer_n and_o fill_v your_o form_n make_v of_o puff-paste_n or_o other_o paste_n as_o good_a as_o cold_a butter_n paste_v etc._n etc._n otherways_o after_o the_o french_a fashion_n take_v six_o pound_n of_o the_o best_a 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 and_o a_o little_a salt_n then_o boil_v some_o cream_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n work_v these_o well_o together_o but_o let_v not_o the_o curd_n be_v two_o soft_a make_v the_o paste_n of_o cold_a butter_n and_o water_n form_n it_o pasty-way_n and_o fill_v it_o whitepot_n and_o fool_n whitepot_n the_o french_a fashion_n take_v a_o quart_n of_o good_a thick_a cream_n and_o boil_v it_o with_o four_o or_o five_o blade_n of_o large_a mace_n and_o some_o whole_a cinnamon_n then_o take_v the_o white_n of_o four_o egg_n and_o beat_v they_o well_o when_o the_o cream_n boil_v up_o put_v they_o in_o then_o take_v it_o off_o the_o fire_n and_o keep_v it_o stir_v a_o little_a while_n and_o put_v in_o some_o sugar_n then_o pare_v half_a a_o dozen_o pippin_n slice_v they_o and_o put_v they_o into_o a_o pint_n oâ—_n claret_n wine_n some_o raisin_n of_o the_o sun_n sugar_n beat_a cinnamon_n and_o beat_a ginger_n boiâ—_n your_o apple_n to_o a_o pap_n then_o cut_v some_o 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
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
fry_v into_o it_o some_o hash_fw-mi of_o carp_n and_o juice_n of_o mushroom_n melt_v liver_n of_o eel-pouts_a and_o all_o manner_n of_o sweet_a herb_n dish_n it_o up_o and_o garnish_v it_o with_o pomegranate_n and_o slice_a lemon_n pottage_n of_o tortoise_n cut_a off_o their_o head_n boil_v they_o and_o take_v the_o flesh_n out_o of_o the_o shell_n and_o cut_v it_o into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o butter_n parsley_n and_o chibbals_n have_v thus_o past_a and_o season_v they_o put_v they_o into_o a_o dish_n and_o let_v they_o soak_v over_o a_o chafing-dish_n of_o coal_n with_o some_o broth_n be_v careful_a in_o the_o remove_n of_o the_o gall_n when_o you_o cut_v your_o tortoise_n in_o piece_n your_o bread_n be_v soak_v garnish_n it_o with_o your_o tortoise_n and_o place_n sparagus_n break_v about_o your_o dish_n mushroom_n slice_n of_o lemon_n or_o orange_n pottage_n of_o wheat_n take_v a_o quantity_n of_o wheat_n and_o wet_v it_o then_o put_v it_o into_o a_o bag_n and_o beat_v it_o with_o a_o wash_n beetle_n be_v hule_v and_o cleanse_v from_o the_o dust_n boil_v it_o over_o night_n and_o let_v it_o soak_v on_o a_o soft_a fire_n till_o the_o morning_n then_o be_v ready_a to_o use_v it_o take_v as_o much_o as_o you_o think_v convenient_a and_o put_v it_o into_o a_o pipkin_n or_o skillet_n with_o a_o proper_a quantity_n of_o milk_n and_o boil_v it_o with_o mace_n salt_n cinnamon_n saffron_n and_o the_o yolk_n of_o two_o or_o three_o egg_n boil_v it_o thick_a scrape_v on_o sugar_n and_o serve_v it_o pottage_n of_o mushroom_n farce_v take_v your_o young_a and_o fresh_a mushroom_n wash_v they_o very_o well_o and_o boil_v they_o in_o water_n with_o a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n season_n your_o broth_n boil_v it_o strain_v it_o and_o put_v it_o into_o a_o pot_n then_o pass_v your_o mushroom_n in_o a_o pan_n with_o butter_n parsley_n pine-apple-seed_n with_o caper_n and_o put_v they_o into_o the_o pot_n again_o and_o let_v they_o simmer_v then_o soak_v your_o bread_n and_o lay_v it_o on_o a_o bed_n of_o a_o hash_fw-mi of_o carp_n then_o fill_v it_o up_o by_o degree_n with_o your_o other_o material_n after_o it_o be_v fill_v garnish_v your_o pottage_n with_o your_o mushroom_n farâ—ed_v with_o the_o same_o farce_v wherewith_o you_o make_v your_o hash_fw-mi between_o two_o dish_n and_o with_o melt_v garnish_v your_o dish_n with_o pomegranate_n or_o slice_a lemon_n and_o serve_v it_o pottage_n of_o rice_n have_v pick_v your_o rice_n clean_o and_o take_v the_o dust_n from_o it_o wash_v it_o and_o boil_v it_o in_o milk_n have_v boil_v a_o while_n put_v to_o it_o some_o cream_n large_a mace_n whole_a cinnamon_n salt_n and_o sugar_n boil_v it_o on_o a_o moderate_a fire_n scrape_v on_o sugar_n and_o serve_v it_o you_o may_v boil_v your_o rice_n and_o stran_v it_o with_o almond_n milk_n season_v it_o as_o you_o do_v the_o former_a pottage_n of_o sol_n farce_v take_v your_o sol_n and_o fry_v they_o till_o they_o be_v three_o quarter_n enough_o then_o open_v they_o along_o the_o bone_n and_o separate_v the_o flesh_n from_o it_o then_o take_v melt_v oyster_n caper_n and_o mushroom_n and_o pass_v they_o in_o a_o pan_n with_o parsley_n and_o whole_a chibbals_n than_o stuff_n or_o farce_v your_o sol_n with_o these_o ingredient_n then_o soak_v they_o in_o broth_n fresh_a butter_n the_o juice_n of_o a_o lemon_n or_o verjuice_n then_o soak_v your_o bread_n in_o fish-broth_n and_o garnish_v it_o with_o your_o sol_n mushroom_n and_o their_o juice_n melt_v and_o slice_n of_o lemon_n pottage_n of_o milk_n take_v whole_a oatmeal_n and_o pick_v it_o clean_o then_o put_v it_o into_o a_o pipkin_n of_o boil_a water_n when_o it_o be_v very_o tender_a put_v in_o milk_n or_o cream_n salt_n and_o fresh_a butter_n with_o a_o little_a beat_a nutmeg_n and_o cinnamon_n pottage_n of_o ellicksander_n take_v oatmeal_n pick_v it_o and_o cleanse_v it_o then_o chap_v among_o it_o some_o ellicksanders_n when_o your_o water_n boil_v put_v in_o your_o ingredient_n with_o a_o little_a salt_n let_v it_o boil_v moderate_o and_o not_o too_o thick_a and_o when_o it_o be_v enough_o put_v some_o butter_n to_o it_o pottage_n of_o smelt_n have_v make_v a_o broth_n either_o of_o almond_n fish_n mushroom_n or_o pease-broth_n well_o season_v take_v your_o bread_n and_o soak_v it_o and_o pour_v a_o little_a white-broth_n over_o it_o of_o yolk_n of_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushroom_n then_o take_v a_o quartern_a of_o smelt_n or_o what_o quantity_n you_o think_v fit_a fry_v they_o in_o butter_n wirh_fw-mi parsley_n and_o chibbals_n and_o garnish_v your_o dish_n with_o they_o add_v pomegranate_n and_o lemon_n pottage_n of_o pease_n shell_n a_o quantity_n of_o green_a pease_n and_o put_v they_o into_o a_o pipkin_n of_o fair_a boil_a water_n then_o put_v in_o your_o herb_n some_o oatmeal_n and_o salt_n let_v they_o boil_v moderate_o and_o not_o too_o thick_a and_o when_o 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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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take_v some_o ale_n put_v it_o in_o a_o skillet_n and_o when_o the_o scum_n rise_v take_v it_o off_o then_o take_v the_o yolk_n and_o white_n of_o egg_n and_o beat_v they_o in_o a_o quart_n pot_n with_o their_o shell_n with_o some_o butter_n nutmeg_n and_o sugar_n be_v well_o brew_v drink_v it_o it_o be_v best_o take_v go_v to_o bed_n other_o take_v ale_n and_o strain_n it_o with_o the_o yolk_n of_o egg_n and_o so_o set_v it_o to_o the_o fire_n in_o a_o pewter_n pot_n add_v thereto_o a_o good_a quantity_n of_o sugar_n some_o beat_a nutmeg_n and_o as_o much_o clove_n with_o some_o beat_a ginger_n a_o excellent_a gruel_n boil_v fair_a water_n in_o a_o skillet_n and_o put_v thereto_o grate_v white-bread_n good_a store_n of_o curran_n mace_n and_o whole_a cinnamon_n be_v almost_o boil_v and_o indifferent_a thick_a put_v in_o a_o little_a sack_n some_o sugar_n and_o some_o strain_a yolk_n of_o egg_n you_o may_v put_v to_o it_o some_o butter_n another_o as_o good_a as_o the_o former_a take_v 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curran_n with_o a_o faggot_n of_o cool_a herb_n as_o sorrel_n strawberry-leaves_a and_o violet-leaves_a with_o a_o little_a time_n also_o three_o or_o four_o blade_n of_o mace_n with_o some_o juice_n of_o sorrel_n when_o it_o have_v take_v three_o or_o four_o walm_n remove_v it_o from_o the_o fire_n and_o squeeze_v into_o it_o the_o juice_n of_o two_o lemon_n season_n it_o with_o the_o infusion_n of_o musk_n in_o rose-water_n with_o a_o little_a salt_n if_o you_o make_v this_o gruel_n to_o serve_v to_o the_o table_n add_v unto_o your_o aforementioned_a material_n sweet_a herb_n instead_o of_o the_o faggot_n of_o cold_a one_o but_o if_o you_o intend_v it_o medicinal_o follow_v the_o former_a prescription_n and_o assure_v yourself_o there_o be_v nothing_o better_a for_o one_o in_o a_o fever_n pearmain_n cawdle_n take_v milk_n and_o make_v a_o clear_a posset_n thereof_o with_o white_a wine_n then_o take_v some_o slice_a pearmains_n and_o boil_v they_o in_o yourâ—_n posset_n be_v boil_v enough_o strain_v they_o as_o long_o as_o the_o apple_n will_v run_v than_o set_v it_o on_o the_o fire_n again_o with_o blade_n of_o large_a mace_n then_o thicken_v it_o with_o the_o yolk_n of_o egg_n and_o season_v it_o with_o sugar_n and_o the_o infusion_n of_o musk_n in_o rosewater_n a_o coventry_n posset_n have_v ready_a in_o a_o pot_n bowl_n or_o basin_n some_o warm_a sack_n claret_n beer_n ale_n or_o juice_n of_o orange_n then_o take_v your_o milk_n after_o it_o have_v boil_v in_o a_o clear_a scour_v skillet_n and_o pour_v it_o into_o your_o pot_n bason_n or_o bowl_n but_o let_v not_o your_o milk_n be_v too_o hot_a for_o that_o will_v cause_v the_o curd_n to_o be_v very_o hard_a than_o sugar_n it_o or_o you_o may_v beat_v what_o quantity_n of_o sorrel_n you_o think_v fit_a and_o strain_v it_o with_o either_o sack_n white_a wine_n or_o ale_n then_o boil_v some_o milk_n as_o aforesaid_a and_o let_v it_o stand_v a_o little_a to_o cool_v and_o so_o pour_v it_o into_o your_o vessel_n 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