alone_o in_o their_o liquor_n for_o half_a a_o hour_n very_o fast_o then_o pour_v away_o the_o liquor_n from_o they_o and_o put_v to_o they_o half_o a_o pint_n and_o little_a more_o of_o the_o juice_n of_o curran_n then_o boil_v a_o pound_n of_o double_a refine_a sugar_n to_o a_o candy_n height_n and_o put_v your_o cherry_n and_o juice_n of_o curran_n in_o that_o and_o boil_v they_o again_o very_o fast_o till_o you_o find_v it_o to_o jelly_n very_o well_o lii_o to_o preserve_v raspberry_n take_v the_o weight_n of_o your_o raspberry_n in_o fine_a sugar_n and_o take_v some_o raspberry_n and_o bruise_v they_o a_o little_a then_o take_v the_o clear_a of_o the_o bruise_a raspberry_n i_o mean_v the_o juice_n and_o the_o weight_n of_o it_o in_o sugar_n and_o your_o other_o sugar_n name_v before_o and_o boil_v it_o and_o scum_v it_o then_o put_v in_o your_o whole_a raspberry_n and_o boil_v they_o up_o once_o then_o let_v they_o stand_v over_o the_o fire_n without_o boil_v till_o you_o see_v 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pickle_n purslan_n to_o keep_v all_o the_o year_n take_v the_o leave_n from_o the_o stalk_n then_o take_v the_o pot_n you_o mean_v to_o keep_v they_o in_o and_o strew_v salt_n over_o the_o bottom_n then_o lay_v in_o a_o good_a row_n of_o the_o leave_n and_o strew_v on_o more_o salt_n then_o lay_v in_o a_o row_n of_o the_o stalk_n and_o put_v in_o more_o salt_n than_o a_o row_n of_o the_o leave_n so_o keep_v it_o close_o cover_v lxi_o to_o stretch_v sheep_n gut_n after_o they_o be_v clean_o scour_v lay_v they_o in_o water_n nine_o day_n shift_v they_o once_o a_o day_n and_o they_o will_v be_v very_o easy_a to_o fill_v and_o when_o they_o be_v fill_v they_o will_v come_v to_o their_o wont_a bigness_n lxii_o to_o make_v cream_n of_o paste_n and_o jelly_n put_v egg_n into_o the_o cream_n as_o you_o do_v for_o a_o fool_n and_o slice_v your_o sweetmeat_n very_o thin_a and_o boil_v with_o they_o then_o sweeten_v it_o and_o put_v it_o into_o a_o dish_n lxxiii_o to_o make_v a_o rare_a medicine_n for_o the_o chine-cough_n make_v a_o syrup_n of_o hysop-water_n and_o white_a sugar_n candy_n then_o take_v the_o powder_n of_o gum_n dragon_n and_o as_o much_o of_o white_a sugar_n candy_n mix_v together_o and_o eat_v of_o it_o several_a time_n of_o the_o day_n or_o take_v the_o abovenamed_a syrup_n either_o of_o they_o will_v do_v the_o cure_n lxiv_o for_o a_o consumption_n take_v of_o syrup_n of_o violet_n syrup_n of_o horehound_n syrup_n of_o maidenhair_n and_o conserve_v of_o fox_n lung_n of_o each_o one_o ounce_n mix_v they_o well_o together_o and_o take_v it_o often_o upon_o a_o licorice_n stick_v in_o the_o day_n time_n and_o at_o night_n lxv_o to_o make_v very_o rare_a ale_n when_o your_o ale_n be_v tun_v into_o a_o vessel_n that_o will_v hold_v eight_o or_o nine_o gallon_n and_o that_o have_v do_v work_v ready_a to_o be_v stop_v up_o then_o take_v a_o pound_n and_o half_a of_o raisin_n of_o the_o sun_n stone_v and_o cut_v in_o piece_n and_o two_o great_a orange_n meat_n and_o rind_n and_o slice_v thin_a with_o the_o rind_n of_o one_o limon_n and_o a_o few_o clove_n one_o ounce_n of_o coriander_n seed_n bruise_v put_v all_o these_o in_o a_o bag_n and_o hang_v they_o in_o the_o vessel_n and_o stop_v it_o up_o close_o when_o it_o have_v stand_v four_o day_n bottle_n it_o up_o fill_v the_o bottle_n but_o a_o little_a above_o the_o neck_n and_o put_v into_o every_o one_o a_o lump_n of_o fine_a sugar_n and_o stop_v they_o close_o and_o let_v it_o be_v three_o week_n or_o a_o month_n before_o you_o drink_v
the_o cream_n then_o stir_v they_o into_o the_o cream_n on_o the_o fire_n with_o some_o yolk_n of_o egg_n and_o serve_v it_o in_o cold_a limon_n posset_n thicken_v with_o yolk_n of_o egg_n make_v a_o fine_a caudle_n for_o a_o sick_a body_n lxxxi_o to_o make_v rare_a cake_n with_o almond_n take_v two_o pound_n and_o a_o half_a of_o blanch_a almond_n beat_v fine_a with_o rosewater_n mix_v they_o with_o a_o pound_n and_o three_o quarter_n of_o fine_a sugar_n and_o some_o musk_n and_o ambergris_n six_o whites_n of_o egg_n beat_v to_o a_o froth_n let_v they_o stand_v a_o little_a then_o set_v they_o on_o a_o chasing-dish_n of_o coal_n and_o dry_v they_o a_o little_a stir_v they_o all_o the_o while_n then_o take_v half_a a_o peck_n of_o flower_n put_v into_o it_o a_o little_a salt_n three_o pint_n of_o ale-yest_n have_v in_o readiness_n your_o cream_n lukewarm_a strain_v your_o yeast_n and_o put_v into_o it_o six_o spoonful_n of_o sack_n put_v in_o spice_n into_o your_o flower_n and_o make_v 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and_o fennel_n seed_n and_o when_o it_o be_v cold_a put_v to_o it_o some_o salt_n and_o as_o much_o of_o vinegar_n as_o will_v make_v it_o a_o strong_a pickle_n then_o take_v they_o out_o of_o the_o water_n and_o salt_n and_o pour_v this_o liquor_n over_o they_o so_o let_v they_o stand_v close_o cover_v for_o a_o fortnight_n or_o three_o week_n then_o pour_v the_o pickle_n from_o they_o and_o boil_v it_o and_o when_o it_o be_v cold_a add_v to_o it_o some_o more_o vinegar_n and_o put_v it_o to_o they_o again_o so_o let_v they_o stand_v one_o month_n long_o and_o now_o and_o then_o when_o you_o see_v occasion_n boil_v it_o again_o and_o when_o it_o be_v cold_a put_v it_o to_o they_o and_o every_o time_n you_o boil_v it_o put_v some_o vinegar_n thereto_o and_o lay_v the_o seed_n and_o piece_n of_o cucumber_n on_o the_o top_n and_o after_o the_o first_o fortnight_n when_o you_o boil_v it_o put_v in_o some_o whole_a pepper_n and_o some_o whole_a clove_n and_o mace_n and_o always_o put_v the_o liquor_n cold_a over_o they_o lxxxvi_o to_o make_v the_o best_a orange_n marmalade_n take_v the_o rind_n of_o the_o deep_a colour_a orange_n boil_v they_o in_o several_a water_n till_o they_o be_v very_o tender_a then_o mince_v they_o small_a and_o to_o one_o pound_n of_o orange_n take_v pound_n of_o pippin_n cut_v small_a one_o pound_n of_o the_o fine_a sugar_n and_o one_o pint_n of_o spring-water_n i_o it_o your_o sugar_n in_o the_o water_n over_o the_o fire_n and_o scum_v it_o then_o put_v in_o your_o pippin_n and_o boil_v they_o till_o they_o be_v very_o clear_a then_o put_v in_o the_o orange_n rind_n and_o boil_v they_o together_o till_o you_o find_v by_o cool_v a_o little_a of_o it_o that_o it_o will_v jelly_n very_o well_o then_o put_v in_o the_o juice_n of_o two_o orange_n and_o one_o limon_n and_o boil_v it_o a_o little_a long_o and_o then_o put_v it_o up_o in_o galley-pot_n lxxxvii_o to_o preserve_v white_a quince_n take_v the_o fair_a you_o can_v get_v and_o coddle_v 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the_o whites_n then_o take_v three_o time_n their_o weight_n in_o sugar_n double_a refine_a beat_v the_o rose_n well_o in_o a_o mortar_n then_o put_v in_o the_o sugar_n by_o little_a &_o little_a and_o when_o you_o find_v it_o well_o incorporate_v put_v it_o into_o galley_n pot_n and_o cover_v it_o with_o sugar_n and_o so_o it_o will_v keep_v seven_o year_n lxxxix_o to_o make_v plain_a bisket-cake_n take_v a_o pottle_n of_o flower_n and_o put_v to_o it_o half_o a_o pound_n of_o fine_a sugar_n half_o a_o ounce_n of_o caroway_n seed_n half_o a_o ounce_n of_o anniseed_n six_o spoonful_n of_o yeast_n then_o boil_v a_o pint_n of_o water_n or_o little_o more_o put_v into_o it_o a_o quarter_n of_o a_o pound_n of_o butter_n or_o little_a more_o let_v it_o stand_v till_o it_o be_v cold_a then_o temper_v they_o together_o till_o it_o be_v as_o thick_a as_o manchet_n then_o let_v it_o lie_v a_o while_n to_o rise_v so_o roll_n they_o out_o very_o thin_a and_o prick_v they_o and_o bake_v they_o in_o a_o oven_n not_o too_o hot_a xc_o to_o make_v green_a paste_n of_o pippin_n take_v your_o pippin_n while_o they_o be_v green_a and_o coddle_v they_o tender_a then_o peel_v they_o and_o put_v they_o into_o a_o fresh_a warm_a water_n and_o cover_v they_o close_o till_o they_o be_v as_o green_a as_o you_o desire_v then_o take_v the_o pulp_n from_o the_o core_n and_o beat_v it_o very_o fine_a in_o a_o mortar_n then_o take_v the_o weight_n in_o sugar_n and_o wet_v it_o with_o water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o pulp_n and_o boil_v they_o together_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o skillet_n
then_o make_v it_o into_o what_o form_n you_o please_v and_o keep_v they_o in_o a_o stove_n xci_o to_o make_v paste_n of_o any_o plumb_n take_v your_o plumb_n and_o put_v they_o into_o a_o pot_n cover_v they_o close_o and_o set_v they_o into_o a_o pot_n of_o seethe_a water_n and_o so_o let_v they_o be_v till_o they_o be_v tender_a then_o pour_v forth_o their_o liquor_n and_o strain_v the_o pulp_n through_o a_o canvas_n strainer_n then_o take_v to_o half_a a_o pound_n of_o the_o pulp_n of_o plumb_n half_a a_o pound_n of_o the_o pulp_n of_o pippin_n beat_v they_o together_o and_o take_v their_o weight_n in_o fine_a sugar_n with_o as_o much_o water_n as_o will_v wet_v it_o and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o pulp_n and_o boil_v they_o together_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n than_o dust_n your_o plate_n with_o sear_v sugar_n and_o so_o keep_v they_o in_o a_o stove_n to_o dry_v xcii_o to_o make_v almond_n ginger_n bread_n take_v a_o little_a gum-dragon_n and_o lay_v it_o in_o steep_a in_o rosewater_n all_o night_n then_o take_v half_a a_o pound_n of_o jordan_n almond_n blanch_v and_o beat_v with_o some_o of_o that_o rose-water_n then_o take_v half_a a_o pound_n of_o fine_a sugar_n beat_v and_o sear_v of_o ginger_n and_o cinnamon_n fine_o sear_v so_o much_o as_o by_o your_o taste_n you_o may_v judge_v to_o be_v fit_a beat_v all_o these_o together_o into_o a_o paste_n and_o dry_v it_o be_v a_o warm_a oven_n or_o stove_n xciii_o to_o make_v snow_n cream_n take_v a_o pint_n of_o cream_n and_o the_o whites_n of_o three_o egg_n one_o spoonful_n or_o two_o of_o rose-water_n whip_v it_o to_o a_o froth_n with_o a_o birchen_a rod_n than_o cast_v it_o off_o the_o rod_n into_o a_o dish_n in_o the_o which_o you_o have_v first_o fasten_v half_o a_o manchet_n with_o some_o butter_n on_o the_o bottom_n and_o a_o long_a rosemary_n sprig_n in_o the_o middle_n when_o you_o have_v cast_v all_o the_o snow_n on_o the_o dish_n then_o garnish_v it_o with_o several_a sort_n of_o sweetmeat_n xciv_o to_o preserve_v orange_n and_o lemon_n that_o they_o shall_v have_v a_o rock_n candy_n on_o they_o in_o the_o syrup_n take_v the_o fair_a and_o cut_v they_o in_o half_n or_o if_o you_o will_v do_v they_o whole_a then_o cut_v a_o little_a hole_n in_o the_o bottom_n so_o that_o you_o may_v take_v out_o all_o the_o meat_n lay_v they_o in_o water_n nine_o day_n shift_v they_o twice_o every_o day_n then_o boil_v they_o in_o several_a water_n till_o a_o straw_n will_v run_v through_o they_o then_o take_v to_o every_o pound_n of_o orange_n or_o limon_n one_o pound_n of_o fine_a sugar_n and_o one_o quart_n of_o water_n make_v your_o syrup_n and_o let_v your_o orange_n or_o lemon_n boil_v a_o while_n in_o it_o then_o let_v they_o stand_v five_o or_o six_o day_n in_o that_o syrup_n then_o to_o every_o pound_n put_v one_o pound_n more_o of_o sugar_n into_o your_o syrup_n and_o boil_v your_o orange_n till_o they_o be_v very_o clear_a then_o take_v your_o orange_n out_o and_o boil_v your_o syrup_n almost_o to_o a_o candy_n and_o put_v to_o they_o xcv_o to_o make_v sugar_n plate_n take_v a_o little_a gum_n dragon_n lay_v in_o steep_a in_o rose-water_n till_o it_o be_v like_o starch_n then_o beat_v it_o in_o a_o mortar_n with_o some_o sear_v sugar_n till_o it_o come_v to_o a_o perfect_a paste_n then_o mould_v it_o with_o sugar_n and_o make_v it_o into_o what_o form_n you_o please_v and_o colour_v some_o of_o they_o lay_v they_o in_o a_o warm_a place_n and_o they_o will_v dry_v of_o themselves_o xcvi_o to_o make_v artisicial_a walnut_n take_v some_o of_o your_o sugar_n plate_n print_v it_o in_o a_o mould_n fit_a for_o a_o walnut_n kernel_n yellow_a it_o over_o with_o a_o little_a saffron_n then_o take_v sear_v cinnamon_n and_o sugar_n as_o much_o of_o the_o one_o as_o the_o other_o work_v it_o in_o paste_n with_o some_o rose-water_n wherein_o gum_n dragon_n have_v be_v steep_v and_o print_v it_o in_o a_o mould_n for_o a_o walnut_n shell_n and_o when_o they_o be_v dry_a close_v they_o together_o over_o the_o shell_n with_o a_o little_a of_o the_o gum_n water_n xcvii_o to_o make_v short_a cake_n take_v a_o pint_n of_o ale_n yeast_n and_o a_o pound_n and_o half_a of_o fresh_a butter_n melt_v your_o butter_n and_o let_v it_o cool_v a_o little_a then_o take_v as_o much_o fine_a flower_n as_o you_o think_v will_v serve_v mingle_v it_o with_o the_o butter_n and_o yeast_n and_o as_o much_o rose-water_n and_o sugar_n as_o you_o think_v fit_a and_o if_o you_o please_v some_o caroway_n comfit_n so_o bake_v it_o in_o little_a cake_n they_o will_v last_v good_a half_a a_o year_n xcviii_o to_o preserve_v red_a rose_n which_o be_v as_o good_a and_o effectual_a as_o any_o conserve_v and_o make_v with_o less_o trouble_n take_v red_a rose_n bud_n clip_v clean_o from_o their_o whites_n one_o pound_n put_v they_o into_o a_o skillet_n with_o four_o quart_n of_o water_n wine_n measure_n then_o let_v they_o boil_v very_o fast_o till_o three_o quart_n be_v boil_v away_o then_o put_v in_o three_o pound_n of_o fine_a sugar_n and_o let_v it_o boil_v till_o it_o begin_v to_o be_v thick_a then_o put_v in_o the_o juice_n of_o a_o limon_n and_o boil_v it_o a_o little_a long_o and_o when_o it_o be_v almost_o cold_a put_v it_o into_o galley-pot_n and_o strew_v they_o over_o with_o sear_v sugar_n and_o so_o keep_v they_o so_o long_o a_o you_o please_v the_o long_o the_o better_o xcviii_o a_o fine_a cordial_a infusion_n take_v the_o flesh_n of_o a_o cock_n chick_n cut_v in_o small_a piece_n and_o put_v into_o a_o glass_n with_o a_o wide_a mouth_n put_v to_o it_o one_o ounce_n of_o hartshorn_n half_o a_o ounce_n of_o red_a coral_n prepare_v with_o a_o little_a large_a mace_n and_o a_o slice_n or_o two_o of_o limon_n and_o two_o ounce_n of_o white_a sugar-candy_n stop_v the_o glass_n close_o with_o a_o cork_n and_o set_v it_o into_o a_o veslel_n of_o seethe_a water_n and_o stuff_n it_o round_o with_o hay_n that_o it_o jog_v not_o when_o you_o find_v it_o to_o be_v enough_o give_v the_o sick_a party_n two_o spoonful_n at_o a_o time_n xcix_o for_o a_o cough_n of_o the_o lung_n take_v two_o ounce_n of_o oil_n of_o sweet_a almond_n new_o draw_v three_o spoonful_n of_o colts-foot_n water_n two_o spoonful_n of_o red_a rose-water_n two_o ounce_n of_o white_a sugar-candy_n fine_o beat_v mingle_v all_o these_o together_o and_o beat_v it_o one_o hour_n with_o a_o spoon_n till_o it_o be_v very_o white_a then_o take_v it_o often_o upon_o a_o liquorice_n stick_v this_o be_v very_o good_a c._n to_o preserve_v grape_n take_v your_o fair_a white_a grape_n and_o pick_v they_o from_o the_o stalk_n than_o stone_n they_o careful_o and_o save_v the_o juice_n then_o take_v a_o pound_n of_o grape_n a_o pound_n of_o fine_a sugar_n and_o a_o pint_n of_o water_n wherein_o slice_a pippin_n have_v be_v boil_v strain_v that_o water_n and_o with_o your_o sugar_n and_o that_o make_v a_o syrup_n when_o it_o be_v well_o scum_v put_v in_o your_o grape_n and_o boil_v they_o very_o fast_o and_o when_o you_o see_v they_o be_v as_o clear_a as_o glass_n and_o that_o the_o syrup_n will_v jelly_n put_v they_o into_o glass_n ci._n to_o make_v collop_n of_o bacon_n in_o sweetmeat_n take_v some_o marchpane_n paste_n and_o the_o weight_n thereof_o in_o fine_a sugar_n beat_v and_o searse_v boil_v they_o on_o the_o fire_n and_o keep_v they_o stir_v for_o fear_n they_o burn_v so_o do_v till_o you_o find_v it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n then_o mould_v it_o with_o fine_a sugar_n like_o a_o paste_n and_o colour_v some_o of_o it_o with_o beat_a cinnamon_n and_o put_v in_o a_o little_a ginger_n then_o roll_v it_o broad_a and_o thin_a and_o lay_v one_o upon_o another_o till_o you_o think_v it_o be_v of_o a_o fit_a thickness_n and_o cut_v it_o in_o collop_n and_o dry_v it_o in_o a_o oven_n cii_o to_o make_v violet_a cake_n take_v they_o clip_v clean_o from_o the_o white_n and_o their_o weight_n in_o fine_a sugar_n wet_a your_o sugar_n in_o fair_a water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o violet_n and_o stir_v they_o well_o together_o with_o a_o few_o drop_n of_o a_o limon_n then_o pour_v they_o upon_o a_o wet_a pye-plate_n or_o on_o a_o slicked_a paper_n and_o cut_v they_o in_o what_o form_n you_o please_v do_v not_o let_v they_o boil_v for_o that_o will_v spoil_v the_o colour_n thus_o you_o may_v do_v with_o any_o herb_n or_o flower_n or_o with_o any_o orange_n or_o limon_n pill_n and_o if_o you_o like_v it_o put_v in_o a_o little_a musk_n or_o
ambergrease_n ciii_o to_o preserve_v white_a damson_n take_v to_o every_o pound_n one_o pound_n of_o fine_a sugar_n and_o a_o quarter_n of_o a_o pint_n of_o fair_a water_n make_v your_o syrup_n and_o scum_n it_o well_o then_o take_v it_o from_o the_o fire_n and_o when_o it_o be_v almost_o cold_a put_v in_o your_o damson_n and_o let_v they_o scald_v a_o little_a then_o take_v they_o off_o a_o while_n and_o then_o set_v they_o on_o again_o when_o you_o perceive_v they_o to_o be_v very_o clear_a put_v they_o into_o pot_n or_o glass_n civ_o to_o make_v very_o good_a cake_n take_v to_o a_o peck_n of_o flower_n four_o pound_n of_o currant_n well_o wash_v dry_a and_o pick_v four_o pound_n of_o butter_n one_o pound_n of_o sugar_n one_o ounce_n of_o cinnamon_n one_o ounce_n of_o nutmeg_n beat_v the_o spice_n and_o lay_v it_o all_o night_n in_o rose-water_n the_o next_o day_n strain_v it_o out_o then_o take_v one_o pint_n and_o a_o half_a of_o good_a ale-yeast_n the_o yolk_n of_o 4_o egg_n a_o pint_n of_o cream_n put_v a_o pound_n of_o the_o butter_n into_o the_o warm_a cream_n put_v the_o rest_n into_o the_o flower_n in_o piece_n then_o wet_a your_o flower_n with_o your_o cream_n and_o put_v in_o your_o currant_n and_o a_o little_a salt_n and_o four_o or_o five_o spoonful_n of_o carraway-comfit_n and_o your_o spice_n mix_v they_o all_o and_o the_o yeast_n well_o together_o and_o let_v it_o lie_v one_o hour_n to_o rise_v then_o make_v it_o up_o and_o bake_v it_o in_o a_o pan_n butter_v it_o may_v stand_v two_o hour_n cv_o to_o make_v paste_n royal._n take_v quince_n marmalade_n almost_o cold_a and_o mould_v it_o up_o with_o searsed_a sugar_n to_o a_o paste_n then_o make_v it_o into_o what_o form_n you_o please_v and_o dry_v they_o in_o a_o stove_n cvi_o to_o make_v paste_n of_o pippin_n colour_v with_o barberry_n take_v the_o pulp_n of_o coddle_a pippin_n and_o as_o much_o of_o the_o juice_n of_o barberry_n as_o will_v colour_v it_o then_o take_v the_o weight_n of_o it_o in_o fine_a sugar_n boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o pulp_n beat_v very_o well_o in_o a_o mortar_n boil_v it_o till_o it_o come_v from_o the_o bottom_n of_o the_o posner_n than_o dust_n your_o plate_n with_o sugar_n and_o drop_v they_o thereon_o and_o dry_v they_o in_o a_o stove_n or_o warm_a oven_n cvii_o to_o preserve_v barberry_n take_v one_o pound_n of_o stone_a barberry_n and_o twice_o their_o weight_n in_o fine_a sugar_n then_o strip_v two_o or_o three_o handful_n of_o barberry_n from_o their_o stalk_n and_o put_v they_o into_o a_o dish_n with_o as_o much_o sugar_n as_o barberry_n over_o a_o chafingdish_a of_o coal_n when_o you_o see_v they_o be_v well_o plump_v strain_v they_o then_o wet_a your_o other_o sugar_n with_o this_o and_o no_o water_n boil_v it_o and_o scum_v it_o and_o then_o put_v in_o your_o stone_a barberry_n and_o boil_v they_o till_o they_o be_v very_o clear_a cviii_o to_o make_v jelly_n of_o curran_n or_o of_o any_o other_o fruit._n take_v your_o fruit_n clean_o pick_v from_o the_o stalk_n and_o put_v they_o into_o a_o long_a galley-pot_n and_o set_v it_o into_o a_o kettle_n of_o water_n close_o cover_v keep_v the_o water_n boil_v till_o you_o find_v the_o fruit_n be_v well_o infuse_v then_o pour_v out_o the_o clear_a and_o take_v the_o weight_n of_o it_o in_o fine_a sugar_n wet_a your_o sugar_n with_o water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o clear_a liquor_n and_o keep_v it_o stir_v over_o a_o slow_a fire_n till_o you_o see_v it_o will_v jelly_n but_o do_v not_o let_v it_o boil_v the_o pulp_n which_o be_v lest_o of_o the_o liquor_n you_o may_v make_v paste_n of_o if_o you_o please_v as_o you_o do_v the_o pippin_n paste_n before_o name_v cix_o to_o make_v a_o goosberry_n fool._n take_v a_o pint_n and_o half_a of_o goosberry_n clean_o pick_v from_o the_o stalk_n put_v they_o into_o a_o skillet_n with_o a_o pint_n and_o half_a of_o fair_a water_n scald_v they_o till_o they_o be_v very_o tender_a then_o bruise_v they_o well_o in_o the_o water_n and_o boil_v they_o with_o a_o pound_n and_o half_a of_o fine_a sugar_n till_o it_o be_v of_o a_o good_a thickness_n then_o put_v to_o it_o the_o yolk_n of_o six_o egg_n and_o a_o pint_n of_o cream_n with_o a_o nutmeg_n quarter_v stir_v these_o well_o together_o till_o you_o think_v they_o be_v enough_o over_o a_o slow_a fire_n and_o put_v it_o into_o a_o dish_n and_o when_o it_o be_v cold_a eat_v it_o cx_o to_o make_v perfume_a lozenge_n take_v twelve_o grain_n of_o ambergris_n and_o six_o grain_n of_o musk_n and_o beat_v it_o with_o some_o sugar-plate_n speak_v of_o before_o then'roule_v it_o out_o in_o thin_a cake_n and_o make_v they_o into_o what_o form_n you_o please_v you_o may_v make_v they_o round_o like_o a_o sugar_n plumb_n and_o put_v a_o coriander_n seed_n in_o each_o of_o they_o and_o so_o they_o will_v be_v fine_a comfit_n and_o you_o may_v make_v they_o into_o lozenge_n to_o perfume_v wine_n with_o cxi_o to_o candy_n eryngo_n root_n take_v the_o root_n new_o gather_v without_o knot_n or_o joint_n wash_v they_o clean_o and_o boil_v they_o in_o several_a water_n till_o they_o be_v very_o tender_a then_o wash_v they_o well_o and_o dry_v they_o in_o a_o cloth_n slit_v they_o and_o take_v out_o the_o pith_n &_o braid_v they_o in_o braid_n as_o you_o will_v a_o woman_n hair_n or_o else_o twist_v they_o then_o take_v twice_o their_o weight_n in_o sine_fw-la sugar_n take_v half_a that_o sugar_n and_o to_o every_o pound_n of_o sugar_n one_o quarter_n of_o a_o pint_n of_o rosewater_n and_o as_o much_o fair_a water_n make_v a_o syrup_n of_o it_o and_o put_v in_o your_o root_n and_o boil_v they_o and_o when_o they_o be_v very_o clear_a wet_a the_o rest_n of_o the_o sugar_n with_o rosewater_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o the_o root_n and_o boil_v they_o and_o shake_v they_o and_o when_o they_o be_v enough_o take_v they_o off_o and_o shake_v they_o till_o they_o be_v cold_a and_o dry_a then_o lay_v they_o upon_o dish_n or_o plate_n till_o they_o be_v thorough_o dry_a and_o then_o put_v they_o up_o thus_o you_o may_v do_v orange_n or_o limon_n or_o citron_n pill_n or_o potato_n root_n cxii_o to_o preserve_v goosberry_n take_v your_o goosberry_n and_o stone_n they_o then_o take_v a_o little_a more_o than_o their_o weight_n in_o fine_a sugar_n then_o with_o as_o much_o water_n as_o will_v melt_v the_o sugar_n boil_v it_o and_o scum_n it_o then_o put_v in_o your_o goosberry_n and_o boil_v they_o apace_o till_o they_o be_v clear_a then_o take_v up_o your_o goosberry_n and_o put_v they_o into_o glass_n and_o boil_v the_o syrup_n a_o little_a more_o and_o put_v over_o they_o cxiii_o to_o make_v leach_n and_o to_o colour_v it_o take_v one_o ounce_n of_o isinglass_n and_o lay_v it_o in_o water_n four_o and_o twenty_o hour_n change_v the_o water_n three_o or_o four_o time_n then_o take_v a_o quart_n of_o new_a milk_n 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keep_v it_o on_o night_n and_o day_n it_o be_v a_o very_a fine_a remedy_n cxv_o for_o morphew_n or_o freckle_n and_o to_o clear_v the_o skin_n take_v the_o blood_n of_o any_o fowl_n or_o beast_n and_o wipe_v your_o face_n all_o over_o with_o it_o every_o night_n when_o you_o go_v to_o bed_n for_o a_o fortnight_n together_o and_o the_o next_o day_n wash_v it_o all_o off_o with_o white_a wine_n and_o white_a sugar_n candy_n and_o sometime_o hold_v your_o face_n over_o the_o smoke_n of_o brimstone_n for_o a_o while_n and_o shut_v your_o eye_n if_o you_o add_v the_o juice_n of_o a_o limon_n to_o the_o white_a wine_n
it_o will_v be_v the_o better_a cxvi_o to_o make_v almond_n butter_n to_o look_v white_a take_v about_o two_o quart_n of_o water_n the_o bottom_n of_o a_o manchet_n and_o a_o blade_n of_o large_a mace_n boil_v it_o half_o a_o hour_n and_o let_v it_o stand_v till_o it_o be_v cold_a then_o take_v a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rose-water_n very_o fine_a so_o strain_v they_o with_o this_o water_n many_o time_n till_o you_o think_v the_o virtue_n be_v out_o of_o they_o and_o that_o it_o be_v a_o thick_a almond_n milk_n than_o put_v it_o into_o a_o skillet_n and_o make_v it_o boil_v hot_a that_o it_o simper_v then_o take_v a_o spoonful_n of_o the_o juice_n of_o a_o limon_n and_o put_v into_o it_o stir_v of_o it_o in_o and_o when_o you_o perceive_v it_o ready_a to_o turn_v then_o take_v it_o from_o the_o fire_n and_o take_v a_o large_a fine_a cloth_n and_o cast_v your_o liquor_n all_o over_o the_o cloth_n with_o a_o ladle_n then_o scrape_v it_o all_o 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in_o piece_n bake_v they_o in_o a_o oven_n with_o a_o little_a slice_a ginger_n when_o they_o be_v tender_a pour_v they_o into_o a_o cullender_n and_o let_v the_o syrup_n drop_v from_o they_o then_o strain_v they_o and_o take_v as_o much_o sugar_n as_o the_o pulp_n do_v weigh_v boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o pulp_n and_o boil_v it_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o skillet_n and_o so_o put_v it_o up_o cxxvii_o marmalade_n of_o wardins_n bake_v they_o in_o a_o earthen_a pot_n then_o cut_v they_o from_o the_o core_n and_o beat_v they_o in_o a_o mortar_n then_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o pulp_n with_o a_o little_a beat_a ginger_n and_o boil_v it_o till_o it_o come_v from_o the_o bottom_n of_o the_o posnet_n and_o so_o do_v with_o quince_n if_o you_o please_v cxxviii_o marmalade_n of_o green_a 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take_v one_o pound_n and_o half_a of_o sugar_n to_o every_o pound_n of_o walnut_n and_o to_o every_o pound_n of_o sugar_n one_o pint_n of_o rosewater_n make_v a_o syrup_n of_o it_o and_o scum_v it_o then_o put_v in_o your_o walnut_n and_o boil_v they_o very_o leisurely_o till_o they_o be_v enough_o then_o put_v in_o a_o little_a musk_n or_o ambergris_n with_o a_o little_a rosewater_n and_o boil_v they_o a_o little_a more_o and_o put_v they_o up_o it_o be_v a_o very_a good_a cordial_n and_o will_v keep_v seven_o year_n or_o more_o cxxx_o to_o dry_v old_a pippin_n pare_v they_o and_o bear_v a_o hole_n through_o they_o with_o a_o little_a knife_n or_o pierce_a and_o cut_v some_o of_o they_o in_o half_n take_v out_o the_o cores_fw-la of_o they_o as_o you_o cut_v they_o than_o put_v they_o into_o a_o syrup_n of_o sugar_n &_o water_n as_o much_o as_o will_v cover_v they_o in_o a_o broad_a preserve_a pan_n let_v they_o boil_v so_o fast_o as_o may_v be_v take_v they_o sometime_o from_o the_o 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ounce_n of_o raisin_n of_o the_o sun_n stone_v one_o ounce_n of_o cnrrans_n one_o ounce_n of_o date_n stone_v one_o parsley_n root_n one_o fennel-root_n the_o pith_n be_v take_v out_o a_o little_a borage_n and_o bugloss_n and_o a_o little_a pimpernel_n two_o ounce_n of_o pearl_n barley_n boil_v all_o these_o together_o till_o you_o think_v they_o be_v well_o boil_v then_o strain_v it_o out_o cxxxix_o to_o make_v court_n perfume_n take_v three_o ounce_n of_o benjamin_n lay_v it_o all_o night_n in_o damask_n rose_n bud_v clean_o cut_v from_o the_o white_a beat_v they_o very_o fine_a in_o a_o stone_n mortar_n till_o it_o come_v to_o
a_o paste_n then_o take_v it_o out_o and_o mix_v it_o with_o a_o dram_n of_o musk_n fine_o beat_v as_o much_o civet_n mould_v they_o up_o with_o a_o little_a searse_v sugar_n and_o dry_v they_o between_o rose_n leave_v each_o of_o they_o then_o dry_v they_o very_o well_o and_o keep_v they_o to_o burn_v one_o at_o a_o time_n be_v sufficient_a cxl_o a_o syrup_n for_o a_o cold._n take_v long-wort_n of_o the_o oak_n sage_n of_o jerusalem_n hyssop_n colts-foot_n maidenhair_n scabious_a horehound_n one_o handful_n of_o each_o four_o ounce_n of_o licorice_n scrape_v two_o ounce_n of_o anniseed_n bruise_v half_o a_o pound_n of_o raisin_n of_o the_o sun_n stone_v put_v these_o together_o into_o a_o pipkin_n with_o two_o quart_n of_o spring_n water_n let_v they_o stand_v all_o night_n to_o infuse_v close_o stop_v when_o it_o be_v half_o boil_v away_o strain_v it_o out_o and_o put_v to_o it_o to_o every_o pint_n of_o liquor_n a_o pound_n of_o sugar_n and_o boil_v it_o to_o a_o syrup_n cxli_o to_o 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as_o thin_a as_o possible_a and_o cut_v they_o round_o with_o a_o spur_n such_o as_o the_o pastry_n cook_n do_v use_v then_o fill_v they_o with_o curran_n first_o plump_v a_o little_a in_o rosewater_n and_o sugar_n so_o put_v another_o sheet_n of_o paste_n over_o they_o and_o close_v they_o prick_v they_o and_o bake_v they_o but_o let_v not_o your_o oven_n be_v too_o hot_a you_o may_v colour_v some_o of_o they_o with_o saffron_n if_o you_o please_v and_o some_o of_o they_o you_o may_v ice_n over_o with_o rosewater_n and_o sugar_n and_o the_o white_a of_o a_o egg_n beat_v together_o cxlvii_o to_o make_v a_o paste_n to_o wash_v your_o hand_n withal_o take_v a_o pound_n of_o bitter_a almond_n blanch_v they_o and_o beat_v they_o very_o fine_a in_o a_o mortar_n with_o four_o ounce_n of_o fig_n when_o it_o be_v come_v to_o a_o paste_n put_v it_o into_o a_o gallipot_n and_o keep_v it_o for_o your_o use_n a_o little_a at_o a_o time_n will_v serve_v cxlviii_o to_o keep_v flower_n all_o the_o 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then_o put_v in_o your_o root_n and_o boil_v they_o till_o you_o see_v they_o will_v candy_n but_o you_o must_v first_o boil_v they_o with_o their_o weight_n in_o sugar_n and_o some_o water_n or_o else_o they_o will_v not_o be_v sweet_a enough_o when_o they_o be_v enough_o lay_v they_o into_o a_o box_n and_o keep_v they_o dry_a thus_o you_o may_v do_v green_a peascod_n when_o they_o be_v very_o young_a if_o you_o put_v they_o into_o boil_a water_n and_o let_v they_o boil_v close_o cover_v till_o they_o be_v green_a and_o then_o boil_v in_o a_o syrup_n and_o then_o the_o candy_n they_o will_v look_v very_o fine_o and_o be_v good_a to_o set_v forth_o banquet_n but_o have_v no_o pleasant_a taste_n cliii_o to_o make_v syrup_n of_o violet_n take_v violet_n clip_v clean_o from_o the_o whites_n to_o every_o ounce_n of_o violet_n take_v two_o ounce_n of_o water_n so_o steep_v they_o upon_o embers_o till_o the_o water_n be_v as_o blue_a as_o a_o violet_n and_o the_o violet_n turn_v white_a then_o put_v in_o more_o violet_n into_o the_o same_o water_n and_o again_o the_o three_o time_n then_o take_v to_o every_o quart_n of_o water_n four_o pound_n of_o fine_a sugar_n and_o boil_v it_o to_o a_o syrup_n and_o keep_v it_o for_o your_o use_n thus_o you_o may_v also_o make_v syrup_n of_o rose_n cliu_o to_o make_v syrup_n for_o any_o cough_n take_v four_o ounce_n of_o liquorice_n scrape_v and_o bruise_v maidenhair_n one_o ounce_n aniseed_n half_a a_o ounce_n steep_v they_o in_o spring_n water_n half_o a_o day_n then_o boil_v it_o half_o away_o the_o first_o quantity_n of_o water_n which_o you_o steep_v they_o in_o must_v be_v four_o pint_n and_o when_o it_o be_v half_o boil_v away_o then_o add_v to_o it_o one_o pound_n of_o fine_a sugar_n and_o boil_v it_o to_o a_o syrup_n and_o take_v two_o spoonful_n at_o a_o time_n every_o night_n when_o you_o go_v to_o rest_v clv_o a_o pretty_a sweetmeat_n with_o rose_n and_o almond_n take_v half_o a_o pound_n of_o blanch_a almond_n beat_v 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put_v in_o a_o little_a more_o than_o half_a a_o pound_n of_o fine_a sugar_n a_o little_a rosewater_n a_o blade_n of_o mace_n and_o a_o stick_n of_o cinnamon_n the_o juice_n of_o as_o many_o lemon_n as_o will_v give_v it_o a_o good_a taste_n with_o two_o grain_n of_o ambergris_n set_v it_o over_o a_o slow_a fire_n and_o do_v not_o let_v it_o boil_v but_o when_o you_o find_v it_o to_o be_v very_o thick_a in_o your_o mouth_n than_o put_v it_o soft_o into_o glass_n and_o set_v it_o into_o a_o stove_n and_o that_o will_v make_v it_o to_o jelly_n the_o better_a clvii_o to_o make_v orange_n or_o limon_n chip_n take_v the_o paring_n of_o either_o of_o these_o cut_v thin_a and_o boil_v they_o in_o several_a water_n till_o they_o be_v tender_a then_o let_v they_o lie_v in_o cold_a water_n a_o while_n then_o take_v their_o weight_n in_o sugar_n or_o more_o and_o with_o as_o much_o water_n as_o will_v wet_v it_o boil_v it_o and_o scum_n it_o then_o drain_v your_o chip_n from_o the_o cold_a water_n and_o put_v they_o into_o a_o galley-pot_n and_o pour_v this_o syrup_n boil_v hot_a upon_o they_o so_o let_v they_o stand_v till_o the_o next_o day_n then_o heat_v the_o syrup_n again_o and_o pour_v over_o they_o so_o do_v till_o you_o see_v they_o be_v very_o clear_a every_o day_n do_v so_o till_o the_o syrup_n be_v very_o thick_a and_o then_o lie_v they_o out_o in_o a_o stove_n to_o dry_v clviii_o to_o make_v cake_n of_o almond_n in_o thin_a slice_n take_v four_o ounce_n of_o jordan_n almond_n blanch_v they_o in_o cold_a water_n and_o slice_v they_o thin_a the_o long_a way_n then_o mix_v they_o with_o little_a thin_a piece_n of_o candy_a orange_n and_o citron_n pill_n then_o take_v some_o fine_a sugar_n boil_v to_o a_o candy_n height_n with_o some_o water_n put_v in_o your_o almond_n and_o let_v they_o boil_v till_o you_o perceive_v they_o will_v candy_n then_o with_o a_o spoon_n take_v they_o out_o and_o lay_v they_o in_o little_a lump_n upon_o a_o pie-plate_n or_o sleeked_a paper_n and_o before_o they_o be_v quite_o cold_a strew_v caroway_n comfit_n on_o they_o and_o so_o keep_v they_o very_o dry_a clix_o to_o make_v chip_n of_o any_o fruit._n take_v any_o preserve_a fruit_n drain_v it_o from_o the_o syrup_n and_o cut_v it_o thin_a then_o boil_v sugar_n to_o a_o candy_n height_n and_o then_o put_v your_o chip_n therein_o and_o shake_v they_o up_o and_o down_o till_o you_o see_v they_o will_v candy_n and_o then_o lie_v they_o out_o or_o take_v raw_a chip_n of_o fruit_n boil_v first_o in_o syrup_n and_o then_o a_o candy_n boil_v and_o put_v over_o they_o hot_a and_o so_o every_o day_n till_o they_o begin_v to_o sparkle_v as_o they_o lie_v then_o take_v they_o out_o and_o dry_v they_o clx_o to_o preserve_v sweet_a lemon_n take_v the_o fair_a and_o chip_n they_o thin_a and_o put_v they_o into_o cold_a water_n as_o you_o chip_n they_o then_o boil_v they_o in_o several_a water_n till_o a_o straw_n may_v run_v through_o they_o then_o to_o every_o pound_n of_o limon_n take_v a_o pound_n and_o half_a of_o fine_a sugar_n and_o a_o pint_n of_o water_n boil_v it_o together_o and_o scum_v it_o then_o let_v your_o lemon_n scald_a in_o it_o a_o little_a and_o set_v they_o by_o till_o the_o next_o day_n and_o every_o other_o day_n heat_n the_o syrup_n only_o &_o put_v to_o they_o so_o do_v 9_o time_n &_o then_o at_o last_o boil_v they_o in_o the_o syrup_n till_o they_o be_v clear_a then_o take_v they_o out_o &_o put_v they_o into_o pot_n and_o boil_v the_o syrup_n a_o little_a more_o and_o put_v to_o they_o if_o you_o will_v have_v they_o in_o jelly_n make_v your_o syrup_n with_o pippin_n water_n clxi_o to_o make_v a_o custard_n for_o a_o consumption_n take_v four_o quart_n of_o red_a cow_n milk_n four_o ounce_n of_o conserve_v of_o red_a rose_n prepare_v pearl_n prepare_v coral_n and_o white_a amber_n of_o each_o one_o dram_n two_o ounce_n of_o white_a sugar_n candy_n one_o grain_n of_o ambergris_n put_v these_o into_o a_o earthen_a pot_n with_o some_o leaf_n gold_n and_o the_o yolk_n and_o white_n of_o twelve_o egg_n a_o little_a mace_n and_o cinnamon_n and_o as_o much_o fine_a sugar_n as_o will_v sweeten_v it_o well_o paste_n the_o pot_n over_o and_o bake_v it_o with_o brown_a bread_n and_o eat_v of_o it_o every_o day_n so_o long_o as_o it_o will_v last_v clxii_o to_o make_v chaculato_n take_v half_o a_o pint_n of_o claret_n wine_n boil_v it_o a_o little_a then_o scrape_v some_o chaculato_n very_o fine_a and_o put_v into_o it_o and_o the_o yolk_n of_o two_o egg_n stir_v they_o well_o together_o over_o a_o slow_a fire_n till_o it_o be_v thick_a and_o sweeten_v it_o with_o sugar_n according_a to_o your_o taste_n clxiii_o to_o dry_v any_o sort_n of_o plumb_n take_v to_o every_o pound_n of_o plumb_n three_o quarter_n of_o a_o pound_n of_o sugar_n boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o plumb_n ready_a stone_v and_o let_v they_o boil_v very_o gentle_o over_o a_o slow_a fire_n if_o they_o be_v white_a one_o they_o may_v boil_v a_o little_a fast_o than_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o well_o and_o take_v they_o often_o from_o the_o fire_n for_o fear_n of_o break_v let_v they_o lie_v in_o their_o syrup_n for_o four_o or_o five_o day_n then_o lay_v they_o out_o upon_o sieve_n to_o dry_a in_o a_o warm_a oven_n or_o stove_n turn_v they_o upon_o clean_a sieve_n twice_o every_o day_n and_o fill_v up_o all_o the_o break_a place_n and_o put_v the_o skin_n over_o they_o when_o they_o be_v dry_a wash_v off_o the_o clamminess_n of_o
they_o with_o warm_a water_n and_o dry_v they_o in_o the_o oven_n and_o they_o will_v look_v as_o though_o the_o dew_n be_v upon_o they_o clxiv_o to_o make_v jelly_n of_o quince_n take_v your_o quince_n pare_v they_o and_o core_fw-mi they_o and_o cut_v they_o in_o quarter_n than_o put_v they_o into_o a_o new_a earthen_a pot_n with_o a_o narrow_a mouth_n put_v in_o some_o of_o the_o cores_fw-la in_o the_o bottom_n and_o then_o the_o quince_n paste_n it_o up_o and_o bake_v it_o with_o brown_a bread_n then_o run_v it_o through_o a_o bag_n of_o bolt_v stuff_n as_o fast_o as_o you_o can_v and_o crush_v it_o pretty_a hard_a so_o long_o as_o it_o will_v run_v clear_a to_o every_o pound_n of_o it_o take_v a_o pound_n of_o fine_a sugar_n and_o put_v into_o it_o and_o let_v it_o stand_v till_o it_o be_v dissolve_v then_o set_v it_o over_o a_o slow_a fire_n and_o scum_v it_o well_o and_o keep_v it_o stir_v till_o it_o jelly_n than_o put_v it_o into_o glass_n and_o keep_v it_o in_o a_o stove_n clxv_o to_o make_v a_o posset_n take_v a_o quart_n of_o white_a wine_n and_o a_o quart_n of_o water_n boil_v whole_a spice_n in_o they_o then_o take_v twelve_o egg_n and_o put_v away_o half_a the_o whites_n beat_v they_o very_o well_o and_o take_v the_o wine_n from_o the_o fire_n then_o put_v in_o your_o egg_n and_o stir_v they_o very_o well_o then_o set_v it_o on_o a_o slow_a fire_n and_o stir_v it_o till_o it_o be_v thick_a sweeten_v it_o with_o sugar_n and_o strew_v beat_v spice_n thereon_o then_o serve_v it_o in_o you_o may_v put_v in_o ambergris_n if_o you_o like_v it_o or_o one_o perfume_a lozenge_n clxvi_o to_o make_v a_o sack_n posset_n take_v two_o quart_n of_o cream_n and_o boil_v it_o with_o whole_a spice_n then_o take_v twelve_o egg_n well_o beat_v and_o strain_v take_v the_o cream_n from_o the_o fire_n and_o stir_v in_o the_o egg_n and_o as_o much_o sugar_n as_o will_v sweeten_v it_o then_o put_v in_o so_o much_o sack_n as_o will_v make_v it_o taste_v well_o and_o set_v it_o on_o the_o fire_n again_o and_o let_v it_o stand_v a_o while_n then_o take_v a_o ladle_n and_o raise_v it_o up_o gentle_o from_o the_o bottom_n of_o the_o skillet_n you_o make_v it_o in_o and_o break_v it_o as_o little_a as_o you_o can_v and_o so_o do_v till_o you_o see_v it_o be_v thick_a enough_o then_o put_v it_o into_o a_o basin_n with_o the_o ladle_n gentle_o if_o you_o do_v it_o too_o much_o it_o will_v whey_n and_o that_o be_v not_o good_a clxvii_o another_o way_n for_o a_o posset_n boil_v a_o quart_n of_o cream_n as_o for_o the_o other_o then_o take_v the_o yolk_n of_o fourteen_o egg_n and_o four_o whites_n beat_v they_o and_o strain_v they_o take_v the_o cream_n from_o the_o fire_n and_o stir_v in_o your_o egg_n then_o have_v your_o sack_n warm_v in_o a_o basin_n and_o when_o the_o cream_n and_o egg_n be_v well_o mix_v put_v it_o to_o the_o sack_n and_o sweeten_v it_o to_o your_o taste_n with_o fine_a sugar_n and_o let_v it_o stand_v over_o a_o skillet_n of_o seethe_a water_n for_o a_o while_n clxviii_o to_o preserve_v pippin_n in_o thin_a slice_n in_o jelly_n take_v of_o the_o fair_a pippin_n pare_v they_o and_o slice_v they_o into_o cold_a water_n to_o every_o pound_n of_o pippin_n take_v a_o pound_n of_o sugar_n and_o a_o pint_n of_o water_n boil_v it_o and_o scum_n it_o then_o shake_v your_o pippin_n clean_o from_o the_o water_n and_o put_v they_o into_o the_o syrup_n boil_v they_o very_o clear_a and_o apace_o then_o put_v in_o some_o thin_a chip_n or_o orange_n or_o citron_n preserve_v and_o to_o one_o pound_n of_o pippin_n put_v the_o juice_n of_o two_o orange_n and_o one_o limon_n then_o boil_v they_o a_o little_a long_o till_o you_o see_v they_o will_v jelly_n and_o then_o put_v they_o into_o glass_n but_o take_v heed_n you_o lay_v they_o in_o careful_o and_o lay_v the_o chip_n here_o and_o there_o between_o then_o warm_a the_o jelly_n and_o put_v soft_o over_o they_o clxix_o to_o preserve_v currant_n in_o jelly_n take_v the_o fair_a and_o pick_v they_o from_o the_o stalk_n and_o stone_n they_o then_o take_v their_o weight_n in_o sugar_n wet_v it_o with_o water_n boil_v it_o and_o scum_n it_o then_o put_v in_o your_o currant_n and_o boil_v they_o up_o quick_a shake_v they_o often_o and_o scum_v they_o and_o when_o they_o will_v jelly_n they_o be_v enough_o then_o put_v they_o into_o glass_n thus_o you_o may_v do_v white_a and_o red_a both_o and_o they_o will_v be_v in_o a_o stiff_a jelly_n and_o cut_v very_o well_o do_v not_o cover_v they_o before_o they_o be_v cold_a clxx_o to_o preserve_v ripe_a apricock_n take_v they_o and_o stone_n they_o then_o weigh_v they_o and_o to_o every_o pound_n of_o apricock_n take_v a_o pound_n of_o fine_a sugar_n beat_v small_a then_o pare_v your_o fruit_n and_o as_o you_o pare_v they_o cast_v some_o sugar_n over_o they_o and_o so_o do_v till_o all_o be_v do_v than_o set_v they_o on_o the_o fire_n and_o let_v the_o sugar_n melt_v but_o gentle_o then_o boil_v they_o a_o little_a in_o the_o syrup_n and_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o quick_a and_o till_o they_o be_v very_o clear_a than_o put_v they_o in_o pot_n and_o boil_v the_o syrup_n a_o little_a more_o and_o put_v it_o to_o they_o if_o you_o will_v have_v they_o in_o jelly_n you_o must_v put_v some_o of_o the_o infusion_n of_o goosberry_n or_o of_o pippin_n into_o your_o syrup_n and_o add_v more_o sugar_n to_o it_o clxxi_o to_o preserve_v cornelion_n take_v the_o fair_a and_o weigh_v they_o then_o take_v their_o weight_n in_o sugar_n and_o lay_v a_o lay_v of_o sugar_n into_o the_o pan_n and_o then_o a_o lay_v of_o cornelion_n till_o all_o be_v in_o and_o let_v your_o last_o lay_v be_v sugar_n than_o put_v a_o little_a water_n into_o the_o midst_n of_o the_o pan_n and_o set_v it_o on_o the_o fire_n and_o when_o the_o sugar_n be_v melt_v boil_v they_o up_o quick_a and_o take_v they_o often_o and_o shake_v they_o and_o scum_v they_o when_o you_o do_v perceive_v they_o to_o be_v very_o clear_a they_o be_v enough_o clxxii_o to_o make_v marmalade_n of_o cornelion_n take_v they_o and_o stone_n they_o and_o weigh_v they_o and_o to_o every_o pound_n of_o fruit_n take_v a_o pound_n of_o sugar_n wet_v it_o with_o water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o fruit_n and_o boil_v it_o very_o clear_a and_o quick_a and_o shake_v it_o often_o and_o scum_v it_o clean_o when_o you_o see_v it_o very_o clear_a and_o very_a thick_a it_o be_v enough_o you_o must_v keep_v it_o in_o a_o stove_n or_o some_o warm_a place_n clxxiii_o to_o preserve_v damson_n take_v the_o fair_a not_o too_o ripe_a and_o take_v their_o weight_n in_o sugar_n wet_a your_o sugar_n with_o a_o little_a water_n boil_v it_o and_o scum_n it_o then_o put_v in_o your_o damson_n and_o boil_v they_o a_o little_a then_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o till_o they_o be_v very_o clear_a and_o take_v they_o from_o the_o fire_n sometime_o and_o let_v they_o stand_v a_o while_n to_o keep_v they_o from_o break_v when_o they_o be_v clear_a take_v they_o out_o and_o put_v they_o into_o glass_n and_o boil_v the_o syrup_n to_o a_o jelly_n and_o pour_v on_o they_o be_v very_o careful_a how_o you_o take_v they_o to_o put_v they_o into_o your_o pot_n or_o glass_n for_o fear_n of_o break_v they_o clxxiv_o to_o make_v orange_a marmalade_n take_v half_o a_o pound_n of_o orange_n chip_n tender_o boil_v in_o several_a water_n and_o beat_v fine_a in_o a_o mortar_n then_o take_v a_o pound_n of_o fine_a sugar_n wet_v it_o with_o water_n boil_v it_o and_o scum_n it_o then_o put_v in_o your_o orange_n and_o half_a a_o pound_n of_o pippin_n also_o beat_v fine_a and_o let_v they_o boil_v together_o till_o they_o be_v very_o clear_a then_o put_v in_o the_o juice_n of_o one_o orange_n and_o one_o limon_n and_o stir_v it_o well_o and_o let_v it_o boil_v a_o while_n long_o and_o then_o take_v it_o off_o and_o put_v it_o into_o glass_n clxxv_o to_o make_v jelly_n of_o pippin_n take_v pippin_n pare_v they_o thin_a into_o a_o long_a gallipot_n and_o set_v that_o into_o boil_a water_n close_o cover_v and_o so_o let_v it_o stand_v three_o or_o four_o hour_n they_o must_v be_v slieed_o thin_a as_o well_o as_o pare_v when_o you_o think_v they_o be_v infuse_v enough_o pour_v the_o liquor_n from_o they_o and_o to_o every_o pint_n take_v a_o pound_n of_o sugar_n double_a refine_a and_o put_v it_o into_o your_o liquor_n boil_v they_o together_o till_o you_o find_v it_o will_v jelly_n than_o put_v little_a small_a piece_n
milk_n put_v they_o both_o in_o a_o hippocras_n bag_n and_o when_o it_o run_v clear_a bottle_n it_o up_o and_o when_o it_o be_v a_o month_n old_a it_o will_v sparkle_v in_o the_o glass_n as_o you_o drink_v it_o clxxxv_o to_o make_v almond_n bread_n take_v a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n then_o take_v a_o pound_n of_o sugar_n beat_v fine_a and_o a_o little_a grate_a bread_n fine_o sear_v put_v they_o into_o a_o platter_n with_o your_o almond_n and_o stir_v they_o well_o together_o set_v they_o over_o a_o chase_v dish_n of_o coal_n and_o boil_v they_o till_o they_o be_v as_o stiff_a as_o paste_n stir_v they_o continual_o then_o mould_v they_o well_o and_o put_v they_o in_o what_o shape_n you_o please_v print_v they_o and_o set_v they_o into_o some_o warm_a place_n to_o dry_v clxxxvi_o to_o make_v good_a almond-milk_n take_v jordan_n almond_n blanch_v and_o beat_v with_o rosewater_n then_o strain_v they_o often_o with_o fair_a water_n wherein_o have_v be_v boil_v violet_n leave_v and_o slice_a date_n when_o your_o almond_n be_v strain_v take_v the_o date_n and_o put_v to_o it_o some_o mace_n sugar_n and_o a_o little_a salt_n warm_v it_o a_o little_a and_o so_o drink_v it_o clxxxvii_o to_o make_v white_a leach_n take_v sweet_a almond_n blanch_v and_o beat_v with_o rosewater_n then_o strain_v with_o fair_a water_n wherein_o have_v be_v boil_v aniseed_n and_o ginger_n put_v to_o it_o as_o much_o cream_n wherein_o pure_a isinglass_n have_v be_v boil_v as_o will_v make_v it_o stiff_a and_o as_o much_o sugar_n as_o you_o please_v let_v it_o be_v scald_a hot_a then_o run_v it_o through_o a_o strainer_n and_o when_o it_o be_v cold_a slice_v it_o out_o it_o be_v very_o good_a for_o a_o weak_a body_n clxxxviii_o to_o make_v red_a leach_n or-yellow_a red_a by_o put_v tornsel_n into_o it_o or_o cochineal_n yellow_a by_o put_v saffron_n in_o it_o clxxxix_o cinnamon_n or_o ginger-leach_n take_v your_o spice_n beat_v and_o sear_v and_o mix_v they_o with_o your_o sear_v sugar_n mould_v they_o up_o with_o gum_n arabic_a infuse_v in_o rose-water_n and_o so_o print_v they_o and_o dry_v they_o cxc_o to_o make_v leech_n of_o date_n take_v your_o date_n stone_v and_o peel_v very_o clean_o within_o beat_v they_o fine_a with_o sugar_n ginger_n and_o cinnamon_n and_o a_o little_a rose-water_n till_o it_o will_v work_v like_o paste_n then_o print_v they_o and_o keep_v they_o dry_a cxci_o to_o make_v fine_a cake_n take_v a_o quart_n of_o flower_n a_o pound_n of_o sugar_n a_o pound_n of_o butter_n with_o three_o or_o four_o yolk_n of_o egg_n a_o little_a rosewater_n and_o a_o spoonful_n of_o yeast_n than_o roll_n they_o out_o thin_a while_o the_o paste_n be_v hot_a prick_v they_o and_o set_v they_o into_o the_o oven_n not_o too_o hot_a cxcii_o to_o make_v cornish_a cake_n take_v claret_n wine_n the_o yolk_n of_o egg_n and_o mace_n beat_v fine_a and_o some_o sugar_n and_o salt_n mingle_v all_o these_o with_o flower_n and_o a_o little_a 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together_o with_o gum-dragon_n steep_v in_o rose-water_n make_v they_o in_o little_a cake_n and_o dry_v they_o cxcvii_o a_o cordial_a to_o cause_v sleep_n two_o spoonful_n of_o poppy_n water_n two_o spoonful_n of_o red_a rose-water_n one_o spoonful_n of_o clove-gil_o flower_n syrup_n and_o a_o little_a diascordium_n mingle_v they_o together_o and_o take_v they_o at_o the_o time_n of_o rest_n cxcviii_o to_o perfume_n glove_n take_v four_o grain_n of_o musk_n and_o grind_v it_o with_o rosewater_n and_o also_o eight_o grain_n of_o civet_n then_o take_v two_o spoonful_n of_o gum_n dragon_n steep_v all_o night_n in_o rosewater_n beat_v these_o to_o a_o thin_a jelly_n put_v in_o half_a a_o spoonful_n of_o oil_n of_o clove_n cinnamon_n and_o jessamine_n mix_v together_o then_o take_v a_o sponge_n and_o dip_v it_o therein_o and_o rub_v the_o glove_n all_o over_o thin_a lay_v they_o in_o a_o dry_a clean_a place_n eight_o and_o forty_o hour_n then_o rub_v they_o with_o yourh_n and_n till_o they_o become_v limber_a cxcix_o a_o very_a good_a perfume_n to_o burn_v take_v a_o ounce_n of_o the_o powder_n of_o juniper_n wood_n 1_o ounce_n of_o benjamin_n one_o ounce_n of_o storax_n 6_o drop_n of_o oil_n of_o lemon_n as_o much_o oil_n of_o clove_n 10_o grain_n of_o musk_n 6_o of_o civer_n mould_v they_o up_o with_o a_o little_a gum_n dragon_n steep_v in_o rosewater_n make_v they_o in_o little_a cake_n and_o dry_v they_o between_o rose_n leave_v your_o juniper_n wood_n must_v be_v well_o dry_v beat_a and_o sear_v cc._o to_o preserve_v cherry_n in_o jelly_n take_v fair_a ripe_a cherry_n and_o stone_n they_o then_o take_v a_o little_a more_o than_o their_o weight_n in_o fine_a sugar_n then_o take_v the_o juice_n of_o some_o other_o cherry_n and_o put_v a_o spoonful_n of_o it_o in_o the_o bottom_n of_o the_o posnet_n than_o put_v some_o of_o your_o sugar_n beat_v fine_a into_o the_o posnet_n with_o it_o and_o then_o a_o little_a more_o juice_n then_o put_v in_o your_o cherry_n then_o put_v in_o sugar_n and_o then_o juice_n and_o then_o cherry_n again_o thus_o do_v till_o you_o have_v put_v in_o all_o then_o let_v they_o boil_v apace_o till_o the_o sugar_n be_v melt_v shake_v they_o sometime_o then_o take_v they_o from_o the_o fire_n and_o let_v they_o stand_v close_o cover_v one_o hour_n then_o boil_v they_o up_o quick_a till_o the_o syrup_n will_v jelly_n cci_o to_o dry_a apricock_n or_o pippin_n to_o look_v as_o clear_a as_o amber_n take_v apricock_n and_o take_v out_o the_o stone_n and_o take_v pippin_n and_o cut_v they_o in_o half_n and_o core_n they_o let_v your_o apricock_n be_v pare_v also_o lay_v these_o fruit_n in_o a_o earthen_a dish_n and_o strew_v they_o over_o with_o fine_a sugar_n set_v they_o into_o a_o warm_a oven_n and_o as_o the_o liquor_n come_v from_o they_o put_v it_o away_o when_o all_o the_o liquor_n be_v come_v away_o turn_v they_o and_o strew_v they_o thick_a with_o sugar_n on_o every_o side_n set_v they_o into_o the_o oven_n again_o and_o when_o the_o sugar_n be_v melt_v lay_v they_o on_o a_o dry_a dish_n and_o set_v they_o in_o again_o and_o every_o day_n turn_v they_o till_o they_o be_v quite_o dry_a thus_o you_o may_v dry_v any_o sort_n of_o plumb_n or_o pear_n as_o well_o as_o the_o other_o and_o they_o will_v look_v very_o clear_a ccii_o to_o dry_a pear_n or_o pippin_n without_o sugar_n take_v of_o the_o fair_a and_o lay_v they_o in_o sweetwort_n two_o or_o three_o day_n then_o lay_v they_o in_o a_o broad_a preserve_a pan_n of_o earth_n and_o bake_v they_o but_o let_v the_o oven_n be_v but_o gentle_o hot_a then_o lay_v they_o upon_o lattice_n sieve_n and_o set_v they_o into_o a_o warm_a oven_n and_o turn_v they_o twice_o a_o
they_o in_o a_o long_a gallipot_n in_o a_o kettle_n of_o boil_a water_n when_o they_o be_v all_o to_o piece_n then_o take_v their_o weight_n in_o fine_a sugar_n boil_v to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o apricock_n and_o stir_v they_o over_o a_o slow_a fire_n but_o do_v not_o let_v it_o boil_v when_o it_o will_v jelly_n put_v it_o into_o glass_n ccxvii_o to_o make_v smooth_a marmalade_n of_o cherry_n infuse_v they_o as_o you_o do_v the_o other_o then_o strain_v they_o hard_o and_o boil_v the_o juice_n with_o a_o candy_n as_o you_o do_v the_o other_o ccxviii_o to_o make_v white_a trencher-plate_n which_o may_v be_v eat_v take_v two_o egg_n beat_v very_o well_o yolk_n and_o whites_n two_o spoonful_n of_o sack_n one_o spoonful_n of_o rosewater_n and_o so_o much_o flower_n as_o will_v make_v it_o into_o a_o stiff_a paste_n than_o roll_n it_o thin_a and_o then_o lie_v it_o upon_o the_o ontside_n of_o plate_n well_o butter_v cut_v they_o fit_a to_o 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sweeten_v it_o with_o sugar_n set_v it_o on_o a_o chafing-dish_n of_o coal_n in_o a_o large_a basin_n when_o it_o be_v hot_a put_v in_o as_o much_o froth_n as_o the_o sack_n will_v receive_v stir_v it_o in_o very_a well_o then_o take_v your_o custard_n and_o pour_v upon_o it_o stir_v it_o all_o one_o way_n when_o you_o put_v it_o in_o then_o if_o the_o froth_n do_v not_o cover_v the_o top_n of_o the_o posset_n put_v in_o more_o and_o stir_v it_o very_o well_o and_o cover_v it_o close_o with_o a_o warm_a dish_n let_v it_o stand_v a_o while_n upon_o coal_n but_o not_o too_o hot_a you_o may_v know_v when_o it_o be_v enough_o by_o put_v your_o spoon_n into_o the_o basin_n for_o than_o it_o will_v be_v clear_a in_o the_o bottom_n curd_n in_o the_o middle_n and_o froth_n on_o the_o top_n ccxx_o to_o make_v banbury_n cake_n make_v a_o posset_n of_o sack_n and_o cream_n then_o take_v a_o peck_n of_o fine_a flower_n half_o a_o ounce_n of_o mace_n as_o much_o of_o nutmeg_n as_o much_o of_o cinnamon_n beat_v they_o and_o searce_v they_o two_o pound_n of_o butter_n ten_o egg_n leave_v out_o half_a their_o whites_n one_o pint_n and_o half_a of_o ale-yeast_n beat_v your_o egg_n very_o well_o and_o strain_v they_o than_o put_v your_o yeast_n and_o some_o of_o the_o posset_n to_o the_o flower_n stir_v they_o together_o and_o put_v in_o your_o butter_n cold_a in_o little_a piece_n but_o your_o posset_n must_v be_v scald_a hot_a make_v it_o into_o a_o paste_n and_o let_v it_o lie_v one_o hour_n in_o a_o warm_a cloth_n to_o rise_v then_o put_v in_o ten_o pound_n of_o curran_n wash_v and_o dry_v very_o well_o a_o little_a musk_n and_o ambergris_n dissolve_v in_o rose-water_n put_v in_o a_o little_a sugar_n among_o your_o currant_n break_v your_o paste_n into_o little_a piece_n when_o you_o go_v to_o put_v in_o your_o currant_n then_o lay_v a_o lay_v of_o break_a paste_n and_o then_o a_o lay_v of_o curran_n till_o all_o be_v in_o then_o mingle_v your_o paste_n and_o curran_n well_o together_o and_o keep_v out_o a_o little_a of_o your_o paste_n in_o a_o warm_a cloth_n to_o cover_v the_o top_n and_o bottom_n of_o your_o cake_n you_o must_v roll_v the_o cover_n very_o thin_a and_o also_o the_o bottom_n and_o close_v they_o together_o over_o the_o cake_n with_o a_o little_a rose-water_n prick_v the_o top_n and_o bottom_n with_o a_o small_a pin_n or_o needle_n and_o when_o it_o be_v ready_a to_o go_v into_o the_o oven_n cut_v it_o in_o the_o side_n round_o about_o let_v it_o stand_v two_o hour_n than_o ice_n it_o over_o with_o rose-water_n or_o orange_n flower_n and_o sugar_n and_o the_o white_a of_o a_o egg_n and_o harden_v it_o in_o the_o oven_n ccxxi_o to_o make_v cambridge_n almond_n butter_n take_v a_o quart_n of_o cream_n and_o sixteen_o egg_n well_o beat_v mix_v they_o together_o and_o strain_v they_o into_o a_o posnet_n set_v they_o on_o a_o soft_a fire_n and_o stir_v they_o continual_o when_o it_o be_v ready_a to_o boil_v put_v in_o half_a a_o quarter_n of_o a_o pint_n of_o sack_n and_o stir_v it_o till_o it_o run_v to_o a_o curd_n then_o strain_v the_o whey_n from_o it_o as_o much_o as_o may_v be_v then_o beat_v four_o ounce_n of_o blanch_a almond_n with_o rosewater_n than_o put_v the_o curd_n and_o beat_v almond_n and_o half_a a_o pound_n of_o fine_a sugar_n into_o a_o mortar_n and_o beat_v they_o well_o together_o then_o put_v it_o into_o glass_n and_o eat_v it_o with_o bread_n it_o will_v keep_v a_o fortnight_n ccxxii_o to_o make_v a_o sack_n posset_n without_o milk_n or_o bread_n take_v a_o quart_n of_o ale_n and_o half_a a_o pint_n of_o sack_n boil_v they_o with_o what_o spice_n you_o please_v then_o take_v three_o quarter_n of_o a_o pound_n of_o sugar_n and_o twenty_o egg_n yolk_n and_o whites_n well_o beat_v and_o strain_v then_o take_v four_o ounce_n of_o almond_n blanch_v and_o beat_v with_o rose-water_n put_v they_o to_o the_o egg_n and_o put_v they_o to_o the_o other_o thing_n in_o the_o posnet_n upon_o the_o fire_n and_o keep_v they_o stir_v and_o when_o it_o boil_v up_o put_v it_o into_o a_o basin_n and_o strew_v on_o beat_a spice_n and_o sugar_n you_o must_v also_o sweeten_v it_o when_o the_o egg_n go_v in_o ccxxiii_o to_o preserve_v fig_n and_o dry_v they_o to_o every_o pound_n of_o your_o large_a ripe_a english_a fig_n take_v a_o pound_n of_o sugar_n and_o one_o pint_n of_o water_n boil_v your_o sugar_n and_o water_n and_o scum_v it_o then_o put_v in_o your_o fig_n and_o boil_v they_o very_o well_o till_o they_o be_v tender_a &_o clear_a boil_v they_o very_o fast_o when_o they_o have_v be_v in_o the_o syrup_n a_o week_n boil_v some_o sugar_n to_o a_o candy_n height_n and_o put_v in_o the_o fig_n and_o when_o you_o perceive_v they_o be_v enough_o lay_v they_o out_o to_o dry_v ccxxiu_o to_o pickle_n mushroom_n take_v they_o of_o one_o night_n growth_n and_o peel_v they_o inside_n and_o outside_n boil_v they_o in_o water_n and_o salt_n one_o hour_n then_o lay_v they_o out_o to_o cool_v then_o make_v a_o pickle_n of_o white_a wine_n and_o white_a wine_n vinegar_n and_o boil_v in_o it_o whole_a clove_n nutmeg_n mace_n and_o ginger_n slice_v and_o some_o whole_a pepper_n when_o it_o be_v cold_a put_v they_o into_o it_o and_o keep_v they_o for_o sauce_n of_o several_a meat_n and_o if_o you_o will_v dress_v they_o to_o eat_v present_o put_v they_o in_o a_o dish_n over_o a_o chafingdish_a of_o coal_n without_o any_o liquor_n and_o the_o fire_n will_v draw_v out_o their_o natural_a liquor_n which_o you_o must_v pour_v away_o then_o put_v in_o whole_a spice_n onion_n and_o butter_n with_o a_o little_a wine_n and_o so_o let_v they_o stew_v a_o while_n then_o serve_v it_o in_o ccxxu._n to_o preserve_v whole_a quince_n to_o look_v red_a when_o they_o be_v pare_v and_o core_v put_v they_o into_o cold_a water_n and_o for_o every_o pound_n of_o quince_n take_v one_o pound_n of_o sugar_n and_o a_o pint_n of_o water_n make_v a_o syrup_n thereof_o then_o put_v in_o your_o quince_n and_o set_v they_o on_o a_o slow_a fire_n close_o cover_v till_o you_o see_v they_o be_v of_o a_o good_a colour_n and_o very_o tender_a then_o take_v they_o out_o and_o boil_v your_o syrup_n till_o it_o will_v jelly_n ccxxvi_o to_o make_v very_o good_a marma_n of_o quince_n to_o look_v red_a weigh_v your_o quince_n and_o pare_v they_o cut_v they_o in_o quarter_n and_o core_n they_o and_o keep_v they_o in_o cold_a water_n then_o take_v their_o weight_n in_o sugar_n and_o a_o little_a water_n and_o boil_v it_o and_o scum_v it_o then_o put_v in_o your_o quince_n and_o set_v they_o on_o a_o slow_a
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much_o sugar_n than_o more_o gum_n work_v it_o up_o as_o fast_o as_o you_o can_v when_o they_o come_v out_o of_o the_o mould_v trim_v they_o handsome_o if_o you_o will_v make_v saucer_n dish_n or_o bowl_n you_o must_v roll_v it_o out_o thin_a and_o put_v your_o paste_n into_o a_o saucer_n dish_n or_o bowl_n for_o a_o mould_n and_o let_v they_o stand_v therein_o till_o they_o be_v very_o dry_a then_o guild_v they_o on_o the_o edge_n with_o the_o white_a of_o a_o egg_n lay_v round_o about_o the_o edge_n with_o a_o pencil_n and_o press_v the_o gold_n down_o with_o some_o cotton_n and_o when_o it_o be_v dry_a brush_n off_o the_o superfluous_a loose_a gold_n with_o the_o foot_n of_o a_o hare_n and_o if_o you_o will_v have_v your_o paste_n exceed_v smooth_a as_o for_o card_n or_o the_o like_a than_o roll_n your_o paste_n upon_o a_o slicked_a paper_n with_o a_o very_a smooth_a rouling-pin_n if_o you_o will_v colour_v any_o of_o it_o you_o must_v take_v the_o sear_v powder_n of_o any_o herb_n 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paste_n ccxxxix_o to_o candy_n whole_a spice_n with_o a_o hard_a rock-candy_n take_v one_o pound_n of_o fine_a sugar_n and_o eight_o spoonful_n of_o rosewater_n and_o the_o weight_n of_o sixpence_n of_o gum._n arabic_a that_o be_v clear_a boil_v they_o together_o till_o a_o drop_n will_v run_v as_o small_a as_o a_o hair_n then_o put_v it_o into_o a_o earthen_a pipkin_n and_o have_v before_o steep_v your_o spice_n one_o night_n or_o two_o in_o rosewater_n put_v your_o spice_n into_o the_o pipkin_n and_o stop_v it_o up_o close_o that_o no_o air_n get_v in_o keep_v it_o in_o a_o hot_a place_n three_o week_n then_o break_v your_o pot_n with_o a_o hammer_n thus_o you_o may_v do_v with_o preserve_v orange_n and_o lemon_n any_o kind_n of_o fruit_n and_o flower_n or_o herb_n if_o you_o please_v ccxl_o to_o make_v a_o very_a fine_a biscuit_n take_v half_o a_o pound_n of_o sear_v sugar_n the_o yolk_n of_o six_o egg_n a_o little_a sear_v spice_n and_o seed_n and_o a_o little_a ambergris_n or_o 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till_o they_o be_v very_o tender_a then_o take_v vinegar_n water_n and_o sugar_n and_o make_v a_o syrup_n then_o put_v in_o your_o lemon_n first_o cut_v as_o you_o will_v a_o apple-paring_a round_a and_o round_o till_o you_o come_v at_o the_o top_n boil_v they_o a_o while_n in_o the_o syrup_n than_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o again_o a_o little_a and_o so_o do_v till_o the_fw-mi 〈…〉_z they_o be_v clear_a and_o the_o syrup_n thick_a when_o you_o serve_v they_o to_o the_o table_n wash_v they_o in_o vinegar_n ccxlix_o to_o stew_v prune_n without_o fire_n take_v your_o large_a prune_n well_o wash_v and_o put_v they_o into_o a_o broad_a mouth_a glass_n then_o put_v to_o they_o some_o claret_n wine_n and_o whole_a spice_n and_o cover_v your_o glass_n very_o well_o and_o set_v it_o in_o the_o sun_n ten_o day_n or_o more_o and_o they_o will_v eat_v very_o fine_o you_o must_v also_o put_v a_o little_a sugar_n into_o the_o glass_n with_o they_o ccl_o to_o make_v syrup_n of_o the_o juice_n of_o citron_n or_o lemon_n take_v the_o juice_n of_o either_o of_o they_o and_o put_v twice_o the_o weight_n of_o fine_a sugar_n therein_o put_v it_o into_o a_o long_a gallipot_n and_o set_v that_o pot_n into_o a_o kettle_n of_o boil_a water_n till_o you_o see_v they_o be_v well_o incorporate_v then_o take_v it_o out_o and_o when_o it_o be_v cold_a put_v it_o up_o ccli_o to_o make_v punch_n take_v one_o quart_n of_o claret_n wine_n half_o a_o pint_n of_o brandy_n and_o a_o little_a nutmeg_n grate_v a_o little_a sugar_n and_o the_o juice_n of_o a_o limon_n and_o so_o drink_v it_o cclii_o to_o make_v limonado_n take_v one_o quart_n of_o sack_n half_o a_o pint_n of_o brandy_n half_o a_o pint_n of_o fair_a water_n the_o juice_n of_o two_o lemon_n and_o some_o of_o the_o pill_n so_o brew_v they_o together_o with_o sugar_n and_o drink_v it_o ccliii_o to_o make_v paste_n of_o pomewaters_n take_v your_o pomewater_fw-mi apple_n and_o put_v they_o in_o a_o long_a gallipot_n and_o set_v that_o pot_n in_o a_o kettle_n of_o boil_a water_n till_o your_o apple_n be_v tender_a then_o pare_v they_o and_o cut_v they_o from_o the_o core_n and_o beat_v they_o in_o a_o mortar_n very_o well_o then_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o apple_n and_o boil_v they_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n when_o it_o be_v almost_o cold_a mould_n it_o with_o sear_v sugar_n and_o make_v it_o in_o cake_n and_o dry_v they_o ccliv_o to_o make_v syrup_n of_o raspberry_n or_o of_o other_o fruit_n as_o grape_n or_o the_o like_a take_v the_o juice_n of_o your_o fruit_n and_o the_o weight_n thereof_o in_o fine_a sugar_n mix_v they_o together_o and_o put_v they_o into_o a_o long_a galley-pot_n and_o set_v that_o pot_n into_o a_o kettle_n of_o seethe_a water_n and_o when_o you_o see_v it_o be_v enough_o let_v it_o cool_v and_o then_o put_v it_o up_o after_o you_o have_v strain_v out_o your_o juice_n you_o must_v let_v it_o stand_v to_o settle_v three_o or_o four_o day_n before_o your_o put_v the_o sugar_n into_o it_o and_o then_o take_v only_o the_o clear_a this_o be_v exceed_o good_a and_o comfortable_a in_o all_o fever_n ccliv_o to_o make_v a_o caudle_n for_o a_o sick_a body_n both_o pleasant_a and_o comfortable_a take_v a_o quart_n of_o white_a wine_n and_o boil_v it_o a_o while_n with_o a_o blade_n of_o large_a mace_n and_o a_o little_a whole_a cinnamon_n then_o take_v four_o ounce_n of_o sweet_a almond_n blanch_v and_o beat_v with_o
with_o beat_a cinnamon_n then_o fry_v they_o in_o butter_n and_o serve_v they_o in_o with_o verjuice_n butter_n and_o sugar_n xcvii_o te_fw-la boil_v or_o rather_o stew_v carp_n in_o their_o own_o blood_n take_v two_o fair_a carp_n and_o scour_v they_o very_o well_o from_o slime_n with_o water_n and_o a_o little_a salt_n then_o lay_v they_o in_o a_o dish_n and_o open_v their_o belly_n take_v away_o their_o gut_n and_o save_v the_o blood_n and_o row_v in_o the_o dish_n then_o put_v in_o a_o pint_n of_o claret_n wine_n some_o whole_a spice_n and_o some_o salt_n with_o a_o little_a horseradish_n root_n then_o cover_v they_o close_o and_o let_v they_o stew_n over_o a_o chafingdish_a of_o coal_n and_o when_o they_o be_v enough_o lay_v they_o into_o a_o dish_n which_o must_v be_v rub_v with_o a_o shelots_n and_o sippet_n lay_v in_o then_o take_v a_o little_a of_o the_o liquor_n and_o a_o anchovie_n or_o two_o with_o a_o little_a butter_n heat_v they_o together_o and_o pour_v it_o over_o they_o then_o garnish_v your_o dish_n with_o caper_n orange_n or_o lemon_n and_o serve_v it_o in_o very_o hot_a xcviii_o to_o make_v fritter_n take_v half_o a_o pint_n of_o sack_n and_o a_o pint_n of_o ale_n a_o little_a yeast_n the_o yolk_n of_o twelve_o egg_n and_o six_o whites_n with_o some_o beat_a spice_n and_o a_o very_a little_a salt_n make_v this_o into_o thick_a batter_v with_o fine_a flower_n then_o boil_v your_o lard_n and_o dip_v round_o thin_a slice_n of_o apple_n in_o this_o batter_v and_o fry_v they_o serve_v they_o in_o with_o beat_a spice_n and_o sugar_n xcix_o to_o pickle_n coleflower_v take_v some_o white_a wine_n vinegar_n and_o salt_n with_o some_o whole_a spice_n boil_v they_o together_o very_o well_o then_o put_v in_o your_o coleflower_v and_o cover_v they_o and_o let_v they_o stand_v upon_o embers_o for_o one_o hour_n then_o take_v they_o out_o and_o when_o they_o be_v cold_a put_v they_o into_o a_o pot_n and_o boil_v the_o liquor_n again_o with_o more_o vinegar_n and_o when_o it_o be_v cold_a put_v it_o to_o they_o and_o keep_v they_o close_o from_o the_o air._n c._n to_o preserve_v orange_n or_o limon_n pill_n in_o thin_a slice_n in_o jelly_n take_v the_o most_o beautiful_a and_o thick_a rind_n and_o then_o cut_v they_o in_o half_n and_o take_v their_o meat_n clean_o out_o then_o boil_v they_o in_o several_a water_n till_o a_o straw_n will_v run_v through_o they_o then_o wash_v they_o in_o cold_a water_n and_o pick_v they_o and_o dry_v they_o then_o take_v to_o a_o pound_n of_o these_o one_o quart_n of_o water_n wherein_o thin_a slice_n of_o pippin_n have_v be_v boil_v and_o that_o the_o water_n feel_v slippery_a take_v to_o this_o water_n three_o pound_n of_o sugar_n and_o make_v thereof_o a_o syrup_n then_o put_v in_o your_o pill_n and_o seal_v they_o and_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o till_o you_o find_v that_o the_o syrup_n will_v jelly_n then_o lay_v your_o pill_n into_o your_o glass_n and_o put_v into_o your_o syrup_n the_o juice_n of_o three_o orange_n and_o one_o limon_n then_o boil_v it_o again_o till_o it_o be_v a_o stiff_a jelly_n and_o put_v it_o to_o they_o ci._n to_o make_v cake_n of_o the_o pulp_n of_o lemon_n or_o rather_o the_o juice_n of_o lemon_n take_v out_o all_o the_o juicy_a part_n of_o the_o limon_n without_o break_v the_o little_a skin_n which_o hold_v it_o then_o boil_v some_o sugar_n to_o a_o candy_n height_n and_o put_v in_o this_o juice_n and_o stir_v it_o about_o and_o immediate_o put_v it_o into_o a_o warm_a stove_n and_o put_v in_o fire_n twice_o or_o thrice_o a_o day_n when_o you_o see_v that_o it_o do_v candy_n on_o the_o one_o side_n then_o turn_v they_o out_o of_o the_o glass_n with_o a_o wet_a knife_n on_o the_o other_o upon_o a_o sleeked_a paper_n and_o then_o let_v that_o candy_n also_o and_o put_v they_o up_o in_o a_o box_n with_o paper_n between_o they_o cii_o to_o make_v good_a mince_a pie_n take_v one_o pound_n and_o half_a of_o veal_n parboil_v and_o as_o much_o suet_n shred_v they_o very_o fine_a then_o put_v in_o 2_o pound_n of_o raisin_n 2_o pound_n curran_n 1_o pound_n of_o prune_n 6_o date_n some_o beat_a spice_n a_o few_o caroway_n seed_n a_o little_a salt_n verjuice_n rosewater_n and_o sugar_n so_o fill_v your_o pie_n and_o let_v they_o stand_v one_o hour_n in_o the_o oven_n when_o they_o go_v to_o table_n strew_v on_o fine_a sugar_n ciii_o to_o make_v a_o loaf_n of_o curd_n take_v the_o curd_n of_o three_o quart_n of_o milk_n rub_v together_o with_o a_o little_a flower_n then_o put_v in_o a_o little_a beat_a ginger_n and_o a_o little_a salt_n half_o a_o pint_n of_o yeast_n the_o yolk_n of_o ten_o egg_n and_o three_o whites_n work_v these_o into_o a_o stiff_a paste_n with_o so_o much_o flower_n as_o you_o see_v fit_a then_o lay_v it_o to_o rise_v in_o a_o warm_a cloth_n a_o while_n then_o put_v in_o butter_n sugar_n sack_n and_o some_o beat_a spice_n and_o so_o serve_v it_o in_o civ_o to_o make_v cheese_n loaf_n take_v the_o curd_n of_o three_o quart_n of_o milk_n and_o as_o much_o grate_a bread_n as_o curd_n the_o yolk_n of_o twelve_o egg_n and_o six_o whites_n some_o cream_n a_o little_a flower_n and_o beat_a spice_n a_o little_a salt_n and_o a_o little_a sack_n when_o you_o have_v make_v it_o into_o a_o stiff_a paste_n with_o a_o little_a flower_n roll_n some_o of_o it_o thin_a to_o fry_v and_o serve_v they_o in_o with_o beat_a spice_n and_o sugar_n strew_v over_o they_o then_o make_v the_o rest_n into_o a_o loaf_n and_o bake_v it_o then_o cut_v it_o open_v and_o serve_v it_o in_o with_o cream_n butter_n and_o sugar_n cv_o to_o fry_v oyster_n take_v of_o your_o large_a oyster_n wash_v they_o and_o dry_v they_o than_o beat_v a_o egg_n or_o two_o very_o well_o and_o dip_v they_o in_o that_o and_o so_o fry_v they_o then_o take_v their_o liquor_n and_o put_v a_o anchovy_n to_o it_o and_o some_o butter_n and_o heat_v they_o together_o over_o the_o fire_n and_o have_v put_v your_o fry_v oyster_n in_o a_o dish_n pour_v the_o sauce_n over_o they_o and_o serve_v they_o in_o cvi_o to_o broil_n oyster_n take_v your_o large_a oyster_n and_o put_v they_o into_o scollop_n shell_n or_o into_o the_o big_a oyster_n shell_n with_o their_o own_o liquor_n and_o set_v they_o upon_o a_o gridiron_n over_o charcoal_n and_o when_o you_o see_v they_o be_v boil_v in_o the_o liquor_n put_v in_o some_o butter_n a_o few_o crumb_n of_o bread_n and_o a_o little_a salt_n then_o let_v they_o stand_v till_o they_o be_v very_o brown_a and_o serve_v they_o to_o the_o table_n in_o the_o shell_n upon_o a_o dish_n and_o pit-plate_n cvii_o to_o roast_v oyster_n take_v the_o large_a and_o spit_v they_o upon_o little_a long_a stick_n and_o tie_v they_o to_o the_o spit_n then_o lay_v they_o down_o to_o the_o fire_n and_o when_o they_o be_v dry_a baste_v they_o with_o claret_n wine_n and_o put_v into_o your_o pan_n two_o anchovy_n and_o two_o or_o three_o bay-leaves_a when_o you_o think_v they_o be_v enough_o baste_v they_o with_o butter_n and_o dredge_v they_o and_o take_v a_o little_a of_o that_o liquor_n in_o the_o pan_n and_o some_o butter_n and_o heat_n it_o in_o a_o porringer_n and_o pour_v over_o they_o cviii_o to_o make_v most_o excellent_a and_o delicate_a pie_n take_v two_o neat_n tongue_n tender_o boil_v and_o peel_v they_o and_o mince_v they_o small_a with_o some_o beef_n suet_n or_o marrow_n then_o take_v a_o pound_n of_o curran_n and_o a_o pound_n of_o raisin_n of_o the_o sun_n stone_v some_o beat_a spice_n rose-water_n a_o little_a salt_n a_o little_a sack_n and_o sugar_n beat_v all_o these_o with_o the_o mince_a meat_n in_o a_o mortar_n till_o it_o come_v to_o a_o perfect_a paste_n then_o have_v your_o paste_n ready_o lay_v in_o your_o baking-pan_n fill_v it_o or_o they_o with_o this_o meat_n then_o lay_v on_o the_o top_n some_o slice_a date_n and_o so_o close_v they_o and_o bake_v they_o when_o they_o be_v cold_a they_o will_v cut_v smooth_a like_o marmalade_n cix_o to_o make_v fine_a custard_n take_v two_o quart_n of_o cream_n and_o boil_v it_o well_o with_o whole_a spice_n then_o put_v in_o the_o yolk_n of_o twelve_o egg_n and_o six_o whites_n well_o beat_v and_o strain_v then_o put_v in_o these_o egg_n over_o the_o fire_n and_o keep_v they_o stir_v lest_o they_o turn_v then_o when_o they_o be_v thorough_o hot_a take_v it_o off_o and_o stir_v it_o till_o it_o be_v almost_o cold_a then_o put_v in_o rosewater_n and_o sugar_n and_o take_v out_o the_o whole_a spice_n than_o put_v your_o custard_n into_o several_a thing_n to_o bake_v and_o do_v not_o let_v they_o stand_v too_o
mince_v small_a work_v all_o these_o with_o the_o yolk_n of_o a_o raw_a egg_n and_o stuff_v your_o meat_n with_o it_o but_o save_o some_o and_o set_v it_o under_o the_o meat_n while_o it_o do_v roast_v when_o your_o meat_n be_v almost_o roast_v enough_o put_v to_o these_o in_o the_o dish_n a_o quarter_n of_o a_o pint_n of_o white_a wine_n vinegar_n and_o some_o sugar_n when_o your_o meat_n be_v ready_a serve_v it_o in_o with_o this_o sauce_n and_o strew_v on_o salt_n ccxx_o to_o make_v boil_v salad_n boil_v some_o carot_n very_o tender_a and_o scrape_v they_o to_o piece_n like_o the_o pulp_n of_o a_o apple_n season_n they_o with_o cinnamon_n and_o ginger_n and_o sugar_n put_v in_o curran_n a_o little_a vinegar_n and_o a_o piece_n of_o sweet_a butter_n stew_n these_o in_o a_o dish_n and_o when_o they_o begin_v to_o dry_v put_v in_o more_o butter_n and_o a_o little_a salt_n so_o serve_v they_o to_o the_o table_n thus_o you_o may_v do_v lettuce_n or_o spinage_n or_o beet_n ccxxi_o to_o boil_v a_o shoulder_n of_o veal_n take_v a_o shoulder_n of_o veal_n and_o half_o boil_v it_o in_o water_n and_o salt_n then_o slice_v off_o the_o most_o part_n of_o it_o and_o save_v the_o gravy_n then_o take_v that_o slice_a meat_n and_o put_v it_o in_o a_o pot_n with_o some_o of_o the_o broth_n that_o boil_v it_o a_o little_a grate_a bread_n oyster_n liquor_n vinegar_n bacon_n scald_v and_o slice_v thin_a a_o pound_n of_o sausage_n out_o of_o their_o skin_n and_o roll_v in_o the_o yolk_n of_o egg_n large_a mace_n and_o nutmeg_n let_v these_o stew_n about_o one_o hour_n then_o put_v in_o one_o pint_n of_o oyster_n some_o sweet_a herb_n and_o a_o little_a salt_n stew_n they_o together_o then_o take_v the_o bone_n of_o veal_n and_o broil_n it_o and_o dish_n it_o then_o add_v to_o your_o liquor_n a_o little_a butter_n and_o some_o mince_a limon_n with_o the_o rind_n a_o shelot_n or_o two_o slice_a and_o pour_v it_o over_o then_o lay_v on_o it_o some_o fry_a oyster_n garnish_n your_o dish_n with_o barberry_n and_o slice_a limon_n and_o serve_v it_o in_o ccxxii_o to_o boil_v a_o neck_n of_o mutton_n boil_v it_o in_o water_n and_o salt_n then_o make_v sauce_n for_o it_o with_o sampire_n and_o a_o little_a of_o the_o broth_n verjuice_n large_a mace_n pepper_n and_o onion_n the_o yolk_n of_o hard_a egg_n mince_v some_o sweet_a herb_n and_o a_o little_a salt_n let_v these_o boil_v together_o half_a a_o hour_n or_o more_o then_o bear_v it_o up_o with_o butter_n and_o limon_n then_o dish_n your_o meat_n upon_o sippet_n and_o pour_v it_o on_o garnish_n your_o dish_n with_o the_o hard_a whites_n of_o egg_n and_o parsley_n mince_v together_o with_o slice_a limon_n so_o serve_v it_o thus_o you_o may_v dress_v a_o leg_n or_o a_o breast_n of_o mutton_n if_o you_o please_v ccxxiii_o to_o stem_v a_o loin_n of_o mutton_n cut_a your_o meat_n in_o steak_n and_o put_v it_o into_o so_o much_o water_n as_o will_v cover_v it_o when_o it_o be_v scum_v put_v to_o three_o or_o four_o onion_n slice_v with_o some_o turnip_n whole_a clove_n and_o slice_a ginger_n when_o it_o be_v half_o stew_v put_v in_o slice_a bacon_n and_o some_o sweet_a herb_n mince_v small_a some_o vinegar_n and_o salt_n when_o it_o be_v ready_a put_v in_o some_o caper_n than_o dish_n your_o meat_n upon_o sippet_n and_o serve_v it_o in_o and_o garnish_v your_o dish_n with_o barberry_n and_o limon_n ccxxiu_o to_o boil_v a_o haunch_n of_o venison_n boil_v it_o in_o water_n and_o salt_n with_o some_o coleflower_v and_o some_o whole_a spice_n then_o take_v some_o of_o the_o broth_n a_o little_a mace_n and_o a_o cow_n udder_a boil_a tender_a and_o slice_a thin_a a_o little_a horseradish_n root_v sear_v and_o a_o few_o sweet_a herb_n boil_v all_o these_o together_o and_o put_v in_o a_o little_a salt_n when_o your_o venison_n be_v ready_a dish_n it_o and_o lay_v your_o cow_n udder_a and_o the_o coleflower_v over_o it_o then_o beat_v up_o your_o sauce_n and_o pour_v over_o it_o then_o garnish_v your_o dish_n with_o limon_n and_o parsley_n and_o barberry_n and_o so_o serve_v it_o this_o sauce_n be_v also_o good_a with_o a_o powder_a goose_n boil_v but_o first_o lard_v ccxxu._n to_o make_v white_a broth_n with_o meat_n or_o without_o take_v a_o little_a mutton_n broth_n and_o as_o much_o of_o sack_n and_o boil_v it_o with_o whole_a spice_n sweet_a herb_n date_n slice_v curran_n and_o a_o little_a salt_n when_o it_o be_v enough_o or_o very_o near_o strain_n in_o some_o blanch_a almond_n then_o thicken_v it_o with_o the_o yolk_n of_o egg_n beat_v and_o sweeten_v it_o with_o sugar_n and_o so_o serve_v it_o in_o with_o thin_a slice_n of_o white_a bread_n garnish_n with_o stew_a prune_n and_o some_o plump_v raisin_n this_o may_v be_v serve_v in_o also_o with_o any_o meat_n proper_a for_o to_o be_v serve_v with_o white_a broth._n ccxxvi_o to_o make_v good_a stew_v broth._n take_v a_o hinder_a leg_n of_o beef_n and_o a_o pair_n of_o marrow_n bone_n boil_v they_o in_o a_o great_a pot_n with_o water_n and_o a_o little_a salt_n when_o it_o boil_v and_o be_v skim_v put_v in_o some_o whole_a spice_n and_o some_o raisin_n and_o curran_n then_o put_v in_o some_o manchet_n slice_v thin_a and_o soak_v in_o some_o of_o the_o broth_n when_o it_o be_v almost_o enough_o put_v in_o some_o stew_a prune_n than_o dish_n your_o meat_n and_o put_v into_o your_o broth_n a_o little_a saffron_n or_o red_a saunders_n some_o white_a wine_n and_o sugar_n so_o pour_v it_o over_o your_o meat_n and_o serve_v it_o in_o garnish_n your_o dish_n with_o prune_n raisin_n and_o fine_a sugar_n ccxxvii_o to_o stew_v artichoke_n take_v the_o bottom_n of_o artichoke_n tender_o boil_v and_o cut_v they_o in_o quarter_n stew_v they_o with_o white_a wine_n whole_a spice_n and_o marrow_n with_o a_o little_a salt_n when_o they_o be_v enough_o put_v in_o sack_n and_o sugar_n and_o green_a plumb_n preserve_v so_o serve_v they_o garnish_n the_o dish_n with_o preserve_v ccxxviii_o to_o stew_v pippin_n take_v a_o pound_n 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and_o take_v sweet_a herb_n chap_v small_a and_o mix_v with_o beat_a egg_n and_o a_o little_a salt_n take_v some_o great_a oyster_n and_o be_v dry_v from_o their_o liquor_n dip_v they_o in_o these_o egg_n and_o fry_v they_o a_o little_a then_o stuff_v your_o meat_n well_o with_o they_o then_o save_o some_o of_o they_o for_o sauce_n and_o roast_v your_o mutton_n and_o baste_v it_o with_o claret_n wine_n butter_n and_o salt_n save_o the_o gravy_n and_o put_v it_o with_o the_o oyster_n into_o a_o dish_n to_o stew_n with_o some_o anchovy_n and_o claret_n wine_n when_o your_o meat_n be_v enough_o rub_v the_o dish_n with_o a_o shelot_n and_o lay_v your_o meat_n in_o it_o and_o then_o put_v some_o caper_n into_o your_o sauce_n and_o pour_v over_o it_o so_o serve_v it_o in_o garnish_n your_o dish_n with_o olive_n caper_n and_o sampire_n ccxxxi_o to_o roast_v a_o calf_n he_o add_v with_o oyster_n split_v your_o calf_n head_n as_o to_o boil_v and_o let_v it_o lie_v in_o water_n a_o while_n then_o wash_v it_o well_o and_o cut_v out_o the_o tongue_n then_o boil_v your_o head_n a_o little_a also_o the_o tongue_n and_o brain_n then_o mince_v the_o brain_n and_o tongue_n with_o a_o little_a sage_n oyster_n and_o marrow_n put_v among_o it_o when_o it_o be_v mince_v three_o or_o four_o egg_n well_o beat_v ginger_n pepper_n nutmeg_n grate_v bread_n and_o salt_n and_o a_o little_a sack_n make_v it_o pretty_a thick_a then_o take_v the_o head_n and_o fill_v it_o with_o this_o and_o bind_v it_o close_o and_o spit_v it_o and_o roast_v it_o and_o save_v the_o gravy_n which_o come_v from_o it_o in_o a_o dish_n baste_v it_o well_o with_o butter_n
it_o lxvi_o to_o make_v ale_n to_o drink_v within_o a_o week_n tun_n it_o into_o a_o vessel_n which_o will_v hold_v eight_o gallon_n and_o when_o it_o have_v do_v work_v ready_a to_o bottle_n put_v in_o some_o ginger_n slice_v and_o a_o orange_n stick_v with_o clove_n and_o cut_v here_o and_o there_o with_o a_o knife_n and_o a_o pound_n and_o half_a of_o sugar_n and_o with_o a_o stick_n stir_v it_o well_o together_o and_o it_o will_v work_v afresh_o when_o it_o have_v do_v work_v stop_v it_o close_o and_o let_v it_o stand_v till_o it_o be_v clear_a than_o bottle_n it_o up_o and_o put_v a_o lump_n of_o sugar_n into_o every_o bottle_n and_o then_o stop_v it_o close_o and_o knock_v down_o the_o cork_n and_o turn_v the_o bottle_n the_o bottom_n upward_o and_o it_o will_v be_v fit_a to_o drink_v in_o a_o week_n time_n lxvii_o for_o the_o gripe_a of_o the_o gut_n take_v a_o pennyworth_n of_o brandy_n and_o a_o pennyworth_n of_o mithridate_n mix_v together_o and_o drink_v it_o three_o night_n together_o when_o you_o go_v to_o rest_v or_o take_v a_o little_a oil_n of_o aniseed_n in_o a_o glass_n of_o sack_n three_o time_n lxviii_o to_o make_v a_o sack_n posset_n take_v twelve_o egg_n beat_v very_o well_o and_o put_v to_o they_o a_o pint_n of_o sack_n stir_v they_o well_o that_o they_o curd_n not_o then_o put_v to_o they_o three_o pint_n of_o cream_n half_o a_o pound_n of_o fine_a sugar_n stir_v they_o well_o together_o when_o they_o be_v hot_a over_o the_o fire_n put_v they_o into_o a_o basin_n and_o set_v the_o basin_n over_o a_o boil_a pot_n of_o water_n until_o the_o posset_n be_v like_o a_o custard_n then_o take_v it_o off_o and_o when_o it_o be_v cool_a enough_o to_o eat_v serve_v it_o in_o with_o beat_a spice_n strew_v over_o it_o very_o thick_a lxix_o to_o make_v pennado_n take_v oatmeal_n clean_o pick_v and_o well_o beat_v steep_v it_o in_o water_n all_o night_n then_o strain_v it_o and_o boil_v it_o in_o a_o pipkin_n with_o some_o currant_n and_o a_o blade_n or_o 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dram_n of_o confection_n of_o alkerme_n one_o ounce_n and_o half_a of_o burrage-water_n the_o like_a of_o mint-water_n one_o ounce_n of_o dr._n mountford_n water_n as_o much_o of_o cinnamon_n water_n mix_v together_o lxxiii_o the_o best_a way_n to_o preserve_v goosberry_n green_a and_o whole_a pick_v they_o clean_o and_o put_v they_o into_o water_n as_o warm_v as_o milk_n so_o let_v they_o stand_v close_o cover_v half_o a_o hour_n than_o put_v they_o into_o another_o warm_a water_n and_o let_v they_o stand_v as_o long_o and_o so_o the_o three_o time_n till_o you_o find_v they_o very_o green_a then_o take_v their_o weight_n in_o fine_a sugar_n and_o make_v a_o syrup_n than_o put_v they_o in_o and_o let_v they_o boil_v soft_o one_o hour_n than_o set_v they_o by_o till_o the_o next_o day_n then_o heat_v they_o again_o so_o do_v twice_o then_o take_v they_o from_o that_o syrup_n and_o make_v a_o new_a syrup_n and_o boil_v they_o therein_o till_o you_o find_v they_o be_v enough_o lxxiv_o to_o make_v the_o orange_a pudding_n take_v the_o rind_n of_o a_o small_a one_o pare_v very_o thin_a and_o boil_v in_o several_a water_n and_o beat_v very_o fine_a in_o a_o mortar_n then_o put_v to_o it_o four_o ounce_n of_o fine_a sugar_n and_o four_o ounce_n of_o fresh_a butter_n and_o the_o yolk_n of_o six_o egg_n and_o a_o little_a salt_n beat_v it_o together_o in_o the_o mortar_n till_o the_o oven_n heat_n and_o so_o butter_n a_o dish_n and_o bake_v it_o but_o not_o too_o much_o strew_v sugar_n on_o it_o and_o serve_v it_o to_o the_o table_n bake_v it_o in_o puff-past_n lxxv_o to_o make_v french_a bread_n take_v half_o a_o bushel_n of_o fine_a flower_n ten_o egg_n one_o pound_n and_o half_a of_o fresh_a butter_n then_o put_v in_o as_o much_o yeast_n as_o you_o do_v into_o manchet_n temper_v it_o with_o new_a milk_n pretty_a hot_a and_o let_v it_o lie_v half_o a_o hour_n to_o rise_v then_o make_v it_o into_o loaf_n or_o rowls_n and_o wash_v it_o over_o with_o a_o egg_n beat_v with_o milk_n let_v not_o your_o oven_n be_v too_o hot_a lxxvi_o to_o make_v a_o make_v dish_n take_v four_o ounce_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rosewater_n strain_v they_o into_o some_o cream_n then_o take_v artichoke_n bottom_n boil_v tender_a and_o some_o boil_a marrow_n then_o boil_v a_o quart_n of_o cream_n with_o some_o rose-water_n and_o sugar_n to_o some_o thickness_n then_o take_v it_o off_o and_o lay_v your_o artichoke_n into_o a_o dish_n and_o lay_v the_o marrow_n on_o they_o then_o mix_v your_o almond_n cream_n and_o the_o other_o together_o and_o pour_v it_o over_o they_o and_o set_v it_o on_o coal_n till_o you_o serve_v it_o in_o lxxvii_o to_o make_v a_o cake_n with_o almond_n take_v one_o pound_n and_o half_a of_o fine_a flower_n of_o sugar_n twelve_o ounce_n beat_v very_o fine_a mingle_v they_o well_o together_o then_o take_v half_a a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n mingle_v all_o these_o with_o as_o much_o sack_n as_o will_v work_v it_o into_o a_o paste_n put_v in_o some_o spice_n some_o yeast_n and_o some_o plump_v coran_n with_o some_o butter_n and_o a_o little_a salt_n so_o make_v it_o into_o a_o cake_n and_o bake_v it_o lxxviii_o to_o make_v a_o syllabub_n take_v a_o limon_n pare_v and_o slice_v very_o thin_a then_o cover_v the_o bottom_n of_o your_o syllabub_n pot_n with_o it_o then_o strew_v it_o thick_a with_o fine_a sugar_n then_o take_v sack_n or_o white_a wine_n and_o make_v a_o curd_n with_o some_o milk_n or_o cream_n and_o lay_v it_o on_o the_o limon_n with_o a_o spoon_n then_o whip_v some_o cream_n and_o whites_n of_o egg_n together_o sweeten_v a_o little_a and_o cast_v the_o froth_n thereof_o upon_o your_o syllabub_n when_o you_o lay_v in_o your_o curd_n you_o must_v lay_v sugar_n between_o every_o lay._n lxxix_o to_o make_v fine_a water-gruel_n take_v the_o best_a oatmeal_n beat_v and_o steep_v it_o in_o water_n all_o night_n the_o next_o day_n strain_v it_o and_o boil_v it_o with_o a_o blade_n of_o mace_n and_o when_o it_o be_v enough_o put_v in_o some_o raisin_n and_o coran_n which_o have_v be_v infuse_v in_o a_o pot_n in_o a_o pot_n of_o seethe_a water_n and_o a_o little_a wine_n a_o little_a salt_n a_o little_a sugar_n and_o so_o eat_v it_o lxxx_o to_o make_v limon_n cream_n take_v a_o quart_n of_o cream_n keep_v it_o stir_v on_o the_o fire_n until_o it_o be_v blood_n warm_a then_o take_v the_o meat_n of_o three_o lemon_n sweeten_v well_o with_o sugar_n and_o a_o little_a orange_n flower_n water_n sweeten_v they_o so_o well_o that_o they_o may_v not_o turn_v
of_o orange_n pill_n into_o it_o fine_o shred_v the_o juice_n of_o one_o orange_n and_o one_o limon_n and_o let_v it_o boil_v a_o little_a long_o and_o so_o put_v it_o into_o glass_n and_o set_v they_o into_o a_o stove_n with_o the_o pulp_n that_o be_v leave_v you_o may_v make_v paste_n if_o you_o please_v clxxvi_o to_o candy_n angelica_n take_v the_o tender_a green_a stalk_n and_o boil_v they_o in_o water_n till_o they_o be_v tender_a then_o peel_v they_o and_o put_v they_o into_o another_o warm_a water_n and_o cover_v they_o till_o they_o be_v very_o green_a over_o a_o slow_a fire_n then_o lay_v they_o on_o a_o clean_a cloth_n to_o dry_v then_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o some_o rose-water_n then_o put_v in_o your_o stalk_n and_o boil_v they_o up_o quick_a and_o shake_v they_o often_o and_o when_o you_o judge_v they_o be_v enough_o lay_v they_o on_o a_o pie-plate_n and_o open_v they_o with_o a_o little_a stick_n and_o so_o they_o will_v be_v hollow_a and_o some_o of_o they_o you_o may_v braid_v and_o twist_v some_o of_o they_o so_o keep_v they_o dry_a clxxvii_o to_o make_v seed-stuff_n of_o raspberry_n take_v raspberry_n and_o bruise_v they_o and_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o bruise_a raspberry_n and_o boil_v they_o till_o you_o see_v they_o will_v jelly_n very_o well_o clxxviii_o to_o make_v syrup_n of_o gillyflower_n take_v clove-gil_o flower_n and_o cut_v they_o from_o the_o whites_n then_o take_v their_o weight_n in_o sugar_n beat_v fine_a than_o put_v a_o little_a sugar_n into_o your_o galley-pot_n and_o then_o a_o lay_v of_o flower_n and_o then_o sugar_n again_o till_o all_o be_v spend_v and_o let_v sugar_n be_v the_o last_o then_o put_v in_o a_o clove_n or_o two_o according_a to_o your_o quantity_n and_o a_o little_a malago_n sack_n and_o so_o tie_v your_o pot_n up_o close_o and_o 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sear_v powder_n of_o damask_n rose_n and_o four_o grain_n of_o ambergris_n mix_v it_o well_o with_o your_o starch_n and_o sift_v it_o fine_a ccxii_o to_o make_v cake_n of_o pistachoe_n take_v half_o a_o pound_n of_o almond_n blanch_v half_o a_o pound_n of_o pistachoe_n blanch_v four_o ounce_n of_o pineapple_n seed_n beat_v these_o together_o in_o a_o mortar_n with_o a_o little_a rose-water_n till_o it_o come_v to_o perfect_a paste_n then_o put_v in_o the_o weight_n of_o it_o in_o sugar_n and_o beat_v it_o again_o then_o mould_v it_o with_o sear_v sugar_n and_o lay_v it_o upon_o wafer_n sheet_n and_o fashion_v they_o as_o you_o please_v then_o stick_v they_o with_o quarter_a pistachoe_n that_o they_o may_v make_v it_o look_v like_o a_o hedgehog_n then_o with_o a_o feather_n ice_n they_o over_o with_o the_o white_a of_o a_o egg_n rosewater_n and_o sugar_n then_o bake_v they_o careful_o ccxiii_o to_o make_v cake_n of_o apricock_n in_o lump_n take_v apricock_n and_o pare_v they_o and_o cut_v they_o in_o half_n then_o take_v their_o weight_n in_o sugar_n put_v half_o this_o sugar_n and_o the_o apricock_n into_o a_o posnet_n let_v they_o boil_v apace_o till_o they_o look_v clear_a then_o boil_v the_o other_o part_n of_o the_o sugar_n to_o a_o candy_n height_n then_o put_v they_o together_o and_o stir_v they_o a_o while_n then_o put_v they_o into_o glass_n and_o set_v they_o into_o a_o stove_n and_o when_o the_o one_o side_n be_v dry_a turn_v the_o other_o ccxiu_o to_o make_v rasberry_n sugar_n take_v the_o juice_n of_o raspberry_n and_o wet_a your_o sugar_n with_o it_o and_o dry_v it_o in_o a_o stove_n in_o little_a cake_n this_o will_v keep_v all_o the_o year_n a_o little_a of_o it_o be_v put_v in_o a_o glass_n of_o wine_n will_v give_v it_o as_o good_a a_o taste_n as_o you_o can_v desire_v and_o as_o good_a a_o colour_n in_o this_o manner_n you_o may_v make_v sugar_n of_o any_o fruit_n flower_n or_o herb._n ccxv_o to_o dry_a apricock_n take_v your_o fair_a apricock_n and_o stone_n they_o then_o weigh_v they_o and_o as_o you_o pare_v they_o throw_v they_o into_o cold_a water_n have_v in_o readiness_n their_o weight_n in_o fine_a sugar_n wet_v it_o with_o some_o of_o the_o water_n they_o lie_v in_o and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o apricock_n and_o boil_v they_o till_o they_o be_v clear_a when_o they_o have_v lie_v three_o or_o four_o day_n in_o the_o syrup_n lay_v they_o out_o upon_o glass_n to_o dry_a in_o a_o stove_n and_o turn_v they_o twice_o a_o day_n ccxvi_o to_o make_v rough_a marmalade_n of_o cherry_n stone_z your_o cherry_n and_o infuse_v
a_o little_a rosewater_n then_o strain_v your_o almond_n with_o the_o wine_n and_o set_v it_o over_o the_o fire_n again_o and_o when_o it_o be_v scald_a hot_a put_v in_o the_o yolk_n of_o four_o egg_n and_o as_o much_o sugar_n as_o you_o think_v fit_a cclu._n how_o to_o cover_v all_o kind_n of_o seed_n or_o little_a piece_n of_o spice_n or_o orange_n or_o limon_n pill_n with_o sugar_n for_o comsit_n first_o of_o all_o you_o must_v have_v a_o deep_a bottom_v basin_n of_o brass_n or_o latin_a with_o two_o ear_n of_o iron_n to_o hang_v it_o with_o two_o cord_n over_o some_o hot_a coal_n you_o must_v also_o have_v a_o broad_a pan_n to_o put_v ash_n in_o and_o hot_a coal_n upon_o they_o you_o must_v have_v a_o brass_n ladle_n to_o let_v run_v the_o sugar_n upon_o the_o seed_n you_o must_v have_v a_o slice_v of_o brass_n to_o scrape_v away_o the_o sugar_n from_o the_o fides_fw-la of_o the_o hang_a basin_n if_o need_v be_v have_v all_o these_o thing_n in_o readiness_n do_v as_o follow_v 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water_n as_o will_v cover_v they_o with_o a_o little_a spice_n and_o salt_n a_o little_a white_a wine_n or_o claret_n some_o butter_n two_o anchovy_n and_o a_o bundle_n of_o sweet_a herb_n cover_v they_o and_o set_v they_o into_o a_o oven_n not_o too_o hot_a when_o they_o be_v enough_o serve_v they_o in_o garnish_n your_o dish_n wherein_o they_o lie_v with_o barberry_n raw_a parsley_n and_o slice_n of_o limon_n and_o lay_v sippet_n in_o the_o bottom_n liii_o to_o bake_v collop_n of_o bacon_n and_o egg_n take_v a_o dish_n and_o lay_v a_o pie_n plate_n therein_o then_o lay_v in_o your_o collop_n of_o bacon_n and_o break_v your_o egg_n upon_o they_o then_o lay_v on_o parsley_n and_o set_v they_o into_o a_o oven_n not_o too_o hot_a and_o they_o will_v be_v rather_o better_o than_o fry_v liv._o to_o make_v furmity_n take_v some_o new_a milk_n or_o cream_n and_o boil_v it_o with_o whole_a spice_n then_o put_v in_o your_o wheat_n or_o pearl_n barley_n boil_v very_o tender_a in_o several_a water_n when_o it_o have_v boil_v a_o while_n thicken_v it_o with_o the_o yolk_n of_o egg_n well_o beat_v and_o sweeten_v it_o with_o sugar_n then_o serve_v it_o in_o with_o fine_a sugar_n on_o the_o brim_n of_o the_o dish_n lvi_o to_o make_v barley_n broth._n take_v french_a barley_n boil_v in_o several_a water_n and_o to_o a_o pound_n of_o it_o put_v three_o quart_n of_o water_n boil_v they_o together_o a_o while_n with_o some_o whole_a spice_n then_o put_v in_o as_o many_o raisin_n of_o the_o sun_n and_o curran_n as_o you_o think_v fit_a when_o it_o be_v well_o boil_v put_v in_o rosewater_n butter_n and_o sugar_n and_o so_o
eat_v it_o lvii_o to_o make_v barley_n broth_n with_o meat_n take_v a_o knuckle_n of_o veal_n and_o the_o crag-end_n of_o a_o neck_n of_o mutton_n and_o boil_v they_o in_o water_n and_o salt_n then_o put_v in_o some_o barley_n and_o whole_a spice_n and_o boil_v they_o very_o well_o together_o then_o put_v in_o raisin_n stone_v and_o curran_n and_o a_o few_o date_n stone_v and_o slice_v thin_a when_o it_o be_v almost_o enough_o put_v in_o some_o cream_n and_o boil_v it_o a_o while_n then_o put_v in_o plump_v prune_n and_o the_o yolk_n of_o egg_n rosewater_n and_o sugar_n and_o a_o little_a sack_n so_o serve_v it_o in_o garnish_n your_o dish_n with_o some_o of_o the_o raisin_n and_o prune_n and_o fine_a sugar_n this_o be_v very_o good_a and_o nourish_a for_o sick_a or_o weak_a people_n lviii_o to_o make_v furmity_n with_o meat-broth_n boil_v a_o leg_n of_o beef_n in_o water_n and_o salt_n and_o put_v in_o a_o little_a whole_a spice_n when_o it_o be_v boil_v tender_a take_v it_o up_o and_o put_v into_o the_o broth_n some_o wheat_n ready_o boil_v such_o as_o they_o sell_v in_o the_o market_n and_o when_o that_o have_v boil_v a_o while_n put_v in_o some_o milk_n and_o let_v that_o boil_v a_o while_n then_o thicken_v it_o with_o a_o little_a flower_n or_o the_o yolk_n of_o egg_n then_o sweeten_v it_o with_o sugar_n and_o eat_v it_o lix_n to_o make_v furmity_n with_o almond_n take_v three_o quart_n of_o cream_n and_o boil_v it_o with_o whole_a spice_n then_o put_v in_o some_o pearl_a barley_n first_o boil_v in_o several_a water_n and_o when_o they_o have_v boil_v together_o a_o while_n then_o put_v in_o so_o many_o blanch_v almond_n beat_v fine_a with_o rose-water_n as_o you_o think_v may_v be_v enough_o about_o four_o ounce_n of_o barley_n to_o this_o quantity_n of_o cream_n will_v be_v enough_o and_o four_o ounce_n of_o almond_n boil_v they_o well_o together_o and_o sweeten_v it_o with_o sugar_n and_o so_o serve_v it_o in_o or_o eat_v it_o by_o the_o way_n you_o may_v put_v in_o saffron_n if_o you_o please_v lx._n to_o make_v a_o hasty_a pudding_n take_v one_o quart_n of_o cream_n and_o boil_v it_o then_o put_v in_o two_o manchet_n grate_v and_o one_o pound_n almost_o of_o curran_n plump_v a_o little_a salt_n nutmeg_n and_o sugar_n and_o a_o liitle_a rose-water_n and_o so_o let_v they_o boil_v together_o stir_v they_o continual_o over_o the_o fire_n till_o you_o see_v the_o butter_n arise_v from_o the_o cream_n and_o then_o pour_v it_o into_o a_o dish_n and_o serve_v it_o in_o with_o fine_a sugar_n strew_v on_o the_o brim_n of_o the_o dish_n lxi_o another_o way_n to_o make_v a_o hasty_a pudding_n take_v good_a new_a milk_n and_o boil_v it_o then_o put_v in_o flower_n plump_v curran_n beat_a spice_n salt_n and_o sugar_n and_o stir_v it_o continual_o till_o you_o find_v it_o be_v enough_o then_o serve_v it_o in_o with_o butter_n and_o sugar_n and_o a_o little_a wine_n if_o you_o please_v lxii_o to_o make_v spanish_a pap._n boil_v a_o quart_n of_o cream_n with_o a_o little_a whole_a spice_n when_o it_o be_v well_o boil_v take_v out_o the_o spice_n and_o thicken_v it_o with_o rice_n flower_n and_o when_o it_o be_v well_o boil_v put_v in_o the_o yolk_n of_o egg_n and_o sugar_n and_o rosewater_n with_o a_o very_a little_a salt_n so_o serve_v it_o to_o the_o table_n either_o hot_a or_o cold_a with_o fine_a sugar_n strew_v on_o the_o brim_n of_o the_o dish_n lxiii_o to_o make_v gravy_n broth._n take_v a_o good_a fleshy_a piece_n of_o beef_n not_o fat_a and_o lay_v it_o down_o to_o the_o fire_n and_o when_o it_o begin_v to_o roast_v slash_v it_o with_o a_o knife_n to_o let_v the_o gravy_n run_v out_o and_o continual_o baste_v it_o with_o what_o drop_v from_o it_o and_o claret_n wine_n mix_v together_o and_o continual_o cut_v it_o and_o baste_v it_o till_o all_o the_o gravy_n be_v out_o then_o take_v this_o gravy_n and_o set_v it_o over_o a_o chafingdish_a of_o coal_n with_o some_o whole_a spice_n limon_n pill_n and_o a_o little_a salt_n when_o you_o think_v it_o be_v enough_o lay_v some_o sippet_n into_o another_o dish_n and_o pour_v it_o in_o and_o serve_v it_o to_o the_o table_n garnish_n your_o dish_n with_o limon_n and_o orange_n it_o you_o please_v you_o may_v leave_v out_o the_o sippet_n and_o put_v in_o some_o poach_a egg_n do_v careful_o lxiv_o to_o make_v french_a pottage_n take_v a_o equal_a quantity_n of_o chervil_n hard_a lettuce_n and_o sorrel_n or_o any_o other_o herb_n as_o you_o like_v best_a in_o all_o as_o much_o as_o a_o peek_n will_v hold_v press_v down_o pick_v they_o well_o and_o wash_v they_o and_o drain_v they_o from_o the_o water_n than_o put_v they_o into_o a_o pot_n with_o half_a a_o pound_n of_o fresh_a butter_n and_o set_v they_o over_o the_o fire_n and_o as_o the_o butter_n melt_v stir_v they_o down_o in_o it_o till_o they_o be_v all_o within_o the_o butter_n than_o put_v some_o water_n in_o and_o a_o crust_n of_o bread_n with_o some_o whole_a clove_n and_o a_o little_a salt_n and_o when_o it_o be_v well_o boil_v take_v out_o the_o crust_n of_o bread_n and_o put_v in_o the_o yolk_n of_o four_o egg_n well_o beat_v and_o stir_v they_o together_o over_o the_o fire_n then_o lay_v some_o thin_a slice_n of_o white_a bread_n into_o a_o deep_a dish_n and_o pour_v it_o in_o lxv_o to_o make_v cabbage_n pottage_n take_v a_o leg_n of_o beef_n and_o a_o neck_n of_o mutton_n and_o boil_v they_o well_o in_o water_n and_o salt_n then_o put_v in_o good_a store_n of_o cabbage_n cut_v small_a and_o some_o whole_a spice_n and_o when_o it_o be_v boil_v enough_o serve_v it_o in_o lxvi_o to_o make_v a_o salad_n of_o cold_a meat_n take_v the_o brawn_n of_o a_o cold_a capon_n or_o a_o a_o piece_n of_o cold_a veal_n and_o mince_v it_o very_o small_a with_o some_o limon_n pill_n then_o put_v in_o some_o oil_n vinegar_n caper_n caviar_n and_o some_o anchovy_n and_o mix_v they_o very_o well_o then_o lay_v it_o in_o a_o dish_n in_o the_o form_n of_o a_o star_n and_o serve_v it_o in_o garnish_n your_o dish_n with_o anchovy_n limon_n and_o caper_n lxvii_o to_o dry_v a_o goose._n take_v a_o fair_a fat_a goose_n and_o powder_v it_o about_o a_o month_n or_o thereabouts_o then_o hang_v it_o up_o in_o a_o chimney_n as_o you_o do_v bacon_n and_o when_o it_o be_v thorough_o dry_a boil_v it_o well_o and_o serve_v it_o to_o the_o table_n with_o some_o mustard_n and_o sugar_n garnish_n your_o dish_n with_o bay_n leave_v hog_n cheek_n be_v very_o good_a dry_v thus_o lxviii_o to_o dress_v sheep_n tongue_n with_o oyster_n take_v your_o sheep_n tongue_n about_o six_o of_o they_o and_o boil_v they_o in_o water_n and_o salt_n till_o they_o be_v tender_a then_o peel_v they_o and_o slice_v they_o thin_a than_o put_v they_o into_o a_o dish_n with_o a_o quart_n of_o great_a oyster_n a_o little_a claret_n wine_n and_o some_o whole_a spice_n let_v they_o stew_v together_o a_o while_n then_o put_v in_o some_o butter_n and_o the_o yolk_n of_o three_o egg_n well_o beat_v shake_v they_o well_o together_o then_o lay_v some_o sippet_n into_o a_o dish_n and_o put_v your_o tongue_n upon_o they_o garnish_n your_o dish_n with_o oyster_n barberry_n and_o raw_a parsley_n and_o serve_v it_o in_o lxix_o to_o make_v a_o neats-tongue_n pie_n let_v two_o small_a neat_n tongue_n or_o one_o great_a one_o be_v tender_o boil_v then_o peel_v they_o and_o slice_v they_o very_o thin_a season_n they_o with_o pepper_n and_o salt_n and_o nutmeg_n then_o have_v your_o paste_n ready_o lay_v into_o your_o baking-pan_n lay_v some_o butter_n in_o the_o bottom_n then_o lay_v in_o your_o tongue_n and_o one_o pound_n of_o raisin_n of_o the_o sun_n with_o a_o very_a little_a sugar_n then_o lay_v in_o more_o butter_n so_o close_o it_o and_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o the_o yolk_n of_o three_o egg_n a_o little_a claret_n wine_n and_o butter_n stir_v it_o well_o together_o and_o lay_v on_o the_o cover_n and_o serve_v it_o you_o may_v add_v a_o little_a sugar_n if_o you_o please_v lxx_o a_o capon_n with_o white_a broth._n take_v a_o large_a capon_n and_o draw_v he_o and_o truss_v he_o and_o boil_v he_o in_o water_n and_o a_o little_a salt_n with_o some_o whole_a spice_n when_o you_o think_v it_o be_v almost_o enough_o put_v in_o one_o pound_n of_o curran_n well_o wash_v and_o pick_v four_o ounce_n of_o date_n stone_v and_o slice_v thin_a and_o when_o they_o have_v boil_v enough_o put_v in_o half_a a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v fine_a with_o rofe-water_n strain_v they_o in_o with_o some_o of_o the_o liquor_n then_o put_v in_o some_o sack_n and_o sugar_n then_o
they_o out_o and_o dry-salt_n they_o with_o bay_a salt_n beat_v small_a till_o they_o be_v as_o hard_o as_o may_v be_v then_o hang_v they_o in_o the_o chimney_n where_o you_o burn_v wood_n till_o they_o be_v very_o dry_a and_o you_o may_v keep_v they_o as_o long_o as_o you_o please_v when_o you_o will_v eat_v of_o they_o boil_v they_o with_o in_o the_o pot_n as_o well_o as_o water_n for_o that_o will_v make_v they_o look_v black_a and_o eat_v tender_a and_o look_v red_a within_o when_o they_o be_v cold_a serve_v they_o in_o with_o mustard_n and_o sugar_n lxxxiii_o to_o make_v angelot_n cheese_n take_v some_o new_a milk_n and_o stroke_n together_o the_o quantity_n of_o a_o pail_n full_a put_v some_o runnet_n into_o it_o and_o stir_v it_o well_o about_o and_o cover_v it_o till_o your_o cheese_n be_v come_v then_o have_v ready_a narrow_a deep_a moat_n open_v at_o both_o end_n and_o with_o your_o flit_a dish_n fill_v your_o moat_n as_o they_o stand_v upon_o a_o board_n without_o break_v or_o whey_v the_o cheese_n and_o as_o they_o sink_v still_o fill_v they_o up_o and_o when_o you_o see_v you_o can_v turn_v they_o which_o will_v be_v about_o the_o next_o day_n keep_v they_o with_o due_a turn_v twice_o in_o a_o day_n and_o dry_v they_o careful_o and_o when_o they_o be_v half_o a_o year_n old_a they_o will_v be_v fit_a to_o be_v eat_v lxxxiv_o to_o make_v a_o hare-pie_n take_v the_o flesh_n of_o a_o very_a large_a hare_n and_o beat_v it_o in_o a_o mortar_n with_o as_o much_o marrow_n or_o beef_n suet_n as_o the_o hare_n contain_v then_o put_v in_o pepper_n salt_n nutmeg_n clove_n and_o mace_n as_o much_o as_o you_o judge_v to_o be_v fit_a and_o beat_v it_o again_o till_o you_o find_v they_o be_v well_o mix_v then_o have_v your_o paste_n ready_a in_o your_o baking-pan_n lay_v in_o some_o butter_n and_o then_o your_o meat_n and_o then_o butter_n again_o so_o close_v it_o and_o bake_v it_o and_o when_o it_o be_v cold_a serve_v it_o in_o with_o mustard_n and_o sugar_n and_o garnish_v your_o dish_n with_o bay_a leaf_n this_o will_v keep_v much_o long_a than_o any_o other_o pie_n lxxxv_o to_o roast_v a_o shoulder_n of_o venison_n or_o of_o mutton_n in_o blood_n take_v the_o blood_n of_o either_o the_o deer_n or_o the_o sheep_n and_o strain_v it_o and_o put_v therein_o some_o grate_a bread_n and_o salt_n and_o some_o thyme_n pluck_v from_o the_o stalk_n then_o wrap_v your_o meat_n in_o it_o and_o roast_v it_o and_o when_o you_o see_v the_o blood_n to_o be_v dry_a upon_o it_o baste_v it_o well_o with_o butter_n and_o make_v sauce_n for_o it_o with_o claret_n wine_n crumb_n of_o bread_n and_o sugar_n with_o some_o beat_a cinnamon_n salt_n it_o a_o little_a in_o the_o roast_n but_o not_o too_o much_o you_o may_v stick_v it_o with_o rosemary_n if_o you_o will_n lxxxvi_o to_o stew_v a_o pig_n lay_v a_o large_a pig_n to_o the_o fire_n and_o when_o it_o be_v hot_a skin_n it_o and_o cut_v it_o into_o divers_a piece_n then_o take_v some_o white_a wine_n and_o strong_a broth_n and_o stew_v it_o therein_o with_o a_o onion_n or_o two_o cut_v very_o small_a a_o little_a pepper_n salt_n nutmeg_n thy_o i_n and_o anchovy_n with_o some_o elder_a vinegar_n sweet_a butter_n and_o gravy_n when_o it_o be_v enough_o lay_v sippet_n of_o french_a bread_n in_o your_o dish_n and_o put_v your_o meat_n thereon_o garnish_n your_o dish_n with_o orange_n and_o lemon_n lxxxvii_o to_o make_v a_o fricasie_a of_o sheep_n foot_n take_v your_o sheep_n foot_n tender_o boil_v and_o slit_v they_o and_o take_v out_o the_o knot_n of_o haiâ—_n within_o then_o put_v they_o into_o a_o frying-pan_n with_o as_o much_o water_n as_o will_v cover_v they_o a_o lightle_a salt_n nutmeg_n a_o blade_n of_o mace_n and_o 〈◊〉_d bundle_n of_o sweet_a herb_n and_o some_o plump_v currant_n when_o they_o be_v enough_o put_v in_o some_o butter_n and_o shake_v they_o well_o together_o then_o lay_v sippet_n into_o a_o dish_n and_o put_v they_o upon_o they_o with_o a_o skimmer_n then_o put_v into_o your_o liquor_n a_o little_a vinegar_n the_o yolk_n of_o two_o or_o three_o egg_n and_o heat_n it_o over_o the_o fire_n and_o pour_v it_o over_o they_o garnish_n your_o dish_n with_o barberry_n and_o serve_v it_o to_o the_o table_n lxxxviii_o to_o make_v a_o steak-pie_n with_o pudding_n in_o it_o lay_v your_o paste_n ready_a in_o your_o pan_n and_o lay_v some_o butter_n in_o the_o bottom_n then_o lay_v a_o neck_n of_o mutton_n cut_v into_o steak_n thereon_o then_o take_v some_o of_o the_o best_a of_o a_o leg_n of_o mutton_n mince_v small_a with_o as_o much_o beef_n suet_n as_o mutton_n season_n it_o with_o beat_a spice_n and_o salt_n and_o a_o little_a wine_n apple_n shred_v small_a a_o little_a limon_n pill_n a_o little_a verjuice_n and_o sugar_n they_o put_v in_o some_o currant_n and_o when_o they_o be_v well_o mix_v make_v it_o into_o ball_n with_o the_o yolk_n of_o egg_n and_o lay_v they_o upon_o the_o steak_n then_o put_v in_o some_o butter_n and_o close_a â—our_n pie_n and_o bake_v it_o and_o serve_v it_o in_o hot_a lxxxix_o to_o dress_v salmon_n or_o other_o fish_n by_o insusion_n a_o very_a good_a way_n take_v a_o joul_n of_o salmon_n or_o a_o tail_n or_o any_o other_o part_n or_o any_o other_o fish_n which_o you_o like_v put_v it_o into_o a_o pot_n or_o pan_n with_o some_o vinegar_n water_n and_o salt_n spice_n sweet_a herb_n and_o white_a wine_n when_o it_o be_v enough_o lay_v it_o into_o a_o dish_n and_o take_v some_o of_o the_o liquor_n with_o a_o anchovie_n or_o two_o a_o little_a butter_n and_o the_o yolk_n of_o egg_n beat_v heat_n these_o over_o the_o fire_n and_o pour_v over_o your_o fish_n if_o you_o please_v you_o may_v put_v in_o shrimp_n but_o than_o you_o must_v put_v in_o the_o more_o butter_n garnish_n your_o dish_n with_o some_o limon_n or_o orange_n and_o some_o shrimp_v xc_o to_o make_v loaf_n to_o butter_n take_v the_o yolk_n of_o twelve_o egg_n and_o six_o white_n a_o little_a yeast_n salt_n and_o beat_a ginger_n wet_v some_o flower_n with_o this_o and_o make_v it_o into_o a_o paste_n let_v it_o lie_v to_o rise_v a_o while_n and_o then_o make_v it_o into_o loaf_n and_o prick_v they_o and_o bake_v they_o then_o put_v in_o white_a wine_n and_o butter_n and_o sugar_n and_o serve_v it_o in_o xci_o to_o make_v a_o calf_n cauldron_n pie_n and_o pudding_n also_o of_o it_o take_v a_o fat_a calf_n cauldron_n boil_v tender_a and_o shred_v it_o very_o small_a than_o season_n it_o with_o beat_a spice_n and_o salt_n then_o put_v in_o a_o pound_n of_o curran_n and_o somewhat_o more_o and_o as_o much_o sugar_n as_o you_o think_v fit_a and_o a_o little_a rose-water_n then_o have_v your_o pie_n ready_a fill_v it_o with_o this_o and_o press_v it_o down_o close_o it_o and_o bake_v it_o than_o put_v some_o wine_n into_o it_o and_o so_o eat_v it_o if_o you_o will_v make_v pudding_n of_o it_o you_o must_v add_v a_o little_a cream_n and_o grate_a bread_n a_o little_a sack_n more_o sugar_n and_o the_o yolk_n of_o egg_n and_o so_o 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yellow_a as_o gold_n and_o eat_v very_o well_o clxxiii_o to_o make_v blanch_v manchet_n take_v six_o egg_n half_o a_o pint_n of_o sweet_a cream_n and_o a_o penny_n manchet_n grate_v one_o nutmeg_n grate_v two_o spoonful_n of_o rosewater_n and_o two_o ounce_n of_o sugar_n work_v it_o stiff_o like_o a_o pudding_n then_o fry_v it_o in_o a_o very_a little_a frying-pan_n that_o it_o may_v be_v thick_a fry_v it_o brown_a and_o turn_v it_o upon_o a_o pie-plate_n cut_v it_o in_o quarter_n and_o strew_v sugar_n on_o it_o and_o serve_v it_o in_o clxxiv_o to_o make_v a_o fierced_a pudding_n mince_v a_o leg_n of_o mutton_n with_o sweet_a herb_n and_o some_o suet_n make_v it_o very_o fine_a then_o put_v in_o grate_v bread_n mince_a date_n currant_n raisin_n of_o the_o sun_n stone_v a_o little_a preseaved_a orange_n or_o limon_n and_o a_o few_o coriander_n seed_n bruise_v nutmeg_n ginger_n and_o pepper_n mingle_v all_o together_o with_o cream_n and_o raw_a egg_n wrought_v together_o like_o a_o paste_n and_o bake_v it_o and_o put_v for_o sauce_n the_o yolk_n of_o a_o egg_n rosewater_n sugar_n and_o cinnamon_n with_o a_o little_a butter_n heat_n together_o when_o you_o serve_v it_o in_o stick_v it_o with_o almond_n and_o rosemary_n you_o may_v boil_v it_o also_o if_o you_o please_v or_o roast_v some_o of_o it_o in_o a_o lamb_n cawl_n clxxv_o to_o make_v a_o fricasie_a of_o eggs._n beat_v twelve_o egg_n with_o cream_n sugar_n beat_a spice_n and_o rose-water_n then_o take_v thin_a slice_n of_o pomewater_fw-mi apple_n and_o fry_v they_o well_o with_o sweet_a butter_n when_o they_o be_v enough_o take_v they_o up_o and_o cleanse_v your_o pan_n then_o put_v in_o more_o butter_n and_o make_v it_o hot_a and_o put_v in_o half_a your_o egg_n and_o fry_v they_o then_o when_o the_o one_o side_n be_v fry_v lay_v your_o apple_n all_o over_o the_o side_n which_o be_v not_o fry_v then_o pour_v in_o the_o rest_n of_o your_o egg_n and_o then_o turn_v it_o and_o fry_v the_o other_o side_n then_o serve_v it_o in_o with_o the_o juice_n of_o a_o orange_n and_o butter_n and_o sugar_n clxxvi_o to_o make_v a_o cambridge-pudding_n take_v grate_a bread_n sear_v through_o a_o cullender_n then_o mix_v it_o with_o fine_a flower_n mince_a date_n currant_n beat_a spice_n suet_n shred_v small_a a_o little_a salt_n sugar_n and_o rose-water_n warm_a cream_n and_o egg_n with_o half_a their_o whites_n mould_v all_o these_o together_o with_o a_o little_a yeast_n and_o make_v it_o up_o into_o a_o loaf_n but_o when_o you_o have_v make_v it_o in_o two_o part_n ready_a to_o clap_v together_o make_v a_o deep_a hole_n in_o the_o one_o and_o put_v in_o butter_n then_o clap_v on_o the_o other_o and_o close_o it_o well_o together_o then_o butter_n a_o cloth_n and_o tie_v it_o up_o hard_o and_o put_v it_o into_o water_n which_o boil_v apace_o then_o serve_v it_o in_o with_o sack_n butter_n and_o sugar_n you_o may_v bake_v it_o if_o you_o please_v in_o a_o baking-pan_n clxxvii_o to_o make_v a_o pudding_n of_o goose_n blood_n save_o the_o blood_n of_o a_o goose_n and_o strain_v it_o then_o put_v in_o fine_a oatmeal_n steep_v in_o warm_a milk_n nutmeg_n pepper_n sweet_a herb_n sugar_n salt_n suet_n mince_v fine_a rosewater_n limon_n pill_n coriander_n seed_n then_o put_v in_o some_o egg_n and_o beat_v all_o these_o together_o very_o well_o then_o boil_v they_o how_o you_o do_v like_a either_o in_o a_o butter_a cloth_n or_o in_o skin_n or_o roast_v it_o within_o the_o neck_n of_o the_o goose._n clxxviii_o to_o make_v liver_n pudding_n take_v a_o hog_n liver_n boil_v and_o cold_a grate_v it_o like_o bread_n then_o take_v new_a milk_n and_o the_o fat_a of_o a_o hog_n mince_a fine_a put_v it_o to_o the_o bread_n and_o the_o liver_n and_o divide_v it_o into_o two_o part_n then_o dry_a herb_n or_o other_o if_o you_o can_v mince_a fine_a and_o put_v the_o herb_n into_o one_o part_n with_o beat_a spice_n anniseed_n rose-water_n cream_n and_o egg_n sugar_n and_o salt_n so_o fill_v the_o skin_n 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tender_a and_o very_a thick_a then_o take_v it_o from_o the_o fire_n and_o when_o it_o be_v cold_a put_v in_o six_o egg_n well_o beat_v some_o rose-water_n and_o sugar_n beat_a spice_n and_o a_o little_a salt_n preserve_v barberry_n and_o date_n mince_v small_a some_o marrow_n and_o citron_n pill_n mingle_v they_o well_o together_o and_o fill_v your_o skin_n and_o boil_v they_o clxxxi_o to_o make_v a_o stew_a pudding_n take_v the_o yolk_n of_o three_o egg_n and_o one_o white_a six_o spoonful_n of_o sweet_a cream_n a_o little_a beat_a spice_n and_o a_o quarter_n of_o a_o pound_n of_o suet_n mince_v fine_a a_o quarter_n of_o a_o pound_n of_o curran_n and_o
then_o take_v a_o pint_n of_o white_a wine_n and_o a_o good_a handful_n of_o spinage_n chap_v the_o yolk_n of_o hard_a egg_n cut_v in_o quarter_n put_v these_o to_o the_o rabbit_n with_o some_o large_a mace_n a_o faggot_n of_o sweet_a herb_n and_o a_o little_a salt_n and_o some_o butter_n let_v they_o boil_v together_o a_o while_n then_o take_v your_o rabbit_n and_o lay_v it_o in_o a_o dish_n and_o some_o sippet_n then_o lay_v over_o it_o some_o grape_n or_o gooseberry_n scald_v with_o sugar_n and_o pour_v your_o broth_n over_o it_o cxcii_o to_o boil_v a_o rabbit_n with_o claret_n wine_n boil_v a_o rabbit_n as_o before_o then_o slice_v onion_n and_o a_o carrot_n root_n a_o few_o currant_n and_o a_o faggot_n of_o sweet_a herb_n and_o a_o little_a salt_n mince_a parsley_n barberry_n pick_v large_a mace_n nutmeg_n and_o ginger_n put_v all_o these_o into_o a_o pipkin_n with_o the_o rabbit_n half_o a_o pound_n of_o butter_n and_o a_o pint_n of_o claret_n wine_n and_o let_v they_o boil_v together_o till_o it_o be_v enough_o then_o serve_v it_o upon_o sippet_n cxciii_o to_o boil_v a_o wild_a duck._n truss_n and_o parboil_v it_o then_o half_o roast_v it_o then_o carve_v it_o and_o save_v the_o gravy_n then_o take_v onion_n and_o parsley_n slice_v ginger_n and_o pepper_n put_v the_o gravy_n into_o a_o pipkin_n with_o curran_n mace_n barberry_n and_o a_o quart_n of_o claret_n wine_n and_o a_o little_a salt_n put_v your_o duck_n with_o all_o the_o forename_a thing_n into_o it_o and_o let_v they_o boil_v till_o it_o be_v enough_o then_o put_v in_o butter_n and_o sugar_n and_o serve_v it_o in_o upon_o sippet_n cxciv_o to_o boil_v a_o tame_a duck._n take_v your_o duck_n and_o truss_v it_o and_o boil_v it_o with_o water_n and_o salt_n or_o rather_o mutton_n broth_n when_o it_o have_v boil_v a_o while_n put_v in_o some_o whole_a spice_n and_o when_o it_o it_o boil_v enough_o take_v some_o white_a wine_n and_o butter_n and_o good_a store_n of_o onion_n boil_v tender_a in_o 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and_o the_o yolk_n of_o egg_n garnish_n your_o dish_n with_o parsley_n and_o pickle_a barberry_n cxcix_o to_o smoor_v a_o neck_n of_o mutton_n cut_a your_o steak_n and_o put_v they_o into_o a_o dish_n with_o some_o butter_n then_o take_v a_o faggot_n of_o sweet_a herb_n and_o some_o gross_a pepper_n and_o a_o little_a salt_n and_o put_v to_o they_o cover_v your_o dish_n and_o let_v they_o stew_n till_o they_o be_v enough_o turn_v they_o sometime_o then_o put_v in_o a_o little_a claret_n wine_n and_o anchovy_n and_o serve_v they_o upon_o sippet_n cc._o to_o smoor_v veal_n cut_a thin_a slice_n of_o veal_n and_o hack_v they_o over_o with_o the_o back_n of_o a_o knife_n then_o lard_v they_o with_o lard_n and_o fry_v they_o with_o strong_a beer_n or_o ale_n till_o they_o be_v enough_o than_o stew_n they_o in_o claret_n wine_n with_o some_o whole_a spice_n and_o butter_n and_o a_o little_a salt_n garnish_n your_o dish_n with_o sausage_n fry_v and_o with_o barberry_n so_o serve_v they_o in_o cci_o to_o smoor_v steak_n of_o mutton_n another_o way_n cut_a part_n of_o a_o leg_n of_o mutton_n into_o steak_n and_o fry_v it_o in_o white_a wine_n and_o a_o little_a salt_n a_o bundle_n of_o herb_n and_o a_o little_a limon_n pill_n than_o put_v it_o into_o a_o pipkin_n with_o some_o slice_a limon_n without_o the_o rind_n and_o some_o of_o the_o liquor_n it_o it_o be_v fry_v in_o and_o butter_n and_o a_o liitle_n parslie_n boil_v all_o together_o till_o you_o see_v it_o be_v enough_o then_o serve_v it_o in_o and_o garnish_v your_o dish_n with_o limon_n and_o barberry_n ccii_o to_o smoor_v chicken_n cut_v they_o in_o joint_n and_o fry_v they_o with_o sweet_a butter_n then_o take_v white_a wine_n parsley_n and_o onion_n chop_v small_a whole_a mace_n and_o a_o little_a gross_a pepper_n a_o little_a sugar_n verjuice_n and_o butter_n let_v these_o and_o your_o fry_a chicken_n boil_v together_o then_o fry_v the_o leave_v of_o clary_n with_o egg_n put_v a_o little_a salt_n to_o your_o chicken_n and_o when_o they_o be_v enough_o serve_v they_o in_o with_o this_o fry_a clary_n and_o garnish_v your_o dish_n with_o barberry_n cciii_o to_o fry_v muscle_n or_o oyster_n or_o cockle_n to_o serve_v in_o with_o meat_n or_o by_o themselves_o take_v any_o of_o these_o and_o parboil_v they_o in_o their_o own_o liquor_n then_o dry_v they_o flower_z they_o and_o fry_v they_o than_o put_v they_o into_o a_o pipkin_n with_o claret_n wine_n whole_a spice_n and_o anchovy_n and_o a_o little_a butter_n so_o let_v they_o stew_v together_o and_o serve_v they_o in_o either_o with_o a_o duck_n or_o by_o themselves_o as_o you_o like_v best_a cciu_o to_o dress_v calf_n foot_n take_v calf_n foot_n tender_o boil_v and_o slit_v they_o in_o the_o middle_n then_o put_v they_o in_o a_o dish_n with_o sweet_a butter_n parsley_n and_o onion_n chap_v a_o little_a thyme_n large_a mace_n pepper_n with_o a_o little_a wine_n vinegar_n and_o a_o little_a salt_n let_v all_o these_o stew_n together_o till_o 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little_a pepper_n and_o whole_a clove_n and_o a_o little_a salt_n boil_v all_o these_o together_o with_o some_o butter_n till_o they_o be_v enough_o garnish_n your_o dish_n as_o before_o ccvii_o to_o boil_v chicken_n in_o white-broth_n take_v three_o chicken_n and_o truss_v they_o then_o take_v two_o or_o three_o blade_n of_o mace_n as_o many_o quarter_a date_n four_o or_o five_o lump_n of_o marrow_n a_o little_a salt_n and_o a_o little_a sugar_n the_o yolk_n of_o three_o hard_a egg_n and_o a_o quarter_n of_o a_o pint_n of_o sack_n first_o boil_v your_o chicken_n in_o mutton_n broth_n and_o then_o add_v these_o thing_n to_o they_o and_o let_v they_o boil_v till_o they_o be_v enough_o then_o lay_v your_o chicken_n in_o a_o dish_n and_o
put_v to_o this_o gravy_n some_o oyster_n and_o some_o sweet_a herb_n mince_v fine_a a_o little_a white_a wine_n and_o a_o slice_a nutmeg_n when_o the_o head_n be_v roast_v set_v the_o dish_n of_o sauce_n upon_o hot_a coal_n with_o some_o butter_n and_o a_o little_a salt_n and_o the_o juice_n of_o a_o orange_n beat_v it_o up_o thick_a and_o dish_n your_o head_n and_o serve_v it_o in_o with_o this_o sauce_n garnish_n the_o dish_n with_o stew_a oyster_n and_o barberry_n ccxxxii_o sauce_n sore_a woodcock_n or_o snite_v when_o you_o spit_v your_o fowl_n put_v in_o a_o onion_n in_o the_o belly_n when_o it_o be_v roast_v take_v the_o gravy_n of_o it_o and_o some_o claret_n wine_n and_o a_o anchovie_n with_o a_o little_a pepper_n and_o salt_n so_o serve_v they_o ccxxxiii_o to_o make_v sauce_n for_o partridge_n take_v grate_a bread_n water_n and_o salt_n and_o a_o whole_a onion_n boil_v together_o when_o it_o be_v well_o boil_v take_v out_o the_o onion_n and_o put_v in_o mince_a limon_n and_o a_o piece_n of_o butter_n and_o serve_v they_o in_o with_o it_o ccxxxiv_o to_o roast_v lark_n with_o bacon_n when_o your_o lark_n be_v pull_v and_o draw_v wash_v they_o and_o spit_v they_o with_o a_o thin_a slice_n of_o bacon_n and_o a_o sage_a leaf_n between_o the_o leg_n of_o every_o one_o make_v your_o sauce_n with_o the_o juice_n of_o orange_n and_o a_o little_a claret_n wine_n and_o some_o butter_n warm_v they_o together_o and_o serve_v they_o up_o with_o it_o ccxxxv_o to_o make_v sauce_n for_o quail_n take_v some_o vine_n leave_v dry_v before_o the_o fire_n in_o a_o dish_n and_o mince_v they_o than_o put_v some_o claret_n wine_n &_o a_o little_a pepper_n and_o salt_n to_o it_o and_o a_o piece_n of_o butter_n and_o serve_v they_o with_o it_o this_o sauce_n be_v also_o for_o roast_a pigeon_n ccxxxvi_o to_o roast_v a_o whole_a pig_n without_o the_o skin_n with_o a_o pudding_n in_o his_o belly_n make_v ready_a the_o pig_n for_o the_o spit_n then_o spit_v it_o and_o lay_v it_o down_o 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xxxviii_o to_o make_v a_o devonshire-white-pot_n take_v two_o quart_n of_o new_a milk_n a_o penny_n white_a loaf_n slice_v very_o thin_a then_o make_v the_o milk_n scald_a hot_a then_o put_v to_o it_o the_o bread_n and_o break_v it_o and_o strain_v it_o through_o a_o cullender_n then_o put_v in_o four_o egg_n a_o little_a spice_n sugar_n raisin_n and_o curran_n and_o a_o little_a salt_n and_o so_o bake_v it_o but_o not_o too_o much_o for_o than_o it_o will_v whey_n thirty-nine_o to_o make_v the_o portugal_n eggs._n take_v a_o very_a large_a dish-with_a a_o broad_a brim_n lay_v in_o it_o some_o naples_n biscuit_n in_o the_o form_n of_o a_o star_n than_o put_v so_o much_o sack_n into_o the_o dish_n as_o you_o do_v think_v the_o biscuit_n will_v drink_v up_o then_o stick_v they_o full_a with_o thin_a little_a piece_n of_o preserve_v orange_n and_o green_a citron_n pill_n and_o strew_v 〈…〉_z store_n of_o french_a comfit_n over_o they_o of_o divers_a colour_n than_o butter_n some_o egg_n and_o lay_v they_o here_o and_o there_o upon_o the_o biscuit_n then_o fill_v up_o the_o hollow_a place_n in_o the_o dish_n with_o several_a colour_a jelly_n and_o round_o about_o the_o brim_n thereof_o lie_v laurel_n leave_v guild_v with_o leafgold_n lay_v they_o slant_v and_o between_o the_o leave_v several_a colour_a jelly_n xl._o to_o candy_n flower_n the_o best_a way_n take_v rose_n violet_n cowslip_n or_o gillyflower_n and_o pick_v they_o from_o the_o white_a bottom_n then_o have_v boil_v to_o a_o candy_n height_n sugar_n and_o put_v in_o so_o many_o flower_n as_o the_o sugar_n will_v receive_v and_o continual_o stir_v they_o with_o the_o back_n of_o a_o spoon_n and_o when_o you_o see_v the_o sugar_n harden_v on_o the_o side_n
of_o the_o skillet_n and_o on_o the_o spoon_n take_v they_o off_o the_o fire_n and_o keep_v they_o with_o stir_v in_o the_o warm_a skillet_n till_o you_o see_v they_o part_n and_o the_o sugar_n as_o it_o be_v sift_v upon_o they_o than_o put_v they_o upon_o a_o paper_n while_o they_o be_v warm_a and_o rub_v they_o gentle_o with_o your_o hand_n till_o all_o the_o lump_n be_v break_v then_o put_v they_o into_o a_o cullender_n and_o sift_v they_o as_o clean_o as_o may_v be_v then_o pour_v they_o upon_o a_o clean_a cloth_n and_o shake_v they_o up_o and_o down_o till_o there_o be_v hardly_o any_o sugar_n hang_v about_o they_o then_o if_o you_o will_v have_v they_o look_v as_o though_o they_o be_v new_o gather_v have_v some_o help_n and_o open_v they_o with_o your_o finger_n before_o they_o be_v quite_o cold_a and_o if_o any_o sugar_n hang_v about_o they_o you_o may_v wipe_v it_o off_o with_o a_o fine_a cloth_n to_o candy_n rosemary_n flower_n or_o archangel_n you_o must_v pull_v out_o the_o string_n that_o stand_v up_o in_o the_o middle_n of_o the_o blossom_n and_o take_v they_o which_o be_v not_o at_o all_o fade_a and_o they_o will_v look_v as_o though_o they_o be_v new_o gather_v without_o open_v xli_o to_o pickle_n cucumber_n take_v the_o least_o you_o can_v get_v and_o lay_v a_o layer_n of_o cucumber_n and_o then_o a_o layer_n of_o beat_a spice_n dill_n and_o bayliff_n leave_v and_o so_o do_v till_o you_o have_v fill_v your_o pot_n and_o let_v the_o spice_n dill_n and_o bay_n leave_v cover_v they_o then_o fill_v up_o your_o pot_n with_o the_o best_a wine_n vinegar_n and_o a_o little_a salt_n and_o so_o keep_v they_o slice_a turnip_n also_o very_o thin_a in_o some_o vinegar_n pepper_n and_o a_o little_a salt_n do_v make_v a_o very_a good_a salad_n but_o they_o will_v keep_v but_o six_o week_n xlii_o to_o make_v sugar-cake_n take_v a_o pound_n of_o fine_a sugar_n beat_v and_o sear_v with_o four_o ounce_n of_o the_o fine_a flower_n put_v to_o it_o one_o pound_n of_o 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into_o a_o basin_n then_o take_v this_o liquor_n and_o weigh_v it_o and_o to_o every_o pound_n take_v a_o pound_n of_o double_a refine_a sugar_n boil_v this_o sugar_n to_o a_o candy_n height_n then_o put_v in_o your_o liquor_n and_o set_v they_o over_o a_o slow_a fire_n and_o stir_v they_o continual_o till_o you_o see_v it_o will_v jelly_n but_o do_v not_o let_v it_o boil_v then_o put_v it_o into_o glass_n and_o set_v they_o in_o a_o stove_n till_o you_o see_v they_o with_o a_o candy_n on_o the_o top_n then_o turn_v they_o out_o with_o a_o wet_a knife_n on_o the_o other_o side_n upon_o a_o white_a paper_n sleeked_a over_o with_o a_o sleek_a stone_n and_o set_v they_o in_o the_o stove_n again_o till_o the_o other_o side_n be_v dry_a and_o then_o keep_v they_o in_o a_o dry_a place_n xlviii_o to_o make_v marmalade_n of_o apricock_n take_v apricock_n pare_v they_o and_o cut_v they_o in_o quarter_n and_o to_o every_o pound_n of_o apricock_n put_v a_o pound_n of_o fine_a sugar_n than_o put_v 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juice_n stir_v it_o well_o on_o the_o fire_n and_o drop_v it_o on_o plate_n or_o sleeked_a paper_n l._n to_o make_v wafer_n take_v a_o quart_n of_o flower_n heap_v and_o put_v to_o it_o the_o yolk_n of_o four_o egg_n and_o two_o or_o three_o spoonful_n of_o rosewater_n mingle_v this_o well_o together_o then_o make_v it_o like_v batter_v with_o cream_n and_o a_o little_a sugar_n and_o bake_v it_o on_o iron_n very_o thin_a pour_v on_o li._n to_o make_v marmalade_n of_o cherry_n with_o curran_n take_v four_o pound_n of_o cherry_n when_o they_o be_v stone_v and_o boil_v they_o
which_o will_v be_v above_o a_o hour_n then_o take_v some_o sack_n and_o sweeten_v it_o with_o sugar_n and_o pour_v all_o over_o it_o and_o serve_v it_o to_o the_o table_n cclxvii_o to_o make_v fine_a black_a pudding_n take_v the_o blood_n of_o a_o hog_n and_o strain_v it_o and_o let_v it_o stand_v to_o settle_v put_v in_o a_o little_a salt_n while_o it_o be_v warm_a then_o pour_v off_o the_o water_n on_o the_o top_n of_o the_o blood_n and_o put_v so_o much_o oatmeal_n as_o you_o think_v fit_a let_v it_o stand_v all_o night_n then_o put_v in_o eight_o egg_n beat_v very_o well_o as_o much_o cream_n as_o you_o think_v fit_a one_o nutmeg_n or_o more_o grate_v some_o pennyroyal_n and_o other_o herb_n shred_v small_a good_a store_n of_o beef_n suet_n shred_v very_o small_a and_o a_o little_a more_o salt_n mix_v these_o very_a well_o together_o and_o then_o have_v your_o gut_n very_o well_o scour_v and_o scrape_v with_o the_o back_n of_o a_o knife_n fill_v they_o but_o not_o too_o full_a 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very_o small_a than_o butter_n your_o pan_n and_o so_o bake_v it_o but_o not_o too_o much_o cclxx._n to_o make_v a_o pudding_n of_o wild_a curd_n take_v wild_a curd_n and_o cream_n with_o they_o put_v thereto_o egg_n both_o yolk_n and_o white_n rosewater_n sugar_n and_o beat_a spice_n with_o some_o raisin_n and_o curran_n and_o some_o marrow_n and_o a_o little_a salt_n than_o butter_n a_o pan_n and_o bake_v it_o cclxxi_o to_o make_v pudding_n of_o plum-cake_n slice_v your_o cake_n into_o some_o cream_n or_o milk_n and_o boil_v it_o and_o when_o it_o be_v cold_a put_v in_o egg_n sugar_n a_o little_a salt_n and_o some_o marrow_n so_o butter_n a_o pan_n and_o bake_v it_o or_o fill_v gut_n with_o it_o cclxxii_o to_o make_v biscuit_n pudding_n take_v naples_n biscuit_n and_o cut_v they_o into_o milk_n and_o boil_v it_o then_o put_v in_o egg_n spice_n sugar_n marrow_n and_o a_o little_a salt_n and_o so_o boil_v it_o and_o bake_v it_o cclxxii_o to_o make_v a_o dry_a oatmeal_n pudding_n take_v 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full_a and_o boil_v they_o as_o you_o do_v the_o other_o or_o bake_v it_o if_o you_o please_v curran_n will_v do_v well_o in_o it_o cclxxiv_o to_o make_v a_o quake_a pudding_n take_v grate_v bread_n a_o little_a flower_n sugar_n salt_n beat_a spice_n and_o store_n of_o egg_n well_o beat_v mix_v these_o well_o and_o beat_v they_o together_o then_o dip_v a_o clean_a cloth_n in_o hot_a water_n and_o flower_n it_o over_o and_o let_v one_o hold_v it_o at_o the_o four_o corner_n till_o you_o put_v it_o in_o so_o tie_v it_o up_o hard_o and_o let_v your_o water_n boil_v when_o you_o put_v it_o in_o then_o boil_v it_o for_o one_o hour_n and_o serve_v it_o in_o with_o sack_n sugar_n and_o butter_n cclxxvi_o to_o make_v good_a dumpling_n take_v some_o flower_n and_o a_o little_a salt_n and_o a_o little_a ale-yeast_n and_o so_o much_o water_n as_o will_v make_v it_o into_o a_o paste_n so_o let_v your_o water_n boil_v when_o you_o do_v put_v they_o in_o boil_v they_o but_o a_o little_a while_n and_o then_o butter_n they_o cclxxvii_o another_o way_n to_o make_v dumpling_n take_v half_o a_o quarter_n of_o a_o peck_n of_o flower_n and_o one_o egg_n yolk_n and_o white_a half_o a_o pound_n of_o butter_n break_v in_o little_a bit_n mix_v they_o together_o with_o so_o much_o cold_a milk_n as_o will_v make_v it_o up_o do_v not_o break_v your_o butter_n too_o small_a for_o than_o they_o will_v not_o flake_n make_v they_o up_o like_o roll_n of_o butter_n and_o when_o your_o water_n boil_v put_v they_o in_o and_o do_v not_o boil_v they_o too_o much_o than_o butter_n they_o cclxxviii_o another_o way_n to_o make_v dumpling_n take_v flower_n and_o temper_n it_o very_o light_a with_o egg_n milk_n or_o rather_o cream_n beat_a spice_n salt_n and_o a_o little_a sugar_n then_o wet_a a_o cloth_n in_o hot_a water_n and_o flower_n it_o and_o so_o boil_v it_o for_o a_o pudding_n or_o else_o make_v it_o pretty_a stiff_a with_o the_o flower_n and_o a_o little_a grate_a bread_n and_o so_o boil_v 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some_o marrow_n and_o some_o date_n cut_v small_a thus_o you_o have_v many_o pudding_n teach_v in_o one_o cclxxx_o to_o make_v a_o pudding_n of_o a_o hog_n liver_n take_v your_o liver_n and_o boil_v it_o in_o water_n and_o salt_n but_o not_o too_o much_o then_o beat_v it_o fine_a in_o a_o mortar_n and_o put_v to_o it_o one_o quart_n of_o cream_n a_o little_a salt_n rose-water_n sugar_n beat_a spice_n and_o curran_n with_o six_o egg_n beat_v very_o well_o mix_v it_o well_o and_o if_o you_o bake_v it_o put_v in_o marrow_n or_o if_o you_o boil_v it_o in_o skin_n but_o if_o you_o boil_v it_o in_o a_o
cloth_n then_o leave_v it_o out_o and_o butter_n it_o when_o it_o be_v boil_v cclxxxi_o to_o make_v a_o rasberry_n pudding_n take_v a_o quart_n of_o cream_n and_o boil_v it_o with_o whole_a spice_n a_o while_n then_o put_v in_o some_o grate_a bread_n and_o cover_v it_o off_o the_o fire_n that_o it_o may_v scald_v a_o little_a then_o put_v in_o eight_o egg_n well_o beat_v and_o sweeten_v it_o with_o sugar_n then_o put_v in_o a_o pint_n or_o more_o of_o whole_a raspberry_n and_o so_o boil_v it_o in_o a_o cloth_n and_o take_v heed_n you_o do_v not_o boil_v it_o too_o much_o then_o serve_v it_o in_o with_o wine_n butter_n and_o sugar_n you_o may_v sometime_o leave_v out_o the_o raspberry_n and_o put_v in_o cowslip_n flower_n or_o goosberry_n cclxxxii_o to_o make_v a_o calf_n foot_n pudding_n take_v those_o which_o be_v tender_o boil_v and_o shred_v they_o small_a with_o beef-sewet_n then_o put_v to_o four_o foot_n one_o quart_n of_o cream_n and_o eight_o egg_n well_o beat_v a_o little_a 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storax_n one_o ounce_n &_o a_o half_a benjamin_n one_o ounce_n and_o a_o half_a musk_n and_o civet_n of_o each_o ten_o grain_n beat_v they_o altogether_o gross_o save_o the_o rose_n leave_v you_o must_v put_v in_o afterward_o this_o be_v a_o very_a fine_a powder_n to_o lay_v among_o linen_n the_o end_n of_o the_o first_o part._n the_o second_o part_n of_o the_o queen-like_a closet_n have_v a_o addition_n of_o what_o have_v already_o be_v treat_v of_o and_o direct_v a_o very_a true_a &_o excellent_a way_n for_o all_o manner_n of_o cookery_n both_o fish_n flesh_n &_o pastry_n show_v the_o true_a season_v of_o all_o thing_n for_o complete_a table_n also_o all_o kind_n of_o sauce_n and_o pickles_n in_o a_o very_a brevious_a way_n here_o be_v to_o be_v note_v that_o in_o divers_a of_o these_o receipt_n there_o be_v direction_n for_o two_o or_o three_o several_a thing_n in_o one_o not_o confound_v the_o brain_n with_o multitude_n of_o word_n to_o little_a or_o no_o purpose_n or_o vain_a 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please_v of_o spring-water_n and_o make_v it_o so_o strong_a with_o honey_n that_o it_o will_v bear_v a_o egg_n then_o boil_v it_o very_o well_o till_o a_o good_a part_n be_v waste_v and_o put_v in_o to_o it_o boil_a a_o good_a quantity_n of_o whole_a spice_n rosemary_n balm_n and_o other_o cordial_a and_o pleasant_a herb_n or_o flower_n when_o it_o be_v very_o well_o boil_v set_v it_o to_o cool_v it_o be_v strain_v from_o the_o herb_n and_o the_o bag_n of_o spice_n take_v out_o when_o it_o be_v almost_o cold_a put_v in_o a_o little_a yeast_n and_o beat_v it_o well_o then_o put_v it_o into_o vessel_n when_o it_o be_v quite_o cold_a and_o also_o
the_o bag_n of_o spice_n and_o when_o it_o have_v stand_v a_o few_o day_n bottle_n it_o up_o if_o you_o will_v have_v it_o red_a you_o must_v put_v the_o honey_n to_o strong_a ale_n wort_n instead_o of_o water_n iii_o to_o make_v collar_v beef_n take_v a_o good_a flank_n of_o beef_n and_o lay_v it_o in_o pump_n water_n and_o salt_n or_o rather_o saltpetre_n one_o day_n and_o one_o night_n then_o take_v pepper_n mace_n nutmeg_n ginger_n and_o cloves_n with_o a_o little_a of_o the_o herb_n call_v tarragon_n beat_v your_o spice_n shred_v your_o tarragon_n and_o mingle_v these_o with_o some_o suet_n beat_v small_a and_o strew_v upon_o your_o beef_n and_o so_o roll_v it_o up_o and_o tie_v it_o hard_o and_o bake_v it_o in_o a_o pot_n with_o claret_n wine_n and_o butter_n let_v the_o pot_n be_v cover_v close_o &_o something_o in_o the_o pot_n to_o keep_v the_o meat_n down_o in_o the_o liquor_n that_o it_o may_v not_o scorch_v set_v it_o into_o the_o oven_n with_o household_n bread_n and_o 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it_o be_v hot_a put_v in_o a_o quarter_n of_o a_o pound_n of_o fresh_a butter_n and_o stir_v it_o in_o when_o it_o be_v cold_a mix_v that_o and_o your_o curd_n together_o very_o well_o then_o put_v in_o one_o pound_n and_o half_a of_o plump_v currant_n some_o beat_a spice_n a_o very_a little_a salt_n rosewater_n and_o the_o yolk_n of_o eight_o egg_n half_o a_o pint_n of_o cream_n and_o a_o little_a sugar_n mix_v they_o well_o together_o then_o make_v some_o paste_n with_o flower_n butter_n the_o yolk_n of_o a_o egg_n and_o fair_a water_n and_o roll_n it_o out_o thin_a and_o so_o bake_v they_o in_o bake-pan_n and_o do_v not_o let_v they_o stand_v too_o long_o in_o the_o oven_n vii_o another_o way_n for_o cheesecake_n take_v the_o curd_n of_o four_o gallon_n of_o new_a milk_n and_o put_v thereto_o half_a a_o pound_n of_o almond_n blanch_v and_o beat_v fine_a with_o rose-water_n then_o put_v in_o one_o pint_n of_o raw_a cream_n the_o yolk_n of_o ten_o egg_n some_o beat_a spice_n a_o 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very_o well_o in_o a_o mortar_n with_o a_o little_a rosewater_n wherein_o whole_a spice_n have_v be_v steep_v then_o let_v it_o stand_v in_o a_o little_a cullender_n about_o half_a a_o hour_n then_o turn_v it_o out_o into_o your_o dish_n and_o serve_v it_o to_o the_o table_n with_o cream_n wine_n and_o sugar_n xi_o another_o way_n for_o a_o fresh_a cheese_n take_v a_o quart_n of_o cream_n and_o boil_v in_o it_o whole_a spice_n then_o stir_v in_o the_o yolk_n of_o eight_o egg_n and_o four_o white_n well_o beat_v and_o when_o they_o be_v hot_a put_v in_o so_o much_o sack_n as_o will_v give_v it_o a_o good_a taste_n then_o stir_v it_o over_o the_o fire_n till_o it_o run_v on_o a_o curd_n then_o beat_v it_o in_o a_o mortar_n as_o the_o other_o and_o serve_v it_o to_o the_o table_n with_o cream_n and_o sugar_n xii_o to_o make_v oatmeal_n pudding_n take_v oatmeal_n beat_v fine_a put_v to_o it_o some_o cream_n beat_a spice_n rosewater_n and_o sugar_n some_o currant_n some_o marrow_n or_o beef_n sewir_n shred_v fine_a and_o a_o little_a salt_n than_o butter_n your_o pan_n and_o bake_v it_o xiii_o pudding_n in_o ball_n to_o stew_n or_o to_o fry_v take_v part_n of_o a_o leg_n of_o veal_n parboil_v it_o and_o shred_v it_o fine_a with_o some_o beef_n suet_n then_o take_v some_o cream_n curran_n spice_n rosewater_n sugar_n and_o a_o little_a salt_n a_o little_a grate_a bread_n and_o one_o handful_n of_o flower_n and_o with_o the_o yolk_n of_o egg_n make_v they_o in_o ball_n and_o stew_v they_o between_o two_o dish_n with_o wine_n and_o butter_n or_o you_o may_v make_v some_o of_o they_o in_o the_o shape_n of_o sausage_n and_o fry_v they_o in_o butter_n so_o serve_v they_o 〈◊〉_d 〈◊〉_d table_n with_o sugar_n strew_v over_o they_o fourteen_o to_o boil_v pigeon_n take_v your_o large_a pigeon_n and_o cut_v they_o in_o half_n wash_v they_o and_o dry_v they_o then_o boil_v a_o little_a water_n &_o salt_n with_o some_o whole_a spice_n and_o a_o little_a faggot_n of_o sweet_a herb_n then_o put_v in_o your_o pigeon_n and_o boil_v they_o and_o when_o they_o be_v enough_o take_v some_o boil_a parsley_n shred_v small_a some_o sweet_a butter_n claret_n wine_n and_o a_o anchovy_n heat_v they_o together_o then_o put_v in_o the_o yolk_n of_o egg_n and_o make_v it_o thick_a over_o the_o fire_n then_o put_v in_o your_o pigeon_n into_o a_o dish_n garnish_v with_o pickle_a barberry_n and_o raw_a parsley_n and_o so_o pour_v over_o they_o your_o sauce_n and_o serve_v it_o to_o the_o table_n xv._n to_o make_v a_o apple_n tansie_n take_v a_o quart_n of_o cream_n one_o manchet_n grate_v the_o yolk_n of_o ten_o egg_n and_o four_o whites_n a_o little_a salt_n some_o sugar_n and_o a_o little_a spice_n then_o cut_v your_o apple_n in_o round_a thin_a slice_n and_o lay_v they_o into_o your_o frying-pan_n in_o order_n your_o butter_n be_v hot_a when_o your_o apple_n be_v fry_v pour_v in_o your_o batter_v and_o fry_v it_o on_o the_o one_o side_n then_o turn_v it_o on_o a_o pie-plate_n and_o slide_v it_o into_o the_o pan_n again_o and_o fry_v it_o than_o put_v it_o on_o a_o pie-plate_n and_o squeeze_v the_o juice_n of_o a_o limon_n over_o it_o and_o strew_v on_o fine_a sugar_n and_o serve_v it_o to_o the_o table_n xvi_o to_o make_v a_o green_a tansie_n to_o fry_v or_o boil_v over_o a_o pot._n take_v a_o quart_n of_o cream_n the_o yolk_n of_o one_o dozen_o of_o egg_n &_o half_a their_o whites_n well_o beat_v mix_v they_o together_o and_o put_v in_o one_o nutmeg_n grate_v than_o colour_n it_o well_o with_o the_o juice_n of_o spinage_n and_o sweeten_v it_o with_o sugar_n then_o
fry_v it_o with_o butter_n as_o you_o do_v the_o other_o and_o serve_v it_o in_o the_o same_o manner_n but_o you_o must_v lay_v thin_a slice_n of_o limon_n upon_o this_o if_o you_o will_v not_o fry_v it_o than_o butter_n a_o dish_n and_o pour_v it_o therein_o and_o set_v it_o upon_o a_o pot_n of_o boil_a water_n till_o it_o be_v enough_o this_o be_v the_o better_a and_o easy_a way_n thus_o you_o may_v make_v tansy_n of_o any_o other_o thing_n as_o cowslip_n raspberry_n violet_n marigold_n gillyflower_n or_o any_o such_o like_a and_o colour_v they_o with_o their_o juice_n you_o may_v use_v green_a wheat_n instead_o of_o spinage_n xvii_o to_o make_v a_o amulet_n take_v twelve_o egg_n beat_v they_o and_o strain_v they_o put_v to_o they_o three_o or_o four_o spoonful_n of_o cream_n then_o put_v in_o a_o little_a salt_n and_o have_v your_o frying-pan_n ready_a with_o some_o butter_n very_o hot_a pour_v it_o in_o and_o when_o you_o have_v fry_v it_o a_o little_a turn_v over_o both_o the_o 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your_o dish_n with_o some_o pretty_a conceit_n make_v in_o paste_n xix_o to_o make_v a_o collar_n of_o brawn_n of_o a_o breast_n of_o pork_n take_v a_o large_a breast_n of_o pork_n and_o bone_n it_o than_o roll_n it_o up_o and_o tie_v it_o hard_o with_o a_o tape_n then_o boil_v it_o in_o water_n and_o salt_n till_o it_o be_v very_o tender_a then_o make_v souse_n drink_v for_o it_o with_o small_a beer_n water_n and_o salt_n and_o keep_v it_o in_o it_o serve_v it_o to_o the_o table_n with_o a_o rosemary_n branch_n in_o the_o middle_n of_o it_o and_o eat_v it_o with_o mustard_n xx._n to_o souse_n veal_n to_o eat_v like_o sturgeon_n take_v what_o part_n of_o veal_n you_o like_v best_a and_o boil_v it_o with_o water_n &_o salt_n and_o a_o bundle_n of_o sweet_a herb_n and_o a_o little_a limon_n pill_n when_o it_o be_v boil_v enough_o put_v into_o your_o liquor_n so_o much_o vinegar_n as_o will_v make_v it_o taste_v sharp_a and_o a_o limon_n slice_v and_o when_o it_o be_v cold_a put_v in_o your_o veal_n and_o when_o it_o have_v lie_v four_o or_o five_o day_n serve_v it_o to_o the_o table_n with_o fennel_n and_o eat_v it_o with_o some_o vinegar_n you_o must_v tie_v it_o up_o as_o you_o do_v brawn_n xxi_o to_o make_v a_o pastry_n of_o a_o breast_n of_o veal_n take_v half_o a_o peck_n of_o fine_a flower_n and_o two_o pound_n of_o butter_n break_v into_o little_a bit_n one_o egg_n a_o little_a salt_n and_o as_o much_o cold_a cream_n or_o milk_n as_o will_v make_v it_o into_o a_o paste_n when_o you_o have_v frame_v your_o pastry_n lay_v in_o your_o breast_n of_o veal_n bone_a and_o season_v with_o a_o little_a pepper_n and_o salt_n but_o first_o you_o must_v lay_v in_o butter_n when_o your_o veal_n be_v lay_v in_o then_o put_v in_o some_o large_a mace_n and_o a_o limon_n slice_v thin_a rind_n and_o all_o then_o cover_v it_o well_o with_o butter_n close_o it_o and_o bake_v it_o and_o when_o you_o serve_v it_o in_o cut_v it_o up_o while_o it_o be_v very_o hot_a put_v in_o some_o white_a wine_n sugar_n the_o yolk_n of_o egg_n and_o butter_n be_v first_o heat_v over_o the_o fire_n together_o this_o be_v very_o excellent_a meat_n xxii_o to_o make_v a_o pigeon-pie_n make_v your_o paste_n as_o for_o the_o pastry_n roll_n it_o thin_a and_o lay_v it_o into_o your_o baking-pan_n then_o lay_v in_o butter_n then_o mix_v pepper_n and_o salt_n and_o butter_n together_o and_o fill_v the_o belly_n of_o your_o pigeon_n then_o lay_v they_o in_o and_o put_v in_o some_o large_a mace_n and_o little_a thin_a slice_n of_o bacon_n then_o cover_v they_o with_o butter_n and_o close_v your_o pie_n and_o bake_v it_o not_o too_o much_o xxiii_o to_o boil_v a_o capon_n or_o a_o hen_n with_o oyster_n take_v either_o of_o they_o and_o fill_v the_o belly_n of_o it_o with_o oyster_n and_o truss_v it_o then_o boil_v it_o in_o white_a wine_n water_n the_o liquor_n of_o the_o oyster_n a_o blade_n or_o two_o of_o mace_n a_o little_a pepper_n whole_a and_o a_o little_a salt_n when_o it_o be_v boil_v enough_o take_v the_o oyster_n out_o of_o the_o belly_n and_o put_v they_o into_o a_o dish_n then_o take_v some_o butter_n and_o some_o of_o the_o liquor_n it_o be_v boil_v in_o and_o two_o anchovy_n with_o the_o yolk_n of_o egg_n well_o beat_v heat_v these_o together_o over_o the_o fire_n and_o then_o put_v your_o oyster_n into_o it_o then_o garnish_v your_o dish_n with_o limon_n slice_v thin_a and_o some_o of_o the_o oyster_n also_o some_o pickle_a barberry_n and_o raw_a parsley_n then_o lay_v your_o capon_n or_o hen_n in_o the_o middle_n of_o it_o and_o pour_v the_o sauce_n upon_o the_o breast_n of_o it_o then_o lay_v on_o slice_a limon_n and_o serve_v it_o in_o xxiv_o to_o make_v a_o olio_fw-la first_o lay_v in_o your_o dish_n a_o fricasy_a make_v of_o a_o calf_n head_n with_o oyster_n and_o anchovy_n in_o it_o then_o lay_v marrowbone_n round_o the_o dish_n within_o they_o lay_v pigeon_n boil_v round_o the_o dish_n and_o thin_a slice_n of_o bacon_n lay_v in_o the_o middle_n upon_o your_o fricasie_n a_o powder_a goose_n boil_v then_o lay_v some_o sweetbread_n of_o veal_n fry_v and_o ball_n of_o sawsage-meat_n here_o and_o there_o with_o some_o scotch_a collop_n of_o veal_n or_o of_o mutton_n garnish_n your_o dish_n with_o limon_n or_o orange_n and_o some_o toast_n for_o the_o marrow_n so_o serve_v it_o in_o xxv_o to_o make_v cracknel_n take_v half_o a_o pound_n of_o fine_a flower_n and_o as_o much_o fine_a sugar_n a_o few_o coriander_n seed_n bruise_v and_o some_o butter_n rub_v into_o the_o flower_n wet_v it_o with_o egg_n rosewater_n and_o cream_n make_v it_o into_o a_o paste_n and_o roll_v it_o in_o thin_a cake_n then_o prick_v they_o and_o bake_v they_o then_o wash_v they_o over_o with_o egg_n and_o a_o little_a rosewater_n then_o dry_v they_o again_o in_o the_o oven_n to_o make_v they_o crisp_a xxvi_o to_o make_v good_a sauce_n for_o a_o boil_a leg_n of_o mutton_n take_v the_o best_a prune_n and_o stew_n they_o well_o with_o white_a wine_n or_o claret_n and_o some_o whole_a spice_n then_o strain_v they_o into_o a_o dish_n and_o set_v it_o over_o a_o chafingdish_a of_o coal_n put_v to_o it_o a_o little_a grate_a bread_n juice_n of_o limon_n and_o a_o little_a salt_n then_o lay_v your_o mutton_n in_o a_o dish_n be_v well_o boil_v with_o water_n &_o salt_n pour_v your_o sauce_n to_o it_o garnish_n your_o dish_n with_o limon_n barbery_n parsley_n and_o so_o serve_v it_o in_o xxvii_o to_o roast_v pork_n without_o the_o skin_n take_v any_o joint_n of_o small_a pork_n not_o salt_v and_o lie_v it_o to_o the_o fire_n till_o the_o skin_n may_v be_v take_v off_o then_o take_v it_o from_o the_o fire_n and_o take_v off_o the_o skin_n then_o stick_v it_o with_o rosemary_n and_o clove_n and_o lay_v it_o to_o the_o fire_n again_o then_o salt_v it_o and_o roast_v it_o careful_o then_o make_v sauce_n for_o it_o with_o claret_n wine_n white_a bread_n slice_v thin_a a_o little_a water_n and_o some_o beat_a cinnamon_n boil_v these_o well_o together_o then_o put_v in_o some_o salt_n a_o little_a butter_n vinegar_n or_o juice_n of_o limon_n and_o a_o little_a sugar_n when_o your_o pork_n be_v roast_v enough_o than_o flower_n it_o and_o lay_v it_o into_o a_o dish_n with_o the_o sauce_n and_o serve_v it_o in_o xxviii_o to_o roast_n a_o pig_n like_o lamb._n take_v a_o pig_n cut_v it_o in_o quarter_n and_o truss_v it_o like_o quarter_n of_o lamb_n then_o spit_v it_o and_o roast_v it_o till_o you_o may_v take_v off_o the_o skin_n then_o take_v the_o spit_n from_o the_o fire_n and_o take_v the_o skin_n clean_o off_o then_o draw_v it_o with_o
parslie_n and_o lay_v it_o to_o the_o fire_n baste_v it_o with_o butter_n and_o when_o it_o be_v enough_o flower_n it_o and_o serve_v it_o to_o the_o table_n with_o butter_n the_o juice_n of_o orange_n and_o gross_a pepper_n and_o a_o little_a salt_n xxix_o to_o make_v coddle_v cream_n take_v fair_a coddle_v apple_n and_o when_o you_o have_v scald_v they_o very_o well_o peel_v they_o and_o put_v they_o into_o warm_a water_n over_o a_o few_o embers_o cover_v close_o till_o they_o be_v very_o green_a then_o take_v a_o quart_n of_o cream_n and_o boil_v it_o with_o a_o blade_n of_o mace_n and_o then_o bruise_v six_o of_o your_o codling_n very_o well_o and_o when_o your_o cream_n be_v almost_o cold_a put_v in_o your_o codling_n and_o stir_v they_o very_o well_o over_o a_o slow_a fire_n for_o fear_n they_o turn_v then_o put_v in_o the_o yolk_n of_o egg_n well_o beat_v and_o what_o sugar_n you_o think_v fit_a and_o let_v it_o be_v upon_o the_o fire_n stir_v it_o till_o you_o think_v it_o be_v enough_o then_o serve_v it_o in_o cold_a xxx_o a_o very_a dainty_a summer_n dish_n set_a a_o little_a morning_n milk_n with_o runnet_n as_o for_o a_o cheese_n when_o it_o be_v come_v slice_v it_o out_o with_o a_o thin_a slice_v and_o lay_v it_o into_o the_o dish_n you_o mean_v to_o serve_v it_o in_o and_o put_v to_o it_o a_o little_a raw_a cream_n what_o wine_n you_o please_v and_o some_o sugar_n and_o so_o eat_v it_o xxxi_o to_o butter_n lobster_n crab_n or_o crayfish_n take_v out_o their_o meat_n and_o mince_v it_o small_a and_o set_v it_o over_o a_o chafingdish_a of_o coal_n with_o a_o little_a white_a wine_n a_o little_a salt_n and_o a_o blade_n of_o mace_n and_o when_o it_o be_v very_o hot_a put_v in_o some_o butter_n and_o some_o crumb_n of_o white_a bread_n then_o warm_a the_o shell_n against_o the_o fire_n and_o fill_v they_o again_o with_o their_o meat_n and_o so_o serve_v they_o in_o you_o may_v do_v shrimp_v or_o prawn_n thus_o only_o you_o must_v not_o put_v they_o into_o the_o shell_n again_o but_o garnish_v your_o dish_n with_o they_o xxxii_o to_o make_v a_o very_a good_a cheese_n take_v a_o pail_n full_a of_o morning_n milk_n and_o stroaking_n and_o set_v it_o together_o with_o two_o spoonful_n of_o runnet_n and_o cover_v it_o when_o it_o be_v come_v put_v it_o into_o the_o wheying-cloth_n gentle_o and_o break_v it_o as_o little_a as_o you_o can_v when_o the_o whey_n be_v run_v clean_o from_o it_o put_v it_o into_o the_o what_fw-mi and_o turn_v it_o in_o the_o evening_n next_o morning_n take_v it_o out_o and_o salt_n it_o a_o little_a and_o turn_v it_o twice_o a_o day_n upon_o a_o clean_a board_n and_o when_o it_o be_v a_o week_n old_a lay_v it_o into_o some_o nettle_n and_o that_o will_v mellow_v it_o before_o you_o set_v your_o milk_n you_o mayif_v you_o please_v colour_n it_o with_o the_o juice_n of_o marigold_n spinage_n or_o sage_n xxxiii_o to_o boil_v a_o rump_n of_o beef_n take_v a_o rump_n of_o beef_n a_o little_a salt_v and_o boil_v it_o in_o as_o much_o water_n as_o will_v cover_v it_o and_o boil_v a_o net_n full_a of_o hard_a lettuce_n with_o it_o and_o when_o it_o be_v boil_v take_v your_o hard_a lettuce_n some_o wine_n either_o white_a or_o claret_n some_o gravy_n some_o butter_n and_o some_o nutmeg_n and_o warm_v they_o together_o then_o dish_n your_o meat_n and_o pour_v your_o sauce_n over_o it_o and_o garnish_v your_o dish_n with_o parsley_n xxxiv_o to_o make_v fritter_n of_o liver_n or_o of_o any_o other_o meat_n take_v your_o liver_n capon_n or_o veal_n parboil_v it_o mince_v it_o small_a and_o then_o put_v to_o it_o some_o cream_n egg_n spice_n and_o salt_n and_o make_v it_o pretty_a thick_a and_o so_o fry_v they_o you_o may_v add_v a_o little_a flower_n if_o you_o will_v serve_v they_o in_o with_o beat_a spice_n and_o sugar_n strew_v over_o they_o xxxv_o to_o make_v a_o almond_n pudding_n to_o be_v bake_v and_o ice_v over_o take_v a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n the_o yolk_n and_o whites_n of_o twelve_o egg_n well_o beat_v and_o strain_v then_o put_v in_o sugar_n beat_a spice_n and_o marrow_n with_o a_o little_a salt_n not_o in_o too_o hot_a a_o oven_n let_v this_o be_v bake_v when_o it_o be_v bake_v stick_v it_o full_a of_o blanch_a almond_n and_o ice_n it_o over_o with_o sugar_n rosewater_n and_o the_o white_a of_o a_o egg_n beat_v together_o then_o set_v it_o into_o the_o oven_n again_o that_o the_o ice_n may_v rise_v and_o dry_a then_o serve_v it_o to_o the_o table_n with_o fine_a sugar_n strew_v upon_o the_o brim_n of_o the_o dish_n xxxvi_o to_o souse_v a_o pig_n in_o collar_n take_v the_o two_o side_n of_o a_o large_a fat_a pig_n and_o bone_n they_o then_o take_v sage_a salt_n and_o grate_a nutmeg_n a_o good_a quantity_n and_o strew_v all_o over_o the_o inside_n of_o they_o than_o roll_n they_o up_o hard_o and_o tie_v they_o well_o with_o a_o tape_n then_o boil_v they_o and_o also_o the_o head_n very_o well_o in_o salt_n and_o water_n till_o they_o be_v tender_a then_o take_v they_o out_o of_o the_o liquor_n and_o lay_v they_o to_o cool_v than_o put_v some_o vinegar_n and_o a_o limon_n slice_v into_o your_o liquor_n and_o heat_n it_o again_o and_o when_o it_o be_v cold_a put_v in_o your_o collar_n and_o head_n and_o when_o they_o have_v lie_v a_o week_n serve_v they_o to_o the_o table_n with_o mustard_n xxxvii_o to_o bake_v venison_n or_o mutton_n to_o keep_v six_o or_o eight_o month_n take_v a_o haunch_n of_o venison_n or_o for_o want_n of_o it_o take_v a_o large_a leg_n of_o mutton_n bone_n it_o and_o stuff_n it_o well_o with_o gross_a pepper_n cloves_n mace_n and_o nutmeg_n mingle_v with_o salt_n then_o rub_v it_o all_o over_o with_o the_o like_a than_o put_v it_o into_o a_o pot_n with_o good_a store_n of_o butter_n and_o bake_v it_o with_o household_n bread_n and_o let_v it_o be_v past_v over_o then_o pour_v out_o all_o the_o liquor_n and_o when_o it_o be_v cold_a take_v only_o the_o fat_a and_o some_o more_o butter_n and_o melt_v they_o together_o in_o a_o stone-pot_n set_v into_o a_o kettle_n of_o boil_a water_n then_o pour_v it_o into_o the_o pot_n to_o your_o venison_n or_o mutton_n and_o so_o keep_v it_o slice_v it_o out_o and_o serve_v it_o to_o the_o table_n with_o mustard_n and_o sugar_n and_o garnish_v it_o with_o bay_n leave_v xxxviii_o to_o pot_n pigeon_n or_o wild_a fowl_n or_o a_o goose_n or_o rabbit_n take_v either_o of_o these_o and_o fill_v their_o belly_n with_o the_o before_o name_v spice_n and_o salt_n and_o butter_n and_o rub_v they_o over_o with_o the_o same_o then_o do_v just_a as_o you_o do_v the_o venison_n thirty-nine_o to_o boil_v a_o large_a pike_n and_o eel_n together_o take_v a_o large_a pike_n and_o gut_n he_o and_o wash_v he_o and_o be_v sure_a to_o save_v what_o be_v good_a within_o he_o then_o take_v two_o great_a eel_n and_o scour_v they_o well_o throw_v away_o their_o head_n gut_n they_o and_o wash_v they_o well_o and_o cut_v they_o in_o piece_n then_o boil_v some_o white_a wine_n and_o water_n salt_n and_o sweet_a herb_n together_o with_o some_o whole_a spice_n and_o when_o it_o boil_v apace_o put_v in_o your_o fish_n and_o when_o it_o be_v enough_o take_v some_o of_o the_o liquor_n two_o anchovy_n some_o butter_n and_o some_o shrimp_v take_v out_o of_o their_o shell_n and_o heat_v all_o these_o together_o then_o put_v in_o the_o yolk_n of_o two_o or_o three_o egg_n and_o heat_n all_o together_o then_o lay_v some_o sippet_n of_o french_a bread_n into_o your_o dish_n and_o set_v over_o a_o chafingdish_a of_o coal_n and_o lay_v your_o fish_n in_o order_n upon_o they_o then_o pour_v your_o sauce_n all_o over_o it_o and_o garnish_v your_o dish_n with_o shrimp_v barberry_n and_o raw_a parsley_n so_o serve_v it_o to_o the_o table_n very_o hot_a xl._o to_o roast_n eel_n with_o bacon_n take_v great_a eel_n and_o scour_v they_o well_o and_o throw_v away_o the_o head_n gut_n they_o and_o cut_v they_o in_o piece_n than_o cut_v some_o fat_a bacon_n very_o thin_a and_o wrap_v they_o in_o it_o and_o some_o bay_n leave_v and_o so_o tie_v they_o fast_o to_o the_o spit_n and_o roast_n they_o and_o baste_v they_o well_o with_o claret_n wine_n and_o butter_n and_o when_o they_o be_v enough_o dredge_v they_o over_o with_o grate_a bread_n and_o serve_v they_o in_o with_o wine_n butter_n and_o anchovy_n garnish_n your_o dish_n as_o you_o please_v xli_o to_o make_v a_o pie_n with_o eel_n and_o oyster_n make_v your_o paste_n and_o roll_n it_o thin_a and_o lay_v itinto_o your_o baking-pan_n then_o take_v great_a eel_n and_o flay_v they_o and_o gut_n
lay_v some_o thin_a slice_n of_o white_a bread_n into_o a_o deep_a dish_n and_o lay_v your_o capon_n in_o the_o midst_n then_o pour_v your_o broth_n over_o it_o garnish_v your_o dish_n with_o plump_v raisin_n and_o prune_n and_o serve_v it_o in_o lxxi_o to_o make_v a_o calf_n foot_n pie_n take_v six_o calf_n foot_n tender_o boil_v and_o cut_v they_o in_o half_n then_o make_v some_o paste_n with_o fine_a flower_n butter_n cold_a cream_n and_o the_o yolk_n and_o white_a of_o one_o egg_n roll_v it_o very_o thin_a and_o lay_v it_o into_o your_o baking-pan_n then_o lay_v some_o butter_n in_o the_o bottom_n and_o then_o your_o calf_n foot_n with_o some_o large_a mace_n half_o a_o pound_n of_o raisin_n of_o the_o sun_n half_o a_o pound_n of_o curran_n then_o lay_v more_o butter_n and_o close_v it_o and_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o the_o yolk_n of_o three_o egg_n some_o white_a wine_n butter_n and_o a_o little_a salt_n and_o so_o serve_v it_o to_o the_o table_n garnish_n your_o dish_n with_o pretty_a conceit_n make_v in_o paste_n and_o bake_v a_o little_a lxxii_o to_o make_v a_o artichoke_n pie._n make_v your_o paste_n as_o before_o name_v and_o roll_n it_o thin_a and_o lay_v it_o into_o your_o baking-pan_n then_o lay_v in_o butter_n slice_v thin_a and_o then_o your_o bottom_n of_o artichoke_n tender_o boil_v season_n it_o with_o a_o little_a salt_n a_o little_a gross_a pepper_n and_o some_o slice_a nutmeg_n with_o a_o blade_n or_o two_o of_o mace_n and_o a_o little_a sugar_n then_o lay_v in_o some_o marrow_n candy_a orange_n and_o citron_n pill_n with_o some_o candy_a eringo_n root_n then_o cover_v it_o with_o butter_n and_o close_o it_o with_o your_o paste_n and_o so_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o white_a wine_n butter_n and_o the_o yolk_n of_o egg_n and_o sugar_n cover_v it_o again_o and_o serve_v it_o to_o the_o table_n lxxiii_o to_o make_v a_o oister-pie_n make_v your_o paste_n as_o before_o and_o lay_v it_o in_o your_o pan_n then_o lay_v in_o butter_n and_o then_o put_v in_o as_o many_o great_a oyster_n as_o will_v almost_o fill_v your_o pan_n with_o their_o liquor_n strain_v some_o whole_a pepper_n mace_n and_o nutmeg_n then_o lay_v in_o marrow_n and_o the_o yolk_n of_o hard_a egg_n so_o cover_v they_o with_o butter_n close_v they_o and_o bake_v your_o pie_n then_o put_v in_o white_a wine_n anchovy_n butter_n and_o the_o yolk_n of_o egg_n cover_v it_o again_o and_o serve_v it_o to_o the_o table_n lxxiv_o to_o make_v a_o pig-pie_n take_v a_o large_a pig_n and_o slit_v it_o in_o two_o and_o bone_n it_o only_o the_o two_o side_n not_o the_o head_n then_o have_v your_o paste_n ready_o lay_v in_o your_o pan_n and_o some_o butter_n in_o the_o bottom_n lay_v in_o your_o pig_n season_n it_o with_o pepper_n salt_n nutmeg_n and_o mace_n and_o one_o handful_n of_o sage_n shred_v small_a and_o mix_v with_o the_o spice_n and_o salt_n then_o lay_v in_o more_o butter_n close_o it_o and_o bake_v it_o serve_v it_o in_o cold_a with_o mnstard_n and_o garnish_v your_o dish_n with_o bay_n leave_v if_o you_o will_v eat_v it_o hot_a you_o must_v leave_v out_o the_o pepper_n and_o some_o of_o the_o salt_n and_o put_v in_o store_n of_o curran_n and_o when_o it_o come_v out_o of_o the_o oven_n put_v in_o some_o butter_n vinegar_n and_o sugar_n and_o so_o serve_v it_o lxxv_o to_o make_v a_o rasberry_n tart._n take_v some_o puff-paste_n roll_v thin_a and_o lay_v it_o into_o your_o baking-pan_n then_o lay_v in_o your_o raspberry_n and_o cover_v they_o with_o fine_a sugar_n then_o do_v your_o tart_a and_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o half_a a_o pint_n of_o cream_n the_o yolk_n of_o two_o or_o three_o egg_n well_o beat_v and_o a_o little_a sugar_n then_o serve_v it_o in_o cold_a with_o the_o lid_n off_o and_o sugar_n strew_v upon_o the_o brim_n of_o the_o dish_n lxxvi_o to_o make_v a_o carp_n pie_n have_v your_o paste_n ready_o lay_v in_o your_o bake-pan_n and_o some_o butter_n in_o the_o bottom_n then_o take_v a_o large_a carp_n scale_v he_o gut_n he_o and_o wash_v he_o clean_o and_o dry_v he_o in_o a_o cloth_n then_o lay_v he_o into_o your_o pan_n with_o some_o whole_a clove_n maee_n and_o slice_a nutmeg_n with_o two_o handful_n of_o caper_n then_o put_v in_o some_o white_a wine_n and_o mix_v some_o butter_n with_o salt_n and_o lay_v all_o over_o then_o close_o it_o and_o bake_v it_o this_o be_v very_o good_a to_o be_v eat_v either_o hot_a or_o cold_a lxxvii_o to_o boil_v a_o goose_n or_o rabbit_n with_o sausage_n take_v a_o large_a goose_n a_o little_a powder_a and_o boil_v it_o very_o well_o or_o a_o couple_n os_fw-la rabbit_n truss_v fine_o when_o either_o of_o these_o be_v almost_o boil_v put_v in_o a_o pound_n of_o sausage_n and_o boil_v they_o with_o they_o then_o lay_v either_o of_o these_o into_o a_o dish_n and_o the_o sausage_n here_o and_o there_o one_o with_o some_o thin_a collop_n of_o bacon_n sry_v then_o make_v for_o sauce_n mustard_n and_o butter_n and_o so_o serve_v it_o in_o lxxviii_o to_o make_v a_o fricasie_a of_o veal_n chicken_n or_o rabbit_n or_o of_o any_o thing_n else_o take_v either_o of_o these_o and_o cut_v they_o into_o small_a piece_n than_o put_v they_o into_o a_o fry_a pan_n with_o so_o much_o water_n as_o will_v cover_v they_o with_o a_o little_a salt_n whole_a spice_n limon_n pill_n and_o a_o bundle_n of_o sweet_a herb_n let_v they_o boil_v together_o till_o the_o meat_n be_v tender_a then_o put_v in_o some_o oyster_n and_o when_o they_o be_v plump_v take_v a_o little_a wine_n either_o white_a or_o claret_n and_o two_o anchovy_n dissolve_v therein_o with_o some_o butter_n and_o put_v all_o these_o to_o the_o rest_n and_o when_o you_o think_v your_o meat_n be_v enough_o take_v it_o out_o with_o a_o little_a skimmer_n and_o put_v it_o into_o a_o dish_n upon_o sippet_n then_o put_v into_o your_o liquor_n the_o yolk_n of_o egg_n well_o beat_v and_o mix_v they_o over_o the_o fire_n then_o pour_v it_o all_o over_o your_o meat_n garnish_n your_o dish_n with_o barberry_n and_o serve_v it_o in_o this_o dish_n you_o may_v make_v of_o raw_a meat_n or_o of_o cold_a meat_n which_o have_v be_v lest_o at_o meal_n lxxix_o to_o make_v scotch_a collop_n of_o veal_n or_o mutton_n take_v your_o meat_n and_o slice_v it_o very_o thin_a and_o beat_v it_o with_o a_o rolling-pin_n then_o hack_v it_o all_o over_o and_o on_o both_o side_n with_o the_o back_n of_o a_o knife_n then_o fry_v it_o with_o a_o little_a gravy_n of_o any_o meat_n then_o lay_v your_o scotch_a collop_n into_o a_o dish_n over_o a_o chasingdish_a of_o coal_n and_o dissolve_v two_o anchovy_n in_o claret_n wine_n and_o add_v to_o it_o some_o butter_n and_o the_o yolk_n of_o three_o egg_n well_o beat_v heat_v they_o together_o and_o pour_v it_o over_o they_o then_o lay_v in_o some_o thin_a collop_n of_o bacon_n fry_v some_o sausage_n meat_n fry_v and_o the_o yolk_n of_o hard_a egg_n fry_v after_o they_o be_v boil_v because_o they_o shall_v look_v round_o and_o brown_a so_o serve_v it_o to_o the_o table_n lxxx_o to_o make_v a_o pudding_n of_o a_o manchet_n take_v a_o manchet_n put_v it_o into_o a_o posnet_n and_o fill_v the_o posnet_n up_o with_o cream_n then_o put_v in_o sugar_n and_o whole_a spice_n and_o let_v it_o boil_v leisurely_o till_o all_o the_o cream_n be_v waste_v away_o then_o put_v it_o into_o a_o dish_n and_o take_v some_o rose-water_n and_o butter_n and_o sugar_n and_o pour_v over_o it_o so_o serve_v it_o in_o with_o fine_a sugar_n strew_v all_o over_o it_o your_o manchet_n must_v be_v chip_v before_o you_o put_v it_o into_o the_o cream_n lxxxi_o to_o make_v a_o calf_n head_n pie_n make_v your_o paste_n and_o lay_v it_o into_o your_o pan_n as_o before_o then_o lay_v in_o butter_n and_o then_o your_o calf_n head_n be_v tender_o boil_v and_o cut_v in_o little_a thin_a bit_n and_o season_v with_o pepper_n salt_n and_o nutmeg_n then_o put_v in_o some_o oyster_n anchovy_n and_o claret_n wine_n with_o some_o yolk_n of_o hard_a egg_n and_o marrow_n then_o cover_v it_o with_o butter_n and_o close_o it_o and_o bake_v it_o when_o it_o be_v bake_v eat_v it_o hot_a lxxxii_o to_o dry_a tongue_n take_v some_o pump_n water_n and_o bay_a salt_n or_o rather_o refine_a saltpetre_n which_o be_v better_o make_v a_o strong_a brine_n therewith_o and_o when_o the_o salt_n be_v well_o melt_v in_o it_o put_v in_o your_o tongue_n and_o let_v they_o lie_v one_o week_n than_o put_v they_o into_o a_o new_a brine_n make_v in_o the_o same_o manner_n and_o in_o that_o let_v they_o lie_v a_o week_n long_o then_o take_v
long_o in_o the_o oven_n when_o you_o serve_v they_o in_o strew_v on_o small_a french_a comfit_n of_o divers_a colour_n or_o else_o fine_a sugar_n which_o you_o please_v cx_o to_o make_v a_o stump_n pie_n take_v a_o pound_n of_o veal_n and_o as_o much_o suet_n parboil_v your_o veal_n and_o shred_v they_o together_o but_o not_o very_o small_a then_o put_v in_o one_o pound_n of_o raisin_n one_o pound_n of_o curran_n four_o ounce_n of_o date_n stone_v and_o slice_v thin_a some_o beat_a spice_n rosewater_n and_o sugar_n and_o a_o little_a salt_n then_o take_v the_o yolk_n of_o egg_n well_o beat_v and_o mix_v among_o the_o rest_n of_o the_o thing_n very_o well_o then_o have_v your_o pie_n ready_a fill_v it_o and_o press_v it_o down_o than_o lid_n it_o and_o bake_v it_o cxi_o to_o make_v egg-pie_n take_v the_o yolk_n of_o eight_o hard_a egg_n and_o shred_v they_o small_a with_o their_o weight_n of_o beef_n suet_n mince_v very_o small_a also_o then_o put_v in_o one_o pound_n of_o curran_n four_o ounce_n of_o date_n stone_v and_o slice_v some_o beat_a spice_n limon_n pill_n rosewater_n and_o sugar_n and_o a_o little_a salt_n mix_v they_o well_o together_o if_o you_o please_v you_o may_v put_v in_o a_o apple_n shred_v small_a so_o fill_v your_o pie_n and_o bake_v they_o but_o not_o too_o much_o serve_v they_o to_o the_o table_n with_o a_o little_a wine_n cxii_o to_o make_v have_fw-mi meat_n take_v a_o leg_n or_o a_o shoulder_n of_o mutton_n lay_v it_o down_o to_o the_o fire_n and_o as_o it_o do_v roast_v cut_v it_o off_o in_o little_a bit_n and_o let_v it_o lie_v in_o the_o pan_n baste_v it_o with_o claret_n wine_n and_o butter_n and_o a_o little_a salt_n and_o put_v two_o or_o three_o shelots_n in_o your_o pan_n when_o you_o have_v cut_v off_o so_o much_o as_o you_o can_v lay_v the_o bone_n into_o a_o dish_n over_o a_o chafingdish_a of_o coal_n and_o put_v you_o meat_n to_o it_o with_o the_o liquor_n and_o two_o anchovy_n cover_v it_o and_o let_v it_o stew_v a_o while_n when_o it_o be_v enough_o put_v in_o some_o caper_n and_o serve_v it_o in_o with_o sippet_n garnish_n your_o dish_n with_o olive_n and_o caper_n and_o sampire_n thus_o you_o may_v do_v with_o any_o cold_a meat_n between_o two_o dish_n cxiii_o to_o make_v a_o fricasie_a of_o oyster_n take_v a_o quart_n of_o oyster_n and_o put_v they_o into_o a_o fry_a pan_n with_o some_o white_a wine_n &_o their_o own_o liquor_n a_o little_a salt_n &_o some_o whole_a spice_n and_o two_o or_o three_o bay_a leave_n when_o you_o think_v they_o be_v enough_o lay_v they_o in_o a_o dish_n well_o warm_v then_o add_v to_o their_o liquor_n two_o anchovy_n some_o butter_n and_o the_o yolk_n of_o four_o egg_n garnish_n your_o dish_n with_o barberry_n cxiv_o to_o make_v a_o fricasie_a of_o eel_n take_v a_o middling_a sort_n of_o eel_n scour_v they_o well_o and_o cut_v off_o the_o head_n and_o throw_v they_o away_o than_o gut_n they_o and_o cut_v they_o in_o piece_n than_o put_v they_o into_o a_o fry_a pan_n with_o so_o much_o white_a wine_n and_o water_n as_o will_v cover_v they_o then_o put_v in_o whole_a spice_n a_o bundle_n of_o sweet_a herb_n and_o a_o little_a salt_n let_v they_o boil_v and_o when_o they_o be_v very_o tender_a take_v they_o up_o and_o lay_v they_o into_o a_o warm_a dish_n then_o add_v to_o their_o liquor_n two_o anchovy_n some_o butter_n and_o the_o yolk_n of_o egg_n and_o pour_v over_o they_o thus_o you_o may_v make_v fricasy_n of_o cockle_n or_o of_o shrimp_v or_o prawn_n garnish_v your_o dish_n with_o limon_n and_o barberry_n cxv_o to_o make_v a_o eel-pie_n take_v your_o large_a eel_n and_o flay_v they_o and_o cut_v they_o in_o piece_n then_o have_v your_o pie_n ready_a with_o butter_n in_o the_o bottom_n season_n your_o eel_n with_o pepper_n salt_n and_o nutmeg_n then_o lay_v they_o in_o and_o cover_v they_o with_o butter_n so_o close_o it_o and_o bake_v it_o if_o you_o please_v you_o may_v put_v in_o some_o raisin_n of_o the_o sun_n and_o some_o large_a mace_n it_o 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take_v some_o butter_n and_o some_o of_o the_o liquor_n with_o a_o anchovie_n or_o two_o and_o a_o little_a white_a wine_n and_o a_o quart_n of_o shrimp_v out_o of_o their_o shell_n heat_v these_o together_o and_o so_o dish_n your_o salmon_n and_o pour_v this_o over_o it_o garnish_v your_o dish_n with_o shrimp_v and_o anchovy_n and_o slice_n of_o limon_n cxxi_o to_o boil_v a_o cod_n head_n boil_v wine_n water_n and_o salt_n together_o with_o whole_a spice_n and_o sweet_a herb_n and_o a_o little_a horse_n radish_n root_n then_o put_v in_o your_o cod_n head_n and_o boil_v it_o very_o well_o then_o drain_v it_o well_o from_o the_o water_n and_o lay_v it_o in_o a_o dish_n over_o a_o chafingdish_a of_o coal_n then_o take_v some_o of_o the_o liquor_n and_o two_o anchovy_n some_o butter_n and_o some_o shrimp_v heat_v they_o over_o the_o fire_n and_o pour_v over_o it_o then_o poach_v some_o egg_n and_o lay_v over_o it_o and_o also_o about_o the_o brim_n of_o the_o dish_n garnish_n your_o dish_n with_o limon_n and_o barberry_n so_o serve_v it_o to_o the_o table_n very_o hot_a thus_o you_o may_v do_v haddock_n or_o whiting_n or_o any_o other_o fresh_a fish_n you_o like_o best_a cxxii_o to_o make_v olive_n of_o veal_n take_v thin_a slice_n of_o a_o leg_n of_o veal_n and_o have_v ready_a some_o suet_n fine_o shred_v some_o currant_n beat_a spice_n sweet_a herb_n and_o hard_a yolk_n of_o egg_n and_o a_o little_a salt_n mix_v well_o together_o then_o strew_v it_o upon_o the_o inside_n of_o your_o slice_n of_o meat_n and_o roll_n they_o up_o hard_o and_o make_v
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spice_n one_o clove_n or_o two_o of_o garlic_n &_o a_o handful_n of_o leek_n &_o some_o salt_n when_o it_o be_v boil_v enough_o pour_v it_o from_o the_o barley_n and_o put_v in_o a_o little_a saffron_n so_o serve_v it_o in_o and_o garnish_v your_o dish_n with_o slice_a orange_n or_o lemon_n and_o put_v a_o little_a of_o the_o juice_n therei_fw-la cxxviii_o to_o make_v broth_n of_o a_o lamb_n head_n boil_v it_o with_o as_o much_o water_n as_o will_v cover_v it_o with_o whole_a spice_n and_o a_o little_a salt_n and_o a_o bundle_n of_o sweet_a herb_n then_o put_v in_o strain_a oatmeal_n and_o cream_n and_o some_o currant_n when_o you_o take_v it_o up_o put_v in_o sack_n and_o sugar_n then_o lay_v the_o head_n in_o a_o dish_n and_o put_v the_o broth_n to_o it_o and_o serve_v it_o in_o cxxix_o to_o season_v a_o chicken-pie_n have_v your_o paste_n roll_v thin_a and_o lay_v into_o your_o bake_n pan_n lay_v in_o some_o butter_n then_o lay_v in_o your_o chicken_n quarter_v and_o season_v with_o pepper_n nutmeg_n and_o a_o little_a salt_n then_o put_v in_o raisin_n cutrrans_n and_o date_n then_o lay_v butter_n on_o the_o top_n close_v it_o and_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o clout_a cream_n sack_n and_o sugar_n cxxx_o to_o make_v a_o herb-pie_n take_v spinage_n hard_a letuce_n and_o a_o few_o sweet_a herb_n pick_v they_o wash_v they_o and_o shred_v they_o and_o put_v they_o into_o your_o pie_n with_o butter_n and_o nutmeg_n and_o sugar_n and_o a_o little_a salt_n so_o close_o it_o and_o bake_v it_o then_o draw_v it_o and_o open_v it_o and_o put_v in_o clout_a cream_n sack_n and_o sugar_n and_o stir_v it_o well_o together_o and_o serve_v it_o in_o cxxxi_o to_o roast_n lobster_n take_v two_o fair_a lobster_n alive_a wash_v they_o clean_o and_o stop_v the_o hole_n as_o you_o do_v to_o boil_v then_o fasten_v they_o to_o a_o spit_n the_o inside_n together_o make_v a_o good_a fire_n and_o strew_v salt_n on_o they_o and_o that_o will_v kill_v they_o quick_o baste_v they_o with_o water_n and_o salt_n till_o they_o be_v very_o red_a then_o have_v ready_a some_o oyster_n stew_v and_o cut_v small_a put_v they_o into_o a_o dish_n with_o melt_a butter_n beat_v thick_a with_o a_o little_a water_n then_o take_v a_o few_o spoonful_n of_o the_o liquor_n of_o the_o stew_a oyster_n and_o dissolve_v in_o it_o two_o anchovy_n than_o put_v it_o to_o the_o melt_a butter_n then_o take_v up_o your_o lobster_n and_o crack_v the_o shell_n that_o they_o may_v be_v easy_a to_o open_v cxxxii_o to_o make_v a_o pumpion-pie_n take_v a_o pompion_n pare_v it_o and_o cut_v it_o in_o thin_a slice_n dip_v it_o in_o beat_a egg_n and_o herb_n shred_v small_a and_o fry_v it_o till_o it_o be_v enough_o then_o lay_v it_o into_o a_o pie_n with_o butter_n raisin_n curran_n sugar_n and_o sack_n and_o in_o the_o bottom_n some_o sharp_a apple_n when_o it_o be_v bake_v butter_n it_o and_o serve_v it_o in_o cxxxiii_o to_o make_v a_o artichoke_n pudding_n boil_v a_o quart_n of_o cream_n with_o whole_a spice_n then_o put_v in_o half_a a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rosewater_n when_o they_o have_v boil_v well_o take_v it_o from_o the_o fire_n and_o take_v out_o the_o spice_n when_o it_o be_v almost_o cold_a put_v in_o the_o yolk_n of_o ten_o egg_n some_o marrow_n and_o some_o bottom_n of_o artichoke_n then_o sweeten_v it_o with_o sugar_n and_o put_v in_o a_o little_a salt_n than_o butter_n a_o dish_n and_o bake_v it_o in_o it_o serve_v it_o to_o the_o table_n stick_v full_a of_o blanch_a almond_n and_o fine_a sugar_n strew_v over_o it_o cxxxiv_o to_o pickle_n sprat_n like_o anchovy_n take_v a_o peck_n of_o the_o big_a sprat_n without_o their_o head_n and_o salt_n they_o a_o little_a over_o night_n then_o take_v a_o pot_n or_o barrel_n and_o lay_v in_o it_o a_o lay_v of_o bay_a salt_n atd_v then_o a_o lay_v of_o sprat_n and_o a_o few_o bay_n leave_v than_o salt_n again_o thus_o do_v till_o you_o have_v fill_v the_o vessel_n put_v in_o a_o little_a limon_n pill_n also_o among_o your_o bay_n leave_v then_o cover_v the_o vessel_n and_o pitch_n it_o that_o no_o air_n get_v in_o set_v it_o in_o a_o cool_a cellar_n and_o once_o in_o a_o week_n turn_v it_o upside_o down_o in_o three_o month_n you_o may_v eat_v of_o they_o cxxxv_o to_o keep_v artichoke_n all_o the_o year_n gather_v your_o artichoke_n with_o long_a stalk_n and_o then_o cut_v off_o the_o stalk_v close_o to_o they_o then_o boil_v some_o water_n with_o good_a pear_n and_o apple_n slice_v thin_a and_o the_o pith_n of_o the_o great_a stalk_n and_o a_o quince_n or_o two_o quarter_v to_o give_v it_o a_o relish_n when_o these_o have_v boil_v a_o while_n put_v in_o your_o artichoke_n and_o boil_v all_o together_o till_o they_o be_v tender_a then_o take_v they_o up_o and_o set_v they_o to_o cool_v then_o boil_v your_o liquor_n well_o &_o strain_v it_o when_o your_o artichoke_n be_v cold_a put_v they_o into_o your_o barrel_n and_o when_o the_o liquor_n be_v cold_a pour_v it_o over_o they_o so_o cover_v it_o close_o that_o no_o air_n get_v in_o cxxxvi_o to_o make_v a_o pastry_n of_o a_o jowl_n of_o ling._n make_v your_o crust_n with_o fine_a flower_n butter_n cold_a cream_n and_o two_o yolk_n of_o egg_n roul_n it_o thin_a and_o lay_v it_o in_o your_o bake-pan_n then_o take_v part_n of_o a_o jowl_n of_o ling_n well_o boil_v and_o pull_v it_o all_o in_o bit_n then_o lay_v some_o butter_n into_o your_o pastry_n and_o then_o the_o ling_n than_o some_o grate_a nutmeg_n slice_a ginger_n cloves_n and_o mace_n oyster_n muscle_n cockle_n and_o shrimp_v the_o yolk_n of_o raw_a egg_n a_o
lay_v some_o of_o the_o jelly_n about_o the_o dish_n side_n and_o some_o fennel_n and_o saucer_n of_o vinegar_n clii_o to_o boil_v a_o gurnet_n on_o the_o french_a fashion_n draw_v your_o gurnet_n and_o wash_v it_o boil_v it_o in_o water_n and_o salt_n and_o a_o bundle_n of_o sweet_a herb_n when_o it_o be_v enough_o take_v it_o up_o and_o put_v it_o into_o a_o dish_n with_o sippet_n over_o a_o chafingdish_a of_o coal_n then_o take_v verjuice_n butter_n nutmeg_n and_o pepper_n and_o the_o yolk_n of_o two_o egg_n heat_v it_o together_o and_o pour_v over_o it_o garnish_n your_o dish_n as_o you_o please_v cliii_o to_o roast_v a_o leg_n of_o mutton_n on_o the_o french_a fashion_n take_v a_o leg_n of_o mutton_n and_o pare_v off_o all_o the_o skin_n as_o thin_a as_o you_o can_v than_o lard_n it_o with_o sweet_a lard_n and_o stick_v it_o with_o clove_n when_o it_o be_v half_o roast_v cut_v off_o three_o or_o four_o thin_a piece_n and_o mince_v it_o with_o sweet_a herb_n and_o a_o little_a beat_a ginger_n put_v in_o a_o ladle_n fulâ—_n of_o claret_n wine_n and_o a_o little_a sweet_a butter_n two_o spoonful_n of_o verjuice_n and_o a_o little_a pepper_n a_o few_o caper_n then_o chap_v the_o yolk_n of_o two_o hard_a egg_n in_o it_o then_o when_o these_o have_v stew_v a_o while_n in_o a_o dish_n put_v your_o bony_a part_n which_o be_v roast_v into_o a_o dish_n and_o pour_v this_o on_o it_o and_o serve_v it_o in_o cliu_o to_o roast_v a_o neat_n tongue_n chap_v sweet_a herb_n fine_a with_o a_o piece_n of_o raw_a apple_n season_n it_o with_o pepper_n and_o ginger_n and_o the_o yolk_n of_o a_o egg_n make_v hard_a and_o mince_v small_a then_o stuff_v your_o tongue_n wiah_o this_o and_o roast_v it_o well_o and_o baste_v it_o with_o butter_n and_o wine_n when_o it_o be_v enough_o take_v verjuice_n butter_n and_o the_o juice_n of_o a_o limon_n and_o a_o little_a nutmeg_n than_o dish_n your_o tongue_n and_o pour_v this_o sauce_n over_o it_o and_o serve_v it_o in_o clv_o to_o beil_v 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also_o with_o fat_a bacon_n then_o lay_v they_o to_o the_o fire_n and_o half_a roast_a they_o than_o put_v they_o in_o a_o pipkin_n with_o claret_n wine_n whole_a spice_n and_o slice_a limon_n and_o a_o few_o caraway_n seed_n a_o little_a rosemary_n and_o a_o little_a salt_n boil_v all_o together_o &_o serve_v they_o in_o upon_o toast_n thus_o you_o may_v do_v with_o sheep_n tongue_n also_o clxxxviii_o to_o boil_v a_o capon_n take_v strong_a mutton_n broth_n and_o truss_v a_o capon_n and_o boil_v he_o in_o it_o with_o some_o marrow_n &_o a_o little_a salt_n in_o a_o pipkin_n when_o it_o be_v tender_a then_o put_v in_o a_o pint_n of_o white-wine_n half_o a_o pound_n of_o sugar_n and_o four_o ounce_n of_o date_n stone_v and_o slice_v potato_n root_n boil_v and_o blanch_v large_a mace_n and_o nutmeg_n slice_v boil_v all_o these_o together_o with_o a_o quarter_n of_o a_o pint_n of_o verjuice_n than_o dish_n the_o capon_n and_o add_v to_o the_o broth_n the_o yolk_n of_o six_o egg_n beat_v 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store_n of_o hard_a lettuce_n cut_v they_o in_o half_n and_o wash_v they_o and_o put_v they_o in_o then_o put_v in_o butter_n and_o sack_n and_o white_a wine_n with_o a_o little_a mace_n and_o nutmeg_n and_o slice_a date_n let_v all_o these_o stew_n upon_o the_o fire_n and_o when_o they_o be_v enough_o serve_v they_o in_o with_o toast_n of_o white_a bread_n for_o sippet_n garnish_n the_o dish_n with_o limon_n and_o barberry_n and_o what_o else_o you_o please_v thus_o you_o may_v do_v pigeon_n cxci_o to_o boil_v a_o rabbit_n with_o grape_n or_o with_o gooseberry_n truss_v your_o rabbit_n whole_a and_o boil_v itin_a some_o mutton_n broth_n till_o it_o be_v tender_a
strain_v some_o almond_n blanch_v and_o beat_v into_o it_o serve_v it_o upon_o sippet_n of_o french_a bread_n garnish_n your_o dish_n with_o hard_a egg_n and_o lemon_n ccviii_o to_o boil_v partridge_n put_v two_o or_o three_o partridge_n into_o a_o pipkin_n with_o as_o much_o water_n as_o will_v cover_v they_o then_o put_v in_o three_o or_o four_o blade_n of_o mace_n one_o nutmeg_n quarter_v five_o or_o six_o clove_n a_o piece_n of_o sweet_a butter_n two_o or_o three_o toast_n of_o manchet_n toast_a brown_a soak_v they_o in_o sack_n or_o muskadine_n and_o break_v they_o and_o put_v they_o into_o the_o pipkin_n with_o the_o rest_n and_o a_o little_a salt_n when_o they_o be_v enough_o lay_v they_o in_o a_o dish_n and_o pour_v this_o broth_n over_o they_o then_o garnish_v your_o dish_n with_o hard_a egg_n and_o slice_a limon_n and_o serve_v it_o in_o ccix_o to_o boil_v a_o leg_n of_o mutton_n take_v a_o large_a leg_n of_o mutton_n and_o stuff_n it_o well_o with_o mutton_n suet_n salt_n 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sippet_n and_o pour_v this_o over_o it_o and_o garnish_v your_o dish_n with_o limon_n and_o barberry_n and_o serve_v they_o in_o you_o may_v add_v caper_n to_o it_o if_o you_o please_v and_o you_o may_v do_v other_o fish_n in_o this_o manner_n ccxi_o to_o boil_v eel_n in_o broth_n to_o serve_v with_o they_o flay_v and_o wash_v your_o eel_n and_o cut_v they_o in_o piece_n about_o a_o handful_n long_o than_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 a_o little_a pepper_n and_o mace_n and_o slice_a onion_n a_o little_a grate_a bread_n and_o a_o little_a yeast_n a_o good_a piece_n of_o sweet_a butter_n some_o parsley_n winter_n savoury_a and_o thyme_n shred_v small_a let_v they_o boil_v soft_o half_a a_o hour_n and_o put_v in_o some_o salt_n with_o some_o currant_n when_o it_o be_v enough_o put_v in_o verjuice_n and_o more_o butter_n and_o so_o serve_v it_o garnish_n your_o dish_n with_o parsley_n limon_n and_o barberry_n put_v sippet_n in_o your_o dish_n ccxii_o to_o boil_v a_o pike_n with_o oyster_n take_v a_o fair_a pike_n and_o gut_n it_o and_o wash_v it_o and_o truss_v it_o round_o with_o the_o tail_n in_o the_o mouth_n then_o take_v white_a wine_n water_n and_o salt_n with_o a_o bundle_n of_o sweet_a herb_n and_o whole_a spice_n a_o little_a horseradish_n when_o it_o boil_v tie_v up_o your_o pike_n in_o a_o cloth_n and_o put_v it_o in_o and_o let_v it_o boil_v till_o it_o swim_v for_o than_o it_o be_v enough_o then_o take_v the_o rivet_n of_o the_o pike_n and_o a_o pint_n of_o great_a oyster_n with_o their_o liquor_n and_o some_o vinegar_n large_a mace_n gross_a pepper_n then_o lay_v your_o pike_n in_o a_o dish_n with_o sippet_n and_o then_o heat_v these_o last_o name_v thing_n with_o some_o butter_n and_o anchovy_n and_o pour_v over_o it_o garnish_n your_o dish_n as_o you_o please_v ccxiii_o to_o make_v a_o grand_a salad_n take_v a_o fair_a broad_a brim_v dish_n &_o in_o the_o middle_n of_o it_o lay_v some_o pickle_a limon_n pill_n then_o lay_v round_o about_o it_o each_o sort_n by_o themselves_o olive_n caper_n broom_n bud_v ash_n key_n purslane_n pickle_v and_o french_a bean_n pickle_v and_o little_a cucumber_n pickle_v and_o barberry_n pickle_v and_o clove_n gillyflower_n cowslip_n currant_n fig_n blanch_a almond_n and_o raisin_n slice_n of_o limon_n with_o sugar_n on_o they_o date_n stone_v and_o slice_v garnish_v your_o dish_n brim_n with_o candy_a orange_n limon_n and_o citron_n pill_n and_o some_o candy_a eringo_n root_n ccxiu_o to_o roast_v a_o pig_n with_o a_o pudding_n in_o his_o belly_n take_v a_o fat_a pig_n and_o truss_v his_o head_n backward_o look_v over_o his_o back_n then_o make_v such_o pudding_n as_o you_o like_v best_a and_o fill_v his_o belly_n with_o it_o your_o pudding_n must_v be_v stiff_a then_o sew_v it_o up_o and_o roast_v your_o pig_n when_o it_o be_v almost_o enough_o wring_v upon_o it_o the_o juice_n of_o a_o limon_n anud_a when_o you_o be_v ready_a to_o take_v it_o up_o wash_v it_o over_o with_o yolk_n of_o egg_n and_o before_o they_o can_v dry_v dredge_v it_o with_o grate_a bread_n mix_v with_o a_o little_a nutmeg_n and_o ginger_n let_v your_o sauce_n be_v vinegar_n butter_n and_o sugar_n and_o the_o yolk_n of_o hard_a egg_n mince_v ccxv_o to_o roast_v a_o leg_n of_o mutton_n with_o oyster_n take_v a_o large_a leg_n of_o mutton_n and_o stuff_n it_o well_o with_o mutton_n suet_n with_o pepper_n nutmeg_n salt_n and_o mace_n then_o roast_v it_o and_o stick_v it_o with_o clove_n when_o it_o be_v half_o roast_v cut_v off_o some_o of_o the_o under_o side_n of_o the_o fleshy_a end_n in_o little_a thin_a bit_n then_o take_v a_o pint_n of_o oyster_n and_o the_o liquor_n of_o they_o a_o little_a mace_n sweet_a butter_n and_o salt_n put_v all_o these_o with_o the_o bit_n of_o mutton_n into_o a_o pipkin_n till_o half_o be_v consume_v than_o dish_n your_o mùtton_n and_o pour_v this_o sauce_n over_o it_o strew_v salt_n about_o the_o dish_n side_n and_o serve_v it_o in_o ccxvi_o to_o make_v a_o steak-pie_n cut_a a_o neck_n of_o mutton_n in_o steak_n than_o season_n it_o with_o pepper_n and_o salt_n lay_v your_o paste_n into_o your_o bake_n pan_n and_o lay_v butter_n in_o the_o bottom_n then_o lay_v in_o your_o steak_n and_o a_o little_a lagre_a mace_n and_o cover_v it_o with_o butter_n so_o close_o it_o and_o bake_v it_o and_o against_o it_o be_v bake_v have_v in_o readiness_n good_a store_n of_o boil_a parslie_n mince_v fine_a &_o drain_v from_o the_o water_n some_o white_a wine_n and_o some_o vinegar_n sweet_a butter_n and_o sugar_n cut_v open_a your_o pie_n and_o put_v in_o this_o sauce_n and_o shake_v it_o well_o and_o serve_v it_o to_o the_o table_n it_o be_v not_o so_o good_a cold_a as_o hot_a ccxvii_o to_o roast_v a_o haunch_n or_o a_o shoulder_n of_o venison_n or_o a_o chine_n of_o mutton_n take_v either_o of_o these_o and_o lard_v it_o with_o lard_n and_o stick_v it_o thick_a with_o rosemary_n then_o roast_v it_o with_o a_o quick_a fire_n but_o do_v not_o lay_v it_o too_o near_o paste_n it_o with_o sweet_a butter_n then_o take_v half_a a_o pint_n of_o claret_n wine_n a_o little_a beat_a cinnamon_n and_o ginger_n and_o as_o much_o sugar_n as_o will_v sweeten_v it_o five_o or_o six_o whole_a clove_n a_o little_a grate_a bread_n and_o when_o it_o be_v boil_v enough_o put_v in_o a_o little_a sweet_a butter_n a_o little_a vinegar_n and_o a_o very_a little_a salt_n when_o your_o meat_n be_v roast_v serve_v it_o in_o with_o sauce_n and_o strew_v salt_n about_o your_o dish_n ccxviii_o to_o roast_n a_o capon_n with_o oyster_n and_o chestnut_n take_v some_o boil_a chestnut_n and_o take_v off_o their_o shell_n and_o take_v as_o many_o parboil_a oyster_n then_o spit_v your_o capon_n and_o put_v these_o into_o the_o belly_n of_o it_o with_o some_o sweet_a butter_n roast_v it_o and_o baste_v it_o with_o sweet_a butter_n save_o the_o gravy_n and_o some_o of_o the_o chestnut_n and_o some_o of_o the_o oyster_n then_o add_v to_o they_o half_o a_o pint_n of_o claret_n wine_n and_o a_o piece_n of_o sweet_a butter_n and_o a_o little_a pepper_n and_o a_o little_a salt_n stew_n these_o together_o till_o the_o capon_n be_v ready_a then_o serve_v they_o in_o with_o it_o garnish_n your_o dish_n as_o you_o please_v ccxix_o to_o roast_v a_o shoulder_n or_o fillet_n of_o veal_n with_o farce_n herb_n wash_v your_o meat_n and_o parboil_v it_o a_o little_a then_o take_v parsley_n winter-savoury_a and_o thyme_n of_o each_o a_o little_a mince_a small_a put_v to_o they_o the_o yolk_n of_o three_o or_o four_o hard_a egg_n mince_v nutmeg_n pepper_n and_o curran_n and_o salt_n add_v also_o some_o suet_n
of_o marrow_n and_o cover_v it_o with_o butter_n and_o so_o close_o it_o &_o bake_v it_o then_o cut_v it_o open_a and_o wring_v in_o the_o juice_n of_o a_o orange_n and_o some_o butter_n and_o serve_v it_o ccxlvii_o to_o make_v a_o lettuce_n pie_n take_v your_o cabbage_n lettuce_n and_o cut_v they_o in_o half_n wash_v they_o and_o boil_v they_o in_o water_n and_o salt_n very_o green_a then_o drain_v they_o from_o the_o water_n so_o have_v your_o pie_n in_o readiness_n put_v in_o butter_n then_o put_v in_o your_o boil_a lettuce_n with_o some_o marrow_n raisin_n of_o the_o sun_n stone_v date_n stone_v and_o slice_v thin_a with_o some_o large_a mace_n and_o nutmeg_n slice_v then_o put_v in_o more_o butter_n close_o it_o and_o bake_v it_o then_o cut_v it_o open_v and_o put_v in_o verjuice_n butter_n and_o sugar_n and_o so_o serve_v it_o to_o stew_v a_o neck_n of_o mutton_n put_v your_o neck_n of_o mutton_n cut_v in_o steak_n into_o so_o much_o wine_n and_o water_n as_o will_v cover_v it_o with_o some_o whole_a spice_n let_v it_o stew_n till_o it_o be_v enough_o then_o put_v in_o two_o anchovy_n and_o a_o handful_n of_o caper_n with_o a_o piece_n of_o sweet_a butter_n shake_v it_o very_o well_o and_o serve_v it_o upon_o sippet_n ccxlviii_o to_o make_v a_o pie_n of_o a_o roast_a kidney_n of_o veal_n mince_v the_o kidney_n with_o the_o fat_a and_o put_v to_o it_o some_o sweet_a herb_n mince_v very_o small_a a_o quarter_n of_o a_o pound_n of_o date_n stone_v and_o slice_v thin_a and_o mince_a season_n it_o with_o beat_a spice_n sugar-and_a salt_n put_v in_o half_a a_o pound_n of_o curran_n and_o some_o grate_a bread_n mingle_v all_o these_o together_o very_o well_o with_o verjuice_n and_o egg_n and_o make_v they_o into_o ball_n so_o put_v some_o butter_n into_o your_o pie_n and_o then_o these_o ball_n then_o more_o butter_n so_o close_o it_o and_o bake_v it_o then_o cut_v it_o open_v and_o put_v in_o verjuice_n butter_n and_o sugar_n make_v green_a with_o the_o juice_n of_o some_o spinage_n add_v to_o it_o the_o yolk_n of_o egg_n and_o heat_v they_o together_o and_o pour_v it_o in_o ccxlix_o to_o make_v a_o potato_n pie_n have_v your_o pie_n ready_a lay_v in_o butter_n and_o then_o your_o potato_n boil_v very_o tender_a than_o some_o whole_a spice_n and_o marrow_n date_n and_o the_o yolk_n of_o hard_a egg_n blanch_a almond_n and_o pistacho_fw-it nut_n the_o candy_a pill_n of_o citron_n orange_n and_o limon_n put_v in_o more_o butter_n close_o it_o and_o bake_v it_o then_o cut_v it_o open_v and_o put_v in_o wine_n sugar_n the_o yolk_n of_o egg_n and_o butter_n ccl_o to_o make_v a_o pig_n pie_n spit_v a_o whole_a pig_n and_o roast_v it_o till_o it_o will_v flay_v then_o take_v it_o off_o the_o spit_n and_o take_v off_o the_o skin_n and_o lard_v it_o with_o hog_n lard_n season_n it_o with_o pepper_n salt_n nutmeg_n and_o sage_a then_o lay_v it_o into_o your_o pie_n upon_o some_o butter_n then_o lay_v on_o some_o large_a mace_n and_o some_o more_o butter_n and_o close_o it_o and_o bake_v it_o it_o be_v either_o good_a hot_a or_o cold_a ccli_o to_o make_v a_o carp_n pie_n take_v a_o large_a carp_n and_o scale_v he_o gut_n and_o wash_v he_o clean_o and_o dry_v he_o well_o then_o lay_v butter_n into_o your_o pie_n and_o fill_v your_o carp_n belly_n with_o this_o pudding_n grate_v bread_n sweet_a herb_n and_o a_o little_a bacon_n mince_a small_a the_o yolk_n of_o hard_a egg_n and_o a_o anchovie_n mince_v also_o a_o little_a marrow_n nutmeg_n and_o then_o put_v in_o a_o little_a salt_n but_o a_o very_a little_a and_o make_v some_o of_o this_o up_o in_o ball_n then_o lard_v the_o carp_n sew_v up_o his_o belly_n and_o lay_v he_o into_o your_o pie_n then_o lay_v in_o the_o ball_n of_o pudding_n with_o some_o oyster_n shrimp_v and_o caper_n and_o the_o yolk_n of_o hard_a egg_n and_o little_a slice_n of_o bacon_n then_o put_v in_o large_a mace_n and_o butter_n so_o close_o it_o and_o bake_v it_o then_o cut_v off_o the_o lid_n and_o stick_v it_o full_a of_o pretty_a conceit_n make_v in_o paste_n and_o serve_v it_o in_o hot_a cclii_o to_o make_v a_o almond_n tart._n take_v a_o quart_n of_o cream_n and_o when_o it_o boil_v put_v in_o half_a a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rosewater_n boil_v they_o together_o till_o it_o be_v thick_a always_o stir_v it_o for_o fear_v it_o burn_v then_o when_o it_o be_v cold_a put_v in_o a_o little_a raw_a cream_n the_o yolk_n of_o twelve_o egg_n and_o some_o beat_a spice_n some_o candy_a citron_n pill_n and_o eringo_n root_n slice_v with_o as_o much_o fine_a sugar_n as_o will_v sweeten_v it_o then_o fill_v your_o tart_a and_o bake_v it_o and_o stick_v it_o with_o almond_n blanch_v and_o some_o citron_n pill_n and_o strew_v on_o some_o small_a french_a comfit_n of_o several_a colour_n and_o garnish_v your_o dish_n with_o almond_n blanch_v and_o preserve_v barberry_n ccliii_o to_o make_v a_o dainty_a whitepot_n take_v a_o manchet_n cut_v like_o lozenge_n and_o scald_v it_o in_o some_o cream_n then_o put_v to_o it_o beat_a spice_n egg_n sugar_n and_o a_o little_a salt_n then_o put_v in_o raisin_n and_o date_n stone_v and_o some_o marrow_n do_v not_o bake_v it_o too_o much_o for_o fear_v it_o whey_n then_o strew_v on_o some_o fine_a sugar_n and_o serve_v it_o in_o ccliv_o to_o make_v a_o red_a deer_n pie_n bone_n your_o venison_n and_o if_o it_o be_v a_o side_n than_o skin_n it_o and_o beat_v it_o with_o a_o iron_n pestle_n but_o not_o too_o small_a then_o lay_v it_o in_o claret_n wine_n and_o vinegar_n in_o some_o close_a thing_n two_o day_n and_o night_n if_o it_o be_v winter_n else_o half_o so_o long_o then_o drain_v it_o and_o dry_v it_o very_o well_o and_o if_o lean_a lard_n it_o with_o fat_a bacon_n as_o big_a as_o your_o finger_n season_n it_o very_o high_a with_o all_o manner_n of_o spice_n and_o salt_n make_v your_o pie_n with_o rye_n flower_n round_o and_o very_o high_a then_o lay_v store_n of_o butter_n in_o the_o bottom_n and_o bay_a leave_n then_o lay_v in_o your_o venison_n with_o more_o bay_n leave_v and_o butter_n so_o close_v it_o and_o make_v a_o tunnel_n in_o the_o middle_n and_o bake_v it_o as_o long_o as_o you_o do_v great_a loaf_n when_o it_o be_v bake_v fill_v it_o up_o with_o melt_a butter_n and_o so_o keep_v it_o two_o or_o three_o month_n serve_v it_o in_o with_o the_o lid_n off_o and_o bay_n leave_v about_o the_o dish_n eat_v it_o with_o mustard_n and_o sugar_n cclu._n to_o make_v a_o pie_n of_o a_o leg_n of_o pork_n take_v a_o leg_n of_o pork_n well_o powder_v and_o stuff_v with_o all_o manner_n of_o good_a herb_n and_o pepper_n and_o boil_v it_o very_o tender_a then_o take_v off_o the_o skin_n and_o stick_v it_o with_o clove_n and_o sage_n leave_v than_o put_v it_o into_o your_o pie_n with_o butter_n top_n and_o bottom_n close_o it_o and_o bake_v it_o and_o eat_v it_o cold_a with_o mustard_n and_o sugar_n cclvi_o to_o make_v a_o lamprey_n pie_n take_v your_o lamprey_n and_o gut_n he_o and_o take_v away_o the_o black_a string_n in_o the_o back_n wash_v he_o very_o well_o and_o dry_v he_o and_o season_v he_o with_o nutmeg_n pepper_n and_o salt_n then_o lay_v he_o into_o your_o pie_n in_o piece_n with_o butter_n in_o the_o bottom_n and_o some_o shelots_n and_o bay_a leave_n and_o more_o butter_n so_o close_o it_o and_o bake_v it_o and_o fill_v it_o up_o with_o melt_a butter_n and_o keep_v it_o cold_a and_o serve_v it_o in_o with_o some_o mustard_n and_o sugar_n cclvii_o to_o make_v a_o salmon_n pie_n take_v a_o jowl_n of_o salmon_n raw_a and_o scale_v it_o and_o lay_v it_o into_o your_o pie_n upon_o butter_n and_o bay_n leave_v than_o season_n it_o with_o whole_a spice_n and_o a_o little_a salt_n then_o lay_v on_o some_o shrimp_v and_o oyster_n with_o some_o anchovy_n then_o more_o spice_n and_o butter_n so_o close_a the_o lid_n and_o bake_v it_o but_o first_o put_v in_o some_o white_a wine_n serve_v it_o hot_a then_o if_o it_o want_v put_v in_o more_o wine_n and_o butter_n cclviii_o to_o make_v a_o pudding_n of_o french_a barley_n take_v french_a barley_n tender_o boil_v then_o take_v to_o one_o pint_n of_o barley_n half_a a_o manchet_n grate_v and_o four_o ounce_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rosewater_n half_o a_o pint_n of_o cream_n and_o eight_o egg_n with_o half_a the_o whites_n season_n it_o with_o nutmeg_n mace_n sugar_n and_o salt_n then_o put_v in_o some_o fruit_n both_o raisin_n and_o curran_n and_o some_o marrow_n mingle_v these_o well_o together_o and_o fill_v hog_n gut_n with_o it_o cclix_o to_o make_v a_o hasty_a
pudding_n in_o a_o in_o a_o bag_n or_o cloth_n boil_v a_o quart_n of_o thick_a cream_n with_o six_o spoonful_n of_o fine_a flower_n than_o season_n it_o with_o nutmeg_n and_o salt_n then_o wet_a a_o cloth_n and_o flower_n it_o and_o butter_n it_o then_o boil_v it_o and_o butter_n it_o and_o serve_v it_o in_o cclx_o to_o make_v a_o shake_v pudding_n take_v a_o quart_n of_o cream_n and_o boil_v it_o then_o put_v in_o some_o almond_n blanch_v and_o beat_v when_o it_o be_v boil_v and_o almost_o cold_a put_v in_o eight_o egg_n and_o half_a the_o whites_n with_o a_o little_a grate_a bread_n spice_n and_o sugar_n and_o a_o very_a little_a salt_n then_o wet_a flower_n and_o butter_n and_o put_v it_o in_o a_o cloth_n and_o boil_v it_o but_o not_o too_o much_o serve_v it_o in_o with_o rosewater_n butter_n and_o sugar_n and_o strew_v it_o with_o small_a french_a comfit_n cclxi_o to_o make_v a_o haggus_n pudding_n take_v a_o calf_n cauldron_n well_o scour_v boil_v and_o the_o kernel_n take_v out_o mince_v it_o small_a then_o take_v four_o or_o five_o egg_n and_o half_a the_o whites_n some_o thick_a cream_n grate_a bread_n rosewater_n and_o sugar_n and_o a_o little_a salt_n curran_n and_o spice_n and_o some_o sweet_a herb_n chap_v small_a then_o put_v in_o some_o marrow_n or_o suet_n fine_o shred_v so_o fill_v the_o gut_n and_o boil_v they_o cclxii_o to_o make_v a_o oatmeal_n pudding_n take_v the_o big_a oatmeal_n and_o steep_v it_o in_o warm_a cream_n one_o night_n then_o put_v in_o some_o sweet_a herb_n mince_v small_a the_o yolk_n of_o egg_n sugar_n spice_n rosewater_n and_o a_o little_a salt_n with_o some_o marrow_n than_o butter_n a_o cloth_n and_o boil_v it_o well_o and_o serve_v it_o in_o with_o rosewater_n butter_n and_o sugar_n cclxiii_o to_o make_v pudding_n of_o wine_n slice_v two_o manchet_n into_o a_o pint_n of_o white_a wine_n and_o let_v your_o wine_n be_v first_o mull_v with_o spice_n and_o with_o limon_n pill_n then_o put_v to_o it_o ten_o egg_n well_o beat_v with_o rosewater_n some_o sugar_n and_o a_o little_a salt_n with_o some_o marrow_n and_o date_n so_o bake_v it_o a_o very_a little_a strew_v sugar_n on_o it_o and_o serve_v it_o instead_o of_o manchet_n you_o may_v use_v naples_n biscuit_n which_o be_v better_o gclxiv_n to_o make_v pudding_n with_o hog_n light_n parboil_v they_o very_o well_o and_o mince_v they_o small_a with_o suet_n of_o a_o hog_n then_o mix_v it_o with_o bread_n grate_v and_o some_o cream_n and_o egg_n nutmeg_n rosewater_n sugar_n and_o a_o little_a salt_n with_o some_o currant_n mingle_v they_o well_o together_o and_o fill_v the_o gut_n and_o boil_v they_o cclxu._n to_o make_v stone_n cream_n boil'a_n quart_n of_o cream_n with_o whole_a spice_n then_o pour_v it_o out_o into_o a_o dish_n but_o let_v it_o be_v one_o quarter_n consume_v in_o the_o boil_a then_o stir_v it_o till_o it_o be_v almost_o cold_a then_o put_v some_o runnet_n into_o it_o as_o for_o a_o cheese_n and_o stir_v it_o well_o together_o and_o colour_v it_o with_o a_o little_a saffron_n serve_v it_o in_o with_o sack_n and_o sugar_n cclxvi_o to_o make_v a_o posset_n pie_n with_o apple_n take_v the_o pulp_n of_o roast_a apple_n and_o beat_v it_o well_o with_o sugar_n and_o rosewater_n to_o make_v it_o very_o sweet_a then_o mix_v it_o with_o sweet_a cream_n and_o the_o yolk_n of_o raw_a egg_n some_o spice_n and_o sack_n then_o have_v your_o paste_n ready_a in_o your_o bake-pan_n put_v in_o this_o stuff_n and_o bake_v it_o a_o little_a then_o stick_v it_o with_o candy_a pill_n and_o so_o serve_v it_o in_o cold_a cclxvii_o to_o dry_a pippin_n about_o christmas_n or_o before_o when_o your_o household_n bread_n be_v draw_v then_o set_v in_o a_o dish_n fâ—ll_o of_o pippin_n and_o about_o six_o hour_n after_o take_v they_o out_o and_o lay_v they_o in_o several_a dish_n one_o by_o one_o and_o flat_o they_o with_o your_o hand_n a_o little_a so_o do_v twice_o a_o day_n and_o still_o set_v they_o into_o a_o warm_a oven_n every_o time_n till_o they_o be_v dry_a enough_o then_o lay_v they_o into_o box_n with_o paper_n between_o every_o lay._n cclxviii_o to_o make_v snow_n cream_n take_v a_o quart_n of_o cream_n and_o 4_o ounce_n of_o blanch_a almond_n beat_v and_o strain_v with_o half_a a_o pint_n of_o white_a wine_n a_o piece_n of_o orange_n pill_n and_o a_o nutmeg_n slice_v and_o three_o sprig_n of_o rosemary_n mix_v these_o thing_n together_o and_o let_v they_o stand_v three_o hour_n then_o strain_v it_o and_o put_v the_o thick_a part_n into_o a_o deep_a dish_n and_o sweeten_v it_o with_o sugar_n then_o beat_v some_o cream_n with_o the_o whites_n of_o egg_n till_o it_o be_v a_o thick_a froth_n and_o cast_v the_o froth_n over_o it_o to_o a_o good_a thickness_n cclxix_o to_o boil_v whiting_n or_o flounder_n boil_v some_o white_a wine_n water_n and_o salt_n with_o some_o sweet_a herb_n and_o whole_a spice_n when_o it_o boil_v put_v in_o a_o little_a vinegar_n for_o that_o will_v make_v fish_n crisp_a then_o let_v it_o boil_v apace_o and_o put_v in_o your_o fish_n and_o boil_v they_o till_o they_o swim_v then_o take_v they_o out_o and_o drain_v they_o and_o make_v sans_o for_o they_o with_o some_o of_o the_o liquor_n and_o a_o anchovie_n or_o two_o some_o butter_n and_o some_o caper_n heat_v they_o over_o the_o fire_n and_o beat_v it_o up_o thick_a and_o pour_v it_o over_o they_o and_o garnish_v your_o dish_n with_o caper_n and_o parsley_n orange_n and_o lemon_n and_o let_v it_o be_v very_o hot_a when_o you_o serve_v it_o in_o cclxx._n to_o make_v a_o pie_n of_o a_o gammon_n of_o bacon_n take_v a_o westphalia_n gammon_n and_o boil_v it_o tender_v with_o hay_n in_o the_o kettle_n then_o take_v off_o the_o skin_n and_o stick_v it_o with_o clove_n and_o strew_v it_o with_o pepper_n then_o make_v your_o pie_n ready_a and_o put_v it_o therein_o with_o butter_n at_o the_o bottom_n then_o cover_v your_o bacon_n with_o oyster_n parboil_v in_o wine_n and_o their_o own_o liquor_n and_o put_v in_o ball_n make_v of_o sausage_n meat_n then_o put_v in_o the_o liquor_n of_o the_o parboil_a oyster_n some_o whole_a spice_n and_o bay_n leave_v with_o some_o butter_n so_o close_o it_o and_o bake_v it_o and_o eat_v it_o cold_a you_o may_v put_v into_o it_o the_o yolk_n of_o hard_a egg_n if_o you_o please_v serve_v it_o with_o mustard_n sugar_n and_o bay_n leave_v cclxxi_o to_o bake_v a_o bullock_n cheek_n to_o be_v eat_v hot_a take_v your_o cheek_n and_o stuff_n it_o very_o well_o with_o parsley_n and_o sweet_a herb_n chap_v then_o put_v it_o into_o a_o pot_n with_o some_o claret_n wine_n and_o a_o little_a strong_a beer_n and_o some_o whole_a spice_n and_o so_o season_v it_o well_o with_o salt_n to_o your_o taste_n and_o cover_v your_o pot_n and_o bake_v it_o then_o take_v it_o out_o and_o pull_v out_o the_o bone_n and_o serve_v it_o upon_o toast_a bread_n with_o some_o of_o the_o liquor_n cclxxii_o to_o bake_v a_o bullock_n cheek_n to_o eat_v cold_a as_o venison_n take_v a_o bullock_n cheek_n or_o rather_o two_o fair_a fat_a cheek_n and_o lay_v they_o in_o water_n one_o night_n then_o take_v out_o every_o bone_n and_o stuff_n it_o very_o well_o with_o all_o manner_n of_o spice_n and_o salt_n than_o put_v it_o into_o a_o pot_n one_o cheek_n clap_v close_o together_o upon_o the_o other_o then_o lay_v it_o over_o with_o bay_a leave_n and_o put_v in_o a_o quart_n of_o claret_n wine_n so_o cover_v the_o pot_n and_o bake_v it_o with_o household_n bread_n when_o you_o draw_v it_o pour_v all_o the_o liquor_n out_o and_o take_v only_o the_o fat_a of_o it_o and_o some_o melt_a butter_n and_o pour_v in_o again_o serve_v it_o cold_a with_o mustard_n and_o sugar_n and_o dress_v it_o with_o bay_a leave_n it_o will_v eat_v like_o venison_n cclxxiii_o to_o make_v a_o bacon_n froize_n take_v eight_o egg_n well_o beat_v and_o a_o little_a cream_n and_o a_o little_a flower_n and_o beat_v they_o well_o together_o to_o be_v like_o other_o batter_v then_o fry_v very_o thin_a slice_n of_o bacon_n and_o pour_v some_o of_o this_o over_o then_o fry_v it_o and_o turn_v the_o other_o side_n and_o pour_v more_o upon_o that_o so_o fry_v it_o and_o serve_v it_o to_o the_o table_n cclxxiv_o to_o make_v fry_v nut_n take_v egg_n flower_n spice_n and_o cream_n and_o make_v it_o into_o a_o paste_n then_o make_v it_o into_o round_a ball_n and_o fry_v they_o they_o must_v be_v as_o big_a as_o walnut_n be_v sure_a to_o shake_v they_o well_o in_o the_o pan_n and_o fry_v they_o brown_a than_o roll_n some_o out_o thin_a and_o cut_v they_o into_o several_a shape_n and_o fry_v they_o so_o mix_v they_o together_o and_o serve_v they_o in_o with_o
spice_n beat_v and_o sugar_n cclxxv_o to_o make_v a_o suffex_n pancake_n take_v only_o some_o very_a good_a pie_n paste_v make_v with_o hot_a liquor_n and_o roll_n it_o thin_a and_o fry_v it_o with_o butter_n and_o serve_v it_o in_o with_o beat_a spice_n and_o sugar_n as_o hot_a as_o you_o can_v cclxxvi_o to_o make_v a_o venison_n pastry_n take_v a_o peck_n of_o fine_a flower_n and_o three_o pound_n of_o fresh_a butter_n break_v your_o butter_n into_o your_o flower_n and_o put_v in_o one_o egg_n and_o make_v it_o into_o a_o past_a with_o so_o much_o cold_a cream_n as_o you_o think_v fit_a but_o do_v not_o mould_v it_o too_o much_o than_o roll_n it_o pretty_a thin_a and_o broad_a almost_o square_a then_o lay_v some_o butter_n on_o the_o bottom_n than_o season_n your_o venison_n on_o the_o fleshy_a side_n with_o pepper_n gross_o beat_v and_o salt_n mix_v then_o lay_v your_o venison_n upon_o your_o butter_n with_o the_o season_a side_n downward_o and_o then_o cut_v the_o venison_n over_o with_o your_o knife_n quite_o cross_v the_o pastry_n to_o let_v the_o gravy_n come_v out_o the_o better_a in_o bake_v then_o rub_v some_o season_n in_o those_o cut_n and_o do_v not_o lay_v any_o else_o because_o it_o will_v make_v it_o look_v ill-favoured_a and_o black_a then_o put_v some_o paste_n roll_v thin_a about_o the_o meat_n to_o keep_v it_o in_o compass_n and_o lay_v butter_n on_o the_o top_n then_o close_o it_o up_o and_o bake_v it_o very_o well_o but_o you_o must_v trim_v it_o up_o with_o several_a fancy_n make_v in_o the_o same_o paste_n and_o make_v also_o a_o tunnel_n or_o vent_v and_o just_a when_o you_o be_v go_v to_o set_v it_o into_o the_o oven_n put_v in_o half_a a_o pint_n of_o claret_n wine_n that_o will_v season_v your_o venison_n fine_o and_o make_v it_o shall_v not_o look_v or_o taste_v greasy_a thus_o you_o may_v bake_v mutton_n if_o you_o please_v cclxxvii_o to_o make_v a_o brave_a tart_a of_o several_a sweet_a meat_n take_v some_o puff-paste_n and_o roll_n it_o very_o thin_a and_o lay_v it_o in_o the_o bottom_n of_o your_o baking-pan_n then_o lay_v in_o a_o lay_v of_o preserve_v raspberry_n than_o some_o more_o paste_n very_o thin_a to_o cover_v they_o than_o some_o currant_n preserve_v and_o then_o a_o sheet_n of_o paste_n to_o cover_v they_o than_o cherry_n and_o another_o sheet_n to_o cover_v they_o than_o any_o white_a sweetmeat_n as_o pippin_n white_a plum_n or_o grape_n so_o lid_n it_o with_o puff-paste_n cut_v in_o some_o pretty_a fancy_n to_o show_v the_o fruit_n then_o bake_v it_o and_o stick_v it_o full_a of_o candy_a pill_n and_o serve_v it_o in_o cold_a cclxxviii_o to_o make_v ice_n and_o snow_n take_v new_a milk_n and_o some_o cream_n and_o mix_v it_o together_o and_o put_v it_o into_o a_o dish_n and_o set_v it_o together_o with_o runnet_n as_o for_o a_o cheese_n and_o stir_v it_o together_o when_o it_o be_v come_v pour_v over_o it_o some_o sack_n and_o sugar_n then_o take_v a_o pint_n of_o cream_n and_o a_o little_a rosewater_n and_o the_o whites_n of_o three_o egg_n and_o whip_v it_o to_o a_o froth_n with_o a_o birchen_a rod_n then_o as_o the_o froth_n arise_v cast_v it_o upon_o your_o cream_n which_o have_v the_o runnet_n in_o it_o till_o it_o lie_v deep_a then_o lay_v on_o bunch_n of_o preserve_v barberry_n here_o and_o there_o careless_o and_o cast_v more_o snow_n upon_o they_o which_o will_v look_v exceed_o well_o then_o garnish_v your_o dish_n be_v broad_o brim_v with_o all_o kind_n of_o jelly_n in_o pretty_a fancy_n and_o several_a colour_n cclxxix_o to_o make_v a_o mutton_n pie_n cut_a a_o loin_n or_o a_o neck_n of_o mutton_n in_o steak_n and_o season_v it_o with_o pepper_n and_o salt_n and_o nutmeg_n than_o lie_v it_o in_o your_o pie_n upon_o butter_n then_o fill_v up_o your_o pie_n with_o apple_n slice_v thin_a and_o a_o few_o great_a onion_n slice_v thin_a then_o put_v in_o more_o butter_n and_o close_o it_o and_o bake_v it_o and_o serve_v it_o in_o hot_a cclxxx_o to_o poach_v egg_n the_o best_a way_n boil_v vinegar_n and_o water_n together_o with_o a_o few_o clove_n and_o mace_n when_o it_o boil_v break_v in_o your_o egg_n and_o turn_v they_o about_o gentle_o with_o a_o tin_n slice_v till_o the_o white_a be_v hard_a then_o take_v they_o up_o and_o pare_v away_o what_o be_v not_o handsome_a and_o lay_v they_o on_o sippet_n and_o strew_v they_o over_o with_o plump_v currant_n then_o take_v verjuice_n butter_n and_o sugar_n heat_n together_o and_o pour_v over_o and_o serve_v they_o in_o hot_a cclxxxi_o a_o good_a salad_n in_o winter_n take_v a_o good_a hard_a cabbage_n and_o with_o a_o sharp_a knife_n shave_v it_o so_o thin_a as_o you_o may_v not_o discern_v what_o it_o be_v then_o serve_v it_o with_o oil_n and_o vinegar_n cclxxxii_o another_o salad_n in_o winter_n take_v corn_n salad_n clean_o pick_v and_o also_o well_o wash_v and_o clear_a from_o the_o water_n put_v it_o into_o a_o dish_n in_o some_o handsome_a form_n with_o some_o horse_n radish_n scrape_v and_o some_o oil_n and_o vinegar_n cclxxxiii_o to_o make_v sorrrel_n sop_n for_o green_a goose_n or_o chicken_n or_o for_o a_o sick_a body_n to_o eat_v alone_o take_v a_o good_a quantity_n of_o french_a sorrel_n clean_o pick_v and_o stamp_v it_o in_o a_o mortar_n then_o strain_v it_o into_o a_o dish_n and_o set_v it_o over_o a_o chafingdish_a of_o coal_n and_o put_v a_o little_a vinegar_n to_o it_o then_o when_o it_o be_v thick_a by_o waste_v wring_v in_o the_o juice_n of_o a_o limon_n and_o sweeten_v it_o with_o sugar_n and_o put_v in_o a_o little_a grate_a bread_n and_o nutmeg_n then_o warm_a another_o dish_n with_o thin_a slice_n of_o white_a bread_n and_o put_v some_o butter_n to_o your_o sorrel_n liquor_n and_o pour_v over_o they_o serve_v they_o in_o with_o slice_n of_o limon_n and_o fine_a sugar_n cclxxxiv_o to_o make_v green_a sauce_n for_o a_o powder_a leg_n of_o pork_n or_o for_o a_o spring_n take_v a_o great_a quantity_n of_o french_a sorrel_n and_o pick_v out_o the_o string_n 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