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the_o same_o way_n as_o the_o joint_n of_o mutton_n except_o that_o you_o must_v bind_v it_o fast_o before_o you_o set_v it_o a_o seethe_a plentiful_o garnish_v with_o salt_n and_o all_o kind_n of_o spice_n the_o same_o season_n white_a wine_n &c_n &c_n serve_v it_o with_o parsley_n 23._o cive_z of_o hare_n take_v a_o hare_n cut_v it_o into_o piece_n put_v it_o in_o the_o pot_n with_o some_o broth_n see_v it_o well_o and_o season_v it_o with_o a_o bundle_n of_o herb_n when_o it_o be_v half_a sodden_a put_v a_o little_a wine_n to_o it_o and_o fry_v into_o it_o a_o little_a flower_n with_o a_o onion_n and_o a_o very_a little_a vineager_n serve_v with_o a_o green_a sauce_n and_o ready_o 24._o breast_n of_o mutton_n into_o a_o aricot_n pass_v it_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n than_o put_v it_o in_o the_o pot_n with_o broth_n and_o season_v it_o with_o salt_n when_o it_o be_v half_a sodden_a pass_v also_o in_o the_o pan_n some_o turnip_n cut_v in_o two_o or_o otherwise_o mix_v they_o together_o without_o forget_v a_o little_a lard_n fry_v with_o a_o little_a flower_n a_o onion_n mince_v very_o small_a a_o little_a vineager_n and_o a_o bundle_n of_o herb_n serve_v with_o a_o short_a sauce_n 25._o lamb_n with_o ragoust_n roast_a it_o than_o put_v it_o into_o a_o earthen_a pot_n with_o a_o little_a broth_n vineag_a salt_n pepper_v clove_n and_o a_o bundle_n of_o herb_n a_o little_a flower_n a_o little_a onion_n stamp_v caper_n mushrum_n lemon_n orange_n peel_n and_o all_o be_v well_o stove_v together_o serve_v 26._o surloin_v of_o veal_n with_o ragoust_n cut_v it_o into_o rib_n flower_n they_o
into_o a_o pot_n with_o a_o onion_n stick_v with_o cloave_n fresh_a butter_n and_o pepper_v stove_n your_o bread_n and_o if_o you_o will_v allay_v three_o or_o four_o yolk_n of_o egg_n and_o pour_v they_o over_o it_o with_o some_o broth_n then_o serve_v 20._o pottage_n of_o pumpkin_n with_o milk_n cut_v it_o and_o see_v it_o as_o abovesaid_a then_o pass_v it_o through_o a_o strain_n pan_n with_o some_o milk_n and_o boil_v it_o with_o butter_n season_v with_o salt_n pepper_v a_o onion_n stick_v and_o serve_v with_o yolk_n of_o egg_n allay_v as_o abovesaid_a 21._o pottage_n of_o turnip_n fry_v scrape_v they_o well_o and_o cut_v they_o into_o quarter_n or_o in_o two_o whiten_v they_o flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o refine_a butter_n which_o you_o shall_v take_v away_o when_o it_o be_v very_o brown_a and_o then_o you_o shall_v put_v they_o in_o the_o pot_n with_o some_o water_n or_o with_o some_o pease_n broth_n let_v they_o see_v well_o and_o season_v they_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o turnip_n and_o with_o caper_n then_o serve_v another_o way_n after_o your_o turnip_n be_v scrape_v cut_v into_o quarter_n and_o whiten_v see_v they_o with_o water_n butter_n salt_n and_o a_o onion_n stick_v with_o cloave_n after_o they_o be_v well_o sod_a stove_n your_o bread_n and_o after_o you_o have_v put_v your_o turnip_n with_o some_o fresh_a butter_n and_o stir_v they_o often_o until_o the_o butter_n be_v melt_v garnish_v your_o pottage_n with_o they_o and_o serve_v 22._o pottage_n of_o milk_n with_o yolk_n of_o egg_n take_v very_o new_a milk_n and_o boil_v it_o season_n it_o with_o salt_n and_o sugar_n when_o it_o be_v ready_a to_o boil_v allay_v seven_o yolk_n of_o egg_n for_o one_o great_a dish_n and_o for_o a_o small_a one_o proportionable_o put_v they_o into_o your_o milk_n and_o stir_v it_o well_o in_o make_v of_o its_o broth_n take_v biscuit_n or_o bread_n and_o make_v your_o pottage_n with_o it_o which_o you_o shall_v serve_v sugar_a another_o way_n make_v your_o milk_n ready_a and_o garnish_v it_o with_o egg_n poach_v in_o water_n well_o choose_v and_o very_o new_a to_o the_o end_n they_o may_v poach_v the_o better_a then_o serve_v 23._o pottage_n of_o profiteolles_n or_o small_a veil_n stove_n your_o bread_n with_o the_o best_a of_o your_o lean_a broth_n then_o take_v six_o small_a loaf_n make_v for_o the_o purpose_n dry_a they_o well_o and_o open_v they_o on_o the_o top_n about_o the_o bigness_n of_o one_o shilling_n whereat_o you_o shall_v take_v out_o the_o crumb_n when_o they_o be_v very_o dry_a fry_v they_o with_o refine_a butter_n and_o after_o you_o have_v drain_v they_o well_o set_v they_o a_o stove_a upon_o your_o bread_n when_o you_o be_v ready_a to_o serve_v fill_v they_o up_o with_o all_o kind_n as_o with_o melt_v mushrum_n break_a sparagoe_n troufle_n hartichock_n and_o caper_n cover_v up_o your_o loaf_n again_o with_o their_o covert_n and_o garnish_v with_o melt_v mushrum_n pomegranate_n and_o lemon_n slice_n then_o serve_v 24._o pottage_n of_o green_a pease_n pass_v they_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n the_o small_a and_o new_a you_o can_v find_v and_o set_v they_o a_o stove_a into_o a_o small_a pot_n well_o season_v with_o a_o little_a parsley_n and_o chibel_n then_o stove_n a_o loaf_n with_o some_o herb_n broth_n or_o some_o old_a pease_n broth_n after_o it_o be_v stove_v garnish_n it_o with_o green_a pease_n and_o serve_v another_o way_n take_v the_o big_a and_o see_v they_o then_o take_v out_o the_o broth_n of_o they_o and_o fry_v some_o butter_n into_o it_o with_o a_o little_a parsley_n and_o mince_a chibol_n and_o season_v it_o well_o stove_n your_o pottage_n and_o put_v caper_n into_o it_o and_o garnish_v it_o with_o fry_a bread_n 25._o pottage_n of_o herb_n without_o butter_n take_v a_o great_a quantity_n of_o good_a herb_n when_o they_o be_v new_a break_v they_o put_v they_o into_o boil_a water_n with_o the_o first_o cut_v of_o a_o loaf_n and_o season_v they_o well_o so_o that_o they_o may_v be_v something_o sharpish_a with_o store_n of_o sorrel_n stove_n your_o bread_n take_v up_o your_o pottage_n and_o mix_v some_o caper_n with_o it_o if_o you_o will_v then_o serve_v for_o to_o make_v your_o pottage_n somewhat_o sharp_a take_v half_a of_o the_o herb_n half_o sod_a and_o strain_v they_o and_o for_o to_o make_v it_o green_a you_o must_v â—ampe_v some_o sorrel_n 26._o pottage_n of_o onion_n cut_a your_o onion_n into_o very_o thin_a slice_n fry_v they_o with_o butter_n and_o after_o they_o be_v fry_v put_v they_o into_o a_o pot_n with_o water_n or_o with_o pease_n broth_n after_o they_o be_v well_o sod_a put_v in_o it_o a_o crust_n of_o bread_n and_o let_v it_o boil_v a_o very_a little_a you_o may_v put_v some_o caper_n in_o it_o dry_a your_o bread_n than_o stove_n it_o take_v up_o and_o serve_v with_o one_o drop_n of_o vinegar_n 27._o pottage_n of_o cowcomber_n farce_v take_v your_o cowcomber_n pare_v they_o and_o empty_v they_o very_o neat_o whiten_v they_o and_o after_o they_o be_v whiten_v in_o fresh_a water_n drain_v they_o make_v a_o farce_v with_o sorrel_n yolk_n of_o egg_n and_o whole_a egg_n all_o well_o season_v and_o pour_v it_o into_o your_o cowcomber_n after_o this_o put_v they_o into_o a_o pot_n with_o some_o water_n or_o pease_n broth_n see_v and_o season_v they_o well_o with_o caper_n if_o you_o will_v then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o cowcomber_n which_o you_o shall_v cut_v into_o quarter_n then_o serve_v 28._o pottage_n of_o snow_n it_o be_v make_v with_o milk_n well_o season_v with_o salt_n and_o sugar_n when_o you_o be_v ready_a to_o serve_v take_v the_o white_n of_o the_o yolk_n of_o egg_n which_o you_o have_v allay_v for_o to_o put_v into_o your_o milk_n fry_n they_o well_o and_o pour_v they_o into_o your_o milk_n serve_v and_o sugar_n another_o way_n for_o flesh_n day_n stove_n your_o bread_n with_o some_o almond_n broth_n a_o little_a mince_a meat_n and_o juice_n of_o mutton_n altogether_o when_o you_o be_v ready_a to_o serve_v fry_v some_o white_n of_o egg_n and_o put_v they_o upon_o your_o pottage_n and_o pass_v the_o fire-shovel_a red_a hot_a over_o they_o and_o serve_v 29._o pottage_n of_o mussle_v scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n with_o some_o water_n some_o salt_n and_o a_o onion_n after_o they_o be_v boil_v take_v they_o out_o and_o pick_v they_o take_v off_o the_o shell_n to_o some_o and_o leave_v it_o to_o other_o for_o to_o garnish_v after_o they_o be_v thus_o pick_v pass_v they_o in_o the_o pan_n with_o a_o little_a mince_a parsley_n as_o for_o your_o broth_n after_o it_o be_v settle_v leave_v the_o bottom_n lest_o there_o be_v some_o gravel_n then_o boil_v it_o and_o when_o it_o boil_v fry_n into_o it_o a_o little_a parsley_n with_o some_o very_a fresh_a butter_n stove_n your_o bread_n after_o it_o be_v well_o stove_v take_v up_o your_o pottage_n garnish_n it_o with_o your_o mussle_v and_o whiten_v it_o with_o yolk_n of_o egg_n allay_v in_o verjuice_n if_o you_o will_v then_o serve_v 30._o pottage_n of_o oyster_n after_o your_o oyster_n be_v well_o whiten_v and_o flower_v pass_v they_o in_o the_o pan_n with_o a_o little_a parsley_n than_o stove_n they_o in_o a_o pot_n stove_n your_o bread_n in_o other_o broth_n as_o white_a meat_n after_o it_o be_v well_o stove_v garnish_n it_o with_o your_o oyster_n whereof_o you_o shall_v fry_v some_o like_o fritter_n for_o to_o garnish_v with_o pomegranate_n lemon_n slice_n and_o juice_n of_o craw-fish_n then_o serve_v 31._o pottage_n of_o grenost_n dress_v they_o and_o see_v they_o after_o the_o manner_n of_o stew_a season_n it_o with_o all_o kind_n of_o good_a herb_n with_o butter_n and_o a_o drop_n of_o white_a wine_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o grenost_n caper_n mushrum_n and_o melt_v of_o carp_n if_o you_o have_v any_o then_o serve_v 32._o pottage_n of_o salmon_n cut_a salmon_n into_o slice_n and_o fry_v it_o than_o stove_n it_o with_o a_o little_a white_a wine_n and_o some_o sugar_n stove_n also_o your_o bread_n with_o any_o other_o broth_n you_o have_v so_o that_o it_o be_v well_o season_v garnish_n it_o with_o your_o salmon_n the_o sauce_n upon_o it_o and_o thus_o let_v it_o boil_v a_o little_a then_o serve_v 33._o pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o with_o broth_n or_o with_o pease_n broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o cloave_n and_o a_o twig_n of_o thime_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o frog_n whiten_v with_o saffron_n or_o yolk_n of_o egg_n then_o
eel_n or_o carpe_n then_o pass_v it_o in_o the_o pan_n and_o see_v it_o with_o half_a water_n and_o half_a pease_n broth_n well_o season_v with_o butter_n and_o a_o bundle_n of_o herb_n when_o it_o be_v almost_o sod_a cut_v your_o turnip_n flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o butter_n and_o when_o they_o be_v very_o brown_a see_v they_o with_o your_o barnickle_v when_o it_o be_v sod_a stove_n your_o bread_n and_o garnish_v with_o it_o together_o with_o your_o turnip_n if_o your_o pottage_n be_v not_o thicken_v enough_o fry_v a_o little_a flower_n into_o it_o some_o caper_n and_o a_o drop_n of_o vinegar_n then_o serve_v 49._o pottage_n of_o barnickle_v garnish_v it_o be_v do_v as_o the_o other_o but_o that_o if_o you_o will_v have_v your_o turnip_n to_o make_v a_o show_n you_o may_v fry_v they_o and_o season_v they_o with_o a_o bundle_n of_o herb_n or_o onion_n and_o good_a butter_n after_o it_o be_v well_o sod_a serve_v your_o pottage_n well_o garnish_v with_o mushrum_n and_o artichoke_n and_o a_o little_a thicken_v 50._o pottage_n of_o leek_n with_o pease_n broth_n whiten_n they_o a_o very_a little_a and_o see_v they_o with_o pease_n broth_n well_o season_v with_o butter_n and_o salt_n stove_n your_o bread_n garnish_n it_o with_o your_o leek_n which_o for_o to_o whiten_v allay_v some_o yolk_n of_o egg_n with_o broth_n and_o pour_v they_o on_o it_o then_o serve_v another_o way_n after_o your_o leek_n be_v sod_a and_o reduce_v to_o little_a water_n put_v to_o they_o some_o milk_n well_o season_v and_o serve_v 51._o pottage_n of_o flounder_n take_v off_o the_o tail_n and_o head_n of_o your_o flounder_n and_o half_o fry_v they_o than_o put_v they_o in_o raux_n or_o castrolle_v with_o a_o very_a long_a sauce_n and_o well_o thicken_v stove_n 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 with_o your_o flounder_n at_o the_o top_n with_o mushrum_n and_o caper_n then_o serve_v if_o you_o have_v no_o fish_n broth_n the_o pease_n broth_n be_v good_a 52._o pottage_n of_o herb_n with_o cowcomber_n take_v all_o kind_n of_o herb_n cleanse_v they_o well_o and_o stove_n they_o with_o butter_n and_o a_o bundle_n of_o herb_n over_o a_o small_a fire_n then_o by_o little_a and_o little_o fill_v they_o with_o warm_a water_n after_o they_o be_v well_o boil_a and_o season_v put_v in_o it_o the_o first_o cut_v of_o a_o loaf_n with_o a_o onion_n stick_v and_o some_o caper_n if_o you_o will_v and_o you_o may_v garnish_v it_o with_o sodden_a lettuce_n and_o you_o may_v also_o see_v some_o pease_n among_o the_o herb_n serve_v ready_o and_o garnish_v with_o cowcomber_n 53._o pottage_n of_o onion_n with_o milk_n after_o your_o onion_n be_v cut_v very_o thin_a and_o fry_v with_o butter_n till_o it_o be_v very_o brown_a see_v it_o with_o a_o little_a water_n well_o season_v with_o salt_n and_o pepper_v after_o it_o be_v enough_o put_v milk_n to_o it_o then_o boil_v it_o and_o serve_v ready_o stove_a your_o dry_a crust_n 54._o pottage_n of_o lofche_n be_v whole_a farce_v they_o with_o a_o little_a sorrel_n yolk_n of_o egg_n and_o milk_n and_o season_v they_o well_o with_o melt_a butter_n mix_v all_o together_o without_o flower_a they_o but_o of_o themselves_o and_o see_v they_o with_o butter_n parsley_n salt_n and_o pepper_v and_o stove_n your_o crust_n with_o the_o best_a of_o your_o broth_n and_o garnish_v they_o with_o your_o losches_n which_o you_o shall_v whiten_v with_o the_o yolk_n of_o egg_n then_o serve_v you_o may_v serve_v they_o at_o the_o entry_n or_o first_o course_n or_o fry_v they_o you_o may_v also_o garnish_v some_o pottage_n with_o they_o or_o use_v they_o that_o it_o may_v be_v brown_a and_o garnish_v as_o soon_o as_o they_o be_v fry_v 55._o pottage_n of_o wiver_n after_o they_o be_v well_o cleanse_v boil_v they_o with_o a_o little_a pease_n broth_n and_o white_a wine_n onion_n stick_v or_o a_o bundle_n of_o herb_n all_o well_o season_v then_o take_v out_o your_o wiver_n and_o put_v they_o with_o ragoust_n take_v some_o thicken_a or_o troufle_n let_v they_o stove_n well_o season_v with_o salt_n fresh_a butter_n mince_a caper_n and_o one_o anchovie_n and_o cover_v they_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 stove_n a_o crust_n of_o bread_n and_o put_v over_o it_o a_o few_o mince_a musherum_n and_o of_o the_o flesh_n of_o a_o wiver_n when_o it_o be_v well_o stove_v garnish_n it_o with_o your_o wiver_n and_o the_o ragoust_a upon_o then_o serve_v the_o pottage_n of_o gournet_n be_v make_v serve_v and_o garnish_v alike_o 57_o pottage_n of_o mushrum_n farce_v it_o be_v make_v the_o same_o way_n as_o that_o of_o the_o princess_n garnish_n it_o with_o your_o mushrum_n farce_v and_o with_o melt_v fill_v up_o with_o the_o best_a of_o your_o broth_n with_o such_o other_o garnish_n as_o you_o will_v and_o serve_v 58._o pottage_n of_o almond_n milk_n after_o your_o almond_n be_v stamp_v stove_n they_o with_o milk_n and_o the_o crumb_n of_o one_o loaf_n then_o strain_v they_o and_o season_v they_o with_o salt_n and_o sugar_n when_o you_o be_v ready_a to_o serve_v put_v some_o sugar_n in_o it_o again_o and_o serve_v a_o table_n of_o the_o entree_n or_o first_o course_n of_o the_o lean_a day_n out_o of_o lent_n sole_n with_o rogoust_n 1_o pike_n with_o ragoust_n 2_o tenche_n with_o ragoust_n 3_o farce_a tenche_n with_o ragoust_n 4_o tenche_n fry_v and_o pickle_v 5_o stew_v carpe_v 6_o carpe_v farce_v with_o ragoust_n 7_o carpe_v fry_v with_o ragoust_n 8_o carpe_v roast_v with_o ragoust_n 9_o carpe_v with_o a_o half_a short_a broth_n 10_o hash_n of_o carp_n 11_o breame_n with_o ragoust_n 12_o salmon_n with_o ragoust_n 13_o stew_v salmon_n 14_o trout_n salmon_v 15_o lot_n with_o ragoust_n 16_o lot_n fry_v with_o ragoust_n 17_o oyster_n with_o half_a shorth_a broth_n 18_o oyster_n with_o ragoust_n 19_o oyster_n in_o fritter_n 20_o oyster_n with_o ragoust_n 21_o villain_n with_o ragoust_n 22_o villain_n with_o a_o short_a broth_n 23_o vilain_n stew_v 24_o soy_n roast_v and_o farce_v 25_o soy_n roast_v without_o farce_v 26_o soy_n stew_v 27_o barbel_n with_o ragoust_n 28_o barbel_n roast_v 29_o barbel_n with_o half_a short_a broth_n 30_o barbel_n with_o short_a broth_n 31_o stew_v barbel_n 32_o barbel_n in_o castrolle_v 33_o flounder_n in_o castrolle_v 34_o fry_v flounder_n 35_o fry_v flounder_n with_o juice_n of_o orange_n 36_o plice_n in_o castrolle_v 37_o plice_n roast_v 38_o barnicle_n with_o ragoust_n 39_o barnicle_n with_o short_a broth_n 40_o barnicle_n roast_v with_o ragoust_n 41_o barnicle_n without_o bone_n farce_v 42_o allose_a roast_v with_o ragoust_n 43_o allose_v with_o short_a broth_n 44_o allose_v stew_v 45_o lamprey_n with_o ragoust_n 46_o lamprey_n on_o the_o gridiron_n with_o ragoust_n 47_o lamprey_n with_o a_o sweet_a sauce_n 48_o eel_n roast_v with_o a_o green_a sauce_n 49_o stew_v eel_n 50_o eel_n like_o servelast_n 51_o eel_n with_o ragoust_n 52_o sea_n eel_n 53_o sea_n eel_n stew_v 54_o sea_n eel_n fry_v with_o ragoust_n 55_o lobster_n with_o short_a broth_n 56_o lobster_n with_o a_o white_a sauce_n 57_o langouste_a with_o short_a broth_n 58_o langouste_a with_o a_o white_a sauce_n 59_o pike_n farce_v 60_o pike_n roast_v on_o the_o spit_n 61_o fresh_a mackerell_n roast_v 62_o fresh_a herring_n roast_v 63_o herring_n with_o a_o brown_a sauce_n 64_o pilcher_n 65_o gournet_n with_o ragoust_n 66_o grenost_n with_o ragoust_n 67_o fresh_a cod_n roast_v with_o ragoust_n 68_o cod_n with_o half_a short_a broth_n 69_o fresh_a cod_n with_o ragoust_n 70_o green_a fish_n 71_o soupresse_n of_o fish_n 72_o gammon_n of_o fish_n 73_o mussel_n of_o fish_n 74_o ray_n fry_v with_o ragoust_n 75_o smelt_n with_o ragoust_n 76_o tripes_n of_o cod_n fry_v 77_o scutty_n fry_v 78_o poor_a john_n fry_v 79_o poor_a john_n with_o a_o sauce_n robert_n 80_o joale_n of_o salmon_n with_o a_o sweet_a sauce_n 81_o joale_n or_o chine_n of_o salmon_n in_o sulat_fw-la 82_o ton_n pickle_v 83_o mackerel_n salt_v 84_o herring_n salt_v 85_o red_a herring_n 86_o common_a trout_n 87_o pie_n of_o lot_n 88_o eel_n pie_n 89_o pie_n of_o grenost_n 90_o smell_v fish_n pie_n 91_o pie_n of_o place_n 92_o tourte_n of_o melt_v 93_o 8._o a_o method_n for_o to_o make_v ready_a the_o service_n of_o fish_n for_o the_o first_o course_n in_o the_o lean_a day_n out_o of_o lent_n 1._o sole_n with_o ragoust_n take_v your_o sole_n scrape_v and_o empty_v they_o drain_v they_o and_o wipe_v they_o dry_a than_o flower_n they_o and_o pass_v they_o in_o the_o pan_n half_o fry_v afterward_o open_v they_o take_v out_o the_o bone_n and_o farce_v they_o with_o caper_n mushrum_n
troufle_n melt_v very_o fresh_a butter_n a_o few_o chip_n of_o bread_n a_o chibol_n a_o little_a verjuice_n and_o broth_n stove_n all_o together_o and_o serve_v with_o the_o juice_n of_o a_o lemon_n over_o it_o 2._o pike_n with_o ragoust_n cut_v it_o into_o piece_n and_o put_v it_o with_o white_a wine_n a_o bundle_n of_o herb_n and_o butter_n very_o fresh_a and_o season_v it_o well_o with_o caper_n and_o mushrum_n then_o after_o the_o sauce_n be_v very_o short_a and_o well_o thicken_v serve_v with_o slice_n of_o lemon_n and_o pomgranate_n 3._o tâ—nches_n with_o ragoust_n scald_v and_o dress_v they_o cut_v they_o into_o round_a slice_n and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pipkin_n with_o salt_n pepper_v and_o a_o onion_n put_v in_o it_o half_a a_o pint_n of_o white_a wine_n and_o a_o little_a of_o mince_a parsley_n and_o the_o sauce_n be_v very_o short_a thicken_v it_o with_o yolk_n of_o egg_n then_o serve_v 4._o tenche_n farce_v with_o ragoust_n scald_v they_o and_o take_v out_o the_o bone_n then_o make_v a_o farce_v with_o the_o flesh_n which_o you_o shall_v season_v and_o with_o it_o farce_v your_o tenche_n with_o the_o yolk_n of_o hard_a egg_n than_o set_v they_o a_o stove_a in_o a_o dish_n with_o a_o little_a broth_n and_o white_a wine_n a_o few_o chip_n of_o bread_n mushrum_n if_o you_o have_v any_o sparagus_n melt_v and_o troufle_n then_o serve_v 5._o tenche_n fry_v and_o pickle_v after_o they_o be_v dress_v cut_v they_o in_o the_o middle_n then_o pickle_v they_o with_o salt_n pepper_v onion_n and_o lemon_n peel_n after_o they_o be_v pickle_v take_v they_o out_o and_o dry_v they_o flower_n they_o with_o flower_n or_o allay_v two_o or_o three_o egg_n with_o a_o little_a flower_n and_o salt_n and_o fry_v they_o with_o refine_a butter_n after_o they_o be_v fry_v set_v they_o a_o little_a a_o boil_a with_o their_o pickle_n then_o serve_v and_o garnish_v with_o what_o you_o have_v 6._o carp_n stew_v dress_v your_o carp_n take_v off_o the_o scale_n and_o cut_v they_o proportionable_o to_o their_o bigness_n see_v they_o in_o a_o pot_n kittle_a or_o pipkin_n with_o white_a or_o claret_n wine_n and_o season_v they_o well_o with_o salt_n cloave_fw-it pepper_v mince_a onion_n chibol_n caper_n and_o some_o crust_n of_o bread_n see_v all_o well_o together_o and_o when_o it_o be_v enough_o and_o the_o sauce_n thicken_v and_o short_a serve_v 7._o carpe_n farce_v with_o ragoust_n after_o your_o carp_n be_v well_o scail_v empty_a it_o and_o cut_v it_o along_o the_o back_n bone_n take_v off_o the_o skin_n and_o take_v out_o the_o flesh_n which_o you_o shall_v mince_v very_o small_a and_o season_v it_o with_o parsley_n fresh_a butter_n salt_n pepper_v yolk_n of_o egg_n milk_n and_o melt_v then_o make_v a_o ragoust_a with_o broth_n verjuice_n fresh_a butter_n mushrum_n sparagus_n and_o chibol_n after_o it_o be_v well_o sod_a and_o the_o sauce_n well_o allay_v with_o chip_n and_o caper_n serve_v 8._o carpe_n fry_v with_o ragoust_n you_o must_v scaile_v it_o and_o empty_a it_o then_o sly_a it_o and_o take_v out_o the_o bone_n powder_n it_o with_o salt_n and_o flower_n it_o then_o fry_v it_o in_o refine_a butter_n after_o it_o be_v fry_v serve_v it_o dry_a with_o the_o juice_n of_o a_o orange_n over_o it_o 9_o carpe_n broil_v with_o ragoust_n empty_v it_o as_o it_o come_v out_o of_o the_o water_n slice_v it_o on_o the_o top_n butter_n it_o and_o put_v it_o on_o the_o gridiron_n when_o it_o be_v broil_v make_v a_o sauce_n with_o fresh_a butter_n pass_v in_o the_o pan_n parsley_n and_o chibol_n mince_v very_o small_a verjuice_n vinegar_n and_o a_o little_a broth_n season_n all_o well_o and_o see_v it_o with_o caper_n if_o you_o will_v serve_v with_o a_o green_a sauce_n and_o serve_v as_o soon_o as_o you_o have_v put_v it_o in_o 10._o carpe_v with_o half_a short_a broth_n take_v your_o carp_n as_o it_o come_v out_o of_o the_o water_n empty_a it_o and_o cut_v it_o proportionable_o to_o its_o bigness_n put_v it_o with_o vinegar_n a_o very_a little_a salt_n pepper_v and_o mince_a onion_n than_o put_v it_o with_o caper_n and_o very_o fresh_a butter_n see_v it_o in_o a_o kettle_n with_o its_o implement_n and_o when_o the_o sauce_n be_v thicken_v put_v it_o into_o a_o dish_n lest_o it_o shall_v smell_v of_o the_o brass_n and_o serve_v 11._o hash_n of_o carp_n take_v carp_n scaile_v they_o empty_a they_o and_o take_v off_o the_o skin_n cut_v it_o at_o the_o gills_o and_o take_v it_o off_o beneath_o after_o they_o be_v unskinned_a take_v out_o the_o flesh_n and_o mince_v it_o with_o parsley_n then_o allay_v it_o with_o some_o broth_n and_o very_o fresh_a butter_n season_n it_o well_o and_o see_v it_o with_o a_o bundle_n of_o herb_n when_o it_o be_v well_o sod_a put_v to_o it_o cream_n or_o milk_n with_o yolk_n of_o egg_n if_o you_o will_v and_o serve_v well_o garnish_v with_o sparagus_n and_o melt_v of_o carp_n 12._o breame_n with_o ragoust_n empty_v it_o and_o put_v a_o bundle_n of_o herb_n into_o the_o body_n of_o it_o melt_v some_o butter_n rub_v it_o with_o it_o on_o the_o top_n and_o put_v it_o on_o the_o gridiron_n after_o it_o be_v broil_v make_v a_o sauce_n with_o fresh_a butter_n caper_n parsley_n and_o mince_a chibol_n stove_n it_o well_o with_o vinegar_n and_o a_o little_a broth_n after_o the_o sauce_n be_v well_o thicken_a serve_v 13._o salmon_n with_o ragoust_n roast_a it_o stick_v with_o cloave_n after_o it_o be_v roast_v put_v it_o with_o a_o little_a very_o fresh_a butter_n wine_n salt_n pepper_v and_o sugar_n stove_n all_o together_o until_o the_o sauce_n be_v short_a and_o almost_o into_o a_o sirup_o then_o serve_v 14._o salmon_n stew_v cut_v it_o into_o slice_n of_o the_o thickness_n of_o two_o or_o three_o finger_n and_o put_v it_o after_o the_o way_n of_o stew_a stick_v with_o clove_n in_o a_o kettle_n with_o white_a or_o red_a wine_n well_o season_v with_o butter_n salt_n and_o mince_a onion_n see_v it_o well_o with_o caper_n if_o you_o have_v any_o when_o the_o sauce_n be_v short_a and_o thicken_a serve_v and_o garnish_v with_o what_o you_o will_n 15._o trout_n salmon_v seeth_n and_o pickle_v they_o and_o serve_v they_o the_o same_o way_n as_o the_o common_a of_o which_o have_v the_o direction_n here_o under_o 16._o lot_n with_o ragoust_n scrape_v they_o in_o warm_a water_n until_o they_o be_v white_a empty_a they_o and_o put_v they_o in_o white_a wine_n fresh_a butter_n salt_n pepper_v onion_n and_o caper_n stove_n they_o and_o have_v a_o care_n that_o your_o sauce_n may_v not_o turn_v that_o be_v that_o it_o do_v not_o become_v oily_a garnish_n with_o mushrum_n and_o melt_v and_o serve_v 17._o lottes_n fry_v with_o ragoust_n after_o they_o be_v dress_v if_o they_o be_v big_a slit_v they_o on_o the_o top_n and_o flower_n they_o then_o fry_v they_o half_o with_o refine_a butter_n put_v they_o with_o ragoust_n and_o fry_v into_o it_o fresh_a butter_n caper_n juice_n of_o mushrum_n parsley_n chibol_n salt_n and_o pepper_v and_o the_o sauce_n be_v very_o short_a and_o thicken_a serve_v another_o way_n of_o lot_n stew_v after_o they_o be_v scald_v many_o do_v flay_v they_o cut_v they_o or_o leave_v they_o whole_a and_o stew_v they_o with_o white_a wine_n a_o little_a onion_n which_o if_o you_o will_v not_o have_v it_o see_v you_o may_v stick_v whole_a with_o clove_n salt_n pepper_v butter_n and_o a_o twig_n of_o fine_a herb_n after_o they_o be_v sod_a and_o the_o sauce_n very_o short_a and_o thicken_a serve_v you_o may_v put_v to_o it_o caper_v or_o anchovy_n 18._o oyster_n with_o half_a short_a broth_n salt_v whiten_n they_o well_o in_o water_n then_o pass_v they_o in_o the_o pan_n with_o butter_n parsley_n chibol_n and_o season_v they_o well_o store_v they_o with_o a_o little_a white_a wine_n after_o they_o be_v sod_a and_o the_o sauce_n well_o thicken_v serve_v another_o way_n as_o they_o come_v out_o of_o the_o shell_n put_v they_o on_o the_o chauf_a dish_n with_o fresh_a butter_n nutmeg_n chibol_n stick_v with_o clove_n thime_n a_o few_o chip_n of_o bread_n and_o the_o juice_n of_o a_o orange_n or_o of_o a_o lemon_n after_o they_o be_v sod_a serve_v another_o way_n take_v they_o dead_a or_o alive_a cleanse_v and_o whiten_v they_o well_o then_o pass_v they_o in_o the_o pan_n with_o a_o onion_n very_o small_a good_a fresh_a butter_n and_o caper_n season_n they_o well_o when_o they_o be_v sod_a serve_v you_o may_v fry_v they_o with_o lard_n and_o the_o same_o season_n 19_o oyster_n with_o ragoust_n take_v they_o very_o new_a open_v they_o and_o take_v heed_n they_o be_v not_o alter_v with_o strike_v one_o against_o aonther_n for_o they_o which_o sound_v hollow_a and_o which_o be_v alter_v be_v only_o
and_o soft_a six_o egg_n half_o a_o pint_n of_o flower_n and_o a_o little_a salt_n bâ—at_v all_o together_o and_o try_v it_o for_o the_o cheese_n be_v sometime_o too_o soft_a or_o too_o dry_a etc._n etc._n 8._o pet_n the_o putain_n make_v they_o the_o same_o way_n but_o that_o you_o must_v put_v a_o little_a more_o flower_n draw_v they_o out_o very_o small_a with_o the_o handle_n of_o a_o spoon_n after_o they_o be_v fry_v serve_v they_o sugar_a and_o besprinkle_v with_o orange_n flower_n 9_o â—ervelats_n of_o eel_n dress_v your_o eel_n and_o slit_v it_o in_o two_o take_v out_o the_o bone_n beat_v well_o the_o flesh_n and_o season_v it_o roll_v it_o up_o and_o bind_v it_o after_o it_o be_v bind_v wrap_v it_o up_o in_o a_o small_a linen_n cloth_n and_o see_v it_o in_o a_o pot_n with_o wine_n salt_n pepper_v clove_n onion_n fine_a herb_n and_o let_v the_o sauce_n be_v reduce_v to_o a_o short_a one_o after_o it_o be_v well_o sod_a unwrap_v it_o and_o cut_v it_o into_o very_o thin_a slice_n 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