Linguistic DNA - Concept Modelling Demonstrator

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	add_v	ounce_n	pint_n	3,701	5	11.2315	5	false

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A50384	Archimagirus anglo-gallicus: or, Excellent & approved receipts and experiments in cookery Together with the best way of preserving. As also, rare formes of sugar-works: according to the French mode, and English manner. Copied from a choice manuscript of Sir Theodore Mayerne Knight, physician to the late K. Charles. Magistro artis, edere est esse.; Archimagirus anglo-gallicus.	Mayerne, Théodore Turquet de, Sir, 1573-1655.	1658 (1658)	Wing M1427; ESTC R217403	57,608	146

pour_v upon_o it_o the_o liquor_n seethe_v hot_a and_o hold_v it_o a_o little_a over_o the_o fire_n and_o it_o will_v rise_v quick_o then_o turn_v it_o and_o it_o will_v be_v instant_o bake_v when_o one_o be_v bake_v pour_v out_o the_o liquor_n and_o do_v as_o before_o when_o you_o bake_v another_o strew_v they_o with_o fine_a sugar_n rose-water_n and_o then_o serve_v they_o up_o 109._o to_o make_v pancake_n that_o shall_v be_v to_o crispe_v that_o you_o may_v rear_v they_o up_o a_o end_n take_v a_o pint_n of_o fine_a flower_n the_o yolk_n of_o of_o six_o egg_n and_o the_o white_n of_o two_o make_v all_o this_o batter_v with_o a_o little_a warm_a water_n &_o a_o little_a sack_n season_n it_o with_o a_o little_a clove_n mace_n and_o nutmeg_n when_o you_o have_v make_v it_o into_o perfect_a batter_v then_o make_v they_o in_o the_o least_o fry_a pan_n can_v you_o get_v and_o bake_v they_o not_o too_o much_o then_o boil_v they_o in_o lard_n as_o you_o do_v your_o frittar_n and_o when_o 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end_n then_o weigh_v to_o every_o pound_n of_o eringo_n one_o pound_n and_o a_o half_a or_o more_o of_o pure_a fine_a sugar_n beat_v half_a or_o more_o of_o your_o sugar_n wet_a the_o weight_n of_o your_o root_n as_o for_o a_o candy_n of_o rose_n water_n boil_v this_o on_o the_o fire_n and_o when_o it_o be_v almost_o sugar_n again_o put_v a_o little_a more_o rose_n water_n thus_o do_v three_o or_o four_o time_n when_o your_o sugar_n be_v very_o well_o boil_a put_v in_o the_o root_n and_o with_o a_o spoon_n put_v the_o liquor_n still_o on_o the_o top_n of_o they_o often_o turn_v they_o within_o a_o little_a while_n after_o the_o root_n be_v in_o boil_v they_o apace_o put_v in_o at_o several_a time_n the_o remainder_n of_o your_o sugar_n in_o good_a big_a piece_n let_v that_o melt_v in_o liquor_n still_o keep_v your_o root_n turn_v when_o they_o be_v enough_o they_o will_v look_v clear_a then_o take_v they_o out_o of_o the_o liquor_n this_o liquor_n you_o may_v put_v to_o fresh_a root_n 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they_o and_o pour_v the_o syrup_n into_o they_o before_o they_o be_v cold_a etc._n etc._n take_v your_o apricock_n and_o pear-plumme_n and_o boil_v they_o tender_a then_o take_v as_o much_o sugar_n as_o they_o do_v weigh_v and_o take_v as_o much_o water_n as_o will_v make_v the_o syrup_n take_v your_o green_a peach_n before_o they_o be_v stone_v and_o thrust_v a_o pin_n through_o they_o and_o then_o make_v a_o strong_a water_n of_o ash_n and_o cast_v they_o into_o the_o hot_a stand_a lie_n to_o take_v off_o the_o fur_n from_o they_o then_o wash_v they_o in_o three_o or_o four_o water_n warm_a so_o than_o put_v they_o into_o so_o much_o clarify_v sugar_n as_o will_v candie_n they_o so_o boil_v they_o and_o put_v they_o up_o 151._o the_o best_a way_n to_o preserve_v cherry_n take_v the_o best_a cherry_n you_o can_v get_v and_o cut_v the_o stalk_v something_o short_a then_o for_o every_o pound_n of_o these_o cherry_n take_v two_o pound_n of_o other_o cherry_n and_o put_v they_o of_o their_o stalk_n and_o stone_n put_v to_o they_o ten_o spoonful_n of_o fair_a water_n and_o then_o set_v they_o on_o the_o fire_n to_o boil_v very_o fast_o till_o you_o fee_v that_o the_o colour_n of_o the_o syrup_n be_v like_o pale_a claret_n wine_n then_o take_v it_o off_o the_o fire_n and_o drain_v they_o from_o the_o cherry_n into_o a_o pan_n to_o preserve_v they_o in_o take_v to_o every_o pound_n of_o cherry_n a_o quarter_n of_o sugar_n of_o which_o take_v half_a and_o dissolve_v it_o with_o the_o cherry-water_n drain_v from_o the_o cherry_n and_o keep_v they_o boil_v very_o fast_o till_o

of_o it_o into_o paste_n in_o the_o follow_a manner_n your_o flesh_n be_v ready_a to_o be_v put_v into_o paste_n you_o must_v season_v it_o according_a to_o your_o own_o discretion_n with_o your_o salt_n spice_n in_o such_o a_o manner_n as_o that_o your_o say_a viand_n do_v well_o retain_v the_o salt_n or_o season_n to_o which_o end_n you_o must_v powder_v they_o thorough_o on_o all_o side_n and_o in_o case_n it_o be_v a_o fowl_n or_o any_o other_o flesh_n that_o be_v hollow_a you_o must_v as_o then_o powder_v it_o inward_o and_o before_o you_o powder_v it_o on_o the_o thigh_n or_o back_n you_o must_v make_v some_o lancement_n oer_o inlet_n therein_o to_o the_o end_n that_o your_o say_a spice_n may_v the_o better_a hold_n or_o fasten_v and_o may_v have_v the_o better_a operation_n your_o viand_n be_v thus_o season_v you_o must_v place_v they_o on_o the_o one_o end_n of_o your_o dough_n or_o paste_n either_o frame_v of_o rye_n crust_n or_o of_o wheaten_n or_o white_a which_o you_o please_v at_o discretion_n as_o aforesaid_a which_o say_v paste_n must_v be_v at_o least_o a_o inch_n in_o thickness_n and_o long_o enough_o to_o make_v up_o the_o whole_a pasty_n your_o viand_n or_o venison_n or_o the_o like_a be_v place_v upon_o one_o of_o the_o end_n of_o your_o paste_n you_o may_v stick_v therein_o some_o few_o clove_n and_o after_o that_o you_o may_v fill_v it_o up_o with_o some_o slice_n of_o fat_a bacon_n unto_o which_o you_o may_v also_o add_v some_o bay-leaves_a and_o over_o and_o above_o all_o these_o thing_n you_o may_v also_o apply_v some_o fresh_a butter_n spread_v over_o the_o whole_a pastry_n as_o aforesaid_a in_o the_o foregoing_a chapter_n observe_v or_o note_v that_o to_o make_v a_o good_a hare_n or_o turkey_n pie_n or_o a_o pie_n with_o four_o duck_n you_o must_v have_v at_o least_o a_o quarter_n and_o a_o half_a or_o much_o about_o half_a a_o peck_n and_o a_o quarter_n or_o three_o quarter_n of_o a_o bushel_n of_o meal_n moreover_o two_o pound_n of_o butter_n and_o if_o so_o be_v you_o will_v have_v the_o crust_n to_o be_v very_o fine_a you_o may_v put_v therein_o two_o pound_n and_o a_o half_a or_o three_o pound_n of_o butter_n yet_o however_o note_v this_o also_o that_o the_o crust_n be_v so_o fat_a may_v be_v subject_a to_o burst_v in_o the_o oven_n now_o in_o case_n your_o pasty_n be_v of_o venison_n or_o of_o any_o other_o viand_n that_o be_v not_o fat_a as_o for_o example_n in_o case_n you_o have_v a_o mind_n ro_o accommodate_v a_o hare_n excellent_o well_o you_o must_v needs_o have_v one_o half_a pound_n or_o three_o quarter_n of_o a_o pound_n of_o fresh_a butter_n to_o wrap_v the_o hare_n in_o and_o at_o least_o one_o pound_n and_o a_o half_a or_o two_o pound_n of_o fat_a bacon_n as_o well_o to_o lard_v your_o viand_n as_o to_o cover_v it_o after_o it_o be_v empa_v but_o if_o the_o meat_n you_o intend_v to_o put_v in_o paste_n be_v not_o over_o dry_a nor_o lean_a as_o for_o example_n suppose_v it_o be_v a_o turkey_n cock_n well_o fatten_v or_o a_o good_a fat_a joint_n of_o mutton_n you_o shall_v only_o stand_v in_o need_n of_o a_o good_a quarter_n of_o a_o pound_n of_o fresh_a butter_n to_o enclose_v the_o say_a viand_n withal_o and_o goad_v store_n of_o fat_a bacon_n to_o lard_v it_o to_o boot_v wherein_o you_o must_v not_o fail_v another_o observation_n you_o may_v take_v along_o with_o you_o that_o some_o pastry-man_n do_v make_v use_n of_o sweet_a suet_n in_o stead_n of_o fresh_a butter_n to_o raise_v their_o paste_n withal_o final_o so_o soon_o as_o your_o flesh_n shall_v be_v well_o and_o thorough_o season_v with_o all_o the_o requisite_a spice_n and_o ingredient_n aforenamed_a and_o that_o it_o shall_v be_v well_o line_v with_o butter_n below_o and_o above_o you_o may_v as_o then_o turn_v up_o the_o end_n of_o the_o paste_n which_o be_v leave_v over_o the_o whole_a only_o moisten_a the_o end_n of_o the_o paste_n which_o remain_v to_o refresh_v it_o and_o join_v well_o the_o side_n and_o when_o you_o have_v thus_o join_v or_o add_v the_o side_n you_o may_v give_v it_o what_o shape_n you_o will_v after_o which_o you_o may_v burnish_v your_o pie_n or_o pasty_n and_o immediate_o after_o you_o may_v put_v it_o to_o the_o oven_n observe_v that_o your_o oven_n must_v be_v almost_o as_o hot_a as_o be_v prescribe_v in_o the_o precedent_a chapter_n and_o thus_o these_o forego_v pasty_n will_v be_v sufficient_o bake_v in_o two_o hour_n space_n provide_v they_o be_v not_o extraordinary_a great_a thick_a one_o and_o when_o your_o say_a pasty_n shall_v be_v thus_o well_o and_o thorough_o bake_v and_o cool_v again_o you_o must_v not_o forget_v to_o stop_v the_o hole_n which_o you_o make_v in_o their_o lid_n for_o the_o reason_n before_o allege_a by_o reason_n that_o in_o case_n you_o do_v not_o make_v the_o say_a hole_n in_o the_o lid_n of_o your_o say_a pasty_n within_o a_o little_a after_o it_o have_v be_v in_o the_o oven_n it_o will_v split_v or_o burn_v by_o reason_n of_o the_o heat_n 20._o the_o pastry_n royal._n take_v a_o leg_n of_o mutton_n strip_v the_o skin_n off_o from_o it_o take_v out_o the_o bone_n and_o the_o sinnue_n after_o which_o beat_v the_o flesh_n to_o mortify_v it_o and_o then_o cause_v it_o to_o be_v well_o chop_v and_o as_o you_o chap_v it_o you_o must_v season_v it_o with_o salt_n spice_n now_o your_o meat_n be_v thus_o well_o chap_v you_o must_v make_v up_o your_o paste_n of_o rye-crust_n and_o give_v it_o at_o least_o two_o inch_n in_o thickness_n proportionable_o according_a unto_o the_o bigness_n of_o your_o pasty_n and_o raise_v the_o paste_n thereof_o high_a enough_o you_o must_v line_v the_o bottom_n and_o side_n thereof_o with_o fat_a bacon_n in_o slice_n and_o in_o the_o bottom_n you_o must_v also_o place_v a_o good_a handful_n of_o ox_n suet_n which_o be_v small_a mince_a and_o thereunto_o add_v your_o meat_n after_o it_o shall_v have_v be_v well_o mince_v and_o in_o case_n chestnut_n be_v in_o season_n you_o may_v add_v thereunto_o a_o reasonable_a proportion_n after_o they_o shall_v have_v be_v first_o half_n roast_v when_o your_o meat_n shall_v be_v thus_o in_o your_o pastry_n you_o must_v add_v thereunto_o one_o handful_n of_o beef_n suet_n well_o mince_v and_o about_o half_a a_o pound_n of_o beef_n marrow_n cut_v into_o small_a piece_n about_o the_o bigness_n of_o a_o walnut_n all_o which_o compositon_n you_o must_v cover_v or_o overspr_v with_o some_o slice_n of_o fat_a bacon_n final_o you_o shall_v cover_v this_o pastry_n with_o rye-crust_n at_o least_o a_o finger_n breadth_n thick_a and_o you_o must_v make_v a_o hole_n in_o the_o say_v lidd_o such_o a_o like_a pastry_n as_o this_o must_v be_v at_o least_o twenty_o or_o four_o and_o twenty_o hour_n in_o the_o oven_n which_o say_v oven_n you_o must_v all_o the_o while_n keep_v shut_v to_o the_o end_n that_o it_o may_v yield_v a_o sufficient_a heat_n whereby_o the_o say_a pastry_n may_v be_v thorough_o bake_v which_o say_v pasty_n you_o must_v oftentimes_o take_v out_o of_o the_o say_a oven_n to_o supply_v it_o with_o broth_n or_o gravy_n as_o often_o as_o it_o shall_v be_v want_v to_o which_o purpose_n take_v the_o bone_n and_o the_o skin_n and_o sinew_n which_o you_o have_v cut_v away_o from_o the_o say_a leg_n of_o mutton_n bruise_v they_o indifferent_o and_o afterward_o boil_v they_o together_o with_o the_o say_a skin_n and_o sinew_n for_o the_o space_n of_o one_o hour_n and_o a_o half_a in_o water_n without_o salt_n and_o when_o as_o the_o say_a liquor_n and_o broth_n shall_v be_v concoct_v in_o such_o manner_n as_o that_o there_o shall_v be_v but_o a_o pint_n leave_v you_o shall_v make_v use_n of_o it_o in_o the_o follow_a manner_n viz._n after_o your_o royal-pasty_n shall_v have_v be_v about_o the_o space_n of_o four_o hour_n in_o the_o oven_n you_o must_v draw_v it_o and_o you_o must_v pour_v thereinto_o with_o a_o funnel_n about_o the_o quantity_n of_o a_o quarter_n of_o a_o pint_n of_o the_o say_a liquor_n or_o broth_n be_v well_o heat_v after_o which_o you_o shall_v again_o put_v your_o pasty_n in_o the_o oven_n and_o within_o two_o or_o three_o hour_n you_o shall_v draw_v it_o and_o you_o shall_v see_v whether_o or_o no_o it_o do_v want_v any_o sauce_n or_o liquor_n in_o case_n whereof_o you_o shall_v add_v more_o sauce_n unto_o it_o and_o in_o this_o manner_n you_o shall_v draw_v your_o say_a pasty_n at_o several_a time_n till_o it_o have_v continue_v in_o the_o oven_n for_o the_o space_n of_o fifteen_o or_o sixteen_o hour_n when_o as_o you_o shall_v again_o draw_v it_o forth_o of_o the_o oven_n and_o shall_v take_v off_o its_o lidd_o for_o to_o embellish_v your_o

put_v into_o it_o a_o little_a grate_a bread_n sweet_a cream_n and_o yolk_n of_o egg_n a_o few_o sweet_a herb_n chop_v small_a and_o curran_n put_v in_o they_o two_o ounce_n of_o mince_a date_n a_o few_o raisin_n of_o the_o sun_n and_o work_v they_o in_o your_o hand_n like_o pudding_n stuff_n than_o put_v it_o into_o your_o leg_n of_o mutton_n again_o and_o stew_v it_o in_o a_o pot_n with_o a_o marrowbone_n with_o stew_a broth_n and_o your_o leg_n of_o of_o mutton_n dry_a so_o you_o make_v two_o boil_a meat_n in_o one_o dish_n 30._o to_o boil_v a_o chine_n of_o mutton_n or_o veal_n cover_v your_o meat_n with_o a_o little_a fair_a water_n and_o a_o little_a white-wine_n and_o whole_a mace_n one_o nutmeg_n grate_v one_o handful_n of_o herb_n clean_o pick_v and_o bruise_v with_o the_o hand_n young_a lettuce_n spring_v top_n of_o thime_n parsley_n when_o all_o be_v boil_v well_o together_o thicken_v it_o with_o a_o crust_n of_o manchet_n a_o yolk_n of_o a_o egg_n steep_v in_o some_o of_o the_o same_o broth_n than_o season_n it_o with_o pepper_n and_o verjuice_n 31._o to_o make_v chicken_n fat_a in_o three_o or_o four_o day_n take_v a_o pint_n of_o sweet_a flower_n and_o a_o pint_n of_o french_a wheat_n flower_n otherwise_o call_v buck_n and_o put_v into_o it_o half_o a_o pound_n of_o course_n sugar_n then_o make_v it_o up_o in_o stiff_a paste_n and_o roll_v it_o up_o in_o little_a roll_n and_o wet_v they_o in_o warm_a milk_n and_o so_o cram_v your_o chicken_n and_o that_o will_v make_v they_o fat_a in_o three_o or_o four_o day_n if_o you_o please_v you_o may_v sow_v they_o up_o behind_o the_o two_o last_o day_n 32._o to_o boil_v a_o capon_n in_o white_a broth_n take_v your_o capon_n and_o set_v he_o on_o the_o fire_n in_o fair_a water_n and_o when_o he_o have_v boil_v awhile_o take_v some_o of_o the_o broth_n and_o some_o white_a wine_n and_o put_v they_o into_o the_o pot_n wherein_o you_o mean_v to_o make_v your_o broth_n then_o take_v marrow_n mace_n and_o date_n and_o put_v they_o into_o the_o broth_n with_o sugar_n the_o date_n must_v be_v cut_v in_o half_n and_o then_o set_v they_o on_o the_o fire_n and_o let_v it_o boil_v soft_o for_o if_o it_o boil_v much_o the_o marrow_n will_v consume_v away_o then_o when_o you_o be_v ready_a to_o serve_v your_o meat_n take_v yolk_n of_o egg_n and_o strain_v they_o with_o verjuice_n into_o your_o broth_n and_o let_v your_o broth_n boil_v after_o your_o egg_n be_v in_o you_o must_v boil_v your_o pruan_o and_o curran_n by_o themselves_o and_o lay_v they_o upon_o your_o capon_n when_o you_o have_v disht_v he_o up_o put_v salt_n into_o your_o capon_n always_o 33._o to_o boil_v a_o capon_n lard_v with_o lemon_n in_o white_a broth_n take_v a_o young_a capon_n be_v scald_v and_o truff_v and_o put_v he_o in_o fair_a water_n by_o himself_o throw_v a_o little_a dusty_a oat_n meal_n into_o the_o water_n for_o it_o will_v make_v the_o flesh_n boil_v white_a then_o take_v two_o or_o three_o ladel_n full_a of_o strong_a mutton_n broth_n with_o a_o faggot_n of_o sweet_a herb_n a_o a_o piece_n of_o large_a mace_n or_o a_o nutmeg_n quarter_v a_o little_a white_a pepper_n and_o a_o little_a white-wine_n two_o or_o three_o date_n quarter_v thicken_v your_o broth_n with_o almond_n season_n it_o with_o sugar_n verjuice_n and_o a_o piece_n of_o sweet_a butter_n then_o take_v a_o preserve_v lemmon_n cut_v in_o small_a piece_n and_o so_o lard_v your_o capon_n very_o thick_a than_o dish_n your_o capon_n up_o and_o pour_v your_o broth_n on_o he_o take_v some_o few_o par-boiled_n curran_n to_o garnish_v his_o breast_n let_v your_o currant_n be_v par-boiled_n by_o themselves_o because_o they_o shall_v not_o discolor_v the_o broth_n scrape_v sugar_n on_o he_o and_o so_o serve_v he_o up_o and_o garnish_v your_o side_n with_o sucket_n this_o be_v a_o excellent_a way_n for_o young_a pullet_n capon_n and_o chicken_n 34._o to_o boil_v a_o capon_n in_o orange_n broth_n first_o take_v your_o capon_n as_o you_o do_v for_o white_a broth_n then_o take_v orange_n and_o take_v of_o the_o rhind_a and_o cut_v the_o rest_n overthwart_o and_o pick_v out_o all_o the_o seed_n so_o near_o as_o you_o can_v and_o lay_v they_o in_o fair_a water_n a_o whole_a night_n if_o you_o can_v then_o take_v muskadine_n or_o hyppocrasse_n which_o be_v better_o and_o put_v it_o in_o your_o broth_n and_o into_o it_o put_v the_o orange_n the_o fine_a sugar_n you_o can_v get_v then_o put_v in_o large_a mace_n and_o boil_a date_n by_o themselves_o and_o when_o your_o broth_n be_v almost_o ready_a put_v in_o the_o date_n and_o the_o large_a mace_n a_o good_a quantity_n of_o rose-water_n if_o you_o will_v have_v this_o broth_n ready_a by_o twelve_o of_o the_o clock_n you_o must_v set_v it_o on_o at_o eight_o for_o it_o must_v boil_v very_o soft_o 35._o to_o boil_v pigeon_n with_o rice_n take_v your_o pigeon_n be_v scald_v and_o truss_v and_o put_v they_o in_o a_o pipkin_n with_o a_o ladle-full_a or_o two_o of_o strong_a mutton_n broth_n and_o a_o little_a white-wine_n put_v into_o their_o belly_n a_o little_a parsley_n savoury_n and_o the_o top_n of_o young_a thime_n put_v in_o your_o broth_n a_o little_a crust_n of_o manchet_n a_o quarter_n of_o a_o nutmeg_n and_o a_o piece_n of_o whole_a mace_n and_o when_o your_o pigeon_n be_v boil_v tender_a thicken_v your_o broth_n with_o rice_n be_v boil_v with_o sweet_a milk_n season_n it_o with_o verjuice_n sugar_n and_o a_o little_a pepper_n garnish_n your_o dish_n with_o a_o slice_a orange_n and_o so_o serve_v it_o 36._o to_o boil_v widgeon_n teal_n and_o mallard_n take_v a_o widgeon_n teal_n or_o mallard_n be_v scald_v and_o truss_v they_o half_a roast_n they_o then_o take_v they_o from_o the_o spit_n and_o with_o your_o knife_n lace_v they_o down_o the_o breast_n stick_v two_o or_o three_o whole_a clove_n in_o the_o breast_n then_o put_v they_o in_o a_o pipkin_n with_o two_o or_o rhtee_n ladlefull_n of_o strong_a mutton_n broth_n and_o a_o little_a whitwine_n a_o piece_n of_o whole_a mace_n thicken_v it_o with_o a_o toss_v steep_v in_o some_o of_o the_o broth_n season_n it_o with_o verjuice_n sugar_n and_o a_o little_a pepper_n garnish_n your_o dish_n with_o cluster_n of_o preserve_v barbery_n if_o you_o think_v good_a you_o may_v put_v one_o mince_a onion_n into_o your_o broth_n it_o be_v good_a relish_n to_o boil_v all_o kind_n of_o waterfowl_n 37._o to_o boil_v lark_n or_o sparrow_n in_o white_a broth_n take_v lark_n and_o sparrow_n truss_v and_o put_v the_o top_n of_o young_a parsley_n in_o their_o belly_n and_o so_o put_v they_o into_o a_o pipkin_n with_o a_o ladle-full_a of_o mutton_n broth_n and_o a_o little_a white-wine_n thicken_v it_o with_o two_o or_o three_o yolke_n of_o egg_n draw_v through_o a_o strainer_n with_o a_o little_a of_o the_o same_o broth_n season_n it_o with_o a_o little_a sugar_n and_o pepper_n put_v into_o it_o before_o you_o take_v it_o up_o a_o few_o par_fw-fr boil_v currant_n and_o piece_n of_o marrow_n cut_v into_o square_a piece_n like_o dice_n and_o so_o serve_v they_o in_o upon_o sippet_n garnish_v your_o dish_n with_o preserve_v skirret_n or_o lettice_a salad_n shave_v sugar_n on_o the_o dish_n side_n and_o so_o serve_v it_o 38._o to_o boil_v gudgeon_n or_o flounder_n take_v your_o gudgeon_n and_o flounder_n and_o put_v they_o into_o a_o posnet_n with_o a_o pint_n of_o white-wine_n and_o half_a a_o pint_n of_o fair_a water_n a_o piece_n of_o white_a mace_n and_o the_o top_n of_o young_a thyme_n or_o a_o branch_n of_o rosemary_n a_o good_a piece_n of_o sweet_a butter_n season_v with_o verjuice_n sugar_n and_o a_o little_a pepper_n and_o serve_v they_o upon_o sippet_n 39_o to_o make_v broth_n for_o a_o pike_n take_v half_o a_o pint_n of_o white-whine_a and_o a_o little_a water_n a_o little_a yeast_n a_o little_a loose_a parsley_n and_o sweet_a herb_n rosemary_n thyme_n and_o savoury_n tie_v together_o with_o some_o large_a mace_n and_o butter_n and_o set_v they_o altogether_o to_o boil_v and_o when_o it_o be_v boil_a enough_o season_n it_o with_o gross_a pepper_n salt_n and_o verjuice_n and_o boil_v the_o pike_n by_o itself_o in_o water_n salt_n and_o a_o little_a rosemary_n and_o a_o little_a white-wine_n if_o you_o will_v bestow_v the_o cost_n and_o so_o serve_v it_o 40._o to_o make_v a_o sauce_n for_o fry_v gurnet_n or_o rocket_n take_v nutmeg_n vinegar_n sugar_n and_o pepper_n and_o let_v they_o boil_v in_o a_o chafe_a dish_n of_o coal_n before_o you_o serve_v it_o and_o thicken_v it_o with_o the_o yolk_n of_o a_o hard_a egg_n it_o be_v a_o excellent_a sauce_n for_o pig_n pettitoe_n be_v fry_v but_o you_o must_v boil_v your_o pettitoe_n and_o let_v

half_a a_o pint_n of_o water_n or_o thereabouts_o a_o little_a more_o or_o less_o mingle_v all_o these_o thing_n very_o well_o together_o and_o work_v your_o paste_n thorough_o with_o your_o hand_n but_o leave_v it_o somewhat_o of_o the_o hard_a because_o the_o oil_n have_v not_o so_o firm_a and_o solid_a a_o body_n as_o the_o butter_n final_o have_v make_v your_o paste_n or_o dough_n in_o this_o manner_n you_o may_v make_v use_n of_o it_o according_a to_o your_o pleasure_n 44._o to_o make_v sweet_a paste_n or_o dough_n for_o example_n take_v a_o quarter_n of_o a_o pound_n of_o powder_a sugar_n sift_v through_o a_o hair_n or_o range_v sieve_n than_o put_v it_o into_o a_o clear_a marble_n mortar_n add_v thereunto_o the_o quarter_n of_o the_o white_a of_o a_o egg_n and_o about_o half_a a_o spoonful_n of_o lemmon_n juice_n stir_v all_o these_o soft_o together_o until_o the_o sugar_n begin_v to_o jelly_n and_o in_o case_n it_o will_v not_o easy_o jelly_n add_v thereunto_o some_o few_o drop_n of_o rose-water_n and_o when_o the_o sugar_n do_v begin_v to_o jelly_n you_o must_v beat_v it_o with_o a_o pestle_n till_o it_o become_v a_o hard_a and_o firm_a paste_n and_o when_o the_o same_o be_v well_o mingle_v you_o may_v make_v pastry_n crust_n thereof_o note_v that_o at_o your_o pleasure_n you_o may_v also_o make_v paste_n that_o be_v but_o half_o sweeten_v by_o mingle_v a_o equal_a part_n in_o proportion_n of_o sugar_n and_o of_o meal_n together_o the_o which_o you_o may_v mingle_v together_o in_o the_o selfsame_o manner_n as_o be_v here_o afore_o describe_v 55._o to_o make_v sweet_a spice_n which_o be_v use_v by_o pastry-cook_n for_o example_n take_v two_o part_n of_o vinegar_n as_o two_o ounce_n and_o one_o part_n viz._n one_o ounce_n of_o beat_a pepper_n mingle_v they_o together_o add_v thereunto_o beat_v clove_n and_o nutmeg_n very_o small_a grate_v and_o beat_a mace_n one_o ounce_n or_o thereabouts_o of_o each_o for_o one_o pound_n of_o pepper_n more_o or_o less_o as_o you_o please_v and_o put_v up_o all_o these_o several_a ingredient_n thus_o mingle_v in_o a_o box._fw-la note_v that_o it_o be_v at_o your_o liberty_n to_o preserve_v all_o the_o forego_n several_a sort_n of_o spice_n separately_z in_o little_a leather_n purse_n or_o in_o a_o box_n which_o be_v divide_v into_o several_a drawer_n or_o repartition_n note_v also_o that_o divers_a person_n do_v only_o make_v use_n of_o the_o single_a pepper_n instead_o of_o other_o spice_n although_o it_o must_v needs_o be_v grant_v that_o the_o compose_a spice_n all_o together_o must_v needs_o be_v more_o please_a and_o aromatic_a than_o the_o pepper_n alone_o 56._o the_o manner_n how_o to_o make_v a_o pastry-cook_n varnish_v stuff_n with_o the_o which_o he_o give_v his_o pie_n a_o colour_n beat_v together_o the_o yolke_n and_o white_n of_o egg_n just_a as_o if_o you_o will_v make_v anomelet_n or_o pan-cake_n and_o in_o case_n you_o will_v have_v your_o varnish_n to_o be_v strong_a and_o good_a it_o will_v be_v sufficient_a to_o beat_v one_o white_a of_o a_o egg_n with_o two_o or_o three_o yolk_n and_o on_o the_o contrary_a in_o case_n you_o will_v have_v your_o varish_n pale_a you_o shall_v only_o need_v to_o use_v the_o yolke_n of_o egg_n and_o beat_v they_o with_o water_n now_o to_o make_v use_n of_o the_o aforesaid_a wash_n or_o varnish_v take_v a_o few_o feather_n or_o a_o little_a pencil_n or_o brush_n either_o of_o silk_n or_o hog_n brissel_n which_o say_v brush_n or_o pencil_n must_v be_v very_o soft_a wet_a your_o say_a pencil_n or_o brissel_n in_o your_o wash_n or_o varnish_v and_o so_o use_v it_o at_o your_o discretion_n to_o wash_v or_o varnish_v your_o pastrey-work_n now_o in_o case_n you_o will_v not_o go_v to_o the_o charge_n of_o egg_n to_o make_v your_o wash_n or_o varnish_v you_o may_v dissolve_v a_o little_a saffron_n or_o marigold-flower_n in_o milk_n so_o likewise_o in_o lent_n you_o may_v make_v use_n of_o the_o egg_n of_o a_o pike_n or_o jack_n for_o your_o wash_n or_o varnish_v that_o be_v most_o proper_a for_o lend_v have_v no_o relation_n to_o flesh_n one_o thing_n you_o must_v observe_v that_o the_o pastry_n cook_n put_v honey_n in_o their_o wash_n or_o varnish_n for_o to_o spare_v egg_n creames_n 57_o clout_a cream_n take_v two_o gallon_n of_o new_a milk_n from_o the_o cow_n strain_v it_o into_o a_o clean_a kettle_n set_v it_o upon_o a_o trevet_n over_o a_o quick_a fire_n of_o chare-cole_n and_o so_o soon_o as_o it_o boil_v put_v in_o three_o pint_n of_o sweet_a cream_n stir_v it_o about_o and_o take_v it_o off_o the_o fire_n so_o present_o that_o it_o may_v not_o boil_v after_o the_o cream_n be_v in_o it_o have_v ready_a milk-panne_n set_v in_o straw_n put_v forth_o the_o hot_a milk_n into_o they_o so_o fast_o as_o you_o can_v and_o when_o you_o have_v fill_v your_o pan_n if_o it_o be_v in_o the_o winter_n after_o it_o have_v stand_v awhile_o till_o the_o reak_a be_v past_a cover_v they_o up_o close_o 58._o another_o cream_n take_v sweet_a cream_n and_o put_v it_o into_o a_o silver_n dish_n set_v it_o upon_o a_o chafe_a dish_n of_o coal_n and_o when_o it_o boil_v as_o the_o cream_n rise_v take_v it_o off_o with_o a_o spoon_n and_o lay_v it_o into_o a_o glass_n bowl_n till_o your_o bowl_n be_v full_a and_o as_o you_o fill_v it_o sprinkle_v it_o with_o rose-water_n and_o strain_v it_o with_o fine_a sugar_n 59_o cold_a cream_n take_v a_o quart_n of_o milk_n as_o it_o come_v from_o the_o cow_n and_o put_v in_o it_o yolke_n of_o egg_n raw_a as_o many_o as_o you_o shall_v see_v fit_v and_o temper_v it_o together_o then_o set_v they_o a_o chafing-dish_n of_o coal_n always_o stir_v it_o for_o fear_v of_o burn_a and_o put_v sugar_n to_o it_o and_o it_o will_v be_v like_o cream_n of_o almond_n and_o when_o it_o be_v boil_v thick_a enough_o sprinkle_v it_o with_o rose-water_n and_o cast_v sugar_n over_o it_o so_o let_v it_o cool_v 60._o a_o cream_n with_o french_a barley_n take_v the_o three_o part_n of_o a_o pound_n of_o french_a barley_n wash_v it_o well_o in_o fair_a water_n and_o let_v it_o lie_v all_o night_n in_o fair_a water_n in_o the_o morning_n set_v two_o skillet_n on_o with_o fair_a water_n in_o the_o fire_n and_o in_o one_o of_o they_o put_v your_o barley_n and_o let_v it_o boil_v till_o the_o water_n look_v red_a then_o put_v your_o water_n from_o it_o and_o put_v the_o barley_n into_o the_o other_o warm_a water_n then_o boil_v it_o with_o fresh_a warm_a water_n till_o it_o boil_v white_a then_o strain_v the_o water_n clean_o from_o it_o then_o take_v a_o quart_n of_o cream_n put_v into_o it_o a_o nutmeg_n or_o two_o quarte-red_n a_o little_a sage_a mace_n and_o some_o sugar_n and_o when_o your_o cream_n be_v ready_a to_o boil_v put_v your_o barley_n into_o it_o and_o let_v they_o boil_v together_o about_o a_o quarter_n of_o a_o hour_n and_o when_o it_o have_v thus_o boil_v put_v into_o it_o the_o yolk_n of_o two_o or_o three_o egg_n well_o beat_v with_o a_o little_a rose-water_n than_o dish_n it_o forth_o and_o eat_v it_o cold_a 61._o almond_n cream_n take_v half_o a_o pound_n of_o almond_n blanch_v stamp_v they_o very_o small_a with_o some_o cream_n and_o then_o strain_v it_o into_o a_o skillet_n and_o stir_v it_o on_o a_o little_a fire_n till_o it_o begin_v to_o boil_v then_o take_v it_o off_o and_o season_v it_o with_o a_o little_a rose-water_n make_v very_o sweet_a with_o fine_a sugar_n put_v it_o in_o your_o cream_n bowl_n and_o eat_v it_o cold_a 62._o cudgel_v cream_n when_o your_o cow_n be_v new_a milk_v take_v two_o gallon_n of_o that_o milk_n present_o while_o it_o be_v hot_a pour_v it_o into_o two_o milk_n pan_n stand_v up_o high_a that_o it_o may_v run_v in_o a_o long_a stream_n and_o so_o let_v it_o stand_v a_o day_n or_o a_o night_n then_o scum_v it_o off_o as_o thick_a as_o you_o can_v without_o much_o break_n put_v it_o into_o what_o dish_n you_o like_v and_z if_o you_o will_v strew_v sugar_n on_o it_o 63._o a_o butter_n cream_n take_v two_o gallon_n of_o good_a milk_n and_o put_v to_o it_o a_o pottle_n of_o cream_n set_v it_o on_o a_o clear_a fire_n and_o let_v it_o boil_v a_o hour_n then_o pour_v it_o into_o the_o broad_a pan_n and_o so_o let_v it_o stand_v two_o day_n let_v it_o not_o be_v stir_v because_o the_o skin_n may_v be_v break_v then_o take_v away_o the_o top_n of_o it_o off_o as_o thick_a as_o you_o can_v and_o work_v it_o together_o with_o a_o spoon_n and_o â—ay_v it_o in_o a_o china_n dish_n like_o a_o dish_n of_o butter_n and_o strew_v a_o little_a sugar_n upon_o it_o 64._o a_o french_a cream_n take_v a_o pottle_n of_o new_a

milk_n hot_a from_o the_o cow_n and_o put_v to_o it_o a_o gallon_n of_o sweet_a cream_n put_v they_o into_o a_o fair_a earthen_a pan_n and_o set_v it_o on_o a_o trivet_n over_o a_o soft_a fire_n of_o a_o certain_a heat_n all_o day_n and_o all_o night_n the_o warm_a ember_n to_o lay_v about_o it_o lest_o it_o cool_v hasty_o and_o so_o be_v tough_a this_o cream_n must_v never_o boil_v at_o all_o and_o when_o you_o serve_v it_o out_o cut_v it_o in_o great_a piece_n and_o lay_v they_o into_o a_o glass_n bowl_n and_o strew_v fine_a sugar_n upon_o it_o and_o rose-water_n if_o you_o like_v it_o 65._o a_o almond_n custard_n take_v a_o quarter_n of_o a_o pound_n of_o almond_n a_o quart_n of_o sweet_a cream_n boil_v your_o cream_n with_o a_o little_a large_a mace_n &_o nutmeg_n after_o it_o be_v boil_v let_v it_o cool_v again_o blanch_v your_o almond_n in_o cold_a water_n then_o stamp_v they_o exceed_o small_a with_o a_o little_a rose-water_n and_o then_o strain_v they_o with_o the_o cream_n put_v to_o it_o the_o yolk_n of_o eight_o egg_n well_o beat_v eight_o date_n pick_v and_o mince_a small_a one_o handful_n of_o curran_n plump_v in_o boil_a water_n a_o good_a deal_n of_o sugar_n and_o a_o little_a salt_n put_v these_o into_o a_o dish_n and_o bake_v it_o upon_o a_o pot_n of_o boil_a water_n 66._o sack_n cream_n take_v two_o quart_n of_o sweet_a cream_n set_v it_o on_o the_o fire_n in_o a_o clean_a skillet_n and_o when_o it_o boil_v put_v in_o so_o much_o canary_n sack_n as_o will_v turn_v it_o like_o a_o posset_n than_o put_v it_o forth_o into_o a_o boulter_n strainer_n till_o all_o the_o whey_n be_v clean_o from_o it_o then_o rub_v the_o curd_n through_o a_o strainer_n into_o a_o clean_a dish_n season_n it_o with_o rose-water_n and_o fine_a sugar_n and_o if_o it_o be_v thick_a than_o you_o will_v have_v it_o then_o put_v some_o of_o the_o whey_n to_o it_o that_o run_v from_o it_o so_o serve_v it_o up_o in_o a_o cream_n bowl_n 67._o coddle_v cream_n after_o your_o codling_n be_v thorough_o scald_v and_o peel_v put_v they_o into_o a_o silver_n dish_n and_o fill_v the_o dish_n almost_o half_a full_a of_o damask-rose-water_n and_o put_v in_o half_a a_o pound_n of_o sugar_n boil_v these_o together_o still_o turn_v the_o codling_n in_o the_o liquor_n till_o it_o be_v almost_o consume_v then_o fill_v up_o your_o dish_n with_o sweet_a cream_n and_o when_o it_o have_v boil_v a_o little_a every_o where_n about_o the_o dish_n then_o take_v it_o from_o the_o fire_n strew_v sugar_n upon_o it_o and_o eat_v it_o cold_a 68_o cream_n with_o apple_n take_v a_o quart_n of_o cream_n boil_v it_o with_o a_o little_a rosemary_n and_o thyme_n and_o a_o blade_n of_o mace_n then_o take_v some_o apple_n pare_v they_o and_o slice_v they_o into_o claret_n wine_n boil_v they_o in_o the_o wine_n with_o a_o little_a ginger_n and_o a_o little_a lemmon_n peel_n with_o musk_n and_o ambergreese_a and_o sugar_n when_o the_o apple_n be_v boil_a well_o and_o cold_a again_o put_v they_o to_o the_o cream_n 69._o cream_n with_o almond_n take_v three_o pint_n of_o cream_n boil_v it_o in_o a_o little_a rosemary_n &_o time_n and_o take_v 2_o good_a handful_n of_o almond_n blaucht_v in_o cold_a water_n then_o stamp_v they_o with_o a_o spoonful_n of_o sack_n strain_v they_o and_o boil_v they_o with_o the_o cream_n put_v ambergris_n musk_n and_o sugar_n to_o it_o 70._o cream_n with_o curd_n take_v a_o quart_n of_o cream_n boil_v it_o with_o nutmeg_n mace_n rise_v mory_z and_o time_n take_v it_o off_o the_o fire_n put_v in_o a_o little_a sack_n and_o sugar_n a_o little_a juice_n of_o lemon_n that_o it_o may_v a_o little_a quack_n it_o stir_v it_o till_o it_o be_v a_o little_a cold_a and_o when_o it_o be_v quite_o cold_a put_v it_o into_o a_o strainer_n and_o hang_v it_o up_o till_o the_o next_o day_n then_o get_v pure_a thick_a cream_n and_o boil_v it_o with_o some_o white_n of_o egg_n mingle_v your_o white_n well_o beat_v when_o your_o cream_n have_v boil_v then_o set_v it_o on_o again_o boil_v it_o till_o it_o be_v pretty_a thick_a as_o you_o shall_v think_v fit_a for_o curd_n sweeten_v it_o with_o sugar_n amber_n grease_n and_o musk_n 71._o for_o clout_a cream_n take_v some_o three_o quart_n of_o new_a milk_n let_v it_o boil_v up_o then_o put_v in_o some_o two_o quart_n of_o cream_n as_o you_o do_v for_o wild_a curd_n let_v this_o stand_v upon_o embers_o all_o night_n you_o may_v put_v this_o upon_o raw_a or_o boil_a cream_n and_o then_o season_v it_o with_o sugar_n if_o you_o will_v have_v it_o taste_v of_o mace_n or_o any_o other_o thing_n boil_v it_o in_o the_o milk_n 72._o a_o trifle_n take_v three_o pint_n of_o pure_a thick_a cream_n and_o boil_v it_o with_o cinnamon_n and_o nutmeg_n and_o sugar_n when_o it_o be_v boil_v keep_v it_o stir_v till_o it_o be_v but_o bloodwarm_a then_o put_v in_o some_o rennet_n and_o when_o you_o think_v good_a serve_v it_o 73._o another_o clout_a cream_n take_v rice_n pick_v it_o and_o wash_v it_o very_o fair_a and_o when_o it_o be_v dry_a beat_v it_o till_o it_o come_v to_o fine_a flower_n then_o take_v cream_n and_o rose-water_n and_o sugar_n and_o put_v of_o that_o flower_n into_o it_o and_o boil_v it_o till_o it_o be_v thick_a 74._o thick_a cream_n with_o rice_n take_v dry_a rice_n and_o beat_v it_o fine_a and_o strain_v it_o with_o thin_a cream_n and_o let_v it_o boil_v in_o a_o platter_n on_o a_o chafing-dish_n of_o coal_n till_o it_o be_v very_o thick_a than_o season_n it_o with_o a_o little_a rose-water_n and_o sugar_n and_o when_o you_o think_v it_o be_v thick_a enough_o take_v it_o off_o and_o when_o it_o be_v cold_a serve_v it_o forth_o with_o two_o row_n in_o a_o dish_n 75._o a_o trifle_n take_v boil_a cream_n and_o rose_n water_n and_o sugar_n and_o a_o little_a rennet_n and_o stew_v they_o together_o 76._o snow_n take_v cream_n rose_n water_n and_o sugar_n and_o beat_v they_o together_o till_o they_o come_v to_o a_o froth_n and_o then_o etc._n etc._n 77._o to_o make_v snow_n take_v a_o quart_n of_o cream_n not_o too_o thick_a beat_v it_o with_o a_o birchen_a rod_n with_o white_n of_o egg_n in_o it_o take_v off_o the_o snow_n as_o it_o rise_v till_o you_o have_v enough_o of_o it_o for_o a_o dish_n boil_v some_o cream_n for_o the_o bottom_n set_v a_o penny_n loaf_n in_o the_o bottom_n of_o it_o with_o a_o rosemary_n sprig_v set_v in_o the_o midst_n strew_v your_o snow_n at_o the_o top_n of_o it_o 78._o clout_a cream_n take_v three_o quart_n of_o new_a milk_n and_o boil_v it_o with_o mace_n a_o little_a rosemary_n and_o thyme_n when_o it_o have_v boil_v enough_o take_v two_o quart_n of_o cream_n strew_v it_o all_o at_o top_n as_o you_o do_v for_o wild_a curd_n let_v this_o cream_n stand_v upon_o embers_o till_o the_o morning_n boil_v some_o sweet_a cream_n for_o the_o bottom_n with_o sugar_n and_o what_o else_o you_o will_v when_o it_o be_v cold_a lay_v your_o slack_v of_o clout_a cream_n on_o the_o top_n and_o strew_v sugar_n upon_o it_o 79._o apple_n cream_n boil_v six_o pippin_n pare_v do_v not_o cut_v the_o cores_fw-la apiece_o in_o claret_n wine_n a_o little_a more_o than_o will_v cover_v they_o put_v in_o of_o sugar_n a_o good_a quantity_n then_o boil_v a_o quart_n of_o good_a cream_n with_o a_o little_a rosemary_n and_o thyme_n sweeten_v it_o with_o sugar_n one_o spoonful_n of_o sack_n when_o they_o be_v cold_a put_v they_o together_o lay_v your_o apple_n like_o egg_n remember_v to_o boil_v in_o your_o apple_n some_o ginger_n lemon_n pill_v very_o thin_a slice_v 80._o white_a stuff_n of_o cream_n take_v a_o pint_n of_o cream_n seven_o white_n of_o egg_n one_o spoonful_n of_o flower_n mingle_v these_o well_o together_o set_v it_o on_o the_o fire_n stir_v it_o till_o it_o grow_v thick_a and_o strain_v it_o through_o a_o thick_a strainer_n with_o rose_n water_n sweeten_v it_o you_o must_v stir_v this_o till_o it_o be_v cold_a 81._o a_o tansey_n of_o cream_n take_v a_o pint_n of_o cream_n and_o put_v to_o it_o the_o yolk_n of_o eight_o egg_n and_o two_o white_n well_o beat_v and_o half_a a_o pint_n of_o sack_n a_o good_a deal_n of_o sugar_n and_o nutmeg_n mingle_v all_o these_o well_o together_o and_o bake_v it_o in_o a_o fry_a pan_n with_o sweet_a butter_n just_a as_o you_o do_v another_o tansy_n and_o serve_v it_o on_o a_o plate_n with_o a_o little_a sugar_n on_o the_o top_n of_o it_o 82._o goosberry_n cream_n take_v a_o quantity_n of_o goosbery_n scald_v they_o and_o mash_n they_o strain_v they_o through_o a_o strainer_n then_o mingle_v they_o with_o your_o cream_n and_o sugar_n 83._o to_o make_v a_o cream_n

take_v a_o pan_n of_o milk_n as_o it_o come_v from_o the_o cow_n and_o set_v it_o over_o the_o fire_n and_o when_o it_o begin_v to_o rile_a pour_v in_o some_o cream_n and_o when_o it_o rise_v again_o pour_v in_o more_o and_o so_o do_v some_o six_o time_n then_o take_v it_o and_o let_v it_o stand_v on_o nettre_n till_o next_o morning_n than_o take_v it_o off_o and_o sprinkle_v rise_v water_n and_o sugar_n among_o it_o and_o so_o serve_v it_o 84._o to_o make_v a_o sullibub_n take_v a_o quart_n of_o cream_n scald_v and_o let_v it_o be_v lukewarm_a keep_v it_o stir_v one_o pint_n of_o sack_n pretty_a hot_a then_o spout_v it_o out_o as_o hard_a as_o you_o can_v let_v this_o stand_v all_o night_n in_o the_o morning_n take_v a_o froth_n make_v of_o thick_a cream_n sweeten_v with_o sugar_n a_o little_a sack_n mingle_v with_o it_o beat_v it_o with_o a_o spoon_n as_o it_o rise_v put_v it_o into_o a_o cullender_n when_o milk_n be_v drean_v from_o it_o lay_v this_o froth_n upon_o your_o sullibub_n as_o high_a as_o you_o can_v froth_n it_o in_o a_o wooden_a trey_n new_o scald_v and_o cold_a 85._o to_o make_v magget_n of_o cream_n take_v a_o cheese_n new_o make_v and_o somewhat_o stiff_a then_o take_v cream_n and_o strain_v it_o through_o a_o strainer_n and_o cast_v sugar_n upon_o it_o 86._o a_o white_a pot_n take_v a_o pint_n of_o cream_n and_o boil_v it_o and_o when_o it_o be_v cold_a put_v to_o it_o four_o yolk_n of_o egg_n and_o two_o white_n well_o beat_v then_o put_v in_o it_o a_o little_a nutmeg_n clove_n mace_n and_o some_o sugar_n and_o a_o little_a salt_n than_o butter_n your_o dish_n and_o strew_v in_o it_o the_o small_a marrow_n of_o a_o bone_n than_o slyce_n the_o crumb_n of_o a_o loaf_n thin_a and_o lay_v one_o lay_v of_o bread_n and_o one_o of_o raisin_n and_o marrow_n and_o so_o till_o the_o dish_n be_v full_a then_o pour_v on_o the_o cream_n and_o stick_v the_o big_a of_o the_o marrow_n all_o over_o it_o and_o some_o slice_a date_n and_o so_o bake_v it_o 88_o to_o make_v leach_n take_v a_o quart_n of_o cream_n and_o a_o quartern_a of_o almond_n and_o blanch_v they_o and_o grind_v they_o with_o some_o of_o your_o cream_n then_o take_v half_a a_o ounce_n of_o whole_a cinnamond_n and_o half_o a_o quarter_n of_o a_o ounce_n of_o large_a mace_n two_o ounce_n of_o ize_a glass_n wash_v the_o ize_a glass_n in_o many_o water_n and_o then_o let_v it_o lie_v and_o soak_v a_o quarter_n of_o a_o hour_n then_o boil_v it_o in_o the_o cream_n put_v in_o six_o ounce_n of_o sugar_n so_o boil_v it_o till_o the_o izing-glass_n be_v consume_v when_o you_o have_v strain_v it_o put_v thereto_o eight_o spoonful_n of_o rose-water_n than_o never_o leave_v stir_v it_o till_o it_o be_v lukewarm_a and_o when_o it_o be_v cold_a cut_v it_o out_o in_o slice_n cake_n whitepot_n pudding_n and_o almond-work_n etc._n etc._n almond-worke_n 88_o to_o make_v almond_n butter_n take_v a_o pottle_n of_o the_o best_a sweet_a cream_n a_o pound_n and_o a_o half_a of_o almond_n beat_v with_o rose_n water_n to_o a_o soft_a paste_n then_o take_v three_o pint_n of_o water_n or_o more_o with_o half_a a_o spoonful_n of_o coriander_n seed_n well_o boil_v together_o when_o it_o be_v cold_a strain_n out_o your_o almond_n with_o this_o water_n get_v the_o substance_n of_o the_o almond_n as_o much_o as_o you_o can_v then_o mingle_v your_o cream_n with_o it_o set_v it_o altogether_o upon_o a_o clear_a fire_n when_o it_o be_v ready_a to_o boil_v put_v in_o a_o little_a salt_n and_o when_o it_o boil_v up_o seruch_o in_o some_o juice_n of_o lemon_n all_o over_o it_o not_o too_o much_o but_o a_o little_a to_o curdle_n it_o then_o take_v it_o off_o the_o fire_n let_v the_o whey_n run_v through_o a_o thick_a cloth_n or_o napkin_n very_o soft_o when_o it_o stick_v something_o dry_a tie_v it_o up_o round_o like_o a_o pudding_n hang_v it_o upon_o a_o tack_n all_o night_n then_o beat_v it_o with_o fine_a sugar_n and_o a_o little_a rose_n water_n afterward_o make_v dish_n of_o it_o 89._o french_a stuckling_n wet_a your_o crust_n with_o suct_n and_o butter_n two_o yolke_n of_o egg_n and_o sugar_n cut_v your_o apple_n very_o small_a and_o season_v it_o with_o rose_n water_n sugar_n ambergreese_v and_o musk_n roll_v they_o very_o thin_a and_o make_v they_o square_n 90._o to_o make_v almond_n pudding_n take_v a_o quart_n of_o cream_n and_o let_v it_o boil_v on_o the_o fire_n slice_v some_o manchet_n thin_a pour_v your_o cream_n to_o your_o bread_n and_o cover_v it_o close_o then_o beat_v half_a a_o pound_n of_o almond_n very_o small_a with_o a_o spoonful_n of_o rose_n water_n mix_v they_o with_o your_o cream_n and_o bread_n slice_v some_o marrow_n or_o beef_n suet_n then_o take_v the_o yolk_n of_o eight_o or_o ten_o egg_n with_o three_o of_o the_o white_n very_o well_o beat_v mix_v these_o together_o then_o grate_v one_o nutmeg_n slice_v and_o not_o beat_v some_o mace_n sweeten_v it_o with_o sugar_n then_o fill_v your_o gut_n and_o boil_v they_o 91._o to_o make_v almond_n cake_n take_v a_o pound_n of_o almond_n three_o quarter_n of_o a_o pound_n of_o sugar_n keep_v the_o other_o quarter_n which_o make_v up_o the_o full_a weight_n to_o fry_v they_o when_o your_o almond_n and_o sugar_n be_v beat_v as_o for_o march_v pane_n drive_v out_o your_o paste_n unto_o cake_n then_o lay_v they_o upon_o paper_n on_o a_o table_n or_o with_o the_o lid_n of_o a_o baking-pan_n bake_v they_o upon_o the_o upper_a side_n with_o ember_n and_o coal_n upon_o the_o lid_n after_o which_o then_o turn_v they_o on_o the_o other_o side_n and_o harden_v that_o side_n then_o take_v that_o other_o quartern_a of_o sugar_n boil_v it_o to_o a_o candy_n high_a and_o with_o a_o feather_n ice_n they_o over_o on_o the_o upper_a side_n and_o set_v they_o under_o the_o pan_n again_o to_o harden_v which_o be_v do_v than_o ice_n the_o other_o side_n and_o harden_v they_o and_o so_o eat_v they_o 92._o to_o make_v a_o florentine_a with_o almond_n take_v half_o a_o pound_n of_o rice_n boil_a very_o tender_a some_o spinage_n parboyled_n and_o beat_v half_o a_o dozen_o yolk_n of_o egg_n mingle_v to_o it_o a_o little_a rose_n water_n a_o little_a cinnamon_n butter_n some_o almond_n paste_n mingle_v all_o these_o together_o and_o make_v puff-paste_n for_o the_o bottom_n and_o top_n of_o it_o 93._o egg_n of_o almond_n take_v a_o quart_n of_o thick_a almond_n milk_n of_o izing-glass_n prepare_v as_o for_o leech_n and_o boil_v they_o well_o together_o until_o it_o will_v jelly_n and_o stir_v it_o well_o in_o the_o boil_a afterward_o let_v it_o run_v through_o a_o strainer_n and_o season_v the_o same_o with_o sugar_n or_o ambergreese_a and_o musk_n if_o you_o will_v then_o take_v three_o or_o four_o egg_n and_o let_v all_o the_o meat_n be_v put_v out_o at_o a_o little_a hole_n make_v in_o the_o top_n of_o the_o eggshell_n then_o take_v the_o same_o milk_n of_o almond_n and_o fill_v the_o eggshell_n while_o it_o be_v warm_a and_o so_o let_v the_o same_o abide_v there_o until_o the_o morrow_n and_o then_o take_v a_o little_a quantity_n of_o the_o say_a meat_n when_o it_o be_v warm_a and_o colour_v the_o same_o with_o whole_a saffron_n wring_v through_o a_o linen_n cloth_n then_o slice_v your_o egg_n when_o they_o be_v cold_a the_o next_o morning_n through_o the_o midst_n shell_n and_o all_o then_o cut_v a_o round_a hole_n through_o the_o midst_n of_o the_o egg_n where_o the_o yolk_n shall_v be_v and_o fill_v up_o the_o same_o with_o the_o colour_a meat_n and_o so_o serve_v they_o forth_o 94._o mackaroone_n take_v one_o pound_n of_o almond_n lay_v they_o in_o cold_a water_n over_o night_n and_o blanch_v they_o then_o take_v three_o quarter_n of_o a_o pound_n of_o fine_a sugar_n beat_v and_o put_v it_o to_o your_o almond_n stamp_v they_o altogether_o small_a with_o three_o spoonful_n of_o rose_n water_n to_o keep_v they_o from_o oil_v put_v the_o white_n of_o four_o egg_n beat_v till_o they_o be_v all_o in_o a_o froth_n than_o put_v they_o to_o your_o sugar_n and_o almond_n and_o so_o beat_v they_o together_o then_o cast_v flower_n very_o thick_a upon_o plate_n and_o so_o drop_v they_o on_o as_o you_o please_v your_o oven_n be_v heat_n with_o a_o little_a more_o than_o half_a a_o baven_n set_v they_o into_o it_o try_v your_o oven_n with_o a_o paper_n when_o the_o oven_n be_v shut_v up_o if_o it_o do_v not_o colour_v the_o paper_n 95._o to_o make_v a_o good_a marchpane_n take_v a_o pound_n of_o long_a small_a almond_n and_o blanch_v they_o in_o cold_a water_n dry_v they_o as_o clean_o as_o you_o can_v then_o stamp_v they_o as_o small_a as_o you_o can_v then_o

height_n then_o put_v in_o your_o pulp_n of_o pippin_n and_o and_o let_v it_o boil_v awhile_o together_o then_o fashion_v they_o on_o a_o pye-plate_n some_o like_a leaf_n and_o some_o like_a half-fruit_n and_o dry_v they_o in_o a_o oven_n after_o you_o have_v draw_v bread_n the_o next_o day_n turn_v they_o all_o close_a your_o half-plum_n together_o and_o put_v plum_n stone_n between_o they_o and_o stalk_n in_o the_o middle_n of_o they_o than_o put_v they_o into_o your_o oven_n or_o stow_n until_o they_o be_v full_o dry_a than_o you_o may_v box_n they_o and_o keep_v they_o all_o the_o year_n and_o they_o will_v look_v like_o natural_a green_a plume_n if_o you_o will_v have_v your_o plum_n look_v green_a you_o must_v make_v your_o paste_n when_o your_o pippin_n be_v green_a if_o you_o will_v have_v your_o pippin_n look_v red_a you_o must_v put_v a_o little_a conserve_v of_o barberry_n among_o your_o pippin-stuff_n for_o that_o will_v colour_v they_o red_a and_o make_v they_o have_v a_o pretty_a sharp_a taste_n and_o you_o may_v make_v it_o all_o the_o year_n if_o you_o keep_v the_o stuff_n in_o galley-pot_n as_o thin_a as_o starch_v stuff_n and_o so_o that_o you_o season_n it_o with_o sugar_n you_o may_v keep_v it_o for_o tart_a stuff_n whether_o you_o make_v it_o of_o pippin_n pear_n or_o plum_n 139._o to_o make_v paste_n of_o apricock_n or_o white_a pear_n or_o plum_n take_v your_o apricock_n or_o pear-plume_n pare_v they_o and_o stone_n they_o then_o boil_v they_o tender_a betwixt_o dish_n on_o a_o chaffingdish_n of_o coal_n and_o when_o it_o be_v cold_a lay_v it_o on_o a_o white_a paper_n and_o take_v as_o much_o sugar_n as_o it_o weigh_v and_o boil_v it_o to_o a_o candie_n height_n with_o as_o much_o rose-water_n as_o will_v melt_v the_o sugar_n then_o put_v your_o pulp_n of_o your_o apricocke_n or_o peare-plum_n into_o your_o hot_a sugar_n and_o let_v it_o boil_v very_o leisurable_o with_o stir_v of_o it_o until_o you_o see_v it_o somewhat_o stiff_a then_o 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somewhat_o stiff_a almost_o as_o stiff_o as_o for_o marmalade_n than_o fashion_n it_o upon_o a_o sheet_n of_o glass_n and_o so_o put_v it_o into_o a_o oven_n upon_o a_o couple_n of_o billet_n that_o the_o glass_n may_v not_o touch_v the_o bottom_n of_o the_o oven_n for_o if_o it_o do_v your_o paste_n will_v be_v tough_a therefore_o raise_v your_o glass_n from_o the_o bottom_n of_o the_o oven_n upon_o billet_n or_o round_a stick_n and_o so_o let_v it_o dry_v leisurable_o and_o when_o it_o be_v through_o dry_a you_o may_v box_n it_o and_o keep_v it_o all_o the_o year_n 141._o to_o make_v paste_n of_o orange_n and_o lemmons_n take_v your_o orange_n and_o lemon_n and_o boil_v they_o tender_a and_o shift_v they_o in_o the_o boil_a to_o take_v away_o the_o bitterness_n of_o they_o you_o have_v two_o vessel_n of_o fair_a water_n on_o the_o fire_n shift_v they_o out_o of_o one_o water_n into_o another_o than_o they_o will_v be_v tender_a and_o their_o bitterness_n take_v away_o from_o they_o then_o cut_v they_o in_o the_o midst_n and_o take_v out_o their_o kernel_n then_o stamp_v they_o in_o a_o alabaster_n mortar_n with_o the_o pap_n of_o three_o or_o four_o roast_a pippin_n to_o every_o pound_n of_o orange_n or_o lemon_n take_v six_o ounce_n of_o your_o pap_n of_o pippens_n then_o strain_v it_o through_o a_o fine_a strainer_n then_o take_v as_o much_o sugar_n as_o the_o pulp_n do_v weigh_v be_v boil_a to_o a_o candee_n height_n with_o so_o much_o rose-water_n as_o will_v melt_v your_o sugar_n then_o put_v your_o pulp_n of_o your_o orange_n or_o lemon_n into_o your_o hot_a sugar_n and_o so_o let_v it_o boil_v leasurable_o with_o stir_v it_o and_o when_o you_o see_v it_o stiff_o as_o marmalade_n than_o fashion_n it_o upon_o a_o sheet_n of_o glass_n or_o on_o a_o pie_n plate_n and_o so_o stewe_v it_o in_o a_o oven_n as_o you_o do_v all_o other_o paste_n and_o when_o it_o be_v dry_a you_o may_v box_n it_o and_o keep_v it_o all_o the_o year_n 142._o to_o make_v paste-royal_a 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then_o dry_v they_o before_o the_o fire_n two_o hour_n than_o box_n they_o and_o keep_v they_o all_o the_o year_n the_o best_a way_n of_o preserve_v etc._n etc._n of_o preserve_v 144._o to_o preserve_v apricock_n the_o best_a way_n take_v your_o apricock_n dry_v gather_v from_o the_o tree_n before_o they_o be_v ripe_a pare_v they_o thin_a and_o take_v the_o stone_n out_o of_o they_o take_v a_o pint_n of_o fair_a water_n and_o a_o handful_n of_o the_o paring_n let_v it_o boil_v a_o while_n then_o take_v to_o every_o pound_n of_o apricock_n half_a a_o pound_n of_o sugar_n then_o take_v it_o off_o the_o fire_n and_o take_v out_o the_o paring_n then_o let_v it_o stand_v till_o it_o set_v take_v half_a a_o pint_n or_o less_o of_o the_o clear_a and_o put_v the_o sugar_n to_o it_o in_o a_o silver_n pot_n over_o the_o fire_n to_o boil_v crack_v the_o stone_n take_v the_o kernel_n and_o peel_v they_o when_o your_o syrup_n have_v boil_a almost_o to_o the_o height_n of_o a_o syrup_n take_v it_o 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on_o some_o warm_a cinder_n see_v your_o sugar_n until_o the_o plume_n or_o skin_n appear_v and_o more_o than_o other_o after_o it_o be_v well_o sod_a take_v it_o off_o the_o fire_n and_o whiten_v it_o than_o put_v your_o juice_n in_o it_o and_o take_v out_o your_o conserve_v 157._o how_o to_o make_v marmalet_n of_o apple_n take_v ten_o or_o twelve_o apple_n pare_v they_o and_o cut_v they_o as_o far_o as_o the_o core_n and_o put_v they_o into_o clear_a water_n then_o take_v the_o apple_n and_o the_o water_n wherein_o

they_o do_v steep_a and_o half_a a_o pound_n of_o sugar_n or_o less_o if_o you_o will_v pour_v they_o into_o a_o pan_n see_v they_o as_o they_o see_v crush_v they_o lest_o they_o shall_v burn_v and_o when_o there_o be_v almost_o no_o water_n strain_v all_o through_o a_o strain_v five_o take_v what_o you_o have_v strain_v and_o put_v it_o in_o the_o same_o again_o with_o the_o grate_n of_o half_a a_o lemon_n or_o orange_n before_o steep_v abovea_fw-mi quarter_n of_o a_o hour_n in_o some_o warm_a water_n and_o strain_v through_o a_o linen_n cloth_n for_o to_o know_v and_o take_v out_o the_o bitterness_n of_o it_o as_o they_o seethe_v stir_v always_o lest_o your_o marmalet_n do_v burn_v you_o may_v know_v when_o it_o be_v sod_a when_o it_o be_v as_o in_o a_o jelly_n and_o show_v less_o moystness_n and_o when_o it_o be_v as_o it_o ought_v to_o be_v take_v it_o off_o the_o fire_n and_o spread_v it_o with_o a_o knife_n the_o thickness_n of_o two_o half_a crown_n 158._o how_o to_o make_v the_o marmalet_n of_o orleans_n take_v fifteen_o pound_n of_o quince_n three_o pound_n of_o sugar_n and_o two_o quart_n of_o water_n boil_v altogether_o after_o it_o be_v well_o sod_a drain_v it_o by_o little_a and_o little_a through_o a_o napkin_n and_o take_v out_o of_o it_o what_o you_o can_v than_o put_v your_o decoction_n in_o a_o basin_n with_o four_o pound_n of_o sugar_n seethe_v it_o for_o to_o know_v when_o it_o be_v enough_o try_v it_o on_o a_o plate_n and_o if_o it_o come_v off_o take_v it_o quick_o from_o off_o the_o fire_n and_o set_v it_o up_o in_o box_n or_o somewhat_o else_o 159._o to_o preserve_v raspess_n pick_v clean_o the_o fair_a raspess_n and_o take_v their_o bare_a weight_n in_o loaf-sugar_n which_o must_v be_v fine_o beat_v and_o strew_v a_o layer_n of_o sugar_n in_o the_o bottom_n of_o the_o skillet_n or_o china_n dish_n and_o then_o a_o layer_n of_o raspes_n and_o so_o three_o or_o four_o time_n double_a and_o crush_v some_o juice_n of_o other_o raspess_n 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gooseberry_n raspberry_n or_o english_a currnas_n take_v your_o goosberry_n raspberry_n or_o english_a currant_n put_v they_o into_o a_o stone_n pot_n with_o a_o narrow_a mouth_n so_o put_v they_o into_o a_o stone_n pot_n of_o seethe_a water_n otherwise_o call_v balneum_fw-la e_o n._n let_v they_o boil_v until_o they_o be_v tender_a then_o pour_v away_o the_o liquid_a substance_n from_o they_o and_o to_o every_o pine_n of_o liquor_n put_v half_o a_o pound_n of_o sugar_n and_o so_o let_v it_o boil_v until_o it_o come_v to_o his_o colour_n and_o thickness_n then_o print_v it_o with_o your_o mould_n than_o box_n it_o and_o you_o may_v keep_v it_o all_o the_o year_n this_o be_v the_o way_n to_o make_v quindiniacke_n of_o all_o sort_n of_o plum_n whatsoever_o but_o you_o must_v draw_v the_o quintessence_n and_o spirit_n out_o of_o they_o for_o they_o be_v of_o a_o strong_a body_n than_o the_o other_o fruit_n and_o therefore_o they_o must_v have_v water_n and_o that_o will_v make_v they_o to_o run_v clear_a through_o your_o strainer_n before_o you_o can_v put_v your_o sugar_n unto_o it_o 162_o to_o preserve_v quince_n take_v quince_n and_o weigh_v they_o core_n and_o pare_v they_o then_o take_v for_o every_o pound_n of_o quince_n a_o pound_n of_o sugar_n then_o take_v quince_n and_o grate_v they_o and_o strain_v they_o for_o every_o pound_n half_o a_o pint_n of_o the_o juice_n of_o the_o quince_n and_o half_a a_o pint_n of_o fair_a water_n the_o water_n and_o sugar_n and_o syrup_n must_v be_v first_o boil_a and_o clean_o skim_v then_o put_v in_o your_o quince_n and_o turn_v they_o still_o to_o keep_v the_o colour_n of_o they_o then_o let_v they_o boil_v so_o till_o the_o quince_n be_v tender_a they_o must_v seethe_v very_o soft_o for_o fear_v of_o break_v and_o ever_o as_o the_o scum_n arise_v you_o must_v take_v it_o off_o with_o a_o feather_n 163._o to_o preserve_v quince_n red_a take_v fair_a yellow_a quince_n pare_v and_o core_n they_o and_o put_v they_o into_o a_o preserve_a pan_n with_o as_o much_o clarify_a sugar_n as_o will_v cover_v they_o every_o pound_n of_o sugar_n must_v be_v clarify_v with_o ale_n a_o pint_n of_o fair_a water_n and_o let_v they_o boil_v close_o cover_v very_o leisurable_o now_o and_o then_o turn_v they_o to_o keep_v they_o from_o spot_v and_o take_v off_o the_o scumm_n with_o the_o back_n of_o a_o spoon_n and_o when_o you_o see_v they_o very_o tender_a and_o red_a take_v they_o up_o and_o cover_v they_o and_o let_v your_o syrup_n stand_v acool_v and_o when_o your_o syrup_n be_v cold_a put_v they_o in_o and_o they_o will_v lie_v in_o a_o jelly_n and_o so_o you_o may_v keep_v they_o all_o the_o year_n 164._o to_o preserve_v quince_n white_a take_v fair_a pear-quince_n and_o core_n they_o but_o not_o pare_v they_o then_o parboil_a they_o in_o fair_a water_n reasonable_a tender_a then_o take_v they_o and_o let_v they_o stand_v a_o cool_a when_o they_o be_v through_o cold_a pair_v they_o and_o throw_v they_o in_o your_o 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make_v capon_n pie_n spanish_a fashion_n fol._n 7_o 15_o to_o make_v a_o calfs-head_n pye_n ib._n 16_o a_o delicate_a chewet_n ib._n 17_o to_o make_v pease-cod_n 8._o 18_o the_o manner_n how_o to_o put_v a_o gammon_n of_o bacon_n in_o paste_n ib._n 19_o a_o excellent_a way_n for_o bake_v all_o sort_n of_o venison_n and_o fowl_n fol._n 11._o 20_o the_o pastry_n royal._n fol._n 17._o 21_o to_o make_v a_o mince-pye_n the_o italian_a fashion_n with_o leave_a or_o fine_a paste_n and_o to_o make_v mince_v pie_n of_o fish_n the_o bone_n or_o grisle_n be_v take_v out_o ib._n 22_o the_o manner_n to_o make_v a_o tart_a of_o marrow_n of_o beef_n or_o marrowbone_n fol._n 25._o 33_o to_o make_v a_o lumber_n pye_n ibid._n 24_o a_o potato_n pye_n fol._n 26._o 25_o pie_n of_o sheep_n tongue_n fol._n 27._o 26_o how_o to_o make_v a_o paris_n pye_n ibid._n 27_o how_o to_o make_v a_o clary_n pye_n fol._n 28._o 28_o how_o to_o make_v a_o olive_n pie_n fol._n 29._o boil_a and_o roa_v meat_n 29_o to_o boil_v a_o leg_n of_o mutton_n after_o the_o french_a fashion_n fol._n 30._o 30_o to_o boil_v a_o loin_n of_o mutton_n or_o veal_n ibid._n 31_o to_o make_v chicken_n fat_a in_o 3._o or_o 4._o day_n fol._n 31._o 32_o to_o boil_v a_o capon_n in_o white_a broth_n ibid._n 33_o to_o boil_v a_o capon_n lard_v with_o lemmons_n in_o white_a broth_n fol._n 32_o 34_o to_o boil_v a_o caponn_n in_o orange_n broth_n ibid._n 35_o to_o boil_v pigeon_n with_o rice_n fol._n 33._o 36_o to_o boil_v widgeon_n teal_n or_o mallard_n ibid._n 37_o to_o boil_v lark_n or_o sparrow_n in_o white_a broth_n fol._n 34._o

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sermon_n preach_v by_o the_o reverend_n and_o learned_a doctor_n richard_n stuart_n dean_n of_o saint_n paul_n afterward_o dean_n of_o westminster_n and_o clerk_n of_o the_o closet_n to_o the_o late_a king_n charles_n whereunto_o be_v add_v a_o four_o sermon_n of_o universal_a grace_n by_o archbishop_n harsnet_n the_o lady_n cabinet_n enlarge_v and_o open_v comprise_v under_o three_o general_a head_n viz._n preserve_v conserve_n and_o candy_n 2._o physic_n and_o chirurgery_n 3._o cookery_n and_o housewifery_n to_o which_o be_v add_v choice_n extraction_n of_o water_n oil_n etc._n etc._n collect_v and_o practise_v by_o the_o right_n honourable_a and_o learned_a chemist_n the_o lord_n reuthuen_n *_o excellent_a and_o approve_a receipt_n and_o experiment_n in_o cookery_n with_o the_o best_a way_n of_o preserve_v as_o also_o rare_a form_n of_o sugar-work_n according_a to_o the_o french_a and_o english_a manner_n copy_v from_o a_o choice_a manuscript_n of_o sir_n theodore_n mayern_n knight_n physician_n to_o the_o late_a king_n never_o before_o print_v step_v of_o ascension_n to_o god_n or_o a_o ladder_n to_o heaven_n contain_v prayer_n for_o every_o day_n of_o the_o week_n and_o all_o other_o occasion_n by_o edward_n gee_n doctor_n in_o divinity_n the_o nine_o impression_n in_o 24._o finis_fw-la

be_v sure_o there_o be_v not_o too_o much_o fat_a in_o it_o when_o you_o serve_v it_o 48._o a_o bisque_fw-la of_o carp_n take_v twelve_o small_a carp_n and_o one_o great_a one_o all_o male_a carp_n draw_v they_o and_o take_v out_o all_o the_o melt_v flay_v the_o twelve_o small_a carp_n cut_v off_o their_o head_n and_o take_v out_o their_o tongue_n and_o take_v the_o fish_n from_o the_o bone_n of_o the_o flay_a carp_n and_o twelve_o oyster_n two_o or_o three_o yolk_n of_o hard_a egg_n mash_n all_o together_o season_n it_o with_o clove_n mace_n and_o salt_n make_v thereof_o a_o stiff_a searce_n add_v thereto_o the_o yolk_n of_o four_o or_o five_o egg_n to_o bind_v it_o fashion_n that_o first_o into_o ball_n or_o lopping_n as_o you_o please_v lay_v they_o in_o a_o deep_a dish_n or_o earthen_a pan_n and_o put_v thereto_o twenty_o or_o thirty_o great_a oyster_n two_o or_o three_o anchovy_n the_o melt_v and_o tongue_n of_o twelve_o carp_n half_o a_o pound_n of_o fresh_a butter_n the_o liquor_n of_o your_o oyster_n the_o juice_n of_o a_o lemon_n or_o two_o a_o little_a white_a wine_n some_o of_o corbilion_n wherein_o your_o great_a carp_n be_v boil_a and_o a_o whole_a onion_n so_o set_v they_o a_o stew_a on_o a_o soft_a fire_n and_o make_v a_o hoop_n therewith_o for_o the_o great_a carp_n you_o must_v scald_v he_o and_o draw_v he_o and_o lay_v he_o for_o half_a a_o hour_n with_o the_o other_o carp_n head_n in_o a_o deep_a pan_n with_o so_o much_o white_a wine_n vinegar_n as_o will_v cover_v and_o serve_v to_o boil_v he_o and_o the_o other_o head_n in_o put_v therein_o pepper_n whole_a mace_n a_o race_n of_o ginger_n nutmeg_n salt_n sweet_a herb_n a_o onion_n or_o two_o slice_a a_o lemon_n when_o you_o boil_v your_o carp_n pour_v your_o liquor_n with_o the_o spice_n into_o the_o kettle_n wherein_o you_o will_v boil_v he_o when_o it_o be_v boil_a put_v in_o your_o carp_n let_v it_o not_o boil_v too_o fast_o for_o break_v after_o the_o carp_n have_v boil_a a_o while_n put_v in_o the_o head_n when_o it_o be_v enough_o take_v off_o the_o kettle_n and_o let_v the_o carp_n and_o the_o head_n keep_v warm_a in_o the_o liquor_n till_o you_o go_v to_o dish_v they_o when_o you_o dress_v your_o bisque_fw-la take_v a_o large_a silver_n dish_n set_v it_o on_o the_o fire_n lay_v therein_o sippet_n of_o bread_n then_o put_v in_o a_o ladle_n full_a of_o your_o corbilion_n then_o take_v up_o your_o great_a carp_n and_o lay_v he_o in_o the_o midst_n of_o the_o dish_n then_o range_v the_o twelve_o head_n about_o the_o carp_n then_o lay_v the_o searce_a of_o the_o carp_n lay_v that_o in_o than_o your_o oyster_n melt_v and_o tongue_n then_o pour_v in_o the_o liquor_n wherein_o the_o searce_n be_v boil_v wring_v in_o the_o juice_n of_o a_o lemon_n and_o two_o orange_n garnish_v your_o dish_n with_o pickle_a barbery_n lemon_n and_o orange_n and_o serve_v it_o very_o hot_a to_o the_o table_n to_o dress_v a_o phillet_n of_o veal_n after_o the_o italian_a way_n take_v a_o young_a tender_a phillet_n of_o veal_n pick_v away_o all_o the_o skin_n in_o the_o fold_n of_o the_o flesh_n after_o you_o have_v pick_v it_o out_o clean_o so_o that_o no_o skin_n be_v leave_v nor_o any_o hard_a thing_n put_v to_o it_o some_o good_a white_a wine_n that_o be_v not_o too_o sweet_a in_o a_o bowl_n &_o wash_v it_o and_o crush_v it_o well_o in_o the_o wind_n do_v so_o twice_o then_o strew_v upon_o it_o a_o powder_n that_o be_v call_v tamara_n in_o italy_n and_o so_o much_o salt_n as_o will_v season_v it_o well_o mingle_v the_o powder_n well_o upon_o the_o past_z of_o your_o meat_n than_o power_n to_o it_o so_o much_o white_a wine_n as_o will_v cover_v it_o when_o it_o be_v thrust_v down_o into_o a_o narraw_n pan_n lay_v a_o trencher_n on_o it_o and_o a_o weight_n to_o keep_v it_o down_o let_v it_o lie_v two_o night_n and_o one_o day_n put_v a_o little_a pepper_n to_o it_o when_o you_o lay_v it_o in_o the_o sauce_n and_o after_o it_o be_v souse_a so_o long_o take_v it_o out_o and_o put_v it_o into_o a_o pipkin_n with_o some_o good_a beef_n broth_n but_o you_o must_v not_o take_v any_o of_o the_o pickle_n to_o it_o but_o only_a beef_n broth_n that_o be_v sweet_a and_o not_o salt_n cover_v it_o close_o and_o set_v it_o on_o the_o embers_o only_o put_v to_o it_o with_o the_o broth_n a_o few_o whole_a clove_n and_o mace_n and_o let_v it_o stew_n till_o it_o be_v enough_o it_o will_v be_v very_o tender_a and_o of_o a_o excellent_a taste_n it_o must_v be_v serve_v with_o the_o same_o broth_n as_o much_o as_o will_v cover_v it_o to_o make_v the_o italian_a take_v coriander_n seed_n two_o ounce_n aniseed_n one_o ounce_n fennel-seed_n one_o ounce_n clove_n two_o ounce_n cinnamon_n one_o ounce_n these_o must_v be_v beat_v into_o a_o gross_a powder_n put_v into_o it_o a_o little_a powder_n of_o winter_n savoury_a if_o you_o like_v it_o keep_v this_o in_o a_o viol_n glass_n close_o stop_v for_o your_o use_n 50_o to_o boil_v duck_n after_o the_o french_a fashion_n take_v and_o lard_v they_o and_o put_v they_o upon_o a_o spit_n and_o half_o roast_v they_o then_o draw_v they_o and_o put_v they_o into_o a_o pipkin_n and_o put_v a_o quart_n of_o claret-wine_n into_o it_o and_o chestnut_n and_o a_o pint_n of_o great_a oyster_n take_v the_o beard_n from_o they_o and_o three_o onion_n mince_v very_o small_a some_o mace_n and_o a_o little_a beat_a ginger_n a_o little_a thyme_n strip_v a_o crust_n of_o a_o french_a roll_n grate_v put_v into_o it_o to_o thicken_v it_o and_o so_o dish_n it_o upon_o sop_n this_o may_v be_v diversify_v if_o there_o be_v strong_a broth_n there_o need_v not_o be_v so_o much_o wine_n put_v in_o and_o if_o there_o be_v no_o oyster_n or_o chestnut_n you_o may_v put_v in_o artichoke_n bottom_n turnip_n and_o collyflower_n bacon_n in_o thin_a slice_n sweetbread_n etc._n etc._n 51._o to_o make_v a_o pudding_n of_o calves-chaldron_n take_v your_o cauldron_n after_o it_o be_v half-boiled_n and_o cold_a mince_v it_o as_o small_a as_o you_o can_v with_o half_a a_o pound_n of_o beef-suet_n or_o as_o much_o marrow_n season_n it_o with_o a_o little_a onion_n parsley_n thyme_n and_o the_o outermost_a rind_n of_o a_o piece_n of_o lemmon_n all_o shred_n very_o small_a salt_n beat_a nutmeg_n clove_n and_o mace_n mix_v together_o with_o the_o yolk_n of_o four_o or_o five_o egg_n and_o a_o little_a sweet_a cream_n then_o have_v ready_a the_o great_a gut_n of_o a_o mutton_n scrape_v and_o wash_v very_o clean_o let_v your_o gut_n have_v lie_v in_o white-wine_n and_o salt_n half_o a_o day_n before_o you_o use_v it_o when_o your_o meat_n be_v mix_v and_o make_v up_o somewhat_o stiff_a put_v it_o into_o the_o sheep_n gut_n and_o so_o boil_v it_o when_o it_o be_v boil_v enough_o serve_v it_o to_o the_o table_n in_o the_o gut_n 52._o to_o make_v the_o best_a sawcidge_n that_o ever_o be_v eat_v take_v a_o leg_n of_o pork_n and_o cut_v off_o all_o the_o lean_a and_o shred_v it_o very_o small_a but_o leave_v none_o of_o the_o string_n or_o skin_n among_o it_o then_o take_v two_o pound_n of_o beef-suet_n and_o shred_v it_o very_o small_a then_o take_v two_o handful_n of_o red_a sage_a a_o little_a pepper_n and_o salt_n and_o nutmeg_n and_o a_o small_a piece_n of_o a_o onion_n chap_v they_o altogether_o with_o the_o flesh_n and_o suet_n if_o it_o be_v small_a enough_o put_v the_o yolk_n of_o two_o or_o three_o egg_n and_o mix_v all_o together_o and_o make_v it_o up_o in_o a_o paste_n if_o you_o will_v use_v it_o roll_n out_o as_o many_o piece_n as_o you_o please_v in_o the_o form_n of_o a_o ordinary_a sawcidge_n and_o so_o fry_v they_o this_o paste_n will_v serve_v a_o fortnight_n upon_o occasion_n 53._o how_o to_o make_v a_o paste_n with_o oil_n and_o the_o way_n how_o to_o take_v away_o the_o send_v of_o the_o oil_n in_o the_o first_o place_n you_o must_v set_v your_o oil_n over_o the_o fire_n that_o be_v to_o say_v you_o must_v cause_v it_o to_o boil_v till_o it_o bubble_n no_o more_o and_o by_o this_o mean_v you_o will_v take_v away_o both_o the_o send_v and_o the_o unpleasantnesse_n of_o the_o oil_n some_o other_o while_o the_o oil_n be_v a_o boil_a put_v a_o crust_n of_o bread_n into_o it_o have_v thus_o prepare_v your_o oil_n you_o may_v put_v upon_o your_o kneading-board_n as_o for_o example_n one_o pint_n of_o meal_n flower_n whereunto_o add_v two_o or_o three_o yolk_n of_o egg_n and_o as_o much_o salt_n as_o you_o can_v take_v up_o betwixt_o your_o finger_n and_o as_o much_o oil_n as_o your_o own_o discretion_n will_v prompt_v you_o to_o the_o four_o part_n of_o

Selected quad for the lemma: water_n

Text snippets containing the quad