Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	sugar_n	syrup_n	5,858	5	11.4323	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A89547	The perfect cook being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.; Patissier françois. English	Marnettè, Mounsieur, 17th cent.	1656 (1656)	Wing M706; Thomason E1695_1; ESTC R209431	111,290	384

you_o may_v add_v some_o mouscherons_n unto_o they_o mince_v all_o these_o together_o add_v some_o pine-applekernels_a thereunto_o some_o currant_n and_o preserve_v lemmon-peels_a very_o small_a shr_v cause_n all_o this_o to_o be_v fry_v in_o a_o fry_a pan_n or_o in_o a_o tart-pan_n with_o good_a store_n of_o butter_n and_o when_o your_o say_v mince_a fish_n be_v thus_o fry_v you_o must_v make_v a_o good_a and_o well-seasoned_n omelet_n which_o be_v also_o half_o fry_v pour_v your_o say_a mince_a fish_n into_o it_o and_o afterward_o take_v both_o of_o they_o out_o of_o the_o sauce_n and_o lay_v they_o dry_a observe_v that_o you_o must_v roll_v up_o this_o omelet_n and_o place_n it_o upon_o a_o plate_n and_o cut_v it_o open_a at_o the_o two_o end_n you_o must_v spread_v they_o abroad_o in_o the_o form_n of_o a_o star_n after_o which_o grate_n some_o sugar_n upon_o it_o and_o sprinkle_v it_o if_o you_o please_v with_o some_o rose_n water_n the_o twenty_o manner_n be_v a_o omelet_n make_v with_o stuff_v herb_n mince_v all_o kind_n of_o sweet_a herb_n and_o the_o yolk_n of_o hard_a egg_n together_o season_n the_o whole_a with_o salt_n you_o may_v also_o add_v thereunto_o some_o half_a boil_a mouscherons_n and_o some_o currant_n put_v these_o mince_a ingredient_n upon_o a_o plate_n or_o in_o a_o dish_n and_o cover_v they_o over_o with_o a_o stabby_a or_o limber_a omelet_n and_o strew_v sugar_n and_o cinnamon_n upon_o it_o if_o you_o please_v the_o one_o and_o twenty_o manner_n be_v a_o omelet_n make_v with_o asparagus_n take_v young_a and_o tender_a asparagus_n break_v or_o cut_v they_o into_o small_a piece_n cause_v they_o to_o be_v half_o fry_v in_o brown_a butter_n after_o which_o pour_v into_o they_o some_o beat_a egg_n season_v with_o salt_n and_o thus_o make_v your_o omelet_n other_o do_v cause_n their_o sparag_n as_o to_o be_v parboil_v in_o salt_n water_n and_o have_v take_v they_o out_o of_o their_o say_a liquor_n be_v well_o drayn_v they_o put_v they_o into_o the_o fry_a pan_n with_o some_o beat_a egg_n after_o which_o your_o omelet_n be_v make_v and_o ready_a to_o be_v serve_v up_o add_v a_o drop_n or_o two_o of_o vinegar_n or_o verjuice_n unto_o it_o sometime_o you_o may_v take_v m●●scherons_n well_o wash_v and_o cut_v in_o piece_n and_o cause_v they_o to_o be_v stew_v betwixt_o two_o dish_n over_o the_o fire_n press_v out_o the_o water_n which_o be_v in_o they_o you_o may_v make_v use_n thereof_o to_o sprinkle_v your_o omelet_n withal_o and_o you_o may_v also_o grate_v nutmeg_n over_o it_o the_o two_o and_o twenty_o manner_n be_v a_o omelet_n only_o make_v with_o flower_n in_o the_o form_n of_o a_o egge-tart_a as_o for_o example_n beat_v four_o fresh_a egg_n in_o five_o or_o six_o spoonful_n of_o milk_n add_v some_o salt_n unto_o they_o and_o about_o the_o bigness_n of_o a_o egg_n or_o a_o little_a more_o of_o grate_a white_a bread_n or_o a_o silver_n spoonful_n of_o fine_a flower_n which_o you_o must_v most_o exact_o dislolve_v together_o with_o the_o egg_n by_o beat_v they_o thorough_o after_o which_o you_o must_v pour_v they_o into_o the_o butter_n to_o make_v your_o omelet_n which_o you_o must_v turn_v in_o your_o pan_n and_o must_v not_o spare_v any_o butter_n in_o the_o fry_a of_o it_o when_o your_o say_a omelet_n be_v well_o fry_a you_o may_v cut_v it_o into_o long_a and_o thick_a stice_n like_v unto_o your_o naples_n biscuit_n or_o into_o any_o other_o shape_n you_o please_v add_v thereunto_o some_o sugar_n and_o a_o little_a rose-water_n in_o case_n you_o do_v not_o turn_v your_o say_a omelet_n in_o the_o pan_n as_o it_o be_v over_o the_o fire_n but_o leave_v it_o somewhat_o limber_a on_o the_o inward_a side_n it_o will_v be_v the_o better_a you_o may_v also_o cause_v your_o egg_n to_o be_v fry_v in_o a_o indifferent_a frying-pan_n of_o copper_n which_o have_v high_a border_n or_o in_o a_o little_a tart-pan_n that_o so_o you_o may_v make_v your_o say_a omelet_n in_o the_o shape_n of_o a_o cake_n and_o to_o make_v it_o the_o more_o excellent_a and_o please_a you_o may_v add_v unto_o it_o in_o the_o beat_n of_o your_o egg_n a_o spoonful_n or_o two_o of_o sugar_n powder_v beat_v all_o these_o well_o together_o and_o pour_v they_o into_o the_o fry_v or_o tart-pan_n in_o which_o you_o must_v have_v brown_a fry_v the_o bigness_n of_o a_o hen_n egg_n or_o a_o little_a more_o of_o fresh_a butter_n after_o which_o cause_n your_o egg_n to_o be_v gentle_o fry_v over_o a_o light_a fire_n and_o according_o as_o your_o say_a egg_n begin_v to_o harden_v you_o may_v stir_v they_o with_o a_o spoon_n that_o so_o they_o stick_v not_o to_o the_o tart-pan_n observe_v that_o you_o may_v dress_v these_o kind_n of_o egg_n without_o any_o milk_n and_o when_o they_o be_v thorough_o harden_v give_v they_o a_o colour_n on_o the_o top_n with_o a_o hot_a shovel_n and_o have_v in_o this_o manner_n disht_v your_o say_a omelet_n you_o may_v strew_v it_o with_o sugar_n and_o sprinkle_v it_o with_o rose-water_n if_o you_o please_v the_o three_o and_o twenty_o manner_n be_v a_o omelet_n call_v in_o french_a a_o miroir_n that_o be_v a_o dainty_a light_n thin_a and_o clear_a omelet_n spread_v into_o a_o dish_n with_o the_o back_n of_o a_o silver_n spoon_n about_o the_o bigness_n of_o a_o good_a egg_n of_o fresh_a butter_n beat_v six_o or_o seven_o egg_n into_o it_o and_o season_v they_o with_o salt_n beat_v very_o small_a after_o which_o pour_v some_o six_o spoonful_n of_o good_a cream_n upon_o the_o white_n of_o your_o egg_n and_o add_v a_o little_a salt_n to_o they_o after_o which_o cause_n these_o your_o say_a egg_n to_o be_v fry_v and_o at_o length_n give_v they_o a_o colour_n on_o the_o top_n with_o a_o hot_a shovel_n but_o have_v a_o care_v however_o not_o to_o render_v the_o yolk_n too_o hard_o the_o four_o and_o twenty_o manner_n be_v a_o omelet_n of_o egg_n make_v in_o brown_a butter_n cause_o your_o fresh_a butter_n to_o be_v very_o brown_a fry_v brea_a egg_n into_o a_o dish_n and_o without_o dissolve_v or_o beat_v of_o they_o pour_v they_o into_o your_o say_a butter_n and_o season_v they_o with_o beat_a salt_n and_o when_o they_o be_v well_o fry_v dish_n they_o up_o and_o sprinkle_v they_o with_o some_o vinegar_n which_o you_o shall_v have_v dash_v through_o the_o fry_v pan_n grate_n a_o little_a nutmeg_n over_o your_o omelet_n and_o if_o you_o please_v you_o may_v pour_v a_o sauce_n call_v in_o french_a a_o robert_z over_o these_o egg_n whereby_o such_o a_o kind_n of_o omelet_n beget_v the_o appellation_n of_o a_o omelet_n according_a to_o the_o fashion_n of_o milan_n the_o five_o and_o twenty_o manner_n be_v a_o way_n how_o to_o dress_v egg_n and_o milk_n exqusite_o together_o otherwise_o call_v a_o broth_n of_o egg_n and_o milk_n as_o for_o example_n beat_v five_o or_o six_o egg_n add_v some_o salt_n thereunto_o powder_v and_o about_o half_a a_o pint_n of_o good_a milk_n which_o you_o must_v pour_v into_o your_o say_a egg_n by_o degree_n at_o several_a time_n and_o well_o beat_v and_o dissolve_v your_o say_a egg_n with_o a_o quantity_n of_o the_o say_a milk_n and_o add_v thereunto_o a_o spoonful_n of_o powder_a sugar_n pour_v all_o these_o ingredient_n into_o a_o good_a big_a dish_n and_o set_v it_o over_o a_o pot_n full_a of_o boil_v hot_a water_n or_o over_o a_o chafingdish_a and_o put_v into_o the_o say_a dish_n about_o the_o bigness_n of_o a_o hen_n egg_n of_o fresh_a butter_n melt_v and_o when_o you_o have_v pour_v your_o egg_n &_o milk_n into_o the_o say_a dish_n and_o butter_n you_o must_v cover_v the_o dish_n with_o another_o dish_n or_o bowl_n and_o so_o let_v the_o egg_n and_o milk_n boil_v gentle_o without_o stir_v of_o they_o when_o they_o be_v sufficient_o stew_v you_o must_v give_v they_o a_o brown_a colour_n with_o a_o hot_a shovel_n as_o aforesaid_a and_o the_o which_o will_v also_o hasten_v their_o be_v dress_v and_o take_v they_o off_o from_o the_o fire_n you_o must_v grate_v sugar_n upon_o they_o unto_o which_o you_o may_v also_o add_v some_o rose-water_n or_o cinnamon_n water_n which_o you_o please_v your_o egg_n be_v thus_o well_o stew_v must_v be_v present_o eat_v for_o that_o if_o you_o shall_v keep_v they_o never_o so_o little_a there_o will_v come_v a_o water_n upon_o they_o especial_o if_o your_o milk_n be_v not_o very_o pure_a but_o however_o you_o may_v hinder_v the_o say_v egg_n from_o produce_v any_o water_n at_o all_o by_o dissolve_v a_o little_a flower_n into_o the_o milk_n with_o the_o which_o you_o mix_v your_o say_a egg_n and_o in_o case_n you_o rather_o choose_v to_o stew_v they_o over_o a_o potfull_a of_o boil_a water_n they_o will_v be_v far_o more_o delicate_a

bake_v it_o and_o liquor_n it_o with_o varge_n butter_n and_o sugar_n and_o boil_v it_o up_o and_o pour_v it_o in_o so_o sugar_n it_o on_o the_o top_n and_o serve_v it_o the_o fashion_n you_o may_v bake_v it_o if_o you_o will_v only_o with_o nutmeg_n pepper_n and_o salt_n and_o butter_n with_o fruit_n a_o calves-foot_n pye_n take_v your_o foot_n be_v boil_a and_o cut_v they_o from_o the_o bone_n and_o mince_v they_o small_a then_o season_v they_o with_o nutmeg_n pepper_n and_o a_o little_a salt_n beat_a cinnamon_n and_o sugar_n varge_n and_o rose-water_n and_o currant_n and_o some_o slice_a date_n and_o stripe_n barbery_n then_o lay_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n and_o fill_v it_o and_o close_o it_o and_o when_o it_o be_v bake_v pour_v upon_o it_o a_o little_a varge_n butter_n and_o sugar_n boil_a up_o toge_n she_o so_o ferve_fw-la it_o in_o the_o fashion_n a_o chowthern_a pye_n take_v your_o chowthern_a and_o boil_v they_o and_o when_o they_o be_v cold_a then_o mince_v they_o than_o season_n they_o with_o nutmeg_n and_o a_o little_a pepper_n and_o beat_a cinnamon_n and_o beat_a ginger_n a_o little_a clove_n and_o mace_n and_o currant_n and_o sugar_n and_o varge_n and_o rose-water_n and_o some_o salt_n and_o date_n slice_v small_a mix_v they_o all_o together_o and_o fill_v your_o pie_n then_o close_o it_o and_o bake_v it_o a_o hour_n and_o a_o little_a more_o will_v bake_v it_o then_o dish_n it_o and_o throw_v sugar_n on_o it_o and_o serve_v it_o and_o keep_v it_o a_o vmble_a pie_n take_v your_o umbles_n and_o parboil_v they_o very_o well_o then_o take_v away_o the_o gullet_n and_o the_o skin_n of_o skirt_n and_o cast_v they_o and_o when_o the_o humble_v be_v cold_a take_v three_o or_o four_o pound_n of_o suet_n and_o mince_v they_o very_o fine_a than_o season_n they_o as_o you_o season_n the_o chowthern_a and_o so_o serve_v they_o hot_a or_o cold_a the_o fashion_n mince_a pie_n of_o veal_n take_v a_o leg_n of_o veal_n cut_v it_o from_o the_o bone_n and_o parboil_v it_o and_o when_o it_o be_v cold_a minceit_n small_a then_o mince_v eight_o pound_n of_o suet_n and_o mix_v with_o it_o as_o many_o p●und_n of_o currant_n &_o one_o pound_n of_o prune_n and_o season_v it_o with_o one_o quarter_n and_o a_o half_a of_o cinnamon_n as_o much_o clove_n and_o mace_n as_o much_o nutmeg_n as_o much_o ginger_n a_o little_a pepper_n one_o pound_n and_o a_o half_a of_o sugar_n half_o a_o pound_n of_o date_n cut_v small_a at_o length_n half_o a_o pint_n of_o rose-water_n half_o a_o pint_n of_o varge_n and_o a_o little_a salt_n mix_v these_o together_o and_o fill_v your_o pie_n and_o close_v they_o and_o bake_v they_o and_o serve_v they_o hot_a or_o cold_a to_o bake_v pullet_n draw_v your_o pullet_n and_o cut_v off_o their_o wing_n and_o leg_n and_o break_v they_o well_o and_o wash_v they_o and_o dry_v they_o in_o a_o cloth_n than_o season_n they_o with_o pepper_n nutmeg_n and_o salt_n and_o put_v some_o butter-roule_n in_o the_o spice_n into_o they_o then_o lay_v they_o into_o your_o pie_n and_o on_o they_o first_o meat_n barbery_n mace_n and_o butter_n and_o close_v they_o and_o when_o they_o be_v bake_v pour_v some_o butter_n into_o the_o pie_n and_o so_o serve_v it_o you_o may_v put_v in_o oyster_n to_o bake_v a_o goose_n or_o a_o turkey_n pheasant_n or_o capon_n cold_a draw_v your_o fowl_n and_o break_v it_o that_o the_o bonesstart_n not_o then_o season_n it_o with_o nutmeg_n pepper_n and_o salt_n and_o stick_v some_o whole_a clove_n in_o the_o breast_n and_o thigh_n of_o it_o and_o lay_v it_o in_o your_o pie_n then_o put_v butter_n to_o it_o and_o close_v it_o and_o wash_v the_o outside_n of_o your_o pie_n with_o yolk_n of_o raw_a egg_n and_o then_o bake_v it_o and_o when_o it_o be_v bake_v pour_v on_o the_o top_n of_o it_o good_a store_n of_o melt_a butter_n and_o so_o let_v it_o stand_v to_o be_v cold_a if_o you_o love_v lard_n you_o may_v lard_v it_o or_o some_o part_n of_o it_o a_o neat_n tongue_n cold_a boyl_n your_o neat_n tongue_n and_o blanch_v they_o and_o when_o they_o be_v cold_a then_o lard_v they_o if_o you_o love_v lard_n and_o stick_v some_o whole_a clove_n in_o they_o then_o season_n they_o with_o nutmeg_n pepper_n and_o salt_n and_o a_o little_a beat_a clove_n and_o mace_n and_o so_o fill_v your_o pie_n and_o put_v in_o butter_n and_o bake_v they_o and_o wash_v your_o pie_n with_o yolk_n of_o egg_n and_o when_o it_o be_v bake_v put_v in_o melt_a butter_n and_o so_o let_v it_o by_o a_o venison_n pie_n cold_a take_v your_o venison_n and_o lard_n it_o well_o and_o season_v it_o with_o beat_a nutmeg_n and_o pepper_n clove_n and_o mace_n ginger_n and_o cinnamon_n and_o gold_n season_n it_o very_o strong_a then_o lay_v it_o in_o your_o pie_n and_o put_v in_o a_o few_o bay_a leaf_n and_o butter_n and_o so_o bake_v it_o have_v wash_v the_o outside_n with_o yolk_n of_o egg_n and_o when_o it_o be_v bake_v fill_v it_o full_a of_o butter_n and_o when_o it_o be_v cold_a use_n it_o the_o fashion_n you_o may_v bake_v part_n of_o the_o burtock_n of_o beef_n thus_o handle_v in_o stead_n of_o venison_n a_o pippin_n tart._n take_v eighty_o pippin_n pare_v they_o and_o quarter_v they_o and_o then_o your_o tart_a be_v raise_v lie_v in_o you_o quarter_v as_o thick_a as_o you_o can_v lay_v they_o then_o put_v to_o they_o a_o little_a whole_a cinnamon_n and_o ginger_n and_o a_o few_o clove_n and_o a_o pound_n and_o half_a of_o sugar_n and_o so_o bake_v they_o when_o you_o have_v close_v your_o tart_a sugar_n it_o at_o the_o top_n and_o so_o serve_v it_o a_o warden_n or_o quince_n tart._n take_v your_o fruit_n pare_v quarter_n and_o core_n they_o as_o your_o pippin_n and_o then_o lie_v they_o close_o in_o your_o tart_a be_v raise_v and_o put_v to_o they_o whole_a cinnamon_n ginger_n cloves_n and_o bake_v it_o then_o throw_v sugar_n upon_o it_o and_o serve_v it_o hot_a or_o cold_a a_o quince_n pie_n a_o warden_n pie_n or_o a_o pippin_n pie_n or_o a_o pear_n pye_n pare_v your_o fruit_n and_o lay_v they_o whole_a into_o your_o pie_n and_o put_v to_o they_o whole_a spice_n and_o sugar_n as_o to_o the_o tart_n put_v somewhat_o more_o sugar_n to_o they_o because_o whole_a fruit_n will_v ask_v long_a bake_n the_o fashion_n to_o make_v a_o apricock_n tart._n take_v apricock_n pare_v they_o and_o lay_v they_o whole_a one_o by_o one_o in_o your_o coffin_n and_o put_v whole_a spice_n and_o sugar_n at_o least_o a_o pound_n in_o a_o tart_a then_o close_o it_o and_o bake_v it_o a_o marrow_n florentine_n take_v a_o penny_n white_a loaf_n stale_a and_o cut_v it_o into_o sippet_n and_o take_v marrow_n of_o two_o bone_n cut_v into_o slice_n and_o a_o pound_n of_o raisin_n of_o the_o sun_n and_o a_o few_o date_n cut_v very_o small_a then_o take_v a_o deep_a dish_n and_o lay_v some_o sippet_n in_o the_o bottom_n then_o lay_v some_o marrow_n upon_o the_o sippet_n then_o throw_v some_o date_n and_o raisin_n of_o the_o sun_n beat_a nutmeg_n and_o salt_n upon_o the_o marrow_n then_o lay_v the_o other_o lie_v of_o bread_n and_o then_o more_o marrow_n date_n raisin_n cinnamon_n and_o salt_n thus_o lay_v in_o all_o the_o bread_n and_o marrow_n and_o other_o thing_n and_o then_o lay_v sippet_n upon_o the_o top_n of_o all_o and_o then_o fill_v your_o dish_n up_o with_o custard_n stuff_n which_o will_v bind_v all_o together_o and_o bake_v it_o and_o serve_v it_o hot_a to_o make_v florentines_n of_o almond_n take_v a_o quarter_n of_o a_o pound_n of_o almond_n and_o blanch_v they_o and_o then_o beat_v they_o fine_a in_o a_o stone_n mortar_n with_o a_o little_a rose-water_n and_o sugar_n into_o a_o paste_n then_o take_v a_o pint_n of_o cream_n and_o eight_o egg_n beat_v well_o together_o and_o set_v it_o on_o the_o fire_n and_o turn_v it_o to_o a_o perfect_a curd_n then_o turn_v it_o into_o a_o strainer_n and_o drain_v away_o the_o whey_n than_o put_v the_o curd_n into_o a_o dish_n and_o a_o little_a sweet_a butter_n with_o it_o and_o season_v it_o with_o nutmeg_n and_o salt_n and_o rose-water_n and_o sugar_n two_o or_o three_o egg_n and_o some_o date_n and_o cut_v all_o very_a small_a and_o some_o marrow_n if_o you_o will_v mix_v these_o together_o and_o have_v cover_v your_o dish_n with_o a_o sheet_n of_o pufpaste_n lay_v your_o stuff_n in_o and_o cover_v it_o with_o another_o sheet_n of_o paste_n so_o close_o it_o and_o take_v it_o to_o make_v a_o florentine_a of_o kidney_n of_o veal_n take_v kidney_n and_o shave_v off_o the_o fat_a of_o a_o best_a line_n of_o veal_n and_o when_o it_o be_v cold_a mince_n it_o very_o fine_a than_o season_n it_o with_o

deep_a dish_n with_o a_o pint_n of_o white_a wine_n a_o little_a large_a mace_n a_o little_a time_n rosemary_n and_o sweet_a butter_n and_o let_v they_o boil_v between_o two_o dish_n in_o his_o own_o blood_n season_n it_o with_o pepper_n and_o varjuice_n and_o so_o serve_v it_o then_o in_o sippet_n to_o pickle_n oyster_n take_v oyster_n and_o wash_v they_o clean_o in_o their_o own_o liquor_n then_o let_v they_o settle_v then_o drain_v it_o and_o put_v the_o oyster_n to_o it_o with_o a_o little_a mace_n and_o whole_a pepper_n as_o much_o salt_n as_o you_o please_v and_o a_o little_a wine-vinegar_n then_o set_v they_o over_o the_o fire_n and_o let_v they_o boil_v leisurely_o be_v sure_a to_o skim_v they_o as_o the_o scum_n rise_v when_o they_o be_v enough_o take_v they_o out_o till_o the_o pickle_n be_v cold_a then_o put_v they_o into_o any_o pot_n that_o will_v lie_v close_o and_o so_o barrel_n they_o in_o small_a barrel_n to_o souse_v a_o carp_n take_v your_o carp_n and_o draw_v it_o and_o wash_v it_o with_o water_n and_o fault_n and_o vinegar_n but_o not_o let_v it_o lie_v in_o the_o water_n then_o set_v on_o your_o pan_n and_o put_v in_o it_o some_o water_n and_o salt_n and_o a_o little_a wine_n vinegar_n white_a or_o claret_n wine_n and_o a_o bunch_n of_o sweet_a herb_n and_o a_o little_a mace_n let_v there_o be_v as_o much_o liquor_n to_o boil_v it_o as_o will_v cover_v it_o and_o keep_v it_o souse_v in_o the_o same_o liquor_n and_o serve_v it_o to_o souse_v a_o eel_n take_v your_o eel_n and_o souse_v the_o skin_n of_o it_o with_o salt_n till_o the_o skin_n be_v get_v off_o but_o do_v not_o flay_v off_o the_o skin_n then_o slit_v it_o down_o the_o back_n take_v away_o the_o inward_a part_n then_o wash_v it_o well_o and_o cut_v away_o the_o head_n and_o the_o tail_n and_o take_v sweet_a herb_n nutmeg_n and_o pepper_n and_o salt_n and_o strew_v it_o up_o the_o midst_n of_o the_o eel_n and_o roll_n it_o up_o into_o a_o roll_n and_o bound_v it_o up_o and_o then_o boil_v it_o in_o water_n and_o salt_n and_o vinegan_v and_o white_a wine_n and_o bay-leaves_a and_o when_o it_o be_v boy_n lead_v binder_n take_v it_o up_o into_o a_o pan_n and_o put_v the_o liquor_n it_o be_v boil_a in_o into_o it_o and_o so_o let_v it_o stand_v to_o be_v cold_a and_o eat_v it_o with_o vinegar_n to_o souse_v a_o pig_n take_v a_o suck_a pig_n and_o salt_n and_o draw_v he_o cut_v he_o down_o the_o chine_n and_o the_o breast_n into_o two_o side_n and_o take_v out_o the_o bone_n and_o lay_v the_o side_n in_o water_n two_o or_o three_o hour_n then_o wash_v they_o well_o out_o and_o take_v a_o few_o sweet_a herb_n and_o mince_v they_o fine_a and_o strew_v on_o the_o inside_n of_o the_o side_n &_o some_o blade_n of_o mace_n and_o a_o handful_n of_o salt_n than_o roll_n off_o each_o side_n of_o the_o pig_n like_o a_o choler_n of_o brawn_n and_o bound_v they_o with_o pack_n thread_n and_o boil_v they_o with_o fair_a water_n and_o a_o little_a vinegar_n till_o they_o be_v tender_a then_o take_v they_o off_o the_o fire_n and_o let_v they_o lie_v in_o the_o liquor_n till_o they_o be_v almost_o cold_a then_o take_v they_o up_o and_o put_v they_o in_o sousing-drink_a make_v of_o white_a wine-vinegar_n and_o water_n and_o salt_n to_o make_v the_o best_a sort_n of_o mince_a pie_n a_o mince_a pie_n of_o mutton_n or_o beef_n the_o meat_n must_v not_o be_v parboyl_v but_o mince_a raw_a with_o the_o suet_n and_o season_v as_o the_o veal_n and_o altogether_o costly_a as_o also_o you_o must_v put_v raisin_n in_o this_o meat_n which_o will_v eat_v very_o well_o cold_a or_o hot_a a_o potato_n pye_n boyl_n your_o potato_n tender_a and_o then_o peel_v they_o and_o let_v they_o be_v cold_a then_o season_n they_o with_o beat_a cinnamon_n nutmeg_n pepper_n a_o little_a let_v the_o piece_n of_o your_o potato_n be_v cut_v indifferent_a and_o fill_v up_o your_o pie_n than_o put_v the_o marrow_n of_o two_o or_o three_o bone_n to_o they_o and_o some_o date_n cut_v in_o half_n a_o little_a mace_n some_o barbery_n or_o grape_n or_o lemon_n and_o some_o citron_n sucket_n then_o put_v in_o half_a a_o pound_n of_o butter_n and_o close_o it_o and_o bake_v it_o liquor_n it_o with_o the_o liquor_n you_o make_v for_o a_o chik_fw-mi in_o pye_n a_o artichoke_n pye_n take_v artichoke_n and_o cut_v away_o the_o green_a leaf_n from_o the_o bottom_n till_o the_o bone_n look_v white_a then_o boil_v the_o bottom_n as_o much_o as_o if_o they_o be_v to_o be_v eat_v take_v out_o the_o core_n and_o season_n the_o bottom_n be_v cut_v into_o four_o part_n as_o you_o do_v the_o potato_n and_o put_v all_o thing_n into_o that_o pie_n and_o bake_v it_o and_o liquor_n it_o as_o the_o other_o a_o skerret_n pye_n boyl_n your_o skirret_n and_o peel_v they_o and_o cut_v they_o off_o indifferent_o then_o season_n they_o and_o put_v all_o thing_n to_o they_o as_o to_o the_o other_o pie_n and_o close_o it_o and_o bake_v it_o and_o liquor_n it_o likewise_o and_o serve_v it_o hot_a a_o oyster_n pye_n take_v three_o pint_n of_o oyster_n and_o parboil_v they_o a_o little_a and_o when_o they_o be_v cold_a season_n they_o with_o nutmeg_n pepper_n and_o salt_n and_o put_v they_o into_o your_o pie_n and_o some_o marrow_n dite_fw-fr mace_n barbery_n lemon_n and_o butter_n then_o close_o it_o and_o bake_v it_o and_o liquor_n it_o with_o varjuice_n butter_n and_o sugar_n and_o serve_v it_o au_o eel_n pye_n flay_v your_o eel_n and_o cut_v your_o eel_n into_o piece_n and_o season_v they_o with_o nutmeg_n pepper_n and_o salt_n and_o lap_v they_o into_o the_o pie_n and_o put_v in_o they_o some_o crurant_n prune_n date_n mace_n barbery_n lemon_n butter_n and_o sugar_n and_o so_o serve_v it_o for_o to_o boil_v rubit_n you_o must_v boil_v they_o in_o water_n and_o salt_n and_o take_v some_o strong_a broth_n ale_n a_o little_a white_a wine_n a_o bunch_n of_o sweet_a herb_n some_o onion_n slice_v if_o you_o love_v they_o a_o quarter_n of_o a_o pound_n of_o samf●age_n a_o good_a handful_n of_o parsley_n boil_v these_o together_o then_o put_v in_o a_o little_a vinegar_n and_o a_o good_a piece_n of_o sweet_a butter_n and_o let_v it_o just_o boil_v up_o and_o so_o serve_v they_o be_v dish_v to_o stew_v oyster_n take_v a_o pottle_n of_o oyster_n and_o save_v the_o liquor_n of_o they_o thus_o wash_v the_o oyster_n clean_o from_o gravel_n and_o shell_n put_v they_o then_o into_o a_o pipkin_n and_o put_v their_o own_o liquor_n to_o they_o again_o and_o a_o little_a vinegar_n a_o little_a large_a mace_n onion_n whole_a be_v peel_v with_o a_o bunch_n of_o sweet_a herb_n and_o a_o little_a grose-pepper_n let_v these_o boil_v together_o till_o the_o oyster_n be_v ready_a then_o put_v away_o the_o liquor_n from_o they_o and_o take_v one_o pound_n of_o sweet_a butter_n shake_v it_o with_o the_o oyster_n till_o the_o butter_n be_v melt_v and_o the_o butter_n will_v be_v thick_a so_o serve_v they_o on_o sippet_n and_o garnish_v they_o but_o take_v away_o the_o onion_n a_o sauce_n which_o will_v serve_v for_o cock_n or_o purtridge_n or_o pheasant_n or_o duck_n take_v two_o or_o three_o onion_n and_o peel_v they_o into_o some_o water_n put_v grate_v bread_n pepper_n and_o salt_n into_o it_o boil_v these_o together_o a_o pretty_a while_n till_o it_o begin_v to_o be_v pretty_a thick_a then_o takeaway_n the_o onion_n and_o put_v to_o it_o a_o piece_n of_o sweet_a butter_n and_o some_o lemon_n cut_v small_a and_o so_o put_v into_o the_o dish_n but_o let_v it_o not_o boil_v after_o the_o butter_n or_o lemon_n to_o make_v white_a broth_n take_v your_o pipkin_n with_o some_o broth_n of_o the_o capon_n or_o hen_n then_o put_v in_o a_o pint_n of_o white_a wine_n with_o half_a a_o pint_n of_o sack_n and_o the_o marrow_n take_v out_o of_o three_o or_o four_o bone_n as_o whole_a as_o you_o can_v then_o put_v in_o some_o whole_a cinnamon_n some_o slice_a nutmeg_n some_o large_a mace_n some_o date_n cut_v in_o half_n three_o or_o four_o pippin_n pare_v and_o quart_v boil_v all_o these_o together_o till_o your_o marrow_n be_v very_o well_o boil_a then_o sweeten_v it_o very_o well_o with_o sugar_n then_o take_v the_o yolk_n of_o ten_o or_o twelve_o egg_n and_o bear_v they_o very_o well_o and_o drain_v they_o with_o a_o little_a varjuice_n and_o when_o your_o pipkin_n have_v stay_v off_o the_o fire_n a_o pretty_a while_n put_v your_o egg_n in_o but_o stir_v it_o well_o for_o fear_n of_o curdling_n then_o serve_v it_o in_o with_o your_o capon_n or_o hen_n with_o the_o marrow_n date_n or_o spice_n on_o the_o top_n to_o garnish_v it_o forth_o to_o make_v a_o florentine_a of_o

a_o make_n of_o broth_n and_o after_o that_o the_o say_a milk_n be_v perfect_o soak_a and_o dissolve_v you_o may_v add_v the_o rest_n of_o the_o half_a pint_n of_o milk_n thereunto_o and_o so_o let_v it_o boil_v like_a unto_o a_o broth_n note_v that_o you_o must_v spare_v a_o little_a of_o your_o milk_n that_o so_o you_o may_v put_v it_o in_o the_o cream_n whilst_o it_o be_v a_o seethe_a in_o case_n it_o shall_v grow_v too_o thick_a now_o when_o this_o say_a cream_n shall_v be_v half_a boil_a pour_v into_o it_o your_o almond_n which_o you_o shall_v have_v prepare_v as_o aforesaid_a and_o you_o must_v have_v a_o care_n to_o stir_v the_o whole_a very_o well_o whilst_o it_o do_v boili_fw-la and_o to_o salt_n it_o likewise_o and_o when_o as_o this_o composition_n shall_v be_v well_o boil_a and_o thicken_a to_o a_o competent_a consistency_n you_o must_v pour_v it_o into_o a_o porringer_n and_o let_v the_o say_a cream_n rest_v in_o the_o same_o manner_n until_o the_o next_o day_n or_o at_o least_o so_o long_a time_n until_o it_o be_v convert_v into_o a_o jelly_n insomuch_o that_o you_o may_v be_v able_a to_o cut_v it_o with_o a_o knile_n just_a as_o you_o do_v other_o jelly_n paste_n or_o dough_n chap._n xii_o the_o manner_n to_o make_v lenten_a cream_n take_v a_o pint_n of_o good_a cow_n milk_n and_o cause_v it_o to_o be_v boil_a take_v also_o a_o little_a more_o than_o half_a a_o pint_n of_o flower_n dissolve_v in_o milk_n and_o pour_v it_o into_o the_o boil_a milk_n after_o which_o add_v thereunto_o a_o good_a quarter_n of_o a_o pound_n of_o sweet_a almond_n peel_v and_o beat_v in_o a_o mortar_n together_o with_o a_o little_a milk_n and_o you_o must_v observe_v that_o they_o must_v be_v a_o little_a less_o beat_v than_o those_o you_o intend_v to_o make_v macaroon_n or_o little_a sweet_a fritter-like_a buns_n withal_o you_o must_v salt_n your_o say_a cream_n whilst_o it_o be_v a_o boil_a add_v thereunto_o a_o quarter_n of_o a_o pound_n of_o fresh_a butter_n and_o you_o must_v always_o stir_v this_o composition_n whilst_o it_o be_v a_o boil_a and_o towards_o the_o latter_a end_n you_o may_v thereunto_o add_v a_o small_a quantity_n of_o steep_v saffron_n in_o milk_n to_o give_v your_o say_a cream_n a_o pleasant_a colout_n and_o when_o your_o say_a cream_n shall_v be_v thus_o boil_a to_o a_o sufficient_a consistency_n you_o may_v dish_n it_o up_o in_o porenger_n until_o such_o time_n as_o it_o be_v fix_v and_o settle_v and_o so_o let_v it_o rest_v till_o you_o have_v occasion_n to_o make_v use_n of_o it_o chap._n xiii_o the_o manner_n how_o to_o make_v sugar_a ice_n or_o frost_n take_v a_o earthen_a dish_n and_o put_v hereinto_o as_o for_o example_n a_o quarter_n of_o a_o pound_n of_o sugar_n powder_v very_o fine_a add_v thereunto_o the_o half_a of_o the_o white_a of_o a_o egg_n and_o a_o silver_n spoon_n full_a of_o rose_n water_n or_o more_o if_o it_o be_v requisite_a beat_v all_o these_o ingredient_n together_o until_o the_o whole_a be_v reduce_v to_o a_o consistency_n of_o a_o thick_a syrup_n or_o like_v unto_o clear_a broth_n the_o pastry_n cook_n call_v this_o composition_n sugared_a ice_n or_o frost_n because_o they_o make_v use_v of_o it_o to_o gloss_n their_o pasty_n and_o marchpane_n and_o their_o english_a pie_n upon_o which_o it_o must_v be_v gentle_o and_o sudden_o spread_v according_a to_o the_o direction_n which_o shall_v hereafter_o be_v give_v thereon_o either_o with_o the_o back_n of_o a_o little_a spoon_n or_o with_o a_o knife_n or_o with_o a_o pencil_n in_o the_o same_o manner_n as_o your_o varnish_n be_v apply_v to_o the_o pastry-work_n chap._n fourteen_o several_a general_a advertisement_n concern_v the_o pastry_n art_n observe_v that_o in_o case_n you_o have_v but_o a_o few_o pasty_n or_o pie_n to_o be_v bake_v in_o a_o great_a oven_n you_o shall_v not_o therefore_o need_v to_o heat_v the_o whole_a oven_n but_o one_o part_n thereof_o proportionable_o to_o the_o pie_n you_o have_v to_o bake_v curious_a housewife_n and_o lover_n of_o this_o art_n have_v purposely_o small_a oven_n fit_v for_o this_o use_n at_o their_o own_o dwelling_n and_o other_o be_v so_o exact_a that_o they_o have_v portative_a oven_n which_o may_v be_v transport_v from_o place_n to_o place_n your_o cook_n they_o for_o the_o most_o part_n make_v use_n of_o cover_a tart_a pan_n wherein_o they_o bake_v their_o delicate_a cake_n tart_n and_o exquisite_a pie_n observe_v that_o whensoever_o we_o do_v speak_v of_o or_o allege_v the_o word_n pound_n as_o for_o example_n a_o pound_n of_o butter_n we_o do_v thereby_o mean_v the_o pound_n which_o do_v weigh_v sixteen_o ounce_n or_o two_o mark_n of_o goldsmith_n weight_n and_o thus_o of_o all_o weight_n proportionable_o observe_v also_o that_o when_o we_o mention_v or_o allege_v a_o pint_n that_o we_o mean_v the_o pint_n according_a to_o the_o parisian_a measure_n the_o which_o do_v contain_v the_o weight_n of_o two_o pound_n of_o water_n within_o a_o ounce_n or_o thereabouts_o and_o almost_o the_o same_o quantity_n in_o wine_n the_o choppin_n as_o they_o call_v it_o in_o france_n be_v half_a a_o pint_n and_o the_o septies_fw-la as_o they_o call_v it_o be_v a_o quarter_n of_o a_o pint_n and_o although_o these_o measure_n have_v several_a appellation_n according_a to_o the_o respective_a place_n where_o they_o be_v use_v however_o you_o can_v never_o be_v mistake_v in_o case_n you_o stick_v unto_o the_o weight_n of_o the_o measure_n which_o be_v by_o i_o propound_v observe_v therefore_o that_o when_o we_o speak_v of_o a_o pint_n of_o milk_n that_o such_o a_o pint_n most_o weigh_v three_o pound_n within_o a_o ounce_n or_o there_o about_o and_o all_o the_o other_o measure_v proportionable_o and_o consequent_o the_o posson_n as_o the_o french_a call_v it_o of_o milk_n be_v the_o eight_o part_n of_o a_o pint_n of_o milk_n according_a to_o the_o milkmaid_n measure_n must_v weigh_v five_o ounce_n and_o a_o half_a and_o three_o dram_n or_o thereabouts_o 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water_n more_o or_o less_o according_a unto_o its_o bigness_n thickness_n and_o dryness_n in_o case_n a_o gammon_n of_o beacon_n be_v very_o big_a well_o smoke_v and_o dry_v as_o your_o mayence_n gammonds_n and_o bayonne_n gamon_n usual_o be_v you_o must_v let_v they_o steep_v in_o the_o water_n for_o at_o least_o the_o space_n of_o twenty_o and_o four_o hour_n or_o more_o and_o than_o you_o may_v give_v a_o guess_n whether_o or_o no_o your_o gammon_n be_v well_o steep_v which_o that_o you_o may_v the_o better_o be_v able_a to_o judge_v of_o you_o shall_v take_v it_o out_o of_o the_o say_a water_n and_o make_v a_o open_n or_o hole_n in_o the_o midst_n of_o the_o flesh_n draw_v forth_o a_o little_a piece_n of_o it_o and_o by_o taste_v it_o you_o may_v be_v able_a to_o judge_v whether_o the_o salt_n and_o brine_n be_v sufficient_o extract_v which_o have_v do_v and_o find_v it_o according_a to_o your_o expectation_n you_o shall_v thus_o prepare_v it_o for_o to_o be_v put_v in_o paste_n in_o the_o first_o place_n therefore_o you_o must_v pare_v the_o top_n of_o your_o gammon_n until_o you_o come_v to_o the_o quick_a flesh_n that_o so_o you_o may_v take_v off_o the_o superficies_n or_o upper_a part_n of_o the_o flesh_n &_o all_o that_o you_o judge_v to_o be_v too_o dry_a &_o salt_n after_o which_o you_o must_v also_o take_v away_o the_o skin_n or_o upper_a part_n and_o you_o must_v also_o cut_v off_o the_o knuckle_n now_o have_v prepare_v your_o gammon_n in_o this_o manner_n you_o must_v knead_v as_o much_o dough_n as_o you_o shall_v judge_v requisite_a for_o your_o pasty_n and_o you_o must_v make_v your_o crust_n at_o least_o two_o inch_n thick_a or_o thereabouts_o and_o upon_o the_o middle_n of_o the_o bottom_n of_o your_o

four_o and_o twenty_o hour_n in_o the_o oven_n which_o say_v oven_n you_o must_v all_o the_o while_n keep_v shut_v to_o the_o end_n that_o it_o may_v yield_v a_o sufficient_a heat_n whereby_o the_o say_a pastry_n may_v be_v thorough_o bake_v which_o say_v pastry_n you_o must_v oftentimes_o take_v out_o of_o the_o say_a oven_n to_o supply_v it_o with_o broth_n or_o gravy_n as_o often_o as_o it_o shall_v be_v want_v to_o which_o purpose_n take_v the_o bone_n and_o the_o skin_n and_o the_o sinew_n which_o you_o have_v cut_v away_o from_o the_o say_a leg_n of_o mutton_n bruise_v they_o indifferent_o and_o afterward_o boil_v they_o together_o with_o the_o say_a skin_n and_o sinew_n for_o the_o space_n of_o one_o hour_n and_o a_o half_a in_o water_n without_o salt_n and_o when_o as_o the_o say_a liquor_n and_o broth_n shall_v be_v concoct_v in_o such_o a_o manner_n as_o that_o there_o shall_v be_v but_o a_o pint_n leave_v you_o shall_v make_v use_n of_o it_o in_o the_o follow_a manner_n viz._n after_o your_o royal_a pastry_n shall_v have_v be_v about_o the_o space_n of_o four_o hour_n in_o the_o oven_n you_o must_v draw_v it_o and_o you_o must_v pour_v thereinto_o with_o a_o funnel_n about_o the_o quantity_n of_o a_o quarter_n of_o a_o pint_n of_o the_o say_a liquor_n or_o broth_n be_v well_o heat_v after_o which_o you_o shall_v again_o put_v your_o pastry_n into_o the_o oven_n and_o within_o two_o or_o three_o hour_n you_o shall_v draw_v it_o and_o you_o shall_v see_v whether_o or_o no_o it_o do_v want_v any_o sauce_n or_o liquor_n in_o case_n whereof_o you_o shall_v add_v more_o sauce_n unto_o it_o and_o in_o this_o manner_n you_o shall_v draw_v your_o say_a pastry_n at_o several_a time_n till_o it_o have_v continue_v in_o the_o oven_n for_o the_o space_n of_o fifteen_o or_o sixteen_o hour_n when_o as_o you_o shall_v again_o draw_v it_o forth_o of_o the_o oven_n and_o shall_v take_v off_o its_o lid_n for_o to_o embellish_v your_o pastry_n with_o the_o yolk_n of_o egg_n hard_a boil_a cut_n in_o quarter_n you_o may_v also_o add_v thereunto_o mucherons_n the_o gills_n and_o comb_n of_o cock_n and_o other-like_a sweetbread_n you_o may_v also_o thereunto_o add_v a_o small_a clove_n of_o garlic_n and_o a_o drop_n or_o two_o of_o vinegar_n for_o to_o make_v the_o sauce_n more_o please_a and_o tart_a observe_v also_o that_o your_o lambs-stone_n and_o sweetbread_n must_v be_v season_v with_o your_o sweet_a spice_n after_o which_o you_o must_v return_v the_o say_a pastry_n into_o the_o oven_n again_o and_o you_o shall_v let_v it_o remain_v there_o till_o it_o be_v thorough_o bake_v at_o least_o three_o hour_n afterward_o and_o you_o must_v have_v a_o care_n that_o the_o sauce_n or_o liquor_n thereof_o be_v perfect_o consume_v before_o you_o take_v your_o pastry_n out_o of_o the_o oven_n for_o good_a and_o all_o so_o likewise_o must_v you_o have_v a_o care_n to_o maintain_v the_o fire_n in_o the_o say_a oven_n in_o such_o manner_n as_o that_o there_o 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bigness_n of_o that_o which_o you_o do_v intend_v to_o put_v into_o it_o and_o have_v a_o care_n to_o make_v the_o middle_n of_o the_o bottom_n a_o little_o thick_a than_o the_o rest_n of_o the_o pastry_n fill_v up_o the_o bottom_n or_o line_n it_o with_o a_o little_a beef_n suet_n mince_v and_o some_o marrow_n in_o case_n it_o be_v to_o be_v have_v or_o else_o instead_o thereof_o put_v therein_o a_o little_a sit_v bacon_n small_a shred_n the_o piece_n not_o exceed_v the_o bigness_n of_o a_o pease_n afterward_o take_v the_o meat_n which_o you_o do_v intend_v to_o put_v into_o the_o say_a pasty_n have_v first_o wash_v it_o with_o warm_a water_n and_o have_v entire_o cleanse_v it_o and_o dry_v it_o that_o it_o retain_v no_o moisture_n and_o if_o it_o be_v a_o breast_n of_o mutton_n you_o may_v make_v it_o become_v extreme_a white_a by_o perboyl_v of_o it_o never_o so_o little_a in_o the_o say_v hot_a water_n and_o the_o meat_n be_v well_o wipe_v and_o dry_v you_o must_v cut_v into_o several_a piece_n about_o two_o finger_n in_o thickness_n and_o you_o must_v also_o cut_v the_o rib_n in_o twain_o thus_o much_o for_o veal_n but_o and_o if_o it_o be_v a_o capon_n or_o any_o other_o sort_n of_o foul_a or_o any_o kind_n of_o venison_n which_o you_o intend_v to_o put_v in_o paste_n you_o may_v flatten_a its_o breast_n bruise_v its_o bone_n and_o cut_v some_o lansement_n in_o its_o breast_n moreover_o you_o must_v cut_v off_o its_o neck_n the_o extremity_n of_o its_o wing_n and_o its_o leg_n and_o afterward_o put_v the_o meat_n into_o your_o pastry_n after_o which_o you_o must_v season_v it_o with_o your_o salt_n spice_n and_o at_o last_o you_o may_v fill_v up_o your_o pie_n with_o a_o good_a lump_n of_o butter_n and_o with_o slice_n of_o fat_a bacon_n you_o may_v also_o if_o you_o please_v add_v hereunto_o some_o lambs-stone_n coxcomb_n some_o sparagus_n some_o hartichoak_v stool_n some_o whole_a boil_a yolk_n of_o egg_n or_o in_o several_a quarter_n some_o mucherons_n some_o verjuice_n in_o the_o grape_n and_o some_o parsley_n very_o small_a chop_v and_o also_o some_o small_a sausegee_n above_o all_o which_o ingredient_n you_o must_v lay_v a_o few_o slice_n of_o fat_a bacon_n and_o a_o good_a quantity_n of_o butter_n after_o which_o your_o say_a pastry_n be_v thus_o furnish_v and_o garnish_v you_o may_v close_v it_o up_o and_o you_o must_v wrap_v it_o up_o in_o brown_a paper_n to_o sustain_v or_o uphold_v the_o crust_n and_o to_o hinder_v it_o from_o burst_v in_o the_o oven_n you_o must_v make_v a_o hole_n in_o the_o midst_n of_o the_o lid_n and_o after_o you_o shall_v varnish_v or_o burnish_v your_o pastry_n and_o so_o you_o may_v put_v it_o into_o the_o oven_n give_v it_o a_o like_a heat_n unto_o your_o pasty_n which_o be_v to_o be_v serve_v up_o hot_a to_o table_n according_a to_o the_o forego_n prescription_n and_o as_o it_o shall_v be_v more_o particular_o declare_v in_o the_o ensue_a chapter_n these_o kind_n of_o pasty_n will_v be_v sufficient_o bake_v within_o a_o hour_n and_o a_o half_n time_n more_o or_o less_o according_a to_o the_o bigness_n of_o your_o pastry_n as_o also_o proportionable_o unto_o the_o heat_n of_o your_o oven_n you_o may_v also_o make_v these_o kind_n of_o pasty_n in_o a_o tart_a pann_n with_o a_o leave_a crust_n chief_o if_o you_o do_v garnish_v it_o with_o pigeon_n chap._n xxi_o to_o make_v a_o pastry_n with_o a_o sweet_a sauce_n now_o in_o case_n you_o do_v desire_n to_o make_v one_o of_o these_o self_n same_o pasty_n and_o to_o give_v it_o a_o sweet_a sauce_n you_o must_v draw_v it_o forth_o to_o the_o oven_n mouth_n by_o that_o time_n it_o be_v half_o bake_v and_o you_o must_v put_v a_o funnel_n into_o the_o hole_n which_o be_v in_o the_o middle_n of_o the_o say_a pasty_n lid_n and_o you_o shall_v pour_v thereinto_o a_o glassful_a of_o hypocrisse_n well_o sweeten_v or_o as_o much_o as_o you_o shall_v judge_v requisite_a according_a to_o the_o bigness_n of_o your_o pastry_n or_o otherwise_o a_o good_a quantity_n of_o melt_a butter_n in_o which_o sugar_n have_v be_v dissolve_v and_o a_o little_a cinnamon_n more_o or_o less_o of_o each_o of_o they_o according_a to_o the_o bigness_n of_o your_o say_a pastry_n after_o which_o you_o shall_v put_v your_o say_a pastry_n into_o the_o oven_n again_o and_o shall_v let_v it_o be_v well_o and_o thorough_o bake_v chap._n xxii_o to_o make_v a_o pastry_n to_o be_v eat_v immediate_o be_v serve_v up_o hot_a as_o for_o example_n take_v almost_o a_o pound_n weight_n of_o veal_n or_o of_o fresh_a pork_n or_o of_o mutton_n or_o of_o beef_n the_o brisket_n of_o veal_n be_v the_o most_o proper_a piece_n

as_o much_o beat_a cinnamon_n and_o a_o little_a salt_n you_o must_v also_o add_v thereunto_o about_o the_o bigness_n of_o a_o hen_n egg_n of_o white_a bread_n crumb_n grate_v very_o small_a as_o much_o dry_a naples_n biscuit_n or_o in_o lieu_n thereof_o two_o macaroon_n or_o a_o few_o sweet_a almond_n peel_v and_o beat_v in_o a_o mortar_n add_v thereunto_o likewise_o about_o the_o three_o part_n of_o a_o side_n of_o a_o preserve_v lemmon_n be_v slice_v into_o small_a bit_n and_o about_o the_o bigness_n of_o two_o egg_n of_o the_o pastrymens_n cream_n you_o may_v also_o add_v thereunto_o the_o yolk_n of_o a_o raw_a egg_n or_o else_o the_o bigness_n of_o a_o egg_n of_o green_a cheese_n which_o be_v make_v before_o the_o cream_n be_v take_v off_o from_o the_o milk_n whereunto_o you_o may_v moreover_o add_v a_o few_o pineapple_n kernel_n and_o a_o few_o currant_n chief_o in_o the_o winter_n season_n and_o in_o lent_n mingle_v all_o these_o thing_n very_o well_o together_o with_o a_o wooden_a ladle_n or_o with_o a_o spoon_n when_o these_o ingredient_n shall_v be_v very_o well_o unite_v you_o must_v garnish_v your_o tart_a pan_n with_o a_o dough-coffin_n of_o fine_a or_o leave_a paste_n of_o the_o thickness_n of_o about_o half_a a_o crown_n which_o say_v dough-coffin_n you_o must_v sufficient_o fill_v up_o with_o your_o say_a ingredient_n and_o afterward_o frame_v your_o tart_a lid_n with_o small_a slice_n of_o past_a you_o may_v if_o you_o please_v pink_a and_o garnish_v the_o border_n of_o your_o tart_a and_o embellish_v it_o with_o wrought_a work_n according_a to_o your_o fancy_n put_v your_o tart_a into_o the_o oven_n and_o by_o turn_n set_v it_o upon_o some_o fresh_a ember_n you_o must_v observe_v that_o your_o tart_a will_v require_v but_o a_o little_a half_a hour_n bake_v and_o when_o it_o be_v almost_o bake_v you_o must_v draw_v it_o forth_o of_o the_o oven_n and_o powder_v it_o with_o a_o good_a handful_n of_o sugar_n and_o a_o little_a rose-water_n and_o put_v it_o again_o into_o the_o oven_n you_o may_v leave_v it_o there_o for_o a_o little_a while_n afterward_o draw_v it_o forth_o again_o you_o may_v powder_v it_o with_o a_o little_a sugar_n chap._n xlviii_o the_o manner_n how_o to_o make_v a_o tart_a of_o the_o root_n of_o herb_n take_v skirrit_n root_n scrape_v they_o and_o cleanse_v they_o after_o which_o cause_v they_o to_o be_v boil_a in_o water_n until_o they_o be_v sufficient_o parboil_v then_o let_v they_o dry_v thorough_o and_o pound_n they_o in_o a_o mortar_n you_o may_v also_o sift_v they_o through_o a_o sieve_n that_o so_o you_o may_v only_o retain_v the_o very_a marrow_n of_o they_o which_o you_o must_v put_v into_o a_o porringer_n with_o as_o much_o grate_a bread_n or_o macaroon_n as_o also_o about_o the_o bigness_n of_o two_o egg_n of_o pastrymens_n cream_n two_o handful_n of_o sugar_n and_o a_o little_a rose-water_n some_o salt_n cinnamon_n and_o other_o spice_n according_a to_o your_o own_o discretion_n as_o also_o pineapple_n kernel_n currant_n and_o preserve_v lemmonpeele_n mingle_v all_o these_o ingredient_n together_o with_o about_o the_o bigness_n of_o a_o egg_n or_o more_o of_o melt_a butter_n and_o when_o this_o preparative_n be_v thus_o fit_v you_o must_v put_v it_o into_o a_o tart-pan_n garnish_v with_o a_o tart_a coffin_n of_o paste_n make_v of_o very_o fine_a or_o leave_a flower_n cover_v your_o say_a tart_a with_o slice_n of_o past_a as_o aforesaid_a and_o put_v it_o into_o the_o oven_n and_o when_o it_o be_v well-nigh_o bake_v you_o must_v draw_v it_o and_o powder_v it_o with_o a_o handful_n of_o sugar_n and_o sprinkle_v it_o with_o a_o little_a rose_n water_n and_o after_o that_o put_v it_o into_o the_o oven_n again_o for_o a_o trice_n only_o you_o must_v again_o powder_v it_o with_o some_o sugar_n whereby_o your_o say_a tart_n will_v be_v complete_v chap._n xlix_o to_o make_v a_o tart_a of_o raw_a or_o green_a eruit_fw-la fit_a a_o coffin_n of_o very_o fine_a or_o leave_a paste_n 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oven_n and_o when_o it_o be_v almost_o or_o quite_o bake_v you_o must_v powder_v it_o with_o sugar_n and_o put_v it_o again_o a_o while_n into_o the_o oven_n as_o aforesaid_a chap._n l._n to_o make_v a_o tart_a of_o the_o mellow_a of_o pumpkin_n gourd_n or_o of_o melon_n take_v the_o mellow_a of_o a_o pumpkin_n or_o of_o a_o gourd_n or_o melon_n cut_v it_o into_o piece_n as_o small_a as_o a_o nut_n let_v they_o be_v half_a boil_a in_o the_o same_o water_n which_o they_o will_v yield_v over_o a_o gentle_a fire_n and_o have_v a_o care_n sometime_o to_o turn_v and_o stir_v they_o that_o they_o may_v not_o burn_v or_o stick_v to_o the_o pot_n and_o that_o you_o may_v have_v the_o less_o trouble_n with_o they_o and_o cause_v they_o to_o boil_v the_o fast_o you_o may_v add_v some_o water_n to_o they_o but_o that_o will_v diminish_v their_o natural_a taste_n when_o your_o pumpkin_n be_v thus_o half_a boil_a you_o must_v draw_v they_o forth_o of_o the_o water_n and_o lay_v they_o dry_v you_o must_v cause_v they_o to_o drop_v out_o all_o their_o moisture_n or_o press_v they_o in_o your_o hand_n between_o a_o napkin_n or_o any_o other_o linen_n cloth_n after_o which_o you_o must_v bruise_v they_o and_o work_v they_o fine_a with_o a_o spoon_n observe_v that_o instead_o of_o this_o forego_n manner_n of_o prepare_v your_o pumpkin_n gourd_n or_o melon_n you_o may_v take_v the_o mellow_n of_o they_o raw_a and_o pound_n it_o and_o cause_v it_o to_o be_v half_a boil_a in_o water_n or_o mutton_n broth_n and_o after_o it_o shall_v be_v thus_o half_a boil_a fit_n for_o to_o be_v fry_v either_o in_o butter_n or_o oil_n you_o must_v pass_v it_o through_o a_o sieve_n or_o coarse_a cloth_n to_o take_v away_o the_o string_n of_o it_o when_o your_o pumpkin_n be_v thus_o prepare_v you_o may_v put_v they_o into_o a_o platter_n or_o little_a dish_n and_o add_v unto_o they_o a_o quarter_n of_o a_o pound_n and_o a_o half_a of_o sugar_n or_o more_o a_o little_a spice_n some_o beat_a cinnamon_n and_o a_o little_a salt_n you_o may_v also_o put_v some_o pineapple_n kernel_n and_o currant_n therein_o and_o a_o little_a preserve_v lemmon-peele_n out_o in_o slice_n some_o of_o the_o pastry_n cream_n or_o grate_a white-bread_n or_o macaroon_n or_o naples_n biscuit_n grate_v or_o the_o bigness_n of_o a_o egg_n of_o sweet_a almond_n peel_v and_o pound_v exact_o in_o a_o mortar_n you_o may_v also_o add_v thereunto_o green_a cheese_n which_o have_v not_o be_v uncream_v add_v to_o all_o these_o ingredient_n as_o much_o melt_a butter_n as_o you_o shall_v judge_v fit_v or_o of_o marrow_n or_o of_o fat_a bacon_n cut_v into_o small_a slice_n and_o if_o it_o be_v on_o a_o flesh_n day_n instead_o of_o put_v pastry_n cream_n into_o the_o say_a tart_n you_o may_v put_v some_o yolk_n of_o raw_a egg_n into_o it_o mix_v all_o these_o ingredient_n together_o and_o make_v it_o up_o into_o the_o likeness_n of_o a_o pudding_n and_o if_o you_o meet_v with_o any_o difficulty_n in_o the_o mingle_n and_o knit_v of_o they_o together_o you_o may_v add_v a_o spoonful_n or_o two_o of_o milk_n the_o better_a to_o incorporate_v they_o your_o say_a pudding_n be_v thus_o sufficient_o prepare_v you_o may_v put_v a_o good_a quantity_n thereof_o into_o a_o tart-pan_n which_o be_v furnish_v with_o a_o dough_n coffin_n after_o which_o you_o may_v cover_v your_o say_a tart_a with_o a_o lid_n of_o paste_n and_o varnish_v your_o say_a tart_a and_o so_o put_v it_o into_o the_o oven_n and_o when_o it_o be_v almost_o bake_v you_o must_v powder_v it_o over_o with_o some_o sugar_n and_o sprinkle_v it_o with_o some_o rose-water_n chap._n li._n to_o make_v a_o apple-tart_a or_o peartart_v most_o exquisite_o fvrnish_v your_o tart

in_o sweet_a suet_n which_o be_v hot_a in_o the_o same_o manner_n as_o if_o you_o will_v ma●e_n fritter_n and_o when_o your_o say_a little_a pie_n be_v bake_v yellow_a on_o the_o one_o side_n of_o their_o crust_n you_o must_v turn_v the_o other_o side_n of_o they_o into_o your_o sweet_a suet_n which_o you_o must_v do_v with_o a_o small_a wooden_a spoon_n without_o break_v or_o crack_v your_o say_a pie_n and_o when_o they_o be_v brown_a fry_v on_o both_o side_n you_o must_v draw_v they_o out_o of_o the_o suet_n with_o a_o skimmer_n or_o pierce_v spoon_n and_o lay_v they_o dry_a chap._n xcvii_o another_o manner_n of_o mince_a pie_n brown_a fry_v be_v of_o a_o fine_a leave_a paste_n take_v good_a boil_a meat_n or_o rather_o let_v it_o be_v roast_v and_o if_o it_o be_v not_o all_o together_o over_o roast_v it_o will_v be_v the_o better_a as_o for_o example_n take_v the_o fleshy_a part_n of_o any_o foul_a or_o a_o brisket_n of_o veal_n and_o you_o must_v observe_v if_o there_o be_v any_o thick_a skin_n or_o sinew_n in_o the_o say_a flesh_n you_o must_v take_v they_o out_o after_o which_o you_o must_v mince_v your_o say_a meat_n and_o put_v it_o into_o a_o portenger_n or_o dish_n with_o a_o little_a salt_n spice_n some_o currant_n some_o pineapple_n kernel_n a_o little_a sugar_n according_a to_o your_o own_o like_n and_o a_o little_a rose-water_n all_o which_o you_o must_v mingle_v together_o and_o have_v so_o do_v you_o must_v prepare_v small_a paste_n coffin_n of_o fine_a leave_a dough_n and_o make_v they_o about_o the_o thickness_n of_o one_o half_a crown_n wrap_v into_o your_o say_a coffin_n about_o the_o bigness_n of_o a_o little_a egg_n or_o great_a wal-nut_n of_o your_o say_v mince_a meat_n more_o or_o less_o as_o you_o please_v yourself_o and_o so_o make_v up_o your_o mince_a pie_n varnish_v they_o and_o put_v they_o into_o the_o oven_n upon_o some_o paper_n these_o kind_n of_o mince_a pie_n do_v require_v a_o easy_a fire_n to_o be_v bake_v by_o just_a as_o if_o 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well_o nigh_o boil_v hot_a after_o which_o take_v they_o out_o of_o the_o say_a water_n with_o a_o skimmer_n and_o let_v they_o drop_v a_o while_n and_o thus_o have_v lay_v they_o one_o by_o one_o upon_o a_o table_n powder_n they_o with_o powder_n sugar_n as_o much_o as_o you_o can_v and_o add_v thereunto_o a_o little_a salt_n spice_n or_o a_o little_a salt_n and_o beat_a cinnamon_n after_o that_o make_v up_o your_o small_a coffin_n of_o fine_a leave_a dough_n very_o thin_a fill_v up_o one_o of_o the_o corner_n with_o a_o piece_n of_o marrow_n as_o long_o as_o your_o thumb_n and_o if_o it_o be_v requisite_a you_o may_v moreover_o add_v thereunto_o some_o sugar_n season_v as_o abovesaid_a and_o then_o cover_v over_o the_o otherlid_n of_o the_o coffin_n upon_o the_o top_n of_o the_o say_a marrow_n you_o must_v also_o somewhat_o moisten_v the_o border_n of_o your_o say_a paste_n that_o so_o you_o may_v with_o the_o more_o ease_n join_v they_o together_o when_o your_o cheese_n cake_n be_v thus_o fill_v up_o you_o must_v fry_v they_o in_o butter_n or_o in_o sweet_a suet_n and_o you_o must_v have_v a_o care_v not_o to_o spill_v they_o in_o the_o turn_n of_o they_o and_o when_o they_o shall_v be_v thus_o well_o fry_v you_o must_v take_v they_o out_o of_o the_o frying-pan_n with_o a_o skimmer_n and_o have_v well_o powder_v they_o with_o sugar_n and_o cinnamon_n if_o you_o please_v you_o may_v present_o eat_v they_o chap._n xcix_o another_o manner_n of_o cheesecake_n take_v green_a cheese_n uncream_v which_o be_v new_o make_v or_o else_o curdle_a cream_n or_o dry_a cheese_n small_a shr_v or_o scrape_v add_v thereunto_o raw_a egg_n a_o little_a fine_a flower_n or_o rather_o pastry_n cream_n some_o few_o currant_n pine_v apple_n kernel_n and_o some_o sugar_n season_v with_o salt_n spice_n or_o only_a salt_n spice_n alone_o you_o may_v also_o add_v thereunto_o a_o little_a boil_a or_o roast_a mince_n meat_n mingle_v all_o these_o ingredient_n very_o well_o together_o and_o make_v as_o it_o be_v a_o pudding_n of_o they_o by_o add_v of_o a_o little_a milk_n to_o they_o and_o let_v this_o your_o say_a pudding_n be_v somewhat_o liquid_a fill_v your_o pastry_n coffin_n of_o fine_a leave_a dough_n with_o these_o pudding_n and_o so_o make_v your_o cheese_n cake_n of_o they_o which_o you_o must_v fry_v in_o butter_n or_o in_o sweet_a suet_n and_o after_o that_o you_o may_v powder_v they_o with_o sugar_n and_o cinnamon_n as_o aforesaid_a which_o depend_v of_o your_o own_o pleasure_n chap._n c._n the_o manner_n how_o to_o make_v butter_v wig_n simnel_n or_o cracknel_n place_v upon_o your_o kneading-board_n about_o half_a a_o pint_n of_o fine_a flower_n make_v a_o small_a gutter_n in_o the_o middle_n thereof_o and_o put_v therein_o about_o half_a a_o glass-ful_a of_o beer_n yeast_n as_o also_o as_o much_o warm_a water_n as_o will_v be_v requisite_a for_o to_o knead_v it_o and_o work_v it_o altogether_o you_o must_v reduce_v it_o into_o a_o thin_a paste_n which_o may_v stand_v you_o instead_o of_o leaven_n wherefore_o you_o must_v make_v up_o your_o say_a paste_n into_o the_o form_n of_o a_o little_a loaf_n and_o you_o must_v place_v it_o in_o a_o warm_a place_n that_o so_o it_o may_v speedy_o rise_v and_o swell_v and_o if_o it_o be_v in_o summer_n one_o half_a quarter_n of_o a_o hour_n time_n will_v be_v sufficient_a to_o rise_v it_o mean_a while_n that_o your_o leaven_n be_v a_o work_n you_o must_v place_n upon_o your_o kneading-board_n one_o quarter_n of_o a_o pound_n of_o flower_n make_v a_o hole_n in_o the_o midst_n of_o it_o and_o put_v one_o pound_n of_o fresh_a butter_n into_o it_o which_o butter_n you_o must_v have_v soften_v and_o work_v with_o your_o hand_n in_o case_n it_o be_v too_o hard_o before_o add_v thereunto_o one_o ounce_n or_o a_o little_a more_o of_o salt_n fine_a beat_v mix_v all_o these_o thing_n together_o by_o add_v as_o much_o cold_a water_n thereunto_o as_o will_v be_v necessary_a to_o knead_v this_o paste_n when_o your_o say_a paste_n shall_v be_v half_o knead_v you_o may_v take_v your_o aforesaid_a leaven_n if_o it_o be_v ready_a that_o be_v to_o say_v if_o it_o be_v rise_v and_o have_v work_v and_o then_o you_o must_v mingle_v it_o with_o your_o say_a paste_n as_o you_o do_v knead_v the_o same_o or_o in_o the_o knead_n thereof_o and_o have_v thus_o sufficient_o knead_v it_o you_o must_v cut_v it_o in_o piece_n which_o you_o must_v work_v with_o your_o hand_n into_o little_a loaf_n which_o say_v loaf_n you_o must_v afterward_o spread_v open_a again_o with_o your_o rowling-pin_n to_o make_v wig_n or_o simnel_n of_o they_o which_o be_v thus_o do_v you_o must_v have_v water_n set_v over_o the_o fire_n in_o a_o skillet_n kettle_n or_o preserve_a pan_n and_o let_v it_o be_v almost_o boil_v hot_a cast_v your_o simnel_n into_o it_o and_o let_v they_o remain_v therein_o until_o they_o swim_v on_o the_o top_n of_o the_o water_n and_o than_o you_o must_v stir_v they_o a_o little_a in_o the_o say_a water_n and_o take_v a_o skimmer_n you_o shall_v listen_v up_o some_o of_o the_o say_a water_n into_o the_o air_n and_o in_o this_o manner_n you_o must_v besprinkle_v and_o wet_v your_o say_a simnel_n leave_v they_o in_o the_o say_a water_n until_o such_o time_n as_o that_o they_o be_v become_v stiff_a and_o firm_a which_o you_o may_v know_v if_o so_o be_v you_o do_v take_v one_o of_o the_o say_a simnel_n out_o of_o the_o water_n and_o do_v try_v by_o your_o handle_n of_o they_o whether_o they_o be_v stiff_a enough_o and_o when_o it_o shall_v appear_v unto_o you_o that_o your_o say_a simnel_n be_v sufficient_o harden_v and_o swell_v you_o must_v then_o take_v they_o

grate_v some_o nutmeg_n into_o it_o chap._n cxxiii_o the_o manner_n how_o to_o make_v a_o tansie_n put_v as_o for_o example_n the_o yolk_n of_o eight_o egg_n into_o a_o silver_n or_o pewter_n dish_n but_o it_o must_v not_o be_v a_o over_o big_a one_o &_o if_o it_o be_v on_o a_o flesh_n day_n dissolve_v they_o with_o about_o half_a a_o pint_n of_o good_a flesh_n broth_n which_o have_v be_v make_v without_o herb_n and_o instead_o of_o broth_n upon_o fish-day_n you_o may_v make_v use_n of_o cream_n or_o of_o milk_n add_v thereunto_o a_o little_a salt_n well_o beat_v and_o two_o macaroon_n small_a grate_v or_o as_o much_o grate_a biscuit_n add_v thereunto_o also_o two_o or_o three_o spoonful_n of_o the_o juice_n of_o beet-root_n which_o shall_v have_v be_v pound_v in_o a_o mortar_n together_o with_o rose-water_n add_v thereunto_o also_o half_a a_o quartern_a of_o powder_n sugar_n pour_v all_o this_o mixture_n into_o a_o dish_n into_o which_o you_o shall_v have_v melt_v about_o the_o bigness_n of_o a_o walnut_n of_o good_a fresh_a butter_n and_o thus_o set_v your_o tansie_n upon_o the_o fire_n and_o let_v it_o be_v harden_v at_o the_o bottom_n of_o your_o dish_n after_o which_o and_o that_o it_o begin_v to_o be_v likewise_o half_o harden_v on_o the_o top_n add_v thereunto_o one_o ounce_n of_o preserve_a lemon_n peel_v grate_v or_o shr_v in_o small_a slice_n or_o cut_v into_o little_a morsel_n add_v thereunto_o also_o one_o ounce_n of_o pistache_n well_o peel_v and_o pound_v and_o so_o let_v your_o tansie_n become_v quite_o hard_o over_o a_o indifferent_a warm_a fire_n and_o at_o the_o same_o time_n you_o must_v give_v a_o little_a brown_a colour_n at_o the_o top_n by_o hold_v a_o hot_a shovel_n over_o it_o and_o take_v your_o say_a tansie_n off_o from_o the_o fire_n you_o may_v stick_v into_o your_o tansie_n a_o few_o slice_n of_o preserve_a lemon_n peel_v and_o afterward_o powder_v it_o with_o sugar_n and_o cinnamon_n if_o you_o please_v chap._n cxxiv_o describe_v the_o several_a way_n and_o manner_n how_o to_o dress_v poach_a egg_n and_o boil_a egg_n in_o water_n cause_o your_o water_n to_o boil_v after_o which_o break_v your_o egg_n into_o it_o the_o one_o after_o the_o other_o and_o when_o they_o be_v pretty_a well_o boil_a take_v they_o out_o of_o the_o say_v boil_a water_n before_o they_o become_v too_o hard_o these_o kind_n of_o poach_a egg_n may_v stand_v you_o in_o stead_n to_o garnish_v a_o herb_n pottage_n withal_o or_o any_o such_o other_o like_o dish_n observe_v also_o that_o these_o kind_n of_o egg_n may_v be_v serve_v up_o alone_o with_o divers_a kind_n of_o sauce_n and_o also_o sometime_o egg_n may_v be_v poach_a in_o milk_n or_o in_o any_o sweet_a wine_n the_o second_o manner_n of_o poach_v of_o eggs._n put_v into_o a_o dish_n four_o poach_a egg_n season_n they_o with_o salt_n and_o grate_v some_o old_a cheese_n upon_o they_o which_o will_v give_v they_o a_o good_a relish_n a_o three_o manner_n of_o poach_v eggs._n you_o must_v put_v some_o egg_n into_o a_o dish_n a_o few_o or_o many_o add_v a_o little_a salt_n unto_o they_o and_o powder_v they_o also_o with_o sugar_n and_o sprinkle_v they_o with_o a_o little_a rose-water_n or_o verjuice_n or_o lemmon_n juice_n or_o orange_a juice_n unto_o which_o you_o may_v add_v a_o little_a beat_a cinnamon_n or_o cinamon-water_n which_o will_v give_v they_o a_o good_a relish_n the_o four_o manner_n of_o poach_v eggs._n you_o may_v put_v as_o many_o egg_n as_o you_o please_v into_o a_o dish_n into_o which_o you_o have_v cause_v some_o good_a fresh_a butter_n to_o be_v melt_v season_n it_o with_o salt_n add_v a_o little_a sugar_n unto_o it_o and_o in_o case_n you_o be_v not_o mind_v to_o put_v any_o sugar_n into_o it_o a_o little_a nutmeg_a grate_a or_o shr_v will_v not_o be_v amiss_o you_o may_v give_v these_o egg_n a_o colour_n before_o you_o put_v they_o into_o the_o say_a dish_n by_o hold_v a_o hot_a shovel_n or_o kettle_n over_o they_o for_o a_o while_n the_o five_o manner_n of_o feached_a eggs._n you_o must_v pour_v some_o green_a sauce_n over_o they_o and_o so_o let_v they_o stand_v a_o while_n upon_o the_o fire_n after_o which_o you_o may_v season_v they_o with_o salt_n and_o with_o a_o little_a grate_a nutmeg_n the_o six_o manner_n of_o poach_a eggs._n cause_o your_o butter_n to_o be_v fry_v brown_a in_o a_o pan_n and_o cause_v a_o slice_a onion_n to_o be_v fry_v in_o it_o season_n it_o well_o with_o salt_n and_o pepper_n small_a powder_v and_o when_o your_o onion_n be_v well_o fry_a add_v a_o drop_n or_o two_o of_o vinegar_n unto_o it_o and_o present_o after_o pour_v this_o sauce_n upon_o your_o poach_a egg_n to_o which_o you_o may_v add_v a_o little_a grate_a nutmeg_n observe_v that_o in_o case_n your_o egg_n be_v range_v in_o the_o dish_n and_o lay_v in_o the_o form_n of_o a_o fish_n that_o as_o then_o they_o be_v call_v a_o salmon_n of_o egg_n the_o seven_o fashion_n of_o poach_a eggs._n cause_o mince_a onion_n to_o be_v fry_v in_o brown_a butter_n and_o when_o they_o be_v well_o fry_v add_v thereunto_o some_o vinegar_n and_o mustard_n mingle_v together_o season_n it_o well_o with_o salt_n and_o pour_v the_o say_a sauce_n upon_o your_o poach_a egg_n the_o eight_o fashion_n of_o eat_v poach_a eggs._n cause_o butter_n to_o be_v fry_v brown_a add_v thereunto_o a_o sauce_n make_v of_o sweet_a mustard_n or_o of_o grape_n dissolve_v in_o wine_n or_o of_o hippocras_n take_v your_o frying-pan_n immediate_o off_o from_o the_o fire_n lest_o your_o say_a sauce_n shall_v boil_v which_o it_o must_v not_o do_v and_o thus_o pour_v it_o upon_o your_o egg_n and_o instead_o of_o fry_a your_o butter_n brown_a in_o the_o frying-pan_n it_o will_v be_v sufficient_a to_o cause_v your_o butter_n to_o be_v only_o melt_v in_o a_o dish_n after_o which_o you_o may_v add_v either_o hippocras_n or_o dissolve_v mustard_n unto_o it_o as_o aforesaid_a and_o then_o you_o may_v put_v your_o poach_a egg_n into_o it_o and_o afterward_o powder_v they_o with_o sugar_n the_o nine_o manner_n of_o eat_v poach_a eggs._n you_o may_v make_v a_o pudding_n of_o sweet_a herb_n and_o put_v it_o into_o a_o dish_n &_o place_v your_o egg_n upon_o it_o and_o add_v thereunto_o some_o sippet_n of_o toast_a bread_n dip_v in_o butter_n or_o some_o slice_n of_o your_o omelet_n and_o upon_o all_o these_o you_o may_v grate_v some_o nutmeg_n or_o some_o sugar_n the_o ten_o manner_n of_o eat_v poach_a eggs._n cause_o good_a fresh_a butter_n to_o be_v melt_v in_o a_o dish_n over_o a_o indifferent_a hot_a fire_n after_o which_o you_o may_v break_v your_o egg_n and_o have_v take_v out_o the_o white_a you_o may_v put_v all_o the_o yolk_n into_o a_o porringer_n by_o themselves_o and_o after_o that_o you_o may_v pour_v they_o one_o by_o one_o into_o the_o say_v melt_v butter_n and_o when_o your_o say_a butter_n shall_v begin_v to_o boil_v take_v your_o dish_n off_o from_o the_o fire_n and_o so_o you_o may_v add_v thereunto_o a_o little_a powder_a cinnamon_n and_o sugar_n if_o you_o please_v the_o translator_n additional_a description_n how_o to_o poach_v or_o butter_n a_o dish_n of_o egg_n without_o any_o butter_n at_o all_o beat_v as_o many_o egg_n as_o you_o please_v into_o a_o good_a large_a silver_n dish_n white_n &_o yolk_n together_o after_o which_o set_v your_o say_a dish_n over_o a_o chafing-dish_n of_o hot_a charcoal_n thorough_o light_v put_v nothing_o more_o into_o the_o say_a dish_n unto_o your_o egg_n but_o stir_v they_o continual_o with_o a_o silver_n spoon_n that_o so_o they_o may_v not_o become_v hard_a not_o stick_v to_o the_o dish_n and_o when_o they_o be_v enough_o poach_v to_o your_o fancy_n take_v they_o off_o from_o the_o say_v chaffingdish_a and_o add_v unto_o they_o a_o good_a quantity_n of_o orange_n juice_n well_o season_v your_o say_a egg_n with_o salt_n and_o if_o you_o please_v yourself_o powder_v they_o with_o good_a store_n of_o sugar_n and_o cinnamon_n not_o forget_v to_o put_v grate_v or_o shredded_a nutmeg_n into_o they_o as_o you_o be_v a_o strain_n of_o they_o and_o before_o you_o pour_v your_o orange_a juice_n upon_o they_o observe_v that_o this_o kind_n of_o butter_v or_o poach_v of_o egg_n without_o butter_n be_v least_o offensive_a to_o the_o pallate_n and_o less_o nauseous_a to_o the_o stomach_n which_o be_v oftentimes_o overcharge_v by_o the_o add_v of_o butter_n to_o these_o kind_n of_o dish_n and_o junket_n chap._n cxxv_o describe_v the_o several_a way_n how_o to_o dress_v and_o set_v out_o hard_a eggs._n the_o first_o manner_n put_v a_o lump_n of_o butter_n into_o a_o dish_n add_v some_o vinegar_n or_o verjuice_n unto_o it_o and_o a_o little_a salt_n and_o when_o your_o butter_n

nutmeg_n and_o salt_n and_o cinnamon_n and_o rose-water_n and_o sugar_n and_o some_o currant_n and_o two_o or_o three_o egg_n and_o a_o little_a sweet_a herb_n mince_v very_o fine_a with_o some_o grate_a bread_n mix_v they_o together_o and_o bake_v it_o in_o a_o dish_n between_o sheet_n of_o pufpaste_n and_o serve_v it_o hot_a to_o make_v florentines_n of_o apple_n take_v your_o apple_n and_o pare_v they_o and_o slice_v they_o and_o core_fw-mi they_o then_o mince_v they_o and_o season_v they_o with_o beat_a cinnamon_n and_o ginger_n rose-water_n sugar_n and_o currant_n and_o so_o bake_v it_o in_o a_o dish_n between_o two_o sheet_n of_o pye-paste_n these_o be_v good_a either_o hot_a or_o cold_a for_o service_n other_o florentine_n you_o may_v bake_v any_o fruit_n as_o apple_n damson_n cherry_n plum_n or_o pear_n if_o your_o pear_n be_v first_o bake_v in_o a_o pot_n for_o you_o must_v understand_v that_o pufpaste_n will_v not_o ask_v above_o a_o hour_n bake_v therefore_o the_o stuff_n of_o the_o florentine_a must_v be_v so_o tender_a as_o will_v ask_v no_o long_o time_n now_o i_o have_v show_v you_o how_o to_o make_v florentine_n which_o be_v seldom_o use_v this_o paste_n for_o any_o thing_n beside_o but_o for_o fearn_v tart_n or_o lie_v tart_n when_o it_o must_v be_v cut_v out_o out_o in_o branch_n such_o as_o will_v give_v you_o pattern_n for_o bake_v only_o upon_o paper_n and_o after_o your_o paste_n be_v bake_v lay_v on_o the_o preserve_v or_o lay_v stuff_n etc._n etc._n other_o tart_n all_o manner_n of_o fruit_n as_o pear_n goosbery_n rusbery_n and_o such_o like_a must_v be_v all_o bake_a with_o whole_a spice_n and_o sugar_n as_o this_o i_o have_v set_v down_o only_o in_o pipines_n you_o may_v put_v orengado_n in_o slice_n if_o you_o will_v and_o for_o the_o fashion_n you_o may_v make_v use_n of_o any_o fashion_n i_o have_v set_v down_o to_o make_v a_o olive_n pye_n take_v part_n of_o a_o leg_n of_o veal_n and_o slice_v it_o into_o thin_a slice_n then_o take_v a_o few_o sweet_a herb_n and_o mince_v they_o then_o take_v a_o few_o currant_n and_o nutmeg_n and_o pepper_n and_o your_o mince_a herb_n and_o salt_n and_o strew_v upon_o the_o slice_n of_o veal_n and_o roll_n up_o every_o piece_n of_o veal_n by_o itself_o and_o lay_v they_o in_o the_o pie_n with_o date_n mace_n barbery_n and_o butter_n and_o so_o close_o it_o bake_v it_o and_o liquor_n it_o with_o varge_n butter_n and_o a_o little_a sugar_n and_o so_o serve_v it_o hot_a sauce_n sauce_n for_o young_a rabit_n roast_v take_v juice_n of_o orange_n with_o the_o gravy_n and_o a_o little_a vargice_n salt_n and_o pepper_n stir_v all_o together_o with_o a_o little_a fresh_a butter_n and_o so_o serve_v it_o sauce_n for_o a_o capon_n roast_v take_v a_o penny_n white_a loaf_n and_o grate_n it_o and_o boil_v it_o in_o a_o little_a water_n with_o a_o whole_a onion_n and_o when_o you_o take_v it_o off_o put_v to_o it_o a_o little_a fresh_a butter_n and_o sugar_n sauce_n for_o a_o feldefare_n which_o will_v serve_v divers_a other_o bird_n take_v a_o little_a vinegar_n with_o a_o little_a orange_n peel_n and_o a_o white_a bread-toaft_a with_o a_o whole_a onion_n these_o put_v in_o the_o pan_n under_o they_o and_o after_o serve_v they_o up_o together_o sauce_n for_o a_o woodcock_n boyl_n onion_n if_o they_o be_v draw_v with_o a_o little_a pepper_n and_o salt_n boil_v they_o together_o and_o so_o serve_v they_o another_o take_v toast_n of_o white_a bread_n if_o not_o draw_v with_o juice_n of_o orange_n and_o vine-leaves_a roast_v upon_o they_o and_o then_o crumble_v they_o into_o the_o sauce_n with_o a_o little_a bit_n of_o sweet_a butter_n and_o so_o serve_v it_o sauce_n for_o roast_a lark_n lard_v they_o and_o when_o they_o be_v roast_v make_v your_o sauce_n with_o crumb_n of_o white_a bread_n water_n and_o salt_n boil_a together_o to_o make_v gallendine_n or_o sauce_n for_o venison_n or_o turkey_n take_v a_o pint_n of_o claret_n wine_n a_o little_a fair_a water_n and_o a_o 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it_o and_o pour_v the_o sauce_n on_o the_o top_n of_o it_o and_o throw_v on_o some_o slice_a nutmeg_n and_o a_o little_a ore_n peel_n fine_o mix_v and_o so_o garnish_v it_o with_o slice_a lemon_n and_o serve_v it_o sauce_n for_o a_o carpe_n cut_a some_o small_a oyster_n with_o a_o few_o caper_n mace_n nutmeg_n salt_n and_o pepper_n and_o boil_v they_o soft_o on_o the_o fire_n then_o add_v a_o little_a fresh_a butter_n not_o forget_v to_o add_v some_o of_o the_o blood_n of_o the_o carp_n to_o it_o and_o rub_v the_o dish_n with_o a_o clove_n of_o garlic_n dish_n it_o up_o the_o bread_n be_v soak_v in_o the_o sauce_n sauce_n for_o a_o barbile_n take_v the_o quantity_n of_o half_a a_o pound_n of_o fresh_a butter_n with_o a_o little_a varge_n thicken_v it_o with_o the_o yolk_n of_o one_o or_o two_o egg_n to_o boil_v flounder_n after_o our_o best_a english_a fashion_n take_v about_o the_o quantity_n of_o a_o pint_n of_o white_a wine_n a_o little_a whole_a mace_n and_o pepper_n with_o a_o little_a young_a thyme_n and_o season_v it_o with_o varge_n and_o salt_n to_o which_o add_v a_o little_a sweet_a butter_n and_o so_o serve_v it_o to_o souse_v a_o gurnet_n take_v of_o the_o best_a white_a wine_n vinegar_n with_o some_o time_n fennel_n and_o a_o little_a parsley_n and_o let_v they_o boil_v well_o together_o add_v a_o little_a salt_n keep_v it_o in_o a_o close_a vessel_n and_o put_v in_o the_o fish_n to_o boil_v salmon_n thornback_n conger_n etc._n etc._n boyl_n they_o with_o a_o little_a water_n and_o salt_n and_o sweet_a herb_n as_o time_n winter-savoury_a rosemary_n etc._n etc._n but_o remember_v to_o keep_v it_o always_o well_o scum_v then_o add_v a_o little_a vinegar_n and_o let_v they_o boil_v till_o it_o be_v tender_a you_o must_v also_o remember_v to_o blanch_v the_o thornback_n while_o it_o be_v hot_a to_o stew_v a_o trout_n a_o rare_a dish_n when_o they_o be_v order_v fit_a for_o stew_a put_v white_a wine_n to_o the_o trout_n a_o little_a water_n with_o fresh_a butter_n a_o few_o sweet_a herb_n mince_v and_o with_o a_o little_a loaf-sugar_n put_v to_o they_o and_o let_v they_o not_o stew_n above_o half_a a_o hour_n and_o with_o a_o soft_a fire_n some_o add_v two_o or_o three_o hard_a egg_n slice_v and_o put_v upon_o the_o trout_n when_o you_o serve_v they_o in_o to_o murine_v carp_n take_v a_o quart_n of_o water_n to_o a_o gallon_n of_o vinegar_n a_o good_a handful_n of_o bayleave_n as_o much_o rosemary_n a_o quarter_n of_o a_o pound_n of_o pepper_n beat_v put_v all_o these_o together_o and_o let_v it_o see_v soft_o and_o season_v it_o with_o a_o little_a salt_n then_o fry_v the_o fish_n with_o sweet_a oil_n than_o put_v it_o in_o a_o earthen_a vessel_n and_o lay_v bay-leaves_a between_o and_o about_o the_o fish_n and_o pour_v the_o broth_n upon_o it_o another_o excellent_a way_n to_o dress_v divers_a sort_n of_o fish_n take_v a_o piece_n of_o fresh_a salmon_n and_o wash_v it_o clean_o in_o a_o little_a vinegar_n and_o water_n and_o let_v it_o lie_v a_o while_n in_o it_o then_o put_v it_o into_o a_o pipkin_n with_o a_o cover_n then_o put_v to_o it_o some_o six_o spoonful_n of_o water_n and_o four_o of_o vinegar_n and_o as_o much_o of_o white_a wine_n a_o good_a deal_n of_o salt_n a_o handful_n of_o sweet_a herb_n a_o few_o clove_n a_o little_a cinnamon_n and_o mace_n and_o be_v in_o a_o pipkin_n set_v it_o in_o a_o kettle_n of_o seethe_a water_n there_o let_v it_o stew_v about_o three_o hour_n the_o like_v you_o may_v do_v by_o carp_n eel_n and_o trout_n to_o boil_v a_o fresh_a fish_n as_o a_o carp_n etc._n etc._n take_v a_o carp_n or_o other_o and_o put_v they_o into_o a_o