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also_o mix_v all_o together_o dry_v it_o &_o make_v it_o ready_a as_o abovesaid_a paste_n of_o gooseberry_n and_o of_o verjuice_n they_o be_v make_v the_o same_o way_n as_o that_o of_o cherry_n paste_n of_o quince_n take_v quince_n see_v they_o whole_a in_o water_n and_o pass_v they_o through_o a_o course_n sive_fw-la then_o dry_v they_o in_o a_o pan_n over_o the_o fire_n as_o the_o aforesaid_a paste_n mix_v they_o with_o sugar_n and_o give_v they_o five_o or_o six_o turn_n over_o the_o fire_n without_o boil_v make_v they_o ready_a half_a cold_a and_o so_o of_o the_o rest_n how_o to_o make_v some_o
and_o mushrum_n then_o serve_v 36._o pottage_n of_o tortoise_n take_v your_o tortoise_n cut_v of_o the_o head_n and_o foot_n see_v they_o in_o water_n and_o when_o they_o be_v near_o sod_v put_v a_o little_a white_a wine_n therein_o some_o fine_a herb_n and_o some_o lard_n when_o they_o be_v sod_a take_v they_o out_o of_o the_o shell_n and_o take_v out_o the_o gall_n cut_v they_o into_o piece_n and_o pass_v they_o in_o the_o pan_n with_o good_a butter_n than_o stove_n they_o in_o a_o dish_n as_o also_o your_o bread_n with_o some_o of_o your_o broth_n garnish_n it_o with_o your_o tortoise_n well_o season_v with_o asparagus_n cut_v with_o juice_n and_o with_o lemon_n then_o serve_v 37._o pottage_n of_o suck_a pig_n after_o you_o have_v dress_v he_o neat_o cut_v it_o into_o five_o piece_n whiten_v they_o in_o some_o broth_n or_o fresh_a water_n and_o put_v they_o in_o the_o pot_n with_o good_a broth_n put_v some_o fine_a herb_n to_o it_o and_o a_o piece_n of_o lard_n but_o have_v a_o care_n they_o do_v not_o boil_v dry_a stove_n your_o bread_n and_o garnish_v it_o with_o your_o pig_n the_o head_n in_o the_o midst_n of_o the_o quarter_n and_o the_o purtnance_n or_o abatis_o round_o about_o the_o dish_n then_o serve_v 38._o pottage_n of_o mine_v mutton_n take_v a_o joint_n of_o mutton_n mince_v it_o with_o beef_n suet_n or_o marrow_n and_o stove_n it_o in_o a_o pot_n stove_n also_o your_o bread_n in_o a_o dish_n with_o the_o best_a of_o your_o broth_n after_o this_o garnish_n it_o with_o your_o ache_n or_o mince_a meat_n together_o with_o juice_n comb_n beatâ—lles_v fill_v with_o dry_a bread_n otherwise_o tailladin_n that_o be_v piece_n of_o bread_n of_o the_o length_n and_o bigness_n of_o a_o finger_n in_o the_o shape_n of_o lardon_n which_o you_o shall_v pass_v in_o the_o pan_n with_o good_a butter_n until_o they_o be_v brown_a and_o as_o it_o be_v roast_v and_o stove_n it_o well_o also_o then_o serve_v 39_o pottage_n of_o knuckle_n of_o beef_n smother_v it_o well_o in_o a_o pot_n until_o it_o be_v almost_o boil_v to_o piece_n and_o well_o season_v with_o a_o bundle_n of_o herb_n clove_n caper_n mushrum_n truffle_n then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o knuckle_n and_o its_o implement_n 40._o pottage_n of_o capon_n with_o rice_n take_v a_o capon_n dress_v it_o well_o and_o put_v it_o in_o the_o pot_n with_o good_a broth_n well_o season_v take_v your_o rice_n well_o pick_v wash_v and_o dry_v it_o before_o the_o fire_n then_o see_v it_o by_o degree_n with_o good_a broth_n stove_n your_o bread_n put_v your_o capon_n on_o it_o and_o garnish_v it_o with_o your_o rice_n if_o you_o will_v you_o may_v put_v some_o saffron_n to_o it_o and_o serve_v 41._o pottage_n of_o pullet_n with_o rice_n it_o be_v make_v after_o the_o same_o way_n as_o the_o capon_n dress_v they_o truss_v they_o up_o put_v they_o in_o the_o pot_n and_o season_v they_o alike_o make_v your_o rice_n ready_a the_o same_o way_n your_o bread_n be_v stove_v and_o garnish_v as_o above_o say_v serve_v 42._o pottage_n of_o knuckle_n of_o beef_n with_o tailladin_n whiten_n your_o knuckle_n see_v and_o season_v it_o well_o and_o with_o the_o broth_n see_v also_o your_o tailladin_fw-mi you_o shall_v put_v with_o it_o a_o onion_n stuckt_v with_o clove_n and_o a_o little_a thin_a than_o stove_n your_o bread_n and_o garnish_v it_o with_o the_o knuckle_n and_o with_o your_o tailladin_n which_o be_v piece_n of_o bread_n of_o the_o length_n and_o bigness_n of_o one_o finger_n pass_v and_o fry_v in_o the_o pan_n with_o butter_n or_o lard_n as_o above_o say_v in_o the_o 38th_o article_n if_o you_o will_v you_o may_v put_v some_o saffron_n in_o it_o then_o serve_v capon_n with_o tailladin_fw-fr and_o all_o other_o meat_n be_v do_v the_o same_o way_n and_o be_v make_v ready_a thus_o it_o shall_v be_v call_v such_o meat_n with_o tailladin_fw-fr 43._o pottage_n of_o the_o boiler_n or_o great_a pot._n stove_n some_o crust_n of_o brown_a bread_n with_o some_o good_a broth_n of_o your_o boiler_n great_a pot_n or_o beef_n pot_n season_v with_o pepder_n salt_n and_o a_o little_a mince_a parsley_n then_o serve_v the_o first_o cut_n of_o loafe_n be_v serve_v in_o the_o like_a manner_n without_o parsley_n or_o pepper_n if_o you_o will_n 44._o pottage_n of_o a_o calfs-head_n fry_v when_o it_o be_v sodden_a take_v out_o the_o bone_n and_o cut_v it_o into_o as_o many_o piece_n as_o you_o will_v than_o flower_n it_o and_o fry_v it_o with_o butter_n or_o lard_n than_o stove_n your_o bread_n and_o garnish_v it_o with_o what_o you_o have_v fry_v serve_v the_o dish_n well_o fill_v and_o garnish_v as_o with_o mushrum_n pomgranats_a or_o slice_a lemon_n and_o juice_n of_o lemon_n 45._o pottage_n of_o fry_v mutton_n with_o turnip_n take_v the_o upper_a end_n of_o the_o breast_n of_o mutton_n fry_v they_o and_o see_v they_o well_o until_o they_o be_v fit_a to_o receive_v the_o turnip_n which_o after_o you_o have_v cut_v they_o into_o slice_n or_o piece_n and_o also_o well_o fry_v you_o shall_v put_v with_o your_o mutton_n well_o sod_a &_o season_v with_o clove_n salt_n and_o a_o bundle_n of_o herb_n stove_n your_o bread_n and_o take_v up_o if_o your_o pottage_n be_v not_o thick_a enough_o fry_v a_o little_a flower_n into_o the_o broth_n for_o to_o thicken_v it_o and_o mix_v with_o it_o some_o white_a pepper_n and_o vinegar_n then_o serve_v 46._o pottage_n of_o the_o handle_n or_o knuckle_n of_o shoulder_n with_o ragoust_n when_o your_o handle_n or_o knuckle_n be_v whiten_v in_o fresh_a water_n flower_n they_o &_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n see_v they_o in_o a_o earthen_a pan_n with_o all_o the_o implement_n which_o can_v abide_v seethe_v as_o sparagus_n mushrum_n truffle_n stove_n your_o bread_n or_o crust_n with_o good_a broth_n and_o garnish_v it_o with_o your_o handle_n or_o knuckle_n sparagus_n mushrum_n and_o all_o what_o you_o have_v then_o serve_v 47._o pottage_n of_o roast_a woodcock_n after_o they_o be_v roast_v put_v they_o in_o the_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n &_o see_v they_o well_o then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o woodcock_n and_o all_o what_o you_o have_v then_o serve_v you_o may_v also_o do_v in_o the_o same_o manner_n as_o of_o the_o marble_a partridge_n 48._o half_n a_o bisque_fw-la take_v pigeon_n somewhat_o big_a open_v they_o and_o see_v they_o as_o the_o bisque_fw-la whereof_o you_o will_v easy_o find_v the_o make_n if_o you_o have_v recourse_n to_o the_o table_n garnish_n and_o season_v they_o also_o the_o same_o way_n so_o that_o it_o may_v be_v as_o good_a as_o the_o bisque_fw-la if_o you_o can_v then_o serve_v 49._o jacobin_n pottage_n with_o cheese_n take_v a_o capon_n garnish_v with_o his_o bone_n fit_v as_o wing_n and_o leg_n &_o some_o cheese_n whereof_o you_o shall_v make_v as_o many_o bead_n as_o of_o flesh_n and_o you_o shall_v besprinkle_v all_o with_o almond_n broth_n if_o you_o can_v if_o it_o be_v not_o thick_a enough_o allay_v two_o or_o three_o egg_n and_o give_v it_o colour_n with_o the_o fireshovell_a now_o to_o make_v your_o broth_n the_o better_a stamp_v the_o bone_n and_o boil_v they_o with_o the_o best_a of_o your_o broth_n well_o season_v stove_n your_o bread_n which_o you_o may_v garnish_v with_o pistache_n lemon_n or_o pomgranat_n then_o serve_v a_o table_n of_o the_o farce_v potage_n pottage_n of_o farce_v capon_n 1_o pottage_n of_o young_a pullet_n without_o bone_n farce_v 2_o pottage_n of_o pullet_n farce_v 3_o pottage_n of_o young_a pigeon_n farce_v 4_o pottage_n of_o farce_v duck_n 5_o pottage_n of_o knuckle_n or_o leg_n of_o veal_n farce_v 6_o pottage_n of_o breast_n of_o veal_n farce_v 7_o pottage_n of_o calfe_n head_n without_o bone_n farce_v 8_o pottage_n of_o lamb_n head_n without_o bone_n farce_v 9_o pottage_n of_o joint_n of_o mutton_n farce_v 10_o pottage_n of_o farce_v goose_n 11_o pottage_n of_o farce_v partridge_n 12_o pottage_n of_o turkey_n farce_v 13_o 2._o how_o to_o make_v farce_a potage_n 1._o pottage_n of_o capon_n farce_v after_o they_o be_v well_o dress_v take_v out_o the_o bone_n at_o the_o neck_n and_o fill_v they_o up_o with_o all_o kind_n of_o beatille_n as_o young_a pigeon_n the_o flesh_n of_o capon_n well_o mince_v with_o beef_n or_o mutton_n suit_n and_o when_o they_o be_v well_o season_v and_o truss_v up_o put_v they_o in_o the_o pot_n with_o good_a broth_n see_v they_o and_o stove_n your_o bread_n which_o you_o shall_v garnish_v with_o your_o capon_n and_o all_o sort_n of_o beatill_n and_o serve_v 2._o pottage_n of_o farce_v cockerel_n without_o bone_n after_o they_o be_v dress_v take_v out_o the_o stomach_n bone_n fill_v
up_o what_o have_v feather_n with_o butter_a paper_n roast_n it_o serve_v and_o unwrap_v it_o the_o hen_n and_o the_o rogue_n be_v do_v the_o same_o way_n 2._o the_o turtle_n dove_n when_o it_o be_v dress_v stick_v it_o and_o spit_v it_o 3._o the_o young_a hare_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n endore_fw-la it_o with_o its_o blood_n stick_v it_o and_o spit_v it_o when_o it_o be_v roast_v serve_v with_o a_o poiurade_n or_o with_o a_o sweet_a sauce_n 4._o the_o quail_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n and_o bar_v it_o with_o a_o bar_v of_o lard_n which_o you_o shall_v cover_v with_o vine_n leaf_n in_o their_o season_n when_o it_o be_v roast_v serve_v 5._o the_o partridge_n after_o it_o be_v dress_v and_o whiten_v on_o the_o fire_n you_o must_v stick_v it_o well_o roast_v it_o and_o when_o it_o be_v roast_v serve_v 6._o the_o capon_n after_o it_o be_v dress_v if_o it_o be_v exceed_o fat_a bar_v it_o with_o a_o fat_a paper_n and_o put_v into_o it_o a_o onion_n stuckt_v some_o salt_n and_o a_o little_a pepper_v when_o it_o be_v roast_v serve_v 7._o young_a pigeon_n roast_v as_o they_o come_v out_o of_o the_o dovecoat_n blood_n they_o in_o water_n then_o scald_a and_o dress_v they_o you_o may_v bar_v they_o if_o you_o will_v with_o vine_n leaf_n over_o they_o or_o stick_v they_o when_o they_o be_v roast_v put_v a_o poiurade_n under_o they_o and_o serve_v 8._o pullet_n feed_a with_o corn_n or_o cram_a pullet_n you_o must_v plume_v they_o dry_a dress_v they_o and_o whiten_v they_o on_o the_o fire_n then_o stick_v or_o bar_v they_o roast_v they_o and_o serve_v 9_o turkey_n it_o must_v likewise_o be_v plume_v dry_a whiten_v it_o on_o the_o fire_n roast_v it_o and_o serve_v 10._o young_a duck_n dress_v they_o and_o whiten_v they_o on_o the_o fire_n and_o if_o you_o will_v stick_v on_o they_o four_o little_a rose_n of_o lardon_n upon_o the_o four_o joint_n when_o they_o be_v roast_v serve_v with_o a_o porurade_n 11._o the_o wild-pidgeons_a after_o it_o be_v well_o dress_v stick_v it_o spit_v it_o and_o serve_v 12._o cockerel_n dress_v they_o and_o whiten_v they_o on_o the_o fire_n then_o stick_v and_o roast_v they_o and_o serve_v you_o may_v serve_v they_o dry_a or_o with_o a_o sauce_n make_v with_o water_n salt_n pepper_v and_o chibol_n mince_v you_o may_v also_o serve_v they_o with_o ragoust_n as_o the_o sea-henne_n of_o which_o hereafter_o 13._o lamb._n if_o it_o be_v fat_a after_o it_o be_v roast_v throw_v on_o it_o the_o crumb_n of_o bread_n with_o a_o little_a salt_n and_o parsley_n if_o you_o will_v and_o serve_v 14._o teal_n after_o they_o be_v well_o dress_v spit_v they_o and_o when_o they_o be_v roast_v serve_v they_o with_o orange_n 15._o goose_n as_o it_o come_v from_o the_o mother_n scald_a and_o dress_v it_o cut_v off_o the_o neck_n close_o to_o the_o body_n and_o the_o leg_n and_o after_o it_o be_v whiten_v on_o the_o fire_n and_o truss_v up_o set_v it_o a_o roast_n and_o make_v a_o farce_v to_o put_v under_o it_o with_o its_o liver_n and_o store_n of_o good_a herb_n mince_v together_o which_o you_o shall_v pass_v in_o the_o pan_n with_o lard_n or_o butter_n and_o some_o yolk_n of_o egg_n all_o well_o season_v and_o serve_v 16._o young_a wildboare_n or_o grice_n take_v off_o the_o skin_n as_o far_o as_o the_o head_n dress_v it_o and_o whiten_v it_o on_o the_o fire_n cut_v off_o the_o four_o foot_n stick_v it_o with_o lardon_n and_o put_v in_o the_o body_n of_o it_o one_o bay_a leaf_n or_o some_o fine_a herb_n when_o it_o be_v roast_v serve_v 17._o young_a rabbit_n dress_v it_o whiten_v it_o on_o the_o fire_n stick_v and_o roast_v it_o with_o verjuice_n under_o it_o and_o serve_v after_o it_o be_v roast_v you_o may_v put_v some_o salt_n a_o little_a pepper_v and_o juice_n of_o orange_n in_o the_o body_n of_o it_o and_o stir_v all_o well_o together_o then_o serve_v 18._o the_o thrush_n after_o it_o be_v pull_v truss_v it_o up_o and_o whiten_v it_o stick_v it_o and_o spit_v it_o put_v a_o toss_v under_o it_o and_o a_o sauce_n with_o verjuice_n a_o little_a vinegar_n onion_n and_o orange_n peel_n then_o serve_v so_o be_v do_v the_o fieldfare_n 19_o the_o rail_n it_o be_v do_v as_o the_o thrush_n without_o draw_v it_o serve_v 20._o young_a partridge_n dress_v they_o and_o whiten_v they_o on_o the_o fire_n stick_v they_o with_o lardon_n roast_v it_o with_o verjuice_n under_o it_o then_o serve_v 21._o young_a quail_n they_o must_v be_v barded_a with_o vine_n leaf_n in_o the_o season_n 22._o young_a turkey_n pull_v they_o warm_v let_v they_o mortify_v then_o dress_v they_o and_o whiten_v they_o on_o the_o fire_n stick_v they_o and_o roast_v they_o then_o serve_v 23._o plover_n after_o it_o be_v pull_v truss_v it_o up_o and_o whiten_v it_o than_o lard_n it_o and_o roast_v it_o serve_v with_o a_o sauce_n and_o a_o toss_v under_o it_o 24._o loin_n of_o stag_n take_v off_o all_o the_o skin_n stick_v it_o and_o spit_v it_o serve_v with_o a_o poiurade_n the_o fillet_n be_v do_v up_o like_o the_o loin_n with_o poiurade_n the_o loin_n of_o roebuck_n be_v also_o do_v the_o same_o way_n 25._o ortolan_n after_o it_o be_v dress_v truss_v it_o up_o and_o bar_v it_o with_o lard_n and_o vine_n leau_v over_o it_o in_o the_o season_n in_o the_o spring_n it_o must_v be_v draw_v after_o it_o be_v roast_v serve_v 26._o the_o woodcock_n when_o it_o be_v pull_v truss_v it_o with_o its_o bill_n which_o be_v instead_o of_o a_o prick_n whiten_v it_o on_o the_o fire_n and_o stick_v it_o roast_n it_o with_o a_o toss_v under_o it_o in_o the_o way_n of_o a_o poiurade_n with_o juice_n of_o orange_n then_o serve_v the_o snipe_n be_v do_v after_o the_o same_o way_n 27._o another_o way_n for_o the_o snipe_n dress_v it_o as_o the_o ortolan_n only_o that_o some_o do_v draw_v they_o which_o be_v very_o fit_v at_o any_o other_o season_n but_o winter_n because_o these_o bird_n in_o the_o spring_n summer_n and_o autumn_n live_v on_o nothing_o but_o caterpillar_n aunt_n louse_n herb_n or_o leave_v of_o tree_n but_o howsoever_o draw_v or_o not_o bar_v it_o with_o vine_n leave_v in_o the_o season_n spit_v it_o and_o roast_v it_o so_o that_o it_o be_v not_o too_o dry_a and_o serve_v 28._o the_o stockdove_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n stick_v and_o roast_v it_o with_o a_o poiurade_n under_o it_o and_o serve_v 29._o loin_n of_o veal_n after_o it_o be_v mortify_v and_o whiten_v stick_v it_o very_o thick_a roast_v it_o and_o make_v a_o ragoust_a with_o verjuice_n a_o little_a water_n a_o little_a vinegar_n orange_n peel_n and_o chip_n of_o bread_n then_o serve_v it_o well_o season_v 30._o pig_n stick_v take_v off_o the_o skin_n cut_v off_o the_o head_n and_o the_o four_o foot_n whiten_v it_o in_o warm_a water_n and_o stick_v it_o or_o if_o you_o will_v bar_v it_o half_o when_o it_o be_v roast_v serve_v with_o crumb_n of_o bread_n and_o salt_n upon_o it_o 31._o wild-goose_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n and_o lard_v it_o only_o on_o the_o quarter_n like_o a_o little_a rose_n roast_v it_o and_o serve_v the_o tame_a goose_n be_v do_v the_o same_o way_n 32._o water-henne_n after_o it_o be_v pull_v draw_v it_o whiten_v it_o on_o the_o fire_n stick_v and_o roast_v it_o with_o a_o poiurade_n under_o it_o 33._o capon_n with_o watercress_n barde_n it_o with_o lard_n and_o roast_v it_o season_n your_o cress_n with_o salt_n and_o vinegar_n or_o otherwise_o dead_a it_o in_o the_o capon_n sauce_n with_o a_o little_a vinegar_n then_o serve_v 34._o suck_v pig_n to_o the_o natural_a take_v it_o from_o the_o sow_n scald_v it_o dress_v it_o and_o roast_v it_o with_o a_o bundle_n of_o herb_n salt_n and_o pepper_v in_o the_o body_n of_o it_o then_o serve_v another_o way_n take_v it_o also_o from_o under_o the_o sow_n blood_n it_o water_n ready_a to_o boil_v and_o when_o it_o be_v scald_v empty_a it_o at_o the_o side_n truss_v up_o the_o fore_a foot_n towards_o the_o neck_n and_o they_o behind_o with_o a_o prick_n whiten_v it_o in_o warm_a water_n and_o slice_v it_o on_o the_o body_n for_o to_o roast_v it_o put_v into_o the_o stomach_n of_o it_o a_o onion_n stick_v with_o clove_n fine_a herb_n a_o little_a butter_n salt_n and_o a_o little_a pepper_v then_o sow_v up_o the_o overture_n of_o hole_n and_o roast_v it_o that_o you_o may_v not_o be_v trouble_v with_o baste_v of_o it_o rub_v it_o with_o olive_n oil_n thus_o he_o take_v a_o good_a colour_n and_o the_o skin_n be_v very_o tender_a when_o it_o be_v well_o roast_v serve_v garnish_v with_o flower_n you_o may_v
baste_v it_o with_o salt_n and_o water_n or_o else_o rub_v it_o with_o some_o lard_n 35._o cus_n blane_n or_o thiastias_n pull_v they_o and_o leave_v they_o their_o head_n and_o draw_v they_o truss_v up_o their_o leg_n as_o the_o woodcock_n then_o whiten_v they_o on_o the_o fire_n and_o stick_v they_o or_o if_o you_o will_v in_o little_a rose_n on_o the_o thigh_n when_o they_o be_v roast_v serve_v with_o a_o poiurade_n under_o 36._o heron._n pull_v it_o and_o draw_v it_o then_o seek_v our_o six_o gall_n which_o be_v on_o the_o body_n of_o it_o and_o a_o seven_o which_o be_v within_o ttuss_v up_o the_o leg_n along_o the_o thigh_n whiten_v it_o on_o the_o fire_n and_o stick_v it_o wrap_v up_o the_o neck_n with_o butter_a paper_n then_o roast_v it_o and_o when_o it_o be_v roast_v serve_v 37._o chine_n of_o hare_n after_o you_o have_v take_v off_o the_o skin_n and_o empty_v he_o cut_v he_o chine-way_n that_o be_v as_o far_o as_o the_o shoulder_n then_o take_v off_o three_o skin_n which_o be_v on_o it_o then_o truss_v it_o up_o behind_o stick_v and_o roast_v it_o and_o serve_v with_o a_o poiurade_n 38._o shoulder_n or_o loin_n of_o boar_n after_o you_o have_v beat_v it_o well_o take_v the_o venison_n out_o of_o it_o which_o be_v common_o call_v the_o lard_n then_o stick_v it_o roast_v it_o and_o serve_v with_o a_o sauce_n robert_n or_o with_o a_o poiurade_n as_o for_o the_o loin_n lard_n it_o with_o great_a lard_n and_o pass_v it_o in_o the_o pan_n with_o fresh_a scam_fw-la and_o flower_n then_o see_v it_o with_o broth_n and_o water_n in_o a_o great_a earthen_a pan_n or_o kettle_n season_n it_o well_o and_o when_o it_o be_v almost_o sod_a put_v into_o it_o one_o pint_n of_o white_a wine_n and_o all_o be_v reduce_v to_o the_o proportion_n of_o a_o sauce_n you_o may_v serve_v it_o under_o the_o shoulder_n or_o if_o you_o will_v serve_v it_o dry_a it_o must_v be_v of_o a_o more_o haut_fw-fr goust_n 39_o pork_n you_o may_v disguise_v it_o near_o hand_n like_o the_o boar_n that_o be_v that_o after_o you_o have_v beat_v it_o well_o you_o shall_v endore_fw-la it_o with_o blood_n and_o a_o while_n after_o stick_v it_o and_o spit_v it_o not_o forget_v well_o to_o endore_fw-la the_o foot_n with_o blood_n before_o it_o be_v roast_v serve_v it_o as_o the_o boar_n with_o sauce_n or_o without_o it_o 40._o fawn_n before_o it_o be_v mortify_v too_o much_o dress_v it_o very_o neat_o truss_v it_o up_o and_o take_v off_o some_o skin_n which_o be_v on_o it_o and_o look_v like_o slime_n then_o whiten_v it_o on_o the_o fire_n for_o to_o stick_v it_o so_o that_o it_o be_v not_o too_o much_o whiten_v because_o it_o will_v put_v you_o to_o too_o much_o trouble_v take_v heed_n also_o lest_o you_o burn_v the_o head_n or_o lest_o the_o hair_n of_o it_o become_v black_a spit_v it_o and_o wrap_v the_o head_n with_o butter_a paper_n when_o it_o be_v roast_v serve_v with_o a_o poiurade_n 41._o fawn_n of_o roebuck_n dress_v it_o as_o the_o above_o write_v trusle_fw-fr it_o up_o and_o lard_n it_o wrap_v up_o the_o head_n also_o with_o butter_a paper_n and_o when_o it_o be_v roast_v serve_v it_o with_o a_o poiurade_n orange_n or_o sweet_a sauce_n 42._o fillet_n of_o roebuck_n after_o you_o have_v stick_v it_o roast_v it_o wrap_v up_o with_o butter_a paper_n after_o it_o be_v roast_v serve_v it_o with_o a_o poiurade_n another_o way_n you_o may_v lard_v it_o with_o mean_a lard_n and_o stick_v it_o on_o the_o top_n with_o small_a lardon_n when_o it_o be_v at_o the_o spit_n make_v a_o pickle_n under_o it_o and_o after_o it_o be_v roast_v stove_n it_o and_o serve_v 43._o breast_n of_o veal_n farce_v take_v it_o white_a and_o fat_a and_o let_v it_o steep_v in_o water_n till_o your_o farce_n be_v ready_a which_o you_o shall_v make_v thus_o take_v of_o the_o flesh_n of_o a_o fillet_n of_o veal_n beef_n suet_n crumb_n of_o bread_n boil_a caper_n mushrum_n a_o few_o fine_a herb_n and_o yolk_n of_o egg_n mince_v all_o together_o well_o season_v and_o farce_v the_o breast_n with_o it_o which_o be_v do_v close_o it_o up_o with_o prick_n or_o sow_v it_o up_o and_o whiten_v it_o in_o warm_a water_n this_o be_v to_o serve_v it_o boil_a for_o to_o roast_v it_o put_v into_o your_o farce_n palate_n of_o beef_n and_o other_o thing_n and_o fill_v it_o not_o so_o much_o as_o for_o to_o boil_v after_o you_o have_v stick_v it_o and_o spit_v it_o make_v under_o it_o what_o ragou_v you_o will_v after_o it_o be_v roast_v and_o the_o sauce_n well_o season_v stove_n it_o with_o it_o and_o serve_v 44._o surloin_v of_o mutton_n to_o serve_v it_o with_o ragoust_n into_o stake_n or_o whole_a you_o must_v pass_v it_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n be_v flower_v than_o stove_n it_o with_o broth_n a_o bundle_n of_o herb_n and_o some_o caper_n and_o for_o to_o thicken_v the_o sauce_n fry_v a_o little_a flower_n with_o some_o lard_n and_o when_o the_o flower_n be_v brown_a put_v to_o it_o a_o mince_a onion_n and_o a_o drop_n of_o vinegar_n let_v all_o stove_n together_o and_o serve_v garnish_v with_o what_o you_o have_v you_o may_v roast_v it_o stick_v with_o parsley_n and_o when_o it_o be_v roast_v serve_v it_o dry_a or_o with_o verjuice_n of_o grape_n 45._o loin_n of_o mutton_n after_o it_o be_v well_o mortify_v lard_n it_o with_o great_a lard_n and_o spit_v it_o make_v a_o pickle_n with_o onion_n salt_n pepper_v a_o very_a little_a of_o orange_n or_o lemon_n peel_n broth_n and_o vinegar_n after_o it_o be_v roast_v stove_n it_o with_o the_o sauce_n which_o for_o to_o thicken_v you_o shall_v use_v a_o little_a flower_n pass_v in_o the_o pan_n with_o some_o lard_n as_o abovesaid_a garnish_n it_o with_o what_o you_o have_v caper_n be_v good_a for_o it_o and_o some_o anchovy_n you_o may_v give_v it_o the_o thicken_a of_o turnip_n strain_v serve_v 46._o rib_n of_o beef_n take_v a_o rib_n of_o the_o first_o piece_n well_o interlard_v with_o the_o fat_a very_o white_a spit_v it_o when_o it_o be_v almost_o roast_v take_v up_o the_o fillet_n and_o baste_v it_o with_o a_o little_a broth_n for_o to_o make_v your_o ragoust_n cut_v it_o into_o very_o thin_a slice_n with_o two_o or_o three_o chibol_n whole_a or_o otherwise_o salt_n pepper_v a_o little_a of_o chip_n of_o bread_n or_o any_o thicken_n you_o have_v then_o mix_v all_o together_o and_o stove_n without_o cover_v serve_v the_o ragoust_a with_o a_o little_a vinegar_n or_o juice_n of_o a_o leg_n of_o mutton_n you_o may_v mix_v it_o with_o what_o you_o have_v have_v a_o care_n that_o the_o rib_n of_o beef_n be_v not_o black_a with_o too_o much_o roast_n 47._o neat_n tongue_n fresh_a see_v it_o dress_v it_o stick_v it_o and_o roast_v it_o on_o the_o spit_n after_o it_o be_v roast_v cut_v it_o along_o in_o the_o midst_n and_o serve_v with_o such_o ragoust_a as_o you_o will_n another_o way_n stove_n it_o with_o a_o little_a wine_n sugar_n and_o clove_n until_o the_o sweet_a sauce_n be_v make_v and_o if_o it_o be_v not_o strong_a enough_o put_v in_o it_o a_o drop_n of_o vinegar_n then_o serve_v 48._o joint_n of_o mutton_n after_o the_o kingly_a way_n take_v a_o good_a joint_n of_o mutton_n big_a and_o short_a beat_v it_o well_o take_v off_o the_o skin_n and_o take_v out_o the_o knuckle_n bone_n flower_n it_o and_o pass_v it_o in_o the_o pan_n with_o lard_n or_o fresh_a seam_n then_o see_v it_o with_o a_o little_a broth_n well_o season_v with_o mushrum_n trousfle_n and_o beatille_n when_o it_o be_v almost_o sod_a fry_v a_o little_a flower_n with_o a_o onion_n a_o drop_n of_o vinegar_n and_o a_o little_a beat_a lard_n stove_n all_o together_o serve_v with_o a_o short_a sauce_n and_o garnish_v with_o pomegranate_n or_o lemon_n slice_v 49._o joint_n of_o mutton_n farce_v you_o shall_v find_v the_o way_n of_o farce_n of_o it_o in_o the_o discourse_n of_o the_o potage_n after_o it_o be_v farce_v stove_n it_o with_o good_a broth_n and_o a_o bundle_n of_o herb_n fry_v into_o it_o flower_n mushrum_n and_o stake_n for_o to_o garnish_v see_v well_o all_o together_o and_o thicken_v the_o sauce_n well_o with_o what_o sharpness_n you_o will_v lemon_n orange_n or_o verjuice_n serve_v garnish_v with_o what_o you_o have_v over_o your_o small_a stake_n 50._o fat_a hen_n dress_v it_o cut_v off_o the_o extremity_n of_o it_o and_o lard_v it_o with_o mean_a lard_n after_o it_o be_v flower_v pass_v it_o in_o the_o pan_n with_o lard_n or_o fresh_a seam_n than_o stove_n it_o with_o good_a broth_n and_o season_v it_o when_o it_o be_v almost_o enough_o fry_v into_o it_o mushrum_n fat_a liver_n a_o little_a flower_n and_o a_o onion_n stuckt_v with_o
space_n of_o three_o hour_n and_o a_o half_a after_o it_o be_v bake_v stop_v with_o past_a the_o hole_n which_o you_o have_v leave_v for_o to_o give_v it_o vent_v and_o serve_v into_o slice_n the_o manner_n be_v to_o seek_v out_o the_o side_n where_o the_o lard_n be_v most_o see_v and_o be_v cut_v very_o thin_a to_o serve_v it_o 4._o pastry_n of_o gammon_n unsalt_n it_o well_o and_o when_o it_o be_v unsalted_a enough_o boil_v it_o a_o little_a and_o take_v off_o the_o skin_n round_o about_o then_o put_v it_o in_o brown_a paste_n as_o venison_n and_o season_v it_o with_o pepper_v clove_n and_o parsley_n you_o may_v also_o lard_v it_o as_o venison_n bake_v it_o proportionable_o to_o its_o bigness_n if_o it_o be_v thick_a five_o houte_n if_o it_o be_v less_o less_o time_n will_v serve_v after_o it_o be_v cold_a serve_v it_o in_o slice_n 5._o trouffle_n with_o ragoust_n peele_n they_o very_o neat_o so_o that_o no_o earth_n may_v remain_v on_o they_o cut_v they_o very_o thin_a and_o fry_v they_o with_o a_o little_a lard_n or_o with_o butter_n and_o a_o little_a parsley_n mince_v and_o a_o little_a broth_n after_o they_o be_v well_o season_v stove_n they_o so_o that_o the_o sauce_n be_v little_o thicken_v and_o serve_v they_o on_o a_o plate_n garnish_v with_o pomegranate_n and_o lemon_n if_o you_o have_v any_o with_o flower_n and_o leaf_n 6._o dry_a trouffle_n wash_v they_o well_o in_o wine_n see_v they_o with_o thick_a or_o gross_a wine_n a_o little_a vinegar_n salt_n and_o pepper_v in_o abundance_n after_o they_o be_v well_o sod_a let_v they_o rest_v in_o their_o broth_n that_o they_o may_v take_v salt_n then_o serve_v they_o in_o a_o napkin_n fold_v or_o no._n 7._o trouffle_n after_o the_o natural_a after_o they_o be_v well_o wash_v with_o wine_n see_v they_o with_o salt_n and_o pepper_v and_o when_o they_o be_v well_o sod_a serve_v they_o in_o a_o fold_a napkin_n or_o on_o a_o plate_n garnish_v with_o flower_n 8._o omelet_n of_o beatille_n take_v your_o beatille_n which_o be_v comb_n stone_n and_o the_o wing_n of_o young_a pigeon_n see_v they_o well_o and_o after_o they_o be_v sod_a and_o season_v drain_v they_o take_v some_o egg_n whereof_o you_o shall_v take_v out_o more_o than_o half_a of_o the_o white_n beat_v they_o and_o when_o they_o be_v well_o beat_v put_v into_o they_o your_o beatil_n very_o clean_o then_o take_v some_o lard_n and_o cut_v it_o into_o piece_n pass_v it_o in_o the_o pan_n and_o with_o your_o melt_a lard_n or_o even_o with_o the_o piece_n if_o you_o will_v make_v your_o omelet_n very_o thick_a and_o not_o too_o much_o fry_v and_o serve_v 9_o sweetbread_n let_v they_o not_o be_v too_o old_a steep_v they_o in_o water_n and_o whiten_v they_o well_o and_o dry_v they_o cut_v they_o into_o slice_n and_o season_v they_o with_o salt_n flower_n they_o and_o fry_v they_o with_o fresh_a seam_n or_o melt_v lard_n so_o that_o they_o be_v very_o yellow_a and_o dry_a put_v to_o it_o the_o juice_n of_o a_o orange_n or_o lemon_n and_o serve_v they_o ready_o 10._o sweetbread_n stick_v take_v the_o fair_a you_o can_v get_v and_o best_a shape_v whiten_v they_o in_o cold_a water_n stick_v they_o and_o put_v they_o on_o a_o prick_n roast_v they_o very_o neat_o and_o after_o they_o be_v roast_v serve_v they_o with_o the_o juice_n of_o a_o lemon_n upon_o they_o 11._o sweetbread_n with_o ragoust_n after_o they_o be_v whiten_v cut_v they_o into_o slice_n and_o pass_v they_o in_o the_o pan_n or_o whole_a if_o you_o will_v with_o lard_n and_o well_o season_v with_o parsley_n chibol_v whole_a mushrum_n and_o trouffle_n and_o after_o they_o be_v well_o stove_v with_o good_a broth_n and_o the_o sauce_n be_v short_a and_o well_o thicken_v serve_v 12._o liver_n of_o roebuck_n as_o it_o come_v warm_a out_o of_o the_o body_n of_o the_o roebuck_n cut_v it_o into_o small_a slice_n pass_v it_o in_o the_o pan_n with_o lard_n take_v out_o the_o mammock_n fry_v it_o well_o and_o season_v it_o with_o a_o little_a parsley_n and_o a_o whole_a chibol_n stove_n it_o with_o little_a broth_n then_o serve_v with_o the_o sauce_n well_o thicken_v 13._o liver_n of_o roebuck_n in_o omelet_n after_o it_o be_v take_v out_o of_o the_o body_n of_o the_o beast_n mince_v it_o very_o small_a and_o make_v your_o omelet_n of_o it_o with_o lard_n and_o let_v it_o not_o be_v too_o much_o fry_v but_o let_v it_o also_o be_v enough_o and_o serve_v 14._o vad_a of_o roebuck_n after_o you_o have_v whiten_v it_o well_o in_o water_n cut_v it_o into_o round_a slice_n and_o fry_v it_o with_o juice_n of_o lemon_n or_o see_v it_o with_o some_o ragoust_a after_o it_o be_v fry_v or_o sod_a mince_v it_o very_o small_a and_o make_v a_o omelet_n of_o it_o with_o lard_n as_o that_o of_o the_o beatil_v above_o write_v then_o serve_v with_o the_o juice_n of_o lemon_n 15._o cow_n ud_a see_v it_o well_o and_o when_o it_o be_v well_o sodden_a cut_v it_o into_o slice_n and_o garnish_v your_o entree_n with_o it_o or_o pass_v it_o in_o the_o pan_n with_o fine_a herb_n and_o chiboll_v whole_a season_n all_o well_o and_o stove_n it_o with_o the_o best_a of_o your_o broth_n so_o that_o it_o be_v of_o a_o high_a taste_n and_o the_o sauce_n well_o thicken_v then_o serve_v 16._o coliflower_n after_o they_o be_v well_o cleanse_v see_v they_o with_o salt_n and_o a_o piece_n of_o fat_a or_o of_o butter_n after_o they_o be_v sod_a peal_n they_o and_o put_v they_o with_o very_o fresh_a butter_n one_o drop_n of_o vinegar_n and_o a_o little_a nutmeg_n for_o garnish_v about_o the_o dish_n if_o you_o will_v serve_v they_o alone_o do_v they_o alike_o and_o when_o you_o be_v ready_a to_o serve_v make_v a_o sauce_n with_o good_a fresh_a butter_n one_o chibol_n salt_n vinegar_n nutmeg_n and_o let_v the_o sauce_n be_v well_o thicken_v you_o may_v put_v in_o it_o some_o yolke_n of_o egg_n then_o garnish_v your_o plate_n warm_a and_o put_v your_o sauce_n over_o it_o and_o serve_v 17._o cream_n of_o pistache_n take_v one_o handful_n of_o pistache_n stamp_v and_o a_o quart_n of_o milk_n boil_v it_o with_o a_o implement_n of_o meal_n which_o you_o shall_v mix_v with_o it_o when_o it_o be_v almost_o sod_a allay_v six_o yolke_n of_o egg_n with_o your_o pistache_n and_o a_o little_a butter_n very_o new_a put_v all_o in_o a_o pan_n with_o store_n of_o sugar_n and_o a_o little_a salt_n if_o you_o will_v you_o may_v put_v in_o it_o musk_n or_o amber_n also_o with_o much_o sugar_n but_o very_o little_a musk_n beat_v all_o well_o together_o and_o serve_v garnish_v with_o flower_n 18._o gammon_n with_o ragoust_n sod_a or_o not_o cut_v it_o into_o very_o thin_a slice_n than_o put_v they_o in_o the_o pan_n with_o very_o little_a wine_n than_o stove_n they_o with_o a_o little_a pepper_v few_o chip_n of_o bread_n and_o very_o small_a and_o juice_n of_o lemon_n then_o serve_v 19_o gammon_n roast_v cut_v it_o into_o slice_n and_o steep_v it_o into_o a_o little_a broth_n and_o a_o drop_n of_o vinegar_n make_v it_o lukewarm_a then_o take_v it_o out_o and_o put_v crumb_n of_o bread_n upon_o and_o under_o it_o roast_n it_o well_o and_o after_o the_o sauce_n have_v boil_a a_o very_a little_a put_v it_o under_o it_o then_o serve_v well_o garnish_v with_o flower_n or_o leaf_n 20._o gammon_n in_o slice_n after_o it_o be_v well_o sod_a cut_v it_o fitting_o and_o very_o thin_a then_o serve_v 21._o thrush_n dress_v they_o neat_o cut_v off_o the_o wing_n the_o leg_n and_o the_o neck_n and_o draw_v they_o flat_a they_o a_o little_a than_o flower_n they_o and_o fry_v they_o with_o lard_n than_o stove_n they_o with_o broth_n well_o season_v and_o a_o small_a bundle_n of_o herb_n when_o they_o be_v enough_o and_o the_o sauce_n well_o thicken_v serve_v they_o with_o the_o juice_n of_o lemon_n on_o they_o and_o garnish_v about_o with_o a_o whole_a lemon_n slice_v 22._o pickle_a pullet_n after_o they_o be_v well_o dress_v cleave_v they_o in_o two_o if_o they_o be_v small_a break_v their_o bone_n and_o set_v they_o a_o pickle_a with_o vinegar_n salt_n pepper_v chibol_n and_o lemon_n peel_n let_v they_o steep_v therein_o till_o you_o have_v occasion_n to_o use_v they_o and_o then_o set_v they_o a_o drain_n flower_n they_o and_o fry_v they_o in_o fresh_a seam_n or_o lard_n after_o they_o be_v fry_v stove_n they_o a_o very_a little_a with_o their_o pickle_n then_o serve_v with_o a_o short_a sauce_n 23._o abbatis_fw-la of_o lamb_n with_o ragoust_n take_v the_o foot_n the_o ear_n and_o the_o tongue_n pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n a_o chibol_n and_o some_o parsley_n than_o stove_n they_o with_o good_a broth_n when_o they_o be_v almost_o enough_o put_v in_o it_o
soot_n of_o chimney_n after_o your_o bread_n be_v pass_v in_o the_o pan_n with_o butter_n or_o oil_n powder_n it_o with_o soot_n with_o salt_n and_o much_o pepper_v over_o it_o and_o serve_v it_o warm_v 43._o ramequin_n of_o onion_n take_v your_o onion_n and_o stamp_v they_o in_o a_o mortar_n with_o salt_n and_o much_o pepper_v you_o may_v put_v to_o it_o some_o anchovy_n well_o melt_v with_o a_o little_a butter_n your_o onion_n be_v upon_o the_o bread_n fry_v in_o oil_n or_o butter_n pass_v the_o fire-shovel_a red_a hot_a over_o it_o and_o serve_v the_o ramequin_n of_o garlic_n be_v do_v the_o same_o way_n 44._o ortolans_n with_o ragoust_n dress_v they_o and_o pass_v they_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n after_o they_o be_v fry_v stove_n they_o in_o a_o small_a pot_n with_o a_o little_a broth_n and_o season_v they_o well_o for_o to_o allay_v the_o sauce_n mix_v with_o it_o sweetbread_n the_o juice_n of_o meat_n and_o mushrum_n and_o when_o all_o be_v well_o sod_a serve_v garnish_v with_o pistache_n and_o pomegranate_n 45._o tongue_n of_o pork_n with_o ragoust_n after_o it_o be_v salt_v and_o sod_a cut_v it_o very_o thin_a and_o stove_n it_o with_o little_a broth_n then_o pass_v it_o in_o the_o pan_n with_o melt_a lard_n onion_n stamp_v and_o one_o drop_n of_o vinegar_n after_o this_o serve_v with_o the_o juice_n of_o a_o lemon_n and_o garnish_v with_o caper_n and_o with_o all_o what_o you_o have_v mix_v with_o it_o in_o the_o season_n verjuice_n or_o gooseberry_n 46._o tongue_n of_o pork_n perfume_v after_o it_o be_v sod_a serve_v it_o dry_a and_o garnish_v with_o what_o you_o will_v be_v it_o flower_n or_o other_o thing_n you_o may_v open_v it_o in_o the_o midst_n 47._o tongue_n of_o pork_n boil_v with_o ragoust_n see_v it_o half_o salt_v than_o broil_n it_o make_v for_o it_o also_o such_o sauce_n as_o you_o will_v so_o that_o it_o be_v well_o thicken_v and_o well_o season_v then_o serve_v you_o may_v stick_v it_o with_o lard_n and_o roast_v it_o on_o the_o spit_n baste_v it_o with_o a_o pickle_n which_o you_o shall_v make_v under_o it_o well_o season_v and_o with_o such_o quantity_n of_o salt_n as_o you_o shall_v judge_v fit_v when_o it_o be_v roast_v serve_v 48._o neat_n tongue_n see_v it_o salt_v with_o water_n and_o towards_o the_o end_n put_v in_o some_o wine_n after_o it_o be_v sod_a peel_v it_o and_o when_o you_o be_v ready_a to_o serve_v cut_v it_o into_o round_a slice_n or_o cleave_v it_o then_o serve_v 49._o young_a pigeon_n to_o put_v they_o with_o ragoust_n take_v they_o as_o they_o come_v from_o under_o the_o mother_n kill_v they_o and_o scald_v they_o then_o after_o they_o be_v dress_v whiten_v and_o flower_v pass_v they_o in_o the_o pan_n and_o then_o stove_n they_o in_o a_o pot_n with_o good_a broth_n well_o season_v and_o a_o bundle_n of_o herb_n let_v they_o be_v well_o sod_a and_o the_o sauce_n thicken_v serve_v with_o mince_a caper_n mushrum_n sweetbread_n and_o all_o what_o you_o can_v have_v of_o assortment_n for_o young_a pigeon_n 50._o fat_a liver_n with_o ragoust_n take_v the_o fat_a and_o clear_a cleanse_v they_o and_o put_v they_o into_o warm_a water_n to_o take_v away_o the_o bitterness_n but_o take_v they_o out_o again_o present_o after_o they_o be_v dry_v pass_v they_o in_o the_o pan_n with_o butter_n or_o fresh_a seam_n and_o stove_n they_o with_o little_a broth_n parsley_n and_o whole_a chibol_n when_o they_o be_v enough_o take_v out_o the_o chibol_n and_o serve_v with_o a_o sauce_n well_o allay_v you_o may_v put_v in_o it_o trouffle_v mushrum_n and_o sparagus_n 51._o fat_a liver_n on_o the_o gridiron_n put_v it_o on_o the_o gridiron_n and_o powder_v it_o with_o crumb_n of_o bread_n and_o salt_n after_o it_o be_v broil_v pour_v the_o juice_n of_o a_o lemon_n upon_o it_o and_o serve_v 52._o fat_a liver_n bake_v in_o the_o ash_n you_o must_v bar_v it_o with_o lard_n and_o season_v it_o well_o with_o salt_n pepper_v beat_a clove_n and_o a_o very_a small_a bundle_n of_o herb_n then_o wrap_v it_o up_o with_o four_o or_o five_o sheet_n of_o paper_n and_o set_v it_o a_o bake_n in_o the_o ash_n as_o a_o quince_n after_o it_o be_v bake_v take_v heed_n you_o do_v not_o lose_v the_o sauce_n with_o stir_v of_o it_o take_v the_o upper_a sheet_n of_o paper_n off_o of_o it_o and_o serve_v it_o with_o the_o undermost_a if_o you_o will_v or_o on_o a_o plate_n 53._o fat_a liver_n fry_v into_o fritter_n you_o may_v judge_v how_o it_o ought_v to_o be_v do_v by_o the_o forego_n discourse_n concern_v ragoust_n fry_a and_o fritter_n 54._o beatilles_n take_v wing_n liver_n and_o con_v bes_z all_o be_v well_o whiten_v in_o water_n see_v the_o comb_n by_o themselves_o and_o when_o they_o be_v sod_a peel_v they_o than_o stove_n all_o together_o with_o good_a broth_n well_o season_v and_o when_o you_o be_v almost_o ready_a to_o serve_v fry_v the_o comb_n and_o beatil_v with_o good_a lard_n a_o little_a parsley_n and_o chibol_n mince_v put_v they_o again_o to_o stove_n in_o their_o broth_n until_o you_o be_v ready_a to_o serve_v you_o may_v mince_v with_o it_o some_o yolk_n of_o egg_n serve_v 55._o tourte_n of_o franchipanne_n take_v a_o milk_n cadle_n that_o be_v boil_a milk_n and_o make_v thus_o your_o preparation_n for_o to_o make_v your_o cream_n take_v a_o little_a flower_n which_o you_o shall_v boil_v with_o your_o milk_n when_o it_o be_v enough_o take_v five_o yolk_n of_o egg_n and_o mix_v all_o together_o with_o stamp_a pistache_n almond_n a_o little_a salt_n and_o much_o sugar_n then_o make_v your_o paste_n work_v it_o with_o the_o white_n of_o egg_n and_o salt_n and_o let_v it_o rest_v make_v of_o it_o six_o very_a thin_a sheet_n of_o paste_n and_o butter_n they_o one_o after_o another_o spread_v your_o cream_n upon_o your_o six_o sheet_n and_o make_v other_o six_o and_o lay_v they_o one_o after_o another_o well_o butter_v and_o special_o the_o uppermost_a for_o to_o give_v it_o a_o colour_n after_o it_o be_v bake_v in_o a_o tourt_n pan_n or_o on_o a_o plate_n change_v it_o into_o another_o and_o sugar_n it_o then_o serve_v with_o flower_n you_o may_v make_v the_o tourt_n of_o franchipanne_n with_o any_o other_o tourt_n of_o cream_n and_o serve_v it_o as_o abovesaid_a 56._o nulle_n take_v one_o dozen_o of_o yolk_n of_o egg_n and_o two_o or_o three_o white_n put_v in_o it_o a_o little_a cream_n a_o little_a salt_n and_o much_o sugar_n beat_v well_o all_o together_o and_o then_o pass_v it_o through_o a_o strain_n pan_n then_o lay_v it_o upon_o a_o plate_n or_o in_o a_o dish_n and_o when_o you_o be_v ready_a to_o serve_v see_v it_o on_o the_o chafe_a dish_n or_o in_o the_o oven_n when_o it_o be_v bake_v serve_v with_o sugar_n and_o sweet_a water_n and_o garnish_v with_o flower_n 57_o nulle_n with_o amber_n take_v some_o cream_n or_o very_o new_a milk_n allay_v the_o yolk_n of_o egg_n very_o little_a salt_n sugar_n musk_n or_o amber_n and_o when_o you_o be_v ready_a to_o serve_v make_v a_o bed_n of_o your_o implement_n and_o one_o bed_n of_o juice_n of_o orange_n and_o so_o successive_o to_o the_o number_n of_o five_o or_o six_o then_o pass_v the_o fire-shovel_a red_a hot_a over_o they_o garnish_n with_o sugar_n or_o musk_n or_o water_n of_o orange_n flower_n and_o serve_v 58._o green_a nulle_n it_o do_v differ_v from_o other_o only_o in_o the_o colour_n which_o you_o shall_v give_v it_o as_o to_o the_o gelee_o 59_o artichoke_n fry_v cut_v they_o almost_o into_o bottom_n take_v out_o the_o choke_v and_o throw_v they_o into_o boil_a water_n for_o to_o whiten_v they_o dry_v they_o and_o flower_n they_o then_o fry_v they_o with_o fresh_a seam_n or_o refine_a butter_n serve_v they_o warm_v and_o garnish_v with_o fry_v parsley_n which_o to_o fry_v it_o be_v necessary_a that_o it_o be_v very_o green_a and_o that_o it_o be_v not_o wet_a 60._o artichoke_n fry_v cut_v they_o into_o four_o quarter_n cleanse_v they_o and_o take_v out_o the_o choke_v then_o whiten_v they_o in_o warm_a water_n and_o drain_v they_o flower_n they_o with_o flower_n and_o small_a salt_n let_v the_o fresh_a seam_n or_o refine_a butter_n or_o melt_v lard_n be_v very_o warm_a and_o then_o put_v your_o artichoke_n in_o it_o and_o fry_v they_o well_o then_o set_v they_o a_o drain_n and_o put_v into_o your_o fry_a one_o handful_n of_o very_a green_a parsley_n which_o you_o shall_v put_v on_o your_o artichoke_n when_o it_o be_v very_o dry_a and_o serve_v 61._o artichoke_n with_o poiurade_n cut_a your_o artichoke_n into_o quarter_n take_v out_o the_o choke_v and_o whiten_v they_o in_o very_o fresh_a water_n and_o when_o you_o will_v serve_v put_v they_o on_o a_o dish_n with_o
pepper_v and_o salt_n then_o serve_v 62._o bottom_n of_o artichoke_n take_v off_o all_o the_o leaf_n and_o cut_v they_o as_o far_o as_o the_o choke_v then_o see_v they_o with_o broth_n or_o with_o water_n butter_n and_o salt_n after_o they_o be_v sod_a take_v they_o out_o pick_v they_o and_o take_v out_o the_o choke_v then_o put_v they_o with_o butter_n and_o salt_n and_o when_o you_o will_v serve_v make_v a_o sauce_n with_o very_o fresh_a butter_n one_o drop_n of_o vinegar_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n for_o to_o thicken_v the_o sauce_n then_o serve_v so_o that_o they_o be_v very_o white_a 63._o mushrum_n with_o ragoust_n after_o they_o be_v well_o cleanse_v pass_v they_o in_o the_o pan_n with_o very_o fresh_a butter_n parsley_n mince_v and_o chibol_n season_n and_o stove_n they_o and_o when_o you_o be_v ready_a to_o serve_v put_v into_o it_o the_o juice_n and_o peel_n of_o lemon_n and_o a_o little_a white_a meat_n then_o serve_v 64._o mushrum_n farce_v choose_v the_o best_a shape_v for_o to_o contain_v the_o farce_v which_o you_o shall_v make_v with_o some_o meat_n or_o good_a herb_n so_o that_o it_o be_v dainty_a and_o allay_v with_o yolk_n of_o egg_n than_o your_o mushrum_n be_v farce_v and_o season_v put_v they_o into_o a_o dish_n upon_o a_o bar_v of_o lord_n or_o upon_o a_o little_a butter_n see_v they_o and_o serve_v garnish_v with_o juice_n of_o lemon_n 65._o mushrum_n fry_v whiten_n they_o in_o fresh_a water_n and_o then_o dry_v they_o then_o pickle_v they_o with_o a_o little_a vinegar_n salt_n pepper_v and_o onion_n and_o when_o you_o be_v almost_o ready_a to_o serve_v make_v a_o liquid_a paste_n allay_v with_o yolk_n of_o egg_n fry_v your_o mushrum_n serve_v and_o garnish_n 66._o mushrum_n after_o the_o oliver_n after_o they_o be_v well_o cleanse_v cut_v they_o into_o quarter_n and_o wash_v they_o in_o several_a water_n to_o take_v off_o the_o earth_n when_o they_o be_v well_o cleanse_v put_v they_o between_o two_o dish_n with_o a_o onion_n and_o some_o salt_n then_o set_v they_o on_o the_o chase_a dish_n that_o they_o may_v cast_v their_o water_n press_v they_o between_o two_o plate_n take_v very_o fresh_a butter_n with_o parsley_n and_o chibol_n and_o fry_v they_o than_o stove_n they_o and_o after_o they_o be_v well_o sod_a you_o may_v put_v to_o they_o some_o cream_n or_o white_a meat_n and_o serve_v 67._o omelet_n of_o gammon_n take_v one_o dozen_o of_o egg_n break_v they_o take_v out_o the_o white_n of_o half_a a_o dozen_o and_o beat_v they_o then_o take_v of_o your_o gammon_n as_o much_o as_o you_o will_v think_v fit_v mince_v it_o and_o mix_v it_o with_o your_o egg_n take_v some_o lard_n cut_v it_o and_o melt_v it_o pour_v your_o omelet_n into_o it_o let_v it_o not_o be_v too_o much_o fry_v and_o serve_v 68_o tortoise_n cut_a off_o the_o foot_n the_o tail_n and_o the_o head_n set_v the_o body_n a_o seethe_a in_o a_o pot_n and_o season_v it_o well_o with_o fine_a herb_n when_o they_o be_v almost_o sod_a put_v some_o wine_n to_o they_o and_o boil_v they_o well_o after_o they_o be_v sod_a take_v they_o up_o and_o cut_v they_o into_o piece_n and_o take_v a_o special_a care_n to_o take_v out_o the_o gall_n then_o fry_v they_o with_o butter_n or_o lard_n parsley_n and_o chibol_n than_o set_v they_o a_o stove_a with_o a_o little_a broth_n and_o when_o you_o be_v ready_a to_o serve_v allay_v the_o yolk_n of_o a_o egg_n with_o some_o verjuice_n mix_v they_o together_o and_o serve_v well_o season_v 69._o tourte_n of_o pistache_n melt_v some_o butter_n and_o put_v in_o it_o six_o yolk_n of_o egg_n with_o some_o sugar_n stamp_v one_o handful_n of_o pistache_n and_o mix_v they_o together_o with_o a_o corn_n of_o salt_n then_o make_v your_o sheet_n of_o paste_n and_o dress_v it_o up_o put_v your_o implement_n in_o it_o make_v or_o shape_v up_o your_o tourt_n and_o bind_v it_o with_o butter_a paper_n when_o it_o be_v bake_v serve_v it_o with_o sugar_n and_o garnish_v it_o with_o lemon_n peel_v preserve_v 70._o egg_n after_o the_o portugal_n way_n take_v many_o yolk_n of_o egg_n and_o one_o pound_n or_o half_o a_o pound_n of_o sugar_n with_o which_o you_o shall_v make_v a_o syrup_n which_o be_v make_v you_o shall_v mix_v it_o with_o your_o egg_n with_o one_o drop_n of_o orange-flower_n water_n and_o see_v they_o after_o they_o be_v enough_o make_v a_o cornet_n with_o butter_v paper_n and_o well_o double_v put_v your_o egg_n in_o it_o and_o be_v cold_a then_o take_v off_o the_o paper_n and_o put_v these_o egg_n on_o a_o plate_n the_o sharp_a end_n upward_o sugar_n it_o and_o garnish_v it_o with_o the_o pear_n call_v nompareill_n or_o non_fw-la such_o cinnamon_n lemon_n peel_v preserve_v and_o flower_n then_o serve_v another_o way_n make_v a_o sirup_o as_o above_o say_v then_o break_v one_o dozen_o of_o egg_n or_o more_o and_o beat_v they_o well_o warm_a your_o sirup_o and_o when_o it_o be_v very_o warm_a mix_v your_o egg_n with_o it_o pass_v all_o together_o through_o a_o strainer_n and_o see_v it_o after_o it_o be_v sod_a serve_v it_o with_o biscuit_n cut_v and_o dress_v up_o piramide-like_a sweet_a water_n musk_n or_o amber_n gris_n 71._o egg_n minion_n make_v your_o sirup_o as_o above_o say_v and_o take_v the_o yolk_n of_o egg_n allay_v they_o well_o and_o put_v they_o in_o your_o sirup_o after_o they_o be_v sod_a put_v they_o on_o a_o plate_n with_o a_o drop_n of_o orange_n flower_n water_n and_o of_o musk_n then_o serve_v 72._o egg_n spin_v take_v a_o quart_n of_o white_a wine_n with_o a_o piece_n of_o sugar_n boil_v they_o well_o together_o then_o break_v some_o egg_n and_o beat_v they_o pass_v they_o through_o a_o strainer_n than_o put_v they_o in_o a_o pipkin_n or_o pan_n where_o your_o white_a wine_n be_v and_o your_o sugar_n ready_a boil_a thus_o they_o be_v sod_a in_o a_o moment_n and_o be_v find_v link_v take_v they_o out_o of_o the_o sirup_o and_o set_v they_o a_o drain_n then_o serve_v they_o pyramid_n like_a with_o sweet_a water_n 73._o egg_n after_o the_o varenne_n have_v a_o sirup_o well_o make_v fry_v some_o white_n of_o egg_n in_o the_o pan_n with_o butter_n and_o put_v they_o in_o your_o sirup_o when_o they_o be_v sod_a serve_v they_o with_o orenge-flower_n water_n another_o way_n make_v your_o sirup_o and_o mix_v a_o little_a new_a milk_n with_o your_o fry_a egg_n when_o they_o be_v sod_a serve_v they_o very_o white_a on_o a_o plate_n and_o garnish_v with_o sweet_a water_n 74._o snow_n egg_n boil_v some_o milk_n with_o a_o little_a flower_n well_o allay_v then_o put_v in_o it_o more_o than_o the_o half_a of_o one_o dozen_o of_o white_n of_o egg_n and_o stir_v well_o all_o together_o and_o sugar_n it_o when_o you_o be_v ready_a to_o serve_v set_v they_o on_o the_o fire_n again_o and_o glase_v they_o that_o be_v take_v the_o rest_n of_o your_o white_n of_o egg_n beat_v they_o with_o a_o feather_n and_o mix_v all_o together_o or_o else_o fry_v well_o the_o rest_n of_o your_o white_n and_o pour_v they_o over_o your_o other_o egg_n pass_v over_o it_o light_o a_o oven_n lid_n or_o the_o fire-shovel_a red_a hot_a and_o serve_v they_o sugar_a with_o sweet_a water_n you_o may_v in_o stead_n of_o white_n put_v in_o it_o the_o yolk_n of_o your_o egg_n proportionable_o and_o the_o white_n fry_v upon_o the_o cream_n after_o the_o masarine_a way_n be_v make_v in_o the_o same_o manner_n except_o that_o you_o must_v put_v no_o white_n of_o egg_n on_o it_o 75._o egg_n after_o the_o huguenote_v take_v the_o juice_n of_o a_o leg_n of_o mutton_n put_v it_o on_o a_o plate_n or_o in_o a_o dish_n take_v very_o new_o lay_v egg_n and_o break_v they_o in_o your_o juice_n see_v they_o with_o little_a salt_n after_o they_o be_v enough_o put_v more_o juice_n to_o they_o and_o some_o nutmeg_n then_o serve_v 75._o cardon_n of_o spain_n after_o they_o be_v whiten_v take_v off_o the_o skin_n very_o neat_o and_o set_v they_o a_o steep_v in_o fresh_a water_n then_o serve_v they_o with_o pepper_v and_o salt_n 77._o asparagus_n with_o a_o white_a sauce_n choose_v the_o big_a scrape_v the_o foot_n of_o they_o and_o wash_v they_o and_o see_v they_o in_o water_n salt_v they_o well_o and_o let_v they_o not_o seethe_v too_o much_o after_o they_o be_v sod_a drain_v they_o and_o make_v a_o sauce_n with_o very_o fresh_a butter_n a_o little_a vinegar_n salt_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n to_o thicken_v the_o sauce_n have_v a_o care_n that_o it_o do_v not_o curd_v or_o turn_n and_o serve_v garnish_v with_o what_o you_o will_n 78._o asparagus_n with_o ragoust_n take_v sparagus_n break_v they_o very_o small_a then_o pass_v they_o in_o the_o pan_n with_o
butter_n or_o lard_n mix_v with_o it_o some_o parsley_n and_o chibol_n all_o well_o season_v set_v they_o a_o stove_a till_o you_o be_v ready_a to_o serve_v you_o may_v put_v some_o cream_n to_o they_o or_o yolk_n of_o egg_n or_o of_o the_o juice_n of_o a_o leg_n of_o mutton_n and_o may_v garnish_v other_o thing_n with_o it_o 79._o asparagus_n with_o cream_n cut_v they_o very_o small_a and_o leave_v nothing_o but_o the_o green_a fry_v they_o with_o butter_n very_o fresh_a or_o melt_v lard_n parsley_n and_o chibol_n or_o a_o bundle_n of_o herb_n after_o that_o stove_n they_o a_o very_a little_a with_o very_o new_a cream_n and_o serve_v if_o you_o will_v with_o a_o little_a nutmeg_n 80._o tongue_n of_o mutton_n with_o ragoust_n after_o it_o be_v well_o cleanse_v cut_v it_o in_o two_o then_o flower_n it_o pass_v it_o in_o the_o pan_n and_o put_v it_o in_o ragoust_n with_o vinegar_n verjuice_n salt_n pepper_v juice_n of_o orange_n and_o mince_a caper_n when_o it_o be_v well_o stove_v and_o the_o sauce_n well_o thicken_v serve_v 81._o tongue_n of_o mutton_n stick_v take_v it_o sod_a and_o cleanse_v it_o stick_v it_o with_o small_a lardon_n and_o roast_v it_o then_o serve_v with_o the_o juice_n of_o a_o lemon_n or_o some_o orange_n 82._o tongue_n of_o mutton_n on_o the_o gridiron_n slit_v it_o in_o the_o middle_n and_o put_v it_o on_o the_o gridiron_n with_o salt_n and_o crumb_n of_o bread_n up_o on_o it_o then_o make_v a_o sauce_n with_o verjuice_n of_o grape_n or_o goose-berry_n a_o few_o chip_n of_o bread_n some_o parsley_n and_o chibol_n mince_v very_o small_a and_o when_o it_o be_v well_o broil_v serve_v 83._o satlet_n of_o pomegranate_n pick_v your_o granat_n put_v they_o on_o a_o plate_n sugar_n they_o and_o garnish_v with_o lemon_n then_o serve_v 84._o head_n of_o wild_a boar_n cut_v it_o off_o near_o the_o shoulder_n to_o make_v it_o fair_a and_o of_o better_a show_n and_o for_o to_o preserve_v the_o neck_n which_o be_v the_o best_a of_o it_o so_o that_o it_o be_v well_o season_v after_o you_o have_v cut_v it_o off_o burn_v it_o or_o scald_v it_o if_o you_o will_v have_v it_o white_a then_o cut_v the_o skin_n off_o round_o about_o the_o head_n four_o inch_n from_o the_o nose_n lest_o it_o may_v shrink_v and_o fall_v on_o other_o place_n see_v and_o season_v it_o well_o and_o when_o it_o be_v half_a sod_a put_v to_o it_o white_a or_o red_a wine_n and_o make_v a_o end_n of_o seethe_v of_o it_o again_o well_o season_v with_o pepper_v onion_n clove_n orenge-peele_n and_o fine_a herb_n you_o may_v seethe_v and_o wrap_v it_o well_o with_o hay_n lest_o it_o may_v fall_v to_o piece_n after_o it_o be_v well_o sod_a serve_v it_o cold_a whole_a and_o garnish_v with_o flower_n if_o you_o have_v wrap_v it_o up_o you_o may_v serve_v it_o in_o slice_n which_o you_o may_v disguise_v with_o several_a sort_n of_o ragoust_n 85._o slice_v of_o wild_a boare_n head_n cut_v it_o under_o the_o neck_n or_o near_o it_o or_o under_o the_o ear_n and_o serve_v 86._o slice_v of_o wild_a boare_n head_n with_o ragoust_n after_o you_o have_v cut_v it_o as_o above_o say_v boil_v it_o in_o wine_n and_o a_o few_o chip_n of_o bread_n when_o it_o be_v enough_o and_o the_o sauce_n thicken_v serve_v 87._o another_o way_n after_o it_o be_v cut_v as_o aforesaid_a powder_n it_o with_o crumb_n of_o bread_n and_o put_v it_o on_o the_o gridiron_n after_o it_o be_v broil_v serve_v with_o juice_n of_o lemon_n in_o the_o season_n of_o vine_n leave_v wrap_v up_o your_o slice_n in_o they_o and_o serve_v ready_o with_o verjuice_n of_o grape_n 87._o green_a pease_n paste_n they_o if_o you_o will_v in_o the_o pan_n with_o butter_n and_o see_v they_o with_o cabbage_n lettuce_n or_o with_o purslane_n after_o they_o be_v well_o sod_a with_o a_o bundle_n of_o herb_n and_o well_o season_v serve_v they_o garnish_v with_o lettuce_n you_o may_v dress_v and_o season_v they_o with_o cream_n as_o the_o sparagus_n whereof_o mention_n be_v make_v above_o in_o the_o article_n 79._o of_o sparagus_n with_o cream_n 88_o ram_n stone_n whiten_n they_o well_o in_o fresh_a water_n take_v off_o the_o skin_n of_o they_o and_o cut_v they_o into_o very_o thin_a slice_n paste_v they_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n season_n with_o all_o what_o you_o have_v than_o stove_n they_o with_o mushrum_n and_o the_o juice_n of_o a_o leg_n of_o mutton_n then_o serve_v another_o way_n cut_v they_o as_o above_o say_v and_o steep_v they_o in_o a_o little_a vinegar_n and_o salt_n a_o while_n before_o you_o serve_v after_o you_o have_v dry_v they_o pass_v they_o in_o the_o paste_n of_o fritter_n and_o fry_v they_o and_o throw_v on_o it_o some_o lemon_n juice_n or_o orange_n juice_n and_o serve_v 89._o palate_n of_o beef_n take_v they_o well_o sod_a and_o soft_a and_o withal_o boil_v they_o a_o little_a for_o to_o take_v away_o the_o tripe_n taste_v then_o cut_v they_o very_o thin_a pass_v they_o in_o the_o pan_n well_o season_v and_o stove_n they_o let_v your_o sauce_n be_v allay_v with_o the_o juice_n of_o a_o lemon_n then_o serve_v the_o beef_n palate_n for_o garnish_n be_v fry_v alike_o but_o that_o you_o cut_v they_o piece_n meal_v 90._o arbolade_n or_o tensie_n melt_v a_o little_a butter_n and_o take_v some_o cream_n yolk_n of_o egg_n juice_n of_o pear_n sugar_n and_o very_o little_a salt_n see_v all_o together_o after_o it_o be_v sod_a sugar_n it_o with_o water_n of_o flower_n and_o serve_v green_a 91._o young_a pigeon_n after_o they_o be_v well_o whiten_v in_o water_n flower_v a_o little_a and_o pass_v in_o the_o pan_n stove_n they_o with_o good_a broth_n mushrum_n troufle_n and_o a_o bundle_n of_o herb_n all_o well_o season_v and_o serve_v the_o sauce_n be_v well_o allay_v and_o garnish_v with_o cut_a lemon_n the_o same_o ragoust_a may_v be_v make_v for_o young_a pigeon_n roast_v 92._o field_n fare_v draw_v they_o fry_z they_o as_o the_o young_a pigeon_n and_o see_v they_o long_o because_o they_o be_v hard_a after_o they_o be_v sod_a and_o season_v alike_o serve_v garnish_v with_o pomegranate_n or_o cut_v lemon_n 93._o young_a partridge_n take_v some_o piece_n of_o slice_n of_o beef_n and_o beat_v they_o well_o with_o lard_n season_n it_o with_o salt_n and_o pepper_v and_o pass_v it_o in_o the_o pan_n until_o the_o lard_n be_v very_o brown_a than_o stove_n these_o implement_n with_o a_o little_a broth_n and_o a_o onion_n stamp_v then_o strain_v all_o through_o a_o linen_n cloth_n you_o will_v have_v out_o of_o it_o a_o very_a red_a juice_n with_o which_o you_o shall_v mix_v a_o sharpness_n of_o verjuice_n a_o little_a flower_n bake_v or_o some_o chip_n then_o take_v your_o young_a partridge_n take_v off_o the_o leg_n and_o the_o wing_n and_o stove_n they_o with_o your_o sauce_n add_v to_o it_o mushrum_n and_o troufle_n until_o the_o sauce_n be_v well_o thicken_v see_v and_o serve_v ready_o lest_o they_o wax_v hard_o the_o partridge_n be_v do_v the_o same_o way_n a_o method_n for_o to_o make_v gammon_n of_o 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of_o water_n season_n it_o with_o fine_a herb_n and_o put_v no_o wine_n to_o it_o after_o it_o be_v sod_a take_v up_o the_o skin_n spread_v it_o over_o with_o pepper_v and_o mince_a parsley_n and_o stick_v it_o with_o clove_n than_o put_v down_o the_o skin_n again_o and_o lay_v it_o in_o a_o cool_a place_n till_o you_o have_v a_o mind_n to_o serve_v it_o which_o you_o shall_v do_v garnish_v with_o flower_n if_o you_o have_v any_o the_o way_n of_o make_v allay_a or_o thicken_a to_o be_v keep_v for_o sauce_n to_o the_o end_n that_o one_o may_v not_o be_v put_v to_o the_o trouble_n of_o make_v they_o on_o every_o occasion_n when_o one_o may_v have_v need_n of_o they_o thicken_a of_o almond_n peele_n well_o your_o almond_n and_o stamp_v they_o in_o a_o mortar_n than_o put_v they_o with_o good_a broth_n crumb_n of_o bread_n yolk_n of_o egg_n juice_n of_o lemon_n a_o onion_n salt_n clove_n and_o three_o or_o four_o mushrum_n see_v all_o these_o a_o very_a little_a while_n pass_v they_o 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and_o stalk_n without_o take_v off_o any_o thing_n boil_v they_o in_o a_o pot_n with_o good_a broth_n as_o they_o be_v boil_v put_v in_o a_o bundle_n of_o herb_n a_o onion_n stick_v with_o clove_n and_o some_o piece_n of_o roast_a meat_n all_o well_o season_v with_o salt_n after_o they_o be_v well_o boil_a pass_v they_o through_o the_o strainer_n and_o put_v it_o into_o a_o pot_n for_o to_o use_v it_o at_o need_n it_o may_v be_v useful_a for_o all_o kind_n of_o ragoust_n even_o for_o potage_n and_o it_o do_v often_o pass_v for_o juice_n of_o mutton_n the_o juice_n of_o beef_n or_o of_o mutton_n roast_a your_o meat_n a_o little_a more_o than_o half_a be_v it_o beef_n or_o mutton_n prick_v it_o with_o a_o knife_n and_o press_v it_o in_o a_o press_n if_o you_o have_v any_o it_o will_v be_v the_o better_a after_o it_o be_v press_v and_o the_o juice_n take_v out_o take_v one_o spoonful_n of_o good_a broth_n besprinkle_v your_o meat_n with_o it_o and_o take_v out_o of_o it_o again_o what_o juice_n you_o can_v put_v it_o in_o a_o pot_n with_o a_o little_a salt_n and_o mix_v with_o it_o the_o juice_n of_o a_o lemon_n when_o you_o be_v ready_a to_o use_v it_o the_o way_n of_o garnish_v with_o pistache_n peele_n your_o pistache_n in_o warm_a water_n put_v they_o in_o cold_a water_n again_o and_o for_o to_o use_v they_o mince_v they_o a_o very_a little_a for_o to_o put_v they_o about_o your_o dish_n the_o garnish_n of_o lemon_n you_o must_v take_v out_o the_o seed_n slit_v it_o long_o wise_a and_o cut_v it_o into_o slice_n after_o this_o put_v it_o into_o some_o water_n ready_a to_o use_v it_o upon_o and_o about_o your_o dish_n the_o garnish_n of_o pomegranate_n take_v the_o red_a take_v out_o the_o peel_n and_o the_o seed_n for_o to_o garnish_v upon_o and_o about_o your_o dish_n a_o method_n for_o to_o take_v out_o the_o juice_n and_o water_n of_o flesh_n for_o to_o give_v unto_o the_o sick_n the_o juice_n of_o mutton_n veal_n or_o capon_n after_o they_o be_v roast_v and_o 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you_o shall_v cause_v your_o sick_a to_o use_v or_o even_o they_o who_o be_v in_o full_a health_n and_o stand_v in_o need_n of_o cool_a with_o other_o juice_n of_o roast_a meat_n or_o with_o some_o broth_n all_o according_a to_o the_o need_n and_o strength_n of_o both_o you_o be_v to_o observe_v that_o the_o juice_n of_o roast_a meat_n be_v much_o strong_a and_o more_o nourish_a than_o that_o of_o boil_a meat_n though_o it_o be_v in_o great_a quantity_n for_o want_v of_o a_o bottle_n you_o may_v use_v a_o coquemare_n stop_v it_o well_o with_o paste_n and_o with_o parchment_n over_o it_o water_n of_o pullet_n dress_v your_o pullet_n and_o when_o it_o be_v very_o clean_o fill_v it_o up_o with_o barley_n and_o see_v it_o in_o a_o pot_n with_o a_o good_a quantity_n of_o water_n so_o that_o it_o boil_v to_o a_o quart_n after_o it_o have_v boil_a until_o the_o barley_n be_v burst_v pass_v all_o through_o a_o strainer_n and_o let_v it_o cool_v it_o must_v be_v use_v cold_a and_o this_o water_n may_v be_v give_v to_o suck_a child_n panadoe_n take_v some_o good_a broth_n and_o crumb_n of_o bread_n very_o small_a boil_v they_o well_o together_o and_o at_o the_o latter_a end_n put_v in_o it_o some_o yolke_n of_o egg_n very_o little_a salt_n and_o some_o lemon_n juice_n other_o panadoe_n take_v the_o flesh_n of_o capon_n or_o partridge_n well_o mince_v stamp_v it_o well_o in_o a_o mortar_n then_o allay_v it_o with_o broth_n of_o health_n that_o be_v broth_n of_o the_o great_a pot_n a_o few_o crumb_n of_o bread_n and_o salt_n after_o it_o be_v stove_v mix_v with_o it_o some_o yolk_n of_o egg_n for_o to_o thicken_v it_o and_o some_o lemon_n juice_n a_o table_n of_o the_o pastry_n work_v which_o be_v serve_v up_o all_o the_o year_n long_o venison_n pasty_n 1_o pastry_n of_o a_o joint_n of_o mutton_n 2_o pie_n after_o the_o english_a way_n 3_o pastry_n of_o wildboare_n 4_o pie_n of_o capon_n 5_o turkey_n pie_n 6_o pie_n of_o gaudiveaux_n 7_o pie_n of_o partridge_n 8_o pie_n of_o gammon_n 9_o pie_n of_o breast_n of_o veal_n 10_o pie_n of_o assiette_n 11_o pie_n after_o the_o cardinal_n way_n 12_o pie_n after_o the_o marotte_n 13_o pie_n of_o young_a rabbit_n 14_o pie_n of_o pullet_n 15_o pie_n of_o lark_n 16_o veal_n pie_n 17_o pie_n of_o quail_n 18_o pie_n of_o woodcock_n 19_o pie_n of_o blackbird_n 20_o duck_n pie_n 21_o pie_n of_o macreuse_n with_o lard_n 22_o lamb_n pie_n 23_o pie_n of_o tongue_n of_o mutton_n 24_o pie_n of_o kid_n warm_a 25_o goose_n pie_n 26_o pie_n of_o knuckle_n of_o shoulder_n 27_o tourte_n of_o young_a
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other_o mushrum_n and_o melt_v then_o serve_v another_o way_n after_o your_o bread_n be_v well_o stove_v garnish_n it_o with_o herb_n and_o sparagus_n with_o caper_n and_o yolk_n of_o egg_n and_o serve_v you_o may_v whiten_v your_o pottage_n if_o you_o will_n 14._o pottage_n of_o haslet_n of_o fish_n take_v carp_n take_v out_o the_o bone_n and_o make_v a_o hash_fw-mi with_o butter_n well_o season_v with_o good_a herb_n take_v the_o bone_n and_o boil_v they_o with_o pease_n broth_n or_o other_o broth_n with_o a_o bundle_n of_o herb_n butter_n and_o salt_n then_o with_o your_o skin_n of_o carp_n make_v some_o haslet_n that_o be_v some_o piece_n of_o skin_n of_o carp_n spread_v they_o and_o put_v they_o upon_o your_o hash_fw-mi season_v and_o egg_n for_o to_o allay_v they_o than_o roll_n they_o up_o like_o small_a chitterling_n after_o they_o be_v thus_o roll_v up_o see_v they_o in_o a_o dish_n with_o butter_n a_o little_a verjuice_n and_o a_o chibol_n after_o they_o be_v ready_a garnish_v your_o bread_n with_o your_o hash_fw-mi and_o haslet_n and_o put_v upon_o it_o mushrum_n and_o break_a sparagus_n then_o serve_v 15._o pottage_n of_o lettuce_n farce_v take_v lettuce_n whiten_v they_o in_o fresh_a water_n make_v a_o farce_v of_o fish_n or_o of_o herb_n and_o after_o you_o have_v farce_v they_o with_o it_o set_v they_o a_o stove_a in_o a_o pot_n with_o some_o pease_n broth_n or_o some_o other_o broth_n and_o season_v they_o well_o with_o butter_n with_o salt_n and_o with_o a_o onion_n stick_v with_o clove_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o lettuce_n which_o you_o shall_v cut_v into_o half_n you_o may_v put_v to_o it_o a_o bed_n of_o a_o hash_fw-mi of_o fish_n then_o serve_v 16._o pottage_n of_o cabbage_n or_o colewort_n with_o milk_n cut_v they_o into_o quarter_n and_o whiten_v they_o than_o put_v they_o in_o the_o pot_n with_o water_n store_n of_o butter_n some_o salt_n and_o pepper_v and_o a_o onion_n stick_v with_o cloave_n after_o they_o be_v well_o sodden_a put_v some_o milk_n to_o they_o stove_n your_o bread_n and_o serve_v it_o garnish_v with_o your_o colewort_n or_o cabidge_n 17._o pottage_n of_o cabbage_n or_o colewort_n with_o frried_a bread_n whiten_n your_o colewort_n or_o cabbage_n and_o put_v they_o in_o the_o pot_n as_o abovesaid_a and_o serve_v garnish_v with_o fry_a bread_n 18._o pottage_n of_o colewort_n or_o cabbage_n with_o pease_n broth_n it_o be_v make_v as_o abovesaid_a but_o instead_o of_o water_n you_o put_v they_o in_o the_o pot_n with_o pease_n broth_n garnish_n and_o serve_v alike_o 19_o pottage_n of_o pumpkin_n with_o butter_n take_v your_o pumpkin_n cut_v it_o into_o piece_n and_o see_v it_o with_o water_n and_o salt_n after_o it_o be_v sod_a strain_v it_o and_o put_v it_o
into_o a_o pot_n with_o a_o onion_n stick_v with_o cloave_n fresh_a butter_n and_o pepper_v stove_n your_o bread_n and_o if_o you_o will_v allay_v three_o or_o four_o yolk_n of_o egg_n and_o pour_v they_o over_o it_o with_o some_o broth_n then_o serve_v 20._o pottage_n of_o pumpkin_n with_o milk_n cut_v it_o and_o see_v it_o as_o abovesaid_a then_o pass_v it_o through_o a_o strain_n pan_n with_o some_o milk_n and_o boil_v it_o with_o butter_n season_v with_o salt_n pepper_v a_o onion_n stick_v and_o serve_v with_o yolk_n of_o egg_n allay_v as_o abovesaid_a 21._o pottage_n of_o turnip_n fry_v scrape_v they_o well_o and_o cut_v they_o into_o quarter_n or_o in_o two_o whiten_v they_o flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o refine_a butter_n which_o you_o shall_v take_v away_o when_o it_o be_v very_o brown_a and_o then_o you_o shall_v put_v they_o in_o the_o pot_n with_o some_o water_n or_o with_o some_o pease_n broth_n let_v they_o see_v well_o and_o season_v they_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o turnip_n and_o with_o caper_n then_o serve_v another_o way_n after_o your_o turnip_n be_v scrape_v cut_v into_o quarter_n and_o whiten_v see_v they_o with_o water_n butter_n salt_n and_o a_o onion_n stick_v with_o cloave_n after_o they_o be_v well_o sod_a stove_n your_o bread_n and_o after_o you_o have_v put_v your_o turnip_n with_o some_o fresh_a butter_n and_o stir_v they_o often_o until_o the_o butter_n be_v melt_v garnish_v your_o pottage_n with_o they_o and_o serve_v 22._o pottage_n of_o milk_n with_o yolk_n of_o egg_n take_v very_o new_a milk_n and_o boil_v it_o season_n it_o with_o salt_n and_o sugar_n when_o it_o be_v ready_a to_o boil_v allay_v seven_o yolk_n of_o egg_n for_o one_o great_a dish_n and_o for_o a_o small_a one_o proportionable_o put_v they_o into_o your_o milk_n and_o stir_v it_o well_o in_o make_v of_o its_o broth_n take_v biscuit_n or_o bread_n and_o make_v your_o pottage_n with_o it_o which_o you_o shall_v serve_v sugar_a another_o way_n make_v your_o milk_n ready_a and_o garnish_v it_o with_o egg_n poach_v in_o water_n well_o choose_v and_o very_o new_a to_o the_o end_n they_o may_v poach_v the_o better_a then_o serve_v 23._o pottage_n of_o profiteolles_n or_o small_a veil_n stove_n your_o bread_n with_o the_o best_a of_o your_o lean_a broth_n then_o take_v six_o small_a loaf_n make_v for_o the_o purpose_n dry_a they_o well_o and_o open_v they_o on_o the_o top_n about_o the_o bigness_n of_o one_o shilling_n whereat_o you_o shall_v take_v out_o the_o crumb_n when_o they_o be_v very_o dry_a fry_v they_o with_o refine_a butter_n and_o after_o you_o have_v drain_v they_o well_o set_v they_o a_o stove_a upon_o your_o bread_n when_o you_o be_v ready_a to_o serve_v fill_v they_o up_o with_o all_o kind_n as_o with_o melt_v mushrum_n break_a sparagoe_n troufle_n hartichock_n and_o caper_n cover_v up_o your_o loaf_n again_o with_o their_o covert_n and_o garnish_v with_o melt_v mushrum_n pomegranate_n and_o lemon_n slice_n then_o serve_v 24._o pottage_n of_o green_a pease_n pass_v they_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n the_o small_a and_o new_a you_o can_v find_v and_o set_v they_o a_o stove_a into_o a_o small_a pot_n well_o season_v with_o a_o little_a parsley_n and_o chibel_n then_o stove_n a_o loaf_n with_o some_o herb_n broth_n or_o some_o old_a pease_n broth_n after_o it_o be_v stove_v garnish_n it_o with_o green_a pease_n and_o serve_v another_o way_n take_v the_o big_a and_o see_v they_o then_o take_v out_o the_o broth_n of_o they_o and_o fry_v some_o butter_n into_o it_o with_o a_o little_a parsley_n and_o mince_a chibol_n and_o season_v it_o well_o stove_n your_o pottage_n and_o put_v caper_n into_o it_o and_o garnish_v it_o with_o fry_a bread_n 25._o pottage_n of_o herb_n without_o butter_n take_v a_o great_a quantity_n of_o good_a herb_n when_o they_o be_v new_a break_v they_o put_v they_o into_o boil_a water_n with_o the_o first_o cut_v of_o a_o loaf_n and_o season_v they_o well_o so_o that_o they_o may_v be_v something_o sharpish_a with_o store_n of_o sorrel_n stove_n your_o bread_n take_v up_o your_o pottage_n and_o mix_v some_o caper_n with_o it_o if_o you_o will_v then_o serve_v for_o to_o make_v your_o pottage_n somewhat_o sharp_a take_v half_a of_o the_o herb_n half_o sod_a and_o strain_v they_o and_o for_o to_o make_v it_o green_a you_o must_v â—ampe_v some_o sorrel_n 26._o pottage_n of_o onion_n cut_a your_o onion_n into_o very_o thin_a slice_n fry_v they_o with_o butter_n and_o after_o they_o be_v fry_v put_v they_o into_o a_o pot_n with_o water_n or_o with_o pease_n broth_n after_o they_o be_v well_o sod_a put_v in_o it_o a_o crust_n of_o bread_n and_o let_v it_o boil_v a_o very_a little_a you_o may_v put_v some_o caper_n in_o it_o dry_a your_o bread_n than_o stove_n it_o take_v up_o and_o serve_v with_o one_o drop_n of_o vinegar_n 27._o pottage_n of_o cowcomber_n farce_v take_v your_o cowcomber_n pare_v they_o and_o empty_v they_o very_o neat_o whiten_v they_o and_o after_o they_o be_v whiten_v in_o fresh_a water_n drain_v they_o make_v a_o farce_v with_o sorrel_n yolk_n of_o egg_n and_o whole_a egg_n all_o well_o season_v and_o pour_v it_o into_o your_o cowcomber_n after_o this_o put_v they_o into_o a_o pot_n with_o some_o water_n or_o pease_n broth_n see_v and_o season_v they_o well_o with_o caper_n if_o you_o will_v then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o cowcomber_n which_o you_o shall_v cut_v into_o quarter_n then_o serve_v 28._o pottage_n of_o snow_n it_o be_v make_v with_o milk_n well_o season_v with_o salt_n and_o sugar_n when_o you_o be_v ready_a to_o serve_v take_v the_o white_n of_o the_o yolk_n of_o egg_n which_o you_o have_v allay_v for_o to_o put_v into_o your_o milk_n fry_n they_o well_o and_o pour_v they_o into_o your_o milk_n serve_v and_o sugar_n another_o way_n for_o flesh_n day_n stove_n your_o bread_n with_o some_o almond_n broth_n a_o little_a mince_a meat_n and_o juice_n of_o mutton_n altogether_o when_o you_o be_v ready_a to_o serve_v fry_v some_o white_n of_o egg_n and_o put_v they_o upon_o your_o pottage_n and_o pass_v the_o fire-shovel_a red_a hot_a over_o they_o and_o serve_v 29._o pottage_n of_o mussle_v scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n with_o some_o water_n some_o salt_n and_o a_o onion_n after_o they_o be_v boil_v take_v they_o out_o and_o pick_v they_o take_v off_o the_o shell_n to_o some_o and_o leave_v it_o to_o other_o for_o to_o garnish_v after_o they_o be_v thus_o pick_v pass_v they_o in_o the_o pan_n with_o a_o little_a mince_a parsley_n as_o for_o your_o broth_n after_o it_o be_v settle_v leave_v the_o bottom_n lest_o there_o be_v some_o gravel_n then_o boil_v it_o and_o when_o it_o boil_v fry_n into_o it_o a_o little_a parsley_n with_o some_o very_a fresh_a butter_n stove_n your_o bread_n after_o it_o be_v well_o stove_v take_v up_o your_o pottage_n garnish_n it_o with_o your_o mussle_v and_o whiten_v it_o with_o yolk_n of_o egg_n allay_v in_o verjuice_n if_o you_o will_v then_o serve_v 30._o pottage_n of_o oyster_n after_o your_o oyster_n be_v well_o whiten_v and_o flower_v pass_v they_o in_o the_o pan_n with_o a_o little_a parsley_n than_o stove_n they_o in_o a_o pot_n stove_n your_o bread_n in_o other_o broth_n as_o white_a meat_n after_o it_o be_v well_o stove_v garnish_n it_o with_o your_o oyster_n whereof_o you_o shall_v fry_v some_o like_o fritter_n for_o to_o garnish_v with_o pomegranate_n lemon_n slice_n and_o juice_n of_o craw-fish_n then_o serve_v 31._o pottage_n of_o grenost_n dress_v they_o and_o see_v they_o after_o the_o manner_n of_o stew_a season_n it_o with_o all_o kind_n of_o good_a herb_n with_o butter_n and_o a_o drop_n of_o white_a wine_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o grenost_n caper_n mushrum_n and_o melt_v of_o carp_n if_o you_o have_v any_o then_o serve_v 32._o pottage_n of_o salmon_n cut_a salmon_n into_o slice_n and_o fry_v it_o than_o stove_n it_o with_o a_o little_a white_a wine_n and_o some_o sugar_n stove_n also_o your_o bread_n with_o any_o other_o broth_n you_o have_v so_o that_o it_o be_v well_o season_v garnish_n it_o with_o your_o salmon_n the_o sauce_n upon_o it_o and_o thus_o let_v it_o boil_v a_o little_a then_o serve_v 33._o pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o with_o broth_n or_o with_o pease_n broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o cloave_n and_o a_o twig_n of_o thime_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o frog_n whiten_v with_o saffron_n or_o yolk_n of_o egg_n then_o
serve_v another_o way_n truss_v they_o up_o cherrie-like_a fry_v they_o and_o stove_n they_o between_o two_o dish_n with_o a_o little_a fresh_a butter_n a_o drop_n of_o verjuice_n the_o juice_n of_o a_o orange_n or_o of_o a_o lemon_n and_o season_v they_o well_o with_o a_o bundle_n of_o herb_n then_o for_o to_o make_v your_o broth_n boil_v some_o with_o pease_n broth_n or_o water_n salt_n parsley_n chibol_n one_o handful_n of_o stamp_a almond_n and_o yolke_n of_o egg_n after_o which_o you_o shall_v strain_v altogether_o stove_n your_o bread_n upon_o which_o you_o may_v put_v a_o little_a of_o the_o hash_fw-mi of_o carp_n or_o other_o fish_n fill_v up_o your_o dish_n and_o garnish_v it_o with_o your_o frog_n lemon_n and_o pomgranate_n then_o serve_v 34._o pottage_n of_o bran_n take_v wheat_n bran_n the_o big_a you_o can_v find_v boil_v it_o well_o with_o water_n with_o one_o handful_n of_o almond_n and_o a_o bundle_n of_o herb_n and_o season_v it_o well_o then_o pass_v it_o through_o a_o strainer_n and_o put_v it_o again_o to_o boil_v stove_n your_o bread_n and_o fill_v your_o dish_n with_o this_o broth_n which_o you_o may_v whiten_v if_o you_o will_v with_o egg_n allay_v with_o verjuice_n and_o garnish_v it_o with_o fleuron_n if_o you_o have_v any_o then_o serve_v 35._o pottage_n of_o hop_n take_v good_a store_n of_o herb_n which_o you_o shall_v season_v as_o a_o pottage_n with_o the_o crumb_n of_o a_o loaf_n fry_v all_o and_o put_v it_o to_o boil_v in_o a_o pot_n fry_v also_o into_o it_o some_o fresh_a butter_n in_o the_o pan_n with_o a_o little_a parsley_n and_o a_o bundle_n of_o herb_n and_o pour_v it_o into_o your_o pot_n stove_n your_o bread_n with_o your_o broth_n after_o this_o see_v your_o hop_n with_o water_n and_o salt_n after_o it_o be_v sod_a and_o drain_v put_v it_o with_o butter_n and_o garnish_v your_o bread_n with_o it_o then_o serve_v your_o pottage_n whiten_v if_o you_o will_v with_o yolk_n of_o egg_n allay_v in_o verjuice_n 36._o pottage_n of_o raspberry_n allay_v some_o egg_n with_o some_o rasberrye_n and_o strain_v all_o together_o boil_v some_o milk_n well_o season_v with_o salt_n and_o when_o it_o boil_v pour_v your_o implement_n into_o it_o and_o stir_v it_o well_o take_v it_o up_o garnish_n it_o with_o raspberry_n and_o serve_v 37._o pottage_n of_o parsnip_n cleanse_v they_o well_o and_o choose_v the_o middle_a one_o see_v they_o with_o butter_n and_o a_o bundle_n of_o herb_n and_o season_v they_o with_o salt_n and_o cleave_v stick_v then_o take_v they_o out_o and_o take_v off_o the_o skin_n if_o you_o will_v and_o then_o put_v they_o with_o butter_n and_o a_o drop_n of_o broth_n stove_n they_o and_o you_o shall_v find_v your_o sauce_n allay_v your_o bread_n be_v also_o well_o stove_v and_o your_o pottage_n fill_v garnish_n it_o with_o your_o parsnip_n then_o serve_v 38._o pottage_n of_o leek_n take_v the_o white_a of_o your_o leek_n and_o cut_v they_o very_o small_a keep_v some_o of_o they_o which_o you_o shall_v cut_v in_o length_n for_o to_o garnish_v and_o shall_v tie_v they_o together_o whiten_v they_o and_o see_v they_o with_o pease_n broth_n or_o water_n after_o they_o be_v sod_a stove_n your_o bread_n and_o garnish_v your_o pottage_n with_o the_o leek_n you_o have_v cut_v in_o length_n then_o serve_v you_o may_v whiten_v they_o with_o yolk_n of_o egg_n allay_v with_o verjuice_n you_o may_v also_o put_v to_o it_o some_o milk_n and_o pepper_v and_o serve_v forthwith_o if_o you_o will_v serve_v they_o without_o whiten_v of_o they_o you_o must_v seethe_v they_o with_o pease_n broth_n put_v some_o caper_n to_o they_o and_o season_n well_o stove_n and_o serve_v garnish_v as_o the_o other_o 39_o pottage_n of_o barnicle_n farce_v after_o it_o be_v well_o dress_v take_v off_o the_o flesh_n and_o mince_v it_o well_o with_o butter_n mushrum_n yolk_n of_o egg_n salt_n pepper_v fine_a herb_n as_o parsley_n chibol_n thime_n a_o egg_n raw_a for_o to_o allay_v the_o flesh_n then_o farce_v your_o barnicle_n and_o close_o it_o up_o with_o a_o scure_a or_o a_o thread_n put_v it_o in_o the_o pot_n with_o pease_n broth_n the_o clear_a you_o can_v get_v and_o see_v it_o well_o it_o thickn_v but_o too_o much_o with_o boil_v stove_n bour_o bread_n and_o take_v up_o your_o barnicle_n with_o what_o garnish_n you_o have_v then_o serve_v 40._o pottage_n of_o lot_n flower_n they_o try_v they_o and_o garnish_v your_o pottage_n with_o they_o after_o that_o your_o bread_n be_v well_o stove_v with_o the_o best_a of_o your_o broth_n when_o it_o be_v very_o full_a garnish_n it_o with_o what_o you_o have_v as_o mushrum_n trouffle_n sparagus_n melt_v and_o whiten_v they_o with_o almond_n broth_n or_o otherwise_o with_o the_o broth_n of_o crawfish_n 41_o pottage_n of_o break_a sparagus_n dry_v some_o crust_n and_o stove_n they_o with_o the_o best_a of_o your_o broth_n garnish_v they_o with_o your_o sparagus_n and_o mushrum_n and_o if_o you_o will_v with_o sparagus_n in_o length_n then_o serve_v if_o you_o will_v have_v they_o to_o relish_v greenness_n whiten_v they_o in_o the_o broth_n wherewith_o you_o stove_n your_o bread_n 42._o pottage_n of_o coliflower_n fit_a your_o coliflower_n as_o for_o to_o put_v they_o with_o butter_n and_o whiten_v they_o but_o very_o little_a then_o make_v a_o end_n of_o seethe_v they_o and_o season_v they_o well_o stove_n your_o bread_n with_o any_o broth_n you_o have_v and_o garnish_v it_o with_o your_o coliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n and_o besprinkle_v they_o with_o broth_n of_o almond_n then_o serve_v 43._o pottage_n of_o fidelle_n peele_n five_o or_o six_o onion_n and_o mince_v they_o boil_v they_o with_o water_n and_o butter_n after_o they_o be_v sod_a strain_v they_o through_o a_o linen_n cloth_n and_o see_v your_o fidelle_n with_o the_o broth_n and_o season_v they_o with_o salt_n and_o pepper_v after_o they_o be_v sod_a stove_n your_o bread_n and_o garnish_v it_o with_o they_o then_o serve_v you_o may_v seethe_v they_o with_o milk_n 44._o pottage_n of_o rice_n whiten_n your_o rice_n and_o when_o it_o be_v very_o clean_a burst_v it_o in_o water_n or_o milk_n see_v it_o after_o it_o be_v sod_a take_v some_o proportionable_o and_o strain_v it_o for_o to_o make_v your_o broth_n be_v season_v as_o the_o fidelle_n stove_n your_o bread_n put_v a_o little_a rice_n upon_o it_o and_o garnish_v it_o with_o puff_a tailladin_n and_o fleuron_n then_o serve_v you_o may_v make_v a_o pottage_n with_o milk_n the_o same_o way_n and_o serve_v it_o if_o you_o will_v sugar_a and_o garnish_v with_o macaron_n 45._o pottage_n of_o tailladin_n make_v a_o paste_n season_v only_o with_o salt_n spread_v it_o and_o cut_v it_o as_o thin_a as_o you_o can_v after_o the_o form_n of_o tailladin_n past_o they_o in_o the_o pan_n and_o stove_n they_o with_o a_o very_a little_a of_o good_a broth_n after_o they_o be_v well_o stove_v take_v very_o little_a bread_n and_o garnish_v it_o with_o the_o rest_n of_o your_o tailladin_n season_v as_o the_o fidelle_n then_o serve_v another_o way_n if_o you_o have_v a_o little_a of_o fine_a paste_n or_o of_o puff_a paste_n spread_v it_o and_o cut_v it_o into_o tailladin_n fry_v it_o in_o refine_a butter_n garnish_v your_o pottage_n with_o it_o and_o serve_v 46._o pottage_n of_o broth_n of_o green_a pease_n see_v your_o pease_n but_o a_o very_a little_a beat_v 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 and_o a_o bundle_n of_o herb_n then_o take_v chibol_n parsley_n and_o butter_n &_o all_o be_v fry_v together_o pour_v it_o into_o your_o pease_n broth_n which_o you_o shall_v boil_v for_o the_o garnish_n cleanse_v some_o lettuce_n succory_n or_o cowcomber_n and_o small_a pease_n fry_v and_o sod_a with_o butter_n salt_n and_o a_o little_a pepper_v when_o you_o be_v ready_a to_o serve_v stove_n your_o bread_n with_o your_o pease_n broth_n and_o garnish_v with_o what_o you_o have_v or_o with_o artichoke_n in_o bottom_n if_o you_o will_v then_o serve_v 47._o pottage_n of_o pease_n broth_n of_o common_a pease_n serve_v green_a see_v they_o with_o water_n to_o have_v do_v the_o soon_o take_v your_o pease_n broth_n out_o very_o clear_a and_o when_o you_o be_v ready_a to_o use_v it_o fry_n into_o it_o parsley_n charvel_v young_a sorrel_n butter_n and_o caper_n then_o boil_v it_o with_o all_o these_o seasoning_n stove_n your_o bread_n with_o some_o of_o your_o broth_n and_o if_o you_o have_v nothing_o to_o garnish_v with_o garnish_n it_o with_o fry_v bread_n or_o with_o fleuron_n then_o serve_v for_o to_o serve_v it_o green_a stamp_n beet_n or_o sorrel_n and_o drop_v it_o about_o your_o dish_n 48._o pottage_n of_o barnickle_v with_o turnip_n after_o your_o barnickle_v be_v dress_v lord_n it_o with_o
troufle_n melt_v very_o fresh_a butter_n a_o few_o chip_n of_o bread_n a_o chibol_n a_o little_a verjuice_n and_o broth_n stove_n all_o together_o and_o serve_v with_o the_o juice_n of_o a_o lemon_n over_o it_o 2._o pike_n with_o ragoust_n cut_v it_o into_o piece_n and_o put_v it_o with_o white_a wine_n a_o bundle_n of_o herb_n and_o butter_n very_o fresh_a and_o season_v it_o well_o with_o caper_n and_o mushrum_n then_o after_o the_o sauce_n be_v very_o short_a and_o well_o thicken_v serve_v with_o slice_n of_o lemon_n and_o pomgranate_n 3._o tâ—nches_n with_o ragoust_n scald_v and_o dress_v they_o cut_v they_o into_o round_a slice_n and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pipkin_n with_o salt_n pepper_v and_o a_o onion_n put_v in_o it_o half_a a_o pint_n of_o white_a wine_n and_o a_o little_a of_o mince_a parsley_n and_o the_o sauce_n be_v very_o short_a thicken_v it_o with_o yolk_n of_o egg_n then_o serve_v 4._o tenche_n farce_v with_o ragoust_n scald_v they_o and_o take_v out_o the_o bone_n then_o make_v a_o farce_v with_o the_o flesh_n which_o you_o shall_v season_v and_o with_o it_o farce_v your_o tenche_n with_o the_o yolk_n of_o hard_a egg_n than_o set_v they_o a_o stove_a in_o a_o dish_n with_o a_o little_a broth_n and_o white_a wine_n a_o few_o chip_n of_o bread_n mushrum_n if_o you_o have_v any_o sparagus_n melt_v and_o troufle_n then_o serve_v 5._o tenche_n fry_v and_o pickle_v after_o they_o be_v dress_v cut_v they_o in_o the_o middle_n then_o pickle_v they_o with_o salt_n pepper_v onion_n and_o lemon_n peel_n after_o they_o be_v pickle_v take_v they_o out_o and_o dry_v they_o flower_n they_o with_o flower_n or_o allay_v two_o or_o three_o egg_n with_o a_o little_a flower_n and_o salt_n and_o fry_v they_o with_o refine_a butter_n after_o they_o be_v fry_v set_v they_o a_o little_a a_o boil_a with_o their_o pickle_n then_o serve_v and_o garnish_v with_o what_o you_o have_v 6._o carp_n stew_v dress_v your_o carp_n take_v off_o the_o scale_n and_o cut_v they_o proportionable_o to_o their_o bigness_n see_v they_o in_o a_o pot_n kittle_a or_o pipkin_n with_o white_a or_o claret_n wine_n and_o season_v they_o well_o with_o salt_n cloave_fw-it pepper_v mince_a onion_n chibol_n caper_n and_o some_o crust_n of_o bread_n see_v all_o well_o together_o and_o when_o it_o be_v enough_o and_o the_o sauce_n thicken_v and_o short_a serve_v 7._o carpe_n farce_v with_o ragoust_n after_o your_o carp_n be_v well_o scail_v empty_a it_o and_o cut_v it_o along_o the_o back_n bone_n take_v off_o the_o skin_n and_o take_v out_o the_o flesh_n which_o you_o shall_v mince_v very_o small_a and_o season_v it_o with_o parsley_n fresh_a butter_n salt_n pepper_v yolk_n of_o egg_n milk_n and_o melt_v then_o make_v a_o ragoust_a with_o broth_n verjuice_n fresh_a butter_n mushrum_n sparagus_n and_o chibol_n after_o it_o be_v well_o sod_a and_o the_o sauce_n well_o allay_v with_o chip_n and_o caper_n serve_v 8._o carpe_n fry_v with_o ragoust_n you_o must_v scaile_v it_o and_o empty_a it_o then_o sly_a it_o and_o take_v out_o the_o bone_n powder_n it_o with_o salt_n and_o flower_n it_o then_o fry_v it_o in_o refine_a butter_n after_o it_o be_v fry_v serve_v it_o dry_a with_o the_o juice_n of_o a_o orange_n over_o it_o 9_o carpe_n broil_v with_o ragoust_n empty_v it_o as_o it_o come_v out_o of_o the_o water_n slice_v it_o on_o the_o top_n butter_n it_o and_o put_v it_o on_o the_o gridiron_n when_o it_o be_v broil_v make_v a_o sauce_n with_o fresh_a butter_n pass_v in_o the_o pan_n parsley_n and_o chibol_n mince_v very_o small_a verjuice_n vinegar_n and_o a_o little_a broth_n season_n all_o well_o and_o see_v it_o with_o caper_n if_o you_o will_v serve_v with_o a_o green_a sauce_n and_o serve_v as_o soon_o as_o you_o have_v put_v it_o in_o 10._o carpe_v with_o half_a short_a broth_n take_v your_o carp_n as_o it_o come_v out_o of_o the_o water_n empty_a it_o and_o cut_v it_o proportionable_o to_o its_o bigness_n put_v it_o with_o vinegar_n a_o very_a little_a salt_n pepper_v and_o mince_a onion_n than_o put_v it_o with_o caper_n and_o very_o fresh_a butter_n see_v it_o in_o a_o kettle_n with_o its_o implement_n and_o when_o the_o sauce_n be_v thicken_v put_v it_o into_o a_o dish_n lest_o it_o shall_v smell_v of_o the_o brass_n and_o serve_v 11._o hash_n of_o carp_n take_v carp_n scaile_v they_o empty_a they_o and_o take_v off_o the_o skin_n cut_v it_o at_o the_o gills_o and_o take_v it_o off_o beneath_o after_o they_o be_v unskinned_a take_v out_o the_o flesh_n and_o mince_v it_o with_o parsley_n then_o allay_v it_o with_o some_o broth_n and_o very_o fresh_a butter_n season_n it_o well_o and_o see_v it_o with_o a_o bundle_n of_o herb_n when_o it_o be_v well_o sod_a put_v to_o it_o cream_n or_o milk_n with_o yolk_n of_o egg_n if_o you_o will_v and_o serve_v well_o garnish_v with_o sparagus_n and_o melt_v of_o carp_n 12._o breame_n with_o ragoust_n empty_v it_o and_o put_v a_o bundle_n of_o herb_n into_o the_o body_n of_o it_o melt_v some_o butter_n rub_v it_o with_o it_o on_o the_o top_n and_o put_v it_o on_o the_o gridiron_n after_o it_o be_v broil_v make_v a_o sauce_n with_o fresh_a butter_n caper_n parsley_n and_o mince_a chibol_n stove_n it_o well_o with_o vinegar_n and_o a_o little_a broth_n after_o the_o sauce_n be_v well_o thicken_a serve_v 13._o salmon_n with_o ragoust_n roast_a it_o stick_v with_o cloave_n after_o it_o be_v roast_v put_v it_o with_o a_o little_a very_o fresh_a butter_n wine_n salt_n pepper_v and_o sugar_n stove_n all_o together_o until_o the_o sauce_n be_v short_a and_o almost_o into_o a_o sirup_o then_o serve_v 14._o salmon_n stew_v cut_v it_o into_o slice_n of_o the_o thickness_n of_o two_o or_o three_o finger_n and_o put_v it_o after_o the_o way_n of_o stew_a stick_v with_o clove_n in_o a_o kettle_n with_o white_a or_o red_a wine_n well_o season_v with_o butter_n salt_n and_o mince_a onion_n see_v it_o well_o with_o caper_n if_o you_o have_v any_o when_o the_o sauce_n be_v short_a and_o thicken_a serve_v and_o garnish_v with_o what_o you_o will_n 15._o trout_n salmon_v seeth_n and_o pickle_v they_o and_o serve_v they_o the_o same_o way_n as_o the_o common_a of_o which_o have_v the_o direction_n here_o under_o 16._o lot_n with_o ragoust_n scrape_v they_o in_o warm_a water_n until_o they_o be_v white_a empty_a they_o and_o put_v they_o in_o white_a wine_n fresh_a butter_n salt_n pepper_v onion_n and_o caper_n stove_n they_o and_o have_v a_o care_n that_o your_o sauce_n may_v not_o turn_v that_o be_v that_o it_o do_v not_o become_v oily_a garnish_n with_o mushrum_n and_o melt_v and_o serve_v 17._o lottes_n fry_v with_o ragoust_n after_o they_o be_v dress_v if_o they_o be_v big_a slit_v they_o on_o the_o top_n and_o flower_n they_o then_o fry_v they_o half_o with_o refine_a butter_n put_v they_o with_o ragoust_n and_o fry_v into_o it_o fresh_a butter_n caper_n juice_n of_o mushrum_n parsley_n chibol_n salt_n and_o pepper_v and_o the_o sauce_n be_v very_o short_a and_o thicken_a serve_v another_o way_n of_o lot_n stew_v after_o they_o be_v scald_v many_o do_v flay_v they_o cut_v they_o or_o leave_v they_o whole_a and_o stew_v they_o with_o white_a wine_n a_o little_a onion_n which_o if_o you_o will_v not_o have_v it_o see_v you_o may_v stick_v whole_a with_o clove_n salt_n pepper_v butter_n and_o a_o twig_n of_o fine_a herb_n after_o they_o be_v sod_a and_o the_o sauce_n very_o short_a and_o thicken_a serve_v you_o may_v put_v to_o it_o caper_v or_o anchovy_n 18._o oyster_n with_o half_a short_a broth_n salt_v whiten_n they_o well_o in_o water_n then_o pass_v they_o in_o the_o pan_n with_o butter_n parsley_n chibol_n and_o season_v they_o well_o store_v they_o with_o a_o little_a white_a wine_n after_o they_o be_v sod_a and_o the_o sauce_n well_o thicken_v serve_v another_o way_n as_o they_o come_v out_o of_o the_o shell_n put_v they_o on_o the_o chauf_a dish_n with_o fresh_a butter_n nutmeg_n chibol_n stick_v with_o clove_n thime_n a_o few_o chip_n of_o bread_n and_o the_o juice_n of_o a_o orange_n or_o of_o a_o lemon_n after_o they_o be_v sod_a serve_v another_o way_n take_v they_o dead_a or_o alive_a cleanse_v and_o whiten_v they_o well_o then_o pass_v they_o in_o the_o pan_n with_o a_o onion_n very_o small_a good_a fresh_a butter_n and_o caper_n season_n they_o well_o when_o they_o be_v sod_a serve_v you_o may_v fry_v they_o with_o lard_n and_o the_o same_o season_n 19_o oyster_n with_o ragoust_n take_v they_o very_o new_a open_v they_o and_o take_v heed_n they_o be_v not_o alter_v with_o strike_v one_o against_o aonther_n for_o they_o which_o sound_v hollow_a and_o which_o be_v alter_v be_v only_o
you_o shall_v also_o empty_v they_o when_o they_o be_v thus_o dress_v and_o empty_v slit_v they_o on_o the_o top_n and_o melt_v some_o butter_n and_o fry_v some_o into_o the_o slit_v with_o salt_n and_o clove_n then_o see_v they_o on_o the_o gridiron_n when_o they_o be_v roast_v make_v a_o brown_a sauce_n with_o fresh_a butter_n salt_n and_o pepper_v mince_a parsley_n gooseborrid_n or_o verjuice_n of_o grape_n and_o a_o drop_n of_o vinegar_n stove_n they_o with_o your_o sauce_n and_o serve_v 4._o sole_n fry_v after_o they_o be_v dress_v dry_a they_o and_o if_o they_o be_v big_a slit_v they_o along_o the_o back_n flower_n they_o and_o fry_v they_o in_o salat_fw-la oil_n or_o refine_a butter_n when_o they_o be_v fry_v powder_n they_o with_o salt_n upon_o they_o and_o serve_v with_o orange_n 5._o salmon_n with_o short_a broth_n empty_v it_o at_o the_o gills_o and_o slit_v it_o along_o the_o back_n and_o put_v it_o in_o your_o short_a broth_n well_o season_v when_o it_o be_v enough_o serve_v 6._o sturgeon_n with_o short_a broth_n you_o may_v serve_v it_o roast_v on_o the_o gridiron_n but_o in_o the_o second_o you_o must_v put_v it_o with_o short_a broth_n and_o serve_v it_o as_o the_o salmon_n except_o that_o when_o it_o be_v sod_a you_o take_v two_o or_o three_o napkin_n plate_v and_o put_v they_o over_o it_o bespread_v with_o parsley_n and_o thus_o you_o serve_v 7._o greno_v in_o castrolle_v although_o it_o be_v common_o serve_v with_o short_a broth_n yet_o for_o the_o second_o it_o may_v be_v serve_v in_o castrolle_v which_o to_o do_v you_o must_v put_v it_o into_o a_o pipkin_n season_n it_o well_o and_o garnish_v it_o with_o mushrum_n and_o troufle_n have_v a_o special_a care_n that_o when_o it_o be_v sod_a the_o flesh_n do_v not_o break_v off_o from_o the_o bone_n 8_o bescard_v with_o short_a broth_n make_v it_o ready_a and_o serve_v it_o as_o the_o sturgeon_n above_o 9_o purpose_v with_o short_a broth_n it_o be_v serve_v and_o make_v ready_a the_o same_o 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the_o gridiron_n dress_n and_o roast_v it_o when_o it_o roast_v make_v such_o a_o sauce_n to_o it_o as_o you_o will_v so_o that_o it_o be_v of_o a_o quick_a taste_n and_o because_o those_o great_a lump_n take_v hardly_o a_o taste_n slit_v they_o or_o slice_v they_o on_o the_o top_n stove_n it_o with_o its_o sauce_n so_o that_o it_o be_v almost_o imbibe_v or_o soak_v into_o it_o then_o serve_v it_o and_o garnish_v with_o what_o you_o have_v 14._o ray_n fry_v after_o it_o be_v well_o dress_v and_o cleanse_v pickle_v it_o with_o vinegar_n well_o season_v and_o a_o little_a before_o you_o serve_v fry_v it_o with_o refine_a butter_n or_o with_o salat_fw-la oil_n when_o it_o be_v well_o fry_a and_o crispe_n set_v it_o a_o drain_n and_o bespread_v it_o with_o small_a salt_n then_o serve_v it_o whole_a or_o the_o two_o side_n set_v together_o again_o with_o orange_n 15._o tenche_n with_o short_a broth_n after_o they_o be_v well_o scald_v you_o may_v put_v they_o with_o short_a broth_n as_o 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and_o shall_v make_v it_o alike_o but_o without_o egg_n 39_o pottage_n of_o barnickle_v with_o turnip_n after_o it_o be_v dress_v lard_n it_o with_o eel_n and_o roast_v it_o a_o very_a little_a or_o pass_v it_o in_o the_o pan_n with_o butter_n than_o put_v it_o in_o a_o pot_n with_o water_n some_o pease_n broth_n and_o a_o bundle_n of_o herb_n when_o it_o be_v almost_o sod_a pass_v some_o turnip_n in_o the_o pan_n put_v they_o with_o your_o barnickle_v and_o season_v it_o well_o for_o to_o thicken_v your_o broth_n pass_v a_o little_a flower_n in_o the_o pan_n until_o it_o be_v brown_a and_o allay_v it_o with_o a_o drop_n of_o vinegar_n put_v it_o in_o your_o pot_n and_o when_o it_o have_v boil_v a_o very_a little_a stove_n your_o bread_n with_o your_o garnish_n and_o serve_v 40._o pottage_n of_o leek_n with_o pease_n broth_n when_o they_o be_v whiten_v in_o fresh_a water_n put_v they_o with_o your_o pease_n broth_n some_o caper_n and_o season_v they_o well_o after_o they_o be_v sod_a 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without_o egg_n soale_fw-la 1_o pike_n 2_o tenche_n farce_v 3_o fry_v tenche_n 4_o stew_v carp_v 5_o carpe_v farce_v 6_o carpe_n roast_v 7_o carpe_n fry_v and_o put_v in_o ragoust_n 8_o salmon_n 9_o hash_n of_o carp_n 10_o stew_v salmon_n 11_o lot_v 12_o stew_v lotté_n 13_o carpe_v with_o half_a short_a broth_n 14_o oyster_n 15_o oyster_n with_o ragoust_n 16_o oyster_n in_o the_o shell_n on_o the_o gridiron_n 17_o villain_n with_o ragoust_n 18_o villain_n with_o short_a broth_n &_o roast_v 19_o barbel_n 20_o dabs_n 21_o flounder_n in_o castrolle_v 22_o flounder_n fry_v 23_o flounder_n roast_v 24_o plice_n with_o ragoust_n 25_o fry_v plice_n 26_o barnickle_v 27_o barnickle_v with_o short_a broth_n 28_o barnickle_v roast_v 29_o alose_a roast_v 30_o alose_a with_o short_a broth_n roast_v 31_o lamprel_n 32_o lamprel_n on_o the_o gridiron_n 33_o lamprel_n with_o a_o sweet_a sauce_n 34_o lamprel_n stew_v 35_o eel_n in_o cervelat_n 36_o eel_n in_o the_o fashion_n of_o stew_a 37_o eel_n with_o half_a short_a broth_n 38_o sea_n eel_n stew_v 39_o sea_n eel_n fry_v stew_v 40_o lobster_n with_o short_a broth_n 41_o lobster_n fry_v with_o a_o white_a sauce_n 42_o langouste_a with_o short_a broth_n 43_o langoust_n with_o a_o white_a sauce_n 44_o pike_n farce_v 45_o pike_n farce_v and_o roast_v on_o the_o spit_n 46_o roast_v mackerel_n 47_o fresh_a herring_n roast_v 48_o fresh_a herring_n roast_v with_o a_o brown_a sauce_n 49_o pilcher_n 50_o gournet_n 51_o grenost_n 52_o fresh_a cod_n roast_v 53_o fresh_a cod_n with_o half_a short_a broth_n 54_o green_a fish_n 55_o soupresse_n of_o fish_n 56_o gammon_n of_o fish_n 57_o mussle_v 58_o fry_v ray_n 59_o ray_n with_o short_a broth_n 60_o fry_v ray_n with_o ragoust_n 61_o smelt_n 62_o cod_n tripe_n 63_o scuttle_n 64_o poor_a john_n fry_v 65_o poor_a john_n with_o oil_n 66_o poor_a john_n fry_v 67_o salmon_n with_o a_o brown_a sauce_n 68_o salmon_n with_o oil_n onion_n and_o vinegar_n or_o salat_fw-la if_o you_o will_n 69_o mackerel_n salt_v 70_o stew_v herring_n 71_o red_a herring_n 72_o salt_n herring_n 73_o pease_n 74_o pease_n broth_n 75_o red_a beet_n 76_o turnip_n 77_o jerusalem_n hartichock_n 78_o sersifis_n 79_o scirret_n 80_o card_n of_o beet_n 81_o lentil_o 82_o spinage_n 73_o fry_v apple_n 84_o apple_n with_o sugar_n 85_o prune_n 86_o 17_o advise_v the_o thing_n contain_v in_o this_o table_n and_o the_o follow_v be_v make_v ready_a the_o very_a same_o way_n as_o at_o other_o time_n except_o only_o that_o no_o egg_n at_o all_o be_v use_v neither_o for_o to_o thicken_v nor_o any_o other_o way_n but_o for_o to_o thicken_v in_o stead_n of_o egg_n you_o may_v take_v the_o flesh_n of_o carp_n or_o of_o eel_n which_o thickn_v far_o better_o with_o butter_n than_o the_o egg_n do_v the_o follow_a article_n be_v not_o express_v in_o the_o entree_n of_o the_o lean_a day_n lentilles_n after_o they_o be_v well_o sod_a pass_v they_o in_o the_o pan_n with_o fresh_a butter_n salt_n pepper_v a_o little_a of_o fine_a herb_n and_o chibol_n when_o they_o be_v well_o fry_v serve_v they_o you_o may_v serve_v they_o like_o pease_n broth_n if_o you_o find_v they_o hard_o to_o be_v pass_v or_o strain_v stamp_v they_o in_o a_o mortar_n they_o may_v also_o be_v serve_v with_o salat_fw-la oil_n pass_v in_o the_o pan_n spinnage_n take_v the_o fair_a and_o do_v not_o use_v the_o green_a one_o but_o for_o want_v of_o other_o cleanse_v they_o well_o and_o wash_v they_o several_a time_n drain_v they_o and_o cause_v they_o to_o cast_v out_o their_o water_n between_o two_o dish_n season_n they_o with_o half_a as_o much_o butter_n as_o there_o be_v spinnage_n some_o salt_n pepper_v a_o chiboll_n or_o
a_o onion_n stick_v with_o clove_n pass_v all_o in_o the_o pan_n and_o stove_n it_o in_o a_o dish_n cover_v when_o you_o be_v ready_a to_o serve_v you_o may_v put_v in_o some_o nutmeg_n &_o cream_n otherwise_o serve_v they_o as_o they_o be_v some_o do_v boil_v they_o in_o water_n but_o they_o be_v not_o so_o good_a though_o you_o make_v they_o ready_a alike_o afterward_o apple_n fry_v pare_v your_o apple_n and_o cut_v they_o into_o round_a slice_n as_o far_o as_o the_o core_n make_v some_o butter_n brown_a and_o fry_v they_o with_o a_o little_a salt_n and_o pepper_v if_o you_o have_v some_o cream_n you_o may_v put_v some_o in_o and_o serve_v after_o they_o have_v boil_v a_o little_a apple_n with_o sugar_n take_v apple_n cut_v they_o in_o two_o take_v out_o the_o core_n and_o prick_v they_o at_o the_o top_n with_o the_o point_n of_o of_o a_o knife_n fill_v your_o dish_n with_o they_o fralfe_a with_o a_o little_a water_n cinnamon_n butter_n and_o much_o sugar_n let_v they_o see_v leisurely_o with_o the_o lid_n of_o a_o oven_n or_o a_o tourte_n pan_n when_o they_o be_v enough_o serve_v they_o sugar_a prune_n take_v they_o of_o tours_n or_o the_o common_a wash_v and_o cleanse_v they_o well_o after_o they_o be_v very_o clean_o see_v they_o leisurely_o in_o a_o pot_n when_o they_o be_v half_o sod_a put_v in_o some_o sugar_n and_o when_o the_o broth_n be_v ready_a to_o become_v syrup_n serve_v if_o you_o will_v put_v in_o no_o sugar_n while_o they_o see_v when_o the_o syrup_n be_v well_o thicken_a bestrew_v they_o with_o sugar_n and_o serve_v advise_v there_o be_v many_o who_o will_v eat_v nothing_o but_o oil_n now_o for_o to_o take_v off_o the_o smell_n of_o oil_n boil_v it_o with_o a_o crust_n of_o bread_n burn_v and_o then_o you_o may_v serve_v it_o as_o butter_n a_o table_n of_o the_o second_o of_o lent_n tvrbot_n 1_o dabs_n 2_o dabs_n in_o castrolle_v 3_o wiver_n 4_o sole_n 5_o sole_n with_o ragoust_n 6_o salmon_n 7_o salmon_n with_o sweet_a sauce_n 8_o grenost_n 9_o purpose_v 10_o becare_v 11_o loux_n 12_o troute_fw-mi salmon_v 13_o ray_n 14_o smelt_n 15_o mackerel_n 16_o filcher_n 17_o gournet_n 18_o pike_n 19_o pike_n with_o a_o sauce_n 20_o pike_n farce_v 21_o carpe_n 22_o carpe_v farce_v with_o melt_v 23_o lot_n 24_o lot_n with_o ragoust_n 25_o perch_n 26_o tenche_n 27_o alose_a 28_o fresh_a cod_n 29_o breame_v roast_v 30_o plice_n 31_o macreuse_n 32_o carpe_n with_o half_a short_a broth_n 33_o tenche_n fry_v with_o ragoust_n 34_o barble_n with_o ragoust_n 35_o villain_n with_o ragoust_n 36_o dorasde_v with_o short_a broth_n 37_o dorasde_v roast_v 38_o fresh_a herring_n 49_o 17._o advise_v all_o the_o meat_n of_o the_o second_o service_n as_o well_o as_o of_o the_o first_o and_o intercourse_n of_o lent_n and_o the_o pastry_n work_n be_v serve_v the_o self_n same_o way_n and_o with_o the_o same_o season_n as_o in_o the_o lean_a day_n of_o the_o rest_n of_o the_o year_n egg_n only_o except_v which_o must_v not_o be_v use_v therefore_o you_o shall_v endore_fw-la your_o pastry_n work_v with_o the_o egg_n of_o pike_n stamp_v or_o with_o melt_a butter_n for_o saffron_n be_v nought_o a_o table_n of_o the_o intercourse_n entrement_n of_o lent_n mvsherume_n 1_o cardon_n 2_o card_n 3_o scirret_n 4_o troufles_n with_o ragoust_n 5_o white_a meat_n 6_o fry_v artichoke_n 7_o fry_v mushrum_n 8_o tortoise_n 9_o paste_n spin_a 10_o asparagus_n 11_o tourte_n of_o franchipanne_n 12_o gervelat_n of_o eel_n 13_o gammon_n of_o fish_n 14_o melt_v fry_v 15_o melt_v with_o ragoust_n 16_o liver_n of_o lot_n 17_o gelee_n of_o all_o kind_n of_o fish_n 18_o celeris_fw-la 19_o ramequin_n of_o all_o sort_n 20_o mushrum_n after_o the_o olivier_n 21_o morille_n 22_o prune_n 23_o brignol_n 24_o serfifis_n 25_o scirret_n 26_o small_a tourte_n of_o cream_n musked_a 27_o tourte_n of_o spinage_n 28_o rissoles_fw-la 29_o lot_n fry_v 30_o asparagus_n like_o green_a pease_n 31_o liver_n of_o lot_n fry_v 32_o crawfish_n fry_v 33_o crawfish_n with_o ragoust_n 34_o fritter_n of_o frog_n 35_o frog_n with_o ragoust_n 36_o nulle_n of_o melt_v 37_o you_o will_v find_v in_o the_o lean_a day_n the_o way_n of_o make_v ready_a all_o the_o contain_v in_o the_o table_n above_o the_o follow_a article_n only_o be_v not_o set_v down_o rissoles_fw-la take_v some_o remnant_n of_o hash_fw-mi of_o carp_n some_o mushrum_n and_o melt_v mince_v all_o together_o well_o feed_v with_o butter_n and_o cream_n if_o you_o have_v any_o season_n it_o with_o a_o bundle_n of_o herb_n and_o boil_v it_o a_o very_a little_a the_o better_a to_o thicken_v it_o and_o use_v it_o for_o to_o make_v your_o rissoles_n with_o which_o for_o to_o make_v well_o take_v some_o puff_a paste_n spread_v it_o and_o put_v your_o implement_n in_o it_o proportionable_o to_o the_o bigness_n you_o will_v make_v they_o of_o moisten_v they_o about_o cover_v they_o and_o endore_fw-la they_o with_o butter_n for_o want_v of_o egg_n of_o pike_n after_o they_o be_v endore_v put_v they_o 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