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small_a and_o so_o boil_v they_o in_o the_o broth_n and_o thick_a it_o with_o strain_a bread_n put_v therein_o groce_v beat_v pepper_n and_o a_o spoonful_n of_o vinagre_n and_o let_v it_o boil_v somewhat_o thick_a and_o so_o lie_v it_o upon_o your_o meat_n to_o make_v pudding_n of_o a_o swine_n take_v the_o blood_n of_o the_o swine_n and_o swing_v it_o than_o put_v thereto_o mince_a onion_n large_o with_o salt_n and_o the_o suet_n of_o the_o hog_n mince_v then_o take_v the_o gut_n clean_o wash_v and_o stuff_n they_o with_o the_o aforesaid_a stuff_n and_o so_o see_v they_o then_o broil_v they_o upon_o the_o coal_n and_o serve_v they_o forth_o to_o make_v white_a pudding_n of_o the_o hog_n liver_n you_o must_v parboil_v the_o liver_n and_o beat_v it_o in_o a_o mortar_n and_o then_o strain_v it_o with_o cream_n and_o put_v thereto_o six_o yolk_n of_o egg_n and_o the_o white_a of_o two_o egg_n and_o grate_v half_a a_o halfpenny_n loaf_n of_o light_a bread_n and_o put_v it_o thereto_o 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cowcumber_n take_v your_o cowcumber_n and_o cut_v out_o all_o the_o meat_n that_o be_v within_o it_o then_o take_v a_o liver_n of_o a_o lamb_n or_o pig_n and_o grape_n or_o goocebery_n and_o grate_a bread_n pepper_n salt_n clove_n and_o mace_n and_o a_o little_a suet_n and_o the_o yolke_n of_o three_o egg_n and_o mingle_v altogether_o and_o put_v in_o the_o cowcumber_n and_o let_v your_o broth_n boil_v or_o ever_o you_o put_v it_o in_o the_o broth_n must_v be_v make_v of_o mutton_n broth_n vinagre_n and_o butter_n strain_a bread_n and_o salt_n and_o so_o serve_v it_o out_o how_o to_o dress_v neatstung_n first_o boil_v they_o till_o they_o be_v very_o tender_a then_o make_v toste_n of_o bread_n and_o toast_v they_o till_o they_o be_v very_o black_a then_o wash_v the_o same_o toste_n in_o fair_a water_n and_o put_v they_o in_o a_o fair_a earthen_a vessel_n and_o then_o put_v to_o they_o flesh_n broth_n vinagre_n red_a wine_n cinnamon_n and_o ginger_n and_o strain_v these_o altogether_o so_o that_o it_o be_v not_o too_o thick_a and_o put_v thereto_o sugar_n and_o salt_n and_o boil_v all_o these_o together_o then_o cut_v your_o tongue_n in_o fair_a lesh_v and_o so_o fry_v they_o in_o sweet_a butter_n and_o that_o do_v put_v the_o lesh_v into_o your_o sauce_n and_o then_o let_v they_o boil_v well_o together_o and_o so_o serve_v they_o with_o the_o same_o sauce_n a_o broth_n for_o a_o neatstung_a take_v claret_n wine_n grate_a bread_n currant_n sweet_a butter_n sugar_n and_o cinnamon_n boil_v they_o altogether_o then_o take_v the_o neat_n tongue_n and_o slice_v it_o and_o so_o lie_v it_o in_o your_o dish_n with_o sippet_n and_o serve_v it_o in_o a_o boil_a salad_n take_v spinage_n and_o boil_v it_o and_o chap_v it_o and_o when_o it_o be_v chop_v pour_v it_o in_o a_o little_a pipkin_n with_o currant_n sweet_a butter_n vinagre_n and_o sugar_n boil_v they_o altogether_o and_o when_o they_o be_v boil_a put_v it_o in_o a_o dish_n and_o lay_v sippet_n round_o about_o and_o strew_v sugar_n upon_o they_o and_o serve_v they_o out_o ¶_o for_o fish_n to_o seethe_v a_o pike_n scour_v your_o pike_n with_o bay_a salt_n and_o then_o open_v he_o on_o the_o back_n fair_a wash_v he_o and_o then_o cast_v a_o little_a white_a salt_n upon_o he_o set_a on_o fair_a water_n well_o season_v with_o salt_n when_o this_o liquour_n séethesh_n they_o put_v in_o your_o pike_n and_o fair_a scum_n it_o they_o take_v the_o best_a of_o the_o broth_n when_o it_o be_v sodden_a and_o put_v it_o in_o a_o little_a chaffer_v or_o pipkin_n and_o put_v thereto_o parsley_n and_o a_o little_a time_n rosemary_n whole_a mace_n good_a yeast_n and_o half_a asmuch_o vergious_a as_o you_o have_v liquour_n and_o boil_v they_o together_o and_o put_v in_o the_o liver_n of_o the_o pike_n and_o the_o kell_n be_v clean_o scale_v and_o wash_v and_o let_v they_o boil_v well_o than_o season_n your_o broth_n with_o pepper_n groce_fw-mi beat_v with_o salt_n not_o too_o much_o because_o your_o liquour_n be_v salt_n that_o your_o pike_n be_v boil_a in_o put_v therein_o a_o good_a piece_n of_o sweet_a butter_n and_o season_v it_o with_o a_o little_a sugar_n that_o it_o be_v neither_o too_o sharp_a nor_o too_o sweet_a so_o take_v up_o your_o pike_n and_o lay_v it_o upon_o sop_n the_o skinny_a side_n upward_o and_o so_o lay_v your_o broth_n upon_o it_o a_o pike_n sauce_n for_o a_o pike_n bream_n perch_n roch_fw-fr carp_n flounder_n and_o all_o manner_n of_o brooke_n fish_n take_v a_o posy_n of_o rosemary_n and_o time_n and_o bind_v they_o together_o and_o put_v in_o also_o a_o quantity_n of_o parcelye_a not_o bind_v and_o put_v it_o into_o a_o
cauldron_n of_o water_n salt_n and_o yeast_n and_o the_o herb_n and_o let_v they_o boil_v a_o pretty_a while_n then_o put_v in_o the_o fish_n and_o a_o good_a quantity_n of_o butter_n and_o let_v they_o boil_v a_o good_a while_n and_o you_o shall_v have_v your_o pike_n sauce_n for_o all_o these_o fish_n above_o write_v if_o they_o must_v be_v broil_v take_v sauce_n for_o they_o butter_n pepper_n and_o vinagre_n and_o boil_v it_o upon_o a_o chafingdish_a and_o then_o lie_v the_o broil_v fish_n upon_o the_o dish_n but_o for_o eel_n and_o fresh_a salmon_n nothing_o but_o pepper_n and_o vinagre_n over-boyled_n and_o also_o if_o you_o will_v fry_v they_o you_o must_v take_v a_o good_a quantity_n of_o perce_o after_o the_o fish_n be_v fry_v put_v in_o the_o percelye_a into_o the_o fry_v pan_n and_o let_v it_o fry_v in_o the_o butter_n then_o take_v it_o up_o and_o put_v it_o on_o the_o fry_v fish_n as_o fry_v plaice_n whiteing_n and_o such_o other_o fish_n except_o eel_n fresh_a salmon_n and_o cunger_z which_o be_v never_o fry_v but_o bake_v broil_a roast_a and_o sodden_a how_o to_o seethe_v a_o carpe_n cvt_fw-la the_o throat_n of_o your_o carp_n &_o save_v the_o blood_n in_o a_o saucer_n and_o take_v your_o carpe_n and_o scour_v he_o with_o salt_n take_v out_o the_o gall_n and_o the_o gut_n and_o leave_v the_o liver_n and_o the_o fat_a in_o the_o belly_n of_o the_o carp_n set_v on_o your_o liquour_n water_n and_o salt_n to_o seethe_v he_o and_o when_o your_o liquour_n seethe_v put_v in_o your_o carp_n or_o ever_o he_o be_v dead_a and_o take_v good_a heed_n for_o spring_v out_o of_o the_o pan_n for_o it_o be_v ever_o good_a to_o seethe_v fish_n quick_a for_o it_o make_v the_o fish_n to_o eat_v hard_o take_v the_o best_a of_o the_o broth_n and_o a_o little_a red_a wine_n good_a store_n of_o vergious_a new_a yeast_n with_o the_o blood_n of_o the_o carp_n strain_v and_o so_o put_v it_o in_o a_o pipkin_n with_o currant_n whole_a pepper_n and_o boil_v they_o altogether_o put_v thereto_o half_a a_o dish_n of_o sweet_a butter_n and_o a_o little_a time_n and_o barbery_n if_o you_o have_v they_o and_o when_o they_o be_v well_o boil_a season_n it_o not_o too_o sweet_a nor_o too_o sharp_a and_o then_o pour_v it_o upon_o your_o carpe_n to_o seethe_v roche_n flounder_n or_o eel_n make_v you_o good_a broth_n with_o new_a yeast_n put_v therein_o vergious_a salt_n perce_o a_o little_a time_n and_o not_o much_o rosemary_n and_o pepper_n so_o set_v it_o upon_o the_o fire_n and_o boil_v it_o and_o when_o it_o be_v well_o boil_a put_v in_o the_o roche_n flounder_n eel_n and_o a_o little_a sweet_a butter_n to_o seethe_v a_o gurnard_n open_v your_o gurnard_n in_o the_o back_o and_o fair_a wash_n and_o seethe_v it_o in_o water_n &_o salt_n with_o the_o fishy_a side_n upward_o and_o when_o it_o be_v well_o sod_a take_v some_o of_o the_o best_a of_o the_o broth_n if_o you_o will_v or_o else_o a_o little_a fair_a water_n and_o put_v to_o it_o new_a yeast_n a_o little_a vergious_a perce_o rosemary_n a_o little_a time_n a_o piece_n of_o sweet_a butter_n and_o whole_a mace_n and_o let_v it_o boil_v in_o a_o pipkin_n by_o itself_o till_o it_o be_v well_o boil_a and_o then_o when_o you_o serve_v in_o your_o gurnard_n pour_v the_o same_o broth_n upon_o it_o to_o seethe_v a_o dory_n or_o a_o mullet_n make_v your_o broth_n light_n with_o yeast_n somewhat_o savery_a with_o salt_n and_o put_v therein_o a_o little_a rosemary_n and_o when_o it_o seethe_v put_v in_o your_o fish_n and_o let_v it_o see_v very_o soft_o take_v fair_a water_n and_o vergious_a a_o like_a much_o and_o put_v thereto_o a_o little_a new_a yeast_n corance_n whole_a pepper_n and_o a_o little_a mace_n and_o date_n shred_v very_o fine_a and_o boil_v they_o well_o together_o and_o when_o they_o be_v well_o boil_a take_v the_o best_a of_o your_o broth_n that_o your_o fish_n be_v sod_v in_o and_o put_v to_o it_o sttrawberye_n gooseberye_n or_o barberry_n sweet_a butter_n some_o sugar_n and_o so_o season_v up_o your_o broth_n and_o pour_v upon_o your_o dorry_n or_o mullet_n to_o see_v turbut_n or_o cunger_z set_v on_o water_n and_o salt_n and_o season_v it_o well_o if_o the_o turbut_n be_v great_a quarter_n he_o into_o four_o quarter_n if_o he_o be_v small_a cut_v he_o but_o in_o half_a if_o it_o be_v a_o burt_n seethe_v it_o whole_a after_o this_o sort_n when_o your_o liquour_n do_v seethe_v put_v in_o your_o sish_n and_o let_v it_o see_v very_o soft_o till_o it_o be_v sodden_a enough_o and_o when_o it_o be_v sodden_a take_v it_o not_o up_o till_o the_o liquour_n be_v cold_a then_o take_v half_o white_a wine_n with_o vinagre_n and_o the_o broth_n that_o it_o be_v sod_v in_o and_o lay_v the_o fish_n in_o it_o to_o souse_v cungar_n sturgeon_n and_o all_o fish_n that_o be_v to_o be_v souse_a in_o like_a manner_n save_v you_o must_v séethe_v your_o sturgeon_n in_o water_n and_o salt_n and_o souse_v it_o with_o white_a wine_n how_o to_o seethe_v shrimp_v take_v half_a water_n and_o half_a beer_n or_o ale_n and_o some_o salt_n good_a and_o savery_a and_o set_v it_o on_o the_o fire_n and_o fair_a scum_n it_o and_o when_o it_o séethe_v a_o full_a wallop_n put_v in_o your_o shrimp_v fair_a wash_v and_o seethe_v they_o with_o a_o quick_a fire_n scum_v they_o very_o clean_o and_o let_v they_o have_v but_o two_o walme_n then_o take_v they_o up_o with_o a_o scummer_v and_o lay_v they_o upon_o a_o fair_a white_a cloth_n and_o sprinkle_v a_o little_a white_a salt_n upon_o they_o bake_v meat_n for_o fine_a pie_n of_o veal_n or_o mutton_n perboyle_v your_o meat_n and_o shred_n it_o fine_a and_o shred_v your_o suet_n by_o itself_o when_o your_o suet_n be_v fine_a shred_n put_v it_o to_o your_o mutton_n or_o veal_n and_o mince_v they_o together_o put_v thereto_o half_a a_o dozen_o yolke_n of_o egg_n be_v hard_o sod_v and_o fine_a mince_a small_a currant_n date_n fine_a mince_v season_n it_o with_o clove_n and_o mace_n cinnamon_n and_o ginger_n a_o very_a little_a pepper_n a_o 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and_o salt_n and_o make_v your_o pie_n but_o even_o meet_v for_o one_o gubbin_n and_o put_v to_o it_o sweet_a butter_n &_o let_v it_o not_o dry_a to_o bake_v a_o stockfish_n season_n your_o stockfish_n with_o pepper_n &_o salt_n and_o lay_v it_o into_o the_o paste_n and_o put_v good_a store_n of_o butter_n to_o it_o and_o shred_v onion_n small_a and_o perce_o and_o cast_v it_o upon_o the_o stockfish_n &_o put_v a_o little_a vergious_a unto_o it_o and_o bake_v it_o how_o to_o bake_v water_v herring_n let_v your_o herring_n be_v well_o water_v and_o season_v they_o with_o pepper_n and_o a_o little_a clove_n and_o mace_n and_o put_v unto_o they_o mince_a onion_n great_a raisin_n and_o small_a a_o little_a sweet_a butter_n and_o a_o little_a sugar_n and_o so_o bake_v they_o how_o to_o bake_v custard_n take_v to_o every_o pint_n of_o cream_n five_o egg_n and_o put_v in_o no_o white_n and_o strain_v your_o cream_n and_o egg_n together_o season_n it_o with_o clove_n &_o mace_n and_o sugar_n 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egg_n till_o it_o be_v like_o paste_n than_o put_v it_o in_o a_o fair_a dish_n with_o clarify_a butter_n and_o they_o put_v it_o abroad_o into_o your_o paste_n and_o cover_v it_o with_o a_o fair_a cut_n cover_v and_o so_o bake_v it_o that_o do_v serve_v it_o forth_o to_o make_v a_o tart_a of_o prune_n take_v prune_n and_o wash_v they_o then_o boil_v they_o with_o fair_a water_n cut_v in_o half_a a_o penny_n loaf_n of_o white_a bread_n and_o take_v they_o out_o and_o strain_v they_o with_o claret_n wine_n season_n it_o with_o cinnamon_n ginger_n and_o sugar_n and_o a_o little_a rosewater_n make_v the_o paste_n as_o