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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-in_a 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 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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 boil_v 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 ever_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 carproasted_a 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 or_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 in_o 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 then_o run_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 draw_v wash_v it_o and_o scrape_v away_o the_o slime_n then_o cut_v off_o the_o finns_n and_o spit_v it_o like_o a_o roman_a s_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 flice_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 it_o with_o rosemary_n time_n and_o savory_n steep_v in_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 butter_n 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 leg_n wing_n and_o merry_a thought_n then_o flat_a the_o carcase_n to_o lie_v handsome_a in_o the_o pie_n after_o this_o season_n the_o flesh_n with_o salt_n pepper_n cloves_n and_o mace_n and_o put_v it_o into_o a_o coffin_n with_o lambstone_n slice_v sweetbread_n sausage_n some_o oyster_n the_o yolk_n of_o hard_a egg_n and_o two_o onion_n cut_v in_o half_n put_v on_o half_a a_o pound_n of_o butter_n and_o close_v your_o pie_n when_o it_o be_v bake_v lair_n it_o with_o claret_n strong_a broth_n beat_v up_o with_o the_o yolk_n of_o a_o egg_n a_o grate_a nutmeg_n and_o draw_v butter_n hen_n bake_v in_o pasty-pan_n slice_v the_o flesh_n from_o the_o bone_n of_o a_o young_a hen_n that_o have_v be_v roast_v or_o boil_v and_o be_v cold_a and_o season_v it_o with_o sweet_a marjoram_n time_n parsley_n and_o a_o large_a onion_n mince_v very_o small_a with_o clove_n mace_n and_o nutmeg_n beat_v then_o put_v your_o bone_n into_o the_o pasty-pan_n first_o under-laying_a it_o with_o a_o sheet_n of_o fine_a paste_n let_v your_o slice_a meat_n lie_v on_o the_o top_n hereof_o and_o over_o all_o put_v butter_n then_o close_o it_o with_o another_o sheet_n of_o paste_n be_v bake_v batter_v the_o yolk_n of_o half_a a_o dozen_o egg_n be_v indifferent_a thick_a put_v to_o they_o some_o strong_a broth_n and_o a_o quarter_n of_o a_o pint_n of_o claret_n wine_n with_o some_o parsley_n boil_v green_a and_o shred_v small_a stir_v all_o these_o together_o with_o a_o ladleful_a of_o draw_a butter_n take_v out_o the_o bone_n before_o you_o put_v in_o this_o lair_n then_o stir_v all_o very_a well_o together_o then_o stick_v the_o bone_n a_o top_n on_o the_o meat_n and_o garnish_v it_o with_o slice_n of_o orange_n or_o lemon_n herns_n bake_v to_o be_v eat_v cold_a so_o bone_n your_o hern_n that_o you_o do_v not_o mishap_n it_o then_o lard_n it_o and_o season_v it_o with_o pepper_n salt_n cloves_n and_o mace_n beat_v then_o lay_v it_o into_o a_o coffin_n make_v the_o head_n to_o appear_v out_o of_o the_o lid_n when_o it_o be_v bake_v fill_v it_o up_o with_o clarify_a butter_n heath-pouts_a pheasant-pouts_a or_o pea-chiken_n bake_v take_v any_o of_o the_o aforesaid_a and_o bone_n they_o and_o lard_v they_o with_o lard_n as_o big_a as_o your_o little_a finger_n almost_o then_o season_v they_o with_o nutmeg_n pepper_n salt_n and_o a_o few_o clove_n your_o pie_n be_v make_v lie_v some_o butter_n in_o the_o bottom_n thereof_o then_o lay_v on_o your_o fowl_n with_o good_a store_n of_o season_v and_o butter_n if_o you_o intend_v to_o eat_v it_o cold_a then_o must_v you_o also_o when_o it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n if_o you_o will_v have_v your_o pie_n to_o be_v eat_v hot_a season_n your_o fowl_n but_o light_o and_o put_v into_o your_o pie_n with_o they_o beef-suet_n and_o some_o veal_n mince_v small_a some_o sweet_a herb_n grate_a nutmeg_n pepper_n salt_n the_o yolk_n of_o four_o raw_a egg_n bottom_n of_o boil_a artichoke_n grape_n or_o 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 they_o mince_v the_o like_a quantity_n of_o beef-suet_n then_o take_v orangado_fw-it and_o green_z citron_n of_o each_o two_o ounce_n let_v the_o meat_n be_v season_v with_o beat_a clove_n nutmeg_n mace_n salt_n and_o sugar_n mingle_v all_o these_o together_o and_o close_o it_o up_o in_o puff-paste_n be_v bake_v open_v it_o and_o put_v therein_o half_a a_o grain_n of_o amber-griese_n dissolve_v in_o rosewater_n stir_v it_o well_o together_o serve_v it_o up_o pigeon_n stock-dove_n qail_n or_o rail_n bake_v to_o be_v eat_v cold_a have_v make_v your_o pie_n of_o a_o pottle_n of_o fine_a flower_n and_o a_o quarter_n of_o a_o pound_n of_o butter_n boil_v in_o fair_a water_n make_v up_o quick_a and_o stiff_a then_o take_v half_a a_o dozen_o stock-dove_n or_o pigeon_n truss_n wash_v and_o wipe_v they_o dry_a than_o season_n they_o with_o nutmeg_n pepper_n and_o salt_n of_o each_o two_o ounce_n and_o a_o half_a lay_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n put_v in_o your_o fowl_n and_o the_o remain_a season_v with_o good_a store_n of_o butter_n on_o the_o top_n when_o it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n if_o you_o will_v eat_v your_o pie_n hot_a then_o use_v but_o half_a the_o season_n and_o when_o it_o be_v bake_v lair_n it_o with_o butter_n verjuice_n sugar_n some_o sweet_a marjoram_n boil_v and_o chop_v small_a with_o the_o yolk_n of_o a_o egg_n beat_v up_o all_o together_o seafowl_n of_o all_o sort_n bake_v a_o swan_n whopper_n etc._n etc._n let_v your_o swan_n whopper_n or_o any_o other_o seafowl_n be_v parboil_v than_o bone_a and_o afterward_o lard_v then_o take_v four_o ounce_n of_o salt_n three_o of_o nutmeg_n two_o of_o pepper_n and_o season_v your_o fowl_n herewith_o bake_v they_o in_o rye-paste_n make_v up_o stiff_a with_o boil_a liquor_n if_o you_o will_v eat_v it_o cold_a if_o hot_a use_v but_o half_a the_o season_n and_o bake_v they_o in_o fine_a paste_n liquor_v with_o claret_n gravy_n butter_n a_o onion_n caper_n or_o oyster_n thus_o you_o may_v bake_v shoveller_n hern_n curlew_n gull_n wild-goose_n tame-geese_n and_o muscovia_n duck_n swan_n pie_n to_o be_v eat_v cold_a in_o the_o first_o place_n uncase_v or_o skin_n your_o swan_n than_o bone_n he_o and_o lard_n the_o flesh_n season_n it_o light_o with_o pepper_n salt_n cloves_n and_o mace_n then_o make_v your_o pie_n swan-like_o of_o rye_n dough_n and_o lay_v your_o swan_n therein_o and_o upon_o it_o lay_v some_o sheet_n of_o lard_n and_o bay-leaves_a and_o buttter_n on_o the_o top_n of_o that_o close_o it_o up_o and_o baste_v it_o with_o the_o yolk_n of_o egg_n when_o it_o be_v bake_v fill_v it_o up_o with_o clarify_a butter_n otherways_o only_o pluck_v your_o swan_n and_o skin_n it_o not_o scald_v it_o and_o take_v out_o the_o bone_n then_o parboil_v it_o and_o season_v it_o with_o salt_n pepper_n and_o ginger_n have_v lard_v it_o put_v it_o into_o a_o deep_a rye-coffin_n
and_o so_o 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 keep_v all_o the_o year_n parboil_v they_o but_o a_o very_a little_a and_o put_v they_o into_o clarify_a butter_n cover_v they_o with_o it_o the_o butter_n be_v cold_a cover_n it_o about_o a_o month_n after_o refresh_v they_o with_o new_a butter_n and_o bury_v they_o under_o ground_n in_o a_o pot_n cover_v over_o with_o leather_n sampire_n pickle_v green_a let_v your_o sampire_n be_v fresh_a gather_v and_o pickle_n it_o in_o water_n and_o salt_n when_o you_o use_v it_o boil_v it_o half_o a_o dozen_o walm_n then_o drain_v it_o and_o when_o it_o be_v cold_a put_v it_o into_o a_o pickle_n of_o vinegar_n for_o your_o present_a use_n some_o boil_n it_o at_o first_o in_o water_n and_o salt_n and_o keep_v it_o in_o the_o same_o liquor_n but_o the_o first_o way_n be_v the_o best_a otherways_o pick_v the_o branch_n from_o the_o dead_a leaf_n of_o the_o sampire_n and_o lay_v it_o into_o a_o small_a barrel_n than_o put_v thereto_o a_o strong_a brine_n of_o white_a salt_n well_o scum_v when_o it_o be_v cold_a put_v it_o into_o the_o barrel_n cover_v it_o and_o keep_v it_o the_o whole_a year_n round_o when_o you_o will_v use_v it_o let_v your_o water_n boil_v in_o a_o pipkin_n and_o put_v your_o sampire_n therein_o then_o take_v it_o up_o and_o when_o it_o be_v cold_a put_v vinegar_n to_o it_o stalk_n of_o sherdowns_n or_o thistle_n pickle_v these_o sherdowns_n run_v up_o like_o a_o artichoke_n and_o have_v the_o same_o resemblance_n in_o their_o root_n you_o must_v peel_n both_o root_n and_o stalk_n and_o boil_v they_o in_o water_n and_o salt_n pickle_v they_o in_o white_a wine_n this_o be_v very_o serviceable_a for_o either_o boil_a or_o bake_a meat_n shampinion_n pickle_v parboil_v they_o a_o little_a in_o water_n and_o salt_n then_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n white_a wine_n vinegar_n bruise_a pepper_n salt_n and_o some_o large_a mace_n sleep-at-noon_n pickle_v parboil_v it_o in_o water_n and_o salt_n then_o drain_v it_o from_o the_o water_n and_o when_o it_o be_v cold_a pickle_n it_o in_o white_a wine_n and_o vinegar_n with_o a_o little_a pepper_n and_o large_a mace_n tarragon_n pickle_v strip_v your_o tarragon_n from_o the_o stalk_n and_o put_v it_o into_o a_o vessel_n with_o half_a white_a wine_n and_o half_a vinegar_n stop_v it_o close_o and_o keep_v it_o for_o your_o use_n turnip_n top_n pickle_v let_v your_o turnip_n top_n be_v young_a and_o cut_v off_o the_o wither_a leaf_n or_o branch_n when_o your_o water_n boil_v put_v they_o therein_o let_v they_o lie_v till_o they_o be_v pretty_a tender_a then_o drain_v they_o from_o the_o water_n and_o let_v they_o stand_v till_o they_o be_v cold_a then_o pickle_v they_o in_o white_a wine_n vinegar_n and_o salt_n all_o manner_n of_o salad_n and_o grand-sallet_n a_o grand_a salad_n for_o the_o spring_n the_o necessary_a and_o usual_a ingredient_n be_v cowslip-bud_n violet_n and_o their_o leave_n strawberry-leaves_a brooklime_n water-cress_n young_a lettuce_n spinage_n alexander-bud_n 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 ring_n of_o paste_n the_o one_o big_a than_o the_o other_o the_o big_a must_v cover_v your_o castle_n and_o reach_v within_o three_o inch_n of_o the_o foot_n of_o your_o supporter_n the_o second_o must_v be_v within_o two_o inch_n of_o that_o and_o so_o place_n as_o many_o as_o you_o think_v fit_a gradual_o that_o they_o may_v be_v like_o so_o many_o ascend_a step_n this_o do_v place_v your_o salad_n round_o of_o one_o sort_n on_o the_o uppermost_a ring_n so_o round_o all_o the_o other_o till_o you_o come_v to_o the_o dish_n with_o every_o one_o a_o several_a sort_n then_o place_v all_o your_o pickle_n from_o that_o to_o the_o brim_n of_o your_o dish_n several_o one_o answer_v another_o several_o then_o garnish_v your_o dish_n with_o all_o thing_n suitable_a to_o the_o season_n take_v notice_n that_o your_o standard_n in_o the_o summer_n ought_v to_o be_v the_o resemblance_n of_o a_o green_a tree_n in_o autumn_n a_o castle_n carve_v out_o of_o carrot_n and_o turnip_n in_o the_o winter_n a_o tree_n hang_v with_o snow_n these_o grand_a salad_n be_v only_o for_o great_a feast_n grand_a salad_n of_o less_o trouble_n and_o more_o usual_a take_v the_o bud_n of_o all_o good_a sallet-herb_n wash_v they_o and_o swing_v they_o in_o a_o clean_a napkin_n then_o lay_v thâ—se_a in_o a_o pile_n in_o the_o middle_n of_o the_o dish_n 〈◊〉_d about_o the_o centre_n lie_v blanch_v almoâ—â—â—â—lâ—w_o fig_n raisin_n of_o the_o sun_n curran_n caper_n and_o olive_n next_o these_o jagged_a beet_n jagged_a lemon_n cabbage_n lettuce_n in_o quarter_n over_o all_o pour_fw-fr oil_n vinegar_n and_o sugar_n another_o take_v all_o sort_n of_o good_a herb_n the_o season_n do_v afford_v the_o little_a leave_n of_o red_a sage_n the_o small_a leave_n of_o sorrel_n and_o the_o leave_n of_o parsley_n pickle_v very_o small_a the_o young_a leaf_n of_o spinage_n the_o small_a leaf_n of_o burnet_n and_o lettuce_n white_a endive_n and_o charvel_n all_o fine_o pick_v and_o wash_v and_o swing_v in_o a_o napkin_n then_o place_v these_o in_o the_o middle_n of_o your_o dish_n and_o about_o they_o lay_v caper_n curran_n olive_n lemon_n slice_v beet-root_n boil_v carve_a and_o slice_v oil_n and_o vinegar_n another_o in_o the_o midst_n of_o your_o dish_n place_v your_o small_a sallete_n on_o that_o some_o small_a lettuce_n fine_o pick_v and_o wash_v after_o that_o some_o ellicsander-bud_n cut_v in_o half_n lay_v parsnip_n in_o quarter_n round_o the_o dish_n be_v first_o boil_v and_o between_o the_o quarter_n some_o small_a lettuce_n some_o water-cress_n and_o ellicsander-bud_n last_o pour_v on_o oil_n and_o vinegar_n a_o salad_n of_o fennel_n take_v young_a fennel_n about_o a_o foot_n long_o in_o the_o spring_n tie_v it_o up_o in_o bunch_n as_o you_o do_v sparagrass_n when_o your_o water_n boil_v put_v in_o enough_o to_o make_v a_o dish_n after_o it_o be_v boil_v drain_v it_o well_o dish_n it_o as_o you_o do_v sparagrass_n and_o serve_v it_o up_o
fire_n till_o it_o boil_v then_o take_v it_o off_o and_o strain_v it_o have_v two_o dish_n the_o first_o strain_n pour_v in_o again_o and_o let_v it_o run_v into_o the_o other_o dish_n till_o it_o be_v clear_a jelly_n of_o raspisses_n first_o strain_v your_o raspiss_n and_o to_o every_o quart_n of_o juice_n add_v a_o pound_n and_o half_a of_o sugar_n pick_v out_o some_o of_o the_o fair_a and_o have_v strew_v sugar_n in_o the_o bottom_n of_o the_o skillet_n lay_v they_o in_o one_o by_o one_o than_o put_v the_o juice_n upon_o they_o with_o some_o sugar_n reserve_v some_o to_o put_v in_o when_o they_o boil_v let_v they_o boil_v apace_o and_o add_v sugar_n continual_o till_o they_o be_v enough_o jelly_n for_o service_n of_o several_a colour_n take_v four_o pair_n of_o calf_n foot_n a_o knuckle_n of_o veal_n and_o a_o fleshy_a capon_n prepare_v they_o as_o in_o the_o crystal_n jelly_n boil_v they_o in_o three_o gallon_n of_o spring_n water_n till_o the_o one_o half_o be_v consume_v then_o strain_v it_o into_o a_o earthen_a pan_n and_o let_v it_o cool_v after_o this_o pare_v the_o bottom_n and_o top_n and_o dissolve_v it_o again_o and_o divide_v it_o into_o four_o equal_a proportion_n and_o put_v they_o into_o as_o many_o pipkin_n which_o will_v contain_v about_o five_o pint_n a_o piece_n put_v into_o one_o saffron_n into_o the_o second_o cocheneil_n beat_v with_o alum_n into_o the_o three_o turnsole_n and_o let_v the_o last_o have_v its_o proper_a colour_n put_v to_o every_o pipkin_n a_o quart_n of_o white_a wine_n and_o the_o juice_n of_o two_o lemon_n put_v to_o the_o last_o jelly_n one_o race_n of_o ginger_n pare_v and_o slice_v and_o three_o blade_n of_o large_a mace_n to_o the_o red_a jelly_n two_o nutmeg_n and_o the_o quantity_n of_o as_o much_o cinnamon_n with_o the_o same_o of_o ginger_n to_o the_o turnsole_n put_v the_o like_a quantity_n of_o each_o with_o some_o whole_a clove_n last_o to_o the_o amber_n and_o yellow_a jelly_n the_o like_a quantity_n of_o spice_n then_o take_v the_o white_n of_o a_o dozen_o and_o a_o half_a of_o egg_n and_o beat_v they_o with_o six_o pound_n of_o double_a refine_a sugar_n and_o divide_v this_o into_o four_o part_n put_v each_o proportion_n into_o every_o several_a skillet_n boil_v these_o again_o then_o take_v they_o off_o and_o strain_v they_o once_o more_o set_v it_o over_o the_o fire_n and_o when_o it_o boil_v up_o take_v it_o off_o and_o strain_v it_o into_o a_o earthen_a pan_n so_o let_v it_o cool_v and_o keep_v it_o for_o your_o use_n jelly_n of_o pippin_n amber_n colour_n take_v a_o dozen_o fair_a pippin_n and_o core_n they_o boil_v they_o in_o three_o pint_n of_o fair_a spring_n water_n till_o one_o half_a be_v consume_v then_o put_v in_o half_a a_o pint_n of_o rosewater_n a_o pound_n and_o half_a of_o fine_a sugar_n and_o boil_v it_o uncover_v till_o it_o come_v to_o the_o colour_n of_o amber_n if_o you_o will_v know_v when_o it_o be_v enough_o drop_v some_o thereof_o from_o your_o spoon_n upon_o a_o piece_n of_o glass_n if_o it_o stand_v it_o be_v enough_o then_o run_v it_o into_o a_o earthen_a pan_n upon_o a_o chafing-dish_n of_o coal_n and_o while_o it_o be_v warm_a fill_v up_o your_o box_n or_o print_n mould_v with_o a_o spoon_n let_v it_o stand_v till_o it_o be_v cold_a then_o turn_v it_o ouâ—_n of_o your_o print_n mould_v and_o serve_v it_o at_o your_o pleasure_n the_o same_o jellyed_a as_o red_a as_o a_o ruby_n take_v the_o same_o quantity_n of_o pippin_n as_o aforesaid_a and_o core_n they_o then_o boil_v they_o in_o the_o like_a quantity_n of_o spring_n water_n with_o a_o pound_n and_o half_a of_o fine_a sugar_n boil_v it_o cover_v close_o till_o it_o be_v red_a the_o boil_a either_o open_a or_o cover_v give_v they_o the_o difference_n of_o complexion_n where_o note_n let_v your_o box_n lie_v four_o or_o five_o hour_n in_o water_n before_o you_o put_v in_o your_o jelly_n and_o it_o will_v not_o stick_v to_o they_o jelly_n of_o orange_n shave_v your_o orange_n thin_a quarter_v they_o and_o lay_v they_o in_o water_n three_o day_n shift_v they_o twice_o a_o day_n then_o boil_v they_o very_o tender_a in_o several_a water_n till_o the_o bitterness_n be_v go_v have_v dry_v they_o with_o a_o cloth_n cut_v they_o into_o thin_a slice_n across_o the_o quarter_n then_o take_v their_o weight_n of_o fine_a sugar_n fill_v a_o pint_n of_o juice_n of_o apple-john_n and_o spring_v water_n strong_a of_o the_o apple_n as_o you_o can_v make_v it_o then_o mingle_v the_o slice_a orange_n and_o liquor_n together_o your_o sugar_n be_v fine_o beat_v and_o wet_a with_o water_n boil_v it_o a_o while_n scum_v it_o and_o put_v the_o orange_n and_o apple_n liquor_n into_o it_o boil_v it_o till_o it_o be_v ready_a to_o jelly_n then_o put_v in_o the_o juice_n of_o four_o orange_n and_o lemon_n together_o boil_v it_o a_o little_a after_o this_o and_o add_v to_o it_o if_o you_o think_v fit_a a_o little_a musk_n and_o ambergriese_n tie_v in_o a_o tiffany-rag_n otherways_o take_v the_o juice_n of_o a_o dozen_o and_o a_o half_a of_o orange_n with_o a_o quart_n of_o the_o aforesaid_a stock_n let_v they_o boil_v together_o a_o quarter_n of_o a_o hour_n season_v as_o be_v direct_v in_o the_o crystal_n jelly_n if_o too_o weak_a add_v some_o izing-glass_n as_o much_o as_o may_v suffice_v if_o two_o strong_a put_v thereto_o some_o rhenish_a wine_n clarify_n it_o with_o the_o white_n of_o egg_n then_o run_v it_o into_o your_o bag_n in_o the_o like_a manner_n you_o may_v make_v jelly_n of_o red_a curran_n the_o juice_n thereof_o be_v mingle_v with_o a_o little_a rhenish_a wine_n in_o the_o winter_n season_n you_o may_v use_v the_o syrup_n of_o mulberry_n barberry_n or_o the_o syrup_n of_o orangado_fw-it so_o will_v you_o have_v your_o several_a colour_a jelly_n with_o their_o several_a taste_n hartshorn_n jelly_n take_v the_o brawn_n of_o four_o cock_n steep_v it_o in_o water_n a_o day_n and_o a_o night_n and_o shift_v it_o twice_o or_o thrice_o in_o that_o time_n then_o take_v four_o ounce_n of_o hartshorn_n and_o boil_v these_o together_o near_o upon_o two_o hour_n then_o strain_v the_o broth_n into_o a_o pipkin_n and_o let_v it_o be_v cold_a after_o this_o take_v off_o the_o bottom_n and_o top_n then_o put_v in_o your_o clean_a jelly_n into_o a_o pipkin_n and_o season_v it_o as_o you_o do_v your_o crystal_n jelly_n before_o only_o add_v thereto_o a_o little_a chinaroot_n slice_v you_o may_v also_o add_v majesty_n of_o pearl_n or_o coral_n in_o stead_n thereof_o then_o put_v it_o over_o the_o fire_n again_o for_o the_o space_n of_o about_o a_o quarter_n of_o a_o hour_n then_o clarify_v it_o with_o white_n of_o egg_n and_o run_v it_o through_o your_o bag_n as_o aforesaid_a and_o so_o preserve_v it_o for_o your_o use_n this_o jelly_n be_v a_o very_a great_a cordial_n restringent_a and_o will_v strengthen_v very_o much_o the_o back_n another_o most_o excellent_a way_n take_v what_o quantity_n you_o please_v of_o hartshorn_n the_o like_a 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fat_a clean_a then_o take_v a_o quart_n of_o the_o jelly-broth_n and_o a_o quart_n of_o cream_n a_o pound_n and_o a_o half_a of_o sugar_n and_o a_o quarter_n of_o a_o pint_n of_o rosewater_n mingle_v these_o all_o together_o and_o let_v they_o have_v a_o walm_n or_o two_o over_o the_o fire_n with_o half_a a_o ounce_n of_o fine_a sierce_v ginger_n than_o set_v it_o a_o cool_a and_o slice_v it_o or_o cast_v it_o into_o printing-moulds_a a_o most_o incomparable_a jelly_n for_o a_o weak_a back_n take_v a_o quart_n of_o spring_n water_n and_o put_v therein_o two_o ounce_n and_o a_o half_a of_o hartshorn_n boil_v it_o over_o a_o soft_a fire_n till_o it_o waste_v to_o a_o pint_n then_o
take_v it_o off_o the_o fire_n and_o have_v stand_v a_o while_n strain_v it_o through_o a_o fine_a cloth_n crush_a the_o hartshorn_n with_o a_o spoon_n gentle_o then_o put_v to_o it_o the_o juice_n of_o a_o lemon_n two_o spoonful_n of_o red-rose-water_n half_o a_o spoonful_n of_o cinamon-water_n four_o or_o five_o ounce_n of_o fine_a sugar_n or_o sweeten_v it_o according_a to_o your_o discretion_n than_o put_v it_o out_o into_o little_a glass_n and_o let_v it_o stand_v twenty_o four_o hour_n when_o you_o use_v it_o let_v it_o be_v in_o the_o morning_n or_o about_o four_o of_o the_o clock_n in_o the_o afternoon_n it_o be_v excellent_a if_o you_o dissolve_v it_o in_o a_o dish_n of_o broth._n thus_o much_o for_o jelly_n the_o next_o thing_n that_o will_v employ_v our_o consideration_n and_o fancy_n will_v be_v the_o composition_n of_o leaches_n but_o before_o we_o treat_v hereof_o it_o will_v be_v very_o requisite_a to_o show_v you_o the_o use_n of_o your_o jelly_n and_o leach_n they_o be_v a_o great_a second_o and_o three_o course_n dish_n your_o jelly_n be_v slice_v forth_o thin_a and_o lay_v in_o your_o dish_n your_o jelly_n be_v cut_v forth_o into_o ribbon_n and_o place_v between_o your_o jelly_n with_o your_o colour_n opposite_a to_o one_o another_o beat_v some_o of_o your_o jelly_n in_o piece_n and_o place_n it_o in_o goblet_n in_o the_o middle_n of_o your_o dish_n also_o garnish_v it_o with_o goblet_n or_o diamond_n of_o jelly_n in_o every_o vacant_a place_n you_o may_v run_v your_o jelly_n into_o a_o lemon-pill_n with_o the_o pulp_n take_v out_o leaches_n how_o to_o make_v a_o leech_n all_o manner_n of_o way_n take_v a_o quarter_n of_o a_o pound_n of_o the_o best_a jordan_n almond_n blanch_v they_o and_o steep_v they_o in_o water_n ten_o hour_n or_o more_o than_o pound_n they_o in_o a_o marble-morter_n very_o small_a then_o put_v they_o into_o a_o pipkin_n or_o skillet_n with_o a_o quart_n of_o milk_n over_o the_o fire_n and_o let_v they_o boil_v half_o a_o 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give_v a_o green_a tincture_n or_o complexion_n to_o your_o jelly_n or_o leach_n if_o you_o will_v have_v your_o colour_n to_o be_v yellow_a or_o red_a then_o use_v in_o the_o same_o manner_n cocheneil_n and_o saffron_n but_o have_v a_o care_v you_o press_v they_o not_o too_o hard_o with_o your_o spoon_n and_o by_o that_o mean_n break_v the_o bag_n and_o so_o defile_v your_o leech_n etc._n etc._n if_o you_o will_v have_v any_o other_o colour_n you_o must_v make_v use_n of_o syrrup_n which_o be_v clear_a and_o forget_v not_o to_o steep_v your_o cocheneil_n and_o saffron_n in_o rose-water_n before_o you_o use_v it_o a_o most_o excellent_a french_a leech_n take_v three_o pint_n of_o cream_n half_o a_o pint_n of_o rosewater_n five_o grain_n of_o musk_n dissolve_v in_o the_o same_o and_o half_a a_o dozen_o large_a blade_n of_o mace_n boil_v with_o half_a a_o pound_n of_o izing-glass_n be_v steep_v and_o wash_v clean_o put_v to_o it_o half_o a_o pound_n of_o sugar_n be_v boil_v to_o a_o jelly_n run_v it_o through_o your_o bag_n into_o a_o dish_n when_o it_o be_v cold_a slice_v it_o into_o chequer-work_n and_o so_o serve_v it_o on_o a_o plate_n or_o glass_n the_o best_a way_n of_o make_v a_o almond_n leach_n take_v two_o ounce_n of_o izing-glass_n and_o lay_v it_o a_o steep_v a_o hour_n and_o a_o half_a in_o water_n shift_v it_o and_o boil_v it_o in_o fair_a water_n then_o let_v it_o cool_v then_o take_v three_o pound_n of_o almond_n and_o blanch_v they_o when_o you_o have_v so_o do_v pound_n they_o in_o a_o stoen_fw-mi mortar_n and_o put_v to_o they_o some_o milk_n to_o keep_v they_o from_o oil_v after_o you_o have_v strain_v they_o add_v to_o they_o large_a mace_n and_o she_o will_v ginger_n and_o boil_v they_o till_o they_o savour_v well_o of_o the_o spice_n then_o put_v in_o your_o dissolve_a izing-glass_n sugar_n and_o a_o little_a rosewater_n run_v these_o through_o a_o strainer_n and_o put_v it_o into_o dish_n you_o may_v discolour_v some_o part_n of_o this_o 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steep_v in_o water_n then_o boil_v it_o in_o spring_n water_n be_v well_o dissolve_v set_v it_o to_o cool_v then_o have_v a_o pound_n of_o almond_n beat_v very_o fine_a with_o rosewater_n strain_v they_o with_o a_o pint_n of_o new_a milk_n and_o put_v in_o some_o mace_n and_o slice_a ginger_n than_o set_v they_o over_o the_o fire_n about_o a_o quarter_n of_o a_o hour_n after_o put_v in_o your_o izing-glass_n some_o sugar_n and_o a_o little_a rosewater_n then_o run_v it_o through_o your_o strainer_n into_o dish_n white_a leech_n of_o cream_n take_v a_o pint_n of_o cream_n half_o a_o dozen_o spoonful_n of_o rosewater_n one_o grain_n of_o musk_n one_o drop_n of_o the_o oil_n of_o mace_n or_o a_o large_a blade_n boil_v they_o with_o a_o quarter_n of_o a_o pound_n of_o sugar_n and_o the_o like_a weight_n of_o izing-glass_n be_v wash_v clean_a and_o steep_v then_o run_v it_o through_o your_o jelly-bag_n into_o a_o dish_n when_o it_o be_v cold_a slice_v it_o on_o a_o plate_n in_o 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and_o stir_v it_o till_o it_o be_v no_o warm_a than_o milk_n come_v from_o the_o cow_n then_o put_v in_o a_o little_a runnet_n and_o stir_v it_o together_o when_o it_o have_v stand_v a_o while_n a_o cool_a serve_v it_o up_o or_o thus_o take_v a_o quart_n of_o thick_a sweet_a cream_n and_o mingle_v therewith_o seven_o or_o eight_o spoonful_n of_o rosewater_n season_n it_o well_o with_o sugar_n and_o boil_v it_o till_o one_o quarter_n be_v waste_v then_o take_v it_o off_o and_o when_o it_o be_v off_o he_o fire_n stir_v it_o in_o the_o dish_n you_o intend_v to_o serve_v it_o till_o it_o be_v lukewarm_a then_o stir_v it_o again_o and_o put_v some_o runnet_n therein_o when_o it_o be_v cold_a strew_v on_o sugar_n and_o beat_a cinnamon_n
a_o dish_n with_o some_o sugar_n white_a wine_n sack_n claret_n or_o rose-water_n close_v they_o up_o with_o paste_n and_o bake_v they_o then_o set_v they_o by_o to_o cool_v and_o when_o they_o be_v cold_a put_v in_o raw_a cream_n or_o that_o which_o be_v boil_v with_o egg_n scrape_v on_o sugar_n cast_v cream_n take_v two_o quart_n of_o cream_n and_o a_o quart_n of_o milk_n the_o yolk_n of_o six_o egg_n and_o the_o white_n of_o six_o more_o strain_v they_o together_o and_o boil_v they_o and_o stir_v they_o continual_o till_o they_o be_v thick_a than_o put_v therein_o some_o verjuice_n and_o put_v it_o into_o a_o strainer_n and_o drain_v the_o whey_n from_o it_o then_o put_v to_o it_o some_o sugar_n and_o rosewater_n strew_v all_o over_o it_o some_o preserve_v pine-kernel_n whip_v cream_n take_v a_o quart_n of_o milk_n and_o put_v it_o into_o a_o earthen_a pan_n with_o a_o quarter_n of_o a_o pound_n of_o sugar_n take_v also_o one_o pint_n of_o sweet_a cream_n which_o you_o must_v 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the_o english_a and_o french_a cook_n describe_v the_o best_a and_o new_a way_n of_o order_v and_o dress_v all_o sort_n of_o flesh_n fish_n and_o fowl_n whether_o boil_v bake_a stew_a roast_a broil_a fricassee_v fry_v souse_v marinate_v or_o pickle_v with_o their_o proper_a sauce_n and_o garnish_n together_o with_o all_o manner_n of_o the_o most_o approve_a soop_n and_o potage_n use_v either_o in_o england_n or_o france_n by_o t.p._n j.p._n r.c._n n.b._n and_o several_a other_o approve_a cook_n of_o london_n and_o westminster_n london_n print_v for_o simon_n miller_n at_o the_o star_n at_o the_o west-end_n of_o st._n paul_n 1674._o the_o epistle_n to_o the_o lover_n of_o the_o art_n of_o cookery_n we_o do_v here_o present_v you_o with_o the_o plain_a and_o best_a digest_v method_n in_o the_o art_n of_o cookery_n yet_o extant_a for_o dress_n of_o all_o sort_n of_o flesh_n fish_n fowl_n whether_o boil_v bake_v stew_v roast_v broil_v fricassee_v fry_v marinate_v or_o souse_v with_o the_o 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with_o a_o good_a quantity_n of_o butter_n let_v it_o soak_v very_o well_o in_o the_o oven_n and_o be_v bake_v pour_v in_o at_o the_o funnel_n some_o melt_a butter_n turkey_n bake_v in_o the_o french_a fashion_n have_v bone_a your_o turkey_n lard_n it_o with_o big_a lard_n than_o season_n it_o with_o pepper_n cloves_n and_o mace_n salt_n and_o nutmeg_n put_v into_o his_o belly_n some_o interlard_v bacon_n some_o rosemary_n bay_n whole_a clove_n whole_a pepper_n and_o mace_n then_o let_v it_o steep_v all_o night_n in_o white_a wine_n in_o the_o morning_n close_v it_o up_o in_o a_o sheet_n of_o course_n paste_n and_o bake_v it_o in_o a_o pan_n with_o the_o same_o liquor_n it_o be_v in_o it_o will_v require_v four_o hour_n bake_v when_o it_o be_v enough_o serve_v it_o on_o a_o pye-plate_n stick_v with_o rosemary_n and_o bay_n with_o mustard_n and_o sugar_n in_o saucer_n turkey_n bake_v to_o be_v eat_v cold_a parboil_v your_o fowl_n than_o bone_n and_o lard_n he_o season_n he_o also_o 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your_o eel_n flounder_n plaice_n or_o sol_n marinate_v dry_v well_o with_o a_o clean_a cloth_n your_o fish_n flower_n they_o and_o fry_v they_o in_o salad_n oil_n which_o you_o must_v make_v very_o hot_a and_o that_o will_v make_v your_o flounder_n fry_v crisp_a and_o brown_a then_o put_v they_o into_o a_o large_a earthen_a pan_n put_v thereto_o slice_v nutmeg_n ginger_n large_a mace_n whole_a pepper_n and_o a_o couple_n of_o slice_a lemon_n over_o these_o lie_v some_o bay-leaves_a fry_v and_o a_o little_a salt_n pour_v on_o they_o as_o much_o white_a wine_n and_o vinegar_n as_o will_v cover_v they_o lobster_n prawn_n shrimp_v or_o craw-fish_n pickle_v boil_v your_o lobster_n prawn_n etc._n etc._n then_o take_v fennel_n and_o bruise_v it_o in_o salt_n and_o vinegar_n and_o with_o a_o sprig_n of_o fennel_n wash_v they_o between_o the_o carcase_n and_o tail_n leave_v some_o branch_a fennel_n under_o the_o tail_n pour_v on_o they_o white_a wine_n vinegar_n mace_n cloves_n nutmeg_n and_o 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serve_v he_o to_o the_o table_n with_o some_o of_o the_o liquor_n you_o may_v in_o this_o manner_n souse_v any_o fish_n as_o sol_n mullet_n dace_n gurnet_n pike_n carp_n perch_n tenche_n and_o roche_n mullet_n souse_a have_v scale_v and_o wash_v they_o clean_o lay_v they_o in_o a_o dish_n and_o throw_v some_o salt_n upon_o they_o some_o slice_a ginger_n and_o large_a mace_n put_v some_o wine_n vinegar_n and_o two_o or_o three_o clove_n then_o boil_v it_o with_o as_o much_o wine_n as_o water_n but_o put_v not_o in_o the_o fish_n till_o the_o water_n boil_v be_v boil_v enough_o put_v it_o into_o a_o flat-bottomed_a earthen-pan_n and_o pour_v on_o the_o liquor_n and_o cover_v it_o close_o mullet_n marinate_v take_v a_o gallon_n of_o vinegar_n and_o a_o quart_n of_o water_n a_o good_a handful_n of_o bay-leaves_a as_o much_o rosemary_n and_o a_o quarter_n of_o a_o pound_n of_o pepper_n beat_v small_a put_v these_o together_o and_o boil_v they_o over_o a_o soft_a fire_n and_o season_v the_o 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slice_a lemon_n round_o about_o they_o oyster_n marinate_v take_v six_o quart_n of_o large_a oyster_n parboil_v they_o as_o aforesaid_a then_o wash_v they_o in_o warm_a water_n dry_v they_o flower_n they_o and_o fry_v they_o in_o a_o pottle_n of_o sweet_a salad_n oil_n make_v they_o as_o crisp_v as_o you_o can_v and_o keep_v they_o warm_v till_o you_o have_v make_v a_o sauce_n of_o white_a wine_n wine_n vinegar_n half_o a_o dozen_o blade_n of_o mace_n slice_a nutmeg_n ginger_n slice_v a_o good_a quantity_n of_o clove_n and_o whole_a pepper_n with_o some_o salt_n boil_v all_o these_o spice_n with_o a_o faggot_n or_o two_o of_o sweet_a herb_n have_v dish_v your_o oyster_n pour_v on_o the_o liquor_n and_o spice_n and_o garnish_v it_o with_o slice_a lemon_n pike_n souse_a have_v draw_v and_o cleanse_v your_o pike_n very_o well_o put_v on_o your_o kettle_n and_o when_o your_o water_n boil_v put_v in_o your_o pike_n with_o some_o salt_n let_v it_o boil_v leisurely_o with_o no_o more_o liquor_n than_o will_v cover_v it_o or_o you_o may_v boil_v it_o for_o keep_v a_o considerable_a while_n in_o as_o much_o wine_n as_o water_n indifferent_o season_v with_o salt_n add_v thereto_o a_o little_a vinegar_n slice_a ginger_n large_a mace_n cloves_n and_o some_o lemon-pill_n be_v boil_v not_o too_o much_o take_v it_o up_o and_o lay_v it_o by_o till_o you_o have_v boil_v up_o the_o liquor_n to_o a_o consistency_n then_o lay_v it_o in_o some_o deep_a pan_n and_o pour_v your_o liquor_n all_o over_o it_o and_o cover_v it_o up_o close_o salmon_n how_o to_o pickle_n to_o keep_v six_o month_n or_o long_o take_v the_o salmon_n and_o cut_v it_o in_o six_o round_a piece_n then_o boil_v it_o in_o vinegar_n and_o water_n two_o part_n of_o the_o former_a and_o one_o of_o the_o latter_a put_v not_o in_o your_o salmon_n till_o the_o liquor_n have_v boil_v half_a a_o hour_n your_o salmon_n be_v boil_v take_v it_o up_o and_o drain_v it_o then_o take_v rosemary-leaves_a bay-leaves_a clove_n mace_n and_o whole_a pepper_n a_o good_a quantity_n of_o each_o and_o boil_v they_o in_o two_o quart_n of_o white_a wine_n and_o as_o much_o of_o vinegar_n let_v these_o boil_v half_o a_o hour_n your_o salmon_n be_v cold_a rub_v it_o well_o with_o pepper_n and_o salt_n and_o put_v it_o up_o in_o a_o barrel_n with_o a_o lay_n of_o salmon_n and_o another_o of_o spice_n that_o be_v boil_v in_o the_o liquor_n have_v fill_v your_o vessel_n pour_v on_o the_o liquor_n renew_v your_o pickle_n once_o a_o quarter_n and_o your_o salmon_n will_v keep_v a_o complete_a twelvemonth_n salmon_n pickle_v in_o collar_n have_v cut_v off_o some_o of_o the_o tail_n take_v the_o rest_n of_o the_o side_n wash_v and_o dry_v it_o then_o wash_v it_o with_o the_o yolk_n of_o egg_n mince_v some_o sweet_a herb_n and_o strew_v thereon_o with_o a_o little_a fennel_n season_n it_o with_o good_a store_n of_o salt_n cloves_n nutmeg_n mace_n ginger_n and_o pepper_n then_o bound_v it_o up_o in_o collar_n with_o broad_a tape_n then_o set_v over_o your_o kettle_n with_o water_n vinegar_n and_o salt_n and_o let_v it_o boil_v with_o a_o faggot_n of_o sweet_a herb_n slice_a ginger_n and_o nutmeg_n then_o lay_v it_o when_o boil_v into_o your_o souce-pan_n and_o pour_v some_o liquor_n thereon_o sol_n souse_a take_v new_o catch_v sol_n and_o scotch_n they_o on_o the_o white_a side_n thick_a but_o not_o too_o deep_a then_o boil_v they_o in_o white_a wine_n wine_n vinegar_n clove_n mace_n slice_a ginger_n and_o salt_n not_o put_v in_o your_o fish_n till_o your_o liquor_n boil_v which_o must_v be_v no_o more_o than_o will_v cover_v they_o then_o put_v in_o slice_a onion_n parsley_n time_n sage_n rosemary_n sweet_a marjoram_n and_o winter-savory_n be_v boil_v enough_o set_v your_o fish_n a_o cool_a sol_n souse_a and_o collar_v take_v out_o the_o bone_n of_o your_o sol_n and_o either_o scrape_v or_o skin_v they_o but_o scrape_v be_v most_o proper_a then_o take_v salmon_n oyster_n lobster_n shrimp_v or_o prawn_n and_o mince_v these_o with_o the_o yolk_n of_o egg_n boil_v hard_o with_o some_o anchovy_n add_v to_o these_o a_o handful_n or_o what_o you_o think_v fit_a of_o mince_a herb_n season_n all_o with_o nutmeg_n clove_n ginger_n pepper_n and_o salt_n your_o sol_n be_v dry_v and_o wash_v over_o with_o the_o yolk_n of_o egg_n spread_v on_o they_o the_o aforesaid_a material_n then_o roll_v up_o your_o sol_n in_o collar_n bind_v they_o hard_o with_o tape_n when_o they_o be_v boil_v pickle_v they_o in_o wine_n water_n vinegar_n salt_n spice_n and_o sweet_a herb_n boil_v together_o sturgeon_n pickle_v garbage_n your_o sturgeon_n if_o it_o be_v a_o female_a keep_v the_o spawn_n to_o make_v caveer_n split_v he_o down_o equal_o on_o the_o back_n cut_v off_o your_o jowl_n to_o the_o body-ward_n than_o your_o first_o and_o second_o rand_n very_o fair_a let_v your_o tail-piece_n be_v the_o least_o bound_v up_o these_o piece_n close_o with_o flag_n or_o tape_n and_o season_v they_o with_o salt_n very_o well_o let_v it_o boil_v a_o hour_n and_o a_o half_a before_o you_o take_v it_o up_o and_o all_o the_o while_o it_o boil_v scum_v off_o the_o oil_n and_o supply_v it_o with_o liquor_n otherways_o your_o sturgeon_n will_v be_v rusty_a sturgeon_n souse_a a_o better_a way_n to_o keep_v a_o long_a time_n have_v draw_v your_o sturgeon_n cut_v down_o your_o sturgeon_n on_o the_o back_n into_o equal_a side_n and_o rand_n then_o wash_v it_o from_o the_o blood_n with_o water_n and_o salt_n then_o boil_v it_o in_o water_n vinegar_n and_o salt_n till_o it_o be_v tender_a then_o lay_v it_o in_o some_o place_n to_o cool_v when_o cold_a barrel_n it_o up_o close_o with_o the_o liquor_n it_o be_v boil_v in_o sturgeon_n marinate_v take_v
the_o iole_v and_o rand_n of_o sturgeon_n and_o have_v cleanse_v dry_v and_o flower_v they_o fry_v they_o in_o a_o large_a kettle_n wherein_o you_o must_v have_v three_o gallon_n of_o rape-oyl_n clarify_v be_v fry_v crisp_a set_v they_o to_o cool_v in_o the_o mean_a time_n make_v your_o pickle_n of_o a_o gallon_n and_o a_o half_a of_o white_a wine_n two_o gallon_n of_o wine_n vinegar_n four_o or_o five_o handful_n of_o salt_n a_o quarter_n of_o a_o pound_n of_o large_a mace_n five_o ounce_n of_o whole_a pepper_n two_o ounce_n of_o slice_a ginger_n and_o when_o it_o be_v cold_a pack_n it_o up_o close_o pour_v this_o pickle_n upon_o it_o smelt_n marinate_v put_v a_o quart_n of_o salad_n oil_n or_o more_o into_o a_o frying-pan_n and_o when_o it_o be_v hot_a put_v in_o your_o fish_n so_o many_o as_o the_o oil_n will_v cover_v as_o it_o waste_v supply_v it_o with_o more_o then_o fry_v bay-leaves_a in_o the_o oil_n the_o fish_n be_v fry_v in_o than_o put_v some_o claret_n wine_n into_o a_o earthen_a pan_n and_o put_v the_o fry_v leave_n into_o the_o bottom_n thereof_o and_o let_v some_o of_o they_o lie_v aloft_o slice_v a_o ounce_n of_o nutmeg_n as_o much_o ginger_n and_o mace_n a_o few_o clove_n and_o wine_n vinegar_n then_o put_v in_o your_o fish_n so_o that_o the_o bay-leaves_a and_o spice_n cover_v it_o when_o you_o serve_v it_o let_v it_o be_v with_o bay-leaves_a and_o the_o spice_n otherways_o marinate_v white_a or_o red_a gill_n some_o large_a smelt_n and_o lay_v they_o in_o a_o pan_n put_v on_o they_o a_o row_n of_o slice_a lemon_n slice_a ginger_n nutmeg_n large_a mace_n and_o whole_a pepper_n than_o a_o row_n of_o smelt_n and_o so_o continue_v do_v till_o they_o be_v all_o place_v then_o put_v to_o they_o white_a wine_n vinegar_n salt_n and_o bay-leaves_a thus_o you_o must_v do_v if_o you_o will_v have_v they_o white_a but_o if_o red_a then_o must_v your_o pickle_n be_v red-wine_n well_o mingle_v with_o cocheneil_n a_o week_n time_n will_v thorough_o pickle_n they_o when_o you_o dish_n they_o up_o you_o must_v divide_v they_o as_o a_o anchovie_n strew_v on_o lemon_n cut_v four_o square_v with_o broom-bud_n and_o barberry_n turbut_n souse_a have_v fit_v your_o fish_n for_o the_o kettle_n and_o your_o liquor_n boil_v put_v your_o turbot_n therein_o season_n it_o in_o the_o boil_a very_o well_o with_o salt_n and_o let_v it_o boil_v leisurely_o and_o scum_v it_o often_o if_o you_o intend_v to_o keep_v it_o a_o good_a while_n boil_v it_o in_o as_o much_o water_n and_o white_a wine_n as_o will_v cover_v it_o some_o wine_n vinegar_n slice_a ginger_n large_a mace_n some_o clove_n and_o some_o lemon-pill_n be_v boil_v and_o cold_a put_v in_o a_o slice_a lemon_n and_o keep_v it_o for_o your_o use_n in_o a_o earthen_a pan._n tench_n souse_a draw_v your_o tench_n at_o the_o gills_o and_o cut_v they_o off_o then_o will_v they_o boil_v the_o white_a have_v water_n on_o the_o fire_n and_o season_v it_o with_o salt_n vinegar_n five_o or_o six_o bay-leaves_a large_a mace_n whole_a clove_n some_o faggot_n of_o sweet_a herb_n bind_v up_o hard_o together_o so_o soon_o as_o your_o liquor-boils_a put_v in_o your_o tench_n wipe_v clean_o but_o not_o scale_v be_v boil_v wash_v off_o the_o loose_a scale_n then_o strain_v the_o liquor_n through_o a_o jelly-bag_n and_o put_v to_o it_o some_o izing-glass_n be_v wash_v and_o steep_v for_o that_o purpose_n and_o boil_v it_o very_o cleanly_a dish_n your_o fish_n in_o the_o dish_n you_o intend_v to_o send_v it_o up_o in_o then_o strain_v the_o liquor_n through_o the_o bag_n pour_v it_o on_o the_o fish_n and_o let_v it_o cool_v this_o jelly_n will_v serve_v to_o jelly_n lobster_n crawfish_n or_o prawn_n hang_v they_o in_o some_o glass_n by_o a_o thread_n at_o their_o full_a length_n and_o fill_v the_o glass_n with_o the_o jelly_n when_o it_o be_v warm_a it_o be_v cold_a turn_v it_o out_o of_o the_o glass_n all_o sort_n of_o herb_n root_n etc._n etc._n pickle_a with_o salad_n and_o grand_a salad_n artichoke_n when_o your_o artichoke_n be_v ripe_a gather_v they_o and_o cut_v off_o the_o stalk_n within_o a_o inch_n of_o the_o choke_n wash_v they_o clean_o and_o boil_v they_o in_o water_n and_o salt_n then_o take_v they_o up_o lay_v the_o bottom_n upward_o till_o they_o be_v cold_a this_o be_v do_v provide_v a_o vessel_n of_o clear_a water_n and_o salt_n boil_v together_o and_o cool_v then_o put_v the_o artichoke_n into_o it_o cover_v it_o close_o and_o so_o you_o may_v keep_v they_o all_o the_o year_n round_o do_v not_o make_v your_o pickle_n too_o salt_n they_o be_v good_a for_o pie_n at_o christmas_n or_o for_o show_v another_o very_a good_a take_v your_o artichoke_n not_o too_o ripe_a for_o than_o they_o will_v be_v full_a of_o string_n pare_v they_o round_o to_o the_o bottom_n and_o boil_v they_o tender_a take_v they_o up_o and_o set_v they_o a_o cool_a then_o take_v white_a wine_n and_o stale_a beer_n with_o good_a store_n of_o whole_a pepper_n so_o put_v they_o into_o a_o barrel_n with_o a_o little_a salt_n keep_v they_o close_o and_o they_o will_v serve_v for_o bake_a meat_n and_o boil_a meat_n all_o the_o year_n ashen-key_n pickle_v have_v boil_v your_o ashen-key_n put_v they_o into_o a_o pot_n and_o put_v thereunto_o some_o vinegar_n keep_v it_o close_o cover_v alexander-bud_n pickle_v you_o must_v make_v choice_n of_o your_o alexander-bud_n before_o they_o run_v to_o seed_n and_o take_v off_o their_o top_n and_o loose_a leaf_n so_o that_o the_o bud_n may_v be_v entire_a and_o firm_a cut_v part_n of_o the_o root_n to_o they_o and_o parboil_v they_o very_o well_o in_o water_n and_o salt_n than_o put_v they_o from_o the_o liquor_n and_o when_o they_o be_v cold_a put_v to_o they_o vinegar_n salt_n and_o some_o stale_a beer_n when_o you_o use_v they_o slit_v they_o in_o the_o middle_n bogberry_n pickle_v take_v some_o bogberry_n and_o put_v they_o into_o gallipot_n then_o pour_v into_o they_o some_o vinegar_n and_o sugar_n boil_v together_o close_o the_o top_n of_o your_o pot_n and_o these_o will_v serve_v for_o garnish_v all_o the_o year_n thus_o you_o may_v pickle_n hog-haw_n if_o not_o ripe_a you_o must_v boil_v they_o broom-bud_n pickle_v first_o tie_v up_o your_o broom-bud_n in_o little_a bag_n then_o make_v a_o strong_a pickle_n of_o water_n and_o salt_n boil_v it_o so_o long_o till_o it_o will_v bear_v a_o egg_n have_v put_v your_o broom-bud_n into_o pot_n fit_v for_o the_o purpose_n pour_v in_o your_o pickle_n when_o it_o be_v cold_a there_o let_v they_o lie_v till_o they_o look_v black_a then_o shift_v they_o till_o they_o look_v of_o a_o bright_a or_o green_a colour_n after_o this_o when_o occasion_n shall_v serve_v you_o may_v take_v they_o out_o and_o boil_v they_o then_o pickle_v they_o in_o vinegar_n burdock-root_n pickle_v take_v burdock-root_n and_o half_o boil_v they_o have_v first_o scrape_v they_o very_o clean_o then_o put_v they_o up_o into_o convenient_a vessel_n and_o pour_v into_o they_o a_o like_a quantity_n of_o white_a wine_n and_o wine_n vinegar_n with_o some_o salt_n and_o pepper_n when_o you_o use_v they_o slice_v they_o thin_a barberry_n pickle_v pick_v your_o barberry_n from_o the_o leave_v in_o cluster_n when_o they_o be_v ripe_a and_o put_v they_o into_o boil_a water_n there_o let_v they_o lie_v hot_a half_a a_o quarter_n of_o a_o hour_n then_o close_v they_o in_o gallipot_n put_v a_o pickle_n to_o they_o of_o white_a wine_n and_o vinegar_n not_o make_v too_o sharp_a broom-caper_n boil_v the_o great_a and_o hard_a broom-bud_n in_o wine_n vinegar_n and_o bay-salt_n scum_v it_o clean_o when_o it_o be_v cold_a you_o may_v put_v in_o raw_a one_o also_o each_o by_o themselves_o lay_v a_o weight_n upon_o they_o for_o all_o that_o swim_v will_v be_v black_a and_o the_o raw_a one_o that_o be_v press_v down_o will_v be_v as_o green_a as_o grass_n those_o that_o be_v boil_v will_v change_v colour_n cucumber_n how_o to_o pickle_n cut_a your_o cucumber_n in_o piece_n boil_v they_o in_o spring-water_n sugar_n and_o dill_n a_o walm_n or_o two_o take_v they_o up_o and_o let_v your_o pickle_n stand_v until_o it_o be_v cold_a the_o best_a way_n be_v thus_o after_o bartholomew-tide_n make_v choice_n of_o your_o small_a cucumber_n by_o some_o call_v gerkin_n cleanse_v they_o well_o from_o all_o dirt_n and_o impurity_n then_o put_v in_o the_o bottom_n of_o a_o earthen_a pot_n or_o ferkin_n some_o bay_n and_o dill-leaves_a some_o whole_a pepper_n blade_n of_o mace_n and_o some_o clove_n then_o place_v a_o lay_n of_o cucumber_n thereon_o than_o a_o lay_v of_o bay_n and_o dill-leaves_a than_o a_o lay_v of_o cucumber_n till_o you_o have_v fill_v your_o vessel_n you_o must_v thus_o continue_v to_o do_v then_o
make_v a_o liquor_n of_o water_n and_o dill_n to_o make_v it_o strong_a with_o some_o salt_n you_o may_v boil_v this_o liquor_n if_o you_o please_v but_o pour_v it_o not_o to_o they_o till_o it_o be_v cold_a then_o let_v your_o cucumber_n lie_v herein_o fifteen_o or_o sixteen_o day_n then_o pour_v the_o liquor_n from_o they_o not_o all_o and_o fill_v it_o up_o with_o white_a wine_n vinegar_n this_o will_v make_v your_o cucumber_n look_v green_a be_v green_a and_o not_o too_o sour_a caper-rowlers_a of_o radish-cod_n take_v they_o when_o they_o be_v hard_a and_o not_o overmuch_o open_a boil_v they_o tender_a in_o fair_a water_n then_o boil_v white_a wine_n vinegar_n and_o bay-salt_n together_o and_o keep_v they_o therein_o cucumber_n otherways_o pickle_v be_v put_v into_o a_o earthen_a pot_n let_v the_o pickle_n you_o put_v to_o they_o be_v vinegar_n salt_n whole_a pepper_n dill-seed_n some_o of_o the_o stalk_n cut_v charnel_n fair_a water_n and_o some_o sycamore_n leave_v clove-gilliflower_n pickle_v pick_v a_o good_a quantity_n of_o clove-gilliflower_n put_v they_o into_o a_o equal_a quantity_n of_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v make_v they_o both_o sweet_a and_o sharp_a add_v to_o they_o a_o few_o clove_n cowslip_n pickle_v pick_v they_o and_o let_v they_o lie_v only_o in_o vinegar_n and_o sugar_n curran_n red_a and_o white_a pickle_a take_v red_a or_o white_a curran_n be_v not_o thorough_o ripe_a and_o give_v they_o a_o walm_n in_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v indifferent_o sweeten_v it_o cover_v they_o over_o in_o this_o liquor_n and_o keep_v they_o always_o under_o it_o cabbage_n stalk_v pickle_v take_v a_o quantity_n of_o cabbage_n stalk_v from_o the_o cabbage_n so_o far_o as_o the_o pith_n be_v good_a about_o michaelmas_n the_o time_n be_v best_a shave_v off_o the_o outside_n and_o cut_v they_o into_o quarter_n half_o boil_v they_o in_o water_n and_o salt_n then_o cut_v the_o pith_n from_o the_o outward_a pill_n and_o pickle_n it_o in_o white_a wine_n a_o little_a stale_a beer_n bruise_a pepper_n a_o little_a large_a mace_n a_o few_o fennel-seed_n and_o salt_n slice_v these_o out_o with_o your_o pickle_a salad_n charnel_n pickle_v give_v your_o charnel_n two_o or_o three_o walm_n in_o boil_a water_n your_o pickle_n must_v be_v only_a vinegar_n dill_z or_o fennel_n pickle_v tie_v up_o young_a fennel_n in_o bunch_n and_o give_v it_o half_o a_o dozen_o of_o walm_n in_o boil_a water_n than_o put_v it_o up_o and_o let_v your_o pickle_n be_v vinegar_n only_o elder_a top_n pickle_v about_o the_o middle_n of_o april_n break_v the_o top_n of_o young_a sprout_n of_o elder_a about_o six_o inch_n in_o length_n and_o have_v a_o convenient_a quantity_n give_v they_o half_o a_o dozen_o walm_n in_o boil_a water_n then_o drain_v they_o in_o a_o cullender_n let_v your_o pickle_n be_v wine_n or_o beer_n add_v thereto_o some_o salt_n and_o a_o little_a bruise_a pepper_n stop_v they_o up_o close_o in_o the_o say_a pickle_n this_o be_v not_o only_o a_o wholesome_a salad_n but_o also_o commendable_a or_o thus_o take_v young_a sprout_n of_o elder_a and_o break_v their_o top_n five_o inch_n long_o then_o boil_v they_o in_o water_n and_o lay_v they_o in_o a_o cullender_n to_o drain_v have_v prepare_v a_o pickle_n of_o wine_n or_o beer_n with_o some_o salt_n and_o bruise_a pepper_n put_v they_o therein_o and_o stop_v they_o up_o close_o elder-bud_n pickle_v gather_v they_o before_o they_o be_v full_o blow_v and_o lay_v they_o in_o white_a wine_n vinegar_n these_o will_v make_v a_o excellent_a salad_n if_o they_o be_v thorough_o blow_v make_v thereof_o elder_a vinegar_n or_o thus_o set_v vinegar_n over_o the_o fire_n and_o give_v your_o bud_n a_o walm_n or_o two_o therein_o with_o salt_n pepper_n large_a mace_n and_o lemon-pill_n cut_v in_o piece_n then_o drain_v your_o bud_n from_o the_o liquor_n and_o let_v they_o cool_v than_o put_v they_o into_o a_o pot_n and_o put_v your_o liquor_n when_o cold_a unto_o they_o endive_n curl_v let_v your_o endive_n be_v first_o scald_v in_o boil_a water_n then_o lay_v it_o in_o a_o pickle_n of_o half_a white_a wine_n and_o half_a vinegar_n flower_n of_o any_o kind_n pickle_v put_v they_o into_o a_o gallipot_n with_o as_o much_o sugar_n as_o they_o weigh_v and_o fill_v they_o up_o with_o wine_n vinegar_n a_o pint_n to_o a_o pound_n of_o sugar_n grape_n and_o goosberry_n pickle_v have_v pick_v they_o put_v they_o into_o the_o juice_n of_o crab_n cherry_n grape-verjuyce_n or_o any_o other_o verjuice_n and_o so_o barrel_n they_o up_o or_o take_v green_a grape_n and_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n and_o vinegar_n green_a fig_n pickle_v take_v green_a fig_n flit_v they_o in_o two_o and_o boil_v they_o in_o vinegar_n some_o sugar_n large_a mace_n and_o cloves_n and_o put_v they_o into_o a_o gallipot_n with_o the_o same_o liquor_n they_o be_v a_o good_a garnish_n for_o boil_a meat_n in_o winter_n hop-bud_n pickle_v take_v your_o hop-bud_n and_o give_v they_o a_o walm_n or_o two_o in_o water_n and_o salt_n then_o lay_v they_o in_o white_a wine_n and_o vinegar_n kit-key_n crucifex_n pease_n or_o purslane_n pickle_v take_v any_o of_o the_o aforesaid_a and_o lay_v they_o in_o as_o much_o wine_n as_o water_n with_o a_o little_a salt_n then_o boil_v they_o after_o this_o put_v they_o into_o a_o pot_n and_o cover_v they_o with_o vinegar_n make_v of_o white_a wine_n lemon_n pickle_v first_o boil_v they_o in_o water_n and_o salt_n and_o then_o put_v they_o into_o a_o vessel_n fill_v up_o with_o white_a wine_n lemon_n or_o orange-pill_n pickle_v boil_v then_o in_o vinegar_n and_o sugar_n have_v first_o parboil_v they_o in_o water_n divide_v the_o whole_a pill_n into_o half_n and_o cut_v they_o into_o thong_n according_a to_o the_o extent_n you_o must_v put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o this_o be_v a_o excellent_a winter_n salad_n marsh-mallow-stalk_n pickle_v the_o time_n to_o gather_v these_o be_v about_o the_o latter_a end_n of_o march_n for_o then_o the_o stalk_n will_v be_v of_o a_o convenient_a bigness_n gather_v what_o quantity_n you_o think_v fit_a and_o peel_v off_o the_o outward_a pill_n when_o your_o water_n boil_v be_v season_v with_o salt_n put_v they_o therein_o give_v they_o half_o a_o dozen_o walm_n then_o take_v they_o up_o drain_v they_o and_o let_v they_o cool_v then_o make_v a_o pickle_n of_o stale_a beer_n some_o vinegar_n gross_a pepper_n and_o a_o handful_n of_o salt_n according_a to_o the_o quainty_a of_o your_o stalk_n there_o be_v a_o pretty_a way_n of_o order_v they_o to_o make_v they_o pass_v for_o a_o dish_n of_o pease_n and_o that_o be_v thus_o take_v some_o stalk_n peel_v and_o cut_v they_o into_o the_o form_n of_o pease_n so_o many_o as_o will_v make_v a_o handsome_a dishful_a then_o set_v they_o over_o the_o fire_n in_o a_o skillet_n of_o water_n and_o let_v they_o boil_v with_o some_o pepper_n tie_v up_o in_o a_o clean_a rag_n when_o boil_a enough_o over_o a_o quick_a fire_n put_v they_o into_o a_o cullender_n and_o drain_v they_o well_o from_o the_o water_n than_o dish_n they_o up_o like_o pease_n with_o good_a store_n of_o butter_n with_o pepper_n and_o salt_n round_o the_o dish_n brim_n pease_n and_o these_o stalk_n have_v a_o taste_n very_o semblable_a in_o so_o much_o that_o they_o be_v frequent_o call_v march_n pease_n i_o have_v know_v they_o so_o well_o shape_v and_o so_o curious_o order_v that_o the_o eater_n have_v wonder_v how_o pease_n shall_v come_v so_o soon_o mallagatoon_n pickle_v take_v they_o before_o they_o be_v ripe_a so_o that_o you_o may_v split_v the_o stone_n with_o your_o knife_n then_o add_v to_o they_o half_a their_o weight_n of_o sugar_n then_o boil_v they_o therewith_o and_o scum_v it_o lay_v your_o mallagatoon_n with_o their_o skin_n side_n downward_o let_v they_o only_o simmer_v after_o the_o same_o manner_n you_o may_v order_v 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knife_n than_o set_v it_o over_o a_o chasing-dish_n of_o coal_n with_o butter_n and_o vinegar_n season_n it_o with_o nutmeg_n cinnamon_n ginger_n sugar_n and_o a_o few_o of_o parboil_a currant_n garnish_n it_o with_o hard_a egg_n cut_v into_o quarter_n and_o serve_v it_o up_o on_o sippet_n in_o this_o manner_n you_o may_v order_v borrage_n bugloss_n endive_n succory_n colliflower_n sorrel_n marrygold-leaves_a water-cress_n leek_n boil_a onion_n sparagrass_n rochet_n alexander_n parboil_v they_o first_o and_o season_v they_o all_o alike_o butter_n vinegar_n cinnamon_n ginger_n sugar_n and_o egg_n be_v very_o good_a for_o boil_a salad_n a_o salad_n of_o mallow_n strip_v off_o the_o leaf_n from_o the_o tender_a stalk_n save_v the_o top_n let_v they_o lie_v in_o water_n and_o then_o boil_v they_o tender_a set_v they_o over_o the_o coal_n with_o butter_n and_o vinegar_n let_v they_o stand_v a_o while_n then_o put_v in_o grate_a bread_n and_o sugar_n between_o every_o lay_n a_o salad_n of_o 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they_o out_o and_o bind_v they_o in_o broad_a hoop_n lay_v they_o in_o oatmeal_n and_o bran_n boil_v in_o water_n which_o must_v be_v strain_v through_o a_o strainer_n into_o the_o vessel_n where_o you_o intend_v to_o keep_v they_o add_v salt_n thereto_o and_o close_o it_o up_o from_o the_o air_n brawn_n collar_v and_o souse_a the_o best_a way_n let_v not_o your_o brawn_n be_v quite_o so_o old_a as_o the_o former_a then_o scald_v it_o and_o bone_n it_o make_v but_o three_o collar_n thereof_o viz._n the_o neek_z coller_z the_o sheald_a choler_n and_o the_o flank_n coller_n water_n your_o collar_n two_o day_n each_o day_n shift_v it_o thrice_o and_o scrape_v it_o the_o last_o day_n squeeze_v out_o the_o blood_n wash_v it_o very_o clean_a and_o dry_v it_o in_o a_o cloth_n when_o it_o be_v dry_a sprinkle_v on_o salt_n and_o roll_v it_o up_o begin_v from_o the_o belly_n add_v some_o flesh_n to_o the_o flank_n to_o make_v it_o correspond_v in_o thickness_n with_o the_o back_n of_o which_o you_o may_v be_v supply_v from_o the_o gammon_n then_o bound_v it_o up_o as_o hard_a as_o possible_o you_o may_v and_o put_v it_o into_o your_o boil_a liquor_n scum_v it_o continual_o and_o as_o it_o ought_v to_o boil_v five_o hour_n at_o least_o so_o supply_v constant_o the_o waste_n of_o the_o water_n with_o more_o if_o a_o wheat-straw_n will_v penetrate_v it_o you_o may_v conclude_v it_o be_v enough_o then_o draw_v your_o fire_n and_o pour_v in_o by_o little_a and_o little_a cold_a water_n not_o suffer_v it_o to_o settle_v in_o its_o own_o liquor_n and_o it_o will_v be_v of_o a_o delicate_a white_a colour_n then_o take_v they_o up_o and_o set_v your_o collar_n a_o end_n let_v your_o sauce_n be_v small_a beer_n mix_v with_o bran_n
and_o fine_a oaten_a flower_n boil_v in_o water_n and_o salt_n strain_v through_o a_o hair-sieve_n and_o mingle_v with_o your_o beer_n put_v your_o brawn_n herein_o and_o stop_v your_o vessel_n close_o otherways_o to_o souse_v a_o young_a suck_a pig_n have_v cut_v off_o the_o head_n scald_v it_o and_o cut_v it_o down_o the_o back_n soak_v the_o side_n well_o in_o water_n and_o cleanse_v it_o from_o the_o blood_n then_o dry_a the_o side_n after_o this_o season_n they_o with_o nutmeg_n ginger_n and_o salt_n roll_v they_o and_o tie_v they_o up_o hard_o in_o clean_a clout_n then_o lay_v they_o into_o a_o broad_a pan_n with_o as_o much_o water_n as_o will_v cover_v they_o and_o put_v thereto_o a_o pottle_n of_o white_a wine_n when_o it_o boil_v put_v in_o your_o pig_n and_o not_o before_o with_o salt_n ginger_n mace_n parsley_n and_o fennel-root_n scrape_v and_o pick_v when_o they_o be_v about_o half_o boil_v put_v in_o a_o pottle_n more_o of_o white_a wine_n when_o thorough_o boil_v put_v in_o slice_n of_o lemon-pill_n calf_n head_n souse_a scald_v your_o calf_n head_n and_o take_v away_o the_o bone_n then_o soak_v it_o in_o water_n seven_o or_o eight_o hour_n change_v the_o water_n twice_o in_o that_o time_n have_v dry_v it_o with_o a_o cloth_n season_n it_o with_o some_o salt_n and_o bruise_a garlic_n if_o you_o like_v it_o then_o roll_a it_o up_o into_o a_o choler_n bound_v it_o up_o very_o close_a and_o boil_v it_o in_o white_a wine_n water_n and_o salt_n when_o boil_v keep_v it_o in_o the_o souse_n liquor_n serve_v it_o in_o the_o choler_n or_o slice_v it_o with_o oil_n vinegar_n and_o pepper_n this_o dish_n will_v puzzle_v a_o good_a pallate_n to_o tell_v what_o it_o be_v capon_n souse_a have_v procure_v a_o young_a and_o full_a body_a capon_n prepare_v he_o as_o for_o the_o spit_n then_o let_v he_o soak_v four_o hour_n with_o a_o knuckle_n of_o veal_n well_o joint_v then_o set_v they_o a_o boil_a in_o a_o deep_a pan_n or_o pipkin_n with_o a_o gallon_n of_o water_n when_o it_o boil_v scum_v it_o and_o put_v in_o half_a a_o dozen_o blade_n of_o mace_n two_o or_o three_o raze_n of_o ginger_n slice_v three_o fennel-root_n and_o as_o many_o of_o parsley_n when_o your_o capon_n be_v boil_v take_v it_o up_o and_o put_v to_o your_o souse_a broth_n a_o quart_n of_o white_a wine_n and_o boil_v it_o to_o a_o jelly_n than_o put_v it_o into_o a_o earthen_a pan_n or_o some_o other_o vessel_n and_o lay_v your_o capon_n therein_o with_o the_o slice_n of_o three_o lemon_n and_o cover_v it_o close_o serve_v it_o and_o garnish_v it_o with_o piece_n of_o lemon_n barberry_n mace_n nutmeg_n and_o some_o of_o the_o jelly_n goats-flesh_n collar_v and_o souse_v take_v the_o neck_n or_o breast_n of_o a_o goat_n and_o when_o you_o have_v take_v out_o the_o bone_n with_o a_o rowling-pin_n beat_v it_o into_o a_o equal_a thickness_n so_o that_o one_o part_n be_v not_o thin_a than_o another_o than_o season_n it_o with_o clove_n mace_n salt_n pepper_n ginger_n all_o manner_n of_o sweet_a herb_n mince_v small_a and_o so_o collar_n it_o bind_v it_o very_o hard_a with_o tape_n add_v to_o your_o spice_n etc._n etc._n aforesaid_a a_o pint_n and_o a_o half_a of_o white_a wine_n and_o so_o bake_v it_o in_o a_o pot_n when_o it_o be_v bake_v put_v in_o half_a a_o pint_n of_o white_a wine_n more_o with_o some_o strong_a broth_n then_o divide_v your_o choler_n and_o let_v it_o lie_v in_o the_o same_o pickle_n you_o may_v serve_v it_o up_o in_o slice_n or_o otherway_n goose_n collar_v and_o souse_v take_v a_o goose_n and_o boneit_n then_o cut_v the_o flesh_n square_a and_o soak_v it_o twelve_o hour_n in_o a_o little_a white_a wine_n clove_n mace_n pepper_n and_o salt_n then_o take_v it_o up_o and_o lay_v small_a piece_n of_o anchovy_n all_o over_o it_o with_o westphalia_n bacon_n mince_v small_a then_o roll_v it_o up_o hard_o and_o boil_v it_o in_o strong_a broth_n and_o a_o little_a white_a wine_n whole_a pepper_n and_o large_a mace_n let_v this_o be_v the_o 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must_v lard_v they_o pig_fw-mi souse_a split_v bone_n and_o soak_v your_o pig_n in_o several_a water_n then_o dry_v it_o and_o season_n it_o with_o sage_n salt_n sweet_a herb_n mince_v pepper_n cloves_n mace_n nutmeg_n and_o ginger_n strew_v these_o ingredient_n be_v well_o mix_v together_o on_o both_o side_n of_o your_o pig_n begin_v at_o the_o tail_n collar_n it_o up_o close_o and_o bound_v it_o hard_o wash_v it_o without_o clean_a from_o the_o herb_n and_o boil_v it_o in_o fair_a water_n scum_v it_o continual_o when_o it_o be_v half_o boil_v put_v thereto_o a_o faggot_n of_o sweet_a herb_n some_o large_a mace_n a_o race_n or_o two_o of_o ginger_n slice_v with_o half_a a_o pint_n of_o white_a wine_n vinegar_n and_o a_o little_a izing-glass_n take_v up_o your_o pig_n when_o it_o be_v enough_o and_o boil_v up_o the_o liquor_n to_o a_o jelly_n take_v off_o the_o bottom_n and_o top_n and_o pour_v the_o rest_n upon_o your_o pig_n into_o a_o earthen_a pan_n have_v first_o let_v it_o cool_v 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butter_n then_o flower_n your_o board_n well_o underneath_o and_o spread_v it_o over_o with_o butter_n roll_n it_o up_o and_o work_v it_o as_o before_o thus_o do_v three_o or_o four_o time_n till_o the_o aforesaid_a butter_n be_v spend_v in_o the_o summer_n you_o must_v make_v your_o puff-paste_n in_o the_o morning_n and_o set_v it_o in_o some_o cool_a place_n in_o the_o winter_n you_o must_v beat_v your_o butter_n very_o well_o otherways_o its_o hardness_n will_v break_v your_o paste_n rice-tart_a take_v a_o quantity_n of_o rice_n and_o boil_v it_o very_o tender_a in_o milk_n or_o cream_n then_o pour_v it_o into_o a_o dish_n and_o season_v it_o with_o nutmeg_n ginger_n cinnamon_n salt_n sugar_n and_o the_o yolk_n of_o six_o egg_n put_v it_o into_o your_o paste_n with_o some_o juice_n of_o orange_n close_o it_o bake_v it_o and_o scrape_v on_o sugar_n warden_n tart._n take_v two_o dozen_o of_o warden_n pare_v they_o and_o slice_v they_o into_o your_o tart_a put_v to_o they_o as_o many_o 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oatmeal_n steep_v it_o in_o warm_a milk_n all_o night_n next_o morning_n drain_v it_o and_o boil_v it_o in_o three_o pint_n of_o cream_n when_o it_o be_v cold_a put_v to_o it_o the_o yolk_n of_o half_a a_o dozen_o egg_n and_o but_o half_a the_o white_n clove_n mace_n saffroâ—â—_n salt_n date_n slice_v and_o sugar_n boil_v it_o in_o a_o pipkin_n serve_v it_o with_o beat_a butter_n and_o stick_v it_o with_o slice_a date_n and_o serape_v on_o sugar_n you_o may_v for_o variety_n add_v raisin_n of_o the_o sun_n all_o manner_n of_o sweet_a herb_n be_v season_v as_o before_o or_o you_o may_v take_v great_a oatmeal_n pick_v and_o scald_v it_o in_o cream_n than_o season_n it_o with_o nutmeg_n cinnamon_n ginger_n pepper_n curran_n you_o may_v either_o bake_v it_o in_o a_o dish_n or_o boil_v it_o in_o a_o napkin_n serve_v it_o with_o beat_a butter_n and_o sugar_n scrape_v thereon_o oatmeal_n pudding_n after_o the_o best_a manner_n take_v great_a oatmeal_n well_o pick_v and_o wash_v and_o bound_v 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they_o three_o egg_n three_o pint_n of_o cream_n cloves_n mace_n saffron_n salt_n rosewater_n sugar_n curran_n three_o quarter_n of_o a_o pound_n of_o beef-suet_n and_o the_o like_a quantity_n of_o date_n if_o you_o will_v have_v your_o pudding_n green_a colour_n it_o with_o spinage_n and_o all_o manner_n of_o sweet_a herb_n stamp_v among_o it_o as_o savory_n sweet_a marjoram_n rosemary_n penniroyal_a etc._n etc._n but_o if_o yellow_a put_v therein_o only_a saffron-water_n a_o italian_a pudding_n take_v a_o fine_a manchet_n and_o cut_v it_o into_o square_a piece_n like_o die_n then_o put_v to_o it_o half_o a_o pound_n of_o beef-suet_n mince_v small_a raisin_n of_o the_o sun_n cloves_n mace_n date_n sugar_n marrow_n rosewater_n egg_n and_o cream_n mingle_v all_o these_o together_o then_o butter_n the_o bottom_n of_o your_o dish_n and_o put_v in_o the_o aforementioned_a ingredient_n about_o three_o quarter_n of_o a_o hour_n it_o will_v be_v bake_v then_o scrape_v on_o sugar_n some_o 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rosewater_n so_o fill_v the_o gut_n a_o very_a good_a pudding_n take_v the_o crumb_n of_o white_a bread_n the_o like_a quantity_n of_o white_a flower_n the_o yolk_n of_o four_o egg_n and_o as_o much_o cream_n as_o will_v make_v it_o as_o thick_a as_o pancake_n batter_v than_o butter_n your_o dish_n bake_v it_o and_o scrape_v on_o sugar_n white_a pudding_n the_o best_a way_n to_o make_v they_o take_v hog_n umbles_n and_o boil_v they_o very_o tender_a then_o take_v some_o of_o the_o light_n with_o the_o heart_n and_o all_o the_o fleshy_a part_n about_o they_o pick_v the_o sinewy_a skin_n from_o they_o all_o then_o chap_v the_o meat_n very_o small_a and_o put_v to_o it_o some_o of_o the_o liver_n fine_o sierce_v some_o grate_a nutmeg_n the_o yolk_n of_o half_a a_o dozen_o egg_n a_o pint_n of_o cream_n two_o or_o three_o spoonful_n of_o sack_n sugar_n cloves_n mace_n nutmeg_n cinnamon_n carraway-seed_n a_o little_a rosewater_n good_a store_n of_o hogs-fat_a and_o some_o salt_n let_v your_o 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they_o some_o preserve_v orange_n round_o that_o place_n your_o hard_a egg_n fry_v asparagus_n yolk_n of_o egg_n chestnut_n and_o pistache_n then_o your_o green_a codling_n stuff_v the_o charger_n be_v full_a put_v marrow_n all_o over_o with_o the_o juice_n of_o orange_n some_o do_v it_o thus_o take_v two_o pound_n of_o beef-marrow_n and_o cut_v it_o as_o big_a as_o great_a die_n and_o a_o pound_n of_o date_n cut_v into_o small_a square_n then_o take_v a_o pound_n of_o prune_n and_o stone_n they_o and_o a_o pound_n of_o curran_n put_v these_o aforesaid_a into_o a_o platter_n with_o twenty_o yolk_n of_o egg_n a_o pound_n of_o sugar_n a_o ounce_n of_o cinnamon_n have_v mingle_v all_o these_o together_o take_v the_o yolk_n of_o twenty_o egg_n more_o strain_v they_o with_o a_o little_a rosewater_n a_o little_a musk_n and_o sugar_n fry_v they_o in_o two_o pancake_n with_o a_o little_a butter_n be_v fry_v yellow_a lay_v it_o in_o a_o dish_n and_o spread_v the_o former_a material_n thereon_o then_o take_v the_o other_o and_o cut_v it_o into_o thin_a slice_n as_o broad_a as_o your_o little_a finger_n and_o lay_v it_o over_o the_o dish_n like_o a_o lattice-window_n set_v it_o in_o the_o oven_n a_o little_a then_o fry_v it_o custard_n let_v your_o 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 they_o in_o the_o oven_n or_o thus_o if_o you_o make_v your_o custard_n in_o paste_n set_v it_o in_o work_n and_o dry_v it_o in_o the_o oven_n then_o beat_v the_o spawn_n of_o a_o pike_n in_o a_o mortar_n and_o strain_v it_o with_o cream_n season_n it_o with_o sugar_n rosewater_n a_o grate_a nutmeg_n and_o a_o little_a mace_n beat_v they_o well_o together_o fill_v your_o form_n and_o when_o it_o be_v bake_v strew_v comfit_n thereon_o cheesecake_n drain_n the_o whey_n from_o your_o curd_n make_v of_o new_a milk_n to_o every_o pottle_n of_o curd_n allow_v a_o quarter_n of_o a_o pound_n of_o butter_n a_o good_a quantity_n of_o rosewater_n three_o grain_n of_o ambergriese_n the_o crumb_n of_o a_o manchet_n rub_v through_o a_o cullender_n the_o yolk_n of_o ten_o egg_n a_o grate_a nutmeg_n a_o little_a salt_n and_o good_a store_n of_o sugar_n mix_v all_o these_o well_o together_o with_o a_o little_a cream_n but_o do_v not_o make_v they_o too_o soft_a instead_o of_o bread_n take_v almond_n which_o will_v be_v much_o better_a put_v up_o your_o ingredient_n into_o puff-paste_n and_o bake_v they_o in_o a_o quick_a oven_n and_o let_v they_o not_o stand_v too_o long_o lest_o they_o shall_v be_v too_o dry_a otherways_o make_v your_o crust_n of_o cold_a butter-paste_n to_o a_o gallon_n of_o flower_n take_v a_o pound_n of_o butter_n then_o take_v curd_n make_v of_o cream_n which_o be_v very_o fresh_a and_o new_a and_o put_v they_o into_o your_o cheese-cloth_n and_o press_v out_o all_o the_o whey_n than_o stamp_n in_o a_o fine_a grate_a manchet_n among_o the_o curd_n some_o clove_n and_o mace_n a_o pound_n and_o a_o half_a of_o well-washed_n curran_n the_o yolk_n of_o eight_o egg_n some_o rose-water_n salt_n half_o a_o 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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 take_v three_o pint_n of_o cream_n and_o boil_v it_o with_o mace_n after_o this_o take_v it_o off_o the_o sire_n stir_v it_o and_o put_v in_o the_o egg_n than_o set_v it_o on_o the_o fire_n and_o let_v it_o boil_v till_o it_o curdle_v then_o take_v it_o off_o and_o put_v therein_o half_a a_o pound_n of_o sugar_n some_o grate_a nutmeg_n and_o beat_a mace_n then_o dissolve_v two_o grain_n of_o ambergriese_n in_o four_o spoonful_n of_o rosewater_n and_o put_v therein_o with_o half_a a_o handful_n of_o grate_a bread_n half_o a_o pound_n of_o blanch_v almond_n beat_v small_a a_o little_a cream_n and_o some_o currant_n put_v they_o in_o paste_n as_o aforesaid_a and_o let_v they_o bake_v a_o quarter_n of_o a_o hour_n which_o will_v be_v 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pound_n it_o in_o â—one_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 â—dd_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 seat_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 doven_a pippin_n slice_v they_o and_o put_v they_o into_o a_o pint_n of_o 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 boil_v 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 sipper_n than_o 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 yolk_n of_o half_a a_o score_n egg_n a_o quarter_n of_o a_o pound_n of_o curran_n well-washed_n and_o some_o salt_n incorporate_v these_o together_o and_o bake_v it_o you_o may_v put_v these_o ingredient_n either_o into_o paste_n earthen-pan_n dish_n or_o deep_a basin_n and_o when_o it_o be_v bake_v garnish_v your_o dish_n with_o sugar_n orange_n comfit_n and_o cinnamon_n whitepot_n after_o the_o devonshire_n fashion_n take_v mornings-milk_n and_o soak_v therein_o some_o slice_n of_o white_a bread_n and_o put_v therein_o a_o little_a flower_n with_o the_o yolk_n of_o egg_n beat_v very_o small_a bruise_v your_o bread_n so_o that_o it_o be_v whole_o incorporate_v with_o your_o milk_n egg_n and_o flower_n make_v it_o about_o the_o thickness_n of_o
they_o have_v first_o flower_v they_o in_o butter_n and_o put_v they_o to_o your_o mutton_n season_n your_o broth_n with_o clove_n pepper_n nutmeg_n two_o or_o three_o blade_n of_o mace_n a_o whole_a onion_n peel_a salt_n and_o a_o faggot_n of_o sweet_a herb_n if_o your_o pottage_n be_v too_o thin_a take_v some_o flower_n and_o mingle_v it_o with_o pepper_n and_o verjuice_n put_v it_o into_o your_o pot_n then_o soak_v your_o bread_n and_o serve_v it_o pottage_n of_o woodcock_n roast_v first_o almost_o roast_v your_o woodcock_n then_o boil_v they_o with_o some_o sweet_a herb_n soak_v your_o bread_n in_o strong_a broth_n and_o lay_v your_o woodcock_n thereon_o pour_v on_o your_o broth_n and_o serve_v they_o farce_a potage_n for_o flesh-day_n pottage_n of_o capon_n farce_v take_v out_o the_o bone_n of_o your_o capon_n at_o the_o neck_n and_o fill_v they_o up_o with_o the_o flesh_n of_o squab_n or_o chicken_n mince_v small_a with_o beef-suet_n when_o they_o be_v well_o season_v boil_v 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proper_a place_n when_o it_o be_v farce_v sow_v it_o neat_o up_o then_o whiten_v it_o and_o boil_v it_o in_o good_a broth_n then_o take_v some_o calf_n foot_n parboil_v they_o cleave_v they_o in_o the_o middle_n and_o pass_v they_o in_o a_o pan_n with_o butter_n and_o put_v they_o into_o your_o pot_n with_o caper_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o the_o head_n foot_n and_o caper_n pottage_n of_o lamb_n head_n farce_v you_o must_v order_v it_o as_o you_o do_v your_o calf_n head_n then_o farce_v they_o with_o the_o liver_n and_o light_n of_o lamb_n beef-suet_n and_o yolk_n of_o egg_n parsley_n and_o fine_a herb_n mince_v small_a then_o boil_v they_o in_o good_a broth_n then_o garnish_v your_o soak_a bread_n with_o the_o head_n and_o purtenance_n which_o you_o may_v blanch_v with_o the_o yolk_n of_o egg_n temper_v with_o verjuice_n pottage_n of_o leg_n of_o mutton_n farce_v bone_fw-la a_o leg_n of_o mutton_n and_o mince_v the_o flesh_n very_o small_a with_o beef-suet_n and_o lard_n then_o farce_v the_o skin_n and_o sow_v it_o up_o very_o fine_o have_v season_v it_o before_o the_o stuff_n with_o salt_n and_o several_a spice_n then_o boil_v it_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n some_o caper_n and_o turnip_n garnish_v your_o soak_a loaf_n with_o the_o meat_n and_o turnip_n but_o the_o best_a way_n be_v thus_o take_v your_o leg_n of_o mutton_n and_o raise_v up_o their_o skin_n very_o neat_o and_o take_v out_o the_o flesh_n then_o mince_v it_o with_o marrow_n sweet_a herb_n and_o spinage_n with_o some_o white-bread_n grate_v very_o fine_a than_o season_n it_o with_o pepper_n nutmeg_n clove_n and_o mace_n with_o some_o salt_n add_v thereto_o some_o currant_n well_o pick_v and_o cleanse_v then_o put_v thereto_o a_o good_a quantity_n of_o sugar_n and_o as_o many_o egg_n as_o be_v sufficient_a to_o bind_v it_o mingle_v all_o well_o together_o and_o farce_v your_o leg_n herewith_o when_o you_o have_v bake_v it_o in_o a_o oven_n garnish_v your_o dish_n with_o the_o remain_a meat_n and_o white-broth_n pottage_n of_o goose_n farce_v take_v the_o brisket_n from_o your_o goose_n then_o make_v a_o farce_n of_o what_o thing_n your_o own_o fancy_n shall_v judge_v most_o proper_a and_o stuff_v they_o therewith_o then_o flower_n they_o and_o boil_v they_o in_o good_a broth_n then_o garnish_v your_o soak_a bread_n with_o the_o goose_n and_o pease-broth_n or_o pease_n only_o pottage_n of_o partridge_n have_v take_v the_o brisket_n from_o they_o take_v some_o of_o the_o leg_n of_o veal_n and_o mince_v it_o than_o season_n it_o with_o salt_n sweet_a herb_n and_o spice_n have_v stuff_v your_o partridge_n herewith_o boil_v they_o in_o good_a broth_n with_o some_o herb_n soak_v your_o bread_n and_o lay_v your_o fowl_n thereon_o garnish_v your_o dish_n with_o bottom_n of_o artichoke_n and_o asparagus_n pottage_n of_o turkey_n farce_v bone_n your_o turkey_n as_o you_o do_v your_o other_o bird_n and_o take_v the_o flesh_n 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bread_n boil_v these_o together_o with_o salt-butter_n a_o little_a beat_a clove_n mace_n 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 and_o put_v to_o they_o the_o bone_n of_o a_o carp_n or_o any_o other_o fish-bone_n with_o
a_o onion_n stick_v with_o clove_n a_o faggot_n of_o sweet_a herb_n and_o a_o 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 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very_o soft_a have_v strain_v the_o water_n hom_n it_o take_v half_a a_o pound_n of_o blanch_a almond_n and_o beat_v they_o in_o a_o mortar_n have_v beat_v they_o a_o while_n beat_v they_o over_o again_o with_o your_o barley_n then_o put_v to_o they_o some_o of_o the_o same_o liquor_n some_o sack_n rose-water_n and_o season_v it_o with_o sugar_n nutmeg_n cinnamon_n and_o boil_v they_o all_o together_o over_o a_o chafing-dish_n of_o coal_n than_o dish_n it_o with_o a_o ladleful_a of_o draw_a butter_n and_o scrape_v on_o sugar_n fry_v toast_n take_v a_o couple_n of_o stale_a twopenny_a loaf_n and_o cut_v they_o in_o round_a slice_n through_o the_o loaf_n then_o soak_v they_o in_o sack_n and_o strong_a ale_n on_o the_o one_o side_n then_o dry_v they_o on_o a_o pye-plate_n on_o that_o side_n and_o do_v in_o like_a manner_n to_o the_o other_o side_n then_o take_v a_o pint_n of_o cream_n season_v with_o nutmeg_n and_o cinnamon_n and_o dip_v your_o toast_n therein_o your_o pan_n be_v hot_a 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of_o dry_a flower_n a_o little_a sugar_n cream_n and_o rose-water_n your_o stuff_n must_v be_v so_o thick_a that_o it_o run_v not_o abroad_o when_o your_o pan_n be_v hot_a with_o clarify_a butter_n drop_v your_o ingredient_n in_o by_o spoonful_n fry_v they_o crisp_v on_o both_o side_n dish_n they_o and_o scrape_v on_o sugar_n another_o for_o any_o friday_n take_v half_o a_o pound_n of_o almond_n blanch_v and_o pound_n they_o and_o as_o they_o be_v a_o pound_v put_v in_o some_o rose-water_n to_o keep_v they_o from_o oil_v strain_v they_o into_o cream_n then_o take_v artichoke_n bottom_n and_o marrow_n your_o cream_n be_v boil_v with_o date_n sugar_n whole_a cinnamon_n large_a mace_n and_o nutmeg_n your_o cream_n be_v cold_a put_v it_o into_o a_o dish_n garnish_v with_o paste_n on_o the_o brim_n then_o put_v on_o your_o artichoke_n and_o marrow_n and_o bake_v it_o for_o a_o quarter_n of_o a_o hour_n
then_o take_v out_o the_o whole_a spice_n and_o serve_v it_o up_o all_o manner_n of_o potage_n for_o fasting-day_n out_o of_o lent_n pottage_n of_o craw-fish_n have_v cleanse_v your_o craw-fish_n very_o well_o boil_v they_o with_o wine_n vinegar_n salt_n and_o pepper_n when_o they_o look_v red_a pick_v the_o foot_n and_o tail_n and_o fry_v they_o with_o sweet_a butter_n then_o take_v the_o body_n of_o your_o craw-fish_n and_o pound_n they_o very_o well_o with_o onion_n clove_n mace_n ginger_n pepper_n salt_n hard_a egg_n and_o the_o crumb_n of_o white_a bread_n let_v they_o soak_v in_o good_a broth_n make_v of_o herb_n or_o clear_a pease-broth_n have_v boil_v these_o together_o strain_v they_o and_o set_v they_o before_o the_o fire_n then_o take_v some_o butter_n with_o mince_a parsley_n fry_v it_o and_o put_v it_o into_o your_o pottage_n which_o you_o must_v be_v mindful_a to_o season_v well_o your_o crust_n be_v soak_v put_v on_o the_o hash_fw-mi of_o a_o carp_n with_o the_o juice_n 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and_o the_o crumb_n of_o white_a bread_n have_v boil_v strain_v they_o then_o fry_v they_o with_o parsley_n and_o put_v they_o in_o the_o broth_n again_o then_o dry_a and_o soak_v your_o bread_n after_o this_o take_v the_o flesh_n of_o your_o carp_n hash_fw-mi it_o and_o when_o it_o be_v boil_v lie_v it_o on_o your_o bread_n then_o pour_v on_o your_o broth_n fill_v your_o dish_n and_o sprinkle_v it_o with_o the_o juice_n of_o lemon_n and_o mushroom_n pottage_n of_o tenche_n you_o must_v bone_n your_o tench_n in_o the_o same_o manner_n as_o you_o do_v your_o carp_n then_o take_v the_o flesh_n and_o mince_v it_o very_o small_a and_o farce_v it_o season_v your_o farcing_n well_o and_o close_o up_o the_o hole_n wherein_o they_o be_v put_v your_o bread_n be_v soak_v garnish_n it_o with_o your_o tenche_n and_o pour_v on_o your_o broth_n it_o matter_n not_o whether_o the_o broth_n be_v make_v of_o pease_n turnip_n herb_n tenche_n amond_n carp_n or_o craw-fish_n pottage_n of_o french_a 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caper_n pine-seed_n and_o mushroom_n pottage_n of_o roast_a carp_n press_v your_o carp_n and_o slit_v they_o on_o the_o top_n then_o melt_v some_o butter_n and_o end_n over_o your_o carp_n therewith_o then_o put_v it_o on_o the_o gridiron_n and_o broil_n it_o then_o take_v some_o turnip_n and_o cut_v they_o in_o two_o whiten_v flower_n and_o fry_v they_o than_o put_v they_o into_o some_o pease-broth_n or_o water_n season_n they_o and_o let_v they_o boil_v then_o soak_v your_o bread_n and_o lay_v your_o carp_n thereon_o with_o butter_n parsley_n chibbals_n and_o a_o little_a vinegar_n then_o garnish_v it_o with_o the_o turnip_n sampire_n and_o a_o few_o caper_n gruel_n pottage_n have_v pick_v your_o oatmeal_n very_o well_o boil_v it_o over_o a_o soft_a fire_n when_o it_o be_v tender_a strain_v it_o through_o a_o strainer_n than_o put_v it_o into_o a_o pipkin_n with_o some_o spring_n water_n make_v your_o pottage_n pretty_a thick_a of_o the_o strain_a oatmeal_n and_o add_v thereto_o 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a_o white_a loaf_n when_o they_o have_v boil_v a_o while_n strain_v your_o broth_n and_o put_v it_o into_o another_o pot_n with_o some_o butter_n then_o take_v some_o almond_n blanch_v they_o and_o pound_v they_o and_o mingle_v with_o one_o moiety_n of_o your_o broth_n have_v boil_v a_o while_n strain_v they_o and_o put_v in_o a_o onion_n stick_v with_o clove_n than_o set_v it_o over_o a_o gentle_a fire_n then_o soak_v your_o dish_n with_o a_o little_a of_o your_o first_o broth_n and_o fill_v up_o your_o dish_n with_o white-broth_n with_o the_o yolk_n of_o a_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushroom_n let_v it_o not_o be_v too_o thick_a serve_v it_o garnish_v with_o lemon_n and_o pomegranate_n the_o duchess_n of_o anjou_n pottage_n take_v the_o bone_n of_o a_o carp_n and_o boil_v they_o in_o pease-broth_n that_o be_v very_o clear_a with_o the_o yolk_n of_o egg_n a_o bundle_n of_o herb_n and_o all_o well_o season_v then_o dry_a a_o loaf_n and_o soak_v it_o and_o fry_v into_o it_o some_o hash_fw-mi of_o carp_n and_o juice_n of_o mushroom_n melt_v liver_n of_o eel-pouts_a and_o all_o manner_n of_o sweet_a herb_n dish_n it_o up_o and_o garnish_v it_o with_o pomegranate_n and_o slice_a lemon_n pottage_n of_o tortoise_n cut_a off_o their_o head_n boil_v they_o and_o take_v the_o flesh_n out_o of_o the_o shell_n and_o cut_v it_o into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o butter_n parsley_n and_o chibbals_n have_v thus_o past_a and_o season_v they_o put_v they_o into_o a_o dish_n and_o let_v they_o soak_v over_o a_o chasing-dish_n of_o coal_n with_o some_o broth_n be_v careful_a in_o the_o remove_n of_o the_o gall_n when_o you_o cut_v your_o tortoise_n in_o piece_n your_o bread_n be_v
bread_n in_o what_o broth_n you_o have_v and_o garnish_v it_o with_o your_o colliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n sprinkle_v your_o pottage_n with_o almond-broth_n another_o very_a good_a pottage_n peel_n 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 season_v with_o a_o bundle_n of_o herb_n then_o take_v chibbals_n parsley_n and_o butter_n all_o be_v fry_v together_o throw_v it_o into_o your_o pease-broth_n garnish_n it_o with_o lettuce_n well_o cleanse_v succory_n cucumber_n and_o small_a pease_n fry_v and_o sod_a with_o butter_n salt_n and_o pepper_n and_o you_o may_v add_v the_o bottom_n of_o artichoke_n pottage_n of_o common_a pease_n serve_v green_a first_o boil_v your_o pease_n in_o water_n then_o take_v the_o clear_a of_o your_o pease-broth_n and_o when_o you_o intend_v to_o use_v it_o fry_n into_o it_o parsley_n charvel_v young_a sorrel_n butter_n bran_n and_o caper_n then_o boil_v they_o thus_o season_v garnish_v your_o dish_n with_o fry_v bread_n pottage_n of_o barnicle_n with_o turnip_n dress_v your_o barnicle_n and_o lard_v it_o with_o eel_n or_o carp_n then_o fry_v it_o then_o boil_v it_o with_o half_a water_n and_o half_a pease-broth_n well_o season_v with_o butter_n and_o a_o bundle_n of_o sweet_a herb_n when_o it_o be_v almost_o boil_a out_o 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 farce_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 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a_o beet-root_n meddler_n service_n mulberry_n unripe_a flower_n a_o slice_n of_o barley-bread_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 in_o the_o same_o manner_n as_o you_o do_v rose-viengar_a then_o fill_v up_o your_o glass_n with_o claret_n or_o white_a wine_n and_o set_v it_o in_o the_o sun_n or_o a_o chimney_n corner_n by_o the_o fire_n thus_o you_o make_v vinegar_n of_o sound_a wine_n but_o if_o you_o will_v make_v it_o of_o what_o be_v corrupt_v first_o boil_v it_o till_o one_o three_o be_v consume_v and_o scum_v it_o very_o clean_a then_o put_v it_o up_o into_o a_o cask_n and_o put_v some_o churnel_n then_o stop_v your_o vessel_n very_o close_o and_o in_o a_o little_a time_n it_o will_v be_v very_o good_a vinegar_n ale-eag_a take_v what_o quantity_n of_o strong_a ale_n of_o the_o first_o run_v as_o you_o shall_v think_v fit_a set_v it_o a_o cool_a than_o head_n 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and_o put_v they_o into_o your_o pan_n with_o sweet_a butter_n let_v they_o fry_v moderate_o then_o get_v your_o lair_n ready_o make_v of_o the_o yolk_n of_o five_o egg_n well_o beat_v with_o half_a a_o pint_n of_o white_a wine_n and_o strong_a broth_n a_o grate_a nutmeg_n and_o a_o handful_n of_o parsley_n boil_v up_o green_a and_o chop_v small_a with_o a_o little_a sugar_n you_o may_v put_v thereto_o some_o roast_a potato_n or_o artichoke_n bottom_n slice_v let_v these_o be_v put_v into_o the_o pan_n with_o your_o rabbit_n and_o keep_v they_o shake_v over_o the_o fire_n until_o it_o be_v ready_a to_o boil_v then_o disâ—_n your_o rabbit_n on_o sippet_n and_o pour_v oâ—_n your_o lair_n as_o thick_a as_o draw_v butter_n garnish_n it_o with_o lemon_n barberry_n and_o boileâ—_n parsley_n scotch_a collop_n fry_v or_o broil_v make_v 〈◊〉_d mutton_n take_v the_o bone_n out_o of_o a_o leg_n of_o mutton_n and_o slice_v it_o into_o very_o thin_a slice_n crosâ—_n the_o grain_n of_o the_o meat_n 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