broth_n to_o make_v broth_n of_o pease_n you_o may_v seethe_v pease_n likewise_o with_o almond_n milk_n in_o lent_n time_n as_o aforesaid_a to_o fry_v pease_n take_v pease_n in_o the_o husk_n and_o boil_v they_o then_o take_v good_a oil_n and_o fry_v it_o a_o little_a wherein_o you_o shall_v put_v the_o pease_n and_o fry_v they_o in_o it_o add_v verivice_n new_a wine_n or_o sugar_n to_o make_v pottage_n of_o beanes_n take_v beanes_n a_o little_a break_a make_v they_o very_o clean_o and_o set_v they_o on_o the_o fire_n and_o when_o the_o water_n boil_v cast_v it_o away_o and_o put_v more_o water_n that_o it_o may_v be_v high_a than_o the_o bean_n by_o two_o finger_n then_o cast_v in_o some_o salt_n set_v they_o to_o seethe_v upon_o the_o coal_n on_o a_o soft_a fire_n cover_v they_o and_o let_v they_o boil_v well_o that_o do_v dry_v they_o and_o stamp_v they_o in_o a_o mortar_n then_o boil_v they_o again_o in_o a_o pipkin_n with_o good_a oil_n and_o let_v they_o seethe_v well_o but_o burn_v they_o not_o then_o take_v a_o little_a sage_a and_o sigge_n or_o apple_n cut_v small_a and_o put_v it_o into_o the_o oil_n with_o onion_n and_o softy_a they_o than_o dish_n they_o and_o put_v some_o of_o the_o oil_n and_o other_o mixture_n upon_o they_o with_o good_a spice_n to_o fry_v bean_n in_o a_o pan_n take_v beanes_n sage_n onion_n and_o fig_n as_o aforesaid_a with_o other_o good_a herb_n and_o mingle_v they_o together_o then_o fry_v they_o in_o a_o fry_a pan_n with_o oil_n and_o make_v it_o like_o a_o pancake_n and_o when_o it_o be_v bake_v take_v it_o out_o and_o cast_v spice_n upon_o it_o to_o make_v ten_o mess_n of_o good_a broth_n make_v of_o red_a pease_n or_o cicer_n take_v two_o pound_n of_o pease_n and_o wash_v they_o in_o hot_a water_n and_o put_v they_o into_o a_o pipkin_n first_o dry_v they_o put_v to_o they_o a_o ounce_n of_o flower_n oil_n salt_n pepper_n and_o a_o little_a cinnamon_n well_o beat_v stir_v all_o with_o a_o spoon_n then_o put_v to_o they_o three_o quart_n of_o water_n or_o more_o with_o a_o little_a sâ—ge_n rosemary_n and_o parse_o root_n and_o let_v they_o boil_v together_o till_o it_o be_v consume_v to_o the_o quantity_n of_o ten_o mess_n and_o when_o it_o be_v almost_o boil_a add_v to_o it_o a_o little_a more_o oil_n but_o if_o you_o make_v it_o for_o a_o sick_a person_n you_o shall_v put_v neither_o oil_n nor_o spice_n into_o it_o to_o make_v a_o devise_a meat_n of_o almond_n take_v two_o pound_n of_o almond_n and_o stamp_v they_o well_o temper_v they_o with_o cold_a water_n lest_o they_o be_v oily_a then_o take_v crumb_n of_o white_a bread_n and_o soak_v it_o in_o verivice_n then_o take_v the_o almond_n crumb_n of_o bread_n ivice_n of_o orange_n and_o rose-water_n and_o temper_n all_o together_o add_v a_o ounce_n of_o cinnamon_n and_o a_o pound_n of_o fine_a sugar_n and_o strain_v all_o this_o together_o make_v it_o yellow_a with_o saffron_n and_o set_v it_o to_o boil_v in_o a_o pipkin_n upon_o coal_n with_o a_o soft_a fire_n and_o let_v it_o not_o take_v smoke_n stir_v it_o often_o with_o a_o spoon_n and_o so_o let_v it_o boil_v for_o the_o space_n of_o half_a a_o quarter_n of_o a_o hour_n to_o make_v ten_o mess_n of_o a_o compound_n broth_n first_o take_v two_o pound_n of_o almond_n stamp_v with_o a_o few_o elder_a flower_n and_o temper_v they_o with_o fresh_a water_n then_o strain_v they_o and_o when_o they_o be_v strain_v put_v they_o in_o a_o pipkin_n to_o seethe_v then_o take_v a_o quart_n of_o raw_a milk_n and_o put_v into_o it_o three_o ounce_n of_o dill_n and_o crumb_n of_o white_a bread_n this_o you_o shall_v beat_v together_o with_o a_o pound_n of_o sugar_n and_o set_v it_o to_o seethe_v &_o when_o it_o begin_v to_o boil_v you_o shall_v mingle_v they_o with_o the_o other_o compound_n but_o stir_v it_o not_o and_o when_o it_o be_v mix_v &_o wax_v thick_a than_o dish_n it_o strawing_a spice_n upon_o it_o to_o make_v twelve_o mess_n of_o pottage_n of_o elder_a flower_n take_v two_o pound_n of_o almond_n and_o stamp_v they_o as_o aforesaid_a then_o take_v four_o ounce_n of_o dry_a elder_n flower_n and_o let_v they_o soak_v in_o clean_a water_n for_o the_o space_n of_o a_o hour_n then_o wring_v they_o out_o of_o the_o water_n and_o stamp_v they_o with_o the_o almond_n add_v to_o it_o the_o crumb_n of_o a_o white_a loaf_n and_o a_o pound_n of_o sugar_n and_o if_o you_o will_v have_v they_o yellow_a cast_a saffron_n in_o they_o then_o strain_v it_o and_o set_v it_o to_o seethe_v as_o aforesaid_a and_o be_v on_o the_o fire_n cast_v some_o of_o the_o say_a flower_n whole_a upon_o it_o and_o when_o it_o be_v boil_a spice_n it_o well_o if_o you_o will_v make_v this_o broth_n in_o flesh_n time_n you_o must_v add_v yolke_n of_o egg_n with_o fat_a broth_n of_o a_o pullet_n or_o other_o good_a broth_n and_o strain_v it_o with_o sugar_n and_o other_o spice_n and_o the_o flower_n of_o elder_n as_o aforesaid_a and_o be_v half_o boil_v put_v into_o it_o three_o ounce_n of_o sweet_a butter_n to_o make_v meat_n of_o egg_n beat_v which_o shall_v show_v like_o pease_n see_v your_o egg_n a_o little_a then_o take_v they_o out_o of_o the_o broth_n and_o to_o make_v the_o broth_n somewhat_o thick_a take_v the_o crumb_n of_o a_o white_a loaf_n and_o strain_n it_o through_o the_o water_n or_o else_o take_v the_o broth_n of_o pease_n itself_o if_o you_o can_v get_v it_o for_o it_o be_v better_a and_o in_o any_o of_o these_o two_o broth_n you_o shall_v seethe_v your_o egg_n again_o with_o some_o spice_n saffron_n parse_o and_o mint_n mince_v very_o small_a to_o make_v a_o devise_a dish_n of_o meat_n or_o broth_n of_o herb_n and_o almond_n take_v herb_n and_o boil_v they_o but_o let_v the_o water_n boil_v before_o you_o put_v they_o in_o then_o take_v they_o out_o and_o lay_v they_o on_o a_o table_n or_o a_o trencher_n and_o cut_v they_o small_a with_o a_o knife_n then_o beat_v they_o in_o a_o mortar_n and_o then_o boil_v they_o in_o almond_n milk_n add_v sugar_n unto_o it_o to_o make_v a_o dish_n of_o herb_n without_o milk_n boil_v your_o herb_n as_o aforesaid_a and_o with_o some_o fat_a or_o lean_a broth_n as_o time_n serve_v make_v your_o dish_n as_o you_o think_v good_a to_o dress_v gourd_n with_o almond_n milk_n or_o with_o other_o milk_n see_v the_o gourd_n in_o water_n then_o press_v the_o water_n out_o of_o they_o and_o strain_v they_o than_o see_v they_o with_o almond_n milk_n or_o other_o milk_n with_o sugar_n and_o a_o little_a verivice_n as_o you_o think_v good_a to_o fry_v gourd_n or_o pompion_n take_v gourd_n and_o make_v they_o very_o clean_o then_o cut_v they_o in_o thin_a piece_n and_o let_v they_o boil_v one_o waume_n then_o take_v they_o out_o and_o dry_v they_o and_o salt_n they_o roll_v they_o in_o flower_n that_o do_v fry_v they_o in_o good_a oil_n they_o take_v they_o off_o the_o fire_n and_o take_v a_o little_a garlic_n and_o crumb_n of_o bread_n and_o stamp_v they_o together_o with_o a_o little_a verivice_n then_o strain_v it_o and_o put_v this_o sauce_n upon_o the_o gourd_n it_o will_v be_v good_a if_o you_o put_v nothing_o but_o verivice_n fennell_n séed_o and_o a_o little_a bafill_n and_o if_o you_o will_v have_v it_o yellow_a cast_a saffron_n into_o it_o to_o make_v pottage_n of_o lettuce_n which_o shall_v seem_v to_o be_v gourd_n take_v the_o white_a &_o inward_a part_n of_o lettuce_n which_o be_v in_o the_o middle_n of_o they_o and_o see_v they_o with_o onion_n verivice_n pepper_n and_o saffron_n if_o you_o will_v make_v it_o in_o flesh_n time_n boil_v they_o in_o flesh_n broth_n as_o be_v aforesaid_a with_o egg_n and_o verivice_n to_o make_v pottage_n of_o colewort_n after_o the_o manner_n of_o rome_n open_v the_o colewort_n and_o cut_v the_o leaf_n as_o it_o be_v usual_o do_v and_o boil_v they_o in_o water_n and_o when_o they_o be_v half_a boil_a take_v they_o out_o and_o cast_v that_o water_n away_o &_o put_v the_o colewort_n into_o a_o quantity_n of_o oil_n first_o let_v they_o dry_a and_o be_v in_o the_o oil_n stir_v they_o with_o a_o spoon_n then_o take_v fish_n broth_n and_o boil_v they_o in_o it_o as_o much_o as_o you_o think_v good_a but_o if_o you_o will_v seethe_v they_o in_o flesh_n time_n boil_v they_o in_o flesh_n broth_n with_o salt_n flesh_n or_o bacon_n for_o they_o will_v be_v fat_a to_o dress_v mushroom_n make_v the_o mushroom_n very_o clean_o and_o see_v they_o with_o two_o or_o three_o head_n of_o garlic_n and_o crumb_n of_o bread_n &_o this_o be_v do_v because_o natural_o they_o be_v venomous_a they_o take_v they_o up_o and_o let_v
else_o broth_n must_v be_v boil_v in_o the_o water_n wherein_o it_o be_v wash_v because_o you_o may_v not_o loose_v that_o blood_n which_o come_v out_o of_o it_o in_o the_o wash_n to_o make_v sauce_n for_o venison_n to_o make_v sauce_n for_o venison_n first_o boil_v the_o flesh_n in_o a_o quantity_n of_o water_n mingle_v with_o as_o much_o vinegar_n &_o when_o it_o be_v boil_v take_v thy_o flesh_n out_o of_o the_o broth_n that_o it_o may_v shrink_v and_o dry_v and_o be_v dry_v fry_v it_o in_o good_a lard_n and_o if_o you_o desire_v to_o make_v two_o dish_n thereof_o take_v a_o pound_n of_o almond_n unpil_v and_o beat_v they_o together_o with_o the_o meat_n then_o take_v a_o pound_n of_o bread_n cut_v in_o piece_n and_o toss_v it_o at_o the_o fire_n but_o not_o much_o which_o do_v lay_v it_o to_o steep_v in_o a_o little_a red_a wine_n and_o be_v steep_v beat_v it_o together_o with_o the_o foresay_a thing_n then_o temper_v it_o with_o the_o broth_n of_o the_o say_a flesh_n and_o strain_v it_o into_o a_o pipkin_n and_o set_v it_o on_o a_o soft_a fire_n to_o boil_v for_o the_o space_n of_o half_a a_o hour_n then_o put_v therein_o some_o pepper_n and_o cinnamon_n that_o it_o may_v have_v the_o ordinary_a taste_n or_o that_o it_o may_v be_v strong_a or_o sweet_a as_o the_o master_n of_o the_o house_n will_v have_v it_o then_o take_v a_o onion_n and_o see_v it_o with_o lord_n cut_v in_o small_a piece_n and_o when_o the_o onion_n be_v sodden_a stamp_n it_o and_o mix_v it_o with_o the_o lord_n wherewith_o it_o be_v sodden_a and_o put_v they_o into_o the_o pipkin_n with_o the_o other_o thing_n aforesaid_a and_o let_v they_o boil_v together_o then_o dish_n the_o meat_n and_o lay_v this_o sauce_n upon_o it_o and_o send_v it_o to_o the_o table_n to_o make_v small_a pasty_n of_o venison_n or_o goat_n flesh_n to_o make_v pasty_n of_o venison_n or_o goat_n flesh_n first_o cut_v the_o flesh_n into_o diverse_a piece_n as_o big_a as_o your_o fist_n then_o parboil_v they_o in_o water_n vinegar_n and_o salt_n as_o much_o as_o be_v requisite_a then_o take_v it_o forth_o and_o dry_v it_o which_o do_v lord_n it_o first_o roll_v the_o piece_n of_o cut_a lard_n &_o this_o flesh_n in_o pepper_n and_o cinnamon_n with_o some_o salt_n all_o beat_v together_o then_o take_v clove_n and_o stick_v they_o on_o all_o side_n of_o thy_o piece_n of_o meat_n then_o take_v good_a flower_n and_o make_v the_o crust_n thick_a than_o a_o pancake_n and_o of_o every_o piece_n of_o flesh_n you_o shall_v make_v a_o small_a pasty_n then_o bake_v they_o sokingly_a and_o well_o and_o these_o pasty_n may_v be_v keep_v fifteen_o day_n or_o a_o month_n to_o make_v pie_n of_o veal_n capon_n or_o any_o other_o flesh_n to_o make_v pie_n of_o veal_n capon_n bird_n or_o any_o other_o flesh_n take_v as_o much_o of_o the_o lean_a part_n thereof_o as_o you_o think_v good_a and_o mince_v it_o small_a then_o take_v the_o suet_n or_o fat_a of_o a_o calf_n and_o mix_v it_o with_o the_o meat_n and_o spice_n it_o according_a unto_o the_o common_a manner_n that_o do_v make_v your_o pass_n as_o you_o do_v for_o the_o pasty_n and_o bake_v they_o in_o a_o oven_n and_o when_o they_o be_v bake_v take_v the_o yolk_n of_o two_o egg_n vergivice_n a_o little_a saffron_n and_o mix_v they_o with_o butter_n and_o water_n which_o pour_v into_o the_o pie_n and_o if_o you_o can_v make_v the_o crust_n then_o boil_v the_o meat_n so_o dress_v as_o aforesaid_a in_o a_o pan_n like_o a_o whitepot_n in_o such_o pie_n you_o may_v put_v one_o or_o two_o hen_n capon_n pigeon_n or_o any_o other_o fowl_n either_o whole_a or_o mince_a to_o make_v a_o pie_n in_o a_o possenet_n or_o pipkin_n to_o make_v a_o pie_n in_o a_o pipkin_n first_o take_v the_o flesh_n and_o good_a beef_n suet_n and_o mince_v it_o small_a and_o put_v it_o in_o a_o pipkin_n and_o if_o you_o will_v you_o may_v put_v therein_o capon_n hen_n or_o pigeon_n than_o set_v it_o on_o the_o coal_n and_o when_o it_o begin_v to_o boil_v skim_v it_o then_o take_v a_o few_o small_a reason_n and_o a_o onion_n and_o mince_v they_o small_a and_o fry_v they_o with_o good_a suet_n and_o put_v they_o suet_n and_o all_o into_o the_o pipkin_n and_o when_o it_o be_v ready_a put_v spice_n and_o vergivice_n into_o it_o and_o if_o thou_o think_v good_a put_v therein_o likewise_o yolke_n of_o two_o or_o three_o egg_n beat_v which_o do_v you_o may_v dish_n it_o and_o send_v it_o to_o the_o table_n to_o make_v pie_n of_o the_o comb_n of_o cock_n and_o hen_n with_o their_o stone_n and_o liver_n cut_a each_o comb_n in_o three_o piece_n and_o the_o liver_n in_o four_o but_o leave_v the_o stone_n whole_a then_o take_v a_o little_a lord_n and_o cut_v it_o small_a but_o beat_v it_o not_o and_o take_v three_o or_o four_o egg_n with_o beef_n suet_n well_o beat_v and_o it_o will_v be_v better_o with_o the_o marrow_n of_o a_o ox_n then_o take_v thirty_o or_o forty_o cherry_n although_o they_o be_v dry_a cinnamon_n ginger_n and_o a_o good_a quantity_n of_o sugar_n and_o some_o clove_n mingle_v they_o together_o and_o thereof_o make_v a_o pie_n which_o do_v bake_v it_o in_o a_o oven_n or_o a_o fry_a pan_n and_o be_v half_o bake_v take_v the_o yolk_n of_o a_o egg_n saffron_n and_o vergivice_n and_o beat_v they_o together_o and_o put_v they_o into_o the_o pie_n and_o so_o let_v it_o bake_v then_o send_v it_o to_o the_o table_n to_o make_v fish_n pie_n take_v the_o fish_n and_o wash_v it_o clean_o and_o cut_v it_o with_o slash_n on_o both_o side_n then_o take_v pepper_n and_o salt_n and_o cast_v it_o into_o the_o cut_n and_o also_o into_o the_o belly_n of_o the_o fish_n then_o make_v the_o past_a somewhat_o thick_a and_o put_v the_o fish_n into_o it_o sow_v up_o the_o belly_n thereof_o which_o do_v let_v it_o bake_v sokingly_a in_o the_o oven_n till_o it_o be_v thorough_o bake_v to_o make_v pie_n that_o the_o bird_n may_v be_v alive_a in_o they_o and_o fly_v out_o when_o it_o be_v cut_v up_o make_v the_o coffin_n of_o a_o great_a pie_n or_o pasty_n in_o the_o bottom_n whereof_o make_v a_o hole_n as_o big_a as_o your_o fist_n or_o big_a if_o you_o will_v let_v the_o side_n of_o the_o coffin_n be_v somewhat_o high_o than_o ordinary_a pie_n which_o do_v put_v it_o full_a of_o flower_n and_o bake_v it_o and_o be_v bake_v open_v the_o hole_n in_o the_o bottom_n and_o take_v out_o the_o flower_n then_o have_v a_o pie_n of_o the_o bigness_n of_o the_o hole_n in_o the_o bottom_n of_o the_o coffin_n aforesaid_a you_o shall_v put_v it_o into_o the_o coffin_n withal_o put_v into_o the_o say_a coffin_n round_o about_o the_o aforesaid_a pie_n as_o many_o small_a live_v bird_n as_o the_o empty_a coffin_n will_v hold_v beside_o the_o pie_n aforesaid_a and_o this_o be_v to_o be_v do_v at_o such_o time_n as_o you_o send_v the_o pie_n to_o the_o table_n and_o set_v before_o the_o guest_n where_o uncover_v or_o cut_v up_o the_o lid_n of_o the_o great_a pie_n all_o the_o bird_n will_v fly_v out_o which_o be_v to_o delight_n and_o pleasure_n show_v to_o the_o company_n and_o because_o they_o shall_v not_o be_v altogether_o mock_v you_o shall_v cut_v open_a the_o small_a pie_n and_o in_o this_o sort_n you_o may_v make_v many_o other_o the_o like_o you_o may_v do_v with_o a_o tart._n to_o make_v the_o crust_n of_o pie_n or_o tart_n of_o pigeon_n pullet_n or_o kid._n to_o make_v the_o crust_n of_o pigeon_n pullet_n or_o kid_n flesh_n first_o boil_v your_o meat_n a_o little_a till_o it_o be_v almost_o enough_o then_o cut_v it_o into_o small_a piece_n and_o fry_v it_o in_o good_a suet_n then_o in_o a_o pan_n make_v a_o crust_n of_o thick_a past_a like_o a_o pie_n crust_n and_o put_v the_o meat_n in_o it_o cover_v it_o with_o dry_a prune_n or_o cherry_n then_o take_v vergice_n with_o a_o little_a hot_a water_n and_o butter_n and_o ten_o egg_n with_o parse_o and_z margerum_n and_o beat_v they_o altogether_o with_o a_o knife_n and_o then_o put_v they_o in_o a_o earthen_a pot_n and_o set_v it_o upon_o a_o fire_n of_o coal_n stir_v it_o always_o with_o a_o spoon_n then_o pour_v this_o broth_n upon_o the_o crust_n and_o set_v it_o on_o the_o fire_n as_o if_o it_o be_v a_o tart_a and_o when_o you_o think_v it_o to_o be_v bake_v send_v it_o to_o the_o table_n and_o make_v the_o crust_n sweet_a or_o sharp_a as_o your_o master_n fanci_v to_o make_v a_o double_a fry_a meat_n of_o any_o flesh_n pigeon_n or_o pullet_n first_o take_v thy_o meat_n and_o make_v it_o very_o clean_a then_o cut_v it_o in_o quarter_n or_o in_o small_a piece_n
the_o space_n of_o half_a a_o hour_n and_o when_o it_o be_v boil_v put_v to_o it_o three_o ounce_n of_o rosewater_n then_o make_v your_o mess_n or_o cover_v the_o flesh_n of_o the_o capon_n or_o other_o bird_n therewith_o and_o send_v it_o to_o the_o table_n and_o for_o the_o better_a grace_n or_o show_v when_o you_o send_v it_o to_o the_o table_n straw_n it_o full_o of_o the_o kernel_n of_o a_o pomegranate_n and_o if_o you_o will_v have_v this_o meat_n of_o two_o colour_n take_v the_o yolk_n of_o a_o egg_n and_o a_o little_a saffron_n and_o mingle_v they_o together_o with_o a_o part_n of_o the_o meat_n and_o make_v it_o somewhat_o sharp_a of_o verivice_n than_o the_o rest_n of_o the_o meat_n that_o be_v feast_v white_a and_o in_o that_o sort_n it_o be_v call_v broom_n flower_n and_o if_o you_o have_v two_o capon_n cover_v the_o one_o with_o the_o white_a and_o the_o other_o with_o yellow_a to_o make_v twelve_o kind_n of_o white_a meat_n after_o the_o catalonian_n manner_n take_v a_o pot_n full_a of_o goat_n milk_n and_o eight_o ounce_n of_o flower_n of_o fine_a rice_n and_o boil_v it_o in_o the_o milk_n then_o take_v the_o flesh_n of_o the_o breast_n of_o a_o capon_n new_o kill_v and_o let_v he_o be_v half_o boil_v then_o pull_v it_o in_o small_a piece_n as_o big_a as_o thread_n and_o put_v it_o into_o a_o mortar_n to_o beat_v but_o give_v it_o but_o two_o stamp_n and_o when_o the_o milk_n have_v boil_v half_o a_o hour_n put_v the_o say_v capon_n flesh_n into_o it_o with_o a_o pound_n of_o sugar_n and_o let_v they_o boil_v for_o the_o space_n of_o half_a a_o hour_n or_o there_o about_o and_o stir_v it_o well_o as_o long_o as_o it_o stand_v on_o the_o fire_n and_o to_o know_v when_o this_o be_v boil_a take_v out_o thy_o spoon_n and_o it_o will_v seem_v fresh_a then_o put_v rose-water_n into_o it_o as_o aforesaid_a and_o dish_n it_o strawing_a sugar_n upon_o they_o and_o so_o send_v they_o to_o the_o table_n to_o make_v white_a meat_n after_o the_o manner_n of_o catalonia_n take_v a_o pound_n and_o a_o half_a of_o almond_n well_o blanch_v and_o stamp_v which_o be_v temper_v with_o the_o broth_n of_o a_o pullet_n and_o strain_a set_v they_o to_o boil_v in_o a_o earthen_a pipkin_n then_o put_v into_o it_o two_o ounce_n of_o rice_n flower_n first_o temper_v with_o the_o almond_n milk_n which_o you_o shall_v boil_v for_o the_o space_n of_o half_a a_o hour_n stir_v it_o with_o a_o spoon_n then_o put_v to_o it_o a_o pound_n and_o a_o half_a of_o sugar_n and_o a_o little_a of_o the_o flesh_n of_o a_o capon_n breast_n well_o beat_v which_o capon_n flesh_n shall_v be_v sod_v with_o the_o almond_n milk_n as_o soon_o as_o it_o be_v set_v set_v upon_o the_o fire_n and_o when_o this_o composition_n be_v well_o sodden_a you_o shall_v add_v thereto_o a_o little_a rose-water_n they_o dish_n it_o and_o strawing_a a_o little_a fine_a sugar_n upon_o it_o send_v it_o to_o the_o table_n to_o seethe_v rice_n in_o flesh_n or_o capon_n broth_n to_o make_v ten_o dish_n of_o broth_n take_v a_o pound_n of_o almond_n well_o blanch_v and_o a_o pound_n of_o rice_n which_o you_o shall_v wash_v twice_o or_o thrice_o in_o warm_a water_n than_o set_v it_o on_o the_o fire_n in_o boil_a water_n and_o let_v it_o seethe_v and_o be_v boil_v let_v it_o stand_v in_o the_o water_n that_o it_o may_v swell_v then_o stamp_v the_o almond_n wet_v they_o with_o fresh_a water_n because_o they_o shall_v not_o be_v oily_a temper_v they_o with_o capon_n or_o other_o broth_n then_o strain_v they_o &_o set_v the_o milk_n to_o seethe_v in_o a_o earthen_a pipkin_n put_v thereto_o a_o pound_n of_o sugar_n and_o when_o they_o begin_v to_o boil_v put_v the_o rice_n into_o they_o and_o set_v they_o in_o a_o pipkin_n upon_o the_o coal_n not_o to_o near_o the_o fire_n stir_v it_o with_o a_o spoon_n that_o it_o smell_v not_o of_o the_o smoke_n in_o like_a manner_n you_o may_v seethe_v rice_n in_o goat_n milk_n or_o in_o other_o milk_n and_o note_v that_o such_o kind_n of_o broth_n do_v easy_o smell_v of_o the_o smoke_n which_o if_o it_o happen_v the_o remedy_n first_o to_o take_v the_o broth_n out_o of_o the_o pipkin_n but_o look_v you_o touch_v not_o the_o bottom_n thereof_o and_o put_v it_o in_o another_o clean_a pipkin_n then_o take_v a_o piece_n of_o linen_n cloth_n fold_v in_o three_o or_o four_o fold_n and_o wet_v it_o in_o fresh_a water_n then_o wring_v out_o the_o water_n and_o lay_v the_o say_a piece_n of_o linen_n so_o double_v upon_o the_o pipkin_n of_o broth_n and_o let_v it_o stand_v so_o for_o a_o quarter_n of_o a_o hour_n then_o wet_a the_o cloth_n again_o and_o put_v it_o on_o if_o need_v be_v and_o by_o this_o mean_v the_o savour_n of_o the_o smoke_n will_v be_v take_v away_o i_o never_o find_v a_o better_a way_n than_o this_o to_o take_v it_o away_o and_o it_o be_v very_o good_a to_o make_v broth_n of_o lean_a flesh_n take_v the_o lean_a flesh_n of_o a_o calf_n sodden_a in_o water_n and_o salt_n beat_v it_o well_o and_o let_v it_o boil_v in_o fat_a broth_n put_v unto_o it_o crumb_n of_o whitebread_n and_o a_o little_a pepper_n and_o saffaron_n and_o let_v it_o boil_v half_o a_o hour_n then_o let_v it_o cool_v a_o little_a that_o do_v take_v egg_n grate_a cheese_n perse_o margerum_n mint_n well_o stamp_v together_o with_o a_o little_a verivice_n then_o beat_v they_o all_o together_o with_o the_o foresay_a flesh_n and_o stir_v they_o with_o a_o spoon_n this_o kind_n of_o broth_n will_v be_v thick_a and_o in_o this_o manner_n you_o make_v livering_n to_o make_v a_o kind_a meat_n of_o gut_n the_o gut_n will_v be_v well_o wash_v and_o make_v very_o clean_o and_o then_o sodden_a with_o a_o bone_n of_o bacon_n to_o give_v they_o a_o good_a taste_n and_o without_o salt_n because_o they_o may_v be_v the_o white_a when_o they_o be_v boil_v cut_v they_o into_o small_a piece_n and_o mix_v they_o with_o parse_o mint_n sage_n salt_n and_o pepper_n than_o again_o give_v they_o a_o boil_a and_o so_o dish_n they_o and_o straw_n they_o with_o a_o little_a cheese_n or_o spice_n which_o you_o think_v good_a to_o make_v meat_n of_o wheat_n sod_v with_o broth_n of_o flesh_n capon_n hate_n or_o pigeon_n first_o take_v a_o pound_n and_o a_o half_a of_o wheat_n &_o wash_v it_o clean_o then_o see_v it_o in_o broth_n of_o capon_n fat_a pullet_n or_o other_o good_a flesh_n and_o let_v it_o boil_v well_o stir_v it_o with_o a_o spoon_n and_o when_o it_o be_v sod_v put_v to_o it_o pepper_n and_o yolke_n of_o egg_n and_o mingle_v they_o together_o you_o must_v make_v it_o yellow_a with_o saffron_n to_o make_v meat_n of_o turnip_n make_v the_o turnip_n clean_a and_o cut_v they_o in_o piece_n then_o see_v they_o in_o fat_a flesh_n broth_n that_o do_v stamp_v they_o and_o strain_v they_o and_o so_o let_v they_o seethe_v again_o in_o fat_a broth_n with_o a_o little_a beef_n or_o bacon_n with_o pepper_n and_o saffron_n to_o make_v broth_n of_o a_o gourd_n make_v they_o clean_o as_o they_o ought_v to_o be_v then_o see_v they_o in_o flesh_n broth_n or_o else_o with_o water_n alone_o add_v thereto_o certain_a onion_n as_o you_o think_v good_a and_o when_o it_o be_v boil_v take_v it_o out_o then_o either_o bruise_v it_o small_a or_o stamp_v it_o and_o strain_v it_o through_o a_o cullander_n and_o then_o again_o set_v it_o to_o seethe_v in_o a_o pipkin_n with_o fat_a broth_n and_o a_o little_a verivice_n and_o let_v they_o be_v somewhat_o yellow_a with_o saffron_n and_o when_o they_o be_v sod_a take_v they_o off_o the_o fire_n and_o set_v they_o to_o cool_v then_o take_v yolke_n of_o egg_n according_a to_o the_o quantity_n and_o beat_v they_o with_o a_o little_a old_a cheese_n and_o put_v they_o to_o the_o say_a meat_n stir_v it_o with_o a_o spoon_n lest_o it_o smell_v of_o the_o smoke_n than_o dish_n it_o and_o cast_a spice_n upon_o it_o to_o make_v yellow_a broth_n take_v a_o pound_n and_o a_o half_a of_o almond_n unblaunchd_a &_o stamp_v they_o well_o then_o take_v the_o flesh_n of_o the_o breast_n of_o a_o capon_n or_o other_o bird_n roast_v or_o sod_v whether_o you_o will_v with_o the_o yolk_n of_o egg_n beat_v they_o all_o with_o the_o say_a almond_n add_v unto_o they_o a_o pound_n of_o sugar_n cinnamon_n ginger_n and_o a_o little_a saffron_n and_o temper_v they_o with_o the_o broth_n of_o a_o pullet_n or_o other_o fat_a broth_n and_o a_o little_a verivice_n and_o strain_v they_o and_o set_v they_o to_o boil_v on_o the_o coal_n with_o a_o soft_a fire_n that_o they_o smell_v not_o of_o the_o smoke_n and_o stir_v it_o with_o a_o spoon_n and_o let_v
it_o boil_v for_o the_o spare_v of_o half_a a_o hour_n and_o when_o it_o be_v half_o boil_v put_v into_o it_o three_o or_o four_o ounce_n of_o good_a sweet_a butter_n and_o so_o serve_v it_o with_o cast_v spice_n upon_o it_o to_o make_v a_o kind_n of_o leach_n take_v the_o yolke_n of_o four_o egg_n half_o a_o ounce_n of_o cinnamon_n four_o ounce_n of_o sugar_n two_o ounce_n of_o rosewater_n and_o four_o ounce_n of_o the_o ivice_n of_o orange_n beat_v all_o these_o thing_n together_o and_o boil_v they_o and_o make_v it_o somewhat_o yellow_a this_o be_v common_a in_o summer_n time_n to_o make_v a_o kind_n of_o make_a meat_n in_o flesh_n time_n take_v a_o pound_n of_o old_a cheese_n and_o a_o little_a new_a cheese_n and_o a_o pound_n of_o the_o belly_n or_o paunch_n of_o a_o fat_a hog_n or_o a_o cow_n ud_a sod_a then_o take_v good_a herb_n well_o beat_v pepper_n clove_n and_o ginger_n add_v thereto_o the_o flesh_n of_o the_o breast_n of_o a_o capon_n well_o beat_v and_o all_o these_o thing_n be_v well_o temper_v and_o mix_v together_o then_o make_v good_a past_a and_o lap_v all_o this_o in_o the_o past_a and_o make_v they_o no_o big_a than_o half_a a_o chestnut_n then_o fry_v they_o in_o capon_n grease_n or_o other_o fat_a broth_n and_o make_v they_o yellow_a with_o saffron_n let_v they_o not_o boil_v above_o the_o space_n of_o three_o pater_n noster_n than_o dish_n they_o and_o straw_n they_o over_o with_o grate_a cheese_n mix_v with_o other_o spice_n the_o like_a may_v be_v make_v of_o feisant_n partridge_n and_o other_o foul_a to_o make_v a_o past_a or_o meat_n of_o flower_n temper_v thy_o past_a as_o aforesaid_a and_o break_v it_o into_o diverse_a piece_n than_o set_v it_o to_o dry_a in_o the_o sun_n &_o it_o will_v continue_v two_o or_o three_o year_n when_o you_o will_v seethe_v it_o it_o must_v be_v sodden_a in_o flesh_n broth_n or_o broth_n of_o a_o fat_a hen_n for_o the_o space_n of_o a_o hour_n but_o if_o it_o be_v not_o flesh_n time_n see_v they_o in_o almond_n milk_n or_o goat_n milk_n with_o sugar_n and_o because_o this_o milk_n will_v not_o boil_v as_o much_o as_o this_o past_a require_v boil_v they_o first_o in_o clean_a water_n as_o rice_n be_v boil_v your_o past_a also_o shall_v be_v bake_v these_o past_a meat_n will_v likewise_o be_v yellow_a with_o saffron_n except_o when_o they_o be_v boil_a in_o milk_n to_o make_v meat_n of_o young_a bean_n with_o flesh_n or_o otherwise_o take_v beanes_n and_o blanch_v they_o with_o hot_a water_n like_o almond_n than_o set_v they_o to_o boil_v and_o when_o they_o be_v boil_v put_v to_o they_o a_o little_a parse_o and_o mint_n well_o beat_v and_o see_v they_o with_o salt_n beef_n or_o bacon_n let_v it_o be_v somewhat_o green_a and_o it_o be_v the_o better_a the_o like_a may_v be_v do_v with_o pease_n and_o other_o fruit_n when_o they_o be_v green_a to_o fry_v pease_n with_o bacon_n take_v the_o pease_n cod_n and_o all_o as_o they_o be_v &_o boil_v they_o and_o take_v a_o little_a bacon_n lard_v with_o fat_a and_o cut_v it_o into_o collope_n then_o fry_v it_o a_o little_a with_o the_o aforesaid_a pease_n add_v thereto_o a_o little_a verivice_n sugar_n or_o syrup_n of_o mulberry_n and_o a_o little_a cinnamon_n in_o this_o sort_n also_o be_v white_a pease_n fry_v to_o make_v meat_n of_o melt_v with_o broth_n of_o pullet_n or_o other_o flesh_n see_v the_o melt_v with_o flesh_n broth_n let_v it_o boil_v soft_o stir_v it_o and_o let_v it_o not_o smell_v of_o the_o smoke_n and_o make_v it_o yellow_a with_o saffron_n but_o it_o will_v first_o be_v well_o wash_v with_o hot_a water_n like_o rise_n to_o make_v a_o certain_a kind_n of_o meat_n of_o caper_n with_o flesh_n take_v a_o pound_n and_o a_o half_a of_o caper_n and_o boil_v they_o until_o they_o begin_v to_o open_v then_o take_v a_o pound_n and_o a_o half_a of_o blanch_a almond_n well_o beat_v and_o put_v they_o to_o the_o say_a caper_n beat_v they_o well_o again_o with_o the_o crumb_n of_o a_o white_a loaf_n and_o temper_v they_o with_o the_o broth_n of_o some_o good_a meat_n then_o strain_v it_o and_o set_v it_o to_o boil_v upon_o a_o soft_a fire_n stir_v it_o with_o a_o spoon_n then_o put_v into_o it_o a_o pound_n of_o sugar_n half_o a_o ounce_n of_o ginger_n saffron_n and_o rose-water_n with_o good_a spice_n to_o make_v meat_n of_o flower_n and_o how_o it_o be_v sodden_a or_o dress_v the_o flower_n be_v to_o be_v boil_v in_o good_a caponbroth_n or_o other_o flesh_n and_o it_o must_v be_v put_v into_o the_o broth_n by_o little_a and_o by_o little_a stir_v it_o always_o with_o a_o spoon_n and_o boil_v it_o the_o space_n of_o half_a a_o hour_n upon_o the_o coal_n with_o a_o soft_a fire_n that_o it_o smell_v not_o of_o the_o smoke_n than_o dish_n it_o and_o cast_a cheese_n and_o spice_n upon_o it_o in_o lent_n boil_v it_o in_o almond_n milk_n sugar_n and_o rosewater_n to_o make_v meat_n of_o grate_a bread_n boil_v the_o grate_a bread_n in_o good_a broth_n then_o take_v grate_v cheese_n and_o beat_v it_o with_o egg_n and_o the_o bread_n be_v boil_v let_v it_o cool_v than_o put_v the_o say_v egg_n and_o cheese_n in_o the_o bread_n and_o mingle_v it_o well_o together_o and_o make_v it_o yellow_a with_o saffron_n to_o make_v a_o meat_n of_o young_a rose_n boil_v they_o in_o broth_n and_o when_o they_o be_v almost_o sodden_a put_v to_o they_o a_o little_a parse_o and_o mint_n small_a shred_n and_o if_o the_o broth_n be_v overthinne_a strain_v it_o with_o a_o few_o crumb_n of_o bread_n and_o when_o it_o be_v sod_v put_v spice_n upon_o it_o to_o make_v meat_n of_o parse_o take_v parse_o root_n and_o pull_v out_o the_o string_n or_o pith_n which_o be_v within_o they_o and_o make_v they_o very_o clean_o and_o boil_v they_o very_o well_o in_o flesh_n broth_n with_o pepper_n and_o saffaron_n this_o may_v likewise_o be_v do_v with_o oil_n to_o make_v meat_n of_o fennell_n the_o fennel_n be_v sod_a like_o colewort_n but_o it_o will_v be_v cut_v small_a and_o short_a with_o a_o little_a pepper_n bacon_n or_o oil_n to_o make_v meat_n of_o quince_n see_v thy_o quince_n in_o broth_n of_o lean_a flesh_n then_o stamp_v they_o and_o temper_v they_o with_o almond_n milk_n make_v with_o broth_n of_o pullet_n or_o flesh_n and_o if_o time_n serve_v strain_v they_o and_o put_v they_o into_o a_o pipkin_n with_o sugar_n ginger_n cinnamon_n and_o a_o little_a saffron_n &_o set_v they_o to_o boil_v on_o a_o soft_a fire_n because_o it_o shall_v not_o smell_v of_o the_o smoke_n and_o stir_v they_o with_o a_o spoon_n and_o it_o shall_v be_v the_o better_a if_o you_o put_v a_o little_a fresh_a butter_n into_o it_o and_o when_o they_o be_v boil_v cast_v spice_n upon_o they_o to_o make_v broth_n of_o bettonie_n take_v a_o few_o bettonie_n leave_v and_o a_o little_a borage_n and_o put_v they_o to_o boil_v in_o clean_a séthe_a water_n then_o take_v they_o out_o and_o beat_v they_o with_o your_o knife_n then_o take_v a_o little_a parse_o and_o mint_n and_o beat_v they_o with_o the_o say_a 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pepper_n and_o parse_o to_o dress_v a_o muler_n this_o fish_n of_o nature_n will_v be_v roast_v but_o if_o he_o be_v very_o great_a see_v it_o and_o the_o sauce_n to_o the_o roast_a be_v the_o liquor_n aforesaid_a and_o fennell-séed_n and_o to_o the_o boil_a white_a sauce_n to_o dress_v a_o plaice_n it_o will_v be_v boil_v with_o a_o little_a parse_o and_o it_o be_v also_o good_a fry_v put_v on_o it_o the_o ivice_n of_o orange_n to_o dress_v a_o besano_n a_o italian_a fish_n boil_v it_o in_o wine_n or_o vinegar_n and_o water_n of_o each_o a_o like_a and_o for_o sauce_n take_v garlic_n but_o this_o course_n fish_n be_v fit_a for_o labour_a man_n than_o man_n of_o any_o quality_n to_o dress_v a_o dogfish_n it_o will_v be_v sod_v as_o aforesaid_a &_o then_o with_o strong_a garlic_n and_o a_o little_a mustard_n fry_v it_o in_o a_o pan_n but_o dress_v it_o in_o what_o sort_n you_o will_v it_o will_v never_o be_v good_a as_o be_v natural_o of_o no_o good_a taste_n to_o dress_v eel_n a_o 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sugar_n and_o egg_n according_a unto_o the_o quantity_n you_o will_v make_v with_o a_o little_a saffron_n mingle_v all_o this_o together_o and_o then_o make_v a_o under_o crust_n of_o paste_n and_o bake_v it_o and_o when_o he_o be_v almost_o bake_v cover_v he_o with_o the_o like_a cover_n that_o you_o use_v for_o the_o pompion_n or_o gourd_n to_o make_v a_o tart_a of_o meal_n take_v stamp_v meal_n very_o white_a and_o clean_a and_o see_v it_o in_o goat_n milk_n or_o cow_n milk_n and_o see_v it_o thick_a then_o take_v a_o little_a fine_a flower_n and_o the_o white_n of_o two_o egg_n according_a to_o the_o quantity_n you_o will_v make_v and_o temper_v they_o with_o the_o meal_n stir_v it_o with_o a_o spoon_n then_o let_v it_o boil_v a_o little_a more_o put_v in_o sugar_n and_o stir_v it_o and_o when_o this_o composition_n be_v make_v spread_v it_o upon_o a_o trencher_n or_o other_o thing_n and_o let_v it_o cool_v and_o when_o you_o think_v good_a cut_v it_o in_o small_a or_o great_a 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little_a grate_a bread_n with_o fat_a broth_n colour_v with_o saffron_n then_o use_v it_o as_o other_o tart_n to_o make_v tart_n or_o pie_n with_o broth_n make_v a_o thick_a crust_n of_o what_o bigness_n you_o will_v then_o take_v pullet_n and_o pigeon_n parboyl_v cut_v they_o in_o quarter_n and_o each_o quarter_n into_o two_o or_o three_o piece_n then_o take_v blanch_v almond_n stamp_v yolke_n of_o egg_n saffron_n fat_a broth_n and_o a_o little_a verivice_n and_o dry_a that_o crust_n or_o paste_v like_a unto_o other_o pie_n and_o make_v the_o side_n high_a then_o fill_v it_o full_a of_o flower_n and_o cover_v it_o with_o a_o lid_n and_o let_v it_o bake_v till_o it_o be_v stiff_a then_o cut_v open_v the_o lid_n and_o take_v out_o the_o flower_n and_o then_o fill_v the_o pie_n with_o the_o broth_n and_o meat_n aforesaid_a let_v it_o fast_o well_o of_o ginger_n and_o pepper_n and_o bake_v it_o in_o a_o oven_n like_o other_o pie_n to_o make_v gealy_n of_o flesh_n or_o fish_n and_o of_o diverse_a colour_n in_o one_o platter_n if_o you_o will_v have_v white_a gealy_n take_v good_a white_a vinegar_n or_o old_a verivice_n and_o twice_o as_o much_o water_n then_o take_v shéep_n foot_n or_o kid_n foot_n flaien_v and_o make_v very_o clean_o especial_o about_o the_o house_n and_o cut_v they_o and_o take_v out_o the_o hair_n in_o the_o middle_n and_o wash_v they_o well_o in_o cold_a water_n they_o boil_v they_o in_o the_o mixture_n of_o vinegar_n and_o water_n boil_v they_o as_o soft_o as_o you_o can_v and_o with_o it_o boil_v ginger_n cut_v into_o small_a piece_n &_o whole_a grain_n of_o paradise_n and_o when_o the_o foot_n be_v indifferent_o boil_a take_v they_o up_o and_o let_v the_o broth_n see_v a_o little_a when_o they_o be_v out_o then_o take_v the_o white_n of_o ten_o egg_n more_o or_o less_o according_a to_o the_o quantity_n you_o will_v make_v observe_v the_o order_n in_o strain_v clear_v and_o do_v all_o other_o thing_n else_o which_o i_o will_v hereafter_o set_v down_o in_o gealy_n make_v of_o flesh_n and_o make_v ready_a the_o dish_n with_o capon_n pullet_n or_o other_o thing_n upon_o which_o you_o will_v put_v this_o gealie_a and_o lay_v it_o fine_o on_o they_o set_v the_o dish_n in_o a_o cold_a fresh_a place_n because_o it_o may_v thicken_v the_o better_a then_o take_v out_o a_o good_a piece_n or_o a_o quarter_n of_o that_o gealie_a in_o the_o pot_n and_o set_v it_o on_o the_o fire_n in_o a_o pipkin_n until_o it_o be_v well_o melt_v and_o that_o you_o see_v it_o return_v to_o the_o form_n again_o then_o take_v a_o little_a saffron_n and_o make_v it_o yellow_a and_o when_o it_o be_v cold_a take_v of_o the_o foresay_a broth_n or_o some_o other_o thing_n make_v for_o the_o purpose_n but_o let_v it_o not_o be_v hot_a when_o you_o put_v it_o in_o again_o this_o be_v well_o order_v and_o harden_v take_v out_o another_o piece_n and_o make_v it_o red_a with_o carnel_n as_o i_o say_v of_o saffron_n and_o so_o take_v out_o another_o piece_n to_o make_v green_a with_o wheat_n or_o barley_n blade_n when_o they_o be_v young_a and_o parse_o well_o stamp_v and_o strain_a and_o use_v it_o as_o the_o other_o two_o colour_n also_o you_o may_v make_v a_o sanguine_a colour_n with_o carriots_n roast_a in_o the_o ember_n and_o be_v roast_v make_v clean_o the_o outside_n with_o a_o knife_n which_o be_v sanguine_a and_o put_v in_o the_o bottom_n of_o the_o bag_n or_o strainer_n out_o of_o the_o which_o the_o compound_n or_o decoction_n be_v strain_v and_o as_o often_o as_o you_o receive_v it_o out_o you_o shall_v put_v it_o upon_o the_o white_a broth_n well_o heat_v observe_v the_o like_a order_n in_o all_o the_o other_o colour_n aforesaid_a and_o place_n it_o in_o order_n with_o the_o other_o colour_n you_o may_v make_v more_o colour_n if_o you_o will_v in_o the_o same_o manner_n to_o make_v a_o gealie_a of_o creviss_n which_o shall_v seem_v alive_a take_v creviss_n in_o their_o shell_n and_o lay_v they_o to_o soak_v in_o vinegar_n then_o take_v of_o the_o substance_n aforesaid_a and_o put_v it_o to_o they_o to_o make_v another_o fair_a gealie_a take_v forty_o sheep_n foot_n and_o flay_v they_o and_o take_v out_o the_o bone_n and_o hair_n then_o lay_v they_o to_o soak_v in_o fresh_a water_n for_o the_o space_n of_o three_o or_o four_o hour_n then_o wash_v they_o and_o then_o take_v somewhat_o more_o than_o a_o quart_n of_o vinegar_n as_o much_o white_a wine_n and_o twice_o as_o much_o water_n and_o see_v the_o foot_n therein_o with_o salt_n to_o it_o as_o much_o as_o be_v convenient_a and_o skim_v they_o well_o and_o when_o they_o be_v half_a boil_a take_v a_o quarter_n of_o a_o pound_n of_o whole_a pepper_n as_o much_o long_a pepper_n and_o the_o like_a quantity_n of_o grain_n of_o paradise_n with_o a_o quarter_n of_o a_o pound_n of_o whole_a cinnamon_n half_o a_o quarter_n of_o a_o pound_n of_o spiknard_n &_o clove_n beat_v they_o all_o very_o gross_o all_o together_o but_o not_o too_o much_o and_o boil_v they_o with_o the_o foot_n and_o let_v they_o boil_v till_o they_o be_v consume_v to_o a_o three_o part_n and_o when_o the_o foot_n be_v well_o boil_a take_v they_o out_o and_o let_v the_o broth_n see_v on_o the_o fire_n and_o put_v into_o it_o the_o white_n of_o ten_o egg_n beat_v together_o till_o they_o turn_v to_o a_o froth_n and_o stir_v it_o in_o the_o broth_n with_o a_o spoon_n and_o then_o let_v it_o boil_v one_o waume_n strain_v it_o twice_o or_o thrice_o through_o a_o woollen_a cloth_n with_o all_o the_o composition_n let_v it_o be_v well_o strain_a and_o let_v the_o mixture_n remain_v in_o
epulario_n or_o the_o italian_a banquet_n wherein_o be_v show_v the_o manner_n how_o to_o dress_v and_o prepare_v all_o kind_n of_o flesh_n foules_n or_o fish_n as_o also_o how_o to_o make_v sauce_n tart_n pie_n etc._n etc._n after_o the_o manner_n of_o all_o country_n with_o a_o addition_n of_o many_o other_o profitable_a and_o necessary_a thing_n translate_v out_o of_o italian_a into_o english_a london_n print_v by_o a.i._n for_o william_n barley_n and_o be_v to_o be_v sell_v at_o his_o shop_n in_o gracious_a street_n near_a leaden-hall_n 1598._o the_o banquet_n call_v in_o italian_a epulario_n wherein_o be_v handle_v the_o manner_n of_o dress_v all_o kind_n of_o meat_n bird_n and_o all_o sort_n of_o fish_n also_o show_v how_o to_o make_v sauce_n pie_n tart_n etc._n etc._n according_a to_o the_o use_n of_o all_o nation_n the_o first_o book_n show_v what_o meat_n be_v best_a roast_v and_o what_o best_o boil_v the_o flesh_n of_o beef_n be_v best_a boil_v and_o of_o veal_n the_o breast_n be_v good_a sodden_a the_o loin_n roast_v and_o the_o leg_n make_v in_o olive_n all_o part_n of_o the_o sheep_n be_v good_a boil_v only_o the_o shoulder_n which_o be_v best_a roast_v as_o also_o the_o leg_n pork_n be_v altogether_o wholesome_a be_v fresh_a yet_o the_o chine_n be_v good_a roast_a the_o rest_n be_v salt_v as_o you_o think_v good_a kid_n be_v all_o good_a to_o be_v roast_v or_o boil_v as_o you_o think_v good_a but_o the_o hinder_a quarter_n be_v better_a roast_v the_o like_a of_o lamb_n goat_n flesh_n be_v good_a from_o the_o month_n of_o january_n with_o sauce_n make_v of_o garlic_n the_o side_n of_o a_o buck_n be_v good_a in_o bacon_n broth_n the_o loin_n may_v be_v roast_v and_o the_o leg_n bake_v the_o like_a may_v be_v do_v with_o a_o young_a kid._n wild_a boar_n shall_v be_v pepper_v and_o lard_v the_o hare_n be_v good_a roast_a but_o the_o hinder_a part_n be_v better_a boil_v coney_n be_v better_o roast_v then_o any_o other_o way_n and_o the_o best_a part_n of_o they_o be_v the_o hinder_a leg_n to_o dress_v capon_n peacocke_n feisant_n and_o other_o foul_a shovele_a peewit_n duck_n crane_n wild_a goose_n heron_n and_o storke_n be_v all_o good_a and_o will_v be_v stuff_v with_o garlic_n onion_n or_o such_o like_a thing_n peacock_n feisant_n partrish_a wild_a hen_n quail_n thrush_n black_a bird_n and_o all_o other_o good_a bird_n be_v to_o be_v roast_v pigeon_n be_v good_a both_o roast_v and_o sodden_a yet_o best_o roast_v ringdove_n and_o wild_a pigeon_n be_v good_a roast_v but_o better_o boil_v with_o pepper_n sage_n parse_o and_o margerum_n capon_n be_v good_a both_o boil_v and_o roast_v and_o likewise_o the_o hen_n how_o to_o seethe_v all_o kind_n of_o flesh_n that_o it_o may_v show_v fair_a you_o have_v cut_v it_o in_o as_o many_o piece_n &_o part_n as_o you_o think_v good_a then_o lay_v it_o to_o soak_v in_o fair_a water_n for_o the_o space_n of_o a_o hour_n which_o do_v wash_v it_o again_o in_o fresh_a water_n and_o then_o with_o hot_a water_n than_o set_v it_o over_o the_o fire_n in_o the_o kettell_n or_o pot_n wherein_o it_o may_v have_v room_n enough_o that_o it_o may_v be_v the_o white_a then_o put_v as_o much_o salt_n to_o it_o as_o shall_v be_v needful_a and_o be_v careful_a to_o skim_v it_o if_o your_o salt_n be_v not_o clean_o put_v it_o in_o hot_a water_n and_o let_v it_o continue_v therein_o till_o it_o be_v melt_v and_o convert_v into_o water_n or_o pickle_n which_o be_v settle_v you_o may_v put_v into_o the_o pot_n or_o kettell_n of_o meat_n always_o take_v care_v not_o to_o put_v in_o the_o dregs_n of_o the_o pickle_n because_o it_o be_v foul_a but_o if_o your_o flesh_n be_v old_a &_o tough_a especial_o capon_n or_o hen_n then_o shift_v they_o out_o of_o the_o boil_a water_n and_o put_v they_o into_o fresh_a water_n and_o so_o they_o will_v be_v fair_a and_o soon_o boil_v to_o make_v all_o kind_n of_o meat_n to_o roast_v fair_a and_o white_a to_o make_v all_o kind_n of_o foul_a capon_n kid_n or_o any_o other_o flesh_n to_o roast_v fair_a and_o white_a special_o beef_n mutton_n veal_n or_o lamb_n first_o parboil_v it_o and_o then_o lord_n it_o if_o it_o be_v capon_n feisant_fw-fr or_o any_o other_o foul_a first_o wash_v it_o clean_o that_o do_v dip_v it_o in_o hot_a water_n but_o take_v it_o present_o out_o again_o and_o lay_v it_o in_o cold_a water_n and_o it_o will_v be_v the_o fair_a and_o roast_v better_o then_o lard_n it_o and_o stick_v it_o with_o clove_n or_o other_o thing_n as_o you_o think_v good_a or_o as_o he_o that_o owe_v it_o do_v most_o fancy_n it_o if_o you_o will_v you_o may_v stuff_n they_o with_o sweet_a herb_n dry_a prune_n sour_a grape_n cherry_n and_o such_o like_a thing_n and_o so_o spit_v it_o and_o first_o make_v a_o soft_a fire_n that_o it_o may_v roast_v sokingly_a &_o not_o be_v scorch_v or_o burn_v and_o when_o you_o think_v it_o almost_o roast_a grate_n white_a bread_n and_o cast_v salt_n into_o it_o wherewith_o you_o shall_v crumb_n it_o then_o make_v a_o hot_a fire_n and_o turn_v it_o round_o so_o it_o will_v be_v fair_a and_o white_a which_o do_v send_v it_o present_o to_o the_o table_n to_o make_v a_o good_a devise_a meat_n or_o sauce_n to_o make_v good_a devise_v meat_n of_o goat_n hare_n wild_a boar_n or_o any_o other_o wild_a beast_n take_v of_o claret_n wine_n and_o water_n of_o each_o a_o like_a quantity_n and_o wash_v the_o flesh_n in_o they_o then_o strain_v that_o water_n and_o wine_n through_o a_o cloth_n put_v thereto_o as_o much_o salt_n as_o be_v requisite_a which_o do_v boil_v the_o flesh_n therein_o &_o when_o it_o be_v boil_v take_v it_o out_o and_o if_o you_o desire_v to_o make_v two_o dish_n of_o it_o take_v a_o pound_n and_o a_o half_a of_o curran_n and_o bruise_v they_o well_o with_o as_o much_o bread_n which_o you_o shall_v cut_v in_o piece_n toss_v grate_n and_o be_v in_o crumb_n soak_v in_o good_a vinegar_n which_o do_v beat_v the_o currant_n and_o the_o bread_n together_o and_o if_o you_o can_v get_v of_o the_o blood_n or_o entrails_n of_o the_o wild_a beast_n it_o will_v be_v very_o good_a to_o mix_v with_o they_o which_o be_v well_o beat_v together_o it_o must_v be_v temper_v with_o bastard_n wine_n that_o be_v wine_n sod_a with_o new_a wine_n call_v must_v and_o with_o the_o vinegar_n wherewith_o the_o bread_n be_v soak_a let_v it_o pass_v through_o a_o strainer_n into_o a_o pipkin_n wherein_o you_o shall_v put_v clove_n and_o cinnamon_n as_o much_o as_o you_o think_v good_a and_o as_o it_o be_v necessary_a and_o make_v it_o strong_a or_o sweet_a of_o vinegar_n &_o spice_n according_a to_o the_o manner_n or_o as_o the_o owner_n will_v have_v it_o then_o let_v it_o boil_v half_o a_o hour_n upon_o a_o chafingdish_a with_o a_o soft_a fire_n on_o the_o one_o side_n then_o upon_o the_o other_o turn_v it_o often_o with_o a_o spoon_n then_o fry_v the_o flesh_n with_o good_a lard_n and_o cut_v it_o in_o piece_n and_o lay_v it_o in_o dish_n and_o cover_v it_o with_o this_o devise_a meat_n and_o the_o black_a it_o show_v the_o fair_a it_o be_v to_o make_v broth_n of_o the_o flesh_n of_o wild_a beast_n first_o wash_v the_o flesh_n well_o with_o good_a white_a wine_n mingle_v with_o as_o much_o water_n and_o strain_v the_o wash_n and_o see_v the_o flesh_n therein_o put_v to_o it_o a_o good_a quantity_n of_o lard_n cut_v in_o square_a piece_n as_o great_a as_o dice_n which_o do_v put_v thereto_o a_o good_a quantity_n of_o sage_a be_v pull_v in_o three_o or_o four_o piece_n with_o your_o hand_n and_o when_o it_o be_v almost_o ready_a put_v spice_n into_o it_o as_o i_o say_v before_o and_o to_o make_v the_o broth_n somewhat_o thick_a take_v two_o or_o three_o yolke_n of_o egg_n according_a to_o the_o quantity_n thereof_o and_o as_o much_o bread_n well_o toast_a at_o the_o fire_n but_o not_o overmuch_o only_o to_o dry_v it_o which_o you_o shall_v make_v into_o small_a crumb_n then_o take_v a_o little_a of_o the_o broth_n and_o strain_v the_o bread_n and_o egg_n into_o the_o pot_n of_o broth_n and_o if_o thou_o can_v get_v some_o of_o the_o blood_n or_o the_o entrails_n of_o the_o beast_n you_o shall_v beat_v it_o well_o and_o see_v it_o with_o the_o same_o broth_n &_o it_o will_v be_v the_o better_a but_o if_o thou_o will_v make_v any_o dish_n of_o this_o broth_n the_o flesh_n be_v to_o be_v cut_v in_o piece_n of_o half_a a_o pound_n or_o of_o a_o pound_n and_o if_o you_o will_v make_v pottage_n it_o must_v be_v cut_v very_o small_a you_o must_v also_o remember_v that_o the_o flesh_n whereof_o this_o meat_n be_v make_v of_o or_o