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flesh_n broth_n or_o else_o with_o water_n alone_o add_v thereto_o certain_a onion_n as_o you_o think_v good_a and_o when_o it_o be_v boil_v take_v it_o out_o then_o either_o bruise_v it_o small_a or_o stamp_v it_o and_o strain_v it_o through_o a_o cullander_n and_o then_o again_o set_v it_o to_o seethe_v in_o a_o pipkin_n with_o fat_a broth_n and_o a_o little_a verivice_n and_o let_v they_o be_v somewhat_o yellow_a with_o saffron_n and_o when_o they_o be_v sod_a take_v they_o off_o the_o fire_n and_o set_v they_o to_o cool_v then_o take_v yolke_n of_o egg_n according_a to_o the_o quantity_n and_o beat_v they_o with_o a_o little_a old_a cheese_n and_o put_v they_o to_o the_o say_a meat_n stir_v it_o with_o a_o spoon_n lest_o it_o smell_v of_o the_o smoke_n than_o dish_n it_o and_o cast_a spice_n upon_o it_o to_o make_v yellow_a broth_n take_v a_o pound_n and_o a_o half_a of_o almond_n unblaunchd_a &_o stamp_v they_o well_o then_o take_v the_o flesh_n of_o the_o breast_n of_o a_o capon_n or_o other_o bird_n roast_v or_o sod_v whether_o you_o will_v with_o the_o yolk_n of_o egg_n beat_v they_o all_o with_o the_o say_a almond_n add_v unto_o they_o a_o pound_n of_o sugar_n cinnamon_n ginger_n and_o a_o little_a saffron_n and_o temper_v they_o with_o the_o broth_n of_o a_o pullet_n or_o other_o fat_a broth_n and_o a_o little_a verivice_n and_o strain_v they_o and_o set_v they_o to_o boil_v on_o the_o coal_n with_o a_o soft_a fire_n that_o they_o smell_v not_o of_o the_o smoke_n and_o stir_v it_o with_o a_o spoon_n and_o let_v
break_v in_o three_o piece_n and_o some_o bayleave_n let_v it_o boil_v in_o a_o pipkin_n until_o it_o consume_v to_o the_o quantity_n of_o two_o or_o three_o dish_n of_o broth_n and_o less_o if_o you_o will_v have_v it_o good_a but_o put_v no_o salt_n into_o it_o and_o if_o it_o be_v for_o a_o sick_a man_n you_o must_v put_v no_o bacon_n to_o only_o a_o little_a spice_n and_o this_o be_v good_a both_o for_o the_o sick_a and_o whole_a to_o make_v ten_o dish_n of_o broth_n take_v twenty_o yolke_n of_o egg_n good_a verivice_n flesh_n broth_n or_o capon_n broth_n which_o be_v better_o a_o little_a saffron_n and_o some_o spice_n mingle_v they_o together_o and_o strain_v they_o than_o put_v they_o into_o a_o pipkin_n and_o set_v it_o on_o a_o soft_a fire_n stir_v it_o with_o a_o spoon_n and_o when_o you_o see_v it_o stick_v to_o the_o spoon_n take_v it_o from_o the_o fire_n and_o forget_v not_o to_o stir_v it_o than_o dish_n it_o and_o straw_n it_o with_o spice_n it_o shall_v be_v sweet_a with_o sugar_n or_o sharp_a with_o verivice_n as_o you_o think_v good_a to_o make_v white_a broth_n take_v a_o pound_n of_o almond_n blanch_v they_o and_o stamp_v they_o in_o a_o mortar_n wherein_o you_o shall_v put_v a_o little_a fair_a water_n that_o they_o be_v not_o oily_a then_o take_v the_o white_a of_o twenty_o egg_n a_o few_o crumb_n of_o white_a bread_n a_o little_a verivice_n some_o broth_n of_o flesh_n or_o of_o a_o capon_n with_o a_o little_a white_a ginger_n &_o beat_v they_o altogether_o and_o strain_v they_o with_o the_o almond_n then_o see_v it_o well_o as_o i_o say_v in_o the_o other_o broth_n to_o make_v green_a broth_n take_v all_o the_o thing_n set_v down_o in_o the_o first_o broth_n saffron_n except_v and_o add_v to_o they_o bettonie_n parse_o and_o green_a corn_n if_o it_o be_v to_o be_v have_v beat_v all_o this_o together_o and_o strain_v they_o and_o then_o see_v they_o as_o aforesaid_a to_o make_v a_o devise_a broth_n take_v twelve_o egg_n and_o a_o pound_n of_o good_a cheese_n well_o grate_v and_o mingle_v they_o together_o then_o take_v a_o pipkin_n full_a of_o broth_n of_o lean_a meat_n colour_v with_o saffron_n and_o set_v it_o on_o the_o fire_n and_o when_o it_o begin_v to_o boil_v put_v these_o thing_n into_o it_o and_o stir_v it_o with_o a_o spoon_n and_o when_o it_o begin_v to_o be_v thick_a take_v it_o from_o the_o fire_n and_o put_v spice_n upon_o it_o to_o make_v white_a pottage_n take_v almond_n stamp_v in_o a_o mortar_n and_o strain_v they_o with_o broth_n then_o take_v grate_v white_a bread_n and_o the_o white_a of_o egg_n and_o put_v it_o into_o a_o pipkin_n stir_v it_o often_o and_o then_o dress_v it_o as_o i_o say_v before_o to_o make_v green_a meat_n do_v as_o i_o say_v before_o saffron_n except_v add_v that_o which_o be_v aforesaid_a of_o the_o green_a broth_n to_o make_v green_a yellow_a or_o other_o colour_a meat_n in_o little_a piece_n or_o morsel_n to_o make_v meat_n in_o small_a piece_n or_o morsel_n of_o green_a or_o yellow_a make_v they_o as_o aforesaid_a according_a to_o the_o colour_n you_o will_v have_v but_o somewhat_o hard_o then_o take_v a_o little_a spoon_n and_o with_o it_o make_v the_o meat_n into_o morsel_n as_o big_a as_o a_o bean_n and_o when_o the_o broth_n begin_v to_o seethe_v put_v one_o by_o one_o into_o the_o broth_n and_o be_v dish_v straw_n spice_n or_o sugar_n on_o they_o which_o you_o will_n to_o make_v a_o devise_a meat_n after_o the_o roman_a manner_n take_v white_a flower_n and_o make_v paste_n of_o it_o somewhat_o thick_a than_o a_o pancake_n and_o roll_n it_o about_o a_o staff_n then_o take_v out_o the_o staff_n then_o cut_v the_o past_a in_o piece_n of_o the_o length_n of_o thy_o little_a finger_n whereby_o they_o will_v be_v hollow_a like_o a_o pudding_n and_o round_a or_o close_o then_o see_v they_o in_o fat_a broth_n or_o in_o water_n as_o time_n serve_v but_o the_o broth_n or_o water_n must_v boil_v when_o you_o put_v they_o in_o and_o if_o you_o see_v they_o in_o water_n put_v a_o little_a sweet_a butter_n and_o salt_n in_o it_o and_o when_o they_o be_v sod_a dish_n they_o with_o cheese_n butter_n and_o spice_n the_o same_o another_o way_n make_v the_o past_a as_o before_o and_o see_v they_o with_o the_o broth_n or_o water_n aforesaid_a but_o make_v the_o paste_n somewhat_o thick_a and_o cut_v it_o small_a and_o then_o they_o be_v call_v trite_a you_o may_v cut_v they_o also_o into_o great_a piece_n and_o see_v they_o in_o the_o same_o manner_n to_o make_v golden_a sop_n cut_a slice_n of_o white_a bread_n without_o crust_n and_o make_v they_o square_n and_o toss_v they_o a_o little_a before_o the_o fire_n then_o take_v egg_n very_o well_o beat_v with_o a_o spoon_n and_o a_o little_a rose-water_n and_o then_o put_v the_o say_v slice_n to_o soak_v therein_o then_o take_v they_o out_o and_o fry_v they_o in_o a_o frying-pan_n with_o a_o little_a butter_n turn_v they_o very_o oft_o for_o fear_n of_o burn_a thâ—n_v put_v they_o in_o a_o dish_n and_o cast_v a_o little_a rose-water_n on_o they_o colour_a yellow_a with_o saffron_n and_o sugar_n and_o so_o send_v they_o to_o the_o table_n to_o make_v a_o fry_a meat_n of_o turnip_n roast_a the_o turnop_n in_o the_o ember_n or_o else_o see_v they_o whole_a then_o cut_v or_o slice_v they_o in_o piece_n as_o thick_a as_o half_a the_o haft_n of_o a_o knife_n which_o do_v take_v cheese_n and_o cut_v it_o in_o the_o same_o form_n and_o quantity_n but_o some_o what_o thin_a then_o take_v sugar_n pepper_n and_o other_o spice_n mingle_v together_o and_o put_v they_o in_o a_o pan_n under_o the_o piece_n of_o cheese_n as_o if_o you_o will_v make_v a_o crust_n under_o the_o cheese_n and_o on_o the_o top_n of_o they_o likewise_o and_o over_o it_o you_o shall_v lay_v the_o piece_n of_o turnip_n cover_v they_o over_o with_o the_o spice_n aforesaid_a and_o plenty_n of_o good_a butter_n and_o so_o you_o shall_v do_v with_o the_o say_a cheese_n and_o turnip_n till_o the_o pan_n be_v full_a let_v they_o fry_v the_o space_n of_o a_o quarter_n of_o a_o hour_n or_o more_o like_o a_o tart_a and_o this_o will_v be_v one_o of_o your_o last_o dish_n the_o three_o book_n show_v how_o to_o dress_v fish_n herb_n and_o many_o other_o thing_n in_o lent_n time_n to_o make_v ten_o mess_n of_o white_a meat_n in_o lent_n take_v a_o pound_n and_o a_o half_a of_o blanch_a almond_n and_o stamp_v they_o and_o the_o crumb_n of_o a_o white_a loaf_n steep_v in_o broth_n of_o white_a pease_n if_o you_o have_v no_o pease_n broth_n you_o may_v seethe_v the_o breadin_fw-fr water_n for_o the_o space_n of_o half_a a_o hour_n make_v it_o soft_a they_o take_v some_o good_a sea_n fish_n or_o pike_n take_v out_o of_o the_o river_n sodden_a then_o take_v half_a a_o pound_n of_o the_o white_a meat_n of_o the_o fish_n and_o stamp_v it_o with_o the_o almond_n sodden_a bread_n a_o little_a broth_n and_o the_o ivice_n of_o orange_n if_o you_o have_v no_o orange_n take_v verivice_n with_o some_o rose-water_n and_o half_a a_o pound_n of_o clean_a white_a ginger_n and_o half_o a_o pound_n of_o sugar_n all_o these_o temper_v together_o and_o strain_a you_o shall_v set_v they_o to_o seethe_v in_o a_o pipkin_n with_o a_o soft_a fire_n for_o the_o space_n of_o half_a a_o quarter_n of_o a_o hour_n and_o let_v it_o not_o smell_v of_o the_o smoke_n but_o stir_v it_o often_o to_o see_v rice_n pottage_n in_o lent_n take_v a_o pound_n of_o blanch_a almond_n and_o a_o pound_n of_o rice_n wash_v twice_o or_o thrice_o in_o luke_o warm_a water_n and_o set_v they_o on_o the_o fire_n in_o clear_a water_n make_v it_o see_v as_o be_v aforesaid_a in_o the_o second_o chapter_n of_o meat_n make_v of_o rice_n but_o you_o shall_v not_o seethe_v it_o with_o flesh_n broth_n to_o make_v eight_o mess_n of_o almond_n broth_n take_v two_o pound_n of_o blanch_a almond_n and_o stamp_v they_o well_o and_o temper_v they_o with_o cold_a water_n because_o they_o shall_v not_o be_v oily_a put_v to_o they_o the_o crumb_n of_o a_o white_a loaf_n then_o strain_v they_o and_o set_v they_o to_o boil_v in_o a_o pipkin_n upon_o the_o coal_n and_o let_v it_o boil_v for_o half_a a_o quarter_n of_o a_o hour_n put_v into_o they_o a_o pound_n of_o fine_a sugar_n this_o almond_n broth_n will_v be_v somewhat_o liquid_a by_o add_v a_o little_a rose-water_n to_o it_o and_o it_o will_v be_v so_o much_o the_o better_a and_o so_o send_v it_o to_o the_o table_n to_o make_v broth_n of_o hempseed_n you_o shall_v follow_v the_o order_n aforesaid_a only_o that_o you_o shall_v not_o use_v flesh_n broth_n but_o fish_n or_o pease_n
the_o cloth_n and_o the_o often_o it_o be_v strain_v the_o better_a and_o clear_a it_o be_v then_o prepare_v your_o flesh_n of_o pullet_n capon_n rid_v or_o veal_n very_o well_o sodden_a pull_v off_o the_o skin_n that_o it_o may_v be_v fair_a and_o white_a and_o so_o dry_v it_o between_o two_o linen_n clothes_n than_o dish_n it_o and_o lay_v the_o gealie_a upon_o it_o and_o set_v they_o in_o a_o cold_a place_n that_o it_o may_v harden_v and_o congeal_v to_o make_v gealy_n of_o fish_n take_v water_n wine_n and_o vinegar_n and_o that_o it_o may_v continue_v long_o take_v but_o a_o little_a water_n and_o good_a store_n of_o spice_n as_o aforesaid_a the_o best_a fish_n for_o this_o purpose_n be_v tench_n and_o pike_n and_o the_o great_a the_o better_o these_o fish_n shall_v be_v open_v but_o not_o scrape_v very_o fresh_a and_o sodden_a in_o a_o little_a broth_n only_o as_o much_o as_o will_v cover_v they_o because_o the_o broth_n may_v be_v the_o strong_a and_o when_o you_o think_v the_o fish_n be_v well_o sodden_a take_v it_o out_o and_o flay_v it_o and_o then_o lie_v it_o aside_o but_o see_v the_o skin_n a_o little_a in_o the_o broth_n and_o when_o it_o be_v well_o sod_a strain_n it_o observe_v the_o order_n aforesaid_a in_o gealie_a of_o flesh_n aswell_o in_o make_v it_o yellow_a as_o in_o all_o other_o thing_n and_o you_o may_v in_o like_a sort_n put_v any_o sea_n fish_n sodden_a and_o cut_v in_o quarter_n into_o this_o gealie_a to_o make_v gealie_a in_o a_o little_a basket_n prepare_v the_o decoction_n in_o good_a order_n then_o take_v a_o new_a basket_n and_o put_v the_o capon_n pullet_n or_o other_o flesh_n into_o it_o that_o you_o will_v put_v in_o gealie_a as_o in_o a_o platter_n you_o must_v likewise_o have_v another_o vessel_n ready_a wherein_o you_o may_v put_v the_o basket_n put_v the_o foresay_a decoction_n upon_o it_o and_o set_v it_o in_o a_o cold_a place_n to_o congeal_v and_o when_o it_o be_v well_o congeal_a take_v a_o hot_a knife_n and_o raise_v the_o gealie_a round_o about_o within_o the_o basket_n that_o it_o may_v easy_o come_v out_o and_o make_v clean_o the_o vessel_n with_o a_o cloth_n in_o every_o place_n and_o so_o you_o may_v carry_v this_o gealy_n whether_o you_o will_n the_o like_v you_o may_v do_v in_o lent_n put_v whole_a fish_n into_o it_o which_o shall_v seem_v alive_a and_o it_o will_v be_v very_o fair_a to_o make_v fritter_n of_o cheese_n egg_n and_o elder_a flower_n take_v new_a and_o a_o little_a old_a cheese_n and_o stamp_v they_o well_o put_v to_o it_o a_o little_a fine_a flower_n and_o white_a of_o egg_n according_a to_o the_o quantity_n you_o will_v make_v with_o a_o little_a milk_n and_o good_a store_n of_o sugar_n stamp_v they_o all_o together_o then_o take_v it_o out_o of_o the_o mortar_n and_o put_v elder_a flower_n as_o your_o discretion_n serve_v neither_o beat_v nor_o stamp_v this_o composition_n will_v not_o be_v too_o soft_a nor_o liquid_a that_o it_o may_v be_v wrought_v with_o the_o hand_n in_o 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