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it_o with_o verjuice_n sugar_n and_o a_o small_a quantity_n of_o sweet_a butter_n then_o take_v up_o your_o capon_n and_o lard_v it_o very_o thick_a with_o preserve_v lemon_n then_o lay_v your_o capon_n in_o a_o deep_a dish_n for_o boil_a meat_n and_o pour_v the_o broth_n upon_o it_o garnish_n your_o dish_n with_o sucket_n and_o preserve_v barberry_n chicken_n boil_v after_o you_o have_v scald_v your_o chicken_n truss_v they_o and_o boil_v they_o in_o water_n as_o white_a as_o possible_o you_o can_v in_o a_o little_a time_n of_o boil_v they_o will_v be_v enough_o than_o dish_n they_o up_o have_v in_o readiness_n this_o sauce_n if_o in_o winter_n time_n take_v a_o pint_n of_o white_a wine_n verjuice_n half_o a_o dozen_o date_n a_o small_a handful_n of_o pine-kernel_n six_o or_o seven_o blade_n of_o large_a mace_n and_o a_o faggot_n of_o sweet_a herb_n boil_v all_o these_o together_o till_o the_o one_o half_o be_v consume_v then_o beat_v it_o up_o thick_a with_o butter_n and_o pour_v 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the_o flesh_n from_o the_o bone_n and_o slice_v it_o but_o preserve_v the_o thigh_n and_o pinion_n add_v to_o the_o flesh_n of_o your_o capon_n four_o sweetbread_n half_o a_o pint_n of_o oyster_n three_o lamb-stone_n and_o season_v they_o all_o with_o nutmeg_n salt_n cloves_n mace_n mince_a time_n sweet_a margerum_n and_o penniroyal_n lay_v into_o your_o pasty-pan_n a_o sheet_n of_o paste_n and_o in_o the_o bottom_n thereof_o lay_v your_o thigh_n and_o pinion_n and_o upon_o they_o strew_v a_o mince_a onion_n on_o these_o lay_v your_o flesh_n and_o upon_o it_o the_o sweetbread_n lambstone_n and_o oyster_n cut_v into_o half_n over_o all_o a_o handful_n of_o boil_a and_o blanch_v chestnut_n put_v butter_n on_o the_o top_n and_o close_v your_o pan_n when_o it_o be_v bake_v lair_n it_o with_o claret_n wine_n strong_a broth_n gravy_n draw_v butter_n some_o anchovy_n dissolve_v with_o a_o grate_a nutmeg_n garnish_n it_o with_o slice_n of_o lemon_n in_o the_o same_o manner_n you_o may_v bake_v a_o turkey_n curlew_n or_o heronshaw_n bake_v truss_v they_o and_o parboil_v they_o than_o season_n they_o with_o pepper_n salt_n and_o ginger_n put_v they_o in_o deep_a coffin_n with_o a_o good_a quantity_n of_o butter_n and_o let_v the_o head_n be_v visible_a crane_n bustard_n or_o peacock_n bake_v to_o be_v eat_v cold_a bone_n your_o bustard_n peacock_n crane_n or_o turkey_n parboil_n and_o lard_v it_o with_o large_a lard_n than_o season_n it_o with_o salt_n nutmeg_n and_o pepper_n of_o each_o about_o two_o ounce_n and_o a_o half_a your_o pie_n be_v ready_a lay_v in_o the_o bottom_n thereof_o some_o butter_n with_o some_o beat_a clove_n then_o lay_v in_o your_o fowl_n with_o the_o rest_n of_o the_o season_n thereon_o with_o a_o good_a quantity_n of_o butter_n close_o it_o baste_v it_o with_o saffron_n water_n and_o when_o bake_v and_o cold_a fill_v it_o up_o with_o clarify_a good_a hen_n bake_v to_o be_v eat_v cold_a have_v parboil_v a_o young_a fleshy_a hen_n cut_v off_o the_o 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of_o fine_a paste_n let_v your_o slice_a meat_n lie_v on_o the_o top_n hereof_o and_o over_o all_o put_v butter_n then_o close_o it_o with_o another_o sheet_n of_o paste_n be_v bake_v batter_v the_o yolk_n of_o half_a a_o doâ—en_a egg_n be_v indifferent_a thick_a put_v to_o they_o some_o strong_a broth_n and_o a_o quarter_n of_o a_o pint_n of_o claret_n wine_n with_o some_o parsley_n boil_v green_a and_o shred_v small_a stir_v all_o these_o together_o with_o a_o ladleful_a of_o draw_a butter_n take_v out_o the_o bone_n before_o you_o put_v in_o this_o laiâ—_n then_o stir_v all_o very_a well_o together_o then_o stick_v the_o bone_n a_o top_n on_o the_o meat_n and_o garnish_v it_o with_o slice_n of_o orange_n or_o lemon_n herns_n bake_v to_o be_v eat_v cold_a so_o bone_n your_o hern_n that_o you_o do_v not_o mishap_n it_o then_o lard_n it_o and_o season_v it_o with_o pepper_n salt_n cloves_n and_o mace_n beat_v then_o lay_v it_o into_o a_o coffin_n make_v the_o head_n to_o appear_v out_o 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goosberry_n lark_n or_o sparrow_n pie_n take_v what_o quantity_n of_o they_o you_o think_v fit_a truss_v they_o and_o parboil_v they_o than_o season_n they_o with_o pepper_n and_o salt_n then_o lay_v they_o in_o a_o pie_n with_o butter_n on_o the_o top_n and_o bottom_n mingle_v among_o they_o some_o marrow_n and_o a_o few_o chestnut_n boil_v and_o blanch_v mallard_n pie_n take_v a_o couple_n or_o more_o of_o wild_a mallards_n and_o season_v they_o very_o well_o with_o pepper_n and_o cloves_n beat_v some_o salt_n and_o a_o little_a nutmeg_n lay_v they_o into_o a_o deep_a coffin_n with_o store_n of_o butter_n and_o a_o couple_n of_o large_a onion_n mince_v small_a when_o bake_v liquor_n your_o pie_n with_o butter_n only_o or_o with_o a_o anchovie_n partridge_n mince_a pie_n take_v a_o brace_n of_o partridge_n and_o mince_v â—hem_fw-mi mince_v the_o like_a quantity_n of_o beef-suet_n â—hen_o take_v orangado_fw-it and_o green_z citron_n of_o â—ach_n two_o ounce_n let_v the_o meat_n be_v season_v with_o beat_a clove_n nutmeg_n mace_n salt_n and_o sugar_n mingle_v all_o these_o together_o and_o close_o it_o up_o in_o puff-paste_n be_v bake_v open_v it_o and_o put_v therein_o half_a a_o grain_n of_o amber-griese_n dissolve_v in_o rosewater_n stir_v it_o well_o together_o serve_v it_o up_o pigeon_n stock-dove_n qail_n or_o rail_n bake_v to_o be_v eat_v cold_a have_v make_v your_o pie_n of_o a_o pottle_n of_o fine_a flower_n and_o a_o quarter_n of_o a_o pound_n of_o butter_n boil_v in_o fair_a water_n make_v up_o quick_a and_o stiff_a then_o take_v half_a a_o dozen_o stock-dove_n or_o pigeon_n truss_n wash_v and_o wipe_v they_o dry_a than_o season_n they_o with_o nutmeg_n pepper_n and_o salt_n of_o each_o two_o ounce_n and_o a_o half_a lay_v some_o butter_n in_o the_o bottom_n of_o the_o pie_n put_v in_o your_o fowl_n and_o the_o remain_a season_v with_o good_a store_n of_o butter_n on_o the_o top_n when_o it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n if_o you_o will_v eat_v your_o pie_n hot_a then_o use_v but_o half_a the_o season_n and_o when_o it_o be_v bake_v lair_n it_o with_o butter_n verjuice_n sugar_n some_o sweet_a marjoram_n boil_v and_o chop_v small_a with_o the_o yolk_n of_o a_o egg_n beat_v up_o all_o together_o seafowl_n of_o all_o sort_n bake_v a_o swan_n whopper_n etc._n etc._n let_v your_o swan_n whopper_n or_o any_o other_o seafowl_n be_v parboil_v than_o bone_a and_o afterward_o lard_v then_o take_v four_o ounce_n of_o salt_n three_o of_o nutmeg_n two_o of_o pepper_n and_o season_v your_o fowl_n herewith_o bake_v they_o in_o rye-paste_n make_v up_o stiff_a with_o boil_a liquor_n if_o you_o will_v eat_v it_o cold_a if_o hot_a use_v but_o half_a the_o season_n and_o bake_v they_o in_o fine_a paste_n liquor_v with_o claret_n gravy_n butter_n a_o onion_n caper_n or_o oyster_n thus_o you_o may_v bake_v shoveller_n hern_n curlew_n gull_n wild-goose_n tame-geese_n and_o muscovia_n duck_n swan_n pie_n to_o be_v eat_v cold_a in_o the_o first_o place_n uncase_v or_o skin_n your_o swan_n than_o bone_n he_o and_o lard_n the_o flesh_n season_n it_o light_o with_o pepper_n salt_n cloves_n and_o mace_n then_o make_v your_o pie_n swan-like_o of_o rye_n dough_n and_o lay_v your_o swan_n therein_o and_o upon_o it_o lay_v some_o sheet_n of_o lard_n and_o bay-leaves_a and_o buttter_n on_o the_o top_n of_o that_o close_o it_o up_o and_o baste_v it_o with_o the_o â—olks_n of_o egg_n when_o it_o be_v bake_v fill_v it_o up_o â—ith_v clarify_v butter_n otherways_o only_o pluck_v your_o swan_n and_o skin_n it_o not_o scald_v it_o and_o take_v out_o the_o bone_n then_o parboil_v it_o and_o season_v it_o with_o salt_n pepper_n and_o ginger_n have_v lard_v it_o put_v it_o
paste_n as_o afore_o specify_v and_o bake_v it_o in_o a_o oven_n moderate_o heat_v that_o it_o may_v look_v fair_a and_o white_a then_o draw_v it_o and_o scrape_v on_o sugar_n custard_n without_o eggs._n take_v three_o quarte_n of_o a_o pound_n of_o almond_n be_v blanch_v pound_n they_o with_o rose-water_n in_o a_o stone-morter_n then_o put_v in_o some_o rice-flowre_n and_o beat_v they_o well_o together_o with_o some_o clove_n mace_n and_o salt_n let_v the_o spice_n be_v beat_v with_o some_o ginger_n and_o strain_v they_o all_o with_o some_o fair_a spring_n water_n add_v unto_o what_o be_v strain_v half_o a_o pound_n of_o double_a refine_a sugar_n and_o a_o little_a saffron_n your_o form_n be_v ready_o dry_v lie_v in_o the_o bottom_n of_o they_o some_o slice_a date_n raisin_n of_o the_o sun_n stone_v and_o some_o boil_a currant_n fill_v they_o and_o bake_v they_o be_v bake_v scrape_v sugar_n upon_o they_o forget_v not_o to_o prick_v your_o form_n or_o custard_n before_o you_o set_v they_o in_o the_o oven_n or_o thus_o if_o you_o make_v your_o custard_n in_o paste_n set_v it_o in_o work_n and_o dry_v it_o in_o the_o oven_n then_o beat_v the_o spawn_n of_o a_o pike_n in_o a_o mortar_n and_o strain_v it_o with_o cream_n season_n it_o with_o sugar_n rosewater_n a_o grate_a nutmeg_n and_o a_o little_a mace_n beat_v they_o well_o together_o fill_v your_o form_n and_o when_o it_o be_v bake_v strew_v comfit_n thereon_o cheesecake_n drain_n the_o whey_n from_o your_o curd_n make_v of_o new_a milk_n to_o every_o pottle_n of_o curd_n allow_v a_o quarter_n of_o a_o pound_n of_o butter_n a_o good_a quantity_n of_o rosewater_n three_o grain_n of_o ambergriese_n the_o crumb_n of_o a_o manchet_n rub_v through_o a_o cullender_n the_o yolk_n of_o ten_o egg_n a_o grate_a nutmeg_n a_o little_a salt_n and_o good_a store_n of_o sugar_n mix_v all_o these_o well_o together_o with_o a_o little_a cream_n but_o do_v not_o make_v they_o too_o soft_a instead_o of_o bread_n take_v almond_n which_o will_v be_v much_o better_a put_v up_o your_o ingredient_n into_o puff-paste_n and_o bake_v they_o in_o a_o quick_a oven_n and_o let_v they_o not_o stand_v too_o long_o lest_o they_o shall_v be_v too_o dry_a otherways_o make_v your_o crust_n of_o cold_a butter-paste_n to_o a_o gallon_n of_o flower_n take_v a_o pound_n of_o butter_n then_o take_v curd_n make_v of_o cream_n which_o be_v very_o fresh_a and_o new_a and_o put_v they_o into_o â—our_n cheese-cloth_n and_o press_v out_o all_o the_o vhey_n than_o stamp_n in_o a_o fine_a grate_a manchet_n among_o the_o curd_n some_o clove_n and_o mace_n a_o pound_n and_o a_o half_a of_o well-washed_n curran_n the_o yolk_n of_o eight_o egg_n some_o rose-water_n salt_n half_o a_o pound_n of_o refine_a sugar_n with_o â—_o nutmeg_n or_o two_o incorporate_v these_o well_o together_o with_o a_o quarter_n of_o a_o pound_n of_o good_a sweet_a butter_n and_o some_o cream_n make_v iâ—_n not_o too_o soft_a put_v your_o material_n into_o pastâ—_n and_o bake_v they_o or_o thus_o take_v three_o quart_n of_o flower_n and_o three_o quarter_n of_o a_o pound_n of_o butter_n a_o little_a yeast_n or_o barm_n with_o a_o small_a quantity_n of_o safâ—_n fron-made_a into_o powder_n add_v these_o to_o thâ—_n flower_n but_o melt_v your_o butter_n in_o milk_n and_o so_o make_v up_o the_o paste_n then_o take_v the_o curdâ—_n of_o three_o quart_n of_o new_a milk-cheese_n with_o near_a upon_o a_o pint_n of_o cream_n drain_v the_o whey_n well_o from_o the_o curd_n and_o pound_n it_o in_o a_o mortar_n with_o half_a a_o pound_n of_o sugar_n three_o quarter_n of_o a_o pound_n of_o curran_n wash_v and_o well_o pick_v a_o grate_a nutmeg_n some_o cinnamon_n beat_v fine_a salt_n rosewater_n a_o little_a saffron_n pulverise_v and_o half_a a_o dozen_o yolk_n of_o egg_n work_v it_o up_o stiff_o with_o butter_n and_o cream_n otherways_o take_v the_o yolk_n of_o eighteen_o egg_n and_o the_o white_n of_o half_a as_o many_o beat_v they_o very_o well_o then_o 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take_v some_o ale_n put_v it_o in_o a_o skillet_n and_o when_o the_o scum_n rise_v take_v it_o off_o then_o take_v the_o yolk_n and_o white_n of_o egg_n and_o beat_v they_o in_o a_o quart_n pot_n with_o their_o shell_n with_o some_o butter_n nutmeg_n and_o sugar_n be_v well_o brew_v drink_v it_o it_o be_v best_o take_v go_v to_o bed_n other_o take_v ale_n and_o strain_n it_o with_o the_o yolk_n of_o egg_n and_o so_o set_v it_o to_o the_o fire_n in_o a_o pewter_n pot_n add_v thereto_o a_o good_a quantity_n of_o sugar_n some_o beat_a nutmeg_n and_o as_o much_o clove_n with_o some_o beat_a ginger_n a_o excellent_a gruel_n boil_v fair_a water_n in_o a_o skillet_n and_o put_v thereto_o grate_v white-bread_n good_a store_n of_o curran_n mace_n and_o whole_a cinnamon_n be_v almost_o boil_v and_o indifferent_a thick_a put_v in_o a_o little_a sack_n some_o sugar_n and_o some_o strain_a yolk_n of_o egg_n you_o may_v put_v to_o it_o some_o butter_n another_o as_o good_a as_o the_o former_a take_v 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curran_n with_o a_o faggot_n of_o cool_a herb_n as_o sorrel_n strawberry-leaves_a and_o violet-leaves_a with_o a_o little_a time_n also_o three_o or_o four_o blade_n of_o mace_n with_o some_o juice_n of_o sorrel_n when_o it_o have_v take_v three_o or_o four_o walm_n remove_v it_o from_o the_o fire_n and_o squeeze_v into_o it_o the_o juice_n of_o two_o lemon_n season_n it_o with_o the_o infusion_n of_o musk_n in_o rose-water_n with_o a_o little_a salt_n if_o you_o make_v this_o gruel_n to_o serve_v to_o the_o table_n add_v unto_o your_o aforementioned_a material_n sweet_a herb_n instead_o of_o the_o faggot_n of_o cold_a one_o but_o if_o you_o intend_v it_o medicinal_o follow_v the_o former_a prescription_n and_o assure_v yourself_o there_o be_v nothing_o better_a for_o one_o in_o a_o fever_n pearmain_n cawdle_n take_v milk_n and_o make_v a_o clear_a posset_n thereof_o with_o white_a wine_n then_o take_v some_o slice_a pearmains_n and_o boil_v they_o in_o yourâ—_n posset_n be_v boil_v enough_o strain_v they_o as_o long_o as_o the_o apple_n will_v run_v than_o set_v it_o on_o the_o fire_n again_o with_o blade_n of_o large_a mace_n then_o thicken_v it_o with_o the_o yolk_n of_o egg_n and_o season_v it_o with_o sugar_n and_o the_o infusion_n of_o musk_n in_o rosewater_n a_o coventry_n posset_n have_v ready_a in_o a_o pot_n bowl_n or_o basin_n some_o warm_a sack_n claret_n beer_n ale_n or_o juice_n of_o orange_n then_o take_v your_o milk_n after_o it_o have_v boil_v in_o a_o clear_a scour_v skillet_n and_o pour_v it_o into_o your_o pot_n bason_n or_o bowl_n but_o let_v not_o your_o milk_n be_v too_o hot_a for_o that_o will_v cause_v the_o curd_n to_o be_v very_o hard_a than_o sugar_n it_o or_o you_o may_v beat_v what_o quantity_n of_o sorrel_n you_o think_v fit_a and_o strain_v it_o with_o either_o sack_n white_a wine_n or_o ale_n then_o boil_v some_o milk_n as_o aforesaid_a and_o let_v it_o stand_v a_o little_a to_o cool_v and_o so_o pour_v it_o into_o your_o vessel_n and_o scrape_v on_o sugar_n lemonade_n a-la-mode_o de_fw-fr france_n the_o french_a make_v a_o lemonade_n several_a way_n sometime_o by_o take_v two_o handful_n of_o jalsomine_n and_o infuse_v it_o in_o a_o pottle_n of_o water_n let_v it_o steep_a twelve_o hoâ—rs_n to_o every_o quart_n of_o water_n put_v six_o ounce_n of_o sugar_n you_o may_v make_v it_o of_o orange-flower_n or_o gillyflower_n after_o the_o same_o manner_n or_o take_v some_o lemon_n cut_v they_o and_o take_v out_o the_o juice_n than_o put_v it_o in_o water_n as_o aforesaid_a then_o pare-anoth_a lemon_n and_o cut_v it_o into_o slice_n put_v it_o among_o the_o juice_n with_o a_o due_a proportion_n of_o sugar_n white_a and_o red_a hypocrast_n take_v three_o quart_n of_o the_o best_a white_a wine_n you_o can_v get_v half_o a_o pound_n of_o sugar_n a_o ounce_n of_o cinnamon_n some_o leaf_n of_o sweet_a marjoram_n two_o or_o three_o whole_a corn_n of_o pepper_n strain_v these_o through_o your_o straining-bag_n with_o a_o grain_n of_o musk_n and_o four_o or_o five_o slice_n of_o lemon_n you_o must_v add_v let_v these_o infuse_v together_o three_o or_o four_o hour_n if_o you_o will_v have_v your_o hypocrast_n red_a use_v câ—aret_n wine_n vinegar_n several_a way_n to_o make_v it_o fill_v a_o ferkin_n or_o a_o lesser_a vessel_n three_o quarter_n full_a of_o white_a wine_n then_o lay_v it_o unstop_v in_o some_o hot_a place_n against_o the_o sun_n if_o you_o will_v make_v vinegar_n in_o haâ—â—_n take_v white_a wine_n and_o put_v it_o into_o a_o earthen-pot_n and_o stop_v the_o mouth_n with_o paste_n then_o boil_v it_o in_o a_o brass-pan_n and_o in_o half_a a_o hour_n it_o will_v be_v sour_a or_o you_o need_v not_o boil_v it_o all_o but_o only_o put_v to_o it_o a_o beet-root_n meddler_n service_n mulberry_n unripe_a flower_n a_o slice_n of_o barleybread_n hot_a out_o of_o the_o oven_n or_o the_o blossom_n of_o service_n in_o their_o season_n which_o you_o must_v dry_v in_o the_o sun_n in_o a_o glass-vessel_n in_o the_o same_o manner_n as_o you_o do_v rose-vinegar_n then_o fill_v up_o your_o glass_n with_o claret_n or_o white_a wine_n and_o set_v it_o in_o the_o sun_n or_o a_o chimney_n corner_n by_o the_o fire_n thus_o you_o make_v vinegar_n of_o sound_a wine_n but_o if_o you_o will_v make_v it_o of_o what_o be_v corrupt_v first_o boil_v it_o till_o one_o three_o be_v consume_v and_o scum_v it_o very_o clean_a then_o put_v it_o up_o into_o a_o cask_n and_o put_v some_o churnel_n then_o stop_v your_o vessel_n very_o close_o and_o in_o a_o little_a time_n it_o will_v be_v very_o good_a vinegar_n ale-eag_a take_v what_o quantity_n of_o strong_a ale_n of_o the_o first_o run_v as_o you_o shall_v think_v fit_a set_v it_o a_o cool_a than_o head_n it_o very_o thorough_o with_o barm_n after_o this_o tun_n it_o up_o in_o a_o firkin_n and_o lay_v it_o in_o the_o sun_n then_o take_v four_o or_o five_o handful_n of_o bean_n and_o parch_v they_o in_o a_o fire-shovel_a first_o split_v they_o in_o the_o middle_n put_v these_o into_o your_o vessel_n as_o hot_a as_o you_o can_v with_o a_o handful_n of_o rye-leaven_n and_o a_o good_a handful_n of_o salt_n strain_v then_o stop_v your_o barrel_n with_o clay_n and_o let_v it_o stand_v in_o the_o sun_n from_o may_n to_o august_n rose-vinegar_n or_o elder-vinegar_n keep_v rose_n or_o elder-flower_n dry_v and_o put_v they_o into_o several_a glass_n and_o fill_v they_o up_o with_o white_a wine_n or_o claret_n and_o let_v they_o stand_v in_o the_o sun_n or_o by_o the_o fireside_n as_o your_o bottle_n be_v empty_a fill_v they_o again_o with_o wine_n and_o fresh_a flower_n pepper-vinegar_n fill_v your_o bottle_n with_o wine_n and_o infuse_v therein_o some_o whole_a