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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 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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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craw-fish_n with_o the_o yolk_n of_o hard_a egg_n lemon_n anchovy_n and_o gravy_n pike_n bake_v to_o be_v eat_v cold_a take_v a_o large_a pike_n scale_v he_o and_o cleanse_v he_o then_o lard_v he_o with_o salt_n eel_n then_o make_v a_o force_a meat_n of_o fish_n and_o stuff_v his_o belly_n therewith_o then_o season_n he_o with_o pepper_n cloves_n mace_n ginger_n and_o nutmeg_n beat_v then_o lay_v he_o into_o a_o coffin_n of_o like_a form_n and_o bake_v he_o draw_v your_o pie_n and_o pour_v in_o at_o the_o funnel_n butter_n white_a wine_n and_o the_o juice_n of_o lemon_n set_v it_o by_o and_o eat_v it_o when_o cold_a praw_v or_o shrimp_n peteet_v make_v your_o coffin_n very_o little_a as_o to_o the_o form_n let_v they_o
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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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 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then_o put_v they_o six_o or_o seven_o hour_n in_o water_n to_o soak_v then_o cleanse_v they_o from_o their_o blood_n pare_a the_o rough_a of_o the_o mouth_n take_v out_o the_o ball_n of_o the_o eye_n then_o stuff_v they_o with_o beef-suet_n hard_a egg_n sweet_a herb_n pepper_n and_o salt_n mingle_v all_o together_o and_o let_v your_o stuff_n be_v on_o the_o inside_n prick_v the_o two_o cheek_n together_o then_o boil_v they_o alone_o or_o with_o other_o beef_n be_v tender_o boil_v serve_v they_o up_o on_o brew_v with_o interlard_v bacon_n or_o pork_n sausage_n let_v there_o be_v on_o each_o side_n of_o the_o dish_n saucer_n of_o green-sauce_n or_o mustard_n ox_n cheek_n boil_v to_o be_v eat_v cold_a
with_o salad_n bone_n your_o cheek_n and_o cleanse_v they_o then_o steep_v they_o in_o white_a wine_n twelve_o hour_n then_o season_n they_o with_o nutmeg_n clove_n pepper_n mace_n and_o salt_n roll_n they_o up_o boil_v they_o tender_a in_o water_n vinegar_n and_o salt_n press_v they_o and_o be_v cold_a slice_n they_o into_o thin_a slice_n and_o serve_v they_o with_o oil_n and_o vinegar_n pig_fw-mi suck_v boil_v take_v a_o young_a suck_a pig_n and_o lay_v he_o round_o with_o his_o tail_n in_o his_o mouth_n in_o a_o kettle_n cover_v it_o with_o fair_a water_n and_o cast_v in_o a_o good_a handful_n of_o salt_n a_o handful_n of_o rosemary_n time_n sweet_a margerum_n and_o winter-savory_n when_o half_o boil_v take_v he_o up_o and_o flay_v the_o skin_n from_o he_o then_o take_v he_o and_o quarter_n he_o and_o lay_v he_o in_o a_o stew-pan_n with_o prune_n large_a mace_n curran_n then_o take_v he_o up_o be_v enough_o and_o lay_v he_o in_o sippet_n with_o the_o aforesaid_a ingredient_n pour_v upon_o he_o rabbit_n boil_v prick_v down_o your_o rabbit_n head_n to_o their_o shoulder_n and_o that_o be_v the_o way_n to_o truss_v they_o for_o boil_v gather_v up_o their_o hind_a leg_n to_o their_o belly_n you_o may_v lard_v they_o with_o bacon_n if_o you_o please_v or_o let_v it_o alone_o and_o so_o boil_v they_o up_o white_a be_v boil_v take_v the_o liver_n and_o mince_v they_o small_a with_o fat_a bacon_n boil_v then_o put_v it_o to_o half_a a_o pint_n of_o white-wine_n strong_a broth_n and_o vinegar_n all_o make_n but_o that_o quantity_n then_o let_v it_o boil_v with_o some_o large_a mace_n add_v thereunto_o a_o little_a parsley_n mince_v with_o some_o barberry_n and_o a_o ladleful_a of_o draw_a butter_n dish_n up_o your_o rabbit_n on_o your_o sippet_n pour_v your_o laiâ—_n all_o over_o they_o and_o garnish_v your_o dish_n with_o lemon_n and_o barberry_n shoulder_n of_o mutton_n boil_v do_v not_o above_o half_o boil_v your_o shoulder_n of_o mutton_n then_o slice_v the_o fleshy_a part_n into_o thin_a slice_n leave_v some_o about_o the_o blade-bone_n preserve_v the_o gravy_n and_o put_v the_o mutton_n into_o a_o pipkin_n with_o some_o of_o the_o broth_n in_o which_o it_o be_v boil_v a_o little_a grate_a bread_n oyster_n liquor_n vinegar_n bacon_n slice_v thin_a and_o scald_a a_o quarter_n of_o a_o pound_n of_o sausage_n strip_v out_o of_o their_o skin_n large_a mace_n and_o a_o little_a slice_a nutmeg_n when_o it_o be_v almost_o stew_a put_v in_o the_o gravy_n when_o they_o have_v boil_v almost_o a_o hour_n put_v to_o they_o a_o pint_n of_o oyster_n a_o faggot_n of_o sweet_a herb_n and_o some_o salt_n than_o stew_n they_o a_o little_a long_o then_o take_v the_o blade-bone_n and_o broil_n it_o put_v it_o into_o your_o dish_n and_o pour_v the_o material_n in_o your_o pipkin_n upon_o it_o garnish_n it_o with_o oyster_n fry_v in_o batter_v lemon_n slice_v and_o barberry_n it_o will_v not_o be_v amiss_o first_o to_o rub_v your_o dish_n bottom_n with_o a_o clove_n of_o garlic_n shoulder_n of_o mutton_n stew_v with_o oyster_n roast_v your_o shoulder_n of_o mutton_n half_a or_o a_o little_a more_o take_v off_o the_o upper_a skin_n whole_a and_o cut_v the_o flesh_n into_o thin_a slice_n then_o stew_n it_o with_o white_a wine_n mace_n nutmeg_n anchovy_n oyster_n liquor_n salt_n caper_n olive_n sampire_n and_o slice_n of_o orange_n leave_v some_o meat_n on_o the_o marrowbone_n and_o blade_n and_o lay_v they_o in_o a_o dish_n pour_v your_o stew_a meat_n on_o the_o bone_n with_o stew_a oyster_n a_o top_n of_o that_o some_o great_a oyster_n above_o and_o about_o they_o stew_v with_o large_a mace_n two_o great_a onion_n butter_n vinegar_n white_a wine_n a_o bundle_n of_o sweet_a herb_n and_o over_o all_o these_o lay_v the_o aforesaid_a skin_n of_o the_o mutton_n a_o little_a warm_v in_o this_o last_o liquor_n tripes_n dress_v hot_a out_o of_o the_o pan_n boil_v they_o very_o tender_a and_o lay_v they_o in_o a_o dish_n let_v your_o sauce_n be_v beat_v butter_n gravy_n pepper_n mustard_n and_o wine_n vinegar_n rub_v your_o dish_n first_o with_o a_o clove_n of_o garlic_n run_v the_o sauce_n over_o they_o with_o a_o little_a garlic_n bruise_v venison_n stew_v a_o quick_a and_o frugal_a way_n they_o which_o abound_v with_o venison_n in_o many_o cold_a bake_a meat_n may_v at_o any_o time_n stew_n a_o dish_n speedy_o thus_o slice_v the_o venison_n of_o your_o pot_n pie_n or_o pastry_n then_o put_v it_o into_o a_o stewing-pan_n over_o a_o heap_n of_o coal_n with_o some_o claret_n wine_n a_o little_a rosemary_n four_o or_o five_o clove_n a_o little_a grate_a bread_n sugar_n and_o vinegar_n have_v stew_v a_o while_n grate_n on_o some_o nutmeg_n and_o serve_v it_o up_o since_o in_o this_o section_n we_o have_v last_o treat_v of_o venison_n give_v i_o leave_v to_o tell_v you_o how_o to_o recover_v venison_n when_o taint_v although_o the_o discourse_n belong_v not_o to_o this_o particular_a place_n venison_n when_o taint_v how_o to_o recover_v 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 with_o half_a a_o ounce_n of_o large_a mace_n boil_v it_o well_o but_o keep_v it_o from_o be_v too_o thick_a then_o put_v in_o a_o little_a rosewater_n after_o this_o blanch_v half_o a_o pound_n of_o almond_n and_o with_o a_o little_a cream_n and_o rosewater_n beat_v they_o in_o a_o mortar_n very_o fine_a strain_v they_o in_o a_o pipkin_n by_o themselves_o then_o take_v up_o your_o capon_n set_v your_o almond_n a_o little_a against_o the_o fire_n have_v place_v in_o your_o capon_n pour_v on_o your_o rice_n handsome_o than_o broth_n your_o rice_n capon_n boil_v and_o lard_v with_o lemon_n first_o scald_a your_o capon_n and_o take_v a_o little_a dusty_a oatmeal_n to_o make_v it_o boil_v white_a then_o take_v three_o ladleful_n of_o mutton_n broth_n a_o faggot_n of_o sweet_a herb_n two_o or_o three_o date_n cut_v long_o in_o piece_n a_o few_o parboil_a currant_n a_o little_a whole_a pepper_n a_o piece_n of_o whole_a mace_n and_o one_o nutmeg_n thicken_v it_o with_o almond_n and_o season_v it_o with_o verjuice_n sugar_n and_o a_o small_a quantity_n of_o sweet_a butter_n then_o take_v up_o your_o capon_n and_o lard_v it_o very_o thick_a with_o preserve_v lemon_n then_o lay_v your_o capon_n in_o a_o deep_a dish_n for_o boil_a meat_n and_o pour_v the_o broth_n upon_o it_o garnish_n your_o dish_n with_o sucket_n and_o preserve_v barberry_n chicken_n boil_v after_o you_o have_v scald_v your_o chicken_n truss_v they_o and_o boil_v they_o in_o water_n as_o white_a as_o possible_o you_o can_v in_o a_o little_a time_n of_o boil_v they_o will_v be_v enough_o than_o dish_n they_o up_o have_v in_o readiness_n this_o sauce_n if_o in_o winter_n time_n take_v a_o pint_n of_o white_a wine_n verjuice_n half_o a_o dozen_o date_n a_o small_a handful_n of_o pine-kernel_n six_o or_o seven_o blade_n of_o large_a mace_n and_o a_o faggot_n of_o sweet_a herb_n boil_v all_o these_o together_o till_o the_o one_o half_o be_v consume_v then_o beat_v it_o up_o thick_a with_o butter_n and_o pour_v 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 any_o sort_n how_o to_o boil_v take_v and_o boil_v they_o in_o beef-broth_n or_o water_n and_o salt_n add_v thereto_o pepper_n gross_o beat_v a_o bundle_n of_o bay-leaves_a time_n and_o rosemary_n bind_v up_o hard_o together_o and_o boil_v they_o with_o the_o fowl_n then_o prepare_v some_o cabbage_n boil_v tender_a in_o water_n and_o salt_n then_o squeeze_v the_o water_n from_o it_o and_o put_v it_o in_o a_o pipkin_n with_o some_o strong_a broth_n claret-wine_n and_o a_o couple_n of_o big_a onion_n season_n it_o with_o salt_n pepper_n and_o mace_n with_o three_o or_o four_o dissolve_a anchovy_n stew_n these_o together_o with_o a_o ladleful_a of_o sweet_a butter_n and_o a_o little_a white_a wine_n vinegar_n your_o cabbage_n be_v on_o sippet_n and_o your_o goose_n boil_v enough_o lay_v it_o thereon_o with_o some_o cabbage_n on_o the_o breast_n thereof_o and_o serve_v it_o up_o this_o be_v the_o most_o proper_a manner_n of_o boil_v any_o large_a seafowl_n if_o of_o the_o small_a sort_n 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 full_a grow_v carp_n scale_v it_o and_o scrape_v off_o the_o slime_n then_o wipe_v it_o clean_o draw_v it_o and_o wash_v out_o the_o blood_n then_o steep_v it_o in_o white_a wine_n wine-vinegar_n with_o three_o or_o four_o clove_n of_o garlic_n large_a mace_n whole_a clove_n gross_a pepper_n slice_a ginger_n and_o salt_n let_v it_o steep_v thus_o two_o hour_n and_o a_o half_a then_o put_v a_o clear_a scour_v gridiron_n on_o a_o slow_a fire_n and_o broil_v it_o thereon_o baste_v it_o with_o some_o sweet_a salad_n oil_n in_o which_o be_v infuse_v time_n sprig_n of_o rosemary_n parsley_n sweet_a majoram_n and_o some_o few_o bay-leaves_a be_v broil_v enough_o or_o near_o upon_o boil_v up_o the_o ingredient_n it_o be_v steep_v iâ—_n for_o sauce_n add_v thereto_o some_o oyster_n liquor_n then_o dish_n it_o with_o the_o spice_n on_o your_o carp_n and_o the_o herb_n round_o about_o theâ—â—un_v it_o over_o with_o draw_a butter_n conger_n roast_v take_v a_o good_a large_a fat_a conger_n draâ—_n 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
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 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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 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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 some_o eringo_n root_n and_o date_n slice_v in_o half_n beef-marrow_n large_a mace_n slice_a lemon_n and_o some_o butter_n then_o close_o it_o up_o with_o a-anoth_a sheet_n of_o paste_n when_o it_o be_v bake_v liquor_n it_o with_o grape-verjuyce_n butter_n and_o sugar_n and_o ice_n it_o florentine_n of_o barberry_n take_v what_o quantity_n you_o think_v convenient_a and_o boil_v they_o with_o claret_n wine_n and_o rose-water_n add_v thereto_o some_o sugar_n be_v boil_v very_o thick_a strain_v they_o and_o put_v they_o on_o a_o bottom_n of_o puff-paste_n in_o a_o dish_n then_o close_v they_o up_o with_o a_o cut_n cover_v of_o the_o same_o paste_n when_o it_o be_v bake_v ice_n it_o and_o stick_v the_o pulp_n thereof_o all_o over_o with_o raw_a barberry_n florentine_n of_o marrow_n take_v the_o marrow_n of_o four_o marrowbone_n and_o cut_v they_o into_o square_n like_o large_a die_n add_v hereunto_o a_o grate_a manchet_n some_o slice_a date_n a_o quarter_n of_o a_o pound_n of_o curran_n some_o cream_n roast_a warden_n pippin_n or_o quince_n slice_v and_o the_o yolk_n of_o four_o raw_a egg_n season_n they_o with_o cinnamon_n ginger_n and_o sugar_n mingle_v these_o well_o together_o and_o lay_v they_o in_o a_o dish_n on_o a_o sheet_n of_o paste_n and_o bake_v they_o florentine_n of_o rice_n have_v pick_v your_o rice_n very_o clean_o boil_v it_o tender_v then_o lay_v it_o in_o a_o dish_n and_o put_v to_o it_o butter_n sugar_n nutmeg_n and_o salt_n with_o a_o little_a rosewater_n and_o the_o yolk_n of_o half_a a_o dozen_o egg_n than_o put_v these_o ingredient_n on_o a_o sheet_n of_o puff-paste_n in_o a_o dish_n be_v half_o bake_v ice_n it_o or_o you_o may_v mix_v your_o rice_n with_o some_o cream_n rosewater_n sugar_n cinnamon_n yolk_n of_o egg_n salt_n boil_a curran_n and_o butter_n be_v bake_v scrape_v on_o some_o sugar_n jelly_n your_o usual_a stock_n for_o jelly_n be_v calf_n foot_n boil_v very_o tender_a and_o blanch_v and_o knucle_n of_o veal_n with_o the_o bone_n not_o break_v of_o these_o take_v what_o quantity_n you_o think_v fit_a and_o lay_v they_o in_o water_n a_o night_n and_o day_n shift_v they_o often_o in_o that_o time_n into_o fresh_a water_n and_o cleanse_v they_o well_o from_o the_o blood_n then_o boil_v they_o in_o so_o much_o fair_a water_n as_o will_v cover_v they_o and_o a_o little_a more_o as_o they_o boil_v scum_v your_o pot_n then_o put_v to_o they_o a_o little_a salt_n also_o tie_v up_o in_o a_o linen_n bag_n some_o large_a nutmeg_n ginger_n and_o slice_a cinnamon_n let_v these_o boil_v sober_o the_o space_n of_o two_o hour_n and_o a_o half_a at_o which_o time_n you_o may_v try_v with_o your_o spoon_n whether_o it_o will_v jelly_n if_o not_o boil_v it_o a_o little_a long_o but_o not_o down_o too_o low_a for_o than_o it_o will_v be_v apt_a to_o change_v colour_n if_o you_o find_v it_o jelly_n to_o your_o satisfaction_n and_o desire_n add_v to_o your_o jelly_n some_o izing-glass_n let_v it_o then_o simper_v a_o little_a long_o 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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 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good_a thickness_n with_o some_o marrow_n rosewater_n sugar_n and_o salt_n with_o some_o nutmeg_n almond-paste_n and_o beat_a mace_n when_o they_o be_v cold_a fill_v your_o poultry_n herewith_o or_o farce_v any_o other_o joint_n of_o meat_n proper_a for_o farce_n farcing_n of_o liver_n of_o poultry_n take_v your_o liver_n when_o they_o be_v raw_a and_o cut_v they_o into_o square_a piece_n about_o the_o bigness_n of_o small_a die_n cut_v as_o much_o interlard_v bacon_n in_o the_o same_o form_n with_o some_o sweet_a herb_n chap_v very_o small_a add_v thereunto_o some_o yolk_n of_o egg_n beat_a clove_n mace_n pepper_n and_o salt_n and_o if_o you_o please_v some_o prune_n and_o raisin_n of_o the_o sun_n some_o grate_a old_a cheshire_n cheese_n a_o clove_n or_o two_o of_o garlic_n and_o fill_v your_o fowl_n whether_o you_o roast_v it_o or_o boil_v it_o fareing_n for_o turkey_n pheasant_n and_o the_o better_a sort_n of_o fowl_n take_v veal_n and_o beef-suet_n and_o mince_v they_o together_o 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leg_n of_o veal_n cut_v your_o lard_n like_o dice_n and_o put_v to_o it_o with_o some_o mince_a penniroyal_n sweet_a marjoram_n winter-savory_n nutmeg_n a_o little_a cammomile_n pepper_n salt_n ginger_n cinnamon_n sugar_n and_o incorporate_v these_o together_o then_o fill_v some_o beef-gut_n herewith_o and_o stew_v they_o in_o a_o pipkin_n with_o some_o claret_n wine_n let_v not_o the_o gut_n be_v above_o three_o inch_n long_o infuse_v in_o the_o stew_a large_a mace_n caper_n and_o marrow_n be_v enough_o serve_v they_o on_o sippet_n with_o slice_a lemon_n and_o barberry_n and_o run_v they_o over_o with_o beat_a butter_n and_o scrape_v on_o sugar_n farcing_n for_o venison_n mince_v mutton_n with_o beef-suet_n orange-pill_n grate_a nutmeg_n grate_a bread_n coriander-seed_n pepper_n salt_n and_o yolk_n of_o egg_n mingle_v all_o these_o together_o and_o stuff_v your_o venison_n let_v your_o sauce_n be_v gravy_n strong_a broth_n date_n currant_n sugar_n salt_n lemon_n and_o barberry_n 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wrap_v the_o meat_n in_o a_o cawl_n of_o mutton_n or_o veal_n and_o so_o either_o boil_v or_o bake_v it_o a_o grand_a farce_v or_o force_v dish_n boil_v some_o egg_n till_o they_o be_v very_o hard_a then_o separate_v the_o yolk_n from_o the_o white_n and_o divide_v they_o into_o half_n than_o pound_n the_o yolk_n in_o a_o stone_n morter_n with_o marchpane_n stuff_n and_o sweet_a herb_n chap_v very_o small_a add_v these_o unto_o the_o egg_n with_o sugar_n and_o cinnamon_n fine_o beat_v mingle_v all_o together_o with_o curran_n and_o salt_n fill_v the_o white_n and_o set_v they_o by_o then_o have_v preserve_v orange_n candy_v fill_v they_o with_o march-pane-paste_n and_o sugar_n and_o set_v they_o by_o then_o have_v boil_v asparagus_n mince_v with_o butter_n and_o a_o little_a sack_n have_v next_o boil_v chestnut_n blanch_v and_o pistache_n than_o marrow_n steep_v in_o rosewater_n and_o fry_v in_o butter_n after_o this_o have_v green_a codling_n slice_v mix_v with_o bisket-bread_n and_o 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paste_n of_o your_o custard_n be_v make_v up_o of_o fine_a flower_n do_v up_o with_o boil_a liquor_n and_o make_v stiff_o and_o have_v make_v the_o form_n dry_v they_o in_o a_o oven_n then_o take_v a_o quart_n of_o cream_n half_o a_o score_n egg_n half_o a_o pound_n of_o sugar_n a_o little_a mace_n half_o as_o much_o ginger_n beat_v very_o fine_a and_o a_o spoonful_n of_o salt_n strain_v they_o through_o a_o strainer_n and_o fill_v therewith_o your_o form_n then_o bake_v they_o fair_a and_o white_a draw_v they_o dish_z they_o and_o scrape_v thereon_o double_a refine_a sugar_n almond_n custard_n take_v a_o pound_n and_o half_a of_o almond_n blanch_v and_o beat_v they_o very_o fine_a with_o rose-water_n then_o strain_v they_o with_o a_o pint_n and_o half_a of_o cream_n fifteen_o white_n of_o egg_n and_o three_o quarter_n of_o a_o pound_n of_o sugar_n which_o be_v refine_v make_v the_o
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 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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
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 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half_a a_o dozen_o onion_n mince_v they_o and_o boil_v they_o with_o water_n and_o butter_n after_o they_o be_v thorough_o boil_v strain_v they_o through_o a_o linen_n cloth_n and_o seethe_v some_o fidel_n in_o the_o broth_n than_o season_n they_o with_o salt_n and_o pepper_n after_o they_o be_v boil_v soak_v your_o bread_n and_o garnish_v it_o with_o they_o pottage_n of_o rice_n blanch_n your_o rice_n and_o when_o it_o be_v very_o clean_a from_o dust_n burst_v it_o in_o milk_n then_o strain_v it_o after_o that_o season_n it_o and_o serve_v it_o garnish_v with_o fleuron_n or_o puff-paste_n round_o the_o brim_n of_o the_o dish_n there_o be_v a_o very_a good_a pottage_n of_o milk_n to_o be_v make_v the_o same_o way_n serve_v it_o sugar_a and_o garnish_v with_o some_o sucket_n slice_v or_o macerons_n pottage_n of_o green_a pease-broth_n boil_v your_o pease_n but_o a_o very_a little_a than_o pound_n they_o in_o a_o mortar_n and_o strain_v they_o with_o the_o broth_n of_o herb_n well_o 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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 water_n after_o they_o be_v well_o season_v and_o boil_v put_v in_o the_o first_o cut_v of_o a_o loaf_n with_o a_o onion_n stick_v with_o clove_n the_o pill_n of_o a_o orange_n mince_v and_o some_o caper_n and_o garnish_v it_o with_o boil_a lettuce_n you_o may_v boil_v some_o pease_n among_o the_o herb_n and_o strew_v over_o all_o some_o cucumber_n pottage_n of_o onion_n and_o milk_n take_v some_o onion_n and_o cut_v they_o thin_a then_o fry_v they_o brown_a in_o butter_n after_o this_o boil_v they_o in_o a_o little_a water_n well_o season_v with_o salt_n and_o pepper_n when_o it_o be_v enough_o put_v milk_n to_o it_o and_o boil_v it_o then_o garnish_v your_o soak_a bread_n therewith_o pottage_n of_o vives_z or_o sea-dragon_n cleanse_v they_o very_o well_o then_o boil_v they_o with_o pease-broth_n and_o some_o white_a wine_n and_o a_o faggot_n of_o herb_n all_o well_o season_v then_o take_v out_o your_o sea-dragon_n and_o put_v they_o with_o ragoust_n that_o be_v a_o sauce_n prepare_v with_o a_o high_a quick_a or_o sharp_a taste_n let_v they_o soak_v very_o well_o with_o salt_n fresh_a butter_n mince_a caper_n and_o anchovy_n then_o pass_v the_o broth_n through_o a_o strainer_n and_o boil_v it_o with_o fresh_a butter_n paste_n parsley_n and_o mince_a caper_n then_o soak_v your_o bread_n and_o lay_v over_o it_o mushroom_n then_o garnish_v it_o with_o your_o sea-dragon_n pottage_n of_o mushroom_n farce_v it_o be_v make_v after_o the_o same_o manner_n as_o that_o of_o the_o duchess_n of_o anjou_n in_o the_o table_n of_o the_o potage_n for_o lent_n garnish_n it_o with_o mushroom_n sarce_v and_o with_o melt_v fill_v it_o up_o with_o the_o best_a of_o your_o broth_n and_o serve_v they_o up_o cawdle_n soop_n drink_n etc._n etc._n almond_n cawdle_n take_v a_o pound_n of_o almond-paste_n and_o strain_v it_o with_o a_o quart_n of_o good_a strong_a ale_n then_o boil_v it_o with_o slice_n of_o fine_a manchet_n large_a mace_n and_o sugar_n when_o it_o be_v almost_o enough_o 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