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upon_o your_o capon_n also_o to_o boil_v a_o capon_n in_o white_a broth_n boil_v your_o capon_n in_o fair_a liquour_n and_o cover_v it_o to_o keep_v it_o white_a but_o you_o must_v boil_v none_o other_o meat_n with_o it_o take_v the_o best_a of_o the_o broth_n and_o as_o much_o vergious_a as_o of_o the_o broth_n if_o your_o vergious_a be_v not_o too_o sour_a and_o put_v thereto_o whole_a mace_n whole_a pepper_n and_o a_o good_a handful_n of_o endive_n letuce_n or_o borage_n whether_o of_o they_o you_o will_v small_a raisin_n date_n marrow_n of_o marrow_n bone_n a_o little_a stick_n of_o whole_a cinnamon_n the_o peel_n of_o a_o orange_n then_o put_v in_o a_o good_a piece_n of_o sugar_n and_o boil_v they_o well_o together_o then_o take_v two_o or_o three_o yolke_n of_o egg_n sodden_a and_o strain_v they_o and_o thick_a it_o withal_o &_o boil_v your_o prune_n by_o themselves_o and_o lay_v upon_o your_o capon_n pour_v your_o broth_n upon_o your_o capon_n thus_o may_v you_o boil_v any_o thing_n in_o white_a broth_n a_o other_o to_o boil_v a_o capon_n in_o white_a broth_n first_o take_v marrow_n bone_n break_v they_o and_o boil_v they_o and_o take_v out_o the_o marrow_n then_o séethe_v your_o capon_n in_o the_o same_o liquor_n then_o take_v the_o best_a of_o the_o liquor_n in_o a_o small_a pot_n to_o make_v your_o broth_n withal_o then_o take_v currant_n date_n and_o prune_n &_o boil_v they_o in_o a_o pot_n by_o themselves_o till_o they_o be_v plum_n then_o take_v they_o up_o and_o put_v they_o into_o your_o brothe_n then_o put_v whole_a mace_n to_o they_o and_o a_o good_a quantity_n of_o beat_a ginger_n &_o some_o salt_n then_o put_v the_o marrow_n that_o you_o do_v take_v from_o the_o bone_n and_o strain_v the_o yolke_n of_o egg_n with_o
they_o stew_v altogether_o then_o take_v and_o cut_v half_a a_o dozen_o toste_n and_o lay_v they_o in_o a_o platter_n than_o put_v they_o in_o a_o dish_n with_o broth_n and_o serve_v they_o out_o to_o stew_v sparrow_n or_o lark_n take_v the_o best_a of_o mutton_n broth_n and_o put_v it_o in_o a_o pipkin_n and_o put_v to_o it_o a_o little_a whole_a mace_n whole_a pepper_n claret_n wine_n marigold_n leave_v barbery_n rosewater_n vergious_a sugar_n and_o marrow_n or_o else_o sweet_a butter_n parboil_v the_o lark_n before_o and_o then_o boil_v they_o in_o the_o same_o broth_n and_o lay_v they_o upon_o sop_n to_o boil_v a_o duck._n seethe_v the_o duck_n with_o some_o good_a marrow_n bone_n or_o mutton_n and_o take_v the_o best_a of_o the_o broth_n and_o put_v therein_o a_o few_o clove_n a_o good_a many_o slice_a onion_n and_o let_v they_o boil_v well_o together_o till_o the_o onion_n be_v tender_a and_o they_o season_v your_o broth_n with_o vergious_a and_o a_o little_a sugar_n &_o salt_n and_o a_o little_a bruise_a pepper_n take_v up_o your_o duck_n and_o lay_v it_o upon_o sop_n and_o give_v it_o two_o slice_n upon_o the_o breast_n and_o stick_v it_o full_o of_o clove_n &_o pour_fw-fr the_o broth_n upon_o it_o to_o stew_v a_o wild_a mallard_n take_v a_o wild_a mallard_n with_o a_o piece_n of_o mutton_n and_o set_v he_o on_o the_o fire_n and_o let_v he_o seethe_v and_o scum_v he_o clean_o then_o strain_v a_o little_a bread_n and_o put_v it_o in_o stice_n half_o a_o dozen_o of_o onion_n and_o take_v whole_a pepper_n and_o put_v it_o in_o and_o season_v it_o well_o with_o vergious_a and_o cover_v it_o close_o and_o let_v it_o boil_v till_o it_o be_v enough_o then_o put_v it_o in_o a_o platter_n and_o serve_v it_o without_o sop_n to_o boil_v stockdove_n seethe_v they_o with_o beef_n or_o mutton_n take_v the_o best_a of_o the_o broth_n and_o put_v it_o in_o a_o pipkin_n and_o put_v thereunto_o onion_n finelye_o mince_v and_o a_o few_o currant_n and_o so_o boil_v they_o till_o they_o be_v very_o tender_a and_o season_v they_o with_o vergious_a and_o a_o little_a sweet_a butter_n and_o pour_v they_o upon_o your_o stockdove_n when_o they_o be_v lay_v upon_o the_o sop_n to_o stew_v a_o hinflank_a of_o beef_n without_o fruit_n boil_v your_o flank_n of_o béef_n very_o tender_a till_o the_o broth_n be_v almost_o consume_v then_o put_v the_o broth_n into_o a_o pipkin_n and_o put_v to_o it_o onion_n caret_fw-la root_n shred_v small_a be_v tender_a sod_v before_o and_o pepper_n groce_fw-mi beat_v vergious_a and_o half_o a_o dish_n of_o sweet_a butter_n and_o to_o lay_v it_o upon_o to_o stew_v a_o near_v foot_n first_o let_v your_o neat_n foot_n be_v scald_v and_o make_v clean_o then_o take_v onion_n slice_v they_o and_o boil_v they_o well_o in_o fair_a water_n then_o take_v half_a water_n and_o half_a wine_n so_o much_o as_o need_v to_o serve_v for_o the_o boil_a of_o the_o neat_n foot_n which_o will_v be_v soon_o enough_o and_o put_v it_o in_o a_o pipkin_n put_v therein_o some_o clove_n and_o a_o little_a whole_a pepper_n and_o take_v the_o onion_n out_o of_o the_o water_n they_o be_v sod_v in_o and_o put_v they_o into_o the_o same_o pipkin_n and_o the_o neat_n foot_n with_o they_o till_o it_o be_v almost_o enough_o then_o take_v a_o little_a vergious_a half_o a_o dish_n of_o sweet_a butter_n and_o a_o little_a sugar_n and_o let_v they_o boil_v a_o little_a together_o and_o serve_v they_o in_o upon_o sop_n a_o other_o to_o stew_v a_o neat_n foot_n boil_v the_o onion_n in_o muscadel_n and_o put_v thereinto_o a_o few_o currant_n whole_a pepper_n and_o clove_n then_o put_v in_o your_o neat_n foot_n and_o boil_v it_o tender_a and_o season_v it_o with_o a_o good_a piece_n of_o butter_n and_o when_o they_o be_v well_o boil_a lay_v they_o upon_o sop_n and_o cast_v about_o your_o dish_n side_n a_o little_a powder_n of_o ginger_n to_o boil_v a_o leg_n of_o mutton_n with_o lemmons_n when_o your_o mutton_n be_v half_o boil_a take_v it_o up_o cut_v it_o in_o small_a piece_n put_v it_o into_o a_o pipkin_n and_o cover_v it_o close_o and_o put_v thereto_o the_o best_a of_o the_o broth_n as_o much_o as_o shall_v cover_v your_o mutton_n your_o lemon_n be_v slice_v very_o thin_a and_o quarter_a and_o corance_n put_v in_o pepper_n groce_fw-mi beat_v and_o so_o let_v they_o boil_v together_o and_o when_o they_o be_v well_o boil_v seson_n it_o with_o a_o little_a vergious_a sugar_n pepper_n groce_fw-mi beat_v and_o a_o little_a sander_n so_o lay_v it_o in_o fine_a dish_n upon_o sop_n it_o will_v make_v iij._o mess_n for_o the_o table_n to_o boil_v mutton_n with_o endive_n borage_n or_o lettuce_n or_o any_o kind_n of_o herb_n that_o may_v serve_v thereunto_o when_o your_o mutton_n be_v well_o boil_a take_v the_o best_a of_o the_o broth_n and_o put_v it_o in_o a_o pipkin_n and_o put_v thereto_o a_o handful_n of_o endive_n borage_n or_o what_o herb_n you_o listen_v and_o cast_v thereto_o a_o few_o corance_n and_o let_v they_o boil_v well_o and_o put_v thereto_o a_o piece_n of_o upper_a crust_n of_o white_a bread_n season_n it_o with_o pepper_n groce_fw-mi beat_v and_o a_o little_a vergious_a and_o a_o little_a sugar_n &_o so_o pour_v it_o upon_o your_o meat_n to_o boil_v mutton_n for_o a_o sick_a body_n put_v your_o mutton_n into_o a_o pipkin_n see_v it_o and_o scum_n it_o clean_o and_o put_v thereto_o a_o crust_n of_o bread_n fennell_n root_n perce_o root_n currant_n great_a raisin_n the_o stone_n take_v out_o and_o herb_n according_a as_o the_o patient_a be_v if_o they_o be_v cold_a hot_a herb_n may_v be_v bear_v if_o they_o be_v hot_a cold_a herb_n be_v best_a as_o endive_n cinnamon_n violet_n leave_v and_o some_o sorrel_n let_v they_o boil_v together_o then_o put_v in_o prune_n and_o a_o very_a little_a salt_n this_o be_v broth_n for_o a_o sick_a body_n to_o make_v ball_n of_o mutton_n take_v your_o mutton_n and_o mince_v it_o very_o fine_a with_o suet._n then_o season_v it_o with_o sugar_n cinnamon_n ginger_n clove_n &_o mace_n salt_n and_o raw_a egg_n make_v it_o in_o round_a ball_n let_v your_o broth_n see_v ere_o you_o put_v they_o in_o make_v your_o broth_n with_o currant_n date_n quarter_v whole_a mace_n and_o salt_n thick_o it_o with_o yolke_n of_o egg_n and_o vergious_a and_o serve_v it_o upon_o sop_n how_o to_o boil_v pig_n pettitoe_n take_v your_o pig_n foot_n and_o the_o liver_n and_o light_n and_o cut_v they_o in_o small_a piece_n then_o take_v a_o little_a mutton_n broth_n and_o apple_n slice_v currant_n sweet_a butter_n vergious_a and_o grate_a bread_n put_v they_o altogether_o in_o a_o little_a pipkin_n with_o salt_n and_o pepper_n perboyle_v your_o pettitoe_n or_o ever_o you_o put_v they_o in_o your_o pipkin_n then_o when_o they_o be_v ready_a serve_v they_o upon_o sippet_n to_o still_o a_o cock_n for_o a_o weak_a body_n that_o be_v consume_v take_v a_o red_a cock_n that_o be_v not_o too_o old_a and_o beat_v he_o to_o death_n and_o when_o he_o be_v dead_a flay_v he_o and_o quarter_n he_o in_o small_a piece_n and_o bruise_v the_o bone_n everye_o one_o of_o they_o then_o take_v root_n of_o fenell_n perse_o and_o succory_n violet_n leave_v and_o a_o good_a quantitye_n of_o borage_n put_v the_o cock_n in_o a_o earthen_a pipkin_n and_o between_o everye_o quarter_n some_o root_n herb_n corance_n whole_a mace_n anis_z seed_n be_v fine_a rub_v and_o licorice_n be_v scrape_v and_o slice_v and_o so_o fill_v your_o pipkin_n with_o all_o the_o quarter_n of_o the_o cock_n put_v in_o a_o quarter_n of_o a_o pint_n of_o rosewater_n a_o pint_n of_o white_a wine_n two_o or_o three_o date_n if_o you_o put_v in_o a_o piece_n of_o gold_n it_o will_v be_v the_o better_a and_o half_o a_o pound_n of_o prune_n and_o lay_v a_o cover_n upon_o it_o and_o stop_v it_o with_o dough_n and_o set_v the_o pipkin_n in_o a_o pot_n of_o seethe_a water_n and_o so_o let_v it_o seethe_v twelve_o hour_n with_o a_o fire_n under_o the_o brass_n pot_n that_o it_o stand_v in_o and_o the_o pot_n keep_v with_o liquour_n twelve_o hour_n when_o it_o have_v sod_v so_o many_o hour_n then_o take_v out_o the_o pipkin_n pull_v it_o open_v and_o put_v the_o broth_n fair_a into_o a_o pot_n give_v it_o unto_o the_o weak_a person_n morning_n and_o evening_n to_o make_v a_o hodgepodge_n boil_v a_o neck_n of_o mutton_n or_o a_o fat_a rump_n of_o beef_n and_o when_o it_o be_v well_o boil_a take_v the_o best_a of_o the_o broth_n and_o put_v it_o into_o a_o pipkin_n and_o put_v a_o good_a many_o onion_n to_o it_o two_o handful_n of_o marigold_n flower_n and_o a_o handful_n of_o perce_o fine_a pick_v and_o groce_a shred_n and_o not_o too_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 handful_n of_o carowaies_n sugar_n and_o vergious_a and_o some_o salt_n and_o so_o put_v it_o into_o your_o paste_n be_v chewets_n or_o trunk_n pie_n for_o pie_n of_o mutton_n or_o beef_n shred_v your_o meat_n and_o suet_n together_o fine_a season_n it_o with_o clove_n mace_n pepper_n and_o some_o saffron_n great_a raisin_n currant_n and_o prune_n and_o so_o put_v it_o into_o your_o pie_n to_o bake_v a_o neat_n tongue_n seethe_v your_o neat_n tongue_n very_o tender_a and_o slice_v it_o diamond_n slice_n wash_v it_o with_o vergious_a season_n it_o with_o pepper_n and_o salt_n cinnamon_n and_o ginger_n then_o lay_v it_o into_o your_o coffin_n with_o currant_n whole_a mace_n onion_n be_v very_o small_a mince_a with_o marrow_n or_o else_o very_o sweet_a butter_n some_o sugar_n &_o some_o date_n be_v very_o small_a mince_a and_o put_v therein_o some_o vergious_a to_o bake_v a_o pig_n take_v your_o pig_n and_o flea_n it_o and_o draw_v out_o all_o that_o clean_a which_o be_v in_o his_o 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one_o pound_n of_o sugar_n and_o half_a a_o pound_n of_o rosewater_n and_o boil_v they_o together_o and_o box_n they_o to_o preserve_v orange_n take_v your_o pill_n and_o water_n they_o two_o night_n and_o one_o day_n and_o dry_v they_o clean_o again_o and_o boil_v they_o with_o a_o soft_a fire_n the_o space_n of_o one_o hour_n then_o take_v they_o out_o to_o cool_v and_o make_v your_o syrup_n half_a with_o rose-water_n and_o half_a with_o that_o liquor_n &_o put_v double_a sugar_n to_o your_o orange_n and_o when_o your_o sirup_o be_v half_o sod_v then_o let_v your_o orange_n seethe_v one_o quarter_n of_o a_o hour_n more_o then_o take_v out_o your_o orange_n &_o let_v the_o sirop_n see_v until_o it_o rope_n and_o when_o all_o be_v cold_a then_o put_v your_o orange_n into_o the_o syrup_n the_o white_a of_o a_o egg_n and_o sugar_n beat_v together_o will_v make_v it_o to_o candy_n to_o make_v sirup_o of_o violet_n first_o gather_v a_o great_a quantitye_n of_o violet_a flower_n and_o pick_v they_o clean_o from_o the_o stalk_n and_o set_v they_o on_o the_o fire_n and_o put_v to_o they_o so_o much_o rose-water_n as_o you_o think_v good_a then_o let_v they_o boil_v altogether_o until_o the_o colour_n be_v forth_o of_o they_o then_o take_v they_o of_o the_o fire_n and_o strain_v they_o through_o a_o fine_a cloth_n than_o put_v so_o much_o sugar_n to_o they_o as_o you_o think_v good_a then_o set_v it_o again_o to_o the_o fire_n until_o it_o be_v somewhat_o thick_a and_o put_v it_o into_o a_o viol_n glass_n to_o make_v cherry_n in_o confection_n take_v ripe_a and_o choose_a cherry_n cut_v of_o half_a the_o stalk_n and_o put_v they_o in_o a_o fry_a pan_n over_o a_o soft_a fire_n for_o every_o pound_n of_o cherry_n strew_v upon_o they_o a_o pound_n of_o good_a white_a sugar_n in_o powder_n see_v they_o so_o till_o the_o three_o part_v be_v waste_v when_o they_o be_v sod_a put_v in_o a_o little_a rose-water_n with_o a_o few_o clove_n and_o cinnamon_n beat_v together_o then_o let_v they_o cool_v two_o or_o three_o hour_n and_o then_o put_v they_o into_o your_o pot_n to_o make_v prune_n in_o confection_n take_v prune_n of_o damask_n &_o do_v like_a with_o they_o as_o you_o do_v with_o cherry_n save_v that_o for_o every_o pound_n of_o prune_n take_v xij_o ounce_n of_o sugar_n and_o that_o there_o must_v be_v waste_v the_o four_o part_n of_o the_o syrup_n away_o and_o that_o the_o clove_n and_o cinnamon_n must_v be_v but_o half_o bruise_v or_o else_o both_o be_v a_o like_a marmalade_n of_o quince_n or_o any_o other_o thing_n take_v the_o quince_n and_o quarter_n they_o and_o cut_v out_o the_o cores_fw-la and_o pare_v they_o clean_o and_o see_v they_o in_o fair_a water_n till_o they_o be_v very_o tender_a then_o take_v they_o with_o rose-water_n and_o strain_n they_o and_o do_v as_o be_v aforesaid_a in_o every_o thing_n to_o preserve_v quince_n fair_a core_n your_o quince_n and_o séethe_v liquour_n upon_o the_o fire_n and_o put_v in_o the_o cores_fw-la and_o see_v they_o very_o well_o with_o two_o or_o three_o piece_n of_o quince_n and_o then_o put_v in_o your_o quince_n and_o let_v they_o boil_v very_o softlye_o till_o they_o be_v tender_a then_o take_v up_o your_o quince_n and_o set_v they_o fair_a upon_o a_o cloth_n and_o let_v your_o liquour_n séethe_v a_o great_a while_n till_o it_o be_v somewhat_o high_a colour_v of_o the_o quince_n and_o then_o when_o the_o liquour_n be_v cold_a and_o the_o quince_n be_v cold_a then_o put_v in_o your_o quince_n again_o and_o so_o fair_a cover_v they_o these_o will_v serve_v to_o bake_v or_o
make_v tart_n all_o the_o year_n to_o preserve_v orange_n lemon_n and_o pomecitron_n first_o shave_v your_o orange_n fine_o and_o put_v they_o into_o water_n two_o day_n and_o two_o night_n change_v your_o water_n three_o time_n a_o day_n then_o perboyle_v they_o in_o three_o several_a water_n they_o take_v so_o much_o water_n as_o you_o think_v convenient_a for_o the_o quantity_n of_o your_o orange_n they_o put_v in_o for_o every_o pound_n of_o orange_n one_o pound_n &_o a_o half_a of_o sugar_n into_o the_o water_n and_o put_v in_o two_o white_n of_o egg_n &_o beat_v they_o altogether_o then_o set_v they_o on_o the_o fire_n in_o a_o brass_n vessel_n and_o when_o they_o boil_v scum_v they_o very_o clean_o and_o cleanse_v they_o through_o a_o jellye_a bag_n than_o set_v it_o on_o the_o fire_n &_o put_v in_o the_o orange_n use_v walnut_n in_o like_a manner_n and_o use_v lemon_n &_o pomecitron_n in_o like_a sort_n but_o they_o must_v lie_v in_o water_n but_o one_o night_n to_o preserve_v all_o kind_n of_o fruit_n that_o they_o shall_v not_o break_v in_o the_o preserve_n take_v a_o platter_n that_o be_v plain_a in_o the_o bottom_n and_o lay_v sugar_n in_o the_o bottom_n than_o cherry_n or_o any_o other_o fruit_n and_o so_o between_o every_o row_n you_o lay_v throw_v sugar_n and_o set_v it_o upon_o a_o pot_n head_n and_o cover_v it_o with_o a_o dish_n and_o so_o let_v it_o boil_v finis_fw-la ✿_o the_o table_n of_o the_o thing_n contain_v in_o this_o book_n the_o order_n how_o meat_n shall_v be_v serve_v at_o the_o table_n both_o flesh_n and_o fish_n with_o their_o sauce_n folio_n 1._o &_o 2._o sauce_n for_o capon_n &_o turkey_n fowl_n 3_o sauce_n for_o roast_a stockdove_n 3_o another_o for_o a_o capon_n 3_o for_o capon_n fesant_n partridge_n or_o woodcock_n 3_o cauldron_n for_o a_o swan_n 4_o gallandine_n for_o a_o crane_n heron_n or_o any_o other_o fowl_n that_o be_v black_a meat_n 4_o stew_v and_o boil_v meat_n to_o stew_v a_o capan_n 4_o to_o stew_v a_o capon_n in_o lemmons_n 4_o to_o boil_v a_o capon_n in_o white_a broth_n 5_o another_o to_o boil_v a_o capon_n in_o white_a broth_n 5_o to_o make_v sop_n for_o chicken_n 6._o to_o boil_v a_o capon_n in_o brow_n 6._o to_o boil_v a_o capon_n 6._o to_o boil_v a_o capon_n with_o orange_n or_o lemon_n 6._o to_o boil_v a_o cunnye_n with_o a_o pudding_n in_o his_o belly_n 7._o to_o boil_v chikin_n or_o capon_n 7._o to_o seethe_v chicken_n in_o letuce_n 7._o to_o boil_v chicken_n with_o herb_n 7._o to_o seethe_v hen_n or_o capon_n in_o winter_n in_o white_a broth_n 8._o to_o stew_v capon_n 8._o to_o stew_v sparrow_n 8_o to_o stew_n lark_n 8_o to_o stew_n sparrow_n or_o lark_n 9_o to_o boil_v a_o duck._n 9_o to_o stew_v a_o wild_a mallard_n 9_o to_o boil_v stockdove_n fol._n 9_o to_o stew_v a_o hinflank_a of_o beef_n 9_o to_o stew_v a_o neat_n foot_n 10_o another_o to_o stew_v a_o neat_n foot_n 10_o to_o boil_v a_o leg_n of_o mutton_n with_o lemmons_n 10._o to_o boil_v mutton_n with_o endive_n borage_n lettuce_n or_o any_o kind_n of_o herb_n that_o may_v serve_v thereunto_o 10._o to_o bake_v mutton_n for_o a_o sick_a body_n 10_o to_o make_v ball_n of_o mutton_n 11_o how_o to_o boil_v pig_n pettitoe_n 11_o to_z still_o a_o cock_n for_o a_o weak_a body_n that_o be_v consume_v 11_o to_o make_v a_o hodg-podge_a 12._o to_o make_v pudding_n of_o a_o swine_n 12_o to_o make_v white_a pudding_n of_o hog_n liver_n 12_o eisand_n with_o otmeal_n groat_n 12._o to_o make_v liveringe_n of_o a_o swine_n 12_o how_o to_o make_v a_o pudding_n in_o a_o turnip_n root_n 12_o a_o pudding_n in_o egs._n 13_o a_o pudding_n in_o a_o tench_n 13_o to_o make_v a_o pudding_n in_o a_o carrot_n root_n 13_o a_o pudding_n in_o a_o cowcumber_n 13_o to_o dress_v neat_n tongue_n 14_o a_o broth_n for_o a_o neat_n tongue_n 14_o a_o boil_a salad_n 14_o for_o fish_n to_o seethe_v a_o pike_n 14_o a_o pike_n sauce_n for_o a_o pike_n breame_n perch_n roch_n carp_n flounder_n and_o all_o manner_n of_o brook_n fish_n 15_o to_o see_v a_o carp_n 15_o to_o seethe_v roche_n flounder_n or_o eel_n 16_o to_o seethe_v a_o gurnard_n 16_o to_o see_v a_o dorry_n or_o mullet_n 16_o to_o see_v a_o turbut_n or_o cunger_z 16_o to_o see_v shrimp_n 16_o to_o make_v florentines_n 21_o a_o florentine_a of_o flesh_n 22_o a_o florentine_a of_o fish_n 22_o to_o make_v florentin_n with_o eeles_n 22_o to_o make_v a_o florentine_a 22_o to_o bake_n eeele_v whole_a 23_o to_o bake_v lampron_n 23_o to_o bake_v lampron_n fine_a 23_o to_o bake_v a_o lamprey_n 23._o to_o bake_v a_o carpe_n breme_n mullet_n pike_n trout_n roche_n or_o any_o other_o kind_n of_o fish_n 24_o to_o bake_v a_o holibut_fw-la head_n 24_o to_o bake_v cunger_n 24_o to_o bake_v stockfish_n 24_o to_o bake_v water_v herring_n 24_o to_o make_v allow_v of_o eel_n 26_o to_o make_v a_o fricace_n of_o a_o good_a haddock_n 26_o to_o fry_v whiting_n 27_o to_o fry_v a_o codshead_n 27_o bake_v meat_n for_o fine_a pie_n of_o vele_n or_o mutton_n 17_o for_o pie_n of_o mutton_n or_o beef_n 17_o to_o bake_v a_o neat_n tongue_n 17_o to_o bake_v a_o pig_n 17_o to_o bake_v a_o gammon_n of_o bacon_n 17_o to_o bake_v chicken_n 18_o to_o make_v a_o chicken_n pie_n 18_o to_o bake_v chicken_n without_o fruit_n 18_o to_o bake_v pigeon_n 18_o to_o bake_v a_o crane_n or_o bustard_n 18_o to_o bake_v geece_n or_o capon_n 18_o to_o bake_n turkey_n fowl_n 18_o to_o bake_v fesante_n or_o partridge_n 19_o to_o bake_v sparrow_n or_o other_o small_a bird_n 19_o to_o bake_v a_o capon_n or_o chicken_n 19_o to_o bake_v wild_a duck_n 19_o to_o bake_v mallards_n 18_o to_o bake_v pie_n of_o calf_n foot_n 19_o to_o bake_v coney_n rabat_n or_o hare_n with_o fruit_n or_o without_o fruit_n 19_o to_o bake_v small_a meat_n 20_o to_o make_v small_a bake_n meat_n of_o sirup_o and_o pear_n 20_o to_o bake_v venison_n 20_o to_o bake_v venison_n to_o eat_v hot_a 20_o to_o bake_v venison_n to_o eat_v cold_a 20_o to_o bake_v venison_n of_o a_o red_a deer_n 20_o to_o bake_v venison_n of_o a_o fallow_a deer_n 21_o to_o bake_v the_o umbles_z of_o a_o deer_n 21_o to_o bake_v a_o pig_n like_o a_o fawn_n 21_o to_o make_v chuet_n 22_o to_o make_v vaunt_n 23_o to_o make_v peascod_n 23_o to_o bake_v custard_n 24_o doucet_n after_o the_o same_o manner_n 24_o to_o bake_v warden_n 24_o to_o bake_v quince_n 25_o another_o to_o bake_v quince_n 25_o to_o bake_v orange_n 25_o roast_n meat_n venison_n 25._o hare_n 25_o capon_n 25._o fesant_n 25._o partridge_n 25._o quail_n crane_n heron_o curlew_v bittur_fw-la plover_n snite_a woodcock_n 26_o a_o fricase_n of_o cold_a mutton_n or_o vele_n 26_o a_o fricase_n of_o gooce_a giblet_n hen_n or_o capon_n 26_o tart_n of_o cheese_n of_o prune_n of_o damson_n without_o cover_n 27_o of_o damson_n with_o cover_n of_o cherry_n 27_o of_o goocebery_n of_o apple_n without_o cover_n of_o quince_n with_o out_o cover_v of_o quince_n with_o cover_n of_o spinage_n of_o barage_n of_o eglantine_n berry_n of_o strawberry_n of_o briar_n hip_n 28_o of_o cream_n 29_o diverse_a other_o banquet_a dish_n a_o marchpaine_n 29_o pottage_n of_o cherry_n 29_o poch_n egg_n in_o broth_n 30_o boil_v young_a peson_n 30_o carbonado_n of_o mutton_n haggis_n of_o almain_n chicken_n upon_o sorel_n sop_n sop_n of_o almain_n 30_o toste_n jelly_n apple_n moise_n snowe_n 31_o ginger_n bread_n 32_o bennet_n pomage_n 32_o fart_n of_o portugal_n 33_o french_a puffin_n 33_o a_o butter_a loaf_n 33_o brenning_n meat_n 33_o almond_n butter_n 33_o almond_n milk_n hot_a 34_o ipocras_n 34_o conserve_v of_o quince_n after_o the_o manner_n of_o spain_n 34_o conserve_v of_o orange_n 34_o to_o preserve_v orange_n 35_o to_o make_v syrup_n of_o violet_n 35_o cherry_n in_o confection_n 35_o prune_n in_o confection_n 36_o marmalade_n of_o quince_n 36_o preserve_v quince_n 36_o preserve_v orange_n lemon_n pome-citrons_a 36_o to_o preserve_v all_o kind_n of_o fruit_n 36_o finis_fw-la