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a_o pound_n of_o blanch_a almond_n pound_v in_o a_o mortar_n with_o rosewater_n mix_v all_o these_o together_o then_o slice_v a_o piece_n of_o green_a citron_n and_o put_v thereto_o the_o yolk_n of_o half_a a_o dozen_o egg_n beat_v have_v mingle_v they_o well_o together_o fill_v your_o coffin_n herewith_o bacon_n tart._n take_v new_a lard_n or_o fat_a bacon_n the_o fresh_a you_o can_v get_v if_o it_o be_v not_o fresh_a water_n it_o two_o or_o three_o day_n then_o cut_v it_o into_o piece_n about_o a_o inch_n long_o and_o after_o that_o into_o square_a piece_n mingle_v it_o with_o as_o much_o green_a dry_a citron_n of_o the_o same_o cut_n beat_v as_o much_o sweet_a almond_n with_o rosewater_n mix_v these_o together_o with_o good_a store_n of_o sugar_n and_o a_o little_a beat_a ginger_n and_o a_o spoonful_n of_o oil_n your_o tart_a be_v make_v round_o and_o shallow_a lay_v in_o this_o composition_n stick_v thereon_o green_a citron_n then_o close_o your_o tart_a or_o you_o may_v bake_v 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they_o between_o two_o sheet_n of_o paste_n and_o bake_v it_o a_o florentine_a of_o a_o coney_n the_o wing_n of_o a_o capon_n or_o the_o kidney_n of_o a_o loin_n of_o veal_n mince_v any_o of_o these_o with_o sweet_a herb_n parboil_a currant_n a_o date_n or_o two_o mince_a small_a a_o piece_n of_o preserve_v orange_n or_o lemon_n mince_v as_o small_a as_o your_o date_n season_n it_o with_o cinnamon_n nutmeg_n and_o ginger_n with_o some_o sugar_n then_o take_v the_o yolk_n of_o two_o new_a lay_v egg_n a_o spoonful_n of_o sweet_a cream_n and_o marrow_n cut_v in_o short_a piece_n bake_v these_o in_o a_o dish_n between_o two_o leaf_n of_o puff-paste_n put_v some_o rose-water_n to_o it_o before_o you_o close_v it_o be_v bake_v scrape_v on_o sugar_n florentine_n of_o spinage_n take_v a_o good_a quantity_n of_o young_a spinage_n and_o when_o your_o water_n boil_v parboil_v it_o therein_o drain_v it_o in_o a_o cullender_n and_o squeeze_v out_o the_o water_n then_o mince_v it_o small_a with_o 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and_o day_n shift_v they_o often_o in_o that_o time_n into_o fresh_a water_n and_o cleanse_v they_o well_o from_o the_o blood_n then_o boil_v they_o in_o so_o much_o fair_a water_n as_o will_v cover_v they_o and_o a_o little_a more_o as_o they_o boil_v scum_v your_o pot_n then_o put_v to_o they_o a_o little_a salt_n also_o tie_v up_o in_o a_o linen_n bag_n some_o large_a nutmeg_n ginger_n and_o slice_a cinnamon_n let_v these_o boil_v sober_o the_o space_n of_o two_o hour_n and_o a_o half_a at_o which_o time_n you_o may_v try_v with_o your_o spoon_n whether_o it_o will_v jelly_n if_o not_o boil_v it_o a_o little_a long_o but_o not_o down_o too_o low_a for_o than_o it_o will_v be_v apt_a to_o change_v colour_n if_o you_o find_v it_o jelly_n to_o your_o satisfaction_n and_o desire_n add_v to_o your_o jelly_n some_o izing-glass_n let_v it_o then_o simper_v a_o little_a long_o then_o take_v it_o off_o and_o strain_v it_o into_o a_o dish_n or_o pipkin_n there_o to_o stand_v and_o cool_v till_o you_o be_v ready_a to_o use_v it_o jelly_n of_o john-apple_n pare_v they_o and_o cut_v they_o into_o less_o than_o quarter_n then_o pick_v out_o the_o kernel_n but_o leave_v the_o cores_fw-la and_o as_o you_o pare_v they_o drop_v they_o into_o fair_a water_n to_o keep_v they_o from_o change_a colour_n then_o put_v to_o they_o a_o pound_n of_o apple_n three_o quarter_n of_o a_o pint_n of_o water_n and_o let_v it_o boil_v apace_o till_o it_o be_v half_o consume_v then_o run_v it_o through_o a_o jelly_n bag_n then_o take_v the_o full_a weight_n of_o they_o in_o double_a refine_a sugar_n wet_v the_o sugar_n thin_a with_o 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 take_v away_o the_o ground_n from_o it_o and_o divide_v the_o pure_a part_n into_o three_o equal_a proportion_n put_v each_o into_o a_o several_a pipkin_n add_v to_o every_o pipkin_n a_o quart_n of_o wine_n likewise_o a_o pound_n of_o sugar_n be_v first_o well_o beat_v in_o a_o dish_n with_o the_o white_n of_o egg_n stew_n these_o together_o a_o little_a while_n over_o a_o soft_a fire_n with_o nutmeg_n ginger_n mace_n and_o cinnamon_n and_o colour_v they_o several_o with_o cocheneil_n saffron_n etc._n etc._n and_o so_o set_v they_o up_o for_o your_o use_n crystal_n jelly_n take_v three_o pair_n of_o calf_n foot_n and_o two_o knuckle_n of_o veal_n wash_v they_o very_o well_o and_o let_v they_o stand_v twelve_o hour_n in_o water_n then_o boil_v they_o in_o spring_n water_n from_o five_o quart_n to_o a_o gallon_n after_o this_o let_v the_o liquor_n stand_v and_o when_o it_o be_v cold_a pair_v away_o the_o bottom_n and_o top_n then_o put_v to_o it_o some_o rose-water_n double_a refine_a sugar_n seven_o spoonful_n of_o oil_n of_o cinnamon_n the_o like_a quantity_n of_o oil_n of_o ginger_n four_o spoonful_n of_o oil_n of_o nutmeg_n a_o grain_n and_o a_o half_a of_o musk_n tie_v in_o a_o fine_a linen_n cloth_n when_o you_o have_v boil_v all_o these_o together_o put_v it_o into_o a_o earthen_a dish_n and_o so_o let_v it_o stand_v for_o your_o use_n when_o it_o be_v cold_a serve_v it_o in_o slice_n or_o otherway_n or_o thus_o a_o much_o better_a way_n your_o stock_n be_v cold_a as_o aforesaid_a take_v away_o the_o top_n and_o bottom_n and_o put_v the_o rest_n into_o a_o pipkin_n add_v thereto_o some_o mace_n cloves_n cinnamon_n slice_a ginger_n and_o nutmeg_n together_o with_o a_o grain_n of_o musk_n and_o ambergriese_n tie_v in_o a_o tiffany-bag_n put_v in_o also_o some_o rose-water_n and_o if_o your_o stock_n be_v stiff_a a_o quart_n of_o rhenish_a wine_n or_o what_o you_o think_v fit_a thereof_o to_o make_v the_o jelly_n of_o a_o proper_a thickness_n season_n it_o with_o sugar_n convenient_a for_o your_o pallate_n and_o drop_v in_o of_o oil_n of_o mace_n and_o
a_o cool_a and_o slice_v it_o or_o cast_v it_o into_o printing-moulds_a a_o most_o incomparable_a jelly_n for_o a_o weak_a back_n take_v a_o quart_n of_o spring_n water_n and_o put_v therein_o two_o ounce_n and_o a_o half_a of_o hartshorn_n boil_v it_o over_o a_o soft_a fire_n till_o it_o waste_v to_o a_o pint_n then_o take_v it_o off_o the_o fire_n and_o have_v stand_v a_o while_n strain_v it_o through_o a_o fine_a cloth_n crush_a the_o hartshorn_n with_o a_o spoon_n gentle_o then_o put_v to_o it_o the_o juice_n of_o a_o lemon_n two_o spoonful_n of_o red-rose-water_n half_o a_o spoonful_n of_o cinamon-water_n four_o or_o five_o ounce_n of_o fine_a sugar_n or_o sweeten_v it_o according_a to_o your_o discretion_n than_o put_v it_o out_o into_o little_a glass_n and_o let_v it_o stand_v twenty_o four_o hour_n when_o you_o use_v it_o let_v it_o be_v in_o the_o morning_n or_o about_o four_o of_o the_o clock_n in_o the_o afternoon_n it_o be_v excellent_a if_o you_o dissolve_v it_o in_o a_o dish_n of_o broth._n thus_o much_o for_o jelly_n the_o next_o thing_n that_o will_v employ_v our_o consideration_n and_o fancy_n will_v be_v the_o composition_n of_o leaches_n but_o before_o we_o treat_v hereof_o it_o will_v be_v very_o requisite_a to_o show_v you_o the_o use_n of_o your_o jelly_n and_o leach_n they_o be_v a_o great_a second_o and_o three_o course_n dish_n your_o jelly_n be_v slice_v forth_o thin_a and_o lay_v in_o your_o dish_n your_o jelly_n be_v cut_v forth_o into_o ribbon_n and_o place_v between_o your_o jelly_n with_o your_o colour_n opposite_a to_o one_o another_o beat_v some_o of_o your_o jelly_n in_o piece_n and_o place_n it_o in_o goblet_n in_o the_o middle_n of_o your_o dish_n also_o garnish_v it_o with_o goblet_n or_o diamond_n of_o jelly_n in_o every_o vacant_a place_n you_o may_v run_v your_o jelly_n into_o a_o lemon-pill_n with_o the_o pulp_n take_v out_o leaches_n how_o to_o make_v a_o leech_n all_o manner_n of_o way_n take_v a_o quarter_n of_o a_o pound_n of_o the_o best_a jordan_n almond_n blanch_v they_o and_o steep_v they_o in_o water_n ten_o hour_n or_o more_o than_o pound_n they_o in_o a_o marble-morter_n very_o small_a then_o put_v they_o into_o a_o pipkin_n or_o skillet_n with_o a_o quart_n of_o milk_n over_o the_o fire_n and_o let_v they_o boil_v half_o a_o hour_n but_o continual_o stir_v it_o for_o otherways_o it_o may_v burn_v to_o then_o strain_v out_o your_o milk_n into_o another_o skillet_n through_o a_o hair-strainer_n then_o put_v to_o it_o a_o ounce_n of_o izing-glass_n that_o have_v before_o be_v steep_v a_o hour_n and_o half_a in_o milk_n and_o withal_o a_o good_a quantity_n of_o cinnamon_n with_o some_o large_a mace_n and_o nutmeg_n quarter_v also_o a_o pound_n of_o fine_a white_a sugar_n of_o musk_n and_o ambergriese_n both_o together_o one_o grain_n than_o set_v it_o again_o on_o the_o fire_n and_o stir_v it_o continual_o till_o you_o take_v it_o off_o when_o it_o be_v enough_o put_v to_o it_o some_o rose-water_n and_o dish_n it_o up_o in_o a_o basin_n if_o you_o will_v have_v your_o leech_n of_o several_a colour_n you_o must_v follow_v the_o same_o method_n prescribe_v you_o in_o the_o tincture_a your_o jelly_n for_o example_n tie_v up_o spinage_n well_o beat_v in_o a_o tiffany-rag_n squeeze_v that_o and_o the_o juice_n give_v a_o green_a tincture_n or_o complexion_n to_o your_o jelly_n or_o leach_n if_o you_o will_v have_v your_o colour_n to_o be_v yellow_a or_o red_a then_o use_v in_o the_o same_o manner_n cocheneil_n and_o saffron_n but_o have_v a_o care_v you_o press_v they_o not_o too_o hard_o with_o your_o spoon_n and_o by_o that_o mean_n break_v the_o bag_n and_o so_o defile_v your_o leech_n etc._n etc._n if_o you_o will_v have_v any_o other_o colour_n you_o must_v make_v use_n of_o syrrup_n which_o be_v clear_a and_o forget_v not_o to_o steep_v your_o cocheneil_n and_o saffron_n in_o rose-water_n before_o you_o use_v it_o a_o most_o excellent_a french_a leech_n take_v three_o pint_n of_o cream_n half_o a_o pint_n of_o rosewater_n five_o grain_n of_o musk_n dissolve_v in_o the_o same_o and_o half_a a_o dozen_o large_a blade_n of_o mace_n boil_v with_o half_a a_o pound_n of_o izing-glass_n be_v steep_v and_o wash_v clean_o put_v to_o it_o half_o a_o pound_n of_o sugar_n be_v boil_v to_o a_o jelly_n run_v it_o through_o your_o bag_n into_o a_o dish_n when_o it_o be_v cold_a slice_v it_o into_o chequerwork_n and_o so_o serve_v it_o on_o a_o plate_n or_o glass_n the_o best_a way_n of_o make_v a_o almond_n leach_n take_v two_o ounce_n of_o izing-glass_n and_o lay_v it_o a_o steep_v a_o hour_n and_o a_o half_a in_o water_n shift_v it_o and_o boil_v it_o in_o fair_a water_n then_o let_v it_o cool_v then_o take_v three_o pound_n of_o almond_n and_o blanch_v they_o when_o you_o have_v so_o do_v pound_n they_o in_o a_o stone_n morter_n and_o put_v to_o they_o some_o milk_n to_o keep_v they_o from_o oil_v after_o you_o have_v strain_v they_o add_v to_o they_o large_a mace_n and_o slice_a ginger_n and_o boil_v they_o till_o they_o savour_v well_o of_o the_o spice_n then_o put_v in_o your_o dissolve_a izing-glass_n sugar_n and_o a_o little_a rosewater_n run_v these_o through_o a_o strainer_n and_o put_v it_o into_o dish_n you_o may_v discolour_v some_o part_n of_o this_o leech_n by_o saffron_n another_o by_o turnsole_n or_o green_a wheat_n and_o another_o by_o blew-bottle_n another_o leech_n of_o almond_n as_o white_a as_o snow_n take_v a_o pound_n of_o almond_n steep_v they_o in_o water_n six_o hour_n and_o blanch_v they_o into_o cold_a water_n then_o make_v a_o decoction_n of_o half_a a_o pound_n of_o izing-glass_n with_o two_o quart_n of_o white_a wine_n and_o the_o juice_n of_o two_o lemon_n boil_v they_o till_o half_o be_v waste_v when_o it_o be_v cold_a strain_n it_o then_o mingle_v they_o with_o the_o almond_n and_o strain_v they_o with_o a_o pound_n of_o double_a refine_a sugar_n and_o the_o juice_n of_o two_o lemon_n turn_v it_o into_o colour_n by_o the_o help_v aforesaid_a red_a white_z yellow_a and_o blue_a and_o put_v it_o into_o eggshell_n or_o orange-pill_n with_o the_o pulp_n take_v forth_o this_o leech_n will_v appear_v of_o a_o lovely_a white_a to_o the_o eye_n or_o thus_o take_v two_o ounce_n of_o izing-glass_n lay_v it_o two_o hour_n steep_v in_o water_n then_o boil_v it_o in_o spring_n water_n be_v well_o dissolve_v set_v it_o to_o cool_v then_o have_v a_o pound_n of_o almond_n beat_v very_o fine_a with_o rosewater_n strain_v they_o with_o a_o pint_n of_o new_a milk_n and_o put_v in_o some_o mace_n and_o slice_a ginger_n than_o set_v they_o over_o the_o fire_n about_o a_o quarter_n of_o a_o hour_n after_o put_v in_o your_o izing-glass_n some_o sugar_n and_o a_o little_a rosewater_n then_o run_v it_o through_o your_o strainer_n into_o dish_n white_a leech_n of_o cream_n take_v a_o pint_n of_o cream_n half_o a_o dozen_o spoonful_n of_o rosewater_n one_o grain_n of_o musk_n one_o drop_n of_o the_o oil_n of_o mace_n or_o a_o large_a blade_n boil_v they_o with_o a_o quarter_n of_o a_o pound_n of_o sugar_n and_o the_o like_a weight_n of_o izing-glass_n be_v wash_v clean_a and_o steep_v then_o run_v it_o through_o your_o jelly-bag_n into_o a_o dish_n when_o it_o be_v cold_a slice_v it_o on_o a_o plate_n in_o chequerwork_n cream_n of_o all_o sort_n barley_n cream_n take_v half_o a_o pound_n of_o french_a barley_n and_o boil_v it_o in_o several_a water_n till_o it_o be_v soft_a and_o the_o water_n look_v not_o red_a then_o take_v two_o quart_n of_o sweet_a cream_n and_o boil_v it_o with_o large_a mace_n and_o quarter_v nutmeg_n till_o it_o be_v indifferent_a thick_a then_o have_v in_o readiness_n half_a a_o pound_n of_o almond_n fine_o beat_v strain_v they_o into_o a_o dish_n with_o rosewater_n have_v pour_v it_o into_o the_o cream_n set_v it_o over_o the_o fire_n stir_v it_o continual_o till_o it_o boil_v than_o season_n it_o with_o sugar_n musk_n or_o ambergriese_n and_o serve_v it_o up_o cold_a stone_n cream_n take_v a_o quantity_n of_o cream_n as_o much_o as_o you_o judge_v sufficient_a and_o proportion_n large_a mace_n cinnamon_n and_o rose-water_n according_o season_n it_o well_o with_o sugar_n and_o boil_v it_o till_o it_o taste_v very_o well_o of_o the_o spice_n than_o dish_n it_o and_o stir_v it_o till_o it_o be_v no_o warm_a than_o milk_n come_v from_o the_o cow_n then_o put_v in_o a_o little_a runnet_n and_o stir_v it_o together_o when_o it_o have_v stand_v a_o while_n a_o cool_a serve_v it_o up_o or_o thus_o take_v a_o quart_n of_o thick_a sweet_a cream_n and_o mingle_v therewith_o seven_o or_o eight_o spoonful_n of_o rosewater_n season_n it_o well_o with_o sugar_n and_o boil_v it_o till_o one_o
quarter_n be_v waste_v then_o take_v it_o off_o and_o when_o it_o be_v off_o the_o fire_n stir_v it_o in_o the_o dish_n you_o intend_v to_o serve_v it_o till_o it_o be_v lukewarm_a then_o stir_v it_o again_o and_o put_v some_o runnet_n therein_o when_o it_o be_v cold_a strew_v on_o sugar_n and_o beat_a cinnamon_n cream_n make_v with_o snow_n take_v a_o pint_n and_o half_a of_o cream_n and_o boil_v it_o with_o a_o stick_n or_o two_o of_o cinnamon_n thicken_v it_o with_o rice-flower_n and_o the_o yolk_n of_o egg_n have_v season_v it_o with_o a_o little_a salt_n rose-water_n and_o sugar_n let_v it_o have_v a_o walm_n or_o two_o then_o put_v it_o into_o a_o dish_n and_o lie_v clout_a cream_n upon_o it_o and_o fill_v up_o the_o dish_n with_o froth_n of_o cream_n that_o come_v up_o to_o the_o mouth_n of_o the_o churn_n when_o you_o make_v butter_n sprinkle_v it_o with_o rosewater_n and_o scrape_v sugar_n thereon_o with_o some_o pine-kernel_n cream_n with_o snow_n make_v otherways_o take_v 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ready_a to_o boil_v than_o set_v they_o to_o cool_v stir_v they_o till_o they_o be_v cold_a then_o add_v to_o it_o a_o quart_n of_o green_a codling_n stuff_n strain_v strew_v on_o sugar_n and_o serve_v it_o up_o plum_n cream_n it_o matter_n not_o what_o your_o plum_n be_v so_o they_o be_v fair_a and_o put_v they_o into_o a_o dish_n with_o some_o sugar_n white_a wine_n sack_n claret_n or_o rose-water_n close_v they_o up_o with_o paste_n and_o bake_v they_o then_o set_v they_o by_o to_o cool_v and_o when_o they_o be_v cold_a put_v in_o raw_a cream_n or_o that_o which_o be_v boil_v with_o egg_n scrape_v on_o sugar_n cast_v cream_n take_v two_o quart_n of_o cream_n and_o a_o quart_n of_o milk_n the_o yolk_n of_o six_o egg_n and_o the_o white_n of_o six_o more_o strain_v they_o together_o and_o boil_v they_o and_o stir_v they_o continual_o till_o they_o be_v thick_a than_o put_v therein_o some_o verjuice_n and_o put_v it_o into_o a_o strainer_n and_o drain_v the_o whey_n from_o it_o then_o 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quarter_n of_o a_o pound_n of_o almond_n well_o beat_v with_o rosewater_n mingle_v they_o with_o the_o cream_n strain_v it_o put_v the_o jelly_n when_o it_o be_v cold_a into_o a_o basin_n and_o the_o cream_n to_o it_o sweeten_v it_o as_o you_o shall_v think_v most_o convenient_a add_v to_o it_o three_o or_o four_o grain_n of_o musk_n and_o ambergriese_n set_v it_o over_o the_o fire_n and_o stir_v it_o continual_o till_o it_o be_v seethe_v hot_a but_o let_v it_o not_o boil_v than_o put_v it_o into_o a_o glass_n and_o let_v it_o stand_v till_o it_o be_v cold_a when_o you_o use_v it_o put_v the_o dish_n in_o some_o warm_a water_n and_o serve_v it_o with_o cream_n pudding_n of_o all_o sort_n quake_a pudding_n take_v a_o pint_n and_o half_a of_o cream_n a_o grate_a manchet_n half_o a_o dozen_o spoonful_n of_o cream_n and_o commix_v it_o with_o four_o spoonful_n of_o rice-flowre_n then_o without_o clode_v beat_v it_o into_o batter_v then_o take_v eight_o egg_n and_o mingle_v they_o all_o 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on_o the_o brim_n of_o your_o dish_n and_o so_o serve_v it_o up_o you_o may_v do_v well_o in_o the_o stick_n of_o your_o pudding_n to_o add_v some_o orangado_fw-it to_o the_o aforesaid_a take_v a_o manchet_n slice_v it_o and_o scald_v it_o with_o a_o pint_n of_o cream_n then_o put_v to_o it_o a_o pound_n of_o blanch_a almond_n pound_v small_a with_o rosewater_n add_v thereto_o a_o quarter_n of_o a_o pound_n of_o date_n slice_v and_o cut_v small_a a_o handful_n of_o curran_n boil_v and_o some_o marrow_n mince_v beat_v these_o together_o and_o season_v it_o with_o nutmeg_n sugar_n and_o salt_n put_v thereto_o the_o yolk_n of_o half_a a_o dozen_o eggs._n if_o you_o will_v make_v your_o pudding_n either_o to_o boil_v or_o bake_v take_v a_o pint_n of_o good_a thick_a cream_n boil_v it_o with_o some_o large_a mace_n whole_a cinnamon_n and_o slice_a ginger_n with_o a_o little_a nutmeg_n then_o take_v the_o yolk_n of_o six_o egg_n beat_v they_o well_o and_o grate_v the_o quantity_n of_o a_o 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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 than_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 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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 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well_o and_o boil_v they_o then_o take_v they_o up_o drain_v and_o fry_v they_o after_o they_o be_v fry_v put_v they_o in_o the_o pot_n again_o then_o soak_v your_o bread_n and_o garnish_v it_o with_o asparagus_n which_o you_o must_v have_v ready_a boil_a with_o salt_n drain_v and_o season_v with_o butter_n salt_n cinnamon_n and_o nutmeg_n over_o all_o strew_v your_o break_a asparagus_n which_o be_v fry_v and_o serve_v it_o pottage_n of_o old_a dry_a pease_n take_v a_o quantity_n of_o seed-pease_n which_o be_v the_o best_a pick_v those_o that_o be_v worm-eaten_a from_o the_o rest_n and_o wash_v they_o then_o put_v they_o into_o boil_a liquor_n be_v tender_a boil_v take_v out_o some_o of_o they_o and_o strain_v they_o and_o set_v they_o by_o for_o your_o use_n than_o season_n the_o rest_n with_o salt_n a_o bundle_n of_o mint_n and_o butter_n let_v these_o stew_n leisurely_o and_o strew_v some_o pepper_n over_o they_o put_v salt_n to_o your_o strain_a pease-potage_n with_o large_a mace_n 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butter_n some_o grate_a nutmeg_n large_a mace_n salt_n and_o three_o or_o four_o slice_n of_o a_o orange_n stew_n they_o but_o a_o little_a while_n and_o dish_n they_o up_o on_o sippet_n pour_v on_o the_o sauce_n and_o run_v it_o over_o with_o beat_a butter_n 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
take_v it_o up_o and_o lay_v it_o in_o the_o middle_n of_o the_o dish_n and_o lay_v your_o colliflower_n all_o over_o it_o then_o pour_v on_o your_o draw_a butter_n over_o that_o last_o garnish_n it_o with_o barberry_n and_o your_o dish_n with_o some_o 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 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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
your_o fowl_n on_o some_o fine_a carve_a sippet_n then_o broth_n it_o and_o garnish_v it_o with_o stew_a oyster_n marrow_n artichoke_n goosberry_n slice_a lemon_n barberry_n and_o mace_n let_v the_o dish_n be_v garnish_v with_o grate_a bread_n and_o oyster_n 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 redshanks_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 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flesh_n but_o have_v a_o care_v you_o do_v not_o break_v the_o skin_n then_o farce_v it_o full_a with_o this_o meat_n truss_v the_o leg_n close_o to_o keep_v it_o in_o then_o roast_v they_o set_v a_o dish_n under_o to_o save_v the_o gravy_n which_o you_o must_v mix_v with_o some_o claret_n wine_n slice_a nutmeg_n a_o little_a of_o that_o farce_v meat_n and_o salt_n then_o give_v it_o two_o or_o three_o walm_n on_o the_o fire_n and_o beat_v it_o up_o thick_a with_o the_o yolk_n of_o a_o raw_a egg_n and_o a_o piece_n of_o butter_n with_o a_o little_a mince_a lemon_n and_o so_o serve_v it_o up_o you_o may_v for_o variety_n use_v this_o sauce_n mince_v a_o handful_n of_o parsley_n very_o small_a and_o wrap_v it_o up_o in_o a_o ball_n of_o butter_n with_o a_o grate_a nutmeg_n put_v this_o into_o the_o belly_n of_o your_o pigeon_n when_o you_o spit_v they_o add_v thereto_o some_o mince_a bacon_n with_o a_o few_o mint_n take_v this_o farce_n out_o when_o you_o draw_v they_o and_o put_v it_o into_o claret_n wine_n put_v thereto_o grate_a bread_n and_o draw_v butter_n and_o you_o may_v use_v your_o vine_n leave_v roast_v and_o mince_v they_o therein_o qail_v roast_v pull_v your_o quail_n without_o break_v their_o skin_n and_o roast_v they_o with_o some_o vine-leave_n or_o dry_v the_o vine-leave_n in_o a_o dish_n before_o the_o fire_n then_o mince_v they_o very_o small_a and_o put_v they_o into_o claret_n wine_n with_o a_o little_a vinegar_n small_a pepper_n and_o salt_n be_v boil_v beat_v it_o up_o thick_a with_o a_o piece_n of_o butter_n and_o so_o serve_v up_o your_o fowl_n or_o you_o may_v only_o take_v some_o white_a wine_n grate_a nutmeg_n vine-leave_n mince_v and_o some_o draw_a butter_n rabbit_n roast_v spit_v they_o not_o back_o to_o back_o but_o skuer_v they_o up_o side_n to_o side_n so_o will_v they_o roast_v much_o better_a be_v roast_v enough_o take_v butter_n and_o mince_a parsley_n be_v first_o boil_v or_o roast_v in_o their_o belly_n and_o add_v thereto_o 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onion_n water_n pepper_n and_o salt_n with_o the_o gravy_n of_o any_o fresh_a meat_n turkey_n carbonado_v your_o turkey_n be_v roast_v almost_o and_o carve_v scotch_n it_o with_o your_o knife_n long_a way_n cross_v it_o over_o again_o that_o it_o may_v look_v like_o chequerwork_n then_o wash_v 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 gridiron_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
he_o draw_v your_o pie_n and_o pour_v in_o at_o the_o funnel_n butter_n white_a wine_n and_o the_o juice_n of_o lemon_n set_v it_o by_o and_o eat_v it_o when_o cold_a praw_v or_o shrimp_n peteet_v make_v your_o coffin_n very_o little_a as_o to_o the_o form_n let_v they_o 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 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mingle_v all_o these_o together_o with_o some_o slice_a date_n and_o currant_n before_o you_o fill_v your_o pie_n put_v butter_n in_o the_o bottom_n then_o bake_v they_o and_o ice_n they_o salmon_n bake_v to_o be_v eat_v cold_a scrape_v the_o scale_n off_o your_o salmon_n 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 all_o your_o fish_n into_o the_o pie_n but_o be_v sure_a to_o have_v your_o sturgeon_n lie_v uppermost_a and_o a_o top_n of_o all_o lay_n on_o slice_a nutmeg_n slice_a ginger_n some_o whole_a clove_n next_o be_v not_o spare_v of_o butter_n then_o close_o it_o up_o and_o when_o it_o be_v bake_v liquor_n it_o with_o clarify_a butter_n if_o you_o bake_v it_o in_o pot_n with_o the_o season_n afore_o specify_v you_o may_v keep_v it_o a_o long_a time_n sturgeon_n mince_a pie_n take_v a_o rand_n of_o sturgeon_n and_o mince_v it_o very_o small_a add_v thereto_o some_o of_o the_o fat_a part_n of_o it_o then_o take_v some_o time_n marjoram_n winter-savory_n sage_n parsley_n sorrel_n straw-berry-leaves_a violet-leaves_a and_o spinage_n chap_v these_o all_o very_a small_a and_o mingle_v they_o with_o your_o mince_a sturgeon_n add_v thereunto_o some_o grate_a white_a bread_n salt_n nutmeg_n curran_n cinnamon_n yolk_n of_o egg_n cream_n sugar_n and_o butter_n fill_v up_o your_o pie_n herewith_o 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
when_o it_o be_v bake_v fill_v it_o up_o with_o clarify_a butter_n otherways_o only_o pluck_v your_o swan_n and_o skin_n it_o not_o scald_v it_o and_o take_v out_o the_o bone_n then_o parboil_v it_o and_o season_v it_o with_o salt_n pepper_n and_o ginger_n have_v lard_v it_o put_v it_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 he_o season_n he_o also_o with_o pepper_n salt_n cloves_n and_o mace_n put_v he_o into_o a_o deep_a coffin_n with_o butter_n on_o the_o top_n and_o bottom_n let_v the_o head_n peep_v through_o the_o lid_n then_o baste_v it_o with_o saffron-water_n and_o when_o bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n wild_a or_o tame_a goose-pie_n have_v break_v the_o bone_n of_o your_o goose_n parboil_v he_o then_o take_v pepper_n salt_n cloves_n and_o mace_n and_o season_v he_o therewith_o then_o take_v a_o couple_n of_o rabbit_n and_o lard_v they_o very_o well_o then_o make_v your_o pie_n of_o good_a hot_a butter_n paste_n then_o lay_v in_o your_o goose_n with_o a_o rabbit_n on_o each_o 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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 press_v it_o once_o more_o as_o long_o as_o before_o if_o you_o find_v it_o season_v high_a enough_o put_v it_o into_o a_o earthen_a pot_n and_o strew_v some_o salt_n upon_o 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 and_o flower_n eel_n souse_a otherways_o take_v four_o large_a fat_a eel_n scour_v they_o in_o salt_n draw_v wash_v and_o cleanse_v they_o then_o cut_v they_o into_o equal_a piece_n a_o finger_n and_o half_a in_o length_n scotch_n they_o on_o the_o back_n and_o lay_v they_o 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 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lobster_n prawn_n etc._n etc._n then_o take_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 branch_a fennel_n under_o the_o tail_n pour_v on_o they_o white_a wine_n vinegar_n mace_n cloves_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 the_o table_n with_o some_o of_o the_o liquor_n you_o may_v in_o this_o manner_n souse_v any_o fish_n as_o sol_n mullet_n dace_n gurnet_n pike_n carp_n perch_n tenche_n and_o roche_n mullet_n souse_a have_v scale_v and_o wash_v they_o clean_o lay_v they_o in_o a_o dish_n and_o throw_v some_o salt_n upon_o they_o some_o slice_a ginger_n and_o large_a mace_n put_v some_o wine_n vinegar_n and_o two_o or_o three_o clove_n then_o boil_v it_o with_o as_o much_o wine_n as_o water_n but_o put_v not_o in_o the_o fish_n till_o the_o water_n boil_v be_v boil_v enough_o put_v it_o into_o a_o flat-bottomed_a earthen-pan_n and_o pour_v on_o the_o liquor_n and_o cover_v it_o close_o mullet_n marinate_v take_v a_o gallon_n of_o vinegar_n and_o a_o quart_n of_o water_n a_o good_a handful_n of_o bay-leaves_a as_o much_o rosemary_n and_o a_o quarter_n of_o a_o pound_n of_o pepper_n beat_v small_a put_v these_o together_o and_o boil_v they_o over_o a_o soft_a fire_n and_o season_v the_o broth_n with_o salt_n then_o fry_v your_o fish_n in_o good_a clarify_a butter_n take_v they_o up_o and_o put_v they_o into_o a_o barrel_n that_o be_v but_o just_a sufficient_a to_o contain_v they_o lay_v the_o bay-leaves_a and_o rosemary_n between_o every_o lay_n of_o fish_n and_o pour_v the_o broth_n on_o it_o when_o it_o be_v cold_a close_o up_o the_o vessel_n oyster_n pickle_v make_v choice_n of_o your_o large_a oyster_n strain_v they_o from_o the_o liquor_n and_o wash_v they_o clean_o then_o set_v on_o as_o much_o water_n as_o you_o think_v will_v cover_v they_o and_o when_o it_o boil_v put_v they_o in_o and_o but_o just_a scald_v they_o pour_v they_o from_o the_o liquor_n then_o take_v some_o of_o their_o own_o liquor_n and_o mingle_v it_o with_o a_o little_a of_o that_o in_o which_o they_o be_v scald_v some_o vinegar_n large_a mace_n whole_a pepper_n salt_n and_o two_o or_o three_o bay-leaves_a boil_v all_o these_o together_o and_o when_o your_o oyster_n be_v cold_a barrel_n they_o and_o fill_v they_o up_o with_o liquor_n put_v thereto_o if_o you_o like_v it_o a_o clove_n of_o garlick_n another_o way_n take_v a_o gallon_n of_o very_a fair_a large_a oyster_n they_o be_v best_a about_o the_o full_a of_o the_o moon_n parboil_v these_o in_o their_o own_o liquor_n then_o take_v they_o up_o and_o dry_v they_o in_o a_o clean_a cloth_n and_o put_v they_o into_o a_o well_o season_v barrel_n then_o take_v the_o oyster_n liquor_n well_o cleanse_v from_o the_o dregs_o and_o boil_v it_o with_o a_o pint_n and_o a_o half_a of_o white_a wine_n half_o a_o pint_n of_o white_a wine_n vinegar_n four_o or_o five_o blade_n of_o whole_a mace_n three_o quarter_n of_o a_o ounce_n of_o pepper_n not_o beat_v three_o ounce_n of_o white_a salt_n three_o raze_n of_o slice_a ginger_n and_o a_o dozen_o or_o fourteen_o clove_n pour_v this_o liquor_n into_o your_o barrel_n and_o head_n it_o up_o close_o serve_v they_o up_o in_o a_o clean_a dish_n with_o bay-leaves_a barberry_n and_o slice_a lemon_n round_o about_o they_o oyster_n marinate_v take_v six_o quart_n of_o large_a oyster_n parboil_v they_o as_o aforesaid_a then_o wash_v they_o in_o warm_a water_n dry_v they_o flower_n they_o and_o fry_v they_o in_o a_o pottle_n of_o sweet_a salad_n oil_n make_v they_o as_o crisp_v as_o you_o can_v and_o keep_v they_o warm_v till_o you_o have_v make_v a_o sauce_n of_o white_a wine_n wine_n vinegar_n half_o a_o dozen_o blade_n of_o mace_n slice_a nutmeg_n ginger_n slice_v a_o good_a quantity_n of_o clove_n and_o whole_a pepper_n with_o some_o salt_n boil_v all_o these_o spice_n with_o a_o faggot_n or_o two_o of_o sweet_a herb_n have_v dish_v your_o oyster_n pour_v on_o the_o liquor_n and_o spice_n and_o garnish_v it_o with_o slice_a lemon_n pike_n souse_a have_v draw_v and_o cleanse_v your_o pike_n very_o well_o put_v on_o your_o kettle_n and_o when_o your_o water_n boil_v put_v in_o your_o pike_n with_o some_o salt_n let_v it_o boil_v leisurely_o with_o no_o more_o liquor_n than_o will_v cover_v it_o or_o you_o may_v boil_v it_o for_o keep_v a_o considerable_a while_n in_o as_o much_o wine_n as_o water_n indifferent_o season_v with_o salt_n add_v thereto_o a_o little_a vinegar_n slice_a ginger_n large_a mace_n cloves_n and_o some_o lemon-pill_n be_v boil_v not_o too_o much_o take_v it_o up_o and_o lay_v it_o by_o till_o you_o have_v boil_v up_o the_o liquor_n to_o a_o consistency_n then_o lay_v it_o in_o some_o deep_a pan_n and_o pour_v your_o liquor_n all_o over_o it_o and_o cover_v it_o up_o close_o salmon_n how_o to_o pickle_n to_o keep_v six_o month_n or_o long_o take_v the_o salmon_n and_o cut_v it_o in_o six_o round_a piece_n then_o boil_v it_o in_o vinegar_n and_o water_n two_o part_n of_o the_o former_a and_o one_o of_o the_o latter_a put_v not_o in_o your_o salmon_n till_o the_o liquor_n have_v boil_v half_a a_o hour_n your_o salmon_n be_v boil_v take_v it_o up_o and_o drain_v it_o then_o take_v rosemary-leaves_a bay-leaves_a clove_n mace_n and_o whole_a pepper_n a_o good_a quantity_n of_o each_o and_o boil_v they_o in_o two_o quart_n of_o white_a wine_n and_o as_o much_o of_o vinegar_n let_v these_o boil_v half_o a_o hour_n your_o salmon_n be_v cold_a rub_v it_o well_o with_o pepper_n and_o salt_n and_o put_v it_o up_o in_o a_o barrel_n with_o a_o lay_n of_o salmon_n and_o another_o of_o spice_n that_o be_v boil_v in_o the_o liquor_n have_v fill_v your_o vessel_n pour_v on_o the_o liquor_n renew_v your_o pickle_n once_o a_o quarter_n and_o your_o salmon_n will_v keep_v a_o complete_a twelvemonth_n salmon_n pickle_v in_o collar_n have_v cut_v off_o some_o of_o the_o tail_n take_v the_o rest_n of_o the_o side_n wash_v and_o dry_v it_o then_o wash_v it_o with_o the_o yolk_n of_o egg_n mince_v some_o sweet_a herb_n and_o strew_v thereon_o with_o a_o little_a fennel_n season_n it_o with_o good_a store_n of_o salt_n cloves_n nutmeg_n mace_n ginger_n and_o pepper_n then_o bound_v it_o up_o in_o collar_n with_o broad_a tape_n then_o set_v over_o your_o kettle_n with_o water_n vinegar_n and_o salt_n and_o let_v it_o boil_v with_o a_o faggot_n of_o sweet_a herb_n slice_a ginger_n and_o nutmeg_n then_o lay_v it_o when_o boil_v into_o your_o souce-pan_n and_o pour_v some_o liquor_n thereon_o sol_n souse_a take_v new_o catch_v sol_n and_o scotch_n they_o on_o the_o white_a side_n thick_a but_o not_o too_o deep_a then_o boil_v they_o in_o white_a wine_n wine_n vinegar_n clove_n mace_n slice_a ginger_n and_o salt_n not_o put_v in_o your_o fish_n till_o your_o liquor_n boil_v which_o must_v be_v no_o more_o than_o will_v cover_v they_o then_o put_v in_o slice_a onion_n parsley_n time_n sage_n rosemary_n sweet_a marjoram_n and_o winter-savory_n be_v boil_v enough_o set_v your_o fish_n a_o cool_a sol_n souse_a and_o collar_v take_v out_o the_o bone_n of_o your_o sol_n and_o either_o scrape_v or_o skin_v they_o but_o scrape_v be_v most_o proper_a then_o take_v salmon_n oyster_n lobster_n shrimp_v or_o prawn_n and_o mince_v these_o with_o the_o yolk_n of_o egg_n boil_v hard_o with_o some_o anchovy_n add_v to_o these_o a_o handful_n or_o what_o you_o think_v fit_a of_o mince_a herb_n season_n all_o with_o nutmeg_n clove_n ginger_n pepper_n and_o salt_n your_o sol_n be_v dry_v and_o wash_v over_o with_o the_o yolk_n of_o egg_n spread_v on_o they_o the_o aforesaid_a material_n then_o roll_v up_o your_o sol_n in_o collar_n bind_v they_o hard_o with_o tape_n when_o they_o be_v boil_v pickle_v they_o in_o wine_n water_n vinegar_n salt_n spice_n and_o sweet_a herb_n boil_v together_o sturgeon_n pickle_v garbage_n your_o sturgeon_n if_o it_o be_v a_o female_a keep_v the_o spawn_n to_o make_v caveer_n split_v he_o down_o equal_o on_o the_o back_n cut_v off_o your_o jowl_n to_o the_o body-ward_n than_o your_o first_o and_o second_o rand_n very_o fair_a let_v your_o tail-piece_n be_v the_o least_o bound_v up_o these_o piece_n close_o with_o flag_n or_o tape_n and_o season_v they_o with_o salt_n very_o well_o let_v it_o boil_v a_o hour_n and_o a_o half_a before_o you_o take_v it_o up_o and_o all_o the_o while_o it_o boil_v scum_v off_o the_o oil_n and_o supply_v it_o with_o liquor_n otherways_o your_o sturgeon_n will_v be_v rusty_a sturgeon_n souse_a a_o better_a way_n to_o keep_v a_o long_a time_n have_v draw_v your_o sturgeon_n cut_v down_o your_o sturgeon_n on_o the_o back_n into_o equal_a side_n and_o rand_n
then_o wash_v it_o from_o the_o blood_n with_o water_n and_o salt_n then_o boil_v it_o in_o water_n vinegar_n and_o salt_n till_o it_o be_v tender_a then_o lay_v it_o in_o some_o place_n to_o cool_v when_o cold_a barrel_n it_o up_o close_o with_o the_o liquor_n it_o be_v boil_v in_o sturgeon_n marinate_v take_v the_o iole_v 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 pepper_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 large_a mace_n whole_a clove_n some_o faggot_n of_o sweet_a herb_n bind_v up_o hard_o together_o so_o soon_o as_o your_o liquor_n boil_v put_v in_o your_o tench_n wipe_v clean_o but_o not_o scale_v be_v boil_v wash_v off_o the_o loose_a scale_n then_o strain_v the_o liquor_n through_o a_o jelly-bag_n and_o put_v to_o it_o some_o izing-glass_n be_v wash_v and_o steep_v for_o that_o purpose_n and_o boil_v it_o very_o cleanly_a dish_n your_o fish_n in_o the_o dish_n you_o intend_v to_o send_v it_o up_o in_o then_o strain_v the_o liquor_n through_o the_o bag_n pour_v it_o on_o the_o fish_n and_o let_v it_o cool_v this_o jelly_n will_v serve_v to_o jelly_n lobster_n crawfish_n or_o prawn_n hang_v they_o in_o some_o glass_n by_o a_o thread_n at_o their_o full_a length_n and_o fill_v the_o glass_n with_o the_o jelly_n when_o it_o be_v warm_a it_o be_v cold_a turn_v it_o out_o of_o the_o glass_n all_o sort_n of_o herb_n root_n etc._n etc._n pickle_a with_o salad_n and_o grand_a salad_n artichoke_n when_o your_o artichoke_n be_v ripe_a gather_v they_o and_o cut_v off_o the_o stalk_n within_o a_o inch_n of_o the_o choke_n wash_v they_o clean_o and_o boil_v they_o in_o water_n and_o salt_n then_o take_v they_o up_o lay_v the_o bottom_n upward_o till_o they_o be_v cold_a this_o be_v do_v provide_v a_o vessel_n of_o clear_a water_n and_o salt_n boil_v together_o and_o cool_v then_o put_v the_o artichoke_n into_o it_o cover_v it_o close_o and_o so_o you_o may_v keep_v they_o all_o the_o year_n round_o do_v not_o make_v your_o pickle_n too_o salt_n they_o be_v good_a for_o pie_n at_o christmas_n or_o for_o show_v another_o very_a good_a take_v your_o artichoke_n not_o too_o ripe_a for_o than_o they_o will_v be_v full_a of_o string_n pare_v they_o round_o to_o the_o bottom_n and_o boil_v they_o tender_a take_v they_o up_o and_o set_v they_o a_o cool_a then_o take_v white_a wine_n and_o stale_a beer_n with_o good_a store_n of_o whole_a pepper_n so_o put_v they_o into_o a_o 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 and_o 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 beer_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 pickle_v pick_v a_o good_a quantity_n of_o clove-gilliflower_n put_v they_o into_o a_o equal_a quantity_n of_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v make_v they_o both_o sweet_a and_o sharp_a add_v to_o they_o a_o few_o clove_n cowslip_n pickle_v pick_v they_o and_o let_v they_o lie_v only_o in_o vinegar_n and_o sugar_n curran_n red_a and_o white_a pickle_a take_v red_a or_o white_a curran_n be_v not_o thorough_o ripe_a and_o give_v they_o a_o walm_n in_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v indifferent_o sweeten_v it_o cover_v they_o over_o in_o this_o liquor_n and_o keep_v they_o 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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
then_o draw_v your_o fire_n and_o pour_v in_o by_o little_a and_o little_a cold_a water_n not_o suffer_v it_o to_o settle_v in_o its_o own_o liquor_n and_o it_o will_v be_v of_o a_o delicate_a white_a colour_n then_o take_v they_o up_o and_o set_v your_o collar_n a_o end_n let_v your_o sauce_n be_v small_a beer_n mix_v with_o bran_n and_o fine_a oaten_a flower_n boil_v in_o water_n and_o salt_n strain_v through_o a_o hair-sieve_n and_o mingle_v with_o your_o beer_n put_v your_o brawn_n herein_o and_o stop_v your_o vessel_n close_o otherways_o to_o souse_v a_o young_a suck_a pig_n have_v cut_v off_o the_o head_n scald_v it_o and_o cut_v it_o down_o the_o back_n soak_v the_o side_n well_o in_o water_n and_o cleanse_v it_o from_o the_o blood_n then_o dry_a the_o side_n after_o this_o season_n they_o with_o nutmeg_n ginger_n and_o salt_n roll_v they_o and_o tie_v they_o up_o hard_o in_o clean_a clout_n then_o lay_v they_o into_o a_o broad_a pan_n with_o as_o much_o water_n as_o will_v cover_v they_o and_o put_v thereto_o a_o pottle_n of_o white_a wine_n when_o it_o boil_v put_v in_o your_o pig_n and_o not_o before_o with_o salt_n ginger_n mace_n parsley_n and_o fennel-root_n scrape_v and_o pick_v when_o they_o be_v about_o half_o boil_v put_v in_o a_o pottle_n more_o of_o white_a wine_n when_o thorough_o boil_v put_v in_o slice_n of_o lemon-pill_n calf_n head_n souse_a scald_v your_o calf_n head_n and_o take_v away_o the_o bone_n then_o soak_v it_o in_o water_n seven_o or_o eight_o hour_n change_v the_o water_n twice_o in_o that_o time_n have_v dry_v it_o with_o a_o cloth_n season_n it_o with_o some_o salt_n and_o bruise_a garlic_n if_o you_o like_v it_o then_o roll_a it_o up_o into_o a_o choler_n bound_v it_o up_o very_o close_a and_o boil_v it_o in_o white_a wine_n water_n and_o salt_n when_o boil_v keep_v it_o in_o the_o souse_n liquor_n serve_v it_o in_o the_o choler_n or_o slice_v it_o with_o oil_n vinegar_n and_o pepper_n this_o dish_n will_v puzzle_v a_o good_a pallate_n to_o tell_v what_o it_o be_v capon_n souse_a have_v procure_v a_o young_a and_o full_a body_a capon_n prepare_v he_o as_o for_o the_o spit_n then_o let_v he_o soak_v four_o hour_n with_o a_o knuckle_n of_o veal_n well_o joint_v then_o set_v they_o a_o boil_a in_o a_o deep_a pan_n or_o pipkin_n with_o a_o gallon_n of_o water_n when_o it_o boil_v scum_v it_o and_o put_v in_o half_a a_o dozen_o blade_n of_o mace_n two_o or_o three_o raze_n of_o ginger_n slice_v three_o fennel-root_n and_o as_o many_o of_o parsley_n when_o your_o capon_n be_v boil_v take_v it_o up_o and_o put_v to_o your_o souse_a broth_n a_o quart_n of_o white_a wine_n and_o boil_v it_o to_o a_o jelly_n than_o put_v it_o into_o a_o earthen_a pan_n or_o some_o other_o vessel_n and_o lay_v your_o capon_n therein_o with_o the_o slice_n of_o three_o lemon_n and_o cover_v it_o close_o serve_v it_o and_o garnish_v it_o with_o piece_n of_o lemon_n barberry_n mace_n nutmeg_n and_o some_o of_o the_o jelly_n 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small_a die_n cut_v as_o much_o interlard_v bacon_n in_o the_o same_o form_n with_o some_o sweet_a herb_n chap_v very_o small_a add_v thereunto_o some_o yolk_n of_o egg_n beat_a clove_n mace_n pepper_n and_o salt_n and_o if_o you_o please_v some_o prune_n and_o raisin_n of_o the_o sun_n some_o grate_a old_a cheshire_n cheese_n a_o clove_n or_o two_o of_o garlic_n and_o fill_v your_o fowl_n whether_o you_o roast_v it_o or_o boil_v it_o farcing_n for_o turkey_n pheasant_n and_o the_o better_a sort_n of_o fowl_n take_v veal_n and_o beef-suet_n and_o mince_v they_o together_o and_o let_v your_o season_n be_v clove_n mace_n a_o few_o currant_n salt_n and_o the_o bottom_n of_o artichoke_n boil_v and_o cut_v into_o small_a square_n mingle_v these_o together_o with_o pine-apple-seed_n pistache_n chestnut_n yolk_n of_o egg_n and_o fill_v your_o fowl_n herewith_o farcing_n for_o seafowl_n boil_v or_o bake_v take_v some_o of_o the_o flesh_n of_o a_o leg_n of_o mutton_n and_o mince_v the_o meat_n 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your_o form_n then_o bake_v they_o fair_a and_o white_a draw_v they_o dish_z they_o and_o scrape_v thereon_o double_a refine_a sugar_n almond_n custard_n take_v a_o pound_n and_o half_a of_o almond_n blanch_v and_o beat_v they_o very_o fine_a with_o rose-water_n then_o strain_v they_o with_o a_o pint_n and_o half_a of_o cream_n fifteen_o white_n of_o egg_n and_o three_o quarter_n of_o a_o pound_n of_o sugar_n which_o be_v refine_v make_v the_o 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
and_o soak_v therein_o some_o slice_n of_o white_a bread_n and_o put_v therein_o a_o little_a flower_n with_o the_o yolk_n of_o egg_n beat_v very_o small_a bruise_v your_o bread_n so_o that_o it_o be_v whole_o incorporate_v with_o your_o milk_n egg_n and_o flower_n make_v it_o about_o the_o thickness_n of_o pancake_n batter_v then_o fill_v a_o deep_a earthen-pan_n herewith_o and_o lay_v some_o piece_n of_o butter_n on_o the_o top_n tie_v a_o brown_a paper_n about_o the_o head_n thereof_o and_o put_v it_o into_o your_o oven_n when_o it_o be_v bake_v on_o the_o top_n there_o will_v be_v a_o hard_a crust_n you_o may_v make_v they_o without_o flower_n and_o with_o rice_n or_o without_o either_o only_o with_o bread_n a_o norfolk-fool_n take_v three_o pint_n of_o cream_n and_o boil_v it_o with_o large_a mace_n and_o whole_a cinnamon_n have_v boil_v a_o very_a little_a time_n put_v therein_o the_o yolk_n of_o eight_o egg_n well_o beat_v then_o take_v it_o off_o the_o fire_n and_o take_v out_o 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three_o pint_n of_o very_a good_a new_a cream_n and_o a_o quarter_n of_o a_o pound_n of_o almond_n stamp_v with_o some_o rose-water_n strain_v it_o with_o the_o cream_n then_o boil_v it_o with_o a_o little_a ambergriese_n than_o put_v a_o pint_n of_o sack_n into_o a_o basin_n and_o set_v it_o over_o the_o fire_n till_o it_o be_v bloodwarm_a then_o take_v the_o yolk_n of_o nine_o egg_n with_o three_o white_n have_v beat_v they_o well_o put_v they_o into_o the_o sack_n then_o stir_v they_o together_o in_o the_o basin_n with_o the_o cream_n have_v suffer_v it_o to_o cool_v a_o little_a before_o you_o put_v it_o in_o stir_v so_o long_o till_o you_o find_v it_o as_o thick_a as_o you_o will_v have_v it_o than_o pound_n amber_n small_a and_o mingle_v it_o with_o sugar_n and_o a_o little_a musk_n and_o strew_v it_o on_o the_o top_n of_o the_o posset_n it_o will_v give_v it_o a_o most_o delightful_a taste_n or_o thus_o take_v ten_o egg_n beat_v the_o white_n and_o yolk_n together_o and_o strain_v they_o into_o a_o quart_n of_o cream_n season_n it_o with_o nutmeg_n and_o sugar_n and_o put_v to_o they_o a_o pint_n of_o canary_n stir_v they_o well_o together_o and_o put_v they_o into_o your_o basin_n than_o set_v it_o over_o a_o chafing-dish_n of_o coal_n and_o stir_v it_o till_o it_o be_v indifferent_o thick_a then_o scrape_v on_o sugar_n and_o serve_v it_o another_o excellent_a sack-posset_n take_v the_o yolk_n of_o two_o dozen_o of_o egg_n and_o five_o pint_n of_o good_a sweet_a cream_n and_o boil_v it_o with_o a_o good_a quantity_n of_o whole_a cinnamon_n and_o stir_v it_o continual_o on_o a_o good_a fire_n then_o strain_v the_o egg_n with_o some_o raw_a cream_n when_o the_o cream_n be_v so_o well_o boil_v that_o it_o taste_v of_o the_o spice_n take_v it_o off_o the_o fire_n and_o pour_v in_o your_o egg_n and_o stir_v they_o well_o among_o the_o cream_n be_v indifferent_a thick_a have_v a_o quart_n of_o sack_n in_o a_o deep_a basin_n that_o will_v contain_v the_o 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then_o mingle_v all_o together_o set_v it_o over_o the_o fire_n till_o it_o be_v pretty_a thick_a and_o serve_v it_o up_o a_o french-posset_n take_v three_o pint_n of_o cream_n and_o a_o nutmeg_n and_o set_v it_o over_o the_o fire_n and_o let_v it_o boil_v as_o it_o be_v boil_v have_v a_o basin_n wherein_o there_o must_v be_v a_o pint_n of_o white_a wine_n well_o sweeten_v with_o sugar_n than_o set_v it_o over_o the_o coal_n to_o warm_v a_o little_a then_o put_v in_o your_o cream_n stir_v it_o and_o let_v it_o stand_v simmer_v over_o the_o fire_n a_o hour_n and_o a_o half_a a_o covent-garden-posset_n take_v a_o quart_n of_o new_a cream_n a_o quarter_n of_o a_o ounce_n of_o cinnamon_n and_o a_o nutmeg_n quarter_v and_o boil_v it_o till_o it_o taste_v of_o the_o spice_n and_o keep_v it_o always_o stir_v or_o it_o will_v burn_v to_o then_o take_v the_o yolk_n of_o eight_o egg_n well_o beat_v with_o a_o little_a cold_a cream_n and_o put_v they_o into_o the_o hot_a cream_n over_o the_o fire_n and_o stir_v it_o till_o it_o begin_v to_o boil_v then_o take_v it_o off_o and_o stir_v it_o till_o it_o be_v indifferent_o cold_a sweeten_v it_o with_o some_o sugar_n then_o take_v a_o little_a more_o than_o a_o quarter_n of_o a_o pint_n of_o sack_n and_o sweeten_v that_o also_o then_o set_v it_o on_o the_o fire_n till_o it_o be_v ready_a to_o boil_v than_o put_v it_o into_o a_o deep_a basin_n and_o pour_v the_o cream_n into_o it_o elevate_a your_o hand_n as_o high_a as_o you_o can_v convenient_o to_o make_v it_o froth_n which_o be_v the_o grace_n of_o your_o posset_n and_o if_o you_o put_v it_o through_o a_o tunnel_n it_o be_v hold_v the_o most_o exquisite_a way_n a_o worcester_n syllabub_n take_v a_o syllabub_n pot_n and_o fill_v it_o half_o full_a of_o red-streaked_a cider_n with_o good_a store_n of_o sugar_n and_o a_o little_a nutmeg_n stir_v it_o well_o together_o and_o put_v in_o as_o much_o thick_a cream_n a_o spoonful_n at_o a_o time_n as_o fast_o as_o you_o can_v as_o though_o you_o milk_v in_o then_o stir_v it_o together_o very_o soft_o once_o about_o and_o let_v it_o stand_v two_o hour_n before_o you_o eat_v it_o for_o the_o stand_n make_v the_o curd_n if_o in_o the_o field_n only_a milk_n the_o cow_n into_o your_o cider_n nutmeg_n sugar_n and_o so_o drink_v it_o warm_v another_o very_a good_a syllabub_n take_v a_o pint_n of_o canary_n or_o white_a wine_n a_o sprig_n of_o rosemary_n a_o nutmeg_n quarter_v the_o juice_n of_o a_o lemon_n some_o of_o the_o pill_n with_o sugar_n put_v these_o together_o into_o a_o pot_n all_o night_n and_o cover_v they_o in_o the_o morning_n take_v a_o pint_n of_o cream_n and_o a_o pint_n and_o half_a of_o new_a milk_n then_o take_v out_o the_o lemon-pill_n rosewater_n and_o nutmeg_n and_o squirt_v your_o milk_n and_o cream_n into_o the_o pot._n or_o take_v a_o pint_n of_o thick_a cream_n and_o a_o pint_n of_o white_a wine_n and_o put_v they_o together_o in_o a_o deep_a basin_n with_o two_o white_n of_o egg_n the_o juice_n of_o a_o lemon_n some_o pill_n and_o a_o little_a sugar_n then_o take_v some_o rod_n and_o whip_v it_o and_o as_o the_o froth_n arise_v take_v it_o off_o with_o a_o spoon_n and_o put_v it_o into_o a_o fruit-dish_n and_o lay_v fine_a sierce_v sugar_n thereon_o a_o wassail_n boil_v three_o pint_n of_o cream_n with_o four_o or_o five_o whole_a clove_n then_o have_v the_o yolk_n of_o half_a a_o dozen_o egg_n dissolve_v in_o cream_n the_o cream_n be_v well_o boil_v so_o that_o it_o taste_v of_o the_o spice_n put_v in_o your_o egg_n and_o stir_v they_o well_o together_o then_o have_v some_o muskadine_n or_o tent_n and_o be_v warm_v
pour_v it_o into_o a_o dish_n with_o sugar_n wherein_o there_o be_v fine_a sippet_n of_o french-bread_n then_o pour_v on_o your_o cream_n upon_o that_o then_o cast_v on_o ginger_n cinnamon_n and_o sugar_n and_o stick_v it_o with_o blanch_a almond_n blamanger_n take_v a_o pottle_n of_o morning_n milk_n and_o a_o pound_n of_o fine_a sierce_v rice-flowre_n strain_v they_o through_o a_o strainer_n into_o a_o broad_a skillet_n and_o set_v it_o on_o a_o soft_a fire_n stir_v it_o with_o a_o broad_a stick_n and_o when_o it_o be_v a_o little_a thick_a take_v it_o off_o the_o fire_n then_o put_v in_o half_a a_o pint_n of_o rosewater_n and_o set_v it_o over_o the_o fire_n again_o stir_v it_o well_o and_o beat_v it_o with_o your_o stick_n from_o one_o side_n of_o the_o pan_n to_o the_o other_o when_o it_o be_v as_o thick_a as_o pap_n take_v it_o off_o when_o it_o be_v cold_a lay_v it_o in_o slice_n on_o a_o dish_n and_o scrape_v on_o sugar_n blamanger_n in_o the_o french_a fashion_n take_v a_o pike_n and_o boil_v it_o in_o fair_a water_n very_o tender_a then_o take_v the_o flesh_n from_o the_o bone_n and_o chap_v it_o very_o small_a then_o take_v a_o pound_n of_o almond-paste_n and_o beat_v it_o with_o your_o fish_n aforesaid_a put_v to_o they_o a_o quart_n of_o cream_n the_o white_n of_o a_o dozen_o egg_n well_o beat_v and_o the_o crumb_n of_o a_o french-manchet_n mingle_v all_o together_o and_o strain_v they_o with_o some_o sugar_n and_o salt_n than_o put_v they_o in_o a_o broad_a stew-pan_n over_o the_o fire_n stir_v it_o and_o boil_v it_o thick_a be_v boil_v let_v it_o stand_v till_o it_o be_v cold_a then_o strain_v it_o again_o into_o a_o clean_a dish_n scrape_v on_o sugar_n and_o serve_v it_o blamanger_n after_o the_o italian_a fashion_n take_v a_o capon_n that_o be_v either_o boil_v or_o roast_v and_o be_v cold_a strip_v off_o the_o skin_n mince_v it_o and_o pound_n it_o in_o a_o stone_n morter_n with_o almond_n blanch_v then_o mix_v it_o with_o some_o capon_n broth_n and_o crumb_n of_o white-bread_n strain_v together_o with_o some_o salt_n rosewater_n and_o sugar_n boil_v it_o to_o a_o good_a thickness_n then_o either_o put_v it_o in_o paste_n or_o serve_v it_o in_o a_o dish_n blamanger_n after_o the_o english_a fashion_n take_v two_o quart_n of_o fine_a flower_n half_o a_o pound_n of_o butter_n the_o like_a quantity_n of_o sugar_n some_o saffron_n rosewater_n beat_a cinnamon_n and_o the_o yolk_n of_o egg_n work_v up_o all_o cold_a together_o with_o some_o almond-paste_n potage_n soop_n cawdle_n etc._n etc._n how_o to_o make_v broth_n for_o the_o feed_n of_o all_o pot_n for_o potage_n whether_o english_a or_o french_a fashion_n according_a to_o the_o quantity_n of_o what_o broth_n you_o will_v have_v you_o must_v proportion_v your_o knuckle_n of_o beef_n the_o flesh_n of_o the_o hinder_a part_n of_o the_o rump_n of_o mutton_n and_o hen_n you_o must_v seethe_v the_o flesh_n very_o well_o with_o parsley_n young_a onion_n and_o time_n tie_v in_o a_o bundle_n with_o clove_n mace_n and_o some_o beat_a cinnamon_n keep_v always_o some_o warm_a water_n to_o fill_v up_o your_o pot_n as_o your_o liquor_n consume_v when_o you_o have_v boil_v they_o well_o strain_v the_o broth_n and_o preserve_v it_o for_o your_o use_n for_o first_o course_n and_o brown_a potage_n set_v your_o roast_a meat_n to_o boil_v with_o a_o bundle_n of_o herb_n as_o aforesaid_a after_o you_o have_v take_v the_o juice_n of_o it_o have_v boil_v it_o a_o good_a while_n strain_v it_o and_o keep_v it_o for_o your_o use_n potage_n for_o flesh-day_n potage_n of_o partridge_n with_o colewort_n truss_v your_o partridge_n lard_v they_o and_o put_v they_o into_o your_o pot_n with_o good_a broth_n and_o put_v your_o colewort_n in_o also_o be_v boil_v pass_v into_o your_o pot_n a_o little_a melt_a lard_n let_v your_o season_n be_v mace_n cloves_n pepper_n and_o salt_n have_v soak_v your_o crust_n and_o dish_v your_o fowl_n garnish_v they_o with_o sausage_n and_o lemon_n strew_v salt_n on_o the_o brim_n of_o the_o dish_n potage_n of_o duck_n and_o turnip_n have_v lard_v your_o duck_n give_v they_o half_o a_o dozen_o turn_n on_o a_o spit_n before_o a_o quick_a fire_n then_o draw_v they_o and_o boil_v they_o then_o take_v your_o turnip_n and_o cut_v they_o into_o what_o form_n you_o think_v fit_a pass_v they_o in_o a_o pan_n have_v first_o flower_v they_o with_o melt_a lard_n be_v brown_a put_v they_o into_o the_o pot_n where_o your_o duck_n be_v and_o boil_v they_o well_o have_v soak_v your_o bread_n to_o make_v your_o pottage_n thick_a dish_n your_o duck_n and_o turnip_n strew_v some_o caper_n and_o a_o little_a vinegar_n thereon_o let_v your_o garnish_n be_v carve_v turnip_n pottage_n for_o a_o grand_a boil_a meat_n take_v strong_a broth_n and_o boil_v therein_o what_o fowl_n or_o other_o meat_n you_o have_v then_o take_v three_o pint_n thereof_o with_o a_o pint_n and_o half_a of_o gravy_n draw_v with_o wine_n nine_o anchovy_n four_o whole_a onion_n half_o a_o pint_n of_o oyster_n liquor_n a_o handful_n and_o half_a of_o raspin_n of_o french-bread_n the_o juice_n of_o four_o lemon_n the_o yolk_n of_o three_o egg_n beat_v into_o it_o when_o you_o be_v ready_a to_o use_v it_o with_o a_o slice_a nutmeg_n so_o draw_v it_o up_o all_o together_o you_o may_v use_v herb_n in_o the_o same_o broth_n as_o spinage_n sorrel_n endive_n lettuce_n purslain_a with_o some_o faggot_n of_o sweet_a herb_n this_o be_v a_o very_a rich_a broth_n with_o a_o high_a hogo_n and_o be_v most_o fit_v for_o great_a dish_n on_o great_a festival_n pottage_n call_v skink_v according_a to_o the_o quantity_n of_o broth_n you_o will_v have_v proportion_n the_o flesh_n of_o the_o leg_n of_o beef_n which_o you_o must_v cut_v into_o small_a piece_n about_o the_o bigness_n of_o a_o tennis-ball_n or_o less_o break_v the_o bone_n in_o piece_n and_o let_v they_o soak_v in_o water_n wash_v and_o cleanse_v it_o from_o the_o blood_n but_o just_o cover_v it_o in_o your_o pot_n with_o water_n when_o it_o boil_v scum_n it_o then_o put_v in_o some_o pepper_n in_o a_o cloth_n and_o when_o it_o be_v half_o boil_v put_v in_o four_o onion_n a_o little_a clove_n and_o whole_a mace_n with_o a_o race_n or_o two_o of_o ginger_n slice_v then_o take_v up_o a_o ladleful_a thereof_o and_o steep_a therein_o some_o saffron_n tie_v up_o in_o a_o rag_n bruise_v it_o till_o you_o have_v colour_v your_o broth_n than_o put_v it_o into_o your_o pot_n and_o let_v it_o boil_v till_o your_o meat_n be_v very_o tender_a have_v season_v it_o with_o salt_n dish_n it_o up_o on_o sippet_n of_o french-bread_n with_o some_o of_o the_o meat_n in_o the_o middle_n of_o the_o dish_n you_o may_v for_o variety_n put_v in_o chop_a clove_n cabbage_n or_o bruise_a spinage_n and_o cut_v endive_n pottage_n of_o pullet_n and_o asparagus_n truss_v your_o pullet_n and_o whiten_v they_o than_o put_v they_o into_o your_o pot_n with_o a_o sheet_n of_o lard_n over_o they_o fill_v your_o pot_n with_o strong_a broth_n and_o season_v it_o with_o salt_n pepper_n cinnamon_n beat_a clove_n and_o mace_n a_o whole_a onion_n peel_v and_o a_o bunch_n of_o sweet_a herb_n let_v they_o not_o boil_v too_o long_o then_o dry_v your_o bread_n and_o soak_v it_o lay_v your_o pullet_n in_o the_o middle_n of_o your_o dish_n with_o the_o asparagus_n garnish_v they_o with_o fry_v asparagus_n break_a comb_n mushroom_n or_o the_o gibblet_n of_o your_o pullet_n with_o a_o few_o pistache_n lay_v round_o the_o brim_n of_o your_o dish_n slice_n of_o lemon_n and_o lemon-pill_n pottage_n of_o livering_n cut_a a_o fillet_n of_o veal_n into_o thin_a slice_n and_o stuff_v they_o very_o well_o put_v the_o slice_n thereof_o into_o a_o pipkin_n with_o some_o of_o your_o best_a broth_n have_v season_v it_o with_o salt_n cinnamon_n mace_n nutmeg_n and_o a_o very_a little_a pepper_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o livering_n mushroom_n asparagus_n mutton_n juice_n and_o pistache_n a_o most_o excellent_a pottage_n call_v le_fw-fr pottage_n blank_a de_fw-mi lyon_n take_v a_o pint_n or_o a_o quart_n of_o white_a wine_n put_v it_o on_o the_o fire_n in_o a_o pipkin_n with_o four_o or_o five_o pippin_n pare_v eight_o date_n cut_v in_o half_n a_o faggot_n of_o sweet_a herb_n large_a mace_n cinnamon_n a_o quarter_v numeg_n let_v they_o boil_v together_o and_o if_o you_o want_v liquor_n add_v a_o pint_n of_o strong_a broth_n then_o take_v the_o marrow_n of_o three_o marrowbone_n and_o wrap_v it_o in_o the_o yolk_n of_o egg_n and_o grate_a bread_n to_o keep_v it_o from_o melt_v away_o and_o when_o your_o pot_n boil_v put_v it_o therein_o then_o take_v the_o yolk_n of_o four_o egg_n and_o beat_v they_o in_o white_a wine_n or_o
they_o a_o little_a while_n then_o pass_v it_o through_o your_o strainer_n and_o when_o you_o be_v ready_a to_o serve_v it_o sweeten_v it_o with_o sugar_n fish-broth_n take_v half_a pease-broth_n and_o half_a water_n and_o put_v to_o they_o the_o bone_n of_o a_o carp_n or_o any_o other_o fish-bone_n with_o a_o onion_n stick_v with_o clove_n a_o faggot_n of_o sweet_a herb_n and_o a_o little_a salt_n boil_v all_o well_o together_o with_o some_o crumb_n of_o bread_n and_o some_o butter_n then_o pass_v it_o through_o a_o strainer_n and_o preserve_v it_o for_o your_o use_n this_o be_v a_o very_a good_a pottage_n for_o craw-fish_n boil_v it_o a_o while_n with_o the_o shell_n of_o your_o craw-fish_n stamp_v and_o strain_v through_o a_o linen_n cloth_n by_o mean_n whereof_o your_o pottage_n will_v be_v colour_v red_a afterward_o strain_v all_o than_o season_n your_o broth_n and_o dish_n it_o up_o pease-broth_n steep_v your_o pease_n twelve_o hour_n or_o more_o have_v first_o pick_v they_o 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turnip_n very_o clean_o put_v they_o in_o a_o pot_n with_o water_n when_o they_o be_v well_o boil_v season_n they_o with_o salt_n nutmeg_n beat_v and_o a_o bundle_n of_o herb_n and_o take_v they_o off_o the_o fire_n and_o put_v to_o they_o some_o fresh_a butter_n and_o stir_v it_o then_o run_v it_o over_o with_o some_o almond_n broth_n and_o serve_v it_o pottage_n of_o fry_v turnip_n scrape_v they_o and_o quarter_v they_o blanch_v and_o flower_n they_o when_o they_o be_v dry_a fry_v they_o then_o boil_v they_o in_o water_n with_o a_o little_a pepper_n and_o a_o onion_n stick_v with_o clove_n if_o your_o broth_n be_v not_o thick_a enough_o mingle_v some_o flower_n with_o a_o little_a vinegar_n and_o fry_v it_o and_o put_v it_o to_o your_o broth_n pottage_n of_o pease-broth_n take_v the_o clear_a of_o your_o pease-broth_n and_o put_v it_o into_o a_o pot_n then_o fry_v some_o sorrel_n chervil_n and_o a_o little_a parsley_n with_o butter_n put_v these_o into_o your_o pot_n also_o then_o season_n your_o broth_n and_o let_v it_o boil_v when_o it_o be_v enough_o serve_v it_o with_o parsley_n and_o root_n sod_v together_o pottage_n without_o butter_n take_v good_a store_n of_o herb_n season_n they_o very_o well_o seethe_v they_o with_o a_o crust_n of_o bread_n stove_n or_o soak_v and_o serve_v they_o up_o pottage_n of_o small_a vail_n take_v four_o or_o five_o loaf_n and_o make_v a_o hole_n in_o the_o top_n and_o take_v out_o the_o crumb_n boil_v they_o then_o fry_v they_o in_o butter_n be_v fill_v with_o milt_n of_o carp_n mushroom_n and_o break_a asparagus_n then_o soak_v they_o leisurely_o on_o your_o pottage_n and_o let_v your_o garnish_n be_v the_o same_o with_o your_o filling_n pottage_n of_o muscle_n scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n of_o water_n salt_n and_o a_o onion_n when_o they_o be_v boil_v take_v they_o out_o and_o pick_v they_o take_v off_o the_o shell_n to_o some_o and_o leave_v it_o to_o other_o for_o to_o garnish_n after_o they_o be_v thus_o pick_v pass_v they_o in_o a_o pan_n with_o some_o parsley_n as_o for_o your_o broth_n after_o it_o be_v settle_v leave_v the_o bottom_n lest_o there_o be_v any_o gravel_n in_o it_o then_o boil_v it_o and_o when_o it_o boil_v fry_v into_o it_o a_o little_a parsley_n with_o some_o fresh_a butter_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o muscle_n pour_v on_o your_o broth_n pottage_n of_o frog_n have_v break_v their_o bone_n and_o trust_v they_o blanch_v they_o and_o drain_v they_o very_o well_o then_o lay_v they_o into_o a_o dish_n till_o you_o have_v make_v ready_a some_o pease-broth_n fry_v into_o it_o a_o little_a mince_a parsley_n with_o butter_n have_v boil_v a_o while_n put_v the_o frog_n into_o your_o broth_n but_o take_v they_o out_o present_o then_o allay_v a_o little_a saffron_n and_o put_v it_o into_o your_o pot_n have_v soak_v your_o bread_n garnish_n it_o with_o the_o frog_n pottage_n of_o salmon_n you_o must_v cut_v your_o salmon_n into_o piece_n and_o pickle_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n stick_v they_o with_o clove_n than_o stew_n they_o between_o two_o dish_n with_o some_o butter_n a_o faggot_n of_o sweet_a herb_n sugar_n white_a wine_n a_o little_a salt_n large_a mace_n beat_a cinnamon_n and_o pepper_n well_o beat_v then_o stove_n or_o soak_v they_o then_o dry_a your_o bread_n and_o stove_n or_o soak_v it_o also_o with_o some_o other_o broth_n garnish_n it_o with_o slice_n of_o salmon_n fig_n date_n or_o prunello_n and_o pour_v the_o sauce_n over_o it_o pottage_n of_o bran._n take_v wheat_n bran_n the_o big_a you_o can_v procure_v and_o boil_v it_o very_o well_o in_o water_n with_o one_o handful_n of_o almond_n and_o a_o bundle_n of_o herb_n than_o season_n it_o well_o then_o pass_v it_o through_o a_o strainer_n and_o boil_v it_o again_o soak_v your_o bread_n and_o fill_v your_o dish_n with_o this_o broth_n which_o you_o may_v whiten_v if_o you_o please_v pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o in_o broth_n or_o with_o pease-broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o frog_n blanch_v and_o a_o little_a saffron_n pottage_n of_o frog_n with_o almond_n have_v trust_v they_o up_o cherry-like_a fry_v they_o and_o stove_n they_o up_o between_o two_o dish_n with_o a_o little_a fresh_a butter_n a_o drop_n of_o verjuice_n the_o juice_n of_o a_o orange_n or_o lemon_n and_o season_v they_o with_o a_o bundle_n of_o herb_n then_o to_o make_v your_o broth_n boil_v some_o with_o pease-broth_n or_o water_n salt_n parsley_n chibbals_n a_o handful_n of_o stamp_a almond_n after_o which_o strain_v they_o together_o soak_v your_o bread_n upon_o which_o you_o may_v put_v a_o little_a of_o the_o hosh_n of_o a_o carp_n fill_v up_o your_o dish_n and_o garnish_n it_o with_o your_o frog_n lemon_n and_o pomegranate_n pottage_n of_o hops_n whilst_o your_o pease-broth_n be_v boil_v pass_v some_o good_a herb_n in_o a_o pan_n into_o it_o let_v your_o hop_n boil_v in_o your_o pottage_n after_o that_o they_o be_v whiten_v a_o little_a before_o you_o serve_v they_o take_v they_o up_o and_o put_v unto_o they_o some_o butter_n salt_n nutmeg_n cinnamon_n vinegar_n and_o very_o little_a broth_n when_o it_o be_v well_o season_v stove_n or_o soak_v your_o bread_n garnish_n it_o with_o your_o hop_n and_o fill_v your_o dish_n pottage_n of_o parsnip_n make_v choice_n of_o those_o that_o be_v middle_a size_v scrape_v and_o wash_v they_o clean_o then_o boil_v they_o with_o butter_n and_o a_o faggot_n of_o sweet_a herb_n and_o season_v they_o with_o salt_n and_o a_o few_o clove_n then_o take_v they_o up_o and_o peel_v they_o than_o put_v
they_o with_o butter_n and_o stove_n they_o then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o parsnip_n pottage_n of_o leek_n with_o milk_n cut_a your_o leek_n very_o small_a blanch_v and_o dry_v they_o then_o boil_v they_o with_o clear_a pease-broth_n have_v boil_v a_o while_n put_v in_o some_o milk_n pepper_n salt_n cloves_n and_o mace_n then_o soak_v your_o bread_n and_o garnish_n it_o with_o your_o leek_n pottage_n of_o asparagus_n take_v asparagus_n and_o cut_v they_o not_o very_o short_a then_o fry_v they_o in_o sweet_a butter_n salt_n pepper_n nutmeg_n cinnamon_n mace_n parsley_n and_o mince_a chibbals_n stove_n they_o all_o together_o then_o make_v a_o broth_n of_o pease_n or_o herb_n which_o you_o must_v strain_v with_o the_o juice_n of_o mushroom_n then_o soak_v your_o bread_n and_o garnish_n it_o with_o your_o asparagus_n pottage_n of_o colliflower_n have_v blanch_v they_o in_o fresh_a water_n put_v they_o into_o a_o pot_n with_o good_a broth_n or_o with_o pease-broth_n well_o season_v with_o butter_n salt_n and_o a_o onion_n stick_v with_o clove_n after_o they_o be_v sod_a so_o that_o they_o be_v not_o break_v soak_v your_o bread_n garnish_n it_o with_o your_o colliflower_n it_o will_v not_o be_v improper_a to_o put_v into_o your_o pottage_n some_o milk_n pepper_n and_o nutmeg_n pottage_n of_o rice_n boil_v your_o rice_n with_o water_n or_o milk_n till_o it_o be_v burst_v have_v season_v your_o rice_n take_v out_o a_o part_n thereof_o to_o fry_v and_o make_v a_o pottage_n of_o what_o remain_v with_o butter_n salt_n pepper_n nutmeg_n and_o a_o onion_n stick_v with_o cloves_n pottage_n of_o barnicle_n dress_v your_o barnacle_n and_o lard_v they_o with_o eel_n roast_v they_o a_o very_a little_a then_o put_v they_o into_o a_o pot_n with_o water_n some_o pease-broth_n and_o a_o bundle_n of_o herb_n when_o they_o be_v almost_o enough_o pass_v some_o turnip_n in_o a_o pan_n and_o put_v they_o to_o your_o barnacle_n thicken_v your_o broth_n with_o a_o little_a fry_v flower_n and_o a_o drop_n of_o verjuice_n than_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o barnicle_n pottage_n of_o burts_n soak_v your_o bread_n with_o the_o best_a of_o your_o broth_n and_o garnish_v it_o with_o your_o burts_n be_v first_o fry_v in_o a_o pan_n and_o add_v thereto_o some_o mushroom_n caper_n and_o sampire_n cut_v small_a with_o break_a asparagus_n and_o so_o serve_v they_o up_o a_o catalogue_n of_o those_o thing_n that_o be_v usual_o serve_v up_o on_o good-friday_n with_o some_o dish_n that_o be_v only_o proper_a for_o that_o day_n pottage_n of_o almond_n milk_n pottage_n of_o turnip_n pottage_n of_o parsnip_n pottage_n of_o asparagus_n pottage_n of_o pumpkin_n the_o dauphin_n pottage_n garnish_v with_o small_a piece_n of_o puff-paste_n pottage_n of_o milk_n the_o brown_a pottage_n of_o onion_n pottage_n of_o pease-broth_n garnish_v with_o lettuce_n and_o break_a asparagus_n pottage_n of_o colliflower_n potage_n of_o rice_n garnish_v with_o dry_a leave_n pottage_n of_o green_a pease_n etc._n etc._n the_o first_o course_n for_o good-friday_n red-bet_n or_o red-parsnip_n cut_v square_a like_o dice_n with_o brown_a butter_n and_o salt_n red-beet_n cut_v into_o slice_n fry_v and_o serve_v up_o with_o white_a butter_n red-carrot_n stamp_v and_o pass_v in_o the_o pan_n with_o onion_n crumb_n of_o bread_n almond_n mushroom_n and_o fresh_a butter_n all_o well_o allay_v and_o season_v red-carrot_n fry_v with_o brown_a butter_n and_o onion_n red-carrot_n cut_v into_o round_a piece_n with_o a_o white_a sauce_n with_o butter_n salt_n nutmeg_n chibbals_n and_o a_o little_a vinegar_n white-carrot_n fry_v and_o carrot_n fry_v in_o paste_n carrot_n mince_v with_o mushroom_n tourt_n or_o cake_n make_v of_o pistache_n cake_n of_o herb_n butter_a cake_n and_o almond_n cake_n parsnip_n with_o a_o white_a sauce_n and_o parsnip_n fry_v with_o butter_n serfisis_n with_o a_o white_a sauce_n and_o butter_n spinage_n or_o apple_n butter_v or_o fry_v pap_n of_o flower_n pap_n of_o rice_n and_o almond_n strain_v break_a asparagus_n fry_v and_o butter_v fricasses_n of_o mushroom_n carrot_n and_o pistache_n serve_v up_o warm_a with_o sugar_n and_o good_a store_n of_o butter_n skirret_n with_o white_a sauce_n and_o butter_n and_o skirret_n fry_v pumpkin_n or_o jerusalem_n artichoke_n fry_v rice_n sodden_a till_o it_o burst_v and_o mingle_v with_o milk_n and_o sugar_n other_o dish_n to_o be_v serve_v on_o good-friday_n pottage_n of_o health_n this_o pottage_n must_v be_v make_v of_o sorrel_n lettuce_n beet_n purslain_a and_o a_o bundle_n of_o herb_n you_o must_v boil_v they_o all_o together_o with_o some_o salt_n butter_n and_o the_o lantamure_n or_o kiss_v crust_n of_o a_o loaf_n stove_v or_o soak_v and_o so_o serve_v up_o pease-potage_n steep_v your_o pease_n eighteen_o hour_n then_o boil_v they_o in_o a_o pot_n with_o a_o faggot_n of_o sweet_a herb_n some_o caper_n and_o a_o onion_n stick_v with_o clove_n serve_v 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it_o into_o a_o pot_n with_o a_o onion_n stick_v with_o clove_n fresh_a butter_n and_o pepper_n soak_v your_o bread_n and_o allay_v the_o yolk_n of_o four_o egg_n and_o pour_v they_o over_o your_o broth_n so_o serve_v it_o or_o thus_o cut_v and_o boil_v your_o pumpkin_n as_o aforesaid_a then_o put_v it_o through_o a_o straining-pan_n with_o some_o milk_n and_o boil_v it_o with_o butter_n season_n it_o with_o salt_n pepper_n cinnamon_n and_o a_o onion_n stick_v with_o clove_n you_o may_v if_o you_o please_v serve_v it_o with_o yolk_n of_o egg_n allay_v or_o without_o they_o pottage_n of_o almond_n take_v half_o a_o pound_n of_o almond-paste_n or_o what_o quantity_n you_o please_v and_o mingle_v it_o with_o new_a milk_n then_o have_v a_o quart_n of_o cream_n boil_v in_o a_o pipkin_n or_o skillet_n then_o put_v in_o the_o milk_n and_o almond_n with_o some_o mace_n salt_n and_o sugar_n serve_v it_o on_o sippet_n of_o french-bread_n and_o scrape_v on_o sugar_n or_o you_o may_v strain_v 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