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two_o or_o three_o egg_n and_o cold_a water_n etc._n etc._n to_o make_v a_o quodling_n pye_n take_v green_a quodling_n and_o quodle_n they_o peel_v they_o and_o put_v they_o again_o into_o the_o same_o water_n cover_v they_o close_o and_o let_v they_o simper_v on_o ember_n till_o they_o be_v very_o green_a then_o take_v they_o up_o and_o let_v they_o drain_v pick_v out_o the_o nose_n and_o leave_v on_o the_o stalk_n than_o put_v they_o in_o a_o pie_n and_o put_v to_o they_o fine_a sugar_n whole_a cinnamon_n sliced_a ginger_n a_o little_a musk_n and_o rise_v water_n close_v they_o up_o with_o a_o cut_n cover_v and_o as_o soon_o as_o it_o boil_v up_o in_o the_o oven_n draw_v it_o and_o ice_n it_o with_o rose_n water_n butter_n and_o sugar_n or_o you_o may_v preserve_v they_o and_o bake_v they_o in_o a_o dish_n with_o paste_n tart_a or_o patty-pan_n to_o make_v a_o dish_n in_o the_o italian_a fashion_n take_v pleasant_a pear_n slice_v they_o into_o thin_a slice_n and_o put_v to_o they_o 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work_v it_o as_o bear_v but_o it_o will_v not_o keep_v long_o or_o take_v to_o every_o gallon_n of_o water_n a_o quart_n of_o honey_n a_o quarter_n of_o a_o ounce_n of_o mace_n as_o much_o ginger_n and_o cinnamon_n and_o half_a as_o much_o clove_n bruise_v they_o and_o use_v they_o as_o abovesaid_a otherways_o take_v five_o quart_n and_o a_o pint_n of_o water_n warm_v it_o and_o put_v to_o it_o a_o quart_n of_o honey_n and_o to_o every_o gallon_n of_o liquor_n one_o lemon_n and_o a_o quarter_n of_o a_o ounce_n of_o nutmeg_n it_o must_v boil_v till_o the_o scum_n rise_v black_a and_o if_o you_o will_v have_v it_o quick_o ready_a to_o drink_v squeeze_v into_o it_o a_o lemon_n when_o you_o tun_n it_o and_o tun_n it_o cold_a to_o make_v metheglin_n take_v all_o sort_n of_o herb_n that_o be_v good_a and_o wholesome_a as_o balm_n mint_n rosemary_n fennil_n angelica_fw-la wild_a time_n hyssop_n burnet_n agrimony_n and_o such_o other_o field_n herb_n half_o a_o handful_n of_o each_o boil_v and_o strain_v they_o and_o let_v the_o liquor_n stand_v till_o the_o next_o day_n be_v settle_v take_v two_o gallon_n and_o a_o half_a of_o honey_n let_v it_o boil_v a_o hour_n and_o in_o the_o boil_a scum_n it_o very_o clean_a set_v it_o a_o cool_n as_o you_o do_v beer_n and_o when_o it_o be_v cold_a take_v very_o good_a barm_n and_o put_v it_o into_o the_o bottom_n of_o the_o tub_n by_o a_o little_a and_o a_o little_a as_o to_o beer_n keep_v back_o the_o thick_a settle_v that_o lie_v in_o the_o bottom_n of_o the_o vessel_n that_o it_o be_v cool_v in_o when_o it_o be_v all_o put_v together_o cover_v it_o with_o a_o cloth_n and_o let_v it_o work_v very_o near_o three_o day_n then_o when_o you_o mean_v to_o put_v it_o up_o skim_v off_o all_o the_o barm_n clean_o and_o put_v it_o up_o into_o a_o vessel_n but_o you_o must_v not_o stop_v the_o vessel_n very_o close_o in_o three_o or_o four_o day_n but_o let_v it_o have_v some_o vent_n to_o work_v when_o it_o be_v close_o stop_v you_o 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in_o of_o the_o apple_n stuff_n to_o make_v it_o of_o what_o thickness_n you_o please_v and_o so_o serve_v it_o up_o to_o make_v coddle_v cream_n take_v twenty_o fair_a codling_n be_v peel_v and_o coddle_v tender_a and_o green_a put_v they_o in_o a_o clear_a silver_n dish_n fill_v half_o full_a of_o rose-water_n and_o half_a a_o pound_n of_o sugar_n boil_v all_o this_o liquor_n together_o till_o half_o be_v consume_v and_o keep_v it_o stir_v till_o it_o be_v ready_a then_o fill_v up_o the_o dish_n with_o good_a thick_a and_o sweet_a cream_n stir_v it_o till_o it_o be_v well_o mingle_v and_o when_o it_o have_v boil_v round_o about_o the_o dish_n take_v it_o off_o sweeten_v it_o with_o fine_a sugar_n and_o serve_v it_o cold_a otherways_o codle_o forty_o fair_a codling_n green_a and_o tender_a than_o peel_n and_o core_n they_o and_o beat_v they_o in_o a_o mortar_n strain_v they_o with_o a_o quart_n of_o cream_n and_o mix_v they_o well_o together_o in_o a_o dish_n with_o fine_a sugar_n 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the_o cream_n with_o a_o stick_n of_o cinnamon_n and_o let_v it_o stand_v till_o it_o be_v cold_a before_o you_o put_v it_o to_o the_o quince_n thus_o you_o may_v do_v warden_n or_o pear_n to_o make_v plumb_n cream_n take_v any_o kind_n of_o plumb_n apricock_n or_o the_o like_a and_o put_v they_o in_o a_o dish_n with_o some_o sugar_n white_a wine_n sack_n claret_n or_o rise_v water_n close_v they_o up_o with_o a_o piece_n of_o paste_n between_o two_o dish_n be_v bake_v and_o cold_a put_v to_o they_o cream_n boil_v with_o egg_n or_o without_o or_o raw_a and_o scrape_v on_o sugar_n etc._n etc._n to_o make_v gooseberry_n cream_n codle_o they_o green_a and_o boil_v they_o up_o with_o sugar_n be_v preserve_v put_v they_o into_o the_o cream_n strain_v or_o whole_a scrape_v sugar_n on_o they_o and_o so_o serve_v they_o cold_a in_o boil_a or_o raw_a cream_n thus_o you_o may_v do_v strawberry_n raspas_n or_o red_a current_a put_v in_o raw_a cream_n whole_a or_o serve_v they_o with_o wine_n and_o sugar_n in_o a_o dish_n without_o cream_n to_o make_v snow_n cream_n take_v a_o quart_n of_o cream_n six_o white_n of_o egg_n a_o quartern_a of_o rose-water_n a_o quarter_n of_o a_o pound_n of_o double_a refine_a sugar_n beat_v they_o together_o in_o a_o deep_a basin_n or_o a_o boul-dish_n then_o have_v a_o fine_a silver_n dish_n with_o a_o penny_n manchet_n the_o bottom_n and_o upper_a crust_n be_v take_v away_o and_o make_v fast_o with_o paste_n to_o the_o bottom_n of_o the_o dish_n and_o a_o straight_a sprig_n of_o rosemary_n set_v in_o the_o middle_n of_o it_o then_o beat_v the_o cream_n and_o egg_n together_o and_o as_o it_o froathe_v take_v it_o off_o with_o a_o spoon_n and_o lay_v it_o on_o the_o bread_n and_o rosemary_n till_o you_o have_v fill_v the_o dish_n you_o may_v beat_v among_o it_o some_o musk_n and_o ambergris_n dissolve_v and_o guild_v it_o if_o you_o please_v to_o make_v snow_n cream_n otherways_o boil_v a_o quart_n of_o cream_n with_o a_o stick_n of_o cinnamon_n and_o thicken_v it_o with_o rice_n flour_n the_o yolk_n of_o two_o or_o three_o egg_n a_o little_a rose-water_n sugar_n and_o salt_n give_v it_o a_o walm_n and_o put_v it_o in_o a_o dish_n lay_v clout_a cream_n on_o it_o and_o fill_v it_o up_o with_o whip_a cream_n or_o cream_n that_o come_v out_o of_o the_o top_n of_o a_o churm_n when_o the_o butter_n be_v come_v dish_n out_o of_o a_o squirt_n or_o some_o other_o fine_a way_n scrape_v on_o sugar_n sprinkle_v it_o with_o rose-water_n and_o stick_v some_o pine-apple-seed_n on_o it_o otherways_o take_v three_o pint_n of_o cream_n and_o the_o white_n of_o seven_o egg_n strain_v they_o together_o with_o a_o little_a rose-water_n and_o as_o much_o sugar_n as_o will_v sweeten_v it_o then_o take_v a_o stick_n of_o a_o foot_n long_o and_o split_v it_o in_o four_o quarter_n beat_v the_o cream_n with_o it_o or_o else_o with_o a_o whisk_n &_o when_o the_o snow_n rise_v put_v it_o in_o a_o cullender_n with_o a_o spoon_n that_o the_o thin_a may_v run_v from_o it_o when_o you_o have_v snow_n enough_o boil_v the_o rest_n with_o cinnamon_n ginger_n and_o clove_n seethe_v it_o till_o it_o be_v thick_a then_o strain_v it_o and_o when_o it_o be_v cold_a put_v it_o in_o a_o clean_a dish_n and_o lay_v your_o snow_n upon_o it_o to_o make_v snow_n cream_n otherways_o with_o almond_n take_v a_o quart_n of_o good_a sweet_a cream_n and_o a_o quarter_n of_o a_o pound_n of_o almond_n past_o fine_a beat_v with_o rose-water_n and_o strain_v with_o half_a a_o pint_n of_o white_a wine_n put_v some_o orange-peel_n to_o it_o a_o sliced_a nutmeg_n and_o three_o
to_o boil_v again_o and_o when_o it_o boil_v set_v it_o as_o you_o do_v before_o in_o bowl_n and_o so_o use_v it_o in_o like_a manner_n it_o will_v yield_v four_o or_o five_o time_n seethe_v which_o you_o must_v use_v as_o before_o that_o it_o may_v lie_v round_o and_o high_a like_o a_o cabbage_n or_o let_v one_o of_o the_o first_o bowl_n stand_v because_o the_o cream_n may_v be_v thick_a and_o most_o crumple_v take_v that_o up_o last_o to_o lay_v on_o uppermost_a and_o when_o you_o serve_v it_o up_o searse_z or_o scrape_v sugar_n on_o it_o this_o must_v be_v make_v over_o night_n for_o dinner_n or_o in_o the_o morning_n for_o supper_n to_o make_v stone_n cream_n take_v a_o quart_n of_o cream_n two_o or_o three_o blade_n of_o large_a mace_n two_o or_o three_o little_a stick_n of_o cinnamon_n and_o six_o spoonful_n of_o rose_n water_n season_n it_o sweet_a with_o sugar_n and_o boil_v it_o till_o it_o taste_v well_o of_o the_o spice_n than_o dish_n it_o and_o stir_v it_o till_o it_o be_v as_o cold_a as_o milk_v from_o the_o cow_n then_o put_v in_o a_o little_a rennet_n and_o stir_v it_o together_o let_v it_o stand_v and_o cool_v and_o serve_v it_o to_o the_o table_n to_o make_v whip_v cream_n take_v a_o whisk_n or_o a_o rod_n and_o beat_v it_o up_o thick_a in_o a_o boul_a or_o large_a basin_n till_o it_o be_v as_o thick_a as_o the_o cream_n that_o come_v of_o the_o top_n of_o a_o churm_n then_o lay_v fine_a linen_n clout_n on_o saucer_n be_v wet_a lay_v on_o the_o cream_n and_o let_v it_o rest_v two_o or_o three_o hour_n then_o turn_v they_o into_o a_o fine_a silver_n dish_n put_v raw_a cream_n to_o they_o and_o scrape_v on_o sugar_n to_o make_v rice_n cream_n take_v a_o quart_n of_o cream_n two_o handful_n of_o rice_n flour_n and_o a_o quarter_n of_o a_o pound_n of_o sugar_n mingle_v the_o flour_n and_o sugar_n very_o well_o together_o and_o put_v it_o in_o the_o cream_n then_o beat_v the_o yolk_n of_o a_o egg_n with_o a_o little_a rose_n water_n put_v it_o to_o the_o cream_n and_o stir_v they_o all_o together_o set_v it_o over_o a_o quick_a fire_n keep_v it_o continual_o stir_v till_o it_o be_v as_o thick_a as_o pap_n to_o make_v another_o rare_a cream_n take_v a_o pound_n of_o almond_n past_o fine_a beat_v with_o rose_n water_n mingle_v it_o with_o a_o quart_n of_o cream_n six_o egg_n a_o little_a sack_n half_o a_o pound_n of_o sugar_n and_o some_o beat_a nutmeg_n strain_v they_o and_o put_v they_o in_o a_o clean_o scour_v skillet_n and_o set_v it_o on_o a_o soft_a fire_n stir_v it_o continual_o and_o be_v well_o incorporate_v dish_n it_o and_o serve_v it_o with_o juice_n of_o orange_n sugar_n and_o stick_v it_o full_a of_o candy_a pistache_n to_o make_v a_o white_a leech_n of_o cream_n take_v a_o quart_n of_o cream_n twelve_o sponfull_n of_o rose_n water_n two_o grain_n of_o musk_n two_o drop_n of_o oil_n of_o mace_n or_o two_o large_a mace_n boil_v they_o with_o half_a a_o pound_n of_o sugar_n and_o half_a a_o pound_n of_o the_o white_a isingglass_n be_v first_o steep_v and_o wash_v clean_o then_o run_v it_o through_o your_o jelly_n bag_n into_o a_o dish_n when_o it_o be_v cold_a slice_n it_o into_o chequer_n work_n and_o serve_v it_o on_o a_o plate_n this_o be_v the_o best_a way_n to_o make_v leech_n to_o make_v other_o leech_n with_o almond_n take_v two_o ounce_n of_o isingglass_n lay_v it_o two_o hour_n in_o fair_a water_n then_o boil_v it_o in_o clear_a spring_n water_n and_o be_v well_o digest_v set_v it_o to_o cool_v then_o have_v a_o pound_n of_o almond_n beat_v very_o fine_a with_o rose_n water_n strain_v they_o with_o a_o pint_n of_o new_a milk_n and_o put_v in_o some_o mace_n and_o sliced_a ginger_n boil_v they_o till_o it_o taste_v well_o of_o the_o spice_n then_o put_v into_o it_o the_o digest_v isingglass_n some_o sugar_n and_o a_o little_a rose_n water_n give_v it_o a_o walm_n over_o the_o fire_n and_o run_v it_o through_o a_o strainer_n into_o dish_n and_o slice_v it_o into_o dish_n to_o make_v a_o cream_n in_o the_o italian_a fashion_n to_o eat_v cold_a take_v twenty_o yolk_n of_o egg_n and_o two_o quart_n of_o cream_n strain_v it_o with_o a_o little_a salt_n saffron_n rise_v water_n juice_n of_o orange_n a_o little_a white_a wine_n and_o a_o pound_n of_o fine_a sugar_n then_o bake_v it_o in_o a_o deep_a dish_n withsome_a fine_a cinnamon_n and_o some_o candy_a pistache_n stick_v on_o it_o and_o when_o it_o be_v bake_v white_a muskedines_n thus_o you_o may_v do_v with_o the_o white_n of_o the_o egg_n and_o put_v in_o no_o spice_n to_o make_v pyramidis_fw-la cream_n take_v a_o quart_n of_o water_n and_o six_o ounce_n of_o hartshorn_n put_v it_o into_o a_o bottle_n with_o gum-dragon_n and_o gum_n arabic_a of_o each_o as_o much_o as_o a_o walnut_n put_v they_o all_o into_o the_o bottle_n which_o must_v be_v so_o big_a as_o will_v hold_v a_o pint_n more_o for_o if_o it_o be_v full_a it_o will_v break_v stop_v it_o very_o close_o with_o a_o cork_n and_o tie_v a_o cloth_n over_o it_o put_v the_o bottle_n in_o the_o beef_n pot_n or_o boil_v it_o in_o a_o pot_n with_o water_n let_v it_o boil_v three_o hour_n then_o take_v as_o much_o cream_n as_o there_o be_v jelly_n and_o half_a a_o pound_n of_o almond_n well_o beat_v with_o rose_n water_n mingle_v the_o cream_n and_o the_o almond_n together_o strain_v it_o than_o put_v the_o jelly_n when_o it_o be_v cold_a into_o a_o silver_n basin_n and_o the_o cream_n to_o it_o sweeten_v it_o as_o you_o please_v and_o put_v in_o two_o or_o three_o grain_n of_o musk_n and_o ambergris_n set_v it_o over_o the_o fire_n and_o stir_v it_o continual_o till_o it_o be_v seethe_v hot_a but_o let_v it_o not_o boil_v then_o put_v it_o in_o a_o old_a fashion_v drink_v glass_n and_o let_v it_o stand_v till_o it_o be_v cold_a when_o you_o will_v use_v it_o put_v the_o glass_n in_o some_o warm_a water_n and_o whelm_v it_o in_o a_o dish_n then_o take_v pistache_n boil_v in_o white_a wine_n and_o sugar_n stick_v it_o all_o over_o and_o serve_v it_o in_o with_o cream_n french_a barley_n cream_n take_v a_o porringer_n full_a of_o french_a pearl_n barley_n boil_v it_o in_o eight_o or_o nine_o several_a water_n very_o tender_a than_o put_v it_o in_o a_o quart_n of_o cream_n with_o some_o large_a mace_n and_o whole_a cinnamon_n boil_v it_o a_o little_a a_o quarter_n of_o a_o hour_n then_o have_v two_o pound_n of_o almond_n blanch_v and_o beat_v fine_a with_o rose_n water_n put_v to_o they_o some_o sugar_n and_o strain_v the_o almond_n with_o some_o cold_a cream_n than_o put_v all_o over_o the_o fire_n and_o stir_v it_o till_o it_o be_v ready_a to_o boil_v take_v it_o off_o the_o fire_n still_o stir_v it_o till_o it_o be_v half_o cold_a then_o put_v to_o it_o two_o spoonful_n of_o sack_n or_o white_a wine_n and_o a_o little_a salt_n and_o serve_v it_o in_o a_o dish_n cold_a to_o make_v cheesecake_n let_v your_o paste_n be_v very_o good_a either_o puff-paste_n or_o cold_a butter_n paste_v with_o sugar_n mix_v with_o it_o then_o 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and_o wine_n vinegar_n two_o part_n water_n and_o one_o vinegar_n be_v draw_v set_v on_o the_o liquor_n to_o boil_v cleanse_v the_o civet_n and_o truss_v he_o round_o scotch_n his_o back_n and_o when_o the_o liquor_n boil_v put_v in_o the_o fish_n and_o boil_v it_o up_o quick_a then_o make_v sauce_n with_o some_o white_a wine_n vinegar_n mace_n whole_a pepper_n a_o good_a handful_n of_o cockle_n broil_v or_o boil_v out_o of_o the_o shell_n and_o wash_v with_o vinegar_n a_o faggot_n of_o sweet_a herb_n the_o liver_n stamp_v and_o put_v to_o it_o and_o horseradish_n scrape_v or_o slice_v boil_v all_o the_o foresay_a together_o dish_z the_o pike_n on_o sippet_n and_o beat_v up_o the_o sauce_n with_o some_o good_a sweet_a butter_n and_o mince_a lemon_n make_v the_o sauce_n pretty_a thick_a and_o garnish_v it_o as_o you_o please_v otherways_o take_v as_o much_o white_a wine_n and_o water_n as_o will_v cover_v it_o of_o each_o a_o like_a quantity_n and_o a_o pint_n of_o vinegar_n put_v to_o this_o liquor_n half_o a_o ounce_n of_o large_a mace_n two_o lemon-peels_a a_o quarter_n of_o a_o ounce_n of_o whole_a clove_n three_o sliced_a nutmeg_n four_o raze_n of_o ginger_n slice_v some_o six_o great_a onion_n slice_v a_o bundle_n of_o six_o or_o seven_o sprig_n or_o top_n of_o rosemary_n as_o much_o of_o time_n winter_n savoury_n and_o sweet_a marjoram_n bind_v up_o hard_o in_o a_o faggot_n put_v into_o the_o liquor_n also_o a_o good_a handful_n of_o salt_n and_o when_o it_o boil_v put_v in_o the_o fish_n be_v cleanse_v and_o truss_v and_o boil_v it_o up_o quick_a be_v boil_v make_v the_o sauce_n with_o some_o of_o the_o broth_n where_o the_o pike_n be_v boil_v and_o put_v it_o in_o a_o dish_n with_o two_o or_o three_o anchove_n be_v cleanse_v and_o mince_a a_o little_a white_a wine_n some_o grate_a nutmeg_n and_o some_o fine_a grate_a manchet_n stew_n it_o on_o a_o chafing-dish_n and_o beat_v it_o up_o thick_a with_o some_o sweet_a butter_n and_o the_o yolk_n of_o a_o egg_n or_o two_o dissolve_v with_o some_o vinegar_n give_v it_o a_o walm_n and_o put_v to_o it_o three_o or_o four_o slice_n of_o lemon_n then_o dish_n the_o pike_n drain_v the_o liquor_n from_o it_o upon_o a_o chafing-dish_n of_o coal_n pour_v on_o the_o sauce_n and_o garnish_v the_o fish_n with_o sliced_a lemon_n and_o the_o spice_n herb_n and_o boil_a onion_n run_v it_o over_o with_o beat_a butter_n and_o lay_v on_o some_o barberry_n or_o grape_n sometime_o for_o change_v you_o may_v put_v some_o horse_n radish_n scrape_v or_o the_o juice_n of_o it_o to_o boil_v a_o pike_n in_o white_a broth._n cut_a your_o pike_n in_o three_o piece_n then_o boil_v it_o in_o water_n salt_n and_o sweet_a herb_n put_v in_o the_o fish_n when_o the_o liquor_n boil_v then_o take_v the_o yolk_n of_o six_o egg_n beat_v they_o with_o a_o little_a sack_n sugar_n melt_a butter_n and_o some_o of_o the_o pike_n broth_n then_o put_v it_o on_o some_o ember_n to_o keep_v warm_a stir_v it_o sometime_o lest_o it_o curdle_n then_o take_v up_o your_o pike_n put_v the_o head_n and_o rail_v together_o in_o a_o clean_a dish_n cleave_v the_o other_o piece_n in_o two_o and_o take_v out_o the_o back_n bone_n put_v the_o one_o piece_n on_o one_o side_n and_o the_o other_o piece_n on_o the_o other_o side_n but_o blanch_v all_o pour_v the_o broth_n on_o it_o and_o garnish_v the_o fish_n with_o sippet_n strew_v on_o fine_a ginger_n or_o sugar_n wipe_v the_o edge_n of_o the_o dish_n round_o and_o serve_v it_o to_o boil_v a_o pike_n in_o the_o french_a fashion_n a_o la_fw-fr sauce_n d'_fw-fr lmaigne_a or_o in_o the_o german_a fashion_n take_v a_o pike_n draw_v he_o dress_z the_o revet_z and_o cut_v he_o in_o three_o piece_n boil_v he_o in_o as_o much_o wine_n as_o water_n and_o some_o lemon-peel_n when_o the_o liquor_n boil_v put_v in_o the_o fish_n with_o a_o good_a handful_n of_o salt_n and_o boil_v he_o up_o quick_a then_o have_v a_o sauce_n make_v of_o beat_a butter_n water_n the_o slice_n of_o two_o or_o three_o lemon_n the_o yolk_n of_o two_o or_o three_o egg_n and_o some_o grate_a nutmeg_n the_o pike_n be_v boil_v dish_n it_o on_o fine_a sippet_n and_o stick_v it_o with_o some_o fry_a bread_n run_v it_o over_o with_o the_o sauce_n some_o barberry_n or_o lemon_n and_o garnish_v the_o dish_n with_o some_o pare_v and_o slice_v ginger_n barberry_n and_o lemon-peel_n to_o boil_v a_o pike_n in_o the_o city_n fashion_n take_v a_o live_v male_a pike_n draw_v he_o and_o slit_v the_o rivet_n wash_v he_o clean_o from_o the_o blood_n and_o lay_v he_o in_o a_o dish_n or_o trey_n than_o put_v some_o salt_n and_o vinegar_n to_o it_o or_o no_o vinegar_n but_o only_a salt_n then_o set_v on_o a_o kettle_n with_o some_o water_n and_o salt_n and_o when_o it_o boil_v put_v in_o the_o pike_n boil_v it_o soft_o and_o be_v boil_v take_v it_o off_o the_o fire_n and_o put_v a_o little_a butter_n into_o the_o kettle_n to_o it_o then_o make_v a_o sauce_n with_o beat_a butter_n the_o juice_n of_o a_o lemon_n or_o two_o grape_n verjuice_n or_o wine_n vinegar_n dish_n up_o the_o pike_n on_o fine_a carve_a sippet_n and_o pour_v on_o the_o sauce_n garnish_v the_o fish_n with_o scald_a parsley_n large_a mace_n barberry_n sliced_a lemon_n and_o lemon-peel_n and_o garnish_v the_o dish_n with_o the_o same_o to_o stew_v a_o pike_n in_o the_o french_a fashion_n take_v a_o pike_n splat_v it_o down_o the_o back_o alive_a and_o let_v the_o liquor_n boil_v before_o you_o put_v it_o in_o then_o take_v a_o large_a deep_a dish_n or_o stewing-pan_n that_o will_v contain_v the_o pike_n put_v as_o much_o claret_n wine_n as_o will_v
beat_a butter_n to_o dry_a neat_n tongue_n take_v salt_n beat_v very_o fine_a and_o salt-peter_n of_o each_o a_o like_a rub_v your_o tongue_n very_o well_o with_o the_o salt_n and_o cover_v they_o all_o over_o with_o it_o and_o as_o it_o waste_v put_v on_o more_o when_o they_o be_v hard_a and_o stiff_o they_o be_v enough_o than_o roll_n they_o in_o bran_n and_o dry_v they_o before_o a_o soft_a fire_n before_o you_o boil_v they_o let_v they_o lie_v in_o pump_n water_n one_o night_n and_o boil_v they_o in_o pump_n water_n otherways_o powder_n they_o with_o bay-salt_n and_o be_v well_o smoke_v hang_v they_o up_o in_o a_o garret_n or_o seller_n and_o let_v they_o come_v no_o more_o at_o the_o fire_n till_o they_o be_v boil_v to_o prepare_v a_o neat_n tongue_n or_o ud_a to_o roast_n a_o stag_n hind_n buck_n do_v sheep_n hog_n goat_n kid_n or_o calf_n boil_v they_o tender_a and_o blanch_v they_o be_v cold_a lard_v they_o or_o roast_n they_o plain_o without_o lard_n baste_v they_o with_o butter_n and_o serve_v they_o on_o gallendine_a sauce_n to_o roast_n a_o neat_n tongue_n take_v a_o neat_n tongue_n be_v tender_a boil_v blanch_a and_o cold_a cut_v a_o hole_n in_o the_o butt_n end_n and_o mince_v the_o meat_n that_o you_o take_v out_o then_o put_v some_o sweet_a herb_n fine_o mince_v to_o it_o with_o a_o mince_a pippin_n or_o two_o the_o yolk_n of_o egg_n slice_v some_o minced_a beef-suet_n or_o mince_a bacon_n beat_a ginger_n and_o salt_n fill_v the_o tongue_n and_o stop_v the_o end_n with_o a_o cawl_n of_o veal_n lard_n it_o and_o roast_n it_o then_o make_v sauce_n with_o butter_n nutmeg_n gravy_n and_o juice_n of_o orange_n garnish_n the_o dish_n with_o sliced_a lemon_n lemon-peel_n and_o barberry_n to_o roast_n a_o neat_n tongue_n or_o ud_a otherways_o boil_v it_o a_o little_a blanch_v it_o lard_n it_o with_o pretty_a big_a lard_n all_o the_o length_n of_o the_o tongue_n as_o also_o udder_n be_v first_o season_v with_o nutmeg_n pepper_n cinnamon_n and_o ginger_n then_o spit_v and_o roast_n they_o and_o baste_v they_o with_o sweet_a butter_n be_v roast_v dress_v they_o with_o grate_a bread_n and_o flower_n and_o some_o of_o the_o spice_n abovesaid_a some_o sugar_n and_o serve_v it_o with_o juice_n of_o orange_n sugar_n gravy_n and_o sliced_a lemon_n on_o it_o to_o make_v mince_a pie_n of_o a_o neat_n tongue_n take_v a_o fresh_a neat_n tongue_n boil_v blanch_v and_o mince_v it_o hot_a or_o cold_a then_o mince_v four_o pound_n of_o beef-fuet_a by_o itself_o mingle_v they_o together_o and_o season_v they_o with_o a_o ounce_n of_o clove_n and_o mace_n beat_v some_o salt_n half_o a_o preserve_a orange_n and_o a_o little_a lemon-peel_n mince_v with_o a_o quarter_n of_o a_o pound_n of_o sugar_n four_o pound_n of_o current_a a_o little_a verjuice_n and_o rose-water_n and_o a_o quarter_n of_o a_o pint_n of_o sack_n stir_v all_o together_o and_o fill_v your_o pie_n to_o bake_v neat_n tongue_n to_o eat_v cold_a according_a to_o this_o figure_n take_v the_o tongue_n be_v tender_a boil_a and_o blanch_v leave_v on_o the_o fat_a of_o the_o root_n of_o the_o tongue_n and_o season_v they_o well_o with_o nutmeg_n pepper_n and_o salt_n but_o first_o lard_v they_o with_o pretty_a big_a lard_n and_o put_v they_o in_o the_o pie_n with_o some_o whole_a clove_n and_o some_o butter_n close_v they_o up_o and_o bake_v they_o in_o fine_a or_o course_n paste_n make_v only_o of_o boil_a liquor_n and_o flower_n and_o baste_v the_o crust_n with_o egg_n pack_v the_o crust_n very_o close_o in_o the_o fill_n with_o raw_a beef_n or_o mutton_n to_o bake_v two_o neat_n tongue_n in_o a_o pie_n to_o eat_v hot_a according_a to_o this_o figure_n take_v one_o of_o the_o tongue_n and_o mince_v it_o raw_a then_o boil_v the_o other_o very_o tender_a blanch_v it_o and_o cut_v it_o into_o piece_n as_o big_a as_o a_o walnut_n lard_n they_o with_o small_a lard_n be_v cold_a and_o season_v then_o have_v another_o tongue_n be_v raw_a take_v out_o the_o meat_n and_o 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in_o and_o if_o you_o please_v lay_v puff_n paste_v on_o it_o and_o scrape_v sugar_n on_o it_o and_o in_o it_o to_o make_v a_o bake_n pudding_n otherways_o take_v a_o pint_n and_o a_o half_a of_o cream_n and_o a_o pound_n of_o butter_n set_v they_o on_o the_o fire_n till_o the_o butter_n be_v melt_v then_o take_v three_o or_o four_o egg_n season_n it_o with_o nutmeg_n rose-water_n sugar_n and_o salt_n make_v it_o as_o thin_a as_o pancake_n batter_v butter_n the_o dish_n and_o baste_v it_o with_o a_o garnish_n of_o paste_n about_o it_o otherways_o take_v a_o penny_n loaf_n pare_v it_o slice_v it_o and_o put_v it_o into_o a_o quart_n of_o cream_n with_o a_o little_a rose-water_n break_v it_o very_o small_a then_o take_v four_o ounce_n of_o almond_n paste_n and_o put_v in_o eight_o egg_n beat_v the_o marrow_n of_o three_o or_o four_o marrowbone_n three_o or_o four_o pippin_n slice_v thin_a or_o what_o way_n you_o please_v mingle_v these_o together_o with_o a_o little_a ambergris_n and_o 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almond_n steep_v they_o in_o cold_a water_n till_o they_o will_v blanch_v which_o will_v be_v in_o six_o hour_n be_v blanch_v into_o cold_a water_n beat_v they_o with_o a_o quart_n of_o rose-water_n then_o have_v a_o decoction_n of_o half_a a_o pound_n of_o isingglass_n boil_v with_o a_o gallon_n of_o fair_a spring-water_n or_o else_o half_a wine_n boil_v it_o till_o half_o be_v waste_v then_o let_v it_o cool_v strain_v it_o and_o mingle_v it_o with_o your_o almond_n and_o strain_n with_o they_o a_o pound_n of_o double_a refine_a sugar_n the_o juice_n of_o two_o lemon_n and_o cast_v it_o into_o eggshell_n put_v saffron_n to_o
be_v cool_a pot_n they_o and_o they_o will_v keep_v their_o colour_n all_o the_o year_n thus_o you_o may_v preserve_v red_a current_a etc._n etc._n to_o preserve_v gooseberry_n green_a take_v some_o of_o the_o large_a gooseberry_n that_o be_v call_v gascoyn_n gooseberry_n set_v a_o pan_n of_o water_n on_o the_o fire_n and_o when_o it_o be_v lukewarm_a put_v in_o the_o berry_n and_o cover_v they_o close_o keep_v they_o warm_v half_o a_o hour_n then_o have_v another_o posnet_n of_o warm_a water_n put_v they_o into_o that_o in_o like_a sort_n quodle_o they_o three_o time_n over_o in_o hot_a water_n till_o they_o look_v green_a then_o pour_v they_o into_o a_o sieve_n let_v all_o the_o water_n run_v from_o they_o and_o put_v they_o to_o as_o much_o clarify_a sugar_n as_o will_v cover_v they_o let_v they_o simper_v leisurely_o close_o cover_v than_o your_o gooseberry_n will_v look_v as_o green_a as_o leek_v blade_n let_v they_o stand_v simper_a in_o that_o syrup_n for_o a_o hour_n then_o 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thick_a strain_v they_o and_o put_v they_o on_o a_o bottom_n of_o puff_n paste_n in_o a_o dish_n or_o short_a fine_a paste_n make_v of_o sugar_n fineflour_v cold_a butter_n and_o cold_a water_n and_o a_o cut_a cover_n of_o the_o sime_fw-la paste_n bake_v it_o and_o ice_n it_o and_o cast_v biscuit_n on_o it_o but_o before_o you_o lay_v on_o the_o ice_v cover_v stick_v it_o with_o raw_a barberry_n be_v the_o pulp_n or_o stuff_n to_o make_v a_o peascod_n dish_n in_o puff_n paste_n take_v a_o pound_n of_o almond_n and_o a_o quarter_n of_o a_o pound_n of_o sugar_n beat_v the_o almond_n fine_o to_o a_o paste_n with_o some_o rose_n water_n then_o beat_v the_o sugar_n among_o they_o mingle_v some_o sweet_a butter_n with_o it_o and_o make_v this_o stuff_n up_o in_o puff_n paste_n like_o peascod_n bake_v they_o upon_o paper_n and_o be_v bake_v ice_n they_o with_o rose_n water_n butter_n and_o fine_a sugar_n in_o this_o fashion_n you_o may_v make_v peascod_n stuff_n of_o preserve_v quince_n pippin_n pear_n or_o preserve_v plumb_n in_o puff_n paste_n make_a dish_n of_o frog_n in_o the_o italian_a fashion_n take_v the_o thigh_n and_o fry_v they_o in_o clarify_a butter_n then_o have_v slice_n of_o salt_n eel_n water_v flay_v bone_a boil_a and_o cold_a slice_v they_o in_o thin_a slice_n and_o season_n both_o with_o pepper_n nutmeg_n and_o ginger_n lay_v butter_n on_o your_o paste_n and_o lay_v a_o rank_n of_o frog_n and_o a_o rank_n of_o eel_n some_o current_a gooseberry_n or_o grape_n raisin_n pineapple_n seed_n juice_n of_o orange_n sugar_n and_o butter_n thus_o do_v three_o time_n close_o up_o your_o dish_n and_o be_v bake_a ice_n it_o make_v your_o paste_n of_o almond_n milk_n flour_n butter_n yolk_n of_o egg_n and_o sugar_n in_o the_o foresay_a dish_n you_o may_v add_v fry_v onion_n yolk_n of_o hard_a egg_n cheese-curd_n almond_n paste_n or_o grate_a cheese_n to_o make_v a_o make_v dish_n of_o marrow_n take_v the_o marrow_n of_o two_o or_o three_o marrow_n bone_n cut_v 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mix_v all_o together_o with_o some_o cream_n rose-water_n sugar-cinamon_a yolk_n of_o egg_n salt_n some_o boil_a current_a and_o butter_n close_o it_o up_o and_o bake_v it_o in_o puff-paste_n ice_n it_o and_o cast_v on_o red_a and_o white_a biscuit_n and_o scrape_a sugar_n otherways_o a_o make_v dish_n of_o rice_n in_o paste_n wash_v the_o rice_n clean_o and_o boil_v it_o in_o cream_n till_o it_o be_v somewhat_o thick_a than_o put_v it_o out_o into_o a_o dish_n and_o put_v to_o it_o some_o sugar_n butter_n six_o or_o eight_o yolk_n of_o egg_n beat_a cinnamon_n sliee_v date_n current_a rose-water_n and_o salt_n mix_v all_o together_o and_o bake_v it_o in_o puff-paste_n or_o short_a paste_n be_v bake_a ice_n it_o and_o cast_v on_o biscuit_n on_o it_o to_o make_v a_o make_v dish_n of_o rice_n flour_n and_o cream_n take_v half_o a_o pound_n of_o rice_n dust_n it_o and_o pick_v it_o clean_o then_o wash_v it_o dry_v it_o lay_v it_o abroad_o in_o a_o dish_n as_o thin_a as_o you_o can_v or_o 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rose-water_n then_o stir_v the_o stuff_n till_o it_o be_v thick_a like_o leech_n put_v it_o in_o a_o little_a earthen_a pan_n be_v cold_a slice_n it_o dish_n it_o and_o cast_v red_a and_o white_a biscuit_n on_o it_o to_o make_v a_o make_v dish_n of_o blanchmanger_n take_v a_o pint_n of_o cream_n the_o white_n of_o six_o new_a lay_v egg_n and_o some_o sugar_n set_v they_o over_o a_o soft_a fire_n in_o a_o skillet_n and_o stir_v it_o continual_o till_o it_o be_v good_a and_o thick_a then_o strain_v it_o and_o be_v cold_a dish_n it_o on_o a_o puff-paste_n bottom_n with_o a_o cut_n cover_v and_o cast_v biscuit_n on_o it_o a_o make_v dish_n of_o custard-stuff_n call_v a_o artichock_n dish_n boil_v custard_n stuff_n in_o a_o clean_o scour_v skillet_n stir_v it_o continual_o till_o it_o be_v somewhat_o thick_a than_o put_v it_o in_o a_o clean_a strainer_n and_o let_v it_o drain_v in_o a_o dish_n strain_v it_o with_o a_o little_a musk_n or_o ambergris_n then_o bake_v a_o star_n of_o puff-paste_n on_o a_o paper_n be_v bake_v take_v it_o off_o the_o paper_n and_o put_v it_o in_o a_o dish_n for_o your_o stuff_n then_o have_v lozenge_n also_o ready_o bake_v of_o puff-paste_n stick_v it_o round_o with_o they_o and_o scrape_v on_o fine_a sugar_n a_o make_v dish_n of_o butter_n and_o eggs._n take_v the_o yolk_n of_o twenty_o four_o egg_n and_o strain_v they_o with_o cinnamon_n sugar_n and_o salt_n then_o put_v melt_v butter_n to_o they_o some_o fine_a mince_a pippin_n and_o mince_a citron_n put_v it_o on_o your_o dish_n of_o paste_n and_o put_v slice_n of_o citron_n round_o about_o it_o bar_v it_o with_o puff-paste_n and_o the_o bottom_n also_o or_o short_a paste_n in_o the_o bottom_n to_o make_v a_o make_v dish_n of_o curd_n take_v some_o very_a tender_a curd_n wring_v the_o whey_n from_o they_o very_o well_o then_o put_v to_o they_o two_o raw_a egg_n current_a sweet_a butter_n rose-water_n cinnamon_n sugar_n and_o mingle_v all_o together_o then_o make_v a_o fine_a 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nutmeg_n salt_n and_o some_o sweet_a herb_n mince_v small_a lay_v they_o in_o the_o pie_n with_o a_o small_a quantity_n of_o the_o sweet_a herb_n strew_v on_o they_o some_o twenty_o whole_a corn_n of_o pepper_n sliced_a ginger_n a_o whole_a onion_n or_o two_o large_a mace_n and_o some_o butter_n close_o it_o up_o and_o bake_v it_o and_o make_v liquor_n with_o white_a wine_n some_o of_o their_o own_o liquor_n and_o a_o mince_a lemon_n and_o beat_v it_o up_o thick_a otherways_o broil_n great_a oyster_n dry_a in_o the_o shell_n then_o take_v they_o out_o and_o season_n they_o with_o grate_a nutmeg_n pepper_n and_o salt_n lay_v they_o in_o the_o pie_n and_o strew_v on_o they_o the_o yolk_n of_o two_o hard_a egg_n mince_v some_o strip_a time_n some_o caper_n large_a mace_n and_o butter_n close_o it_o up_o and_o make_v liquor_n with_o claret_n wine_n wine_n vinegar_n butter_n and_o juice_n of_o orange_n beat_v it_o up_o thick_a and_o liquor_n the_o pie_n set_v it_o again_o into_o the_o 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they_o in_o clarify_a butter_n till_o they_o be_v brown_a make_v sauce_n for_o they_o with_o claret_n wine_n the_o juice_n of_o two_o or_o three_o orange_n salt_n butter_n the_o juice_n of_o horse-raddish_n root_v beat_v and_o strain_v sliced_a nutmeg_n and_o pepper_n put_v these_o into_o a_o frying-pan_n with_o the_o yolk_n of_o two_o or_o three_o egg_n dissolve_v with_o some_o mutton_n gravy_n beat_v and_o shake_v they_o well_o togerhe_a in_o the_o pan_n that_o they_o curddle_v not_o than_o dish_n the_o mushroom_n on_o a_o dish_n be_v first_o rub_v with_o a_o clove_n of_o garlic_n and_o garnish_v it_o with_o orange_n and_o lemon_n to_o dress_v mushroom_n in_o the_o italian_a fashion_n take_v mushroom_n peel_n and_o wash_v they_o and_o boil_v
with_o sippet_n in_o the_o bottom_n of_o it_o this_o pottage_n be_v very_o nourish_v and_o excellent_a good_a against_o a_o consumption_n to_o bake_v snail_n be_v boil_v and_o scour_v season_n they_o with_o nutmeg_n pepper_n and_o salt_n put_v they_o into_o a_o pie_n with_o some_o marrow_n large_a mace_n a_o raw_a chicken_n cut_v in_o piece_n some_o little_a bit_n of_o lard_n and_o bacon_n the_o bone_n out_o sweet_a herb_n chap_v sliced_a lemon_n or_o orange_n and_o butter_n be_v full_a close_o it_o up_o and_o bake_v it_o and_o liquor_n it_o with_o butter_n and_o white_a wine_n to_o bake_v frog_n be_v fley_v take_v the_o hind_a leg_n cut_v off_o the_o foot_n and_o season_n they_o with_o nutmeg_n pepper_n and_o salt_n put_v they_o in_o a_o pie_n with_o some_o sweet_a herb_n chap_v small_a large_a mace_n sliced_a lemon_n gooseberry_n grape_n or_o barberry_n piece_n of_o skirret_n artichoke_n potato_n or_o parsnip_n and_o marrow_n close_o it_o up_o and_o bake_v it_o be_v bake_a liquor_n 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two_o or_o three_o sprig_n of_o mint_n and_o salt_n be_v fine_a and_o tender_a boil_a thick_a they_o with_o a_o little_a milk_n and_o flour_v dry_v or_o old_a pease_n pottage_n take_v the_o choice_a pease_n that_o some_o call_v seed-way_n pease_n common_o they_o be_v a_o little_a worm_n eat_v those_o be_v the_o best_a boil_a pease_n pick_v and_o wash_v they_o and_o put_v they_o in_o boil_a liquor_n in_o a_o pot_n or_o pipkin_n be_v tender_a boil_v take_v out_o some_o of_o they_o strain_v they_o and_o set_v they_o by_o for_o your_o use_n than_o season_n the_o rest_n with_o salt_n a_o bundle_n of_o mint_n and_o butter_n let_v they_o stew_v leisurely_o and_o put_v to_o they_o some_o pepper_n strain_v pease_n pettage_n take_v the_o former_a strain_a pease_n pottage_n put_v to_o they_o salt_n large_a mace_n a_o bundle_n of_o sweet_a herb_n and_o some_o pickle_a caper_n stew_n they_o well_o together_o then_o serve_v they_o in_o a_o deep_a dish_n clean_o scour_v with_o thin_a slice_n of_o bread_n in_o the_o bottom_n and_o grate_a manchet_n to_o garnish_v it_o a_o excellent_a stew_a broth_n for_o fish_n day_n set_v a_o boil_a some_o fair_a water_n in_o a_o pipkin_n then_o strain_v some_o oatmeal_n and_o put_v to_o it_o with_o large_a mace_n whole_a cinnamon_n salt_n a_o bundle_n of_o sweet_a herb_n some_o strain_a and_o whole_a prune_n and_o some_o raisin_n of_o the_o sun_n be_v well_o stew_v on_o a_o soft_a fire_n and_o pretty_a thick_a put_v in_o some_o claret_n wine_n and_o sugar_n serve_v it_o in_o a_o clean_o scour_v deep_a dish_n or_o stand_a piece_n and_o scrape_v on_o sugar_n onion_n pottage_n fry_v good_a store_n of_o sliced_a onion_n then_o have_v a_o pipkin_n of_o boil_a liquor_n over_o the_o fire_n when_o the_o liquor_n boil_v put_v in_o the_o fry_v onion_n butter_n and_o all_o with_o pepper_n and_o salt_n be_v well_o stew_v together_o serve_v it_o on_o sop_n of_o french_a bread_n or_o pine-molet_a almond_n pottage_n take_v a_o pound_n of_o almond_n paste_n and_o strain_v it_o with_o some_o new_a milk_n then_o have_v a_o pottle_n of_o cream_n boil_v in_o a_o pipkin_n or_o skillet_n put_v in_o the_o milk_n and_o almond_n with_o some_o mace_n salt_n and_o sugar_n serve_v it_o in_o a_o clean_a dish_n on_o sippet_n of_o french_a bread_n and_o scrape_v on_o sugar_n otherways_o strain_v they_o with_o fair_a water_n and_o boil_v they_o with_o mace_n salt_n and_o sugar_n or_o none_o add_v two_o or_o three_o yolk_n of_o egg_n dissolve_v or_o saffron_a and_o serve_v it_o as_o before_o almond_n caudle_n strain_v half_o a_o pound_n of_o almond_n be_v blanch_v and_o stamp_v strain_v they_o with_o a_o pint_n of_o good_a ale_n then_o boil_v it_o with_o slice_n of_o fine_a mancher_z large_z mace_z and_o sugar_n be_v almost_o boil_v put_v in_o three_o or_o four_o spoonful_n of_o sack_n oatmeal_n caudle_n boil_v ale_n scum_v it_o and_o put_v in_o strain_a oatmeal_n mace_n sugar_n and_o slice_a bread_n boil_v it_o well_o and_o put_v in_o two_o or_o three_o spoonful_n of_o sack_n white_a wine_n or_o claret_n egg_n caudle_n boil_v ale_n or_o beer_n scum_v it_o and_o put_v to_o it_o two_o or_o three_o blade_n of_o large_a mace_n some_o slice_a manchet_n and_o sugar_n then_o dissolve_v four_o or_o five_o yolk_n of_o egg_n with_o some_o sack_n claret_n or_o white_a wine_n and_o put_v it_o into_o the_o rest_n with_o a_o little_a grate_a nutmeg_n give_v it_o a_o walm_n and_o serve_v it_o sugar_n or_o honey-sop_n boil_v beer_n or_o ale_n scum_v it_o and_o put_v to_o it_o slice_n of_o fine_a manchet_n large_a mace_n sugar_n or_o honey_n sometime_o current_a and_o boil_v all_o well_o together_o to_o make_v a_o
in_o first_o your_o hard_a meat_n a_o rump_n of_o beef_n bolonia_n sausage_n neat_n tongue_n two_o dry_a and_o two_o green_a boil_a and_o lard_v about_o two_o hour_n after_o the_o pot_n be_v boil_v and_o scum_v but_o put_v in_o more_o present_o after_o your_o beef_n be_v scum_v mutton_n venison_n pork_n bacon_n all_o the_o foresay_a in_o gubbin_n as_o big_a as_o a_o duck_n egg_n in_o equal_a piece_n put_v in_o also_o carrot_n turnip_n onion_n cabbage_n in_o good_a big_a piece_n as_o big_a as_o your_o meat_n a_o faggot_n of_o sweet_a herb_n well_o bind_v up_o and_o some_o whole_a spinedge_v sorrel_n burradge_v endive_n marigold_n and_o other_o good_a potherb_n a_o little_a chap_v and_o sometime_o french_a barley_n or_o lupin_n green_a or_o dry_a then_o a_o little_a before_o you_o dish_n out_o your_o olio_fw-la put_v to_o your_o pot_n clove_n mace_n saffron_n etc._n etc._n then_o next_o have_v divers_a fowl_n as_o first_o a_o goose_n or_o turkey_n two_o capon_n two_o duck_n two_o pheasant_n two_o widgeon_n four_o partridge_n four_o stockdove_n four_o teal_n eight_o snite_v twenty_o four_o quail_n forty_o eight_o lark_n boil_v these_o foresay_a fowl_n in_o water_n and_o salt_n in_o a_o pan_n pipkin_n or_o pot_n etc._n etc._n then_o have_v bread_n marrow_n bottom_n of_o artichoke_n yolk_n of_o hard_a egg_n large_a mace_n chestnut_n boil_v and_o blanch_v two_o collyflower_n saffron_n and_o stew_n these_o in_o a_o pipkin_n together_o be_v ready_a clenge_v with_o some_o good_a sweet_a butter_n a_o little_a white_a wine_n and_o strong_a broth_n some_o other_o time_n for_o variety_n you_o may_v use_v beet_n potato_n skirret_n pistache_n pine_v apple_n seed_n or_o almond_n poungarnet_n and_o lemon_n now_o to_o dish_n your_o olio_fw-la dish_n first_o your_o beef_n veal_n or_o pork_n then_o your_o venison_n and_o mutton_n tongue_n sausage_n and_o root_n over_o all_o then_o next_o your_o large_a fowl_n land_n fowl_n or_o sea_n fowl_n as_o first_o a_o goose_n or_o turkey_n two_o capon_n two_o pheasant_n four_o duck_n four_o widgeon_n four_o stock-dove_n four_o partridge_n eight_o teal_n twelve_o snite_v twenty_o four_o quail_n forty_o eight_o lark_n etc._n etc._n then_o broth_n it_o and_o put_v on_o your_o pipkin_n of_o collyflower_n artichoke_n chestnut_n some_o sweatbread_n fry_v yolk_n of_o hard_a egg_n than_o marrow_n boil_v in_o strong_a broth_n or_o water_n large_a mace_n saffron_n pistache_n and_o all_o the_o foresay_a thing_n be_v fine_o stew_v up_o and_o some_o red_a beet_n over_o all_o sliced_a lemon_n and_o lemon_n peel_v whole_a and_o run_v it_o over_o with_o beat_a buttter_fw-ge marrow_n pie_n for_o the_o garnish_n of_o the_o dish_n make_v marrow_n pie_n make_v like_o round_o chewet_v but_o not_o so_o high_a altogether_o then_o have_v sweetbread_n of_o veal_n cut_v like_o small_a die_n some_o pistache_n and_o marrow_n some_o potato_n or_o artichoke_n cut_v like_o the_o sweatbread_n as_o also_o some_o interlard_v bacon_n yolk_n of_o hard_a egg_n nutmeg_n salt_n gooseberry_n grape_n or_o barbery_n and_o some_o mince_a veal_n in_o the_o bottom_n of_o the_o pie_n mince_v with_o some_o bacon_n or_o beef-suet_n asparagus_n and_o chestnut_n with_o a_o little_a musk_n close_v they_o up_o and_o baste_v they_o with_o saffron_n water_n bake_v they_o and_o liquor_n it_o with_o beat_a butter_n and_o set_v they_o about_o the_o dish_n side_n or_o brim_n with_o some_o bottom_n of_o artichoke_n and_o yolk_n of_o hard_a egg_n lemon_n in_o quarter_n poungarnets_n and_o red_a beet_n boil_v and_o carve_v other_o marrow_n pie_n other_o way_n for_o variety_n you_o may_v make_v other_o marrow_n pie_n of_o mince_a veal_n and_o beef-suet_n season_v with_o pepper_n salt_n nutmeg_n and_o boil_a asparagus_n cut_v half_o a_o inch_n long_o yolk_n of_o hard_a egg_n cut_v in_o quarter_n and_o mingle_v with_o the_o meat_n and_o marrow_n fill_v your_o pie_n bake_v they_o not_o too_o hard_a musk_n they_o etc._n etc._n other_o marrow_n pie_n other_o way_n 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a_o boil_a in_o a_o pipkin_n of_o a_o gallon_n with_o some_o fair_a water_n and_o when_o it_o boil_v scum_v it_o and_o put_v to_o it_o some_o salt_n two_o or_o three_o blade_n of_o large_a mace_n and_o a_o clove_n or_o two_o boil_v it_o to_o three_o pint_n and_o strain_v the_o meat_n save_o the_o broth_n for_o your_o use_n and_o take_v off_o the_o fat_a clean_a then_o boil_v twelve_o pigeon-peeper_n and_o eight_o chicken-peeper_n in_o a_o pipkin_n with_o fair_a water_n salt_n and_o a_o piece_n of_o interlard_v bacon_n scum_v they_o clean_o and_o boil_v they_o fine_a white_z and_o quick_a then_o have_v a_o roast_n capon_n mince_v and_o put_v to_o it_o some_o gravy_n nutmeg_n and_o salt_n and_o stew_v it_o together_o then_o put_v to_o it_o the_o juice_n of_o two_o or_o three_o orange_n and_o beat_a butter_n etc._n etc._n then_o have_v ten_o sweet_a bread_n and_o ten_o pallet_n fry_v and_o the_o same_o number_n of_o lip_n and_o nose_n be_v first_o tender_v boil_v and_o blanch_v cut_v 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bread_n than_o your_o pallet_n than_o your_o artichoke_n or_o asparagus_n and_o pistache_n than_o your_o lemon_n poungarnet_n or_o grape_n spinage_n and_o fry_v marrow_n and_o if_o yellow_a saffron_n or_o fry_v sage_n then_o round_o the_o centre_n of_o your_o boil_a meat_n put_v your_o mince_a capon_n then_o run_v all_o over_o with_o beat_a butter_n etc._n etc._n 1._o for_o variety_n clary_n fry_v with_o yolk_n of_o eggs._n 2._o knot_n of_o eggs._n 3._o cock_n stone_n 4._o cock_n comb_n 5._o if_o white_a strain_a almond_n with_o some_o of_o the_o broth_n 6._o goosberry_n or_o barberry_n 7._o mince_a meat_n in_o ball_n 8._o if_o green_a juice_n of_o spinage_n stamp_v with_o manchet_n and_o strain_v with_o some_o of_o the_o broth_n and_o give_v it_o a_o walm_n 9_o garnish_n with_o boil_a spinedge_v 10._o if_o yellow_a yolk_n of_o hard_a egg_n strain_v with_o some_o broth_n and_o saffron_n
hash_fw-mi or_o boil_v rabit_n divers_a way_n either_o in_o quarter_n or_o slice_n or_o cut_v like_o small_a die_n or_o whole_a or_o mince_v take_v a_o rabbit_n be_v flay_v and_o wipe_v clean_o cut_v off_o the_o leg_n thigh_n wing_n and_o head_n and_o part_v the_o chine_n into_o four_o piece_n or_o six_o put_v all_o into_o a_o dish_n and_o put_v to_o it_o a_o pint_n of_o white_a wine_n as_o much_o fair_a water_n and_o gross_a pepper_n sliced_a ginger_n some_o salt_n butter_n a_o little_a time_n and_o other_o sweet_a herb_n fine_o mince_v and_o two_o or_o three_o blade_n of_o mace_n stew_n it_o the_o space_n of_o two_o hour_n leisurely_o and_o a_o little_a before_o you_o dish_n it_o take_v the_o yolk_n of_o six_o new_a lay_v egg_n and_o dissolve_v they_o with_o some_o grape_n verjuice_n or_o wine_n vinegar_n give_v it_o a_o walm_n or_o two_o on_o the_o fire_n till_o the_o broth_n be_v somewhat_o thick_a then_o put_v it_o in_o a_o clean_a dish_n with_o salt_n about_o the_o dish_n and_o serve_v it_o hot_a a_o rabbit_n have_fw-mi otherways_o stew_v it_o between_o two_o dish_n in_o quarter_n as_o the_o former_a or_o in_o piece_n as_o long_o as_o your_o finger_n with_o some_o strong_a broth_n mace_n a_o bundle_n of_o sweet_a herb_n and_o salt_n be_v well_o stew_v strain_v the_o yolk_n of_o two_o hard_a egg_n with_o some_o of_o the_o broth_n and_o put_v it_o into_o the_o broth_n where_o the_o rabbit_n stew_n then_o have_v some_o cabbage_n lettuce_n boil_v in_o boil_a water_n and_o be_v boil_v squeeze_v away_o the_o water_n and_o put_v they_o in_o beat_a butter_n with_o a_o few_o raisin_n of_o the_o sun_n boil_v in_o water_n also_o by_o themselves_o or_o in_o place_n of_o lettuce_n use_v white_a endive_n then_o be_v fine_o stew_v dish_n up_o the_o rabbit_n on_o fine_a carve_a sippet_n and_o lay_v on_o it_o mace_n lettuce_n in_o quarter_n raisin_n grape_n lemon_n sugar_n gooseberry_n or_o barberry_n and_o broth_n it_o with_o the_o former_a broth_n thus_o chicken_n or_o capon_n or_o partridge_n and_o strain_a almond_n in_o this_o broth_n for_o change_n to_z hash_fw-mi a_o rabbit_n otherways_o with_o a_o force_n in_o his_o belly_n of_o mince_a sweet_a herb_n yolk_n of_o hard_a egg_n parsley_n pepper_n and_o current_a and_o fill_v his_o belly_n to_z hash_fw-mi rabit_n chicken_n or_o pigeon_n either_o in_o piece_n or_o whole_a with_o turnip_n boil_v either_o the_o rabbit_n or_o fowl_n in_o water_n and_o salt_n or_o strain_a oatmeal_n and_o salt_n take_v turnip_n cut_v they_o in_o slice_n and_o after_o cut_v they_o like_o small_a lard_n a_o inch_n long_o the_o quantity_n of_o a_o quart_n and_o put_v they_o in_o a_o pipkin_n with_o a_o pound_n of_o butter_n three_o or_o four_o spoonful_n of_o strong_a broth_n and_o a_o quarter_n of_o a_o pint_n of_o wine_n vinegar_n some_o pepper_n and_o ginger_n sugar_n and_o salt_n and_o let_v they_o stew_v leisurely_o with_o some_o mace_n the_o space_n of_o two_o hour_n be_v very_o fine_o stew_v put_v they_o into_o beat_a butter_n beat_v with_o cream_n and_o yolk_n of_o egg_n then_o serve_v they_o upon_o fine_a thin_a toast_n of_o french_a bread_n or_o otherways_o be_v stew_v as_o aforesaid_a without_o egg_n cream_n or_o butter_n serve_v they_o as_o former_o and_o these_o will_v serve_v for_o boil_a chicken_n or_o any_o kind_n of_o fowl_n for_o garnish_n to_o make_v a_o bisk_a the_o best_a way_n take_v a_o leg_n of_o beef_n and_o a_o knuckle_n of_o veal_n boil_v they_o in_o two_o gallon_n of_o fair_a water_n scum_v they_o clean_o and_o put_v to_o they_o some_o clove_n and_o mace_n then_o boil_v they_o from_o two_o gallon_n to_o three_o quart_n of_o broth_n be_v boil_v strain_v it_o and_o put_v it_o in_o a_o pipkin_n when_o it_o be_v cold_a take_v off_o the_o fat_a and_o bottom_n clear_v it_o into_o another_o clean_a pipkin_n and_o keep_v it_o warm_a till_o the_o bisk_n be_v ready_a boil_v the_o fowl_n in_o the_o liquor_n of_o the_o marrowbone_n of_o six_o peep_v chicken_n and_o six_o peep_v pigeon_n in_o a_o clean_a pipkin_n either_o in_o some_o broth_n or_o in_o water_n and_o salt_n boil_v the_o marrow_n by_o itself_o in_o a_o pipkin_n in_o the_o same_o broth_n with_o some_o salt_n then_o have_v pallet_n nose_n lip_n boil_v tender_a blanch_a and_o cut_v into_o bit_n as_o big_a as_o a_o sixpence_n also_o some_o sheep_n tongue_n boil_v blanch_a lard_a fry_a and_o stew_v in_o gravy_n with_o some_o chestnut_n blanch_v also_o some_o cock_n comb_v boil_v and_o blanch_v and_o some_o knot_n of_o egg_n or_o yolk_n of_o hard_a egg_n stew_v all_o the_o aforesaid_a in_o some_o roast_a mutton_n or_o beef_n gravy_n with_o some_o pistache_n large_a mace_n a_o good_a big_a onion_n or_o two_o and_o some_o salt_n then_o have_v lamb-stone_n blanch_v and_o slice_v also_o sweetbread_n of_o veal_n and_o sweetbread_n of_o lamb_n slit_v some_o great_a oyster_n parboil_v and_o some_o cock-stone_n fry_v the_o aforesaid_a material_n in_o clarify_a butter_n some_o fry_a spinage_n or_o alexander_n leave_v and_o keep_v they_o warm_v in_o a_o oven_n with_o some_o fry_a sausage_n make_v of_o mince_a bacon_n veal_n yolk_n of_o egg_n nutmeg_n sweet_a herb_n salt_n and_o pistache_n bake_v it_o in_o a_o oven_n in_o caul_n of_o veal_n and_o be_v bake_v and_o cold_a slice_v it_o round_o fry_v it_o and_o keep_v it_o warm_a in_o the_o oven_n with_o the_o foresay_a fry_a thing_n to_o make_v little_a pie_n for_o the_o bisk._n mince_v a_o leg_n of_o veal_n or_o a_o leg_n of_o mutton_n with_o some_o interlard_v bacon_n raw_a and_o season_v with_o a_o little_a salt_n nutmeg_n pepper_n some_o sweet_a herb_n pistache_n grape_n gooseberry_n barberry_n and_o yolk_n of_o hard_a egg_n in_o quarter_n mingle_v all_o together_o fill_v they_o and_o close_v they_o up_o and_o be_v bake_v liquor_n they_o with_o gravy_n and_o beat_a butter_n or_o mutton_n broth_n make_v the_o paste_n of_o a_o pottel_n of_o flower_n half_o a_o pound_n of_o butter_n six_o yolk_n of_o egg_n and_o boil_v the_o liquor_n and_o butter_n together_o to_o make_v gravy_n for_o the_o bisk._n roast_n eight_o pound_n of_o buttock_n beef_n and_o two_o leg_n of_o mutton_n be_v through_o roast_a press_n out_o the_o gravy_n and_o wash_v they_o with_o some_o mutton_n broth_n and_o when_o you_o have_v do_v strain_v it_o and_o keep_v it_o warm_a in_o a_o clean_a pipkin_n for_o your_o present_a use_n to_o dish_v the_o bisk._n take_v a_o great_a eight_o pound_n dish_n and_o a_o six_o penny_n french_a pinemolet_n or_o bread_n chip_n it_o and_o slice_v it_o into_o large_a slice_n and_o cover_v all_o the_o bottom_n of_o the_o dish_n scald_a it_o or_o steep_v it_o well_o with_o your_o strong_a broth_n and_o upon_o that_o some_o mutton_n or_o beef_n gravy_n then_o dish_n up_o the_o fowl_n on_o the_o dish_n and_o round_o the_o dish_n the_o fry_v tongue_n in_o gravy_n with_o the_o lip_n pallet_n pistache_n egg_n nose_n chestnut_n and_o coxcomb_n and_o run_v they_o over_o the_o fowl_n with_o some_o of_o the_o gravy_n and_o large_a mace_n then_o again_o run_v it_o over_o with_o fry_v sweetbread_n sausage_n lamb-stone_n cock-stone_n fry_v spinage_n or_o alexander_v leaf_n than_o the_o marrow_n over_o all_o next_o the_o carve_a lemon_n upon_o the_o meat_n and_o run_v it_o over_o with_o the_o beat_a butter_n yolk_n of_o egg_n and_o gravy_n beat_v up_o together_o till_o it_o be_v thick_a then_o garnish_v the_o dish_n with_o the_o little_a pie_n dolphine_v of_o puff-paste_n cheseut_n boil_a and_o fry_v oyster_n and_o yolk_n of_o hard_a egg_n to_o boil_v chine_n of_o veal_n first_o stew_n they_o in_o a_o stew_a pan_n or_o between_o two_o dish_n with_o some_o strong_a broth_n of_o either_o veal_n or_o mutton_n some_o white_a wine_n and_o some_o fausage_n make_v of_o mince_a veal_n or_o pork_n boil_v up_o the_o chine_n scum_v they_o and_o put_v in_o two_o or_o three_o blade_n of_o large_a mace_n a_o few_o clove_n oyster_n or_o caper_n liquor_n with_o a_o little_a salt_n and_o be_v fine_o boil_v down_o put_v in_o some_o good_a mutton_n or_o beef_n gravy_n and_o a_o quarter_n of_o a_o hour_n before_o you_o dish_n they_o have_v all_o manner_n of_o sweet_a herb_n pick_v and_o strip_v as_o time_n sweet_a marjoram_n savoury_n parsley_n bruise_v with_o the_o back_n of_o a_o ladle_n and_o give_v they_o two_o or_o three_o walm_n on_o the_o fire_n in_o the_o broth_n then_o dish_n the_o chine_n in_o thin_a slice_n of_o fine_a french_a bread_n broth_n they_o and_o lay_v on_o they_o some_o boil_a beef_n marrow_n boil_v in_o strong_a broth_n some_o sliced_a lemon_n and_o run_v over_o all_o with_o a_o lear_a make_v of_o beat_a butter_n the_o yolf_n of_o a_o egg_n or_o two_o the_o juice_n of_o two_o or_o
a_o capon_n or_o chicken_n in_o white_a broth._n first_o boil_v the_o capon_n in_o water_n and_o salt_n then_o take_v three_o pint_n of_o strong_a broth_n and_o a_o quart_n of_o white_a wine_n and_o stew_v it_o in_o a_o pipkin_n with_o a_o quarter_n of_o a_o pound_n of_o date_n half_o a_o pound_n of_o sine_fw-la sugar_n four_o or_o five_o blade_n of_o large_a mace_n the_o marrow_n of_o three_o marrow_n bone_n a_o handful_n of_o white_a endive_n stew_n these_o in_o a_o pipkin_n very_o leisurely_o that_o it_o may_v but_o only_a simper_n then_o be_v fine_o stew_v and_o the_o broth_n well_o taste_v strain_v the_o yolk_n of_o ten_o egg_n with_o some_o of_o the_o broth_n before_o you_o dish_n up_o the_o capon_n or_o chicken_n put_v in_o the_o egg_n into_o the_o broth_n and_o keep_v it_o stir_v that_o it_o may_v not_o curdle_n give_v it_o a_o walm_n and_o set_v it_o from_o the_o fire_n the_o fowl_n be_v dish_v up_o put_v on_o the_o broth_n and_o garnish_v the_o meat_n with_o date_n marrow_n large_a mace_n endive_n preserve_v barberry_n and_o orange_n boil_a skirret_n poungarnet_n and_o curnell_n make_v a_o lear_a of_o almond_n paste_n and_o grape_n verjuice_n a_o rare_a frycase_n take_v six_o pigeon_n and_o six_o chicken_n peeper_n scald_a and_o truss_v they_o be_v draw_v clean_o head_n and_o all_o on_o than_o set_v they_o and_o have_v some_o lamb-stone_n and_o sweetbread_n blanch_v parboil_v and_o slice_v fry_v most_o of_o the_o sweetbread_n flower_v have_v also_o some_o asparagus_n ready_a cut_v off_o the_o top_n a_o inch_n long_o the_o yolk_n of_o two_o hard_a egg_n pistache_n the_o marrow_n of_o six_o marrowbone_n half_o the_o marrow_n fry_v green_a and_z white_z batter_v let_v it_o be_v keep_v warm_a till_o it_o be_v almost_o dinner_n time_n then_o have_v a_o clean_a frying-pan_n and_o fry_v the_o fowl_n with_o good_a sweet_a butter_n be_v fine_o fry_v put_v out_o the_o butter_n and_o put_v to_o they_o some_o roast_n mutton_n gravy_n some_o large_a fry_v oyster_n 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they_o with_o a_o little_a fine_a grate_a manchet_n salt_n nutmeg_n time_n and_o rosemary_n mince_v very_o small_a and_o when_o they_o be_v hot_a at_o the_o fire_n baste_v they_o often_o as_o also_o the_o lamb-stone_n and_o sweetbread_n with_o the_o same_o ingredient_n then_o have_v the_o bottom_n of_o artichoke_n ready_a boil_v quarter_a and_o fry_v be_v first_o dip_v in_o butter_n and_o keep_v warm_a and_o marrow_n dip_v in_o butter_n and_o fry_v as_o also_o the_o fowl_n and_o the_o other_o ingredient_n then_o dish_n the_o fowl_n pile_v up_o in_o the_o middle_n upon_o another_o roast_a material_a round_o about_o they_o in_o the_o dish_n but_o first_o rub_v the_o dish_n with_o a_o clove_n of_o garlic_n the_o pallet_n by_o themselves_o the_o sweetbread_n by_o themselves_o and_o the_o cocks-stone_n comb_n and_o lamb-stone_n by_o themselves_o then_o the_o artichoke_n fry_v marrow_n and_o pistache_n by_o themselves_o then_o make_v a_o sauce_n with_o some_o claret_n wine_n and_o gravy_n 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with_o whole_a cinnamon_n ginger_n slice_v and_o quarter_a nutmeg_n two_o or_o three_o blade_n of_o large_a mace_n salt_n three_o pint_n of_o white_a wine_n and_o half_a a_o pint_n of_o grape_n verjuice_n or_o rose_n vinegar_n two_o pound_n and_o a_o half_a of_o sugar_n the_o white_n of_o ten_o egg_n well_o beat_v to_o froth_n stir_v they_o all_o together_o in_o the_o pipkin_n be_v well_o warm_v and_o the_o jelly_n melt_v put_v in_o the_o egg_n and_o set_v it_o over_o a_o charcoal_n fire_n kindle_v before_o stew_n it_o on_o that_o fire_n half_a a_o hour_n before_o you_o boil_v it_o up_o and_o when_o it_o be_v just_a a_o boil_a take_v it_o off_o before_o you_o run_v it_o let_v it_o cool_v a_o little_a then_o run_v it_o through_o your_o jelly_n bag_n once_o or_o twice_o then_o the_o pallet_n be_v tender_a boil_a and_o blanch_v cut_v they_o into_o dice_n work_n with_o some_o lamb-stone_n veal_n sweetbread_n coxcomb_n and_o stone_n potato_n or_o artichoke_n all_o cut_v into_o dice_n work_v preserve_v barberry_n or_o calf_n nose_n and_o lip_n preserve_v quince_n dry_a or_o green_a neat_n tongue_n in_o the_o same_o work_n or_o neat_n foot_n all_o of_o these_o together_o or_o any_o one_o of_o they_o boil_v they_o in_o white_a wine_n or_o sack_n with_o nutmeg_n sliced_a ginger_n coriander_n caraway_o or_o fennil-seed_n make_v several_a bed_n or_o lay_v of_o these_o thing_n and_o run_v the_o jelly_n over_o they_o many_o time_n after_o one_o be_v cold_a according_a as_o you_o have_v sort_n of_o colour_n of_o jelly_n or_o else_o put_v it_o all_o at_o once_o garnish_n it_o with_o preserve_v orange_n or_o green_a cittern_n cut_v like_o lard_n to_o bake_v beef_n pallet_n provide_v pallet_n lip_n and_o nose_n boil_v tender_a and_o blanch_v cocks-stone_n and_o comb_n or_o lamb-stone_n and_o sweetbread_n cut_v into_o piece_n scald_v the_o stone_n comb_n and_o pallet_n slice_v or_o in_o piece_n as_o big_a as_o the_o lamb-stone_n half_o a_o pint_n of_o great_a oyster_n parboil_v in_o 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a_o udder_n with_o it_o be_v of_o the_o same_o powder_a or_o salt_v fine_o blanch_v put_v to_o they_o the_o clear_a fat_a of_o the_o beef_n on_o the_o tongue_n and_o white_a sippet_n round_o the_o dish_n run_v they_o over_o with_o beat_a butter_n etc._n etc._n otherways_o for_o great_a service_n two_o udder_n and_o two_o tongue_n fine_o blanch_v and_o serve_v whole_a sometime_o for_o variety_n you_o may_v make_v brewis_n with_o some_o fresh_a beef_n or_o good_a mutton_n broth_n with_o some_o of_o the_o fat_a of_o the_o beef_n pot_n put_v it_o in_o a_o pipkin_n with_o some_o large_a mace_n a_o handful_n of_o parsley_n and_o sorrel_n gross_o chap_v and_o some_o pepper_n boil_v they_o together_o and_o scald_a the_o
herb_n gravy_n as_o also_o a_o little_a onion_n claret_n wine_n and_o the_o juice_n of_o a_o orange_n or_o two_o serve_v it_o hot_a on_o this_o sauce_n with_o slice_n of_o orange_n on_o it_o lemon_n or_o barberry_n to_o stew_v a_o fillet_n of_o beef_n in_o the_o italian_a fashion_n take_v a_o young_a tender_a fillet_n of_o beef_n and_o take_v away_o all_o the_o skin_n and_o sinew_n clean_a from_o it_o put_v to_o it_o some_o good_a white_a wine_n that_o be_v not_o too_o sweet_a in_o a_o boul_a wash_v it_o and_o crush_v it_o well_o in_o the_o wine_n then_o strew_v upon_o it_o a_o little_a pepper_n and_o a_o powder_n call_v tamara_n in_o italian_a and_o as_o much_o salt_n as_o will_v season_v it_o mingle_v they_o together_o very_o well_o and_o put_v to_o it_o as_o much_o white_a wine_n as_o will_v cover_v it_o lay_v a_o trencher_n upon_o it_o to_o keep_v it_o down_o in_o a_o close_a pan_n with_o a_o weight_n on_o it_o and_o let_v it_o steep_v two_o night_n and_o a_o day_n then_o take_v 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plain_a if_o you_o stuff_v they_o do_v it_o with_o all_o manner_n of_o sweet_a herb_n fat_a beef_n mince_v and_o some_o nutmeg_n serve_v they_o on_o brewis_n with_o root_n or_o cabbage_n boil_v in_o milk_n with_o beat_a butter_n etc._n etc._n to_o pickle_n roast_a beef_n chine_n surloin_v rib_n brisket_n flank_n or_o neat_n tongue_n take_v any_o of_o the_o foresay_a beef_n as_o chine_n or_o fore-rib_n and_o stuff_n it_o with_o penniroyal_n or_o other_o sweet_a herb_n or_o parsley_n mince_v small_a and_o some_o salt_n prick_v in_o here_o and_o there_o a_o few_o whole_a clove_n and_o roast_n it_o then_o take_v claret_n wine_n wine_n vinegar_n whole_a pepper_n rosemary_n and_o bay_n and_o time_n bind_v up_o close_o in_o a_o bundle_n and_o boil_v in_o some_o claret_n wine_n and_z wine_z vinegar_n make_v the_o pickle_n and_o put_v some_o salt_n to_o it_o then_o pack_v it_o up_o close_o in_o a_o barrel_n that_o will_v but_o just_o hold_v it_o put_v the_o pickle_n to_o it_o close_o it_o on_o the_o head_n and_o keep_v it_o for_o your_o use_n to_o stew_v beef_n in_o gobbet_n in_o the_o french_a fashion_n take_v a_o flank_n of_o beef_n or_o any_o part_n but_o the_o leg_n cut_v it_o into_o slice_n or_o gobbet_n as_o big_a as_o a_o pullet_n egg_n with_o some_o gobbet_n of_o fat_a and_o boil_v it_o in_o a_o pot_n or_o pipkin_n with_o some_o fair_a spring_n water_n scum_v it_o clean_o and_o put_v to_o it_o a_o hour_n after_o it_o have_v boil_v carrot_n parsnip_n turnip_n great_a onion_n salt_n some_o clove_n mace_n and_o whole_a pepper_n cover_v it_o close_o and_o stew_v it_o till_o it_o be_v very_o tender_a then_o half_a a_o hour_n before_o dinner_n put_v into_o it_o some_o pick_a time_n parsley_n winter-savory_n sweet_a marjoram_n sorrel_n and_o spinage_n be_v a_o little_a bruise_a with_o the_o back_n of_o a_o ladle_n and_o some_o claret_n wine_n then_o dish_n it_o on_o fine_a sipper_n and_o serve_v it_o to_o the_o table_n hot_a garnish_n it_o with_o grape_n barberry_n or_o 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a_o little_a salt_n three_o day_n shift_v it_o once_o a_o day_n the_o last_o day_n put_v a_o pint_n of_o claret_n wine_n to_o it_o and_o when_o you_o take_v it_o out_o of_o the_o water_n let_v it_o lie_v two_o or_o three_o hour_n a_o drain_n then_o cut_v it_o almost_o to_o the_o end_n in_o three_o slice_n and_o bruise_v a_o little_a cochinel_n and_o a_o very_a little_a alum_n and_o mingle_v it_o with_o the_o claret_n wine_n colour_n the_o meat_n all_o over_o with_o it_o then_o take_v a_o dozen_o of_o anchove_n wash_v and_o bone_n they_o lay_v they_o on_o the_o beef_n and_o season_v it_o with_o clove_n pepper_n mace_n two_o handful_n of_o salt_n a_o little_a sweet_a marjoram_n and_o time_n and_o when_o you_o make_v it_o up_o roll_n the_o innermost_a slice_n first_o and_o the_o other_o two_o upon_o it_o be_v very_o well_o season_v every_o where_o and_o bind_v it_o up_o hard_o with_o tape_n than_o put_v it_o into_o a_o stone_n pot_n a_o little_o big_a than_o the_o collar_n and_o pour_v 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chestnut_n half_a yolk_n of_o egg_n and_o sippet_n it_o serve_v it_o up_o hot_a to_o the_o table_n to_z hash_fw-mi a_o calf_n head_n take_v a_o calf_n head_n boil_v it_o tender_v and_o let_v it_o be_v through_o cold_a then_o take_v one_o half_a and_o broil_n or_o roast_n it_o do_v it_o very_o white_a and_o fair_a then_o take_v the_o other_o half_a and_o slice_v it_o into_o thin_a slice_n fry_v it_o with_o clarify_a butter_n fine_a and_o white_a then_o put_v it_o in_o a_o dish_n a_o stew_a with_o some_o sweet_a herb_n as_o rosemary_n time_n savoury_n salt_n some_o white_a wine_n or_o claret_n some_o good_a roast_n mutton_n gravy_n a_o little_a pepper_n and_o nutmeg_n then_o take_v the_o tongue_n be_v ready_o boil_v and_o a_o boil_a piece_n of_o interlard_v bacon_n slice_v it_o into_o thin_a slice_n and_o fry_v it_o in_o a_o batter_v make_v of_o flower_n egg_n nutmeg_n cream_n salt_n and_o sweet_a herb_n chap_v small_a dip_v the_o tongue_n and_o bacon_n into_o the_o batter_v then_o fry_v 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a_o handful_n of_o current_a boil_v and_o some_o marrow_n mince_v beat_v they_o all_o together_o and_o bake_v it_o to_o make_v a_o quake_a pudding_n either_o boil_v or_o bake_v take_v a_o pint_n of_o good_a thick_a cream_n boil_v it_o with_o some_o large_a mace_n whole_a cinnamon_n and_o sliced_a nutmeg_n then_o take_v six_o egg_n and_o but_o three_o white_n beat_v they_o well_o and_o grate_v some_o stale_a manchet_n the_o quantity_n of_o a_o half_a penny_n loaf_n put_v it_o to_o the_o egg_n with_o a_o spoonful_n of_o flour_n than_o season_n the_o cream_n according_a to_o your_o own_o taste_n with_o sugar_n and_o salt_n beat_v all_o well_o together_o then_o
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with_o gold_n and_o silver_n leave_v or_o let_v your_o sprig_n be_v of_o a_o straight_a sprig_n of_o ewe_n tree_n or_o a_o straight_a sir_n bush_n and_o put_v about_o the_o brawn_n stick_v round_o with_o bay-leaves_a three_o rank_n round_o and_o spot_v with_o red_a and_o yellow_a jelly_n about_o the_o dish_n side_n also_o the_o same_o jelly_n and_o some_o of_o the_o brawn_n leached_a jagged_a or_o cut_v with_o tin_n mould_v and_o carve_v lemon_n orange_n barberry_n bay-leaves_a gilt_n red_a beet_n pickle_a barberry_n pickle_a gooseberry_n or_o pickle_a grape_n to_o souse_v a_o pig_n take_v a_o pig_n be_v scald_v cut_v off_o the_o head_n and_o part_v it_o down_o the_o back_n draw_v it_o and_o bone_n it_o than_o the_o side_n be_v well_o cleanse_v from_o the_o blood_n and_o soak_v in_o several_a clean_a water_n take_v the_o pig_n and_o dry_a the_o side_n season_n they_o with_o nutmeg_n ginger_n and_o salt_n roll_n they_o and_o bind_v they_o up_o in_o clean_a clout_n as_o the_o pig_fw-mi 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to_o souse_v a_o pig_n otherways_o scald_v it_o and_o cut_v it_o in_o four_o quarter_n bone_n it_o and_o let_v it_o lie_v in_o water_n a_o day_n and_o a_o night_n than_o roll_n it_o up_o like_o brawn_n with_o sage_a leaf_n lard_n in_o thin_a slice_n and_o some_o grate_a bread_n mix_v with_o the_o juice_n of_o a_o orange_n beat_a nutmeg_n mace_n and_o salt_n roll_n it_o up_o in_o the_o quarter_n of_o the_o pig_n very_o hard_o and_o bind_v it_o up_o with_o tape_n then_o boil_v it_o with_o fair_a water_n white_a wine_n large_a mace_n sliced_a ginger_n a_o little_a lemon-peel_n a_o faggot_n of_o sweet_a herb_n and_o salt_n be_v boil_v put_v it_o in_o a_o earthen_a pot_n to_o cool_v in_o the_o liquor_n and_o souse_v there_o two_o day_n than_o dish_n it_o out_o on_o plate_n or_o serve_v it_o in_o collar_n with_o mustard_n and_o sugar_n otherways_o season_n the_o side_n with_o clove_n mace_n and_o salt_n than_o roll_n it_o in_o collar_n or_o side_n with_o the_o bone_n in_o it_o then_o take_v to_o two_o gallon_n of_o water_n a_o pottle_n of_o white_a wine_n and_o when_o the_o liquor_n boil_v put_v in_o the_o pig_n with_o mace_n clove_n sliced_a ginger_n salt_n bay_a leaf_n and_o whole_a pepper_n be_v half_o boil_v put_v in_o the_o wine_n etc._n etc._n otherways_o season_n the_o collar_n with_o chap_a sage_a beat_a nutmeg_n pepper_n and_o salt_n to_o souse_v or_o jelly_n a_o pig_n in_o the_o spanish_a fashion_n take_v a_o pig_n be_v scald_v bone_a and_o chine_a down_o the_o back_n then_o soak_v the_o collar_n clean_o from_o the_o blood_n the_o space_n of_o two_o hour_n dry_v they_o in_o a_o clean_a cloth_n and_o season_v the_o side_n with_o pepper_n salt_n and_o mince_a sage_a then_o have_v two_o dry_v neat_n tongue_n that_o be_v boil_v tender_a and_o cold_a that_o they_o look_v fine_a and_o red_a pare_v they_o and_o slice_v they_o from_o end_n to_o end_v the_o thickness_n of_o a_o half-crown_n piece_n lay_v they_o on_o the_o inside_n of_o the_o season_a pig_n one_o half_a of_o the_o tongue_n for_o one_o side_n and_o the_o other_o for_o the_o other_o side_n then_o make_v two_o collar_n and_o bind_v they_o up_o in_o fine_a white_a clout_n boil_v they_o as_o you_o do_v the_o souse_a pig_n with_o wine_n water_n salt_n sliced_a ginger_n and_o mace_n keep_v it_o dry_a or_o in_o souse_n drink_v of_o the_o pig_fw-mi brawn_n if_o dry_a serve_v it_o in_o slice_n as_o thick_a as_o a_o trencher_n cut_v round_o the_o collar_n or_o slice_n in_o jelly_n and_o make_v jelly_n of_o the_o liquor_n wherein_o it_o be_v boil_v add_v to_o it_o juice_n of_o lemon_n isingglass_n spice_n sugar_n clarify_v with_o egg_n and_o run_v it_o through_o the_o bag_n how_o to_o divide_v a_o pig_n into_o collar_n divers_a way_n either_o for_o pig_n brawn_n or_o souse_v pig_n 1._o cut_a a_o large_a fat_a boar_n pig_n into_o one_o collar_n only_o bone_n it_o whole_a and_o not_o chine_n it_o the_o head_n only_o cut_v off_o 2._o take_v off_o the_o hinder_a quarter_n and_o buttock_n with_o the_o bone_n in_o they_o bone_n all_o the_o rest_n whole_a only_o the_o head_n cut_v off_o 3._o take_v off_o the_o hinder_a quarter_n and_o make_v two_o collar_n bone_n all_o the_o rest_n only_o cut_v off_o the_o head_n and_o leave_v it_o whole_a 4._o cut_a off_o the_o head_n and_o chine_n it_o through_o the_o back_n and_o collar_n both_o side_n at_o length_n from_o end_n to_o end_v 5._o chine_n it_o as_o before_o with_o the_o bone_n in_o and_o souse_v it_o in_o quarter_n to_o souse_v a_o capon_n take_v a_o good_a body_a capon_n young_a fat_a and_o fine_o pull_v draw_v and_o truss_v lie_v it_o in_o soak_v two_o or_o three_o hour_n with_o a_o knuckle_n of_o veal_n well_o joint_v and_o after_o set_v they_o a_o boil_a in_o a_o fine_a deep_a brass_n pan_n kettle_n or_o large_a pipkin_n in_o a_o gallon_n of_o fair_a water_n when_o it_o boil_v scum_n it_o and_o put_v in_o four_o or_o five_o blade_n of_o mace_n two_o or_o three_o raze_n of_o ginger_n slice_v four_o fennel_n root_n and_o four_o parsley_n root_n scrape_v and_o pick_v and_o salt_n the_o capon_n be_v fine_a and_o tender_a boil_a take_v it_o up_o and_o put_v it_o in_o other_o warm_a liquor_n or_o broth_n then_o put_v to_o your_o souse_a broth_n a_o quart_n of_o white_a wine_n and_o boil_v it_o to_o a_o jelly_n then_o take_v it_o off_o and_o put_v it_o into_o a_o earthen_a pan_n or_o large_a pipkin_n put_v your_o capon_n to_o it_o with_o two_o or_o three_o sliced_a lemon_n and_o cover_v it_o close_o serve_v it_o at_o your_o pleasure_n and_o garnish_v it_o with_o slice_n and_o piece_n of_o lemon_n barberry_n root_n mace_n nutmeg_n and_o some_o of_o the_o jelly_n some_o put_v to_o this_o souse_v capon_n whole_a pepper_n and_o a_o faggot_n of_o sweet_a herb_n but_o that_o make_v the_o broth_n very_o black_a in_o this_o manner_n you_o may_v souse_v any_o land_n fowl_n to_o souse_v a_o breast_n of_o veal_n side_n of_o lamb_n or_o any_o joint_n of_o mutton_n kid_n fawn_n or_o venison_n bone_n a_o breast_n of_o veal_n and_o soak_v it_o well_o from_o the_o blood_n then_o wipe_v it_o dry_a and_o season_v the_o side_n of_o the_o breast_n with_o beat_a nutmeg_n ginger_n some_o sweet_a herb_n mince_v small_a whole_a coriander-seed_n mince_a lemon-peel_n and_o salt_n and_o lay_v some_o broad_a slice_n of_o sweet_a lard_n over_o the_o season_n than_o roll_n it_o into_o a_o collar_n and_o bind_v it_o up_o in_o a_o white_a clean_a cloth_n put_v it_o into_o boil_a liquor_n scum_v it_o well_o and_o then_o put_v in_o sliced_a ginger_n sliced_a nutmeg_n salt_n fennil_n and_o parsley_n root_n be_v almost_o boil_v put_v in_o a_o
fine_a or_o course_n crust_n be_v bake_a liquor_n it_o with_o good_a sweet_a butter_n and_o stop_v up_o the_o vent_n if_o to_o keep_v long_o bake_v it_o in_o a_o earthen_a pan_n in_o the_o abovesaid_a season_n and_o be_v bake_v fill_v it_o up_o with_o butter_n and_o you_o may_v keep_v it_o a_o whole_a year_n to_o bake_v your_o wild_a boar_n that_o come_v out_o of_o france_n lay_v it_o in_o soak_v two_o day_n then_o parboil_v it_o and_o season_v it_o with_o pepper_n nutmeg_n clove_n and_o ginger_n and_o when_o it_o be_v bake_v fill_v it_o up_o with_o butter_n to_o bake_v red_a deer_n take_v for_o a_o side_n or_o half_a haunch_n of_o red_a deer_n half_o a_o bushel_n of_o rye_n meal_n be_v coarse_o sear_v and_o make_v it_o up_o very_o stiff_a with_o boil_a water_n only_o if_o you_o bake_v it_o to_o eat_v hot_a give_v it_o but_o half_o the_o season_n and_o liquor_n it_o with_o claret_n wine_n and_o good_a butter_n to_o bake_v fallow_a deer_n for_o hot_a or_o cold_a take_v a_o side_n of_o venison_n bone_n and_o lard_n it_o with_o great_a lard_n as_o big_a as_o one_o little_a finger_n and_o season_v it_o with_o two_o ounce_n of_o pepper_n two_o ounce_n of_o numeg_n and_o four_o ounce_n of_o salt_n then_o have_v a_o pie_n make_v and_o lay_v some_o butter_n in_o the_o bottom_n of_o it_o then_o lay_v in_o the_o flesh_n the_o inside_n downward_o coat_z it_o thick_a with_o season_v and_o put_v to_o it_o on_o the_o top_n of_o the_o meat_n with_o a_o few_o clove_n and_o good_a store_n of_o butter_n close_o it_o up_o and_o bake_v it_o the_o pie_n be_v first_o baste_v with_o egg_n be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n and_o keep_v it_o to_o eat_v cold_a make_v the_o paste_n as_o you_o do_v for_o red_a deer_n course_n dress_v through_o a_o boulter_n a_o peck_n and_o a_o pottle_n of_o this_o meal_n will_v serve_v for_o a_o side_n or_o half_a haunch_n of_o a_o buck_n to_o bake_v a_o side_n or_o half_a haunch_n to_o be_v eat_v hot_a take_v a_o side_n of_o a_o buck_n be_v bone_a and_o the_o skin_n take_v away_o season_n it_o only_o with_o two_o ounce_n of_o pepper_n and_o as_o much_o salt_n or_o half_o a_o ounce_n more_o lay_v it_o on_o a_o sheet_n of_o fine_a paste_n with_o two_o pound_n of_o beef-suet_n fine_o mince_v and_o beat_v with_o a_o little_a fair_a water_n and_o lay_v under_o it_o close_o it_o up_o and_o bake_v it_o and_o be_v fine_a and_o tender_a bake_a put_v to_o a_o good_a ladle_n full_a of_o gravy_n or_o good_a strong_a mutton_n broth_n to_o make_v a_o paste_n for_o it_o take_v a_o peck_n of_o flour_n by_o weight_n and_o lay_v it_o on_o the_o pastery_n board_n make_v a_o hole_n in_o the_o midst_n of_o the_o flour_n and_o put_v to_o it_o five_o pound_n of_o good_a fresh_a butter_n the_o yolk_n of_o six_o egg_n and_o but_o four_o white_n work_v up_o the_o butter_n and_o egg_n into_o the_o flour_n and_o be_v well_o wrought_v together_o put_v some_o fair_a water_n to_o it_o and_o make_v it_o into_o a_o stiff_a paste_n in_o this_o fashion_n of_o fallow_a deer_n you_o may_v bake_v goat_n do_v or_o a_o pasty_n of_o venison_n to_o make_v mere_a sauce_n or_o a_o pickle_n to_o keep_v venison_n in_o that_o be_v taint_v take_v strong_a ale_n and_o as_o much_o vinegar_n as_o will_v make_v it_o sharp_a boil_v it_o with_o some_o bay_a salt_n and_o make_v a_o strong_a brine_n scum_v it_o and_o let_v it_o stand_v till_o it_o be_v cold_a then_o put_v in_o your_o venison_n twelve_o hour_n press_v it_o parboil_v it_o and_o season_v it_o then_o bake_v it_o as_o before_o be_v show_v other_o sauce_n for_o taint_a venison_n take_v your_o venison_n and_o boil_v water_n beer_n and_o wine_n vinegar_n together_o and_o some_o bay_n leave_v time_n savoury_n rosemary_n and_o fennil_n of_o each_o a_o handful_n when_o it_o boil_v put_v in_o your_o venison_n parboil_v it_o well_o and_o press_v it_o and_o season_v it_o as_o aforesaid_a bake_v it_o for_o to_o be_v eat_v cold_a or_o hot_a and_o put_v some_o raw_a mince_a mutton_n under_o it_o otherways_o to_o preserve_v taint_v venison_n bury_v it_o in_o the_o ground_n in_o a_o clean_a cloth_n a_o whole_a night_n and_o it_o will_v take_v away_o the_o corruption_n savour_n or_o stink_v other_o mere_a sauce_n to_o counterfeit_a beef_n or_o mutton_n to_o give_v it_o a_o venison_n colour_n take_v small_a beer_n and_o vinegar_n and_o parboil_v your_o beef_n in_o it_o let_v it_o steep_v all_o night_n then_o put_v some_o turnsole_n to_o it_o and_o be_v bake_v a_o good_a judgement_n shall_v not_o decern_v it_o from_o red_a or_o fallow_a deer_n otherways_o to_o counterfeit_a ram_n weather_n or_o any_o mutton_n for_o venison_n bloody_a it_o in_o sheep_n lamb_n or_o pig_n blood_n or_o any_o good_a and_o new_a blood_n season_n it_o as_o before_o and_o bake_v it_o either_o for_o hot_a or_o cold_a in_o this_o fashion_n you_o may_v bake_v mutton_n lamb_n or_o kid_n to_o make_v vmble_a pie_n lay_v mince_a beef-suet_n in_o the_o bottom_n of_o the_o pie_n or_o slice_n of_o interlard_v bacon_n and_o the_o umbles_n cut_v as_o big_a as_o small_a die_n with_o some_o bacon_n cut_v in_o the_o same_o form_n and_o season_v with_o nutmeg_n pepper_n and_o salt_n fill_v your_o pie_n with_o it_o and_o slice_n of_o bacon_n and_o butter_n close_o it_o up_o and_o bake_v it_o and_o liquor_n it_o with_o claret_n butter_n and_o strip_v time_n to_o make_v pie_n of_o sweetbread_n or_o lamb-stone_n according_a to_o these_o form_n parboil_v they_o and_o blanch_v they_o or_o raw_a sweetbread_n or_o stone_n part_v they_o in_o half_n and_o season_v they_o with_o pepper_n nutmeg_n and_o salt_n season_n they_o light_o then_o put_v in_o the_o bottom_n of_o the_o pie_n some_o slice_n of_o interlard_v bacon_n and_o some_o piece_n of_o artichoke_n or_o mushroom_n than_o sweetbread_n or_o stone_n marrow_n gooseberry_n barberry_n grape_n or_o sliced_a lemon_n close_o it_o up_o and_o bake_v it_o be_v bake_a liquor_n it_o with_o butter_n only_o or_o otherwise_o with_o butter_n white_a 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of_o very_a fine_a flour_n and_o lay_v it_o on_o the_o pastry_n board_n then_o strain_v three_o or_o four_o egg_n with_o a_o pint_n of_o barm_n and_o put_v it_o into_o a_o hole_n make_v in_o the_o middle_n of_o the_o flour_n with_o some_o two_o nutmeg_n fine_a beat_v a_o ounce_n of_o cinnamon_n and_o a_o ounce_n of_o clove_n and_o mace_n beat_v fine_a also_o half_o a_o pound_n of_o sugar_n and_o a_o pint_n of_o cream_n put_v these_o into_o the_o flower_n with_o two_o spoonful_n of_o salt_n and_o work_v it_o up_o good_a and_o stiff_a then_o take_v half_a the_o paste_n and_o work_v three_o pound_n of_o current_a well_o pick_v and_o rub_v into_o it_o then_o take_v the_o other_o part_n and_o divide_v it_o into_o two_o equal_a piece_n drive_v they_o out_o as_o broad_a as_o you_o will_v have_v the_o cake_n than_o lie_v one_o of_o the_o sheet_n of_o paste_n on_o a_o sheet_n of_o paper_n and_o upon_o that_o the_o half_a that_o have_v the_o current_a and_o the_o other_o part_n on_o the_o top_n 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pound_n of_o sugar_n close_o it_o up_o bake_v it_o and_o ice_n it_o as_o the_o former_a tart_n thus_o you_o may_v also_o bake_v it_o in_o patty-pan_n or_o dish_n with_o cold_a butter_n paste_v to_o bake_v quince_n warden_n pear_n pippin_n or_o any_o fruit_n preserve_v to_o be_v bake_v in_o pie_n tart_n patty-pan_n or_o dish_n preserve_v any_o of_o the_o foresay_a in_o white_a wine_n and_o sugar_n till_o the_o syrup_n grow_v thick_a then_o take_v the_o quince_n out_o of_o it_o and_o lay_v they_o to_o cool_v in_o a_o dish_n than_o set_v they_o into_o the_o pie_n and_o prick_v clove_n on_o the_o top_n with_o some_o cinnamon_n and_o good_a store_n of_o refine_a sugar_n close_v they_o up_o with_o a_o cut_n cover_v and_o be_v bake_v ice_n it_o and_o fill_v it_o up_o with_o the_o syrup_n they_o be_v first_o boil_v in_o otherways_o you_o may_v bake_v they_o in_o a_o earthen_a pot_n with_o some_o claret_n wine_n and_o sugar_n and_o keep_v they_o for_o your_o use_n to_o make_v a_o trotter_n 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and_o slice_v a_o quarter_n of_o a_o pound_n of_o orangado_fw-it as_o much_o of_o lemon_n in_o sucket_n and_o a_o pound_n and_o half_a of_o refine_a sugar_n close_o it_o up_o and_o bake_v it_o it_o will_v ask_v four_o hour_n bake_v than_o ice_n it_o with_o butter_n sugar_n and_o rise_v water_n to_o make_v a_o pippin_n tart_n according_a to_o this_o form_n take_v fair_a pippin_n and_o pare_v they_o then_o cut_v they_o in_o quarter_n coat_n they_o and_o stew_v they_o in_o claret_n wine_n whole_a cinnamon_n and_o sliced_a ginger_n stew_n they_o half_o a_o hour_n than_o put_v they_o into_o a_o dish_n and_o break_v they_o not_o when_o they_o be_v cold_a lay_v they_o one_o by_o one_o into_o the_o tart_a then_o lay_v on_o some_o green_a cittern_n mince_v small_a candied_a orange_n or_o coriander_n put_v on_o sugar_n and_o close_a it_o up_o bake_v it_o and_o ice_n it_o then_o scrape_v on_o sugar_n and_o serve_v it_o to_o make_v a_o pippin_n tart_n either_o in_o tart_a patty-pan_n or_o dish_n take_v ten_o fair_a pippin_n preserve_v they_o in_o white_a wine_n sugar_n whole_a cinnamon_n sliced_a ginger_n and_o eight_o or_o ten_o clove_n be_v fine_o preserve_v and_o well_o colour_v lay_v they_o on_o a_o cut_n tart_a of_o short_a paste_n or_o in_o place_n of_o preserve_v you_o may_v bake_v they_o between_o two_o dish_n in_o the_o oven_n for_o the_o foresay_a use_n a_o make_v dish_n of_o pippin_n take_v pippin_n pare_v and_o slice_v they_o then_o boil_v they_o in_o claret_n wine_n in_o a_o pipkin_n or_o between_o two_o dish_n with_o some_o sugar_n and_o beat_a cinnamon_n when_o it_o be_v boil_v
yolk_n of_o egg_n and_o cream_n for_o green_a tart_n take_v green_a quodling_n green_a preserve_v apricock_n green_a preserve_v plum_n green_a grape_n and_o green_a gooseberry_n for_o red_a tart_n quince_n pippin_n cherry_n raspberry_n barberry_n red_a current_a red_a gooseberry_n damson_n for_o black_a tart_n prune_n and_o many_o other_o berry_n preserve_v for_o white_a tart_n white_n of_o egg_n and_o cream_n of_o all_o manner_n of_o tart_a stuff_n strain_v that_o carry_v his_o colour_n black_a as_o prune_n damsin_n etc._n etc._n for_o lay_v or_o set_v tart_n dish_n or_o patty-pan_n tart_a stuff_n of_o damsin_n take_v a_o pottle_n of_o damsin_n and_o good_a ripe_a apple_n be_v pare_v and_o cut_v into_o quarter_n put_v they_o into_o a_o earthen_a pot_n with_o a_o little_a whole_a cinnamon_n sliced_a ginger_n and_o sugar_n bake_v they_o and_o be_v cold_a strain_n they_o with_o some_o rose-water_n and_o boil_v the_o stuff_n thick_a etc._n etc._n other_o tart_a stuff_n that_o carry_v 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therefore_o you_o need_v not_o fear_v the_o break_n of_o they_o when_o they_o be_v boil_v tender_a make_v syrup_n of_o they_o as_o you_o do_v of_o any_o other_o fruit_n and_o keep_v they_o all_o the_o year_n to_o preserve_v cherry_n take_v a_o pound_n of_o the_o small_a cherry_n but_o let_v they_o be_v well_o colour_v boil_v they_o tender_a in_o a_o pint_n of_o fair_a water_n then_o strain_v the_o liquor_n from_o the_o cherry_n and_o take_v two_o pound_n of_o other_o fair_a cherry_n stone_v they_o and_o put_v they_o in_o your_o preserving-pan_n with_o a_o lay_n of_o cherry_n and_o a_o lay_n of_o sugar_n then_o pour_v the_o syrup_n of_o the_o other_o strain_a cherry_n over_o they_o and_o let_v they_o boil_v as_o fast_o as_o may_v be_v with_o a_o blaze_a fire_n that_o the_o syrup_n may_v boil_v over_o they_o when_o you_o see_v that_o the_o syrup_n be_v of_o a_o good_a colour_n something_o thick_o and_o begin_v to_o jelly_n set_v they_o a_o cool_a and_o be_v cold_a pot_n they_o and_o so_o 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sprig_n of_o rosemary_n let_v it_o stand_v two_o or_o three_o hour_n in_o steep_a then_o put_v some_o double_a refine_a sugar_n to_o it_o and_o strain_v it_o into_o a_o basin_n beat_v it_o till_o it_o froth_n and_o bubble_n and_o as_o the_o froth_n rise_v take_v it_o off_o with_o a_o spoon_n and_o lay_v it_o in_o the_o dish_n you_o serve_v it_o up_o in_o to_o make_v a_o jelly_n of_o almond_n as_o white_a as_o snow_n take_v a_o pound_n of_o almond_n steep_v they_o in_o cold_a water_n six_o hour_n and_o blanch_v they_o into_o cold_a water_n then_o make_v a_o decoction_n of_o half_a a_o pound_n of_o isingglass_n with_o two_o quart_n of_o white_a wine_n and_o the_o juice_n of_o two_o lemon_n boil_v it_o till_o half_o be_v waste_v then_o let_v it_o cool_v and_o strain_v it_o mingle_v it_o with_o the_o almond_n and_o strain_v they_o with_o a_o pound_n of_o double_a refine_a sugar_n and_o the_o juice_n of_o two_o lemon_n turn_v it_o into_o colour_n red_a white_z or_o yellow_a and_o put_v it_o 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sack_n stir_v they_o all_o together_o and_o put_v it_o into_o your_o basin_n set_v it_o in_o the_o oven_n no_o hot_a than_o for_o a_o custard_n and_o let_v it_o stand_v two_o hour_n to_o make_v a_o sack_n posset_n without_o milk_n or_o cream_n take_v eighteen_o egg_n white_n and_o all_o take_v out_o the_o cocktread_v and_o beat_v they_o very_o well_o then_o take_v a_o pint_n of_o sack_n and_o a_o quart_n of_o ale_n boil_v scum_v it_o and_o put_v into_o it_o three_o quarter_n of_o a_o pound_n of_o sugar_n and_o half_a a_o nutmeg_n let_v it_o boil_v a_o little_a together_o then_o take_v it_o off_o the_o fire_n stir_v the_o egg_n still_o put_v into_o they_o two_o or_o three_o ladlefull_n of_o drink_n then_o mingle_v all_o together_o set_v it_o on_o the_o fire_n and_o keep_v it_o stir_v till_o you_o find_v it_o thick_a then_o serve_v it_o up_o other_o posset_n take_v a_o quart_n of_o cream_n and_o a_o quarter_n of_o a_o nutmeg_n in_o it_o set_v it_o on_o the_o fire_n and_o let_v it_o 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two_o hour_n before_o you_o eat_v it_o for_o the_o stand_n make_v the_o curd_n to_o make_v a_o white_a pot._n take_v a_o quart_n of_o good_a thick_a cream_n boil_v it_o with_o three_o or_o four_o blade_n of_o large_a mace_n and_o some_o whole_a cinnamon_n then_o take_v four_o white_n of_o egg_n and_o beat_v they_o very_o well_o when_o the_o cream_n boil_v up_o put_v they_o in_o and_o cake_n they_o off_o the_o fire_n keep_v they_o stir_v a_o little_a while_n and_o put_v in_o so_o i_o sugar_n then_o take_v five_o or_o six_o pippin_n pare_v and_o slice_v they_o then_o put_v in_o a_o pint_n of_o claret_n wine_n some_o raisin_n of_o the_o sun_n some_o sugar_n beat_a cinnamon_n and_o beat_a ginger_n boil_v the_o pippin_n to_o pap_n then_o cut_v some_o sippet_n very_o thin_a and_o dry_v they_o before_o the_o fire_n when_o the_o apple_n and_o cream_n be_v boil_v and_o cold_a take_v half_a the_o sippet_n and_o lay_v they_o in_o a_o dish_n lay_v half_a the_o apple_n on_o they_o then_o lay_v on_o the_o rest_n of_o the_o sippet_n and_o apple_n as_o you_o do_v before_o then_o pour_v on_o the_o rest_n of_o the_o cream_n and_o bake_v it_o in_o the_o oven_n as_o a_o custard_n and_o serve_v it_o with_o scrape_a sugar_n bake_v these_o in_o paste_n in_o dish_n or_o pan_n or_o make_v the_o paste_n as_o you_o will_v do_v for_o a_o custard_n make_v it_o three_o inch_n high_a and_o in_o the_o form_n follow_v otherways_o to_o make_v a_o white_a pot_n take_v a_o quart_n of_o sweet_a cream_n boil_v it_o and_o put_v to_o it_o two_o ounce_n of_o pick_a rice_n some_o beat_a mace_n ginger_n cinnamon_n and_o sugar_n let_v these_o steep_v in_o it_o till_o it_o be_v cold_a and_o strain_n into_o it_o eight_o yolk_n of_o egg_n and_o but_o two_o white_n then_o put_v in_o two_o ounce_n of_o clean_a wash_v and_o pick_v current_a and_o some_o salt_n stir_v all_o well_o together_o and_o bake_v it_o in_o paste_n earthen_a pan_n dish_n or_o deep_a basin_n be_v bake_v trim_v it_o with_o some_o sugar_n and_o comfit_n of_o orange_n cinnamon_n or_o white_a biscuit_n to_o make_v a_o wasseb_n take_v muskedine_n or_o ale_n and_o set_v it_o on_o the_o fire_n to_o warm_v then_o boil_v a_o quart_n of_o cream_n and_o two_o or_o three_o whole_a clove_n then_o have_v the_o yolk_n of_o three_o or_o four_o egg_n dissolve_v with_o a_o little_a cream_n the_o cream_n be_v well_o boil_v with_o the_o spice_n put_v in_o the_o egg_n and_o stir_v they_o well_o together_o then_o have_v sop_n or_o sippet_n of_o fine_a manchet_n or_o french_a bread_n put_v they_o in_o a_o basin_n and_o pour_v in_o the_o warm_a wine_n with_o some_o sugar_n and_o thick_a cream_n on_o that_o stick_v it_o with_o blanch_a almond_n and_o cast_v on_o cinnamon_n ginger_n and_o sugar_n or_o wafer_n sugar_n plate_n or_o comfit_n to_o make_v a_o norfolk_n fool._n take_v a_o quart_n of_o good_a thick_a sweet_a cream_n and_o set_v it_o a_o boil_a in_o a_o clean_o scour_v skillet_n with_o some_o large_a mace_n and_o whole_a cinnamon_n have_v boil_v a_o walm_n or_o two_o take_v the_o yolk_n of_o five_o or_o six_o egg_n dissolve_v and_o put_v to_o it_o be_v take_v from_o the_o fire_n then_o take_v out_o the_o cinnamon_n and_o mace_n the_o cream_n be_v pretty_a thick_a slice_v a_o fine_a manchet_n into_o thin_a slice_n as_o much_o as_o will_v cover_v the_o bottom_n of_o the_o dish_n pour_v on_o the_o cream_n on_o they_o and_o more_o bread_n some_o two_o or_o three_o time_n till_o the_o dish_n be_v full_a then_o trim_a the_o dish_n side_n with_o fine_a carve_a sippet_n and_o stick_v it_o with_o
sliced_a date_n scrape_v on_o sugar_n and_o cast_v on_o red_a and_o white_a biscuit_n to_o make_v pap._n take_v milk_n and_o flour_n strain_v they_o and_o set_v it_o over_o the_o fire_n till_o it_o boil_v be_v boil_v take_v it_o off_o and_o let_v it_o cool_v then_o take_v the_o yolk_n of_o egg_n strain_v they_o and_o put_v it_o in_o the_o milk_n with_o some_o salt_n set_v it_o again_o on_o the_o ember_n and_o stir_v it_o till_o it_o be_v thick_a and_o stew_n leisurely_o than_o put_v it_o in_o a_o clean_o scour_v dish_n and_o serve_v it_o for_o pottage_n or_o in_o paste_n add_v to_o it_o sugar_n and_o rose_n water_n to_o make_v blamanger_n take_v a_o capon_n be_v boil_v or_o roast_v and_o mince_v it_o small_a then_o have_v a_o pound_n of_o blanch_a almond_n beat_v to_o a_o paste_n and_o beat_v the_o mince_a capon_n among_o it_o with_o some_o rose_n water_n mingle_v it_o with_o some_o cream_n ten_o white_n of_o egg_n and_o grate_a manchet_n strain_v all_o the_o foresay_a thing_n with_o some_o salt_n sugar_n and_o a_o little_a musk_n boil_v they_o in_o a_o pan_n or_o broad_a skillet_n clean_o scour_v as_o thick_a as_o pap_n in_o the_o boil_a stir_n it_o continual_o be_v boil_v strain_v it_o again_o and_o serve_v it_o in_o paste_n in_o these_o form_n or_o make_v dish_n with_o paste_n royal_a to_o make_v your_o paste_n for_o these_o form_n take_v to_o a_o quart_n of_o flour_n a_o quarter_n of_o a_o pound_n of_o butter_n and_o the_o yolk_n of_o four_o egg_n boil_v your_o butter_n in_o fair_a water_n and_o put_v the_o yolk_n of_o the_o egg_n on_o one_o side_n of_o your_o dish_n make_v up_o your_o paste_n quick_a not_o too_o dry_a and_o make_v it_o stiff_o otherways_o take_v to_o a_o quart_n of_o fine_a flour_n a_o quarter_n of_o a_o pound_n of_o butter_n a_o quarter_n of_o a_o pound_n of_o sugar_n a_o little_a saffron_n rise_v water_n a_o little_a beat_a cinnamon_n and_o the_o yolk_n of_o a_o egg_n or_o two_o work_v up_o all_o cold_a together_o with_o a_o little_a 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then_o put_v it_o in_o the_o form_n of_o past_a as_o aforesaid_a sometime_o use_v for_o change_n pine_v apple_n seed_n and_o current_a other_o time_n put_v in_o date_n cinnamon_n saffron_n fig_n and_o raisin_n be_v mince_v together_o put_v they_o in_o as_o it_o boil_v with_o a_o little_a sack_n to_o make_v blamanger_n otherways_o take_v half_o a_o pound_n of_o fine_a searse_v rice_n flour_v and_o put_v to_o it_o a_o quart_n of_o morning_n milk_n strain_v they_o through_o a_o strainer_n into_o a_o broad_a skillet_n and_o set_v it_o on_o a_o sost_o fire_n stir_v it_o with_o a_o broad_a stick_n and_o when_o it_o be_v a_o little_a thick_a take_v it_o from_o the_o fire_n then_o put_v in_o a_o quartern_a of_o rose_n water_n set_v it_o to_o the_o fire_n again_o and_o stir_v it_o well_o in_o the_o stir_a beat_v it_o with_o the_o stick_n from_o the_o one_o side_n of_o the_o pan_n to_o the_o other_o and_o when_o it_o be_v as_o thick_a as_o pap_n take_v it_o from_o the_o fire_n and_o put_v it_o 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to_o a_o paste_n with_o the_o boil_a pulp_n of_o a_o pike_n or_o capon_n and_o crumb_n of_o fine_a manchet_n strain_v all_o together_o with_o sugar_n and_o boil_v it_o to_o the_o thickness_n of_o a_o apple_n moise_n then_o let_v it_o cool_v strain_v it_o again_o with_o a_o little_a rose_n water_n and_o so_o serve_v it_o to_o make_v blamanger_n in_o the_o italian_a fashion_n boil_v a_o capon_n in_o water_n and_o salt_n very_o tender_a or_o all_o to_o mash_n then_o beat_v almond_n and_o strain_v they_o with_o your_o capon_n broth_n rice_n flour_n sugar_n and_o rise_v water_n boil_v it_o like_o pap_n and_o serve_v it_o in_o this_o form_n sometime_o in_o place_n of_o broth_n use_v cream_n section_n 13._o or_o the_o first_o section_n for_o dress_n of_o fish_n show_v the_o most_o way_n and_o the_o most_o excellent_a for_o dress_n of_o carp_n either_o boil_v stew_v broil_v roast_v or_o bake_v etc._n etc._n to_o boil_v a_o carp_n in_o corbolion_n take_v as_o much_o wine_n as_o water_n and_o a_o good_a handful_n of_o salt_n when_o it_o boil_v draw_v the_o carp_n and_o put_v it_o in_o the_o liquor_n boil_v it_o with_o a_o continual_a quick_a fire_n and_o be_v boil_v dish_n it_o up_o in_o a_o very_a clean_a dish_n with_o sippet_n round_o about_o it_o and_o sliced_a lemon_n make_v the_o sauce_n of_o sweet_a butter_n beat_v up_o with_o sliced_a lemon_n and_o grared_a nutmeg_n garnish_n the_o dish_n with_o beat_a ginger_n to_o boil_v a_o carp_n the_o best_a way_n to_o be_v eat_v hot_a take_v a_o special_a male_a carp_n of_o eighteen_o inch_n draw_v it_o wash_v out_o the_o blood_n and_o lay_v it_o in_o a_o trey_n then_o put_v to_o it_o some_o wine_n vinegar_n and_o salt_n put_v the_o milt_z to_o it_o the_o gall_n be_v take_v from_o it_o then_o have_v three_o quart_n of_o white_a wine_n or_o claret_n a_o quart_n of_o white_a wine_n vinegar_n and_o five_o pint_n of_o fair_a water_n or_o as_o much_o as_o will_v cover_v it_o put_v the_o wine_n water_n and_o vinegar_n in_o a_o fair_a scour_v pan_n or_o kettle_n with_o a_o handful_n of_o salt_n a_o quarter_n of_o a_o ounce_n of_o large_a mace_n half_o a_o quartern_a of_o whole_a clove_n three_o slice_a nutmeg_n six_o raze_n of_o ginger_n pare_v and_o slice_v a_o quarter_n of_o a_o ounce_n of_o pepper_n four_o or_o five_o great_a onion_n whole_a or_o slice_a then_o make_v a_o faggot_n of_o sweet_a herb_n of_o the_o top_n of_o straight_a sprig_n of_o rosemary_n seven_o or_o eight_o bay_a leaf_n six_o top_n of_o sweet_a marjoram_n as_o much_o of_o the_o straight_a top_n of_o time_n winter-savory_n and_o parsley_n be_v well_o bind_v up_o put_v they_o into_o the_o kettle_n with_o the_o spice_n and_o some_o orange_n and_o lemon_n peel_v make_v they_o boil_v a_o pace_n before_o you_o put_v in_o the_o carp_n and_o boil_v it_o up_o quick_a with_o a_o strong_a fire_n be_v fine_o boil_v and_o crisp_a dish_n it_o in_o a_o large_a clean_o scour_v dish_n lay_v on_o the_o herb_n and_o spice_n on_o the_o carp_n with_o sliced_a 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cinnamon_n as_o to_o the_o red_a jelly_n and_o a_o race_n of_o ginger_n slice_v to_o the_o white_a put_v three_o blade_n of_o large_a mace_n a_o race_n of_o ginger_n slice_v then_o set_v the_o jelly_n on_o the_o fire_n till_o it_o be_v melt_v then_o have_v fifteen_o white_n of_o egg_n beat_v and_o four_o pound_n and_o a_o half_a of_o refine_a sugar_n beat_v it_o among_o the_o egg_n be_v first_o beat_v to_o fine_a powder_n then_o divide_v the_o sugar_n and_o egg_n equal_o into_o the_o three_o foresay_a pipkin_n stir_v it_o among_o the_o sugar_n very_o well_o set_v they_o on_o the_o fire_n to_o stew_n but_o not_o to_o boil_v up_o till_o you_o be_v ready_a to_o run_v it_o let_v each_o pipkin_n cool_v a_o little_a before_o you_o run_v it_o put_v a_o rosemary_n branch_n in_o each_o bag_n and_o wet_v the_o top_n of_o your_o bag_n wring_v they_o before_o you_o run_v they_o and_o be_v run_v put_v some_o into_o orange_n rind_n some_o into_o scollop_n shell_n or_o lemon_n rind_n in_o half_n 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and_o boil_v it_o whole_a in_o a_o stew_n pan_n with_o white_a wine_n or_o in_o piece_n put_v to_o it_o also_o some_o whole_a clove_n large_a mace_n sliced_a ginger_n a_o bay_a leaf_n or_o two_o a_o bundle_n of_o sweet_a herb_n well_o and_o hard_o bind_v up_o some_o whole_a pepper_n salt_n some_o butter_n and_o vinegar_n and_o a_o orange_n in_o half_n stew_n all_o together_o and_o be_v well_o stew_v dish_n they_o in_o a_o clean_o scour_v dish_n with_o carve_a sippet_n lay_v on_o the_o spice_n and_o sliced_a lemon_n and_o run_v it_o over_o with_o beat_a butter_n and_o some_o of_o the_o gravy_n it_o be_v stew_v in_o garnish_n the_o dish_n with_o some_o fine_a searse_v manchet_n or_o searse_v ginger_n otherways_o a_o most_o excellent_a way_n to_o stew_n salmon_n take_v a_o rend_v or_o jowl_n of_o salmon_n fry_v it_o whole_a raw_a and_o be_v fry_v stew_v it_o in_o a_o dish_n on_o a_o chafing-dish_n of_o coal_n with_o some_o claret_n wine_n large_a mace_n sliced_a nutmeg_n salt_n wine_n 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fry_v oyster_n in_o batter_v cockle_n or_o prawn_n sometime_o for_o variety_n use_v pistache_n asparagus_n boil_v and_o cut_v a_o inch_n long_o or_o boil_a artichoke_n and_o cut_v as_o big_a as_o a_o chestnut_n some_o stew_a oyster_n or_o oyster_n liquor_n and_o some_o horse_n radish_n scrape_v or_o some_o of_o the_o juice_n and_o rub_v the_o bottom_n of_o the_o dish_n wherein_o you_o serve_v it_o with_o a_o clove_n of_o garlic_n to_o dress_v salmon_n in_o stoffado_n take_v a_o whole_a rend_v or_o jowl_n scale_v it_o and_o put_v it_o in_o a_o earthen_a stew_n pan_n put_v to_o it_o some_o claret_n or_o white_a wine_n some_o wine_n vinegar_n a_o few_o whole_a clove_n large_a mace_n gross_a pepper_n a_o little_a sliced_a ginger_n salt_n and_o four_o or_o five_o clove_n of_o garlic_n then_o have_v three_o or_o four_o straight_a sprig_n of_o rosemary_n as_o much_o of_o time_n and_o sweet_a marjoram_n two_o or_o three_o bay_a leaf_n and_o parsley_n bind_v up_o into_o a_o bundle_n hard_a and_o a_o quarter_n of_o a_o pound_n of_o good_a sweet_a butter_n close_o up_o the_o earthen_a pot_n with_o course_n paste_n bake_v it_o in_o a_o oven_n and_o serve_v it_o on_o sippet_n of_o french_a bread_n with_o some_o of_o the_o liquor_n and_o spice_n on_o it_o run_v it_o over_o with_o beat_a butter_n and_o barberry_n lay_v some_o of_o the_o herb_n on_o it_o sliced_a lemon_n and_o lemon-peel_n to_o marrinate_a salmon_n to_o be_v eat_v hot_a or_o cold_a take_v a_o salmon_n cut_v it_o into_o iole_v and_o rand_n and_o fry_v they_o in_o good_a sweet_a salad_n oil_n or_o clarify_a butter_n than_o set_v they_o by_o in_o a_o charger_n and_o have_v some_o white_a or_o claret_n wine_n and_z wine_z vinegar_n as_o much_o as_o will_v cover_v it_o put_v the_o wine_n and_o vinegar_n into_o a_o pipkin_n with_o all_o manner_n of_o sweet_a herb_n bind_v up_o in_o a_o bundle_n as_o rosemary_n time_n sweet_a marjoram_n parsley_n winter_n savoury_n bay_a leaf_n sorrel_n and_o sage_a as_o much_o of_o 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the_o sauce_n and_o lay_v on_o some_o fresh_a slice_n of_o orange_n and_o fry_v parsley_n ellicksander_n sage_a leaf_n fry_v in_o batter_v pippin_n slice_v and_o fry_v or_o clary_n fry_v in_o batter_v or_o yolk_n of_o egg_n and_o quarter_n of_o orange_n and_o lemon_n round_o the_o dish_n side_n with_o some_o fry_v green_n in_o half_n or_o quarter_n to_o roast_n a_o salmon_n according_a to_o this_o form_n take_v a_o salmon_n draw_v it_o at_o the_o gills_o and_o put_v in_o some_o sweet_a herb_n in_o his_o belly_n whole_a the_o salmon_n be_v scale_v and_o the_o slime_n wipe_v off_o lard_n it_o with_o pickle_a herring_n or_o a_o
fat_a salt_n eel_n sill_z his_o belly_n with_o some_o great_a oyster_n stew_v and_o some_o nutmeg_n let_v the_o herb_n be_v time_n rosemary_n winter_n savoury_n sweet_a marjoram_n a_o little_a onion_n and_o garlic_n put_v they_o in_o the_o belly_n of_o the_o salmon_n baste_v it_o with_o butter_n and_o set_v it_o in_o a_o oven_n in_o a_o latten_n drip_v pan_n lay_v it_o on_o stick_v and_o baste_v it_o with_o butter_n draw_v it_o turn_v it_o and_o put_v some_o claret_n wine_n in_o the_o pan_n under_o it_o let_v the_o gravy_n drip_v into_o it_o baste_v it_o out_o of_o the_o pan_n with_o rosemary_n and_o bay_n and_o put_v some_o anchove_n into_o the_o wine_n also_o with_o some_o pepper_n and_o nutmeg_n then_o take_v the_o gravy_n and_o clear_v off_o the_o sit_v boil_v it_o up_o and_o beat_v it_o thick_a with_o butter_n then_o put_v the_o fish_n in_o a_o large_a dish_n pour_v the_o sauce_n on_o it_o and_o rip_v up_o his_o belly_n take_v out_o some_o of_o the_o oyster_n and_o put_v they_o in_o the_o sauce_n and_o take_v away_o the_o herb_n otherways_o take_v a_o rend_v or_o jowl_n cut_v it_o into_o four_o piece_n and_o season_v it_o with_o a_o little_a nutmeg_n and_o salt_n stick_v a_o few_o clove_n and_o put_v it_o on_o a_o small_a spit_n put_v between_o it_o some_o bay_n leave_v and_o stick_v it_o with_o little_a sprig_n of_o rosemary_n roast_n it_o and_o baste_v it_o with_o butter_n save_o the_o gravy_n with_o some_o wine_n vinegar_n sweet_a butter_n and_o some_o slice_n of_o orange_n the_o meat_n be_v roast_v dish_n it_o and_o pour_v on_o the_o sauce_n to_o broil_v or_o toast_v salmon_n take_v a_o whole_a salmon_n a_o jowl_n rend_v chine_n or_o slice_n cut_v round_o it_o the_o thickness_n of_o a_o inch_n steep_v these_o in_o wine_n vinegar_n good_a sweet_a salad_n oil_n and_o salt_n broil_n they_o on_o a_o soft_a fire_n and_o baste_v they_o with_o the_o same_o sauce_n they_o be_v steep_v in_o with_o some_o straight_a sprig_n of_o rosemary_n sweet_a marjoram_n time_n 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about_o it_o and_o in_o this_o way_n you_o may_v roast_n it_o cut_v the_o jowl_n rend_v in_o six_o piece_n if_o it_o be_v large_a and_o spit_v it_o with_o bay_n and_o rosemary_n between_o and_o save_v the_o gravy_n for_o sauce_n sauce_n for_o roast_n or_o broil_a salmon_n take_v the_o gravy_n of_o the_o salmon_n or_o oyster_n liquor_n beat_v it_o up_o thick_a with_o beat_a butter_n claret_n wine_n nutmeg_n and_o some_o slice_n of_o orange_n otherways_o with_o gravy_n of_o the_o salmon_n butter_n juice_n of_o orange_n or_o lemon_n sugar_n and_o cinnamon_n beat_v up_o the_o sauce_n with_o the_o butter_n pretty_a thick_a dish_n up_o the_o salmon_n pour_v on_o the_o sauce_n and_o lay_v on_o it_o slice_n of_o lemon_n or_o beat_a butter_n with_o slice_n of_o orange_n or_o lemon_n or_o the_o juice_n of_o they_o or_o grape_n verjuice_n and_o nutmeg_n otherways_o the_o gravy_n of_o the_o salmon_n two_o or_o three_o anchove_n dissolve_v in_o it_o grate_a nutmeg_n and_o grate_a bread_n beat_v up_o thick_a with_o butter_n the_o yolk_n of_o a_o egg_n and_o slice_n of_o orange_n or_o the_o juice_n of_o it_o to_o bake_v salmon_n take_v a_o salmon_n be_v new_a scale_v it_o draw_v it_o and_o wipe_v it_o dry_a scrape_v out_o the_o blood_n from_o the_o backbone_n scotch_n it_o on_o the_o back_n and_o side_n than_o season_n it_o with_o pepper_n nutmeg_n and_o salt_n the_o pie_n be_v make_v put_v butter_n in_o the_o bottom_n of_o it_o a_o few_o whole_a clove_n and_o some_o of_o the_o season_n lay_v on_o the_o salmon_n and_o put_v some_o whole_a clove_n on_o it_o some_o sliced_a nutmeg_n and_o butter_n close_o it_o up_o and_o baste_v it_o over_o with_o egg_n or_o saffron_a water_n be_v bake_v fill_v it_o up_o with_o clarify_a butter_n or_o you_o may_v flay_v the_o salmon_n and_o season_v it_o as_o aforesaid_a with_o the_o same_o spice_n and_o not_o scotch_n it_o but_o lay_v on_o the_o skin_n again_o and_o lard_v it_o with_o eel_n for_o the_o paste_n only_o boil_a liquor_n with_o three_o gallon_n of_o fine_a or_o course_n flour_v make_v up_o very_o stiff_a to_o make_v mince_a pie_n of_o salmon_n mince_v a_o rend_v of_o fresh_a salmon_n very_o small_a with_o a_o good_a fresh_a water_n eel_n be_v fley_v and_o bone_a then_o mince_v some_o violet_n leave_v sorrel_n strawberry_n leave_v parsley_n sage_a savoury_a marjoram_n and_o time_n mingle_v all_o together_o with_o the_o meat_n current_a cinnamon_n nutmeg_n pepper_n salt_n sugar_n caraway_n rose-water_n white_a wine_n and_o some_o mince_a orangado_fw-it put_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n fill_v they_o and_o be_v bake_a ice_n they_o and_o scrape_v on_o sugar_n make_v they_o according_a to_o these_o form_n to_o make_v chewet_v of_o salmon_n mince_v a_o rend_v of_o salmon_n with_o a_o good_a fresh_a water_n cel_z be_v bone_a fley_v and_o season_v with_o pepper_n salt_n nutmeg_n cinnamon_n beat_a ginger_n caraway-seed_n rose-water_n butter_n verjuice_n sugar_n and_o orange-peel_n mince_v mingle_v all_o together_o with_o some_o sliced_a date_n and_o current_a put_v butter_n in_o the_o bottom_n fill_v the_o pie_n close_v they_o up_o bake_v they_o and_o ice_n they_o to_o make_v a_o lumber_n pie_n of_o salmon_n mince_v a_o rend_v jowl_n or_o tail_n with_o a_o good_a fat_a fresh_a eel_n season_v in_o all_o point_n as_o beforesaid_a put_v some_o five_o or_o six_o yolk_n of_o egg_n to_o it_o with_o one_o or_o two_o white_n make_v it_o into_o ball_n or_o roll_n with_o some_o hard_a egg_n in_o quarter_n put_v some_o butter_n in_o the_o pie_n lay_v on_o the_o roll_n and_o on_o they_o large_a mace_n date_n in_o half_n sliced_a lemon_n grape_n or_o barberry_n and_o butter_n close_o it_o up_o bake_v it_o and_o ice_n it_o be_v bake_v cut_v up_o the_o cover_n fry_v some_o sage_a leaf_n in_o batter_v in_o clarify_a butter_n and_o stick_v they_o in_o the_o roll_n cut_v the_o cover_n and_o lay_v it_o on_o the_o plate_n about_o the_o pie_n or_o mingle_v it_o with_o a_o eel_n cut_v into_o dice-work_n liquor_n it_o with_o verjuice_n sugar_n and_o butter_n to_o boil_v base_a mullet_n gurnet_n rochet_n wiver_n etc._n etc._n take_v a_o mullet_n draw_v it_o wash_v it_o and_o boil_v it_o in_o fair_a water_n and_o salt_n with_o the_o scale_n on_o either_o splat_v or_o whole_a but_o first_o let_v the_o liquor_n boil_v be_v fine_o boil_v dish_n it_o upon_o a_o clean_o scour_v dish_n put_v carve_v sippet_n round_o about_o it_o and_o lay_v the_o white_a side_n uppermost_a garnish_n it_o with_o slicted_a lemon_n large_a mace_n lemon_n peel_v and_o barberry_n then_o make_v a_o lear_a or_o sauce_n with_o beat_a butter_n a_o little_a water_n slice_n of_o lemon_n juice_n of_o grape_n or_o orange_n strain_v with_o the_o yolk_n of_o two_o or_o three_o egg_n to_o souse_v mullet_n or_o base_a draw_v they_o and_o boil_v they_o with_o the_o scale_n but_o first_o wash_v they_o clean_o and_o lay_v they_o in_o a_o dish_n with_o some_o salt_n cast_v upon_o they_o some_o sliced_a ginger_n and_o large_a mace_n put_v some_o wine_n vinegar_n to_o they_o and_o two_o or_o three_o clove_n then_o set_v on_o the_o fire_n a_o kettle_n with_o as_o much_o wine_n as_o water_n when_o the_o pan_n boil_v put_v in_o the_o fish_n and_o some_o salt_n boil_v it_o with_o a_o soft_a fire_n and_o be_v fine_o boil_v and_o whole_a take_v they_o up_o with_o a_o false_a bottom_n and_o two_o wire_n all_o together_o if_o you_o will_v jelly_n they_o boil_v down_o the_o liquor_n to_o a_o jelly_n with_o a_o piece_n of_o isingglass_n be_v boil_v to_o a_o jelly_n pour_v it_o on_o the_o fish_n spice_n and_o all_o into_o a_o earthen_a flat_a bottom_v pan_n cover_v it_o up_o
that_o broth_n and_o beat_v up_o a_o lear_a with_o some_o good_a butter_n the_o yolk_n of_o a_o egg_n or_o two_o and_o the_o rind_n and_o slice_n of_o a_o lemon_n to_o stew_v eel_n flay_v they_o cut_v they_o into_o piece_n and_o put_v they_o into_o a_o skillet_n with_o butter_n verjuice_n and_o fair_a water_n as_o much_o as_o will_v cover_v they_o some_o large_a mace_n pepper_n a_o quarter_n of_o a_o pound_n of_o current_a two_o or_o three_o onion_n three_o or_o four_o spoonful_n of_o yeast_n and_o a_o bundle_n of_o sweet_a herb_n stew_n all_o these_o together_o till_o the_o fish_n be_v very_o tender_a than_o dish_n they_o and_o put_v to_o the_o broth_n a_o quarter_n of_o a_o pound_n of_o butter_n a_o little_a salt_n and_o sugar_n pour_v it_o on_o the_o fish_n sippet_n it_o and_o serve_v it_o hot_a to_o stew_v eel_n in_o a_o oven_n cut_v they_o in_o piece_n be_v draw_v and_o fley_v then_o season_v they_o with_o pepper_n salt_n and_o a_o few_o sweet_a herb_n chap_v small_a put_v they_o into_o a_o earthen_a pot_n and_o set_v they_o up_o a_o end_n put_v to_o they_o four_o or_o five_o clove_n of_o garlic_n and_o two_o or_o three_o spoonful_n of_o fair_a water_n bake_v they_o and_o serve_v they_o on_o sippet_n to_o stew_v eel_n otherways_o to_o be_v eat_v hot_a draw_v the_o eel_n flay_v they_o and_o cut_v they_o into_o piece_n three_o inch_n long_o than_o put_v they_o into_o a_o broad_a mouth_a pipkin_n with_o as_o much_o white_a wine_n and_o water_n as_o will_v cover_v they_o put_v to_o they_o some_o strip_a time_n sweet_a marjoram_n savoury_n pick_a parsley_n and_o large_a mace_n stew_n they_o well_o together_o and_o serve_v they_o on_o fine_a sippet_n stick_v bay-leaves_a round_o the_o dish_n garnish_v the_o meat_n with_o fliced_a lemon_n and_o the_o dish_n with_o fine_a grate_a manchet_n to_o stew_v whole_a eel_n to_o eat_v hot_a take_v three_o good_a eel_n draw_v flay_v they_o and_o truss_v they_o round_o or_o in_o piece_n then_o have_v a_o quart_n of_o white_a wine_n three_o half_a pint_n of_o wine_n vinegar_n a_o quart_n of_o water_n some_o salt_n and_o a_o handful_n of_o rosemary_n and_o time_n bind_v up_o hard_o when_o the_o liquor_n boil_v put_v in_o the_o eel_n with_o some_o whole_a pepper_n and_o large_a mace_n be_v boil_v serve_v they_o with_o some_o of_o the_o broth_n beat_v up_o thick_a with_o some_o good_a butter_n and_o sliced_a lemon_n dish_n they_o on_o sippet_n with_o some_o grape_n barberry_n or_o gooseberry_n otherways_o take_v three_o good_a eel_n draw_v flay_v and_o scotch_n they_o with_o your_o knife_n truss_v they_o round_o or_o cut_v they_o in_o piece_n and_o fry_v they_o in_o clarify_a butter_n than_o stew_n they_o between_o two_o dish_n put_v to_o they_o some_o two_o or_o three_o spoonful_n of_o claret_n or_o white_a wine_n some_o sweet_a butter_n two_o or_o three_o slice_n of_o a_o orange_n some_o salt_n and_o sliced_a nutmeg_n stew_n all_o well_o together_o dish_z they_o pour_v on_o the_o sauce_n and_o run_v it_o 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be_v fry_v in_o and_o serve_v they_o up_o hot_a or_o fry_v they_o in_o clarify_a butter_n oyster_n in_o stoffado_n parboil_v a_o pottle_n or_o three_o quart_n of_o great_a oyster_n save_o the_o liquor_n and_o wash_v the_o oyster_n in_o warm_a water_n then_o after_o steep_v they_o in_o white_a wine_n wine_n vinegar_n sliced_a nutmeg_n large_a mace_n whole_a pepper_n salt_n and_o clove_n give_v they_o a_o walm_n on_o the_o fire_n set_v they_o off_o and_o let_v they_o steep_v two_o or_o three_o hour_n then_o take_v they_o out_o wipe_v they_o dry_a dip_v they_o in_o batter_v make_v of_o fine_a flour_n yolk_n of_o egg_n some_o cream_n and_o fault_n fry_v they_o and_o be_v fry_v keep_v they_o warm_v then_o take_v some_o of_o the_o spice_n liquor_n some_o of_o the_o oyster_n liquor_n and_o some_o butter_n beat_v these_o thing_n up_o thick_a with_o the_o slice_n of_o a_o orange_n or_o two_o and_o two_o or_o three_o yolk_n of_o egg_n then_o dish_n the_o fry_v oyster_n in_o a_o fine_a clean_a 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but_o not_o too_o hot_a set_v the_o pipkin_n on_o a_o soft_a fire_n to_o stew_n put_v in_o it_o a_o grain_n of_o musk_n and_o as_o much_o ambergris_n well_o rub_v let_v it_o stew_v half_o a_o hour_n on_o the_o ember_n then_o boil_v it_o up_o and_o let_v it_o run_v through_o your_o jelly_n bag_n then_o stew_n the_o oyster_n in_o white_a wine_n oyster_n liquor_n juice_n of_o orange_n mace_n sliced_a nutmeg_n whole_a pepper_n some_o salt_n and_o sugar_n dish_n they_o in_o a_o fine_a clean_a dish_n with_o some_o preserve_a barberry_n large_a mace_n or_o poungarnet_n kernel_n and_o run_v the_o jelly_n over_o they_o in_o the_o dish_n garnish_v the_o dish_n with_o carve_a lemon_n large_a mace_n and_o preserve_v barberry_n
to_o pickle_n oyster_n take_v eight_o quart_n of_o oyster_n and_o parboil_v they_o in_o their_o own_o liquor_n then_o take_v they_o out_o wash_v they_o in_o warm_a water_n and_o wipe_v they_o dry_a then_o take_v the_o liquor_n they_o be_v parboil_v in_o and_o clear_v it_o from_o the_o ground_n into_o a_o large_a pipkin_n or_o skillet_n put_v to_o it_o a_o pottle_n of_o good_a white_a wine_n a_o quart_n of_o wine_n vinegar_n some_o large_a mace_n whole_a pepper_n and_o a_o good_a quantity_n of_o salt_n set_v it_o over_o the_o fire_n boil_v it_o leisurely_o scum_v it_o clean_o and_o be_v well_o boil_v put_v the_o liquor_n into_o eight_o barrel_n of_o quart_n apiece_o be_v cold_a put_v in_o the_o oyster_n and_o close_o up_o the_o head_n otherways_o take_v eight_o quart_n of_o the_o fair_a oyster_n that_o can_v be_v get_v fresh_a and_o new_a at_o the_o full_a of_o the_o moon_n parboil_v they_o in_o their_o own_o liquor_n then_o wipe_v they_o dry_a with_o a_o clean_a cloth_n clear_v the_o liquor_n from_o the_o dregs_o and_o put_v the_o oyster_n in_o a_o well_o season_v barrel_n that_o will_v but_o just_o hold_v they_o then_o boil_v the_o oyster_n liquor_n with_o a_o quart_n of_o white_a wine_n a_o pint_n of_o wine_n vinegar_n eight_o or_o ten_o blade_n of_o large_a mace_n a_o ounce_n of_o whole_a pepper_n four_o ounce_n of_o white_a salt_n four_o raze_n of_o sliced_a ginger_n and_o twenty_o clove_n boil_v these_o ingredient_n four_o or_o five_o walm_n and_o be_v cold_a put_v they_o to_o the_o oyster_n close_o up_o the_o barrel_n and_o keep_v it_o for_o your_o use_n when_o you_o serve_v they_o serve_v they_o in_o a_o fine_a clean_a dish_n with_o bay_n leave_v round_o about_o they_o barberry_n sliced_a lemon_n and_o sliced_a orange_n to_o souse_v oyster_n to_o serve_v hot_a or_o cold_a take_v a_o gallon_n of_o great_a oyster_n ready_a open_v parboil_v they_o in_o their_o own_o liquor_n and_o be_v well_o parboil_v put_v they_o into_o a_o cullender_n and_o save_v the_o 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and_o a_o little_a grate_a manchet_n beat_v they_o up_o thick_a with_o some_o sweet_a butter_n and_o the_o yolk_n of_o a_o egg_n or_o two_o dish_z the_o carp_n and_o pour_v it_o on_o it_o to_o make_v a_o carp_n pie_n a_o most_o excellent_a way_n take_v a_o carp_n scale_v it_o and_o scrape_v off_o the_o slime_n wipe_v it_o with_o a_o dry_a clean_a cloth_n and_o split_v it_o down_o the_o back_n then_o cut_v it_o in_o quarter_n or_o six_o piece_n three_o of_o each_o and_o take_v out_o the_o milt_z or_o spawn_n as_o also_o the_o gall_n season_n it_o with_o nutmeg_n pepper_n salt_n and_o beat_a ginger_n lay_v some_o butter_n in_o the_o pie_n bottom_n than_o the_o carp_n upon_o it_o and_o upon_o the_o carp_n two_o or_o three_o bay_a leaf_n four_o or_o five_o blade_n of_o large_a mace_n four_o or_o five_o whole_a clove_n some_o blanch_a chestnut_n slice_n of_o orange_n and_o some_o sweet_a butter_n close_o it_o up_o and_o bake_v it_o be_v bake_v liquor_n it_o with_o beat_a butter_n the_o blood_n of_o the_o carp_n and_o a_o little_a claret_n wine_n for_o variety_n in_o place_n of_o chestnut_n useâ—pine-apple_n seed_n or_o bottom_n of_o artichoke_n gooseberry_n grape_n or_o barberry_n sometime_o great_a oyster_n bake_v with_o the_o carp_n and_o a_o great_a onion_n or_o two_o sometime_o sweet_a herb_n chap_v or_o sparagus_n boil_v or_o bake_v it_o in_o a_o dish_n as_o you_o do_v the_o pie_n to_o make_v paste_n for_o the_o pie_n take_v two_o quart_n and_o a_o pint_n of_o fine_a flour_n four_o or_o five_o yolk_n of_o egg_n and_o half_a a_o pound_n of_o sweet_a butter_n boil_v the_o butter_n till_o it_o be_v melt_v and_o make_v the_o paste_n with_o it_o paste_n for_o a_o florentine_a of_o carp_n make_v in_o a_o dish_n or_o patty-pan_n take_v a_o pottle_n of_o fine_a flour_n three_o quarter_n of_o a_o pound_n of_o butter_n and_o six_o yolk_n of_o egg_n work_v up_o the_o butter_n egg_n and_o flour_n dry_v they_o then_o put_v to_o it_o as_o much_o fair_a spring_n water_n cold_a 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bake_v it_o in_o a_o dish_n or_o patty_a pan_n in_o cold_a butter_n paste_v to_o bake_v a_o carp_n with_o oyster_n scale_v a_o carp_n scrape_v off_o the_o slime_n and_o bone_n it_o then_o cut_v it_o into_o large_a dice-work_n as_o also_o the_o milt_z be_v parboil_v then_o have_v some_o great_a oyster_n parboil_v mingle_v they_o with_o the_o bit_n of_o carp_n and_o season_v they_o together_o with_o beat_a pepper_n salt_n nutmeg_n clove_n mace_n grape_n gooseberry_n or_o barberry_n blanch_a chestnut_n and_o pistache_n season_n they_o light_o then_o put_v in_o the_o bottom_n of_o the_o pie_n a_o good_a big_a onion_n or_o two_o whole_a fill_v the_o pie_n and_o lay_v upon_o it_o some_o large_a mace_n and_o butter_n close_o it_o up_o and_o bake_v it_o be_v bake_a liquor_n it_o with_o white_a wine_n and_o sweet_a butter_n or_o beat_a butter_n only_o to_o make_v mince_a pie_n of_o carp_n and_o eel_n take_v a_o carp_n be_v cleanse_v bone_n it_o and_o also_o a_o good_a fat_a fresh_a water_n 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the_o carp_n season_n all_o the_o foresay_a material_n and_o mingle_v all_o together_o then_o put_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n lay_v on_o the_o meat_n and_o butter_n on_o the_o top_n close_v it_o up_o and_o bake_v it_o be_v bake_a liquor_n it_o with_o gravy_n and_o the_o juice_n of_o orange_n butter_n and_o grate_a nutmeg_n sometime_o liquor_n it_o with_o verjuice_n and_o yolk_n of_o egg_n strain_v sugar_n and_o butter_n or_o with_o current_a white_a wine_n and_o butter_n boil_v together_o some_o sweet_a herb_n chap_v small_a and_o saffron_n to_o bake_v a_o carp_n according_a to_o these_o form_n to_o be_v eat_v hot_a take_v a_o carp_n scale_v it_o and_o scrape_v off_o the_o slime_n bone_n it_o and_o cut_v it_o into_o dice-work_n the_o milt_z be_v parboil_v cut_v it_o into_o the_o same_o form_n then_o have_v some_o great_a oyster_n parboil_v and_o cut_v in_o the_o same_o form_n also_o put_v to_o it_o some_o grape_n gooseberry_n or_o barberry_n the_o bottom_n of_o artichoke_n boil_v the_o yolk_n of_o hard_a egg_n in_o quarter_n boil_a sparagus_n cut_v a_o inch_n long_o and_o some_o pistache_n season_n all_o the_o foresay_a thing_n together_o with_o pepper_n nutmeg_n and_o salt_n fill_v the_o pie_n close_v they_o up_o and_o bake_v they_o be_v bake_v liquor_n they_o with_o butter_n white_a wine_n and_o some_o blood_n of_o the_o carp_n boil_v they_o together_o or_o beat_a butter_n with_o juice_n of_o orange_n to_o bake_v a_o carp_n with_o eel_n to_o be_v eat_v cold_a take_v four_o large_a carp_n scale_v they_o and_o wipe_v off_o the_o slime_n clean_o bone_n they_o and_o cut_v each_o side_n into_o two_o piece_n of_o every_o carp_n then_o have_v four_o large_a fresh_a water_n eel_n fat_a one_o bone_a flay_v and_o cut_v in_o as_o many_o piece_n as_o the_o carp_n season_n they_o with_o nutmeg_n pepper_n and_o salt_n then_o have_v a_o pie_n ready_a either_o round_a or_o square_n put_v butter_n in_o the_o bottom_n of_o it_o then_o lay_v a_o lay_n of_o eel_n and_o a_o lay_v of_o carp_n upon_o that_o and_o thus_o do_v till_o you_o have_v end_v then_o lay_v on_o some_o large_a mace_n and_o whole_a clove_n on_o the_o top_n some_o slice_a nutmeg_n slice_a ginger_n and_o butter_n close_o it_o up_o and_o bake_v it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n otherways_o take_v eight_o carp_n scale_n and_o bone_n they_o scrape_v and_o wash_v off_o the_o slime_n wipe_v they_o dry_a and_o mince_v they_o very_o fine_a then_o have_v four_o good_a fresh_a water_n eel_n flay_v and_o bone_n they_o and_o cut_v they_o into_o lard_n as_o big_a as_o your_o finger_n then_o have_v pepper_n clove_n mace_n and_o ginger_n several_o beat_v and_o mingle_v with_o some_o salt_n season_n the_o fish_n and_o also_o the_o eel_n cut_v into_o lard_n then_o make_v a_o pie_n according_a to_o this_o form_n lay_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n than_o a_o lay_v of_o carp_n upon_o the_o butter_n so_o fill_v it_o close_o it_o up_o and_o bake_v it_o section_n 14._o or_o the_o second_o section_n of_o fish_n show_v the_o most_o excellent_a way_n of_o dress_n of_o pike_n to_o boil_v a_o pike_n wash_v he_o very_o clean_o then_o truss_v he_o either_o round_a whole_a with_o his_o tail_n in_o his_o mouth_n and_o his_o back_n scotch_v or_o splat_v and_o trust_v round_o like_o a_o hart_n with_o his_o tail_n in_o his_o mouth_n or_o in_o three_o piece_n and_o divide_v the_o middle_a piece_n into_o two_o piece_n then_o boil_v it_o in_o water_n salt_n and_o vinegar_n put_v it_o not_o in_o till_o the_o liquor_n boil_v and_o let_v it_o boil_v very_o fast_o at_o first_o to_o make_v it_o