Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	put_v	salt_n	10,009	5	9.5847	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A42620	The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat / set forth by the best masters in the faculty of carving and published for publick use.		1693 (1693)	Wing G521; ESTC R25457	11,221	49

parallel to the cut 4 5. as at 12 13. Thus have you one side cut up the other side is cut up in the same manner Then stab your Knife at figure 7 and raise the Merry-thought and with your Fork part it from thence upwards to the Neck by figure 5 8. Then place your Fork at figure 9 in the Thigh and turn the Turkey with its Back towards you and cut on the backside downwards from figure 3 to the joynt towards figure 2 and then from figure 2 to the same joynt towards figure 3 and so part the first Thigh from the Carcass but if it part not easily thrust the point of your Knife through the Carcase as at figure 10 and twist your Fork towards your body and with that twist the Thigh from off the Carcass which lay down in the Dish Then remove your Fork to figure 6 again in the Pinion because that part is strongest and will best secure the Turkey from tearing and turn the Back towards you and the joynt being divided cut upon the Back opposite to the former cut on the Breast and so bring away the Wing with your Fork which done place your Fork on the Breast where you please and cut from the Vent at figure 11 up towards the middle of the Back-bone Then place your Fork near the Rump in the inside the Carcass and turn the Breast downwards and with your Knife at the middle of the Back break it by lifting up your hand that hath the Fork in it The two Side bones must be parted from the Rump by cutting them either as they lie in the Dish or by setting the Rump upwards and cutting straight down either side of it along the Back-bone The two Binding-bones lie on each side the Neck That part of them that lies in the Back is something like the bones of the Merry-thought the other part is fixed to the Breast with a strong joynt which are to be parted by thrusting your Knife under the Back bones from the Neck downwards Then with your Finger and Thumb of your left hand take hold of the joynt and placing your Knife on that part of the Carcass near where the Merry-thought did lie and with your Thumb raise that bone upwards which will disjoynt by force though it be not to be cut with the Knife The Breast is not to be parted from the Back without tearing but by taking these Bones off It s Garnish is either Oranges or Lemmons cut into thin slices and so laid round the Dish It s Sawce is sometimes boil'd Onions and sometimes Anchiovies with the gravy of the Turkey For Service the Wing is generally first preferr'd Secondly The Merry-thought and a Side-bone Thirdly The Leg. Fourthly The Breast and one of the binding bones Fifthly the Back and the other Binding bone and the Rump To each Service add some of your Garnish See the King of Diamonds The Pullet THe Pullet is Carv'd Sawc'd and Garnish'd as the Capon See the Queen of Diamonds The Capon THe Capon is Carved like the Turkey only you must not take a slice off the Breast as you did off the breast of the Turkey because the Wing will then be too little for a convenient Service It s Sawce is Water and Pepper seasoned with a little Salt Or at some great Feasts a little White Manchet soak'd in strong Onion-broth and boil'd up in Gravy with a little Lemmons Nutmeg and Butter put into the 〈◊〉 It s Garnish is Oranges or Lemons 〈…〉 laid round the See the Knave of Diamonds The Chicken THe Chicken if it be large is Carved like the Capon but if it be small it is only cut through from the Rump to the Neck It s Sawce is the same with the Pullet if the Chicken be large but if small Butter and Vinegar with a little minc'd Parsley For great Feasts they sometimes take an handful of Parsley and mince it small and wrap it up into a Ball with grated Nutmeg and so put it into the belly of the Chicken before it is spitted and take it out when it is drawn and and putting some Butter into it pour it all into the Dish See the Ten of Diamonds A Goose A Goose is Carved like the Turkey only you may take a cut more off the Breast but you must take heed that you spoil not the Merry-thought by it therefore cut no higher than to figure 7 and turn off there towards the Pinion as you may see in the Figure The Merry thought of the Goose lies nearer the Neck than any other Fowl except Duck and Teal To raise the Merrrythought place the edge of your Knife at figure 8 and slope the back of your Knife towards the Neck and having enter'd the Merry-thought turn the back of your Knife towards the Rump and with the edge of the Knife raise up the Mery-thought It s Sawce is Apples either put into the Dish with the Goose or else set by it in Plates Some put Butter and Sugar to the Apples others Mustard Some use only Mustard for Sawce For Green Goose the Sawce is Goosberries scalded or green Grapes scalded sweetned with Sugar It s Garnish is Sugar or Salt strowed about the brims of the Dish See the Nine of Diamonds The Duck. THe Duck is carved like the Goose except the slices taken off the Breast It s Sawce is boil'd Onions butter'd It s Garnish is Salt strowed about the brims of the Dish See the Eight of Diamonds The Pheasant THe Pheasant is carved like the Capon or Pullet and its Sawce the same See the Seven of Diamonds The Partridge THe Partridge is Carved as the Capon and its Sawce the same See the Six of Diamonds The Teal THe Teal is Carved ike the Duck and its Sawce the same See the Five of Diamonds The Pidgeon THe Pigeon is never Carved but sometimes cut through the middle from the Rump to the Neck It s Sawce is the same with the Chicken only you must add a litle minc'd Bacon to your Parsley with a little Mint before they are roasted See the Four of Diamonds The Plover THe Plover is Carved like a Capon and its Sawce the same with the Duck. See the Three of Diamonds The Snite THe Snite is Carved like the Capon and its Sawce the same with the Duck. See the Duck of Diamonds The Wood-cock THe Wood-cock is Carved like the Capon and its Sawce the same See the Ace of Diamonds Secondly Of the Flesh of Beasts answering to the Suit of Hearts To Carve the Sir Loyn of Beef THe Loyn of Beef was for the delicacy of its Flesh and the stateliness of its Appearance Dignified by King James the First with the Title of Sir Loyn of Beef It is brought to the Table with its hollow side downwards To Carve this draw a long Cut almost through the whole length as from figure 1 to figure 2 about the depth of two fingers then from this Cut at figure 3 cut downwards a hole in the