small_a and_o season_v it_o with_o salt_n pepper_n and_o saffron_n you_o may_v boil_v chine_n and_o rack_n of_o veal_n in_o all_o point_n as_o this_o be_v to_o boil_v a_o capon_n let_v your_o capon_n be_v fair_a scald_a and_o short_a truss_v and_o put_v into_o a_o fair_a pot_n of_o water_n with_o a_o marybone_n or_o two_o &_o a_o rack_n of_o â—utton_n cut_v together_o in_o three_o or_o four_o piece_n and_o let_v they_o boil_v together_o till_o they_o be_v half_a boil_a then_o take_v out_o a_o ladle_n full_a or_o two_o of_o the_o best_a of_o the_o broth_n and_o put_v it_o into_o a_o fair_a earthen_a pot_n &_o put_v thereto_o â—_o pint_n of_o white_a wine_n or_o of_o claret_n and_o cut_v a_o twelve_o or_o fourteen_o date_n long_a way_n &_o a_o handful_n of_o small_a raisin_n a_o handful_n of_o time_n rosemary_n and_o isope_n bind_v together_o and_o so_o let_v these_o persel_n boil_v by_o themselves_o and_o when_o your_o capon_n be_v enough_o lay_v it_o in_o a_o fair_a platter_n upon_o 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little_a fair_a water_n and_o put_v into_o it_o salt_n and_o pepper_v and_o so_o fry_v they_o together_o a_o little_a more_o then_o boil_v they_o in_o a_o little_a earthen_a pot_n put_v to_o it_o a_o little_a water_n and_o sweet_a butter_n etc._n etc._n you_o may_v use_v spinnage_n in_o like_a manner_n to_o make_v gallantine_n for_o flesh_n or_o fish_n take_v brown_a bread_n and_o burn_v it_o black_a in_o the_o toast_n of_o it_o they_o take_v they_o and_o lay_v they_o in_o a_o little_a wine_n and_o vinegar_n and_o when_o they_o have_v soak_a a_o while_n they_o strain_v they_o season_v it_o with_o cinnamon_n ginger_n pepper_n and_o salt_n than_o set_v it_o on_o a_o chasing-dish_n with_o coal_n and_o let_v it_o boil_v till_o it_o be_v thick_a and_o then_o serve_v it_o in_o saucer_n to_o stewe_v oyster_n take_v your_o oyster_n and_o put_v they_o either_o in_o a_o little_a skellet_n over_o the_o fire_n or_o else_o in_o a_o platter_n over_o a_o chaffingdishe_a of_o coal_n and_o so_o let_v 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cover_n after_o the_o fashion_n leave_v it_o upon_o your_o tart_n serve_v it_o with_o blanche_v powder_n a_o tart_a of_o egg_n take_v twelve_o egg_n and_o butter_n they_o together_o then_o strain_v they_o with_o rose-water_n season_n it_o with_o sugar_n than_o put_v it_o into_o your_o paste_n and_o so_o bake_v it_o and_o serve_v it_o with_o sugar_n upon_o it_o a_o white_a leech_n take_v a_o quart_n of_o new_a milk_n and_o three_o ounce_n weight_n of_o isinglasse_n half_o a_o pound_n of_o beat_a sugar_n and_o stir_v they_o together_o and_o let_v it_o boil_v half_o a_o quarter_n of_o a_o hour_n till_o it_o be_v thick_a stir_v they_o all_o the_o while_n then_o strain_v it_o with_o three_o spoonful_n of_o rosewater_n they_o put_v it_o into_o a_o platter_n and_o let_v it_o cool_v and_o cut_v it_o in_o square_n lay_v it_o fair_a in_o dish_n and_o lay_v gold_n upon_o it_o to_o keep_v lard_n in_o season_n cut_a your_o lard_n in_o fair_a piece_n and_o salt_n it_o well_o with_o white_a salt_n every_o piece_n with_o your_o hand_n and_o lay_v it_o in_o a_o close_a vessel_n then_o take_v fair_a run_a water_n and_o much_o white_a salt_n in_o it_o to_o make_v it_o brine_n they_o boil_v it_o until_o it_o bear_v a_o egg_n than_o put_v it_o into_o your_o lard_n and_o keep_v it_o close_o to_o make_v jombil_n a_o hundred_o take_v twenty_o egg_n and_o put_v they_o into_o a_o pot_n both_o the_o yolke_n &_o the_o white_a beat_v they_o well_o then_o take_v a_o pound_n of_o beat_a sugar_n and_o put_v to_o they_o and_o stir_v they_o well_o together_o then_o put_v to_o it_o a_o quarter_n of_o a_o peck_n of_o flower_n and_o make_v a_o hard_a paste_n thereof_o and_o then_o with_o anniseede_fw-la mould_n it_o well_o and_o make_v it_o in_o little_a roll_n be_v long_o and_o tie_v they_o in_o knot_n and_o wet_v the_o end_n in_o rosewater_n than_o put_v they_o into_o a_o pan_n of_o séthe_a water_n but_o even_o in_o one_o waum_v then_o take_v they_o out_o with_o a_o skimmer_n and_o lay_v they_o in_o a_o cloth_n to_o dry_v this_o be_v do_v lay_v they_o in_o a_o tart_a pan_n the_o bottom_n be_v oil_v then_o put_v they_o into_o a_o temperate_a oven_n for_o one_o hour_n turn_v then_o often_o in_o the_o oven_n to_o make_v butter_v egg_n take_v eight_o yolke_n of_o egg_n and_o put_v they_o into_o a_o pint_n of_o cream_n beat_v they_o together_o and_o strain_v they_o into_o a_o possenet_n all_o set_v upon_o the_o fire_n and_o stir_v it_o &_o let_v it_o see_v until_o it_o quail_v then_o take_v it_o and_o put_v it_o into_o a_o clean_a cloth_n and_o let_v
it_o hang_v so_o that_o the_o way_n may_v avoid_v from_o it_o and_o when_o it_o be_v go_v beat_v it_o into_o a_o dish_n of_o rose-water_n and_o sugar_n with_o a_o spoon_n and_o so_o shall_v you_o have_v fine_a butter_n this_o do_v you_o may_v take_v the_o white_a of_o the_o same_o egg_n put_v it_o into_o another_o pint_n of_o cream_n use_v it_o as_o the_o yolke_n be_v use_v and_o thus_o you_o may_v have_v as_o fine_a white_a butter_n as_o you_o have_v yellow_a butter_n to_o boil_v neat_n foot_n take_v your_o neat_n foot_n out_o of_o the_o sauce_n and_o wash_v they_o in_o fair_a water_n than_o put_v they_o into_o your_o mutton_n broth_n and_o take_v five_o or_o six_o onion_n chap_v not_o small_a then_o take_v a_o quantity_n of_o time_n parse_o and_o isope_n chap_v fine_a boil_v altogether_o and_o when_o it_o be_v half_o boil_a and_o more_o they_o a_o dâ—sh_n or_o two_o of_o butter_n and_o put_v to_o it_o than_o season_n it_o with_o pepper_n salt_n and_o saffron_n with_o five_o or_o six_o spoonful_n of_o vinegar_n and_o so_o serve_v it_o upon_o sop_n to_o boil_v a_o carpe_n take_v out_o the_o gall_n cast_v it_o away_o and_o so_o scale_a not_o your_o carpe_n nor_o yet_o wash_v he_o &_o when_o you_o do_v kill_v he_o let_v his_o blood_n fall_v into_o a_o platter_n &_o splet_n your_o carp_n into_o the_o same_o blood_n and_o cast_v thereon_o a_o ladleful_a of_o vinegar_n then_o toast_v three_o or_o four_o toast_n of_o brown_a bread_n and_o burn_v it_o black_a and_o 〈◊〉_d they_o into_o a_o little_a fair_a water_n and_o they_o immediate_o strain_v they_o into_o the_o liquor_n where_o your_o carp_n shall_v be_v sod_v with_o three_o or_o four_o onion_n chap_v somewhat_o big_a with_o parse_o chap_v small_a then_o set_v your_o broth_n upon_o the_o fire_n and_o when_o it_o begin_v to_o boil_v put_v to_o your_o carpe_n two_o or_o three_o dish_n of_o butter_n and_o a_o branch_n of_o rosemary_n slip_v and_o slip_v of_o time_n and_o if_o it_o be_v too_o thick_a put_v to_o it_o a_o little_a wine_n and_o so_o let_v it_o boil_v fair_a and_o softlye_o season_v it_o with_o whole_a mace_n clove_n and_o salt_n and_o pepper_n clove_n and_o mace_n beat_v and_o so_o serve_v it_o to_o boil_v a_o pike_n with_o orange_n a_o banquet_n dish_n take_v your_o pike_n split_v he_o and_o see_v he_o alone_o with_o water_n butter_n &_o salt_n then_o take_v a_o earthen_a pot_n and_o put_v into_o it_o a_o pint_n of_o water_n and_o another_o of_o wine_n with_o two_o orange_n or_o two_o lemon_n if_o you_o have_v they_o if_o not_o then_o take_v four_o or_o five_o orange_n the_o rine_n be_v cut_v away_o and_o slice_a and_o so_o put_v to_o the_o liquour_n with_o six_o date_n cut_v long_a way_n and_o season_v your_o broth_n with_o ginger_n pepper_n and_o salt_n and_o two_o dish_n of_o sweet_a butter_n boil_v these_o together_o and_o when_o you_o will_v serve_v he_o lay_v your_o pike_n upon_o sop_n cast_v your_o broth_n upon_o it_o you_o must_v remember_v that_o you_o cut_v of_o your_o pike_n head_n hard_a by_o the_o body_n &_o they_o his_o body_n to_o be_v splet_v cut_v every_o side_n in_o two_o or_o three_o part_n and_o when_o he_o be_v enough_o set_v the_o body_n of_o the_o fish_n in_o order_n then_o take_v his_o head_n &_o set_v it_o at_o the_o foremost_a part_n of_o the_o dish_n stand_v upright_o with_o a_o orange_n in_o his_o mouth_n and_o so_o serve_v he_o to_o boil_v a_o pike_n another_o way_n take_v your_o pike_n and_o pull_v out_o all_o his_o gut_n and_o do_v not_o splette_n your_o pike_n but_o cut_v of_o his_o head_n whole_a and_o cut_v his_o body_n in_o three_o or_o four_o piece_n and_o so_o let_v he_o be_v boil_v in_o wine_n water_n and_o salt_n to_o the_o quantity_n of_o a_o pottell_n then_o take_v a_o pint_n of_o wine_n and_o a_o ladlefull_n or_o two_o of_o the_o pike_n broth_n and_o put_v these_o together_o into_o a_o earthen_a pot_n with_o two_o dish_n of_o butter_n and_o three_o or_o four_o orange_n slice_v small_a raisin_n and_o sugar_n time_n and_o rosemary_n slip_v and_o then_o put_v in_o the_o effect_n of_o the_o pike_n in_o the_o same_o broth_n and_o so_o let_v they_o boil_v together_o and_o when_o you_o be_v ready_a to_o serve_v lay_v your_o pike_n upon_o sop_n and_o put_v your_o broth_n upon_o it_o season_v it_o with_o whole_a cinnamon_n and_o mace_n and_o a_o nutmeg_n beat_v and_o so_o serve_v it_o forth_o to_o boil_v roche_n perche_n and_o dase_n with_o other_o small_a fish_n take_v fair_a water_n &_o put_v to_o it_o parse_o time_n &_o rosemary_n slip_v and_o so_o let_v it_o boil_v a_o good_a while_n together_o then_o take_v a_o dish_n or_o two_o of_o butter_n put_v to_o the_o same_o broth_n and_o your_o fish_n and_o so_o let_v it_o boil_v together_o season_v it_o with_o clove_n mace_n pepper_n and_o salt_n and_o so_o serve_v they_o upon_o sop_n to_o boil_v a_o pike_n another_o way_n take_v and_o splet_n your_o pike_n through_o the_o back_n and_o take_v out_o the_o refect_a so_o do_v put_v your_o pike_n into_o a_o pan_n of_o water_n with_o rosemary_n let_v it_o see_v till_o it_o be_v boil_v they_o take_v your_o refecte_n with_o a_o little_a wine_n &_o verdivice_n with_o two_o dish_n of_o butter_n put_v these_o in_o a_o platter_n set_v it_o on_o a_o chafe_a dish_n of_o coal_n and_o there_o let_v it_o voile_v season_v it_o with_o whole_a mace_n this_o do_v take_v up_o your_o pike_n lay_v he_o upon_o sop_n in_o a_o platter_n then_o take_v your_o refecte_n and_o his_o broth_n and_o cast_v upon_o it_o and_o so_o serve_v it_o forth_o with_o salt_n to_o boil_v a_o tench_n seethe_v your_o tench_n with_o a_o little_a water_n &_o a_o good_a deal_n of_o vinegar_n when_o it_o be_v sod_v lay_v it_o in_o a_o fair_a dish_n take_v out_o all_o the_o bone_n and_o put_v a_o little_a saffron_n in_o your_o broth_n with_o a_o little_a salt_n and_o put_v the_o same_o broth_n upon_o your_o tench_n and_o cast_v a_o little_a fine_a pepper_n upon_o it_o while_o it_o be_v hot_a and_o so_o let_v your_o tench_n stand_v till_o it_o be_v on_o a_o jelly_n and_o when_o you_o do_v serve_v it_o take_v a_o onion_n &_o perse_o chap_v fine_a and_o cast_v it_o upon_o your_o tench_n and_o so_o serve_v it_o for_o turbot_n and_o cunger_z seethe_v they_o in_o fair_a water_n and_o salt_n and_o let_v they_o boil_v till_o they_o be_v enough_o then_o take_v they_o from_o the_o fire_n and_o let_v they_o cool_v then_o use_v they_o in_o the_o season_n as_o the_o salmon_n hereafter_o follow_v for_o fresh_a salmon_n take_v your_o salmon_n and_o boil_v he_o in_o fair_a water_n rosemary_n and_o time_n and_o in_o the_o séething_n put_v a_o quart_n of_o strong_a ale_n to_o it_o and_o so_o let_v it_o boil_v till_o it_o be_v enough_o then_o take_v it_o from_o the_o fire_n and_o let_v it_o cool_v then_o take_v your_o salmon_n out_o of_o the_o pan_n and_o put_v it_o into_o a_o earthen_a pan_n or_o wooden_a bowl_n and_o there_o put_v so_o much_o broth_n as_o will_v cover_v he_o put_v into_o the_o same_o broth_n a_o good_a deal_n of_o vinegar_n so_o that_o it_o be_v tart_a with_o it_o for_o white_a pease_n pottage_n take_v a_o quart_n of_o white_a pease_n or_o more_o &_o seethe_v they_o in_o fair_a water_n close_o until_o they_o do_v cast_v their_o husk_n the_o which_o cast_v away_o as_o long_o as_o any_o will_v come_v up_o to_o the_o top_n and_o when_o they_o be_v go_v then_o put_v into_o the_o pease_n two_o dish_n of_o butter_n and_o a_o little_a vergious_a with_o pepper_n and_o salt_n and_o a_o little_a fine_a powder_n of_o march_n and_o so_o let_v it_o stand_v till_o you_o will_v occupy_v it_o and_o they_o serve_v it_o upon_o sop_n you_o may_v see_v the_o porpose_n and_o seal_v in_o your_o pease_n serve_v it_o forth_o two_o piece_n in_o a_o dish_n to_o bake_v porpose_n or_o seal_v take_v your_o porpose_n or_o seal_n and_o parboil_v it_o season_v it_o with_o pepper_n and_o salt_n and_o so_o bake_v it_o you_o must_v take_v of_o the_o skin_n when_o you_o do_v bake_v it_o and_o then_o serve_v it_o forth_o with_o gallentine_n in_o saucer_n to_o make_v a_o caudle_n of_o ote_a meal_n take_v two_o handful_n or_o more_o of_o great_a otemeale_n and_o beat_v it_o in_o a_o stone_n morter_n well_o then_o put_v it_o into_o a_o quart_n of_o ale_n and_o set_v it_o on_o the_o fire_n and_o stir_v it_o season_n it_o with_o clove_n mace_n and_o sugar_n beat_v and_o let_v it_o boil_v till_o it_o be_v enough_o then_o serve_v it_o forth_o upon_o sop_n to_o dress_v a_o carp_n take_v your_o carp_n and_o scale_v it_o and_o
the_o second_o part_n of_o the_o good_a hus-wive_n jewel_n where_o be_v to_o be_v find_v most_o apt_a and_o ready_a way_n to_o distil_v many_o whole_n some_o and_o sweet_a water_n in_o which_o likewise_o be_v show_v the_o best_a manner_n in_o preserve_v of_o diverse_a sort_n of_o fruit_n &_o make_v of_o syrup_n with_o diverse_a conceit_n in_o cookery_n with_o the_o book_n of_o carve_v at_o london_n print_v by_o e._n allde_n for_o edward_n white_a dwellimg_v at_o the_o little_a north_n door_n of_o paul_n church_n at_o the_o sign_n of_o the_o gun_n 1597._o the_o table_n to_o boil_v marry_v bone_n for_o dinner_n fol._n 1_o to_o boil_v a_o capon_n ibidem_fw-la how_n to_o boil_v a_o capon_n with_o orange_n fol._n 2_o how_o to_o boil_v teal_n mallards_n pigeon_n chine_n of_o pork_n or_o neat_n tongue_n all_o after_o one_o sort_n fol._n 3_o mutton_n boil_a for_o supper_n ibidem_fw-la to_o boil_v mutton_n with_o navons_a fol._n 4_o to_o boil_v a_o lamb_n head_n with_o purtenannance_n ibidem_fw-la how_n to_o stew_v a_o capon_n for_o dinner_n ibid._n to_o boil_v a_o capon_n in_o white_a broth_n fol._n 5_o how_o to_o boil_v chicken_n ibidem_fw-la to_o boil_v chicken_n with_o spinage_n and_o lettuce_n fol._n 6_o to_o make_v pear_n to_o be_v boil_v in_o mear_v ibid_fw-la to_o farce_v a_o cabbadge_n for_o a_o banquet_n dish_n fol._n 7_o to_o boil_v a_o breast_n of_o veal_n or_o mutton_n farce_v fol._n 8_o to_o boil_v a_o mugget_n of_o a_o sheep_n fol._n 2_o to_o boil_v mutton_n for_o supper_n ibidem_fw-la to_o boil_v a_o neat_n tongue_n for_o supper_n fol._n 10_o to_o boil_v mallard_n teal_v and_o chine_n of_o pork_n with_o cabbadge_n ibidem_fw-la for_o a_o goose_n giblot_n and_o pig_n pettitoe_n ibi._n for_o fricase_n of_o a_o lamb_n head_n and_o purtenance_n fol._n 11_o for_o fricase_n of_o neat_n foot_n for_o supper_n ibi._n a_o fricase_n of_o tripe_n ibidem_fw-la how_n to_o roast_n a_o lamb_n head_n fol._n 12_o how_o to_o make_v a_o pie_n in_o a_o por_fw-mi ibidem_fw-la to_o make_v allow_v to_o roast_n or_o boil_v fol._n 13_o to_o make_v red_a deer_n ibidem_fw-la to_o farce_v all_o thing_n ibidem_fw-la a_o sop_n of_o onion_n fol._n 14_o to_o make_v gallantine_n for_o flesh_n or_o fish_n ibi_fw-la how_n to_o stew_n oyster_n fol._n 15._o to_o bake_v aloe_n of_o veal_n or_o mutton_n ibid._n to_o bake_v a_o coney_n veal_n or_o mutton_n ibi._n how_o to_o make_v fine_a paste_n fol._n 16_o eor_fw-la small_a pie_n ibidem_fw-la to_o make_v purse_n or_o cremitary_n fol._n 17_o how_o to_o make_v a_o tart_a of_o spinage_n or_o wheat_n leave_v or_o of_o colewort_n ibidem_fw-la for_o tart_n of_o cream_n ibidem_fw-la a_o tart_a of_o prune_n fol._n 18_o a_o tart_a of_o egg_n fol._n 19_o a_o white_a leache_n ibidem_fw-la how_n to_o keep_v lard_n in_o season_n ibidem_fw-la to_o make_v jombil_n a_o hundred_o ibidem_fw-la to_o make_v butter_v egg_n ibidem_fw-la how_n to_o boil_v neat_n foot_n fol._n 20_o how_o to_o boil_v a_o carp_n ibidem_fw-la how_n to_o boil_v a_o pike_n with_o orange_n a_o banquet_n dish_n fol._n 22_o how_o to_o boil_v a_o pike_n another_o way_n fol._n 23_o how_o to_o boil_v roche_n perch_n and_o dase_n with_o other_o small_a fish_n fol._n 24_o how_o to_o boil_v a_o pike_n another_o way_n ibidem_fw-la how_n to_o boil_v a_o tench_n ibidem_fw-la for_o turbet_fw-la and_z cunger_z fol._n 25_o for_o fresh_a salmon_n ibidem_fw-la for_o white_a pease_n pottage_n fol._n 26_o to_o make_v a_o caudle_n of_o ote_a meal_n ibidem_fw-la how_n to_o dress_v a_o carp_n fol._n 27_o how_o to_o farce_v egg_n fol._n 28_o salad_n for_o fish_n day_n ibidem_fw-la another_o ibidem_fw-la another_o ibidem_fw-la another_o ibidem_fw-la another_o fol._n 29_o another_o ibidem_fw-la another_o ibidem_fw-la another_o ibidem_fw-la another_o ibidem_fw-la howe_n to_o make_v tart_n or_o bald_a mere_n for_o fish_n day_n ibidem_fw-la to_o make_v aloe_n of_o fresh_a salmon_n to_o boil_v or_o to_o baka_fw-mi fol._n 31_o a_o troute_n bake_v and_o mince_a ibidem_fw-la how_n to_o make_v a_o spread_v eagle_n of_o a_o pullet_n fol._n 32_o how_o to_o make_v martris_z of_o a_o capon_n hen_n or_o pullet_n fol._n 34_o how_o to_o make_v a_o colluce_n ibidem_fw-la a_o make_a dish_n of_o the_o proportion_n of_o a_o egg_n for_o fish_n day_n fol._n 35_o how_o to_o still_o a_o capon_n for_o a_o sick_a person_n fol._n 36_o how_o to_o preserve_v quince_n in_o syrup_n all_o the_o year_n fol._n 37_o how_o to_o conserve_v warden_n all_o the_o year_n in_o syrup_n fol._n 38_o to_o conserve_v cherry_n damesin_n or_o wheat_n plum_n all_o the_o year_n in_o the_o syrup_n ibi._n to_o make_v a_o paste_n of_o sugar_n whereof_o a_o man_n may_v make_v all_o manner_n of_o fruit_n and_o other_o fine_a thing_n with_o their_o form_n as_o plate_n dish_n cup_n and_o such_o like_a thing_n wherewith_o you_o may_v furnish_v a_o table_n fol._n 39_o to_o confite_fw-la walnut_n fol._n 40_o to_o make_v melon_n and_o pompon_n sweet_a fol._n 41_o to_o confite_fw-la orange_n peele_v which_o may_v be_v do_v at_o all_o time_n in_o the_o year_n and_o chief_o in_o may_n because_o then_o the_o say_a peele_n be_v great_a and_o thick_a fol._n 42_o howe_n to_o purify_v and_o prepare_v honey_n and_o sugar_n for_o to_o confite_fw-la sitron_n and_o all_o other_o fruit_n fol._n 43_o how_o to_o confite_fw-la peach_v after_o the_o spanish_a fashion_n ibidem_fw-la a_o goodly_a secret_a for_o to_o condite_fw-la or_o confite_fw-la ring_n citron_n and_o all_o other_o fruit_n in_o syrup_n fol._n 45_o how_o to_o bray_n gold_n fol._n 46_o how_o to_o make_v a_o condonack_n ibidem_fw-la how_n to_o make_v confection_n of_o melon_n or_o pompion_n fol._n 47_o to_o still_o a_o capon_n a_o great_a restority_n fol._n 48_o how_o to_o make_v good_a soap_n fol._n 40_o to_o make_v quince_n in_o syrup_n fol._n 50_o for_o to_o make_v conserve_v of_o barbery_n fol._n 51_o to_o make_v a_o pudding_n of_o a_o calf_n cauldron_n how_o to_o boil_v calf_n foot_n fol._n 52_o how_o to_o stew_n veale_n ibidem_fw-la how_n to_o boil_v chicken_n and_o mutton_n after_o the_o dutch_a manner_n ibidem_fw-la how_n to_o make_v a_o caudle_n fol._n 93_o how_o to_o make_v a_o haggis_n pudding_n ibi._n how_o to_o make_v haggis_n pudding_n fol._n 54_o how_o to_o make_v ising_n pudding_n ibid._n how_o to_o seethe_v muscle_n ibid._n how_o to_o make_v a_o pudding_n fol._n 55_o how_o to_o stew_n steak_n ibid._n to_o boil_v the_o light_n of_o a_o calf_n fol._n 56_o how_o to_o make_v a_o lenthen_n haggesse_n with_o poch_v egg_n ibidem_fw-la how_n to_o boil_v onion_n fol._n 59_o how_o to_o boil_v citron_n ibidem_fw-la how_n to_o bake_v lampernes_n fol._n 57_o how_o to_o make_v fry_v to_o ste_v of_o spinage_n ibid._n how_o to_o bake_v a_o citron_n pie_n fol._n 49._o another_o way_n to_o bake_v citron_n ibid._n how_o to_o bake_v aloe_n ibid._n how_o to_o bray_v gold_n fol._n 60_o how_o to_o make_v conserve_v of_o rose_n and_o of_o other_o flower_n ibid._n how_o to_o make_v conserve_v of_o cherry_n and_o of_o other_o fruit_n ibid._n how_o to_o seethe_v a_o carp_n fol._n 61_o how_o to_o see_v a_o pike_n ibid._n how_o to_o boylecockle_n fol._n 62_o how_o to_o boil_v a_o carp_n in_o green_a broth_n with_o a_o pudding_n in_o his_o belly_n ibid._n how_o to_o make_v a_o almond_n custatd_v fol._n 63_o how_o to_o make_v a_o blanch_v margot_n on_o the_o fish_n day_n ibid._n how_o to_o bake_v chicken_n how_o to_o make_v a_o pudding_n in_o a_o pot_n ibid._n how_o to_o stew_v steak_n ibid._n to_o roast_n a_o pig_n fol._n 65_o how_o to_o roast_n a_o hare_n fol._n 66_o how_o to_o make_v toste_n ibidem_fw-la how_o to_o make_v conserve_v of_o melon_n or_o pompon_n ibidem_fw-la how_n to_o make_v syrup_n of_o violet_n fol._n 67_o how_o to_o make_v sope._n fol._n 68_o how_o to_o preserve_v orange_n ibidem_fw-la the_o still_a of_o a_o capon_n a_o great_a restority_n fol._n 69_o to_o make_v dry_a marmelet_n of_o peach_n fol._n 70_o how_o to_o make_v the_o same_o of_o quince_n or_o any_o other_o thing_n fol._n 71_o how_o to_o preserve_v orange_n lemon_n and_o pomecitron_n ibidem_fw-la howe_n to_o preserve_v quince_n all_o the_o year_n through_o whole_a and_o soft_a fol._n 72_o finis_fw-la a_o book_n of_o cookery_n to_o boil_v marry_fw-mi bone_n for_o for_o dinner_n first_o put_v your_o marry_fw-mi bone_n into_o affair_n pot_n of_o water_n and_o let_v they_o boil_v till_o they_o be_v half_a enough_o then_o take_v out_o all_o your_o broth_n save_v so_o much_o as_o will_v cover_v your_o marrow_n bone_n than_o put_v thereto_o eight_o or_o nine_o carrot_n root_n and_o see_v they_o be_v well_o scrape_v and_o wash_v and_o cut_v inch_n long_o or_o little_o less_o and_o a_o handful_n of_o parsley_n and_o isop_n chap_v
but_o if_o you_o have_v sausage_n you_o may_v put_v it_o among_o your_o meat_n at_o the_o put_n in_o of_o your_o stuff_n but_o you_o must_v leave_v out_o both_o the_o end_n of_o your_o sausage_n at_o the_o mouth_n of_o the_o cabbadge_n when_o you_o shall_v serve_v it_o out_o in_o y_z e_z boil_v it_o must_v be_v within_o the_o cabbadge_n and_o the_o cabbadge_n must_v be_v stop_v close_o with_o his_o cover_n in_o the_o time_n of_o his_o boil_a and_o bind_v fast_o round_o about_o for_o break_v the_o cabbadge_n must_v be_v sod_a in_o a_o deep_a pot_n with_o fresh_a beef_n broth_n or_o mutton_n broth_n and_o no_o more_o they_o will_v lie_v unto_o the_o top_n of_o the_o cabbadge_n and_o when_o it_o be_v enough_o take_v away_o the_o three_o and_o so_o set_v it_o in_o a_o platter_n open_v the_o head_n &_o lay_v out_o the_o sawsadge_n end_n and_o so_o serve_v it_o forth_o to_o boil_v a_o breast_n of_o veal_n or_o mutton_n farce_v take_v a_o breast_n of_o veal_n or_o mutton_n and_o farce_v it_o in_o like_a manner_n as_o your_o cabadg_n be_v so_o that_o you_o leave_v out_o the_o prune_n and_o great_a raisin_n boil_v your_o veal_n or_o mutton_n in_o the_o foresay_a broth_n put_v no_o more_o broth_n than_o will_v cover_v your_o meat_n &_o when_o your_o meat_n be_v half_o boil_a then_o put_v two_o handful_n of_o lettuce_n or_o spinage_n cut_v it_o four_o time_n asunder_o and_o no_o more_o and_o when_o your_o meat_n and_o herb_n be_v boil_a then_o put_v a_o little_a verdivice_n in_o the_o broth_n season_v it_o with_o salt_n and_o pepper_n then_o serve_v your_o meat_n upon_o sop_n cast_v your_o herb_n upon_o it_o and_o so_o serve_v it_o to_o boil_v a_o mugget_n of_o a_o sheep_n first_o wash_n and_o sconre_v it_o clean_o then_o per_fw-la boil_v it_o a_o little_a than_o chop_n a_o piece_n of_o a_o kidney_n of_o mutton_n small_a and_o put_v it_o into_o a_o platter_n they_o put_v the_o quantity_n of_o a_o farthing_n lofe_z grate_v with_o prune_n and_o raisin_n of_o each_o a_o handful_n perse_o and_o time_n chap_v small_a and_o three_o or_o four_o hard_a roast_a egg_n be_v chap_v with_o bread_n and_o suet_n than_o a_o little_a water_n put_v to_o and_o saffron_n and_o colour_v it_o with_o three_o or_o four_o raw_a egg_n both_o yolke_n and_o white_n salt_n pepper_n coves_n and_o mace_n be_v mince_v together_o put_v it_o into_o the_o mugget_n and_o so_o boil_v it_o with_o a_o little_a mutton_n broth_n and_o wine_n lettuce_n and_o spinnage_n whole_a in_o the_o same_o broth_n and_o so_o serve_v it_o forth_o to_o boil_v mutton_n for_o supper_n take_v carrot_n root_n and_o cut_v they_o a_o inch_n long_o take_v a_o handful_n of_o parsley_n and_o time_n half_o chap_v and_o put_v into_o the_o pot_n the_o mutton_n and_o so_o let_v they_o boil_v be_v season_v with_o salt_n and_o pepper_n and_o so_o serve_v it_o forth_o to_o boil_v a_o neat_n tongue_n to_o supper_n take_v a_o little_a wine_n or_o fair_a water_n put_v unchopped_a lettuce_n fair_a wash_v into_o your_o neat_n tongue_n with_o a_o dish_n of_o butter_n or_o two_o and_o season_v it_o with_o salt_n pepper_n clove_n and_o mace_n and_o so_o serve_v it_o to_o boil_v mallards_n teal_n and_o chine_n of_o pork_n with_o cabbadge_n first_o unlose_v your_o cabbadge_n &_o cut_v they_o in_o three_o or_o four_o quarter_n unlose_v every_o leaf_n for_o doubt_n of_o worm_n to_o be_v in_o they_o then_o wash_v they_o and_o put_v they_o into_o a_o pot_n of_o fair_a water_n and_o let_v they_o boil_v a_o quarter_n of_o a_o hour_n then_o take_v they_o up_o and_o chap_v they_o somewhat_o great_a than_o put_v they_o into_o a_o fair_a pot_n with_o the_o broth_n of_o the_o mallard_n and_o whole_a pepper_n and_o pepper_n beat_v with_o clove_n mace_n and_o salt_n and_o so_o let_v they_o boil_v together_o etc._n etc._n for_o a_o goose_n giblut_n and_o pig_n petitose_v let_v they_o be_v sod_v thorough_o then_o cut_v they_o in_o piece_n and_o fry_v they_o with_o butter_n and_o when_o they_o be_v half_o fry_v then_o put_v to_o a_o little_a vinegar_n with_o ginger_n cinnamon_n and_o pepper_n and_o so_o serve_v it_o forth_o thus_o may_v you_o use_v calf_n foot_n boil_a in_o all_o point_n as_o this_o be_v for_o fricasy_n of_o a_o lamb_n head_n and_o purtenance_n take_v a_o lamb_n head_n and_o cleave_v it_o and_o cut_v his_o purtenaunce_n in_o piece_n and_o perboyle_v it_o till_o it_o be_v almost_o enough_o then_o take_v the_o yolke_n of_o two_o egg_n and_o baste_v your_o lamb_n head_n and_o purtenance_n with_o it_o and_o fry_v it_o in_o butter_n for_o sauce_n put_v to_o the_o butter_n pepper_n vinegar_n and_o salt_n fry_a they_o together_o a_o little_a on_o the_o fire_n and_o so_o serve_v it_o for_o fricasy_n of_o neat_n foot_n for_o supper_n take_v your_o neat_n foot_n &_o clean_o they_o and_o baste_v they_o with_o butter_n and_o crumb_n of_o bread_n and_o lay_v they_o upon_o a_o grediorne_n till_o they_o be_v through_o broil_v then_o take_v vinegar_n pepper_n salt_n and_o butter_n and_o put_v they_o altogether_o in_o a_o dish_n set_v on_o a_o chafingdish_a of_o coal_n boil_v and_o so_o let_v they_o boil_v there_o till_o you_o must_v serve_v it_o you_o must_v put_v to_o sauce_n barbery_n or_o grape_n etc._n etc._n a_o fricase_n of_o tripes_n let_v they_o be_v fair_a sodden_a and_o sauce_n they_o take_v the_o lean_a and_o cut_v it_o in_o piece_n inch_n broad_a fry_v they_o with_o butter_n or_o flat_n and_o your_o sauce_n to_o be_v vinegar_n pepper_n and_o mustard_n be_v put_v a_o little_a while_n in_o the_o friing_a pan_n with_o butter_n or_o flatte_n to_o roast_v a_o lamb_n head_n take_v the_o head_n and_o purtenaunce_n be_v clean_o wash_v cut_v the_o purtenance_n in_o piece_n so_o that_o it_o may_v be_v broach_v and_o roast_v they_o baste_v it_o with_o butter_n and_o when_o it_o be_v enough_o take_v the_o yolke_n of_o two_o raw_a egg_n with_o a_o little_a parse_o chap_v fine_a beat_v they_o together_o and_o baste_v your_o lamb_n head_n with_o it_o even_o so_o long_o till_o your_o egg_n be_v harden_v on_o then_o take_v it_o up_o and_o serve_v it_o with_o the_o sauce_n of_o pepper_n vinegar_n and_o butter_n boil_a a_o little_a upon_o a_o chafingdish_a of_o coal_n to_o make_v a_o pie_n in_o a_o pot_n take_v the_o lean_a of_o a_o leg_n of_o mutton_n and_o mince_v it_o small_a with_o a_o piece_n of_o the_o kidney_n of_o mutton_n than_o put_v it_o into_o a_o earthen_a pet_n put_v thereto_o a_o ladlefull_n or_o two_o of_o mutton_n broth_n and_o a_o little_a wine_n of_o proyne_n and_o raisin_n of_o each_o a_o handful_n or_o barbery_n let_v they_o boil_v together_o put_v to_o it_o half_o a_o orange_n if_o you_o have_v any_o season_v it_o with_o salt_n pepper_n clove_n mace_n and_o saffron_n and_o so_o serve_v it_o to_o make_v allow_v to_o roast_n or_o boil_v take_v a_o leg_n of_o mutton_n and_o slice_v it_o thin_a then_o take_v out_o the_o kidney_n of_o the_o mutton_n have_v it_o mince_v small_a with_o isope_n time_n parse_o &_o the_o yolke_n of_o hard_a egg_n then_o bound_v it_o with_o crumm_n of_o white_a bread_n and_o raw_a egg_n and_o put_v to_o it_o prune_n and_o great_a raisin_n and_o for_o want_v of_o they_o barbery_n or_o goosbery_n or_o grape_n season_v it_o with_o clove_n mace_n pepper_n cinnamon_n ginger_n &_o salt_n you_o may_v make_v a_o mugget_n of_o a_o sheep_n as_o these_o allow_v be_v save_v you_o must_v put_v no_o mutton_n into_o it_o to_o make_v red_a dear_a take_v a_o leg_n of_o béef_n and_o cut_v out_o all_o the_o sinew_n clean_a then_o take_v a_o roll_a pin_n and_o all_o to_o beat_v it_o then_o parboil_v it_o and_o when_o you_o have_v so_o do_v lard_n it_o very_o thick_a then_o lay_v it_o in_o wine_n or_o vinegar_n for_o two_o or_o three_o hour_n or_o a_o whole_a night_n they_o take_v it_o out_o &_o season_n it_o with_o pepper_v salt_n clove_n and_o mace_n they_o put_v it_o into_o your_o past_a &_o so_o bake_v it_o to_o farce_v all_o thing_n take_v a_o good_a handful_n of_o time_n isope_n parselye_o and_o three_o or_o four_o yolke_n of_o egg_n hard_o roast_v and_o chop_n they_o with_o herb_n small_a then_o take_v white_a bread_n grate_v and_o raw_a egg_n with_o sweet_a butter_n a_o few_o small_a raisin_n or_o barbery_n season_v it_o with_o pepper_n clove_n mace_n cinnamon_n and_o ginger_n work_v it_o altogether_o as_o paste_v and_o they_o may_v you_o stuff_n with_o it_o what_o you_o will_n a_o sop_n of_o onion_n take_v and_o slice_v your_o onion_n &_o put_v they_o in_o a_o fry_a pan_n with_o a_o dish_n or_o two_o of_o sweet_a butter_n and_o fry_v they_o together_o then_o take_v a_o
the_o platter_n a_o dish_n of_o butter_n underneath_o he_o a_o other_o upon_o he_o because_o of_o burn_v and_o when_o it_o be_v enough_o then_o set_v it_o forth_o cast_v upon_o he_o in_o the_o service_n blanche_v powder_n cinnamon_n ginger_n and_o sugar_n to_o make_v mortir_n of_o a_o capon_n hen_n or_o pullet_n take_v a_o well_o flesh_v capon_n hen_n or_o pullet_n scald_a and_o dress_v he_o than_o put_v he_o into_o a_o pot_n of_o fair_a water_n and_o there_o let_v it_o see_v till_o it_o be_v tender_a then_o take_v it_o and_o pull_v all_o the_o flesh_n from_o his_o bone_n and_o beat_v it_o in_o a_o stone_n mortar_n and_o when_o you_o think_v it_o half_o beat_v put_v some_o of_o the_o same_o liquour_n into_o it_o and_o then_o beat_v it_o till_o it_o be_v fine_a then_o take_v it_o out_o and_o strain_v it_o with_o a_o little_a rose-water_n out_o of_o a_o strainer_n into_o a_o dish_n then_o take_v it_o and_o set_v it_o on_o a_o chafingdish_a of_o coal_n with_o a_o little_a sugar_n put_v to_o it_o and_o so_o stir_v it_o with_o your_o knife_n &_o lay_v it_o in_o a_o fair_a dish_n in_o three_o long_a â—owes_n they_o take_v blanch_v powder_n make_v of_o cinnamon_n and_o sugar_n and_o cast_v upon_o it_o and_o so_o serve_v it_o forth_o to_o make_v a_o colluce_n take_v all_o the_o bone_n and_o leg_n of_o the_o aforesaid_a capon_n hen_n or_o pullet_n and_o beat_v they_o fine_a in_o a_o stone_n morter_n put_v to_o it_o half_o a_o pint_n or_o more_o of_o the_o same_o liquour_n that_o it_o be_v sod_v in_o then_o strain_v it_o and_o put_v to_o it_o a_o little_a sugar_n than_o put_v it_o into_o a_o stone_n crewes_n and_o so_o drink_v it_o warm_v first_o and_o last_o a_o make_v dish_n of_o the_o proportion_n of_o a_o egg_n for_o flesh_n day_n make_v in_o all_o your_o thing_n your_o farse_n stuff_n as_o you_o do_v for_o your_o cabbadge_n even_o so_o much_o as_o will_v fill_v a_o bladder_n first_a take_v a_o dry_a bladder_n &_o wash_v it_o clean_o that_o be_v of_o a_o calf_n or_o of_o a_o steer_v and_o cut_v a_o little_a hole_n in_o the_o top_n and_o then_o put_v in_o all_o your_o farse_a stuff_n and_o when_o you_o have_v fill_v it_o then_o close_a the_o bladder_n top_n bind_v it_o with_o a_o thread_n and_o then_o put_v it_o into_o fresh_a beef_n broth_n or_o mutton_n broth_n and_o there_o let_v it_o see_v till_o it_o be_v enough_o then_o take_v it_o out_o and_o let_v it_o stand_v still_o till_o it_o be_v somewhat_o stiff_a then_o cut_v away_o the_o bladder_n from_o it_o and_o take_v another_o dry_a bladder_n and_o wash_v it_o clean_o let_v it_o be_v big_a somewhat_o them_z the_o other_o be_v before_o and_o cut_v it_o broad_a at_o the_o top_n whereby_o your_o farse_n stuff_n may_v in_o the_o hole_n go_v and_o when_o it_o be_v in_o then_o so_o many_o white_n of_o egg_n be_v raw_a as_o may_v run_v round_o about_o he_o both_o above_o and_o be_v neath_o within_o the_o bladder_n clean_o cover_v with_o it_o then_o bound_v up_o your_o bladder_n mouth_n and_o put_v into_o your_o broth_n again_o the_o bladder_n and_o there_o let_v it_o see_v till_o the_o white_a be_v harden_v about_o the_o farse_n then_o take_v it_o out_o and_o cut_v away_o the_o bladder_n than_o set_v it_o in_o a_o fair_a dish_n lay_v the_o parsley_n upon_o it_o and_o so_o serve_v it_o forth_o thus_o may_v you_o make_v small_a egg_n to_o the_o number_n of_o six_o or_o eight_o in_o a_o dish_n in_o like_a manner_n have_v a_o bladder_n for_o the_o same_o purpose_n to_o still_o a_o capon_n for_o a_o sick_a person_n take_v a_o well_o flesh_v capon_n fair_a scald_v and_o dress_v and_o put_v he_o into_o a_o earthen_a pot_n put_v to_o it_o borage_n and_o buglas_n three_o handful_n of_o mint_n one_o handful_n of_o heart_n tongue_n and_o langdebeefe_n a_o handful_n of_o isope_n put_v thereto_o a_o pint_n of_o claret_n wine_n and_o a_o pint_n of_o clean_a water_n and_o twelve_o proyne_n and_o when_o you_o have_v so_o do_v cover_v the_o pot_n with_o a_o dish_n or_o saucer_n and_o upon_o that_o all_o to_o cover_v course_n paste_n that_o no_o air_n come_v out_o then_o take_v the_o pot_n and_o hang_v in_o a_o brass_n pot_n up_o to_o y_z e_z brim_n of_o your_o paste_n and_o so_o let_v it_o boil_v for_o twelve_o hour_n at_o the_o least_o &_o always_o as_o your_o water_n that_o be_v in_o the_o brass_n pot_n do_v consume_v be_v sure_a to_o have_v in_o readiness_n another_o pot_n of_o hot_a water_n at_o the_o fire_n to_o fill_v it_o as_o long_o as_o it_o do_v seethe_v for_o the_o twelve_o hour_n and_o when_o the_o hour_n be_v pass_v take_v it_o from_o the_o fire_n and_o let_v it_o cool_v for_o one_o hour_n then_o unlose_v and_o strain_v the_o liquour_n from_o the_o capon_n into_o a_o fair_a pot_n take_v every_o morning_n warm_a four_o or_o five_o spoon_n fool_n next_o to_o your_o hart_n which_o shall_v comfort_v and_o restore_v nature_n to_o you_o be_v sick_a use_v this_o aforesaid_a capon_n to_o preserve_v quince_n in_o syrup_n all_o the_o year_n take_v three_o pound_n of_o 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and_o cast_v thereon_o a_o little_a pepper_n if_o your_o broth_n be_v too_o sharp_a put_v in_o a_o little_a sugar_n to_o roast_v a_o pig_n take_v your_o pig_n and_o draw_v it_o and_o wash_v it_o clean_o and_o take_v the_o liver_n parboil_v it_o and_o strain_v it_o with_o a_o little_a cream_n and_o yolke_n of_o egg_n and_o put_v thereto_o grate_v bread_n marrow_n small_a raisin_n nutmeg_n in_o powder_n mace_n sugar_n and_o salt_n and_o stir_v all_o these_o together_o and_o put_v into_o the_o pig_n belly_n and_o sow_v the_o pig_n then_o spit_v it_o with_o the_o hair_n on_o &_o when_o it_o be_v half_a enough_o pull_v of_o the_o skin_n and_o take_v heed_n you_o take_v not_o of_o the_o fat_a then_o baste_v it_o and_o when_o it_o be_v enough_o they_o crumb_n it_o with_o white_a bread_n sugar_n cinnamon_n and_o ginger_n and_o let_v it_o be_v somewhat_o brown_a to_o roast_n a_o hare_n take_v the_o hare_n and_o flay_v she_o then_o take_v parseley_n time_n savery_a cream_n a_o a_o good_a piece_n 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the_o ladle_n and_o bruise_v it_o altogether_o within_o the_o pot_n and_o put_v it_o in_o a_o fair_a strainer_n and_o strain_v it_o through_o with_o the_o ladle_n and_o let_v no_o fat_n be_v upon_o the_o broth_n but_o that_o it_o may_v be_v blow_v or_o else_o take_v with_o a_o feather_n and_o every_o day_n next_o your_o hart_n drink_v half_o a_o dozen_o spoonful_n thereof_o with_o a_o cake_n of_o manus_fw-la christi_fw-la and_o again_o at_o four_o of_o the_o clock_n in_o the_o afternoon_n to_o make_v dry_a marmelet_n of_o peche_n take_v your_o peach_n and_o pare_v they_o and_o cut_v they_o from_o the_o stone_n and_o mince_v they_o very_o sine_o and_o steep_v they_o in_o rose-water_n then_o strain_v they_o with_o rose-water_n through_o a_o course_n cloth_n or_o strainer_n into_o your_o pan_n that_o you_o will_v séethe_v it_o in_o you_o must_v have_v to_o every_o pound_n of_o peche_n half_a a_o pound_n of_o sugar_n fine_o beat_v and_o put_v it_o into_o your_o pan_n y_fw-fr t_o you_o do_v 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that_o lampry_n splat_v that_o pike_n sauce_n that_o place_n sauce_n that_o tench_n â—â—lay_v that_o breme_n side_n that_o haddock_n tusk_n that_o barbel_n culpon_o that_o troute_n fin_n that_o chevine_a transen_v that_o eel_n traunch_n that_o sturgeon_n undertraunch_n that_o purpe_v tame_v that_o crab_n bar_v that_o lobster_n here_o end_v the_o goodly_a term_n here_o begin_v butler_n and_o panter_n thou_o shall_v be_v butler_n and_o panter_n all_o the_o first_o year_n and_o you_o must_v have_v three_o pantry_n knife_n one_o knife_n to_o square_a trencher_n loaf_n another_o to_o be_v a_o chipper_n the_o third_o shall_v be_v sharp_a for_o to_o make_v smooth_a trencher_n than_o chip_n your_o sovereigns_n bread_n hot_a and_o all_o other_o bread_n let_v it_o be_v a_o day_n old_a household_n bread_n three_o day_n old_a trencher_n bread_n four_o day_n old_a then_o look_v your_o salt_n be_v white_a and_o dry_a the_o plover_n make_v of_o ivory_n two_o inch_n broad_a and_o three_o inch_n long_o 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