the_o complete_a cook_n or_o the_o whole_a art_n of_o cookery_n describe_v the_o best_a and_o new_a way_n of_o order_v and_o dress_n all_o sort_n of_o flesh_n fish_n and_o fowl_n whether_o boil_v bake_a stew_a roast_a broil_a frigacied_a fry_v souse_v marinate_v or_o pickle_v with_o their_o proper_a sauce_n and_o garnish_n together_o with_o all_o manner_n of_o the_o most_o approve_a soop_n and_o potage_n use_v either_o in_o england_n or_o france_n by_o t._n p._n j._n p._n r._n c._n n._n b._n and_o several_a other_o approve_a cook_n of_o london_n and_o westminster_n london_n print_v and_o sell_v by_o g._n conyers_n at_o the_o golden_a ring_n in_o little-britain_n over_o against_o bartholomew's-close-gate_n 1694._o the_o epistle_n to_o the_o lover_n of_o the_o arâ—_n of_o cookery_n we_o do_v here_o present_v you_o with_o the_o plain_a and_o â—â—est_a digest_v method_n in_o the_o art_n of_o cookery_n yet_o extant_a â—r_o dress_n of_o all_o sort_n of_o flesh_n fish_n fowl_n whether_o 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claret_n vinegar_n a_o handful_n of_o caper_n mace_n pepper_n salt_n a_o little_a grate_a bread_n and_o time_n mince_v with_o the_o yolk_n of_o three_o egg_n chap_v very_o small_a stew_n these_o together_o till_o they_o be_v enough_o then_o put_v in_o a_o good_a spill_v of_o butter_n rub_v the_o dish_n with_o a_o clove_n of_o garlic_n crawfish_n shrimp_v or_o prawn_n may_v be_v do_v the_o same_o manner_n make_v what_o variety_n of_o garnish_n you_o please_v with_o the_o shell_n only_o crab_n stew_v take_v crab_n and_o boil_v they_o till_o they_o be_v enough_o then_o take_v the_o meat_n out_o of_o the_o shell_n and_o have_v put_v it_o into_o a_o pipkin_n some_o claret_n wine-vinegar_n mince_a time_n salt_n grate_a bread_n pepper_n sweet_a butter_n caper_n large_a mace_n and_o the_o yolk_n of_o four_o egg_n boil_v hard_a and_o chop_v very_o small_a stew_n these_o together_o till_o they_o be_v enough_o then_o rub_v the_o dish_n with_o a_o clove_n of_o garlic_n serve_v they_o up_o cod_n 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lemon-pill_n eel_n stew_v draw_v your_o eel_n and_o flay_v they_o and_o cuâ—_n they_o into_o piece_n four_o inch_n long_o than_o puâ—_n they_o into_o a_o stew-pan_n with_o as_o much_o clare_n as_o will_v just_o cover_v they_o mingle_v with_o somâ—_n water_n strip_v some_o time_n and_o put_v to_o they_o with_o sweet_a marjoram_n savory_n pickle_v parsley_n and_o large_a mace_n be_v sure_a to_o stew_v theâ—_n enough_o then_o serve_v they_o on_o sippet_n sticâ—_n bay-leaves_a round_o the_o dish_n garnish_n thâ—_n meat_n with_o slice_v lemon_n and_o the_o dish_n with_o fine_a grate_a manchet_n flounder_n or_o gudgeon_n boil_v after_o a_o excellent_a manner_n take_v a_o few_o sweet_a herb_n top_n of_o time_n sweet_a marjoram_n winter-savory_n top_n of_o rosemary_n some_o whole_a mace_n some_o pick_v parsley_n and_o boil_v
they_o in_o a_o quart_n of_o white-wine_n and_o water_n the_o quantity_n not_o exceed_v each_o other_o these_o ingredient_n have_v boil_v some_o time_n together_o then_o put_v in_o your_o flounder_n and_o scum_v your_o pan_n very_o well_o then_o add_v to_o they_o a_o crust_n of_o manchet_n five_o ounce_n of_o sweet_a butter_n season_n all_o with_o salt_n pepper_n and_o verjuice_n and_o so_o dish_n it_o up_o flounder_n stew_v take_v large_a flounder_n and_o scotch_n they_o then_o lay_v they_o in_o a_o deep_a dish_n with_o a_o pint_n of_o the_o best_a salad_n oil_n pour_v round_o about_o a_o pint_n of_o claret_n and_o white-wine_n vinegar_n equal_o mix_v and_o let_v there_o be_v two_o or_o three_o raze_n of_o ginger_n slice_v some_o whole_a clove_n and_o a_o blade_n or_o two_o of_o mace_n a_o nutmeg_n slice_v a_o faggot_n of_o sweet_a herb_n with_o two_o or_o three_o cut_a onion_n stew_n all_o thâ—se_a together_o when_o they_o be_v enough_o serve_v they_o up_o on_o sippet_n then_o take_v 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the_o meat_n small_a though_o you_o must_v break_v the_o shell_n as_o little_a as_o possible_a may_v be_v then_o put_v the_o meat_n into_o a_o pipkin_n add_v thereto_o claret_n white_a wine_n vinegar_n slice_a nutmeg_n salt_n and_o some_o butter_n stew_n these_o together_o a_o hour_n soft_o be_v stew_v almost_o dry_a put_v to_o it_o some_o more_o butter_n stir_v it_o well_o together_o then_o lay_v very_o thin_a toast_n in_o your_o dish_n lay_v the_o meat_n thereon_o or_o you_o may_v put_v the_o meat_n into_o the_o shell_n garnish_v the_o dish_n about_o with_o the_o leg_n and_o lay_v the_o barrel_n over_o the_o meat_n with_o some_o slice_a lemon_n if_o in_o the_o summer_n garnish_n your_o dish_n with_o well-coloured_a flower_n if_o in_o the_o winter_n with_o such_o as_o you_o can_v procure_v pickle_v lamprel_n boil_v wash_v your_o lamprel_n but_o take_v not_o out_o the_o gut_n then_o cut_v they_o in_o piece_n about_o a_o inch_n long_o put_v into_o a_o pipkin_n twice_o as_o much_o water_n as_o will_v cover_v they_o season_v the_o liquor_n with_o pepper_n and_o salt_n and_o thicken_a it_o with_o three_o or_o four_o onion_n a_o little_a grate_a bread_n and_o a_o little_a barm_n or_o ale-yeast_n then_o shred_v a_o handful_n of_o parsley_n a_o little_a winter-savory_n and_o time_n very_o small_a let_v all_o boil_n till_o half_a the_o broth_n be_v consume_v then_o put_v in_o half_a a_o pound_n of_o sweet_a butter_n give_v it_o a_o walm_n or_o two_o and_o serve_v it_o up_o mullet_n boil_v take_v a_o large_a mullet_n have_v trust_v it_o round_o put_v it_o in_o your_o kettle_n add_v to_o your_o water_n salt_n and_o a_o handful_n of_o sweet_a herb_n make_v your_o water_n boil_v before_o you_o put_v in_o your_o fish_n which_o must_v be_v tie_v up_o in_o a_o clean_a cloth_n have_v put_v in_o with_o your_o fish_n a_o pint_n of_o white_a wine_n vinegar_n let_v it_o boil_v till_o your_o fish_n swim_v then_o take_v the_o rivet_n and_o a_o pint_n of_o great_a oyster_n and_o as_o much_o vinegar_n as_o their_o gravy_n four_o blade_n of_o mace_n with_o a_o little_a gross_a pepper_n boil_v all_o these_o in_o a_o pipkin_n together_o till_o your_o oyster_n be_v enough_o then_o strain_v the_o yolk_n of_o four_o egg_n with_o half_a a_o pint_n of_o sack_n have_v put_v in_o a_o little_a butter_n and_o sugar_n put_v in_o also_o your_o wine_n and_o egg_n then_o serve_v it_o on_o sippet_n pour_v on_o the_o broth_n scrape_v on_o sugar_n and_o eat_v it_o hot_a with_o this_o broth_n you_o may_v boil_v a_o pike_n nay_o a_o capon_n if_o you_o will_v but_o add_v some_o roast_a chestnut_n steep_v in_o sack_n musole_n stew_v take_v muscle_n wash_v they_o clean_o and_o boil_v they_o in_o beer_n and_o salt_n then_o take_v they_o out_o of_o the_o shell_n and_o beard_n they_o from_o gravel_n and_o stone_n fry_v they_o in_o clarify_a butter_n then_o pour_v away_o some_o of_o the_o butter_n and_o put_v to_o they_o a_o sauce_n make_v of_o their_o own_o liquor_n some_o sweet_a herb_n chap_v a_o little_a white_a wine_n nutmeg_n the_o yolk_n of_o four_o or_o five_o egg_n dissolve_v in_o wine-vinegar_n salt_n and_o some_o slice_a orange_n give_v these_o material_n a_o walm_n or_o two_o in_o a_o pipkin_n and_o so_o serve_v they_o up_o in_o scollop-shell_n oyster_n stew_v the_o best_a way_n take_v a_o pottle_n or_o three_o pint_n of_o large_a great_a oyster_n parboil_v they_o in_o their_o own_o liquor_n then_o wash_v they_o in_o warm_a water_n wipe_v they_o dry_a and_o pull_v away_o the_o fin_n flower_v they_o and_o fry_v they_o in_o clarify_a butter_n very_o white_a then_o take_v they_o up_o and_o put_v they_o into_o a_o large_a dish_n with_o white-wine_n a_o little_a vinegar_n five_o ounce_n of_o sweet_a butter_n some_o grate_a nutmeg_n large_a mace_n salt_n and_o three_o or_o four_o slice_n of_o a_o orange_n stew_n they_o but_o a_o little_a while_n and_o dish_n they_o up_o on_o sippet_n pour_v on_o the_o sauce_n and_o run_v it_o over_o with_o beat_a butter_n 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it_o take_v your_o venison_n and_o lay_v it_o in_o a_o clean_a cloth_n than_o put_v it_o under_o ground_n a_o whole_a night_n and_o it_o will_v remove_v the_o corruption_n stink_n or_o savour_n or_o you_o may_v boil_v water_n with_o beer_n wine_n vinegar_n bay-leaves_a time_n savory_n rosemary_n and_o fennel_n of_o each_o a_o handful_n when_o it_o boil_v put_v in_o your_o venison_n parboil_v it_o well_o and_o press_v it_o then_o season_n it_o and_o use_v it_o as_o you_o shall_v think_v fit_v fowl_n of_o all_o sort_n whether_o wild_a or_o tame_a land-fowl_n or_o seafowl_n boil_v or_o stew_v capon_n boil_v in_o rice_n take_v a_o well_o feed_v capon_n and_o boil_v it_o in_o water_n and_o salt_n then_o take_v a_o quarter_n of_o a_o pound_n of_o rice_n and_o steep_v it_o in_o fair_a water_n and_o have_v half_o boil_v it_o strain_v the_o rice_n through_o a_o cullender_n and_o boil_v it_o in_o a_o pipkin_n with_o a_o quart_n of_o milk_n and_o add_v thereto_o half_a a_o pound_n of_o sugar_n 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it_o on_o the_o chicken_n be_v dish_v with_o three_o or_o four_o white-bread_n toast_n dip_v light_o in_o allagant_a lay_v on_o the_o chicken_n yolk_n of_o egg_n quarter_v lozenge_n sheep_n tongue_n fry_v in_o green_a batter_v be_v first_o boil_v and_o well_o blanch_v and_o over_o all_o these_o lay_v some_o piece_n of_o marrow_n and_o some_o pickle_a barberry_n but_o if_o you_o dress_v chicken_n in_o the_o summer_n time_n have_v boil_v they_o white_a as_o aforesaid_a then_o for_o the_o sauce_n take_v some_o of_o the_o broth_n they_o be_v boil_v in_o with_o some_o claret_n large_a mace_n the_o bottom_n of_o three_o artichoke_n be_v boil_v and_o cut_v into_o square_a piece_n a_o ox_n palate_n slice_v thin_a salt_n and_o some_o
land-fowl_n of_o any_o sort_n how_o to_o dress_v after_o the_o italian_a fashion_n take_v half_o a_o dozen_o plover_n partridge_n woodcock_n or_o pigeon_n be_v well_o cleanse_v and_o trust_v put_v they_o into_o a_o pipkin_n with_o a_o quart_n of_o strong_a broth_n or_o the_o same_o quantity_n of_o white_a wine_n with_o half_a water_n put_v thereto_o some_o slice_n of_o interlard_v bacon_n after_o it_o boil_v scum_n it_o and_o then_o put_v in_o some_o mace_n nutmeg_n ginger_n salt_n pepper_n sugar_n curran_n some_o sack_n raisin_n of_o the_o sun_n prune_n sage_n time_n a_o little_a saffron_n and_o dish_n they_o on_o carve_v sippet_n land-fowl_n of_o the_o small_a sort_n as_o ruff_n brew_v godwit_n knot_n doterel_n street_n pewits_n ollines_n gravelens_n ox-eye_n redshankes_n etc._n etc._n how_o to_o boil_v roast_v any_o of_o these_o fowl_n till_o they_o be_v about_o half_o enough_o stick_v some_o clove_n on_o the_o one_o side_n of_o they_o preserve_v the_o gravy_n then_o take_v they_o and_o put_v they_o into_o a_o pipkin_n with_o their_o own_o gravy_n some_o claret_n and_o as_o much_o strong_a broth_n as_o will_v cover_v they_o with_o mace_n cloves_n pepper_n ginger_n fry_v onion_n salt_n and_o a_o piece_n of_o household_n bread_n have_v stew_v they_o enough_o serve_v they_o up_o on_o carve_a sippet_n otherways_o how_o to_o boil_v small_a land-fowl_n as_o quail_n plover_n rail_n blackbird_n thrush_n snite_v wheat-ear_n lark_n sparrow_n martin_n etc._n etc._n take_v they_o and_o cut_v off_o their_o head_n and_o leg_n and_o boil_v they_o in_o strong_a broth_n scum_v it_o when_o it_o boil_v and_o put_v in_o large_a mace_n white_a wine_n wash_v curran_n date_n marrow_n pepper_n and_o salt_n have_v stew_v they_o sufficient_o dish_n they_o on_o fine_a carve_a sippet_n thicken_v the_o broth_n with_o strain_a almond_n rosewater_n and_o sugar_n and_o garnish_v they_o with_o barberry_n lemon_n and_o grate_a bread_n strew_v about_o the_o brim_n of_o the_o dish_n seafowl_n of_o 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half_a roast_n they_o slash_v they_o down_o the_o breast_n and_o put_v they_o into_o a_o pipkin_n with_o the_o breast_n downward_o add_v to_o they_o three_o or_o four_o onion_n with_o carrot_n slice_v like_o lard_n some_o mace_n pepper_n and_o some_o salt-butter_n savory_n time_n some_o strong_a broth_n and_o white_a wine_n stew_n it_o very_o soft_o till_o half_a the_o broth_n be_v consume_v then_o dish_n it_o up_o on_o sippet_n pour_v on_o the_o broth_n veldifer_n woodcock_n and_o snite_v how_o boil_v take_v they_o with_o their_o gut_n in_o and_o boilâ—_n they_o in_o water_n and_o salt_n be_v boil_v gut_n they_o and_o chap_v they_o small_a with_o the_o liver_n put_v to_o it_o some_o grate_a white_a bread_n some_o of_o the_o broth_n they_o be_v boil_v in_o large_a mace_n and_o stew_v they_o together_o with_o some_o gravy_n then_o in_o vinegar_n dissolve_v the_o yolk_n of_o three_o egg_n and_o a_o little_a grate_a nutmeg_n when_o you_o be_v about_o to_o dish_n they_o add_v the_o egg_n thereunto_o run_v the_o sauce_n over_o they_o with_o some_o beat_a butter_n caper_n lemon_n mince_v small_a barberry_n or_o pickle_a grape_n fish_n flesh_n and_o fowl_n of_o all_o sort_n roast_v boil_a fricassee_v or_o fry_v fish_n roast_v broil_a fricassee_v or_o fry_v cockle_n fricassee_v have_v boil_v your_o cockle_n out_o of_o the_o shell_n and_o cleanse_v they_o well_o from_o gravel_n then_o break_v ten_o egg_n and_o put_v your_o cockle_n therein_o with_o ginger_n nutmeg_n and_o cinnamon_n beat_v they_o together_o with_o some_o grate_a bread_n with_o half_a a_o pint_n of_o cream_n have_v make_v your_o butter_n pretty_a hot_a in_o the_o frying-pan_n put_v in_o your_o frigassie_n ever_o and_o anon_o supply_v the_o side_n of_o the_o pan_n with_o a_o little_a butter_n when_o it_o be_v fry_v on_o the_o one_o side_n butter_n your_o plate_n and_o turn_v it_o add_v some_o fresh_a butter_n to_o your_o pan_n in_o with_o it_o again_o and_o fry_v it_o brown_a then_o dish_n it_o up_o squeeze_v some_o juice_n of_o lemon_n thereon_o strew_v on_o ginger_n and_o cinnamon_n if_o you_o have_v a_o desire_n to_o have_v it_o be_v colour_v green_a you_o may_v do_v it_o with_o the_o juice_n of_o spinage_n if_o so_o quarter_v your_o frigassie_n in_o like_a manner_n you_o may_v frigassie_a prawn_n periwinkle_n or_o any_o other_o small_a shellfish_n carp_n roast_v with_o a_o excellent_a sauce_n take_v a_o carp_n whilst_o live_v draw_v and_o wash_v it_o removing_z the_o gall_n milt_z or_o spawn_n have_v so_o do_v make_v a_o pudding_n of_o almond_n paste_n grate_a manchet_n curran_n cream_n grate_a nutmeg_n raw_a yolk_n of_o egg_n carraway-seed_n candy_a lemon-pill_n and_o salt_n make_v it_o stiff_a and_o put_v it_o through_o the_o gills_o into_o the_o carp_n belly_n you_o must_v roast_v it_o in_o a_o oven_n upon_o two_o or_o three_o cross_a stick_n over_o a_o brass_n pan_n turn_v it_o and_o let_v the_o gravy_n drop_v into_o the_o pan_n till_o roast_v enough_o put_v to_o it_o when_o disht_a a_o sauce_n make_v of_o white_a wine_n or_o claret_n the_o gravy_n of_o the_o carp_n a_o couple_n of_o anchovy_n dissolve_v therein_o nutmeg_n and_o manchet_n grate_v beat_v they_o up_o thick_a with_o some_o sweet_a butter_n and_o the_o yolk_n of_o a_o egg_n or_o two_o pour_v this_o sauce_n on_o your_o fish_n otherways_o you_o may_v take_v a_o large_a live_a carp_n and_o when_o it_o be_v scale_v and_o draw_v make_v a_o little_a hole_n in_o the_o belly_n and_o with_o the_o pudding_n aforesaid_a force_v his_o belly_n full_a then_o put_v it_o on_o a_o spit_n have_v stitch_v the_o hole_n up_o close_o when_o it_o be_v enough_o dish_n it_o on_o sippet_n add_v to_o the_o gravy_n which_o you_o must_v careful_o save_v some_o oyster_n liquor_n and_o draw_v butter_n your_o lair_n ought_v to_o be_v pretty_a thick_a then_o garnish_v your_o dish_n with_o small_a fish_n fry_v as_o smelt_n roche_n gudgeon_n etc._n etc._n as_o also_o some_o shellfish_n stew_v for_o fry_v carp_n broil_v take_v a_o 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wash_v it_o and_o scrape_v away_o the_o slime_n than_o cuâ—_n off_o the_o finns_n and_o spit_v it_o like_o a_o roman_a sâ—_n after_o this_o put_v some_o beat_a nutmeg_n into_o the_o belly_n thereof_o with_o salt_n strip_v time_n and_o some_o large_a oyster_n parboil_v roast_v it_o with_o the_o skin_n on_o and_o preserve_v its_o gravy_n for_o sauce_n you_o may_v otherways_o roast_v it_o cut_v into_o piece_n three_o inch_n long_o place_v bay-leaves_a between_o every_o piece_n when_o it_o be_v near_o enough_o take_v the_o gravy_n and_o boil_v it_o up_o with_o claret_n wine_n wine_n vinegar_n beat_a butter_n and_o a_o couple_n of_o anchovy_n dissolve_v with_o two_o or_o three_o slice_n of_o orange_n conger_n broil_v scald_v a_o fat_a conger_n then_o cut_v he_o into_o piece_n salt_n and_o broil_v it_o baste_v
it_o with_o rosemary_n tymâ—_n and_o savory_n steep_v in_o oil_n and_o when_o enough_o serve_v it_o up_o with_o the_o sprig_n of_o those_o herb_n and_o parsley_n about_o it_o in_o beat_a butter_n and_o vinegar_n conger_n fry_v scald_v your_o conger_n and_o cut_v off_o the_o fin_n then_o splat_v it_o flower_z it_o and_o fry_v it_o in_o clarify_a butter_n crisp_a sauce_n it_o with_o beat_a butter_n and_o vinegar_n juice_n of_o lemon_n garnish_n it_o with_o fry_v parsley_n fry_v ellicsanders_n or_o clary_n in_o butter_n crab_n broil_v after_o you_o have_v boil_v your_o crab_n in_o water_n and_o salt_n steep_v they_o in_o oil_n and_o vinegar_n well_o incorporate_v by_o beat_v then_o put_v your_o gridiron_n over_o a_o soft_a fire_n and_o put_v your_o crab_n thereon_o as_o they_o broil_n baste_v they_o with_o rosemary_n branch_n be_v broil_v serve_v they_o up_o with_o oil_n and_o vinegar_n or_o vinegar_n and_o beat_a butter_n with_o the_o rosemary_n branch_n they_o be_v baste_v with_o crab_n fricassee_v take_v out_o all_o the_o meat_n of_o the_o body_n of_o your_o crab_n and_o break_v the_o claw_n mince_v the_o meat_n thereof_o into_o the_o rest_n and_o add_v thereto_o a_o little_a claret_n wine_n some_o fennel_n mince_v and_o a_o grate_a nutmeg_n let_v these_o boil_v then_o put_v in_o a_o little_a draw_v butter_n vinegar_n and_o the_o yolk_n of_o two_o egg_n then_o put_v the_o meat_n be_v enough_o into_o its_o proper_a shell_n and_o garnish_v it_o round_o with_o the_o small_a leg_n in_o the_o butter_v put_v some_o cinnamon_n and_o ginger_n crab_n fry_v boil_v some_o large_a crab_n and_o take_v the_o meat_n out_o of_o the_o great_a claw_n flower_n and_o fry_v it_o then_o take_v the_o meat_n out_o of_o the_o body_n strain_v the_o one_o half_a for_o sauce_n and_o the_o other_o reserve_v for_o fry_a and_o mix_v it_o with_o grate_a bread_n almond_n paste_n nutmeg_n and_o salt_n with_o yolk_n of_o egg_n fry_v it_o in_o clarify_a butter_n first_o dip_v in_o batter_v then_o let_v your_o sauce_n be_v beat_v butter_n with_o juice_n of_o orange_n and_o grate_a nutmeg_n beat_v up_o thick_a with_o some_o of_o the_o strain_a meat_n then_o run_v it_o over_o with_o beat_a butter_n place_v the_o little_a leg_n about_o the_o meat_n and_o fry_v parsley_n round_o the_o dish_n brim_n eel_n roast_v or_o a_o spitch-cock_n eel_n make_v choice_n of_o a_o large_a silver_n eel_n draw_v â—t_a flay_v it_o and_o cut_v it_o in_o piece_n somewhat_o long_o than_o your_o middle_a finger_n then_o spit_v it_o on_o a_o small_a spit_n place_v between_o every_o piece_n a_o bay-leaf_n or_o instead_o thereof_o you_o may_v use_v sage-leaves_a spit_v your_o piece_n across_o way_n be_v thorough_o roast_v for_o otherwise_o it_o be_v dangerous_a meat_n serve_v it_o with_o butter_n beat_v up_o thick_a with_o juice_n of_o orange_n or_o vinegar_n and_o beat_a nutmeg_n otherwise_o you_o may_v dredge_v it_o with_o beat_a carraway_n seed_n cinnamon_n and_o grate_a bread_n and_o serve_v it_o up_o with_o 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soon_o as_o you_o find_v they_o begin_v to_o roast_v in_o the_o mean_a time_n get_v the_o bottom_n of_o artichoke_n boil_v and_o quater_v and_o dip_v they_o with_o marrow_n into_o batter_v and_o so_o fry_v they_o the_o roast_n be_v enough_o rub_v the_o bottom_n of_o your_o dish_n with_o garlic_n then_o place_v your_o bird_n in_o the_o middle_n place_v the_o pallet_n by_o themselves_o lambstone_n by_o themselves_o the_o comb_n stone_n and_o sweetbread_n apart_o by_o themselves_o and_o last_o the_o artichoke_n and_o marrow_n distinct_a from_o the_o rest_n let_v your_o sauce_n be_v butter_n anchovy_n slice_a onion_n salt_n oyster_n liquor_n nutmeg_n gravy_n and_o white_a wine_n set_v a_o little_a over_o the_o fire_n pour_v this_o on_o and_o serve_v it_o up_o garnish_v with_o slice_a lemon_n pig_fw-mi roast_a with_o the_o skin_n off_o take_v a_o pig_n that_o be_v new_o kill_v and_o be_v draw_v flay_v he_o then_o wipe_v he_o very_o dry_a with_o a_o cloth_n lay_v he_o aside_o and_o make_v a_o hard_a meat_n with_o grate_a bread_n half_o a_o dozen_o yolk_n of_o egg_n cream_n mince_a time_n beef-suet_n salt_n cloves_n and_o mace_n beat_v with_o this_o pudding_n make_v pretty_a stiff_a stuff_v the_o belly_n of_o your_o pig_n and_o skuer_o it_o up_o close_o and_o stick_v it_o full_a with_o sprig_n of_o time_n lay_v it_o down_o to_o the_o fire_n with_o a_o dish_n under_o it_o in_o which_o be_v claret_n wine_n time_n a_o slice_a nutmeg_n a_o little_a vinegar_n and_o salt_n as_o it_o roast_v baste_v the_o pig_n herewith_o be_v enough_o froth_n it_o up_o with_o butter_n then_o take_v the_o sauce_n into_o which_o it_o drop_v and_o put_v thereto_o a_o large_a piece_n of_o butter_n with_o some_o mince_a lemon_n beat_v it_o up_o thick_a and_o dish_n your_o pig_n therein_o pig_fw-mi roast_a with_o the_o hair_n on_o have_v draw_v your_o pig_n very_o clean_o at_o vent_n take_v out_o his_o gut_n liver_n and_o light_n wipe_v he_o well_o cut_v off_o his_o foot_n and_o truss_v he_o and_o 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but_o quick_o wipe_v it_o off_o keep_v he_o continual_o rub_v before_o a_o quick_a fire_n be_v almost_o ready_a baste_v he_o very_o well_o and_o then_o throw_v on_o he_o a_o great_a deal_n of_o salt_n turn_v he_o backward_o and_o forward_o before_o the_o fire_n which_o will_v make_v his_o crackle_n very_o crisp_a for_o the_o sauce_n let_v there_o be_v sage_a mince_a small_a with_o curran_n well_o boil_v in_o vinegar_n and_o water_n add_v thereunto_o the_o gravy_n of_o the_o pig_n a_o little_a grate_a bread_n the_o brain_n some_o barberry_n and_o sugar_n give_v these_o a_o walm_n or_o two_o and_o serve_v the_o pig_n on_o this_o sauce_n with_o some_o beat_a butter_n rabbit_n fricassee_v let_v your_o rabbit_n be_v very_o well_o parboil_v then_o cut_v they_o in_o half_n or_o
into_o a_o deep_a rye-coffin_n with_o a_o good_a quantity_n of_o butter_n let_v it_o soak_v very_o well_o in_o the_o oven_n and_o be_v bake_v pour_v in_o at_o the_o funnel_n some_o melt_a butter_n turkey_n bake_v in_o the_o french_a fashion_n have_v bone_a your_o turkey_n lard_n it_o with_o big_a lard_n than_o season_n it_o with_o pepper_n cloves_n and_o mace_n salt_n and_o nutmeg_n put_v into_o his_o belly_n some_o interlard_v bacon_n some_o rosemary_n bay_n whole_a clove_n whole_a pepper_n and_o mace_n then_o let_v it_o steep_v all_o night_n in_o white_a wine_n in_o the_o morning_n close_v it_o up_o in_o a_o sheet_n of_o course_n paste_n and_o bake_v it_o in_o a_o pan_n with_o the_o same_o liquor_n it_o be_v in_o it_o will_v require_v four_o hour_n bake_v when_o it_o be_v enough_o serve_v it_o on_o a_o pye-plate_n stick_v with_o rosemary_n and_o bay_n with_o mustard_n and_o sugar_n in_o saucer_n turkey_n bake_v to_o be_v eat_v cold_a parboil_v your_o fowl_n than_o bone_n and_o lard_n he_o season_n he_o also_o with_o pepper_n salt_n cloves_n and_o mace_n put_v he_o into_o a_o deep_a coffin_n with_o butter_n on_o the_o top_n and_o bottom_n let_v the_o head_n peep_v through_o the_o lid_n then_o baste_v it_o with_o saffron-water_n and_o when_o bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n wild_a or_o tame_a goose-pie_n have_v break_v the_o bone_n of_o your_o goose_n parboil_v he_o then_o take_v pepper_n salt_n cloves_n and_o mace_n and_o season_v he_o therewith_o then_o take_v a_o couple_n of_o rabbit_n and_o lard_v they_o very_o well_o then_o make_v your_o pie_n of_o good_a hot_a butter_n paste_n then_o lay_v in_o your_o goose_n with_o a_o rabbet-on_a each_o side_n with_o store_n of_o butter_n on_o the_o the_o top_n this_o be_v the_o good_a housewife_n stand_v dish_n all_o sort_n of_o fish_n flesh_n and_o fowl_n marinate_v pickle_v or_o souse_a fish_n marinate_v pickle_v or_o souse_a carp_n marinate_v have_v scrape_v wash_v cleanse_v and_o dry_v your_o carp_n split_v it_o down_o the_o back_n flower_n it_o and_o fry_v it_o crisp_a in_o salad_n oil_n then_o lay_v it_o in_o a_o deep_a dish_n then_o put_v into_o a_o pipkin_n some_o white_a wine_n vinegar_n with_o a_o bundle_n of_o all_o sort_n of_o sweet_a herb_n with_o some_o large_a mace_n slice_a ginger_n gross_a pepper_n slice_a nutmeg_n whole_a clove_n and_o some_o salt_n boil_v these_o together_o a_o little_a while_n and_o pour_v it_o on_o your_o fish_n then_o present_o cover_v it_o up_o close_o for_o two_o hour_n to_o detain_v the_o spirit_n of_o the_o herb_n and_o spice_n from_o fly_v out_o then_o lay_v some_o slice_n of_o lemon_n thereon_o and_o barrel_n it_o up_o conger_n marinate_v cut_v it_o into_o piece_n and_o fry_v it_o in_o clarify_a butter_n than_o put_v it_o into_o a_o barrel_n lay_v between_o every_o lay_n of_o fish_n fry_v bay-leaves_a large_a mace_n slice_a ginger_n and_o a_o few_o whole_a clove_n last_o add_v to_o they_o some_o salt_n and_o white_a wine_n vinegar_n and_o so_o head_n your_o cask_n conger_n souse_a take_v a_o fat_a conger_n splat_n it_o and_o bone_n it_o have_v first_o fley_v and_o scald_v it_o season_n he_o with_o salt_n mace_n and_o mince_a nutmeg_n then_o bound_v it_o up_o hard_o in_o a_o clean_a cloth_n and_o boil_v it_o in_o water_n and_o white_a wine_n of_o each_o a_o equal_a quantity_n throw_v some_o salt_n therein_o and_o keep_v it_o for_o your_o use_n conger_n pickle_v first_o flay_v your_o eel_n then_o cut_v he_o in_o piece_n and_o bound_v they_o up_o together_o with_o tape_n then_o boil_v it_o in_o water_n vinegar_n and_o salt_n with_o a_o handful_n of_o fennel_n when_o it_o be_v boil_v put_v it_o into_o your_o soucing-pan_n with_o some_o of_o the_o same_o liquor_n beer_n vinegar_n and_o a_o handful_n of_o green_a fennel_n lay_v on_o the_o top_n of_o your_o fish_n caveer_n pickle_v wash_v your_o caveer_n in_o vinegar_n season_n it_o with_o salt_n then_o press_v it_o two_o or_o three_o day_n so_o that_o all_o the_o liquor_n may_v run_v from_o it_o then_o mix_v it_o with_o beat_a pepper_n and_o salt_n than_o it_o once_o more_o as_o long_o as_o befâ—_n and_o vinefind_v it_o season_v high_a enough_o wash_v they_o a_o earthen_a pot_n and_o strew_v somâ—â—â—â—_n somâ—_n it_o when_o you_o use_v it_o you_o may_v either_o slice_v it_o on_o a_o plate_n with_o oil_n vinegar_n and_o slice_a lemon_n or_o temper_v it_o in_o a_o dish_n with_o vinegar_n then_o pour_v on_o oil_n juice_n of_o orange_n pepper_n and_o some_o slice_a lemon_n and_o strew_v on_o the_o pill_n be_v shred_v small_a eel_n collare_v take_v a_o good_a large_a silver_n eel_n split_v he_o down_o the_o back_n and_o take_v forth_o the_o bone_n wash_v and_o dry_v he_o then_o salt_v he_o after_o this_o take_v mince_v oyster_n time_n sweet_a marjoram_n winter-savory_n a_o onion_n mince_v small_a nutmeg_n clove_n and_o mace_n pound_v in_o a_o mortar_n strew_v these_o ingredient_n on_o the_o inside_n of_o the_o eel_n or_o eel_n then_o roll_v they_o up_o close_o and_o bound_v they_o with_o tape_n boil_v they_o in_o vinegar_n water_n and_o salt_n a_o faggot_n of_o sweet_a herb_n and_o three_o whole_a onion_n add_v to_o this_o pickle_n some_o ginger_n garnish_n your_o dish_n with_o fennel_n anâ—_n flower_n eel_n souse_a otherways_o take_v four_o large_a fat_a eel_n scour_v they_o in_o large_a draw_v wash_v and_o cleanse_v they_o than_o clove_n into_o equal_a piece_n a_o finger_n and_o white_a wine_n scotch_n they_o on_o the_o back_n cask_n â—â—em_v a_o steep_v in_o wine_n vinegar_n and_o salt_n about_o two_o hour_n then_o boil_v they_o with_o sweet_a herb_n onion_n large_a mace_n be_v boil_v pour_v away_o the_o liquor_n when_o they_o be_v cold_a take_v a_o pint_n of_o the_o liquor_n and_o as_o much_o white_a wine_n and_o boil_v it_o up_o with_o some_o saffron_n beat_v to_o powder_n then_o take_v out_o the_o spice_n wherein_o the_o fish_n be_v boil_v and_o add_v they_o to_o your_o white_a wine_n etc._n etc._n and_o pour_v all_o over_o your_o eel_n flounder_n plaice_n or_o sol_n marinate_v dry_v well_o with_o a_o clean_a cloth_n your_o fish_n flower_n they_o and_o fry_v they_o in_o salad_n oil_n which_o you_o must_v make_v very_o hot_a and_o that_o will_v make_v your_o flounder_n fry_v crisp_a and_o brown_a then_o put_v they_o into_o a_o large_a earthen_a pan_n put_v thereto_o slice_v nutmeg_n ginger_n large_a mace_n whole_a pepper_n and_o a_o couple_n of_o slice_a lemon_n over_o these_o lie_v some_o bay-leaves_a fry_v and_o a_o little_a salt_n pour_v they_o as_o much_o white_a wine_n and_o vinegar_n as_o will_v cover_v they_o obster_n prawn_n shrimp_v or_o craw-fish_n pickle_v boil_v your_o lobster_n prawn_n etc._n etc._n then_o â—ake_v fennel_n and_o bruise_v it_o in_o salt_n and_o vinegar_n and_o with_o a_o sprig_n of_o fennel_n wash_v they_o between_o the_o carcase_n and_o tail_n leave_v some_o launch_v fennel_n under_o the_o tail_n pour_v on_o â—hem_fw-mi white_a wine_n vinegar_n maâ—e_n clove_n nutmeg_n and_o slice_a ginger_n lobster_n marinate_v half_o boil_v your_o lobster_n then_o take_v out_o the_o meat_n from_o the_o shell_n and_o lard_v the_o tail_n with_o a_o salt_n eel_n then_o cut_v the_o tail_n long_a way_n and_o fry_v they_o in_o sweet_a oil_n when_o enough_o set_v they_o by_o then_o take_v white_a wine_n vinegar_n mace_n nutmeg_n slice_a ginger_n cloves_n pepper_n salt_n the_o top_n of_o time_n rosemary_n sage_a winter-savory_n sweet_a marjoram_n bay-leaves_a and_o parsley_n dish_n up_o your_o fish_n and_o pour_v all_o these_o material_n thereon_o with_o the_o slice_n of_o three_o lemon_n run_v it_o all_o over_o with_o butter_n lobster_n pickle_v otherways_o take_v vinegar_n white_a wine_n and_o salt_n and_o boil_v your_o lobster_n therein_o be_v boil_v set_v they_o by_o then_o take_v large_a mace_n whole_a pepper_n and_o all_o manner_n of_o sweet_a herb_n and_o boil_v they_o all_o together_o in_o the_o liquor_n with_o the_o lobster_n add_v thereto_o some_o whole_a clove_n than_o barrel_n they_o up_o in_o a_o vessel_n that_o will_v just_o contain_v they_o pour_v the_o liquor_n on_o they_o and_o keep_v they_o for_o your_o use_n lump_n souse_a boil_v your_o lump_n with_o the_o skin_n on_o have_v first_o scald_v and_o scrape_v it_o very_o well_o then_o take_v the_o tail_n of_o a_o lobster_n some_o large_a oyster_n prawn_n the_o yolk_n of_o hard_a egg_n some_o sweet_a herb_n and_o mince_v these_o all_o together_o then_o put_v to_o they_o some_o grate_a bread_n nutmeg_n clove_n mace_n ginger_n and_o some_o salt_n it_o will_v not_o be_v amiss_o to_o add_v hereunto_o a_o anchovie_n or_o two_o put_v these_o into_o the_o belly_n of_o your_o lump_n and_o boil_v he_o in_o white_a wine_n water_n vinegar_n and_o salt_n serve_v he_o to_o
the_o table_n with_o some_o of_o the_o liquor_n you_o may_v in_o this_o manner_n souse_v any_o fish_n as_o sol_n mullet_n dace_n gurnet_n pike_n carp_n perch_n tenche_n and_o roche_n mullet_n souse_a have_v scale_v and_o wash_v they_o clean_o lay_v they_o in_o a_o dish_n and_o throw_v some_o salt_n upon_o they_o some_o slice_a ginger_n and_o large_a mace_n put_v some_o wine_n vinegar_n and_o two_o or_o three_o clove_n then_o boil_v it_o with_o as_o much_o wine_n as_o water_n but_o put_v not_o in_o the_o fish_n till_o the_o water_n boil_v be_v boil_v enough_o put_v it_o into_o a_o flat-bottomed_a earthen-pan_n and_o pour_v on_o the_o liquor_n and_o cover_v it_o close_o mullet_n marinate_v take_v a_o gallon_n of_o vinegar_n and_o a_o quart_n of_o water_n a_o good_a handful_n of_o bay-leaves_a as_o much_o rosemary_n and_o a_o quarter_n of_o a_o pound_n of_o pepper_n beat_v small_a put_v these_o together_o and_o boil_v they_o over_o a_o soft_a fire_n and_o season_v the_o broth_n with_o salt_n then_o fry_v your_o fish_n in_o good_a clarify_a butter_n take_v they_o up_o and_o put_v they_o into_o a_o barrel_n that_o be_v but_o just_a sufficient_a to_o contain_v they_o lay_v the_o bay-leaves_a and_o rosemary_n between_o every_o lay_n of_o fish_n and_o pour_v the_o broth_n on_o it_o when_o it_o be_v cold_a close_o up_o the_o vessel_n oyster_n pickle_v make_v choice_n of_o your_o large_a oyster_n strain_v they_o from_o the_o liquor_n and_o wash_v they_o clean_o then_o set_v on_o as_o much_o water_n as_o you_o think_v will_v cover_v they_o and_o when_o it_o boil_v put_v they_o in_o and_o but_o just_a scald_v they_o pour_v they_o from_o the_o liquor_n then_o take_v some_o of_o their_o own_o liquor_n and_o mingle_v it_o with_o a_o little_a of_o that_o in_o which_o they_o be_v scald_v some_o vinegar_n large_a mace_n whole_a pepper_n salt_n and_o two_o or_o three_o bay-leaves_a boil_v all_o these_o together_o and_o when_o your_o oyster_n be_v cold_a barrel_n they_o and_o fill_v they_o up_o with_o liquor_n put_v thereto_o if_o you_o like_v it_o a_o clove_n of_o garlick_n another_o way_n take_v a_o gallon_n of_o very_a fair_a large_a oyster_n they_o be_v best_a about_o the_o full_a of_o the_o moon_n parboil_v these_o in_o their_o own_o liquor_n then_o take_v they_o up_o and_o dry_v they_o in_o a_o clean_a cloth_n and_o put_v they_o into_o a_o well_o season_v barrel_n then_o take_v the_o oyster_n liquor_n well_o cleanse_v from_o the_o dregs_o and_o boil_v it_o with_o a_o pint_n and_o a_o half_a of_o white_a wine_n half_o a_o pint_n of_o white_a wine_n vinegar_n four_o or_o five_o blade_n of_o whole_a mace_n three_o quarter_n of_o a_o ounce_n of_o pepper_n not_o beat_v three_o ounce_n of_o white_a salt_n three_o raze_n of_o slice_a ginger_n and_o a_o dozen_o or_o fourteen_o clove_n pour_v this_o liquor_n into_o your_o barrel_n and_o head_n it_o up_o close_o serve_v they_o up_o in_o a_o clean_a dish_n with_o bay-leaves_a barberry_n and_o slice_a lemon_n round_o about_o they_o oyster_n marinate_v take_v six_o quart_n of_o large_a oyster_n parboil_v they_o as_o aforesaid_a then_o wash_v they_o in_o warm_a water_n dry_v they_o flower_n they_o and_o fry_v they_o in_o a_o pottle_n of_o sweet_a salad_n oil_n make_v they_o as_o crisp_v as_o you_o can_v and_o keep_v they_o warm_v till_o you_o have_v make_v a_o sauce_n of_o white_a wine_n wine_n vinegar_n half_o a_o dozen_o blade_n of_o mace_n slice_a nutmeg_n ginger_n slice_v a_o good_a quantity_n of_o clove_n and_o whole_a pepper_n with_o some_o salt_n boil_v all_o these_o spice_n with_o a_o faggot_n or_o two_o of_o sweet_a herb_n have_v dish_v your_o oyster_n pour_v on_o the_o liquor_n and_o spice_n and_o garnish_v it_o with_o slice_a lemon_n pike_n souse_a have_v draw_v and_o cleanse_v your_o pike_n very_o well_o put_v on_o your_o kettle_n and_o when_o your_o water_n boil_v put_v in_o your_o pike_n with_o some_o salt_n let_v it_o boil_v leisurely_o with_o no_o more_o liquor_n than_o will_v cover_v it_o or_o you_o may_v boil_v it_o for_o keep_v a_o considerable_a while_n in_o as_o much_o wine_n as_o water_n indifferent_o season_v with_o salt_n add_v thereto_o a_o little_a vinegar_n slice_a ginger_n large_a mace_n cloves_n and_o some_o lemon-pill_n be_v boil_v not_o too_o much_o take_v it_o up_o and_o lay_v it_o by_o till_o you_o have_v boil_v up_o the_o liquor_n to_o a_o consistency_n then_o lay_v it_o in_o some_o deep_a pan_n and_o pour_v your_o liquor_n all_o over_o it_o and_o cover_v it_o up_o close_o salmon_n how_o to_o pickle_n to_o keep_v six_o month_n or_o long_o take_v the_o salmon_n and_o cut_v it_o in_o six_o round_a piece_n then_o boil_v it_o in_o vinegar_n and_o water_n two_o part_n of_o the_o former_a and_o one_o of_o the_o latter_a put_v not_o in_o your_o salmon_n till_o the_o liquor_n have_v boil_v half_a a_o hour_n your_o salmon_n be_v boil_v take_v it_o up_o and_o drain_v it_o then_o take_v rosemary-leaves_a bay-leaves_a clove_n mace_n and_o whole_a pepper_n a_o good_a quantity_n of_o each_o and_o boil_v they_o in_o two_o quart_n of_o white_a wine_n and_o as_o much_o of_o vinegar_n let_v thâ—se_a boil_v half_a a_o hour_n your_o salmon_n be_v cold_a rub_v it_o well_o with_o pepper_n and_o salt_n and_o put_v â—â—_o up_o in_o a_o barrel_n with_o a_o lay_n of_o salmon_n and_o another_o of_o spice_n that_o be_v boil_v in_o the_o liquor_n have_v fill_v your_o vessel_n pour_v on_o the_o liquor_n renew_v your_o pickle_n once_o a_o quarter_n and_o your_o salmon_n will_v keep_v a_o complete_a twelvemonth_n salmon_n pickle_v in_o collar_n have_v cut_v off_o some_o of_o the_o tail_n take_v the_o rest_n of_o the_o side_n wash_v and_o dry_v it_o then_o wash_v it_o with_o the_o yolk_n of_o egg_n mince_v some_o sweet_a herb_n and_o strew_v thereon_o with_o a_o little_a fennel_n season_n it_o with_o good_a store_n of_o salt_n cloves_n nutmeg_n mace_n ginger_n and_o pepper_n then_o bound_v it_o up_o in_o collar_n with_o broad_a tape_n then_o set_v over_o your_o kettle_n with_o water_n vinegar_n and_o salt_n and_o let_v it_o boil_v with_o a_o faggot_n of_o sweet_a herb_n slice_a ginger_n and_o nutmeg_n then_o lay_v it_o when_o boil_v into_o your_o souce-pan_n and_o pour_v some_o liquor_n thereon_o sol_n souse_a take_v new_o catch_v sol_n and_o scotch_n they_o on_o the_o white_a side_n thick_a but_o not_o too_o deep_a then_o boil_v they_o in_o white_a wine_n wine_n vinegar_n clove_n mace_n slice_a ginger_n and_o salt_n not_o put_v in_o your_o fish_n till_o your_o liquor_n boil_v which_o must_v be_v no_o more_o than_o will_v cover_v they_o then_o put_v in_o slice_a onion_n parsley_n time_n sage_n rosemary_n sweet_a marjoram_n and_o winter-savory_n be_v boil_v enough_o set_v your_o fish_n a_o cool_a sol_n souse_a and_o collar_v take_v out_o the_o bone_n of_o your_o sol_n and_o either_o scrape_v or_o skin_v they_o but_o scrape_v be_v most_o proper_a then_o take_v salmon_n oyster_n lobster_n shrimp_v or_o prawn_n and_o mince_v these_o with_o the_o yolk_n of_o egg_n boil_v hard_o with_o some_o anchovy_n add_v to_o these_o a_o handful_n or_o what_o you_o think_v fit_a of_o mince_a herb_n season_n all_o with_o nutmeg_n clove_n ginger_n pepper_n and_o salt_n your_o sol_n be_v dry_v and_o wash_v over_o with_o the_o yolk_n of_o egg_n spread_v on_o they_o the_o aforesaid_a material_n then_o roll_v up_o your_o sol_n in_o collar_n bind_v they_o hard_o with_o tape_n when_o they_o be_v boil_v pickle_v they_o in_o wine_n water_n vinegar_n salt_n spice_n and_o sweet_a herb_n boil_v together_o sturgeon_n pickle_v garbage_n your_o sturgeon_n if_o it_o be_v a_o female_a keep_v the_o spawn_n to_o make_v caâ—eer_n split_v he_o down_o equal_o on_o the_o back_n cut_v off_o your_o jowl_n to_o the_o body-ward_n than_o your_o first_o and_o second_o rand_n very_o fair_a let_v your_o tail-piece_n be_v the_o least_o bound_v up_o these_o piece_n close_o with_o flag_n or_o tape_n and_o season_v they_o with_o salt_n very_o well_o let_v it_o boil_v a_o 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and_o rand_n of_o sturgeon_n and_o have_v cleanse_v dry_v and_o flower_v they_o fry_v they_o in_o a_o large_a kettle_n wherein_o you_o must_v have_v three_o gallon_n of_o rape_n oil_n clarify_v be_v fry_v crisp_a set_v they_o to_o cool_v in_o the_o mean_a time_n make_v your_o pickle_n of_o a_o gallon_n and_o a_o half_a of_o white_a wine_n two_o gallon_n of_o wine_n vinegar_n four_o or_o five_o handful_n of_o salt_n a_o quarter_n of_o a_o pound_n of_o large_a mace_n five_o ounce_n of_o whole_a papper_n two_o ounce_n of_o slice_a ginger_n and_o when_o it_o be_v cold_a pack_n it_o up_o close_o pour_v this_o pickle_n upon_o it_o smelt_n marinate_v put_v a_o quart_n of_o salad_n oil_n or_o more_o into_o a_o frying-pan_n and_o when_o it_o be_v hot_a put_v in_o your_o fish_n so_o many_o as_o the_o oil_n will_v cover_v as_o it_o waste_v supply_v it_o with_o more_o then_o fry_v bay-leaves_a in_o the_o oil_n the_o fish_n be_v fry_v in_o than_o put_v some_o claret_n wine_n into_o a_o earthen_a pan_n and_o put_v the_o fry_v leave_n into_o the_o bottom_n thereof_o and_o let_v some_o of_o they_o lie_v aloft_o slice_v a_o ounce_n of_o nutmeg_n as_o much_o ginger_n and_o mace_n a_o few_o clove_n and_o wine_n vinegar_n then_o put_v in_o your_o fish_n so_o that_o the_o bay-leaves_a and_o spice_n cover_v it_o when_o you_o serve_v it_o let_v it_o be_v with_o bay-leaves_a and_o the_o spice_n otherways_o marinate_v white_a or_o red_a gill_n some_o large_a smelt_n and_o lay_v they_o in_o a_o pan_n put_v on_o they_o a_o row_n of_o slice_a lemon_n slice_a ginger_n nutmeg_n large_a mace_n and_o whole_a pepper_n than_o a_o row_n of_o smelt_n and_o so_o continue_v do_v till_o they_o be_v all_o place_v then_o put_v to_o they_o white_a wine_n vinegar_n salt_n and_o bay-leaves_a thus_o you_o must_v do_v if_o you_o will_v have_v they_o white_a but_o if_o red_a then_o must_v your_o pickle_n be_v red-wine_n well_o mingle_v with_o cocheneil_n a_o week_n time_n will_v thorough_o pickle_n they_o when_o you_o dish_n they_o up_o you_o must_v divide_v they_o as_o a_o anchovie_n strew_v on_o lemon_n cut_v four_o square_v with_o broom-bud_n and_o barberry_n turbut_n souse_a have_v fit_v your_o fish_n for_o the_o kettle_n and_o your_o liquor_n boil_v put_v your_o turbot_n therein_o season_n it_o in_o the_o boil_a very_o well_o with_o salt_n and_o let_v it_o boil_v leisurely_o and_o scum_v it_o often_o if_o you_o intend_v to_o keep_v it_o a_o good_a while_n boil_v it_o in_o as_o much_o water_n and_o white_a wine_n as_o will_v cover_v it_o some_o wine_n vinegar_n slice_a ginger_n large_a mace_n some_o clove_n and_o some_o lemon-pill_n be_v boil_v and_o cold_a put_v in_o a_o slice_a lemon_n and_o keep_v it_o for_o your_o use_n in_o a_o earthen_a pan._n tench_n souse_a draw_v your_o tench_n at_o the_o gills_o and_o cut_v they_o off_o then_o will_v they_o boil_v the_o white_a have_v water_n on_o the_o fire_n and_o season_v it_o with_o salt_n vinegar_n five_o or_o six_o bay-leaves_a large_a mace_n whole_a clove_n some_o faggot_n of_o sweet_a herb_n bind_v up_o hard_o together_o so_o soon_o as_o your_o liquor_n boil_v put_v in_o your_o tench_n wipe_v clean_o but_o not_o scale_v be_v boil_v wash_v off_o the_o loose_a scale_n then_o strain_v the_o liquor_n through_o a_o jelly-bag_n and_o put_v to_o it_o some_o izing-glass_n be_v wash_v and_o steep_v for_o that_o purpose_n and_o boil_v it_o very_o cleanly_a dish_n your_o fish_n in_o the_o dish_n you_o intend_v to_o send_v it_o up_o in_o then_o strain_v the_o liquor_n through_o the_o bag_n pour_v it_o on_o the_o fish_n and_o let_v it_o cool_v this_o jelly_n will_v serve_v to_o jelly_n lobster_n crawfish_n or_o prawn_n hang_v they_o in_o some_o glass_n by_o a_o thread_n at_o their_o full_a length_n and_o fill_v the_o glass_n with_o the_o jelly_n when_o it_o be_v warm_a it_o be_v cold_a turn_v it_o out_o of_o the_o glass_n all_o sort_n of_o herb_n root_n etc._n etc._n pickle_a with_o salad_n and_o grand_a salad_n artichoke_n when_o your_o artichoke_n be_v ripe_a gather_v they_o and_o cut_v off_o the_o stalk_n within_o a_o inch_n of_o the_o choke_n wash_v they_o clean_o and_o boil_v they_o in_o water_n and_o salt_n then_o take_v they_o up_o lay_v the_o bottom_n upward_o till_o they_o be_v cold_a this_o be_v do_v provide_v a_o vessel_n of_o clear_a water_n and_o salt_n boil_v together_o and_o cool_v then_o put_v the_o artichoke_n into_o it_o cover_v it_o close_o and_o so_o you_o may_v keep_v they_o all_o the_o year_n round_o do_v not_o make_v your_o pickle_n too_o salt_n they_o be_v good_a for_o pie_n at_o christmas_n or_o for_o show_v another_o very_a good_a take_v your_o artichoke_n not_o too_o ripe_a for_o than_o they_o will_v be_v full_a of_o string_n pare_v they_o round_o to_o the_o bottom_n and_o boil_v they_o tender_a take_v they_o up_o and_o set_v they_o a_o cool_a then_o take_v white_a wine_n and_o stale_a beer_n with_o good_a store_n of_o whole_a pepper_n so_o put_v they_o into_o a_o barrel_n with_o a_o little_a salt_n keep_v they_o close_o and_o they_o will_v serve_v for_o bake_a meat_n and_o boil_a meat_n all_o the_o year_n ashen-key_n pickle_v have_v boil_v your_o ashen-key_n put_v they_o into_o a_o pot_n and_o put_v thereunto_o some_o vinegar_n keep_v it_o close_o cover_v alexander-bud_n pickle_v you_o must_v make_v choice_n of_o your_o alexander-bud_n before_o they_o run_v to_o seed_n and_o take_v off_o their_o top_n and_o loose_a leaf_n so_o that_o the_o bud_n may_v be_v entire_a and_o firm_a cut_v part_n of_o the_o root_n to_o they_o and_o parboil_v they_o very_o well_o in_o water_n salt_n than_o put_v they_o from_o the_o liquor_n and_o when_o they_o be_v cold_a put_v to_o they_o vinegar_n salt_n and_o some_o stale_a beeâ—_n when_o you_o use_v they_o slit_v they_o in_o the_o middle_n bogberry_n pickle_v take_v some_o bogberry_n and_o put_v they_o into_o gallipot_n then_o pour_v into_o they_o some_o vinegar_n and_o sugar_n boil_v together_o close_o the_o top_n of_o your_o pot_n and_o these_o will_v serve_v for_o garnish_v all_o the_o year_n thus_o you_o may_v pickle_n hog-haw_n if_o not_o ripe_a you_o must_v boil_v they_o broom-bud_n pickle_v first_o tie_v up_o your_o broom-bud_n in_o little_a bag_n then_o make_v a_o strong_a pickle_n of_o water_n and_o salt_n boil_v it_o so_o long_o till_o it_o will_v bear_v a_o egg_n have_v put_v your_o broom-bud_n into_o pot_n fit_v for_o the_o purpose_n pour_v in_o your_o pickle_n when_o it_o be_v cold_a there_o let_v they_o lie_v till_o they_o look_v black_a then_o shift_v they_o till_o they_o look_v of_o a_o bright_a or_o green_a colour_n after_o this_o when_o occasion_n shall_v serve_v you_o may_v take_v they_o out_o and_o boil_v they_o then_o pickle_v they_o in_o vinegar_n burdock-root_n pickle_v take_v burdock-root_n and_o half_o boil_v they_o have_v first_o scrape_v they_o very_o clean_o then_o put_v they_o up_o into_o convenient_a vessel_n and_o pour_v into_o they_o a_o like_a quantity_n of_o white_a wine_n and_o wine_n vinegar_n with_o some_o salt_n and_o pepper_n when_o you_o use_v they_o slice_v they_o thin_a barberry_n pickle_v pick_v your_o barberry_n from_o the_o leave_v in_o cluster_n when_o they_o be_v ripe_a and_o put_v they_o into_o boil_a water_n there_o let_v they_o lie_v hot_a half_a a_o quarter_n of_o a_o hour_n then_o close_v they_o in_o gallipot_n put_v a_o pickle_n to_o they_o of_o white_a wine_n and_o vinegar_n not_o make_v too_o sharp_a broom-caper_n boil_v the_o great_a and_o hard_a broom-bud_n in_o wine_n vinegar_n and_o bay-salt_n scum_v it_o clean_o when_o it_o be_v cold_a you_o may_v put_v in_o raw_a one_o also_o each_o by_o themselves_o lay_v a_o weight_n upon_o they_o for_o all_o that_o swim_v will_v be_v black_a and_o the_o raw_a one_o that_o be_v press_v down_o will_v be_v as_o green_a as_o grass_n those_o that_o be_v boil_v will_v change_v colour_n cucumber_n how_o to_o pickle_n cut_a your_o cucumber_n in_o piece_n boil_v they_o in_o spring-water_n sugar_n and_o dill_n a_o walm_n or_o two_o take_v they_o up_o and_o let_v your_o pickle_n stand_v until_o it_o be_v cold_a the_o best_a way_n be_v thus_o after_o bartholomew-tide_n make_v choice_n of_o your_o small_a cucumber_n by_o some_o call_v gerkin_n cleanse_v they_o well_o from_o all_o dirt_n and_o impurity_n then_o put_v in_o the_o bottom_n of_o a_o earthen_a pot_n or_o ferkin_n some_o bay_n and_o dill-leaves_a some_o whole_a pepper_n blade_n of_o mace_n and_o some_o clove_n then_o place_v a_o lay_n of_o cucumber_n thereon_o than_o a_o lay_v of_o bay_n and_o dill-leaves_a than_o a_o lay_v of_o cucumber_n till_o you_o have_v fill_v your_o vessel_n you_o must_v thus_o continue_v to_o do_v then_o make_v a_o
liquor_n of_o water_n and_o dill_n to_o make_v it_o strong_a with_o some_o salt_n you_o may_v boil_v this_o liquor_n if_o you_o please_v but_o pour_v it_o not_o to_o they_o till_o it_o be_v cold_a then_o let_v your_o cucumber_n lie_v herein_o fifteen_o or_o sixteen_o day_n then_o pour_v the_o liquor_n from_o they_o not_o all_o and_o fill_v it_o up_o with_o white_a wine_n vinegar_n this_o will_v make_v your_o cucumber_n look_v green_a be_v green_a and_o not_o too_o sour_a caper-rowlers_a of_o radish-cod_n take_v they_o when_o they_o be_v hard_a and_o not_o overmuch_o open_a boil_v they_o tender_a in_o fair_a water_n then_o boil_v white_a wine_n vinegar_n and_o bay-salt_n together_o and_o keep_v they_o therein_o cucumber_n otherways_o pickle_v be_v put_v into_o a_o earthen_a pot_n let_v the_o pickle_n you_o put_v to_o they_o be_v vinegar_n salt_n whole_a pepper_n dill-seed_n some_o of_o the_o stalk_n cut_v charnel_n fair_a water_n and_o some_o sycamore_n leave_v clove-gilliflower_n pickle_v pick_v a_o good_a quantity_n of_o clove-gilliflower_n put_v they_o into_o a_o equal_a quantity_n of_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v make_v they_o both_o sweet_a and_o sharp_a add_v to_o they_o a_o few_o clove_n cowslip_n pickle_v pick_v they_o and_o let_v they_o lie_v only_o in_o vinegar_n and_o sugar_n curran_n red_a and_o white_a pickle_a take_v red_a or_o white_a curran_n be_v not_o thorough_o ripe_a and_o give_v they_o a_o walm_n in_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v indifferent_o sweeten_v it_o cover_v they_o over_o in_o this_o liquor_n and_o keep_v they_o always_o under_o it_o cabbage_n stalk_v pickle_v take_v a_o quantity_n of_o cabbage_n stalk_v from_o the_o cabbage_n so_o far_o as_o the_o pith_n be_v good_a about_o michaelmas_n the_o time_n be_v best_a shave_v off_o the_o outside_n and_o cut_v they_o into_o quarter_n half_o boil_v they_o in_o water_n and_o salt_n then_o cut_v the_o pith_n from_o the_o outward_a pill_n and_o pickle_n it_o in_o white_a wine_n a_o little_a stale_a beer_n bruise_a pepper_n a_o little_a large_a mace_n a_o few_o fennel-seed_n and_o salt_n slice_v these_o out_o with_o your_o pickle_a salad_n charnel_n pickle_v give_v your_o charnel_n two_o or_o three_o walm_n in_o boil_a water_n your_o pickle_n must_v be_v only_a vinegar_n dill_z or_o fennel_n pickle_v tie_v up_o young_a fennel_n in_o bunch_n and_o give_v it_o half_o a_o dozen_o of_o walm_n in_o boil_a water_n than_o put_v it_o up_o and_o let_v your_o pickle_n be_v vinegar_n only_o elder_a top_n pickle_v about_o the_o middle_n of_o april_n break_v the_o top_n of_o young_a sprout_n of_o elder_a about_o six_o inch_n in_o length_n and_o have_v a_o convenient_a quantity_n give_v they_o half_o a_o dozen_o walm_n in_o boil_a water_n then_o drain_v they_o in_o a_o cullender_n let_v your_o pickle_n be_v wine_n or_o beer_n add_v thereto_o some_o salt_n and_o a_o little_a bruise_a pepper_n stop_v they_o up_o close_o in_o the_o say_a pickle_n this_o be_v not_o only_o a_o wholesome_a salad_n but_o also_o commendable_a or_o thus_o take_v young_a sprout_n of_o elder_a and_o break_v their_o top_n five_o inch_n long_o then_o boil_v they_o in_o water_n and_o lay_v they_o in_o a_o cullender_n to_o drain_v have_v prepare_v a_o pickle_n of_o wine_n or_o beer_n with_o some_o salt_n and_o bruise_a pepper_n put_v they_o therein_o and_o stop_v they_o up_o close_o elder-bud_n pickle_v gather_v they_o before_o they_o be_v full_o blow_v and_o lay_v they_o in_o white_a wine_n vinegar_n these_o will_v make_v a_o excellent_a salad_n if_o they_o be_v thorough_o blow_v make_v thereof_o elder_a vinegar_n or_o thus_o set_v vinegar_n over_o the_o fire_n and_o give_v your_o bud_n a_o walm_n or_o two_o therein_o with_o salt_n pepper_n large_a mace_n and_o lemon-pill_n cut_v in_o piece_n then_o drain_v your_o bud_n from_o the_o liquor_n and_o let_v they_o cool_v than_o put_v they_o into_o a_o pot_n and_o put_v your_o liquor_n when_o cold_a unto_o they_o endive_n curl_v let_v your_o endive_n be_v first_o scald_v in_o boil_a water_n then_o lay_v it_o in_o a_o pickle_n of_o half_a white_a wine_n and_o half_a vinegar_n flower_n of_o any_o kind_n pickle_v put_v they_o into_o a_o gallipot_n with_o as_o much_o sugar_n as_o they_o weigh_v and_o fill_v they_o up_o with_o wine_n vinegar_n a_o pint_n to_o a_o pound_n of_o sugar_n grape_n and_o goosberry_n pickle_v have_v pick_v they_o put_v they_o into_o the_o juice_n of_o crab_n cherry_n grape-verjuyce_n or_o any_o other_o verjuice_n and_o so_o barrel_n they_o up_o or_o take_v green_a grape_n and_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n and_o vinegar_n green_a fig_n pickle_v take_v green_a fig_n slit_v they_o in_o two_o and_o boil_v they_o in_o vinegar_n some_o sugar_n large_a mace_n and_o cloves_n and_o put_v they_o into_o a_o gallipot_n with_o the_o same_o liquor_n they_o be_v a_o good_a garnish_n for_o boil_a meat_n in_o winter_n hop-bud_n pickle_v take_v your_o hop-bud_n and_o give_v they_o a_o walm_n or_o two_o in_o water_n and_o salt_n then_o lay_v they_o in_o white_a wine_n and_o vinegar_n kit-key_n crucifex_n pease_n or_o purslane_n pickle_v take_v any_o of_o the_o aforesaid_a and_o lay_v they_o in_o as_o much_o wine_n as_o water_n with_o a_o little_a salt_n then_o boil_v they_o after_o this_o put_v they_o into_o a_o pot_n and_o cover_v they_o with_o vinegar_n make_v of_o white_a wine_n lemon_n pickle_v first_o boil_v they_o in_o water_n and_o salt_n and_o then_o put_v they_o into_o a_o vessel_n fill_v up_o with_o white_a wine_n lemon_n or_o orange-pill_n pickle_v boil_v then_o in_o vinegar_n and_o sugar_n have_v first_o parboil_v they_o in_o water_n divide_v the_o whole_a pill_n into_o half_n and_o cut_v they_o into_o thong_n according_a to_o the_o extent_n you_o must_v put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o this_o be_v a_o excellent_a winter_n salad_n marsh-mallow-stalk_n pickle_v the_o time_n to_o gather_v these_o be_v about_o the_o latter_a end_n of_o march_n for_o then_o the_o stalk_n will_v be_v of_o a_o convenient_a bigness_n gather_v what_o quantity_n you_o think_v fit_a and_o peel_v off_o the_o outward_a pill_n when_o your_o water_n boil_v be_v season_v with_o salt_n put_v they_o therein_o give_v they_o half_o a_o dozen_o walm_n then_o take_v they_o up_o drain_v they_o and_o let_v they_o cool_v then_o make_v a_o pickle_n of_o stale_a beer_n some_o vinegar_n gross_a pepper_n and_o a_o handful_n of_o salt_n according_a to_o the_o quainty_a of_o your_o stalk_n there_o be_v a_o pretty_a way_n of_o order_v they_o to_o make_v they_o pass_v for_o a_o dish_n of_o pease_n and_o that_o be_v thus_o take_v some_o stalk_n peel_v and_o cut_v they_o into_o the_o form_n of_o pease_n so_o many_o as_o will_v make_v a_o handsome_a dishful_a then_o set_v they_o over_o the_o fire_n in_o a_o skillet_n of_o water_n and_o let_v they_o boil_v with_o some_o pepper_n tie_v up_o in_o a_o clean_a rag_n when_o boil_a enough_o over_o a_o quick_a fire_n put_v they_o into_o a_o cullender_n and_o drain_v they_o well_o from_o the_o water_n than_o dish_n they_o up_o like_o pease_n with_o good_a store_n of_o butter_n with_o pepper_n and_o salt_n round_o the_o dish_n brim_n pease_n and_o these_o stalk_n have_v a_o taste_n very_o semblable_a in_o so_o much_o that_o they_o be_v frequent_o call_v march_n pease_n i_o have_v know_v they_o so_o well_o shape_v and_o so_o curious_o order_v that_o the_o eater_n have_v wonder_v how_o pease_n shall_v come_v so_o soon_o mallagatoon_n pickle_v take_v they_o before_o they_o be_v ripe_a so_o that_o you_o may_v split_v the_o stone_n with_o your_o knife_n then_o add_v to_o they_o half_a their_o weight_n of_o sugar_n then_o boil_v they_o therewith_o and_o scum_v it_o lay_v your_o mallagatoon_n with_o their_o skin_n side_n downward_o let_v they_o only_o simmer_v after_o the_o same_o manner_n you_o may_v order_v peach_n and_o apricock_n and_o put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o mushroom_n pickle_v take_v what_o quantity_n of_o mushroom_n you_o please_v to_o pickle_n blanch_v they_o over_o the_o crown_n and_o barb_v they_o beneath_o throw_v away_o what_o look_v black_a for_o they_o be_v old_a put_v those_o that_o be_v young_a and_o fresh_a which_o will_v look_v red_a into_o a_o pan_n of_o boil_a water_n have_v boil_v a_o little_a time_n take_v they_o up_o and_o drain_v they_o when_o they_o be_v cold_a put_v they_o into_o some_o convenient_a vessel_n and_o add_v thereto_o some_o clove_n mace_n ginger_n pepper_n and_o nutmeg_n then_o take_v the_o white_a wine_n a_o little_a vinegar_n and_o salt_n and_o pour_v this_o liquor_n in_o to_o your_o mushroom_n stop_v they_o close_o and_o so_o
keep_v they_o the_o whole_a year_n purslain_a pickle_a gather_v they_o at_o their_o full_a growth_n but_o not_o too_o old_a parboil_v they_o and_o keep_v they_o in_o white_a wine_n vinegar_n and_o sugar_n or_o thus_o wash_v the_o stalk_n clean_a and_o cut_v they_o into_o length_n of_o six_o inch_n boil_v they_o in_o water_n and_o salt_n indifferent_a tender_a then_o drain_v and_o cool_v they_o after_o this_o put_v to_o they_o a_o pickle_n of_o stale_a beer_n and_o wine_n vinegar_n add_v thereto_o some_o salt_n if_o you_o stop_v they_o up_o close_o they_o will_v keep_v till_o the_o spring_n follow_v quince_n pickle_v first_o core_n your_o quince_n those_o which_o be_v fair_a and_o large_a the_o worse_a sort_n cut_v in_o piece_n and_o boil_v they_o to_o make_v your_o liquor_n strong_a then_o put_v in_o whole_a quince_n and_o let_v they_o be_v a_o quarter_n boil_v then_o strain_v your_o liquor_n and_o put_v to_o it_o some_o salt_n some_o strong_a stale_a beer_n then_o lay_v your_o quince_n into_o a_o pot_n and_o put_v in_o the_o liquor_n so_o stop_v it_o up_o close_o otherways_o take_v quince_n and_o neither_o pair_v or_o core_n they_o with_o your_o scroop_n boil_v they_o indifferent_o in_o water_n and_o salt_n than_o barrel_n they_o and_o cover_v they_o in_o the_o liquor_n they_o be_v boil_v in_o or_o you_o may_v pare_v they_o and_o boil_v they_o in_o white_a wine_n into_o which_o you_o must_v put_v whole_a clove_n slice_a ginger_n and_o cinnamon_n last_o you_o may_v barrel_n they_o up_o raw_a and_o put_v to_o they_o only_o white_a wine_n red_a cabbage_n pickle_v take_v your_o close_a leave_a cabbage_n and_o cut_v it_o into_o piece_n or_o quarter_n when_o your_o liquor_n boil_v parboil_v it_o therein_o then_o take_v it_o up_o drain_v it_o and_o pickle_n it_o in_o claret_n wine_n vinegar_n reddish_n top_n pickle_v half_o boil_v they_o than_o put_v they_o into_o white_a wine_n salt_n a_o little_a stale_a beer_n mace_n and_o bruise_a pepper_n sparagrass_n to_o keep_v all_o the_o year_n parboil_v they_o but_o a_o very_a little_a and_o put_v they_o into_o clarify_a butter_n cover_v they_o with_o it_o the_o butter_n be_v cold_a cover_n it_o about_o a_o month_n after_o refresh_v they_o with_o new_a butter_n and_o bury_v they_o under_o ground_n in_o a_o pot_n cover_v over_o with_o leather_n sampire_n pickle_v green_a let_v your_o sampire_n be_v fresh_a gather_v and_o pickle_n it_o in_o water_n and_o salt_n when_o you_o use_v it_o boil_v it_o half_o a_o dozen_o walm_n then_o drain_v it_o and_o when_o it_o be_v cold_a put_v it_o into_o a_o pickle_n of_o vinegar_n for_o your_o present_a use_n some_o boil_n it_o at_o first_o in_o water_n and_o salt_n and_o keep_v it_o in_o the_o same_o liquor_n but_o the_o first_o way_n be_v the_o best_a otherways_o pick_v the_o branch_n from_o the_o dead_a leaf_n of_o the_o sampire_n and_o lay_v it_o into_o a_o small_a barrel_n than_o put_v thereto_o a_o strong_a brine_n of_o white_a salt_n well_o scum_v when_o it_o be_v cold_a put_v it_o into_o the_o barrel_n cover_v it_o and_o keep_v it_o the_o whole_a year_n round_o when_o you_o will_v use_v it_o let_v your_o water_n boil_v in_o a_o pipkin_n and_o put_v your_o sampire_n therein_o then_o take_v it_o up_o and_o when_o it_o be_v cold_a put_v vinegar_n to_o it_o stalk_n of_o sherdowns_n or_o thistle_n pickle_v these_o sherdowns_n run_v up_o like_o a_o artichoke_n and_o have_v the_o same_o resemblance_n in_o their_o root_n you_o must_v peel_n both_o root_n and_o stalk_n and_o boil_v they_o in_o water_n and_o salt_n pickle_v they_o in_o white_a wine_n this_o be_v very_o serviceable_a for_o either_o boil_a or_o bake_a meat_n shampinion_n pickle_v parboil_v they_o a_o little_a in_o water_n and_o salt_n then_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n white_a wine_n vinegar_n bruise_a pepper_n salt_n and_o some_o large_a mace_n sleep-at-noon_n pickle_v parboil_v it_o in_o water_n and_o salt_n then_o drain_v it_o from_o the_o water_n and_o when_o it_o be_v cold_a pickle_n it_o in_o white_a wine_n and_o vinegar_n with_o a_o little_a pepper_n and_o large_a mace_n tarragon_n pickle_v strip_v your_o tarragon_n from_o the_o stalk_n and_o put_v it_o into_o a_o vessel_n with_o half_a white_a wine_n and_o half_a vinegar_n stop_v it_o close_o and_o keep_v it_o for_o your_o use_n turnip_n top_n pickle_v let_v your_o turnip_n top_n be_v young_a and_o cut_v off_o the_o wither_a leaf_n or_o branch_n when_o your_o water_n boil_v put_v they_o therein_o let_v they_o lie_v till_o they_o be_v pretty_a tender_a then_o drain_v they_o from_o the_o water_n and_o let_v they_o stand_v till_o they_o be_v cold_a then_o pickle_v they_o in_o white_a wine_n vinegar_n and_o salt_n all_o manner_n of_o salad_n and_o grand-sallet_n a_o grand_a salad_n for_o the_o spring_n the_o necessary_a and_o usual_a ingredient_n be_v cowslip-bud_n violet_n and_o their_o leave_n strawberry-leaves_a brooklime_n water-cress_n young_a lettuce_n spinage_n alexander-bud_n etc._n etc._n you_o must_v have_v they_o all_o apart_o then_o take_v by_o themselves_o sampire_n olive_n caper_n broom-bud_n cucumber_n raisin_n and_o curran_n parboil_v blanch_a almond_n barberry_n with_o other_o pickle_n then_o prepare_v your_o standard_n for_o the_o middle_n of_o your_o grand_a salad_n let_v not_o the_o basis_n be_v butter_n as_o some_o absurd_o make_v it_o but_o a_o turnip_n or_o another_o hard_a thing_n on_o which_o it_o may_v convenient_o stand_v let_v your_o standard_n be_v like_o a_o castle_n make_v of_o paste_n and_o wash_v over_o with_o the_o yolk_n of_o egg_n and_o within_o it_o a_o tree_n make_v in_o like_a manner_n and_o colour_a green_a with_o herb_n and_o stick_v with_o flower_n you_o must_v have_v hereunto_o annex_v twelve_o supporter_n round_o stoop_v to_o and_o fasten_v to_o your_o castle_n then_o have_v four_o take_v away_o the_o fat_a betwixt_o the_o claw_n and_o also_o the_o long_a shank_n bone_n lay_v they_o a_o soak_v in_o water_n five_o hour_n and_o boil_v they_o in_o two_o gallon_n of_o water_n till_o it_o be_v consume_v to_o three_o quart_n be_v boil_v strain_v it_o through_o a_o strainer_n when_o the_o broth_n be_v cold_a take_v it_o from_o the_o ground_n and_o divide_v it_o into_o three_o part_n for_o three_o several_a colour_n put_v each_o part_n into_o a_o several_a pipkin_n with_o a_o quart_n of_o white_a wine_n let_v one_o be_v colour_v with_o coâ—heneil_n the_o second_o with_o saffron_n and_o let_v the_o last_o have_v its_o own_o complexon_n let_v each_o pipkin_n have_v some_o cinnamon_n a_o race_n of_o ginger_n and_o a_o little_a mace_n with_o some_o nutmeg_n slice_v each_o particular_a spice_n melt_v your_o jelly_n and_o put_v into_o every_o pipkin_n a_o pound_n or_o somewhat_o more_o of_o sugar_n and_o with_o it_o the_o yolk_n of_o half_a a_o dozen_o egg_n beat_v very_o well_o stir_v these_o well_o together_o and_o when_o it_o be_v ready_a to_o boil_v take_v it_o off_o and_o strain_v it_o through_o bag_n so_o keep_v it_o for_o your_o use_n have_v treat_v of_o the_o more_o substantial_a part_n of_o food_n and_o their_o several_a way_n of_o dress_v whether_o fish_n flesh_n or_o fowl_n boil_v stew_a roast_a fry_v broil_v frigaffy_v bake_v in_o paste_n or_o out_o of_o paste_n marinate_v souse_a and_o pickle_a each_o in_o their_o order_n alphabetical_o digest_v with_o their_o several_a proper_a sauce_n and_o pickles_n i_o shall_v in_o the_o next_o place_n discourse_n methodical_o and_o according_a to_o order_n of_o the_o right_a frame_n and_o compound_v according_a to_o the_o late_a and_o best_a fashion_n all_o manner_n of_o keck-shaws_a as_o florentine_n jelly_n leaches_n cream_n pudding_n custard_n and_o cheesecake_n and_o the_o first_o i_o shall_v begin_v with_o according_a to_o the_o propound_a order_n be_v tart_n almond_n tart._n take_v three_o quarter_n of_o a_o pound_n of_o blanch_v almond_n and_o soak_v they_o a_o a_o while_n in_o water_n than_o pound_n they_o in_o a_o stone_n morter_n a_o wooden_a one_o will_v serve_v or_o a_o deep_a tray_n put_v to_o they_o some_o rose-water_n when_o you_o have_v pound_v they_o very_o well_o pound_n they_o over_o again_o with_o a_o little_a cream_n then_o set_v on_o about_o a_o pint_n and_o a_o half_a of_o cream_n over_o the_o fire_n and_o put_v your_o pound_a almond_n therein_o with_o some_o cinnamon_n large_a mace_n and_o a_o grain_n of_o musk_n fasten_v to_o a_o thread_n stir_v it_o continual_o that_o it_o burn_v not_o to_o the_o bottom_n till_o it_o be_v thick_a then_o take_v it_o off_o the_o fire_n and_o beat_v in_o the_o yolk_n of_o four_o or_o five_o egg_n with_o the_o white_n of_o two_o so_o season_n it_o with_o sugar_n or_o orangado_fw-it and_o bake_v it_o either_o in_o a_o dish_n or_o paste_n or_o you_o may_v only_o strain_v beat_v
cinnamon_n a_o onion_n and_o some_o lemon-pill_n when_o it_o be_v boil_v pass_v it_o through_o a_o strainer_n and_o keep_v it_o in_o a_o pot_n for_o your_o use_n or_o you_o may_v make_v almond_n broth_n with_o milk_n have_v blanch_v and_o pound_v your_o almond_n with_o rosewater_n as_o aforesaid_a then_o put_v they_o into_o fresh_a milk_n with_o crumb_n of_o bread_n salt_n cinnamon_n a_o clove_n or_o two_o and_o boil_v they_o a_o little_a while_n then_o pass_v it_o through_o your_o strainer_n and_o when_o you_o be_v ready_a to_o serve_v it_o sweeten_v it_o with_o sugar_n fish-broth_n take_v half_a pease-broth_n and_o half_a water_n â—nd_v put_v to_o they_o the_o bone_n of_o a_o carp_n or_o 〈◊〉_d other_o fish-bone_n with_o a_o onion_n stick_v 〈◊〉_d clove_n a_o faggot_n of_o sweet_a herb_n and_o aâ—_n little_a salt_n boil_v all_o well_o together_o with_o some_o crumb_n of_o bread_n and_o some_o butter_n then_o pass_v it_o through_o a_o strainer_n and_o preserve_v it_o for_o your_o use_n this_o be_v a_o very_a good_a pottage_n for_o craw-fish_n boil_v it_o a_o while_n with_o the_o shell_n of_o your_o craw-fish_n stamp_v and_o strain_v through_o a_o linen_n cloth_n by_o mean_n whereof_o your_o pottage_n will_v be_v colour_v red_a afterward_o strain_v all_o than_o season_n your_o broth_n and_o dish_n it_o up_o pease-broth_n steep_v your_o pease_n twelve_o hour_n or_o more_o have_v first_o pick_v they_o from_o such_o as_o be_v worm-eaten_a then_o seethe_v they_o with_o conduit_n water_n lukewarm_a this_o will_v make_v your_o pease-broth_n clear_a and_o very_a good_a here_o note_v that_o your_o craw-fish_n must_v be_v serve_v with_o pease-potage_n carp_n with_o pease-broth_n and_o almond_n pottage_n of_o herb_n with_o a_o very_a little_a pease-broth_n pottage_n of_o tenche_n with_o fry_v flower_n and_o a_o little_a pease-broth_n the_o queen_n pottage_n with_o broth_n of_o carp_n or_o other_o fish-broth_n and_o almond_n the_o prince_n pottage_n with_o pease-broth_n wherein_o be_v seethe_v the_o bone_n of_o carp_n tortoise_n with_o pease-broth_n mushroom_n with_o pease-broth_n and_o sol_n with_o the_o same_o smelt_n with_o good_a broth_n mingle_v with_o almond_n asparagus_n with_o pease-broth_n and_o herb_n lettuce_n with_o pease-broth_n cabbage_n and_o fry_v bread_n or_o colewort_n and_o milk_n with_o pease-broth_n and_o a_o good_a deal_n of_o butter_n pottage_n of_o cabbage_n or_o colewort_n with_o pease-broth_n have_v steep_v your_o pease_n all_o night_n boil_v they_o the_o next_o day_n with_o mace_n a_o onion_n stick_v with_o clove_n pepper_n and_o salt_n when_o your_o broth_n be_v enough_o dish_n it_o up_o and_o garnish_v it_o with_o cabbage_n or_o colewort_n sod_v in_o milk_n with_o some_o piece_n of_o fry_v bread_n boil_v therewith_o pottage_n of_o pumpkin_n boil_v your_o pumpkin_n very_o well_o then_o take_v some_o chibbals_n fry_v they_o and_o put_v they_o into_o your_o pot_n season_n your_o broth_n with_o salt_n and_o let_v it_o simmer_v again_o then_o serve_v it_o up_o with_o pepper_n and_o nutmeg_n otherways_o boil_v it_o very_o well_o then_o strain_v it_o through_o a_o strainer_n into_o a_o pan_n then_o put_v to_o it_o a_o pretty_a quantity_n of_o milk_n with_o some_o butter_n then_o soak_v your_o bread_n and_o serve_v it_o with_o nutmeg_n pepper_n and_o some_o beat_a cinnamon_n pottage_n of_o turnip_n with_o white-broth_n have_v scrape_v your_o turnip_n very_o clean_o put_v they_o in_o a_o pot_n with_o water_n when_o they_o be_v well_o boil_v season_n they_o with_o salt_n nutmeg_n beat_v and_o a_o bundle_n of_o herb_n and_o take_v they_o off_o the_o fire_n and_o put_v to_o they_o some_o fresh_a butter_n and_o stir_v it_o then_o run_v it_o over_o with_o some_o almond_n broth_n and_o serve_v it_o pottage_n of_o fry_v turnip_n scrape_v they_o and_o quarter_v they_o blanch_v and_o flower_n they_o when_o they_o be_v dry_a fry_v they_o then_o boil_v they_o in_o water_n with_o a_o little_a pepper_n and_o a_o onion_n stick_v with_o clove_n if_o your_o broth_n be_v not_o thick_a enough_o mingle_v some_o flower_n with_o a_o little_a vinegar_n and_o fry_v it_o and_o put_v it_o to_o your_o broth_n pottage_n of_o pease-broth_n take_v the_o clear_a of_o your_o pease-broth_n and_o put_v it_o into_o a_o pot_n then_o fry_v some_o sorrel_n chervil_n and_o a_o little_a parsley_n with_o butter_n put_v these_o into_o your_o pot_n also_o then_o season_n your_o broth_n and_o let_v it_o boil_v when_o it_o be_v enough_o serve_v it_o with_o parsley_n and_o root_n sod_v together_o pottage_n without_o butter_n take_v good_a store_n of_o herb_n season_n they_o very_o well_o seethe_v they_o with_o a_o crust_n of_o bread_n stove_n or_o soak_v and_o serve_v they_o up_o pottage_n of_o small_a vail_n take_v four_o or_o five_o loaf_n and_o make_v a_o hole_n in_o the_o top_n and_o take_v out_o the_o crumb_n boil_v they_o then_o fry_v they_o in_o butter_n be_v fill_v with_o milt_n of_o carp_n mushroom_n and_o break_a asparagus_n then_o soak_v they_o leisurely_o on_o your_o pottage_n and_o let_v your_o garnish_n be_v the_o same_o with_o your_o filling_n pottage_n of_o muscle_n scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n of_o water_n salt_n and_o a_o onion_n when_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_n after_o they_o be_v thus_o pick_v pass_v they_o in_o a_o pan_n with_o some_o 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 any_o gravel_n in_o it_o then_o boil_v it_o and_o when_o it_o boil_v fry_v into_o it_o a_o little_a parsley_n with_o some_o fresh_a butter_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o muscle_n pour_v on_o your_o broth_n pottage_n of_o frog_n have_v break_v their_o bone_n and_o trust_v they_o blanch_v they_o and_o drain_v they_o very_o well_o then_o lay_v they_o into_o a_o dish_n till_o you_o have_v make_v ready_a some_o pease-broth_n fry_v into_o it_o a_o little_a mince_a parsley_n with_o butter_n have_v boil_v a_o while_n put_v the_o frog_n into_o your_o broth_n but_o take_v they_o out_o present_o then_o allay_v a_o little_a saffron_n and_o put_v it_o into_o your_o pot_n have_v soak_v your_o bread_n garnish_n it_o with_o the_o frog_n pottage_n of_o salmon_n you_o must_v cut_v your_o salmon_n into_o piece_n and_o pickle_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n stick_v they_o with_o clove_n than_o stew_n they_o between_o two_o dish_n with_o some_o butter_n a_o faggot_n of_o sweet_a herb_n sugar_n white_a wine_n a_o little_a salt_n large_a mace_n beat_a cinnamon_n and_o pepper_n well_o beat_v than_o stove_n or_o soak_v they_o then_o dry_a your_o bread_n and_o stove_n or_o soak_v it_o also_o with_o some_o other_o broth_n garnish_n it_o with_o slice_n of_o salmon_n fig_n date_n or_o prunello_n and_o pour_v the_o sauce_n over_o it_o pottage_n of_o bran._n take_v wheat_n bran_n the_o big_a you_o can_v procure_v and_o boil_v it_o very_o well_o in_o water_n with_o one_o handful_n of_o almond_n and_o a_o bundle_n of_o herb_n than_o season_n it_o well_o then_o pass_v it_o through_o a_o strainer_n and_o boil_v it_o again_o soak_v 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 please_v pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o in_o broth_n or_o with_o pease-broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o frog_n blanch_v and_o a_o little_a saffron_n pottage_n of_o frog_n with_o almond_n have_v trust_v they_o up_o cherry-like_a fry_v they_o and_o stove_n they_o up_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 lemon_n and_o season_v they_o with_o a_o bundle_n of_o herb_n then_o to_o make_v your_o broth_n boil_v some_o with_o pease-broth_n or_o water_n salt_n parsley_n chibbals_n a_o handful_n of_o stamp_a almond_n after_o which_o strain_v they_o together_o soak_v your_o bread_n upon_o which_o you_o may_v put_v a_o little_a of_o the_o hosh_n of_o a_o carp_n fill_v up_o your_o dish_n and_o garnish_n it_o with_o your_o frog_n lemon_n and_o pomegranate_n pottage_n of_o hops_n whilst_o your_o pease-broth_n be_v boil_v pass_v some_o good_a herb_n in_o a_o pan_n into_o it_o let_v your_o hop_n boil_v in_o your_o pottage_n after_o that_o they_o be_v whiten_v a_o little_a before_o you_o serve_v they_o take_v they_o up_o and_o put_v unto_o they_o some_o butter_n salt_n nutmeg_n cinnamon_n vinegar_n and_o very_o little_a broth_n when_o it_o be_v well_o
clarify_a butter_n drop_v your_o ingredient_n in_o by_o spoonful_n fry_v they_o crisp_v on_o both_o side_n dish_n they_o and_o scrape_v on_o sugar_n another_o for_o any_o friday_n take_v half_o a_o pound_n of_o almond_n blanch_v and_o pound_n they_o and_o as_o they_o be_v a_o pound_v put_v in_o some_o rose-water_n to_o keep_v they_o from_o oil_v strain_v they_o into_o cream_n then_o take_v artichoke_n bottom_n and_o marrow_n your_o cream_n be_v boil_v with_o date_n sugar_n whole_a cinnamon_n large_a mace_n and_o nutmeg_n your_o cream_n be_v cold_a put_v it_o into_o a_o dish_n garnish_v with_o paste_n on_o the_o brim_n then_o put_v on_o your_o artichoke_n and_o marrow_n and_o bake_v it_o for_o a_o quarter_n of_o a_o hour_n then_o take_v out_o the_o whole_a spice_n and_o serve_v it_o up_o all_o manner_n of_o potage_n for_o fast_v day_n out_o of_o lent_n pottage_n of_o craw-fish_n have_v cleanse_v your_o craw-fish_n very_o well_o boil_v they_o with_o wine_n vinegar_n salt_n and_o pepper_n when_o they_o look_v red_a pick_v the_o foot_n and_o tail_n and_o fry_v they_o with_o sweet_a butter_n then_o take_v the_o body_n of_o your_o craw-fish_n and_o pound_n they_o very_o well_o with_o onion_n clove_n mace_n ginger_n pepper_n salt_n hard_a egg_n and_o the_o â—rums_n of_o white_a bread_n let_v they_o soak_v in_o good_a broth_n make_v of_o herb_n or_o clear_a pease-broth_n have_v boil_v these_o together_o strain_v they_o and_o set_v they_o before_o the_o fire_n then_o take_v some_o butter_n with_o mince_a parsley_n fry_v it_o and_o put_v it_o into_o your_o pottage_n which_o you_o must_v be_v mindful_a to_o season_v well_o your_o crust_n be_v soak_v put_v on_o the_o hash_fw-mi of_o a_o carp_n with_o the_o juice_n of_o mushroom_n fill_v up_o your_o dish_n and_o garnish_v it_o with_o the_o foot_n and_o tail_n of_o your_o craw-fish_n with_o pomegranate_n and_o the_o juice_n of_o lemon_n pottage_n of_o snail_n you_o must_v first_o wash_v your_o snail_n in_o many_o water_n than_o put_v they_o into_o a_o earthen-pan_n or_o wide_a dish_n and_o put_v to_o they_o as_o much_o water_n as_o will_v cover_v they_o than_o set_v your_o dish_n over_o a_o chafing-dish_n of_o coal_n have_v boil_v a_o while_n take_v they_o out_o of_o the_o shell_n and_o scour_v they_o with_o water_n and_o salt_n four_o or_o five_o time_n then_o let_v they_o boil_v a_o little_a while_n in_o a_o pipkin_n with_o water_n and_o salt_n then_o take_v they_o up_o and_o lay_v they_o in_o a_o dish_n with_o some_o very_a good_a salad_n oil_n when_o the_o oil_n boil_v put_v in_o some_o slice_a onion_n fry_v they_o and_o put_v the_o snail_n to_o they_o and_o stew_v they_o well_o together_o then_o take_v the_o snail_n oil_n and_o onion_n and_o put_v they_o into_o a_o pipking_n together_o sizeable_a for_o they_o and_o put_v as_o much_o water_n to_o they_o as_o will_v be_v sufficient_a to_o make_v a_o pottage_n with_o some_o salt_n and_o let_v they_o stew_v four_o hour_n then_o mince_v some_o sweet_a herb_n as_o time_n penniroyal_n parsley_n etc._n etc._n have_v mince_v they_o very_o well_o pound_n they_o to_o a_o green_a sauce_n and_o put_v in_o some_o crumb_n of_o bread_n soak_v in_o the_o pottage_n with_o a_o little_a saffron_n and_o beat_a clove_n put_v all_o to_o the_o snail_n and_o give_v they_o a_o walm_n or_o two_o when_o you_o serve_v they_o up_o squeeze_v in_o the_o juice_n of_o a_o lemon_n put_v in_o vinegar_n also_o and_o a_o clove_n of_o garlic_n among_o the_o herb_n serve_v they_o up_o on_o sippet_n this_o be_v a_o most_o excellent_a pottage_n pottage_n of_o carp_n have_v bone_a the_o carp_n set_v he_o aside_o and_o take_v the_o bone_n and_o boil_v they_o in_o pease_n pottage_n with_o some_o onion_n hard_a egg_n and_o the_o crumb_n of_o white_a bread_n have_v boil_v strain_v they_o then_o fry_v they_o with_o parsley_n and_o put_v they_o in_o the_o broth_n again_o than_o dry_a and_o soak_v your_o bread_n after_o this_o take_v the_o flesh_n of_o your_o carp_n hash_fw-mi it_o and_o when_o it_o be_v boil_v lie_v it_o on_o your_o bread_n theâ—_n pour_v on_o your_o broth_n fill_v your_o dish_n and_o sprinkle_v it_o with_o the_o juice_n of_o lemon_n and_o mushroom_n pottage_n of_o tenche_n you_o must_v bone_n your_o tench_n in_o the_o same_o manner_n as_o you_o do_v your_o carp_n then_o take_v the_o flesh_n and_o mince_v it_o very_o small_a and_o farcâ—_n it_o season_v your_o farcing_n well_o and_o close_o up_o the_o hole_n wherein_o they_o be_v put_v your_o bread_n be_v soak_v garnish_n it_o with_o your_o tenche_n and_o pour_v on_o your_o broth_n it_o matter_n not_o whether_o the_o broth_n be_v make_v oâ—_n pease_n turnip_n herb_n tenche_n amond_n carp_n or_o craw-fish_n pottage_n of_o french_a barley_n have_v pick_v and_o cleanse_v your_o barley_n very_o well_o from_o dust_n put_v it_o into_o boil_a milk_n be_v boil_v down_o put_v into_o it_o large_a mace_n cream_n sugar_n and_o a_o little_a salt_n boil_v it_o indifferent_a thick_a than_o put_v it_o into_o a_o dish_n scrape_v on_o sugar_n and_o serve_v it_o pottage_n of_o carp_n farce_v separate_a the_o bone_n from_o the_o flesh_n then_o farce_v they_o with_o their_o own_o flesh_n and_o close_o up_o the_o hole_n neat_o through_o which_o you_o convey_v your_o farcing_n then_o put_v they_o into_o a_o dish_n of_o broth_n and_o stew_n or_o boil_v they_o add_v thereunto_o butter_n chibbals_n verjuice_n large_a mace_n a_o faggot_n of_o sweet_a herb_n and_o pepper_n then_o take_v your_o bone_n and_o boil_v they_o and_o have_v boil_v a_o pretty_a while_n strain_v the_o broth_n and_o put_v it_o to_o your_o carp_n then_o soak_v your_o crust_n and_o lay_v your_o carp_n thereon_o pour_v the_o pottage_n upon_o it_o garnish_n it_o with_o caper_n pine-seed_n and_o mushroom_n pottage_n of_o roast_a carp_n press_v your_o carp_n and_o slit_v they_o on_o the_o top_n then_o melt_v some_o butter_n and_o endore_fw-la your_o carp_n therewith_o then_o put_v it_o on_o the_o gridiron_n and_o broil_n it_o then_o take_v some_o turnip_n and_o cut_v they_o in_o two_o whiten_v flower_n and_o fry_v they_o than_o put_v they_o into_o some_o pease-broth_n or_o water_n season_n they_o and_o let_v they_o boil_v then_o soak_v your_o bread_n and_o lay_v your_o carp_n thereon_o with_o butter_n parsley_n chibbals_n and_o a_o little_a vinegar_n then_o garnish_v it_o with_o the_o turnip_n sampire_n and_o a_o few_o caper_n gruel_n pottage_n have_v pick_v your_o oatmeal_n very_o well_o boil_v it_o over_o a_o soft_a fire_n when_o it_o be_v tender_a strain_v it_o through_o a_o strainer_n than_o put_v it_o into_o a_o pipkin_n with_o some_o spring_n water_n make_v your_o pottage_n pretty_a thick_a of_o the_o strain_a oatmeal_n and_o add_v thereto_o some_o raisin_n of_o the_o sun_n well_o pick_v and_o stone_v some_o large_a mace_n salt_n with_o a_o small_a faggot_n of_o sweet_a herb_n rosewater_n and_o saffron_n set_v it_o a_o stew_a on_o the_o fire_n with_o some_o sugar_n when_o it_o be_v near_o upon_o enough_o put_v to_o it_o some_o butter_n with_o the_o yolk_n of_o egg_n strain_v or_o you_o may_v take_v oatmeal_n and_o chap_v some_o herb_n among_o it_o than_o put_v they_o into_o boil_a liquor_n with_o some_o raisin_n or_o curran_n or_o both_o and_o when_o it_o be_v boil_v to_o a_o indifferent_a thickness_n put_v butter_n to_o it_o or_o you_o may_v only_o take_v oatmeal_n a_o bundle_n of_o sweet_a herb_n mince_v small_a with_o some_o onion_n and_o salt_n boil_v these_o together_o and_o season_v they_o with_o butter_n the_o queen_n pottage_n you_o may_v take_v your_o choice_n whether_o you_o will_v have_v carp_n or_o tenche_n then_o boil_v they_o with_o water_n salt_n a_o onion_n parsley_n hard_a egg_n and_o the_o crumb_n of_o a_o white_a loaf_n when_o they_o have_v boil_v a_o while_n strain_v your_o broth_n and_o put_v it_o into_o another_o pot_n with_o some_o butter_n then_o take_v some_o almond_n blanch_v they_o and_o pound_v they_o and_o mingle_v with_o one_o moiety_n of_o your_o broth_n have_v boil_v a_o while_n strain_v they_o and_o put_v in_o a_o onion_n stick_v with_o clove_n than_o set_v it_o over_o a_o gentle_a fire_n then_o soak_v your_o dish_n with_o a_o little_a of_o your_o first_o broth_n and_o fill_v up_o your_o dish_n with_o white-broth_n with_o the_o yolk_n of_o a_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushroom_n let_v it_o not_o be_v too_o thick_a serve_v it_o garnish_v with_o lemon_n and_o pomegranate_n the_o duchess_n of_o anjou_n '_o s_o pottage_n take_v the_o bone_n of_o a_o carp_n and_o boil_v they_o in_o pease-broth_n that_o be_v very_o clear_a with_o the_o yolk_n of_o egg_n a_o bundle_n of_o herb_n and_o all_o well_o season_v then_o dry_a a_o loaf_n and_o soak_v it_o and_o
green_a parsley_n mince_v for_o variety_n sake_n you_o may_v force_v your_o venison_n with_o a_o handful_n of_o sweet_a herb_n and_o parsley_n mince_v with_o beef-suet_n and_o yolk_n of_o egg_n boil_v hard_o season_v your_o force_n with_o pepper_n nutmeg_n ginger_n and_o salt_n lamb_n head_n boil_v first_o take_v out_o the_o brain_n and_o make_v a_o pudding_n thereof_o be_v boil_v and_o cold_a cut_v it_o into_o bit_n then_o mince_v some_o lamb_n with_o beef-suet_n and_o put_v to_o it_o some_o grate_a bread_n nutmeg_n pepper_n salt_n some_o sweet_a herb_n mince_v with_o four_o or_o five_o raw_a egg_n work_v these_o all_o together_o and_o fill_v the_o lamb_n head_n therewith_o have_v well_o cleanse_v and_o dry_v the_o head_n beforehand_o then_o stew_n it_o between_o two_o dish_n with_o some_o strong_a broth_n what_o remain_v of_o this_o force_n work_v it_o into_o ball_n and_o let_v they_o boil_v with_o the_o head_n add_v therewith_o some_o white_a wine_n a_o whole_a onion_n three_o or_o four_o slice_a pippin_n some_o piece_n of_o artichoke_n sage_a leaf_n large_a mace_n with_o lettice_a boil_a and_o quarter_v and_o put_v into_o beat_a butter_n be_v fine_o stew_v dish_n it_o up_o on_o sippet_n and_o put_v the_o ball_n with_o the_o other_o material_n thereon_o then_o broth_n it_o and_o run_v it_o over_o with_o beat_a butter_n and_o lemon_n lamb_n head_n stew_v have_v cleave_v the_o head_n and_o take_v out_o the_o brain_n wash_v and_o cleanse_v it_o from_o all_o its_o filth_n and_o impurity_n set_v it_o a_o boil_a in_o some_o strong_a broth_n have_v scum_v it_o after_o boil_a put_v in_o two_o or_o three_o blade_n of_o large_a mace_n some_o caper_n some_o pear_n quarter_v a_o little_a claret_n gravy_n marrow_n and_o some_o marry-gold_n flower_n when_o stew_a enough_o serve_v it_o on_o carve_a sippet_n and_o broth_n it_o lay_v on_o slice_a lemon_n scald_a goosberry_n or_o barberry_n loyn_n of_o lamb_n stew_v let_v your_o loin_n be_v cut_v into_o steak_n pretty_a large_a 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almond_n with_o cream_n yolk_n of_o egg_n sugar_n cinnamon_n and_o ginger_n boil_v it_o thick_a fill_v your_o tart_a and_o when_o it_o be_v bake_v ice_n it_o damsin_n tart._n boil_v they_o very_o well_o in_o wine_n strain_v they_o with_o cream_n sugar_n cinnamon_n and_o ginger_n then_o boil_v they_o again_o and_o so_o fill_v your_o tart._n strawberry_n tart._n wash_v your_o strawberry_n which_o you_o must_v procure_v of_o the_o middling_a size_n and_o put_v they_o into_o your_o paste_n season_n they_o with_o cinnamon_n ginger_n and_o a_o little_a red_a wine_n on_o the_o top_n lie_v sugar_n let_v it_o stand_v in_o the_o oven_n about_o half_a a_o hour_n then_o draw_v it_o ice_n it_o and_o scrape_v on_o sugar_n cherry_n tart._n stone_z your_o cherry_n and_o lay_v they_o in_o the_o bottom_n of_o your_o pie_n with_o beat_a cinnamon_n ginger_n and_o sugar_n then_o close_o it_o up_o bake_v it_o and_o ice_n it_o when_o it_o be_v bake_v pour_v into_o it_o muskadine_n and_o damask_n water_n 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dry_a so_o close_o it_o up_o and_o bake_v it_o a_o spring_n tart._n gather_v what_o bud_n be_v not_o bitter_a also_o the_o leaf_n of_o primrose_n violet_n and_o strawberry_n with_o young_a spinage_n and_o boil_v they_o and_o put_v they_o into_o a_o cullender_n then_o chap_v your_o herb_n very_o small_a and_o boil_v they_o over_o again_o in_o cream_n add_v thereunto_o so_o many_o yolk_n with_o the_o white_n as_o will_v sufficient_o thicken_v your_o cream_n to_o which_o you_o must_v add_v some_o grate_a naples_n biscuit_n colour_n all_o green_a with_o the_o juice_n of_o spinage_n and_o season_v it_o with_o sugar_n cinnamon_n nutmeg_n and_o a_o little_a salt_n you_o may_v bake_v it_o in_o puff-paste_n or_o otherways_o taffeta_n tart._n have_v wet_v the_o paste_n with_o butter_n and_o cold_a water_n roll_v it_o very_o thin_a then_o lay_v apple_n in_o lay_n and_o between_o every_o lay_n of_o apple_n strew_v some_o fine_a sugar_n and_o some_o lemon-pill_n cut_v very_o small_a let_v they_o bake_v a_o hour_n than_o ice_n they_o with_o rosewater_n sugar_n and_o butter_n and_o wash_v they_o over_o with_o the_o same_o then_o strew_v more_o fine_a sugar_n on_o they_o and_o put_v they_o into_o the_o same_o oven_n again_o you_o may_v serve_v they_o either_o hot_a or_o cold_a cowslip_n tart._n take_v three_o quart_n of_o the_o blossom_n of_o cowslip_n mince_v they_o and_o pound_v they_o in_o a_o mortar_n put_v to_o they_o a_o quarter_n of_o a_o pound_n of_o naple-bisket_n grate_v a_o pint_n of_o cream_n and_o put_v they_o into_o a_o skillet_n and_o let_v they_o boil_v a_o little_a on_o the_o fire_n then_o take_v they_o off_o and_o beat_v in_o the_o yolk_n of_o half_a a_o dozen_o egg_n with_o some_o cream_n make_v it_o thick_a over_o the_o fire_n but_o let_v it_o not_o curdle_n season_n it_o with_o sugar_n a_o little_a rosewater_n and_o salt_n your_o best_a way_n be_v to_o let_v your_o cream_n be_v cold_a before_o you_o stir_v in_o your_o egg_n then_o bake_v it_o in_o paste_n or_o dish_n cream_n tart._n take_v quince_n pear_n warden_n and_o pippin_n slice_v they_o into_o quarter_n boil_v they_o and_o strain_v they_o into_o cream_n as_o also_o malagatoon_n necturus_n apricock_n peach_n plum_n or_o cherry_n fill_v your_o tart_a and_o lay_v on_o the_o top_n preserve_v citron_n when_o it_o be_v two_o sheet_n of_o puff-paste_n put_v to_o it_o butter_n and_o sugar_n close_o it_o prick_v it_o and_o bake_v it_o when_o it_o be_v bake_v put_v to_o it_o a_o little_a sack_n draw_v butter_n and_o vinegar_n scrape_v on_o sugar_n and_o serve_v it_o florentine_n of_o potato_n and_o artichoke_n put_v these_o root_n into_o boil_a water_n and_o when_o they_o be_v boil_v tender_a blanch_v they_o and_o season_v they_o with_o nutmeg_n pepper_n cinnamon_n and_o salt_n season_n they_o but_o light_o then_o lay_v on_o a_o sheet_n of_o paste_n in_o a_o dish_n and_o upon_o that_o some_o bit_n of_o butter_n then_o lay_v in_o your_o potato_n and_o artichoke_n round_o the_o dish_n with_o 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sugar_n and_o serve_v it_o up_o green_a pudding_n of_o herb_n take_v a_o quart_n and_o somewhat_o more_o of_o cream_n and_o steep_a therein_o the_o pith_n of_o a_o penny-white-loaf_n into_o which_o you_o must_v beat_v the_o yolk_n of_o eight_o egg_n then_o add_v thereto_o curran_n sugar_n cloves_n beat_a mace_n date_n cinnamon_n nutmeg_n sweet_a marjoram_n time_n savory_n penniroyal_n mince_v very_o small_a the_o juice_n of_o spinage_n saffron_n and_o salt_n boil_v these_o with_o beef-suet_n or_o marrow_n or_o without_o either_o these_o pudding_n be_v excellent_a to_o be_v serve_v up_o alone_o in_o a_o dish_n or_o good_a stuff_n for_o boil_a or_o roast_a poultry_n kid_n lamb_n or_o veal_n another_o excellent_a boil_a pudding_n beat_v six_o egg_n into_o a_o pint_n of_o cream_n put_v it_o over_o the_o fire_n and_o scald_v the_o crumb_n of_o a_o manchet_n therein_o then_o put_v to_o it_o half_o a_o pound_n of_o blanch_a almond_n beat_v small_a with_o rosewater_n season_n it_o with_o sugar_n nutmeg_n and_o salt_n some_o date_n slice_v and_o cut_v small_a some_o currant_n boil_v and_o some_o marrow_n mince_v beat_v they_o all_o together_o and_o bake_v it_o almond_n pudding_n in_o a_o dish_n take_v a_o pound_n of_o almond_n blanch_v and_o pound_v they_o in_o a_o marble-morter_n strain_v they_o with_o a_o quart_n of_o cream_n a_o grate_a manchet_n fierce_v four_o egg_n some_o sugar_n nutmeg_n grate_v some_o date_n and_o a_o little_a salt_n boil_v it_o and_o serve_v it_o in_o a_o dish_n with_o beat_a butter_n stick_v it_o with_o wafer_n and_o scrape_v on_o sugar_n some_o use_n this_o course_n by_o take_v a_o pound_n of_o almond-paste_n some_o grate_a naples-biscuit_n cream_n rosewater_n yolk_n of_o egg_n beat_a cinnamon_n ginger_n nutmeg_n some_o boil_a currant_n pistache_n and_o musk_n boil_v it_o in_o a_o napkin_n and_o serve_v it_o as_o the_o former_a almond_n pudding_n in_o gut_n take_v a_o pound_n and_o a_o half_a of_o almond-paste_n and_o put_v thereto_o some_o new_a milk_n or_o cream_n with_o four_o or_o five_o blade_n of_o mace_n and_o some_o slice_a nutmeg_n when_o it_o be_v boil_v take_v the_o spice_n clean_o from_o it_o then_o grate_v a_o penny_n manchet_n and_o fierce_a it_o through_o a_o cullender_n put_v it_o into_o the_o cream_n and_o let_v it_o stand_v till_o it_o be_v cold_a then_o put_v in_o the_o almond_n eight_o yolk_n of_o egg_n salt_n sugar_n and_o good_a store_n of_o marrow_n or_o beef-suet_n fine_o mince_v and_o therewith_o fill_v the_o gut_n cinnamon_n pudding_n take_v two_o quart_n of_o cream_n and_o steep_a therein_o two_o french_a roll_n a_o dozen_o yolk_n of_o egg_n date_n a_o ounce_n of_o beat_a cinnamon_n and_o some_o almond-paste_n you_o may_v sometime_o use_v rosewater_n and_o boil_a currant_n either_o boil_n or_o bake_v it_o which_o you_o please_v haggus_n pudding_n take_v a_o calf_n cauldron_n boil_v it_o and_o when_o it_o be_v cold_a mince_v it_o very_o small_a then_o take_v the_o yolk_n of_o four_o egg_n and_o the_o white_n of_o two_o some_o cream_n grate_a bread_n sugar_n salt_n curran_n rosewater_n some_o beef-suet_n or_o marrow_n sweet_a herb_n marjoram_n time_n parsley_n and_o mingle_v all_o together_o then_o have_v a_o sheep-maw_n ready_a dress_v put_v in_o the_o aforesaid_a material_n and_o boil_v it_o other_o take_v good_a store_n of_o parsley_n savory_n time_n onion_n and_o oatmeal_n groat_n chap_v together_o and_o mingle_v with_o some_o mince_a beef-suet_n with_o clove_n mace_n pepper_n and_o salt_n fill_v the_o paunch_n sow_v it_o up_o and_o boil_v it_o when_o it_o be_v boil_v cut_v a_o hole_n in_o it_o and_o put_v in_o some_o beat_a butter_n with_o yolk_n of_o the_o three_o eggs._n another_o very_a good_a way_n take_v a_o calf_n cauldron_n or_o mugget_n boil_v it_o tender_a and_o mince_v it_o small_a put_v to_o it_o grate_a bread_n the_o yolk_n of_o six_o egg_n with_o as_o many_o white_n some_o cream_n sweet_a herb_n spinage_n succory_n sorrel_n strawberry-leaves_a mince_a small_a a_o little_a butter_n pepper_n cloves_n mace_n cinnamon_n ginger_n curran_n sugar_n salt_n date_n and_o boil_v it_o in_o a_o napkin_n or_o calves-panch_n be_v boil_v dish_n it_o and_o trim_v it_o with_o scrape_v sugar_n stick_v it_o with_o slice_a almond_n and_o run_v it_o over_o with_o beat_a butter_n chiveridge_n pudding_n lay_v the_o fat_a of_o a_o hog_n in_o fair_a water_n and_o salt_n to_o scour_v they_o then_o take_v the_o long_a and_o fat_a gut_n and_o stuff_n it_o with_o nutmeg_n sugar_n ginger_n pepper_n and_o slice_a date_n boil_v they_o and_o serve_v they_o to_o the_o table_n swan_n or_o goose-pudding_n take_v the_o blood_n of_o either_o and_o strain_v it_o and_o put_v therein_o oatmeal_n to_o steep_v or_o grate_a bread_n in_o milk_n or_o cream_n with_o nutmeg_n pepper_n sweet_a herb_n mince_v beef-suet_n rosewater_n mince_a lemon-pill_n with_o a_o small_a quantity_n of_o coriander-seed_n this_o be_v a_o very_a good_a pudding_n for_o a_o swan_n or_o goose_n neck_n veal_n pudding_n take_v some_o of_o the_o raw_a flesh_n of_o a_o leg_n of_o veal_n and_o mince_v it_o very_o small_a then_o mingle_v it_o with_o lard_n cut_v into_o square_a piece_n and_o mince_v some_o sweet_a herb_n as_o marjoram_n penniroyal_n etc._n etc._n with_o some_o spice_n as_o nutmeg_n ginger_n pepper_n and_o salt_n work_n or_o incorporate_v all_o together_o with_o cinnamon_n sugar_n barberry_n slice_a fig_n blanch_a almond_n half_o a_o pound_n of_o beef-suet_n fine_o mince_v put_v these_o into_o hog_n or_o sheep-gut_n well_o cleanse_v cut_v they_o a_o inch_n and_o a_o half_a long_o tie_v they_o and_o boil_v they_o in_o a_o pipkin_n with_o claret_n wine_n with_o large_a mace_n be_v almost_o boil_v have_v some_o boil_a grape_n in_o small_a bunch_n and_o barberry_n in_o knot_n than_o dish_n
paste_n as_o afore_o specify_v and_o bake_v it_o in_o a_o oven_n moderate_o heat_v that_o it_o may_v look_v fair_a and_o white_a then_o draw_v it_o and_o scrape_v on_o sugar_n custard_n without_o eggs._n take_v three_o quarte_n of_o a_o pound_n of_o almond_n be_v blanch_v pound_n they_o with_o rose-water_n in_o a_o stone-morter_n then_o put_v in_o some_o rice-flowre_n and_o beat_v they_o well_o together_o with_o some_o clove_n mace_n and_o salt_n let_v the_o spice_n be_v beat_v with_o some_o ginger_n and_o strain_v they_o all_o with_o some_o fair_a spring_n water_n add_v unto_o what_o be_v strain_v half_o a_o pound_n of_o double_a refine_a sugar_n and_o a_o little_a saffron_n your_o form_n be_v ready_o dry_v lie_v in_o the_o bottom_n of_o they_o some_o slice_a date_n raisin_n of_o the_o sun_n stone_v and_o some_o boil_a currant_n fill_v they_o and_o bake_v they_o be_v bake_v scrape_v sugar_n upon_o they_o forget_v not_o to_o prick_v your_o form_n or_o custard_n before_o you_o set_v they_o in_o the_o oven_n or_o thus_o if_o you_o make_v your_o custard_n in_o paste_n set_v it_o in_o work_n and_o dry_v it_o in_o the_o oven_n then_o beat_v the_o spawn_n of_o a_o pike_n in_o a_o mortar_n and_o strain_v it_o with_o cream_n season_n it_o with_o sugar_n rosewater_n a_o grate_a nutmeg_n and_o a_o little_a mace_n beat_v they_o well_o together_o fill_v your_o form_n and_o when_o it_o be_v bake_v strew_v comfit_n thereon_o cheesecake_n drain_n the_o whey_n from_o your_o curd_n make_v of_o new_a milk_n to_o every_o pottle_n of_o curd_n allow_v a_o quarter_n of_o a_o pound_n of_o butter_n a_o good_a quantity_n of_o rosewater_n three_o grain_n of_o ambergriese_n the_o crumb_n of_o a_o manchet_n rub_v through_o a_o cullender_n the_o yolk_n of_o ten_o egg_n a_o grate_a nutmeg_n a_o little_a salt_n and_o good_a store_n of_o sugar_n mix_v all_o these_o well_o together_o with_o a_o little_a cream_n but_o do_v not_o make_v they_o too_o soft_a instead_o of_o bread_n take_v almond_n 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and_o bake_v they_o or_o thus_o take_v three_o quart_n of_o flower_n and_o three_o quarter_n of_o a_o pound_n of_o butter_n a_o little_a yeast_n or_o barm_n with_o a_o small_a quantity_n of_o safâ—_n fron-made_a into_o powder_n add_v these_o to_o thâ—_n flower_n but_o melt_v your_o butter_n in_o milk_n and_o so_o make_v up_o the_o paste_n then_o take_v the_o curdâ—_n of_o three_o quart_n of_o new_a milk-cheese_n with_o near_a upon_o a_o pint_n of_o cream_n drain_v the_o whey_n well_o from_o the_o curd_n and_o pound_n it_o in_o a_o mortar_n with_o half_a a_o pound_n of_o sugar_n three_o quarter_n of_o a_o pound_n of_o curran_n wash_v and_o well_o pick_v a_o grate_a nutmeg_n some_o cinnamon_n beat_v fine_a salt_n rosewater_n a_o little_a saffron_n pulverise_v and_o half_a a_o dozen_o yolk_n of_o egg_n work_v it_o up_o stiff_o with_o butter_n and_o cream_n otherways_o take_v the_o yolk_n of_o eighteen_o egg_n and_o the_o white_n of_o half_a as_o many_o beat_v they_o very_o well_o then_o 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up_o stiff_o then_o take_v a_o pottle_n of_o cream_n half_o a_o pound_n of_o sugar_n and_o a_o pound_n of_o boil_a currant_n a_o whole_a nutmeg_n grate_v and_o boil_v these_o together_o gentle_o with_o the_o yolk_n of_o eighten_v egg_n stir_v it_o continual_o when_o it_o have_v boil_v enough_o take_v it_o off_o and_o let_v it_o cool_v then_o fill_v youâ—_n cheesecake_n cheesecake_n in_o the_o french_a fashion_n take_v a_o pound_n and_o a_o half_a of_o pistacheâ—_n stamp_v with_o two_o pound_n and_o a_o half_a of_o new_a morning_n cheese-curd_n three_o ounce_n and_o a_o half_a of_o elder-flower_n twelve_o egg_n â—_o pound_n and_o a_o quarter_n of_o sugar_n the_o like_a quantity_n of_o butter_n and_o a_o pottle_n of_o flower_n strain_v these_o in_o a_o course_n strainer_n and_o fill_v your_o form_n make_v of_o puff-paste_n or_o other_o paste_n as_o good_a as_o cold_a butter_n paste_v etc._n etc._n otherways_o after_o the_o french_a fashion_n take_v six_o pound_n of_o the_o best_a hollandcheese_n and_o eight_o pound_n of_o new-made_a morning_n milk_n cheese-curd_n and_o beat_v they_o in_o a_o mortar_n than_o put_v sugar_n to_o they_o about_o a_o pound_n or_o more_o and_o half_a a_o pound_n of_o well_o pick_v and_o wash_v currant_n fifteen_o egg_n well_o beat_v cream_n three_o quarter_n of_o a_o ounce_n of_o cinnamon_n half_o a_o ounce_n of_o mace_n and_o a_o little_a saffron_n mix_v they_o well_o together_o and_o fill_v your_o cheesecake_n pasty-way_n make_v of_o puff-paste_n or_o cold_a butter-paste_n be_v bake_v ice_n they_o with_o yolk_n of_o egg_n rosewater_n and_o sugar_n the_o best_a way_n of_o make_v cheesecake_n take_v a_o pretty_a large_a morning_n milk-cheese_n of_o about_o six_o pound_n in_o weight_n pound_n it_o in_o stone_n or_o wooden_a mortar_n and_o with_o a_o pound_n of_o water_n among_o it_o and_o a_o pound_n of_o sugar_n add_v thereto_o beat_v mace_n two_o pound_n of_o curran_n a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n and_o a_o little_a salt_n then_o boil_v some_o cream_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n work_v these_o well_o together_o but_o let_v not_o the_o curd_n be_v two_o soft_a make_v the_o paste_n of_o cold_a butter_n and_o water_n form_n it_o pasty-way_n and_o fill_v it_o whitepot_n and_o fool_n whitepot_n the_o french_a fashion_n take_v a_o quart_n of_o good_a thick_a cream_n and_o boil_v it_o with_o four_o or_o five_o blade_n of_o large_a mace_n and_o some_o whole_a cinnamon_n then_o take_v the_o white_n of_o four_o egg_n and_o beat_v they_o well_o when_o the_o cream_n boil_v up_o put_v they_o in_o then_o take_v it_o off_o the_o fire_n and_o keep_v it_o stir_v a_o little_a while_n and_o put_v in_o some_o sugar_n then_o pare_v half_a a_o dozen_o pippin_n slice_v they_o and_o put_v they_o into_o a_o pint_n oâ—_n claret_n wine_n some_o raisin_n of_o the_o sun_n sugar_n beat_a cinnamon_n and_o beat_a ginger_n boiâ—_n your_o apple_n to_o a_o pap_n then_o cut_v some_o sippet_n very_o thin_a and_o dry_v they_o before_o the_o fire_n when_o the_o apple_n and_o cream_n be_v boil_v and_o cold_a take_v half_a the_o sippet_n and_o lay_v they_o in_o a_o dish_n lay_v half_a the_o apple_n on_o they_o then_o lay_v on_o the_o rest_n of_o the_o sippet_n theâ—_n apple_n as_o you_o do_v before_o then_o pour_v on_o the_o rest_n of_o the_o cream_n and_o bake_v it_o in_o the_o oven_n as_o a_o custard_n and_o when_o you_o serve_v it_o scrape_v on_o sugar_n rice_n whitepot_n take_v three_o pint_n of_o cream_n and_o a_o quarter_n of_o a_o pound_n of_o rice_n well_o pick_v some_o beat_a nutmeg_n ginger_n and_o sugar_n boil_v these_o together_o and_o set_v it_o by_o till_o it_o be_v cold_a then_o strain_v into_o it_o the_o
numeg_n let_v they_o boil_v together_o and_o if_o you_o want_v liquor_n add_v a_o pint_n of_o strong_a broth_n then_o take_v the_o marrow_n of_o three_o marrowbone_n and_o wrap_v it_o in_o the_o yolk_n of_o egg_n and_o grate_a bread_n to_o keep_v it_o from_o melt_v away_o and_o when_o your_o pot_n boil_v put_v iâ—_n therein_o then_o take_v the_o yolk_n of_o four_o egg_n and_o beat_v they_o in_o white_a wine_n or_o strong_a broth_n and_o when_o your_o aforesaid_a ingredient_n be_v enough_o stir_v your_o egg_n therein_o and_o season_v it_o to_o your_o pallet_n with_o sugar_n then_o take_v it_o off_o the_o fire_n and_o serve_v it_o up_o with_o boil_a capon_n or_o chicken_n garnish_v the_o marrow_n and_o date_n on_o the_o breast_n of_o they_o you_o may_v put_v into_o this_o broth_n spanish_a potato_n or_o skirret_n pottage_n of_o quail_n truss_v you_o quail_n whiten_v and_o flower_n they_o and_o pass_v they_o with_o lard_n than_o put_v they_o in_o the_o pot_n boil_v and_o season_v they_o with_o salt_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o quail_n with_o lemon_n mushroom_n coxcomb_n and_o pistache_n pottage_n restorative_n orâ—strengthning_v take_v the_o broth_n where_o marrowbone_n have_v be_v boil_v you_o may_v be_v easy_o supply_v therewith_o from_o place_n accustom_v to_o feast_v boil_v therein_o a_o good_a quantity_n of_o great_a turnip_n when_o they_o be_v boil_v press_v the_o juice_n out_o of_o they_o and_o put_v it_o into_o the_o pot_n wherein_o the_o turnip_n be_v boil_v then_o take_v a_o couple_n of_o old_a red_a cock_n scald_v and_o beat_v to_o piece_n with_o the_o back_n of_o a_o cleaver_n then_o put_v they_o into_o the_o say_a broth_n with_o a_o couple_n of_o calf_n foot_n let_v they_o boil_v together_o and_o scum_v they_o very_o well_o when_o they_o be_v half_o boil_v put_v therein_o some_o raisin_n of_o the_o sun_n stone_v slice_a liquorish_a a_o few_o anniseed_n with_o a_o handful_n of_o pine-apple_n and_o pistache_n beat_v in_o a_o mortar_n add_v thereunto_o clove_n mace_n nutmeg_n and_o a_o pint_n of_o red_a wine_n have_v boil_v the_o meat_n to_o a_o mash_n strain_v it_o into_o a_o pipkin_n then_o put_v to_o it_o white_a sugar_n candy_n clarify_v it_o with_o the_o white_n of_o egg_n when_o you_o boil_v it_o again_o and_o run_v it_o through_o your_o jelly-bag_n take_v a_o quarter_n of_o a_o pint_n of_o this_o morning_n evening_n and_o if_o you_o please_v at_o noon_n pottage_n of_o wood-quest_n take_v your_o wood-quest_n or_o other_o large_a pigeon_n whiten_v and_o lard_v they_o boil_v and_o season_v they_o with_o a_o sprig_n of_o time_n whole_a pepper_n a_o little_a beat_a ginger_n and_o some_o large_a mace_n soak_v your_o bread_n and_o garnish_v your_o wood-quest_n with_o bottom_n of_o artichoke_n and_o asparagus_n then_o serve_v they_o pottage_n of_o venison_n take_v a_o haunch_n of_o venison_n and_o cut_v it_o into_o six_o piece_n and_o place_v they_o in_o the_o bottom_n of_o a_o pan_n or_o pot_n then_o put_v in_o no_o more_o water_n than_o will_v cover_v it_o let_v it_o boil_v then_o scum_v it_o after_o that_o add_v to_o it_o a_o good_a quantity_n of_o whole_a pepper_n when_o it_o be_v half_o boil_v put_v in_o four_o whole_a onion_n clove_n and_o large_a mace_n some_o slice_a ginger_n nutmeg_n three_o or_o four_o faggot_n of_o sweet_a herb_n let_v it_o boil_v till_o the_o venison_n be_v very_o tender_a and_o a_o good_a part_n of_o the_o broth_n be_v waste_v after_o this_o pour_v out_o the_o broth_n from_o the_o meat_n into_o a_o pipkin_n keep_v your_o venison_n hot_a in_o the_o same_o pot_n by_o add_v other_o hot_a broth_n unto_o it_o then_o take_v a_o couple_n of_o red-beet_a root_n have_v very_o well_o parboil_v they_o before_o cut_v they_o into_o square_a piece_n as_o big_a as_o a_o shilling_n and_o put_v they_o into_o the_o broth_n which_o be_v in_o your_o pipkin_n and_o let_v they_o boil_v till_o they_o be_v very_o tender_a add_v unto_o the_o boil_a four_o anchovy_n mince_v than_o dish_n up_o your_o venison_n on_o sippet_n of_o french-bread_n then_o pour_v on_o your_o broth_n so_o much_o as_o will_v near-upon_a fill_v the_o dish_n then_o take_v your_o root_n by_o themselves_o and_o toss_v they_o in_o a_o little_a draw_v butter_n and_o lay_v they_o all_o over_o the_o venison_n if_o the_o beet_n be_v good_a it_o will_v make_v the_o broth_n red_a enough_o which_o you_o must_v have_v visible_a round_o about_o the_o dish_n side_n but_o if_o it_o prove_v pale_a put_v to_o it_o some_o saunders_n this_o be_v a_o very_a savoury_a pottage_n the_o queen_n pottage_n take_v almond_n beat_v they_o and_o boil_v they_o with_o good_a broth_n a_o bundle_n of_o herb_n and_o the_o inside_n of_o a_o lemon_n a_o few_o crumb_n of_o bread_n than_o season_n they_o with_o salt_n stir_v they_o often_o and_o strain_v they_o then_o take_v your_o bread_n and_o soak_v it_o with_o the_o best_a broth_n which_o be_v thus_o to_o be_v make_v when_o you_o have_v bone_a a_o capon_n or_o partridge_n take_v the_o bone_n and_o beat_v they_o in_o a_o mortar_n then_o seethe_v these_o bone_n in_o strong_a broth_n with_o mushroom_n and_o strain_n all_o through_o a_o linen_n cloth_n and_o with_o this_o broth_n soak_v your_o bread_n as_o it_o soak_v sprinkle_v it_o with_o almond_n broth_n then_o put_v unto_o it_o a_o little_a minced-meat_n either_o of_o partridge_n or_o capon_n and_o still_o as_o it_o soak_v put_v in_o more_o almond-broth_n until_o it_o be_v full_a then_o take_v the_o fireshovel_n red_a hot_a and_o hold_v it_o over_o garnish_v your_o dish_n with_o coxcomb_n pistache_n and_o pome-granates_a pottage_n in_o the_o italian_a fashion_n boil_v green_a pease_n with_o some_o strong_a broth_n and_o interlard_v bacon_n cut_v into_o slice_n the_o pease_n be_v boil_v put_v to_o they_o some_o chap_a parsley_n pepper_n aniseed_n and_o strain_v some_o of_o the_o pease_n to_o thicken_v the_o broth_n give_v it_o a_o walm_n and_o serve_v it_o on_o sippet_n with_o boil_a chicken_n pigeon_n kid_n or_o lambs-head_n mutton_n duck_n mallard_n or_o any_o poultry_n for_o variety_n thicken_v the_o broth_n with_o eggs._n pottage_n of_o mutton_n veal_n or_o beef_n in_o the_o english_a fashion_n cut_a a_o rack_n of_o mutton_n in_o two_o piece_n and_o take_v a_o knuckle_n of_o veal_n and_o boil_v it_o with_o good_a store_n of_o herb_n with_o a_o pint_n of_o oatmeal_n chap_v among_o they_o let_v your_o herb_n be_v time_n sweet_a marjoram_n parsley_n sives_z succory_n marrygold_n strawberrie_n and_o violet-leaves_a beet_n borrage_n sorrel_n blood-wort_n sage_n penniroyal_n with_o a_o little_a salt_n be_v well_o boil_v serve_v they_o on_o carve_v sippet_n with_o the_o meat_n in_o the_o midst_n thereof_o otherways_o take_v the_o best_a old_a pease_n you_o can_v get_v wash_v and_o boil_v they_o in_o fair_a water_n when_o they_o boil_v scum_v they_o and_o put_v in_o a_o piece_n of_o interlard_v bacon_n put_v in_o also_o a_o bundle_n of_o mint_n with_o other_o sweet_a herb_n serve_v the_o bacon_n on_o sippet_n in_o thin_a slice_n but_o boil_v not_o your_o pottage_n too_o thick_a the_o duke_n pottage_n let_v your_o broth_n be_v the_o same_o of_o that_o of_o the_o queen_n extract_v from_o roast_a bone_n then_o soak_v a_o loaf_n of_o bread_n with_o the_o cruâ—t_n after_o that_o a_o small_a hash_fw-mi of_o partridge_n which_o you_o must_v strew_v upon_o the_o bread_n so_o thin_a as_o it_o may_v hardly_o appear_v soak_v it_o and_o fill_v it_o by_o little_a and_o little_a garnish_n it_o with_o your_o small_a mushroom_n cock-comb_n kidney_n pistache_n lemon_n and_o serve_v it_o the_o prince_n pottage_n take_v either_o capon_n or_o partridge_n and_o roast_v they_o then_o take_v out_o the_o bone_n and_o mince_v the_o brawn_n small_a take_v also_o the_o bone_n break_v they_o and_o seethe_v they_o with_o broth_n in_o a_o earthen-pot_n with_o a_o bundle_n of_o herb_n then_o strain_v they_o through_o a_o linen_n cloth_n soak_v your_o bread_n and_o lay_v it_o on_o a_o bed_n of_o flesh_n or_o if_o you_o will_v instead_o thereof_o a_o bed_n of_o almond-broth_n boil_v it_o well_o and_o fill_v it_o by_o degree_n then_o garnish_v it_o with_o the_o pinnion_n then_o take_v three_o egg_n with_o a_o little_a almond-broth_n or_o any_o other_o broth_n beat_v they_o well_o together_o and_o pour_v they_o on_o your_o pottage_n hold_v the_o fire-shovel_a over_o it_o and_o so_o serve_v it_o pottage_n of_o teal_n with_o hypocrast_n take_v teal_n dress_v and_o cleanse_v they_o well_o whiten_v they_o as_o afore_o specify_v stuff_v they_o within_o with_o some_o lard_n then_o fry_v they_o with_o fresh_a seam_n then_o boil_v they_o in_o a_o pot_n when_o they_o be_v almost_o boil_v throw_v in_o some_o prune_n with_o a_o piece_n of_o sugar_n garnish_n your_o pottage_n with_o the_o
pottage_n of_o a_o calf_n head_n fry_v first_o boil_v your_o calf_n head_n than_o bone_n it_o after_o that_o cut_v it_o into_o several_a piece_n then_o mingle_v your_o meat_n with_o large_a oyster_n cut_v into_o piece_n and_o season_v they_o with_o pepper_n nutmeg_n and_o salt_n than_o flower_n it_o and_o fry_v it_o with_o good_a sweet_a butter_n soak_v your_o bread_n and_o lay_v in_o your_o meat_n and_o oyster_n pour_v on_o your_o broth_n and_o garnish_v your_o dish_n with_o mushroom_n pomegranate_n slice_a lemon_n and_o caper_n pottage_n of_o breast_n of_o mutton_n with_o turnip_n take_v the_o neck-end_n of_o your_o breast_n and_o boil_v they_o then_o take_v some_o turnip_n pare_v they_o and_o slice_v they_o then_o fry_v they_o have_v first_o flower_v they_o in_o butter_n and_o put_v they_o to_o your_o mutton_n season_n your_o broth_n with_o clove_n pepper_n nutmeg_n two_o or_o three_o blade_n of_o mace_n a_o whole_a onion_n peel_a salt_n and_o a_o faggot_n of_o sweet_a herb_n if_o your_o pottage_n be_v too_o thin_a take_v some_o flower_n and_o mingle_v it_o with_o pepper_n and_o verjuice_n put_v it_o into_o your_o pot_n then_o soak_v your_o bread_n and_o serve_v it_o pottage_n of_o woodcock_n roast_v first_o almost_o roast_v your_o woodcock_n then_o boil_v they_o with_o some_o sweet_a herb_n soak_v your_o bread_n in_o strong_a broth_n and_o lay_v your_o woodcock_n thereon_o pour_v on_o your_o broth_n and_o serve_v they_o farce_a potage_n for_o flesh-day_n pottage_n of_o capon_n farce_v take_v out_o the_o bone_n of_o your_o capon_n at_o the_o neck_n and_o fill_v they_o up_o with_o the_o flesh_n of_o squab_n or_o chicken_n mince_v small_a with_o beef-suet_n when_o they_o be_v well_o season_v boil_v they_o in_o good_a broth_n pottage_n of_o young_a cock_n take_v out_o their_o stomach-bone_n and_o fill_v they_o up_o with_o mince_a veal_n mingle_v with_o the_o yolk_n of_o raw_a egg_n chibbals_n parsley_n pepper_n nutmeg_n ginger_n and_o mace_n with_o some_o salt_n then_o truss_v and_o whiten_v they_o then_o boil_v they_o in_o good_a broth_n and_o serve_v they_o as_o aforesaid_a pottage_n of_o pullet_n farce_v dress_v they_o and_o blanch_v they_o in_o fresh_a water_n then_o pull_v up_o the_o skin_n with_o your_o finger_n and_o farce_v they_o with_o the_o brawn_n of_o capon-suet_n and_o the_o yolk_n of_o egg_n mince_v together_o season_n they_o with_o pepper_n nutmeg_n clove_n mace_n and_o cinnamon_n beat_v small_a with_o a_o little_a salt_n then_o boil_v they_o in_o good_a broth_n then_o soak_v your_o bread_n lay_v your_o pullet_n thereon_o and_o garnish_v they_o with_o the_o bottom_n of_o artichoke_n and_o asparagus_n pottage_n of_o young_a pigeon_n farce_v scald_v they_o and_o farce_v or_o stuff_v they_o as_o the_o pullet_n aforesaid_a blanch_v they_o and_o boil_v they_o in_o good_a broth_n season_n they_o with_o a_o sheet_n of_o lard_n soak_v your_o bread_n lay_v on_o your_o pigeon_n and_o garnish_v they_o with_o their_o wing_n and_o liver_n 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put_v they_o into_o your_o pot_n with_o caper_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o the_o head_n foot_n and_o caper_n pottage_n of_o lamb_n head_n farce_v you_o must_v order_v it_o as_o you_o do_v your_o calf_n head_n then_o farce_v they_o with_o the_o liver_n and_o light_n of_o lamb_n beef-suet_n and_o yolk_n of_o egg_n parsley_n and_o fine_a herb_n mince_v small_a then_o boil_v they_o in_o good_a broth_n then_o garnish_v your_o soak_a bread_n with_o the_o head_n and_o purtenance_n which_o you_o may_v blanch_v with_o the_o yolk_n of_o egg_n temper_v with_o verjuice_n pottage_n of_o leg_n of_o mutton_n farce_v bone_fw-la a_o leg_n of_o mutton_n and_o mince_v the_o flesh_n very_o small_a with_o beef-suet_n and_o lard_n then_o farce_v the_o skin_n and_o sow_v it_o up_o very_o fine_o have_v season_v it_o before_o the_o stuff_n with_o salt_n and_o several_a spice_n then_o boil_v it_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n some_o caper_n and_o 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beet_n purslain_a and_o a_o bundle_n of_o herb_n you_o must_v boil_v they_o all_o together_o with_o some_o salt_n butter_n and_o the_o lantamure_n or_o kiss_v crust_n of_o a_o loaf_n stove_v or_o soak_v and_o so_o serve_v up_o pease-potage_n steep_v your_o pease_n eighteen_o hour_n then_o boil_v they_o in_o a_o pot_n with_o a_o faggot_n of_o sweet_a herb_n some_o caper_n and_o a_o onion_n stick_v with_o clove_n serve_v it_o up_o garnish_v with_o fry_v be_v ad_fw-la pottage_n of_o loaf_n take_v half_o a_o dozen_o of_o loaf_n and_o open_v they_o at_o the_o top_n and_o take_v out_o the_o pith_n or_o crumb_n then_o dry_v they_o by_o the_o fire_n or_o make_v they_o brown_a in_o the_o pan_n with_o fresh_a butter_n then_o soak_v they_o in_o broth_n make_v on_o purpose_n with_o mushroom_n pease-broth_n onion_n stick_v with_o clove_n and_o all_o well_o season_v garnish_n your_o dish_n with_o your_o fry_v bread_n then_o fill_v it_o up_o with_o artichoke_n mushroom_n fry_v and_o asparagus_n 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same_o liquor_n some_o sack_n rose-water_n and_o season_v it_o with_o sugar_n nutmeg_n cinnamon_n and_o boil_v they_o all_o together_o over_o a_o chafing-dish_n of_o coal_n than_o dish_n it_o with_o a_o ladleful_a of_o draw_a butter_n and_o scrape_v on_o sugar_n fry_v toast_n take_v a_o couple_n of_o stale_a twopenny_a loaf_n and_o cut_v they_o in_o round_a slice_n through_o the_o loaf_n then_o soak_v they_o in_o sack_n and_o strong_a ale_n on_o the_o one_o side_n then_o dry_v they_o on_o a_o pye-plate_n on_o that_o side_n and_o do_v in_o like_a manner_n to_o the_o other_o side_n then_o take_v a_o pint_n of_o cream_n season_v with_o nutmeg_n and_o cinnamon_n and_o dip_v your_o toast_n therein_o your_o pan_n be_v hot_a with_o clarify_a butter_n put_v they_o in_o and_o fry_v they_o brown_a on_o both_o side_n than_o dish_n they_o up_o and_o pour_v on_o they_o butter_n rosewater_n and_o sack_n draw_v together_o last_o scrape_v on_o sugar_n another_o very_a good_a dish_n proper_a for_o 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farce_v they_o with_o it_o let_v they_o soak_v in_o a_o pot_n with_o some_o pease-broth_n season_n they_o well_o with_o salt_n and_o butter_n and_o a_o onion_n stick_v with_o clove_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o lettuce_n which_o you_o must_v cut_v in_o half_n pottage_n of_o cabbage_n blanch_n or_o whiten_v your_o cabbage_n or_o colewort_n have_v first_o cut_v they_o into_o quarter_n than_o put_v they_o into_o a_o pot_n of_o water_n with_o store_n of_o butter_n salt_n and_o pepper_n with_o a_o onion_n stick_v with_o clove_n when_o they_o be_v well_o boil_v put_v to_o they_o some_o milk_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o cabbage_n or_o colewort_n pottage_n of_o onion_n first_o have_v a_o pipkin_n of_o boil_a
liquor_n over_o the_o fire_n then_o fry_v good_a store_n of_o slice_a onion_n and_o put_v they_o into_o the_o pipkin_n with_o what_o they_o be_v fry_v in_o also_o some_o pepper_n and_o salt_n be_v well_o stew_v together_o serve_v they_o on_o sippet_n of_o french-bread_n pottage_n of_o pumpkin_n have_v cut_v your_o pumpkin_n into_o piece_n boil_v it_o with_o water_n and_o salt_n after_o it_o be_v well_o boil_a strain_v it_o and_o put_v it_o into_o a_o pot_n with_o a_o onion_n stick_v with_o clove_n fresh_a butter_n and_o pepper_n soak_v your_o bread_n and_o allay_v the_o yolk_n of_o four_o egg_n and_o pour_v they_o over_o your_o broth_n so_o serve_v it_o or_o thus_o cut_v and_o boil_v your_o pumpkin_n as_o aforesaid_a then_o put_v it_o through_o a_o straining-pan_n with_o some_o milk_n and_o boil_v it_o with_o butter_n season_n it_o with_o salt_n pepper_n cinnamon_n and_o a_o onion_n stick_v with_o clove_n you_o may_v if_o you_o please_v serve_v it_o with_o yolk_n of_o egg_n allay_v or_o without_o they_o pottage_n of_o almond_n take_v half_o a_o pound_n of_o almond-paste_n or_o what_o quantity_n you_o please_v and_o mingle_v it_o with_o new_a milk_n then_o have_v a_o quart_n of_o cream_n boil_v in_o a_o pipkin_n or_o skillet_n then_o put_v in_o the_o milk_n and_o almond_n with_o some_o mace_n salt_n and_o sugar_n serve_v it_o on_o sippet_n of_o french-bread_n and_o scrape_v on_o sugar_n or_o you_o may_v strain_v your_o almond_n with_o fair_a water_n and_o boil_v they_o with_o salt_n mace_n and_o sugar_n add_v some_o yolk_n of_o egg_n dissolve_v in_o saffron_n pottage_n of_o turnip_n you_o must_v first_o scrape_v and_o wash_v they_o very_o clean_o then_o cut_v they_o into_o quarter_n whiten_v they_o and_o boil_v they_o in_o water_n butter_n salt_n and_o a_o onion_n stick_v with_o clove_n after_o they_o be_v boil_v enough_o soak_v your_o bread_n then_o put_v on_o your_o turnip_n with_o good_a store_n of_o butter_n or_o have_v fit_v they_o for_o the_o pot_n as_o 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mince_v small_a season_n it_o well_o put_v some_o caper_n into_o it_o and_o garnish_v it_o with_o fry_v bread_n pottage_n of_o cucumber_n farce_v take_v cucimber_n pare_v they_o and_o hollow_a they_o then_o whiten_v they_o and_o have_v drain_v they_o make_v a_o farce_v of_o sorrel_n yolk_n of_o egg_n and_o their_o white_n season_n they_o and_o pour_v they_o into_o your_o cucumber_n after_o this_o put_v they_o into_o some_o water_n or_o pease-broth_n have_v boil_v they_o a_o while_n season_n they_o as_o you_o shall_v think_v fit_a with_o caper_n then_o soak_v your_o bread_n and_o garnish_n it_o with_o your_o cucumber_n cut_v into_o quarter_n pottage_n of_o oyster_n blanch_n your_o oyster_n very_o well_o and_o flower_n they_o then_o pass_v they_o in_o a_o pan_n with_o a_o little_a parsley_n then_o soak_v they_o in_o a_o pot_n then_o soak_v your_o bread_n also_o in_o other_o broth_n when_o it_o be_v well_o soak_v garnish_n it_o with_o your_o oyster_n whereof_o some_o must_v be_v fry_v 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with_o fry_v parsley_n mushroom_n pomegranate_n and_o slice_a lemon_n pottage_n of_o frog_n with_o saffron_n have_v truss_v your_o frog_n boil_v they_o in_o pease-broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o frog_n whiten_v in_o fresh_a water_n add_v thereto_o the_o yolk_n of_o egg_n or_o saffron_n pottage_n of_o bran._n take_v your_o large_a bran_n and_o order_v it_o as_o you_o be_v direct_v in_o the_o title_n of_o bran-potage_n in_o the_o table_n of_o potage_n for_o lent_n only_o for_o fasting-day_n out_o of_o lent_n you_o may_v put_v into_o your_o pottage_n some_o egg_n allay_v with_o verjuice_n let_v your_o garnish_n be_v paste_v call_v fleuron_n pottage_n of_o hops_n take_v good_a store_n of_o sweet_a herb_n chap_v they_o indifferent_a small_a and_o add_v to_o they_o the_o crumb_n of_o a_o white-loaf_n then_o boil_v they_o in_o fair_a water_n then_o take_v they_o up_o drain_v they_o and_o pass_v they_o a_o little_a in_o the_o pan_n and_o put_v they_o into_o the_o pot_n again_o then_o take_v parsley_n and_o fry_v it_o in_o butter_n with_o a_o bundle_n of_o herb_n and_o put_v it_o into_o your_o pot_n then_o boil_v your_o hop_n with_o water_n and_o salt_n be_v boil_v enough_o drain_v it_o and_o put_v butter_n to_o it_o then_o soak_v your_o bread_n and_o serve_v your_o pottage_n whiten_v with_o yolk_n of_o egg_n allay_v in_o verjuice_n pottage_n of_o raspberry_n take_v the_o yolk_n of_o half_a a_o dozen_o egg_n and_o allay_v they_o with_o the_o juice_n of_o a_o pint_n of_o raspberry_n then_o put_v over_o a_o pottle_n of_o milk_n and_o when_o it_o boil_v pour_v in_o your_o ingredient_n aforesaid_a stir_v it_o very_o well_o season_n it_o with_o a_o little_a salt_n than_o dish_n it_o and_o garnish_v it_o with_o raspberry_n pottage_n of_o parsnip_n let_v those_o you_o choose_v be_v of_o the_o middle_a size_n for_o 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put_v therein_o some_o milk_n and_o pepper_n if_o you_o serve_v they_o without_o whiten_v boil_v they_o in_o pease-broth_n otherwise_o in_o water_n and_o put_v to_o they_o some_o caper_n broom-bud_n pine-apple-seed_n and_o sampire_n cut_v small_a pottage_n of_o barnicle_n farce_v you_o must_v uncase_v or_o skin_n your_o barnicle_n then_o take_v the_o flesh_n and_o mince_v it_o well_o with_o butter_n mushroom_n yolk_n of_o egg_n salt_n cinnamon_n beat_v clove_n mace_n ginger_n pepper_n fine_a herb_n as_o parsley_n chibbals_n and_o time_n with_o some_o raw_a egg_n to_o â—ind_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 skuer_n or_o a_o thread_n put_v it_o in_o the_o pot_n and_o boil_v it_o with_o pease-broth_n the_o clear_a you_o can_v get_v and_o boil_v
it_o well_o then_o garnish_v your_o bread_n therewith_o after_o it_o be_v soak_v pottage_n of_o eel-pouts_a take_v your_o eel-pouts_a flower_n and_o fry_v they_o then_o soak_v your_o bread_n in_o the_o best_a of_o your_o broth_n and_o garnish_v it_o and_o your_o pottage_n with_o they_o then_o strew_v on_o mushroom_n asparagus_n melt_v and_o whiten_v they_o with_o almond-broth_n or_o the_o broth_n of_o craw-fish_n pottage_n of_o break_a asparagus_n have_v dry_v your_o crust_n soak_v they_o in_o the_o best_a of_o your_o broth_n then_o garnish_v they_o with_o your_o asparagus_n and_o mushroom_n with_o some_o asparagus_n at_o length_n pottage_n of_o colliflower_n whiten_n your_o colliflower_n a_o little_a then_o boil_v they_o and_o season_v they_o well_o soak_v your_o bread_n in_o what_o broth_n you_o have_v and_o garnish_v it_o with_o your_o colliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n sprinkle_v your_o pottage_n with_o almond-broth_n another_o very_a good_a pottage_n peel_n 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be_v almost_o boil_a cut_v your_o turnip_n flower_n and_o fry_v they_o with_o butter_n when_o they_o be_v very_o brown_a put_v they_o into_o the_o pot_n with_o your_o barnicle_n if_o your_o pottage_n be_v not_o thick_a enough_o fry_v a_o little_a flower_n into_o it_o some_o caper_n sampire_n cut_v small_a pine-apple-seed_n the_o pulp_n of_o a_o lemon_n cut_v small_a and_o a_o drop_n of_o vinegar_n when_o it_o be_v boil_v enough_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o barnicle_n and_o turnip_n if_o you_o will_v not_o have_v your_o turnip_n to_o be_v see_v strain_v they_o and_o season_v they_o with_o a_o bundle_n of_o herb_n a_o onion_n and_o some_o sweet_a butter_n then_o garnish_v your_o pottage_n with_o mushroom_n and_o artichoke_n pottage_n of_o leek_n with_o pease-broth_n whiten_n your_o leek_n a_o little_a and_o boil_v they_o with_o pease-broth_n well_o season_v with_o butter_n and_o salt_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o leek_n in_o the_o whiten_n allay_v some_o yolk_n of_o egg_n with_o broth_n and_o pour_v it_o on_o they_o you_o may_v add_v some_o milk_n to_o they_o well_o season_v after_o that_o your_o leek_n be_v well_o boil_v pottage_n of_o burt._n take_v the_o tail_n and_o head_n of_o your_o burts_n and_o half_a fry_n they_o than_o put_v they_o into_o castrolle_v with_o a_o very_a long_a sauce_n well_o thicken_v then_o soak_v your_o bread_n with_o some_o of_o the_o best_a of_o your_o broth_n and_o garnish_v it_o at_o the_o top_n with_o your_o burts_n with_o mushroom_n and_o caper_n if_o you_o have_v no_o fish-broth_n then_o use_v your_o pease-broth_n pottage_n of_o herb_n garnish_v with_o cucumber_n take_v all_o manner_n of_o herb_n that_o be_v use_v for_o salad_n and_o take_v also_o a_o bundle_n of_o sweet_a herb_n as_o time_n penniroyal_n sweet_a marjoram_n savory_n etc._n etc._n and_o soak_v they_o with_o butter_n over_o a_o soft_a fire_n and_o by_o little_a and_o little_o pour_v into_o they_o warm_a 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put_v in_o half_a a_o pint_n of_o sack_n oatmeal_n caudle_n boil_v a_o quart_n of_o strong_a ale_n and_o scum_n it_o then_o put_v in_o oatmeal_n and_o slice_a bread_n so_o much_o as_o will_v not_o make_v it_o too_o thick_a with_o some_o mace_n and_o sugar_n then_o dissolve_v the_o yolk_n of_o half_a a_o dozen_o yolk_n of_o egg_n in_o a_o quarter_n of_o a_o pint_n of_o sack_n or_o instead_o thereof_o use_v claret_n or_o white_a wine_n then_o put_v in_o a_o little_a grate_a nutmeg_n give_v it_o a_o walm_n or_o two_o and_o dish_n it_o egg_n caudle_n take_v a_o pint_n and_o a_o half_a of_o good_a strong_a beer_n put_v it_o over_o the_o fire_n and_o scum_n it_o then_o put_v in_o four_o blade_n of_o large_a mace_n a_o slice_a manchet_n and_o sugar_n the_o yolk_n of_o egg_n dissolve_v in_o claret_n let_v it_o boil_v a_o little_a and_o dish_n it_o sugar-sop_n take_v what_o quantity_n of_o beer_n or_o ale_n you_o think_v fit_a boil_v it_o and_o scum_n it_o then_o put_v to_o it_o some_o currant_n or_o none_o at_o all_o slice_n of_o fine_a manchet_n large_a mace_n sugar_n or_o honey_n aleberry_n have_v boil_v your_o ale_n and_o scume_v it_o very_o well_o put_v in_o some_o mace_n the_o bottom_n of_o a_o manchet_n boil_v it_o well_o and_o sweeten_v it_o with_o some_o sugar_n butter'd-ale_n have_v scum_v your_o ale_n very_o well_o put_v therein_o some_o liquorice_n and_o anniseed_n boil_v these_o well_o together_o then_o have_v in_o readiness_n either_o in_o a_o flagon_n or_o a_o quart_n pot_n some_o yolk_n of_o egg_n well_o beat_v with_o some_o of_o the_o aforesaid_a ale_n and_o some_o good_a butter_n then_o strain_v your_o butter_a ale_n put_v it_o into_o your_o flagon_n and_o brew_v it_o to_o and_o fro_o with_o your_o butter_n and_o the_o egg_n a_o pretty_a while_n or_o thus_o you_o may_v do_v it_o
take_v some_o ale_n put_v it_o in_o a_o skillet_n and_o when_o the_o scum_n rise_v take_v it_o off_o then_o take_v the_o yolk_n and_o white_n of_o egg_n and_o beat_v they_o in_o a_o quart_n pot_n with_o their_o shell_n with_o some_o butter_n nutmeg_n and_o sugar_n be_v well_o brew_v drink_v it_o it_o be_v best_o take_v go_v to_o bed_n other_o take_v ale_n and_o strain_n it_o with_o the_o yolk_n of_o egg_n and_o so_o set_v it_o to_o the_o fire_n in_o a_o pewter_n pot_n add_v thereto_o a_o good_a quantity_n of_o sugar_n some_o beat_a nutmeg_n and_o as_o much_o clove_n with_o some_o beat_a ginger_n a_o excellent_a gruel_n boil_v fair_a water_n in_o a_o skillet_n and_o put_v thereto_o grate_v white-bread_n good_a store_n of_o curran_n mace_n and_o whole_a cinnamon_n be_v almost_o boil_v and_o indifferent_a thick_a put_v in_o a_o little_a sack_n some_o sugar_n and_o some_o strain_a yolk_n of_o egg_n you_o may_v put_v to_o it_o some_o butter_n another_o as_o good_a as_o the_o former_a take_v a_o pottle_n of_o water_n a_o handful_n of_o oatmeal_n of_o the_o big_a size_n pick_v and_o beat_v in_o a_o mortar_n then_o let_v it_o boil_v when_o it_o be_v half_o boil_v put_v in_o two_o handful_n of_o curran_n well_o wash_v a_o faggot_n or_o two_o of_o sweet_a herb_n half_o a_o dozen_o blade_n of_o large_a mace_n a_o little_a slice_a nutmeg_n and_o you_o may_v infuse_v a_o grain_n of_o musk_n a_o little_a while_n therein_o when_o it_o be_v boil_v season_n it_o with_o rosewater_n sugar_n and_o a_o little_a draw_v butter_n punnado_n take_v three_o pint_n of_o spring-water_n and_o set_v it_o over_o the_o fire_n then_o cut_v a_o french_a roll_n into_o slice_n and_o put_v it_o therein_o have_v first_o dry_v they_o in_o a_o dish_n on_o a_o few_o coal_n add_v also_o two_o handful_n of_o curran_n well_o cleanse_v a_o little_a large_a mace_n when_o it_o be_v boil_v season_n it_o with_o sugar_n and_o rosewater_n with_o a_o little_a salt_n rub_v the_o bottom_n of_o your_o dish_n with_o musk._n lemon_n cawdle_n take_v a_o pint_n and_o a_o half_a of_o white_a wine_n and_o the_o like_a quantity_n of_o water_n and_o boil_v these_o together_o then_o take_v a_o manchet_n and_o cut_v it_o into_o thin_a slice_n and_o put_v it_o into_o your_o pipkin_n with_o some_o large_a mace_n then_o beat_v into_o it_o the_o yolk_n of_o three_o egg_n let_v it_o boil_v a_o little_a while_n to_o thicken_v it_o then_o squeeze_v the_o juice_n of_o four_o orange_n or_o lemon_n into_o it_o and_o season_v it_o well_o with_o sugar_n and_o rosewater_n barley_n gruel_n take_v a_o quarter_n of_o a_o pound_n of_o barley_n and_o let_v it_o boil_v in_o three_o or_o four_o water_n than_o pound_n it_o in_o a_o mortar_n after_o this_o boil_v it_o again_o with_o a_o ounce_n of_o hartshorn_n ever_o allow_v four_o ounce_n thereof_o to_o a_o pound_n of_o barley_n have_v boil_v about_o two_o hour_n strain_v it_o through_o a_o strainer_n then_o boil_v it_o again_o with_o a_o quarter_n of_o a_o pound_n of_o curran_n with_o a_o faggot_n of_o cool_a herb_n as_o sorrel_n strawberry-leaves_a and_o violet-leaves_a with_o a_o little_a time_n also_o three_o or_o four_o blade_n of_o mace_n with_o some_o juice_n of_o sorrel_n when_o it_o have_v take_v three_o or_o four_o walm_n remove_v it_o from_o the_o fire_n and_o squeeze_v into_o it_o the_o juice_n of_o two_o lemon_n season_n it_o with_o the_o infusion_n of_o musk_n in_o rose-water_n with_o a_o little_a salt_n if_o you_o make_v this_o gruel_n to_o serve_v to_o the_o table_n add_v unto_o your_o aforementioned_a material_n sweet_a herb_n instead_o of_o the_o faggot_n of_o cold_a one_o but_o if_o you_o intend_v it_o medicinal_o follow_v the_o former_a prescription_n and_o assure_v yourself_o there_o be_v nothing_o better_a for_o one_o in_o a_o fever_n pearmain_n cawdle_n take_v milk_n and_o make_v a_o clear_a posset_n thereof_o with_o white_a wine_n then_o take_v some_o slice_a pearmains_n and_o boil_v they_o in_o yourâ—_n posset_n be_v boil_v enough_o strain_v they_o as_o long_o as_o the_o apple_n will_v run_v than_o set_v it_o on_o the_o fire_n again_o with_o blade_n of_o large_a mace_n then_o thicken_v it_o with_o the_o yolk_n of_o egg_n and_o season_v it_o with_o sugar_n and_o the_o infusion_n of_o musk_n in_o rosewater_n a_o coventry_n posset_n have_v ready_a in_o a_o pot_n bowl_n or_o basin_n some_o warm_a sack_n claret_n beer_n ale_n or_o juice_n of_o orange_n then_o take_v your_o milk_n after_o it_o have_v boil_v in_o a_o clear_a scour_v skillet_n and_o pour_v it_o into_o your_o pot_n bason_n or_o bowl_n but_o let_v not_o your_o milk_n be_v too_o hot_a for_o that_o will_v cause_v the_o curd_n to_o be_v very_o hard_a than_o sugar_n it_o or_o you_o may_v beat_v what_o quantity_n of_o sorrel_n you_o think_v fit_a and_o strain_v it_o with_o either_o sack_n white_a wine_n or_o ale_n then_o boil_v some_o milk_n as_o aforesaid_a and_o let_v it_o stand_v a_o little_a to_o cool_v and_o so_o pour_v it_o into_o your_o vessel_n and_o scrape_v on_o sugar_n lemonade_n a-la-mode_o de_fw-fr france_n the_o french_a make_v a_o lemonade_n several_a way_n sometime_o by_o take_v two_o handful_n of_o jalsomine_n and_o infuse_v it_o in_o a_o pottle_n of_o water_n let_v it_o steep_a twelve_o hoâ—rs_n to_o every_o quart_n of_o water_n put_v six_o ounce_n of_o sugar_n you_o may_v make_v it_o of_o orange-flower_n or_o gillyflower_n after_o the_o same_o manner_n or_o take_v some_o lemon_n cut_v they_o and_o take_v out_o the_o juice_n than_o put_v it_o in_o water_n as_o aforesaid_a then_o pare-anoth_a lemon_n and_o cut_v it_o into_o slice_n put_v it_o among_o the_o juice_n with_o a_o due_a proportion_n of_o sugar_n white_a and_o red_a hypocrast_n take_v three_o quart_n of_o the_o best_a white_a wine_n you_o can_v get_v half_o a_o pound_n of_o sugar_n a_o ounce_n of_o cinnamon_n some_o leaf_n of_o sweet_a marjoram_n two_o or_o three_o whole_a corn_n of_o pepper_n strain_v these_o through_o your_o straining-bag_n with_o a_o grain_n of_o musk_n and_o four_o or_o five_o slice_n of_o lemon_n you_o must_v add_v let_v these_o infuse_v together_o three_o or_o four_o hour_n if_o you_o will_v have_v your_o hypocrast_n red_a use_v câ—aret_n wine_n vinegar_n several_a way_n to_o make_v it_o fill_v a_o ferkin_n or_o a_o lesser_a vessel_n three_o quarter_n full_a of_o white_a wine_n then_o lay_v it_o unstop_v in_o some_o hot_a place_n against_o the_o sun_n if_o you_o will_v make_v vinegar_n in_o haâ—â—_n take_v white_a wine_n and_o put_v it_o into_o a_o earthen-pot_n and_o stop_v the_o mouth_n with_o paste_n then_o boil_v it_o in_o a_o brass-pan_n and_o in_o half_a a_o hour_n it_o will_v be_v sour_a or_o you_o need_v not_o boil_v it_o all_o but_o only_o put_v to_o it_o a_o beet-root_n meddler_n service_n mulberry_n unripe_a flower_n a_o slice_n of_o barleybread_n hot_a out_o of_o the_o oven_n or_o the_o blossom_n of_o service_n in_o their_o season_n which_o you_o must_v dry_v in_o the_o sun_n in_o a_o glass-vessel_n in_o the_o same_o manner_n as_o you_o do_v rose-vinegar_n then_o fill_v up_o your_o glass_n with_o claret_n or_o white_a wine_n and_o set_v it_o in_o the_o sun_n or_o a_o chimney_n corner_n by_o the_o fire_n thus_o you_o make_v vinegar_n of_o sound_a wine_n but_o if_o you_o will_v make_v it_o of_o what_o be_v corrupt_v first_o boil_v it_o till_o one_o three_o be_v consume_v and_o scum_v it_o very_o clean_a then_o put_v it_o up_o into_o a_o cask_n and_o put_v some_o churnel_n then_o stop_v your_o vessel_n very_o close_o and_o in_o a_o little_a time_n it_o will_v be_v very_o good_a vinegar_n ale-eag_a take_v what_o quantity_n of_o strong_a ale_n of_o the_o first_o run_v as_o you_o shall_v think_v fit_a set_v it_o a_o cool_a than_o head_n it_o very_o thorough_o with_o barm_n after_o this_o tun_n it_o up_o in_o a_o firkin_n and_o lay_v it_o in_o the_o sun_n then_o take_v four_o or_o five_o handful_n of_o bean_n and_o parch_v they_o in_o a_o fire-shovel_a first_o split_v they_o in_o the_o middle_n put_v these_o into_o your_o vessel_n as_o hot_a as_o you_o can_v with_o a_o handful_n of_o rye-leaven_n and_o a_o good_a handful_n of_o salt_n strain_v then_o stop_v your_o barrel_n with_o clay_n and_o let_v it_o stand_v in_o the_o sun_n from_o may_n to_o august_n rose-vinegar_n or_o elder-vinegar_n keep_v rose_n or_o elder-flower_n dry_v and_o put_v they_o into_o several_a glass_n and_o fill_v they_o up_o with_o white_a wine_n or_o claret_n and_o let_v they_o stand_v in_o the_o sun_n or_o by_o the_o fireside_n as_o your_o bottle_n be_v empty_a fill_v they_o again_o with_o wine_n and_o fresh_a flower_n pepper-vinegar_n fill_v your_o bottle_n with_o wine_n and_o infuse_v therein_o some_o whole_a
together_o which_o do_v put_v they_o to_o the_o trout_n â—et_o these_o stew_n about_o a_o quarter_n of_o a_o hour_n â—hen_o take_v the_o yolk_n of_o a_o hard_a egg_n and_o mince_v it_o small_a stew_a your_o trout_n therewith_o then_o dish_n up_o pour_v the_o herb_n and_o liquor_n all_o over_o they_o scrape_v loaf-sugar_n â—hereon_o and_o serve_v they_o very_o hot_a to_o the_o table_n whiting_n stew_v and_o how_o to_o make_v a_o broth_n thereof_o take_v a_o quantity_n of_o wine_n and_o the_o like_a of_o water_n and_o put_v it_o over_o the_o fire_n in_o a_o deep_a dish_n add_v thereunto_o a_o race_n of_o ginger_n slice_v a_o little_a large_a mace_n a_o nutmeg_n quarter_v with_o a_o faggot_n or_o two_o of_o sweet_a herb_n as_o marjoram_n time_n etc._n etc._n with_o parsley_n not_o forget_v with_o salt_n to_o season_v your_o broth_n when_o it_o have_v boil_v a_o little_a while_n put_v in_o your_o whiting_n but_o be_v careful_a you_o place_v they_o so_o as_o you_o intend_v to_o serve_v they_o up_o and_o put_v some_o butter_n to_o they_o let_v they_o boil_v a_o pace_n in_o a_o little_a time_n they_o will_v be_v enough_o when_o they_o be_v boil_v pour_v away_o all_o the_o liquor_n from_o they_o into_o a_o pipkin_n and_o set_v it_o on_o the_o fire_n again_o with_o your_o spice_n and_o sweet_a herb_n that_o be_v in_o it_o before_o then_o take_v a_o handful_n of_o parsley_n and_o mince_v iâ—_n small_a with_o a_o little_a fennel_n and_o time_n and_o let_v they_o boil_v with_o the_o fish-broth_n then_o take_v the_o meat_n of_o two_o crab_n with_o the_o carcase_n of_o a_o lobster_n the_o yolk_n of_o three_o egg_n a_o ladle_n of_o draw_a butter_n beat_v all_o these_o together_o with_o some_o of_o the_o say_a liquor_n stir_v it_o in_o the_o pipkin_n till_o it_o thicken_v then_o shift_v out_o your_o whiting_n on_o sippet_n as_o youâ—_n will_v have_v they_o dish_z up_z pour_v on_o your_o lair_n as_o it_o come_v from_o the_o fire_n in_o the_o same_o manner_n you_o may_v order_v 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choler_n into_o nine_o or_o ten_o â—ieces_n lay_v on_o every_o piece_n some_o bacon_n â—ish_v it_o on_o sippet_n and_o let_v your_o lair_n be_v graâ—y_a and_o strong_a broth_n slice_a nutmeg_n all_o â—eaten_v up_o thick_a with_o draw_a butter_n and_o too_o yolk_n of_o egg_n run_v these_o over_o your_o â—eat_n let_v your_o dish_n be_v garnish_v with_o â—lices_n of_o bacon_n fry_v in_o the_o yolk_n of_o eggs._n breast_n of_o mutton_n stew_v joint_a your_o breast_n of_o mutton_n very_o well_o â—hen_o farce_v it_o with_o sweet_a herb_n and_o mince_a parsley_n after_o this_o put_v it_o into_o a_o deep_a stew_a dish_n with_o the_o right_a side_n downward_o add_v thereto_o as_o much_o white_a wine_n and_o strong_a broth_n as_o will_v stew_v it_o then_o set_v it_o over_o a_o large_a chafing-dish_n of_o coal_n put_v therein_o two_o or_o three_o great_a onion_n a_o faggot_n of_o sweet_a herb_n and_o a_o little_a large_a mace_n be_v almost_o enough_o take_v a_o handful_n of_o spinage_n endive_n and_o parsley_n and_o put_v to_o it_o then_o dish_n it_o up_o with_o so_o much_o broth_n as_o be_v sufficient_a thicken_v with_o the_o yolk_n of_o egg_n and_o draw_v butter_n then_o pour_v on_o the_o lair_n with_o the_o herb_n on_o the_o top_n and_o onâ—_n that_o some_o caper_n and_o sampire_n stew_v therewith_o and_o garnish_v the_o dish_n with_o lemon_n or_o barberry_n beef_n collop_n stew_v cut_a from_o a_o buttock_n of_o beef_n some_o thin_a slice_n cross_v the_o grain_n thereof_o have_v hack_v they_o with_o the_o back_n of_o your_o knife_n fry_v they_o in_o sweet_a butter_n be_v brown_a put_v they_o into_o a_o pipkin_n with_o some_o strong_a broth_n some_o white_a wine_n a_o little_a nutmeg_n and_o so_o stew_v it_o very_o tender_a about_o a_o half_a hour_n before_o you_o serve_v it_o up_o add_v to_o it_o some_o mutton_n gravy_n elder_a vinegar_n with_o two_o or_o three_o clove_n after_o it_o be_v disht_v put_v to_o it_o some_o draw_a butter_n with_o the_o juice_n of_o orange_n and_o some_o slice_n thereof_o on_o the_o top_n of_o it_o buttock_n rump_n chine_n brisket_n sirloin_n rib_n flank_n or_o fillet_n of_o beef_n powder_v how_o to_o boil_v take_v your_o choice_n of_o which_o you_o please_v and_o in_o hot_a weather_n give_v it_o no_o long_o powder_v then_o five_o or_o six_o day_n but_o as_o long_o again_o in_o the_o winter_n if_o you_o stuff_v it_o let_v it_o be_v with_o all_o manner_n of_o sweet_a herb_n with_o â—fat_a beef_n mince_v and_o some_o nutmeg_n so_o serve_v it_o after_o it_o have_v boil_v a_o sufficient_a while_n on_o brew_v with_o cabbage_n boil_v in_o milk_n and_o draw_v butter_n run_v all_o over_o garnish_n your_o dish_n with_o parsley_n and_o carrot_n slice_v into_o several_a shape_n calf_n foot_n stew_v take_v your_o calf_n foot_n and_o split_v they_o in_o the_o middle_n after_o you_o have_v blanch_v they_o be_v boil_v very_o tender_a and_o have_v take_v from_o they_o the_o great_a bone_n place_v they_o in_o a_o stewing-dish_n with_o some_o strong_a broth_n three_o pretty_a large_a onion_n a_o faggot_n of_o sweet_a herb_n with_o salt_n and_o a_o little_a large_a mace_n when_o you_o perceive_v it_o boil_v then_o put_v unto_o it_o a_o handful_n of_o parsley_n spinage_n and_o sweet_a herb_n mince_v with_o a_o large_a handful_n of_o curran_n the_o foot_n be_v stew_v beat_v the_o yolk_n of_o two_o or_o three_o egg_n with_o some_o sugar_n and_o butter_n and_o with_o that_o thicken_v your_o lair_n and_o a_o little_a draw_v butter_n dish_n up_o your_o calf_n foot_n on_o sippet_n and_o pour_v on_o your_o broth._n calf_n heâ—d_v stew_v first_o boil_v your_o calf_n head_n in_o water_n half_o a_o hour_n then_o take_v it_o up_o and_o pluck_v it_o all_o to_o piece_n and_o put_v it_o into_o a_o pipkin_n with_o oyster_n and_o some_o of_o the_o broth_n it_o be_v boil_v in_o add_v thereto_o a_o pint_n of_o claret_n a_o quarter_n of_o a_o pound_n of_o middling_a bacon_n slice_v first_o parboil_v ten_o roast_a chestnut_n split_v the_o yolk_n of_o four_o egg_n sweet_a herb_n mince_v and_o a_o little_a horseradish_n root_v scrape_v let_v these_o stew_n together_o a_o hour_n let_v your_o brain_n be_v parboil_v and_o chop_v a_o little_a and_o strew_v thereon_o a_o little_a ginger_n and_o grate_a bread_n or_o make_v a_o little_a batter_v with_o egg_n ginger_n salt_n and_o flower_n put_v in_o some_o juice_n of_o spinage_n to_o make_v they_o when_o fry_v look_v green_a when_o the_o meat_n be_v dish_v lay_v these_o fry_a brain_n oyster_n the_o chestnut_n and_o yolk_n of_o egg_n thereon_o so_o serve_v it_o up_o hot_a with_o sippet_n haunch_n of_o venison_n boil_v take_v a_o haunch_n of_o venison_n and_o set_v it_o a_o boil_v have_v a_o little_a powder_v it_o before_o then_o boil_v up_o four_o or_o five_o collyflower_n in_o strong_a broth_n and_o some_o milk_n when_o they_o be_v boil_v put_v they_o forth_o into_o a_o pipkin_n add_v to_o they_o draw_v butter_n and_o keep_v they_o by_o the_o fire_n in_o a_o warm_a condition_n then_o boil_v up_o three_o or_o four_o handful_n of_o spinage_n in_o strong_a broth_n when_o they_o be_v enough_o pour_v out_o part_n of_o the_o broth_n from_o they_o and_o put_v in_o a_o little_a vinegar_n a_o ladleful_a of_o draw_a butter_n and_o a_o grate_a nutmeg_n your_o dish_n be_v ready_a with_o sipper_n in_o the_o bottom_n put_v in_o your_o spinage_n thereon_o round_o towards_o the_o dish_n side_n your_o venison_n be_v boil_v take_v it_o up_o and_o lay_v it_o in_o the_o middle_n of_o the_o dish_n and_o lay_v your_o colliflower_n all_o over_o it_o then_o pour_v on_o your_o draw_a butter_n over_o that_o last_o garnish_n it_o with_o barberry_n and_o your_o dish_n with_o some_o
sweet_a herb_n these_o be_v all_o boil_a together_o beat_v it_o up_o with_o butter_n and_o have_v dish_v your_o chicken_n run_v this_o sauce_n all_o over_o they_o lay_v on_o the_o chicken_n asparagus_n boil_v hard-lettice_n and_o a_o handful_n of_o goosberry_n both_o scald_v some_o slice_n of_o lemon_n and_o serve_v it_o up_o chicken_n peep_v to_o boil_v after_o a_o incomparable_a manner_n take_v four_o french_a manchet_n and_o chip_n they_o or_o other_o will_v serve_v and_o cut_v a_o round_a hole_n in_o the_o top_n of_o they_o take_v out_o all_o the_o crumb_n and_o therewith_o mingle_v the_o brawn_n of_o a_o roast_a capon_n mince_v it_o fine_a and_o stamp_v it_o in_o a_o mortar_n with_o marchpane_n paste_n the_o yolk_n of_o hard_a egg_n with_o the_o crumb_n of_o one_o of_o the_o manchet_n some_o sugar_n and_o sweet_a herb_n mince_v small_a beat_a cinnamon_n cream_n marrow_n saffron_n yolk_n of_o egg_n and_o some_o currant_n fill_v the_o concave_v or_o hollow_a manchet_n and_o boil_v they_o in_o a_o napkin_n in_o some_o good_a mutton_n broth_n stop_v the_o hole_n on_o the_o top_n of_o the_o manchet_n than_o stew_n some_o sweetbread_n of_o veal_n and_o six_o peep_v chicken_n between_o two_o dish_n then_o fry_v some_o lambstone_n dip_v in_o batter_v make_v of_o flower_n and_o cream_n two_o or_o three_o egg_n and_o salt_n then_o take_v the_o bottom_n of_o artichoke_n beat_v up_o in_o butter_n and_o gravy_n all_o be_v ready_a dish_z the_o boil_a manchet_n with_o the_o chicken_n round_o about_o than_o the_o sweetbread_n and_o round_o the_o dish_n some_o fine_a carve_a sippet_n then_o lay_v on_o the_o marrow_n fry_v lambstone_n and_o some_o grape_n thicken_a the_o broth_n with_o strain_a almond_n some_o cream_n and_o sugar_n give_v they_o a_o walm_n and_o broth_n the_o meat_n garnish_v it_o with_o grape_n pomegranate_n and_o slice_a lemon_n cock_n bustard_n turkey_n pheasant_n peacock_n partridge_n plover_n heathcock_n cock_n of_o the_o wood_n moor-bens_a or_o any_o land_n fowl_n how_o to_o boil_v take_v any_o of_o these_o fowl_n above_o specify_v and_o flay_v off_o the_o skin_n but_o leave_v the_o rump_n and_o leg_n whole_a with_o the_o pinion_n then_o mince_v the_o flesh_n raw_a with_o some_o beef-suet_n season_v it_o with_o salt_n pepper_n nutmeg_n sweet_a herb_n mince_v some_o raw_a yolk_n of_o egg_n and_o incorporate_v all_o together_o with_o three_o bottom_n of_o boil_a artichoke_n roast_a chestnut_n blanch_v some_o marrow_n and_o some_o boil_a skirret_n cut_v indifferent_o small_a according_a to_o the_o bigness_n of_o your_o fowl_n you_o must_v proportion_v the_o quantity_n of_o your_o ingredient_n then_o fill_v the_o skin_n and_o prick_v it_o up_o in_o the_o back_n stew_n it_o in_o a_o deep_a dish_n and_o cover_v it_o with_o another_o putting_z first_o therein_o some_o strong_a broth_n marrow_n artichoke_n boil_v and_o quarter_v large_a mace_n white_a wine_n chestnut_n salt_n grape_n barberry_n quarter_n of_o pear_n and_o some_o of_o the_o meat_n make_v up_o in_o ball_n and_o stew_v with_o the_o turkey_n be_v thorough_o stew_v serve_v it_o up_o on_o fine_a carve_a sippet_n broth_n it_o and_o lay_v on_o the_o garnish_n with_o slice_n of_o lemon_n and_o whole_a lemon-pill_n run_v it_o over_o with_o beat_a butter_n garnish_v the_o dish_n with_o chestnut_n large_a mace_n and_o yolk_n of_o hard_a eggs._n duck_n wild_a boil_v have_v draw_v and_o trust_v your_o wild_a duck_n parboil_v it_o then_o half_o roast_v it_o after_o this_o carve_v it_o and_o save_v the_o gravy_n take_v store_n of_o onion_n parsley_n slice_a ginger_n and_o pepper_n put_v the_o gravy_n into_o a_o pipkin_n with_o wash_a currant_n large_a mace_n barberry_n a_o quart_n of_o claret_n let_v all_o boil_v together_o scum_v it_o clean_o put_v in_o butter_n and_o sugar_n and_o dish_n it_o up_o otherways_o thus_o truss_v your_o duck_n and_o boil_v it_o in_o water_n with_o a_o little_a claret_n then_o take_v some_o of_o the_o broth_n and_o put_v therein_o 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then_o take_v oatmeal_n and_o steep_v it_o in_o warm_a milk_n and_o therewith_o fill_v the_o belly_n of_o your_o goose_n have_v first_o mingle_v it_o with_o beef-suet_n mince_a onion_n and_o apple_n season_v with_o clove_n mace_n some_o sweet_a herb_n chap_v and_o pepper_n fasten_v the_o neck_n and_o vent_n then_o boil_v it_o and_o serve_v it_o on_o brew_v with_o colliflower_n cabbage_n turnip_n and_o barberry_n then_o run_v it_o over_o with_o beat_a butter_n goose_n gibblet_n or_o swan_n gibblel_v boil_v have_v pick_v and_o parboil_v your_o gibblet_n clean_o put_v they_o into_o strong_a broth_n with_o onion_n currant_n mace_n and_o parsley_n and_o so_o let_v they_o boil_v all_o together_o be_v well_o boil_v with_o the_o addition_n of_o pepper_n and_o a_o faggot_n of_o sweet_a herb_n put_v in_o verjuice_n and_o butter_n or_o you_o may_v put_v they_o into_o a_o pipkin_n with_o a_o quart_n of_o white_a wine_n half_o a_o ounce_n of_o sugar_n a_o good_a quantity_n of_o barberry_n spinage_n a_o faggot_n of_o sweet_a herb_n turnip_n boil_v and_o carrot_n slice_v and_o put_v into_o the_o pipkin_n have_v boil_v very_o well_o take_v strong_a broth_n verjuice_n and_o the_o yolk_n of_o four_o new_a lay_v egg_n strain_v they_o and_o put_v they_o into_o the_o pipkin_n land_n or_o sea_n fowl_n how_o to_o boil_v as_o a_o swan_n hopper_n crane_n wild_n or_o tame_a goose_n shoveller_n curlew_n hern_n bittern_n duck_n mallard_n widgeon_n teal_n gulls_n pewits_n puffin_n barnacle_n sheldrake_n etc._n etc._n i_o shall_v begin_v with_o the_o swan_n and_o according_o you_o may_v boil_v or_o stew_v any_o of_o the_o aforementioned_a fowl_n you_o must_v take_v your_o swan_n and_o bone_n it_o leave_v only_o the_o leg_n and_o wing_n then_o make_v a_o farce_n of_o some_o beef-suet_n mutton_n or_o venison_n mince_v with_o sweet_a herb_n beat_a nutmeg_n pepper_n cloves_n and_o mace_n then_o have_v some_o oyster_n parboil_v in_o their_o own_o liquor_n and_o with_o some_o raw_a egg_n commix_v they_o with_o the_o mince_a meat_n then_o fill_v the_o body_n of_o the_o fowl_n and_o prick_v it_o upon_o the_o back_n then_o boil_v it_o in_o a_o stew-pan_n put_v thereto_o strong_a broth_n white_a wine_n mace_n cloves_n oyster_n liquor_n boil_a marrow_n boil_v these_o well_o together_o and_o have_v oyster_n in_o the_o mean_a time_n stew_v by_o themselves_o with_o onion_n mace_n pepper_n butter_n and_o a_o little_a white_a wine_n next_o have_v the_o bottom_n of_o artichoke_n ready_a boil_v and_o put_v to_o they_o some_o beat_a butter_n and_o boil_a marrow_n dish_n up_o your_o fowl_n on_o some_o fine_a carve_a sippet_n then_o broth_n it_o and_o garnish_v it_o with_o stew_a oyster_n marrow_n artichoke_n goosberry_n slice_a lemon_n barberry_n and_o mace_n let_v the_o dish_n be_v garnish_v with_o grate_a bread_n and_o oyster_n
than_o put_v it_o over_o a_o soft_a fire_n and_o baste_v it_o with_o what_o it_o be_v steep_v in_o with_o branch_n of_o time_n and_o rosemary_n be_v ready_a serve_v it_o up_o with_o some_o of_o that_o it_o be_v baste_v with_o and_o some_o of_o the_o rosemary_n or_o you_o may_v take_v for_o sauce_n butter_n and_o vinegar_n beat_v up_o with_o slice_n of_o lemon_n sturgeon_n fry_v take_v a_o jowl_n of_o fresh_a sturgeon_n and_o cut_v it_o into_o fine_a slice_n of_o a_o indifferent_a thickness_n take_v your_o knife_n and_o hack_v it_o that_o it_o may_v look_v as_o if_o it_o be_v rib_v when_o it_o be_v fry_v let_v your_o pan_n with_o clarify_a stuff_n be_v hot_a before_o you_o put_v it_o in_o be_v half_o fry_v take_v it_o up_o and_o cleanse_v your_o pan_n put_v it_o in_o again_o with_o some_o white_a wine_n beat_a saffron_n salt_n and_o a_o anchovy_n have_v fry_v it_o a_o while_n put_v in_o some_o butter_n grate_a nutmeg_n mince_a lemon_n and_o grate_a ginger_n then_o rub_v your_o dish_n bottom_n with_o â—â—ttle_a garlic_n and_o serve_v it_o up_o turburt_n and_o holyburt_n fry_v cut_a your_o turburt_n into_o slice_n about_o two_o ache_n thick_a hack_v it_o with_o the_o back_n of_o your_o knife_n then_o fry_v it_o in_o clarify_a butter_n haâ—ing_v first_o flower_v it_o till_o it_o be_v brown_a or_o â—alf_a ready_a then_o take_v it_o up_o cleanse_v your_o â—an_v and_o in_o with_o it_o again_o with_o white_a â—ine_o anchovy_n nutmeg_n salt_n ginger_n â—nd_v beat_v saffron_n fry_v it_o thus_o a_o while_n and_o â—hen_o put_v in_o some_o butter_n serve_v it_o up_o with_o vice_n of_o lemon_n i_o shall_v now_o according_a to_o my_o forego_n method_n give_v you_o a_o account_n how_o turburt_n be_v to_o be_v roast_v and_o broil_v but_o because_o it_o be_v in_o all_o respect_n so_o do_v as_o fresh_a sturgeon_n i_o shall_v desist_v here_o and_o refer_v you_o â—o_o the_o forementioned_a head_n or_o title_n shrimp_v prawn_n periwinkle_n and_o craw-fish_n fricassee_v these_o you_o must_v first_o uncase_v or_o take_v the_o meat_n out_o of_o the_o shell_n which_o you_o must_v put_v into_o a_o dish_n with_o a_o pint_n of_o claret_n a_o oâ—ion_n slice_v small_a a_o couple_n of_o anchovy_n with_o a_o faggot_n of_o sweet_a herb_n stew_n these_o a_o little_a while_n over_o a_o chafing-dish_n of_o coal_n with_o ginger_n and_o nutmeg_n then_o put_v thâ—_n into_o a_o pan_n with_o the_o yolk_n of_o a_o egg_n viâ—gar_n and_o butter_n and_o give_v they_o a_o toss_v two_o serve_v they_o up_o on_o sippet_n scollop_n broil_v put_v your_o scollop_n over_o a_o gridiron_n thâ—_n wash_v the_o meat_n in_o warm_a water_n be_v â—_o of_o the_o shell_n slice_v it_o and_o season_n it_o with_o ciâ—mon_n nutmeg_n and_o ginger_n then_o â—_o thereof_o into_o each_o particular_a shell_n with_o soâ—_n butter_n grate_a bread_n and_o a_o little_a viâ—gar_n when_o they_o be_v enough_o serve_v thâ—_n up_o in_o their_o shell_n on_o plate_n flesh_n roast_v broil_a frigassâ—_n and_o fry_v brawn_n broil_v take_v a_o choler_n of_o brawn_n and_o cut_v froâ—_n it_o seven_o or_o eight_o thin_a round_a slice_n â—_o this_o on_o a_o plate_n and_o put_v into_o a_o oven_n whâ—_n it_o be_v enough_o serve_v it_o with_o juice_n of_o â—range_a pepper_n gravy_n and_o beat_a bâ—ter_n bacon_n broil_v make_v a_o sheet_n of_o paper_n into_o the_o fashion_n of_o â—_o dripping-pan_n then_o take_v some_o interlard_v â—acon_n and_o cut_v it_o into_o very_o thin_a slice_n taâ—ing_v off_o the_o rind_n lay_v this_o bacon_n in_o your_o â—aper_n and_o put_v it_o over_o the_o fire_n upon_o a_o gridiron_n if_o the_o fire_n be_v not_o too_o hot_a it_o will_v â—roil_v very_o clean_o calf_n head_n broil_v have_v take_v out_o the_o brain_n and_o cleanse_a â—he_n head_n boil_v it_o very_o white_a then_o take_v it_o up_o and_o scotch_n it_o with_o your_o knife_n salt_n it_o and_o â—aste_v it_o with_o butter_n when_o it_o begin_v to_o â—ook_v brown_a baste_v again_o and_o bread_n it_o and_o have_v make_v a_o sauce_n of_o gravy_n beat_a butter_n chop_v caper_n and_o a_o little_a nutmeg_n grate_v serve_v it_o up_o with_o the_o brain_n on_o a_o a_o plate_n which_o you_o must_v boil_v apart_o from_o the_o head_n with_o sweet_a herb_n chop_v small_a as_o sage_a sweet_a margerum_n and_o time_n calf_n foot_n or_o trotter_n fry_v take_v a_o handful_n of_o young_a parsley_n and_o shred_v it_o very_o small_a put_v it_o into_o four_o or_o five_o raw_a egg_n and_o beat_v they_o together_o then_o take_v a_o little_a nutmeg_n sugar_n a_o corn_n or_o two_o of_o pepper_n and_o salt_n and_o season_v it_o therewith_o having_n boil_v your_o foot_n tender_a slit_v theâ—_n in_o half_n and_o roll_v they_o in_o parsley_n anâ—_n egg_n your_o frying-pan_n be_v charge_v witâ—_n clarify_a butter_n and_o very_o hot_a withal_o pâ—_n in_o your_o foot_n they_o will_v be_v present_o do_v which_o you_o shall_v know_v when_o the_o side_n thaâ—_n lie_v downward_o look_v yellow_a than_o tuâ—_n they_o by_o that_o time_n they_o be_v enough_o hauâ—_n in_o readiness_n parsley_n boil_v very_o tender_a anâ—_n beat_v it_o till_o it_o be_v as_o soft_a as_o the_o pulp_n of_o â—_o roast_a apple_n then_o put_v to_o it_o a_o quarter_n oâ—_n a_o pint_n of_o vinegar_n two_o spoonful_n of_o sugaâ—_n and_o a_o little_a sweet_a butter_n heat_v it_o well_o anâ—_n pour_v it_o over_o the_o foot_n then_o scrape_v on_o somâ—_n sugar_n and_o so_o serve_v it_o up_o calf_n head_n roast_v with_o oyster_n slit_v the_o calf_n head_n as_o customary_a to_o boil_v and_o take_v out_o the_o brain_n and_o the_o tongue_n and_o parboil_v they_o both_o &_o blanch_v the_o tongue_n then_o mince_v they_o with_o a_o little_a sage_n a_o few_o oyster_n and_o beef-suet_n or_o marrow_n then_o put_v to_o these_o four_o or_o five_o yolk_n of_o egg_n beat_a ginger_n pepper_n nutmeg_n grate_a bread_n and_o salt_n have_v a_o little_a parboil_v your_o head_n dry_v it_o in_o a_o cloth_n and_o fill_v the_o mouth_n and_o skull_n with_o these_o ingredient_n then_o stuff_v it_o with_o oyster_n and_o spit_v it_o as_o it_o roast_v preserve_v the_o gravy_n in_o the_o pan_n in_o to_o which_o you_o must_v put_v a_o few_o oyster_n sweet_a herb_n mince_v some_o white_a wine_n and_o a_o little_a nutmeg_n when_o the_o head_n be_v enough_o pour_v out_o the_o liquor_n into_o a_o clean_a dish_n and_o set_v it_o over_o a_o chafing-dish_n of_o coal_n add_v to_o the_o aforesaid_a material_n a_o little_a butter_n the_o juice_n of_o a_o lemon_n and_o some_o salt_n beat_v these_o up_o thick_a together_o and_o so_o dish_n your_o head_n and_o serve_v it_o up_o calf_n foot_n roast_v blanch_n your_o foot_n after_o you_o have_v boil_v they_o very_o tender_a let_v they_o stand_v till_o they_o be_v cold_a then_o lard_v they_o thick_a with_o small_a lard_n have_v so_o do_v roast_v they_o on_o a_o small_a spit_n be_v enough_o take_v butter_n vinegar_n sugar_n and_o cinnamon_n &_o beat_v they_o up_o thick_a pour_v it_o on_o your_o foot_n and_o so_o serve_v they_o up_o calf_n foot_n or_o sheep_n trotter_n roast_v after_o the_o most_o approve_a manner_n have_v boil_v the_o foot_n tender_v split_v they_o removing_z the_o hair_n which_o be_v usual_o about_o the_o toe_n of_o the_o trotter_n let_v your_o season_n be_v small_a pepper_n mace_n cloves_n salt_n and_o nutmeg_n beat_v then_o take_v several_a sort_n of_o sweet_a herb_n and_o pound_n they_o well_o have_v so_o do_v take_v a_o dozen_o yolk_n of_o egg_n with_o a_o very_a little_a water_n and_o flower_n and_o beat_v all_o these_o together_o into_o a_o batter_v your_o pan_n be_v ready_a hot_a with_o good_a store_n of_o clarify_a butter_n dip_v in_o your_o foot_n into_o the_o batter_v and_o lay_v they_o into_o the_o pan_n fry_v they_o not_o too_o fast_o and_o add_v to_o they_o some_o strong_a broth_n vinegar_n and_o sugar_n and_o so_o let_v they_o stew_v a_o while_n then_o dish_n they_o up_o with_o draw_a butter_n and_o the_o yolk_n of_o a_o egg_n well_o beat_v on_o sippet_n run_v the_o juice_n of_o a_o orange_n over_o they_o dear_a red_a how_o to_o roast_v take_v a_o haunch_n or_o half_a thereof_o lard_n it_o with_o small_a lard_n or_o stick_v it_o pretty_a thick_a with_o clove_n parboil_v your_o venison_n before_o you_o spit_v it_o and_o then_o roast_v it_o fillet_n or_o leg_n of_o veal_n roast_v take_v beef-suet_n or_o marrow_n the_o yolk_n of_o four_o raw_a egg_n a_o little_a nutmeg_n and_o some_o salt_n and_o mingle_v these_o together_o then_o take_v a_o fillet_n of_o veal_n and_o stuff_n it_o herewith_o very_o thick_a then_o roast_v it_o preserve_v the_o gravy_n to_o make_v the_o sauce_n have_v blow_v off_o the_o fat_a put_v to_o it_o the_o juice_n of_o three_o orange_n and_o give_v
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buttock_n brisket_n fillet_n or_o sirloin_n lard_v or_o not_o bake_a red_a dear_a fashion_n bone_n your_o beef_n and_o lard_v the_o lean_a part_n or_o not_o than_o season_n it_o with_o nutmeg_n pepper_n and_o ginger_n of_o each_o five_o ounce_n and_o a_o pound_n of_o salt_n then_o lay_v in_o your_o pie_n good_a store_n of_o butter_n and_o upon_o that_o put_v your_o beef_n and_o on_o that_o half_a a_o ounce_n of_o beat_a clove_n the_o rest_n of_o the_o season_n with_o a_o good_a quantity_n of_o butter_n and_o three_o or_o four_o bay-leaves_a be_v bake_v fill_v it_o up_o with_o clarify_a butter_n and_o set_v it_o by_o you_o may_v serve_v it_o up_o hot_a but_o then_o there_o must_v not_o be_v above_o half_a the_o season_n either_o hot_a or_o cold_a you_o will_v hardly_o distinguish_v it_o from_o venison_n beef_n mince_a pie_n mince_v part_n of_o a_o buttock_n of_o beef_n very_o small_a with_o half_a as_o much_o beef-suet_n season_n it_o with_o pepper_n cloves_n mace_n nutmeg_n and_o 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the_o rest_n of_o your_o herb_n thereon_o with_o a_o good_a quantity_n of_o butter_n this_o way_n be_v good_a either_o hot_a or_o cold_a pig-pye_n after_o the_o new_a fashion_n have_v fley_v your_o pig_n cut_v it_o into_o quarter_n season_n it_o with_o salt_n ginger_n and_o pepper_n then_o lay_v it_o into_o your_o pie_n after_o this_o take_v parsley_n and_o winter-savory_n strip_v and_o mince_v they_o small_a strew_v these_o over_o the_o several_a quarter_n or_o small_a piece_n and_o over_o they_o the_o yolk_n of_o four_o or_o five_o hard_a egg_n chap_v small_a over_o these_o four_o or_o five_o blade_n of_o mace_n a_o dozen_o bunch_n or_o more_o of_o barberry_n with_o a_o handful_n of_o curran_n well_o cleanse_v some_o sugar_n and_o over_o all_o sweet_a butter_n bake_v it_o and_o liquor_n it_o with_o verjuice_n and_o sugar_n warm_v lie_v on_o the_o lid_n and_o scrape_v sugar_n thereon_o pork_n bake_v to_o be_v eat_v cold_a bone_fw-la first_o a_o loin_n of_o pork_n and_o cut_v part_n 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you_o put_v it_o into_o the_o oven_n baste_v it_o with_o saffron_n water_n when_o bake_v fill_v it_o up_o with_o clarify_a butter_n another_o very_a excellent_a way_n to_o bake_v red_a deer_n bone_n your_o venison_n and_o if_o it_o be_v the_o side_n skin_n it_o and_o beat_v it_o with_o a_o iron-pestle_n but_o not_o too_o small_a then_o lay_v it_o a_o steep_v in_o claret_n wine_n and_o vinegar_n twenty_o four_o hour_n have_v lie_v that_o time_n take_v it_o out_o and_o drâ—_n it_o with_o a_o cloth_n if_o it_o be_v lean_a lard_n it_o with_o great_a lard_n as_o long_o and_o as_o thick_a as_o your_o finger_n season_n it_o exceed_v well_o with_o nutmeg_n mace_n ginger_n pepper_n and_o salt_n make_v your_o pie_n with_o rye_n paste_n deep_a round_o and_o very_o thick_a lay_v bay-leaves_a in_o the_o bottom_n and_o top_n then_o close_o it_o leave_v a_o funnel_n in_o the_o middle_n if_o you_o intend_v to_o keep_v it_o long_o when_o it_o be_v bake_v pour_v away_o all_o the_o gravy_n and_o take_v 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lid_n and_o scrape_v on_o some_o sugar_n sweetbread_n bake_v take_v sweetbread_n and_o boil_v they_o add_v thereto_o some_o parboil_a currant_n two_o or_o three_o mince_a date_n the_o yolk_n of_o a_o couple_n of_o new_a lay_v egg_n some_o grate_a white_a bread_n season_n it_o light_o with_o pepper_n salt_n nutmeg_n and_o sugar_n wring_v in_o the_o juice_n of_o a_o orange_n or_o a_o lemon_n lay_v these_o material_n between_o two_o sheet_n of_o puff-paste_n and_o bake_v it_o it_o will_v do_v every_o whit_n as_o well_o fry_v in_o good_a sweet_a butter_n sheep_n tongue_n bake_v have_v boil_v they_o tender_a blanch_v they_o and_o cut_v they_o into_o thin_a slice_n then_o seaâ—on_v they_o with_o cinnamon_n ginger_n and_o a_o little_a pepper_n and_o put_v they_o into_o a_o coffin_n of_o â—ine_z paste_n with_o sweet_a butter_n and_o a_o few_o â—weet_a herb_n mince_v very_o small_a whilst_o it_o â—s_v bake_n take_v a_o little_a vinegar_n butter_n nutmeg_n sugar_n the_o yolk_n of_o a_o new_a lay_v egg_n one_o spoonful_n of_o sack_n and_o the_o juice_n of_o a_o lemon_n boil_v all_o these_o together_o on_o a_o chafing-dish_n of_o coal_n and_o put_v it_o into_o your_o pie_n shog_v it_o well_o together_o and_o serve_v it_o up_o tongue_n pye_n take_v a_o tongue_n and_o udder_a after_o you_o have_v either_o boil_v or_o roast_v it_o and_o slice_v they_o into_o thin_a slice_n and_o season_v they_o with_o cinnamon_n ginger_n and_o salt_n then_o take_v half_a a_o pound_n of_o raisin_n of_o the_o sun_n stone_v your_o pie_n be_v in_o readiness_n lay_v in_o a_o lay_n of_o tongue_n and_o udder_a and_o another_o of_o raisin_n continue_v so_o do_v till_o your_o pie_n be_v fill_v put_v
the_o flesh_n from_o the_o bone_n and_o slice_v it_o but_o preserve_v the_o thigh_n and_o pinion_n add_v to_o the_o flesh_n of_o your_o capon_n four_o sweetbread_n half_o a_o pint_n of_o oyster_n three_o lamb-stone_n and_o season_v they_o all_o with_o nutmeg_n salt_n cloves_n mace_n mince_a time_n sweet_a margerum_n and_o penniroyal_n lay_v into_o your_o pasty-pan_n a_o sheet_n of_o paste_n and_o in_o the_o bottom_n thereof_o lay_v your_o thigh_n and_o pinion_n and_o upon_o they_o strew_v a_o mince_a onion_n on_o these_o lay_v your_o flesh_n and_o upon_o it_o the_o sweetbread_n lambstone_n and_o oyster_n cut_v into_o half_n over_o all_o a_o handful_n of_o boil_a and_o blanch_v chestnut_n put_v butter_n on_o the_o top_n and_o close_v your_o pan_n when_o it_o be_v bake_v lair_n it_o with_o claret_n wine_n strong_a broth_n gravy_n draw_v butter_n some_o anchovy_n dissolve_v with_o a_o grate_a nutmeg_n garnish_n it_o with_o slice_n of_o lemon_n in_o the_o same_o manner_n you_o may_v bake_v a_o turkey_n curlew_n or_o heronshaw_n bake_v truss_v they_o and_o parboil_v they_o than_o season_n they_o with_o pepper_n salt_n and_o ginger_n put_v they_o in_o deep_a coffin_n with_o a_o good_a quantity_n of_o butter_n and_o let_v the_o head_n be_v visible_a crane_n bustard_n or_o peacock_n bake_v to_o be_v eat_v cold_a bone_n your_o bustard_n peacock_n crane_n or_o turkey_n parboil_n and_o lard_v it_o with_o large_a lard_n than_o season_n it_o with_o salt_n nutmeg_n and_o pepper_n of_o each_o about_o two_o ounce_n and_o a_o half_a your_o pie_n be_v ready_a lay_v in_o the_o bottom_n thereof_o some_o butter_n with_o some_o beat_a clove_n then_o lay_v in_o your_o fowl_n with_o the_o rest_n of_o the_o season_n thereon_o with_o a_o good_a quantity_n of_o butter_n close_o it_o baste_v it_o with_o saffron_n water_n and_o when_o bake_v and_o cold_a fill_v it_o up_o with_o clarify_a good_a hen_n bake_v to_o be_v eat_v cold_a have_v parboil_v a_o young_a fleshy_a hen_n cut_v off_o the_o 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of_o fine_a paste_n let_v your_o slice_a meat_n lie_v on_o the_o top_n hereof_o and_o over_o all_o put_v butter_n then_o close_o it_o with_o another_o sheet_n of_o paste_n be_v bake_v batter_v the_o yolk_n of_o half_a a_o doâ—en_a egg_n be_v indifferent_a thick_a put_v to_o they_o some_o strong_a broth_n and_o a_o quarter_n of_o a_o pint_n of_o claret_n wine_n with_o some_o parsley_n boil_v green_a and_o shred_v small_a stir_v all_o these_o together_o with_o a_o ladleful_a of_o draw_a butter_n take_v out_o the_o bone_n before_o you_o put_v in_o this_o laiâ—_n then_o stir_v all_o very_a well_o together_o then_o stick_v the_o bone_n a_o top_n on_o the_o meat_n and_o garnish_v it_o with_o slice_n of_o orange_n or_o lemon_n herns_n bake_v to_o be_v eat_v cold_a so_o bone_n your_o hern_n that_o you_o do_v not_o mishap_n it_o then_o lard_n it_o and_o season_v it_o with_o pepper_n salt_n cloves_n and_o mace_n beat_v then_o lay_v it_o into_o a_o coffin_n make_v the_o head_n to_o appear_v out_o 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goosberry_n lark_n or_o sparrow_n pie_n take_v what_o quantity_n of_o they_o you_o think_v fit_a truss_v they_o and_o parboil_v they_o than_o season_n they_o with_o pepper_n and_o salt_n then_o lay_v they_o in_o a_o pie_n with_o butter_n on_o the_o top_n and_o bottom_n mingle_v among_o they_o some_o marrow_n and_o a_o few_o chestnut_n boil_v and_o blanch_v mallard_n pie_n take_v a_o couple_n or_o more_o of_o wild_a mallards_n and_o season_v they_o very_o well_o with_o pepper_n and_o cloves_n beat_v some_o salt_n and_o a_o little_a nutmeg_n lay_v they_o into_o a_o deep_a coffin_n with_o store_n of_o butter_n and_o a_o couple_n of_o large_a onion_n mince_v small_a when_o bake_v liquor_n your_o pie_n with_o butter_n only_o or_o with_o a_o anchovie_n partridge_n mince_a pie_n take_v a_o brace_n of_o partridge_n and_o mince_v â—hem_fw-mi mince_v the_o like_a quantity_n of_o beef-suet_n â—hen_o take_v orangado_fw-it and_o green_z citron_n of_o â—ach_n two_o ounce_n let_v the_o meat_n be_v season_v with_o beat_a clove_n nutmeg_n mace_n salt_n and_o sugar_n mingle_v all_o these_o together_o and_o close_o it_o up_o in_o puff-paste_n be_v bake_v open_v it_o and_o put_v therein_o half_a a_o grain_n of_o amber-griese_n dissolve_v in_o rosewater_n stir_v it_o well_o together_o serve_v it_o up_o pigeon_n stock-dove_n qail_n or_o rail_n bake_v to_o be_v eat_v cold_a have_v make_v your_o pie_n of_o a_o pottle_n of_o fine_a flower_n and_o a_o quarter_n of_o a_o pound_n of_o butter_n boil_v in_o fair_a water_n make_v up_o quick_a and_o stiff_a then_o take_v half_a a_o dozen_o stock-dove_n or_o pigeon_n truss_n wash_v and_o wipe_v they_o dry_a than_o season_n they_o with_o nutmeg_n pepper_n and_o salt_n of_o each_o two_o ounce_n and_o a_o half_a lay_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n put_v in_o your_o fowl_n and_o the_o remain_a season_v with_o good_a store_n of_o butter_n on_o the_o top_n when_o it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n if_o you_o will_v eat_v your_o pie_n hot_a then_o use_v but_o half_a the_o season_n and_o when_o it_o be_v bake_v lair_n it_o with_o butter_n verjuice_n sugar_n some_o sweet_a marjoram_n boil_v and_o chop_v small_a with_o the_o yolk_n of_o a_o egg_n beat_v up_o all_o together_o seafowl_n of_o all_o sort_n bake_v a_o swan_n whopper_n etc._n etc._n let_v your_o swan_n whopper_n or_o any_o other_o seafowl_n be_v parboil_v than_o bone_a and_o afterward_o lard_v then_o take_v four_o ounce_n of_o salt_n three_o of_o nutmeg_n two_o of_o pepper_n and_o season_v your_o fowl_n herewith_o bake_v they_o in_o rye-paste_n make_v up_o stiff_a with_o boil_a liquor_n if_o you_o will_v eat_v it_o cold_a if_o hot_a use_v but_o half_a the_o season_n and_o bake_v they_o in_o fine_a paste_n liquor_v with_o claret_n gravy_n butter_n a_o onion_n caper_n or_o oyster_n thus_o you_o may_v bake_v shoveller_n hern_n curlew_n gull_n wild-goose_n tame-geese_n and_o muscovia_n duck_n swan_n pie_n to_o be_v eat_v cold_a in_o the_o first_o place_n uncase_v or_o skin_n your_o swan_n than_o bone_n he_o and_o lard_n the_o flesh_n season_n it_o light_o with_o pepper_n salt_n cloves_n and_o mace_n then_o make_v your_o pie_n swan-like_o of_o rye_n dough_n and_o lay_v your_o swan_n therein_o and_o upon_o it_o lay_v some_o sheet_n of_o lard_n and_o bay-leaves_a and_o buttter_n on_o the_o top_n of_o that_o close_o it_o up_o and_o baste_v it_o with_o the_o â—olks_n of_o egg_n when_o it_o be_v bake_v fill_v it_o up_o â—ith_v clarify_v butter_n otherways_o only_o pluck_v your_o swan_n and_o skin_n it_o not_o scald_v it_o and_o take_v out_o the_o bone_n then_o parboil_v it_o and_o season_v it_o with_o salt_n pepper_n and_o ginger_n have_v lard_v it_o put_v it_o
water_n and_o let_v it_o boil_v almost_o to_o a_o candy_n then_o put_v to_o it_o the_o liquor_n of_o the_o apple_n and_o two_o or_o three_o slice_n of_o orange-pill_n a_o little_a musk_n and_o a_o little_a ambergriese_n tie_v in_o a_o tiffany_a bag_n and_o let_v it_o not_o boil_v too_o soft_o for_o fear_v of_o lose_v the_o colour_n then_o warm_a a_o little_a juice_n of_o orange_n and_o lemon_n together_o and_o be_v half_o boil_v put_v it_o therein_o have_v reduce_v it_o to_o a_o jelly_n you_o may_v use_v it_o by_o pour_v it_o on_o some_o preserve_a orange_n lay_v in_o a_o glass_n for_o that_o purpose_n or_o otherways_o jelly_n for_o souse_a meat_n take_v four_o pair_n of_o calf_n foot_n scald_v they_o and_o take_v way_n the_o fat_a between_o the_o claw_n as_o also_o the_o long_a shank-bone_n lay_v they_o in_o water_n five_o hour_n and_o boil_v they_o in_o three_o quart_n of_o fair_a spring_n water_n to_o one_o quart_n then_o strain_v it_o and_o set_v it_o a_o cool_a after_o this_o take_v away_o the_o ground_n from_o it_o and_o divide_v the_o pure_a part_n into_o three_o equal_a proportion_n put_v each_o into_o a_o several_a pipkin_n add_v to_o every_o pipkin_n a_o quart_n of_o wine_n likewise_o a_o pound_n of_o sugar_n be_v first_o well_o beat_v in_o a_o dish_n with_o the_o white_n of_o egg_n stew_n these_o together_o a_o little_a while_n over_o a_o soft_a fire_n with_o nutmeg_n ginger_n mace_n and_o cinnamon_n and_o colour_v they_o several_o with_o cocheneil_n saffron_n etc._n etc._n and_o so_o set_v they_o up_o for_o your_o use_n crystal_n jelly_n take_v three_o pair_n of_o calf_n foot_n and_o two_o knuckle_n of_o veal_n wash_v they_o very_o well_o and_o let_v they_o stand_v twelve_o hour_n in_o water_n then_o boil_v they_o in_o spring_n water_n from_o five_o quart_n to_o a_o gallon_n after_o this_o let_v the_o liquor_n stand_v and_o when_o it_o be_v cold_a pair_v away_o the_o bottom_n and_o top_n then_o put_v to_o it_o some_o rose-water_n double_a refine_a sugar_n seven_o spoonful_n of_o oil_n of_o cinnamon_n the_o like_a quantity_n of_o oil_n of_o ginger_n four_o spoonful_n of_o oil_n of_o nutmeg_n a_o grain_n and_o a_o half_a of_o musk_n tie_v in_o a_o fine_a linen_n cloth_n when_o you_o have_v boil_v all_o these_o together_o put_v it_o into_o a_o earthen_a dish_n and_o so_o let_v it_o stand_v for_o your_o use_n when_o it_o be_v cold_a serve_v it_o in_o slice_n or_o otherway_n or_o thus_o a_o much_o better_a way_n your_o stock_n be_v cold_a as_o aforesaid_a take_v away_o the_o top_n and_o bottom_n and_o put_v the_o rest_n into_o a_o pipkin_n add_v thereto_o some_o mace_n cloves_n cinnamon_n slice_a ginger_n and_o nutmeg_n together_o with_o a_o grain_n of_o musk_n and_o ambergriese_n tie_v in_o a_o tiffany-bag_n put_v in_o also_o some_o rose-water_n and_o if_o your_o stock_n be_v stiff_a a_o quart_n of_o rhenish_a wine_n or_o what_o you_o think_v fit_a thereof_o to_o make_v the_o jelly_n of_o a_o proper_a thickness_n season_n it_o with_o sugar_n convenient_a for_o your_o pallate_n and_o drop_v in_o of_o oil_n of_o mace_n and_o nutmeg_n three_o drop_n of_o each_o set_v these_o over_o the_o fire_n for_o the_o space_n of_o a_o quarter_n of_o a_o hour_n then_o take_v it_o off_o and_o squeeze_v into_o it_o the_o juice_n of_o half_a a_o score_n lemon_n beat_v to_o a_o froth_n with_o the_o white_n of_o six_o egg_n than_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 strain_v it_o have_v two_o dish_n the_o first_o strain_n pour_v in_o again_o and_o let_v it_o run_v into_o the_o other_o dish_n till_o it_o be_v clear_a and_o boil_v it_o over_o night_n in_o the_o morning_n take_v three_o quarter_n of_o a_o pound_n of_o almond_n blanch_v and_o fine_o beat_v strain_v they_o with_o the_o cream_n and_o add_v thereto_o somewhat_o more_o than_o a_o quarten_n of_o double_a refine_a sugar_n some_o rose-water_n cinnamon_n and_o ginger_n fine_o beat_v and_o fierce_v than_o dish_n it_o scrape_v on_o 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and_o some_o beat_a nutmeg_n strain_v they_o and_o put_v they_o into_o a_o clean_a scour_v skillet_n and_o set_v it_o on_o a_o soft_a fire_n stir_v it_o continual_o and_o be_v of_o a_o indifferent_a thickness_n dish_n it_o up_o with_o juice_n of_o orange_n sugar_n and_o a_o stick_n or_o two_o of_o candy_v pistache_n another_o when_o you_o churn_v butter_n take_v out_o a_o pint_n of_o cream_n just_a as_o it_o be_v about_o to_o turn_v to_o butter_n then_o boil_v a_o quart_n of_o thick_a new_a cream_n season_n it_o with_o sugar_n and_o a_o little_a rosewater_n when_o it_o be_v quite_o cold_a mingle_v it_o well_o with_o your_o former_a cream_n and_o so_o dish_n it_o a_o
and_o lay_v fine_a sierce_v sugar_n thereon_o a_o wassail_n boil_v three_o pint_n of_o cream_n with_o four_o or_o five_o whole_a clove_n then_o have_v the_o yolk_n of_o half_a a_o dozen_o egg_n dissolve_v in_o cream_n the_o cream_n be_v well_o boil_v so_o that_o it_o taste_v of_o the_o spice_n put_v in_o your_o egg_n and_o stir_v they_o well_o together_o then_o have_v some_o muskadine_n or_o tent_n and_o be_v warm_v pour_v it_o into_o a_o dish_n with_o sugar_n wherein_o there_o be_v fine_a sippet_n of_o french-bread_n then_o pour_v on_o your_o cream_n upon_o that_o then_o cast_v on_o ginger_n cinnamon_n and_o sugar_n and_o stick_v it_o with_o blanch_a almond_n blamanger_n take_v a_o pottle_n of_o morning_n milk_n and_o a_o pound_n of_o fine_a sierce_v rice-flowre_n strain_v they_o through_o a_o strainer_n into_o a_o broad_a skillet_n and_o set_v it_o on_o a_o soft_a fire_n stir_v it_o with_o a_o broad_a stick_n and_o when_o it_o be_v a_o little_a thick_a take_v it_o off_o the_o fire_n then_o put_v in_o half_a a_o pint_n of_o rosewater_n and_o set_v it_o over_o the_o fire_n again_o stir_v it_o well_o and_o beat_v it_o with_o your_o stick_n from_o one_o side_n of_o the_o pan_n to_o the_o other_o when_o it_o be_v as_o thick_a as_o pap_n take_v it_o off_o when_o it_o be_v cold_a lay_v it_o in_o slice_n on_o a_o dish_n and_o scrape_v on_o sugar_n blamanger_n in_o the_o french_a fashion_n take_v a_o pike_n and_o boil_v it_o in_o fair_a water_n very_o tender_a then_o take_v the_o flesh_n from_o the_o bone_n and_o chap_v it_o very_o small_a then_o take_v a_o pound_n of_o almond-paste_n and_o beat_v it_o with_o your_o fish_n aforesaid_a put_v to_o they_o a_o quart_n of_o cream_n the_o white_n of_o a_o dozen_o egg_n well_o beat_v and_o the_o crumb_n of_o a_o french-manchet_n mingle_v all_o together_o and_o strain_v they_o with_o some_o sugar_n and_o salt_n than_o put_v they_o in_o a_o broad_a stew-pan_n over_o the_o fire_n stir_v it_o and_o boil_v it_o thick_a be_v boil_v 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for_o the_o feed_n of_o all_o pot_n for_o potage_n whether_o english_a or_o french_a fashion_n according_a to_o the_o quantity_n of_o what_o broth_n you_o will_v have_v you_o must_v proportion_v your_o knuckle_n of_o beef_n the_o flesh_n of_o the_o hinder_a part_n of_o the_o rump_n of_o mutton_n and_o hen_n you_o must_v seethe_v the_o flesh_n very_o well_o with_o parsley_n young_a onion_n and_o time_n tie_v in_o a_o bundle_n with_o clove_n mace_n and_o some_o beat_a cinnamon_n keep_v always_o some_o warm_a water_n to_o fill_v up_o your_o pot_n as_o your_o liquor_n consume_v when_o you_o have_v boil_v they_o well_o strain_v the_o broth_n and_o preserve_v it_o for_o your_o use_n for_o first_o course_n and_o brown_a potage_n set_v your_o roast_a meat_n to_o boil_v with_o a_o bundle_n of_o herb_n as_o aforesaid_a after_o you_o have_v take_v the_o juice_n of_o it_o have_v boil_v it_o a_o good_a while_n strain_v it_o and_o keep_v it_o for_o your_o use_n potage_n for_o flesh-day_n potage_n 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your_o duck_n and_o turnip_n strew_v some_o caper_n and_o a_o little_a vinegar_n thereon_o let_v your_o garnish_n be_v carve_v turnip_n pottage_n for_o a_o grand_a boil_a meat_n take_v strong_a broth_n and_o boil_v therein_o what_o fowl_n or_o other_o meat_n you_o have_v then_o take_v three_o pint_n thereof_o with_o a_o pint_n and_o half_a of_o gravy_n draw_v with_o wine_n nine_o anchovy_n four_o whole_a onion_n half_o a_o pint_n of_o oyster_n liquor_n a_o handful_n and_o half_a of_o raspin_n of_o french-bread_n the_o juice_n of_o four_o lemon_n the_o yolk_n of_o three_o egg_n beat_v into_o it_o when_o you_o be_v ready_a to_o use_v it_o with_o a_o slice_a nutmeg_n so_o draw_v it_o up_o all_o together_o you_o may_v use_v herb_n in_o the_o same_o broth_n as_o spinage_n sorrel_n endive_n lettuce_n purslain_a with_o some_o faggot_n of_o sweet_a herb_n this_o be_v a_o very_a rich_a broth_n with_o a_o high_a hogo_n and_o be_v most_o fit_v for_o great_a dish_n on_o great_a festival_n pottage_n call_v skink_v according_a to_o the_o quantity_n of_o broth_n you_o will_v have_v proportion_n the_o flesh_n of_o the_o leg_n of_o beef_n which_o you_o must_v cut_v into_o small_a piece_n about_o the_o bigness_n of_o a_o tennis-ball_n or_o less_o break_v the_o bone_n in_o piece_n and_o let_v they_o soak_v in_o water_n wash_v and_o cleanse_v it_o from_o the_o blood_n but_o just_o cover_v it_o in_o your_o pot_n with_o water_n when_o it_o boil_v scum_n it_o then_o put_v in_o some_o pepper_n in_o a_o cloth_n and_o when_o it_o be_v half_o boil_v put_v in_o four_o onion_n a_o little_a clove_n and_o whole_a mace_n with_o a_o race_n or_o two_o of_o ginger_n slice_v then_o take_v up_o a_o ladleful_a thereof_o and_o steep_a therein_o some_o saffron_n tie_v up_o in_o a_o rag_n bruise_v it_o till_o you_o have_v colour_v your_o broth_n than_o put_v it_o into_o your_o pot_n and_o let_v it_o boil_v till_o your_o meat_n be_v very_o tender_a have_v season_v it_o with_o salt_n dish_n it_o up_o 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teal_n and_o prune_n pottage_n without_o the_o sight_n of_o herb_n have_v mince_v several_a sort_n of_o sweet_a herb_n very_o small_a stamp_v they_o with_o your_o oatmeal_n then_o strain_v they_o through_o a_o strainer_n with_o some_o of_o the_o broth_n of_o the_o pot_n boil_v your_o herb_n and_o oatmeal_n with_o your_o mutton_n and_o some_o salt_n let_v your_o herb_n be_v violet-leaves_a strawberry-leaves_a succory_n spinage_n scallion_n parsley_n and_o marry-goldflowers_a have_v boil_v they_o enough_o serve_v they_o on_o sippet_n pottage_n of_o lark_n have_v draw_v your_o lark_n whiten_v and_o flower_n they_o and_o pass_v they_o in_o a_o pan_n with_o butter_n lard_n or_o fresh_a seam_n until_o they_o be_v very_o brown_a then_o put_v they_o in_o a_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n and_o boil_v they_o soak_v a_o loaf_n well_o and_o garnish_v it_o with_o your_o lark_n add_v thereto_o beef-pallate_n mutton-juyce_n and_o lemon_n then_o serve_v it_o pottage_n of_o young_a pigeon_n scald_v your_o pigeon_n and_o boil_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n cover_v they_o with_o a_o sheet_n of_o lard_n then_o lay_v they_o on_o a_o soak_a loaf_n and_o garnish_v they_o with_o artichoke_n and_o asparagus_n fry_v green_a pease_n or_o lettuce_n pottage_n of_o pullet_n with_o colliflower_n fit_a your_o pullet_n for_o the_o pot_n and_o boil_v they_o with_o a_o faggot_n of_o sweet_a herb_n season_n they_o with_o salt_n cloves_n pepper_n and_o grate_a nutmeg_n then_o let_v your_o bread_n be_v soak_v and_o garnish_v with_o colliflower_n pour_v on_o some_o mutton-juyce_n or_o gravy_n and_o serve_v it_o up_o a_o excellent_a pottage_n to_o cleanse_v the_o blood_n put_v over_o the_o fire_n about_o a_o gallon_n of_o fair_a water_n and_o put_v therein_o a_o handful_n of_o great_a oatmeal_n beat_v small_a and_o a_o piece_n of_o rib-bacon_n then_o take_v a_o handful_n of_o brooklime_n as_o many_o water-cress_n nettle-top_n elder-bud_n violet-leaves_a primrose-leaves_a with_o young_a alexander-leaves_a mince_v all_o these_o very_a small_a and_o put_v they_o into_o your_o broth_n with_o a_o little_a large_a mace_n season_n it_o with_o salt_n when_o you_o dish_n it_o put_v in_o some_o butter_n pottage_n of_o young_a pigeon_n roast_v have_v season_v your_o broth_n with_o salt_n and_o cloves_n put_v in_o your_o pigeon_n and_o boil_v they_o make_v your_o pottage_n brown_a then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o fowl_n and_o pour_v on_o your_o broth_n pottage_n of_o green_a goose_n with_o pease-broth_n take_v your_o green_a goose_n and_o boil_v they_o by_o themselves_o then_o take_v some_o pease_n and_o boil_v they_o in_o like_a manner_n be_v well_o boil_v pass_v they_o through_o a_o very_a fine_a strainer_n and_o put_v your_o pease-broth_n into_o a_o pot_n with_o a_o faggot_n of_o sweet_a herb_n pass_v a_o little_a lard_n in_o a_o frying-pan_n and_o when_o it_o be_v melt_v put_v it_o into_o your_o broth_n soak_v your_o bread_n in_o your_o geese-broth_n then_o pour_v your_o pease-broth_n over_o it_o pottage_n of_o goose_n gibblet_n whiten_n your_o gibblet_n and_o put_v they_o into_o a_o pot_n with_o good_a broth_n a_o faggot_n of_o sweet_a herb_n and_o a_o sheet_n of_o lard_n let_v they_o boil_v very_o well_o then_o soak_v your_o bread_n and_o lay_v they_o thereon_o pour_v on_o your_o broth_n and_o upon_o all_o put_v some_o mince_a caper_n pottage_n of_o pullet_n with_o green_a pease_n scald_v and_o truss_v your_o pullet_n and_o put_v they_o into_o your_o pot_n with_o good_a broth_n and_o scum_v it_o well_o then_o pass_v your_o pease_n in_o a_o pan_n with_o butter_n or_o lard_n and_o soak_v they_o with_o lettuce_n steep_v in_o fair_a water_n and_o whiten_v soak_v also_o your_o bread_n and_o then_o garnish_v it_o with_o your_o pullet_n pease_n and_o lettuce_n pottage_n of_o young_a rabbit_n parboil_v your_o rabbit_n then_o pass_v they_o in_o a_o frying-pan_n with_o lard_n then_o boil_v they_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n soak_v well_o your_o bread_n and_o garnish_v it_o with_o young_a rabbit_n and_o mushroom_n pottage_n of_o lamb_n purtenance_n whiten_n your_o purtenance_n and_o seethe_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n a_o sheet_n of_o lard_n or_o fat_a bacon_n soak_v your_o bread_n lay_v on_o your_o purtenance_n and_o pour_v all_o over_o it_o white_a broth_n which_o broth_n be_v thus_o make_v take_v a_o pint_n of_o strong_a broth_n from_o the_o boil_a of_o your_o purtenance_n a_o pine_n of_o sack_n ba_o quart_n of_o white_a wine_n and_o put_v they_o into_o a_o pipkin_n together_o with_o about_o a_o dozen_o date_n cut_v in_o half_n whole_a prunello_n cinnamon_n ginger_n cloves_n mace_n half_o a_o pound_n of_o white_a sugar_n with_o the_o marrow_n of_o two_o or_o three_o bone_n let_v these_o boil_v till_o the_o marrow_n be_v enough_o then_o take_v it_o from_o the_o fire_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n beat_v very_o well_o and_o strain_a through_o a_o clean_a cloth_n then_o garnish_v it_o with_o lettuce_n sucket_n candy_a lemon_n and_o wafer_n and_o so_o serve_v it_o up_o pottage_n of_o lark_n have_v draw_v and_o trust_v they_o pass_v they_o in_o a_o pan_n with_o lard_n have_v first_o flower_v they_o than_o put_v they_o into_o a_o pot_n with_o good_a broth_n half_o a_o pint_n of_o white_a wine_n and_o half_a a_o pound_n of_o sugar_n then_o soak_v your_o bread_n garnish_n it_o with_o your_o lark_n and_o pour_v on_o your_o broth_n pottage_n of_o veal_n boil_v a_o knuckle_n of_o veal_n in_o good_a broth_n than_o skin_n it_o and_o put_v therein_o some_o white_a succory_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o knuckle_n succory_n and_o mushroom_n you_o may_v make_v pottage_n of_o a_o breast_n of_o veal_n by_o first_o blanch_a it_o in_o fresh_a water_n then_o boil_v it_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n caper_n and_o sampire_n pottage_n of_o thrush_n draw_v truss_v and_o flower_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n then_o boil_v they_o in_o good_a broth_n with_o sweet_a herb_n garnish_v your_o soak_a bread_n with_o your_o bird_n beef-pallate_n and_o mushroom_n pottage_n of_o tortoise_n have_v take_v off_o the_o head_n of_o your_o tortoise_n boil_v the_o body_n in_o water_n and_o when_o it_o be_v almost_o enough_o put_v into_o your_o broth_n some_o white_a wine_n a_o faggot_n of_o sweet_a herb_n and_o some_o lard_n when_o it_o be_v boil_v take_v the_o meat_n out_o of_o the_o shell_n throw_v away_o the_o gall_n and_o cut_v the_o rest_n into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o some_o lard_n some_o nutmeg_n and_o cinnamon_n beat_v a_o little_a ginger_n and_o salt_n than_o stew_n they_o in_o a_o dish_n and_o soak_v your_o bread_n therein_o squeeze_v in_o the_o juice_n of_o a_o lemon_n and_o garnish_v it_o with_o cut_a asparagus_n pottage_n of_o a_o suck_a pig_n scald_v your_o pig_n very_o neat_o then_o cut_v it_o into_o half_a a_o dozen_o piece_n whiten_v they_o in_o broth_n and_o boil_v they_o with_o some_o herb_n a_o piece_n of_o lard_n see_v that_o your_o pot_n be_v supply_v with_o good_a broth_n as_o it_o consume_v in_o boil_v then_o soak_v your_o bread_n and_o when_o your_o pig_n be_v boil_v enough_o place_v the_o head_n in_o the_o midst_n of_o the_o dish_n with_o the_o quarter_n round_o about_o it_o and_o the_o purtenance_n round_o they_o pour_v on_o your_o broth_n and_o serve_v it_o pottage_n of_o mince_a mutton_n take_v the_o flesh_n of_o any_o joint_n of_o mutton_n and_o mince_v it_o with_o beef-suet_n season_n it_o with_o some_o beat_a nutmeg_n a_o little_a pepper_n and_o some_o salt_n and_o stew_v it_o in_o a_o stew-pan_n soak_v your_o bread_n in_o your_o best_a broth_n then_o garnish_v it_o with_o your_o mince_a meat_n and_o coxcomb_n then_o pour_v on_o your_o broth_n with_o the_o juice_n of_o mutton_n pottage_n of_o beef_n take_v a_o leg_n of_o beef_n and_o stew_v it_o till_o it_o be_v so_o tender_a that_o it_o be_v ready_a to_o fall_v in_o piece_n season_n it_o with_o a_o bundle_n of_o herb_n clove_n caper_n sampire_n mushroom_n etc._n etc._n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o meat_n pottage_n of_o capon_n and_o pullet_n with_o rice_n have_v fit_v your_o capon_n or_o pullet_n for_o the_o pot_n season_n your_o broth_n and_o boil_v they_o therein_o then_o pick_v your_o rice_n very_o well_o wash_v and_o dry_v it_o very_o well_o before_o the_o fire_n then_o boil_v it_o in_o good_a broth_n then_o soak_v your_o bread_n and_o garnish_n it_o with_o your_o capon_n or_o pullet_n together_o with_o the_o rice_n you_o may_v as_o you_o shall_v think_v good_a put_v some_o saffon_n into_o the_o broth_n