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a_o piece_n of_o rib_n bacon_n then_o take_v a_o handful_n of_o brook-lime_n as_o many_o water-â—…essâ—s_a nettle_n top_n elder_a bud_v violet_n and_o primrose-leaves_a with_o young_a alexander_n leave_v mince_v all_o these_o very_a small_a put_v they_o to_o your_o 〈◊〉_d with_o a_o little_a large_a mace_n so_o season_n it_o with_o salt_n and_o put_v â—n_v better_a when_o you_o take_v it_o off_o and_o so_o serve_v it_o to_o the_o â—able_a on_o faâ—…iâ—g_v dâ—yes_n or_o eat_v it_o in_o the_o morning_n fast_v it_o be_v good_a to_o cleanse_v the_o blood_n to_o make_v water-gruel_n take_v a_o pottle_n of_o water_n a_o handful_n of_o great_a oatmeal_n pick_v and_o beat_v in_o a_o mortar_n put_v it_o a_o boil_a when_o it_o be_v half_a enough_o put_v to_o it_o two_o handful_n of_o curran_n wash_v a_o faggot_n or_o two_o of_o sweet_a herb_n four_o or_o five_o blade_n of_o large_a mace_n a_o little_a slice_a nutmeg_n let_v a_o grain_n of_o musk_n be_v infuse_v a_o little_a while_n in_o it_o 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to_o the_o sheet_n of_o paste_n in_o the_o bottom_n so_o cross_v they_o over_o again_o that_o they_o may_v be_v chequer-work_n then_o cut_v your_o paste_n upon_o the_o brim_n of_o your_o dish_n double_a over_o all_o the_o end_n of_o your_o cross-bar_n bake_v it_o and_o stick_v it_o in_o the_o chequer_n with_o lozenge_n scrape_v on_o sugar_n and_o send_v it_o up_o to_o butter_n rice_n take_v rice_n that_o be_v after_o the_o same_o manner_n boil_a in_o water_n then_o in_o milk_n bruise_v it_o with_o your_o ladle_n with_o some_o sweet_a cream_n among_o it_o put_v butter_n to_o it_o and_o set_v it_o on_o a_o heap_n of_o coal_n in_o a_o dish_n let_v it_o boil_v and_o keep_v it_o stir_v season_n it_o with_o cinnamon_n grate_a nutmeg_n salt_n rose-water_n and_o sugar_n when_o it_o be_v enough_o dish_n it_o on_o sippit_n of_o toast_n and_o stick_v they_o with_o the_o same_o or_o lozenge_n of_o paste_n fry_v or_o bake_v scrape_v on_o sugar_n and_o send_v it_o up_o to_o make_v a_o florendine_n 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and_o send_v it_o up_o for_o a_o second_o course_n to_o make_v a_o florendine_n or_o a_o made-dish_n of_o spinnage_n take_v almost_o a_o peck_n of_o spinnage_n when_o your_o kettle_n boil_v very_o fast_o throw_v it_o in_o and_o let_v it_o have_v half_a a_o dozen_o walm_n then_o put_v it_o out_o into_o a_o cullender_n and_o let_v it_o drain_v and_o scruise_v out_o all_o the_o water_n mince_v it_o very_o small_a with_o a_o pill_n or_o two_o of_o orangado_fw-it add_v to_o it_o half_o a_o pound_n of_o boil_a currant_n season_n it_o with_o cinnamon_n ginger_n beat_a nutmeg_n and_o salt_n then_o put_v it_o in_o your_o
strainer_n with_o your_o hand_n put_v in_o as_o much_o as_o you_o judge_v will_v make_v your_o broth_n thick_a in_o the_o boil_a when_o it_o be_v half_o boil_a add_v thereto_o your_o raisin_n currant_n and_o prune_n according_a to_o the_o quantity_n of_o your_o broth_n with_o beat_a clove_n mace_n cinnamon_n and_o ginger_n take_v a_o good_a quantity_n of_o your_o prune_n up_o when_o they_o be_v boil_a mash_n they_o together_o and_o strain_v they_o as_o you_o do_v the_o bread_n with_o claret_n so_o let_v it_o continue_v till_o its_o boil_a than_o season_n it_o further_o with_o sugar_n and_o rose-water_n and_o serve_v it_o up_o with_o some_o of_o the_o best_a of_o your_o meat_n another_o a_o consumption_n broth._n take_v the_o broth_n that_o certain_a piece_n of_o marrowbone_n have_v be_v boil_a in_o which_o you_o may_v have_v for_o nothing_o at_o any_o feast_n boil_v therein_o a_o great_a quantity_n of_o great_a turnip_n when_o they_o be_v boil_a press_v out_o all_o the_o liquor_n out_o 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run_v best_a so_o lade_v on_o your_o broth_n on_o the_o meat_n to_o draw_v down_o the_o gravy_n and_o likewise_o white-wine_n or_o claret_n if_o you_o have_v it_o when_o your_o gravy_n meat_n be_v roast_v enough_o cut_v it_o off_o and_o press_v it_o that_o you_o may_v lose_v none_o of_o the_o gravy_n thereof_o so_o preserve_v this_o gravy_n in_o your_o pipkin_n add_v half_o a_o dozen_o of_o anchovy_n with_o a_o little_a nutmeg_n to_o each_o quart_n or_o three_o pint_n of_o gravy_n you_o may_v also_o put_v some_o oyster-liquor_n therein_o this_o will_v be_v call_v for_o in_o your_o feast_n to_o use_v for_o sauce_n for_o much_o of_o your_o meat_n especial_o your_o range_v how_o to_o draw_v butter_n take_v a_o quarter_n of_o a_o pint_n of_o strong_a broth_n and_o put_v it_o into_o a_o pan_n or_o pipkin_n break_v in_o two_o pound_n of_o butter_n set_v it_o upon_o a_o heap_n of_o coal_n keep_v of_o it_o draw_v or_o stir_v with_o a_o ladle_n then_o break_v in_o two_o pound_n more_o or_o as_o many_o as_o you_o have_v occasion_n for_o so_o you_o add_v liquor_n proportionable_a to_o it_o still_o keep_v it_o draw_v up_o to_o the_o end_n till_o it_o be_v dissolve_v when_o it_o look_v white_a thick_a and_o smooth_a it_o be_v in_o a_o good_a condition_n and_o you_o need_v not_o fear_v the_o oil_v of_o it_o but_o if_o it_o look_v yellow_a and_o curdle_a you_o will_v hardly_o recover_v it_o but_o it_o will_v oil_n how_o to_o recover_v it_o take_v a_o ladleful_a of_o strong_a broth_n put_v it_o on_o the_o fire_n in_o another_o pipkin_n then_o put_v to_o it_o half_o a_o pound_n of_o butter_n in_o piece_n and_o when_o it_o be_v draw_v white_a you_o must_v pour_v in_o your_o oily_a butter_n and_o as_o you_o pour_v it_o be_v sure_a to_o keep_v it_o always_o stir_v together_o see_v that_o the_o oily_a butter_n overcome_v not_o the_o draw_a butter_n by_o put_v it_o in_o too_o fast_o but_o in_o case_n you_o have_v no_o butter_n in_o the_o house_n yet_o there_o be_v a_o way_n to_o fetch_v the_o oily_a butter_n again_o let_v it_o settle_v in_o a_o cold_a thing_n for_o a_o pretty_a while_n then_o pour_v forth_o the_o most_o oily_a of_o it_o leave_v the_o dregs_n and_o whey_n behind_o add_v a_o little_a strong_a broth_n to_o the_o say_a dregs_n and_o put_v it_o on_o a_o hot_a heap_n of_o coal_n and_o ladle_n it_o up_o until_o it_o become_v like_a to_o draw_v butter_n in_o a_o body_n then_o take_v it_o off_o the_o fire_n still_o keep_v it_o draw_v and_o stir_v in_o the_o mean_a time_n pour_v in_o the_o oily_a butter_n very_o soft_o so_o set_v it_o on_o the_o fire_n and_o draw_v it_o and_o when_o it_o become_v strong_a take_v it_o off_o and_o pour_v in_o your_o oil_n again_o so_o that_o the_o lesser_a may_v comprehend_v the_o great_a and_o draw_v it_o all_o into_o a_o body_n again_o how_o to_o make_v barley_n broth._n take_v a_o knuckle_n of_o veal_n and_o a_o neck_n of_o mutton_n cut_v your_o mutton_n in_o piece_n put_v they_o in_o a_o pot_n with_o asmuch_o water_n as_o 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of_o sweet_a syrup_n to_o make_v a_o pie_n with_o whole_a pippin_n you_o must_v pare_v and_o core_n your_o pippin_n and_o when_o your_o coffin_n be_v make_v take_v a_o handful_n of_o slice_a quince_n and_o strew_v over_o the_o bottom_n thereof_o then_o place_n in_o your_o pippin_n and_o fill_v the_o core-hole_n with_o the_o syrup_n of_o quince_n and_o put_v into_o every_o one_o a_o piece_n of_o orangado_fw-it so_o pour_v on_o the_o syrup_n of_o quince_n over_o your_o apple_n with_o sugar_n and_o close_o it_o these_o pie_n will_v ask_v good_a soak_v especial_o the_o quince-pie_n a_o set_n tart._n you_o may_v make_v your_o paste_n rich_a put_v in_o good_a store_n of_o yolk_n of_o egg_n and_o warm_a milk_n but_o not_o too_o much_o butter_n and_o drive_v out_o a_o sheet_n of_o paste_n very_o thin_a let_v your_o border_n also_o be_v drive_v out_o in_o length_n thin_a but_o so_o as_o they_o will_v stand_v cut_v out_o your_o border_n through_o your_o sheet_n a_o inch_n and_o half_a high_a 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some_o fair_a water_n and_o when_o it_o boil_v scum_n it_o and_o put_v to_o it_o some_o salt_n two_o or_o three_o blade_n of_o large_a mace_n and_o a_o clove_n or_o two_o boil_v it_o to_o three_o pint_n and_o strain_v the_o meat_n save_o the_o broth_n for_o your_o use_n and_o take_v off_o the_o fat_a clean_a then_o boil_v twelve_o pigeon_n peeper_n and_o eight_o chicken_n peeper_n in_o a_o pipkin_n of_o fair_a water_n salt_n and_o a_o piece_n of_o interlard_v bacon_n scum_v they_o clean_o and_o boil_v they_o fine_a white_a and_o quick_a then_o have_v a_o roast_n capon_n mince_v and_o put_v to_o it_o some_o gravy_n nutmeg_n and_o salt_n and_o stew_v it_o together_o then_o put_v to_o it_o the_o juice_n of_o two_o or_o three_o orange_n and_o beat_a butter_n etc._n etc._n then_o have_v ten_o sweetbread_n and_o ten_o palate_n fry_v and_o the_o same_o number_n of_o lip_n and_o nose_n be_v tender_a boil_a and_o blanch_v cut_v they_o like_o lard_n and_o fry_v they_o and_o put_v away_o the_o butter_n and_o put_v to_o they_o gravy_n a_o little_a anchove_n nutmeg_n and_o a_o little_a garlic_n or_o none_o the_o juice_n of_o two_o or_o three_o orange_n and_o marrow_n fry_v in_o batter_v with_o sage_a leaf_n and_o some_o beat_a butter_n then_o again_o have_v some_o boil_a marrow_n and_o twelve_o artichoke_n sucker_n and_o peach_v fine_o boil_v and_o put_v into_o beat_a butter_n some_o pistache_n boil_a also_o in_o some_o wine_n and_o gravy_n eight_o sheep_n tongue_n lard_v and_o boil_a and_o one_o hundred_o sparagrass_n boil_a and_o put_v into_o beat_a butter_n or_o skirret_n then_o have_v lemon_n carve_v and_o some_o cut_n like_o little_a dice._n again_o fry_v some_o spinnage_n and_o parslee_n etc._n etc._n these_o foresay_a material_n be_v ready_a have_v some_o french_a bread_n in_o the_o bottom_n of_o your_o dish_n then_o dish_n on_o it_o your_o chicken_n and_o pigeon_n broth_n it_o next_o your_o quail_n than_o sweetbread_n than_o your_o palate_n than_o your_o artichoke_n or_o sparagrass_n and_o pistache_n then_o your_o lemon_n pomegranate_n or_o grape_n spinnage_n and_o fry_v marrow_n and_o if_o yellow_a saffron_n or_o fry_v sage_n then_o round_o the_o centre_n of_o your_o boil_a meat_n put_v your_o mince_a capon_n then_o run_v all_o over_o with_o beat_a butter_n etc._n etc._n 1._o for_o variety_n clarify_v with_o yolk_n of_o egg_n 2._o knot_n of_o egg_n 3._o cock_n stone_n 4._o cock_n comb_n 5._o if_o white_a strain_a almond_n with_o some_o of_o the_o broth_n 6._o goosberry_n or_o barberry_n 7._o mince_a meat_n in_o ball_n 8._o if_o green_a juice_n of_o spinnage_n stamp_v with_o manchet_n and_o strain_v it_o with_o some_o of_o the_o broth_n and_o give_v it_o a_o walm_n 9_o garnish_n with_o boil_a spinnage_n 10._o if_o yellow_a yolk_n of_o hard_a egg_n strain_v with_o some_o broth_n and_o saffron_n and_o many_o other_o variety_n to_o boil_v a_o capon_n in_o rice_n boil_v a_o capon_n in_o salt_n and_o water_n and_o if_o you_o like_v it_o you_o may_v put_v into_o a_o fair_a cloth_n a_o handful_n of_o oatmeal_n then_o take_v a_o quarter_n of_o a_o pound_n of_o rice_n and_o steep_v it_o in_o fair_a water_n and_o so_o half_o boil_v it_o then_o strain_v the_o rice_n through_o a_o cullender_n and_o boil_v it_o in_o a_o pipkin_n with_o a_o quart_n of_o milk_n put_v in_o half_a a_o ounce_n of_o large_a mace_n half_o a_o pound_n of_o sugar_n boil_v it_o well_o but_o not_o over_o thick_a put_v in_o a_o little_a rose-water_n blanch_v half_o a_o pound_n of_o almond_n and_o beat_v they_o in_o a_o mortar_n with_o a_o little_a cream_n and_o rose-water_n very_o fine_a strain_v they_o in_o a_o pipkin_n by_o itself_o then_o take_v up_o your_o capon_n and_o set_v your_o almond_n a_o little_a against_o the_o fire_n garnish_n your_o dish_n as_o you_o think_v fit_a and_o lay_v in_o your_o capon_n and_o put_v your_o rice_n handsome_o thereon_o then_o broth_n up_o your_o rice_n a_o bisk_a another_o way_n take_v a_o leg_n of_o beef_n cut_v 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_a put_v in_o some_o salt_n clove_n and_o mace_n be_v through_o boil_a 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 take_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 or_o salt_n three_o of_o they_o the_o other_o reserve_v for_o garnish_v 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 dish_v again_o boil_v your_o fowl_n in_o water_n and_o salt_n teal_n partridge_n pigeon_n quail_n lark_n plover_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 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that_o mallard_n unlace_v that_o coney_n dismember_v that_o heron_n display_v that_o crane_n disfigure_v that_o peacock_n unjoynt_v that_o bittern_n untach_v that_o curlew_n allay_v that_o pheasant_n wing_n that_o partridge_n with_o that_o quail_n mince_v that_o plover_n thigh_n that_o pigeon_n border_n that_o pastry_n thigh_n that_o woodcock_n also_o all_o manner_n of_o small_a fowl_n timber_n the_o fire_n â—ire_n the_o egg_n chine_n that_o salmon_n string_n that_o lampry_n splat_n the_o pike_n sauce_n that_o plaice_n sauce_n that_o tench_n splay_n that_o bream_n side_n that_o haddock_n tusk_n that_o barbel_n culpon_o that_o trout_n fin_n that_o chevine_a transon_n that_o eel_n tranch_n that_o sturgeon_n undertench_n that_o porpa_v tame_a that_o crab_n barb_n that_o lobster_n the_o office_n of_o the_o butler_n pantler_n yeoman_n of_o the_o cellar_n and_o eury._n first_o you_o must_v have_v three_o pantry_n knife_n one_o knife_n to_o square_a trencher_n loaf_n another_o to_o be_v a_o chipper_n the_o three_o shall_v be_v sharp_a for_o to_o make_v smooth_a trencher_n then_o chip_n your_o lord_n bread_n hot_a and_o all_o other_o bread_n let_v it_o be_v a_o day_n old_a household_n bread_n three_o day_n old_a then_o look_v your_o salt_n be_v white_a and_o dry_a the_o powder_n make_v of_o ivory_n two_o inch_n broad_a and_o three_o long_v and_o look_v that_o your_o saltcellar_n lid_n touch_v not_o your_o salt_n let_v your_o table-clothe_n towel_n and_o napkin_n be_v fair_a fold_v in_o a_o chest_n or_o hang_v on_o a_o perch_n then_o see_v your_o table_n knife_n be_v fair_a polish_a and_o your_o spoon_n clean_o and_o look_v you_o have_v two_o tarriot_n a_o great_a and_o a_o less_o and_o wine_n cannel_n of_o box_n make_v according_a and_o a_o sharp_a gimlet_n and_o faucet_n and_o when_o you_o set_v a_o pipe_n on_o broach_n do_v thus_o set_v it_o four_o finger_n broad_a above_o the_o nether_a chine_n upward_o astaunt_a and_o then_o shall_v the_o lees_n never_o rise_v also_o look_v you_o have_v according_a to_o the_o season_n butter_n cheese_n apple_n pear_n nut_n plumb_n grape_n date_n figgs_n raisin_n compost_n green_a ginger_n chard_n and_o quince_n serve_v fast_v butter_n plumb_n damson_n cherry_n and_o grape_n after_o meat_n pear_n nut_n strawberry_n hurtleberry_n and_o hard_a cheese_n also_o blanderles_a or_o pippin_n with_o caraway_n in_o confect_v after_o supper_n roast_a apple_n and_o pear_n with_o blanch_a powder_n and_o hard_a cheese_n beware_v of_o cow-cream_n and_o of_o strawberry_n hurtleberry_n juncate_a for_o cheese_n will_v make_v your_o lord_n sick_a therefore_o let_v he_o eat_v hard_a cheese_n hard_a cheese_n have_v this_o operation_n it_o will_v keep_v the_o stomach_n open_a butter_n be_v wholesome_a first_o and_o last_o for_o it_o purge_v away_o all_o poison_n milk_n cream_n and_o juncate_a they_o will_v close_v the_o maw_n so_o do_v a_o posset_n beware_v of_o green_a salad_n and_o raw_a fruit_n for_o they_o will_v make_v your_o lord_n sick_a set_a not_o much_o by_o such_o meat_n as_o will_v set_v the_o tooth_n on_o edge_n therefore_o eat_v a_o almond_n and_o hard_a cheese_n also_o of_o divers_a drink_n if_o their_o fumosity_n have_v displease_v your_o lord_n let_v he_o eat_v a_o raw_a apple_n and_o the_o fumosity_n will_v cease_v take_v good_a heed_n of_o your_o wine_n every_o night_n with_o a_o candle_n both_o red_a wine_n and_o sweet_a wine_n and_o look_v they_o reboyl_v nor_o leak_n not_o and_o wash_v the_o pipe_n head_n every_o night_n with_o cold_a water_n and_o have_v a_o clenching-iron_n add_v and_o linen_n clothes_n if_o need_v be_v if_o they_o reboyl_v you_o will_v know_v by_o the_o hiss_a therefore_o keep_v a_o empty_a pipe_n with_o the_o lees_n of_o colour_a rose_n and_o draw_v the_o
collar_n pigg_n 11_o to_o collar_n pork_n ib._n to_o collar_n mutton_n 12_o to_o collar_n goats-flesh_n ib._n to_o collar_n goose_n ib._n to_o collar_n swan_n 13_o to_o collar_n wild_a goose_n ib._n book_n iii_o how_o to_o souse_n pickle_n and_o marinate_a fish_n to_o collar_n eeles_n pag._n 13_o to_o souse_n a_o tench_n to_o be_v serve_v up_o in_o jelly_n 14_o to_o pickle_n smelt_n white_a or_o red_a ib._n to_o marble_n sowl_n plaice_n flounder_n or_o any_o fish_n that_o be_v fit_v to_o marble_n ib._n to_o pickle_n lobster_n 15_o to_o pickle_n conger_n eel_n ib._n to_o pickle_n sturgeon_n ib._n to_o pickle_n caveere_o 16_o to_o collar_n sowl_n ib._n to_o collar_n salmon_n 17_o to_o souse_n lump_n ib._n book_n iu._n of_o cold_a bake_v meat_n of_o flesh_n to_o make_v paste_n of_o rye_n flower_n pag._n 17_o to_o bake_v venison_n in_o crust_n or_o pot_n 18_o to_o bake_v a_o fillet_n of_o veal_n to_o be_v eat_v cold_a 19_o to_o bake_v a_o calf_n head_n to_o be_v eat_v cold_a ib._n to_o bake_v a_o fawn_n or_o kid_n to_o be_v eat_v cold_a ib._n to_o bake_v a_o hare_n to_o be_v eat_v cold_a 20_o another_o way_n to_o bake_v a_o hare_n ib._n to_o bake_v pork_n to_o be_v eat_v cold_a ib._n to_o bake_v brawn_n to_o be_v eat_v cold_a 21_o to_o bake_v rabbit_n to_o be_v eat_v cold_a ib._n to_o bake_v pigeon_n to_o be_v eat_v cold_a ib._n to_o bake_v bran-geese_n or_o other_o wild-goose_n to_o be_v eat_v cold_a ib._n to_o bake_v a_o turkey_n to_o be_v eat_v cold_a 22_o to_o bake_v heron_n to_o be_v eat_v cold_a ib._n to_o bake_v a_o swan_n ib._n to_o bake_v a_o goose_n ib._n for_o cold_a bake_a meat_n of_o fish_n to_o bake_v a_o lamprey_n eel_n pie_n 23_o to_o bake_v a_o turbert_n ib._n to_o bake_v a_o salmon_n ib._n to_o bake_v a_o eel_n to_o be_v eat_v cold_a 24_o to_o bake_v a_o pike_n to_o be_v eat_v cold_a ib._n book_n v._n how_o to_o make_v several_a sort_n of_o jelly_n leech_n and_o cream_n how_o to_o make_v jelly_n pag._n 24_o how_o to_o season_n and_o run_v crystal_n jelly_n 25_o how_o to_o run_v colour_n ib._n to_o make_v jelly_n of_o orange_n ib._n to_o make_v hartshorn_n jelly_n 26_o how_o to_o make_v leech_n ib._n how_o to_o run_v your_o leech_n in_o colour_n 27_o the_o use_n of_o the_o jelly_n and_o leach_n 27_o to_o make_v divers_a sort_n of_o cream_n ib._n how_o to_o make_v cheese_n and_o cream_n ibid._n another_o way_n 28_o to_o make_v apple_n cream_n ib._n to_o make_v quince-cream_n ib._n to_o make_v a_o cream_n call_v sack_n and_o pottage_n 29_o to_o make_v a_o sack_n posset_n the_o best_a way_n ib._n to_o coddle_v codling_n green_a to_o serve_v up_o with_o cream_n ib._n to_o make_v barley_n cream_n ib._n to_o make_v rasberry_n cream_n 30_o to_o make_v red_a curran_n cream_n ib._n to_o make_v cabbage_n cream_n ib._n to_o make_v snow_n cream_n 31_o to_o make_v almond_n leach_n cream_n ib._n to_o make_v goos-berrie_n cream_n ib._n to_o make_v rice_n milk_n or_o cream_n to_o be_v eat_v hot_a 32_o to_o boil_v milk_n or_o cream_n to_o be_v eat_v hot_a with_o bread_n ib._n to_o make_v spring_n pottage_n ib._n to_o make_v water_n gruel_n 33_o to_o make_v punnado_n ib._n to_o make_v barley_n gruel_n ib._n to_o make_v a_o pairmane_a caudle_n 34_o to_o make_v a_o lemmon_n caudle_n ib._n to_o make_v a_o florendine_n or_o made-dish_n of_o rice_n ib._n to_o butter_n rice_n 35_o to_o make_v a_o florendine_n or_o made-dish_n of_o apple_n ib._n to_o make_v a_o florendine_n or_o made-dish_n of_o spinage_n ib._n to_o make_v pasty_n to_o fry_v 36_o to_o make_v a_o florendine_n or_o made-dish_n of_o a_o kidney_n of_o veal_n ib._n to_o make_v toast_n of_o a_o kidney_n of_o veal_n to_o fry_v ib._n to_o make_v a_o florendine_n of_o a_o calf_n cauldron_n ib._n to_o make_v a_o make_a dish_n of_o apple_n and_o red_a curran_n 37_o to_o make_v a_o make_a dish_n of_o artichoke_n ib._n to_o make_v force_v meat_n 38_o to_o make_v part_n of_o the_o force_a meat_n green_a for_o your_o use_n ib._n another_o force_a meat_n ib._n book_n vi._n contain_v strong_a broth_n and_o pottage_n with_o other_o preparation_n of_o cookery_n to_o make_v strong_a broth_n for_o your_o use_n in_o dress_v of_o meat_n p._n 39_o to_o make_v a_o excellent_a cordial_a broth_n ib._n to_o make_v a_o pottage_n or_o broth_n to_o serve_v up_o with_o a_o bisk_n or_o grand_a boil_a meat_n ib._n another_o way_n 40_o to_o make_v broth_n or_o pottage_n call_v skinck_n ib._n to_o make_v white_a broth_n 41_o to_o make_v stew_a broth_n ib._n another_o a_o consumption_n broth_n 42_o to_o make_v red_a pottage_n ib._n another_o broth_n 43_o how_o to_o draw_v gravy_n ib._n how_o to_o draw_v butter_n ib._n how_o to_o recover_v butter_n when_o it_o be_v oil_v 44_o how_o to_o make_v barley_n broth_n ib._n book_n vii_o which_o teach_v how_o to_o make_v all_o manner_n of_o hot_a boil_a meat_n of_o flesh_n how_o to_o make_v a_o bisk_n pag._n 45_o to_o make_v a_o brown_a bisk_n 46_o to_o make_v a_o olue_n ib._n how_o to_o force_v all_o manner_n of_o meat_n 47_o to_o make_v your_o lear_z for_o your_o sweet_a force_a meat_n 48_o how_o to_o make_v a_o force_a boil_a meat_n ib._n how_o to_o make_v your_o lear_z and_o garnish_n for_o your_o sweet_a force_a boil_a meat_n of_o the_o same_o fowl_n 49_o to_o boil_v capon_n or_o chicken_n in_o white_a broth_n ib._n to_o boil_v a_o haunch_n of_o venison_n ib._n to_o boil_v leg_n neck_n or_o chine_n of_o mutton_n four_o way_n 50_o another_o way_n ib._n another_o way_n ib._n another_o way_n to_o make_v a_o lear_z for_o the_o say_a meat_n 51_o to_o boil_v a_o leg_n of_o veal_n and_o bacon_n ib._n to_o make_v your_o green_a sauce_n two_o way_n ib._n to_o boil_v a_o breast_n of_o veal_n 52_o to_o boil_v a_o knuckle_n of_o veal_n with_o a_o neck_n cut_v in_o five_o piece_n in_o broth_n ib._n to_o boil_v a_o leg_n of_o pork_n ib._n to_o boil_v capon_n or_o hen_n for_o the_o winter_n season_n 53_o another_o with_o sherdowns_n ib._n to_o boil_v chicken_n 54_o another_o way_n ib._n another_o way_n ib._n another_o way_n 55_o another_o way_n to_o boil_v chicken_n or_o pullet_n for_o the_o winter_n ib._n another_o way_n 56_o to_o boil_v duck_n wigeon_n or_o teal_n ib._n another_o way_n 57_o to_o boil_v rabbit_n ib._n to_o boil_v pigeon_n 58_o to_o boil_v plover_n 59_o to_o boil_v capon_n or_o pullet_n ib._n to_o make_v a_o force_a boil_a meat_n 60_o to_o boil_v udder_n and_o tongue_n 61_o a_o boil_a meat_n after_o the_o french_a fashion_n ib._n another_o way_n according_a to_o the_o french_a fashion_n 62_o book_n viii_o contain_v how_o to_o make_v several_a sort_n of_o pudding_n how_o to_o make_v a_o quake_a pudding_n pag._n 63_o another_o way_n ib._n to_o make_v a_o dish_n of_o pudding_n of_o several_a colour_n 64_o to_o make_v marrow_n pudding_n to_o be_v boil_a in_o skin_n ib._n to_o make_v black_a pudding_n to_o be_v keep_v 65_o to_o make_v polony_n sausage_n to_o be_v keep_v all_o the_o year_n 66_o another_o way_n for_o sausage_n 67_o to_o make_v a_o pudding_n of_o hog_n liver_n ibid._n to_o make_v a_o bake_a marrow_n pudding_n 68_o to_o make_v a_o oatmeal_n pudding_n ib._n to_o make_v a_o pudding_n of_o rice-floure_n 69_o to_o make_v a_o hasty_a pudding_n ib._n to_o make_v andolian_o 70_o book_n ix_o contain_v hash_n stew_v broil_v and_o carbonado_v meat_n to_o farce_v a_o fillet_n of_o beef_n p._n 71_o to_o stew_n a_o breast_n of_o mutton_n 72_o to_o farce_v a_o fillet_n of_o veal_n ib._n to_o stew_v venison_n 73_o how_o to_o stew_n calf_n foot_n ib._n to_o hash_n a_o shoulder_n or_o leg_n of_o mutton_n ib._n how_o to_o make_v a_o hash_n of_o a_o more_o excellent_a way_n new_o invent_v 74_o to_o hash_n a_o calf_n head_n ib._n to_o hash_n hen_n or_o pullet_n with_o egg_n 75_o to_o make_v a_o hash_n of_o capon_n ib._n to_o hash_n partridge_n 76_o to_o hash_n duck_n or_o other_o wild_a fowl_n ibid._n to_o hash_n rabbit_n ibid._n for_o carbonado_n and_o broil_v meat_n to_o carbonado_n a_o goose_n 77_o to_o carbonado_n turkey_n ib._n to_o carbonado_n hen_n ib._n to_o carbonado_n veal_n 78_o to_o carbonado_n mutton_n ib._n a_o dish_n of_o collop_n of_o mutton_n broil_v ibid._n steak_n of_o pork_n broil_v 79_o to_o carbonado_n a_o calf_n head_n ibid._n to_o broil_n a_o chine_n of_o pork_n ib._n book_n x._o of_o frigasy_n and_o fry_v how_o to_o fry_v all_o manner_n of_o garnish_v pag._n 80_o how_o to_o fry_n oyster_n in_o batter_v ib._n a_o frigasie_fw-mi of_o a_o hen_n or_o capon_n 81_o to_o make_v a_o frigasie_fw-mi of_o chicken_n brown_a 82_o another_o way_n for_o chicken_n or_o rabbit_n ib._n
ib._n wing_n that_o partridge_n 252_o wing_n that_o quail_n ib._n display_v that_o crane_n ib._n dismember_v that_o heron_n ib._n vnjoynt_v that_o bittern_n ib._n break_v that_o egript_n ib._n vntach_v that_o curlew_n 253_o untach_v that_o brew_n ib._n break_v that_o sarcell_n ib._n mince_v that_o plover_n ib._n a_o snite_n ib._n thigh_n that_o woodcock_n ib._n from_o the_o feast_n of_o whitsuntide_n unto_o midsummer_n ib._n from_o the_o feast_n of_o saint_n john_n the_o baptist_n unto_o michaelmas_n 254_o from_o the_o feast_n of_o michaelmas_n unto_o the_o feast_n of_o christmas_n 255_o sewing_n of_o fish_n first_o course_n 256_o second_o course_n ib._n three_o course_n ib._n of_o carvig_n of_o fish_n ib._n sauce_n of_o all_o fish_n 257_o a_o excellent_a way_n for_o make_v ipocras_n 258_o a_o approve_a receipt_n for_o a_o consumption_n that_o have_v long_o remain_v ib._n to_o collar_n flounder_n 259_o to_o roast_v a_o shoulder_n of_o mutton_n in_o blood_n ib._n to_o make_v a_o portugal_n pie_n ib._n to_o stew_v a_o carp_n 260_o to_o make_v a_o bacon_n tart_n ib._n to_o make_v vever_o ollie_n or_o cheese_n pottage_n ib._n the_o whole_a body_n of_o cookery_n dissect_v book_n i._n how_o to_o pickle_n cucumber_n take_v your_o small_a cucumber_n or_o gerkine_n after_o bartholmew-tyde_n dip_v a_o cloth_n in_o beer_n and_o rub_v they_o clean_o from_o the_o dirt_n than_o put_v a_o lay_n of_o bay_n and_o dill_n leaf_n in_o the_o bottom_n of_o your_o firkin_n or_o pot_n and_o a_o quantity_n of_o whole_a pepper_n two_o or_o three_o blade_n of_o mace_n and_o as_o many_o clove_n then_o place_v a_o lay_n of_o cucumber_n thereon_o so_o continue_v with_o your_o say_v in_o gredient_n till_o your_o pot_n or_o firkin_n be_v full_a then_o make_v a_o liquor_n with_o fair_a water_n and_o good_a store_n of_o dill_n to_o make_v it_o strong_a with_o so_o much_o salt_n as_o will_v bear_v a_o egg_n you_o may_v infuse_v the_o dill_n or_o you_o may_v boil_v it_o but_o let_v it_o be_v cold_a then_o put_v it_o into_o your_o cucumber_n let_v this_o pickle_n continue_v to_o they_o almost_o a_o fortnight_n then_o pour_v part_n away_o and_o fill_v it_o up_o with_o white_a wine_n vinegar_n so_o shall_v your_o cucumber_n be_v green_a and_o crisp_a and_o not_o too_o sour_a how_o to_o pickle_n mushroom_n take_v a_o bushel_n of_o mushroom_n blanch_v they_o over_o the_o crown_n barb_v they_o beneath_o if_o they_o be_v new_a they_o look_v as_o red_a as_o a_o cherry_n if_o old_a black_a this_o be_v do_v throw_v they_o into_o a_o pan_n of_o boil_a water_n then_o take_v they_o forth_o and_o let_v they_o drain_v when_o they_o be_v cold_a put_v they_o up_o into_o your_o pot_n or_o glass_n put_v thereto_o clove_n mace_n ginger_n nutmeg_n whole_a pepper_n then_o take_v white-wine_n a_o little_a vinegar_n with_o a_o little_a quantity_n of_o salt_n so_o pour_v the_o liquor_n into_o your_o mushroom_n and_o stop_v they_o close_o for_o your_o use_n all_o the_o year_n to_o pickle_n the_o top_n of_o elder_a break_v the_o top_n of_o your_o young_a sprout_n of_o elder_a in_o march_n or_o april_n have_v a_o quantity_n thereof_o break_v in_o piece_n six_o inch_n long_o boil_v they_o in_o water_n half_o a_o dozen_o walm_n then_o pour_v they_o out_o into_o your_o sieve_n or_o collind_a and_o let_v they_o drain_v then_o prepare_v a_o pickle_n of_o wine_n or_o beer_n put_v thereto_o a_o little_a salt_n and_o a_o little_a bruise_a pepper_n so_o put_v they_o into_o the_o say_a pickle_n and_o stop_v they_o a_o good_a salad_n to_o pickle_n elder-bud_n in_o march_n before_o the_o tree_n leave_v have_v gather_v what_o quantity_n you_o please_v before_o they_o be_v full_o blow_v and_o put_v they_o into_o wine-vinegar_n they_o be_v a_o good_a salad_n if_o in_o case_n they_o be_v full_o blow_v as_o in_o june_n they_o serve_v to_o make_v strong_a elder-vinegar_n and_o themselves_o no_o salad_n this_o vinegar_n be_v good_a to_o make_v sauce_n for_o divers_a sort_n of_o meat_n to_o pickle_n clove-gilly-flower_n when_o you_o have_v pick_v a_o good_a quantity_n of_o gillyflower_n mingle_v half_a white-wine_n and_o half_a vinegar_n together_o with_o so_o much_o white_a sugar_n as_o will_v make_v they_o sweet_a and_o sharp_a and_o so_o put_v your_o gillyflower_n in_o with_o a_o few_o clove_n which_o be_v a_o good_a salad_n and_o the_o liquor_n thereof_o will_v serve_v for_o lears_n for_o sweet_a and_o sharp_a boil_a meat_n or_o bake_a meat_n to_o pickle_n pursland_n stalk_v when_o they_o be_v wash_v and_o cut_v in_o piece_n six_o inch_n long_o boil_v they_o with_o water_n and_o salt_n a_o dozen_o walm_n when_o they_o be_v take_v up_o drain_v and_o cold_a let_v your_o pickle_n be_v stale_a beer_n and_o wine-vinegar_n add_v a_o handful_n of_o salt_n thereunto_o and_o put_v they_o up_o into_o your_o vessel_n and_o stop_v they_o up_o close_o and_o they_o will_v keep_v to_o the_o spring_n follow_v to_o pickle_n artichoke_n take_v your_o artichoke_n before_o they_o be_v overgrow_v or_o too_o full_a of_o string_n and_o when_o they_o be_v pare_v round_o that_o nothing_o be_v leave_v but_o the_o bottom_n boil_v they_o till_o they_o be_v indifferent_a tender_a but_o not_o full_a boil_a take_v they_o up_o let_v they_o be_v cold_a then_o take_v good_a stale-beer_n and_o white-wine_n with_o a_o great_a quantity_n of_o whole_a pepper_n so_o put_v they_o up_o into_o a_o barrel_n with_o a_o small_a quantity_n of_o salt_n keep_v they_o close_o and_o they_o will_v not_o be_v sour_a it_o will_v serve_v for_o bake_a meat_n and_o boil_a meat_n all_o the_o winter_n to_o pickle_n the_o top_n of_o turnip_n take_v the_o top_n of_o young_a turnip_n cut_v off_o the_o superfluous_a branch_n or_o leaf_n when_o your_o water_n boil_v put_v they_o in_o and_o let_v they_o boil_v till_o they_o be_v indifferent_a tender_a then_o take_v they_o out_o and_o let_v they_o drain_v and_o put_v they_o into_o a_o pickle_n of_o white-wine_n vinegar_n and_o salt_n the_o same_o manner_n may_v you_o pickle_v the_o sprout_n of_o cabbage-stock_n but_o take_v a_o care_n you_o do_v not_o over-boyl_a they_o to_o pickle_n green_a figgs_n take_v your_o green_a figgs_n about_o august_n cut_v they_o in_o half_n and_o boil_v they_o up_o in_o vinegar_n a_o little_a quantity_n of_o sugar_n large_a mace_n and_o cloves_n so_o put_v they_o up_o into_o your_o pot_n or_o glass_n in_o the_o same_o liquor_n they_o will_v serve_v to_o garnish_v your_o boil_a meat_n or_o friggeses_n in_o the_o winter_n to_o pickle_n barbery_n red_a when_o your_o barbary_n be_v pick_v from_o the_o leaf_n in_o cluster_n about_o michaelmas_n or_o when_o they_o be_v ripe_a let_v your_o water_n boil_v and_o give_v they_o half_o a_o dozen_o walm_n let_v your_o pickle_n be_v of_o white-wine_n and_o vinegar_n not_o too_o sharp_a so_o put_v they_o up_o for_o your_o use_n to_o pickle_n sampire_n green_a take_v your_o sampire_n fresh_a from_o the_o rock_n and_o pickle_n it_o in_o water_n and_o salt_n when_o you_o have_v occasion_n to_o use_v thereof_o take_v what_o quantity_n you_o please_v and_o throw_v it_o into_o boil_a water_n although_o before_o it_o have_v lose_v its_o colour_n six_o or_o seven_o walm_n will_v make_v it_o green_a drain_v it_o cool_v it_o and_o put_v it_o into_o a_o pickle_n of_o vinegar_n for_o your_o present_a use_n otherwise_o you_o may_v first_o boil_v it_o in_o good_a store_n of_o water_n and_o salt_n and_o keep_v it_o in_o the_o same_o liquor_n but_o the_o first_o way_n be_v the_o best_a to_o pickle_n stalk_v of_o thessell_n or_o sherdowns_n in_o march_n or_o april_n there_o be_v thesell_n run_v up_o like_o a_o artichoke_n the_o root_n thereof_o be_v like_a to_o the_o bottom_n of_o a_o artichoke_n both_o root_n and_o stalk_n be_v peel_v and_o boil_a in_o water_n and_o salt_n you_o may_v pickle_n they_o in_o white-wine_n it_o will_v serve_v either_o for_o bake_a or_o boil_a meat_n or_o else_o to_o be_v order_v and_o send_v to_o the_o table_n as_o artichoke_n to_o pickle_n reddish_n top_n you_o must_v do_v with_o this_o as_o you_o do_v your_o turnip_n or_o sprout_n of_o cabbage_n it_o will_v serve_v for_o a_o hot_a salad_n to_o pickle_n taragon_n your_o taragon_n be_v strip_v from_o the_o stalk_n put_v it_o into_o your_o glass_n or_o vessel_n and_o let_v your_o pickle_n be_v half_a white-wine_n half_a vinegar_n so_o keep_v it_o for_o your_o use_n to_o pickle_n cowslip_n they_o be_v only_o to_o be_v pickle_v with_o vinegar_n and_o sugar_n to_o pickle_n fennell_n or_o dill._n let_v your_o water_n boil_v then_o have_v your_o young_a fennel_n tie_v up_o in_o bunch_n half_o a_o dozen_o walm_n will_v be_v enough_o drain_v it_o and_o let_v your_o pickle_n be_v vinegar_n to_o pickle_n red_a cabbage_n take_v your_o close-leaved_a red-cabbage_n and_o
cut_v it_o in_o quarter_n and_o when_o your_o liquor_n boil_v give_v it_o a_o dozen_o walm_n and_o pickle_n it_o in_o claret-wine_n vinegar_n you_o may_v put_v into_o it_o your_o beet-root_n boil_a and_o your_o turnip_n half-boyled_n it_o will_v all_o serve_v both_o for_o garnish_v and_o salad_n for_o your_o turnip_n thereby_o shall_v be_v dye_v into_o a_o crimson_a colour_n a_o handsome_a garnish_n to_o the_o eye_n to_o pickle_n burdock-root_n your_o burdock-root_n be_v scrape_v and_o half-boyled_n pickle_v they_o with_o half_a white-wine_n half_a vinegar_n with_o a_o little_a pepper_n and_o salt_n and_o when_o you_o will_v make_v use_n of_o they_o slice_v they_o thin_a to_o pickle_n lemmon_n and_o orange_n pill_n they_o be_v boil_a with_o vinegar_n and_o sugar_n put_v they_o up_o into_o the_o same_o pickle_n you_o must_v observe_v to_o cut_v they_o in_o small_a long_a thong_n the_o length_n of_o half_a the_o pill_n of_o your_o lemon_n be_v pare_v it_o be_v a_o handsome_a savoury_a 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stop_v and_o let_v it_o lie_v until_o it_o look_v black_a shift_v it_o again_o once_o or_o twice_o until_o it_o change_v to_o a_o bright_a or_o green_a colour_n afterward_o take_v it_o out_o and_o boil_v it_o as_o your_o occasion_n call_v for_o and_o pickle_n it_o in_o vinegar_n it_o will_v keep_v a_o month_n or_o two_o to_o pickle_n bogberry_n boil_v up_o some_o vinegar_n and_o sugar_n together_o and_o pour_v it_o in_o be_v hot_a into_o your_o pot_n or_o vessel_n where_o your_o bogberry_n be_v and_o they_o will_v serve_v to_o garnish_v your_o dish_n all_o the_o winter_n you_o may_v do_v the_o like_a to_o pickle_n hogg-haw_n only_a boil_v they_o up_o if_o they_o be_v not_o ripe_a to_o pickle_n grape_n let_v not_o your_o grape_n be_v full_o ripe_a their_o pickle_n be_v white-wine_n and_o a_o little_a sugar_n to_o pickle_n red_a and_o white_a curran_n take_v vinegar_n and_o white-wine_n with_o so_o much_o sugar_n as_o will_v make_v it_o pretty_a sweet_a then_o take_v your_o red_a or_o 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little_a stale_a beer_n bruise_a pepper_n large_a mace_n a_o few_o fennel-seed_n and_o salt_n you_o may_v slice_v out_o this_o with_o your_o pickle_a salad_n to_o pickle_n shampinnion_n you_o must_v give_v they_o two_o or_o three_o walm_n and_o pikle_v they_o in_o white-wine_n vinegar_n bruise_a pepper_n salt_n with_o a_o little_a large_a mace_n to_o pickle_n sleep-at-noon_n let_v your_o water_n boil_v with_o a_o little_a salt_n throw_v it_o in_o and_o let_v it_o have_v three_o or_o four_o walm_n put_v it_o forth_o into_o a_o cullender_n when_o it_o be_v cold_a pickle_v it_o in_o white-wine_n &_o vinegar_n with_o a_o little_a pepper_n and_o large_a mace_n to_o pickle_n the_o stalk_n of_o march-mallow_n in_o the_o latter_a end_n of_o march_n and_o in_o april_n your_o stalk_n will_v be_v as_o big_a as_o a_o child_n finger_n you_o may_v gather_v of_o they_o the_o cuantity_n of_o a_o bushel_n more_o or_o less_o break_v they_o in_o length_n about_o five_o or_o six_o inch_n and_o peel_v off_o the_o outward_a peel_n and_o when_o your_o pan_n boil_v with_o water_n and_o a_o handful_n of_o salt_n put_v they_o in_o and_o let_v they_o have_v five_o or_o six_o walm_n then_o take_v they_o up_o with_o your_o scummer_v and_o lay_v they_o a_o drain_n until_o they_o be_v cold_a and_o make_v your_o pickle_n with_o stale_a beer_n some_o vinegar_n gross_a pepper_n and_o a_o handful_n of_o salt_n when_o they_o be_v peel_v as_o aforesaid_a you_o may_v take_v a_o handful_n of_o they_o and_o even_o they_o at_o the_o end_n and_o cut_v they_o as_o round_o as_o you_o can_v about_o the_o bigness_n of_o a_o pease_n thus_o do_v until_o you_o have_v cut_v a_o good_a dish_n of_o they_o then_o lay_v on_o a_o skillet_n of_o water_n and_o let_v it_o boil_v with_o some_o beat_a pepper_n tie_v in_o a_o rag_n put_v they_o in_o and_o let_v they_o boil_v quick_a as_o you_o do_v pease_n when_o they_o be_v enough_o put_v they_o into_o a_o cullender_n let_v the_o water_n drain_v from_o they_o put_v they_o in_o a_o dish_n with_o sweet_a butter_n and_o toss_v they_o up_o together_o dish_n they_o after_o the_o manner_n of_o pease_n with_o pepper_n and_o salt_n on_o the_o dish_n brim_n and_o they_o differ_v very_o little_a in_o their_o taste_n from_o pease_n therefore_o some_o call_v they_o march_n pease_n to_o pickle_n alexander-bud_n take_v alexander-bud_n before_o they_o begin_v to_o run_v to_o seed_n take_v off_o their_o loose_a leaf_n and_o top_n so_o that_o the_o bud_n may_v be_v firm_a cut_v part_n of_o the_o root_n to_o it_o let_v they_o be_v half-boyled_n in_o water_n and_o salt_n then_o put_v they_o from_o the_o liquor_n and_o when_o they_o be_v cold_a pickle_v they_o with_o vinegar_n salt_n and_o a_o little_a stale_a beer_n when_o you_o dish_n they_o up_o you_o must_v slit_v they_o in_o the_o middle_n to_o pickle_n mallagatoon_n you_o must_v take_v they_o before_o they_o be_v ripe_a so_o that_o with_o a_o knife_n you_o may_v split_v they_o through_o the_o stone_n then_o 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many_o of_o they_o be_v very_o wholesome_a and_o cordial_a for_o the_o stomach_n book_n ii_o how_o to_o souse_n pickle_n and_o coller_n all_o manner_n of_o flesh_n to_o choler_n and_o souse_n brawn_n your_o bawn_n be_v scald_v and_o bone_a of_o each_o side_n you_o may_v make_v three_o handsome_a collar_n the_o neck_n coller_n the_o sheald_a choler_n and_o so_o the_o side_n or_o flank_n coller_n if_o your_o brawn_n be_v very_o fat_a you_o may_v make_v also_o the_o gammon_n coller_n behind_o otherwise_o boil_v it_o and_o souse_n it_o this_o be_v water_v two_o day_n shift_v three_o or_o four_o time_n a_o day_n and_o still_o keep_v scrape_v then_o wash_v it_o out_o and_o scrouse_v out_o the_o blood_n and_o dry_v it_o with_o clothes_n when_o it_o be_v very_o dry_a sprinkle_v on_o salt_n so_o begin_v at_o the_o belly_n and_o wind_v it_o up_o into_o collar_n but_o in_o case_n you_o can_v stoe_fw-mi more_fw-mi flesh_n in_o the_o flank_n or_o in_o the_o choler_n you_o may_v cut_v it_o out_o 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be_v take_v out_o all_o your_o venison_n when_o it_o be_v bake_v scrape_v out_o all_o your_o gravy_n and_o jelly_n out_o of_o your_o bottom_n and_o side_n of_o your_o pie_n pour_v in_o clarify_a butter_n place_n in_o your_o venison_n again_o and_o cover_v it_o overwith_o clarify_a butter_n then_o put_v on_o your_o lid_n in_o its_o place_n it_o will_v congeal_v to_o the_o clarify_a butter_n that_o none_o can_v tell_v that_o ever_o it_o be_v cut_v but_o you_o must_v remember_v to_o lard_v all_o this_o venison_n before_o you_o choler_n it_o or_o put_v it_o in_o your_o bake_a meat_n to_z coller_z beef_n red._n take_v a_o good_a flank_n of_o beef_n and_o cut_v out_o a_o choler_n three_o quarter_n of_o a_o yard_n long_o and_o almost_o half_a a_o yard_n broad_a then_o take_v a_o small_a quantity_n of_o cutchenele_n prepare_v and_o a_o little_a alum_n put_v this_o into_o the_o value_n of_o a_o pint_n of_o red_a wine_n than_o season_n your_o beef_n with_o saltpetre_n salt_n and_o put_v it_o 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in_o coller_n and_o bound_v he_o hard_o with_o tape_n you_o may_v force_v as_o many_o as_o you_o please_v and_o boil_v they_o in_o water_n wine_n vinegar_n and_o salt_n and_o season_v with_o whole_a spice_n with_o a_o faggot_n or_o two_o of_o sweet_a herb_n let_v your_o liquor_n boil_v before_o you_o put_v in_o your_o choler_n pickle_v they_o in_o the_o same_o when_o they_o be_v boil_a if_o you_o serve_v they_o up_o you_o may_v cut_v they_o in_o the_o middle_n and_o then_o the_o middle_n of_o your_o soul_n stand_v upward_o in_o the_o dish_n to_z coller_z salmon_n take_v a_o side_n of_o salmon_n you_o may_v cut_v off_o a_o handful_n of_o
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according_a to_o his_o form_n or_o proportion_n your_o cold_a bake_a meat_n of_o fish_n ought_v to_o be_v according_a to_o their_o proportion_n or_o form_n so_o may_v you_o bake_v any_o that_o you_o have_v a_o mind_n to_o book_n v._n how_o to_o make_v several_a sort_n of_o jelly_n leech_n and_o cream_n to_o make_v jelly_n to_o prepare_v and_o make_v your_o stock_n for_o jelly_n you_o must_v have_v two_o pair_n of_o calf_n foot_n be_v boil_v so_o that_o they_o may_v be_v blanch_v then_o take_v two_o knuckle_n of_o veal_n cut_v off_o the_o fillet_n break_v not_o the_o bone_n let_v your_o veal_n and_o calf_n foot_n lie_v in_o fair_a water_n for_o the_o space_n of_o four_o and_o twenty_o hour_n and_o for_o the_o time_n shift_v they_o in_o five_o or_o six_o water_n scruse_v forth_o all_o the_o blood_n then_o put_v they_o a_o boil_a in_o fair_a spring_n water_n so_o much_o as_o will_v well_o cover_v and_o boil_v they_o keep_v they_o scum_v for_o the_o space_n of_o a_o hour_n and_o put_v a_o little_a salt_n therein_o with_o some_o long_a mace_n cinnamon_n slit_n nutmeg_n and_o ginger_n in_o a_o tiffinee_n cloth_n when_o they_o have_v boil_v sober_o for_o the_o space_n of_o two_o hour_n try_v your_o broth_n in_o a_o spoon_n whether_o it_o will_v jelly_n boil_v it_o not_o down_o too_o low_a lest_o it_o change_v brown_a but_o if_o it_o jelly_n not_o to_o your_o mind_n put_v into_o it_o about_o a_o ounce_n of_o ising-glass_n and_o when_o it_o have_v simber_v about_o half_a a_o hour_n strain_v out_o your_o broth_n into_o a_o pipkin_n and_o let_v it_o stand_v till_o it_o be_v cold_a or_o till_o you_o go_v to_o make_v your_o several_a jelly_n how_o to_o season_v and_o run_v chrystâ—…l_a jelly_n your_o stock_n be_v cold_a as_o aforesaid_a take_v away_o the_o far_o from_o the_o top_n and_o dregs_o from_o the_o bottom_n and_o put_v the_o rest_n into_o a_o pipkin_n put_v to_o it_o some_o clove_n mace_n cinnamon_n and_o slit_v ginger_n and_o nutmeg_n also_o of_o musk_n and_o ambergrease_n of_o each_o a_o grain_n in_o a_o tiffinee_n rag_n put_v in_o some_o rose_n water_n and_o about_o a_o quart_n of_o rhenish_a wine_n if_o your_o stock_n be_v stiff_a or_o as_o much_o as_o you_o may_v imagine_v will_v make_v it_o a_o strength_n fit_a for_o jelly_n add_v to_o it_o of_o oil_n of_o nutmeg_n and_o mace_n two_o or_o three_o drop_n of_o each_o and_o as_o much_o double_a refine_a sugar_n as_o will_v make_v it_o to_o your_o taste_n according_a to_o the_o quantity_n of_o your_o jelly_n set_v all_o these_o on_o the_o fire_n in_o the_o pipkin_n and_o let_v it_o simber_n a_o quarter_n of_o a_o hour_n then_o take_v it_o off_o and_o put_v in_o the_o juice_n of_o a_o dozen_o lemon_n and_o have_v eight_o white_n of_o egg_n well_o beat_v with_o a_o spoon_n put_v they_o into_o the_o jelly_n and_o set_v it_o on_o the_o fire_n again_o till_o it_o boil_v up_o then_o have_v your_o jelly-bag_n ready_o hang_v up_o on_o a_o spit_n between_o the_o two_o rack_n near_o the_o fire_n with_o a_o basin_n underneath_o put_v your_o jelly_n into_o the_o bag_n and_o let_v it_o run_v into_o the_o basin_n than_o set_v another_o basin_n under_o it_o and_o put_v up_o the_o first_o run_v into_o the_o bag_n again_o so_o do_v till_o it_o run_v clear_a this_o be_v the_o crystal_n jelly_n how_o to_o run_v colour_n put_v a_o quantity_n of_o saffron_n into_o a_o piece_n of_o tiffinee_n and_o some_o beat_a cutchenele_n into_o the_o like_a tie_v close_o with_o a_o thread_n you_o may_v put_v spinage_n or_o green_a wheat_n also_o into_o another_o and_o when_o you_o have_v run_v out_o as_o much_o crystal_n jelly_n as_o you_o intend_v put_v under_o your_o basin_n with_o your_o cutchenele_n in_o it_o bruise_v it_o tender_o with_o a_o spoon_n that_o it_o may_v colour_v your_o jelly_n take_v heed_n you_o bruise_v it_o not_o too_o hard_a for_o fear_v of_o break_v the_o tiffinee_n and_o mud_v your_o jelly_n with_o the_o dregs_o thereof_o so_o observe_v with_o your_o other_o colour_n to_o make_v jelly_n of_o orange_n take_v the_o juice_n of_o two_o dozen_o of_o orange_n and_o one_o quart_n of_o the_o aforesaid_a stock_n boil_v or_o let_v they_o simber_n together_o for_o the_o space_n of_o a_o quarter_n of_o a_o hour_n season_v as_o the_o aforementioned_a crystal_n jelly_n if_o it_o be_v too_o weak_a you_o may_v add_v thereto_o a_o quarter_n of_o a_o ounce_n of_o ising-glass_n if_o too_o strong_v add_v some_o clear_a râ—…ish_a wine_n so_o clarify_n of_o it_o with_o four_o or_o five_o white_n of_o egg_n as_o aforesaid_a run_v it_o through_o your_o bag_n thus_o may_v you_o make_v jelly_n of_o red_a currant_n the_o juice_n thereof_o be_v bruise_v with_o a_o little_a rhenish_a wine_n in_o the_o winter_n season_n you_o may_v use_v the_o syrup_n of_o mulberry_n or_o barberry_n or_o clear_a syrup_n of_o orangado_fw-it so_o will_v you_o have_v your_o several_a colour_a jellic_n with_o their_o several_a taste_n to_o make_v hartshorn_n jelly_n take_v the_o brawn_n of_o six_o cock_n be_v steep_v in_o water_n and_o shift_v for_o 24._o hour_n then_o take_v a_o quarter_n of_o a_o pound_n of_o hartshorn_n and_o boil_v these_o together_o two_o hour_n then_o strain_v the_o broth_n out_o into_o a_o pipkin_n and_o let_v it_o be_v cold_a then_o take_v off_o the_o top_n and_o bottom_n return_v your_o clear_a jelly_n into_o a_o clean_a pipkin_n and_o season_v it_o as_o your_o crystal_n jelly_n before_o only_o add_v thereto_o a_o little_a quantity_n of_o chainnie_n if_o it_o be_v too_o strong_a add_v some_o rhenish_a wine_n if_o too_o weak_a a_o small_a quantity_n of_o ising-glass_n you_o may_v put_v herein_o majesty_n of_o pearl_n or_o
if_o you_o please_v coral_n after_o which_o set_v it_o on_o the_o fire_n again_o for_o a_o quarter_n of_o a_o hour_n more_o or_o less_o according_a to_o the_o strength_n or_o weakness_n of_o your_o jelly_n then_o clarify_v it_o with_o white_n of_o egg_n and_o run_v it_o through_o your_o bag_n as_o aforesaid_a and_o preserve_v it_o in_o a_o glass_n or_o pipkin_n for_o your_o use_n this_o jelly_n be_v a_o great_a cordial_n very_o restringent_a and_o strengthen_v to_o the_o back_n it_o may_v be_v take_v cold_a or_o else_o dissolve_v be_v heat_n again_o and_o so_o drink_v how_o to_o make_v leach_n take_v a_o pottle_n of_o new_a milk_n half_o a_o pound_n of_o jordan_n almond_n be_v first_o blanch_v then_o steep_v in_o water_n for_o half_a a_o day_n or_o better_a then_o let_v they_o be_v beat_v very_o small_a in_o a_o mortar_n after_o which_o put_v they_o into_o your_o milk_n set_v they_o both_o upon_o a_o heap_n of_o coal_n in_o a_o skillet_n until_o they_o boil_v keep_v it_o always_o stir_v for_o fear_n of_o burn_v to_o and_o so_o let_v it_o boil_v for_o the_o space_n of_o half_a a_o hour_n then_o strain_v out_o your_o milk_n through_o a_o hair_n strainer_n into_o another_o skillet_n add_v thereto_o one_o ounce_n of_o ising-glass_n be_v pull_v to_o piece_n and_o steep_v in_o milk_n for_o a_o hour_n before_o put_v thereto_o likewise_o a_o good_a quantity_n of_o whole_a cinnamon_n with_o some_o large_a mace_n and_o a_o nutmeg_n quarter_v together_o with_o half_a a_o pound_n or_o more_o of_o your_o fine_a white_a sugar_n musk_n and_o ambergreace_n of_o both_o one_o grain_n than_o set_v it_o on_o the_o fire_n again_o keep_v it_o stir_v while_o it_o continue_v there_o if_o you_o feel_v it_o to_o begin_v to_o grow_v at_o the_o bottom_n shift_v it_o into_o a_o clean_a skillet_n it_o be_v very_o apt_a to_o burn_v when_o it_o have_v boil_v half_a a_o hour_n take_v a_o spoonful_n and_o put_v it_o into_o a_o cold_a saucer_n if_o when_o it_o be_v cold_a you_o find_v it_o 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and_o a_o little_a onion_n and_o when_o they_o be_v boil_a to_o be_v take_v out_o and_o mince_v and_o put_v into_o butter_n and_o vinegar_n so_o pour_v over_o your_o pigeon_n and_o bacon_n to_o boil_v plover_n you_o must_v almost_o roast_v they_o than_o stew_n they_o up_o in_o strong_a broth_n and_o gravy_n with_o three_o or_o four_o whole_a onion_n good_a store_n of_o small_a force_n meat_n ball_n and_o sausage_n two_o or_o three_o anchovy_n when_o they_o be_v enough_o add_v to_o they_o a_o grate_a nutmeg_n and_o a_o ladle_n of_o draw_a butter_n to_o this_o kind_n of_o boil_a meat_n you_o may_v use_v lamb_n stone_n sweet_a bread_n and_o pallet_n so_o dish_n up_o your_o plover_n and_o order_v your_o ingredient_n round_o about_o as_o you_o have_v see_v in_o other_o boil_a meat_n to_o boil_v caponet_n or_o pullet_n take_v two_o or_o three_o according_a to_o the_o greatness_n of_o your_o feast_n or_o dish_n take_v a_o gammon_n of_o westphalie_n bacon_n boil_a very_a tender_a and_o about_o 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fillet_n knuckle_n of_o veal_n legg_n or_o loyn_n of_o lamb._n cut_a any_o of_o these_o meat_n in_o so_o big_a piece_n as_o that_o two_o or_o three_o of_o they_o may_v serve_v in_o a_o dish_n and_o put_v they_o into_o a_o pot_n with_o so_o much_o water_n as_o will_v cover_v they_o if_o you_o have_v one_o neck_n of_o mutton_n or_o veal_n you_o may_v take_v ten_o sprig_n of_o winter-savory_n and_o as_o much_o of_o time_n add_v to_o they_o twelve_o great_a onion_n if_o they_o be_v small_a take_v the_o more_o grate_n to_o they_o half_o a_o penny_n loaf_n with_o half_a a_o ounce_n of_o clove_n and_o mace_n and_o one_o handful_n of_o spinnage_n a_o little_a salt_n and_o parslee_n if_o in_o the_o spring_n or_o summer_n otherwise_o caper_n and_o sampire_n let_v it_o boil_v moderate_o until_o it_o be_v half_o consume_v when_o you_o take_v it_o off_o add_v a_o little_a vinegar_n and_o draw_v butter_n but_o you_o must_v note_v not_o to_o let_v your_o spinnage_n and_o parslee_n to_o have_v above_o a_o quarter_n of_o a_o hour_n boil_v you_o may_v dish_n it_o in_o as_o many_o dish_n as_o you_o please_v and_o serve_v it_o hot_a to_o the_o table_n to_o boil_v a_o chine_n of_o veal_n whole_a or_o in_o piece_n boil_v it_o in_o strong_a broth_n with_o a_o faggot_n or_o two_o of_o sweet_a herb_n a_o piece_n of_o bacon_n and_o when_o it_o be_v above_o half_a boil_a put_v in_o caper_n a_o little_a large_a mace_n whole_a pepper_n some_o salt_n and_o oyster_n liquor_n your_o chine_n be_v well_o boil_a have_v some_o stew_a oyster_n by_o themselves_o with_o some_o mace_n &_o whole_a onion_n vinegar_n butter_n and_o pepper_n etc._n etc._n then_o have_v cucumber_n boil_a by_o themselves_o in_o water_n and_o salt_n or_o pickle_a cucumber_n boil_a in_o water_n put_v thereto_o beat_v butter_n and_o cabbage_n lettuce_n be_v parboyl_v then_o dish_n your_o chine_n on_o sippet_n broth_n they_o and_o put_v on_o your_o stew_a oyster_n cucumber_n lettuce_n and_o parboyl_v grape_n or_o slice_a lemon_n and_o run_v it_o over_o with_o beat_a butter_n to_o bake_v a_o pig_n to_o be_v eat_v cold_a call_v a_o maremaid_n pie_n take_v a_o pig_n flay_v it_o and_o quarter_n it_o bone_n it_o take_v also_o a_o good_a eel_n flay_v split_v bone_a and_o season_v with_o pepper_n salt_n and_o nutmeg_n then_o lay_v a_o quarter_n of_o your_o pig_n in_o a_o round_a pie_n and_o part_n of_o the_o eel_n on_o that_o quarter_n then_o lay_v on_o another_o quarter_n on_o the_o other_o and_o then_o more_o eel_n and_o thus_o keep_v the_o order_n until_o your_o pie_n be_v full_a then_o lay_v a_o few_o whole_a clove_n slice_n of_o bacon_n and_o butter_n and_o close_o it_o up_o bake_v it_o in_o a_o good_a fine_a paste_n be_v bake_v and_o cold_a fill_v it_o up_o with_o good_a sweet_a butter_n another_o way_n scald_v it_o and_o bone_n it_o be_v first_o cleanse_v dry_v the_o side_n in_o a_o clean_a cloth_n and_o season_v they_o with_o beat_a nutmeg_n pepper_n salt_n and_o chop_v sage_n then_o have_v two_o neat_n tongue_n dry_v well_o boil_a and_o cold_a slice_v they_o out_o all_o the_o length_n as_o thick_a as_o half_o a_o crown_n and_o lay_v a_o quarter_n of_o your_o pig_n in_o a_o square_a or_o round_a pie_n and_o slice_n of_o the_o tongue_n on_o it_o then_o another_o quarter_n of_o pigg_n and_o more_o tongue_n thus_o do_v for_o four_o time_n double_a and_o lay_v over_o all_o slice_n of_o bacon_n a_o few_o clove_n butter_n and_o a_o bay-leaf_n or_o two_o then_o bake_v it_o and_o be_v bake_v fill_v it_o up_o with_o good_a sweet_a butter_n make_v your_o paste_n white_a of_o butter_n and_o flower_n to_o bake_v steak_n the_o french_a way_n season_n your_o steak_n with_o pepper_n
soak_v in_o fair_a water_n for_o twenty_o four_o hour_n and_o often_o shift_v boil_v they_o in_o a_o brass_n pot_n or_o pipkin_n close_o cover_v in_o the_o quantity_n of_o a_o gallon_n of_o water_n boil_v they_o to_o three_o pint_n then_o strain_v the_o broth_n through_o a_o clean_a strong_a canvas_n into_o a_o earthen_a pan_n or_o basin_n when_o it_o be_v cold_a take_v off_o the_o top_n and_o pare_v off_o the_o dregs_n off_o the_o bottom_n put_v it_o in_o a_o clean_a well-glazed_n pipkin_n of_o two_o quart_n with_o a_o quart_n of_o white-wine_n a_o quarter_n of_o a_o pint_n of_o cinamon-water_n nutmeg_n and_o ginger-water_n as_o much_o of_o each_o or_o these_o spice_n slice_v then_o have_v two_o pound_n of_o double_a refine_a sugar_n beat_v with_o egg_n in_o a_o deep_a dish_n or_o basin_n your_o jelly_n be_v new_o melt_v put_v in_o the_o egg_n with_o sugar_n stir_v all_o the_o aforesaid_a material_n together_o and_o set_v it_o a_o steâ—…ing_n on_o a_o soft_a charcoal-fire_n the_o space_n of_o half_a a_o hour_n or_o more_o be_v well_o digest_v and_o clear_v run_v take_v out_o the_o bone_n and_o fat_a of_o any_o meat_n for_o jelly_n for_o it_o do_v but_o stain_v the_o stock_n and_o make_v it_o that_o it_o will_v never_o be_v white_a and_o pure_a clear_a to_o make_v a_o jelly_n as_o white_a as_o snow_n with_o jordan_n almond_n take_v a_o pound_n of_o almond_n steep_v they_o in_o cold_a water_n till_o they_o will_v blanch_v which_o will_v be_v in_o six_o hour_n beat_v they_o with_o a_o quart_n of_o rose-water_n then_o have_v a_o decoction_n of_o half_a a_o pound_n of_o izing-glass_n boil_a with_o a_o gallon_n of_o fair_a spring-water_n or_o else_o half_a wine_n boil_v it_o till_o half_o be_v waste_v then_o let_v it_o cool_v strain_v it_o and_o mingle_v it_o with_o your_o almond_n and_o strain_n with_o they_o a_o pound_n of_o double_a refine_a sugar_n the_o juice_n of_o two_o lemon_n put_v saffron_n to_o some_o of_o it_o and_o make_v some_o blue_a red_a yellow_a 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currant_n three_o or_o four_o slice_a date_n put_v into_o it_o or_o six_o bit_n of_o marrow_n as_o big_a as_o half_a a_o walnut_n put_v in_o some_o small_a piece_n of_o almond-paste_n sugar_n rosewater_n and_o nutmeg_n and_o this_o will_v serve_v for_o any_o of_o these_o kick-shaws_a either_o to_o bake_v or_o for_o a_o florentine_a in_o puff-paste_n any_o of_o these_o you_o may_v fry_v or_o bake_v for_o dinner_n or_o supper_n to_o make_v a_o pottage_n take_v beef_n palate_n that_o be_v tender_o boil_a blanch_a and_o slice_v put_v to_o they_o a_o piece_n of_o good_a middle_a bacon_n and_o five_o or_o six_o sweetbread_n of_o veal_n let_v these_o boil_v together_o in_o a_o deep_a dish_n with_o strong_a broth_n put_v to_o they_o a_o handful_n of_o champignions_n a_o great_a onion_n or_o two_o about_o six_o clove_n a_o little_a large_a mace_n and_o a_o faggot_n of_o sweet_a herb_n when_o it_o be_v almost_o boil_a add_v to_o it_o a_o pint_n of_o gravy_n a_o grate_a nutmeg_n season_n it_o with_o salt_n make_v ready_a a_o dish_n with_o your_o top_n and_o bottom_n of_o french_a bread_n slice_v put_v gravy_n thereon_o and_o set_v your_o dish_n on_o the_o coal_n add_v chestnut_n to_o your_o broth_n you_o must_v have_v in_o a_o pipkin_n by_o with_o the_o marrow_n of_o three_o bone_n stew_v in_o strong_a broth_n with_o the_o bottom_n of_o three_o on_o four_o artichoke_n cut_v in_o piece_n when_o all_o be_v enough_o dish_n up_o a_o round_a piece_n of_o your_o bacon_n upon_o sippet_n in_o the_o middle_n of_o your_o dish_n and_o your_o sweetbread_n and_o palate_n round_o about_o with_o your_o other_o bacon_n in_o slice_n then_o dish_n up_o your_o marrow_n artichoke_n and_o chestnut_n all_o over_o that_o so_o pour_v over_o your_o broth_n and_o scruise_v on_o two_o or_o three_o lemon_n to_o make_v a_o small_a bisk_n of_o flesh_n roast_v take_v half_o a_o dozen_o of_o chicken_n peeper_n and_o as_o many_o squob_v pigeon_n scald_v draw_v trust_v and_o set_v lard_n the_o one_o half_a of_o they_o or_o any_o other_o such_o like_a fowl_n as_o lark_n quail_n etc._n etc._n then_o take_v lamb-stone_n blanch_v also_o cock_n comb_n and_o stone_n with_o ox_n palate_n tender_o boil_a and_o cut_v three_o inch_n in_o length_n and_o breadth_n lard_n they_o exceed_o thick_a with_o small_a lard_n also_o take_v slice_n of_o bacon_n and_o great_a sage_a leaf_n spit_v your_o fowl_n on_o a_o small_a spit_n with_o one_o of_o your_o slice_n of_o bacon_n and_o sage_n between_o each_o fowl_n as_o also_o a_o piece_n of_o palate_n thus_o do_v until_o all_o your_o fowl_n bacon_n and_o palate_n be_v spit_v parboil_n likewise_o some_o great_a oyster_n and_o lard_v they_o with_o a_o small_a lard_v prick_n also_o lard_v your_o sweetbread_n and_o lamb-stone_n and_o spit_v they_o with_o slice_n of_o bacon_n between_o each_o of_o they_o then_o season_n your_o oyster_n with_o grate_a bread_n nutmeg_n and_o time_n a_o little_a salt_n and_o when_o your_o sweetbread_n be_v almost_o roast_v broach_v 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two_o of_o curran_n and_o a_o pound_n of_o beef_n suet_n mince_v with_o a_o handful_n of_o date_n slice_v all_o manner_n of_o good_a sweet_a herb_n mince_v and_o stamp_v with_o a_o handful_n of_o spinage_n strain_v out_o the_o juice_n of_o they_o add_v thereunto_o cinnamon_n and_o nutmeg_n beat_v all_o these_o together_o put_v butter_n in_o your_o dish_n with_o sippet_n thereon_o so_o put_v your_o pudding_n therein_o and_o bake_v it_o to_o boil_v pigeon_n the_o french_a fashion_n take_v your_o pigeon_n set_v and_o lard_v they_o put_v they_o into_o a_o pipkin_n with_o so_o much_o strong_a broth_n as_o will_v cover_v they_o when_o they_o be_v scum_v put_v to_o they_o a_o faggot_n of_o sweet_a herb_n some_o large_a mace_n a_o handful_n of_o caper_n and_o raisin_n of_o the_o sun_n shred_v small_a six_o quarter_a date_n a_o piece_n of_o butter_n with_o the_o yolk_n of_o three_o hard_a egg_n mince_v with_o a_o handful_n of_o grape_n or_o barberry_n then_o beat_v two_o yolk_n of_o raw_a egg_n 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