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	vinegar_n	4,234	5	10.7662	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A30936	The art of angling wherein are discovered many rare secrets, very necessary to be knowne by all that delight in that recreation.; Barker's delight	Barker, Thomas, fl. 1651.	1653 (1653)	Wing B783; ESTC R22795	11,807	22

must have a small neeld with an eye to bait your hooks Now to shew how to make Flies learn to make two Flies and make all that is the Palmer ribbed with silver or gold and the May-flie these are the ground of all Flies We will begin to make the Palmer Flie You must arme your Line on the inside of the hook take your Scisers and cut so much of the brown of the Mallards feather as in your owne reason shall make the wings then lay the outmost part of the feather next the hook and the point of the feather towards the shanke of the hook then whip it three or four times about the hook with the same silk you armed the hook then make your silk fast then you must take the hackle of the neck of a Cock or Capon or a Plovers top which is the best take off the one side of the feather then you must take the hackle silk or cruell gold or silver thred make all these fast at the bent of the hook then you must begin with Cruell and Silver or Gold and work it up to the wings every bout shifting your fingers and making a stop then the gold will fall right then make fast then worke up the hackle to the same place then make the hackle fast then you must take the hook betwixt your finger and thumb in the left hand with a neeld or pin part the wings in two then with the arming silk as you have fastned all hitherto whip about as it falleth crosse betwixt the wings then with your thumb you must turne the point of the feather towards the bent of the hook then work three or four times about the shank so fasten then view the proportion For the other Flies If you make the grounds of Hogs-wooll sandy black or white or the wooll of a Bear or of a two year old red Bullock you must work al these grounds upon a waxed silk then you must arm and set on the wings as I have shewed before For the May-flie you work the body with some of these grounds which is very good ribbed with a black hair you may work the body with Cruels imitating the Colour or with Silver with suiting the wings For the Oak-flie you must make him with Orange-tauny and black for the body and the brown of the Mallards feather for the wings If you do after my directions they will kill fish observing the times fitting and follow my former Directions If any worthy or honest Angler cannot hit of these my Directions let him come to me he shall read and I will work he shall see all things done according to my foresaid Directions So I conclude for the Flies having shewed you my true Experiments with the Rod I will set all labouring sports aside And now I am waiting on my Lord with a great Dish of Trouts who meeting with company commanded me to turne Scullion and dresse a Dinner of the Trouts wee had taken whereupon I gave my Lord this Bill of fare which I did furnish his Table with according as it was furnished with flesh Trouts in broth which is restorative Trouts broyled cut and filled with sweet Herbes chopt Trouts calvored hot with Antchovaes sauce Trouts boyled out of which Kettle I make three Dishes the one for a Soused Dish another for a Stew'd Dish the third for a hot Dish the Sauce is Butter Vinegar beaten Cinamon with the juyce of a Lemmon beaten very well together that the Sauce is white and thick or else it is no Sauce for a great mans Table Trouts fryed which must be done and not put into the Pan untill the Suet boyle very high and kept with stirring all the time they are frying being flowr'd first Trouts stew'd Trouts close boyled with the calvored Trouts all in one Kettle and the same liquor Trouts butter'd with Egs Trouts roasted Trouts baked these are for the first course before the Salt And these are for the latter course Trouts calvored cold Trouts flat cold Baked Trouts Trouts marilled that will eat perfect and sweet three moneths in the heat of Summer if I did say for the whole year about I would make it good For the dressing of four or five of the Dishes I will shew you how I did perform them First I will shew you for the boyling and calvoring that serves for hot and cold for first and latter course First you must draw out the Intrails of the fish cutting the fish two or three times in the back lay them in a Tray or Platter put some Vinegar upon them you shall see the fish turn sanguine if they be new presently you must put so much water in the Kettle as you thinke will cover them with a pint of Vinegar a handfull of Salt some Rosemary and Thyme and sweet Marjoram tyed in a bunch then you must make this liquor boyle with a fierce fire made of wood when the liquor hath boyled very well put in your fish by one and one keeping your liquor alwayes boyling untill you have put all in having provided a cover for your Kettle so put on the cover you must have a paire of Bellowes to blow up the fire with speed that the liquor may boyle up to the top of the Kettle so the fierce boiling will make the Fish to calvor provided the fish be new killed you may let them boile nigh a quarter of an hour when they are cold you may put them in a Tray or earthen Pan untill you have occasion to use them be sure they lie covered For your stewed Trouts you must cut them on the side as for broiling there are divers wayes of stewing the English hath one way the French hath another way the Italian hath another way I may speak this for I have been admitted into the Kitchins to furnish men of most Nations when they have been in England We will begin with the English He broyleth first upon a Charcoale fire the first thing that you must have a care of is when your Grid-iron is hot you must coole it with ruff Suet then the skin of your Fish will not break with care of turning them when they are nigh broyled take them off the Grid-iron set on a Chafing-dish of coals in a Stew-pan or Dish put in a good quantity of fresh Butter so much Vinegar as will give the relish a penny-worth of beaten Cinamon then put in your broyled fish and let them stew about halfe an houre will be sufficient being turned adorn your Dish with Sippets take the fish out of the stew-pan lay them for the service be sure to squease a Lemmon on them I will warrant them good victuall The Italian he stewes upon a Chasing-dish of coals with white-Wine Cloves and Mace Nutmegs sliced a little Ginger you must understand when this fish is stewed the same liquor that the fish is stewed in must be beaten with some Butter and the juyce of a Lemmon before it is dish'd for the service The

French doe add to this a slice or two of Bacon I will shew you the way to marrionate a Trout or other fish that will keep a quarter of a yeare in Summer which is the Italians rarest Dish for fresh fish and will eat perfect and sweet You must take out the Intrailes as you doe of other fish and cut them a-crosse the sides as you do to broyle washed clean dried with a cloth lay them upon a Tray or board sprinkle a little salt on them and flowre them as to frie them so take your Frying-pan with so much Suet when it is melted as the Fish may lye to the mid-side in the liquor and so fry them and every time you turn them flower them againe untill you finde the fish fryed sufficient when you think the fish is fryed take it out of the Pan and lay it upon some thing that the liquor may draine out of it when the fish is cold you may reare it an end You must have a close Vessell to keep this fish and liquor in that no winde comes in according to the quantity you make triall of For the Liquor First you must take halfe Claret-Wine the other halfe Vinegar two or three Bay-leaves so much Saffron as a Nut tyed in a cloth with some Cloves and large Mace some Nutmeg sliced boile all these together very well when the liquor is cold and the fish cold put the fish and liquor into the close Vessell with three or four Lemmons sliced among the fish make all close that no winde can get into the Vessell after eight or ten days you may begin to eat of this fish the Sauce must be some of the same liquor with some of a sliced Lemmon To dresse a Pike When the Pike cometh into the Kitchin kill it then take a handfull of Salt with water and rub the fish very well to take the slime off draw out the Intrailes wash the Pike cleane put a handfull of Salt in the Pikes Belly then take so much water with a pinte of Vinegar if the Pike be any thing large you must put in at least three handfull of Salt with a bunch of Rosemary Thyme and sweet Marjoram and two or three green Onyons boyle your liquor very well with a high fire made of wood then put in your Pike cover your Kettle with your Bellows keep your Kettle boiling verie high for the space of halfe an houre or thereabouts a Pike asketh great boiling for the Sauce it is sweet Butter well beaten with some of the top of the same liquor with two or three Antchovaes the skin taken off and the bones taken out a little Vinegar so garnish your Dish when your Pike is Dished take the juyce of a Lemmon and put on the top of the fish there is no doubt but it is good victuall I could set downe as many wayes to dress Eeles as would furnish a Lords Table but I will relate but one Take off the skinne whole till you come within two inches of the taile beginning at the head take out the Intrailes wash the Eele cleane drie it with a cloth scotch it all along both the sides take some Pepper and Salt mixe them together rub the Eele well with the Pepper and Salt draw the skinne on againe whole tye the skinne about the head with a little thred lapped round broyled on a Charcoale fire let your Grid-iron be hot rub your Grid-iron with some ruffe Suet the skinne will not burne this is good but take the skin off and stew the Eele betwixt two Dishes on a Chafing-dish of Coals with sweet Butter Vinegar and beaten Cinnamon they will be better The boyling of a Carp is the very same way as I have shewed for the Trout the scales on no better Sauce can be made then the Antchovaes Sauce The high boyling is the way for all fresh-water Fish I have served seven times seven years to see the experiment If there be any Gentleman that liveth adjoyning to a River side where Trouts are I will shew the way to bring them to feed that he may see them at his pleasure and to bring store to the place Gather great Garden-Wormes the quantity of a pinte or a quart chop them in pieces and throw them where you intend to have your pleasure with feeding often there is no doubt of their comming they will come as Sheep to the Pen you must begin to feed with peeces of worms by hand by one and one untill you see them eat then you may feed with Liver or Lights so your desire will be effected And thus I conclude this short Treatise FINIS