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then_o draw_v your_o fire_n and_o pour_v in_o by_o little_a and_o little_a cold_a water_n not_o suffer_v it_o to_o settle_v in_o its_o own_o liquor_n and_o it_o will_v be_v of_o a_o delicate_a white_a colour_n then_o take_v they_o up_o and_o set_v your_o collar_n a_o end_n let_v your_o sauce_n be_v small_a beer_n mix_v with_o bran_n and_o fine_a oaten_a flower_n boil_v in_o water_n and_o salt_n strain_v through_o a_o hair-sieve_n and_o mingle_v with_o your_o beer_n put_v your_o brawn_n herein_o and_o stop_v your_o vessel_n close_o otherways_o to_o souse_v a_o young_a suck_a pig_n have_v cut_v off_o the_o head_n scald_v it_o and_o cut_v it_o down_o the_o back_n soak_v the_o side_n well_o in_o water_n and_o cleanse_v it_o from_o the_o blood_n then_o dry_a the_o side_n after_o this_o season_n they_o with_o nutmeg_n ginger_n and_o salt_n roll_v they_o and_o tie_v they_o up_o hard_o in_o clean_a clout_n then_o lay_v they_o into_o a_o broad_a pan_n with_o as_o much_o water_n as_o will_v 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white_a wine_n clove_n mace_n pepper_n and_o salt_n then_o take_v it_o up_o and_o lay_v small_a piece_n of_o anchovy_n all_o over_o it_o with_o westphalia_n bacon_n mince_v small_a then_o roll_v it_o up_o hard_o and_o boil_v it_o in_o strong_a broth_n and_o a_o little_a white_a wine_n whole_a pepper_n and_o large_a mace_n let_v this_o be_v the_o only_a pickle_n when_o you_o serve_v they_o cut_v they_o in_o half_n and_o garnish_v the_o dish_n with_o westphalia_n bacon_n mince_v mutton_n collar_v and_o souse_v take_v a_o breast_n of_o mutton_n cut_v off_o the_o neck_n end_n and_o bone_n it_o slice_v it_o about_o the_o brisket_n soak_v it_o very_o well_o in_o water_n from_o the_o blood_n it_o be_v dry_v and_o spread_v abroad_o season_n it_o with_o a_o onion_n mince_v a_o little_a sampire_n a_o few_o caper_n a_o pickle_a cucumber_n and_o some_o time_n also_o pepper_n cloves_n mace_n ginger_n and_o salt_n with_o a_o few_o piece_n of_o anchovy_n over_o all_o these_o sprinkle_n with_o a_o feather_n the_o yolk_n of_o a_o egg_n roll_v up_o your_o choler_n and_o boil_v it_o in_o water_n and_o salt_n with_o a_o faggot_n of_o sweet_a herb_n when_o it_o be_v tender_a boil_a take_v it_o up_o and_o lay_v it_o in_o some_o of_o the_o liquor_n with_o white_a wine_n put_v thereto_o thus_o you_o may_v order_v your_o chine_n but_o than_o you_o must_v lard_v they_o pig_fw-mi souse_a split_v bone_n and_o soak_v your_o pig_n in_o several_a water_n then_o dry_v it_o and_o season_n it_o with_o sage_n salt_n sweet_a herb_n mince_v pepper_n cloves_n mace_n nutmeg_n and_o ginger_n strew_v these_o ingredient_n be_v well_o mix_v together_o on_o both_o side_n of_o your_o pig_n begin_v at_o the_o tail_n collar_n it_o up_o close_o and_o bound_v it_o hard_o wash_v it_o without_o clean_a from_o the_o herb_n and_o boil_v it_o in_o fair_a water_n scum_v it_o continual_o when_o it_o be_v half_o boil_v put_v thereto_o a_o faggot_n of_o sweet_a herb_n some_o large_a mace_n a_o race_n or_o two_o of_o 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half_o boil_v then_o take_v out_o a_o ladleful_a or_o two_o of_o the_o liquor_n and_o put_v it_o into_o a_o pipkin_n and_o boil_v with_o it_o some_o rhenish_a wine_n or_o claret_n slice_a nutmeg_n gross_a pepper_n and_o slice_a ginger_n let_v it_o stand_v till_o it_o be_v almost_o cold_a than_o dish_n it_o with_o bay-leaves_a pork_n collar_v and_o souse_v take_v a_o piece_n of_o pork_n out_o of_o the_o side_n water_n it_o all_o night_n and_o squeeze_v the_o blood_n from_o it_o than_o season_n it_o with_o a_o handful_n of_o sage_n sweet_a marjoram_n time_n parsley_n all_o mince_a very_o small_a together_o then_o cut_v some_o collop_n out_o
they_o between_o two_o sheet_n of_o paste_n and_o bake_v it_o a_o florentine_a of_o a_o coney_n the_o wing_n of_o a_o capon_n or_o the_o kidney_n of_o a_o loin_n of_o veal_n mince_v any_o of_o these_o with_o sweet_a herb_n parboil_a currant_n a_o date_n or_o two_o mince_a small_a a_o piece_n of_o preserve_v orange_n or_o lemon_n mince_v as_o small_a as_o your_o date_n season_n it_o with_o cinnamon_n nutmeg_n and_o ginger_n with_o some_o sugar_n then_o take_v the_o yolk_n of_o two_o new_a lay_v egg_n a_o spoonful_n of_o sweet_a cream_n and_o marrow_n cut_v in_o short_a piece_n bake_v these_o in_o a_o dish_n between_o two_o leaf_n of_o puff-paste_n put_v some_o rose-water_n to_o it_o before_o you_o close_v it_o be_v bake_v scrape_v on_o sugar_n florentine_n of_o spinage_n take_v a_o good_a quantity_n of_o young_a spinage_n and_o when_o your_o water_n boil_v parboil_v it_o therein_o drain_v it_o in_o a_o cullender_n and_o squeeze_v out_o the_o water_n then_o mince_v it_o small_a with_o some_o orengado_fw-it and_o put_v to_o it_o currant_n proportionable_a to_o your_o spinage_n season_n it_o with_o cinnamon_n ginger_n beat_a nutmeg_n and_o salt_n put_v it_o into_o your_o dish_n between_o two_o sheet_n of_o puff-paste_n put_v to_o it_o butter_n and_o sugar_n close_o it_o prick_v it_o and_o bake_v it_o when_o it_o be_v bake_v put_v to_o it_o a_o little_a sack_n draw_v butter_n and_o vinegar_n scrape_v on_o sugar_n and_o serve_v it_o florentine_n of_o potato_n and_o artichoke_n put_v these_o root_n into_o boil_a water_n and_o when_o they_o be_v boil_v tender_a blanch_v they_o and_o season_v they_o with_o nutmeg_n pepper_n cinnamon_n and_o salt_n season_n they_o but_o light_o then_o lay_v on_o a_o sheet_n of_o paste_n in_o a_o dish_n and_o upon_o that_o some_o bit_n of_o butter_n then_o lay_v in_o your_o potato_n and_o artichoke_n round_o the_o dish_n with_o some_o eringo_n root_n and_o date_n slice_v in_o half_n beef-marrow_n large_a mace_n slice_a lemon_n and_o some_o 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they_o with_o cinnamon_n ginger_n and_o sugar_n mingle_v these_o well_o together_o and_o lay_v they_o in_o a_o dish_n on_o a_o sheet_n of_o paste_n and_o bake_v they_o florentine_n of_o rice_n have_v pick_v your_o rice_n very_o clean_o boil_v it_o tender_v then_o lay_v it_o in_o a_o dish_n and_o put_v to_o it_o butter_n sugar_n nutmeg_n and_o salt_n with_o a_o little_a rosewater_n and_o the_o yolk_n of_o half_a a_o dozen_o egg_n than_o put_v these_o ingredient_n on_o a_o sheet_n of_o puff-paste_n in_o a_o dish_n be_v half_o bake_v ice_n it_o or_o you_o may_v mix_v your_o rice_n with_o some_o cream_n rosewater_n sugar_n cinnamon_n yolk_n of_o egg_n salt_n boil_a curran_n and_o butter_n be_v bake_v scrape_v on_o some_o sugar_n jelly_n your_o usual_a stock_n for_o jelly_n be_v calf_n foot_n boil_v very_o tender_a and_o blanch_v and_o knucle_n of_o veal_n with_o the_o bone_n not_o break_v of_o these_o take_v what_o quantity_n you_o think_v fit_a and_o lay_v they_o in_o water_n a_o night_n and_o day_n shift_v they_o often_o in_o that_o time_n into_o fresh_a water_n and_o cleanse_v they_o well_o from_o the_o blood_n then_o boil_v they_o in_o so_o much_o fair_a water_n as_o will_v cover_v they_o and_o a_o little_a more_o as_o they_o boil_v scum_v your_o pot_n then_o put_v to_o they_o a_o little_a salt_n also_o tie_v up_o in_o a_o linen_n bag_n some_o large_a nutmeg_n ginger_n and_o slice_a cinnamon_n let_v these_o boil_v sober_o the_o space_n of_o two_o hour_n and_o a_o half_a at_o which_o time_n you_o may_v try_v with_o your_o spoon_n whether_o it_o will_v jelly_n if_o not_o boil_v it_o a_o little_a long_o but_o not_o down_o too_o low_a for_o than_o it_o will_v be_v apt_a to_o change_v colour_n if_o you_o find_v it_o jelly_n to_o your_o satisfaction_n and_o desire_n add_v to_o your_o jelly_n some_o izing-glass_n let_v it_o then_o simper_v a_o little_a long_o then_o take_v it_o off_o and_o strain_v it_o into_o a_o dish_n or_o pipkin_n there_o to_o stand_v and_o cool_v till_o you_o be_v ready_a to_o use_v it_o jelly_n of_o john-apple_n pare_v they_o and_o cut_v they_o into_o less_o than_o quarter_n then_o pick_v out_o the_o kernel_n but_o leave_v the_o cores_fw-la and_o as_o you_o pare_v they_o drop_v they_o into_o fair_a water_n to_o keep_v they_o from_o change_a colour_n then_o put_v to_o they_o a_o pound_n of_o apple_n three_o quarter_n of_o a_o pint_n of_o water_n and_o let_v it_o boil_v apace_o till_o it_o be_v half_o consume_v then_o run_v it_o through_o a_o jelly_n bag_n then_o take_v the_o full_a weight_n of_o they_o in_o double_a refine_a sugar_n wet_v the_o sugar_n thin_a with_o water_n and_o let_v it_o boil_v almost_o to_o a_o candy_n then_o put_v to_o it_o the_o liquor_n of_o the_o apple_n and_o two_o or_o three_o slice_n of_o orange-pill_n a_o little_a musk_n and_o a_o little_a ambergriese_n tie_v in_o a_o tiffany_a bag_n and_o let_v it_o not_o boil_v too_o soft_o for_o fear_v of_o lose_v the_o colour_n then_o warm_a a_o little_a juice_n of_o orange_n and_o lemon_n together_o and_o be_v half_o boil_v put_v it_o therein_o have_v reduce_v it_o to_o a_o jelly_n you_o may_v use_v it_o by_o pour_v it_o on_o some_o preserve_a orange_n lay_v in_o a_o glass_n for_o that_o purpose_n or_o otherways_o jelly_n for_o souse_a meat_n take_v four_o pair_n of_o calf_n foot_n scald_v they_o and_o take_v way_n the_o fat_a between_o the_o claw_n as_o also_o the_o long_a shank-bone_n lay_v they_o in_o water_n five_o hour_n and_o boil_v they_o in_o three_o quart_n of_o fair_a spring_n water_n to_o one_o quart_n then_o strain_v it_o and_o set_v it_o a_o cool_a after_o this_o take_v away_o the_o ground_n from_o it_o and_o divide_v the_o pure_a part_n into_o three_o equal_a proportion_n put_v each_o into_o a_o several_a pipkin_n add_v to_o every_o pipkin_n a_o quart_n of_o wine_n likewise_o a_o pound_n of_o sugar_n be_v first_o well_o beat_v in_o a_o dish_n with_o the_o white_n of_o egg_n stew_n these_o together_o a_o little_a while_n over_o a_o soft_a fire_n with_o nutmeg_n ginger_n mace_n and_o cinnamon_n and_o colour_v they_o several_o with_o cocheneil_n saffron_n etc._n etc._n and_o so_o set_v they_o up_o for_o your_o use_n crystal_n jelly_n take_v three_o pair_n of_o calf_n foot_n and_o two_o knuckle_n of_o veal_n wash_v they_o very_o well_o and_o let_v they_o stand_v twelve_o hour_n in_o water_n then_o boil_v they_o in_o spring_n water_n from_o five_o quart_n to_o a_o gallon_n after_o this_o let_v the_o liquor_n stand_v and_o when_o it_o be_v cold_a pair_v away_o the_o bottom_n and_o top_n then_o put_v to_o it_o some_o rose-water_n double_a refine_a sugar_n seven_o spoonful_n of_o oil_n of_o cinnamon_n the_o like_a quantity_n of_o oil_n of_o ginger_n four_o spoonful_n of_o oil_n of_o nutmeg_n a_o grain_n and_o a_o half_a of_o musk_n tie_v in_o a_o fine_a linen_n cloth_n when_o you_o have_v boil_v all_o these_o together_o put_v it_o into_o a_o earthen_a dish_n and_o so_o let_v it_o stand_v for_o your_o use_n when_o it_o be_v cold_a serve_v it_o in_o slice_n or_o otherway_n or_o thus_o a_o much_o better_a way_n your_o stock_n be_v cold_a as_o aforesaid_a take_v away_o the_o top_n and_o bottom_n and_o put_v the_o rest_n into_o a_o pipkin_n add_v thereto_o some_o mace_n cloves_n cinnamon_n slice_a ginger_n and_o nutmeg_n together_o with_o a_o grain_n of_o musk_n and_o ambergriese_n tie_v in_o a_o tiffany-bag_n put_v in_o also_o some_o rose-water_n and_o if_o your_o stock_n be_v stiff_a a_o quart_n of_o rhenish_a wine_n or_o what_o you_o think_v fit_a thereof_o to_o make_v the_o jelly_n of_o a_o proper_a thickness_n season_n it_o with_o sugar_n convenient_a for_o your_o pallate_n and_o drop_v in_o of_o oil_n of_o mace_n and_o
the_o complete_a english_a and_o french_a cook_n describe_v the_o best_a and_o new_a way_n of_o order_v and_o dress_v all_o sort_n of_o flesh_n fish_n and_o fowl_n whether_o boil_v bake_v stew_v roast_v broil_a fricassee_v fry_v souse_v marinate_v or_o pickle_a with_o their_o proper_a sauce_n and_o garnish_n together_o with_o all_o manner_n of_o the_o most_o approve_a soop_n and_o potage_n use_v either_o in_o england_n or_o france_n 〈◊〉_d the_o most_o experience_a cook_n in_o london_n and_o westminster_n the_o second_o edition_n london_n print_v for_o william_n miller_n at_o the_o gild_a acorn_n in_o st._n paul_n churchyard_n where_o gentleman_n and_o other_o may_v be_v furnish_v with_o most_o sort_n of_o act_n of_o parliament_n king_n lord_n chancellor_n lord_n keeper_n and_o speaker_n speech_n and_o other_o sort_n of_o speech_n and_o state_n matter_n as_o also_o book_n of_o divinity_n church-government_n humanity_n sermon_n on_o most_o occasion_n etc._n etc._n 1690._o the_o epistle_n to_o the_o lover_n of_o the_o art_n of_o cookery_n we_o do_v here_o present_v you_o with_o the_o plain_a and_o best_a digest_v method_n in_o the_o art_n of_o cookery_n yet_o extant_a for_o dress_n of_o all_o sort_n of_o flesh_n fish_n fowl_n whether_o boil_v bake_v stew_v roast_v broil_v fricassee_v fry_v marinate_v or_o sonce_v with_o the_o best_a sauce_n new_a a-la-mode_o soop_n and_o potage_n it_o be_v full_a and_o plain_a so_o that_o from_o the_o maid_n to_o the_o master_n cook_n all_o may_v reap_v benefit_n farewell_o how_o to_o boil_v all_o sort_n of_o fish_n flesh_n and_o fowl_n according_a to_o the_o late_a and_o most_o approve_a experience_n in_o cookery_n fish_n boil_v and_o stew_v bream_n stew_v have_v very_o well_o scale_v your_o bream_n and_o thorough_o wash_v it_o do_v not_o forget_v to_o preserve_v its_o blood_n in_o which_o you_o must_v stew_v your_o bream_n by_o add_v thereto_o claret_n two_o slice_n of_o ginger_n race_v the_o pulp_n of_o three_o quarter_n of_o a_o 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up_o pour_v on_o your_o lear_a and_o let_v your_o garnish_n be_v fry_v oyster_n and_o bay-leaves_a this_o season_v will_v not_o be_v improper_a for_o mullet_n or_o any_o other_o sort_n of_o fish_n carp_n stew_v save_o the_o blood_n of_o your_o carp_n dress_v he_o and_o take_v out_o his_o gall_n then_o scotch_n he_o on_o the_o back_n and_o put_v he_o into_o a_o stew-pan_n with_o a_o quart_n of_o white-wine_n half_o a_o dozen_o blade_n of_o large_a mace_n a_o dozen_o clove_n three_o raze_n of_o ginger_n slice_v two_o slit_a nutmeg_n with_o a_o faggot_n of_o sweet_a herb_n three_o large_a onion_n whole_a four_z or_o five_o bay-leaves_a and_o some_o salt_n stew_n all_o these_o together_o but_o put_v not_o your_o carp_n in_o till_o the_o pan_n boil_v and_o then_o too_o with_o five_o ounce_n of_o sweet_a butter_n let_v your_o fire_n be_v a_o quick_a charcoal_n fire_n when_o it_o be_v enough_o dish_n it_o in_o a_o large_a dish_n pour_v thereon_o your_o sauce_n commix_v with_o the_o spice_n lay_v on_o lemon_n slice_v with_o lemon-pill_n or_o barberry_n let_v your_o garnish_n be_v dry_v manchet_n grate_v and_o searse_v with_o carve_a sippet_n lay_v round_o the_o dish_n at_o great_a festival_n garnish_v the_o body_n with_o stew_a oyster_n and_o fry_v batter_v make_v of_o several_a colour_n by_o the_o juice_n of_o herb_n as_o violet_n saffron_n spinage_n etc._n etc._n dissolve_v therein_o a_o anchovie_n or_o two_o another_o most_o excellent_a way_n take_v a_o live_a carp_n and_o scale_v it_o then_o dry_v it_o with_o a_o cloth_n and_o open_v the_o belly_n take_v out_o the_o entrail_n then_o wash_v the_o blood_n into_o a_o pipkin_n with_o a_o pint_n of_o claret_n with_o vinegar_n and_o water_n some_o sweet_a herb_n two_o whole_a onion_n half_o a_o pound_n of_o butter_n or_o more_o stew_n these_o together_o three_o quarter_n of_o a_o hour_n soft_o then_o lay_v your_o toast_n in_o the_o bottom_n of_o the_o dish_n serve_v it_o up_o with_o sippet_n pour_v some_o of_o the_o broth_n on_o and_o garnish_v it_o with_o rosemary_n cockle_n stew_v wash_v they_o well_o with_o vinegar_n and_o boil_v they_o before_o you_o take_v they_o out_o of_o the_o shell_n than_o put_v they_o into_o a_o dish_n with_o claret_n vinegar_n a_o handful_n of_o caper_n mace_n pepper_n salt_n a_o little_a grate_a bread_n and_o time_n mince_v with_o the_o yolk_n of_o three_o egg_n chap_v very_o small_a stew_n these_o together_o till_o they_o be_v enough_o then_o put_v in_o a_o good_a spill_v of_o butter_n rub_v the_o dish_n with_o a_o clove_n of_o garlic_n crawfish_n shrimp_v or_o prawn_n may_v be_v do_v the_o same_o manner_n make_v what_o variety_n of_o garnish_n you_o please_v with_o the_o shell_n only_o crab_n stew_v take_v crab_n and_o boil_v they_o till_o they_o be_v enough_o then_o take_v the_o meat_n out_o of_o the_o shell_n and_o have_v put_v it_o into_o a_o pipkin_n some_o claret_n wine-vinegar_n mince_a time_n salt_n grate_a bread_n pepper_n sweet_a butter_n caper_n large_a mace_n 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chafingdish_a of_o coal_n then_o cut_v your_o pease_n or_o spawn_n in_o thin_a slice_n and_o the_o liver_n in_o piece_n take_v likewise_o the_o gill_n and_o pick_v out_o the_o bone_n and_o cut_v it_o as_o you_o do_v the_o other_o dish_n up_o your_o spawn_n round_o about_o the_o cod_n head_n and_o some_o on_o the_o top_n and_o put_v all_o over_o it_o the_o gill_n and_o liver_n then_o pour_v your_o lair_n on_o it_o with_o some_o draw_a butter_n upon_o that_o again_o stick_v all_o your_o gill-bone_n with_o oyster_n fry_v in_o butter_n and_o stick_v they_o on_o the_o spawn_n also_o then_o grate_n on_o nutmeg_n and_o dish_n it_o up_o very_o hot_a garnish_v your_o dish_n with_o lemon_n and_o bay-leaves_a eel_n boil_v take_v they_o and_o draw_v flay_v and_o wipe_v they_o clean_o have_v cut_v they_o in_o piece_n boil_v they_o in_o white_a wine_n water_n oyster_n liquor_n large_a mace_n three_o or_o four_o clove_n bruise_v salt_n spinage_n sorrel_n parsley_n gross_o mince_v a_o onion_n pepper_n 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cinnamon_n and_o some_o salt_n be_v fine_o stew_v dish_n it_o on_o sippet_n then_o thicken_v the_o broth_n with_o the_o yolk_n of_o three_o or_o four_o egg_n some_o thick_a cream_n sugar_n and_o beat_a butter_n give_v it_o a_o walm_n and_o pour_v it_o on_o the_o pike_n with_o some_o boil_a currant_n and_o boil_a prune_n lay_v all_o over_o it_o also_o mace_n cinnamon_n some_o knot_n of_o barberry_n and_o slice_a lemon_n scrape_v on_o some_o sugar_n plaice_n boil_v take_v good_a large_a plaice_n and_o boil_v they_o in_o white_a wine_n vinegar_n large_a mace_n two_o or_o three_o clove_n and_o ginger_n slice_v be_v boil_v serve_v they_o in_o beat_a butter_n with_o juice_n of_o sorrel_n strain_v bread_n slice_a lemon_n grape_n or_o barberry_n plaice_n stew_v make_v choice_n of_o the_o fair_a you_o can_v get_v and_o have_v draw_v wash_v and_o scotch_v they_o fry_v they_o a_o little_a have_v so_o do_v remove_v they_o into_o a_o stew-pan_n put_v thereto_o some_o white-wine_n grate_a nutmeg_n 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over_o that_o lie_v some_o slice_n of_o bacon_n cut_v thin_a dip_v in_o the_o yolk_n of_o egg_n have_v so_o do_v roll_v it_o up_o in_o a_o choler_n and_o bound_v it_o hard_o with_o pretty_a broad_a fillete_n when_o it_o be_v enough_o cut_v the_o choler_n into_o nine_o or_o ten_o piece_n lay_v on_o every_o piece_n some_o bacon_n dish_n it_o on_o sippet_n and_o let_v your_o lair_n be_v gravy_n and_o strong_a broth_n slice_a nutmeg_n all_o beat_v up_o thick_a with_o draw_a butter_n and_o two_o yolk_n of_o egg_n run_v these_o over_o your_o meat_n let_v your_o dish_n be_v garnish_v with_o slice_n of_o bacon_n fry_v in_o the_o yolk_n of_o eggs._n breast_n of_o mutton_n stew_v joint_a your_o breast_n of_o mutton_n very_o well_o then_o farce_v it_o with_o sweet_a herb_n and_o mince_a parsley_n after_o this_o put_v it_o into_o a_o deep_a stew_a dish_n with_o the_o right_a side_n downward_o add_v thereto_o as_o much_o white_a wine_n and_o strong_a broth_n as_o will_v stew_v it_o then_o set_v it_o over_o a_o large_a chafing-dish_n of_o coal_n put_v therein_o two_o or_o three_o great_a onion_n a_o faggot_n of_o sweet_a herb_n and_o a_o little_a large_a mace_n be_v almost_o enough_o take_v a_o handful_n of_o spinage_n endive_n and_o parsley_n and_o put_v to_o it_o then_o dish_n it_o up_o with_o so_o much_o broth_n as_o be_v sufficient_a thicken_v with_o the_o yolk_n of_o egg_n and_o draw_v butter_n then_o pour_v on_o the_o lair_n with_o the_o herb_n on_o the_o top_n and_o on_o that_o some_o caper_n and_o sampire_n stew_v therewith_o and_o garnish_v the_o dish_n with_o lemon_n or_o barberry_n beef_n collop_n stew_v cut_a from_o a_o buttock_n of_o beef_n some_o thin_a slice_n cross_v the_o grain_n thereof_o have_v hack_v they_o with_o the_o back_n of_o your_o knife_n fry_v they_o in_o sweet_a butter_n be_v brown_a put_v they_o into_o a_o pipkin_n with_o some_o strong_a broth_n some_o white_a wine_n a_o little_a nutmeg_n and_o so_o stew_v it_o very_o tender_a about_o a_o half_a hour_n before_o you_o serve_v it_o up_o add_v to_o it_o some_o mutton_n gravy_n elder_a vinegar_n with_o two_o or_o three_o clove_n after_o it_o be_v disht_v put_v to_o it_o some_o draw_a butter_n with_o the_o juice_n of_o orange_n and_o some_o slice_n thereof_o on_o the_o top_n of_o it_o buttock_n rump_n chine_n brisket_n sirloin_n rib_n flank_n or_o fillet_n of_o beef_n powder_v how_o to_o boil_v take_v your_o choice_n of_o which_o you_o please_v and_o in_o hot_a weather_n give_v it_o no_o long_o powder_v then_o five_o or_o six_o day_n but_o as_o long_o again_o in_o the_o winter_n if_o you_o stuff_v it_o let_v it_o be_v with_o all_o manner_n of_o sweet_a herb_n with_o fat_a beef_n mince_v and_o some_o nutmeg_n so_o serve_v it_o after_o it_o have_v boil_v a_o sufficient_a while_n on_o brew_v with_o cabbage_n boil_v in_o milk_n and_o draw_v butter_n run_v all_o over_o garnish_n your_o dish_n with_o parsley_n and_o carrot_n slice_v into_o several_a shape_n calf_n foot_n stew_v take_v your_o calf_n foot_n and_o split_v they_o in_o the_o middle_n after_o you_o have_v blanch_v they_o be_v boil_v very_o tender_a and_o have_v take_v from_o they_o the_o great_a bone_n place_v they_o in_o a_o stewing-dish_n with_o some_o strong_a broth_n three_o pretty_a large_a onion_n a_o faggot_n of_o sweet_a herb_n with_o salt_n and_o a_o little_a large_a mace_n when_o you_o perceive_v it_o boil_v then_o put_v unto_o it_o a_o handful_n of_o parsley_n spinage_n and_o sweet_a herb_n mince_v with_o a_o large_a handful_n of_o curran_n the_o foot_n be_v stew_v beat_v the_o yolk_n of_o two_o or_o three_o egg_n with_o some_o sugar_n and_o butter_n and_o with_o that_o thicken_v your_o lair_n and_o a_o little_a draw_v butter_n dish_n up_o your_o calf_n foot_n on_o sippet_n and_o pour_v on_o your_o broth._n calf_n head_n stew_v first_o boil_v your_o calf_n head_n in_o water_n half_o a_o hour_n then_o take_v it_o up_o and_o pluck_v it_o all_o to_o piece_n and_o put_v it_o into_o a_o pipkin_n with_o oyster_n and_o some_o of_o the_o broth_n it_o be_v boil_v in_o add_v thereto_o a_o pint_n of_o claret_n a_o quarter_n of_o a_o pound_n of_o middling_a bacon_n slice_v first_o parboil_v ten_o roast_a chestnut_n split_v the_o yolk_n of_o four_o egg_n sweet_a herb_n mince_v and_o a_o little_a horseradish_n root_v scrape_v let_v these_o stew_n together_o a_o hour_n let_v your_o brain_n be_v parboil_v and_o chop_v a_o little_a and_o strew_v thereon_o a_o little_a ginger_n and_o grate_a bread_n or_o make_v a_o little_a batter_v with_o egg_n ginger_n salt_n and_o flower_n put_v in_o some_o juice_n of_o spinage_n to_o make_v they_o when_o fry_v look_v green_a when_o the_o meat_n be_v dish_v lay_v these_o fry_a brain_n oyster_n the_o chestnut_n and_o yolk_n of_o egg_n thereon_o so_o serve_v it_o up_o hot_a with_o sippet_n haunch_n of_o venison_n boil_v take_v a_o haunch_n of_o venison_n and_o set_v it_o a_o boil_v have_v a_o little_a powder_v it_o before_o then_o boil_v up_o four_o or_o five_o collyflower_n in_o strong_a broth_n and_o some_o milk_n when_o they_o be_v boil_v put_v they_o forth_o into_o a_o pipkin_n add_v to_o they_o draw_v butter_n and_o keep_v they_o by_o the_o fire_n in_o a_o warm_a condition_n then_o boil_v up_o three_o or_o four_o handful_n of_o spinage_n in_o strong_a broth_n when_o they_o be_v enough_o pour_v out_o part_n of_o the_o broth_n from_o they_o and_o put_v in_o a_o little_a vinegar_n a_o ladleful_a of_o draw_a butter_n and_o a_o grate_a nutmeg_n your_o dish_n be_v ready_a with_o sippet_n in_o the_o bottom_n put_v in_o your_o spinage_n thereon_o round_o towards_o the_o dish_n side_n your_o venison_n be_v boil_v
your_o fowl_n on_o some_o fine_a carve_a sippet_n then_o broth_n it_o and_o garnish_v it_o with_o stew_a oyster_n marrow_n artichoke_n goosberry_n slice_a lemon_n barberry_n and_o mace_n let_v the_o dish_n be_v garnish_v with_o grate_a bread_n and_o oyster_n land-fowl_n of_o any_o sort_n how_o to_o dress_v after_o the_o italian_a fashion_n take_v half_o a_o dozen_o plover_n partridge_n woodcock_n or_o pigeon_n be_v well_o cleanse_v and_o trust_v put_v they_o into_o a_o pipkin_n with_o a_o quart_n of_o strong_a broth_n or_o the_o same_o quantity_n of_o white_a wine_n with_o half_a water_n put_v thereto_o some_o slice_n of_o interlard_v bacon_n after_o it_o boil_v scum_n it_o and_o then_o put_v in_o some_o mace_n nutmeg_n ginger_n salt_n pepper_n sugar_n curran_n some_o sack_n raisin_n of_o the_o sun_n prune_n sage_n time_n a_o little_a saffron_n and_o dish_n they_o on_o carve_v sippet_n land-fowl_n of_o the_o small_a sort_n as_o ruff_n brew_v godwit_n knot_n doterel_n street_n pewits_n ollines_n gravelens_n ox-eye_n redshanks_n etc._n etc._n how_o to_o boil_v roast_v any_o of_o these_o fowl_n till_o they_o be_v about_o half_o enough_o stick_v some_o clove_n on_o the_o one_o side_n of_o they_o preserve_v the_o gravy_n then_o take_v they_o and_o put_v they_o into_o a_o pipkin_n with_o their_o own_o gravy_n some_o claret_n and_o as_o much_o strong_a broth_n as_o will_v cover_v they_o with_o mace_n cloves_n pepper_n ginger_n fry_v onion_n salt_n and_o a_o piece_n of_o household_n bread_n have_v stew_v they_o enough_o serve_v they_o up_o on_o carve_a sippet_n otherways_o how_o to_o boil_v small_a land-fowl_n as_o quail_n plover_n rail_n blackbird_n thrush_n snite_v wheat-ear_n lark_n sparrow_n martin_n etc._n etc._n take_v they_o and_o cut_v off_o their_o head_n and_o leg_n and_o boil_v they_o in_o strong_a broth_n scum_v it_o when_o it_o boil_v and_o put_v in_o large_a mace_n white_a wine_n wash_v curran_n date_n marrow_n pepper_n and_o salt_n have_v stew_v they_o 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grate_a bread_n the_o brain_n some_o barberry_n and_o sugar_n give_v these_o a_o walm_n or_o two_o and_o serve_v the_o pig_n on_o this_o sauce_n with_o some_o beat_a butter_n rabbit_n fricassee_v let_v your_o rabbit_n be_v very_o well_o parboil_v then_o cut_v they_o in_o half_n or_o quarter_n flower_n they_o and_o put_v they_o into_o your_o pan_n with_o sweet_a butter_n let_v they_o fry_v moderate_o then_o get_v your_o lair_n ready_o make_v of_o the_o yolk_n of_o five_o egg_n well_o beat_v with_o half_a a_o pint_n of_o white_a wine_n and_o strong_a broth_n a_o grate_a nutmeg_n and_o a_o handful_n of_o parsley_n boil_v up_o green_a and_o chop_v small_a with_o a_o little_a sugar_n you_o may_v put_v thereto_o some_o roast_a potato_n or_o artichoke_n bottom_n slice_v let_v these_o be_v put_v into_o the_o pan_n with_o your_o rabbit_n and_o keep_v they_o shake_v over_o the_o fire_n until_o it_o be_v ready_a to_o boil_v then_o dish_n your_o rabbit_n on_o sippet_n and_o pour_v on_o your_o 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cinnamon_n with_o a_o handful_n of_o curran_n neither_o will_v it_o be_v irrequisite_a to_o add_v the_o core_n of_o a_o lemon_n cut_v into_o square_a piece_n let_v your_o pan_n be_v just_o ready_a as_o you_o have_v do_v this_o last_o and_o put_v these_o ingredient_n into_o the_o pan_n by_o spoonful_n be_v fry_v but_o have_v a_o care_n of_o the_o least_o burn_a for_o that_o will_v spoil_v all_o serve_v they_o on_o sippet_n with_o sauce_n make_v of_o sack_n sweet_a butter_n and_o sugar_n and_o serve_v it_o hot_a scrape_v on_o sugar_n steak_n of_o pork_n broil_v take_v a_o loin_n of_o pork_n and_o take_v off_o the_o skin_n than_o cut_v the_o lean_a flesh_n into_o thin_a slice_n then_o take_v a_o rowling-pin_n and_o beat_v they_o as_o thin_a and_o as_o broad_a as_o you_o can_v then_o lay_v they_o on_o the_o dresser_n spread_v abroad_o strew_v on_o they_o some_o salt_n and_o sage_n mince_v very_o small_a and_o put_v they_o on_o your_o gridiron_n than_o season_n the_o other_o side_n as_o 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beef-suet_n chap_v small_a slice_a date_n and_o sugar_n make_v it_o up_o pretty_a stiff_a and_o fill_v the_o breast_n therewith_o veal_n a_o chine_n or_o neck_n roast_v draw_v your_o joint_n with_o time_n spit_v either_o one_o or_o other_o and_o lay_v it_o to_o the_o fire_n then_o take_v some_o great_a oyster_n parboil_v and_o put_v to_o they_o parsley_n time_n and_o winter-savory_n mince_v small_a with_o the_o yolk_n of_o four_o egg_n boil_v hard_a and_o mince_v small_a then_o take_v bacon_n and_o cut_v it_o into_o slice_n four_o square_a and_o somewhat_o big_a than_o your_o oyster_n then_o have_v in_o a_o readiness_n two_o square_a rod_n about_o the_o bigness_n of_o your_o little_a finger_n and_o spit_v thereon_o a_o piece_n of_o bacon_n and_o then_o a_o oyster_n so_o long_o till_o you_o have_v spit_v all_o your_o oyster_n and_o bacon_n then_o tie_v these_o rod_n on_o your_o veal_n when_o it_o be_v about_o three_o quarter_n roast_v set_v under_o your_o roast_n a_o dish_n with_o some_o claret_n mince_a time_n and_o a_o nutmeg_n grate_v your_o veal_n be_v ready_a cut_v off_o your_o rod_n and_o slip_v your_o bacon_n and_o oyster_n into_o the_o wine_n put_v they_o into_o a_o pipkin_n with_o the_o yolk_n of_o a_o egg_n and_o let_v they_o boil_v up_o thick_a with_o draw_a butter_n pour_v this_o lair_n all_o over_o your_o veal_n and_o serve_v it_o up_o thus_o you_o may_v roast_v a_o fillet_n or_o leg._n veal_n olive_n how_o roast_v take_v a_o fillet_n of_o veal_n and_o cut_v from_o thence_o large_a collop_n and_o hack_v they_o or_o beat_v they_o with_o the_o back_n of_o your_o chap_a knife_n or_o rowling-pin_n season_n they_o with_o clove_n nutmeg_n mace_n and_o salt_n then_o take_v some_o sweet_a herb_n and_o beef-suet_n and_o mince_v they_o very_o small_a add_v to_o they_o the_o yolk_n of_o six_o egg_n then_o spread_v your_o collop_n and_o strew_v on_o your_o farce_n roll_a they_o up_o very_o close_a now_o spit_v they_o and_o roast_v they_o prepare_v your_o 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from_o the_o flesh_n with_o as_o little_o break_v it_o as_o you_o may_v when_o it_o be_v cold_a force_n or_o stuff_v it_o with_o time_n sweet_a majoram_n penniroyal_n and_o winter-savory_n with_o the_o yolk_n of_o hard_a egg_n raw_a veal_n and_o beef-suet_n mince_v very_o small_a then_o season_n it_o with_o nutmeg_n pepper_n and_o salt_n your_o pie_n be_v ready_a lay_v the_o head_n therein_o underlay_v it_o with_o some_o raw_a veal_n then_o cover_v the_o head_n with_o good_a store_n of_o spice_n so_o close_o it_o up_o when_o it_o be_v bake_v fill_v it_o up_o with_o clarify_a butter_n thus_o you_o must_v do_v if_o you_o intend_v to_o eat_v it_o cold_a if_o otherways_o season_v the_o head_n
ferkin_n some_o bay_n and_o dill-leaves_a some_o whole_a pepper_n blade_n of_o mace_n and_o some_o clove_n then_o place_v a_o lay_n of_o cucumber_n thereon_o than_o a_o lay_v of_o bay_n and_o dill-leaves_a than_o a_o lay_v of_o cucumber_n till_o you_o have_v fill_v your_o vessel_n you_o must_v thus_o continue_v to_o do_v then_o make_v a_o liquor_n of_o water_n and_o dill_n to_o make_v it_o strong_a with_o some_o salt_n you_o may_v boil_v this_o liquor_n if_o you_o please_v but_o pour_v it_o not_o to_o they_o till_o it_o be_v cold_a then_o let_v your_o cucumber_n lie_v herein_o fifteen_o or_o sixteen_o day_n then_o pour_v the_o liquor_n from_o they_o not_o all_o and_o fill_v it_o up_o with_o white_a wine_n vinegar_n this_o will_v make_v your_o cucumber_n look_v green_a be_v green_a and_o not_o too_o sour_a caper-rowlers_a of_o radish-cod_n take_v they_o when_o they_o be_v hard_a and_o not_o overmuch_o open_a boil_v they_o tender_a in_o fair_a water_n then_o boil_v white_a wine_n vinegar_n and_o bay-salt_n together_o and_o keep_v they_o therein_o cucumber_n otherways_o pickle_v be_v put_v into_o a_o earthen_a pot_n let_v the_o pickle_n you_o put_v to_o they_o be_v vinegar_n salt_n whole_a pepper_n dill-seed_n some_o of_o the_o stalk_n cut_v charnel_n fair_a water_n and_o some_o sycamore_n leave_v clove-gilliflower_n pickle_v pick_v a_o good_a quantity_n of_o clove-gilliflower_n put_v they_o into_o a_o equal_a quantity_n of_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v make_v they_o both_o sweet_a and_o sharp_a add_v to_o they_o a_o few_o clove_n cowslip_n pickle_v pick_v they_o and_o let_v they_o lie_v only_o in_o vinegar_n and_o sugar_n curran_n red_a and_o white_a pickle_a take_v red_a or_o white_a curran_n be_v not_o thorough_o ripe_a and_o give_v they_o a_o walm_n in_o white_a wine_n and_o vinegar_n with_o so_o much_o sugar_n as_o will_v indifferent_o sweeten_v it_o cover_v they_o over_o in_o this_o liquor_n and_o keep_v they_o 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cream_n be_v boil_v with_o date_n sugar_n whole_a cinnamon_n large_a mace_n and_o nutmeg_n your_o cream_n be_v cold_a put_v it_o into_o a_o dish_n garnish_v with_o paste_n on_o the_o brim_n then_o put_v on_o your_o artichoke_n and_o marrow_n and_o bake_v it_o for_o a_o quarter_n of_o a_o hour_n then_o take_v out_o the_o whole_a spice_n and_o serve_v it_o up_o all_o manner_n of_o potage_n for_o fasting-day_n out_o of_o lent_n pottage_n of_o craw-fish_n have_v cleanse_v your_o craw-fish_n very_o well_o boil_v they_o with_o wine_n vinegar_n salt_n and_o pepper_n when_o they_o look_v red_a pick_v the_o foot_n and_o tail_n and_o fry_v they_o with_o sweet_a butter_n then_o take_v the_o body_n of_o your_o craw-fish_n and_o pound_n they_o very_o well_o with_o onion_n clove_n mace_n ginger_n pepper_n salt_n hard_a egg_n and_o the_o crumb_n of_o white_a bread_n let_v they_o soak_v in_o good_a broth_n make_v of_o herb_n or_o clear_a pease-broth_n have_v boil_v these_o together_o strain_v they_o 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a_o clove_n of_o garlic_n among_o the_o herb_n serve_v they_o up_o on_o sippet_n this_o be_v a_o most_o excellent_a pottage_n pottage_n of_o carp_n have_v bone_a the_o carp_n set_v he_o aside_o and_o take_v the_o bone_n and_o boil_v they_o in_o pease-potage_n with_o some_o onion_n hard_a egg_n and_o the_o crumb_n of_o white_a bread_n have_v boil_v strain_v they_o then_o fry_v they_o with_o parsley_n and_o put_v they_o in_o the_o broth_n again_o then_o dry_a and_o soak_v your_o bread_n after_o this_o take_v the_o flesh_n of_o your_o carp_n hash_fw-mi it_o and_o when_o it_o be_v boil_v lie_v it_o on_o your_o bread_n then_o pour_v on_o your_o broth_n fill_v your_o dish_n and_o sprinkle_v it_o with_o the_o juice_n of_o lemon_n and_o mushroom_n pottage_n of_o tenche_n you_o must_v bone_n your_o tench_n in_o the_o same_o manner_n as_o you_o do_v your_o carp_n then_o take_v the_o flesh_n and_o mince_v it_o very_o small_a and_o farce_v it_o season_v your_o farcing_n well_o and_o close_o up_o the_o hole_n wherein_o they_o be_v put_v your_o bread_n be_v soak_v garnish_n it_o with_o your_o tenche_n and_o pour_v on_o your_o broth_n it_o matter_n not_o whether_o the_o broth_n be_v make_v of_o pease_n turnip_n herb_n tenche_n amond_n carp_n or_o craw-fish_n pottage_n of_o french_a barley_n have_v pick_v and_o cleanse_v your_o barley_n very_o well_o from_o dust_n put_v it_o into_o boil_a milk_n be_v boil_v down_o put_v into_o it_o large_a mace_n cream_n sugar_n and_o a_o little_a salt_n boil_v it_o indifferent_a thick_a than_o put_v it_o into_o a_o dish_n scrape_v on_o sugar_n and_o serve_v it_o pottage_n of_o carp_n farce_v separate_a the_o bone_n from_o the_o flesh_n then_o farce_v they_o with_o their_o own_o flesh_n and_o close_o up_o the_o hole_n neat_o through_o which_o you_o convey_v your_o farcing_n then_o put_v they_o into_o a_o dish_n of_o broth_n and_o stew_n or_o boil_v they_o add_v thereunto_o butter_n chibbals_n verjuice_n large_a mace_n a_o faggot_n of_o sweet_a herb_n and_o pepper_n then_o take_v your_o bone_n and_o boil_v they_o and_o have_v boil_v a_o pretty_a while_n strain_v the_o broth_n and_o put_v it_o to_o your_o carp_n then_o soak_v your_o crust_n and_o lay_v your_o carp_n thereon_o pour_v the_o pottage_n upon_o it_o garnish_n it_o with_o caper_n pine-seed_n and_o mushroom_n pottage_n of_o roast_a carp_n press_v your_o carp_n and_o slit_v they_o on_o the_o top_n then_o melt_v some_o butter_n and_o endore_fw-la your_o carp_n therewith_o then_o put_v it_o on_o the_o gridiron_n and_o broil_n it_o then_o take_v some_o turnip_n and_o cut_v they_o in_o two_o whiten_v flower_n and_o fry_v they_o than_o put_v they_o into_o some_o pease-broth_n or_o water_n season_n they_o and_o let_v they_o boil_v then_o soak_v your_o bread_n and_o lay_v your_o carp_n thereon_o with_o butter_n parsley_n chibbals_n and_o a_o little_a vinegar_n then_o garnish_v it_o with_o the_o turnip_n sampire_n and_o a_o few_o caper_n gruel_n pottage_n have_v pick_v your_o oatmeal_n very_o well_o boil_v it_o over_o a_o soft_a fire_n when_o it_o be_v tender_a strain_v it_o through_o a_o strainer_n than_o put_v it_o into_o a_o pipkin_n with_o some_o spring_n water_n make_v your_o pottage_n pretty_a thick_a of_o the_o strain_a oatmeal_n and_o add_v thereto_o some_o raisin_n of_o the_o sun_n well_o pick_v and_o stone_v some_o large_a mace_n salt_n with_o a_o small_a faggot_n of_o sweet_a herb_n rosewater_n and_o saffron_n set_v it_o a_o stew_a on_o the_o fire_n with_o some_o sugar_n when_o it_o be_v near_o upon_o enough_o put_v to_o it_o some_o butter_n with_o the_o yolk_n of_o egg_n strain_v or_o you_o may_v take_v oatmeal_n and_o chap_v some_o herb_n among_o it_o than_o put_v they_o into_o boil_a liquor_n with_o some_o raisin_n or_o curran_n or_o both_o and_o when_o it_o be_v boil_v to_o a_o indifferent_a thickness_n put_v butter_n to_o it_o or_o you_o may_v only_o take_v oatmeal_n a_o bundle_n of_o sweet_a herb_n mince_v small_a with_o some_o onion_n 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parsley_n and_o chibbals_n have_v thus_o past_a and_o season_v they_o put_v they_o into_o a_o dish_n and_o let_v they_o soak_v over_o a_o chafing-dish_n of_o coal_n with_o some_o broth_n be_v careful_a in_o the_o remove_n of_o the_o gall_n when_o you_o cut_v your_o tortoise_n in_o piece_n your_o bread_n be_v soak_v garnish_n it_o with_o your_o tortoise_n and_o place_n sparagus_n break_v about_o your_o dish_n mushroom_n slice_n of_o lemon_n or_o orange_n pottage_n of_o wheat_n take_v a_o quantity_n of_o wheat_n and_o wet_v it_o than_o put_v it_o into_o a_o bag_n and_o beat_v it_o with_o a_o wash_n beetle_n be_v hule_v and_o cleanse_v from_o the_o dust_n boil_v it_o over_o night_n and_o let_v it_o soak_v on_o a_o soft_a fire_n till_o the_o morning_n then_o be_v ready_a to_o use_v it_o take_v as_o much_o as_o you_o think_v convenient_a and_o put_v it_o into_o a_o pipkin_n or_o skillet_n with_o a_o proper_a quantity_n of_o milk_n and_o boil_v it_o with_o mace_n salt_n cinnamon_n saffron_n 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enough_o have_v in_o readiness_n a_o sauce_n make_v of_o claret_n white_a wine_n vinegar_n and_o toast_n of_o brown_a wheaten_a bread_n strain_v with_o the_o wine_n through_o the_o strainer_n then_o add_v thereto_o ginger_n and_o beat_a cinnamon_n a_o few_o whole_a clove_n put_v all_o into_o a_o pipkin_n and_o stir_v it_o with_o a_o branch_n of_o rosemary_n till_o it_o be_v reasonable_o thick_a oxe-pallet_n etc._n etc._n roast_v after_o a_o incomparable_a manner_n take_v oxe-pallet_n lambstone_n coxcomb_n and_o the_o stone_n parboil_v these_o and_o blanch_v they_o then_o take_v half_a a_o dozen_o rail_n snite_v quail_n ox-eye_n or_o lark_n and_o make_v they_o ready_a for_o the_o spit_n have_v get_v in_o readiness_n interlard_v bacon_n sage_n etc._n etc._n draw_v on_o a_o bird_n upon_o your_o small_a spit_n than_o a_o slice_n of_o interlard_v bacon_n and_o a_o bay-leaf_n than_o lambstone_n coxcomb_n and_o stone_n with_o some_o large_a oyster_n lard_v than_o bacon_n and_o a_o sage_a 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fire_n pour_v this_o on_o and_o serve_v it_o up_o garnish_v with_o slice_a lemon_n pig_fw-mi roast_a with_o the_o skin_n off_o take_v a_o pig_n that_o be_v new_o kill_v and_o be_v draw_v flay_v he_o then_o wipe_v he_o very_o dry_a with_o a_o cloth_n lay_v he_o aside_o and_o make_v a_o hard_a meat_n with_o grate_a bread_n half_o a_o dozen_o yolk_n of_o egg_n cream_n mince_a time_n beef-suet_n salt_n cloves_n and_o mace_n beat_v with_o this_o pudding_n make_v pretty_a stiff_a stuff_v the_o belly_n of_o your_o pig_n and_o skuer_o it_o up_o close_o and_o stick_v it_o full_a with_o sprig_n of_o time_n lay_v it_o down_o to_o the_o fire_n with_o a_o dish_n under_o it_o in_o which_o be_v claret_n wine_n time_n a_o slice_a nutmeg_n a_o little_a vinegar_n and_o salt_n as_o it_o roast_v baste_v the_o pig_n herewith_o be_v enough_o froth_n it_o up_o with_o butter_n then_o take_v the_o sauce_n into_o which_o it_o drop_v and_o put_v thereto_o a_o large_a piece_n of_o butter_n with_o some_o mince_a 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