Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	ounce_n	strain_v	6,179	5	11.1360	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A42624	The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.		1690 (1690)	Wing G523EA; ESTC R217416	8,826	24

with_o ●●een_a garnish_n the_o sauce_n for_o eel_n flounder_n place_n roach_v barble_n and_o the_o like_a be_v butter_n vinegar_n ●●e_v juice_n of_o lemon_n anchovey_n the_o liquor_n of_o pickle_a oyster_n and_o the_o garnish_n green_a salad_n and_o their_o season_n as_o for_o salad_n they_o be_v various_a according_a to_o the_o season_n as_o corn_n salad_n and_o pickles_n with_o endive_n and_o french_a grand_a salad_n in_o winter_n and_o lettuce_n spinage_n purslain_a and_o salad_n of_o flower_n 〈◊〉_d summer_n wherefore_o there_o be_v no_o certain_a rule_n of_o this_o kind_n but_o the_o management_n according_a to_o the_o humour_n and_o like_n of_o the_o party_n i_o shall_v submit_v it_o to_o the_o discretion_n of_o the_o ingenious_a cook_n ●o_o from_o salad_n according_a to_o the_o season_n or_o quality_n of_o the_o meat_n for_o the_o best_a digestion_n of_o which_o ●●ey_n be_v prepare_v and_o so_o proceed_v to_o pastry_n 〈◊〉_d useful_a and_o necessary_a tobe_n know_v thing_n to_o be_v observe_v in_o raise_v of_o paste_n etc._n etc._n in_o raise_v of_o paste_n observe_v that_o your_o flo●●●_n or_o stuff_n be_v sweet_a and_o good_a and_o that_o in_o rais●●_n the_o side_n ascend_v taper-wise_a that_o they_o be_v kn●●●_n ed_z and_o mould_v to_o a_o sufficient_a firieness_n and_o sti●●_n ness_n not_o to_o fall_v or_o give_v way_n by_o jet_v out_o 〈◊〉_d crack_v whereby_o the_o material_n or_o filling_n ma●_n be_v spoil_v or_o lose_v either_o by_o take_v too_o much_o a●●_n or_o run_v about_o in_o the_o oven_n wherefore_o i●_n make_v they_o up_o a_o especial_a care_n must_v be_v have_v that_o all_o part_n be_v frame_v alike_o and_o to_o be_v 〈◊〉_d with_o liquor_n tolerable_o hot_a that_o so_o the_o paste_n th●_n be_v more_o firm_o settle_v especial_o if_o design_v 〈◊〉_d large_a pie_n the_o fashion_n of_o which_o though_o in_o th●●_n kind_a there_o be_v divers_a form_n may_v be_v suitable_a t●_n the_o fancy_n of_o the_o maker_n and_o have_v say_v th●●_n much_o of_o the_o outside_n i_o shall_v proceed_v to_o spea●●_n of_o the_o inside_n which_o be_v the_o most_o material_a avenison-pasty_n how_o to_o make_v it_o take_v a_o side_n of_o new_a venison_n bone_n it_o and_o ●●●_o son_fw-it it_o well_o with_o pepper_n and_o salt_n beat_v it_o wit●_n your_o roaler_n into_o the_o form_n you_o design_v it_o and_o clo●●_n up_o the_o lid_n or_o over-bearing_a have_v first_o put_v in_o 〈◊〉_d considerable_a quantity_n of_o butter_n to_o prevent_v dryness_n and_o if_o you_o please_v you_o may_v put_v in_o fruit_n 〈◊〉_d though_o it_o be_v not_o usual_a to_o make_v a_o oyster-pie_n your_o coffin_n or_o crust_n be_v raise_v lie_v a_o lay_n of_o butter_n and_o then_o have_v parboil_v your_o oyster_n put_v they_o in_o order_n and_o over_o they_o another_o ●aying_n of_o butter_n with_o some_o pepper_n and_o nutmeg_n and_o so_o close_o up_o the_o lid_n to_o make_v a_o beef-pasty_n appear_v like_o venison_n take_v your_o beef_n indifferent_o lean_a beat_v it_o in_o calx_n with_o a_o roaling-pin_n with_o some_o sweet_a herb_n ●●all_v shred_v then_o lay_v it_o in_o pepper_n and_o salt_n a_o light_n and_o a_o day_n after_o which_o lie_v it_o in_o the_o coffin_n and_o over_o it_o butter_n or_o marrow_n then_o add_v to_o keep_v it_o moist_a a_o small_a quantity_n of_o claret_n and_o it_o will_v be_v perfect_a short_a and_o red_a like_a venison_n as_o have_v be_v prove_v a_o goose-pie_n to_o make_v observe_v to_o take_v a_o fat_a goose_n take_v out_o the_o breastbone_n and_o as_o many_o other_o bone_n as_o you_o can_v convenient_o flat_a and_o beat_v the_o carcase_n with_o your_o roaler_n into_o the_o best_a form_n then_o with_o pepper_n and_o salt_n powder_v it_o lay_v then_o a_o lay_n of_o butter_n at_o the_o bottom_n on_o which_o place_n the_o goose_n and_o a_o couple_n of_o rabit_n if_o you_o think_v fit_a and_o sprinkle_v they_o with_o pepper_n lay_v on_o more_o butter_n and_o close_a ●it_n up_o a_o artichoke-pye_n to_o make_v take_v the_o bottom_n of_o artichoke_n boil_v lie_v under_o they_o a_o lay_n of_o marrow_n and_o the_o like_a over_o they_o then_o a_o lay_n of_o date_n raisin_n an●_n curran_n and_o close_o it_o up_o a_o eel-pye_n in_o the_o french_a fashion_n take_v large_a silver_n eel_n strip_v and_o cleanse_v they_o cut_n they_o in_o convenient_a length_n salt_n an●_n pepper_n they_o and_o shred_v a_o good_a quantity_n 〈◊〉_d sweet_a herb_n mix_v the_o herb_n with_o the_o powder_n of_o cinnamon_n and_o some_o beat_a clove_n so_o lay_v they_o in_o order_n upon_o a_o lay_n of_o butter_n and_o clos●_n they_o up_o a_o neats-tongue_n pie_n how_o to_o make_v take_v a_o couple_n of_o boil_a neats-tongue_n skin_n they_o well_o and_o mince_v they_o with_o marrow_n or_o beessuet_n then_o add_v of_o raisin_n and_o curran_n each_o 〈◊〉_d pound_n butter_n the_o like_a quantity_n and_o malago-wine_n half_a a_o pint_n make_v they_o up_o in_o order_n to_o make_v a_o pippin_n or_o any_o apple-tart_a take_v the_o apple_n pare_v they_o cut_v they_o into_o four_o quarter_n take_v out_o the_o core_n and_o lay_v on_o 〈◊〉_d lay_v of_o sugar_n place_v they_o in_o order_n slice_v among_o they_o some_o quince_n and_o candy_a lemon_n or_o orange-peel_n and_o cover_v they_o again_o with_o sugar_n lid_n it_o up_o a_o custard_n the_o french_a fashion_n take_v cream_n two_o quart_n saffron_n dissolve_v 〈◊〉_d ●●rained_v a_o dram_n canary_n half_a a_o pint_n rose-w●●●●alf_a a_o quarter_n and_o loaf-sugar_n a_o pound_n ●●●_o they_o well_o and_o put_v they_o into_o the_o coffin_n goosberry-tart_n plumb-tart_n etc._n etc._n how_o to_o fill._n take_v your_o goosberrys_n or_o plumb_n green_a sto●_n they_o if_o you_o may_v convenient_o soak_v they_o in_o s●●ar_n and_o water_n and_o after_o place_v they_o on_o a_o lay_n of_o sugar_n and_o cover_v they_o with_o the_o like_a and_o so_o you_o may_v do_v by_o any_o suchlike_a fruit_n broth_n and_o jelly_n be_v wonderful_a useful_a i_o shall_v say_v something_o of_o they_o jelly_n of_o calves-feet_n to_o make_v take_v calves-feet_n without_o the_o bone_n and_o boil_v ●hem_fw-mi in_o a_o quart_n of_o white-wine_n and_o a_o quart_n of_o mutton-broth_n till_o a_o three_o part_n be_v consume_v ●ress_v out_o the_o liquid_a part_n and_o season_v it_o with_o cinnamon_n and_o sugar_n cock-broth_n how_o to_o make_v it_o take_v a_o cock_n of_o a_o year_n old_a pull_v and_o draw_v he_o beat_v he_o then_o with_o the_o roaler_n season_v he_o with_o ●alt_n and_o a_o little_a pepper_n put_v he_o into_o two_o gal●●ns_n of_o mutton-broth_n add_v a_o quart_n of_o french_a ●arley_n and_o with_o beat_a nutmeg_n mace_n and_o ●●eet_a herb_n boil_v it_o till_o it_o will_v become_v like_o 〈◊〉_d ●elly_n when_o cold_a china-broth_n to_o make_v take_v a_o gallon_n of_o running-water_n boil_v in_o it_o a_o cock_n chick_n till_o it_o be_v mash_n then_o add_v raisin_n liquorish_a french_a barley_n and_o beat_a clove_n and_o strain_v out_o the_o liquid_a part_n for_o your_o use_n jelly_n of_o hartshorn_n to_o make_v it_o take_v the_o shave_n of_o that_o horn_n four_o ounce_n steep_a and_o boil_v it_o in_o a_o gallon_n of_o water_n strain_v it_o and_o add_v chop_v it_o rosemary_n the_o whites_n of_o egg_n rose-water_n and_z sugar_n and_o bring_v they_o up_o together_o suffer_v they_o to_o stand_v till_o cold_a a_o restore_a ca●dle_n to_o make_v take_v four_o egg_n a_o dram_n of_o saffron_n half_o a_o pint_n of_o canary_n six_o date_n a_o pint_n of_o cream_n two_o ounce_n of_o loaf-sugar_n and_o a_o ounce_n of_o licorish-powder_n boil_v they_o together_o to_o pickle_v cucumber_n broom-bud_n ash-key_n grape_n 〈◊〉_d plumb_n french-bean_n barberry_n mushroom_n 〈◊〉_d sampher_n and_o the_o like_a take_v the_o follow_a rule_n get_v a_o sufficient_a quantity_n of_o good_a wine-vine●r_a boil_v it_o and_o scum_n it_o till_o no_o more_o scum_n arise_v add_v to_o it_o a_o handful_n or_o two_o of_o spanish-salt_n ●loves_n mace_n ginger_n cinnamon_n dill_n and_o cori●nder-seed_n with_o whole_a pepper_n and_o a_o piece_n of_o al●●m_n and_o put_v any_o of_o the_o thing_n before-men●oned_n or_o any_o other_o thing_n usual_o pickle_a and_o it_o will_v preserve_v they_o green_a and_o sound_a or_o for_o barberry_n and_o sampher_n you_o may_v put_v salt_n and_o wa●●r_n only_o as_o for_o the_o decent_a management_n of_o a_o table_n observe_v that_o the_o boil_a meat_n be_v present_v first_o 〈◊〉_d course_n the_o roast_v next_o and_o the_o bake_v after_o ●hem_n and_o last_o pie_n tart_n and_o dish_n of_o fruit_n ●r_o sweetmeat_n ever_o take_v notice_n to_o place_v the_o 〈◊〉_d dish_v with_o the_o right_n end-forward_a towards_o the_o upper_a end_n of_o the_o table_n the_o head-end_n of_o ●owl_n coney_n pig_n fish_n etc._n etc._n be_v the_o right_a ●nds_n and_o of_o joint_n of_o meat_n the_o butt_n or_o great_a end_n and_o of_o pig_n the_o pick_a end_n according_a ●o_o their_o frame_n or_o fashion_n to_o dismember_v a_o hern_n take_v off_o both_o the_o leg_n ●nd_v lace_v it_o down_o the_o breast_n raise_v the_o flesh_n and_o ●ake_v it_o clean_o off_o place_v the_o wing_n that_o they_o may_v ●●et_v to_o unbrace_v a_o mallard_n raise_v up_o the_o pinion_v a●●_n the_o leg_n not_o take_v they_o off_o raise_v the_o mer●●_n think_v from_o the_o breast_n and_o lace_v it_o down_o slo●●_n wise_a with_o a_o knife_n the_o best_a piece_n be_v th●●_n wing_n to_o unlace_v a_o coney_n draw_v the_o knife_n do●●_n ward_n cut_v off_o the_o flappe_n of_o the_o belly_n and_o take_v 〈◊〉_d the_o shoulder_n leg_n and_o divide_v the_o body_n in_o fo●●_n part_n the_o best_a piece_n to_o present_v be_v hold_v th●●_n next_o to_o the_o tail_n to_o rear_v a_o goose_n the_o leg_n must_v be_v opene●_n the_o wing_n divide_v and_o the_o breast_n lace_a dow●_n the_o body_n after_o they_o be_v take_v off_o to_o be_v divide_v 〈◊〉_d the_o best_a piece_n be_v the_o merrithought_n a_o bustard_n or_o turkey_n must_v be_v use_v as_o th●_n goose_n and_o indeed_o it_o be_v a_o way_n now_o in_o use_n for_o a●●_n manner_n of_o fowl_n especial_o tame_a one_o the_o merrithought_a and_o leg_n of_o which_o be_v account_v th●_n best_o piece_v to_o present_v as_o the_o wing_n of_o all_o wild_a fowl_n be_v on_o the_o contrary_n in_o fish_n that_o part_n ne●●_n to_o the_o head_n be_v the_o best_a and_o in_o flesh_n the_o middle_a of_o the_o loin_n breast_n neck_n and_o inside_n of_o the_o leg_n or_o shoulder_n and_o in_o other_o piece_n that_o which_o i●_n lean_a and_o fat_a as_o fancy_v or_o discretion_n may_v easy_o direct_v ●he_v art_n of_o conserve_n preserve_v candy_n and_o beautify_v etc._n etc._n to_o conserve_v any_o fruit_n herb_n flower_n or_o root_n take_v a_o like_a quantity_n of_o they_o as_o of_o ●●gar_n stamp_v they_o in_o a_o mortar_n and_o put_v they_o ●●_o cold_n in_o a_o glass_n or_o galley-pot_n keep_v it_o from_o ●●e_z air_n and_o they_o will_v retain_v their_o taste_n and_o co●ur_v a_o twelvemonth_n preserve_v be_v no_o other_o than_o to_o take_v fruit_n flower_n or_o the_o like_a and_o scald_a they_o over_o a_o gentle_a ●re_n with_o or_o without_o the_o stone_n in_o a_o preserving●an_n and_o then_o the_o sugar_n to_o the_o like_a quantity_n dissolve_v put_v hot_a to_o they_o with_o a_o small_a quantity_n of_o water_n or_o quidany_n of_o the_o fruit_n and_o stop_v they_o ●lose_o up_o candy_n be_v when_o the_o fruit_n be_v prepare_v ●reen_a and_o somewhat_o hard_a the_o sugar_n be_v melt●d_v in_o the_o pan_n to_o a_o hardness_n or_o candy_n they_o be_v dip_v into_o they_o as_o for_o example_n to_o conserve_v rose_n take_v off_o the_o flower_n or_o red_a part_n put_v they_o to_o ●eep_v in_o water_n or_o white-wine_n then_o stamp_v they_o ●o_o a_o moisture_n and_o put_v of_o the_o best_a sugar_n to_o the_o weight_n of_o the_o rose_n make_v they_o up_o into_o a_o conserve_v for_o your_o use_n to_o preserve_v cherry_n take_v cherry_n not_o too_o ripe_a and_o have_v bo●●_n up_o your_o sugar_n with_o the_o quidany_n or_o pulp_n of_o oth●●_n cherry_n and_o have_v make_v it_o very_o hot_a pu●●_n cherry_n in_o stalk_n and_o all_o some_o there_o be_v 〈◊〉_d stone_n they_o but_o i_o hold_v it_o not_o necessary_a the_o art_n of_o candy_n plumb_n take_v plumb_n but_o indifferent_o ripe_a or_o som●_n what_o incline_v to_o greenish_a and_o have_v make_v candy_n of_o sugar_n after_o you_o have_v soften_v they_o 〈◊〉_d scald_a dip_v they_o in_o or_o let_v they_o lay_v a_o whil●_n they_o will_v take_v the_o sugar_n and_o keep_v in_o a_o perfect_a candy_n all_o the_o year_n if_o well_o dry_v a_o excellent_a beautifying-wash_a to_o make_v the_o face_n an●_n hand_n fair_a and_o take_v out_o any_o spot_n or_o deformit_fw-la …_o in_o the_o skin_n take_v of_o allom_n powder_n a_o ounce_n benjamine_n water_n a_o pint_n the_o flower_n of_o rosemary_n a_o handful_n scabeous-water_n half_a a_o pint_n bean-flower_n a_o hand_n full_a copras_n half_a a_o ounce_n heat_n and_o mix_v the●_n over_o a_o fire_n and_o by_o often_o use_v you_o will_v find_v th●_n wondrous_a effect_n finis_fw-la

the_o gentlewoman_n delight_n in_o cookery_n license_v according_a to_o order_n ●●ndon_n print_v for_o j._n back_o at_o the_o black_a the_o gentlewoman_n delight_n in_o cookery_n contain_v the_o new_a art_n of_o dress_n all_o sort_n of_o flesh_n fowl_n or_o fish_n either_o roast_v boil_a bake_v stew_v fry_v broil_v have_fw-mi or_o frigaced_a together_o with_o the_o true_a way_n of_o raise_v paste_n and_o make_v pie_n pasty_n tart_n cake_n custard_n etc._n etc._n also_o how_o to_o make_v all_o sort_n of_o broth_n caudle_n syrup_n jelly_n and_o the_o exact_a way_n of_o make_v divers_a sort_n of_o pickles_n etc._n etc._n likewise_o direction_n for_o garnish_v serve_v up_o and_o set_v out_o a_o table_n with_o rule_n for_o carve_v and_o present_v the_o best_a and_o most_o acceptable_a piece_n after_o the_o most_o modish_a way_n use_v either_o in_o england_n or_o france_n to_o which_o be_v add_v the_o art_n of_o preserve_v conserve_n and_o candy_n all_o sort_n of_o fruit_n flower_n bud_n root_n herb_n etc._n etc._n with_o a_o most_o excellent_a receipt_n for_o make_v a_o beautfy_a water_n to_o clear_v the_o face_n neck_n hand_n &_o whiten_v the_o skin_n very_o beneficial_a for_o all_o young_a gentlewoman_n and_o servant-maid_n license_v according_a to_o order_n print_a for_o j._n back_o on_o london-bridge_n the_o preface_n to_o the_o reader_n see_v thing_n of_o this_o nature_n be_v n●●_n hold_v pleasant_a but_o profitable_a by_o enable_v the_o ingenious_a reader_n to_o put_v they_o i●_n practice_n i_o conceive_v it_o not_o amiss_o to_o collect_v such_o curiosity_n as_o be_v not_o vulgar_o know_v the_o which_o if_o right_o observe●_n in_o their_o respective_a place_n and_o office_n must_v in_o all_o probability_n redound_v to_o th●_n advantage_n and_o accomplïshment_n of_o either_o sex_n wherefore_o not_o long_a to_o detain_v yo●_n with_o a_o preface_n i_o proceed_v to_o what_o be_v nonmaterial_a and_o first_o of_o cookery_n s●_n necessary_a to_o be_v know_v in_o all_o its_o part_n way_n and_o kind_n etc._n etc._n the_o gentlewoman_n delight_n in_o cookery_n the_o english_a and_o french_a way_n in_o dress_v flesh_n in_o the_o best_a modish_a and_o advantageous_a manner_n with_o their_o proper_a sauce_n and_o garnish_n etc._n etc._n a_o haunch_n of_o venison_n to_o roast_n take_v a_o haunch_n of_o venison_n indifferent_o fat_a season_n it_o with_o beat_a clove_n mace_n and_o a_o little_a nutmeg_n and_o salt_n and_o have_v stick_v it_o over_o with_o clove_n or_o small_a sprig_n of_o rosemary_n lay_v it_o to_o the_o fire_n baste_v it_o with_o butter_n and_o claret-wine_n well_o beat_v together_o and_o when_o it_o be_v enough_o take_v red-wine_n vinegar_n sweet_a butter_n grate_a ginger_n a_o little_a cinnamon_n and_o rose-water_n boil_v they_o up_o to_o a_o thickness_n with_o some_o crumb_n of_o venison_n and_o dish_n it_o up_o garnish_v your_o dish_n with_o slice_n of_o lemon_n and_o orange_n a_o fillet_n of_o veal_n to_o dress_v the_o best_a way_n take_v your_o fillet_n somewhat_o large_a open_v it_o the_o fleshy_a part_n with_o a_o broad_a point_a knife_n 〈◊〉_d have_v winter-savory_n parsley_n thyme_n suet_n a●●_n spinnage_n shred_v small_a stuff_v it_o well_o and_o clos●●_n the_o place_n lay_v it_o to_o a_o gentle_a fire_n baste_v it_o w●●●_n butter_n and_o when_o it_o be_v roast_v dish_n it_o up_o wit●_n the_o juice_n of_o orange_n and_o sweet_a butter_n beat●●_n up_o with_o a_o little_a fine_a flower_n and_o let_v your_o garnish_n be_v as_o for_o the_o former_a a_o leg_n of_o veal_n and_o bacon_n to_o boil_v the_o best_a way_n take_v a_o good_a leg_n of_o veal_n and_o good_a middling_a bacon_n and_o with_o the_o lard_n of_o the_o bacon_n la●●_n the_o veal_n intermix_v it_o with_o row_n of_o lemo●_n or_o citron-peel_n then_o truss_v it_o as_o round_o as_o may_v be_v and_o rub_v it_o or_o sprinkle_v it_o with_o pepper_n an●_n salt_n boil_v it_o in_o a_o convenient_a quantity_n of_o water_n put_v it_o in_o when_o the_o water_n be_v warm_a as_o also_o your_o other_o bacon_n then_o take_v they_o up_o slit_v the_o bacon_n and_o place_n it_o on_o each_o side_n the_o veal_n and_o for_o the_o sauce_n bruise_v sorrel_n parsley_n and_o spinnage_n with_o sugar_n verjuice_n and_o a_o little_a rose-water_n and_o serve_v the_o dish_n garnish_v with_o pickle_a barbary_n parsley_n or_o violet-leaves_a a_o hare_n to_o dress_v after_o the_o french_a fashion_n take_v a_o hare_n of_o two_o year_n old_a case_v she_o leave_v on_o the_o ear_n and_o lay_v she_o a_o hour_n or_o two_o in_o warm_a water_n then_o rub_v she_o over_o with_o pepper_n and_o sal●_n make_v then_o a_o pudding_n of_o grate_a bread_n sugar_n cinnamon_n chop_v sage_a and_o white-wine_n with_o some_o suet_n and_o butter_n sew_v or_o scure_v it_o up_o in_o the_o belly_n of_o the_o hare_n lay_v she_o to_o a_o gentle_a fire_n ●aste_v she_o with_o butter_n and_o dredge_v she_o over_o with_o fine_a bread_n and_o when_o enough_o take_v out_o the_o pudding_n divide_v it_o on_o each_o side_n the_o dish_n and_o serve_v she_o up_o with_o verjuice_n butter_n and_o cinnamon_n well_o mix_v or_o beat_v together_o garnish_v the_o dish_n with_o blade_n of_o mace_n and_o slice_n of_o lemon_n a_o leg_n of_o mutton_n to_o roast_n with_o oyster_n take_v a_o fair_a leg_n of_o mutton_n open_v it_o with_o a_o broad-pointed_n knife_n in_o the_o fleshy_a part_n sundry_a time_n then_o stuff_n in_o as_o many_o oyster_n when_o parboil_v as_o you_o can_v convenient_o and_o stick_v the_o outward_a part_n with_o clove_n and_o so_o gentle_o roast_v it_o till_o enough_o then_o serve_v it_o up_o with_o anchovey-sawce_n and_o stew_a oyster_n garnish_v with_o flower_n or_o leave_n and_o so_o a_o shoulder_n of_o mutton_n may_v be_v use_v a_o pig_n to_o roast_v the_o most_o approve_a way_n take_v your_o pig_n clean_o scald_v open_v and_o well_o dry_v which_o do_v with_o dry_a sage_n a_o grate_a crust_n and_o the_o gravy_n of_o mutton_n make_v a_o pudding_n put_v it_o into_o his_o belly_n scure_v it_o up_o keep_v he_o before_o a_o gentle_a fire_n continual_o baste_v with_o salt_n and_o water_n till_o it_o begin_v to_o be_v crisp_a and_o then_o let_v it_o continue_v till_o the_o eye_n fall_v out_o which_o be_v a_o sign_n of_o its_o be_v roast_v whereupon_o take●_n beat_a cinnamon_n sugar_n rose-water_n cu●●●_n grate_v bread_n and_o the_o pure_a of_o the_o gravey_n 〈◊〉_d chap_a sage_n and_o canary_n make_v they_o in●●_n sauce_n and_o serve_v up_o the_o pig_fw-mi divide_a or_o c●i●●_n with_o the_o two_o under_o jaw_n and_o ear_n garnish●●●_n with_o whole_a spice_n and_o lemon_n peel_n a_o coney_n to_o boil_v the_o best_a way_n take_v your_o coney_n brace_n or_o truss_v he_o th●●_n he_o may_v lie_v couch_v in_o your_o pot_n or_o pan_n la●●_n him_z with_o bacon_n and_o lemon_n peel_n and_o when_o boil_v serve_v he_o up_o whole_a with_o white_a bread_n sippit●_n verjuice_n sugar_n butter_n and_o grate_a nutmeg_n garnish_v with_o parsley_n venison_n how_o to_o make_v of_o kid_n etc._n etc._n take_v the_o haunch_n of_o a_o fat_a kid_n open_v it_o in_o the_o convenient_a place_n stuff_n in_o saltpetre_n salt_n a_o good_a quantity_n then_o lay_v it_o in_o warm_a water_n till_o the_o salt_n be_v well_o soak_v into_o it_o then_o dry_v it_o spit_v it_o and_o when_o roast_v serve_v it_o up_o with_o claret_n anchovey_n pepper_n and_o a_o little_a butter_n and_o it_o will_v not_o be_v distinguish_v from_o venison_n the_o garnish_n must_v be_v spice_n to_o stew_v lamb_n or_o mutton_n the_o savory_a way_n take_v your_o meat_n season_n it_o a_o little_a with_o salt_n and_o pepper_n put_v in_o convenient_a slice_n into_o as_o much_o broth_n of_o the_o like_a meat_n as_o will_v cover_v it_o ●hen_o add_v a_o little_a pepper_n a_o blade_n or_o two_o of_o mace_n a_o small_a quantity_n of_o sugar_n and_o some_o sprig_n of_o rosemary_n then_o some_o slice_n of_o fresh_a butter_n and_o the_o ●yce_n of_o three_o or_o four_o orange_n and_o all_o be_v all_o stew_a serve_v the_o meat_n up_o with_o the_o broth_n 〈◊〉_d sippit_n garnish_v with_o marigold_n parsley_n 〈◊〉_d sugar_n and_o in_o this_o manner_n be_v beef_n stew_v the_o 〈◊〉_d way_n to_o stew_n veal_n very_o savourly_o take_v a_o leg_n of_o veal_n or_o any_o fleshy_a part_n slice_v thin_a and_o sprinkle_v it_o over_o with_o flower_n and_o grand_a nutmeg_n lay_v it_o in_o your_o stew_n pan_n add_v ●utter_n and_o white-wine_n as_o much_o as_o may_v cover_v 〈◊〉_d and_o then_o the_o yolk_n of_o three_o or_o four_o egg_n ●ell_o beat_v with_o verjuice_n last_o sweet_a herb_n ●●t_v small_a with_o sugar_n and_o curran_n all_o which_o be●●g_v well_o stew_v serve_v they_o up_o with_o sippit_n ●arnished_v with_o green_n a_o fricacy_n of_o rabit_n veal_n or_o the_o like_a to_o make_v the_o

best_a way_n take_v your_o meat_n cut_v into_o convenient_a piece_n ●eat_n and_o flat_a they_o with_o a_o roaling-pin_n and_o sprink_v with_o the_o juice_n of_o lemon_n grate_a nutmeg_n ●nd_v a_o little_a flower_n with_o a_o small_a scatter_n of_o ●weet_a herb_n well_o shred_v then_o with_o the_o yolk_n ●f_v beat_v egg_n and_o verjuice_n cover_v the_o piece_n 〈◊〉_d order_n and_o serve_v they_o up_o with_o sugar_n butter_n ●nd_v cinnamon_n garnish_v with_o green_a leave_n ●nd_v in_o this_o manner_n any_o fricacy_n be_v make_v to_o hash_n mutton_n beef_n lamb_n etc._n etc._n the_o french_a w●●_n take_v your_o meat_n half_o roast_v or_o boil_v slice_v in_o convenient_a slice_n and_o lay_v it_o into_o a_o stew-●●_a with_o some_o butter_n and_o the_o broth_n of_o the_o me●●_n as_o much_o as_o will_v cover_v it_o strew_v thereon_o so●●_n pepper_n and_o a_o little_a salt_n slice_v in_o a_o nutmeg_n and_o shalot_n or_o two_o with_o a_o little_a claret-wine_n if_o yo●_n think_v convenient_a or_o otherwise_o the_o juice_n 〈◊〉_d a_o lemon_n then_o rub_v your_o dish_n with_o a_o shalo●_n lay_v therein_o sippit_n of_o white-bread_n and_o ser●●●_n up_o the_o meat_n garnish_v with_o sprinkling●_n 〈◊〉_d sugar_n and_o parsley_n to_o fry_v chicken_n pigeon_n or_o any_o fowl_n etc._n etc._n the_o best_a w●●_n take_v your_o fowl_n be_v young_a well_o pull●●_n and_o draw_v slit_v they_o and_o sprinkle_v they_o aft●●_n you_o have_v well_o flat_v they_o by_o beat_v the●_n with_o pepper_n and_o salt_n lay_v they_o in_o the_o pan_n when_o the_o butter_n be_v already_o hot_a and_o melt_v then_o sprinkle_v shred_v sweet_a herb_n and_o observe_v to_o turn_v then_o in_o due_a time_n and_o for_o these_o the_o sauce_n in_o general_n be_v either_o butter_n juice_n of_o lemon_n and_o suga●_n with_o cinnamon_n or_o a_o anchovey_n with_o a_o shalot_n an●_n sweet_a herb_n with_o pepper_n boil_v together_o an●_n the_o garnish_n general_o thing_n that_o be_v green_a to_o boil_v chicken_n pigeon_n or_o wild_a fowl_n etc._n etc._n boil_v they_o a_o little_a while_n in_o water_n &_o salt_n till_o the_o ski●_n be_v tender_a then_o shift_v they_o into_o mutton-broth●●_a add_v some_o sprig_n of_o rosemary_n and_o other_o swee●_n herb_n then_o make_v sauce_n of_o parsley_n and_o sage_n ●oiled_v and_o shred_v together_o with_o sugar_n cinnamon_n verjuice_n pepper_n and_o a_o small_a piece_n of_o but●er_n garnish_v with_o violet-leaves_a whole_a mace_n ●o_o stew_v any_o tame_a or_o wild_a fowl_n after_o the_o best_a way_n the_o fowl_n be_v pull_v and_o draw_v divide_v 〈◊〉_d into_o four_o equal_a quarter_n sprinkle_v they_o with_o 〈◊〉_d little_a salt_n and_o ginger_n and_o lay_v they_o in_o the_o pan_n ●ell_o butter_v as_o also_o in_o the_o gravy_n of_o some_o choice_a meat_n cover_v the_o pan_n till_o you_o perceive_v they_o soft_a add_v the_o juice_n of_o one_o or_o two_o orange_n ●nd_v a_o sprinkle_n of_o sweet_a herb_n after_o that_o take_v they_o up_o and_o place_v the_o quarter_n even_o in_o the_o dish_n ●he_v sauce_n be_v the_o liquid_a part_n upon_o sippit_n and_o ●he_v garnish_v barberry_n and_o parsley_n to_o roast_v a_o woodcock_n pheasant_n or_o plover_n take_v the_o bird_n well_o pull_v and_o draw_v lard_v they_o with_o small_a slip_n of_o bacon_n on_o the_o breast_n and_o with_o flower_n through_o a_o drudger_n raise_v up_o a_o froth_n then_o be_v roast_v take_v the_o gravey_n with_o as_o much_o claret-wine_n a_o little_a pepper_n and_o the_o juice_n of_o a_o lemon_n and_o boil_v with_o the_o head_n neck_n or_o gizzard_n and_o so_o serve_v it_o up_o with_o green_a garnish_n with_o white_a bread_n toast_n or_o without_o they_o to_o roast_v any_o hen_n pullet_n or_o capon_n take_v fowl_n well_o pull_v and_o draw_v truss_v i●_n up_o and_o place_v it_o on_o your_o spit_n baste_v it_o moderate_o with_o butter_n and_o raise_v the_o froth_n with_o flower_n then_o take_v the_o gravey_n some_o pepper_n a_o slice_n of_o nutmeg_n and_o the_o juice_n of_o a_o lemon_n it_o into_o sauce_n and_o serve_v it_o up_o the_o garnish_n slice_n of_o lemon_n etc._n etc._n a_o fore-loin_n of_o pork_n the_o best_a way_n to_o dress_v take_v pork_n be_v lay_v before_o a_o gentle_a fire_n baste_v it_o first_o with_o salt_n and_o water_n then_o scorch_v and_o run_v it_o up_o to_o a_o crispness_n which_o do_v ma●●_n your_o sauce_n of_o green_a sorrel_n sage_n grate_a brea●_n mustard_n the_o yolk_n of_o a_o egg_n sugar_n and_o the_o leau●_n of_o parsley_n make_v somewhat_o thin_a with_o white-wine_a and_o serve_v it_o up_o with_o slice_n of_o lemon_n and_o nutmeg_n etc._n etc._n a_o turkey_n how_o to_o roast_n the_o french_a way_n take_v a_o good_a turkey_n pull_v and_o draw_v he_o well_o place_n he_o upon_o your_o spit_n and_o have_v finger_n the_o hair_n baste_v he_o with_o a_o little_a white-wine_n after_o that_o with_o butter_n then_o raise_v the_o froth_n with_o flower_n and_o continue_v it_o till_o he_o be_v enough_o then_o take_v the_o gravey_n from_o the_o fat_a add_v to_o it_o pepper_n a_o shalot_n and_o a_o small_a quantity_n of_o claret_n put_v t●_n they_o the_o neck_n and_o the_o liver_n well_o mince_v and_o so_o serve_v he_o up_o garnish_v with_o lemon_n a_o goose_n the_o french_a way_n to_o roast_n take_v a_o fat_a goose_n stuff_v a_o crust_n of_o bread_n into_o her_o belly_n lay_v she_o to_o the_o fire_n and_o baste_v she_o with_o salt_n and_o water_n a_o while_n then_o suffer_v she_o to_o baste_v herself_o after_o she_o be_v enough_o take_v she_o up_o and_o prepay_v ●●wce_n of_o mustard_n sugar_n white_a curran_n and_o the_o ●●●p_n of_o apple_n well_o mix_v and_o soften_v with_o a_o piece_n of_o fresh_a butter_n and_o serve_v it_o up_o in_o saucer_n to_o broil_n or_o toast_n any_o fowl_n the_o best_a way_n slit_v your_o fowl_n and_o beat_v it_o flat_a with_o a_o roaling●n_n then_o sprinkle_v it_o with_o a_o little_a salt_n and_o pepper_n lay_v it_o upon_o a_o crid-iron_n or_o hold_v it_o before_o ●he_v fire_n with_o often_o turn_v till_o it_o be_v enough_o then_o 〈◊〉_d your_o dish_n with_o a_o shalot_n take_v a_o anchovey_n ●ome_v pepper_n and_o claret_n and_o make_v sauce_n thereof_o with_o a_o little_a piece_n of_o butter_n and_o the_o juice_n of_o a_o lemon_n and_o serve_v it_o up_o with_o green_a garnish_n or_o for_o want_v of_o that_o slice_n of_o lemon_n to_o fry_n salmon_n the_o french_a way_n take_v a_o chine_n of_o salmon_n cut_v it_o into_o convenient_a piece_n and_o when_o the_o butter_n be_v very_o hot_a in_o the_o pan_n put_v it_o in_o suffer_v it_o to_o remain_v there_o till_o crisp_v then_o take_v the_o juice_n of_o a_o lemon_n a_o anchovey_n and_o a_o piece_n of_o fresh_a butter_n and_o make_v sauce_n serve_v it_o up_o with_o green_a garnish_n to_o stew_v a_o pike_n take_v a_o large_a pike_n wash_v the_o blood_n clean_o out_o and_o flat_o it_o cover_v it_o then_o with_o claret_n in_o the_o stew_n pan_n and_o let_v it_o come_v to_o boil_v by_o degree_n then_o add_v some_o blade_n of_o mace_n and_o a_o little_a cinnamon_n with_o the_o juice_n of_o a_o lemon_n and_o a_o good_a piece_n of_o butter_n with_o salt_n enough_o to_o season_v it_o and_o so_o d●_n it_o up_o with_o sippit_n sprinkle_v with_o sweet_a herb_n to_o roast_n a_o salmon_n the_o best_a way_n take_v a_o salmon_n or_o any_o convenient_a part_n of_o h●_n as_o the_o jowl_n or_o rand_n season_v with_o nutmeg_n sa●●_n and_o pepper_n and_o stick_v at_o the_o same_o time_n the_o o●●_n side_n with_o a_o few_o clove_n and_o some_o small_a stips_fw-la rosemary_n fasten_v it_o to_o the_o spit_n and_o at_o first_o ba●●_n it_o with_o claret_n alone_o then_o with_o claret_n and_o butter_n and_o with_o what_o fall_v from_o it_o together_o with_o a_o anchovey_n and_o the_o juice_n of_o a_o lemon_n make_v the_o sauce_n and_o serve_v it_o up_o with_o olive_n and_o sampher_n to_o fry_v oyster_n a_o approve_a way_n take_v the_o large_a with_o the_o liquor_n and_o fry_v they_o therein_o till_o they_o be_v somewhat_o tender_a then_o pour_v out_o the_o liquor_n and_o put_v in_o butter_n with_o the_o dissolve_a liquor_n of_o a_o anchovey_n some_o verjuice_n and_o so_o fry_v they_o till_o they_o see_v crispish_a then_o serve_v they_o up_o with_o pepper_n butter_n and_o the_o juice_n of_o a_o lemon_n and_o in_o the_o like_a manner_n may_v oyster_n be_v stew_v to_o boil_v a_o mullet_n tench_n trout_n or_o carp_n take_v the_o fish_n well_o draw_v supply_v the_o va●●ncy_n of_o the_o belly_n with_o sweet_a herb_n boil_v they_o 〈◊〉_d water_n a_o little_a season_v with_o salt_n and_o when_o ●●ough_o take_v butter_n grate_a bread_n the_o juice_n of_o ●range_a cinnamon_n and_o currant_n make_v they_o into_o sauce_n with_o the_o herb_n and_o serve_v they_o up_o