gut_n stretch_v 2_o sack_n posset_n 3_o â—allet_n of_o sorrel_n 11_o steak_v pie_n 14_o sausage_n boil_a 20_o â—owsed_v veal_n ibid._n steak_n stew_v 35_o spinage_n salad_n 36_o â—upper_n dish_n ibid._n sausage_n 43_o sheep_n foot_n dress_v 46_o shoulder_n of_o mutton_n have_fw-mi 53_o shoulder_n oâ—_n mutton_n with_o oyster_n 54_o â—oles_n stew_v 65_o â—coâ—ch_a collop_n 66_o sauce_n for_o fish_n 79_o sauce_n for_o snipe_n 74_o shoulder_n of_o mutton_n roast_v 73_o salmon_n boil_v 81_o â—awâ—e_n for_o any_o fowl_n 82_o spinage_n tart_a 85_o â—ack_v posset_n without_o milk_n 90_o syllabub_n 91_o syllabub_n whip_v 93_o â—â—gar_a plate_n in_o colour_n 94_o spice_n candy_v 96_o t_o tansie_n 3â—_n tart_a of_o cheese-curd_n 4â—_n turkey_n souse_v 5â—_n toast_n fry_v 5â—_n trifle_n 8â—_n thick_a cream_n 89_o five_o venison_n keep_v long_o sweet_a 27_o whisky_n 98_o w_n wild_a duck_n boil_v 19_o white_a pudding_n 28_o white_a metheglin_n 62_o white_a broth_n 8â—_n wafer_n 98_o rare_a receipt_n for_o cookery_n to_o pickle_n cucumber_n to_o look_v very_o green_a take_v those_o that_o you_o mean_v to_o pickle_n and_o lay_v they_o in_o water_n and_o salt_n three_o or_o four_o day_n then_o take_v a_o good_a many_o great_a cucumber_n and_o cut_v the_o outside_n of_o they_o into_o water_n for_o the_o inside_n will_v be_v too_o pappy_a then_o boil_v they_o in_o that_o water_n with_o dill_n seed_n 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 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 that_o water_n and_o salt_n and_o pour_v that_o over_o they_o in_o your_o vessel_n then_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 liquor_n from_o they_o and_o new_o boil_v it_o put_v in_o some_o whole_a pepper_n clove_n and_o mace_n and_o when_o it_o be_v cold_a add_v to_o it_o some_o more_o vinegar_n and_o a_o little_a salt_n then_o pour_v it_o on_o they_o again_o and_o let_v they_o stand_v a_o month_n long_o then_o boil_v it_o again_o and_o when_o it_o be_v cold_a put_v some_o more_o vinegar_n and_o pour_v it_o on_o they_o again_o then_o let_v they_o stand_v a_o long_a time_n and_o as_o you_o see_v occasion_n boil_v it_o over_o again_o and_o always_o put_v your_o seed_n and_o piece_n of_o cucumber_n on_o the_o top_n be_v sure_a your_o pickle_n be_v cold_a when_o you_o pour_v it_o over_o to_o pickle_n purslane_n to_o keep_v all_o the_o year_n take_v the_o big_a stalk_n pick_v clean_o theâ—_n strew_v bay-salt_n first_o into_o your_o pot_n and_o then_o thâ—_n stalk_v of_o purslane_n and_o then_o salt_n again_o so_o do_v tiâ—l_o your_o pot_n be_v full_a then_o tie_v it_o up_o close_o and_o keep_v it_o cool_v to_o streâ—ch_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 onceâ—_n 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 return_v to_o their_o wont_a bigness_n to_o make_v a_o sack_n posset_n take_v a_o quart_n of_o thick_a cream_n boil_v it_o with_o whole_a spice_n then_o take_v sixteen_o egg_n yolk_n and_o white_n beat_v very_o well_o than_o heat_n about_o three_o quarter_n of_o a_o pint_n of_o sack_n and_o mingle_v well_o with_o your_o egg_n then_o stir_v they_o into_o your_o cream_n and_o sweeten_v it_o then_o cover_v it_o up_o close_o for_o half_a a_o hour_n or_o more_o over_o a_o seethe_a pot_n of_o water_n or_o over_o very_o slow_a ember_n in_o a_o basin_n and_o it_o will_v become_v like_o a_o cheese_n to_o make_v penado_n take_v oatmeal_n clean_o pick_v steep_v it_o in_o water_n all_o night_n then_o strain_v the_o water_n clean_o from_o it_o and_o boil_v that_o water_n in_o a_o pipkin_n with_o a_o blade_n of_o mace_n and_o some_o current_a when_o it_o be_v well_o boil_a put_v in_o the_o yolk_n of_o two_o or_o three_o egg_n beat_v with_o sack_n a_o little_a salt_n and_o as_o much_o sugar_n as_o you_o shall_v thiâ—k_v fiâ—_n then_o stir_v it_o over_o a_o soft_a fire_n that_o it_o curd_v not_o till_o you_o think_v it_o be_v enough_o to_o make_v the_o orange_a pudding_n take_v the_o rind_n of_o a_o small_a orange_n pair_v very_o thin_a and_o boil_v in_o several_a waterâ—_n till_o it_o be_v very_o tender_a then_o beat_v it_o 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 four_o ounce_n of_o fresh_a butter_n the_o yolk_n of_o six_o egg_n and_o a_o spoonful_n or_o two_o of_o cream_n with_o a_o very_a little_a salt_n beat_v all_o these_o together_o in_o a_o mortar_n while_o the_o oven_n heat_n then_o bake_v it_o in_o puff_n paste_n to_o make_v french-bread_n take_v half_o a_o bushel_n of_o fine_a flower_n ten_o egg_n yolk_n and_o white_a one_o pound_n and_o a_o half_a of_o fresh_a butter_n then_o put_v in_o as_o much_o of_o yeast_n as_o into_o the_o ordinary_a manchet_n temper_v it_o with_o new_a milk_n pretty_a hot_a then_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 roll_n and_o wash_v they_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 to_o make_v a_o make_a dish_n take_v four_o ounce_n of_o blanch_a almond_n beat_v and_o strain_v they_o into_o some_o cream_n then_o take_v artichoke_n bottom_n tender_o boil_a and_o some_o marrow_n boil_a then_o boil_v a_o quart_n of_o cream_n till_o it_o be_v thick_a and_o sweeten_v it_o with_o rose_n water_n and_o sugar_n then_o lay_v your_o artichoke_n into_o a_o dish_n and_o 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 â—nd_v let_v it_o stand_v upon_o ember_n till_o you_o serve_v â—it_a in_o to_o make_v a_o cake_n with_o almond_n take_v one_o pound_n and_o a_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 a_o little_a rose_n water_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 pâ—ste_n and_o put_v in_o some_o spice_n some_o yeast_n and_o plump_v currant_n with_o a_o pound_n of_o butter_n so_o make_v it_o into_o a_o cake_n and_o bake_v it_o to_o season_v a_o chick_a pie_n season_n they_o with_o nutmegg_n and_o sugar_n pepper_n and_o salt_n raisin_n current_a and_o butterâ—_n when_o it_o be_v bake_v put_v in_o clout_a cream_n sack_n and_o sugar_n to_o make_v a_o herb_n pie_n take_v lettuce_n and_o spinage_n a_o little_a time_n winter_n savoury_n and_o sweet_a marjorum_fw-la chap_v they_o and_o put_v they_o into_o the_o pie_n with_o butter_n nutmegg_n and_o sugar_n a_o little_a salt_n when_o it_o be_v draw_v and_o a_o little_a cool_v put_v in_o clout_a cream_n sack_n and_o sugar_n to_o stew_v gurnet_n stew_v they_o with_o white_a wine_n and_o salt_n whole_a clove_n mace_n nutmegg_n and_o cinnamon_n when_o you_o take_v they_o up_o put_v in_o some_o butter_n and_o sugar_n to_o boil_v place_n or_o flounder_n boil_v they_o in_o white_a wine_n water_n and_o salt_n with_o some_o clove_n mace_n lemon_n pill_n and_o some_o small_a onion_n a_o caudle_n for_o a_o sick_a body_n take_v lemon_n posset_n drink_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n and_o sweeten_v it_o with_o sugar_n to_o make_v a_o pie_n with_o eel_n and_o oyster_n take_v the_o oyster_n from_o their_o liquor_n and_o put_v they_o to_o the_o eel_n and_o season_v they_o with_o pepper_n salt_n and_o mace_n raisin_n and_o currant_n than_o put_v they_o in_o a_o pie_n with_o good_a store_n of_o butter_n and_o fruit_n on_o the_o top_n to_o make_v a_o very_a good_a hare_n pie_n take_v out_o all_o the_o bone_n then_o lay_v it_o on_o a_o grid-iron_n under_o which_o be_v fresh_a coal_n when_o it_o begin_v to_o dry_v tuâ—n_v it_o and_o sprinkle_v it_o with_o wine_n vinegar_n wherein_o have_v lie_v nutmegg_n clove_n and_o mace_n bruise_v and_o as_o it_o dry_v sprinkle_v it_o with_o this_o liquor_n so_o do_v till_o you_o think_v it_o reasonable_a well_o broil_v then_o lay_v it_o in_o such_o vinegar_n all_o night_n the_o next_o day_n broil_v it_o a_o little_a than_o lard_n it_o and_o bake_v it_o with_o good_a store_n of_o butter_n and_o eat_v it_o cold_a add_v a_o little_a salt_n to_o roast_v a_o pike_n draw_v a_o large_a pike_n at_o the_o gills_o when_o he_o be_v well_o wash_v fill_v the_o belly_n with_o great_a oyster_n and_o lard_v the_o back_n with_o herring_n pickle_v tie_v it_o on_o the_o spit_n and_o baste_v it_o with_o white_a wine_n and_o butter_n with_o two_o or_o three_o
it_o you_o may_v eat_v it_o â—ot_n or_o cold_a to_o make_v a_o red_a dear_a pie_n parboil_v it_o and_o lay_v it_o all_o night_n in_o red_a wine_n and_o vinegar_n than_o lard_n it_o thick_a and_o seaâ—on_v it_o with_o pepper_n salt_n clove_n mace_n nuâ—â—egg_n and_o ginger_n bake_v it_o in_o a_o deep_a pie_n oâ—_n rieâ—aste_n with_o store_n of_o burter_n let_v it_o soak_v well_o â—eave_v a_o vent_n hole_n in_o your_o pie_n and_o when_o you_o â—raw_v it_o out_o of_o the_o oven_n fit_v it_o up_o with_o butter_n â—nd_v vinegar_n and_o so_o keep_v it_o and_o eat_v it_o cold_a to_o make_v a_o hare_n pie_n parboil_v two_o hare_n and_o take_v the_o flesh_n from_o the_o bone_n mince_v it_o small_a and_o beâ—_n it_o in_o a_o mortar_n than_o sauce_n it_o in_o wine_n and_o vinegar_n as_o you_o will_v do_v red_a dear_a lap_v all_o thâ—_n about_o the_o chine_n of_o one_o hare_n and_o so_o it_o wâ—_n seem_v but_o one_o lard_n it_o well_o and_o pur_fw-mi it_o into_o your_o pie_n with_o good_a store_n of_o butter_n season_n iâ—_n with_o salt_n and_o spice_n when_o you_o beat_v it_o when_o iâ—_n be_v bake_v put_v in_o some_o melt_a butter_n to_o fiâ—_n it_o up_o to_o make_v fritter_n take_v the_o curd_n of_o a_o sack_n posset_n the_o yolâ—_n of_o six_o egg_n the_o white_n of_o two_o egg_n anâ—_n a_o little_a fine_a flower_n put_v in_o a_o little_a nutmeg_n anâ—_n some_o ale_n and_o a_o little_a salt_n mingle_v they_o weâ—_n together_o then_o slice_v in_o some_o apple_n veâ—â—_n thin_a and_o so_o fry_v they_o in_o lard_n boil_v hot_a iâ—_n your_o better_a be_v too_o thin_a it_o will_v drink_v suet_n if_o iâ—_n be_v in_o good_a temper_n it_o will_v swim_v to_o make_v broth_n of_o a_o lamb_n heat_n boil_v it_o with_o as_o much_o water_n as_o will_v cover_v it_o and_o all_o sotrs_n of_o spice_n you_o like_v thicken_v â—t_a with_o strain_a oatmeal_n and_o creamy_a put_v in_o â—ome_o raisin_n and_o current_a which_o have_v be_v plumb_v first_o and_o a_o little_a salt_n when_o you_o take_v â—t_z up_o put_v in_o sack_n and_o sugar_n to_o make_v a_o cambridge_n pudding_n searce_o grate_v bread_n through_o a_o câ—llender_n mix_v it_o with_o a_o little_a flower_n salt_n mince_a date_n current_a nutmegg_n and_o cinnamon_n and_o suet_n shred_v fine_a new_a milk_n fine_a sugar_n and_o egg_n leave_v out_o some_o of_o their_o whitte_n work_n all_o together_o pretty_a stiff_a then_o take_v half_a â—he_n pudding_n on_o the_o one_o side_n and_o half_a on_o the_o other_o side_n and_o make_v it_o round_o like_o a_o loaf_n then_o take_v butter_n and_o put_v it_o in_o the_o midst_n of_o the_o pudding_n and_o clap_v the_o other_o half_a on_o the_o top_n of_o it_o put_v it_o into_o boil_a liquor_n and_o when_o it_o be_v boil_v enough_o cut_v it_o in_o the_o middle_n and_o so_o serve_v it_o in_o to_o mâ—ke_v a_o florentine_a of_o veal_n or_o â—ther_o cold_a meat_n mince_v your_o meaâ—_n fine_a mix_v it_o with_o grate_a bread_n current_a date_n nutmegg_n and_o sugar_n with_o a_o little_a rose-water_n a_o little_a salt_n and_o two_o or_o three_o egg_n warm_v they_o together_o over_o a_o chafe_a dish_n of_o coal_n and_o stir_v they_o all_o the_o while_n bake_v it_o in_o puff-paste_n take_v some_o of_o this_o and_o lay_v it_o upon_o thin_a slice_n of_o white_a bread_n first_o wash_v with_o the_o yolk_n of_o egg_n and_o so_o fry_v they_o and_o serve_v they_o in_o with_o beat_a spice_n and_o sugar_n for_o the_o second_o courseâ—_n to_o boil_v a_o capon_n with_o rice_n boil_v â—_o capon_n with_o water_n and_o salt_n and_o a_o handful_n of_o small_a oatmeal_n theâ—_n take_v quarter_n of_o a_o pound_n of_o rice_n and_o steep_v it_o in_o wâ—ter_n and_o so_o half_o boil_v it_o then_o strain_v the_o rice_n through_o a_o cullender_n and_o boil_v it_o in_o a_o quart_n of_o milk_n then_o put_v in_o some_o large_a mace_n and_o sugar_n put_v in_o a_o little_a rose-water_n then_o blanch_v half_a a_o pound_n of_o almond_n and_o beat_v they_o with_o cream_n and_o rose-water_n and_o so_o strain_v they_o into_o a_o pipkin_n by_o itself_o and_o warm_v they_o over_o the_o fire_n then_o take_v up_o your_o capon_n and_o pour_v the_o rice_n over_o it_o and_o then_o your_o almond_n garnish_n your_o dish_n and_o serve_v it_o in_o to_o boil_v a_o capon_n with_o pippin_n parboil_v your_o capon_n in_o water_n and_o salt_n then_o put_v the_o marâ—ow_n of_o two_o or_o three_o good_a bone_n into_o a_o pipkin_n with_o a_o quart_n of_o whiâ—e_a wine_n a_o little_a slice_a nutmegg_n four_o or_o five_o date_n and_o some_o sugar_n then_o pare_v some_o pippin_n and_o cut_v they_o in_o quarter_n put_v they_o into_o a_o pipkin_n and_o cover_v they_o with_o sugar_n and_o water_n then_o make_v â—â—â—pets_n of_o biscuit_n then_o â—ake_v the_o yolk_n of_o â—_o hard_a egg_n and_o strain_v they_o with_o a_o little_a verjuice_n and_o some_o of_o the_o broth_n wherein_o the_o capon_n be_v boil_v put_v they_o to_o the_o pippin_n with_o a_o little_a sack_n stir_v they_o together_o and_o serve_v the_o capon_n in_o with_o they_o to_o boil_v a_o wild_a duck_n trâ—uss_n and_o parboil_v it_o then_o half_o roast_v it_o â—hen_o â—arve_v it_o and_o save_v the_o gravy_n take_v store_n of_o onion_n pâ—rsley_n and_o pepper_n put_v the_o gravy_n into_o a_o pipkin_n with_o a_o few_o current_a large_a mace_n and_o claret_n wine_n boil_v they_o together_o â—ith_v the_o duck_n when_o it_o be_v enough_o put_v in_o butter_n and_o sugar_n and_o so_o serve_v it_o in_o to_o boil_v sausage_n boil_v they_o in_o clarer_fw-la wine_n large_a mace_n and_o sweet_a herb_n to_o souse_n a_o breast_n of_o veal_n bone_n it_o and_o lay_v it_o in_o fair_a water_n till_o the_o blood_n be_v go_v then_o dry_v it_o then_o take_v all_o kind_n of_o sweet_a herb_n beat_a nutmeg_n cinnamon_n and_o ginger_n lemon_n peel_v cut_v in_o fine_a piece_n mingle_v all_o together_o and_o strew_v all_o â—hese_n on_o the_o inside_n of_o your_o veal_n then_o â—ye_z it_o up_o like_o a_o collar_n of_o brâ—wn_n let_v your_o liquor_n boil_v be_v water_n and_o salt_n then_o put_v in_o your_o veal_n so_o you_o may_v use_v râ—cks_v unbound_v or_o breast_n unbound_v let_v it_o be_v scim_v very_o clean_o puâ—_n in_o a_o faggot_n of_o sweet_a herb_n and_o cover_v it_o for_o that_o will_v make_v it_o look_v white_a when_o it_o be_v almost_o boil_a throw_v in_o a_o little_a slice_a nutmeg_n large_a mace_n and_o a_o lemon_n slicedâ—_n so_o keep_v it_o in_o the_o souse_n drink_v and_o serve_v it_o with_o vinegar_n and_o shred_v fennel_n in_o it_o or_o alone_o to_o make_v a_o grand_a salad_n take_v in_o the_o spring_n time_n the_o bud_n of_o all_o kind_n of_o sweet_a herb_n and_o of_o violet_n and_o a_o handful_n of_o caper_n seven_o or_o eight_o date_n cut_v in_o slice_n one_o handful_n of_o raisin_n of_o the_o sun_n stone_v one_o handful_n of_o blanch_a almond_n a_o handful_n of_o current_a five_o or_o six_o fig_n slicedâ—â—_n preserve_v orange_n cut_v in_o slice_n mingle_v these_o together_o then_o take_v a_o dish_n fit_a for_o a_o shoulder_n of_o mutton_n set_v a_o standard_n of_o paste_n in_o the_o midst_n of_o it_o put_v these_o mix_a thing_n about_o the_o standard_n set_v upon_o your_o mix_a â—allet_n four_o half_a lemon_n with_o the_o flat_a end_n â—ownward_o right_o over_o against_o one_o another_o â—â—lf_a way_n betwixt_o your_o standard_n and_o the_o â—ish_a side_n prick_v in_o every_o one_o of_o these_o a_o â—ranch_n of_o rosemary_n with_o preserve_v cherry_n â—et_o four_o hard_a egg_n without_o the_o shell_n betwixt_o â—our_n lemon_n the_o big_a end_n downward_o prick_v upon_o your_o egg_n slice_v date_n â—nd_v almond_n then_o lay_v another_o garnish_n between_o the_o brim_n of_o the_o dish_n and_o the_o salad_n â—f_a quarter_n of_o hard_a egg_n and_o round_a sliâ—es_n of_o lemon_n then_o garnish_v the_o brim_n 〈◊〉_d your_o dish_n with_o preserve_a orange_n in_o long_a slice_n and_o betwixt_o every_o slice_n of_o orange_n a_o little_a heap_n of_o caper_n to_o blanch_v manchet_n in_o a_o fry_a pan_n take_v the_o yolk_n of_o nine_o egg_n and_o five_o white_n beat_v they_o with_o half_a a_o pint_n of_o sweet_a cream_n put_v to_o they_o half_o a_o penny_n manchet_n grate_v some_o sugar_n nutmeg_n mace_n and_o rose-water_n fry_v it_o with_o sweet-butter_n as_o you_o will_v a_o tansie_n in_o a_o very_a small_a frying-panâ—_a when_o it_o be_v fry_v wash_v it_o over_o with_o a_o little_a fack_o and_o the_o juice_n of_o a_o lemon_n scrape_v on_o some_o sugar_n and_o serve_v it_o in_o to_o make_v a_o good_a pudding_n take_v the_o crump_v â—f_o a_o penny_n white_a loaâ—_n and_o cut_v it_o like_o dice_n then_o pour_v over_o it_o a_o pint_n of_o sodden_a cream_n and_o
cover_v it_o till_o it_o be_v cold_a then_o taâ—e_v the_o yolk_n of_o four_o egg_n and_o two_o white_n beat_v they_o very_o well_o and_o put_v they_o to_o the_o rest_n then_o put_v in_o beat_a spice_n and_o sugar_n with_o some_o sueâ—_n shred_v small_a then_o add_v a_o little_a salt_n put_v it_o into_o a_o dish_n well_o butter_v have_v first_o put_v some_o thin_a slice_n of_o pippin_n in_o the_o bottom_n and_o some_o raisin_n of_o the_o sun_n then_o stick_v on_o the_o top_n some_o good_a big_a piece_n of_o marrow_n and_o so_o bake_v it_o scrape_v fine_a sugar_n into_o it_o and_o serve_v it_o to_o the_o table_n to_o pickle_n artichoke_n gather_v they_o with_o long_a stalk_n than_o cut_v the_o stalk_n off_o close_o to_o the_o artichoke_n then_o take_v the_o pith_n out_o of_o the_o stalk_n and_o put_v it_o into_o your_o liquor_n which_o must_v be_v water_n with_o pear_n and_o apple_n slice_v and_o a_o quince_n or_o two_o make_v good_a store_n of_o liquor_n boil_v your_o liquor_n a_o while_n then_o put_v in_o your_o artichoke_n till_o the_o pith_n be_v tender_a in_o the_o bottom_n of_o they_o then_o take_v they_o up_o and_o let_v the_o liquor_n see_v a_o good_a while_n after_o then_o let_v it_o stand_v till_o it_o be_v cold_a then_o cleanse_v it_o and_o put_v therewith_o into_o your_o barrel_n a_o little_a salt_n then_o put_v in_o your_o artichoke_n and_o stop_v they_o up_o close_o to_o dry_a beef_n as_o they_o do_v in_o holland_n take_v of_o the_o buttock-beef_n of_o a_o fat_a ox_n salt_n it_o well_o with_o bay-salt_n four_o or_o five_o day_n then_o hang_v it_o a_o drain_n one_o day_n then_o â—ew_a it_o up_o in_o a_o thin_a cloth_n and_o hang_v it_o up_o in_o a_o chimney_n to_o dry_v when_o you_o will_v eat_v any_o of_o it_o boil_v it_o very_o tender_a and_o slice_v it_o so_o thin_a that_o you_o may_v almost_o see_v through_o it_o and_o eat_v it_o with_o a_o salad_n to_o pickle_n cucumber_n wipe_v they_o very_o clean_o then_o sprinkle_v they_o with_o bay-salt_n and_o so_o let_v they_o lie_v three_o oâ—_n four_o hour_n then_o take_v carraway_n seed_n fennel_n seed_n dill_n seed_n clove_n mace_n ginger_n nutmeg_n and_o cinnamon_n beat_v togeâ—â—her_n then_o wipe_v the_o salt_n from_o your_o cucumber_n and_o lay_v they_o into_o your_o pot_n and_o betwixt_o every_o lair_n lie_v some_o beat_a spice_n and_o lâ—t_a youâ—_n last_o lair_n be_v spice_n then_o â—ill_v up_o your_o pot_n wiâ—â—_n white_a wine_n vinegar_n and_o stop_v they_o close_o how_o to_o make_v mince_a meaâ—_n to_o keep_v five_o or_o six_o month_n take_v a_o leg_n of_o beef_n and_o boil_v it_o very_o tender_a then_o shred_v it_o very_o fine_a with_o store_n of_o suet_n than_o season_n it_o with_o spice_n and_o salt_n then_o bake_v it_o in_o a_o pot_n and_o keep_v it_o in_o sevetaâ—_n pot_n fill_v up_o with_o melt_a butter_n and_o when_o you_o will_v eat_v of_o it_o cut_v some_o apple_n in_o thin_a little_a piece_n and_o stew_n â—hem_n and_o put_v in_o some_o plump_v currant_n when_o they_o be_v stew_v well_o put_v in_o some_o of_o your_o mince_a meat_n mix_v â—hem_n well_o together_o and_o serve_v it_o in_o upon_o sippet_n to_o make_v dutch_a sausage_n take_v beef_n and_o shred_v it_o fine_a than_o season_n it_o with_o salt_n and_o spice_n as_o you_o like_v it_o â—hen_o beat_v it_o in_o a_o morteâ—_n then_o fill_v your_o gut_n be_v make_v very_o clean_o then_o put_v so_o much_o â—alt_n into_o water_n as_o that_o it_o may_v beaâ—_n a_o egg_n â—hen_o boil_v it_o and_o when_o it_o be_v cold_a put_v in_o your_o sausage_n you_o may_v keep_v they_o from_o michaelâ—as_n to_o may._n to_o make_v anchovy_n of_o sprat_n take_v a_o peck_n of_o the_o best_a sprat_n pluck_v off_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 little_a barrel_n and_o lay_v in_o it_o first_o a_o lair_n of_o bay_a salt_n than_o a_o lair_n of_o sprat_n and_o so_o do_v till_o you_o baâ—rel_n be_v full_a put_v in_o between_o every_o lair_n a_o few_o bay_a leaf_n and_o a_o lâ—ttle_a lemon_n pill_n let_v your_o last_o lair_n be_v salt_n â—hen_o stop_v the_o barrel_n close_o that_o no_o air_n get_v in_o then_o pitch_v it_o and_o keep_v it_o in_o a_o cool_a cellar_n and_o once_o in_o every_o week_n turn_v it_o upside_o down_o in_o two_o or_o three_o month_n you_o may_v use_v of_o it_o to_o make_v rice_n milk_n take_v half_n â—_o pound_n of_o rice_n wash_v it_o well_o in_o waâ—m_a water_n and_o dry_v it_o in_o a_o oven_n after_o bread_n iâ—_n draw_v then_o beat_v iâ—_n to_o fine_a flowerâ—_n then_o â—â—â—e_a a_o pottle_n of_o cream_n and_o blend_v a_o little_a of_o the_o flower_n therewith_o then_o set_v it_o on_o the_o fire_n and_o thicken_v it_o with_o the_o rest_n of_o the_o flower_n put_v in_o such_o spice_n as_o you_o love_v and_o sweeâ—en_o it_o with_o sugar_n to_o make_v the_o best_a almond_n pudding_n take_v half_o a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rose-water_n very_o well_o then_o boil_v a_o quart_n of_o cream_n wiâ—h_v large_a mace_n and_o nutmegg_n when_o it_o have_v boil_a â—_o while_o put_v in_o the_o almond_n and_o boil_v both_o together_o till_o it_o will_v come_v fâ—om_o the_o bottom_n oâ—â—he_fw-mi skillet_n then_o pour_v it_o out_o and_o sweeten_v iâ—_n with_o rose-water_n and_o sugar_n when_o it_o be_v almosâ—_n can_v break_v in_o twelve-egge_n and_o leave_v ouâ—_n half_a the_o white_n than_o colour_n they_o according_a to_o your_o fancy_n and_o if_o you_o put_v in_o any_o curransâ—_n let_v they_o be_v first_o plump_v puâ—_n in_o marrow_n something_o gross_a or_o beef_n suet_n fine_o shred_v â—hen_o fill_v your_o skin_n and_o boil_v they_o a_o little_a â—hen_o take_v they_o out_o again_o and_o boil_v they_o â—gain_o when_o they_o have_v cool_v a_o little_a to_o make_v a_o devonshire_n whitepot_n take_v a_o quart_n of_o new_a milk_n a_o penny_n white_a loaf_n slice_v very_o thin_a make_v the_o milk_n scald_a hot_a then_o put_v it_o to_o the_o bread_n and_o break_v it_o and_o strain_v it_o through_o a_o cullender_n put_v in_o two_o egg_n a_o little_a nutmegg_n current_a â—ugar_n and_o salt_n and_o then_o bake_v it_o to_o make_v clouted_a cream_n take_v the_o morning_n milk_n and_o scald_v it_o at_o noon_n when_o it_o pimple_n slack_v the_o fire_n â—hen_o let_v it_o stand_v and_o harden_v a_o little_a then_o take_v â—t_a off_o and_o let_v it_o stand_v till_o the_o next_o day_n then_o â—ake_v it_o off_o wiâ—h_v a_o skimmer_n and_o serve_v it_o to_o the_o â—able_a to_o keep_v venison_n ninâ—_n or_o ten_o month_n good_a and_o sweet_a takâ—â—_n haâ—â—ch_n of_o venison_n and_o bear_v hole_n in_o it_o then_o stop_v in_o season_v into_o it_o as_o you_o do_v parsley_n into_o beef_n in_o the_o inside_n of_o iâ—_n if_o it_o be_v red_a deer_n take_v pepper_n nutmeggâ—_n clove_n mace_n and_o salt_n if_o it_o be_v fallow_a deeâ—â—â—hen_o only_a pepper_n and_o salt_n when_o it_o be_v thuâ—_n season_v dip_v it_o in_o white_a wine_n vinegar_n and_o puâ—_n it_o in_o a_o earthen_a pot_n with_o the_o salt_n side_n down_n and_o have_v first_o sprinkle_v good_a store_n of_o spice_n into_o the_o pot_n if_o it_o be_v fallow_a deer_n three_o â—_z of_o butter_n will_v serve_v but_o if_o red_a deer_n then_o four_o pound_n when_o you_o put_v it_o into_o the_o oven_n lie_v a_o earthen_a dish_n over_o it_o and_o paste_v it_o close_o up_o that_o no_o air_n can_v get_v out_o nor_o in_o so_o let_v it_o stanâ—_n six_o or_o seven_o hour_n in_o a_o very_a hot_a oven_n when_o it_o be_v bake_v take_v off_o the_o cover_n and_o put_v in_o â—_o trencher_n and_o a_o stone_n upon_o it_o to_o keep_v the_o meat_n down_o in_o the_o liquor_n fill_v up_o the_o pot_n with_o melt_a butter_n and_o so_o keep_v it_o serve_v iâ—_n to_o the_o table_n in_o slice_n with_o mustard_n and_o sugar_n to_o make_v good_a white_a pudding_n take_v three_o pint_n of_o cream_n the_o crumb_n of_o two_o penny_n loaf_n boil_v your_o cream_n with_o a_o little_a mace_n slice_v your_o bread_n into_o a_o basin_n and_o put_v your_o cream_n into_o it_o 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 half_o a_o pound_n of_o rice-flower_n the_o yolk_n of_o ten_o egg_n and_o as_o much_o â—ugar_n as_o you_o think_v fit_a a_o little_a salt_n and_o a_o good_a deal_n of_o marrow_n so_o fill_v your_o skin_n and_o boil_v â—hem_fw-mi to_o make_v angellet_n take_v some_o new_a milk_n and_o stroaking_n together_o then_o take_v some_o cream_n see_v it_o by_o itself_o wiâ—h_v whole_a mace_n and_o a_o little_a rose-water_n then_o pour_v it_o into_o the_o milk_n and_o the_o stroaking_n when_o it_o be_v very_o cool_v put_v in_o a_o
well_o from_o the_o water_n and_o chap_v it_o well_o with_o the_o back_n of_o a_o knife_n then_o let_v it_o boil_v in_o a_o dish_n over_o a_o few_o coal_n with_o some_o butter_n and_o vinegar_n a_o few_o plump_v currant_n and_o as_o much_o sugar_n as_o you_o think_v fit_a garnish_n it_o with_o hard_a egg_n and_o so_o serve_v it_o in_o a_o good_a supper_n dish_n take_v a_o leg_n of_o mutton_n and_o cut_v it_o in_o thin_a piece_n as_o long_o as_o you_o can_v and_o three_o oâ—_n four_o finger_n broad_a then_o take_v parsley_n onion_n pennyroyal_n and_o time_n and_o chap_v they_o fine_a with_o mutton_n suet_n season_n it_o with_o wine_n pepper_n cloves_n mace_n and_o salt_n so_o lay_v it_o up_o upon_o the_o slice_n of_o mutton_n and_o roll_n they_o up_o and_o fasten_v every_o one_o with_o a_o scure_a than_o roll_n they_o in_o the_o yolk_n of_o egg_n and_o grate_a bread_n so_o roast_v they_o or_o bake_v they_o in_o a_o platter_n with_o butter_n thus_o you_o may_v do_v veal_n but_o then_o put_v in_o some_o currant_n these_o do_v well_o bake_v in_o a_o pie_n or_o stew_v with_o wine_n and_o butter_n to_o make_v a_o very_a good_a jelly_n take_v a_o shoulder_n of_o veal_n cut_v it_o in_o three_o several_a piece_n but_o break_v none_o of_o the_o bone_n pare_v all_o the_o fat_a away_o as_o clean_o as_o you_o can_v then_o wash_v it_o in_o five_o or_o six_o water_n and_o â—et_v it_o lie_v in_o water_n two_o or_o three_o hour_n then_o boil_v it_o in_o fair_a water_n till_o it_o be_v very_o clean_a scim_o â—t_a very_a well_o then_o take_v it_o from_o the_o fire_n and_o put_v it_o into_o another_o pot_n with_o a_o pottle_n of_o white_a wine_n and_o as_o much_o of_o the_o broth_n as_o wine_n â—et_z it_o to_o the_o fire_n again_o and_o ever_o as_o the_o scum_n arise_v take_v it_o off_o then_o set_v it_o over_o a_o soft_a â—ire_n six_o or_o eight_o hour_n close_o cover_v then_o â—ake_v three_o or_o four_o drop_n of_o the_o stuff_n put_v it_o â—nto_o the_o palm_n of_o your_o hand_n and_o close_v your_o other_o hand_n to_o it_o and_o when_o it_o be_v cold_a chafe_n your_o hand_n together_o and_o if_o it_o cleave_v it_o be_v enough_o then_o take_v it_o from_o the_o fire_n and_o strain_v â—t_a when_o it_o be_v cold_a take_v away_o all_o the_o fat_a and_o â—etlings_n at_o the_o bottom_n to_o colour_v it_o and_o season_n it_o for_o red_a jelly_n take_v a_o pint_n of_o your_o jelly_n stuff_n a_o quarter_n of_o a_o pint_n of_o pure_a white_a wine_n half_o a_o pound_n of_o sugar_n some_o cinnamon_n nutmeg_n and_o clove_n bruise_v then_o take_v a_o tornsel_n cloth_n or_o two_o well_o dry_v by_o the_o fire_n and_o beat_v with_o a_o stick_n from_o the_o dust_n put_v they_o into_o the_o jelly_n stuff_n and_o set_v they_o to_o the_o fire_n till_o it_o be_v good_a and_o warm_a then_o wring_v the_o clothes_n well_o till_o you_o think_v it_o be_v colour_v enough_o then_o put_v in_o six_o or_o eight_o white_n of_o egg_n well_o beat_v stir_v they_o well_o till_o it_o be_v boil_a then_o take_v it_o from_o the_o fire_n and_o let_v it_o run_v through_o a_o jelly_n bag_n for_o crystal_n jelly_n take_v the_o same_o quantity_n of_o your_o jelly_n stuff_n as_o before_o and_o sugar_n but_o not_o so_o much_o spice_n because_o of_o the_o colour_n so_o boil_v iâ—_n with_o the_o white_n of_o egg_n and_o let_v it_o run_v through_o a_o jelly_n bag_n for_o amber_n colour_n jelly_n take_v the_o same_o quantity_n of_o every_o thing_n as_o for_o the_o red_a jelly_n only_o instead_o oâ—_n tornsel_v you_o must_v put_v in_o a_o little_a saffron_n to_o make_v a_o calvesfoot_o pye_n take_v your_o calf_n foot_n tender_o boil_a and_o split_v they_o in_o the_o middle_n season_n they_o with_o whole_a pepper_n salt_n sugar_n and_o mace_n then_o put_v they_o into_o your_o pie_n with_o good_a store_n of_o butter_n and_o curran_n and_o when_o it_o be_v bake_v put_v in_o a_o caudle_n make_v with_o verjuice_n the_o yolk_n of_o egg_n butter_n and_o sugar_n a_o make_a dish_n for_o fish-day_n take_v time_n sage_n marjorum_fw-la of_o each_o a_o like_a quantity_n chap_v they_o fine_a then_o take_v six_o or_o eight_o egg_n beat_v and_o strain_v they_o into_o the_o herb_n stir_v they_o well_o together_o and_o season_v they_o with_o salt_n sugar_n cinnamon_n and_o ginger_n and_o some_o mace_n then_o put_v it_o into_o a_o platter_n with_o some_o butter_n and_o set_v it_o over_o a_o pot-head_n of_o seethe_a water_n close_o cover_v till_o it_o be_v hard_a enough_o to_o slice_v then_o slice_v it_o and_o lay_v it_o in_o a_o dish_n with_o some_o melt_a butter_n over_o it_o to_o bake_v mutton_n like_o venison_n make_v your_o past_a course_n and_o fashion_v it_o like_o a_o pie_n for_o venison_n parboil_v your_o mutton_n in_o wine_n and_o vinegar_n and_o let_v it_o lie_v in_o the_o same_o three_o or_o four_o hour_n before_o you_o parboil_v it_o thrust_v your_o knife_n often_o through_o that_o the_o liquor_n may_v soak_v through_o it_o make_v it_o sharp_a with_o vinegar_n then_o take_v it_o out_o and_o lard_n it_o very_o thick_a and_o cast_v pepper_n on_o every_o side_n of_o it_o season_n it_o with_o pepper_n and_o salt_n and_o lard_n in_o the_o hole_n and_o put_v good_a store_n of_o butter_n into_o the_o pie_n and_o bake_v it_o make_v a_o vent_n in_o the_o middle_n of_o the_o pie_n and_o when_o it_o be_v bake_v fill_v up_o the_o pie_n with_o melt_a butter_n and_o when_o you_o serve_v it_o in_o stick_v some_o rosemary_n and_o bay_n in_o the_o vent_n hole_n and_o eat_v it_o with_o mustard_n and_o sugar_n to_o make_v a_o salad_n of_o lemmons_n take_v the_o thick_a rind_n and_o cut_v they_o in_o half_n and_o take_v out_o all_o their_o meat_n then_o boil_v the_o rind_n in_o several_a water_n till_o you_o can_v run_v a_o straw_n through_o they_o then_o pick_v and_o scrape_v they_o clean_o and_o wash_v they_o in_o cold_a water_n then_o make_v a_o syrup_n with_o white_a wine_n vinegar_n water_n and_o sugar_n and_o when_o it_o be_v boil_a and_o skime_v put_v in_o your_o pill_n cut_v in_o some_o pretty_a fancy_n boil_v they_o till_o they_o be_v clear_a and_o so_o keep_v they_o to_o make_v good_a pancake_n take_v a_o quart_n of_o fine_a flower_n put_v thereto_o eight_o yolk_n of_o egg_n and_o two_o white_n mix_v it_o with_o water_n and_o make_v it_o thin_a then_o put_v in_o such_o spice_n as_o you_o think_v fit_a with_o a_o little_a salt_n then_o set_v over_o the_o fire_n some_o try_a suet_n in_o a_o posnet_n and_o when_o it_o be_v seethe_a hot_a put_v it_o into_o the_o fry_v pan_n and_o pour_v it_o out_o clean_o again_o then_o pour_v in_o some_o batter_v as_o thin_a as_o you_o can_v and_o dry_v it_o on_o both_o side_n and_o then_o put_v to_o it_o so_o much_o suet_n as_o will_v cover_v it_o and_o fry_v it_o to_o make_v pancake_n take_v fair_a water_n lukewarm_a make_v batter_v therewith_o with_o grate_a bread_n and_o a_o little_a flower_n and_o salt_n to_o the_o quantity_n of_o every_o pancake_n put_v one_o egg_n than_o season_n it_o with_o spice_n and_o sugar_n and_o fry_v they_o with_o butter_n to_o make_v a_o haggis_n pudding_n take_v your_o haggis_n or_o calf_n begin_v clean_o scour_v and_o water_v and_o parboil_v it_o well_o then_o take_v out_o the_o kernel_n and_o chap_v it_o fine_a season_n it_o with_o salt_n sugar_n and_o beat_a spice_n then_o put_v to_o it_o a_o little_a cream_n and_o ten_o or_o twelve_o yolk_n of_o egg_n as_o much_o grate_a bread_n a_o few_o mince_a date_n and_o plump_v currant_n and_o so_o fill_v your_o skin_n and_o boil_v they_o careful_o to_o make_v ising_n take_v your_o great_a oatmeal_n and_o steep_v it_o in_o cream_n one_o night_n then_o season_n it_o with_o salt_n clove_n mace_n and_o curran_n put_v in_o some_o suet_n or_o some_o marrow_n and_o a_o few_o sweet_a herb_n so_o fill_v you_o skin_n and_o boil_v they_o to_o make_v liver_n pudding_n take_v hog_n liver_n well_o boil_a and_o stamp_v it_o well_o in_o a_o mortar_n then_o put_v to_o it_o good_a store_n of_o suet_n mince_v fine_a and_o the_o yolk_n of_o egg_n season_n it_o with_o salt_n pepper_n cloves_n &_o mace_n and_o a_o few_o currant_n and_o fill_v the_o skin_n &_o boil_v they_o to_o make_v good_a sansage_n take_v some_o pork_n not_o too_o fat_a mince_v it_o fine_a then_o stâ—mp_v it_o in_o a_o mortar_n season_n it_o with_o pepper_n salt_n nutmeg_n and_o a_o little_a sâ—ge_n then_o beat_v it_o well_o together_o and_o when_o it_o be_v enough_o keep_v it_o in_o galley_n pot_n as_o long_o as_o you_o please_v and_o when_o you_o will_v eat_v any_o of_o they_o roll_n they_o in_o your_o hand_n like_o a_o sausage_n and_o
nutmegg_n and_o salt_n put_v six_o hard_a egg_n into_o the_o pie_n and_o a_o little_a above_o half_a a_o pound_n of_o butter_n when_o it_o be_v almost_o bake_v put_v in_o a_o caudle_n make_v of_o verjuice_n butter_n the_o yolk_n of_o egg_n and_o sugar_n then_o set_v it_o into_o the_o oven_n again_o to_o pickle_n a_o goose._n take_v a_o goose_n and_o powder_n she_o four_o day_n then_o take_v lard_v season_v very_o well_o with_o nutmegg_n salt_n and_o pepper_n lard_v she_o with_o it_o very_o well_o then_o take_v two_o quart_n of_o white_a wine_n and_o a_o quart_n of_o white_a wine_n vinegar_n and_o as_o much_o water_n to_o make_v it_o up_o as_o will_v cover_v she_o then_o put_v in_o half_a a_o handful_n of_o whole_a pepper_n one_o handful_n of_o sweet_a herb_n a_o handful_n of_o clove_n and_o mace_n a_o handful_n of_o bay-leaves_a six_o great_a onion_n six_o clove_n of_o garlic_n boil_v she_o till_o she_o be_v tender_a and_o let_v she_o lie_v in_o the_o liquor_n twelve_o or_o fourteen_o day_n then_o garnish_v your_o dish_n with_o bay-leaves_a and_o serve_v it_o in_o with_o mustard_n and_o sugar_n to_o souse_v a_o turkey_n take_v the_o fat_a turkeycock_n you_o can_v get_v pluck_v it_o dry_a and_o split_v it_o down_o the_o â—ack_a bone_n take_v out_o all_o the_o entrail_n and_o wash_v â—t_a clean_o and_o sew_v up_o again_o then_o take_v two_o quart_n of_o wine_n and_o as_o much_o water_n put_v into_o â—t_a large_a mace_n clove_n and_o a_o handful_n of_o salt_n â—et_o these_o on_o the_o fire_n together_o and_o when_o it_o gin_v to_o boil_v put_v in_o the_o turkey_n let_v it_o boil_v and_o skim_v it_o well_o then_o set_v it_o on_o a_o soft_a fire_n and_o let_v it_o stew_n until_o it_o be_v tender_a then_o put_v it_o into_o a_o earthen_a pan_n and_o let_v it_o stand_v all_o night_n then_o pour_v the_o clean_a liquor_n from_o the_o settle_n into_o the_o pot_n wherein_o you_o mean_v to_o souse_v it_o and_o put_v to_o it_o two_o quart_n of_o white_a wine_n a_o pint_n of_o vinegar_n and_o a_o handful_n of_o salt_n then_o put_v the_o turkey_n in_o and_o cover_v it_o close_o let_v it_o lie_v twelve_o or_o fourteen_o day_n to_o dress_v a_o neck_n of_o mutton_n the_o french_a way_n take_v a_o large_a neck_n of_o mutton_n boil_v it_o and_o skim_v it_o well_o then_o take_v two_o handful_n of_o parsley_n pick_v it_o wash_v it_o and_o put_v it_o into_o a_o net_n and_o boil_v it_o with_o the_o mutton_n with_o a_o little_a fresh_a butter_n and_o a_o little_a salt_n then_o take_v a_o pint_n of_o oyster_n and_o stew_v they_o in_o their_o own_o liquor_n with_o a_o little_a whole_a mace_n and_o a_o little_a white_a wine_n vinegar_n then_o take_v half_a a_o pound_n of_o butter_n and_o set_v it_o on_o the_o coal_n keep_v it_o beat_v till_o it_o be_v ready_a to_o boil_v then_o shred_v the_o parsley_n small_a and_o half_a a_o lemon_n cut_v small_a four_z or_o five_o spoonful_n of_o white_a wine_n vinegar_n stir_v they_o all_o together_o then_o put_v in_o your_o oyster_n garnish_n your_o dish_n with_o olive_n caper_n sampire_n and_o lemon_n cover_v the_o dish_n with_o sippet_n and_o lay_v your_o meat_n on_o they_o then_o pour_v over_o your_o sauce_n to_o make_v a_o apricock_n pudding_n take_v a_o quart_n of_o sweet_a cream_n and_o one_o manchet_n grate_v the_o yolk_n of_o six_o egg_n and_o three_o white_n season_n it_o with_o nutmeg_n rose-water_n and_o sugar_n boil_v your_o cream_n fiâ—st_v with_o a_o little_a mace_n then_o mingle_v all_o this_o together_o with_o some_o marrow_n and_o when_o it_o be_v ready_a to_o go_v into_o the_o oven_n cut_v some_o preserve_v apricock_n in_o quarter_n and_o put_v in_o to_z hash_fw-mi a_o shoulder_n of_o mutton_n when_o your_o mutton_n be_v half_o roast_v cut_v some_o of_o it_o in_o bit_n and_o mince_v it_o then_o set_v it_o a_o stew_a with_o the_o gravy_n and_o some_o claret_n wine_n nutmeg_n caper_n sampire_n and_o a_o little_a vinegar_n with_o some_o slice_a onion_n when_o it_o be_v enough_o put_v in_o some_o lemon_n mince_v rind_n and_o all_o then_o lay_v your_o mutton_n inâ—_n the_o dish_n and_o pour_v the_o rest_n upon_o it_o to_o make_v a_o almond_n tart_a take_v half_o a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rose-water_n then_o boil_v a_o quart_n of_o cream_n and_o when_o it_o be_v cold_a take_v the_o yolk_n of_o eight_o egg_n well_o beat_v and_o mix_v they_o with_o your_o cream_n and_o almond_n season_n it_o with_o rose-water_n nutmeg_n and_o sugar_n cinnamon_n clove_n and_o mace_n then_o bake_v it_o in_o a_o dish_n with_o puff_n paste_n this_o if_o you_o add_v some_o grate_a bread_n fruit_n and_o marrow_n it_o be_v a_o very_a â—ine_o pudding_n to_o make_v a_o make_v a_o artichoke_n pie_n take_v the_o bottom_n of_o they_o tender_o boil_v season_n they_o with_o pepper_n nutmegg_n cinnamon_n salt_n and_o sugar_n have_v your_o pie_n ready_o raise_v put_v in_o first_o some_o butter_n than_o youâ—_n artichoke_n bottom_n then_o whole_a maceâ—_n marrow_n date_n and_o citron_n pill_n than_o gooâ—_n store_n of_o butter_n again_o with_o a_o little_a white_a wine_n or_o sack_n when_o it_o be_v bake_v put_v in_o a_o caudle_n make_v with_o verjuice_n butter_n sugar_n and_o the_o yolk_n of_o egg_n to_o stuff_v a_o shoulder_n of_o mutton_n with_o oyster_n spit_v it_o and_o cut_v it_o flaunt_v and_o stuff_n it_o full_o with_o oyster_n baste_v it_o with_o claret_n wine_n anâ—_n onion_n and_o when_o it_o be_v roast_v take_v all_o thâ—_n gravy_n that_o come_v from_o it_o and_o some_o oyster_n two_o anchove_n caper_n sampire_n and_o a_o lemon_n cut_v small_a heat_v they_o together_o anâ—_n when_o your_o mutton_n be_v enough_o dish_n it_o anâ—_n pour_v the_o sauce_n over_o it_o to_o make_v a_o oyster_n pie_n take_v they_o out_o of_o their_o shell_n wash_v they_o and_o strain_v their_o liquor_n lay_v first_o into_o your_o pie_n good_a store_n of_o butter_n whole_a mace_n and_o pepper_n put_v your_o oyster_n to_o their_o liquor_n season_n they_o with_o pepper_n and_o nutmeg_n then_o put_v in_o hard_a egg_n whole_a mace_n and_o butter_n wiâ—h_v a_o little_a salt_n so_o close_o your_o pie_n and_o bake_v it_o when_o it_o be_v bake_v put_v in_o some_o white_a wine_n butter_n vinegar_n and_o sugar_n with_o the_o yolk_n of_o egg_n to_o make_v hypochrist_n of_o deal_n wine_n take_v four_o gallon_n of_o dâ—al_a wine_n two_o gallon_n of_o sack_n nine_o pound_n of_o powder_n sugar_n twelve_o ounce_n of_o large_a cinnamon_n none_o ounce_n of_o ginger_n half_o a_o ounce_n of_o clove_n one_o ounce_n of_o coriander_n seed_n one_o ounce_n of_o nutmegg_n putâ—_n the_o wine_n and_o two_o part_n of_o the_o sugar_n into_o a_o tub_n then_o put_v in_o the_o spice_n bruise_v let_v it_o stand_v close_o cover_v twenty_o four_o hourâ—_n then_o put_v in_o the_o rest_n of_o the_o sugar_n and_o two_o wine_n quart_n of_o milk_n stir_v they_o together_o and_o run_v they_o through_o a_o hypocrist_n bag_n keep_v it_o in_o stone_n bottle_n close_o stop_v it_o will_v keep_v a_o month_n to_o make_v a_o phrase_n of_o apple_n take_v two_o pippin_n pair_v they_o and_o cut_v they_o in_o thin_a slice_n then_o take_v three_o egg_n yolk_n and_o white_n beat_v they_o very_o well_o then_o put_v to_o it_o some_o nutmeg_n grate_v some_o rose-water_n current_a and_o sugar_n with_o some_o grate_a bread_n as_o much_o as_o will_v make_v it_o as_o thick_a as_o batter_v then_o fry_v your_o apple_n very_o well_o with_o sweet_a butrer_n and_o pour_v it_o away_o then_o fry_v they_o in_o more_o butter_n till_o they_o be_v tender_a then_o lay_v they_o in_o order_n in_o the_o pan_n and_o pour_v all_o your_o batter_v on_o they_o and_o when_o it_o be_v fry_v a_o little_a turn_n it_o when_o it_o be_v enough_o dish_n it_o with_o the_o apple_n downward_o strew_v sugar_n on_o it_o and_o serve_v it_o in_o to_o make_v a_o pâ—dding_n to_o bake_v take_v boil_a cream_n put_v in_o some_o grate_a bread_n yolk_n of_o egg_n marrow_n date_n blanch_a almond_n beat_v fine_a salt_n rose-water_n â—ugar_n and_o spice_n candy_a citron_n pill_n hard_a egg_n and_o iringâ—_n root_n so_o bake_v it_o and_o serve_v it_o in_o to_o stew_v chicken_n take_v two_o chicken_n pull_v they_o and_o quarter_v they_o wash_v they_o clean_o from_o their_o blood_n season_n they_o with_o pepper_n salt_n and_o parsley_n fine_o shred_v than_o put_v they_o into_o a_o pipkin_n with_o no_o more_o water_n than_o will_v cover_v they_o when_o they_o be_v enough_o put_v in_o a_o quarter_n of_o a_o pound_n of_o sweet_a butter_n then_o take_v up_o your_o chicken_n and_o put_v in_o ten_o egg_n well_o beat_v stir_v it_o till_o it_o be_v thick_a then_o pour_v it_o over_o your_o chicken_n and_o serve_v
butter_n and_o serve_v they_o in_o to_o fry_v puff_n take_v half_o a_o pint_n of_o flower_n a_o little_a cream_n and_o one_o egg_n a_o little_a good_a butter_n and_o a_o little_a nutmeg_n knead_v it_o into_o a_o paste_n and_o roll_n it_o as_o thin_a as_o a_o pye-lid_n cut_v they_o into_o what_o form_n you_o please_v and_o fry_v they_o in_o lard_n or_o beef_n suet_n serve_v they_o in_o with_o beat_a cinnamon_n and_o sugar_n to_o make_v a_o hash_n of_o veal_n take_v half_o a_o leg_n of_o veal_n and_o slice_v it_o thin_a then_o with_o the_o back_n of_o a_o knife_n hash_fw-mi it_o well_o on_o both_o side_n then_o take_v sweet_a herb_n chap_v very_o small_a and_o six_o egg_n yolke_n and_o white_n beat_v very_o well_o put_v they_o into_o the_o dish_n with_o the_o meat_n and_o herb_n with_o a_o little_a water_n and_o salt_n according_a to_o your_o taste_n beat_v they_o thorough_o with_o your_o hand_n and_o put_v they_o into_o the_o fry_a pan_n then_o half_o fry_v it_o with_o sweet_a butter_n and_o put_v it_o betwixt_o two_o dish_n with_o more_o butter_n and_o vinegar_n turn_v it_o now_o and_o then_o and_o let_v it_o not_o stew_v too_o fast_o to_o roast_v a_o shoulder_n of_o mutton_n take_v a_o shoulder_n of_o mutton_n and_o cut_v off_o both_o the_o flappe_n that_o it_o may_v look_v like_o a_o shoulder_n of_o veal_n then_o take_v paâ—sly_n and_o onion_n with_o a_o little_a sampire_n shred_v small_a and_o stuff_n the_o shoulder_n of_o mutton_n well_o with_o it_o and_o into_o every_o place_n where_o you_o stuff_n it_o pour_v in_o with_o a_o little_a spoon_n some_o liquor_n of_o the_o sampire_n then_o lay_v it_o to_o the_o fire_n and_o set_v under_o a_o dish_n with_o claret_n wine_n and_o butter_n basâ—e_v it_o with_o that_o then_o take_v some_o other_o claret_n wine_n and_o put_v into_o it_o a_o slice_a onion_n boil_v they_o together_o and_o when_o your_o meat_n be_v enough_o put_v it_o into_o the_o dish_n to_o the_o wine_n and_o onion_n then_o put_v in_o the_o juice_n of_o a_o lemon_n and_o serve_v it_o in_o to_o make_v morning_n milk_n cheese_n take_v morning_n milk_n and_o some_o stroaking_n while_o it_o be_v warm_a then_o take_v two_o quart_n of_o fair_a water_n make_v somewhat_o hot_a or_o rather_o seethe_v hot_a put_v it_o to_o your_o milk_n then_o take_v a_o good_a handful_n of_o marigold_n flower_n stamp_v they_o in_o a_o wooden_a dish_n with_o the_o yolke_n of_o four_o or_o five_o new_a lay_v egg_n then_o strain_v they_o into_o your_o milk_n and_o put_v runnet_n to_o it_o and_o when_o it_o be_v come_v break_v it_o and_o whey_n it_o and_o put_v it_o in_o a_o cheese_n moat_n to_o make_v a_o hasty_a pudding_n that_o will_v butter_n itself_o take_v a_o quart_n of_o cream_n and_o boil_v it_o with_o grate_a bread_n and_o as_o many_o plump_v currant_n as_o you_o shall_v think_v fit_a with_o some_o spice_n and_o a_o little_a salt_n when_o you_o perceive_v it_o to_o be_v enough_o put_v in_o the_o yolke_n of_o four_o egg_n well_o beat_v and_o a_o little_a rosewater_n and_o sugarâ—_n then_o let_v it_o boil_v a_o very_a little_a and_o turn_v it_o out_o into_o a_o dish_n and_o serve_v it_o in_o to_o roast_v a_o calf_n head_n whole_a take_v a_o calf_n head_n and_o make_v as_o little_a a_o hole_n in_o it_o as_o you_o can_v to_o take_v out_o the_o brain_n then_o lay_v the_o head_n in_o water_n one_o night_n then_o dry_v it_o with_o a_o cloth_n and_o fill_v it_o with_o a_o pudding_n then_o roast_v it_o and_o baste_v it_o well_o with_o butter_n and_o a_o little_a salt_n when_o it_o be_v almost_o roast_v strew_v it_o with_o grate_a bread_n when_o it_o be_v quite_o roast_v pour_v over_o it_o vinegar_n cinnamon_n butter_n and_o sugar_n but_o first_o cleave_v it_o in_o sunder_o to_o boil_v a_o salmon_n or_o part_n of_o one_o boil_v it_o with_o water_n and_o salt_n and_o a_o bundle_n of_o sweet_a herb_n to_o a_o tail_n of_o salmon_n take_v a_o quart_n of_o oyster_n and_o stew_v they_o in_o their_o own_o liquor_n with_o a_o blade_n of_o mace_n and_o two_o or_o three_o anchovy_n and_o a_o few_o corn_n of_o pepper_n when_o your_o salmon_n be_v enough_o dish_n it_o then_o take_v your_o oyster_n and_o some_o shrimp_n boil_a and_o the_o shell_n take_v off_o with_o some_o butter_n and_o liquor_n of_o the_o oyster_n beat_v they_o together_o with_o a_o spoon_n till_o it_o be_v thick_a then_o pour_v it_o over_o your_o salmon_n and_o serve_v it_o in_o garnish_n your_o dish_n with_o crust_n of_o manchet_n grate_v and_o slice_n of_o lemmon_n to_o make_v white_a broth_n with_o capon_n truss_v your_o capon_n and_o boil_v they_o with_o fair_a water_n then_o put_v to_o it_o in_o three_o pint_n of_o that_o liquor_n and_o put_v to_o it_o a_o quart_n of_o sack_n and_o as_o much_o white_a wine_n slice_v in_o two_o ounce_n of_o date_n put_v in_o whole_a mace_n cloves_n cinnamon_n and_o slice_a nutmeg_n boil_v this_o in_o a_o pipkin_n till_o the_o date_n begin_v to_o be_v tender_a then_o put_v in_o the_o marrow_n of_o two_o bone_n and_o let_v it_o boil_v soft_o when_o your_o capon_n be_v ready_a break_v twenty_o egg_n and_o take_v the_o yolk_n only_o beat_v they_o well_o and_o strain_v they_o with_o a_o little_a cold_a broth_n then_o mix_v they_o with_o some_o of_o the_o hot_a broth_n then_o put_v into_o your_o broth_n raisin_n stone_v and_o curran_n when_o it_o be_v boil_a enough_o put_v in_o your_o egg_n and_o a_o little_a cream_n and_o some_o rose-water_n and_o sugar_n to_o make_v sauce_n for_o any_o fowl_n take_v the_o gravy_n of_o any_o meat_n wine_n anchovy_n onion_n butter_n and_o slice_a nutmeg_n to_o souse_n a_o calf_n head_n boil_v it_o in_o as_o much_o water_n and_o salt_n as_o will_v cover_v it_o with_o a_o bundle_n of_o sweet_a herb_n white_a wine_n and_o white_a wine_n vinegar_n slice_a ginger_n whole_a mace_n and_o lemmon_n slice_v boil_v it_o till_o it_o be_v tender_a then_o keep_v it_o in_o the_o souse_n drink_v for_o about_o a_o week_n when_o you_o serve_v it_o in_o set_v it_o upright_o in_o a_o dish_n and_o stick_v a_o branch_n of_o rosemary_n in_o the_o mouth_n and_o in_o the_o eye_n garnish_n with_o jelly_n and_o pickle_a cucumber_n saucer_n of_o vinegar_n with_o jelly_n and_o lemmon_n mix_v with_o it_o to_o make_v cheese_n loaf_n take_v the_o tender_a curd_n of_o new_a milk_n cheese_n press_v they_o very_o well_o from_o the_o whey_n break_v they_o as_o small_a as_o you_o can_v possible_a then_o take_v the_o crumb_n of_o a_o cheat_n loaf_n and_o as_o much_o curd_n as_o bread_n the_o yolk_n of_o eight_o egg_n and_o four_o white_n beat_v mingle_v they_o with_o some_o thick_a cream_n make_v they_o up_o with_o a_o little_a flower_n into_o little_a loaf_n and_o bake_v they_o upon_o butter_a plate_n then_o cut_v they_o open_v at_o the_o top_n and_o put_v in_o rosewater_n butter_n and_o sugar_n with_o some_o nutmeg_n grate_v and_o stir_v the_o crumb_n of_o they_o together_o to_o roast_v a_o hare_n in_o the_o skin_n take_v a_o hare_n assoon_o as_o you_o have_v kill_v heâ—_n paunch_v she_o and_o wash_v she_o clean_o then_o fill_v the_o belly_n full_a of_o butter_n and_o â—ew_a it_o up_o close_o then_o split_v it_o and_o roast_v it_o and_o when_o you_o think_v it_o be_v almost_o enough_o pull_v off_o the_o skin_n and_o baste_v it_o and_o dredge_v it_o and_o make_v venison_n sauce_n for_o it_o it_o will_v eat_v very_o moist_a to_o make_v french_a bread_n take_v a_o peck_n of_o flower_n and_o a_o good_a pint_n of_o ale_n yeast_n strain_v the_o yeast_n into_o some_o warm_a water_n knead_v your_o past_a very_a light_n put_v in_o but_o a_o very_a little_a salt_n and_o knead_v it_o a_o great_a while_n long_o than_o any_o other_o bread_n then_o lay_v it_o to_o rise_v in_o a_o warm_a cloth_n before_o the_o fire_n â—hen_o have_v your_o oven_n very_o hot_a make_v it_o into_o three_o loaf_n wash_v they_o over_o wiâ—h_v the_o yolk_n of_o egg_n and_o beer_n and_o let_v they_o bake_v four_o hour_n if_o you_o will_v have_v your_o bread_n very_o excellent_a you_o must_v add_v to_o this_o quantity_n the_o yolk_v of_o twenty_o egg_n and_o a_o little_a milk_n and_o a_o little_a sack_n to_o make_v a_o spinage_n or_o lettuce_n tart._n take_v spinage_n or_o cabbage_n lettuce_n boil_v they_o in_o water_n and_o salt_n till_o â—hey_n be_v very_o tender_a than_o put_v they_o into_o a_o cullender_n to_o drain_v the_o water_n from_o they_o â—ill_v they_o be_v very_o dry_a then_o lay_v in_o the_o bottom_n of_o your_o tart_a thin_a slice_n of_o butter_n then_o stone_v prune_n than_o beat_a cinnamon_n and_o sugar_n than_o your_o herb_n then_o more_o spice_n and_o sugar_n then_o more_o prune_n and_o butter_n and_o
shift_v the_o water_n sometime_o â—hen_o cut_v they_o &_o tâ—ke_v out_o the_o meat_n then_o put_v they_o inâ—o_o another_o water_n and_o let_v they_o boil_v about_o half_a a_o hour_n without_o a_o cloth_n till_o you_o find_v â—hey_n be_v very_o tender_a then_o take_v their_o weight_n and_o hâ—lf_n in_o sugar_n and_o to_o a_o pound_n of_o sugar_n a_o pint_n of_o water_n make_v a_o syrup_n thereof_o then_o lay_v the_o lemon_n into_o a_o pot_n and_o when_o the_o syrup_n be_v no_o hot_a than_o milk_n from_o a_o cow_n put_v it_o over_o they_o and_o let_v they_o stand_v a_o week_n â—hen_o pour_v the_o syrup_n from_o â—hem_n and_o boil_v it_o â—gain_o and_o put_v it_o to_o they_o as_o before_o and_o let_v â—them_fw-mi staâ—d_v another_o week_n then_o boil_v it_o again_o and_o put_v it_o to_o they_o so_o do_v three_o or_o four_o time_n till_o you_o think_v they_o be_v thorough_o do_v but_o never_o boil_v the_o lemon_n in_o the_o syrup_n for_o that_o spoil_v the_o colour_n to_o make_v a_o whip_v sillubub_n take_v a_o pint_n of_o cream_n put_v to_o it_o half_o a_o pint_n of_o sack_n and_o the_o white_n of_o four_o eggâ—_n and_o some_o sugaâ—â—_n beat_v it_o to_o a_o froth_n with_o a_o birchin_n rod_n and_o as_o the_o froth_n arise_v take_v it_o off_o and_o put_v it_o into_o your_o sillubub_n pot_n till_o you_o have_v fill_v it_o above_o the_o brim_n to_o make_v lemmon_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 till_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 the_o cream_n then_o stir_v they_o into_o the_o cream_n over_o the_o fire_n with_o the_o yolke_n of_o six_o egg_n be_v sure_a to_o keep_v it_o stir_v and_o assoon_o as_o you_o see_v it_o be_v thick_a take_v it_o off_o and_o pour_v it_o into_o a_o dish_n and_o serve_v it_o in_o cold_a to_o make_v several_a pretty_a fancy_n take_v sweet_a amond_n blanch_v and_o beat_v with_o rosewater_n mix_v they_o with_o fine_a sugar_n the_o white_n of_o egg_n and_o gum_n dragon_n steep_v in_o rosewater_n and_o so_o make_v they_o into_o what_o shape_n you_o please_v and_o bake_v they_o to_z â—ake_z musk_n sugar_n take_v four_o grain_n of_o musk_n bruise_v it_o and_o tie_v it_o up_o in_o a_o piece_n of_o fine_a lawn_n lay_v it_o in_o â—â—e_z bottom_n of_o a_o galley_n pot_n then_o fill_v your_o pot_n with_o beat_a sugar_n and_o cover_v it_o close_o and_o in_o a_o few_o day_n it_o will_v both_o taste_v and_o smell_v of_o musk_n when_o you_o have_v spend_v that_o sugar_n lay_v on_o more_o and_o sâ—_n do_v as_o long_o as_o you_o find_v any_o virtue_n to_o make_v sugar-plate_n of_o the_o colour_n and_o taste_v of_o any_o flower_n beat_v your_o flower_n very_o well_o in_o a_o mortar_n with_o a_o little_a fair_a water_n or_o orange_a flower_n water_n then_o add_v some_o sugar_n to_o they_o as_o much_o as_o you_o think_v fit_a and_o beat_v they_o well_o together_o then_o make_v it_o up_o with_o gum_n dragon_n steep_v into_o what_o shape_n you_o please_v to_o make_v french_a biscuit_n take_v a_o peck_n of_o fine_a flower_n two_o ounce_n of_o coriander_n seed_n one_o ounce_n of_o aniseed_n the_o white_n of_o four_o egg_n half_o a_o pint_n of_o ale_n yeast_n and_o as_o much_o water_n as_o will_v make_v it_o up_o into_o a_o stiff_a paste_n your_o water_n must_v be_v but_o blood_n warm_a then_o make_v it_o up_o in_o a_o long_a greaâ—_n rowl_n and_o bake_v it_o and_o when_o it_o be_v a_o day_n old_a pare_v it_o and_o slice_v it_o overthwart_o than_o ice_n it_o over_o with_o fine_a powder_n sugar_n and_o rose-water_n and_o the_o white_a of_o a_o egg_n and_o put_v it_o into_o the_o oven_n a_o while_n then_o take_v it_o out_o and_o keep_v it_o in_o box_n all_o the_o year_n to_o make_v fine_a gingerbread_n take_v three_o stale_a manchet_n grate_v they_o dry_v they_o and_o beat_v they_o then_o sift_v they_o through_o a_o fine_a sieve_n then_o put_v to_o they_o one_o ounce_n of_o ginger_n beat_v and_o sear_v fine_a as_o much_o cinnamon_n half_o a_o ounce_n of_o aniseed_n and_o half_a a_o ounce_n of_o liquorice_n half_o a_o pound_n of_o sugar_n boyll_v all_o these_o together_o with_o a_o quart_n of_o claret_n wine_n till_o it_o come_v to_o a_o stiff_a paste_n then_o mould_v it_o on_o a_o table_n with_o a_o little_a flower_n and_o roll_n it_o very_o thin_a and_o print_v it_o in_o mould_n dust_n your_o mould_n with_o some_o of_o your_o powder_a spice_n to_o candy_n any_o spice_n with_o a_o rock_n candy_n take_v a_o pound_n of_o fine_a sugar_n eight_o spoonful_n of_o rosewater_n and_o a_o six_o penny_n weight_n of_o gum_n arabic_a boil_v they_o together_o to_o a_o candy_n height_n then_o put_v it_o into_o a_o earthen_a pipkin_n then_o put_v in_o your_o spice_n have_v first_o be_v steep_v in_o wine_n or_o rosewater_n one_o night_n and_o dry_v in_o a_o cloth_n then_o cover_v it_o with_o a_o saucer_n and_o lute_n it_o with_o clay_n that_o no_o air_n may_v enter_v then_o keep_v it_o in_o a_o hot_a place_n for_o three_o week_n and_o it_o will_v candy_n hard_o you_o must_v break_v your_o pot_n with_o a_o hammer_n or_o else_o you_o can_v get_v they_o thus_o you_o may_v candy_n orange_n and_o lemon_n that_o be_v preserve_v or_o any_o other_o fruit._n to_o candy_n orange_n or_o lemon_n after_o they_o be_v preserve_v take_v they_o out_o of_o the_o syrup_n and_o drain_v they_o well_o then_o boil_v some_o sugar_n to_o a_o candy_n height_n and_o lay_v your_o pill_n in_o the_o bottom_n of_o a_o five_o and_o pour_v your_o hot_a sugar_n over_o they_o then_o dry_v they_o in_o a_o stove_n or_o warm_a oven_n to_o preserve_v orange_n after_o the_o portugal_n fashion_n open_v they_o at_o one_o end_n and_o take_v out_o all_o the_o meat_n then_o boil_v they_o in_o several_a water_n till_o a_o straw_n may_v go_v through_o they_o then_o take_v their_o weight_n and_o half_a of_o fine_a sugar_n and_o to_o every_o pound_n of_o sugar_n a_o pinâ—e_n of_o water_n boil_v it_o and_o skim_v it_o then_o put_v in_o your_o orange_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 a_o little_a more_o then_o take_v they_o up_o and_o fill_v they_o with_o preserve_v pippin_n and_o boil_v they_o again_o till_o you_o think_v they_o be_v enough_o and_o if_o you_o will_v have_v they_o jelly_n you_o must_v make_v a_o new_a syrup_n with_o the_o water_n wherein_o some_o slice_a pippin_n have_v be_v boil_v and_o some_o â—â—ne_n sugar_n and_o that_o will_v be_v a_o stiff_a jelly_n to_o make_v wafer_n take_v a_o pint_n of_o flower_n a_o little_a cream_n the_o yolk_n of_o two_o egg_n a_o little_a rose-water_n with_o some_o sear_v cinnamon_n and_o sugar_n work_v they_o together_o and_o bake_v they_o thin_a upon_o hot_a iron_n to_o make_v a_o good_a sort_n of_o whisky_n take_v two_o gallon_n of_o good_a aqua_fw-la aquavitae_fw-la four_o ounce_n of_o the_o best_a liquorice_n bruise_v four_o ounce_n of_o aniseed_n bruise_v put_v they_o into_o a_o wooden_a glass_n or_o stone_n vessel_n and_o cover_v they_o close_o so_o let_v they_o stand_v a_o week_n then_o draw_v off_o the_o clear_a and_o sweeten_v it_o with_o malassoe_n then_o keep_v it_o in_o another_o vessel_n and_o put_v in_o some_o date_n and_o raisin_n stone_v be_v sure_a to_o keep_v it_o very_o close_o from_o the_o air_n to_o make_v the_o brown_a metheglin_n take_v strong_a ale-wort_n and_o put_v as_o much_o honey_n to_o it_o as_o will_v make_v it_o strong_a enough_o to_o beaâ—_n a_o egg_n boil_v they_o very_o well_o together_o then_o set_v it_o a_o coolingâ—_n and_o when_o it_o be_v almost_o cold_a put_v in_o some_o ale_n yeast_n than_o put_v it_o into_o a_o strong_a vessel_n and_o when_o it_o have_v do_v work_v put_v a_o bag_n of_o spice_n into_o the_o vessel_n and_o some_o lemon_n pill_n and_o stop_v it_o up_o close_o and_o in_o a_o few_o day_n it_o will_v be_v fit_a to_o drink_v but_o the_o long_a you_o keep_v itâ—_n the_o better_a to_o dry_a cherry_n take_v six_o pound_n of_o cherry_n stone_v they_o and_o take_v a_o pound_n of_o sugar_n and_o wet_a it_o with_o the_o juice_n of_o the_o cherry_n and_o boil_v it_o a_o little_a then_o put_v in_o your_o cherry_n and_o boil_v they_o till_o they_o be_v clear_a then_o let_v they_o lie_v in_o the_o syrup_n a_o week_n then_o drain_v they_o from_o the_o syrup_n then_o lay_v they_o on_o thin_a board_n or_o sheet_n of_o glass_n to_o dry_v in_o a_o stove_n turn_v they_o twice_o a_o day_n then_o when_o they_o be_v dry_a wash_v off_o the_o clamminess_n with_o warm_a water_n and_o dry_v they_o a_o little_a long_o to_o make_v good_a cherry_n wine_n take_v the_o syrup_n of_o these_o cherry_n and_o when_o it_o have_v stand_v a_o while_n bottle_z it_o up_o and_o tie_v down_o the_o cork_n and_o in_o short_a time_n it_o will_v be_v very_o good_a pleasant_a wine_n to_o make_v a_o very_a fine_a custard_n take_v a_o quart_n of_o cream_n boil_v it_o with_o whole_a spice_n then_o beat_v the_o yolk_n of_o ten_o egg_n and_o five_o white_n mingle_v they_o with_o a_o little_a cream_n and_o when_o your_o cream_n be_v almost_o cold_a put_v your_o egg_n into_o it_o and_o stir_v they_o very_o well_o then_o sweeten_v it_o and_o take_v out_o your_o custard_n into_o a_o deep_a dish_n and_o bake_v it_o then_o serve_v it_o in_o with_o french_a comfit_n strew_v on_o it_o lady_n i_o hope_v you_o will_v say_v i_o be_o better_a than_o my_o word_n for_o here_o be_v two_o hundred_o very_o good_a receipt_n add_v to_o what_o be_v before_o i_o pray_v practice_n they_o careful_o and_o then_o censure_n or_o esteem_v your_o friend_n and_o servant_n hannah_n wolley_n finis_fw-la
anchove_n dissolve_v therein_o rub_v your_o dish_n with_o garlic_n make_v sauce_n with_o caper_n lemon_n butter_n and_o white_a wine_n and_o some_o anchove_n to_o roast_v lobster_n take_v two_o great_a lobster_n alive_a wash_v they_o clean_o and_o stop_v the_o hole_n as_o you_o will_v to_o boil_v they_o tie_v they_o fast_o to_o a_o spit_n the_o inside_n together_o baste_v they_o with_o water_n and_o salt_n very_o often_o till_o they_o be_v ready_a which_o you_o will_v find_v by_o the_o redness_n of_o they_o 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 then_o take_v 3._o or_o 4._o spoonful_n of_o the_o liquor_n the_o oyster_n be_v stew_v in_o and_o dissolve_v in_o it_o two_o anchove_n than_o put_v the_o liquor_n into_o the_o melt_a butter_n and_o put_v it_o into_o the_o dish_n where_o the_o lobster_n shall_v lie_v then_o take_v the_o lobster_n and_o crâ—ck_v the_o shell_n that_o they_o may_v be_v easy_a to_o open_v and_o serve_v they_o in_o to_o make_v a_o pompion_n pie_n fry_v it_o in_o â—hin_a slice_n with_o sweet_a herb_n and_o egg_n in_o butter_n till_o it_o be_v tâ—nder_a then_o put_v it_o into_o a_o pie_n with_o butter_n raisin_n currant_n sugar_n and_o sack_n with_o some_o sharp_a apple_n when_o it_o be_v bake_v put_v in_o some_o beat_a butter_n to_o make_v a_o rare_a lamb_n pie_n take_v a_o leg_n of_o lamb_n and_o take_v out_o all_o the_o meat_n clean_o out_o at_o the_o great_a endâ—_n but_o keep_v the_o skin_n whole_a then_o press_v the_o meat_n in_o a_o cloth_n then_o mince_v it_o small_a and_o put_v as_o much_o more_o beâ—f_a suet_n to_o it_o as_o the_o meat_n do_v weigh_v fine_o shred_v then_o put_v to_o it_o naples_n biscuit_n fine_o grate_v season_n it_o wâ—th_v clove_n mace_n nutmegg_n and_o cinnamon_n rose-water_n and_o a_o little_a salt_n then_o spread_v some_o candy_a orange_n pill_n and_o citron_n mix_v it_o together_o wâ—th_v some_o sugar_n then_o put_v part_n of_o the_o meat_n into_o the_o skin_n and_o lay_v it_o into_o the_o pie_n then_o take_v the_o rest_n of_o the_o meat_n and_o make_v it_o up_o in_o ball_n with_o eggâ—_n and_o a_o little_a flower_n â—hen_o lâ—y_v they_o into_o the_o pie_n to_o fill_v up_o the_o odd_a corner_n then_o take_v candied_a orange_n and_o citron_n cut_v in_o long_o narrow_a piece_n and_o strew_v over_o it_o do_v not_o forget_v to_o put_v in_o some_o currant_n into_o the_o mince_a meat_n when_o you_o â—id_v the_o pie_n leave_v a_o tunnel_n and_o when_o it_o be_v bake_v put_v into_o it_o a_o cowdie_n make_v wiâ—h_a sack_n sugar_n the_o yolk_n of_o eggâ—_n and_o butter_n you_o must_v put_v butter_n â—nto_o the_o bottom_n of_o your_o pie_n and_o on_o the_o top_n with_o some_o marrow_n and_o date_n cut_v in_o long_a piece_n â—his_n be_v a_o very_a fine_a pie_n for_o thoâ—e_v that_o love_v such_o rice_n pie_n to_o make_v a_o pudding_n of_o a_o loaf_n chip_n a_o white_a loaf_n and_o put_v it_o into_o a_o skillet_n a_o little_a bigâ—er_n â—han_o will_v hold_v it_o put_v as_o much_o â—ream_n to_o it_o as_o will_v cover_v it_o put_v in_o a_o blade_n of_o mace_n and_o boil_v it_o till_o it_o be_v â—ender_a then_o take_v it_o up_o and_o pour_v melâ—ed_v butter_n aâ—d_v sack_v and_o sugar_n over_o it_o to_o make_v raâ—e_a cheesecake_n set_v some_o cream_n over_o the_o fire_n and_o turn_v it_o â—ith_v sack_n and_o egg_n then_o drain_v it_o well_o and_o season_v it_o well_o with_o rose-water_n and_o sugar_n and_o egg_n spice_n currant_n and_o a_o few_o spoonful_n of_o cream_n so_o puâ—_n it_o into_o your_o crust_n add_v a_o little_a salt_n and_o so_o bake_v â—hem_fw-mi to_o fry_v gardeâ—-beans_n boil_v they_o well_o then_o blanch_v they_o and_o fry_v they_o with_o sweet_a butter_n whole_a pursley_n â—nd_v shred_v onion_n and_o melt_v butter_n for_o the_o â—â—wce_n to_o make_v a_o sorrel-sallet_n pick_v it_o clean_o from_o the_o stalk_n and_o boil_v it_o and_o butter_n it_o well_o put_v in_o some_o vinegar_n â—nd_v sugar_n then_o garnish_v it_o with_o hard_a egg_n and_o raisin_n to_o boil_v a_o gurnet_n draw_v your_o gurnet_n and_o wash_v it_o clean_o boil_v it_o with_o water_n and_o salt_n with_o a_o faggot_n of_o sweet_a herb_n and_o a_o blade_n of_o mace_n when_o it_o be_v boil_v and_o well-drained_n pour_v upon_o it_o verjuice_n nutmegg_n butter_n and_o pepper_n thicken_v with_o the_o yolk_n of_o egg_n garnish_n your_o dish_n with_o barbery_n and_o orange_n to_o roast_v a_o leg_n of_o mutton_n take_v a_o leg_n of_o mutton_n pare_v off_o all_o the_o skin_n as_o thin_a as_o you_o can_v lard_n it_o with_o sweet_a lard_n and_o stick_v about_o it_o about_o a_o dozen_o of_o clove_n when_o it_o be_v half_o roast_v cut_v off_o three_o or_o four_o â—hin_a piece_n and_o mince_v it_o small_a with_o a_o few_o sweet_a herb_n and_o a_o little_a beat_a ginger_n put_v in_o a_o ladle_n full_a of_o clareâ—_n wine_n a_o piece_n of_o sweâ—t_a butter_n two_o or_o three_o spoonful_n of_o verjuice_n a_o little_a pepper_n and_o â—â—ew_n parboil_v caper_n when_o all_o this_o be_v boileâ—â—ogether_o then_o chap_v the_o yolk_n of_o a_o hard_a egg_n into_o it_o then_o dredge_v your_o leg_n with_o flower_n and_o serve_v it_o upon_o the_o sauce_n to_o boil_v chicken_n in_o white_a broth_n truâ—s_v your_o chicken_n fit_a to_o boil_v and_o boil_v they_o in_o â—air_a water_n or_o thin_a mutton_n broth_n wiâ—h_v a_o little_a salt_n a_o blade_n of_o mace_n and_o two_o or_o three_o date_n cut_v in_o pieee_n thicken_v youâ—_n broâ—h_o with_o beat_a almond_n season_n it_o wiâ—â—_n sack_n sugar_n and_o a_o little_a verjuice_n to_o boil_v chicken_n or_o pigeon_n with_o gooseberry_n or_o grape_n boil_v they_o with_o mutton_n broth_n and_o white_a wine_n with_o a_o blade_n of_o mace_n and_o a_o little_a salt_n fill_v their_o belly_n wiâ—h_v sweet_a herb_n when_o they_o be_v enough_o thicken_v the_o broth_n with_o a_o piece_n of_o manchet_n and_o the_o yolk_n of_o two_o or_o three_o hard_a egg_n strain_v wiâ—h_v some_o of_o the_o broth_n than_o put_v some_o of_o the_o same_o broth_n into_o a_o boil_a meat_n dish_n with_o verjuice_n butter_n and_o sugar_n then_o put_v in_o your_o grape_n or_o gooseberry_n scald_v tend_a and_o pour_v it_o over_o the_o breast_n of_o your_o chicken_n to_o make_v a_o dish_n with_o the_o sweet_a bread_n of_o veal_n boil_v or_o roast_v your_o sweetbread_n put_v to_o it_o a_o few_o parboiled_a current_a a_o mince_a date_n â—he_v yolk_n of_o two_o new_a lay_v egg_n a_o little_a manchet_n grate_v fine_a season_n it_o with_o pepper_n salt_n nutmeg_n and_o sugar_n wring_v in_o the_o juice_n of_o a_o orange_n or_o lemon_n and_o put_v it_o berween_v two_o sheet_n of_o puff_n paste_n and_o bake_v it_o or_o fry_v it_o to_o make_v a_o carp_n pie_n wash_v your_o carp_n well_o and_o aâ—ter_v you_o have_v scale_v it_o then_o draw_v it_o and_o wash_v it_o again_o then_o dry_v it_o well_o then_o put_v it_o in_o a_o pie_n with_o good_a store_n of_o sweet_a butter_n a_o little_a mace_n pepper_n and_o salt_n with_o a_o few_o caper_n and_o a_o little_a vinegar_n sprinkleâ—_n in_o to_o make_v a_o steak-pye_n season_n your_o steak_n with_o pepper_n salt_n and_o nutmegg_n and_o let_v it_o lie_v one_o hour_n then_o take_v a_o piece_n of_o the_o lean_a of_o a_o leg_n of_o mutton_n and_o mince_v it_o small_a with_o ox_n suet_n and_o a_o few_o sweet_a herb_n then_o put_v in_o grate_a bread_n the_o yolk_n of_o egg_n sweet_a cream_n raisin_n of_o the_o sun_n work_v all_o together_o like_o a_o pudding_n with_o your_o hand_n stiff_a and_o make_v it_o into_o ballsâ—_n put_v in_o a_o little_a salt_n then_o put_v they_o and_o your_o steak_n into_o a_o deep_a pie_n with_o good_a store_n of_o butter_n sprinkle_v a_o little_a verjuice_n on_o it_o and_o bake_v it_o then_o cut_v it_o up_o and_o roll_v sage_a leaf_n in_o butter_n and_o fry_v they_o and_o stick_v they_o upright_o in_o your_o wall_n and_o serve_v your_o pie_n without_o a_o cover_n with_o the_o juice_n of_o orange_n or_o lemon_n to_o make_v a_o pigg-pye_n scald_v it_o and_o slit_v in_o the_o middle_n flay_v it_o and_o take_v out_o the_o bone_n season_n it_o with_o â—epper_n salt_n clove_n and_o mace_n and_o nutmegg_n â—op_v sweet_a herb_n fine_a with_o the_o yolk_n of_o two_o â—r_n three_o egg_n and_o some_o plump_v currant_n â—en_n lay_v the_o one_o half_a of_o the_o pig_n into_o your_o â—ye_z and_o the_o herb_n and_o currant_n and_o salt_n over_o â—t_a and_o some_o butter_n then_o lay_v the_o other_o half_a â—f_n the_o pig_n on_o the_o top_n of_o that_o and_o the_o rest_n â—f_o the_o herb_n and_o currant_n on_o the_o top_n with_o â—ome_o butter_n and_o so_o bake_v
little_a run_v and_o when_o it_o be_v come_v fill_v the_o fat_v â—ith_o a_o skimmer_n and_o break_v it_o as_o little_a as_o may_v â—e_v and_o let_v they_o sink_v gentle_o of_o themselves_o and_o as_o they_o sink_v fill_v they_o up_o again_o to_o make_v cheesecake_n take_v three_o gallon_n of_o milk_n new_a from_o the_o cow_n and_o set_v it_o with_o rennet_n as_o for_o a_o cheese_n then_o take_v a_o quatt_n of_o cream_n â—nd_v slice_v a_o manchet_n into_o it_o very_o thin_a â—oile_v it_o a_o reasonable_a while_n till_o it_o be_v thick_a â—hen_o put_v it_o into_o a_o basin_n and_o put_v to_o it_o â—_o quarter_n of_o a_o pound_n of_o sweet_a butter_n â—nd_v let_v it_o stand_v till_o it_o be_v cold_a when_o your_o milk_n be_v come_v which_o you_o set_v break_v it_o aâ—_n for_o a_o cheese_n and_o whey_n it_o very_o well_o then_o break_v it_o very_o fine_a with_o your_o hand_n and_o when_o it_o be_v very_o small_a put_v in_o your_o boil_a bread_n and_o milk_n stir_v they_o well_o together_o and_o put_v in_o a_o pound_n and_o half_a of_o plump_v currant_n or_o more_o two_o nutmeg_n grate_v six_o egg_n yolk_n and_o white_n a_o little_a salt_n almost_o halâ—_n a_o pounâ—_n of_o sugar_n as_o much_o raw_a cream_n and_o rosewater_n as_o you_o think_v fit_a do_v not_o make_v they_o too_o thâ—â—_n with_o the_o cream_n nor_o bake_v they_o too_o much_o to_o make_v clout_a cream_n the_o best_a way_n take_v a_o pail_n full_a of_o â—â—roakings_n and_o boil_v they_o a_o little_a then_o put_v â—n_v â—_o quaâ—â—_n of_o â—weeâ—_n cream_n and_o boil_v they_o together_o then_o poâ—â—_n into_o several_a pann_n and_o cover_v they_o and_o when_o it_o have_v stand_v all_o night_n it_o will_v be_v very_o thick_a then_o take_v it_o off_o with_o a_o skimmer_n and_o lay_v it_o all_o in_o one_o dish_n to_o make_v a_o very_a good_a cheese_n take_v a_o paâ—l_a full_a of_o stâ—oakings_n almost_o colâ—_n and_o put_v to_o it_o one_o spoonful_n of_o â—unnet_n or_o more_o as_o you_o think_v fit_a when_o it_o be_v come_v â—reaâ—_n it_o a_o little_a let_v it_o lie_v almost_o one_o hour_n than_o put_v it_o into_o a_o cloth_n and_o whey_n it_o do_v not_o break_v â—t_z any_o more_o but_o cruse_v it_o gentle_o when_o it_o be_v whey_v enough_o put_v it_o into_o the_o press_n in_o a_o â—resh_a cloth_n and_o tuâ—n_a iâ—_n twice_o a_o day_n put_v veâ—y_o little_a â—alt_n to_o it_o to_o make_v a_o gooseberry_n fool_n take_v a_o pint_n of_o gooseberry_n or_o thereabouts_o â—â—â—â—llâ—_n they_o very_o tender_a then_o pour_v the_o water_n from_o they_o and_o wiâ—h_v the_o â—ack_n of_o a_o spoon_n bruise_v your_o gooseberry_n â—ery_o fine_a then_o take_v a_o pint_n and_o a_o half_a of_o â—weet_a cream_n thâ—â—olks_n and_o white_n of_o three_o egg_n well_o beat_v put_v they_o to_o your_o gooseberry_n with_o one_o nuâ—megg_n quarter_v aâ—d_v too_o oâ—_n thâ—eâ—â—poonfulâ—â—_n of_o rose-water_n with_o â—s_a much_o sugar_n as_o you_o â—hink_v fit_a mingle_v all_o â—hâ—se_n together_o and_o set_v they_o on_o a_o slow_a fire_n keep_v it_o stir_v that_o it_o may_v not_o turn_v when_o â—ou_o perceive_v it_o to_o be_v of_o a_o good_a thickness_n â—our_n it_o out_o and_o wheâ—_n it_o be_v cold_a serve_v it_o to_o make_v a_o very_a good_a tansie_n take_v ten_o egg_n leave_v out_o half_a the_o white_n beat_v they_o very_o well_o and_o colour_v they_o with_o the_o juice_n of_o spinage_n according_a to_o your_o liking_n and_o put_v so_o much_o tansie_n among_o your_o spiâ—nage_n as_o will_v give_v it_o a_o taste_n then_o put_v in_o half_a a_o pint_n or_o better_a of_o sweet_a cream_n half_o a_o nutâ—megg_n grate_v and_o as_o much_o sugar_n as_o wilâ—_n sweeten_v it_o to_o your_o taste_n then_o put_v in_o butter_n in_o your_o fry_a pan_n and_o when_o it_o be_v hot_a pour_fw-fr in_o your_o tansy_n and_o stir_v it_o till_o it_o thicken_v then_o flâ—t_v it_o with_o the_o back_n of_o a_o spoon_n and_o when_o one_o side_n be_v fry_v enough_o turn_v the_o other_o and_o when_o it_o be_v enough_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 to_o make_v a_o amalet_n take_v ten_o egg_n and_o more_o than_o half_a the_o white_n beat_v they_o very_o well_o and_o pâ—â—_n in_o a_o spoonful_n or_o two_o of_o cream_n than_o heaâ—_n some_o butter_n in_o your_o fry_a pan_n and_o when_o it_o be_v hot_a put_v in_o your_o egg_n and_o stir_v they_o â—_o little_a then_o fry_v they_o â—ill_v you_o find_v they_o be_v enough_o and_o a_o little_a before_o you_o put_v they_o ouâ—_n of_o the_o pan_n turn_v both_o the_o side_n over_o that_o theâ—_n may_v meet_v in_o the_o middle_n and_o lay_v it_o the_o botâ—tome_n upwards_o in_o the_o dish_n serve_v it_o in_o witâ—_n verjuice_n butter_n and_o sugar_n to_o makâ—_n puff-paste_n a_o very_a quick_a way_n take_v three_o pound_n of_o fresh_a butter_n break_v it_o in_o little_a bit_n into_o half_a a_o peck_n of_o flower_n or_o little_o more_o then_o put_v in_o one_o egg_n and_o as_o much_o cold_a cream_n as_o will_v work_v it_o into_o a_o stiff_a paste_n do_v not_o mould_v it_o too_o much_o for_o that_o will_v melt_v the_o butter_n and_o then_o it_o be_v spoil_v but_o so_o soon_o as_o you_o can_v roll_n it_o abroad_o and_o make_v it_o into_o what_o you_o will_v have_v iâ—_n this_o will_v be_v extreme_a good_a if_o you_o observe_v to_o do_v â—t_z careful_o to_o make_v a_o florentine_a take_v a_o quart_n of_o cream_n and_o eight_o egg_n yolke_n and_o white_n beat_v they_o well_o and_o put_v they_o into_o the_o cold_a cream_n set_v it_o on_o the_o fâ—re_n and_o stir_v it_o till_o it_o run_v to_o curd_n then_o drain_v it_o in_o a_o cullender_n and_o break_v it_o well_o with_o a_o spoon_n then_o take_v a_o little_a marrow_n and_o cut_v it_o use_v â—owr_a date_n shred_v small_a four_o bunch_n of_o preserve_v barbery_n pick_v from_o their_o stalk_n hâ—lf_o a_o handful_n of_o grate_a bread_n season_n it_o with_o rosewater_n and_o sugar_n some_o nutmeg_n and_o a_o little_a salt_n then_o cover_v it_o with_o some_o puff-paste_n and_o so_o bake_v it_o to_o make_v a_o fresh_a cheese_n take_v a_o quarter_n of_o a_o pint_n of_o rosewater_n steep_a in_o it_o all_o night_n one_o nutmeg_n bruise_v and_o a_o stick_n of_o cinnamon_n gross_o beat_v then_o take_v five_o pint_n of_o milk_n not_o so_o hot_a as_o it_o come_v from_o the_o cow_n set_v it_o with_o a_o little_a runnet_n and_o when_o it_o be_v come_v drain_v the_o curd_n very_o well_o from_o the_o whey_n then_o put_v in_o the_o rose-water_n strain_v and_o half_a a_o pint_n of_o thick_a cream_n sweeten_v it_o with_o sugar_n and_o break_v it_o very_o well_o then_o strain_v it_o through_o a_o cloth_n and_o put_v it_o into_o a_o little_a cullender_n to_o shape_v it_o then_o put_v it_o into_o a_o dish_n with_o cream_n and_o wine_n and_o sugar_n to_o make_v a_o dumplin_n take_v a_o pint_n of_o cream_n and_o boil_v it_o with_o a_o blade_n of_o mace_n then_o take_v twelve_o spoonful_n of_o grate_a bread_n five_o spoonful_n of_o flower_n then_o take_v six_o yolk_n of_o egg_n and_o five_o white_n beat_v they_o very_o well_o with_o two_o spoonful_n of_o rosewater_n and_o as_o much_o fair_a water_n season_n it_o with_o sugar_n nutmeg_n and_o salt_n mingle_v they_o altogether_o with_o the_o cream_n tie_v it_o in_o a_o cloth_n and_o when_o your_o water_n boil_v put_v it_o in_o and_o boil_v it_o one_o hour_n and_o half_a and_o when_o it_o be_v enough_o serve_v it_o in_o with_o rosewater_n butter_n and_o sugar_n to_o stew_v a_o leg_n of_o mutton_n take_v a_o leg_n of_o mutton_n and_o mince_v it_o small_a with_o a_o good_a quantity_n of_o suet_n than_o put_v it_o â—nto_o a_o earthen_a pot_n and_o set_v it_o on_o the_o coal_n with_o a_o quart_n of_o claret_n wine_n and_o a_o little_a thin_a mutton_n broth_n then_o put_v in_o raisin_n prune_n â—nd_v date_n salt_n cloves_n and_o mace_n and_o let_v â—hem_fw-mi stew_n together_o till_o you_o think_v they_o be_v enough_o then_o serve_v it_o in_o upon_o sippet_n to_o stew_v a_o dish_n of_o steak_n take_v a_o coast_n of_o mutton_n and_o cut_v it_o into_o small_a piece_n bone_n and_o all_o wash_v they_o clean_o and_o put_v they_o into_o a_o earthen_a pot_n with_o â—_o quart_n of_o white_a wine_n and_o a_o little_a water_n and_o â—o_o let_v it_o see_v skim_v it_o well_o then_o put_v in_o a_o good_a handful_n of_o parsley_n with_o six_o onion_n both_o chap_v very_o small_a with_o some_o whole_a clove_n mace_n and_o salt_n when_o it_o be_v enough_o serve_v it_o upon_o sippet_n a_o boil_a salad_n of_o spinage_n take_v four_o or_o five_o handful_n of_o spinage_n clean_o pick_v boil_v it_o well_o in_o water_n and_o salt_n then_o drain_v it_o
dip_v it_o in_o the_o yolk_n of_o egg_n and_o fry_v they_o in_o butter_n to_o boil_v a_o rabbit_n take_v a_o old_a rabbit_n and_o cut_v she_o off_o by_o the_o hind_a loin_n and_o in_o the_o belly_n of_o she_o you_o must_v make_v a_o pudding_n with_o a_o sweetbread_n or_o kidney_n of_o veal_n sweet_a herb_n bread_n sure_a curran_n and_o spice_n egg_n and_o sugar_n boil_v it_o in_o sweet_a broth_n of_o mutton_n or_o the_o like_a with_o some_o chap_a parsley_n and_o salt_n and_o whole_a spice_n when_o it_o be_v almost_o boil_a put_v in_o two_o handful_n of_o gooseberry_n then_o thicken_v the_o broth_n with_o the_o pap_n of_o codling_n and_o put_v in_o some_o fresh_a butter_n so_o serve_v it_o in_o with_o your_o dish_n fine_o garnish_v to_o make_v a_o tart_a of_o cream_n take_v a_o pint_n of_o cream_n and_o twelve_o egg_n yolk_n and_o white_n strain_v they_o with_o your_o cream_n and_o season_v it_o with_o salt_n sugar_n and_o spice_n put_v to_o it_o a_o little_a sweet_a butter_n and_o a_o little_a rosewater_n set_v it_o over_o the_o fire_n and_o stir_v it_o that_o it_o do_v not_o burn_v till_o it_o be_v thick_a then_o let_v the_o whey_n run_v clean_o from_o it_o then_o strain_v it_o from_o the_o thin_a and_o fill_v your_o tart_a bake_v it_o but_o a_o little_a then_o cast_v over_o it_o several_a sort_n of_o sweet_a meat_n and_o serve_v it_o to_o the_o table_n to_o make_v a_o tart_a of_o cheescurds_n take_v your_o curd_n and_o strain_v they_o with_o the_o yolk_n of_o egg_n rosewater_n and_o sugar_n and_o some_o spice_n put_v to_o it_o some_o sweet_a butter_n and_o set_v it_o over_o a_o chaffingdish_n of_o coal_n till_o it_o be_v hot_a then_o fill_v your_o tart_a and_o bake_v it_o to_o make_v fritter_n take_v eight_o or_o ten_o egg_n and_o half_a the_o white_n beat_v they_o well_o then_o make_v a_o tender_a posset_n of_o ale_n and_o milk_n and_o break_v the_o curd_n and_o the_o drink_n together_o then_o take_v the_o thick_a of_o it_o for_o liquor_n to_o mingle_v your_o batter_v then_o take_v a_o little_a sack_n nutmeg_n clove_n and_o ginger_n a_o little_a grate_a bread_n flower_n and_o salt_n and_o apple_n cut_v thin_a let_v your_o batter_v be_v very_o thick_a or_o else_o it_o will_v drink_v suet_n to_o make_v excellent_a pudding_n take_v a_o pint_n of_o sweet_a cream_n half_o a_o handful_n of_o marjorum_fw-la as_o much_o penneroyal_a as_o much_o of_o wintersavory_a stamp_v these_o and_o strain_v they_o into_o the_o cream_n then_o put_v in_o the_o yolk_n of_o egg_n and_o grate_a bread_n suet_n cloves_n mace_n nutmeg_n and_o sugar_n with_o some_o rose-water_n and_o a_o little_a salt_n so_o fill_v your_o skin_n and_o boil_v they_o to_o seethe_v a_o pickeril_n take_v a_o fair_a pan_n a_o little_a yeast_n and_o a_o good_a deal_n of_o white_a wine_n and_o fair_a water_n then_o slice_v two-onion_n very_o thin_a and_o put_v they_o to_o the_o broth_n then_o put_v in_o a_o little_a whole_a mace_n a_o little_a salt_n and_o half_a a_o pound_n of_o butter_n let_v they_o boil_v together_o a_o good_a while_n then_o wash_v your_o pike_n and_o put_v his_o tail_n in_o his_o mouth_n and_o when_o he_o be_v boil_a enough_o garnish_n your_o dish_n and_o make_v sauce_n for_o he_o with_o some_o of_o the_o liquorâ—_n some_o fresh_a butter_n and_o a_o auchovis_n or_o two_o to_o boil_v calf_n light_n boil_v they_o fiâ—st_v in_o water_n then_o take_v parsley_n onion_n and_o sweet_a herb_n and_o chap_v they_o small_a &_o when_o the_o light_n be_v boil_a put_v they_o into_o a_o little_a pot_n with_o the_o herb_n and_o onion_n with_o some_o of_o their_o own_o liquor_n some_o butter_n and_o verjuice_n and_o spice_n and_o salt_n so_o let_v they_o boil_v a_o little_a while_n and_o serve_v they_o on_o sippet_n to_o dress_v sheep_n foot_n when_o they_o be_v boil_a and_o blanch_v cleave_v they_o in_o sunder_o then_o take_v the_o yolk_n of_o egg_n with_o a_o little_a chap_a parsley_n and_o a_o little_a salt_n and_o fry_v they_o with_o sweet_a butter_n serve_v they_o in_o with_o vercuyce_n &_o butter_n to_o pickle_n quince_n take_v as_o much_o small_a ale_n as_o will_v cover_v your_o quince_n in_o the_o vessel_n then_o take_v some_o of_o your_o refuse_n quince_n and_o cut_v they_o small_a core_n and_o all_o put_v they_o into_o the_o liquor_n with_o some_o pear_n cut_v in_o piece_n a_o good_a quantity_n of_o either_o let_v these_o boil_v till_o the_o one_o half_o be_v consume_v then_o take_v it_o from_o the_o fire_n and_o stain_v it_o and_o let_v it_o stand_v all_o night_n then_o put_v your_o quince_n into_o a_o vessel_n either_o of_o wood_n or_o stone_n just_a as_o they_o come_v from_o the_o tree_n and_o to_o every_o score_n of_o quince_n put_v in_o a_o quart_n of_o perry_n be_v sure_a you_o have_v liquor_n enough_o to_o cover_v they_o then_o cover_v they_o with_o the_o refuse_v quince_n and_o put_v something_o that_o will_v keep_v they_o down_o close_o in_o your_o vessel_n that_o no_o air_n get_v in_o to_o make_v polonia_n sausage_n take_v pork_n and_o pick_v it_o clean_o from_o the_o bone_n and_o skin_n let_v it_o not_o be_v too_o fat_a mince_v it_o well_o and_o beat_v it_o in_o a_o mortar_n very_o fine_a then_o weigh_v it_o and_o to_o every_o pound_n of_o meat_n take_v one_o ounce_n of_o salt_n then_o take_v pepper_n cloves_n mace_n ginger_n nutmeg_n and_o cinnamon_n of_o each_o a_o like_a quantity_n be_v mix_v together_o allow_v one_o spoonful_n of_o this_o to_o a_o pound_n of_o meat_n then_o take_v anniseed_n carroway_n seed_n coriander_n seed_n of_o each_o a_o like_a quantity_n mix_v together_o and_o beat_v allow_v half_o a_o spoonful_n of_o theâ—e_n to_o one_o pound_n of_o meat_n first_o season_n your_o meat_n with_o the_o salt_n knead_v it_o in_o very_a well_o and_o so_o let_v it_o lie_v one_o day_n and_o one_o night_n then_o put_v in_o your_o spice_n and_o knead_v they_o in_o very_a well_o with_o a_o little_a muscadine_n knead_v it_o morning_n and_o evening_n with_o a_o little_a more_o muscadine_n two_o day_n together_o your_o gut_n must_v now_o be_v ready_a have_v before_o lyen_fw-we in_o salt_n and_o water_v two_o day_n then_o in_o sack_n and_o musk_n two_o day_n more_o then_o fill_v your_o gut_n with_o the_o meat_n and_o smoke_v they_o one_o night_n in_o the_o chimney_n then_o hang_v they_o where_o they_o may_v have_v the_o warmth_n of_o the_o fire_n when_o they_o be_v dry_a take_v they_o down_o and_o keep_v they_o in_o a_o barrel_n of_o wood_n ash_n sift_v to_o keep_v they_o as_o long_o as_o you_o please_v if_o you_o will_v not_o have_v they_o dry_a take_v they_o down_o and_o put_v they_o into_o so_o much_o oil_n as_o will_v cover_v they_o after_o they_o have_v be_v smoaken_v a_o night_n or_o two_o they_o will_v keep_v in_o oil_n seven_o year_n when_o you_o will_v eat_v of_o they_o boil_v they_o very_o well_o and_o slice_v then_o thin_a and_o eat_v they_o cold_a to_o souse_n a_o pig_n after_o it_o be_v scald_v chine_n it_o as_o you_o do_v a_o hog_n then_o take_v the_o side_n and_o dry_v they_o in_o a_o cloth_n than_o bone_n it_o and_o lay_v it_o in_o water_n one_o day_n and_o one_o night_n then_o take_v sweet_a herb_n and_o chap_v they_o very_o small_a and_o slice_v a_o nutmeg_n with_o a_o race_n of_o ginger_n mingle_v the_o spice_n and_o herb_n well_o together_o with_o a_o little_a salt_n then_o strew_v the_o fleshy_a side_n with_o they_o â—nd_v sprinkle_v some_o white_a wine_n vinegar_n on_o they_o then_o bind_v they_o up_o in_o collar_n and_o tie_v they_o hard_o with_o pack_n thread_n or_o rather_o tape_n then_o boil_v these_o collar_n in_o water_n and_o white_a wine_n vinegar_n and_o a_o good_a deal_n of_o fault_n do_v not_o boil_v the_o head_n and_o the_o claw_n so_o much_o as_o the_o collar_n when_o it_o be_v well_o boil_a strain_n the_o liquor_n and_o boil_v in_o it_o whole_a mace_n and_o put_v in_o a_o sliced_a lemon_n when_o you_o take_v it_o off_o the_o fire_n when_o it_o be_v cold_a put_v in_o your_o pig_n and_o let_v it_o lie_v one_o week_n then_o serve_v it_o in_o with_o mustard_n and_o sugaâ—_n to_o souse_v a_o eel_n take_v a_o very_a large_a eel_n and_o split_v it_o then_o take_v out_o the_o bone_n and_o strew_v it_o with_o sweet_a marjorum_fw-la time_n rosemary_n mace_n and_o some_o nutmeg_n then_o roll_v it_o up_o and_o tie_v it_o hard_o sew_v it_o up_o in_o a_o cloth_n and_o boil_v it_o in_o water_n and_o â—ilt_n then_o make_v souse_n drink_v for_o it_o with_o beer_n water_n and_o salt_n to_o season_v a_o calf_n head_n for_o a_o pie_n when_o you_o have_v boil_v it_o pretty_a well_o cut_v it_o very_o clean_a from_o the_o bone_n season_n it_o with_o mace_n
they_o in_o to_o boil_v a_o capon_n take_v a_o fat_a capon_n boil_v it_o with_o water_n and_o salt_n some_o large_a mace_n and_o a_o bundle_n of_o sweet_a herb_n and_o when_o it_o be_v almost_o boil_v put_v in_o some_o caper_n than_o cut_v a_o manchet_n bruise_v it_o and_o scald_v it_o with_o some_o of_o the_o fat_a which_o arise_v from_o the_o capon_n then_o lay_v your_o capon_n on_o those_o sop_n and_o lay_v the_o mace_n on_o it_o and_o then_o good_a store_n of_o caper_n butter_n and_o vinegar_n to_o stew_v a_o cow_n udder_n take_v a_o cow_n udder_n very_o tender_o boil_v and_o slice_v it_o in_o thin_a long_a slice_n put_v they_o into_o a_o pipkin_n with_o a_o little_a thin_a mutton_n broth_n a_o piece_n of_o sweet_a butter_n and_o a_o little_a beat_a ginger_n a_o little_a sugar_n and_o a_o few_o current_a with_o a_o little_a salt_n let_v it_o stew_v a_o while_n and_o then_o serve_v it_o in_o but_o first_o put_v in_o a_o little_a verjuice_n to_o stew_v artichoke_n wiâ—h_a cream_n take_v the_o meat_n of_o the_o artichoke_n tender_o boil_v and_o let_v they_o stew_v soft_o between_o two_o dish_n with_o cream_n sack_n sugar_n and_o grate_a nutmegg_n so_o let_v it_o stew_n till_o it_o be_v all_o alike_o then_o dish_n it_o and_o serve_v it_o to_o the_o table_n to_o stew_v pippin_n with_o cream_n take_v your_o pippin_n pare_v they_o and_o core_fw-mi they_o if_o you_o will_v have_v they_o red_a bake_v they_o first_o or_o else_o put_v to_o they_o as_o much_o water_n as_o will_v cover_v they_o and_o some_o cinnamon_n and_o clove_n unbeaten_a turn_v they_o sometime_o and_o cover_v they_o close_o set_v they_o over_o the_o fire_n till_o they_o begin_v to_o be_v tender_a then_o sweeten_v they_o with_o â—ugar_n and_o boil_v they_o when_o the_o sugar_n be_v in_o till_o they_o be_v clear_a then_o put_v sweet_a cream_n to_o they_o and_o let_v they_o stew_v together_o till_o you_o find_v they_o be_v enough_o thus_o you_o may_v do_v with_o bake_a pear_n to_o fry_v toast_n take_v a_o manchet_n and_o cut_v off_o the_o crust_n then_o cut_v it_o into_o thin_a round_a slice_n soak_v they_o well_o in_o cream_n then_o take_v three_o egg_n well_o beat_v and_o when_o your_o batter_v be_v hot_a in_o the_o fry_a pan_n dip_v your_o slice_n of_o bread_n in_o the_o egg_n and_o fry_v they_o when_o they_o be_v fry_v a_o little_a pour_v the_o rest_n of_o the_o egg_n on_o they_o and_o turn_v they_o and_o when_o they_o be_v fry_v enough_o put_v some_o rose_n water_n butter_n and_o sugar_n to_o they_o to_o make_v artichoke_n broth_n of_o chicken_n or_o veal_n take_v it_o two_o chicken_n or_o a_o piece_n of_o veal_n and_o when_o it_o have_v boil_v â—nd_n in_o be_v skim_v clean_o then_o take_v as_o much_o of_o the_o broth_n as_o you_o shall_v have_v occasion_n to_o use_v put_v into_o it_o a_o little_a whole_a mace_n lertuce_n and_o spinage_n and_o let_v it_o boil_v then_o take_v the_o bottom_n of_o three_o artichoke_n tender_o boil_v and_o scrape_v all_o that_o be_v good_a from_o the_o leaf_n mingle_v the_o scrape_n with_o some_o of_o the_o broth_n and_o put_v it_o to_o the_o rest_n and_o stir_v it_o about_o bâ—at_v the_o yolk_n oâ—_n two_o or_o three_o egg_n wiih_o some_o vinegar_n or_o white_a wine_n and_o some_o sugar_n and_o then_o put_v it_o into_o â—hem_n with_o your_o artichoke_n bottom_n to_o heat_n but_o before_o you_o put_v in_o the_o egg_n take_v up_o your_o chicken_n and_o dish_n they_o with_o some_o of_o the_o herb_n upon_o they_o and_o some_o piece_n of_o the_o bottom_n and_o let_v the_o rest_n swim_v by_o forget_v not_o â—o_o put_v in_o salt_n into_o the_o water_n you_o boil_v your_o meat_n in_o to_o make_v a_o calf_n foot_n pudding_n take_v two_o calf_n foot_n tender_o boil_v and_o â—illed_v mince_v they_o small_a with_o the_o crumb_n of_o two_o manchet_n that_o it_o can_v be_v discern_v what_o it_o be_v then_o take_v half_a a_o pound_n of_o beef_n suet_n shred_v small_a the_o yolke_n and_o white_n of_o egg_n beat_v they_o well_o together_o then_o take_v one_o handful_n of_o plump_v current_a mix_v all_o these_o with_o a_o little_a salt_n and_o some_o grate_a nutmeg_n and_o sugar_n and_o what_o other_o spice_n you_o please_v put_v it_o into_o the_o cawl_n of_o a_o veal_n be_v first_o sew_v up_o like_o a_o bag_n and_o as_o you_o put_v it_o in_o put_v in_o good_a store_n of_o marrow_n then_o tie_v up_o in_o a_o napkin_n and_o throw_v it_o in_o boil_a water_n and_o let_v it_o boil_v two_o hour_n â—hen_o take_v it_o up_o and_o stick_v it_o with_o blanch_a almond_n and_o pour_v on_o it_o verjuice_n buâ—ter_n and_o sugar_n to_o make_v little_a apple_n pasty_n to_o fry_v take_v pare_v apple_n and_o cut_v they_o into_o small_a piece_n to_o stew_n stew_n â—hem_n to_o pap_n with_o claret_n wine_n and_o spice_n then_o put_v in_o a_o good_a piece_n of_o sweet_a butter_n cinnamon_n ginger_n rose-water_n sugar_n and_o plump_v current_a then_o put_v they_o into_o the_o puff-paste_n and_o fry_v they_o so_o serve_v they_o in_o with_o sugar_n to_o souse_v a_o pig_n whole_a take_v fair_a water_n rhenish_a wine_n and_o salt_n and_o when_o it_o boil_v put_v in_o your_o pig_n with_o a_o branch_n of_o rosemary_n some_o large_a mace_n and_o a_o nutmeg_n grate_v and_o ginger_n slice_v boil_v the_o pig_n till_o it_o be_v tender_a then_o put_v in_o some_o verjuice_n and_o take_v it_o up_o then_o slice_v a_o lemon_n into_o it_o rind_n and_o all_o and_o put_v in_o a_o few_o bay-leaves_a when_o the_o liquor_n be_v cold_a put_v in_o your_o pig_n and_o let_v it_o lie_v a_o fortnight_n serve_v it_o in_o with_o mustard_n and_o sugar_n to_o make_v a_o hedge-hogg_a pudding_n take_v a_o two_o penny_n loaf_n with_o fair_a water_n and_o a_o little_a milk_n the_o yolke_n of_o five_o egg_n and_o three_o white_n one_o grate_a nutmeg_n and_o a_o little_a salt_n some_o sugar_n and_o a_o little_a rose-water_n than_o butter_n a_o wooden_a dish_n and_o put_v it_o in_o tie_v it_o up_o close_o in_o a_o cloth_n that_o no_o water_n get_v in_o put_v it_o into_o boil_a water_n and_o when_o iâ—_n be_v boil_v slip_v it_o out_o into_o a_o dish_n and_o prick_v it_o full_a of_o blanch_a almond_n cut_v in_o long_o slender_a piece_n and_o raisin_n of_o the_o sun_n cut_v in_o like_a manner_n pour_v on_o it_o rose-water_n butter_n and_o sugar_n to_o make_v white_a metheglin_n take_v off_o sweetbryer_n violet_n sweet_a marjorum_fw-la large_a time_n strawberry_n leave_v violet_n leaveâ—_n egrimony_n of_o each_o one_o handful_n borage_n and_o buglosse_n of_o each_o three_o leaf_n four_o branch_n of_o rosemary_n three_o or_o four_o red_a gilly_a flower_n â—nniseeds_n coriander_v seed_n fennel_n seed_n and_o carroway_o seed_n of_o eâ—ch_n half_a a_o spoonful_n some_o large_a mace_n boil_v all_o these_o in_o a_o gallon_n of_o water_n for_o the_o space_n of_o a_o hour_n then_o strain_v it_o and_o let_v it_o stand_v till_o it_o be_v cold_a â—â—en_o put_v in_o as_o much_o honey_n as_o will_v make_v it_o â—â—â—ong_o enough_o to_o bear_v a_o egg_n then_o boil_v it_o well_o â—nd_v when_o it_o be_v almost_o cold_a skim_v it_o well_o and_o â—o_z â—o_z in_o the_o boil_a then_o put_v in_o a_o little_a ale_n yeast_n â—bout_o a_o pint_n and_o beat_v it_o sound_o with_o a_o stick_n â—hen_o tun_n it_o up_o and_o hang_v a_o little_a bag_n in_o the_o â—essel_n with_o nutmeg_n cinnamon_n ginger_n clove_n â—nd_v mace_n and_o lemon_n pill_n keep_v the_o bag_n â—own_v in_o the_o liquor_n when_o it_o have_v be_v â—unned_v a_o while_n bottle_n it_o and_o you_o will_v find_v it_o â—ery_o rare_a to_o make_v ball_n of_o veal_n or_o â—utton_n take_v a_o leg_n of_o mutton_n or_o fillet_n of_o veal_n mince_v it_o small_a with_o penyroial_a and_o parsley_n then_o mingle_v it_o with_o a_o little_a grate_a â—read_n and_o current_a and_o two_o egg_n well_o beat_v â—eason_v they_o with_o clove_n mace_n pepper_n and_o â—alt_n make_v they_o like_o tennis_n ball_n and_o crush_v â—hem_fw-mi together_o with_o your_o hand_n boil_v they_o in_o a_o deep_a dish_n with_o some_o butter_n and_o mutton_n broth_n over_o a_o chafe_a dish_n of_o coal_n and_o put_v in_o a_o few_o current_a when_o they_o be_v enough_o serve_v â—hem_n in_o upon_o sippetâ—_n to_o make_v a_o lamprey_n pie_n take_v your_o lamprey_n pull_v all_o the_o pith_n that_o run_v along_o the_o back_n and_o all_o the_o black_a then_o wash_v they_o clean_o season_n they_o with_o pepper_n and_o salt_n make_v the_o crust_n of_o your_o pie_n very_o thick_a and_o put_v good_a store_n of_o butter_n in_o the_o bottom_n then_o lay_v in_o your_o lamprey_n with_o some_o large_a mace_n then_o more_o butter_n and_o some_o white_a wine_n so_o bake_v it_o very_o
well_o then_o fill_v up_o the_o pie_n with_o melt_a butter_n and_o keep_v it_o to_o eat_v cold_a to_o make_v rare_a bartlemas_n beef_n take_v a_o fat_a brisket_n piece_n of_o beef_n and_o bone_n it_o put_v it_o into_o so_o much_o water_n as_o will_v cover_v it_o shift_v it_o three_o time_n a_o day_n for_o three_o day_n together_o then_o put_v it_o into_o as_o much_o white_a wine_n and_o vinegar_n as_o will_v cover_v it_o and_o when_o it_o have_v lyen_fw-we twenty_o four_o hour_n take_v it_o out_o and_o dry_v it_o in_o a_o cloth_n then_o take_v nutmeg_n ginger_n cinnamon_n clove_n and_o mace_n of_o each_o a_o like_a quantity_n beat_v small_a and_o mingle_v with_o a_o good_a handful_n of_o salt_n strew_v both_o side_n of_o the_o beef_n with_o this_o and_o roll_n it_o up_o as_o you_o do_v brawn_n tie_v it_o as_o close_o as_o you_o can_v then_o put_v it_o into_o a_o earthen_a pot_n and_o cover_v it_o with_o some_o paste_n set_v it_o into_o the_o oven_n with_o household_n bread_n and_o when_o it_o be_v cold_a eat_v it_o with_o mustard_n and_o sugar_n to_o stew_v fish_n take_v of_o white_a wine_n and_o vinegar_n a_o equal_a quantity_n grate_a bread_n two_o or_o three_o anchovy_n a_o few_o caper_n fine_o shred_v and_o a_o little_a salt_n put_v all_o these_o together_o have_v liquor_n enough_o to_o cover_v the_o fish_n set_v they_o into_o a_o hot_a oven_n cover_v with_o a_o dish_n and_o when_o they_o be_v enough_o put_v in_o some_o butter_n and_o serve_v they_o in_o if_o you_o put_v in_o no_o caper_n then_o put_v in_o sweet_a marjorum_fw-la parsly_n and_o onion_n to_o stew_v sol_n take_v a_o pair_n of_o large_a sole_n flay_v they_o wash_v they_o and_o dry_v they_o in_o a_o â—loth_n â—â—ower_n they_o and_o fry_v they_o with_o beef_n suet_n â—â—en_o lay_v they_o in_o a_o dish_n and_o take_v some_o anchovy_n well_o wash_v in_o white_a wine_n open_v your_o sole_n and_o put_v the_o anchovy_n into_o the_o middle_n of_o your_o sole_n then_o put_v in_o some_o white_a wine_n or_o claret_n with_o a_o good_a piece_n of_o butter_n set_v it_o upon_o coal_n and_o when_o they_o have_v stew_v a_o while_n thicken_v the_o liquor_n with_o grate_a bread_n and_o grate_v in_o a_o little_a nutmeg_n and_o a_o little_a salt_n and_o so_o serve_v they_o in_o to_o make_v almond_n custard_n take_v half_o a_o pint_n of_o cream_n slice_v into_o it_o half_o a_o penny_n white_a loaf_n let_v it_o be_v well_o steep_v then_o take_v half_a a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n eight_o yolk_n of_o egg_n four_o white_n beat_v they_o well_o and_o mix_v they_o together_o put_v to_o they_o a_o quarter_n oâ—_n a_o pound_n of_o sugar_n a_o quarter_n of_o a_o pound_n of_o butter_n and_o bake_v it_o to_o make_v scotch_a collop_n either_o of_o beef_n veal_n or_o mutton_n cut_a your_o meat_n very_o thin_a â—hen_o beat_v it_o with_o a_o roll_v pin_n till_o it_o be_v very_o tender_a then_o salt_n it_o a_o little_a and_o fry_v it_o in_o a_o pan_n without_o any_o liquor_n and_o when_o it_o be_v enough_o take_v some_o butter_n and_o the_o gravy_n out_o of_o the_o panâ—_n and_o a_o little_a vinegar_n or_o the_o juice_n of_o a_o lemâ—mon_a and_o some_o anchovy_n set_v it_o on_o the_o coal_n till_o the_o anchovy_n be_v dissolve_v â—hen_o put_v your_o meat_n into_o a_o dish_n and_o pour_v the_o sauce_n over_o it_o to_o make_v collored_a beef_n the_o best_a way_n take_v a_o flank_n of_o beef_n make_v brine_n for_o it_o with_o pump-water_n and_o bay-salt_n strong_a enough_o to_o beaâ—_n a_o egg_n then_o split_v your_o beef_n in_o the_o middle_n and_o it_o will_v make_v two_o collar_n then_o take_v the_o skin_n off_o and_o lay_v your_o beef_n in_o the_o brine_n with_o four_o pound_n of_o suet_n and_o let_v it_o lie_v all_o night_n then_o take_v two_o handful_n of_o sage_a chap_a small_a one_o ounce_n of_o pepper_n two_o ounce_n of_o clove_n two_o ounce_n of_o mace_n six_o great_a nutmeg_n beat_v your_o spice_n and_o mix_v it_o with_o your_o sage_n and_o a_o handful_n of_o taragon_n chap_v small_a and_o two_o handful_n of_o salt_n then_o strew_v these_o thing_n upon_o your_o beef_n and_o roll_n it_o up_o in_o collar_n tie_v it_o hard_o and_o put_v it_o in_o a_o pot_n then_o shred_v your_o suet_n and_o lay_v on_o it_o put_v in_o a_o pint_n of_o rhenish_a wine_n and_o a_o pint_n of_o water_n or_o better_o set_v it_o into_o the_o oven_n wiâ—h_v household_n bread_n close_o past_v up_o and_o let_v it_o stand_v all_o night_n when_o you_o draw_v it_o take_v it_o out_o of_o the_o pot_n and_o turn_v it_o then_o tie_v your_o pot_n up_o close_o again_o and_o let_v it_o stand_v till_o the_o next_o morning_n then_o hang_v it_o up_o in_o the_o chimney_n not_o too_o hot_a eat_v it_o with_o mustard_n and_o sugar_n to_o make_v a_o lumber_n pye_n take_v half_o a_o pound_n of_o veal_n parboil_v it_o and_o shred_v it_o small_a with_o a_o pound_n of_o suet_n then_o grate_v a_o penny_n loaf_n and_o take_v six_o egg_n yolke_n and_o white_n season_n your_o meat_n with_o beat_a cinnamon_n clove_n and_o mace_n then_o take_v a_o handful_n of_o spinage_n and_o a_o few_o sweet_a herb_n chap_v they_o very_o well_o and_o put_v they_o to_o the_o meat_n with_o a_o quarter_n of_o a_o pint_n of_o good_a verjuice_n and_o half_a a_o pound_n of_o curran_n half_o a_o pound_n of_o loaf_n sugar_n work_v all_o these_o thing_n together_o witâ—_n your_o hand_n and_o put_v in_o a_o little_a salt_n have_v your_o pie_n ready_o raise_v take_v the_o marrow_n of_o two_o good_a bone_n roll_n the_o marrow_n in_o the_o yolke_n of_o egg_n then_o take_v two_o ounce_n of_o sucket_n as_o much_o of_o preserve_v orange-pill_n as_o much_o of_o citron-pill_n as_o much_o of_o iringo_n root_n fill_v your_o pie_n as_o hard_o as_o you_o can_v thrust_v it_o with_o the_o mince_a meat_n and_o then_o your_o sweet_a meat_n than_o your_o marrow_n and_o a_o pound_n of_o butter_n bake_v it_o and_o serve_v it_o in_o with_o a_o caudle_n make_v with_o sack_n rosewater_n yolke_n of_o egg_n butter_n and_o sugar_n pour_v it_o into_o the_o pie_n and_o scrape_v on_o sugar_n to_o make_v biscuit_n pudding_n take_v a_o pound_n of_o naples_n biscuit_n slice_v thin_a and_o put_v it_o into_o a_o quart_n of_o boil_a cream_n let_v it_o stand_v to_o soak_v close_o cover_v then_o take_v pippin_n very_o small_a mince_a and_o the_o marrow_n of_o two_o or_o three_o bone_n crumble_v very_o small_a a_o little_a beat_a spice_n rosewater_n sugar_n and_o a_o little_a salt_n with_o the_o yolke_n of_o four_o egg_n and_o two_o white_n you_o may_v either_o boil_v these_o in_o gut_n or_o otherwise_o or_o bake_v they_o to_o fry_v oyster_n take_v of_o your_o great_a oyster_n wash_v well_o and_o dry_a in_o a_o cloth_n fry_v they_o with_o a_o little_a butter_n then_o take_v three_o or_o four_o yolk_n of_o egg_n well_o beat_v and_o pour_v on_o they_o when_o they_o be_v in_o the_o pan_n and_o five_o a_o little_a flower_n over_o they_o when_o they_o be_v enough_o â—erve_v they_o in_o with_o a_o little_a butter_n and_o white_a wine_n to_o make_v egg_n pie_n take_v six_o hard_a egg_n peel_v and_o chap_v very_o small_a with_o six_o pipping_n and_o a_o pound_n of_o suet_n season_n it_o with_o beat_a spice_n sugar_n curran_n salt_n rosewater_n and_o sack_n so_o fill_v your_o pie_n and_o bake_v they_o to_o make_v barley_n broth_n take_v a_o knuckle_n of_o veal_n set_v it_o on_o the_o fire_n with_o four_o quart_n of_o water_n and_o a_o little_a salt_n when_o it_o boil_v and_o be_v skime_v put_v in_o a_o pound_n of_o french_a barley_n well_o wash_v and_o a_o bundle_n of_o sweet_a herb_n and_o when_o they_o have_v boil_a half_a a_o hour_n put_v in_o as_o many_o raisin_n of_o the_o sun_n stone_v and_o as_o many_o currant_n as_o you_o think_v fit_a and_o six_o slice_a date_n when_o they_o have_v boil_v half_o a_o hour_n put_v in_o some_o marrow_n in_o little_a piece_n and_o let_v they_o boil_v soft_o till_o half_o be_v boil_a away_o then_o beat_v the_o yolk_n of_o egg_n about_o four_o or_o five_o and_o fill_v up_o the_o porringer_n with_o sack_n beat_v they_o well_o together_o and_o mingle_v they_o with_o some_o of_o the_o warm_a broth_n and_o stir_v they_o in_o over_o the_o fire_n put_v in_o rose-water_n and_o sugar_n and_o so_o serve_v it_o in_o to_o make_v a_o rice_n pudding_n boil_v half_o a_o pound_n of_o rice_n over_o night_n in_o milk_n the_o next_o morning_n put_v to_o it_o the_o crumb_n of_o two_o mâ—nchets_n a_o little_a cream_n and_o a_o quarter_n of_o a_o pound_n of_o suet_n put_v in_o salt_n spice_n sugar_n and_o curran_n and_o the_o yolk_n of_o egg_n
boil_v it_o and_o serve_v it_o in_o with_o rosewater_n butter_n and_o sugar_n to_o make_v a_o oatmeal_n pudding_n steep_v some_o oatmeal_n in_o milk_n all_o night_n in_o the_o morning_n pour_fw-fr the_o milk_n from_o it_o then_o put_v in_o some_o cream_n beat_a spice_n salt_n and_o curran_n wiâ—h_o as_o many_o egg_n as_o you_o think_v fit_a stir_v these_o together_o &_o boil_v they_o in_o a_o bag_n make_v like_o a_o jelly_n bag_n and_o so_o boil_v it_o for_o four_o hour_n then_o serve_v it_o in_o with_o melt_a butter_n to_o make_v a_o green_a pudding_n take_v a_o pint_n of_o boil_a cream_n and_o while_o it_o be_v hot_a slice_v in_o the_o crumb_n of_o two_o manchet_n cover_v it_o close_o and_o let_v it_o scald_v then_o stir_v it_o well_o together_o season_n it_o with_o salt_n and_o beat_a spice_n rosewater_n sugar_n and_o what_o egg_n you_o please_v some_o marrow_n and_o some_o suet_n with_o a_o little_a more_o cream_n they_o colour_n it_o with_o the_o juice_n of_o spinage_n and_o either_o boil_v it_o or_o bake_v it_o then_o scrape_v on_o sugar_n and_o serve_v it_o in_o to_o sâ—ew_v oyster_n take_v three_o pint_n of_o oyster_n with_o their_o liquor_n stew_n they_o with_o a_o blade_n of_o mace_n and_o a_o sprig_n of_o time_n when_o they_o be_v enough_o take_v the_o liquor_n from_o they_o and_o lay_v they_o before_o the_o fire_n to_o dry_v then_o take_v the_o yolk_n of_o egg_n well_o beat_v put_v to_o they_o a_o piece_n of_o butter_n some_o juice_n of_o lemmon_n and_o sugar_n thicken_v it_o over_o the_o fire_n and_o pour_v it_o over_o the_o oyster_n and_o so_o serve_v they_o in_o to_o stew_v a_o rump_n of_o beef_n take_v a_o rump_n of_o beef_n and_o when_o it_o be_v half_o boil_a put_v it_o into_o a_o earthen_a pot_n put_v to_o it_o a_o quart_n of_o its_o own_o liquor_n and_o a_o quart_n of_o claret_n wine_n half_o a_o handful_n of_o caper_n as_o much_o sampire_n as_o much_o pickle_a cucumber_n slice_v two_o onion_n slice_v with_o some_o mace_n nutmeg_n and_o salt_n cover_v it_o close_o and_o bake_v it_o and_o serve_v it_o in_o with_o sippet_n to_o make_v a_o good_a fresh_a cheese_n take_v the_o white_n of_o ten_o egg_n and_o beat_v they_o very_o well_o then_o take_v a_o pint_n of_o cream_n set_v it_o on_o the_o fire_n and_o stir_v your_o white_n of_o egg_n in_o it_o till_o it_o be_v thick_a then_o put_v it_o in_o a_o course_n cloth_n two_o or_o three_o hour_n then_o open_a your_o cloth_n and_o sweeten_v it_o and_o put_v in_o a_o little_a sack_n and_o rosewater_n then_o put_v it_o into_o a_o little_a culâ—ender_n fit_a for_o that_o use_n and_o thrust_v it_o hard_o with_o the_o back_n of_o a_o spoon_n when_o you_o serve_v it_o slip_v it_o into_o a_o dish_n and_o eat_v it_o with_o cream_n wine_n and_o sugar_n to_o make_v sauce_n for_o a_o cod_n head_n or_o any_o oâ—her_n fresh_a fish_n boil_v your_o fish_n in_o salt_n and_o water_n and_o a_o bundle_n of_o sweet_a herb_n and_o when_o it_o be_v boil_a take_v six_o or_o eight_o spoonful_n of_o the_o liquor_n put_v to_o it_o half_o a_o pint_n of_o white_a wine_n &_o three_o anchovy_n and_o two_o nutmeg_n slice_v set_v it_o on_o the_o fire_n and_o stew_v it_o then_o strain_v it_o through_o a_o hair_n sieve_n and_o put_v in_o some_o sweet_a butter_n and_o beâ—t_v it_o together_o and_o pour_v it_o upon_o your_o fish_n to_o fry_v a_o coast_n of_o lamb._n parboil_v it_o and_o take_v it_o clean_o from_o the_o bone_n then_o take_v the_o yolke_n of_o five_o or_o six_o egg_n beat_v and_o a_o little_a sweet_a marjorum_fw-la and_o parsly_n chap_v small_a beat_v they_o with_o your_o egg_n and_o cut_v the_o lamb_n in_o little_a piece_n wrap_v it_o in_o the_o egg_n and_o fry_v it_o with_o water_n and_o salt_n make_v sauce_n for_o it_o with_o white_a wine_n butter_n and_o sugar_n to_o make_v sauce_n for_o snipe_n or_o for_o any_o small_a bird_n take_v claret_n wine_n salt_n and_o the_o gravy_n of_o any_o kind_n of_o meat_n the_o crumb_n of_o bread_n and_o some_o sage_a leaf_n or_o bay-leau_n boil_v they_o together_o then_o cruse_v the_o juice_n of_o a_o lemon_n take_v out_o the_o leauâ—s_n and_o put_v in_o some_o butter_n to_o mâ—ke_v a_o carp_n pye_n take_v a_o great_a carp_n and_o scale_v it_o gut_n it_o and_o wash_v it_o very_o clean_a season_n it_o with_o spice_n and_o salt_n then_o put_v butter_n into_o your_o pie_n than_o the_o carp_n than_o some_o whole_a spice_n and_o some_o sweet_a herb_n with_o some_o caper_n than_o some_o more_o butter_n so_o close_o it_o and_o bake_v it_o to_o stew_v a_o line_n of_o mutton_n bone_n it_o and_o slice_v it_o than_o stew_n it_o with_o as_o much_o white_a wine_n as_o will_v cover_v it_o then_o put_v in_o salt_n and_o store_n of_o sives_z shred_v small_a with_o some_o grate_a nutmeg_n when_o it_o be_v well_o stew_a put_v in_o verjuice_n butter_n and_o sugar_n to_o stew_v a_o calf_n head_n boil_v it_o in_o white_a wine_n water_n and_o salt_n and_o when_o it_o be_v tender_a cut_v the_o one_o half_a of_o the_o head_n into_o little_a piece_n then_o cut_v some_o oyster_n and_o mingle_v they_o together_o with_o a_o blade_n of_o mace_n and_o a_o little_a pepper_n and_o salt_n and_o a_o little_a liquor_n of_o the_o oyster_n put_v in_o two_o or_o three_o anchovy_n put_v the_o other_o half_a head_n to_o they_o whole_a when_o it_o be_v enough_o thicken_v the_o sauce_n with_o yolke_n of_o egg_n and_o serve_v it_o in_o to_o make_v a_o fricasie_a of_o chicken_n or_o any_o meat_n else_o cut_a your_o meat_n in_o little_a piece_n and_o put_v it_o in_o a_o fry_a pan_n with_o water_n and_o a_o little_a salt_n and_o when_o it_o be_v almost_o stew_v enough_o put_v in_o some_o oyster_n with_o their_o liquor_n put_v in_o sweet_a herb_n nutmeg_n and_o a_o little_a orange-pill_n and_o when_o you_o think_v it_o be_v enough_o take_v up_o the_o meat_n and_o put_v some_o butter_n into_o the_o sauce_n then_o thickeâ—_n it_o with_o the_o yolke_n of_o egg_n over_o the_o fire_n and_o pour_v over_o it_o to_o dry_a neat_n tongue_n let_v they_o lie_v in_o brine_n make_v with_o saltpetre_n and_o salt_n one_o week_n then_o make_v new_a bâ—ine_n and_o let_v they_o lie_v a_o forâ—night_n in_o that_o then_o hang_v they_o in_o thâ—_n chimney_n to_o stew_v carp_n take_v four_o carp_n wash_v they_o clean_o lay_v they_o in_o a_o dish_n open_v their_o belly_n and_o take_v out_o their_o gut_n aâ—d_v let_v the_o blood_n run_v into_o the_o dish_n then_o put_v to_o they_o a_o quart_n of_o claret_n wine_n aâ—d_v slash_v the_o carp_n over_o in_o several_a place_n with_o your_o knife_n then_o put_v in_o some_o pickle_a mushroom_n &_o sum_n anchovy_n wash_v half_o a_o ounce_n of_o mace_n half_o a_o ounce_n of_o nutmeg_n some_o sweet_a herb_n and_o some_o parsley_n when_o they_o have_v stew_v a_o while_n put_v in_o three_o pint_n of_o oyster_n with_o their_o liquor_n two_o clove_n of_o garlic_n and_o a_o little_a salt_n with_o some_o caper_n let_v they_o stew_n upon_o a_o charcoal_n fire_n soft_o for_o three_o hour_n or_o more_o then_o put_v in_o some_o sweet_a butter_n and_o shake_v it_o well_o together_o then_o garnish_v your_o dish_n with_o barbery_n and_o oyster_n caper_n lemmon_n and_o such_o like_a and_o serve_v it_o in_o to_o make_v a_o lark_n pye_n take_v the_o kidney_n of_o a_o roast_a loin_n of_o veal_n shred_v it_o then_o take_v two_o egg_n one_o nutmeg_n grate_v a_o little_a beat_a cinnamon_n grate_a bread_n rosewater_n and_o sugar_n with_o a_o few_o currant_n and_o a_o little_a salt_n warm_a this_o together_o over_o a_o chaff_a dish_n and_o coal_n then_o take_v your_o lark_n clean_o dress_v and_o fill_v their_o belly_n with_o this_o and_o of_o the_o remainder_n make_v round_a ball_n than_o put_v butter_n first_o into_o your_o pie_n and_o then_o your_o lark_n and_o ball_n preserve_v barbery_n date_n marrow_n and_o sugar_n when_o it_o be_v bake_v hut_a in_o a_o caudle_n make_v with_o white_a wine_n yolk_n of_o egg_n butter_n and_o sugar_n to_o boil_v a_o breast_n of_o veal_n boil_v it_o with_o water_n and_o salt_n and_o a_o bundle_n of_o sweet_a herb_n till_o it_o be_v tender_a then_o take_v some_o of_o the_o broth_n and_o thicken_v it_o with_o hard_a egg_n then_o dish_n your_o veal_n then_o put_v in_o verjuice_n butter_n and_o caper_n into_o your_o sauce_n &_o thicken_v it_o with_o the_o yolk_n of_o raw_a egg_n beat_v and_o pour_v it_o over_o your_o meat_n be_v lay_v upon_o sippet_n to_o stew_v pigeon_n stew_v they_o in_o white_a wine_n and_o water_n put_v in_o whole_a mace_n whole_a pepper_n and_o salt_n with_o some_o artichoke_n bottom_n tender_o boil_a when_o they_o be_v enough_o put_v in_o some_o
so_o close_o it_o to_o pickle_n oyster_n take_v your_o great_a oyster_n and_o save_v the_o liquor_n that_o come_v from_o â—hem_n strain_v it_o into_o a_o earthen_a pipkin_n put_v to_o it_o some_o white_a wine_n and_o white_a wine_n vinegar_n whole_a pepper_n whole_a mace_n slice_a ginger_n cloves_n and_o bay-leaves_a with_o a_o little_a saltâ—_n when_o it_o have_v boil_a a_o little_a put_v in_o your_o oystersâ—_n and_o let_v â—hem_fw-mi boil_v two_o or_o three_o walme_n then_o take_v they_o up_o and_o boil_v your_o liquor_n a_o little_a long_o and_o when_o it_o be_v cold_a put_v in_o your_o oyster_n and_o barrel_n they_o up_o or_o keep_v they_o in_o galley_n pot_n close_o stop_v to_o mâ—ke_v a_o potato_n pye_n scald_v they_o well_o and_o pill_v they_o then_o put_v butter_n into_o your_o pie_n then_o whole_a mace_n than_o potato_n with_o marrow_n cinnamon_n mace_n and_o sugar_n than_o butter_n so_o close_o it_o and_o bake_v it_o and_o when_o it_o be_v bake_v put_v in_o some_o white_a wine_n butter_n and_o sugar_n with_o the_o yolk_n of_o eggs._n to_o make_v a_o neats-tongue_n pie_n to_o be_v eat_v hot_a take_v fresh_a neat_n tongue_n boil_v they_o in_o water_n &_o salt_n till_o they_o be_v very_o tender_v then_o case_n they_o and_o when_o they_o be_v cold_a cut_v they_o in_o thin_a slice_n â—hen_o put_v butter_n into_o your_o pie_n than_o your_o neat_n tongue_n than_o a_o little_a pepper_n whole_a mace_n raisin_n of_o â—he_n sun_n and_o sugar_n with_o some_o salt_n then_o butâ—er_v again_o so_o close_o it_o and_o bake_v it_o and_o when_o you_o serve_v it_o in_o put_v in_o white_a wine_n butter_n and_o sugar_n and_o the_o yolk_n of_o eggs._n tâ—_n roast_n pork_n without_o the_o skin_n take_v any_o small_a joint_n of_o pork_n and_o lay_v it_o â—o_o roast_a till_o it_o will_v pill_v then_o peel_v it_o and_o stick_v it_o with_o rosemary_n â—nd_a clove_n â—hen_o baste_v it_o with_o butter_n and_o salt_n make_v sauce_n for_o it_o with_o bread_n water_n claret_n wine_n beat_a cinnamon_n boil_a together_o then_o put_v in_o butâ—er_n vinegar_n and_o sugar_n to_o make_v pig_n eat_v like_o lamb._n take_v a_o fat_a pig_n flay_v it_o and_o cut_v it_o in_o quarter_n and_o trâ—ss_v it_o like_o lamb_n then_o draw_v it_o with_o parsley_n and_o roast_v it_o baste_v it_o with_o butter_n and_o salt_n and_o when_o it_o be_v enough_o flower_n it_o and_o make_v sauce_n for_o it_o wiâ—h_v butter_n juice_n of_o orange_n and_o pepper_n to_o make_v cabbage_n cream_n take_v twenty_o five_o quart_n of_o new_a milk_n set_v it_o on_o the_o fire_n â—ill_v it_o be_v ready_a to_o boil_v and_o stir_v it_o all_o the_o while_n that_o it_o cream_n not_o then_o pour_v it_o into_o twenty_o several_a platter_n as_o fast_o as_o you_o can_v and_o when_o it_o be_v cold_a take_v off_o the_o cream_n with_o a_o scimmer_n and_o lay_v it_o on_o a_o pye-plate_n in_o the_o fashion_n of_o a_o cabbage_n crumple_v one_o upon_o another_o do_v â—his_fw-la three_o time_n and_o between_o every_o lair_n lay_v on_o with_o a_o feather_n rosewater_n and_o sugar_n make_v very_a â—hâ—â—k_n you_o may_v take_v cream_n boil_a with_o spice_n and_o stir_v all_o thâ—_n while_n then_o season_v with_o rosewater_n and_o strain_a almond_n and_o stir_v it_o till_o it_o be_v cold_a then_o take_v toast_n of_o manchet_n cut_v thin_a not_o too_o hard_a nor_o too_o browâ—_n lay_v they_o in_o the_o bottom_n of_o the_o dish_n and_o lay_v â—he_v cream_n upon_o â—hem_n this_o be_v very_o good_a of_o itself_o but_o if_o you_o please_v you_o may_v add_v your_o cabbage_n cream_n to_o it_o cover_v iâ—_n and_o so_o serve_v they_o in_o both_o together_o if_o you_o please_v you_o may_v colour_v some_o of_o the_o cream_n either_o with_o red_a sander_n tornsel_n saffron_n or_o spinage_n and_o that_o will_v make_v it_o look_v very_a like_o a_o cabbage_n to_o make_v a_o triâ—te_fw-fr take_v sweet_a cream_n season_n it_o wiâ—h_v rose-water_n and_o sugar_n and_o a_o little_a mace_n boil_v it_o a_o little_a then_o let_v it_o stand_v till_o iâ—_n be_v lukewarm_a then_o put_v it_o into_o such_o littlâ—â—ishes_n or_o â—owls_n as_o you_o mean_v to_o serve_v it_o in_o then_o put_v in_o a_o little_a runnet_n and_o stir_v it_o together_o when_o you_o serve_v it_o in_o cast_v on_o what_o comfit_n you_o please_v to_o make_v thick_a cream_n take_v sweet_a cream_n a_o little_a flower_n fine_o searse_v large_a mace_n and_o a_o stick_n of_o cinnamon_n rosewater_n and_o sugar_n let_v these_o boil_v together_o till_o it_o be_v somewhat_o thick_a then_o put_v to_o it_o thick_a cream_n and_o the_o yolk_n of_o egg_n beat_v and_o let_v it_o see_v a_o very_a little_a time_n for_o fear_n of_o turn_v then_o pour_v it_o out_o and_o serve_v it_o in_o cold_a to_o make_v creame_n of_o paste_n or_o jelly_n boil_v your_o cream_n and_o put_v egg_n into_o it_o as_o for_o a_o fool_n then_o slice_v the_o sweet_a meat_n very_a â—hin_n and_o boil_v they_o then_o sweeten_v iâ—_n and_o put_v it_o into_o a_o dish_n to_o make_v cake_n without_o plumb_n take_v four_o pound_n of_o fine_a flower_n rub_v it_o into_o one_o pound_n of_o sweet_a butter_n very_o well_o â—hen_o wiâ—h_v warm_a cream_n and_o ale_n yeast_n temper_v it_o into_o a_o pâ—ste_n put_v in_o a_o little_a rosewater_n and_o several_a spice_n beat_v let_v it_o lie_v by_o the_o fire_n â—ill_v the_o oven_n heat_n and_o when_o you_o make_v it_o up_o knead_v into_o it_o half_o a_o pound_n of_o câ—rraway_n comfit_n thâ—ee_o quarter_n of_o a_o pound_n of_o biscuit_n comfit_n make_v it_o up_o as_o fast_o as_o you_o can_v not_o thick_a nor_o cut_v it_o too_o deep_a put_v it_o in_o a_o hoop_n well_o butter_v and_o wash_v it_o over_o with_o the_o white_a oâ—_n a_o egg_n rosewater_n sugar_n then_o strew_v it_o wiâ—h_v some_o comfit_n a_o sack_n posset_n without_o milk_n take_v thirteen_o egg_n and_o while_o they_o be_v beat_v take_v a_o quart_n of_o sâ—ck_n half_o a_o pound_n of_o fine_a sugar_n a_o pint_n of_o strong_a beer_n let_v they_o boil_v together_o a_o while_n then_o take_v it_o off_o and_o put_v in_o the_o egg_n stir_v they_o very_o well_o then_o put_v it_o into_o a_o bâ—son_n and_o cover_v it_o close_o with_o a_o dish_n then_o set_v it_o over_o a_o very_a soft_a fire_n till_o you_o see_v it_o arise_v wiâ—h_v a_o curd_n then_o serve_v it_o in_o with_o beat_a spice_n to_o preserve_v gooseberry_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 hourâ—_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 so_o do_v three_o time_n then_o take_v their_o weight_n in_o fine_a sugar_n and_o make_v a_o syrup_n â—hen_o put_v they_o in_o and_o let_v they_o boil_v soft_o one_o hour_n then_o set_v they_o by_o till_o the_o next_o day_n so_o do_v twice_o then_o take_v they_o out_o of_o that_o syrup_n and_o make_v new_a syrup_n and_o keep_v they_o in_o it_o all_o the_o year_n to_o make_v a_o coddle_v tart._n scald_v they_o well_o &_o pill_v they_o then_o rub_v they_o through_o a_o strainer_n and_o put_v they_o into_o a_o dish_n with_o some_o rose-water_n and_o sugar_n and_o some_o whole_a cinnamon_n so_o let_v it_o stand_v over_o a_o chaff_a dish_n and_o coal_n a_o good_a while_n close_o cover_v stir_v it_o now_o and_o then_o then_o take_v out_o the_o cinnamon_n and_o fill_v your_o tart_a and_o bake_v it_o but_o a_o little_a and_o when_o it_o be_v enough_o pour_v in_o a_o custard_n and_o let_v it_o stand_v a_o while_n in_o the_o oven_n to_o make_v a_o syllabub_n take_v a_o lemon_n pare_v &_o slice_v very_o thin_a 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 whiâ—e_v 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 lemon_n with_o a_o spoon_n then_o cover_v it_o up_o to_o the_o top_n of_o the_o pot_n with_o some_o cream_n and_o white_n of_o egg_n whip_v to_o a_o froth_n and_o between_o every_o lay_n of_o curd_n you_o must_v put_v sugar_n to_o make_v a_o lemon_n syllabub_n take_v a_o pint_n of_o new_a milk_n and_o half_a a_o pint_n of_o creamy_a stir_v they_o together_o with_o a_o little_a rosewater_n and_o sugar_n then_o squeeze_v into_o it_o the_o juice_n of_o two_o lemon_n stir_v it_o very_o well_o together_o and_o so_o let_v it_o stand_v a_o hour_n â—nd_v â—hen_o eat_v it_o to_o preserve_v lemon_n to_o look_v white_a take_v the_o pale_a lemon_n you_o can_v get_v and_o chip_n they_o very_o thin_a then_o put_v they_o inâ—o_o a_o linen_n cloth_n and_o boil_v they_o two_o hour_n in_o fair_a water_n