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and_o many_o other_o variety_n a_o bisk_a other_o way_n take_v a_o leg_n of_o beef_n cut_v it_o into_o two_o piece_n and_o boil_v it_o in_o a_o gallon_n or_o five_o quart_n of_o water_n scum_v it_o and_o about_o half_a a_o hour_n after_o put_v in_o a_o knuckle_n of_o veal_n and_o scum_v it_o also_o boil_v it_o from_o five_o quart_n to_o two_o quart_n or_o less_o and_o be_v three_o quarter_n boil_v put_v in_o some_o salt_n and_o some_o clove_n and_o mace_n be_v through_o boil_v strain_v it_o from_o the_o meat_n and_o keep_v the_o broth_n for_o your_o use_n in_o a_o pipkin_n then_o have_v eight_o marrow_n bone_n clean_o scrape_v from_o the_o flesh_n and_o fine_o crack_v over_o the_o middle_n boil_v in_o water_n and_o fault_n three_o of_o they_o and_o the_o other_o leave_n for_o garnish_n to_o be_v boil_v in_o strong_a broth_n and_o lay_v on_o the_o top_n of_o the_o bisk_n when_o it_o be_v dish_v again_o boil_v your_o fowl_n in_o water_n and_o salt_n teal_n partridge_n pigeon_n plover_n quail_n lark_n then_o have_v a_o joint_n of_o mutton_n make_v into_o ball_n with_o sweet_a herb_n salt_n nutmeg_n grate_a bread_n egg_n suet_n a_o clove_n or_o two_o of_o garlic_n and_o pistache_n boil_v in_o broth_n with_o some_o interladed_a bacon_n sheep_n tongue_n lard_v and_o stew_v as_o also_o some_o artichoke_n marrow_n pistache_n sweetbread_n and_o lamb-stone_n in_o strong_a broth_n and_o mace_n a_o clove_n or_o two_o some_o white_a wine_n and_o strain_a almond_n or_o with_o the_o yolk_n of_o a_o egg_n verjuice_n beat_a butter_n and_o slice_v lemon_n or_o crape_n whole_a then_o have_v fry_v clary_n and_o fry_v pistache_n in_o yolk_n of_o eggs._n then_o carve_v lemon_n over_o all_o to_o make_v another_o curious_a boil_a meat_n much_o like_o a_o bisk._n take_v a_o rack_n of_o mutton_n cut_v it_o in_o four_o piece_n and_o boil_v it_o in_o three_o quart_n of_o fair_a water_n in_o a_o pipkin_n with_o a_o faggot_n of_o sweet_a herb_n very_o hard_a and_o close_o bind_v up_o from_o 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gooseberry_n or_o barberry_n some_o butter_n and_o pistache_n these_o thing_n aforesaid_a be_v ready_a and_o dinner_n call_v for_o take_v a_o fine_a clean_o scour_v dish_n and_o garnish_v it_o with_o pistache_n and_o artichock_n carve_v lemon_n grape_n and_o large_a mace_n then_o have_v sippet_n fine_o carve_v and_o some_o slice_n of_o french_a bread_n in_o the_o bottom_n of_o the_o dish_n dish_fw-mi three_o piece_n of_o mutton_n and_o one_o in_o the_o middle_n and_o between_o the_o mutton_n three_o chicken_n and_o up_o in_o the_o middle_n the_o partridge_n and_o pour_v on_o the_o broth_n with_o the_o herb_n then_o put_v on_o your_o pipkin_n over_o all_o of_o marrow_n artichoke_n and_o the_o other_o material_n then_o carve_v lemon_n barberry_n and_o beat_a butter_n over_o all_o your_o carve_a sippet_n round_o the_o dish_n etc._n etc._n another_o make_a dish_n in_o the_o french_a fashion_n call_v a_o entre_fw-fr de_fw-fr table_n entrance_n to_o the_o table_n take_v the_o bottom_n of_o 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mince_a meat_n or_o sausage_n without_o skin_n fry_v almond_n calf_n udder_a another_o french_a boil_a meat_n of_o pine-molet_a take_v a_o manchet_n of_o french_a bread_n of_o a_o day_n old_a chip_n it_o and_o cut_v a_o round_a hole_n in_o the_o top_n save_v the_o piece_n whole_a and_o take_v out_o the_o crumb_n then_o make_v a_o composition_n of_o a_o boil_a or_o a_o roast_a capon_n mince_a and_o stamp_v with_o almond-paste_n muskefy_v biscuit_n bread_n yolk_n of_o hard_a egg_n and_o some_o sweet_a herb_n chap_v fine_a some_o yolk_n of_o raw_a egg_n and_o saffron_n cinnamon_n nutmeg_n corrans_n sugar_n salt_n marrow_n and_o pistache_n fill_v the_o loaf_n and_o stop_v the_o hole_n with_o the_o piece_n and_o boil_v it_o in_o a_o clean_a cloth_n in_o a_o pipkin_n or_o bake_v it_o in_o a_o oven_n then_o have_v some_o force_a chicken_n flay_v save_o the_o skin_n wing_n leg_n and_o neck_n whole_a and_o mince_v the_o meat_n two_o pigeon_n also_o force_v two_o chicken_n two_o bone_a of_o each_o and_o fill_v with_o some_o mince_a veal_n or_o mutton_n with_o some_o interladed_a bacon_n or_o beef-suet_n and_o season_v it_o with_o clove_n mace_n pepper_n salt_n and_o some_o grate_a parmesan_n or_o none_o grate_a bread_n sweet_a herb_n chap_v small_a yolk_n of_o egg_n and_o grape_n fill_v the_o skin_n and_o stitch_v up_o the_o back_n of_o the_o skin_n than_o put_v they_o in_o a_o deep_a dish_n with_o some_o sugar_n strong_a broth_n artichoke_n marrow_n saffron_n sparrow_n or_o quail_n and_o some_o boil_a asparagus_n for_o the_o garnish_n of_o the_o foresay_a dish_n roast_a turnip_n and_o roast_a onion_n grape_n cordon_n and_o mace_n dish_n the_o force_a loaf_n in_o the_o midst_n of_o the_o dish_n the_o chicken_n and_o pigeon_n round_o about_o it_o and_o the_o quail_n or_o small_a bird_n over_o all_o with_o marrow_n cardon_n artichoke_n or_o asparagus_n pine-apple-seed_n or_o pistache_n grape_n and_o sweetbread_n and_o broth_n it_o on_o sippet_n to_o boil_v a_o chine_n of_o 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fippet_n garnish_v the_o dish_n with_o fine_a sugar_n or_o fine_a searse_v manchet_n and_o lay_v lemon_n on_o your_o meat_n slice_v run_v it_o over_o with_o beat_a butter_n etc._n etc._n 5._o to_z hash_fw-mi a_o neats-tongue_n otherways_o be_v boil_v tender_a slice_v it_o in_o thin_a slice_n and_o put_v it_o in_o a_o pipkin_n with_o some_o current_a date_n cinnamon_n pepper_n marrow_n mace_n whole_a verjuice_n egg_n butter_n bread_n wine_n and_o be_v fine_o stew_v serve_v it_o on_o fine_a sippet_n with_o beat_a butter_n sugar_n strain_a egg_n verjuice_n etc._n etc._n 6._o to_o stew_v a_o neat_n tongue_n whole_a take_v a_o fresh_a neat_n tongue_n raw_a make_v a_o hole_n in_o the_o low_a end_n and_o take_v out_o some_o of_o the_o meat_n mince_v it_o with_o some_o bacon_n or_o beef-suet_n and_o some_o sweet_a herb_n and_o put_v in_o the_o yolk_n of_o a_o egg_n or_o two_o some_o nutmeg_n salt_n and_o some_o grate_a parmesan_n or_o fat_a cheese_n pepper_n and_o ginger_n mingle_v all_o together_o and_o fill_v the_o hole_n in_o the_o tongue_n then_o wrap_v a_o cawl_n or_o skin_n of_o mutton_n about_o it_o and_o bind_v it_o about_o the_o end_n of_o the_o tongue_n boil_v it_o till_o it_o will_v blanch_v and_o be_v blanch_v wrap_v about_o it_o the_o cawl_n of_o veal_n with_o some_o of_o the_o force_n roast_v it_o a_o little_a brown_a and_o put_v it_o in_o a_o pipkin_n and_o stew_v it_o with_o some_o claret_n and_o strong_a broth_n clove_n mace_n salt_n pepper_n some_o strain_a bread_n or_o grate_v manchet_n some_o sweet_a herb_n chap_v small_a marrow_n fry_a onion_n and_o apple_n among_o and_o be_v fine_o stew_v down_o serve_v it_o on_o fine_a carve_a sippet_n with_o barberry_n and_o sliced_a lemon_n and_o run_v it_o over_o with_o beat_a butter_n garnish_v the_o dish_n with_o grate_a or_o sear_v manchet_n 7._o to_o stew_v a_o neat_n tongue_n otherways_o whole_a or_o in_o piece_n boil_v blanch_v it_o or_o not_o take_v a_o tongue_n and_o put_v it_o a_o stew_a between_o two_o dish_n be_v raw_a and_o fresh_a put_v some_o strong_a broth_n to_o it_o and_o white_a wine_n with_o some_o whole_a clove_n mace_n and_o pepper_n whole_a some_o caper_n salt_n turnip_n cut_v like_o lard_n or_o carrot_n or_o any_o root_n and_o stew_n all_o together_o the_o space_n of_o two_o or_o three_o hour_n leisurely_o then_o blanch_v it_o and_o put_v some_o marrow_n to_o it_o give_v it_o a_o walm_n or_o two_o and_o serve_v it_o on_o fine_a sippet_n fine_o carve_v and_o strew_v on_o some_o mince_a lemon_n and_o barberry_n or_o grape_n and_o run_v over_o all_o with_o beat_a butter_n garnish_v your_o dish_n with_o fine_a grate_a manchet_n fine_o sear_v 8._o to_o boil_v a_o tongue_n otherways_o salt_v a_o tongue_n twelve_o hour_n or_o boil_v it_o in_o water_n and_o salt_n till_o it_o be_v tender_a blanch_v it_o and_o be_v fine_o boil_v dish_n it_o in_o a_o clean_a dish_n and_o stuff_n it_o with_o mince_a lemon_n mince_v the_o rind_n and_o strew_v over_o all_o and_o serve_v it_o with_o some_o of_o the_o gallandine_n or_o some_o of_o the_o italian_a sauce_n as_o you_o may_v see_v in_o the_o book_n of_o sauce_n to_o boil_v a_o neat_n tongue_n otherways_o of_o three_o of_o four_o day_n powder_n boil_v it_o in_o fair_a water_n and_o serve_v it_o on_o brewice_o with_o boil_a turnip_n and_o onion_n run_v it_o over_o with_o beat_a butter_n and_o serve_v it_o on_o fine_a carve_a sippet_n some_o barberry_n gooseberry_n or_o grape_n and_o serve_v it_o with_o some_o of_o the_o sauce_n as_o you_o may_v see_v in_o the_o book_n of_o all_o manner_n of_o sauce_n to_o fricas_fw-la a_o neat_n tongue_n or_o any_o tongue_n be_v tender_a boil_v slice_v it_o into_o thin_a slice_n and_o fry_v it_o with_o sweet_a butter_n than_o put_v away_o your_o butter_n and_o put_v some_o strong_a broth_n nutmeg_n pepper_n and_o sweet_a herb_n chap_v small_a some_o grape_n or_o barberry_n pick_v and_o some_o yolk_n of_o egg_n or_o verjuice_n grate_a bread_n or_o stamp_v almond_n and_o strain_a sometime_o you_o may_v add_v some_o saffron_n thus_o udder_n may_v be_v dress_v in_o any_o of_o the_o way_n of_o the_o neats-tongue_n beforesaid_a to_z hash_fw-mi any_o land_n fowl_n as_o turkey_n capon_n pheasant_n or_o partridge_n or_o any_o fowl_n be_v roast_v and_o cold_a roa_v the_o fowl_n for_o hash_n take_v a_o capon_n hash_fw-mi the_o wing_n and_o slice_v it_o into_o thin_a slice_n but_o leave_v the_o rump_n and_o the_o leg_n whole_a mince_v the_o wing_n into_o very_o thin_a slice_n no_o big_a than_o a_o threepente_a in_o breadth_n and_o put_v it_o in_o a_o pipkin_n with_o a_o little_a strong_a broth_n nutmeg_n some_o slice_a mushroom_n or_o pickle_a mushroom_n and_o a_o onion_n very_o thin_a slice_v no_o big_a than_o the_o mince_a capon_n be_v well_o stew_v down_o with_o a_o little_a butter_n and_o gravy_n dish_n it_o on_o fine_a sippet_n and_o lay_v the_o rump_n or_o rump_n whole_a on_o the_o mince_a meat_n also_o the_o leg_n whole_a and_o run_v it_o over_o with_o beat_a butter_n slice_n of_o lemon_n and_o lemon-peel_n whole_a collop_n or_o have_fw-mi veal_n take_v a_o leg_n of_o veal_n and_o cut_v it_o into_o slice_n as_o thin_a as_o a_o half-crown_n piece_n and_o as_o broad_a as_o your_o hand_n and_o hack_v they_o with_o the_o back_n of_o a_o knife_n then_o lard_v they_o with_o small_a lard_n good_a and_o thick_a and_o fry_v they_o with_o sweet_a butter_n be_v fry_v make_v sauce_n with_o butter_n vinegar_n some_o chap_a time_n among_o and_o yolk_n of_o egg_n dissolve_v with_o juice_n of_o orange_n give_v they_o a_o toss_v or_o two_o in_o the_o pan_n and_o so_o put_v they_o in_o a_o dish_n with_o a_o little_a gravy_n &c_n &c_n or_o you_o may_v make_v other_o sauce_n of_o mutton-gravy_n juice_n of_o lemon_n and_o grate_a nutmeg_n a_o hash_n of_o any_o tongue_n neat_n tongue_n sheep_n tongue_n or_o any_o great_a or_o small_a tongue_n be_v tender_a boil_a and_o cold_a cut_v they_o in_o thin_a slice_n and_o fry_v they_o in_o sweet_a butter_n then_o put_v 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they_o till_o they_o be_v very_o tender_a and_o strain_n to_o they_o three_o or_o four_o yolk_n of_o egg_n with_o six_o spoonful_n of_o sack_n to_o boil_v a_o capon_n or_o chicken_n with_o collyflower_n cut_a off_o the_o bud_n of_o your_o flower_n and_o boil_v they_o in_o milk_n with_o a_o little_a mace_n till_o they_o be_v very_o tender_a then_o take_v the_o yolk_n of_o two_o egg_n and_o strain_v they_o with_o a_o quarter_n of_o a_o pint_n of_o sack_n then_o take_v as_o much_o thick_a butter_n be_v draw_v with_o a_o little_a vinegar_n and_o a_o sliced_a lemon_n brew_v they_o together_o then_o take_v the_o flower_n out_o of_o the_o milk_n put_v they_o to_o the_o butter_n and_o sack_n dish_z up_o your_o capon_n be_v tender_a boil_v upon_o sippet_n fine_o carve_v and_o pour_v on_o the_o sauce_n serve_v it_o to_o the_o table_n with_o a_o little_a salt_n to_o boil_v a_o capon_n or_o chicken_n with_o asparagus_n boil_v your_o capon_n or_o chicken_n in_o fair_a water_n and_o some_o salt_n 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salt_n current_a sugar_n some_o sack_n raisin_n of_o the_o sun_n prune_n sage_a dry_a cherry_n time_n a_o little_a saffron_n and_o dish_n they_o on_o fine_a carve_a sippet_n to_o stew_v pigeon_n in_o the_o french_a fashion_n the_o pigeon_n be_v draw_v and_o trust_v make_v a_o fearse_n or_o stop_v of_o some_o sweet_a herb_n mince_v then_o mince_v some_o beef-suet_n or_o lard_n grate_a bread_n current_a clove_n mace_n pepper_n ginger_n sugar_n and_o three_o or_o four_o raw_a egg_n the_o pigeon_n be_v lard_v and_o half_o roast_v stuff_v they_o with_o foresay_a fearse_n and_o put_v a_o boil_a cabbage_n stick_v with_o a_o few_o clove_n round_o about_o they_o bind_v up_o every_o pigeon_n several_a with_o packthread_n than_o put_v they_o in_o a_o pipkin_n a_o boil_a with_o strong_a mutton_n broth_n three_o or_o four_o yolk_n of_o hard_a egg_n mince_v small_a some_o large_a mace_n whole_a clove_n pepper_n salt_n and_o a_o little_a white_a wine_n be_v boil_v serve_v they_o on_o fine_a carve_a 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they_o in_o a_o pipkin_n with_o some_o strong_a broth_n or_o fair_a water_n boil_v and_o scum_n they_o then_o put_v in_o some_o mace_n a_o faggot_n of_o sweet_a herb_n white_a endive_n marigold_n flower_n and_o salt_n and_o be_v fine_o boil_v serve_v they_o on_o sippet_n and_o garnish_v the_o dish_n with_o mace_n and_o white_a endive_n flower_n otherways_o you_o may_v add_v cucumber_n in_o quarter_n either_o pickle_v or_o fresh_a and_o some_o pickle_a caper_n or_o boil_v the_o cucumber_n by_o themselves_o and_o put_v they_o in_o beat_a butter_n and_o sweet_a herb_n chap_v small_a or_o boil_v they_o with_o caper_n sampire_n mace_n nutmeg_n spinage_n endive_n and_o a_o rack_n or_o chine_n of_o mutton_n boil_v with_o they_o or_o else_o with_o caper_n mace_n salt_n and_o sweet_a herb_n in_o a_o faggot_n then_o have_v some_o cabbage_n or_o collyflower_n boil_v very_o tender_a in_o fair_a water_n and_o salt_n pour_v away_o the_o water_n and_o put_v they_o in_o beat_a butter_n and_o when_o the_o fowl_n be_v boil_v serve_v the_o cabbage_n on_o they_o to_o boil_v pigeon_n otherways_o take_v pigeon_n be_v fine_o cleanse_v and_o trust_v put_v they_o in_o a_o pipkin_n or_o skillet_n clean_o scour_v with_o some_o mutton_n broth_n or_o fair_a water_n set_v they_o a_o boil_a and_o scum_n they_o clean_o then_o put_v to_o they_o large_a mace_n and_o well_o wash_v current_a some_o strain_a bread_n strain_v with_o vinegar_n and_o broth_n put_v it_o to_o the_o pigeon_n with_o some_o sweet_a butter_n and_o caper_n boil_v they_o very_o white_a and_o be_v boil_v serve_v they_o on_o fine_a carve_a sippet_n in_o the_o broth_n with_o some_o sugar_n garnish_n they_o with_o lemon_n fine_a sugar_n mace_n grape_n gooseberry_n or_o barberry_n and_o run_v they_o over_o with_o beat_a butter_n garnish_n the_o dish_n with_o grate_a manchet_n pottage_n pottage_n in_o the_o italian_a fashion_n boil_v green_a pease_n with_o some_o strong_a broth_n and_o interlard_v bacon_n cut_v into_o slice_n the_o pease_n be_v boil_v put_v to_o they_o some_o chap_a parsley_n pepper_n aniseed_n and_o strain_v some_o of_o the_o pease_n to_o thicken_v the_o broth_n give_v it_o a_o walm_n and_o serve_v it_o on_o sippet_n with_o boil_a chicken_n pigeon_n kid_n or_o lamb_n head_n mutton_n duck_n mallard_n or_o any_o poultry_n sometime_o for_o variety_n you_o may_v thicken_v the_o broth_n with_o egg_n pottage_n otherways_o in_o the_o italian_a fashion_n boil_v a_o rack_n of_o mutton_n a_o few_o whole_a clove_n mace_n sliced_a ginger_n all_o manner_n of_o sweet_a herb_n chap_v and_o a_o little_a salt_n be_v fine_o boil_v put_v in_o some_o strain_a almond_n paste_v with_o grape_n verjuice_n saffron_n grape_n or_o gooseberry_n give_v they_o a_o walm_n and_o serve_v your_o meat_n on_o sippet_n pottage_n of_o mutton_n veal_n or_o beef_n in_o the_o english_a fashion_n cut_a a_o rack_n of_o mutton_n in_o two_o piece_n and_o take_v a_o knuckle_n of_o veal_n and_o boil_v it_o in_o a_o gallon_n pot_n or_o pipkin_n with_o good_a store_n of_o herb_n and_o a_o pint_n of_o oatmeal_n chap_v among_o the_o herb_n as_o time_n sweet_a marjoram_n parsley_n chive_v salt_n succory_n marigold-leaves_a and_o flower_n strawberry-leaves_a violet-leaves_a beet_n borage_n sorrel_n blood-wort_n sage_a pennyroyal_n and_o be_v fine_o boil_v serve_v they_o on_o fine_a carve_a sippet_n with_o the_o mutton_n and_o veal_n etc._n etc._n to_o stew_v a_o shoulder_n of_o mutton_n with_o oyster_n take_v a_o shoulder_n of_o mutton_n and_o roast_n it_o and_o be_v half_o roast_v or_o more_o take_v off_o the_o upper_a skin_n whole_a and_o cut_v the_o meat_n into_o thin_a slice_n than_o stew_n it_o with_o claret_n mace_n nutmeg_n anchove_n oyster-liquor_n salt_n caper_n olive_n sampire_n and_o slice_n of_o orange_n leave_v the_o shoulderblade_n with_o some_o meat_n on_o it_o
or_o ten_o yolk_n a_o pound_n of_o sugar_n half_o a_o ounce_n of_o cinnamon_n a_o little_a salt_n and_o some_o saffron_n strain_v it_o and_o bake_v it_o in_o a_o deep_a dish_n be_v bake_v put_v on_o the_o juice_n of_o four_o or_o five_o orange_n a_o little_a white_a wine_n rise_v water_n and_o beat_a ginger_n etc._n etc._n capilotado_n francois_n roast_v a_o leg_n of_o mutton_n save_o the_o gravy_n and_o mince_v it_o small_a then_o strain_v a_o pound_n of_o almond_n paste_n with_o some_o mutton_n or_o capon_n broth_n cold_a some_o three_o pint_n and_o a_o half_a of_o grape_n verjuice_n a_o pound_n of_o sugar_n some_o cinnamon_n beat_a pepper_n and_o salt_n the_o meat_n and_o almond_n be_v stamp_v and_o strain_v put_v it_o a_o boil_a soft_o and_o stir_v it_o continual_o till_o it_o be_v well_o incorporate_a and_o thick_a then_o serve_v it_o in_o a_o dish_n with_o some_o roast_a chicken_n pigeon_n or_o capon_n put_v the_o gravy_n to_o it_o and_o strew_v on_o sugar_n some_o marrow_n cinnamon_n etc._n etc._n sometime_o you_o may_v add_v some_o interlard_v bacon_n instead_o of_o marrow_n some_o sweet_a herb_n and_o a_o kidney_n of_o veal_n sometime_o egg_n current_a saffron_n gooseberry_n etc._n etc._n other_o make_v dish_n or_o little_a pasty_n call_v in_o italian_a tortelleti_n take_v a_o roast_n or_o boil_a capon_n and_o a_o calf_n udder_n or_o veal_n mince_v it_o and_o stamp_v it_o with_o some_o marrow_n mint_n or_o sweet_a marjoram_n put_v a_o pound_n of_o fat_a parmesan_n grate_v to_o it_o half_o a_o pound_n of_o sugar_n and_o a_o quarter_n of_o a_o pound_n of_o current_a some_o chap_a sweet_a herb_n pepper_n saffron_n nutmeg_n cinnamon_n four_o or_o five_o yolk_n of_o egg_n and_o two_o white_n mingle_v all_o together_o and_o make_v a_o piece_n of_o paste_n of_o warm_a or_o boil_a liquor_n and_o some_o rose_n water_n sugar_n butter_n make_v some_o great_a and_o some_o very_a little_a roll_n or_o star_n according_a to_o the_o judgement_n of_o the_o cook_n 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plain_a if_o you_o stuff_v they_o do_v it_o with_o all_o manner_n of_o sweet_a herb_n fat_a beef_n mince_v and_o some_o nutmeg_n serve_v they_o on_o brewis_n with_o root_n or_o cabbage_n boil_v in_o milk_n with_o beat_a butter_n etc._n etc._n to_o pickle_n roast_a beef_n chine_n surloin_v rib_n brisket_n flank_n or_o neat_n tongue_n take_v any_o of_o the_o foresay_a beef_n as_o chine_n or_o fore-rib_n and_o stuff_n it_o with_o penniroyal_n or_o other_o sweet_a herb_n or_o parsley_n mince_v small_a and_o some_o salt_n prick_v in_o here_o and_o there_o a_o few_o whole_a clove_n and_o roast_n it_o then_o take_v claret_n wine_n wine_n vinegar_n whole_a pepper_n rosemary_n and_o bay_n and_o time_n bind_v up_o close_o in_o a_o bundle_n and_o boil_v in_o some_o claret_n wine_n and_z wine_z vinegar_n make_v the_o pickle_n and_o put_v some_o salt_n to_o it_o then_o pack_v it_o up_o close_o in_o a_o barrel_n that_o will_v but_o just_o hold_v it_o put_v the_o pickle_n to_o it_o close_o it_o on_o 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chestnut_n half_a yolk_n of_o egg_n and_o sippet_n it_o serve_v it_o up_o hot_a to_o the_o table_n to_z hash_fw-mi a_o calf_n head_n take_v a_o calf_n head_n boil_v it_o tender_v and_o let_v it_o be_v through_o cold_a then_o take_v one_o half_a and_o broil_n or_o roast_n it_o do_v it_o very_o white_a and_o fair_a then_o take_v the_o other_o half_a and_o slice_v it_o into_o thin_a slice_n fry_v it_o with_o clarify_a butter_n fine_a and_o white_a then_o put_v it_o in_o a_o dish_n a_o stew_a with_o some_o sweet_a herb_n as_o rosemary_n time_n savoury_n salt_n some_o white_a wine_n or_o claret_n some_o good_a roast_n mutton_n gravy_n a_o little_a pepper_n and_o nutmeg_n then_o take_v the_o tongue_n be_v ready_o boil_v and_o a_o boil_a piece_n of_o interlard_v bacon_n slice_v it_o into_o thin_a slice_n and_o fry_v it_o in_o a_o batter_v make_v of_o flower_n egg_n nutmeg_n cream_n salt_n and_o sweet_a herb_n chap_v small_a dip_v the_o tongue_n and_o bacon_n into_o the_o batter_v then_o fry_v 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pound_n of_o beef_n also_o eight_o pound_n of_o suet_n mince_v they_o very_o small_a and_o put_v to_o they_o eight_o ounce_n of_o salt_n two_o ounce_n of_o nutmeg_n a_o ounce_n of_o pepper_n a_o ounce_n of_o clove_n and_o mace_n four_o pound_n of_o current_a and_o four_o pound_n of_o raisin_n stir_v up_o all_o these_o together_o and_o fill_v your_o pie_n mince_a in_o the_o french_a fashion_n call_v pelipate_v or_o in_o english_a petits_fw-fr make_v of_o veal_n pork_n or_o lamb_n or_o any_o kind_n of_o venison_n beef_n poultry_n or_o fowl_n mouse_n they_o with_o lard_n and_o be_v mince_v season_n they_o
be_v cool_a pot_n they_o and_o they_o will_v keep_v their_o colour_n all_o the_o year_n thus_o you_o may_v preserve_v red_a current_a etc._n etc._n to_o preserve_v gooseberry_n green_a take_v some_o of_o the_o large_a gooseberry_n that_o be_v call_v gascoyn_n gooseberry_n set_v a_o pan_n of_o water_n on_o the_o fire_n and_o when_o it_o be_v lukewarm_a put_v in_o the_o berry_n and_o cover_v they_o close_o keep_v they_o warm_v half_o a_o hour_n then_o have_v another_o posnet_n of_o warm_a water_n put_v they_o into_o that_o in_o like_a sort_n quodle_o they_o three_o time_n over_o in_o hot_a water_n till_o they_o look_v green_a then_o pour_v they_o into_o a_o sieve_n let_v all_o the_o water_n run_v from_o they_o and_o put_v they_o to_o as_o much_o clarify_a sugar_n as_o will_v cover_v they_o let_v they_o simper_v leisurely_o close_o cover_v than_o your_o gooseberry_n will_v look_v as_o green_a as_o leek_v blade_n let_v they_o stand_v simper_a in_o that_o syrup_n for_o a_o hour_n then_o take_v they_o off_o the_o fire_n and_o let_v the_o syrup_n stand_v till_o it_o be_v cold_a then_o warm_v they_o once_o or_o twice_o take_v they_o up_o and_o let_v the_o syrup_n boil_v by_o itself_o pot_n they_o and_o keep_v they_o to_o preserve_v raspberry_n take_v fair_a ripe_a raspberry_n but_o not_o over_o ripe_a pick_v they_o from_o the_o stalk_n then_o take_v weight_n for_o weight_n of_o double_a refine_a sugar_n and_o the_o juice_n of_o raspberry_n to_o a_o pound_n of_o raspberry_n take_v a_o quarter_n of_o a_o pint_n of_o raspass_n juice_n and_o as_o much_o of_o fair_a water_n boil_v up_o the_o sugar_n and_o liquor_n and_o make_v the_o syrup_n scum_v it_o and_o put_v in_o the_o raspass_n stir_v they_o into_o the_o syrup_n and_o boil_v they_o not_o too_o much_o be_v preserve_v take_v they_o up_o and_o boil_v the_o syrup_n by_o itself_o not_o too_o long_o it_o will_v keep_v the_o colour_n be_v cold_a pot_n they_o and_o keep_v they_o thus_o you_o may_v also_o preserve_v 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sliced_a date_n scrape_v on_o sugar_n and_o cast_v on_o red_a and_o white_a biscuit_n to_o make_v pap._n take_v milk_n and_o flour_n strain_v they_o and_o set_v it_o over_o the_o fire_n till_o it_o boil_v be_v boil_v take_v it_o off_o and_o let_v it_o cool_v then_o take_v the_o yolk_n of_o egg_n strain_v they_o and_o put_v it_o in_o the_o milk_n with_o some_o salt_n set_v it_o again_o on_o the_o ember_n and_o stir_v it_o till_o it_o be_v thick_a and_o stew_n leisurely_o than_o put_v it_o in_o a_o clean_o scour_v dish_n and_o serve_v it_o for_o pottage_n or_o in_o paste_n add_v to_o it_o sugar_n and_o rose_n water_n to_o make_v blamanger_n take_v a_o capon_n be_v boil_v or_o roast_v and_o mince_v it_o small_a then_o have_v a_o pound_n of_o blanch_a almond_n beat_v to_o a_o paste_n and_o beat_v the_o mince_a capon_n among_o it_o with_o some_o rose_n water_n mingle_v it_o with_o some_o cream_n ten_o white_n of_o egg_n and_o grate_a manchet_n strain_v all_o the_o foresay_a thing_n with_o 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in_o a_o fair_a platter_n when_o it_o be_v cold_a lay_v three_o slice_n in_o a_o dish_n and_o scrape_v on_o sugar_n blamang_a otherways_o take_v a_o capon_n or_o 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 pulp_n of_o either_o of_o they_o and_o chap_n it_o small_a then_o take_v a_o pound_n of_o blanch_a almond_n beat_v to_o a_o paste_n beat_v the_o pulp_n and_o the_o almond_n together_o and_o put_v to_o they_o a_o quart_n of_o cream_n the_o white_n of_o ten_o egg_n and_o the_o crumb_n of_o a_o fine_a manchet_n mingle_v all_o together_o and_o strain_v they_o with_o some_o sugar_n and_o salt_n put_v they_o in_o a_o clean_a broad_a stew_n pan_n and_o set_v they_o over_o the_o fire_n stir_v it_o and_o boil_v it_o thick_a be_v boil_v put_v it_o into_o a_o platter_n till_o it_o be_v cold_a strain_v it_o again_o with_o a_o little_a rose_n water_n and_o serve_v it_o with_o sugar_n otherways_o blanch_n some_o almond_n and_o beat_v they_o very_o fine_a to_o a_o paste_n with_o the_o boil_a pulp_n of_o a_o pike_n or_o capon_n and_o crumb_n of_o fine_a manchet_n strain_v all_o together_o with_o sugar_n and_o boil_v it_o to_o the_o thickness_n of_o a_o apple_n moise_n then_o let_v it_o cool_v strain_v it_o again_o with_o a_o little_a rose_n water_n and_o so_o serve_v it_o to_o make_v blamanger_n in_o the_o italian_a fashion_n boil_v a_o capon_n in_o water_n and_o salt_n very_o tender_a or_o all_o to_o mash_n then_o beat_v almond_n and_o strain_v they_o with_o your_o capon_n broth_n rice_n flour_n sugar_n and_o rise_v water_n boil_v it_o like_o pap_n and_o serve_v it_o in_o this_o form_n sometime_o in_o place_n of_o broth_n use_v cream_n section_n 13._o or_o the_o first_o section_n for_o dress_n of_o fish_n show_v the_o most_o way_n and_o the_o most_o excellent_a for_o dress_n of_o carp_n either_o boil_v stew_v broil_v roast_v or_o bake_v etc._n etc._n to_o boil_v a_o carp_n in_o corbolion_n take_v as_o much_o wine_n as_o water_n and_o a_o good_a handful_n of_o salt_n when_o it_o boil_v draw_v the_o carp_n and_o put_v it_o in_o the_o liquor_n boil_v it_o with_o a_o continual_a quick_a fire_n and_o be_v boil_v dish_n it_o up_o in_o a_o very_a clean_a dish_n with_o sippet_n round_o about_o it_o and_o sliced_a lemon_n make_v the_o sauce_n of_o sweet_a butter_n beat_v up_o with_o sliced_a lemon_n and_o grared_a nutmeg_n garnish_n the_o dish_n with_o beat_a ginger_n to_o boil_v a_o carp_n the_o best_a way_n to_o be_v eat_v hot_a take_v a_o special_a male_a carp_n of_o eighteen_o inch_n draw_v it_o wash_v out_o the_o blood_n and_o lay_v it_o in_o a_o trey_n then_o put_v to_o it_o some_o wine_n vinegar_n and_o salt_n put_v the_o milt_z to_o it_o the_o gall_n be_v take_v from_o it_o then_o have_v three_o quart_n of_o white_a wine_n or_o claret_n a_o quart_n of_o white_a wine_n vinegar_n and_o five_o pint_n of_o fair_a water_n or_o as_o much_o as_o will_v cover_v it_o put_v the_o wine_n water_n and_o vinegar_n in_o a_o fair_a scour_v pan_n or_o kettle_n with_o a_o handful_n of_o salt_n a_o quarter_n of_o a_o ounce_n of_o large_a mace_n half_o a_o quartern_a of_o whole_a clove_n three_o slice_a nutmeg_n six_o raze_n of_o ginger_n pare_v and_o slice_v a_o quarter_n of_o a_o ounce_n of_o pepper_n four_o or_o five_o great_a onion_n whole_a or_o slice_a then_o make_v a_o faggot_n of_o sweet_a herb_n of_o the_o top_n of_o straight_a sprig_n of_o rosemary_n seven_o or_o eight_o bay_a leaf_n six_o top_n of_o sweet_a marjoram_n as_o much_o of_o the_o straight_a top_n of_o time_n winter-savory_n and_o parsley_n be_v well_o bind_v up_o put_v they_o into_o the_o kettle_n with_o the_o spice_n and_o some_o orange_n and_o lemon_n peel_v make_v they_o boil_v a_o pace_n before_o you_o put_v in_o the_o carp_n and_o boil_v it_o up_o quick_a with_o a_o strong_a fire_n be_v fine_o boil_v and_o crisp_a dish_n it_o in_o a_o large_a clean_o scour_v dish_n lay_v on_o the_o herb_n and_o spice_n on_o the_o carp_n with_o sliced_a lemon_n and_o lemon_n peel_v put_v some_o of_o the_o broth_n to_o it_o and_o run_v it_o over_o with_o beat_a butter_n put_v fine_a carve_v sippet_n round_o about_o it_o and_o garnish_v the_o dish_n with_o fine_a searse_v manchet_n or_o you_o may_v make_v sauce_n for_o it_o only_o with_o butter_n beat_v up_o thick_a with_o slice_n of_o lemon_n some_o of_o the_o liquor_n and_o a_o anchove_n or_o two_o and_o garnish_v the_o dish_n with_o beat_a ginger_n or_o take_v three_o or_o four_o anchove_n and_o dissolve_v they_o in_o some_o white_a wine_n put_v they_o in_o a_o pipkin_n
with_o some_o sliced_a horse-raddish_n gross_a pepper_n some_o of_o the_o carp_n liquor_n and_o some_o stew_a oyster_n liquor_n or_o stew_a oyster_n large_a mace_n and_o a_o whole_a onion_n or_o two_o the_o sauce_n be_v well_o stew_v dissolve_v the_o yolk_n of_o three_o or_o four_o egg_n with_o some_o of_o the_o sauce_n and_o give_v it_o a_o walm_n or_o two_o pour_v it_o on_o the_o carp_n with_o some_o beat_a butter_n the_o stew_a oyster_n and_o sliced_a lemon_n barberry_n or_o grape_n otherways_o dissolve_v three_o or_o four_o anchove_n with_o a_o little_a grate_a bread_n and_o nutmeg_n and_o give_v it_o a_o walm_n in_o some_o of_o the_o broth_n the_o carp_n be_v boil_v in_o beat_v it_o up_o thick_a with_o some_o butter_n and_o a_o clove_n of_o garlic_n and_o pour_v it_o on_o the_o carp_n or_o make_v sauce_n with_o beat_a butter_n grape_n verjuice_n white_a wine_n sliced_a lemon_n juyee_o of_o orange_n juyee_o of_o sorrel_n or_o white_a wine_n vinegar_n or_o otherways_o take_v white_a or_o claret_n wine_n put_v it_o in_o a_o pipkin_n with_o some_o pare_v or_o slice_v ginger_n large_a mace_n date_n quarter_v a_o pint_n of_o great_a oyster_n with_o the_o liquor_n a_o little_a vinegar_n and_o salt_n boil_v these_o a_o quarter_n of_o a_o hour_n then_o mince_v a_o handful_n of_o parsley_n and_o some_o sweet_a herb_n boil_v it_o as_o much_o long_a till_o half_o be_v consume_v then_o beat_v up_o the_o sauce_n with_o half_a a_o pound_n of_o butter_n and_o a_o sliced_a lemon_n and_o pour_v it_o on_o the_o carp_n sometime_o for_o the_o foresay_a carp_n use_v grape_n barberry_n gooseberry_n and_o horse-raddish_n etc._n etc._n to_o make_v a_o bisque_fw-la of_o carp_n take_v twelve_o handsome_a male_a carp_n and_o one_o large_a than_o the_o rest_n take_v out_o all_o the_o milt_n and_o flay_v the_o twelve_o small_a carp_n cut_v off_o their_o head_n take_v out_o their_o tongue_n and_o take_v the_o fish_n from_o the_o bone_n then_o take_v twelve_o large_a oyster_n and_o three_o or_o four_o yolk_n of_o hard_a egg_n mince_v altogether_o season_n it_o with_o clove_n mace_n and_o salt_n make_v thereof_o a_o stiff_a fierce_a add_v thereto_o the_o yolk_n of_o four_o or_o five_o egg_n to_o bind_v and_o fashion_v it_o into_o ball_n or_o roll_n as_o you_o please_v lay_v they_o into_o a_o deep_a dish_n or_o earthen_a pan_n and_o put_v thereto_o twenty_o or_o thirty_o great_a oyster_n two_o or_o three_o anchove_n the_o milt_n and_o tongue_n of_o the_o twelve_o carp_n half_o a_o pound_n of_o fresh_a butter_n the_o liquor_n of_o the_o oyster_n the_o juice_n of_o a_o lemon_n or_o two_o a_o little_a white_a wine_n some_o of_o the_o corbolion_n wherein_o the_o great_a carp_n be_v boil_v and_o a_o whole_a onion_n so_o set_v they_o a_o stew_a on_o a_o soft_a fire_n and_o make_v a_o soop_n therewith_o for_o the_o great_a carp_n you_o must_v scald_v draw_v he_o and_o lay_v he_o for_o half_a a_o hour_n with_o the_o other_o carp_v head_n in_o a_o deep_a pan_n with_o as_o much_o white_a wine_n vinegar_n as_o will_v cover_v and_o serve_v to_o boil_v he_o and_o the_o other_o head_n in_o than_o put_v therein_o pepper_n whole_a mace_n a_o race_n of_o ginger_n slice_v nutmeg_n salt_n sweet_a herb_n a_o onion_n or_o two_o sliced_a and_o a_o lemon_n when_o you_o have_v boil_v the_o carp_n pour_v the_o liquor_n with_o the_o spice_n into_o the_o kettle_n wherein_o you_o boil_v he_o when_o it_o boil_v put_v in_o the_o carp_n and_o let_v it_o not_o boil_v too_o fast_o for_o break_v after_o the_o carp_n have_v boil_v a_o while_n put_v in_o the_o head_n and_o be_v boil_v take_v off_o the_o liquor_n and_o let_v the_o carp_n and_o the_o head_n keep_v warm_a in_o the_o kettle_n till_o you_o go_v to_o dish_v they_o when_o you_o dress_v the_o bisk_n take_v a_o large_a silver_n dish_n set_v it_o on_o the_o fire_n lay_v therein_o slice_n of_o french_a bread_n and_o steep_v it_o with_o a_o ladle_n full_a of_o the_o corbolion_n then_o take_v up_o the_o great_a carp_n and_o lay_v he_o in_o the_o midst_n of_o the_o dish_n range_v the_o twelve_o head_n about_o the_o carp_n then_o lay_v the_o fierce_a of_o the_o carp_n lay_v that_o into_o the_o oyster_n milt_n and_o tongue_n and_o pour_v on_o the_o liquor_n wherein_o the_o fierce_a be_v boil_v wring_v in_o the_o juice_n of_o a_o lemon_n and_o two_o orange_n and_o serve_v it_o very_o hot_a to_o the_o table_n to_o make_v a_o bisk_n with_o carp_n and_o other_o several_a fish_n make_v the_o corbolion_n for_o the_o bisk_n of_o some_o jack_n or_o small_a carp_n boil_v in_o half_a white_a wine_n and_o fair_a spring_n water_n some_o clove_n salt_n and_o mace_n boil_v it_o down_o to_o a_o jelly_n strain_v it_o and_o keep_v it_o warm_a for_o to_o scald_v the_o bisk_n then_o take_v four_o carp_n four_o tenche_n four_o peach_n two_o pike_n two_o eel_n flay_v and_o draw_v the_o carp_n be_v scald_v draw_v and_o cut_v into_o quarter_n the_o tenche_n scald_v and_o leave_v whole_a also_o the_o perche_n and_o the_o pike_n all_o fine_o scald_v cleanse_v and_o cut_v into_o twelve_o piece_n three_o of_o each_o side_n then_o put_v they_o into_o a_o large_a stew_n pan_n with_o three_o quart_n of_o claret_n wine_n a_o ounce_n of_o large_a mace_n a_o quarter_n of_o a_o ounce_n of_o cove_n half_o a_o ounce_n of_o pepper_n a_o quarter_n of_o a_o ounce_n of_o ginger_n pare_v and_o slice_v sweet_a herb_n chap_v small_a as_o strip_v time_n savoury_n sweet_a marjoram_n parsley_n rosemary_n three_o or_o four_o bay_a leaf_n salt_n chestnut_n pistache_n five_o or_o six_o great_a onion_n and_o stew_n all_o together_o on_o a_o quick_a fire_n then_o stew_n a_o pottle_n of_o oyster_n the_o great_a you_o can_v get_v parboil_v they_o in_o their_o own_o liquor_n cleanse_v they_o from_o the_o dregs_o and_o wash_v they_o in_o warm_a water_n from_o the_o ground_n and_o shell_n put_v they_o into_o a_o pipkin_n with_o three_o or_o four_o great_a onion_n peel_v then_o take_v large_a mace_n and_o a_o little_a of_o their_o own_o liquor_n or_o a_o little_a wine_n vinegar_n or_o white_a wine_n next_o take_v twelve_o flounder_n be_v draw_v and_o cleanse_v from_o the_o gut_n fry_v they_o in_o clarify_a butter_n with_o a_o hundred_o of_o large_a smelt_n be_v fry_v stew_v they_o in_o a_o stew_n pan_n with_o some_o claret_n wine_n grate_a nutmeg_n sliced_a orange_n butter_n and_o salt_n then_o have_v a_o hundred_o of_o prawn_n boil_v pick_v and_o butter_v or_o fry_v next_o bottom_n of_o artichoke_n boil_v blanch_a and_o put_v in_o beat_a butter_n grate_a nutmeg_n salt_n white_a wine_n skirret_n and_o sparagus_n in_o the_o soresaid_a sauce_n then_o mince_v a_o pike_n and_o a_o eel_n cleanse_v they_o and_o season_v they_o with_o clove_n mace_n pepper_n salt_n some_o sweet_a herb_n mince_v some_o pistache_n barberry_n grape_n or_o gooseberry_n some_o grate_a manchet_n and_o yolk_n of_o raw_a egg_n mingle_v all_o the_o foresay_a thing_n together_o and_o make_v it_o into_o ball_n or_o force_v some_o cabbage_n lettuce_n and_o 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and_o take_v out_o the_o gall_n save_v the_o blood_n and_o scotch_n the_o carp_n on_o the_o back_n with_o your_o knife_n if_o the_o carp_n be_v eighteen_o inch_n take_v a_o quart_n of_o claret_n or_o white_a wine_n four_o or_o five_o blade_n of_o large_a mace_n ten_o clove_n two_o good_a raze_n of_o ginger_n slice_v two_o sliced_a nutmeg_n and_o a_o few_o sweet_a herb_n as_o the_o top_n of_o sweet_a marjoram_n time_n savoury_n and_o parsley_n chap_v very_o small_a four_o great_a onion_n whole_a three_o or_o four_o bay_a leaf_n and_o some_o salt_n stew_n they_o all_o together_o in_o a_o stew_n pan_n or_o clean_o scour_v kettle_n with_o the_o wine_n when_o the_o pan_n boil_v put_v in_o
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curdle_n then_o take_v up_o your_o pike_n put_v the_o head_n and_o rail_v together_o in_o a_o clean_a dish_n cleave_v the_o other_o piece_n in_o two_o and_o take_v out_o the_o back_n bone_n put_v the_o one_o piece_n on_o one_o side_n and_o the_o other_o piece_n on_o the_o other_o side_n but_o blanch_v all_o pour_v the_o broth_n on_o it_o and_o garnish_v the_o fish_n with_o sippet_n strew_v on_o fine_a ginger_n or_o sugar_n wipe_v the_o edge_n of_o the_o dish_n round_o and_o serve_v it_o to_o boil_v a_o pike_n in_o the_o french_a fashion_n a_o la_fw-fr sauce_n d'_fw-fr lmaigne_a or_o in_o the_o german_a fashion_n take_v a_o pike_n draw_v he_o dress_z the_o revet_z and_o cut_v he_o in_o three_o piece_n boil_v he_o in_o as_o much_o wine_n as_o water_n and_o some_o lemon-peel_n when_o the_o liquor_n boil_v put_v in_o the_o fish_n with_o a_o good_a handful_n of_o salt_n and_o boil_v he_o up_o quick_a then_o have_v a_o sauce_n make_v of_o beat_a butter_n water_n the_o slice_n of_o two_o or_o three_o lemon_n the_o yolk_n of_o two_o or_o three_o egg_n and_o some_o grate_a nutmeg_n the_o pike_n be_v boil_v dish_n it_o on_o fine_a sippet_n and_o stick_v it_o with_o some_o fry_a bread_n run_v it_o over_o with_o the_o sauce_n some_o barberry_n or_o lemon_n and_o garnish_v the_o dish_n with_o some_o pare_v and_o slice_v ginger_n barberry_n and_o lemon-peel_n to_o boil_v a_o pike_n in_o the_o city_n fashion_n take_v a_o live_v male_a pike_n draw_v he_o and_o slit_v the_o rivet_n wash_v he_o clean_o from_o the_o blood_n and_o lay_v he_o in_o a_o dish_n or_o trey_n than_o put_v some_o salt_n and_o vinegar_n to_o it_o or_o no_o vinegar_n but_o only_a salt_n then_o set_v on_o a_o kettle_n with_o some_o water_n and_o salt_n and_o when_o it_o boil_v put_v in_o the_o pike_n boil_v it_o soft_o and_o be_v boil_v take_v it_o off_o the_o fire_n and_o put_v a_o little_a butter_n into_o the_o kettle_n to_o it_o then_o make_v a_o sauce_n with_o beat_a butter_n the_o juice_n of_o a_o lemon_n or_o two_o grape_n verjuice_n or_o wine_n vinegar_n dish_n up_o the_o pike_n on_o fine_a carve_a sippet_n and_o pour_v on_o the_o sauce_n garnish_v the_o fish_n with_o scald_a parsley_n large_a mace_n barberry_n sliced_a lemon_n and_o lemon-peel_n and_o garnish_v the_o dish_n with_o the_o same_o to_o stew_v a_o pike_n in_o the_o french_a fashion_n take_v a_o pike_n splat_v it_o down_o the_o back_o alive_a and_o let_v the_o liquor_n boil_v before_o you_o put_v it_o in_o then_o take_v a_o large_a deep_a dish_n or_o stewing-pan_n that_o will_v contain_v the_o pike_n put_v as_o much_o claret_n wine_n as_o will_v
that_o broth_n and_o beat_v up_o a_o lear_a with_o some_o good_a butter_n the_o yolk_n of_o a_o egg_n or_o two_o and_o the_o rind_n and_o slice_n of_o a_o lemon_n to_o stew_v eel_n flay_v they_o cut_v they_o into_o piece_n and_o put_v they_o into_o a_o skillet_n with_o butter_n verjuice_n and_o fair_a water_n as_o much_o as_o will_v cover_v they_o some_o large_a mace_n pepper_n a_o quarter_n of_o a_o pound_n of_o current_a two_o or_o three_o onion_n three_o or_o four_o spoonful_n of_o yeast_n and_o a_o bundle_n of_o sweet_a herb_n stew_n all_o these_o together_o till_o the_o fish_n be_v very_o tender_a than_o dish_n they_o and_o put_v to_o the_o broth_n a_o quarter_n of_o a_o pound_n of_o butter_n a_o little_a salt_n and_o sugar_n pour_v it_o on_o the_o fish_n sippet_n it_o and_o serve_v it_o hot_a to_o stew_v eel_n in_o a_o oven_n cut_v they_o in_o piece_n be_v draw_v and_o fley_v then_o season_v they_o with_o pepper_n salt_n and_o a_o few_o sweet_a herb_n chap_v small_a put_v they_o into_o a_o earthen_a pot_n and_o set_v they_o up_o a_o end_n put_v to_o they_o four_o or_o five_o clove_n of_o garlic_n and_o two_o or_o three_o spoonful_n of_o fair_a water_n bake_v they_o and_o serve_v they_o on_o sippet_n to_o stew_v eel_n otherways_o to_o be_v eat_v hot_a draw_v the_o eel_n flay_v they_o and_o cut_v they_o into_o piece_n three_o inch_n long_o than_o put_v they_o into_o a_o broad_a mouth_a pipkin_n with_o as_o much_o white_a wine_n and_o water_n as_o will_v cover_v they_o put_v to_o they_o some_o strip_a time_n sweet_a marjoram_n savoury_n pick_a parsley_n and_o large_a mace_n stew_n they_o well_o together_o and_o serve_v they_o on_o fine_a sippet_n stick_v bay-leaves_a round_o the_o dish_n garnish_v the_o meat_n with_o fliced_a lemon_n and_o the_o dish_n with_o fine_a grate_a manchet_n to_o stew_v whole_a eel_n to_o eat_v hot_a take_v three_o good_a eel_n draw_v flay_v they_o and_o truss_v they_o round_o or_o in_o piece_n then_o have_v a_o quart_n of_o white_a 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over_o with_o beat_a butter_n and_o slice_n of_o fresh_a orange_n and_o put_v fine_a sippet_n round_o the_o dish_n to_o dress_v eel_n in_o stoffado_n take_v two_o good_a eel_n draw_v flay_v they_o and_o cut_v they_o in_o piece_n three_o inch_n long_o put_v to_o they_o half_o as_o much_o claret_n wine_n as_o will_v cover_v they_o or_o white_a wine_n wine_n vinegar_n or_o elder_a vinegar_n some_o whole_a clove_n large_a mace_n gross_a pepper_n sliced_a ginger_n salt_n four_o or_o five_o clove_n of_o garlic_n be_v put_v into_o a_o pipkin_n that_o will_v contain_v it_o put_v to_o they_o also_o three_o or_o four_o sprig_n of_o sweet_a herb_n as_o rosemary_n time_n or_o sweet_a marjoram_n two_o or_o three_o bay_a leaf_n and_o some_o parsley_n cover_v up_o the_o pipkin_n and_o paste_v the_o cover_n than_o stew_n it_o in_o a_o oven_n in_o one_o hour_n it_o will_v be_v bake_v serve_v it_o hot_a for_o dinner_n or_o supper_n on_o fine_a sippet_n of_o french_a bread_n and_o the_o spice_n upon_o it_o the_o herb_n sliced_a lemon_n and_o lemon-peel_n and_o run_v it_o over_o with_o beat_a butter_n to_o souse_v eel_n in_o collar_n take_v a_o good_a large_a silver_n eel_n flay_v it_o or_o not_o take_v out_o the_o backbone_n and_o wash_v and_o wipe_v away_o the_o blood_n with_o a_o dry_a cloth_n than_o season_n it_o with_o beat_a nutmeg_n and_o salt_n cut_v off_o the_o head_n and_o roll_n in_o the_o tail_n be_v season_v in_o the_o inside_n bind_v it_o up_o in_o a_o fine_a white_a cloth_n close_o and_o straight_o then_o have_v a_o large_a skillet_n or_o pipkin_n put_v in_o it_o some_o fair_a water_n and_o white_a wine_n of_o each_o a_o like_a quantity_n and_o some_o salt_n when_o it_o boil_v put_v in_o the_o eel_n be_v boil_v tender_v take_v it_o up_o and_o let_v it_o cool_v when_o it_o be_v almost_o cold_a keep_v it_o in_o sauce_n for_o your_o use_n in_o a_o pipkin_n close_o cover_v and_o when_o you_o will_v serve_v it_o take_v it_o out_o of_o the_o cloth_n pare_v it_o and_o dish_n 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to_o pickle_n oyster_n take_v eight_o quart_n of_o oyster_n and_o parboil_v they_o in_o their_o own_o liquor_n then_o take_v they_o out_o wash_v they_o in_o warm_a water_n and_o wipe_v they_o dry_a then_o take_v the_o liquor_n they_o be_v parboil_v in_o and_o clear_v it_o from_o the_o ground_n into_o a_o large_a pipkin_n or_o skillet_n put_v to_o it_o a_o pottle_n of_o good_a white_a wine_n a_o quart_n of_o wine_n vinegar_n some_o large_a mace_n whole_a pepper_n and_o a_o good_a quantity_n of_o salt_n set_v it_o over_o the_o fire_n boil_v it_o leisurely_o scum_v it_o clean_o and_o be_v well_o boil_v put_v the_o liquor_n into_o eight_o barrel_n of_o quart_n apiece_o be_v cold_a put_v in_o the_o oyster_n and_o close_o up_o the_o head_n otherways_o take_v eight_o quart_n of_o the_o fair_a oyster_n that_o can_v be_v get_v fresh_a and_o new_a at_o the_o full_a of_o the_o moon_n parboil_v they_o in_o their_o own_o liquor_n then_o wipe_v they_o dry_a with_o a_o clean_a cloth_n clear_v the_o 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a_o pottage_n with_o some_o salt_n and_o so_o let_v they_o stew_v three_o or_o four_o hour_n then_o mince_v time_n parsley_n penniroyal_n and_o the_o like_a herb_n when_o they_o be_v mince_v beat_v they_o to_o green_a sauce_n in_o a_o mortar_n put_v in_o some_o crumb_n of_o bread_n soak_a with_o that_o broth_n or_o pottage_n some_o saffron_n and_o beat_a clove_n put_v all_o into_o the_o snail_n and_o give_v they_o a_o walm_n or_o two_o and_o when_o you_o serve_v they_o up_o squeeze_v in_o the_o the_o juice_n of_o a_o lemon_n put_v in_o a_o little_a vinegar_n and_o a_o clove_n of_o garlic_n among_o the_o herb_n and_o beat_v they_o in_o it_o serve_v they_o up_o in_o a_o dish_n
and_o a_o little_a grate_a manchet_n beat_v they_o up_o thick_a with_o some_o sweet_a butter_n and_o the_o yolk_n of_o a_o egg_n or_o two_o dish_z the_o carp_n and_o pour_v it_o on_o it_o to_o make_v a_o carp_n pie_n a_o most_o excellent_a way_n take_v a_o carp_n scale_v it_o and_o scrape_v off_o the_o slime_n wipe_v it_o with_o a_o dry_a clean_a cloth_n and_o split_v it_o down_o the_o back_n then_o cut_v it_o in_o quarter_n or_o six_o piece_n three_o of_o each_o and_o take_v out_o the_o milt_z or_o spawn_n as_o also_o the_o gall_n season_n it_o with_o nutmeg_n pepper_n salt_n and_o beat_a ginger_n lay_v some_o butter_n in_o the_o pie_n bottom_n than_o the_o carp_n upon_o it_o and_o upon_o the_o carp_n two_o or_o three_o bay_a leaf_n four_o or_o five_o blade_n of_o large_a mace_n four_o or_o five_o whole_a clove_n some_o blanch_a chestnut_n slice_n of_o orange_n and_o some_o sweet_a butter_n close_o it_o up_o and_o bake_v it_o be_v bake_v liquor_n it_o with_o beat_a butter_n the_o 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bake_v it_o in_o a_o dish_n or_o patty_a pan_n in_o cold_a butter_n paste_v to_o bake_v a_o carp_n with_o oyster_n scale_v a_o carp_n scrape_v off_o the_o slime_n and_o bone_n it_o then_o cut_v it_o into_o large_a dice-work_n as_o also_o the_o milt_z be_v parboil_v then_o have_v some_o great_a oyster_n parboil_v mingle_v they_o with_o the_o bit_n of_o carp_n and_o season_v they_o together_o with_o beat_a pepper_n salt_n nutmeg_n clove_n mace_n grape_n gooseberry_n or_o barberry_n blanch_a chestnut_n and_o pistache_n season_n they_o light_o then_o put_v in_o the_o bottom_n of_o the_o pie_n a_o good_a big_a onion_n or_o two_o whole_a fill_v the_o pie_n and_o lay_v upon_o it_o some_o large_a mace_n and_o butter_n close_o it_o up_o and_o bake_v it_o be_v bake_a liquor_n it_o with_o white_a wine_n and_o sweet_a butter_n or_o beat_a butter_n only_o to_o make_v mince_a pie_n of_o carp_n and_o eel_n take_v a_o carp_n be_v cleanse_v bone_n it_o and_o also_o a_o good_a fat_a fresh_a water_n eel_n mince_v they_o together_o and_o season_v they_o with_o pepper_n nutmeg_n cinnamon_n ginger_n and_o salt_n put_v to_o they_o some_o current_a caraway_o seed_n mince_a orange-peel_n and_o the_o yolk_n of_o six_o or_o seven_o hard_a egg_n mince_v also_o sliced_a date_n and_o sugar_n then_o lay_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n and_o fill_v they_o close_v they_o up_o bake_v they_o and_o ice_n they_o to_o bake_v a_o carp_n mince_v with_o a_o eel_n in_o the_o french_a fashion_n call_v peti_fw-la paetes_n take_v a_o carp_n scale_v it_o and_o scrape_v off_o the_o slime_n than_o roast_n it_o with_o a_o flay_a eel_n and_o be_v roast_v draw_v they_o from_o the_o fire_n and_o let_v they_o cool_v then_o cut_v they_o into_o little_a piece_n like_o great_a die_n one_o half_a of_o they_o and_o the_o other_o half_o mince_a small_a and_o season_v with_o nutmeg_n pepper_n salt_n gooseberry_n barberry_n or_o grape_n and_o some_o bottom_n of_o artichoke_n boil_v and_o cut_v as_o the_o carp_n season_n all_o the_o foresay_a material_n and_o mingle_v all_o together_o then_o put_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n lay_v on_o the_o meat_n and_o butter_n on_o the_o top_n close_v it_o up_o and_o bake_v it_o be_v bake_a liquor_n it_o with_o gravy_n and_o the_o juice_n of_o orange_n butter_n and_o grate_a nutmeg_n sometime_o liquor_n it_o with_o verjuice_n and_o yolk_n of_o egg_n strain_v sugar_n and_o butter_n or_o with_o current_a white_a wine_n and_o butter_n boil_v together_o some_o sweet_a herb_n chap_v small_a and_o saffron_n to_o bake_v a_o carp_n according_a to_o these_o form_n to_o be_v eat_v hot_a take_v a_o carp_n scale_v it_o and_o scrape_v off_o the_o slime_n bone_n it_o and_o cut_v it_o into_o dice-work_n the_o milt_z be_v parboil_v cut_v it_o into_o the_o same_o form_n then_o have_v some_o great_a oyster_n parboil_v and_o cut_v in_o the_o same_o form_n also_o put_v to_o it_o some_o grape_n gooseberry_n or_o barberry_n the_o bottom_n of_o artichoke_n boil_v the_o yolk_n of_o hard_a egg_n in_o quarter_n boil_a sparagus_n cut_v a_o inch_n long_o and_o some_o pistache_n season_n all_o the_o foresay_a thing_n together_o with_o pepper_n nutmeg_n and_o salt_n fill_v the_o pie_n close_v they_o up_o and_o bake_v they_o be_v bake_v liquor_n they_o with_o butter_n white_a wine_n and_o some_o blood_n of_o the_o carp_n boil_v they_o together_o or_o beat_a butter_n with_o juice_n of_o orange_n to_o bake_v a_o carp_n with_o eel_n to_o be_v eat_v cold_a take_v four_o large_a carp_n scale_v they_o and_o wipe_v off_o the_o slime_n clean_o bone_n they_o and_o cut_v each_o side_n into_o two_o piece_n of_o every_o carp_n then_o have_v four_o large_a fresh_a water_n eel_n fat_a one_o bone_a flay_v and_o cut_v in_o as_o many_o piece_n as_o the_o carp_n season_n they_o with_o nutmeg_n pepper_n and_o salt_n then_o have_v a_o pie_n ready_a either_o round_a or_o square_n put_v butter_n in_o the_o bottom_n of_o it_o then_o lay_v a_o lay_n of_o eel_n and_o a_o lay_v of_o carp_n upon_o that_o and_o thus_o do_v till_o you_o have_v end_v then_o lay_v on_o some_o large_a mace_n and_o whole_a clove_n on_o the_o top_n some_o slice_a nutmeg_n slice_a ginger_n and_o butter_n close_o it_o up_o and_o bake_v it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n otherways_o take_v eight_o carp_n scale_n and_o bone_n they_o scrape_v and_o wash_v off_o the_o slime_n wipe_v they_o dry_a and_o mince_v they_o very_o fine_a then_o have_v four_o good_a fresh_a water_n eel_n flay_v and_o bone_n they_o and_o cut_v they_o into_o lard_n as_o big_a as_o your_o finger_n then_o have_v pepper_n clove_n mace_n and_o ginger_n several_o beat_v and_o mingle_v with_o some_o salt_n season_n the_o fish_n and_o also_o the_o eel_n cut_v into_o lard_n then_o make_v a_o pie_n according_a to_o this_o form_n lay_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n than_o a_o lay_v of_o carp_n upon_o the_o butter_n so_o fill_v it_o close_o it_o up_o and_o bake_v it_o section_n 14._o or_o the_o second_o section_n of_o fish_n show_v the_o most_o excellent_a way_n of_o dress_n of_o pike_n to_o boil_v a_o pike_n wash_v he_o very_o clean_o then_o truss_v he_o either_o round_a whole_a with_o his_o tail_n in_o his_o mouth_n and_o his_o back_n scotch_v or_o splat_v and_o trust_v round_o like_o a_o hart_n with_o his_o tail_n in_o his_o mouth_n or_o in_o three_o piece_n and_o divide_v the_o middle_a piece_n into_o two_o piece_n then_o boil_v it_o in_o water_n salt_n and_o vinegar_n put_v it_o not_o in_o till_o the_o liquor_n boil_v and_o let_v it_o boil_v very_o fast_o at_o first_o to_o make_v it_o