Linguistic DNA - Concept Modelling Demonstrator

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	put_v	quart_n	5,161	5	12.0047	5	false

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A88798	The French cook. Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.; Cuisinier françois. English	La Varenne, François Pierre de, 1618-1678.; I. D. G.	1653 (1653)	Wing L624; Thomason E1541_1; ESTC R11394	126,490	317

pepper_v and_o salt_n then_o serve_v 62._o bottom_n of_o artichoke_n take_v off_o all_o the_o leaf_n and_o cut_v they_o as_o far_o as_o the_o choke_v then_o see_v they_o with_o broth_n or_o with_o water_n butter_n and_o salt_n after_o they_o be_v sod_a take_v they_o out_o pick_v they_o and_o take_v out_o the_o choke_v then_o put_v they_o with_o butter_n and_o salt_n and_o when_o you_o will_v serve_v make_v a_o sauce_n with_o very_o fresh_a butter_n one_o drop_n of_o vinegar_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n for_o to_o thicken_v the_o sauce_n then_o serve_v so_o that_o they_o be_v very_o white_a 63._o mushrum_n with_o ragoust_n after_o they_o be_v well_o cleanse_v pass_v they_o in_o the_o pan_n with_o very_o fresh_a butter_n parsley_n mince_v and_o chibol_n season_n and_o stove_n they_o and_o when_o you_o be_v ready_a to_o serve_v put_v into_o it_o the_o juice_n and_o peel_n of_o lemon_n and_o a_o little_a white_a meat_n then_o serve_v 64._o mushrum_n farce_v choose_v the_o 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asparagus_n with_o a_o white_a sauce_n choose_v the_o big_a scrape_v the_o foot_n of_o they_o and_o wash_v they_o and_o see_v they_o in_o water_n salt_v they_o well_o and_o let_v they_o not_o seethe_v too_o much_o after_o they_o be_v sod_a drain_v they_o and_o make_v a_o sauce_n with_o very_o fresh_a butter_n a_o little_a vinegar_n salt_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n to_o thicken_v the_o sauce_n have_v a_o care_n that_o it_o do_v not_o curd_v or_o turn_n and_o serve_v garnish_v with_o what_o you_o will_n 78._o asparagus_n with_o ragoust_n take_v sparagus_n break_v they_o very_o small_a then_o pass_v they_o in_o the_o pan_n with_o

three_o part_n whereof_o you_o shall_v put_v and_o preserve_v the_o two_o upon_o warm_a cinder_n and_o into_o the_o other_o your_o shall_v pour_v your_o rose_n and_o after_o you_o have_v allay_v they_o well_o in_o this_o sugar_n pour_v all_o together_o into_o a_o sheet_n of_o double_a paper_n which_o you_o shall_v fold_v up_o two_o inch_n high_a on_o the_o four_o side_n and_o tie_v it_o with_o pine_n on_o the_o four_o corner_n after_o this_o when_o this_o first_o sugar_n thus_o pour_v shall_v be_v half_o cold_a and_o thus_o colour_v take_v of_o your_o almond_n mix_v they_o into_o one_o of_o the_o part_n of_o sugar_n leave_v on_o the_o warm_a cinder_n and_o pour_v they_o over_o this_o implement_n and_o do_v the_o like_a also_o of_o the_o pistache_n then_o when_o all_o be_v ready_a to_o be_v cut_v with_o the_o knife_n beat_v down_o the_o side_n of_o the_o sheet_n of_o paper_n and_o cut_v this_o sugar_n into_o slice_n of_o the_o thickness_n of_o half_a a_o crown_n white_a fennel_n take_v 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water_n may_v be_v give_v to_o suck_a child_n panadoe_n take_v some_o good_a broth_n and_o crumb_n of_o bread_n very_o small_a boil_v they_o well_o together_o and_o at_o the_o latter_a end_n put_v in_o it_o some_o yolke_n of_o egg_n very_o little_a salt_n and_o some_o lemon_n juice_n other_o panadoe_n take_v the_o flesh_n of_o capon_n or_o partridge_n well_o mince_v stamp_v it_o well_o in_o a_o mortar_n then_o allay_v it_o with_o broth_n of_o health_n that_o be_v broth_n of_o the_o great_a pot_n a_o few_o crumb_n of_o bread_n and_o salt_n after_o it_o be_v stove_v mix_v with_o it_o some_o yolk_n of_o egg_n for_o to_o thicken_v it_o and_o some_o lemon_n juice_n a_o table_n of_o the_o pastry_n work_v which_o be_v serve_v up_o all_o the_o year_n long_o venison_n pasty_n 1_o pastry_n of_o a_o joint_n of_o mutton_n 2_o pie_n after_o the_o english_a way_n 3_o pastry_n of_o wildboare_n 4_o pie_n of_o capon_n 5_o turkey_n pie_n 6_o pie_n of_o gaudiveaux_n 7_o pie_n of_o partridge_n 8_o pie_n of_o gammon_n 9_o pie_n of_o breast_n of_o veal_n 10_o pie_n of_o assiette_n 11_o pie_n after_o the_o cardinal_n way_n 12_o pie_n after_o the_o marotte_n 13_o pie_n of_o young_a rabbit_n 14_o pie_n of_o pullet_n 15_o pie_n of_o lark_n 16_o veal_n pie_n 17_o pie_n of_o quail_n 18_o pie_n of_o woodcock_n 19_o pie_n of_o blackbird_n 20_o duck_n pie_n 21_o pie_n of_o macreuse_n with_o lard_n 22_o lamb_n pie_n 23_o pie_n of_o tongue_n of_o mutton_n 24_o pie_n of_o kid_n warm_a 25_o goose_n pie_n 26_o pie_n of_o knuckle_n of_o shoulder_n 27_o tourte_n of_o young_a

into_o a_o pot_n with_o a_o onion_n stick_v with_o cloave_n fresh_a butter_n and_o pepper_v stove_n your_o bread_n and_o if_o you_o will_v allay_v three_o or_o four_o yolk_n of_o egg_n and_o pour_v they_o over_o it_o with_o some_o broth_n then_o serve_v 20._o pottage_n of_o pumpkin_n with_o milk_n cut_v it_o and_o see_v it_o as_o abovesaid_a then_o pass_v it_o through_o a_o strain_n pan_n with_o some_o milk_n and_o boil_v it_o with_o butter_n season_v with_o salt_n pepper_v a_o onion_n stick_v and_o serve_v with_o yolk_n of_o egg_n allay_v as_o abovesaid_a 21._o pottage_n of_o turnip_n fry_v scrape_v they_o well_o and_o cut_v they_o into_o quarter_n or_o in_o two_o whiten_v they_o flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o refine_a butter_n which_o you_o shall_v take_v away_o when_o it_o be_v very_o brown_a and_o then_o you_o shall_v put_v they_o in_o the_o pot_n with_o some_o water_n or_o with_o some_o pease_n broth_n let_v they_o see_v well_o and_o season_v they_o 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pomegranate_n and_o lemon_n slice_n then_o serve_v 24._o pottage_n of_o green_a pease_n pass_v they_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n the_o small_a and_o new_a you_o can_v find_v and_o set_v they_o a_o stove_a into_o a_o small_a pot_n well_o season_v with_o a_o little_a parsley_n and_o chibel_n then_o stove_n a_o loaf_n with_o some_o herb_n broth_n or_o some_o old_a pease_n broth_n after_o it_o be_v stove_v garnish_n it_o with_o green_a pease_n and_o serve_v another_o way_n take_v the_o big_a and_o see_v they_o then_o take_v out_o the_o broth_n of_o they_o and_o fry_v some_o butter_n into_o it_o with_o a_o little_a parsley_n and_o mince_a chibol_n and_o season_v it_o well_o stove_n your_o pottage_n and_o put_v caper_n into_o it_o and_o garnish_v it_o with_o fry_a bread_n 25._o pottage_n of_o herb_n without_o butter_n take_v a_o great_a quantity_n of_o good_a herb_n when_o they_o be_v new_a break_v they_o put_v they_o into_o boil_a water_n with_o the_o first_o cut_v 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they_o and_o empty_v they_o very_o neat_o whiten_v they_o and_o after_o they_o be_v whiten_v in_o fresh_a water_n drain_v they_o make_v a_o farce_v with_o sorrel_n yolk_n of_o egg_n and_o whole_a egg_n all_o well_o season_v and_o pour_v it_o into_o your_o cowcomber_n after_o this_o put_v they_o into_o a_o pot_n with_o some_o water_n or_o pease_n broth_n see_v and_o season_v they_o well_o with_o caper_n if_o you_o will_v then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o cowcomber_n which_o you_o shall_v cut_v into_o quarter_n then_o serve_v 28._o pottage_n of_o snow_n it_o be_v make_v with_o milk_n well_o season_v with_o salt_n and_o sugar_n when_o you_o be_v ready_a to_o serve_v take_v the_o white_n of_o the_o yolk_n of_o egg_n which_o you_o have_v allay_v for_o to_o put_v into_o your_o milk_n fry_n they_o well_o and_o pour_v they_o into_o your_o milk_n serve_v and_o sugar_n another_o way_n for_o flesh_n day_n stove_n your_o bread_n with_o some_o almond_n broth_n a_o little_a mince_a meat_n and_o juice_n of_o mutton_n altogether_o when_o you_o be_v ready_a to_o serve_v fry_v some_o white_n of_o egg_n and_o put_v they_o upon_o your_o pottage_n and_o pass_v the_o fire-shovel_a red_a hot_a over_o they_o and_o serve_v 29._o pottage_n of_o mussle_v scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n with_o some_o water_n some_o salt_n and_o a_o onion_n after_o they_o be_v boil_v take_v they_o out_o and_o pick_v they_o take_v off_o the_o shell_n to_o some_o and_o leave_v it_o to_o other_o for_o to_o garnish_v after_o they_o be_v thus_o pick_v pass_v they_o in_o the_o pan_n with_o a_o little_a mince_a parsley_n as_o for_o your_o broth_n after_o it_o be_v settle_v leave_v the_o bottom_n lest_o there_o be_v some_o gravel_n then_o boil_v it_o and_o when_o it_o boil_v fry_n into_o it_o a_o little_a parsley_n with_o some_o very_a fresh_a butter_n stove_n your_o bread_n after_o it_o be_v well_o stove_v take_v up_o your_o pottage_n garnish_n it_o with_o your_o mussle_v and_o whiten_v it_o with_o yolk_n of_o egg_n allay_v in_o verjuice_n if_o you_o will_v then_o serve_v 30._o pottage_n of_o oyster_n after_o your_o oyster_n be_v well_o whiten_v and_o flower_v pass_v they_o in_o the_o pan_n with_o a_o little_a parsley_n than_o stove_n they_o in_o a_o pot_n stove_n your_o bread_n in_o other_o broth_n as_o white_a meat_n after_o it_o be_v well_o stove_v garnish_n it_o with_o your_o oyster_n whereof_o you_o shall_v fry_v some_o like_o fritter_n for_o to_o garnish_v with_o pomegranate_n lemon_n slice_n and_o juice_n of_o craw-fish_n then_o serve_v 31._o pottage_n of_o grenost_n dress_v they_o and_o see_v they_o after_o the_o manner_n of_o stew_a season_n it_o with_o all_o kind_n of_o good_a herb_n with_o butter_n and_o a_o drop_n of_o white_a wine_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o grenost_n caper_n mushrum_n and_o melt_v of_o carp_n if_o you_o have_v any_o then_o serve_v 32._o pottage_n of_o salmon_n cut_a salmon_n into_o slice_n and_o fry_v it_o than_o stove_n it_o with_o a_o little_a white_a wine_n and_o some_o sugar_n stove_n also_o your_o bread_n with_o any_o other_o broth_n you_o have_v so_o that_o it_o be_v well_o season_v garnish_n it_o with_o your_o salmon_n the_o sauce_n upon_o it_o and_o thus_o let_v it_o boil_v a_o little_a then_o serve_v 33._o pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o with_o broth_n or_o with_o pease_n broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o cloave_n and_o a_o twig_n of_o thime_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o frog_n whiten_v with_o saffron_n or_o yolk_n of_o egg_n then_o

serve_v another_o way_n truss_v they_o up_o cherrie-like_a fry_v they_o and_o stove_n they_o between_o two_o dish_n with_o a_o little_a fresh_a butter_n a_o drop_n of_o verjuice_n the_o juice_n of_o a_o orange_n or_o of_o a_o lemon_n and_o season_v they_o well_o with_o a_o bundle_n of_o herb_n then_o for_o to_o make_v your_o broth_n boil_v some_o with_o pease_n broth_n or_o water_n salt_n parsley_n chibol_n one_o handful_n of_o stamp_a almond_n and_o yolke_n of_o egg_n after_o which_o you_o shall_v strain_v altogether_o stove_n your_o bread_n upon_o which_o you_o may_v put_v a_o little_a of_o the_o hash_fw-mi of_o carp_n or_o other_o fish_n fill_v up_o your_o dish_n and_o garnish_v it_o with_o your_o frog_n lemon_n and_o pomgranate_n then_o serve_v 34._o pottage_n of_o bran_n take_v wheat_n bran_n the_o big_a you_o can_v find_v boil_v it_o well_o with_o water_n with_o one_o handful_n of_o almond_n and_o a_o bundle_n of_o herb_n and_o season_v it_o well_o then_o pass_v it_o through_o a_o strainer_n and_o put_v it_o again_o to_o boil_v stove_n your_o bread_n and_o fill_v your_o dish_n with_o this_o broth_n which_o you_o may_v whiten_v if_o you_o will_v with_o egg_n allay_v with_o verjuice_n and_o garnish_v it_o with_o fleuron_n if_o you_o have_v any_o then_o serve_v 35._o pottage_n of_o hop_n take_v good_a store_n of_o herb_n which_o you_o shall_v season_v as_o a_o pottage_n with_o the_o crumb_n of_o a_o loaf_n fry_v all_o and_o put_v it_o to_o boil_v in_o a_o pot_n fry_v also_o into_o it_o some_o fresh_a butter_n in_o the_o pan_n with_o a_o little_a parsley_n and_o a_o bundle_n of_o herb_n and_o pour_v it_o into_o your_o pot_n stove_n your_o bread_n with_o your_o broth_n after_o this_o see_v your_o hop_n with_o water_n and_o salt_n after_o it_o be_v sod_a and_o drain_v put_v it_o with_o butter_n and_o garnish_v your_o bread_n with_o it_o then_o serve_v your_o pottage_n whiten_v if_o you_o will_v with_o yolk_n of_o egg_n allay_v in_o verjuice_n 36._o pottage_n of_o raspberry_n allay_v some_o egg_n with_o some_o rasberrye_n and_o strain_v all_o together_o boil_v some_o milk_n well_o season_v with_o salt_n and_o when_o it_o boil_v pour_v your_o implement_n into_o it_o and_o stir_v it_o well_o take_v it_o up_o garnish_n it_o with_o raspberry_n and_o serve_v 37._o pottage_n of_o parsnip_n cleanse_v they_o well_o and_o choose_v the_o middle_a one_o see_v they_o with_o butter_n and_o a_o bundle_n of_o herb_n and_o season_v they_o with_o salt_n and_o cleave_v stick_v then_o take_v they_o out_o and_o take_v off_o the_o skin_n if_o you_o will_v and_o then_o put_v they_o with_o butter_n and_o a_o drop_n of_o broth_n stove_n they_o and_o you_o shall_v find_v your_o sauce_n allay_v your_o bread_n be_v also_o well_o stove_v and_o your_o pottage_n fill_v garnish_n it_o with_o your_o parsnip_n then_o serve_v 38._o pottage_n of_o leek_n take_v the_o white_a of_o your_o leek_n and_o cut_v they_o very_o small_a keep_v some_o of_o they_o which_o you_o shall_v cut_v in_o length_n for_o to_o garnish_v and_o shall_v tie_v they_o together_o whiten_v they_o and_o see_v they_o with_o pease_n broth_n or_o water_n after_o they_o be_v sod_a stove_n your_o bread_n and_o garnish_v your_o pottage_n with_o the_o leek_n you_o have_v cut_v in_o length_n then_o serve_v you_o may_v whiten_v they_o with_o yolk_n of_o egg_n allay_v with_o verjuice_n you_o may_v also_o put_v to_o it_o some_o milk_n and_o pepper_v and_o serve_v forthwith_o if_o you_o will_v serve_v they_o without_o whiten_v of_o they_o you_o must_v seethe_v they_o with_o pease_n broth_n put_v some_o caper_n to_o they_o and_o season_n well_o stove_n and_o serve_v garnish_v as_o the_o other_o 39_o pottage_n of_o barnicle_n farce_v after_o it_o be_v well_o dress_v take_v off_o the_o flesh_n and_o mince_v it_o well_o with_o butter_n mushrum_n yolk_n of_o egg_n salt_n pepper_v fine_a herb_n as_o parsley_n chibol_n thime_n a_o egg_n raw_a for_o to_o allay_v the_o flesh_n then_o farce_v your_o barnicle_n and_o close_o it_o up_o with_o a_o scure_a or_o a_o thread_n put_v it_o in_o the_o pot_n with_o pease_n broth_n the_o clear_a you_o can_v get_v and_o see_v it_o well_o it_o thickn_v but_o too_o much_o with_o boil_v stove_n bour_o bread_n and_o take_v up_o your_o barnicle_n with_o what_o garnish_n you_o have_v then_o serve_v 40._o pottage_n of_o lot_n flower_n they_o try_v they_o and_o garnish_v your_o pottage_n with_o they_o after_o that_o your_o bread_n be_v well_o stove_v with_o the_o best_a of_o your_o broth_n when_o it_o be_v very_o full_a garnish_n it_o with_o what_o you_o have_v as_o mushrum_n trouffle_n sparagus_n melt_v and_o whiten_v they_o with_o almond_n broth_n or_o otherwise_o with_o the_o broth_n of_o crawfish_n 41_o pottage_n of_o break_a sparagus_n dry_v some_o crust_n and_o stove_n they_o with_o the_o best_a of_o your_o broth_n garnish_v they_o with_o your_o sparagus_n and_o mushrum_n and_o if_o you_o will_v with_o sparagus_n in_o length_n then_o serve_v if_o you_o will_v have_v they_o to_o relish_v greenness_n whiten_v they_o in_o the_o broth_n wherewith_o you_o stove_n your_o bread_n 42._o pottage_n of_o coliflower_n fit_a your_o coliflower_n as_o for_o to_o put_v they_o with_o butter_n and_o whiten_v they_o but_o very_o little_a then_o make_v a_o end_n of_o seethe_v they_o and_o season_v they_o well_o stove_n your_o bread_n with_o any_o broth_n you_o have_v and_o garnish_v it_o with_o your_o coliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n and_o besprinkle_v they_o with_o broth_n of_o almond_n then_o serve_v 43._o pottage_n of_o fidelle_n peele_n five_o or_o six_o onion_n and_o mince_v they_o boil_v they_o with_o water_n and_o butter_n after_o they_o be_v sod_a strain_v they_o through_o a_o linen_n cloth_n and_o see_v your_o fidelle_n with_o the_o broth_n and_o season_v they_o with_o salt_n and_o pepper_v after_o they_o be_v sod_a stove_n your_o bread_n and_o garnish_v it_o with_o they_o then_o serve_v you_o may_v seethe_v they_o with_o milk_n 44._o pottage_n of_o rice_n whiten_n your_o rice_n and_o when_o it_o be_v very_o clean_a burst_v it_o in_o water_n or_o milk_n see_v it_o after_o it_o be_v sod_a take_v some_o proportionable_o and_o strain_v it_o for_o to_o make_v your_o broth_n be_v season_v as_o the_o fidelle_n stove_n your_o bread_n put_v a_o little_a rice_n upon_o it_o and_o garnish_v it_o with_o puff_a tailladin_n and_o fleuron_n then_o serve_v you_o may_v make_v a_o pottage_n with_o milk_n the_o same_o way_n and_o serve_v it_o if_o you_o will_v sugar_a and_o garnish_v with_o macaron_n 45._o pottage_n of_o tailladin_n make_v a_o paste_n season_v only_o with_o salt_n spread_v it_o and_o cut_v it_o as_o thin_a as_o you_o can_v after_o the_o form_n of_o tailladin_n past_o they_o in_o the_o pan_n and_o stove_n they_o with_o a_o very_a little_a of_o good_a broth_n after_o they_o be_v well_o stove_v take_v very_o little_a bread_n and_o garnish_v it_o with_o the_o rest_n of_o your_o tailladin_n season_v as_o the_o fidelle_n then_o serve_v another_o way_n if_o you_o have_v a_o little_a of_o fine_a paste_n or_o of_o puff_a paste_n spread_v it_o and_o cut_v it_o into_o tailladin_n fry_v it_o in_o refine_a butter_n garnish_v your_o pottage_n with_o it_o and_o serve_v 46._o pottage_n of_o broth_n of_o green_a pease_n see_v your_o pease_n but_o a_o very_a little_a beat_v they_o in_o a_o mortar_n and_o strain_v they_o with_o the_o broth_n of_o herb_n well_o season_v and_o a_o bundle_n of_o herb_n then_o take_v chibol_n parsley_n and_o butter_n &_o all_o be_v fry_v together_o pour_v it_o into_o your_o pease_n broth_n which_o you_o shall_v boil_v for_o the_o garnish_n cleanse_v some_o lettuce_n succory_n or_o cowcomber_n and_o small_a pease_n fry_v and_o sod_a with_o butter_n salt_n and_o a_o little_a pepper_v when_o you_o be_v ready_a to_o serve_v stove_n your_o bread_n with_o your_o pease_n broth_n and_o garnish_v with_o what_o you_o have_v or_o with_o artichoke_n in_o bottom_n if_o you_o will_v then_o serve_v 47._o pottage_n of_o pease_n broth_n of_o common_a pease_n serve_v green_a see_v they_o with_o water_n to_o have_v do_v the_o soon_o take_v your_o pease_n broth_n out_o very_o clear_a and_o when_o you_o be_v ready_a to_o use_v it_o fry_n into_o it_o parsley_n charvel_v young_a sorrel_n butter_n and_o caper_n then_o boil_v it_o with_o all_o these_o seasoning_n stove_n your_o bread_n with_o some_o of_o your_o broth_n and_o if_o you_o have_v nothing_o to_o garnish_v with_o garnish_n it_o with_o fry_v bread_n or_o with_o fleuron_n then_o serve_v for_o to_o serve_v it_o green_a stamp_n beet_n or_o sorrel_n and_o drop_v it_o about_o your_o dish_n 48._o pottage_n of_o barnickle_v with_o turnip_n after_o your_o barnickle_v be_v dress_v lord_n it_o with_o

good_a for_o to_o be_v salt_v after_o you_o have_v take_v they_o out_o of_o the_o shell_n take_v the_o gravel_n out_o of_o they_o and_o put_v they_o into_o a_o dish_n with_o their_o water_n and_o fry_v they_o with_o fresh_a butter_n onion_n parsley_n well_o mince_v caper_n and_o a_o few_o chip_n of_o bread_n when_o they_o be_v enough_o serve_v 20._o oyster_n in_o fritter_n take_v they_o very_o new_a and_o whiten_v they_o drain_v and_o dry_v they_o well_o make_v a_o paste_n with_o verjuice_n or_o milk_n wherewith_o you_o shall_v allay_v your_o flower_n season_v with_o salt_n with_o one_o egg_n or_o more_o proportionable_o put_v your_o oyster_n into_o these_o implement_n and_o take_v some_o refine_a butter_n heat_v it_o well_o and_o put_v your_o oyster_n therein_o one_o after_o another_o after_o they_o be_v fry_v drain_v they_o and_o strew_v on_o they_o a_o little_a small_a salt_n and_o fry_v parsley_n then_o serve_v 21._o oyster_n roast_v open_v they_o choose_v the_o best_a and_o let_v they_o lie_v in_o their_o shell_n for_o to_o eat_v they_o new_a to_o they_o which_o be_v something_o alter_v put_v a_o very_a little_a fresh_a butter_n with_o a_o little_a bread_n fry_v and_o a_o little_a nutmeg_n than_o set_v they_o on_o the_o gridiron_n after_o they_o be_v roast_v pass_v the_o fire_n shovel_n red_a hot_a over_o they_o that_o they_o may_v have_v a_o colour_n and_o take_v heed_n they_o be_v not_o too_o dry_a and_o serve_v 22._o vilain_n with_o ragoust_n after_o it_o be_v dress_v broil_n it_o on_o the_o gridiron_n with_o a_o bundle_n of_o herb_n in_o the_o body_n of_o it_o well_o season_v after_o it_o be_v roast_v pass_v in_o the_o pan_n a_o onion_n mince_v with_o fresh_a butter_n chip_n caper_n and_o anchovy_n all_o well_o season_v according_a to_o your_o taste_n stove_n all_o together_o and_o serve_v 23._o vilain_n with_o short_a broth_n roast_a it_o after_o it_o be_v take_v out_o of_o its_o broth_n make_v a_o sauce_n robert_n and_o stove_n it_o with_o it_o and_o serve_v with_o parsley_n 24._o vilain_n stew_v you_o may_v stew_v it_o as_o a_o carp_n and_o season_v it_o well_o with_o caper_n chibol_n parsley_n and_o good_a fresh_a butter_n the_o sauce_n be_v very_o short_a serve_v 25._o soy_n roast_v and_o farce_v dress_v they_o as_o they_o come_v out_o of_o the_o water_n and_o endore_fw-la they_o with_o butter_n than_o put_v they_o on_o the_o gridiron_n with_o a_o little_a farce_v or_o with_o some_o salt_n and_o a_o twig_n of_o sage_n or_o fine_a herb_n for_o to_o make_v your_o farce_v take_v sorrel_n parsley_n and_o raw_a yolk_n of_o egg_n mince_v and_o season_n all_o together_o with_o a_o twig_n of_o thime_n than_o put_v it_o into_o your_o soy_n and_o make_v a_o sauce_n with_o fresh_a butter_n salt_n vinegar_n pepper_v chibol_n and_o parsley_n all_o pass_v in_o the_o pan_n and_o the_o sauce_n very_o short_a serve_v with_o a_o little_a nugmegge_n upon_o it_o 26._o soy_n roast_v without_o farce_v roast_a they_o without_o farce_v make_v a_o sauce_n a_o like_a to_o which_o you_o shall_v add_v some_o caper_n then_o serve_v 27._o soy_n stew_v put_v they_o as_o a_o carp_n thicken_v the_o sauce_n well_o garnish_n it_o with_o your_o soy_n and_o serve_v 28._o barbel_n with_o ragoust_n if_o they_o be_v small_a stew_n they_o see_v they_o well_o and_o serve_v it_o be_v all_o the_o ragoust_a that_o one_o may_v give_v they_o 29._o barbell_n roast_v if_o they_o be_v mean_o big_a dress_v they_o and_o broil_n they_o on_o the_o gridiron_n and_o serve_v with_o a_o sauce_n of_o haut_fw-fr goust_n 30._o barbel_n with_o half_a short_a broth_n take_v they_o big_a enough_o put_v they_o with_o the_o half_a short_a broth_n with_o white_a wine_n fresh_a butter_n salt_n pepper_v chibol_n parsley_n and_o caper_n after_o they_o be_v well_o sod_a and_o the_o sauce_n thicken_v serve_v 31._o barbel_n with_o short_a broth_n see_v they_o in_o their_o short_a broth_n after_o they_o be_v sod_a take_v off_o the_o skin_n and_o put_v they_o on_o a_o dish_n then_o make_v your_o sauce_n thicken_v and_o put_v it_o over_o it_o which_o for_o to_o make_v well_o take_v half_a a_o pound_n of_o new_a butter_n with_o a_o drop_n of_o vinegar_n or_o a_o little_a of_o half_a short_a broth_n melt_v it_o and_o as_o it_o melt_v put_v into_o it_o one_o or_o two_o yolk_n of_o egg_n proportionable_o thicken_v it_o well_o and_o take_v heed_n it_o become_v not_o oily_a for_o to_o make_v it_o with_o vinegar_n alone_o take_v nutmeg_n salt_n gooseberry_n or_o verjuice_n see_v all_o in_o butter_n when_o it_o be_v sod_a take_v it_o out_o of_o your_o butter_n and_o put_v it_o with_o your_o sauce_n then_o serve_v for_o the_o sauce_n will_v not_o be_v warm_v again_o 32._o barbel_n stew_v they_o be_v do_v as_o the_o carp_n either_o whole_a or_o cut_v with_o verjuice_n of_o grape_n 33._o dabs_n in_o gastrolle_v dress_v they_o and_o empty_v they_o under_o the_o gills_n cleanse_v they_o well_o and_o drain_v they_o after_o they_o be_v drain_v put_v they_o in_o a_o basin_n or_o a_o pipkin_n with_o butter_n chibol_n under_o beat_a clove_n salt_n pepper_v caper_n a_o little_a white_a wine_n or_o vinegar_n and_o mushrum_n see_v all_o together_o leisurely_o lest_o the_o flesh_n break_v off_o after_o they_o be_v well_o sod_a and_o the_o sauce_n thicken_v serve_v the_o white_a side_n underneath_o and_o garnish_v with_o your_o mushrum_n 34._o flounder_n in_o castrolle_v dress_n and_o fit_v they_o as_o the_o dabs_n and_o serve_v alike_o 35._o flounder_n fry_v fry_v they_o and_o put_v they_o with_o ragoust_n with_o the_o juice_n of_o orange_n fresh_a butter_n a_o whole_a chibol_n and_o mince_a caper_n then_o serve_v 36._o flounder_n roast_v roast_a they_o on_o the_o gridiron_n and_o make_v a_o sauce_n with_o butter_n onion_n parsley_n salt_n pepper_v and_o vinegar_n after_o all_o be_v well_o fry_v together_o stove_n it_o with_o your_o flounder_n let_v the_o sauce_n be_v well_o allay_v and_o serve_v 37._o plice_n in_o castrolle_v dress_v they_o as_o the_o dabs_n but_o on_o the_o other_o side_n see_v and_o make_v they_o ready_a alike_o and_o serve_v 38._o plice_n roast_v the_o plice_n be_v roast_v as_o the_o flounder_n 39_o barnickle_v with_o ragoust_n pull_v it_o well_o and_o dress_v it_o as_o a_o duck_n than_o lard_n it_o with_o great_a lardon_n of_o eel_n or_o carp_n spit_v it_o and_o in_o turn_v of_o it_o baste_v it_o with_o butter_n vinegar_n salt_n pepper_v chibol_n and_o lemon_n peel_n after_o it_o be_v half_o roast_v put_v it_o in_o a_o pot_n with_o water_n and_o with_o the_o sauce_n wherewith_o you_o have_v baste_v it_o after_o it_o be_v well_o sod_a and_o season_v put_v to_o it_o mushrum_n with_o caper_n and_o serve_v 40._o barnickle_v with_o short_a broth_n dress_n and_o lard_v it_o as_o above_o then_o see_v it_o with_o water_n and_o season_v it_o well_o when_o it_o be_v half_a sod_a put_v to_o it_o a_o quart_n of_o white_a wine_n and_o see_v it_o well_o then_o serve_v it_o with_o parsley_n over_o it_o 41._o barnickle_v roast_v with_o ragoust_n roast_a it_o on_o the_o spit_n after_o it_o be_v well_o roast_v put_v it_o on_o the_o gridiron_n and_o make_v to_o it_o a_o sauce_n robert_n or_o such_o other_o as_o you_o will_v then_o serve_v 42._o barnickle_v without_o bone_n farce_v farce_n it_o with_o what_o you_o have_v mix_v and_o mince_v with_o the_o flesh_n of_o it_o and_o put_v it_o with_o ragoust_n after_o it_o be_v sod_a garnish_n it_o also_o with_o what_o you_o can_v as_o mushrum_n troufle_n sparagus_n andevillet_n melt_v or_o rissoles_fw-la or_o fleuron_n season_n all_o well_o and_o serve_v 43._o allose_o roast_v with_o ragoust_n empty_v it_o at_o the_o gills_o and_o put_v in_o it_o a_o little_a salt_n fine_a herb_n and_o a_o onion_n roast_v it_o after_o it_o be_v roast_v make_v a_o sauce_n with_o fresh_a butter_n chibol_n mince_a parsley_n caper_n gooseberry_n or_o verjuice_n all_o past_v in_o the_o pan_n and_o well_o season_v stove_n it_o with_o your_o allose_n allay_v the_o liver_n of_o it_o with_o the_o sauce_n if_o it_o be_v not_o thicken_v or_o garnish_n with_o it_o then_o serve_v 44._o allose_o with_o short_a broth_n see_v it_o with_o a_o short_a broth_n and_o when_o it_o be_v half_a sod_a take_v it_o out_o and_o set_v it_o on_o the_o gridiron_n than_o stove_n it_o with_o a_o brown_a sauce_n and_o serve_v 45._o allose_o stew_v scald_v it_o well_o see_v it_o after_o the_o way_n of_o stew_a after_o it_o be_v stew_v very_o well_o and_o the_o sauce_n allay_v so_o that_o it_o be_v not_o oily_a serve_v 46._o lampraye_v with_o ragoust_n after_o be_v dress_v make_v it_o ready_a and_o serve_v it_o as_o the_o alose_o stove_v 47._o lampraye_v on_o the_o gridiron_n with_o ragoust_n after_o it_o be_v dress_v

cod_n with_o half_a short_a broth_n see_v it_o with_o white_a wine_n salt_n pepper_v a_o bundle_n of_o herb_n after_o it_o be_v sod_a drain_v it_o and_o make_v a_o sauce_n with_o butter_n a_o drop_n of_o its_o short_a broth_n a_o little_a nutmeg_n and_o salt_n set_v it_o on_o the_o fire_n and_o turn_v it_o well_o in_o turn_v of_o it_o allay_v with_o it_o two_o yolk_n of_o egg_n and_o pour_v it_o on_o your_o cod_n then_o serve_v 70._o fresh_a cod_n with_o ragoust_n after_o it_o be_v scail_v empty_a it_o slit_v it_o at_o the_o top_n than_o put_v it_o into_o a_o drip_a pan_n or_o into_o a_o flat_a basin_n with_o good_a butter_n salt_n pepper_v and_o beat_v clove_n some_o chibol_n under_o some_o broth_n or_o pease_n broth_n boil_v all_o and_o put_v to_o it_o some_o parsley_n a_o drop_n of_o vinegar_n and_o a_o few_o chip_n of_o bread_n over_o it_o see_v it_o before_o the_o fire_n or_o in_o a_o oven_n for_o the_o better_a after_o it_o be_v sod_a serve_v 71._o green_a fish_n take_v it_o unsalted_a scrape_v it_o and_o see_v it_o in_o a_o kettle_n with_o fresh_a water_n boil_v it_o a_o very_a little_a and_o scim_o it_o after_o it_o be_v scim_v take_v it_o off_o of_o the_o fire_n and_o cover_v it_o with_o some_o table_n cloth_n in_o double_a when_o you_o be_v ready_a to_o serve_v set_v it_o a_o drain_n make_v a_o sauce_n with_o some_o butter_n alone_o take_v heed_n that_o it_o turn_v not_o put_v it_o upon_o your_o fish_n and_o serve_v with_o parsley_n on_o it_o and_o about_o it_o 72._o soupresse_v of_o fish_n take_v the_o flesh_n of_o carp_n eel_n and_o tench_n mince_v they_o together_o and_o season_v they_o with_o a_o little_a butter_n very_o fresh_a with_o caper_n and_o fine_a herb_n set_v up_o all_o into_o a_o linen_n cloth_n and_o tie_v it_o then_o see_v it_o with_o white_a wine_n like_o a_o short_a broth_n after_o it_o be_v sod_a set_v it_o a_o drain_n after_o it_o be_v drain_v untie_v it_o cut_v it_o into_o slice_n and_o serve_v it_o on_o a_o place_n as_o a_o gammon_n of_o bacon_n 73_o gammon_n of_o fish_n it_o be_v make_v the_o same_o way_n as_o the_o soupresse_n but_o that_o you_o do_v wrap_v in_o your_o implement_n with_o carp_n skin_n over_o a_o wrap_v of_o butter_a paper_n and_o over_o it_o yet_o a_o linen_n cloth_n see_v it_o alike_o and_o serve_v it_o cold_a as_o a_o gammon_n of_o bacon_n 74._o mussle_v of_o fish_n cleanse_v they_o and_o boil_v they_o a_o very_a little_a with_o a_o bundle_n of_o herb_n as_o soon_o as_o they_o be_v open_v take_v they_o up_o and_o take_v they_o out_o of_o the_o shell_n then_o fry_v they_o with_o fresh_a butter_n parsley_n and_o mince_a chibol_n season_v with_o pepper_v and_o nutmeg_n then_o allay_v some_o yolk_n of_o egg_n with_o verjuice_n and_o mix_v they_o together_o serve_v and_o garnish_v with_o the_o best_a shape_v of_o their_o shell_n 75._o raye_n fry_v with_o ragoust_n dress_v it_o wash_v it_o well_o and_o take_v off_o the_o slime_n which_o be_v upon_o it_o then_o empty_v it_o and_o take_v 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pie_n and_o endore_fw-la it_z for_o to_o keep_v it_o up_o take_v some_o small_a binding_n of_o paper_n butter_n they_o and_o put_v they_o round_o about_o it_o and_o tie_v they_o soft_o with_o a_o thread_n bake_v it_o and_o after_o it_o be_v bake_v allay_v three_o yolk_n of_o egg_n with_o a_o drop_n of_o verjuice_n and_o a_o little_a nutmeg_n and_o when_o you_o be_v ready_a to_o serve_v put_v it_o in_o and_o mix_v it_o well_o then_o open_v it_o and_o serve_v it_o garnish_v round_o about_o with_o the_o crust_n cut_v into_o four_o 90._o pie_n of_o grenost_n dress_v your_o grenost_n or_o many_o if_o you_o have_v they_o and_o slit_v it_o at_o the_o top_n make_v a_o sheet_n of_o fine_a paste_n of_o what_o shape_n you_o will_v make_v up_o your_o pie_n and_o when_o it_o be_v make_v up_o put_v your_o fish_n in_o it_o garnish_v with_o what_o you_o have_v as_o mushrum_n caper_n parsley_n mince_v hard_a yolk_n of_o egg_n bottom_n of_o hartichock_n and_o break_a sparagus_n all_o well_o season_v 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you_o may_v make_v brown_a in_o the_o pan_n with_o brown_a butter_n 2._o egg_n with_o bread_n take_v bread_n crumb_n it_o and_o pass_v it_o through_o a_o strain_n pan_n if_o you_o will_v melt_v some_o butter_n after_o it_o be_v melt_v put_v it_o with_o your_o bread_n and_o some_o sugar_n then_o choose_v some_o very_a new_a lay_v egg_n as_o many_o as_o you_o have_v occasion_n for_o and_o beat_v they_o well_o with_o your_o bread_n sugar_n butter_n salt_n and_o a_o little_a milk_n for_o to_o seethe_v they_o melt_v a_o piece_n of_o butter_n very_o hot_a put_v your_o implement_n into_o it_o and_o see_v it_o for_o to_o give_v they_o a_o colour_n pass_v the_o fire-shovel_a red_a hot_a over_o they_o and_o serve_v your_o egg_n sugar_a you_o may_v make_v they_o ready_a in_o a_o dish_n or_o in_o a_o tourte_n pan_n 3._o egg_n after_o the_o look_a glass_n or_o a_o miroir_n take_v they_o very_o new_a melt_v a_o piece_n of_o butter_n in_o they_o very_o fresh_a put_v in_o your_o egg_n and_o a_o little_a salt_n when_o they_o be_v enough_o put_v a_o little_a nutmeg_n on_o they_o and_o take_v heed_n the_o yolk_n do_v not_o break_v nor_o be_v too_o hard_a then_o serve_v 4._o egg_n with_o black_a butter_n break_v very_o new_o lay_v egg_n in_o a_o dish_n and_o have_v a_o care_n that_o the_o yolk_n do_v not_o break_v put_v salt_n to_o they_o make_v some_o butter_n brown_a in_o the_o pan_n and_o see_v they_o in_o it_o after_o they_o be_v enough_o put_v a_o drop_n of_o vinegar_n in_o the_o pan_n pass_v it_o over_o the_o fire_n pour_v it_o on_o your_o egg_n and_o serve_v 5._o egg_n with_o milk_n break_v your_o egg_n salt_v they_o and_o sugar_n they_o if_o you_o will_v beat_v they_o well_o and_o mix_v your_o milk_n with_o they_o for_o to_o seethe_v they_o melt_v a_o little_a fresh_a butter_n in_o a_o dish_n after_o it_o be_v melt_v put_v your_o implement_n in_o it_o see_v they_o and_o give_v a_o colour_n with_o the_o fire_n shovell_a when_o they_o be_v enough_o sugar_n and_o serve_v 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chibol_n mince_v very_o small_a put_v they_o into_o paste_n make_v up_o or_o into_o a_o sheet_n of_o puff_a paste_n which_o you_o shall_v put_v in_o a_o tourte_n pan_n and_o over_o it_o the_o remnant_n of_o your_o farce_v in_o stead_n of_o garnish_n with_o yolk_n of_o egg_n and_o very_o fresh_a butter_n cover_v up_o your_o pie_n and_o give_v it_o vent_v a_o while_n after_o it_o be_v in_o the_o oven_n when_o it_o be_v bake_v serve_v it_o with_o what_o sauce_n you_o will_n 11._o pie_n make_v up_o with_o hash_fw-mi of_o eel_n it_o be_v make_v the_o same_o way_n as_o that_o of_o carp_n but_o that_o because_o the_o flesh_n of_o eel_n be_v fat_a than_o that_o of_o carp_n it_o must_v not_o be_v allay_v with_o butter_n as_o that_o of_o carp_n only_o mix_v they_o together_o and_o season_v they_o well_o with_o salt_n pepper_v a_o â—ew_a of_o fine_a herb_n then_o make_v a_o bed_n therewith_o and_o over_o it_o put_v mushrum_n morille_n trouffle_n and_o a_o little_a parsley_n mince_v pass_v in_o 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put_v no_o egg_n to_o it_o 29._o pottage_n of_o frog_n with_o almond_n it_o make_v as_o that_o out_o of_o lent_n but_o that_o no_o egg_n be_v put_v in_o it_o 30._o pottage_n of_o hop_n make_v some_o pease_n broth_n and_o set_v it_o a_o boil_a pass_v a_o few_o good_a herb_n in_o the_o pan_n well_o mince_v and_o put_v they_o in_o your_o pot_n let_v your_o hop_n boil_v in_o it_o after_o it_o be_v whiten_v a_o little_a before_o you_o serve_v it_o take_v it_o up_o and_o put_v it_o with_o butter_n salt_n nutmeg_n vinegar_n and_o very_o little_a broth_n when_o it_o be_v well_o season_v stove_n or_o soak_v your_o bread_n garnish_n it_o with_o your_o hop_n fill_v your_o dish_n and_o serve_v 31._o pottage_n of_o parsnip_n it_o be_v make_v as_o in_o the_o lean_a day_n out_o of_o lent_n but_o that_o you_o make_v it_o with_o pease_n broth_n without_o egg_n 32._o pottage_n of_o leek_n with_o milk_n cut_a your_o leek_n very_o small_a whiten_v they_o dry_v they_o and_o see_v they_o with_o clear_a 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and_o shall_v make_v it_o alike_o but_o without_o egg_n 39_o pottage_n of_o barnickle_v with_o turnip_n after_o it_o be_v dress_v lard_n it_o with_o eel_n and_o roast_v it_o a_o very_a little_a or_o pass_v it_o in_o the_o pan_n with_o butter_n than_o put_v it_o in_o a_o pot_n with_o water_n some_o pease_n broth_n and_o a_o bundle_n of_o herb_n when_o it_o be_v almost_o sod_a pass_v some_o turnip_n in_o the_o pan_n put_v they_o with_o your_o barnickle_v and_o season_v it_o well_o for_o to_o thicken_v your_o broth_n pass_v a_o little_a flower_n in_o the_o pan_n until_o it_o be_v brown_a and_o allay_v it_o with_o a_o drop_n of_o vinegar_n put_v it_o in_o your_o pot_n and_o when_o it_o have_v boil_v a_o very_a little_a stove_n your_o bread_n with_o your_o garnish_n and_o serve_v 40._o pottage_n of_o leek_n with_o pease_n broth_n when_o they_o be_v whiten_v in_o fresh_a water_n put_v they_o with_o your_o pease_n broth_n some_o caper_n and_o season_v they_o well_o after_o they_o be_v sod_a stove_n or_o soak_v your_o bread_n garnish_n it_o with_o your_o leek_n and_o serve_v 41._o pottage_n of_o flounder_n stove_n or_o soak_v your_o bread_n with_o the_o best_a of_o your_o broth_n and_o garnish_v it_o with_o your_o flounder_n fry_v in_o the_o pan_n and_o put_v with_o ragoust_n together_o with_o mushrum_n caper_n and_o break_a sparagus_n then_o serve_v 42._o pottage_n of_o rouget_n dress_v they_o and_o put_v they_o in_o a_o pipkin_n with_o a_o bundle_n of_o herb_n a_o little_a white_a wine_n and_o well_o season_v stove_n or_o soak_v your_o bread_n with_o other_o broth_n and_o garnish_v it_o with_o your_o rouget_n with_o their_o sauce_n then_o serve_v 43._o pottage_n of_o lentilles_n after_o they_o be_v well_o sod_a and_o season_v with_o butter_n salt_n and_o a_o bundle_n of_o herb_n take_v up_o and_o serve_v you_o may_v put_v they_o upon_o the_o pottage_n with_o some_o oil_n after_o they_o be_v salt_v a_o table_n of_o the_o entree_n or_o first_o course_n in_o lent_n without_o egg_n soale_fw-la 1_o pike_n 2_o tenche_n farce_v 3_o fry_v tenche_n 4_o stew_v carp_v 5_o carpe_v farce_v 6_o carpe_n roast_v 7_o carpe_n fry_v and_o put_v in_o ragoust_n 8_o salmon_n 9_o hash_n of_o carp_n 10_o stew_v salmon_n 11_o lot_v 12_o stew_v lottÃ©_n 13_o carpe_v with_o half_a short_a broth_n 14_o oyster_n 15_o oyster_n with_o ragoust_n 16_o oyster_n in_o the_o shell_n on_o the_o gridiron_n 17_o villain_n with_o ragoust_n 18_o villain_n with_o short_a broth_n &_o roast_v 19_o barbel_n 20_o dabs_n 21_o flounder_n in_o castrolle_v 22_o flounder_n fry_v 23_o flounder_n roast_v 24_o plice_n with_o ragoust_n 25_o fry_v plice_n 26_o barnickle_v 27_o barnickle_v with_o short_a broth_n 28_o barnickle_v roast_v 29_o alose_a roast_v 30_o alose_a with_o short_a broth_n roast_v 31_o lamprel_n 32_o lamprel_n on_o the_o gridiron_n 33_o lamprel_n with_o a_o sweet_a sauce_n 34_o lamprel_n stew_v 35_o eel_n in_o cervelat_n 36_o eel_n in_o the_o fashion_n of_o stew_a 37_o eel_n 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mackerel_n salt_v 70_o stew_v herring_n 71_o red_a herring_n 72_o salt_n herring_n 73_o pease_n 74_o pease_n broth_n 75_o red_a beet_n 76_o turnip_n 77_o jerusalem_n hartichock_n 78_o sersifis_n 79_o scirret_n 80_o card_n of_o beet_n 81_o lentil_o 82_o spinage_n 73_o fry_v apple_n 84_o apple_n with_o sugar_n 85_o prune_n 86_o 17_o advise_v the_o thing_n contain_v in_o this_o table_n and_o the_o follow_v be_v make_v ready_a the_o very_a same_o way_n as_o at_o other_o time_n except_o only_o that_o no_o egg_n at_o all_o be_v use_v neither_o for_o to_o thicken_v nor_o any_o other_o way_n but_o for_o to_o thicken_v in_o stead_n of_o egg_n you_o may_v take_v the_o flesh_n of_o carp_n or_o of_o eel_n which_o thickn_v far_o better_o with_o butter_n than_o the_o egg_n do_v the_o follow_a article_n be_v not_o express_v in_o the_o entree_n of_o the_o lean_a day_n lentilles_n after_o they_o be_v well_o sod_a pass_v they_o in_o the_o pan_n with_o fresh_a butter_n salt_n pepper_v a_o little_a of_o 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a_o onion_n stick_v with_o clove_n pass_v all_o in_o the_o pan_n and_o stove_n it_o in_o a_o dish_n cover_v when_o you_o be_v ready_a to_o serve_v you_o may_v put_v in_o some_o nutmeg_n &_o cream_n otherwise_o serve_v they_o as_o they_o be_v some_o do_v boil_v they_o in_o water_n but_o they_o be_v not_o so_o good_a though_o you_o make_v they_o ready_a alike_o afterward_o apple_n fry_v pare_v your_o apple_n and_o cut_v they_o into_o round_a slice_n as_o far_o as_o the_o core_n make_v some_o butter_n brown_a and_o fry_v they_o with_o a_o little_a salt_n and_o pepper_v if_o you_o have_v some_o cream_n you_o may_v put_v some_o in_o and_o serve_v after_o they_o have_v boil_v a_o little_a apple_n with_o sugar_n take_v apple_n cut_v they_o in_o two_o take_v out_o the_o core_n and_o prick_v they_o at_o the_o top_n with_o the_o point_n of_o of_o a_o knife_n fill_v your_o dish_n with_o they_o fralfe_a with_o a_o little_a water_n cinnamon_n butter_n and_o much_o sugar_n let_v they_o see_v 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therefore_o you_o shall_v endore_fw-la your_o pastry_n work_v with_o the_o egg_n of_o pike_n stamp_v or_o with_o melt_a butter_n for_o saffron_n be_v nought_o a_o table_n of_o the_o intercourse_n entrement_n of_o lent_n mvsherume_n 1_o cardon_n 2_o card_n 3_o scirret_n 4_o troufles_n with_o ragoust_n 5_o white_a meat_n 6_o fry_v artichoke_n 7_o fry_v mushrum_n 8_o tortoise_n 9_o paste_n spin_a 10_o asparagus_n 11_o tourte_n of_o franchipanne_n 12_o gervelat_n of_o eel_n 13_o gammon_n of_o fish_n 14_o melt_v fry_v 15_o melt_v with_o ragoust_n 16_o liver_n of_o lot_n 17_o gelee_n of_o all_o kind_n of_o fish_n 18_o celeris_fw-la 19_o ramequin_n of_o all_o sort_n 20_o mushrum_n after_o the_o olivier_n 21_o morille_n 22_o prune_n 23_o brignol_n 24_o serfifis_n 25_o scirret_n 26_o small_a tourte_n of_o cream_n musked_a 27_o tourte_n of_o spinage_n 28_o rissoles_fw-la 29_o lot_n fry_v 30_o asparagus_n like_o green_a pease_n 31_o liver_n of_o lot_n fry_v 32_o crawfish_n fry_v 33_o crawfish_n 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up_o what_o have_v feather_n with_o butter_a paper_n roast_n it_o serve_v and_o unwrap_v it_o the_o hen_n and_o the_o rogue_n be_v do_v the_o same_o way_n 2._o the_o turtle_n dove_n when_o it_o be_v dress_v stick_v it_o and_o spit_v it_o 3._o the_o young_a hare_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n endore_fw-la it_o with_o its_o blood_n stick_v it_o and_o spit_v it_o when_o it_o be_v roast_v serve_v with_o a_o poiurade_n or_o with_o a_o sweet_a sauce_n 4._o the_o quail_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n and_o bar_v it_o with_o a_o bar_v of_o lard_n which_o you_o shall_v cover_v with_o vine_n leaf_n in_o their_o season_n when_o it_o be_v roast_v serve_v 5._o the_o partridge_n after_o it_o be_v dress_v and_o whiten_v on_o the_o fire_n you_o must_v stick_v it_o well_o roast_v it_o and_o when_o it_o be_v roast_v serve_v 6._o the_o capon_n after_o it_o be_v dress_v if_o it_o be_v exceed_o fat_a bar_v it_o with_o a_o fat_a paper_n and_o put_v 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to_o put_v under_o it_o with_o its_o liver_n and_o store_n of_o good_a herb_n mince_v together_o which_o you_o shall_v pass_v in_o the_o pan_n with_o lard_n or_o butter_n and_o some_o yolk_n of_o egg_n all_o well_o season_v and_o serve_v 16._o young_a wildboare_n or_o grice_n take_v off_o the_o skin_n as_o far_o as_o the_o head_n dress_v it_o and_o whiten_v it_o on_o the_o fire_n cut_v off_o the_o four_o foot_n stick_v it_o with_o lardon_n and_o put_v in_o the_o body_n of_o it_o one_o bay_a leaf_n or_o some_o fine_a herb_n when_o it_o be_v roast_v serve_v 17._o young_a rabbit_n dress_v it_o whiten_v it_o on_o the_o fire_n stick_v and_o roast_v it_o with_o verjuice_n under_o it_o and_o serve_v after_o it_o be_v roast_v you_o may_v put_v some_o salt_n a_o little_a pepper_v and_o juice_n of_o orange_n in_o the_o body_n of_o it_o and_o stir_v all_o well_o together_o then_o serve_v 18._o the_o thrush_n after_o it_o be_v pull_v truss_v it_o up_o and_o whiten_v it_o stick_v it_o and_o spit_v 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fillet_n be_v do_v up_o like_o the_o loin_n with_o poiurade_n the_o loin_n of_o roebuck_n be_v also_o do_v the_o same_o way_n 25._o ortolan_n after_o it_o be_v dress_v truss_v it_o up_o and_o bar_v it_o with_o lard_n and_o vine_n leau_v over_o it_o in_o the_o season_n in_o the_o spring_n it_o must_v be_v draw_v after_o it_o be_v roast_v serve_v 26._o the_o woodcock_n when_o it_o be_v pull_v truss_v it_o with_o its_o bill_n which_o be_v instead_o of_o a_o prick_n whiten_v it_o on_o the_o fire_n and_o stick_v it_o roast_n it_o with_o a_o toss_v under_o it_o in_o the_o way_n of_o a_o poiurade_n with_o juice_n of_o orange_n then_o serve_v the_o snipe_n be_v do_v after_o the_o same_o way_n 27._o another_o way_n for_o the_o snipe_n dress_v it_o as_o the_o ortolan_n only_o that_o some_o do_v draw_v they_o which_o be_v very_o fit_v at_o any_o other_o season_n but_o winter_n because_o these_o bird_n in_o the_o spring_n summer_n and_o autumn_n live_v on_o nothing_o but_o caterpillar_n aunt_n 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Selected quad for the lemma: water_n

Text snippets containing the quad