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have_v a_o little_a cheese-mould_n ready_a by_o you_o and_o lay_v a_o clean_a napkin_n into_o it_o and_o pour_v it_o into_o the_o cheese-mould_n and_o let_v it_o stand_v a_o while_n till_o the_o whey_n be_v drop_v away_o and_o you_o perceive_v you_o may_v turn_v it_o out_o upon_o a_o plate_n which_o you_o must_v do_v but_o turn_v that_o side_n which_o lie_v downward_o in_o the_o cheese-mould_n upward_o and_o scrape_v double_a refine_a sugar_n upon_o it_o and_o if_o you_o please_v put_v sack_n or_o rose-water_n with_o it_o you_o must_v wet_v the_o napkin_n in_o a_o little_a fair_a water_n before_o you_o use_v it_o to_o make_v a_o almond-cheese_n take_v a_o pound_n of_o sweet_a almond_n and_o blanch_v they_o and_o bear_v they_o very_o fine_a with_o two_o or_o three_o spoonful_n of_o canary_n then_o take_v three_o pint_n of_o sweet_a cream_n and_o six_o egg_n and_o beat_v together_o and_o strain_v it_o and_o set_v it_o on_o the_o fire_n till_o it_o begin_v to_o grow_v thick_a then_o 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begin_v to_o be_v pale_a then_o beat_v four_o or_o five_o egg_n white_n and_o all_o and_o put_v to_o it_o and_o season_v it_o with_o clove_n and_o mace_n and_o a_o little_a pepper_n and_o beat_a ginger_n and_o put_v in_o good_a store_n of_o hog_n fat_a or_o beef_n fat_a cut_v in_o large_a bit_n and_o fill_v the_o skin_n with_o it_o and_o boil_v they_o gentle_o or_o they_o will_v break_v you_o must_v not_o fill_v they_o too_o full_a to_o make_v christial_a jelly_n take_v three_o pair_n of_o calves-feet_n and_o scald_v off_o the_o hair_n very_o clean_o and_o pull_v of_o the_o claw_n and_o take_v out_o the_o great_a bone_n and_o fat_a and_o lay_v they_o in_o clean_a water_n shift_v they_o three_o or_o four_o time_n in_o a_o day_n and_o the_o next_o morning_n boil_v they_o in_o a_o large_a well_o glaze_v pipkin_n with_o six_o quart_n of_o fair_a spring-water_n let_v they_o boil_v gentle_o till_o three_o quart_n of_o the_o water_n be_v boil_a away_o they_o will_v take_v four_o hour_n time_n 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a_o gentle_a fire_n and_o keep_v it_o stir_v you_o may_v also_o before_o it_o boil_v put_v in_o three_o or_o four_o ounce_n of_o ising-glass_n that_o be_v cut_v into_o small_a bit_n let_v it_o boil_v gentle_o half_a a_o quarter_n of_o a_o hour_n then_o take_v it_o off_o the_o fire_n and_o let_v it_o cool_v a_o little_a then_o strain_v it_o through_o a_o jelly-bag_n and_o if_o you_o see_v it_o be_v not_o clear_a at_o first_o put_v it_o into_o the_o bag_n again_o till_o it_o do_v come_v out_o clear_a you_o must_v strain_v it_o in_o a_o warm_a place_n or_o else_o it_o will_v cool_v in_o the_o bag_n which_o if_o it_o shall_v do_v you_o must_v take_v it_o out_o and_o melt_v it_o again_o put_v it_o into_o the_o bag_n boyling-hot_a you_o may_v put_v it_o whilst_o it_o be_v hot_a into_o what_o thing_n you_o please_v and_o when_o it_o be_v cold_a you_o may_v turn_v it_o out_o in_o the_o shape_n to_o make_v marble-jel_o or_o jelly_n of_o several_a colour_n take_v four_o pair_n of_o calves-feet_n a_o knuckle_n of_o veal_n a_o good_a fleshy_a capon_n prepare_v as_o be_v say_v in_o the_o christial-jel_o then_o have_v a_o clean_a copper_n or_o brass-pot_n and_o boil_v it_o in_o three_o gallon_n of_o fair-water_n till_o six_o quart_n be_v waste_v but_o let_v it_o be_v boil_a very_o slow_o upon_o a_o very_a gentle_a fire_n it_o will_v take_v five_o hour_n to_o boil_v it_o then_o strain_v it_o out_o into_o a_o clean_a earthen_a pan_n through_o a_o hair_n sieve_n and_o let_v it_o be_v quite_o cold_a then_o take_v off_o all_o the_o fat_a from_o the_o top_n and_o the_o dross_n from_o the_o bottom_n then_o divide_v it_o into_o four_o equal_a part_n and_o put_v it_o into_o four_o pipkin_n that_o will_v contain_v five_o pint_n a_o piece_n each_o pipkin_n to_o colour_v they_o put_v in_o some_o saffron_n into_o one_o of_o they_o as_o much_o as_o will_v give_v a_o bright_a yellow_a colour_n into_o another_o put_v some_o cutchinele_n beat_v with_o a_o little_a bit_n of_o roach-allom_n into_o the_o three_o a_o little_a turn-sole_a and_o let_v the_o four_o be_v white_a then_o to_o every_o pipkin_n take_v a_o quart_n of_o white-wine_n and_o the_o white_n of_o eight_o egg_n whip_v the_o white-wine_n and_o the_o white_n of_o egg_n together_o with_o a_o white_a whisk_n and_o put_v it_o into_o the_o pipkin_n squeeze_v into_o each_o pipkin_n the_o juice_n of_o two_o lemon_n and_o into_o the_o white_a jelly_n slice_v a_o little_a bit_n of_o ginger_n and_o put_v in_o the_o pare_n of_o half_a a_o lemon_n very_o thin_a pare_v into_o the_o red-jel_o cut_v two_o nutmeg_n and_o as_o much_o in_o quantity_n of_o cinnamon_n as_o of_o nutmeg_n the_o like_a into_o the_o yellow_a and_o the_o turnsole_n pipkin_n then_o to_o each_o pipkin_n put_v a_o pound_n of_o fine_a sugar_n or_o sweeten_v it_o to_o your_o palate_n you_o may_v perfume_n this_o as_o direct_v in_o the_o christial-jel_o with_o a_o little_a musk_n and_o ambergreese_v stir_v all_o well_o together_o and_o set_v it_o on_o a_o 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will_v you_o may_v make_v a_o hole_n in_o a_o egg_n and_o get_v the_o white_a and_o the_o yolk_n clean_o out_o and_o fill_v it_o with_o this_o jelly_n you_o must_v for_o to_o make_v it_o cut_v like_o marble_n fill_v first_o a_o little_a of_o one_o colour_n and_o set_v it_o to_o cool_v and_o fill_v it_o a_o little_a of_o another_o colour_n and_o let_v it_o cool_v and_o so_o till_o the_o eggshell_n or_o mould_n be_v full_a keep_v the_o pan_n of_o jelly_n warm_a by_o the_o fireside_n and_o when_o you_o dish_n this_o you_o may_v cut_v it_o in_o quarter_n to_o make_v it_o look_v to_o advantage_n some_o of_o the_o mould_v you_o may_v fill_v all_o of_o a_o colour_n and_o when_o you_o dish_n they_o let_v it_o be_v upon_o a_o dish_n and_o plate_n you_o may_v invent_v many_o way_n of_o form_v this_o jelly_n as_o in_o small_a clear_a cake-glass_n and_o turn_v they_o out_o upon_o the_o plate_n when_o you_o dish_n they_o there_o be_v another_o jelly_n to_o be_v make_v which_o be_v white_a to_o mix_v with_o this_o for_o to_o make_v it_o cut_v in_o variety_n of_o colour_n for_o this_o white_a jelly_n may_v be_v colour_v green_a with_o spinage_n colour_v and_o blow_v with_o a_o little_a indigoe_n as_o also_o red_a with_o cutchinele_n i_o shall_v now_o give_v direction_n for_o the_o make_v this_o jelly_n which_o be_v as_o follow_v take_v a_o pound_n of_o jordan-almond_n and_o blanch_v they_o and_o beat_v they_o as_o fine_a as_o you_o can_v beat_v they_o with_o a_o pint_n of_o rose-water_n then_o make_v a_o very_a strong_a jelly_n with_o half_a a_o pound_n of_o isinglass_n boil_a with_o one_o half_a part_n wine_n and_o the_o other_o half_a spring-water_n two_o quart_n of_o each_o be_v sufficient_a and_o when_o you_o find_v your_o jelly_n to_o be_v strong_a then_o put_v in_o the_o almond_n when_o it_o have_v cool_v a_o little_a stir_v they_o about_o sweeten_v it_o to_o your_o palate_n and_o squeeze_v in_o the_o juice_n of_o a_o couple_n of_o large_a lemon_n then_o strain_v it_o 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white-wine_n then_o take_v a_o handful_n of_o parsley_n boil_v it_o in_o but_o a_o very_a little_a while_n because_o of_o its_o colour_n then_o take_v about_o three_o quarter_n of_o a_o pound_n of_o butter_n and_o thicken_v it_o with_o egg_n beat_v up_o with_o wine_n and_o keep_v it_o stir_v for_o to_o thicken_v it_o when_o you_o perceive_v it_o be_v enough_o garnish_v your_o dish_n with_o lemon_n slice_v and_o a_o little_a lemon-peel_n and_o dish_n it_o and_o serve_v it_o to_o the_o table_n to_o stew_v carp_n a_o excellent_a way_n take_v a_o brace_n of_o carp_n scale_v they_o and_o scour_v they_o with_o salt_n then_o open_v they_o and_o have_v a_o care_v you_o do_v not_o break_v the_o gaul_n nor_o spill_v the_o blood_n and_o stir_v it_o with_o a_o little_a white-wine_n vinegar_n than_o put_v they_o in_o a_o stewing-dish_n and_o put_v to_o they_o a_o quart_n of_o claret_n then_o take_v a_o whole_a onion_n and_o stick_v it_o full_a of_o clove_n then_o put_v in_o two_o or_o three_o blade_n of_o mace_n 〈…〉_o and_o a_o grate_a nutmeg_n and_o a_o bundle_n of_o sweet_a herb_n and_o a_o shallot_n or_o two_o so_o set_v it_o upon_o a_o good_a quick_a fire_n and_o when_o it_o have_v stew_v a_o pretty_a while_n take_v a_o little_a clarify_a butter_n that_o be_v make_v brown_a with_o clarify_n and_o pour_v on_o the_o side_n of_o they_o &_o when_o they_o be_v stew_v enough_o dish_n they_o up_o then_o take_v the_o sauce_n and_o beat_v up_o some_o butter_n in_o it_o be_v sure_o let_v your_o sauce_n be_v thick_a and_o make_v it_o savory_n with_o salt_n then_o pour_v your_o sauce_n all_o over_o the_o fish_n and_o garnish_v the_o dish_n with_o the_o spawn_n of_o the_o carp_n boil_a if_o they_o have_v any_o if_o not_o with_o slice_a lemon_n and_o lemon-peel_n and_o some_o green_a and_o flower_n to_o boil_v carp_n the_o best_a way_n scale_v they_o and_o scour_v they_o with_o salt_n then_o open_v they_o and_o save_v the_o spawn_n and_o the_o liver_n then_o hang_v over_o your_o kettle_n with_o water_n and_o put_v in_o some_o salt_n and_o vinegar_n and_o one_o onion_n or_o two_o and_o a_o bundle_n of_o sweet_a herb_n and_o when_o it_o boil_v then_o put_v in_o your_o carp_n and_o let_v they_o boil_v about_o a_o quarter_n of_o a_o hour_n till_o they_o be_v pretty_a tender_o boil_a but_o not_o too_o much_o for_o than_o you_o will_v spoil_v they_o and_o when_o you_o have_v so_o do_v for_o your_o sauce_n take_v about_o a_o quarter_n of_o a_o pint_n of_o white-wine_n and_o set_v it_o on_o the_o fire_n with_o clove_n and_o mace_n and_o two_o or_o three_o anchovy_n a_o onion_n and_o a_o little_a horseradish_n and_o when_o it_o have_v boil_a about_o a_o quarter_n of_o a_o hour_n put_v in_o some_o oyster_n or_o oyster-liquor_n and_o then_o set_v it_o over_o the_o fire_n again_o and_o let_v it_o boil_v a_o little_a while_n then_o take_v some_o butter_n and_o beat_v up_o in_o the_o sauce_n be_v sure_a you_o make_v it_o thick_a if_o you_o find_v it_o to_o be_v thin_a you_o may_v take_v some_o grate_a bread_n or_o else_o some_o of_o the_o flommary_n next_o direct_v and_o beat_v into_o it_o to_o make_v it_o thick_a then_o garnish_v your_o dish_n and_o dish_n up_o your_o carp_n garnish_v the_o dish_n with_o the_o liver_n and_o spawn_n and_o slice_n of_o lemon_n and_o lemon-peel_n and_o a_o little_a green_n and_o flower_n and_o serve_v they_o to_o the_o table_n as_o hot_a as_o you_o can_v to_o coller_n eeel_v take_v off_o the_o skin_n then_o slit_v the_o eeel_n down_o the_o back_n take_v out_o the_o bone_n and_o garbage_n then_o take_v sage_a and_o parsly_n shred_v small_a and_o mix_v with_o pepper_n
and_o a_o good_a quantity_n of_o salt_n season_n they_o very_o well_o then_z coller_z they_o up_o and_o boil_v they_o half_o a_o hour_n in_o water_n and_o white-wine_n and_o about_o half_a a_o pint_n of_o vinegar_n put_v in_o some_o salt_n whole_a pepper_n a_o blade_n of_o mace_n and_o a_o faggot_n of_o sweet_a herb_n when_o they_o be_v boil_a hang_v they_o up_o till_o they_o be_v drop_v dry_a and_o when_o the_o liquor_n be_v cold_a put_v they_o into_o it_o and_o keep_v they_o for_o your_o use_n to_o make_v flommary_n that_o will_v thicken_v sauce_n excellent_o instead_o of_o flower_n or_o grate_a bread_n take_v a_o good_a handful_n of_o beat_a oatmeal_n and_o put_v into_o a_o quart_n of_o water_n and_o boil_v it_o very_o well_o till_o you_o have_v boil_a almost_a one_o half_a away_o then_o strain_v it_o through_o a_o hair_n seive_v and_o let_v it_o stand_v by_o you_o and_o as_o you_o need_v it_o make_v use_n of_o it_o it_o be_v far_o better_a than_o grate_a bread_n or_o flour_n or_o in_o some_o case_n than_o eggs._n to_o pickle_v walnut_n to_o eat_v like_o mango_n take_v green_a walnut_n before_o the_o shell_n be_v grow_v to_o any_o hardness_n in_o they_o pick_v they_o from_o the_o stalk_n and_o put_v they_o into_o cold_a water_n and_o set_v they_o on_o a_o gentle_a fire_n till_o the_o outward_a skin_n begin_v to_o peel_n off_o then_o take_v course_n clothes_n and_o wipe_v it_o off_o then_o put_v they_o into_o a_o tub_n or_o a_o pot_n and_o put_v water_n and_o salt_n to_o they_o change_v once_o a_o day_n for_o ten_o or_o twelve_o day_n till_o the_o bitterness_n and_o discolour_n of_o the_o water_n be_v go_v then_o take_v a_o good_a quantity_n of_o mustardseed_n and_o beat_v it_o with_o vinegar_n till_o it_o become_v course_n mustard_n some_o clove_n of_o garlic_n and_o some_o ginger_n and_o a_o little_a beat_a clove_n and_o mace_n make_v a_o hole_n in_o each_o nut_n and_o put_v in_o a_o little_a of_o this_o then_o take_v white-wine_n and_o white-wine_n vinegar_n and_o boil_v it_o together_o and_o as_o you_o be_v go_v to_o take_v it_o off_o from_o the_o fire_n put_v in_o pepper_n ginger_n cloves_n mace_n and_o some_o of_o the_o mustard_n and_o garlick_n according_a to_o your_o discretion_n than_o put_v the_o nut_n into_o it_o boil_v hot_a then_o cover_v the_o kettle_n till_o they_o be_v cold_a then_o put_v they_o up_o in_o a_o jarr-glass_n or_o a_o well_o glaze_v pot_n and_o keep_v they_o under_o the_o liquor_n close_o tie_v down_o with_o leather_n for_o your_o use_n to_o pickle_v turnip_n take_v turnip_n small_a and_o round_o about_o the_o bigness_n of_o a_o small_a walnut_n or_o less_o dry_v they_o well_o with_o a_o cloth_n then_o take_v dill_n and_o fennel_n a_o pretty_a quantity_n of_o salt_n pepper_n and_o mace_n beat_v together_o lay_v these_o in_o the_o bottom_n of_o a_o earthen_a pot_n then_o lay_v upon_o this_o a_o lay_n of_o turnip_n and_o on_o every_o lay_n of_o turnip_n a_o little_a dill_n fennel_n salt_n pepper_n and_o mace_n as_o before_o till_o the_o pot_n be_v almost_o full_a then_o put_v into_o the_o pot_n verjuice_n and_o white-wine_n vinegar_n but_o more_o verjuice_n than_o vinegar_n and_o keep_v they_o close_o stop_v a_o month_n or_o five_o week_n before_o you_o use_v they_o another_o way_n to_o pickle_n turnip_n take_v they_o when_o they_o be_v in_o their_o prime_n pare_v and_o slice_v they_o pretty_a thin_a then_o take_v as_o much_o white-wine_n vinegar_n as_o will_v cover_v they_o put_v a_o good_a quantity_n of_o dill_n and_o a_o little_a pepper_n bruise_v put_v they_o into_o a_o earthen_a pot_n and_o lay_v a_o board_n upon_o they_o to_o keep_v they_o down_o under_o pickle_n then_o tie_v they_o up_o close_o and_o they_o will_v keep_v all_o the_o year_n to_o pickle_v cowslip-flower_n take_v a_o steep_a earthen_a pot_n or_o jarr-glass_n and_o lay_v a_o lay_n of_o flower_n and_o a_o lay_n of_o sugar_n till_o the_o jar_n or_o pot_n be_v full_a then_o put_v white-wine_n vinegar_n to_o they_o and_o keep_v they_o close_o cover_v for_o use_n to_o make_v a_o carp_n pye_n take_v carp_n and_o scale_v they_o and_o take_v out_o the_o bone_n and_o pound_n the_o flesh_n of_o they_o in_o a_o stone_n or_o wooden_a mortar_n with_o some_o of_o the_o blood_n with_o it_o which_o must_v be_v according_a to_o discretion_n because_o it_o must_v not_o be_v too_o thin_a or_o too_o soft_a then_o lard_v it_o with_o the_o belly_n of_o a_o very_o sit_v eel_n and_o season_v it_o and_o bake_v it_o like_o red_a dear_a and_o eat_v it_o cold_a to_o make_v coller_v neats-feet_n to_o eat_v like_o brawn_n boyl_n the_o neats-feet_n and_o order_n they_o as_o at_o other_o time_n take_v also_o a_o piece_n of_o pork_n that_o be_v of_o the_o flank_n and_o boil_v it_o indifferent_o then_o pick_v all_o the_o meat_n off_o from_o the_o neats-feet_n and_o roll_n up_o the_o piece_n of_o pork_n like_o a_o choler_n of_o brawn_n then_o take_v a_o strong_a linen_n cloth_n and_o some_o large_a tape_n you_o must_v take_v off_o the_o skin_n from_o the_o pork_n and_o have_v put_v the_o pork_n into_o the_o cloth_n with_o the_o meat_n of_o the_o neats-feet_n about_o it_o roll_n it_o up_o hard_o in_o the_o cloth_n and_o bound_v it_o up_o with_o tape_n and_o boil_v it_o again_o till_o you_o think_v a_o straw_n will_v run_v through_o it_o then_o take_v it_o and_o hang_v it_o up_o in_o the_o cloth_n till_o it_o be_v quite_o cold_a then_o put_v it_o in_o a_o souse_a liquor_n and_o use_v it_o at_o your_o pleasure_n to_o pickle_v broom-bud_n gather_v your_o froom-bud_n in_o the_o close_a bud_n clean_o from_o seed_n or_o leave_n put_v they_o in_o a_o glass-bottle_n or_o jar_n and_o make_v brine_n strong_a enough_o to_o bear_v a_o egg_n and_o fill_v up_o the_o bottle_n and_o stop_v it_o close_o and_o let_v they_o stand_v then_o to_o make_v they_o fit_a to_o eat_v take_v they_o and_o pour_v away_o the_o brine_n and_o wash_v they_o in_o fair_a water_n then_o let_v they_o stand_v in_o fair_a water_n eighteen_o hour_n then_o pour_v the_o water_n from_o they_o and_o put_v they_o in_o a_o skellet_n and_o put_v to_o they_o half_a water_n and_o half_a vinegar_n and_o cover_v they_o close_o with_o a_o cloth_n under_o a_o trencher_n and_o let_v they_o boil_v gentle_o till_o they_o be_v tender_a then_o take_v they_o off_o the_o fire_n keep_v they_o close_o cover_v till_o they_o be_v cold_a then_o pour_v the_o liquor_n from_o they_o and_o put_v they_o into_o a_o galley-pot_n and_o put_v vinegar_n to_o they_o and_o cover_v they_o close_o and_o keep_v they_o for_o use_v to_o choler_n and_o souse_v a_o eel_n take_v the_o eel_n and_o slit_v it_o open_v than_o season_n it_o with_o salt_n mace_n and_o pepper_n than_o roll_n it_o in_o such_o manner_n as_o you_o roll_n brawn_n boil_v it_o in_o a_o pint_n of_o white-wine_n and_o a_o pint_n of_o water_n and_o half_a a_o pint_n of_o wine-vinegar_n to_o be_v put_v in_o a_o little_a before_o you_o take_v it_o from_o boil_a which_o be_v when_o you_o find_v it_o tender_v let_v it_o boil_v a_o walm_n or_o two_o after_o the_o vinegar_n be_v in_o then_o take_v it_o off_o and_o let_v it_o cool_v than_o put_v it_o into_o a_o deep_a earthen_a pot_n and_o cover_v it_o close_o and_o set_v it_o by_o till_o you_o think_v it_o souse_v enough_o then_o eat_v it_o to_o pickle_v french-bean_n take_v french-bean_n before_o they_o be_v ripe_a and_o cut_v off_o the_o stalk_n then_o take_v good_a white-wine_n vinegar_n and_o boil_v it_o with_o pepper_n and_o salt_n season_n it_o to_o your_o pallate_n and_o let_v it_o stand_v till_o it_o be_v cold_a then_o take_v the_o bean_n and_o pack_v they_o also_o into_o a_o earthen_a pot_n and_o put_v dill_n between_o your_o laying_n and_o put_v in_o the_o pickle_n and_o cover_v they_o close_o for_o three_o week_n then_o take_v the_o pickle_n and_o boil_v it_o and_o put_v it_o to_o the_o bean_n when_o it_o be_v boil_a hot_a and_o cover_v they_o close_o and_o when_o they_o be_v cold_a they_o will_v be_v fit_a to_o eat_v to_o scald_v and_o green_a several_a sort_n of_o fruit_n as_o plumb_n of_o all_o sort_n and_o pippin_n or_o jenneting-apple_n take_v they_o when_o they_o be_v green_a upon_o the_o tree_n and_o put_v they_o into_o a_o skellet_n of_o cold_a water_n cover_v very_o close_o over_o a_o gentle_a fire_n till_o they_o be_v through_o scald_v and_o will_v peel_n and_o when_o you_o have_v peel_v they_o than_o heat_n a_o fresh_a skellet_n of_o fair_a water_n scald_a hot_a and_o put_v they_o into_o it_o and_o cover_v they_o very_o close_o and_o set_v they_o on_o a_o few_o embers_o till_o they_o be_v green_a which_o will_v be_v in_o one_o two_o or_o three_o
hour_n these_o be_v for_o to_o put_v in_o tart_n to_o stew_v pigeon_n split_v they_o in_o half_n then_o lay_v they_o in_o a_o deep_a pewter-dish_n and_o put_v to_o they_o a_o equal_a quantity_n of_o wine_n and_o water_n as_o much_o as_o will_v keep_v they_o from_o burn_v the_o season_n must_v be_v a_o little_a clove_n and_o mace_n a_o few_o corn_n of_o whole_a pepper_n and_o a_o little_a salt_n and_o when_o they_o be_v stew_v enough_o beat_v up_o a_o little_a butter_n thick_a in_o the_o liquor_n they_o be_v stew_v in_o and_o serve_v they_o to_o the_o table_n if_o you_o have_v any_o ketchup_o you_o may_v put_v in_o half_a a_o score_n drop_n to_o make_v damson-wine_n dry_v your_o damson_n in_o a_o oven_n after_o you_o have_v draw_v your_o bread_n then_o to_o every_o quart_n of_o damson_n put_v three_o quart_n of_o fair_a water_n but_o first_o boil_v it_o very_o well_o put_v your_o water_n and_o damson_n into_o a_o runlet_n together_o and_o let_v it_o stand_v fifteen_o day_n then_o draw_v it_o off_o into_o bottle_n and_o into_o every_o bottle_n put_v a_o lump_n of_o sugar_n and_o in_o a_o month_n or_o six_o week_n it_o will_v be_v fit_a for_o to_o be_v drink_v when_o you_o drink_v it_o you_o may_v sweeten_v it_o to_o your_o pallat._n to_o make_v quince-wine_n pare_v your_o quince_n and_o slice_v they_o very_o thin_a cores_fw-la and_o all_o then_o weigh_v they_o and_o put_v they_o into_o a_o runlet_n with_o a_o tap-hole_n in_o it_o and_o to_o every_o ten_o pound_n of_o quince_n put_v a_o gallon_n of_o well_o boil_a water_n boil_v hot_a stop_v it_o close_o and_o stir_v it_o well_o together_o once_o a_o day_n then_o stop_v it_o again_o for_o ten_o or_o twelve_o day_n then_o draw_v it_o off_o and_o to_o every_o gallon_n of_o liquor_n put_v a_o pound_n of_o loaf-sugar_n and_o when_o it_o be_v well_o dissolve_v tun_n it_o up_o into_o the_o runlet_n again_o if_o you_o can_v let_v the_o runlet_n be_v full_a that_o you_o keep_v it_o it_o let_v it_o be_v stop_v very_o close_o and_o about_o a_o month_n or_o six_o week_n after_o bottle_n it_o off_o and_o keep_v it_o for_o your_o use_n to_o fat_a chicken_n in_o a_o little_a time_n take_v rise_n and_o grind_v or_o pound_v it_o then_o take_v the_o flour_n and_o scald_v it_o well_o with_o milk_n and_o mix_v it_o with_o brown_a sugar_n and_o give_v it_o your_o chicken_n in_o the_o day_n time_n but_o no_o more_o than_o they_o can_v eat_v at_o a_o time_n for_o when_o you_o give_v it_o they_o it_o must_v be_v warm_a it_o must_v be_v as_o thick_a as_o a_o paste_n give_v it_o they_o in_o their_o trough_n belong_v to_o their_o coop_v and_o give_v they_o beer_n to_o drink_v and_o they_o will_v be_v quick_o fat_n another_o way_n to_o stew_v pigeon_n take_v as_o many_o pigeon_n as_o will_v make_v a_o dish_n and_o cut_v they_o in_o four_o quarter_n they_o must_v not_o be_v wash_v but_o put_v they_o into_o a_o stewing-dish_n and_o put_v as_o much_o strong_a broth_n as_o will_v cover_v they_o season_n they_o with_o clove_n mace_n two_o or_o three_o anchovy_n a_o little_a thyme_n and_o sweet-marjoram_n and_o savoury_a and_o a_o onion_n and_o a_o little_a salt_n when_o they_o have_v boil_a a_o while_n till_o they_o be_v pretty_a tender_a then_o put_v to_o they_o about_o half_a a_o pint_n of_o claret_n or_o white-wine_n and_o when_o they_o be_v tender_o boil_a put_v some_o butter_n into_o it_o and_o beat_v it_o up_o and_o thicken_v it_o with_o yolk_n of_o egg_n or_o some_o of_o the_o flomary_a direct_v to_o be_v make_v in_o page_n 29._o if_o you_o have_v any_o oyster_n or_o oyster-liquor_n you_o may_v put_v some_o in_o and_o then_o the_o less_o strong_a broth_n will_v serve_v dish_n it_o upon_o fine_a white_a sippit_n and_o garnish_v the_o dish_n with_o slice_a lemon_n or_o barberry_n and_o some_o green_n or_o flower_n and_o serve_v it_o to_o table_n to_o make_v surfeit-water_n a_o excellent_a way_n take_v a_o gallon_n of_o white_a anniseed-water_n a_o peck_n of_o red_a field_n poppy_n steep_v they_o three_o day_n &_o three_o night_n then_o strain_v they_o out_o and_o put_v in_o half_a a_o pound_n of_o raisin_n of_o the_o sun_n stone_v half_o a_o pound_n of_o figgs_n slice_v half_o a_o ounce_n of_o mace_n half_o a_o ounce_n of_o cinnamon_n one_o ounce_n of_o nutmeg_n cut_v in_o piece_n one_o ounce_n of_o liquorish_a a_o quarter_n of_o a_o ounce_n of_o clove_n half_o a_o ounce_n of_o grain_n let_v these_o stand_v together_o three_o day_n and_o three_o night_n then_o strain_v it_o and_o put_v to_o it_o as_o much_o sugar_n to_o sweeten_v it_o as_o you_o think_v fit_a the_o poppy_n and_o spice_n you_o strain_v out_o still_o they_o and_o they_o will_v make_v a_o excellent_a water_n to_o make_v apricock_n wine_n take_v three_o pound_n of_o sugar_n and_o three_o quart_n of_o fair_a water_n let_v they_o boil_v together_o and_o take_v off_o the_o scum_n when_o it_o rise_v put_v in_o six_o pound_n of_o apricock_n pare_v and_o stone_v let_v they_o boil_v till_o they_o be_v very_o tender_a 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stone_z the_o cherry_n but_o do_v not_o bruise_v they_o take_v the_o same_o quantity_n as_o for_o goosberry-wine_n of_o water_n sugar_n and_o fruit_n put_v in_o the_o cherry_n and_o sugar_n when_o the_o water_n be_v boil_a and_o let_v they_o stew_v a_o little_a over_o the_o fire_n a_o quarter_n of_o a_o hour_n then_o let_v the_o liquor_n run_v through_o a_o hair_n sieve_n but_o press_v it_o not_o and_o do_v with_o it_o as_o with_o the_o goosberry-wine_n the_o only_a cherry_n for_o this_o use_n be_v the_o great_a barer_n the_o murry_a and_o morilla_n black-flanders_n and_o john_n the_o decent-cherry_n all_o these_o sort_n of_o wine_n may_v be_v put_v into_o runlet_n to_o work_v they_o must_v have_v some_o small_a vent_n till_o the_o work_n be_v over_o then_o to_o be_v keep_v close_o stop_v how_o to_o make_v a_o quake_a pudding_n take_v a_o penny-loaf_n and_o grate_n it_o then_o take_v a_o pint_n of_o cream_n and_o eight_o egg_n and_o take_v away_o the_o white_n beat_v they_o very_o 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as_o the_o other_o how_o to_o make_v white_a mead._n take_v four_o gallant_n of_o spring-water_n and_o two_o quart_n of_o good_a honey_n and_o two_o nutmeg_n a_o quarter_n of_o a_o ounce_n of_o clove_n half_o a_o ounce_n of_o cinnamon_n two_o race_n of_o ginger_n boil_v all_o these_o together_o till_o one_o gallon_n be_v waste_v then_o set_v it_o by_o in_o a_o earthen_a steen_n and_o cover_v it_o close_o or_o if_o you_o have_v a_o small_a runlet_n that_o be_v better_a when_o it_o be_v a_o month_n old_a bottle_n it_o and_o it_o will_v keep_v half_a a_o year_n how_o to_o make_v almond_n cream_n take_v half_o a_o pound_n of_o jordan-almond_n and_o blanch_v they_o beat_v they_o in_o a_o mortar_n with_o four_o spoonful_n of_o rose_n or_o orange-flower-water_n then_o take_v a_o quart_n of_o cream_n and_o put_v to_o the_o almond_n and_o stir_v they_o well_o together_o then_o strain_v it_o through_o a_o hair_n sieve_n and_o set_v it_o on_o a_o slow_a fire_n and_o let_v it_o just_o boil_v 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make_v sauce_n for_o greengeese_n take_v sorrel_n pick_v it_o and_o wash_v it_o and_o swing_v it_o in_o a_o course_n cloth_n and_o stamp_v it_o and_o strain_v the_o juice_n then_o have_v some_o goosberry_n tender_v scald_v but_o not_o break_v then_o melt_v some_o butter_n very_o thick_a with_o the_o juice_n of_o sorrel_n then_o sweeten_v it_o well_o with_o sugar_n and_o put_v in_o the_o goosberry_n put_v it_o into_o the_o dish_n and_o lay_v the_o goose_n upon_o it_o and_o garnish_v the_o dish_n with_o scald_a goosberry_n and_o a_o little_a scrape_v sugar_n this_o sauce_n will_v serve_v for_o a_o boil_a leg_n of_o lamb._n to_o make_v sauce_n for_o a_o boil_a leg_n of_o mutton_n or_o lamb_n in_o the_o summer_n take_v some_o good_a collyflower_n and_o cut_v the_o stalk_n off_o by_o the_o flower_n wash_v they_o clean_o and_o tie_v they_o up_o in_o a_o clean_a cloth_n then_o have_v some_o milk_n and_o water_n boil_v on_o the_o fire_n put_v in_o the_o collyflower_n boil_v they_o till_o they_o be_v tender_a but_o not_o break_v take_v they_o up_o in_o a_o cullender_n and_o let_v they_o drain_v than_o set_v your_o dish_n upon_o a_o chafing-dish_n of_o coal_n and_o lay_v in_o your_o collyflower_n all_o round_a the_o dish_n then_o lay_v the_o meat_n in_o the_o middle_n then_o have_v some_o sparrowgrass_n ready_o boil_a cut_v off_o the_o top_n about_o half_a a_o inch_n long_o melt_v almost_o a_o pound_n of_o good_a fresh_a butter_n put_v half_o of_o it_o upon_o the_o collyflower_n in_o the_o dish_n than_o put_v the_o sparrowgrass_n into_o the_o rest_n of_o the_o butter_n and_o pour_v it_o upon_o the_o meat_n garnish_n the_o dish_n with_o flower_n and_o parsly_n this_o sauce_n will_v be_v good_a for_o boil_a chichen_n add_v a_o hundred_o of_o sparrowgrass_n to_o it_o which_o you_o must_v lay_v between_o the_o collyflower_n twenty_o in_o a_o parcel_n and_o garnish_v the_o dish_n as_o before_o only_o lay_v sippet_n as_o before_o in_o the_o dish_n to_o boil_v fresh_a fish_n as_o flounder_n place_n whiting_n maid_n and_o thornback_n take_v your_o fish_n be_v clean_o wash_v and_o scrape_v and_o strew_v it_o with_o salt_n and_o let_v it_o lie_v half_o a_o hour_n than_o set_v it_o 〈…〉_o on_o the_o water_n on_o the_o fire_n and_o season_v it_o with_o salt_n very_o well_o then_o put_v in_o a_o little_a whole_a pepper_n one_o great_a onion_n cut_v in_o flice_n a_o blade_n of_o mace_n some_o slice_n of_o nutmeg_n a_o bunch_n of_o sweet_a herb_n make_v your_o liquor_n boil_v then_o put_v in_o the_o fish_n and_o boil_v it_o but_o not_o too_o fast_o about_o a_o quarter_n of_o a_o hour_n if_o the_o fish_n be_v thick_a if_o not_o then_o half_a the_o time_n will_v be_v long_o enough_o then_o take_v they_o up_o and_o lay_v they_o in_o a_o dish_n and_o set_v the_o dish_n upon_o some_o hot_a coal_n and_o dry_v up_o the_o water_n with_o a_o sponge_n as_o fast_o as_o it_o come_v from_o the_o fish_n then_o put_v sippet_n in_o the_o dish_n and_o lay_v on_o the_o fish_n to_o 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water_n to_o they_o and_o let_v they_o boil_v till_o they_o be_v tendet_fw-la then_o take_v they_o up_o into_o a_o cullender_n and_o drain_v all_o the_o water_n from_o they_o and_o put_v they_o into_o a_o pewter_n basin_n or_o a_o sauce-pan_n or_o pipkin_n and_o put_v to_o they_o about_o half_a a_o pound_n of_o good_a sweet_a butter_n a_o little_a beat_a pepper_n as_o much_o salt_n as_o will_v make_v they_o savoury_a and_o set_v they_o on_o the_o fire_n always_o keep_v they_o stir_v and_o break_v the_o onion_n with_o the_o back_n of_o a_o spoon_n then_o lay_v the_o rabbit_n in_o the_o dish_n and_o when_o your_o sauce_n be_v thick_a and_o white_a pour_v it_o all_o over_o the_o rabbit_n garnish_v your_o dish_n with_o pickle_a barberry_n parsley_n and_o salt_n and_o so_o serve_v it_o to_o the_o table_n this_o sauce_n be_v for_o the_o winter_n season_n for_o the_o spring_n time_n for_o young_a rabbit_n take_v young_a onion_n or_o sives_z boil_v they_o till_o they_o be_v tender_a you_o 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boil_a in_o another_o skillet_n till_o they_o be_v plump_a then_o put_v they_o into_o a_o cullendar_n to_o drain_v and_o put_v they_o into_o the_o pipkin_n to_o the_o fowl_n and_o a_o quart_n of_o thick_a cream_n boil_v and_o put_v to_o it_o then_o beat_v the_o yolk_n of_o six_o egg_n and_o put_v in_o three_o or_o four_o spoonful_n of_o sack_n and_o sweeten_v it_o to_o your_o taste_n put_v it_o into_o a_o deep_a pewter_n or_o silver_n dish_n lay_v the_o fowl_n in_o the_o middle_n put_v some_o fruit_n upon_o it_o then_o have_v some_o slice_n of_o french-bread_n and_o put_v as_o much_o as_o will_v lie_v all_o over_o the_o dish_n garnish_v the_o dish_n with_o some_o preserve_v barberry_n preserve_v cherry_n or_o bully_n or_o damson_n scrape_v sugar_n on_o the_o brim_n and_o serve_v it_o to_o the_o table_n this_o way_n you_o may_v dress_v a_o lambs-head_n this_o dish_n be_v most_o proper_a for_o the_o winter_n and_o be_v best_a for_o a_o supper_n dish_n to_o stew_v pippin_n take_v large_a pippin_n pare_v they_o and_o cut_v they_o in_o half_n and_o core_n they_o and_o lay_v they_o into_o a_o stew-pan_n or_o a_o preserving-pan_n and_o put_v as_o much_o water_n as_o will_v cover_v they_o and_o let_v they_o boil_v about_o a_o quarter_n of_o a_o hour_n then_o pour_v away_o the_o water_n put_v to_o they_o a_o pint_n of_o white-wine_n a_o pound_n of_o good_a sugar_n a_o dozen_o of_o clove_n a_o quarter_n of_o a_o ounce_n of_o cinnamon_n a_o piece_n of_o orange_n and_o lemon-peel_n stew_v they_o very_o quick_a when_o they_o be_v clear_a they_o be_v enough_o squeeze_v on_o some_o juice_n of_o lemon_n and_o dish_n they_o on_o fine_a carve_a sippet_n and_o stick_v smooth_a sugar-almond_n and_o piece_n of_o candid_a orange_n and_o lemon-peel_n or_o candid_a citron_n pour_v on_o the_o syrup_n before_o you_o stick_v on_o these_o thing_n then_o strew_v on_o some_o smooth_a caraway_n on_o the_o pippin_n and_o on_o the_o brim_n of_o the_o dish_n scrape_v some_o sugar_n and_o serve_v they_o to_o the_o table_n if_o you_o will_v have_v they_o red_a put_v in_o a_o piece_n of_o preserved_n quince_n and_o keep_v they_o close_o cover_v and_o stew_v they_o over_o a_o slow_a fire_n to_o make_v a_o very_a good_a cake_n take_v a_o peck_n of_o fine_a flower_n and_o three_o pound_n of_o sweet_a butter_n and_o work_v they_o together_o very_o well_o then_o take_v ten_o egg_n but_o leave_v out_o six_o of_o the_o whites_n take_v a_o pint_n and_o a_o half_a of_o yeast_n beat_v the_o egg_n and_o the_o yeast_n together_o very_o well_o and_o put_v to_o the_o flour_n then_o take_v two_o pound_n of_o sweet_a almond_n blanch_v they_o and_o beat_v they_o very_o well_o in_o a_o stone_n or_o wooden_a mortar_n with_o some_o rose-water_n to_o keep_v they_o from_o be_v oily_a then_o put_v the_o almond_n paste_n into_o the_o rest_n mix_v it_o well_o together_o you_o may_v put_v in_o what_o spice_n you_o please_v as_o beat_v cinnamon_n clove_n and_o mace_n and_o four_o large_a nutmeg_n and_o two_o pound_n of_o sugar_n and_o if_o you_o will_v a_o little_a beat_a ginger_n add_v also_o a_o pint_n of_o canary_n and_o when_o you_o have_v make_v it_o into_o a_o paste_n then_o cover_v it_o warm_a before_o the_o fire_n and_o let_v it_o rise_v for_o half_a a_o hour_n then_o put_v in_o twelve_o pound_n of_o curran_n clean_o pick_v and_o wash_v be_v well_o dry_v in_o a_o cloth_n before_o the_o fire_n spread_v in_o a_o sieve_n or_o a_o clean_a driping-pan_n put_v in_o also_o two_o or_o three_o pound_n of_o raisin_n of_o the_o sun_n stone_v and_o cut_v small_a and_o you_o may_v add_v some_o candy_v orange_n and_o lemon-peel_n mince_v small_a and_o a_o grain_n or_o two_o of_o ambergris_n and_o as_o much_o of_o musk_n and_o as_o soon_o as_o you_o have_v put_v in_o the_o fruit_n let_v it_o be_v bake_v and_o if_o you_o please_v you_o may_v ice_n this_o cake_n it_o will_v take_v up_o two_o pound_n of_o double_a refine_a sugar_n to_o ice_n it_o to_o stew_v mutton_n or_o lamb._n take_v a_o line_n neck_n or_o breast_n of_o mutton_n or_o lamb_n and_o cut_v it_o into_o piece_n not_o too_o thick_a and_o put_v it_o into_o a_o stew-pan_n and_o put_v as_o much_o water_n or_o strong_a broth_n as_o will_v almost_o cover_v they_o then_o put_v in_o some_o pepper_n gross_o beat_v a_o large_a onion_n cut_v in_o quarter_n and_o a_o blade_n of_o large_a mace_n two_o or_o three_o shelots_n a_o bundle_n of_o sweet_a herb_n and_o as_o much_o salt_n as_o will_v make_v it_o savoury_a good_a store_n of_o spinage_n and_o a_o handful_n of_o sorrel_n and_o a_o handful_n of_o parsley_n pick_v fine_a and_o the_o
make_v it_o relishable_a then_o put_v in_o one_o quart_n of_o good_a flommary_n and_o some_o spinage_n wash_v and_o pick_v and_o chop_v a_o little_a if_o the_o spinage_n be_v large_a and_o if_o it_o be_v very_o young_a you_o may_v put_v it_o in_o whole_a only_o take_v off_o the_o stalk_n then_o have_v some_o ball_n of_o force_a meat_n green_a and_o white_a make_v as_o big_a as_o large_a nutmeg_n and_o put_v into_o the_o broth_n boil_v all_o these_o a_o quarter_n of_o a_o hour_n then_o stir_v in_o half_a a_o pound_n of_o good_a sweet_a butter_n and_o if_o it_o be_v not_o thick_a enough_o then_o beat_v the_o yolk_n of_o six_o egg_n and_o stir_v into_o it_o and_o give_v it_o one_o boil_v then_o have_v a_o clean_a deep_a dish_n with_o some_o slice_n of_o french-bread_n set_v over_o a_o chafing-dish_n of_o coal_n pour_v on_o your_o soop_n and_o lay_v a_o roast_a duck_n or_o a_o tame_a pigeon_n roast_v in_o the_o middle_n of_o the_o dish_n and_o garnish_v the_o dish_n with_o fry_v lamb-stone_n and_o sweetbread_n fine_o fry_v and_o fry_v parsley_n and_o serve_v it_o to_o the_o table_n strew_v on_o some_o salt_n on_o the_o brim_n of_o the_o dish_n this_o dish_n be_v only_o proper_a for_o the_o winter_n season_n to_o keep_v goosberry_n or_o grape_n to_o make_v tart_n all_o the_o winter_n take_v these_o fruit_n when_o at_o the_o full_a growth_n but_o not_o ripe_a and_o put_v they_o into_o glass_n bottle_n with_o a_o wide_a mouth_n fill_v the_o bottle_n and_o cork_n they_o close_o and_o tie_v they_o over_o with_o leather_n close_o that_o no_o air_n can_v come_v into_o they_o than_o set_v they_o in_o a_o cold_a seller_n and_o keep_v they_o for_o your_o use_n so_o you_o may_v keep_v cherry_n bullis_n or_o damson_n to_o make_v syrup_n of_o gillyflower_n take_v clove-gillyflower_n fresh_a gather_v then_o cut_v off_o all_o the_o white_a and_o put_v they_o into_o a_o silver_n tankard_n or_o a_o new_a pipkin_n with_o a_o cover_n and_o then_o have_v some_o spring-water_n 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close_o and_o keep_v it_o for_o your_o use_n to_o make_v syrup_n of_o violet_n take_v the_o deep_a and_o best_a colour_a violet_n and_o make_v some_o spring_n water_n boil_v hot_a and_o put_v the_o flower_n into_o a_o silver_n tankard_n or_o into_o a_o new_a pipkin_n with_o a_o cover_n then_o put_v in_o the_o water_n upon_o the_o flower_n till_o it_o be_v as_o thick_a as_o you_o can_v well_o stir_v it_o about_o and_o then_o set_v it_o upon_o hot_a embers_o to_o keep_v it_o hot_a six_o hour_n but_o be_v sure_a it_o do_v not_o boil_v and_o set_v it_o by_o till_o it_o be_v cold_a and_o then_o squeeze_v out_o the_o flower_n and_o to_o every_o pint_n of_o this_o liquor_n put_v two_o pound_n and_o a_o half_a of_o right_a brazeil_n sugar_n and_o set_v it_o upon_o the_o fire_n and_o when_o it_o be_v scald_a hot_a and_o when_o the_o scum_n do_v rise_v take_v it_o off_o and_o scum_n it_o and_o set_v it_o by_o and_o when_o cold_a bottle_n it_o and_o stop_v it_o close_o and_o keep_v it_o for_o your_o use_n to_o make_v sauce_n for_o roast_a chicken_n or_o lamb_n when_o very_o young_a take_v some_o mutton_n or_o beef_n gravy_n and_o two_o or_o three_o shallot_v cut_v small_a and_o put_v they_o into_o the_o gravy_n than_o set_v it_o on_o the_o fire_n and_o let_v it_o just_o boil_v then_o take_v it_o off_o and_o put_v into_o it_o half_o a_o spoonful_n of_o ketchup_n and_o a_o little_a pepper_n gross_o beat_v stir_v it_o over_o the_o fire_n till_o it_o be_v almost_o ready_a to_o boil_v then_o take_v it_o off_o and_o put_v it_o into_o the_o dish_n set_v it_o over_o a_o chafing-dish_n of_o coal_n and_o then_o lie_v in_o the_o chicken_n or_o lamb_n strew_v some_o salt_n on_o they_o and_o lay_v some_o carve_v lemon_n upon_o the_o chicken_n if_o lamb_n it_o must_v be_v some_o carve_v orange_n and_o squeeze_v a_o little_a juice_n of_o orange_n into_o the_o sauce_n this_o sauce_n be_v good_a for_o mutton_n lamb_n or_o beef-stake_n either_o fry_v or_o broil_v to_o make_v syrup_n of_o cowslip_n take_v a_o gallon_n of_o cowslip_n cut_v off_o all_o the_o white_n then_o have_v a_o quart_n of_o spring-water_n which_o have_v boil_v a_o quarter_n of_o a_o hour_n you_o must_v set_v so_o much_o water_n on_o the_o fire_n as_o to_o have_v a_o quart_n when_o it_o be_v boil_v so_o long_o then_o put_v the_o flower_n into_o a_o new_a well_o glass_v pipkin_n and_o pour_v the_o water_n boil_v hot_a upon_o they_o and_o set_v the_o pipkin_n on_o hot_a embers_o to_o keep_v hot_a six_o hour_n than_o set_v it_o by_o till_o the_o next_o day_n than_o set_v it_o on_o the_o fire_n till_o it_o be_v ready_a to_o boil_v then_o squeeze_v out_o the_o flower_n very_o hard_o and_o then_o put_v in_o as_o many_o flower_n as_o before_o and_o set_v it_o on_o hot_a embers_o as_o before_o and_o then_o let_v it_o stand_v till_o the_o next_o day_n then_o heat_v it_o again_o and_o when_o hot_a take_v it_o off_o the_o fire_n and_o squeeze_v out_o the_o flower_n and_o to_o every_o pint_n of_o this_o liquor_n put_v two_o pound_n of_o good_a sugar_n set_v it_o on_o the_o fire_n and_o keep_v it_o stir_v till_o you_o see_v the_o scum_n do_v rise_v and_o then_o take_v it_o from_o the_o fire_n scum_n it_o clean_o and_o set_v it_o on_o again_o and_o see_v if_o any_o scum_n will_v rise_v more_o and_o skim_v it_o clean_o but_o do_v not_o let_v it_o boil_v for_o than_o it_o will_v be_v apt_a to_o candy_n when_o cold_a bottle_n it_o and_o stop_v it_o but_o not_o too_o close_o and_o keep_v it_o for_o your_o use_n to_o make_v very_o good_a pudding_n in_o hog_n gut_n take_v the_o liver_n heart_n and_o light_n of_o the_o hogg_n and_o the_o tongue_n boil_v they_o very_o well_o then_o grate_v the_o liver_n and_o shred_v the_o light_n and_o heart_n and_o tongue_n and_o shred_v it_o very_o fine_a it_o must_v be_v as_o small_a as_o grate_v bread_n then_o have_v some_o grate_a bread_n or_o naple-bisket_n grate_n a_o pound_n weight_n of_o either_o of_o they_o it_o be_v enough_o two_o pound_n of_o curran_n 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the_o flesh_n the_o rice_n must_v be_v boil_a in_o milk_n till_o it_o be_v tender_a and_o then_o when_o the_o milk_n be_v drain_v from_o it_o beat_v it_o in_o a_o stone_n or_o wooden_a mortar_n till_o it_o be_v very_o small_a than_o season_n it_o as_o the_o other_o only_o put_v in_o more_o cream_n and_o half_a a_o pound_n of_o marrow_n or_o suet_n more_o because_o the_o rice_n will_v soak_v up_o the_o fat_n to_o make_v a_o almond_n florendine_n take_v a_o pound_n of_o jordan_n almond_n and_o blanch_v they_o and_o beat_v they_o with_o four_o spoonful_n of_o rose-water_n to_o keep_v they_o from_o oil_v put_v to_o they_o in_o beat_v half_o a_o pound_n of_o single_a loaf-sugar_n do_v not_o beat_v they_o too_o fine_a then_o have_v a_o pound_n of_o naples_n biscuit_n grate_v one_o nutmeg_n a_o quarter_n of_o a_o ounce_n of_o cinnamon_n four_o or_o five_o spoonful_n of_o sack_n two_o grain_n of_o ambergreese_a two_o spoonful_n of_o orange-flower-water_n a_o pint_n of_o cream_n eight_o egg_n 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of_o loaf-sugar_n then_o stir_v all_o these_o well_o together_o and_o so_o fill_v the_o chiscake_n and_o put_v they_o into_o the_o oven_n as_o soon_o as_o they_o be_v make_v half_o a_o hour_n will_v bake_v they_o when_o bake_v scrape_v on_o sugar_n and_o send_v it_o to_o the_o table_n garnish_n they_o with_o feather_n and_o s'ss_n make_v of_o the_o same_o paste_n that_o you_o make_v custard_n with_o the_o oven_n must_v not_o be_v too_o hot_a to_o make_v orange_n or_o lemon_n tart_n take_v preserve_v orange_n not_o candy_v and_o wash_v they_o out_o of_o the_o syrup_n in_o warm_a water_n then_o dry_v they_o in_o a_o clean_a cloth_n and_o then_o cut_v they_o into_o thin_a slice_n lay_v they_o into_o little_a thin_a shallow_a tart_n or_o in_o patty-panns_a then_o cover_v they_o with_o fine_a sugar_n and_o squeeze_v on_o some_o juice_n of_o lemon_n to_o every_o tart_a have_v a_o good_a lemon_n and_o before_o you_o lay_v in_o any_o orange_n lie_v some_o slice_n of_o raw-lemon_n all_o over_o the_o bottom_n the_o raw-lemon_n which_o you_o lay_v at_o the_o bottom_n must_v be_v cut_v very_o thin_a and_o all_o the_o seed_n take_v out_o this_o way_n you_o may_v make_v lemon_n tart_n of_o preserve_v lemon_n close_v they_o and_o cut_v the_o lid_n in_o fine_a work_n and_o bake_v they_o half_o a_o hour_n will_v bake_v they_o when_o bake_v draw_v they_o then_o wash_v the_o lid_n with_o this_o ice_v take_v the_o white_n of_o two_o egg_n as_o much_o double_a refine_a sugar_n beat_v and_o sift_v as_o will_v make_v it_o into_o a_o thin_a batter_v a_o little_a musk_n or_o ambergreese_v rub_v in_o the_o sugar_n one_o spoonful_n of_o rose-water_n beat_v all_o these_o together_o and_o with_o a_o brush_n wash_v the_o lid_n of_o the_o tart_n all_o over_o than_o set_v they_o into_o the_o oven_n till_o you_o see_v the_o ice_v to_o rise_v and_o look_v white_a and_o when_o cold_a serve_v they_o to_o the_o table_n scrape_v sugar_n on_o the_o brim_n of_o the_o dish_n to_o make_v french_a barley_n cream_n take_v half_o a_o pound_n of_o good_a pearl_n barley_n and_o wash_v it_o in_o fair_a water_n and_o set_v it_o upon_o the_o fire_n to_o boil_v in_o a_o quart_n of_o new_a milk_n put_v in_o two_o blade_n of_o mace_n and_o a_o little_a cinnamon_n let_v it_o boil_v till_o it_o be_v very_o tender_a then_o strain_v the_o milk_n through_o a_o cullender_n put_v to_o it_o a_o quart_n of_o good_a thick_a cream_n beat_v six_o egg_n abate_v two_o of_o the_o whites_n with_o two_o spoonful_n of_o rose-water_n or_o orange_a flower-water_n and_o strain_v they_o through_o a_o hair_n sieve_n then_o take_v a_o little_a of_o the_o cream_n and_o milk_n and_o mix_v with_o the_o egg_n put_v in_o a_o little_a salt_n and_o sweeten_v it_o to_o your_o taste_n put_v in_o the_o egg_n and_o stir_v it_o upon_o the_o fire_n till_o it_o be_v scald_a hot_a but_o it_o must_v not_o boil_v than_o put_v it_o out_o into_o china-dish_n or_o cream_n bowl_n and_o eat_v it_o either_o hot_a or_o cold_a to_o make_v orange_a cream_n you_o must_v use_v orange-peels_a and_o the_o juice_n as_o direct_v for_o lemon_n in_o the_o receipt_n for_o make_v of_o lemon_n cream_n only_o use_v yolk_n of_o egg_n to_o thicken_v it_o and_o a_o little_a saffron_n if_o the_o colour_n be_v not_o deep_a enough_o the_o content_n to_o stew_v carp_n pag._n 1._o to_o dress_v a_o dish_n of_o boil_a pullet_n pag._n 3._o to_o make_v force_v meat_n pag._n 5._o to_o make_v strong_a broth_n pag._n 6._o to_o make_v a_o frigacy_n pag._n 6._o to_o make_v sauce_n for_o roast_a partridge_n or_o pheasant_n or_o young_a turkey_n pag._n 8._o to_o hash_n a_o calves-head_n pag._n 8._o to_o make_v scotch_a collop_n pag._n 10._o to_o make_v sauce_n for_o a_o hare_n pag._n 11._o to_o make_v sauce_n for_o roast_a pullet_n or_o capon_n pag._n 12._o to_o make_v sauce_n for_o wild_a pigeon_n p._n 13._o to_o make_v sauce_n for_o young_a duckling_n pag._n 14._o to_o make_v sauce_n for_o roast_a wild_a duck_n pag._n 14._o to_o make_v sauce_n for_o boil_a duck_n p._n 15._o to_o pickle_n lemon_n pag._n 16._o to_o pickle_v quince_n pag._n 16._o to_o make_v hypocrass_n pag._n 17._o to_o make_v a_o syllabub_n pag._n 18._o to_o make_v white_a almond_n butter_n pag._n 19_o to_o make_v lemon_n cream_n pag._n 20._o to_o make_v sugar_n plate_n pag._n 21._o to_o make_v aquamirabilis_fw-la pag._n 22._o to_o make_v gascoigne_n powder_n pag._n 23._o to_z coller_z beef_n the_o best_a way_n pag._n 24._o to_o make_v french-bread_n pag._n 26._o to_o chller_n a_o pig_n pag._n 27._o to_o make_v a_o goosberry_n fool._n pag._n 28._o to_o make_v cinnamon_n water_n pag._n 29._o to_o make_v marrow_n pudding_n
the_o young_a cook_n monitor_n or_o direction_n for_o cookery_n and_o distil_v be_v a_o choice_a compendium_n of_o excellent_a receipt_n make_a public_a for_o the_o use_n and_o benefit_n of_o my_o scholar_n by_o m._n h._n london_n print_v by_o william_n downing_n in_o great_a st._n bartholomew-close_a 1683._o the_o epistle_n dedicatory_a to_o all_o lady_n and_o gentlewoman_n especial_o those_o that_o be_v my_o scholar_n lady_n and_o gentlewoman_n perhaps_o you_o do_v expect_v to_o find_v i_o go_v before_o my_o little_a book_n to_o declare_v loud_o its_o worth_n and_o praise_n but_o know_v the_o true_a value_n of_o it_o myself_o i_o shall_v only_o recommend_v it_o to_o you_o as_o a_o piece_n necessary_a for_o young_a lady_n and_o gentlewoman_n not_o doubt_v but_o when_o you_o have_v make_v use_n of_o it_o you_o will_v find_v it_o so_o satisfactory_a that_o you_o will_v give_v it_o such_o a_o character_n as_o it_o may_v live_v in_o the_o world_n with_o reputation_n to_o its_o self_n and_o your_o humble_a servant_n m._n h._n the_o young_a cook_n monitor_n or_o direction_n for_o cookery_n and_o distil_v how_o to_o stew_v carp_n take_v a_o brace_n of_o carp_n of_o a_o foot_n long_o let_v they_o be_v alive_a and_o scrape_v off_o the_o scale_n then_o wash_v they_o then_o cut_v they_o in_o the_o head_n and_o lay_v they_o in_o a_o dish_n and_o let_v they_o bleed_v then_o open_a their_o belly_n and_o take_v out_o the_o gut_n and_o wash_v they_o with_o a_o quart_n of_o claret_n and_o put_v they_o in_o a_o stew_a pan_n and_o pour_v the_o claret_n on_o they_o that_o you_o wash_v they_o with_o and_o put_v three_o blade_n of_o mace_n into_o the_o pan_n to_o they_o and_o wash_v three_o anchovy_n clean_a and_o put_v in_o and_o half_a a_o ounce_n of_o whole_a white_a pepper_n and_o a_o piece_n of_o lemmon-peel_n and_o a_o large_a onion_n cut_v cross_a and_o cross_v and_o a_o large_a nutmeg_n cut_v in_o quarter_n and_o a_o little_a bundle_n of_o sweet_a herb_n then_o cover_v 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three_o slice_n and_o put_v it_o in_o a_o pint_n of_o cold_a water_n and_o set_v it_o over_o the_o fire_n till_o it_o boil_v then_o take_v it_o off_o and_o drain_v it_o from_o the_o water_n then_o put_v to_o it_o a_o quarter_n of_o a_o pint_n of_o mutton-gravy_n or_o beef-gravy_n a_o little_a pepper_n and_o a_o little_a salt_n and_o two_o or_o three_o slice_n of_o onion_n or_o shelot_n then_o set_v it_o over_o the_o fire_n and_o mash_n the_o bread_n with_o the_o back_n of_o the_o spoon_n then_o boil_v it_o half_o a_o quarter_n of_o a_o hour_n then_o stir_v in_o a_o quarter_n of_o a_o pound_n of_o butter_n and_o use_v it_o to_o hash_n a_o calves-head_n take_v a_o calves-head_n and_o wash_v it_o clean_o from_o the_o blood_n and_o boil_v it_o half_o a_o hour_n in_o a_o cloth_n then_o take_v one_o half_a and_o cut_v it_o in_o slice_n and_o put_v it_o into_o a_o stew-pan_n with_o some_o strong_a broth_n and_o three_o blade_n of_o mace_n and_o two_o anchovy_n a_o bundle_n of_o sweet-herb_n 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and_o cut_v it_o in_o slice_n into_o a_o pint_n of_o clarrer_n set_v it_o over_o the_o fire_n and_o boil_v it_o and_o mash_n it_o with_o the_o back_n of_o a_o spoon_n then_o put_v in_o a_o quarter_n of_o a_o ounce_n of_o beat_a cinnamon_n let_v it_o boil_v a_o little_a and_o put_v in_o a_o little_a vinegar_n to_o make_v it_o tart_a then_o sweeten_v it_o with_o sugar_n and_o stir_v in_o a_o little_a butter_n than_o put_v it_o in_o the_o dish_n and_o garnish_v the_o dish_n with_o the_o crust_n of_o your_o white_a loaf_n grate_v and_o a_o little_a salt_n and_o flower_n this_o be_v also_o sauce_n and_o garnish_n for_o roast_v venison_n or_o roast_v tongue_n and_o udder_a to_o make_v sauce_n for_o roast_a pullet_n or_o capon_n take_v some_o strong_a broth_n and_o chap_v the_o neck_n off_o your_o fowl_n and_o put_v into_o it_o and_o put_v in_o a_o little_a pepper_n a_o whole_a onion_n two_o anchovy_n two_o or_o three_o spoonful_n of_o oyster-liquor_n boil_v all_o these_o together_o half_a a_o hour_n then_o shred_v the_o inside_n of_o a_o lemon_n and_o put_v it_o into_o the_o sauce_n which_o must_v be_v pour_v off_o first_o from_o the_o neck_n and_o the_o pepper_n and_o put_v it_o hot_a into_o the_o dish_n then_o put_v in_o the_o fowl_n and_o garnish_v the_o dish_n and_o fowl_n with_o carve_a lemon_n and_o serve_v they_o to_o the_o table_n to_o make_v sauce_n for_o wild_a pigeon_n take_v sage_n and_o fat_a bacon_n shred_v it_o very_o small_a together_o and_o season_v it_o light_o with_o a_o little_a pepper_n one_o onion_n shred_v small_a a_o little_a salt_n stuff_v your_o pigeon_n with_o it_o and_o roast_a they_o put_v half_o a_o pint_n of_o mutton-gravy_n into_o the_o dish_n and_o set_v it_o over_o a_o chafing-dish_n of_o coal_n than_o put_v your_o pigeon_n into_o the_o dish_n and_o with_o a_o knife_n pull_v out_o the_o stuff_n into_o the_o gravy_n make_v it_o hot_a and_o send_v it_o to_o the_o table_n to_o make_v sauce_n for_o young_a duckling_n take_v young_a green_a onion_n or_o scythe_n boil_v they_o in_o water_n then_o drain_v the_o water_n from_o they_o and_o shred_v they_o very_o small_a then_o melt_v some_o butter_n very_o thick_a and_o put_v they_o into_o it_o and_o put_v in_o a_o little_a salt_n and_o a_o little_a pepper_n stir_v it_o all_o together_o put_v it_o into_o the_o dish_n hot_a and_o lay_v the_o duck_n on_o it_o garnish_n the_o dish_n with_o piece_n of_o onion_n and_o a_o crust_n of_o bread_n grate_v and_o serve_v they_o to_o the_o table_n to_o make_v sauce_n for_o roast_a wild-duck_n take_v of_o thyme_n and_o winter_n savory_n of_o each_o a_o little_a and_o of_o sage_n shred_v these_o very_a small_a put_v they_o into_o a_o little_a strong_a broth_n a_o little_a pepper_n and_o a_o little_a salt_n and_o a_o little_a ginger_n two_o spoonful_n of_o claret_n two_o spoonful_n of_o mutton-gravy_n boil_v all_o this_o a_o quarter_n of_o a_o hour_n put_v in_o the_o gravy_n that_o drop_v from_o the_o duck_n but_o none_o of_o the_o fat_a 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put_v the_o lemon_n in_o a_o deep_a earthen_a pot_n and_o lay_v a_o cover_n upon_o they_o to_o keep_v they_o under_o the_o pickle_n then_o make_v a_o pickle_n of_o water_n and_o salt_n so_o strong_a as_o will_v bear_v a_o egg_n and_o put_v to_o they_o and_o let_v they_o abide_v in_o it_o a_o month_n or_o six_o week_n or_o two_o month_n and_o use_v they_o as_o you_o please_v to_o pickle_v quince_n take_v your_o quince_n and_o scald_v they_o then_o pack_v they_o in_o a_o steep_a stone_n pot_n that_o have_v a_o narrow_a mouth_n or_o in_o a_o jar_n and_o take_v some_o of_o the_o worst_a of_o the_o quince_n and_o cut_v they_o to_o
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