shift_v the_o water_n sometime_o â—hen_o cut_v they_o &_o tâ—ke_v out_o the_o meat_n then_o put_v they_o inâ—o_o another_o water_n and_o let_v they_o boil_v about_o half_a a_o hour_n without_o a_o cloth_n till_o you_o find_v â—hey_n be_v very_o tender_a then_o take_v their_o weight_n and_o hâ—lf_n in_o sugar_n and_o to_o a_o pound_n of_o sugar_n a_o pint_n of_o water_n make_v a_o syrup_n thereof_o then_o lay_v the_o lemon_n into_o a_o pot_n and_o when_o the_o syrup_n be_v no_o hot_a than_o milk_n from_o a_o cow_n put_v it_o over_o they_o and_o let_v they_o stand_v a_o week_n â—hen_o pour_v the_o syrup_n from_o â—hem_n and_o boil_v it_o â—gain_o and_o put_v it_o to_o they_o as_o before_o and_o let_v â—them_fw-mi staâ—d_v another_o week_n then_o boil_v it_o again_o and_o put_v it_o to_o they_o so_o do_v three_o or_o four_o time_n till_o you_o think_v they_o be_v thorough_o do_v but_o never_o boil_v the_o lemon_n in_o the_o syrup_n for_o that_o spoil_v the_o colour_n to_o make_v a_o whip_v sillubub_n take_v a_o pint_n of_o cream_n put_v to_o it_o half_o a_o pint_n of_o sack_n and_o the_o white_n of_o four_o eggâ—_n and_o some_o sugaâ—â—_n beat_v it_o to_o a_o froth_n with_o a_o birchin_n rod_n and_o as_o the_o froth_n arise_v take_v it_o off_o and_o put_v it_o into_o your_o sillubub_n pot_n till_o you_o have_v fill_v it_o above_o the_o brim_n to_o make_v lemmon_n cream_n take_v a_o quart_n of_o cream_n keep_v it_o stir_v on_o the_o fire_n till_o it_o be_v blood_n warm_a then_o take_v the_o meat_n of_o three_o lemon_n sweeten_v well_o with_o sugar_n and_o a_o little_a orange_n flower_n water_n sweeten_v they_o so_o well_o that_o they_o may_v not_o turn_v the_o cream_n then_o stir_v they_o into_o the_o cream_n over_o the_o fire_n with_o the_o yolke_n of_o six_o egg_n be_v sure_a to_o keep_v it_o stir_v and_o assoon_o as_o you_o see_v it_o be_v thick_a take_v it_o off_o and_o pour_v it_o into_o a_o dish_n and_o serve_v it_o in_o cold_a to_o make_v several_a pretty_a fancy_n take_v sweet_a amond_n blanch_v and_o beat_v with_o rosewater_n mix_v they_o with_o fine_a sugar_n the_o white_n of_o egg_n and_o gum_n dragon_n steep_v in_o rosewater_n and_o so_o make_v they_o into_o what_o shape_n you_o please_v and_o bake_v they_o to_z â—ake_z musk_n sugar_n take_v four_o grain_n of_o musk_n bruise_v it_o and_o tie_v it_o up_o in_o a_o piece_n of_o fine_a lawn_n lay_v it_o in_o â—â—e_z bottom_n of_o a_o galley_n pot_n then_o fill_v your_o pot_n with_o beat_a sugar_n and_o cover_v it_o close_o and_o in_o a_o few_o day_n it_o will_v both_o taste_v and_o smell_v of_o musk_n when_o you_o have_v spend_v that_o sugar_n lay_v on_o more_o and_o sâ—_n do_v as_o long_o as_o you_o find_v any_o virtue_n to_o make_v sugar-plate_n of_o the_o colour_n and_o taste_v of_o any_o flower_n beat_v your_o flower_n very_o well_o in_o a_o mortar_n with_o a_o little_a fair_a water_n or_o orange_a flower_n water_n then_o add_v some_o sugar_n to_o they_o as_o much_o as_o you_o think_v fit_a and_o beat_v they_o well_o together_o then_o make_v it_o up_o with_o gum_n dragon_n steep_v into_o what_o shape_n you_o please_v to_o make_v french_a biscuit_n take_v a_o peck_n of_o fine_a flower_n two_o ounce_n of_o coriander_n seed_n one_o ounce_n of_o aniseed_n the_o white_n of_o four_o egg_n half_o a_o pint_n of_o ale_n yeast_n and_o as_o much_o water_n as_o will_v make_v it_o up_o into_o a_o stiff_a paste_n your_o water_n must_v be_v but_o blood_n warm_a then_o make_v it_o up_o in_o a_o long_a greaâ—_n rowl_n and_o bake_v it_o and_o when_o it_o be_v a_o day_n old_a pare_v it_o and_o slice_v it_o overthwart_o than_o ice_n it_o over_o with_o fine_a powder_n sugar_n and_o rose-water_n and_o the_o white_a of_o a_o egg_n and_o put_v it_o into_o the_o oven_n a_o while_n then_o take_v it_o out_o and_o keep_v it_o in_o box_n all_o the_o year_n to_o make_v fine_a gingerbread_n take_v three_o stale_a manchet_n grate_v they_o dry_v they_o and_o beat_v they_o then_o sift_v they_o through_o a_o fine_a sieve_n then_o put_v to_o they_o one_o ounce_n of_o ginger_n beat_v and_o sear_v fine_a as_o much_o cinnamon_n half_o a_o ounce_n of_o aniseed_n and_o half_a a_o ounce_n of_o liquorice_n half_o a_o pound_n of_o sugar_n boyll_v all_o these_o together_o with_o a_o quart_n of_o claret_n wine_n till_o it_o come_v to_o a_o stiff_a paste_n then_o mould_v it_o on_o a_o table_n with_o a_o little_a flower_n and_o roll_n it_o very_o thin_a and_o print_v it_o in_o mould_n dust_n your_o mould_n with_o some_o of_o your_o powder_a spice_n to_o candy_n any_o spice_n with_o a_o rock_n candy_n take_v a_o pound_n of_o fine_a sugar_n eight_o spoonful_n of_o rosewater_n and_o a_o six_o penny_n weight_n of_o gum_n arabic_a boil_v they_o together_o to_o a_o candy_n height_n then_o put_v it_o into_o a_o earthen_a pipkin_n then_o put_v in_o your_o spice_n have_v first_o be_v steep_v in_o wine_n or_o rosewater_n one_o night_n and_o dry_v in_o a_o cloth_n then_o cover_v it_o with_o a_o saucer_n and_o lute_n it_o with_o clay_n that_o no_o air_n may_v enter_v then_o keep_v it_o in_o a_o hot_a place_n for_o three_o week_n and_o it_o will_v candy_n hard_o you_o must_v break_v your_o pot_n with_o a_o hammer_n or_o else_o you_o can_v get_v they_o thus_o you_o may_v candy_n orange_n and_o lemon_n that_o be_v preserve_v or_o any_o other_o fruit._n to_o candy_n orange_n or_o lemon_n after_o they_o be_v preserve_v take_v they_o out_o of_o the_o syrup_n and_o drain_v they_o well_o then_o boil_v some_o sugar_n to_o a_o candy_n height_n and_o lay_v your_o pill_n in_o the_o bottom_n of_o a_o five_o and_o pour_v your_o hot_a sugar_n over_o they_o then_o dry_v they_o in_o a_o stove_n or_o warm_a oven_n to_o preserve_v orange_n after_o the_o portugal_n fashion_n open_v they_o at_o one_o end_n and_o take_v out_o all_o the_o meat_n then_o boil_v they_o in_o several_a water_n till_o a_o straw_n may_v go_v through_o they_o then_o take_v their_o weight_n and_o half_a of_o fine_a sugar_n and_o to_o every_o pound_n of_o sugar_n a_o pinâ—e_n of_o water_n boil_v it_o and_o skim_v it_o then_o put_v in_o your_o orange_n and_o boil_v they_o a_o little_a then_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o a_o little_a more_o then_o take_v they_o up_o and_o fill_v they_o with_o preserve_v pippin_n and_o boil_v they_o again_o till_o you_o think_v they_o be_v enough_o and_o if_o you_o will_v have_v they_o jelly_n you_o must_v make_v a_o new_a syrup_n with_o the_o water_n wherein_o some_o slice_a pippin_n have_v be_v boil_v and_o some_o â—â—ne_n sugar_n and_o that_o will_v be_v a_o stiff_a jelly_n to_o make_v wafer_n take_v a_o pint_n of_o flower_n a_o little_a cream_n the_o yolk_n of_o two_o egg_n a_o little_a rose-water_n with_o some_o sear_v cinnamon_n and_o sugar_n work_v they_o together_o and_o bake_v they_o thin_a upon_o hot_a iron_n to_o make_v a_o good_a sort_n of_o whisky_n take_v two_o gallon_n of_o good_a aqua_fw-la aquavitae_fw-la four_o ounce_n of_o the_o best_a liquorice_n bruise_v four_o ounce_n of_o aniseed_n bruise_v put_v they_o into_o a_o wooden_a glass_n or_o stone_n vessel_n and_o cover_v they_o close_o so_o let_v they_o stand_v a_o week_n then_o draw_v off_o the_o clear_a and_o sweeten_v it_o with_o malassoe_n then_o keep_v it_o in_o another_o vessel_n and_o put_v in_o some_o date_n and_o raisin_n stone_v be_v sure_a to_o keep_v it_o very_o close_o from_o the_o air_n to_o make_v the_o brown_a metheglin_n take_v strong_a ale-wort_n and_o put_v as_o much_o honey_n to_o it_o as_o will_v make_v it_o strong_a enough_o to_o beaâ—_n a_o egg_n boil_v they_o very_o well_o together_o then_o set_v it_o a_o coolingâ—_n and_o when_o it_o be_v almost_o cold_a put_v in_o some_o ale_n yeast_n than_o put_v it_o into_o a_o strong_a vessel_n and_o when_o it_o have_v do_v work_v put_v a_o bag_n of_o spice_n into_o the_o vessel_n and_o some_o lemon_n pill_n and_o stop_v it_o up_o close_o and_o in_o a_o few_o day_n it_o will_v be_v fit_a to_o drink_v but_o the_o long_a you_o keep_v itâ—_n the_o better_a to_o dry_a cherry_n take_v six_o pound_n of_o cherry_n stone_v they_o and_o take_v a_o pound_n of_o sugar_n and_o wet_a it_o with_o the_o juice_n of_o the_o cherry_n and_o boil_v it_o a_o little_a then_o put_v in_o your_o cherry_n and_o boil_v they_o till_o they_o be_v clear_a then_o let_v they_o lie_v in_o the_o syrup_n a_o week_n then_o drain_v they_o from_o the_o syrup_n then_o lay_v they_o on_o thin_a board_n or_o sheet_n of_o glass_n to_o dry_v in_o a_o stove_n turn_v they_o twice_o a_o day_n then_o when_o they_o be_v dry_a wash_v off_o the_o clamminess_n with_o warm_a water_n and_o dry_v they_o a_o little_a long_o to_o make_v good_a cherry_n wine_n take_v the_o syrup_n of_o these_o cherry_n and_o when_o it_o have_v stand_v a_o while_n bottle_z it_o up_o and_o tie_v down_o the_o cork_n and_o in_o short_a time_n it_o will_v be_v very_o good_a pleasant_a wine_n to_o make_v a_o very_a fine_a custard_n take_v a_o quart_n of_o cream_n boil_v it_o with_o whole_a spice_n then_o beat_v the_o yolk_n of_o ten_o egg_n and_o five_o white_n mingle_v they_o with_o a_o little_a cream_n and_o when_o your_o cream_n be_v almost_o cold_a put_v your_o egg_n into_o it_o and_o stir_v they_o very_o well_o then_o sweeten_v it_o and_o take_v out_o your_o custard_n into_o a_o deep_a dish_n and_o bake_v it_o then_o serve_v it_o in_o with_o french_a comfit_n strew_v on_o it_o lady_n i_o hope_v you_o will_v say_v i_o be_o better_a than_o my_o word_n for_o here_o be_v two_o hundred_o very_o good_a receipt_n add_v to_o what_o be_v before_o i_o pray_v practice_n they_o careful_o and_o then_o censure_n or_o esteem_v your_o friend_n and_o servant_n hannah_n wolley_n finis_fw-la
gut_n stretch_v 2_o sack_n posset_n 3_o â—allet_n of_o sorrel_n 11_o steak_v pie_n 14_o sausage_n boil_a 20_o â—owsed_v veal_n ibid._n steak_n stew_v 35_o spinage_n salad_n 36_o â—upper_n dish_n ibid._n sausage_n 43_o sheep_n foot_n dress_v 46_o shoulder_n of_o mutton_n have_fw-mi 53_o shoulder_n oâ—_n mutton_n with_o oyster_n 54_o â—oles_n stew_v 65_o â—coâ—ch_a collop_n 66_o sauce_n for_o fish_n 79_o sauce_n for_o snipe_n 74_o shoulder_n of_o mutton_n roast_v 73_o salmon_n boil_v 81_o â—awâ—e_n for_o any_o fowl_n 82_o spinage_n tart_a 85_o â—ack_v posset_n without_o milk_n 90_o syllabub_n 91_o syllabub_n whip_v 93_o â—â—gar_a plate_n in_o colour_n 94_o spice_n candy_v 96_o t_o tansie_n 3â—_n tart_a of_o cheese-curd_n 4â—_n turkey_n souse_v 5â—_n toast_n fry_v 5â—_n trifle_n 8â—_n thick_a cream_n 89_o five_o venison_n keep_v long_o sweet_a 27_o whisky_n 98_o w_n wild_a duck_n boil_v 19_o white_a pudding_n 28_o white_a metheglin_n 62_o white_a broth_n 8â—_n wafer_n 98_o rare_a receipt_n for_o cookery_n to_o pickle_n cucumber_n to_o look_v very_o green_a take_v those_o that_o you_o mean_v to_o pickle_n and_o lay_v they_o in_o water_n and_o salt_n three_o or_o four_o day_n then_o take_v a_o good_a many_o great_a cucumber_n and_o cut_v the_o outside_n of_o they_o into_o water_n for_o the_o inside_n will_v be_v too_o pappy_a then_o boil_v they_o in_o that_o water_n with_o dill_n seed_n and_o fennel_n seed_n and_o when_o it_o be_v cold_a put_v to_o it_o some_o salt_n and_o as_o much_o vinegar_n as_o will_v make_v it_o a_o strong_a pickle_n then_o take_v they_o out_o of_o that_o water_n and_o salt_n and_o pour_v that_o over_o they_o in_o your_o vessel_n then_o let_v they_o stand_v close_o cover_v for_o a_o fortnight_n or_o three_o week_n then_o pour_v the_o liquor_n from_o they_o and_o new_o boil_v it_o put_v in_o some_o whole_a pepper_n clove_n and_o mace_n and_o when_o it_o be_v cold_a add_v to_o it_o some_o more_o vinegar_n and_o a_o little_a salt_n then_o pour_v it_o on_o they_o again_o and_o let_v they_o stand_v a_o month_n long_o then_o boil_v it_o again_o and_o when_o it_o be_v cold_a put_v some_o more_o vinegar_n and_o pour_v it_o on_o they_o again_o then_o let_v they_o stand_v a_o long_a time_n and_o as_o you_o see_v occasion_n boil_v it_o over_o again_o and_o always_o put_v your_o seed_n and_o piece_n of_o cucumber_n on_o the_o top_n be_v sure_a your_o pickle_n be_v cold_a when_o you_o pour_v it_o over_o to_o pickle_n purslane_n to_o keep_v all_o the_o year_n take_v the_o big_a stalk_n pick_v clean_o theâ—_n strew_v bay-salt_n first_o into_o your_o pot_n and_o then_o thâ—_n stalk_v of_o purslane_n and_o then_o salt_n again_o so_o do_v tiâ—l_o your_o pot_n be_v full_a then_o tie_v it_o up_o close_o and_o keep_v it_o cool_v to_o streâ—ch_v sheep_n gut_n after_o they_o be_v clean_o scour_v lay_v they_o in_o water_n nine_o day_n shift_v they_o onceâ—_n day_n and_o they_o will_v be_v very_o easy_a to_o fill_v and_o when_o they_o be_v fill_v they_o will_v return_v to_o their_o wont_a bigness_n to_o make_v a_o sack_n posset_n take_v a_o quart_n of_o thick_a cream_n boil_v it_o with_o whole_a spice_n then_o take_v sixteen_o egg_n yolk_n and_o white_n beat_v very_o well_o than_o heat_n about_o three_o quarter_n of_o a_o pint_n of_o sack_n and_o mingle_v well_o with_o your_o egg_n then_o stir_v they_o into_o your_o cream_n and_o sweeten_v it_o then_o cover_v it_o up_o close_o for_o half_a a_o hour_n or_o more_o over_o a_o seethe_a pot_n of_o water_n or_o over_o very_o slow_a ember_n in_o a_o basin_n and_o it_o will_v become_v like_o a_o cheese_n to_o make_v penado_n take_v oatmeal_n clean_o pick_v steep_v it_o in_o water_n all_o night_n then_o strain_v the_o water_n clean_o from_o it_o and_o boil_v that_o water_n in_o a_o pipkin_n with_o a_o blade_n of_o mace_n and_o some_o current_a when_o it_o be_v well_o boil_a put_v in_o the_o yolk_n of_o two_o or_o three_o egg_n beat_v with_o sack_n a_o little_a salt_n and_o as_o much_o sugar_n as_o you_o shall_v thiâ—k_v fiâ—_n then_o stir_v it_o over_o a_o soft_a fire_n that_o it_o curd_v not_o till_o you_o think_v it_o be_v enough_o to_o make_v the_o orange_a pudding_n take_v the_o rind_n of_o a_o small_a orange_n pair_v very_o thin_a and_o boil_v in_o several_a waterâ—_n till_o it_o be_v very_o tender_a then_o beat_v it_o very_o fine_a in_o a_o mortar_n then_o put_v to_o it_o four_o ounce_n of_o fine_a sugar_n four_o ounce_n of_o fresh_a butter_n the_o yolk_n of_o six_o egg_n and_o a_o spoonful_n or_o two_o of_o cream_n with_o a_o very_a little_a salt_n beat_v all_o these_o together_o in_o a_o mortar_n while_o the_o oven_n heat_n then_o bake_v it_o in_o puff_n paste_n to_o make_v french-bread_n take_v half_o a_o bushel_n of_o fine_a flower_n ten_o egg_n yolk_n and_o white_a one_o pound_n and_o a_o half_a of_o fresh_a butter_n then_o put_v in_o as_o much_o of_o yeast_n as_o into_o the_o ordinary_a manchet_n temper_v it_o with_o new_a milk_n pretty_a hot_a then_o let_v it_o lie_v half_o a_o hour_n to_o rise_v then_o make_v it_o into_o loaf_n or_o roll_n and_o wash_v they_o over_o with_o a_o egg_n beat_v with_o milk_n let_v not_o your_o oven_n be_v too_o hot_a to_o make_v a_o make_a dish_n take_v four_o ounce_n of_o blanch_a almond_n beat_v and_o strain_v they_o into_o some_o cream_n then_o take_v artichoke_n bottom_n tender_o boil_a and_o some_o marrow_n boil_a then_o boil_v a_o quart_n of_o cream_n till_o it_o be_v thick_a and_o sweeten_v it_o with_o rose_n water_n and_o sugar_n then_o lay_v your_o artichoke_n into_o a_o dish_n and_o the_o marrow_n on_o they_o then_o mix_v your_o almond_n cream_n and_o the_o other_o together_o and_o pour_v it_o over_o they_o â—nd_v let_v it_o stand_v upon_o ember_n till_o you_o serve_v â—it_a in_o to_o make_v a_o cake_n with_o almond_n take_v one_o pound_n and_o a_o half_a of_o fine_a flower_n of_o sugar_n twelve_o ounce_n beat_v very_o fine_a mingle_v they_o well_o together_o then_o take_v half_a a_o pound_n of_o almond_n blanch_v and_o beat_v with_o a_o little_a rose_n water_n mingle_v all_o these_o with_o as_o much_o sack_n as_o will_v work_v it_o into_o a_o pâ—ste_n and_o put_v in_o some_o spice_n some_o yeast_n and_o plump_v currant_n with_o a_o pound_n of_o butter_n so_o make_v it_o into_o a_o cake_n and_o bake_v it_o to_o season_v a_o chick_a pie_n season_n they_o with_o nutmegg_n and_o sugar_n pepper_n and_o salt_n raisin_n current_a and_o butterâ—_n when_o it_o be_v bake_v put_v in_o clout_a cream_n sack_n and_o sugar_n to_o make_v a_o herb_n pie_n take_v lettuce_n and_o spinage_n a_o little_a time_n winter_n savoury_n and_o sweet_a marjorum_fw-la chap_v they_o and_o put_v they_o into_o the_o pie_n with_o butter_n nutmegg_n and_o sugar_n a_o little_a salt_n when_o it_o be_v draw_v and_o a_o little_a cool_v put_v in_o clout_a cream_n sack_n and_o sugar_n to_o stew_v gurnet_n stew_v they_o with_o white_a wine_n and_o salt_n whole_a clove_n mace_n nutmegg_n and_o cinnamon_n when_o you_o take_v they_o up_o put_v in_o some_o butter_n and_o sugar_n to_o boil_v place_n or_o flounder_n boil_v they_o in_o white_a wine_n water_n and_o salt_n with_o some_o clove_n mace_n lemon_n pill_n and_o some_o small_a onion_n a_o caudle_n for_o a_o sick_a body_n take_v lemon_n posset_n drink_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n and_o sweeten_v it_o with_o sugar_n to_o make_v a_o pie_n with_o eel_n and_o oyster_n take_v the_o oyster_n from_o their_o liquor_n and_o put_v they_o to_o the_o eel_n and_o season_v they_o with_o pepper_n salt_n and_o mace_n raisin_n and_o currant_n than_o put_v they_o in_o a_o pie_n with_o good_a store_n of_o butter_n and_o fruit_n on_o the_o top_n to_o make_v a_o very_a good_a hare_n pie_n take_v out_o all_o the_o bone_n then_o lay_v it_o on_o a_o grid-iron_n under_o which_o be_v fresh_a coal_n when_o it_o begin_v to_o dry_v tuâ—n_v it_o and_o sprinkle_v it_o with_o wine_n vinegar_n wherein_o have_v lie_v nutmegg_n clove_n and_o mace_n bruise_v and_o as_o it_o dry_v sprinkle_v it_o with_o this_o liquor_n so_o do_v till_o you_o think_v it_o reasonable_a well_o broil_v then_o lay_v it_o in_o such_o vinegar_n all_o night_n the_o next_o day_n broil_v it_o a_o little_a than_o lard_n it_o and_o bake_v it_o with_o good_a store_n of_o butter_n and_o eat_v it_o cold_a add_v a_o little_a salt_n to_o roast_v a_o pike_n draw_v a_o large_a pike_n at_o the_o gills_o when_o he_o be_v well_o wash_v fill_v the_o belly_n with_o great_a oyster_n and_o lard_v the_o back_n with_o herring_n pickle_v tie_v it_o on_o the_o spit_n and_o baste_v it_o with_o white_a wine_n and_o butter_n with_o two_o or_o three_o
well_o from_o the_o water_n and_o chap_v it_o well_o with_o the_o back_n of_o a_o knife_n then_o let_v it_o boil_v in_o a_o dish_n over_o a_o few_o coal_n with_o some_o butter_n and_o vinegar_n a_o few_o plump_v currant_n and_o as_o much_o sugar_n as_o you_o think_v fit_a garnish_n it_o with_o hard_a egg_n and_o so_o serve_v it_o in_o a_o good_a supper_n dish_n take_v a_o leg_n of_o mutton_n and_o cut_v it_o in_o thin_a piece_n as_o long_o as_o you_o can_v and_o three_o oâ—_n four_o finger_n broad_a then_o take_v parsley_n onion_n pennyroyal_n and_o time_n and_o chap_v they_o fine_a with_o mutton_n suet_n season_n it_o with_o wine_n pepper_n cloves_n mace_n and_o salt_n so_o lay_v it_o up_o upon_o the_o slice_n of_o mutton_n and_o roll_n they_o up_o and_o fasten_v every_o one_o with_o a_o scure_a than_o roll_n they_o in_o the_o yolk_n of_o egg_n and_o grate_a bread_n so_o roast_v they_o or_o bake_v they_o in_o a_o platter_n with_o butter_n thus_o you_o may_v do_v veal_n but_o then_o put_v in_o some_o currant_n these_o do_v well_o bake_v in_o a_o pie_n or_o stew_v with_o wine_n and_o butter_n to_o make_v a_o very_a good_a jelly_n take_v a_o shoulder_n of_o veal_n cut_v it_o in_o three_o several_a piece_n but_o break_v none_o of_o the_o bone_n pare_v all_o the_o fat_a away_o as_o clean_o as_o you_o can_v then_o wash_v it_o in_o five_o or_o six_o water_n and_o â—et_v it_o lie_v in_o water_n two_o or_o three_o hour_n then_o boil_v it_o in_o fair_a water_n till_o it_o be_v very_o clean_a scim_o â—t_a very_a well_o then_o take_v it_o from_o the_o fire_n and_o put_v it_o into_o another_o pot_n with_o a_o pottle_n of_o white_a wine_n and_o as_o much_o of_o the_o broth_n as_o wine_n â—et_z it_o to_o the_o fire_n again_o and_o ever_o as_o the_o scum_n arise_v take_v it_o off_o then_o set_v it_o over_o a_o soft_a â—ire_n six_o or_o eight_o hour_n close_o cover_v then_o â—ake_v three_o or_o four_o drop_n of_o the_o stuff_n put_v it_o â—nto_o the_o palm_n of_o your_o hand_n and_o close_v your_o other_o hand_n to_o it_o and_o when_o it_o be_v cold_a chafe_n your_o hand_n together_o and_o if_o it_o cleave_v it_o be_v enough_o then_o take_v it_o from_o the_o fire_n and_o strain_v â—t_a when_o it_o be_v cold_a take_v away_o all_o the_o fat_a and_o â—etlings_n at_o the_o bottom_n to_o colour_v it_o and_o season_n it_o for_o red_a jelly_n take_v a_o pint_n of_o your_o jelly_n stuff_n a_o quarter_n of_o a_o pint_n of_o pure_a white_a wine_n half_o a_o pound_n of_o sugar_n some_o cinnamon_n nutmeg_n and_o clove_n bruise_v then_o take_v a_o tornsel_n cloth_n or_o two_o well_o dry_v by_o the_o fire_n and_o beat_v with_o a_o stick_n from_o the_o dust_n put_v they_o into_o the_o jelly_n stuff_n and_o set_v they_o to_o the_o fire_n till_o it_o be_v good_a and_o warm_a then_o wring_v the_o clothes_n well_o till_o you_o think_v it_o be_v colour_v enough_o then_o put_v in_o six_o or_o eight_o white_n of_o egg_n well_o beat_v stir_v they_o well_o till_o it_o be_v boil_a then_o take_v it_o from_o the_o fire_n and_o let_v it_o run_v through_o a_o jelly_n bag_n for_o crystal_n jelly_n take_v the_o same_o quantity_n of_o your_o jelly_n stuff_n as_o before_o and_o sugar_n but_o not_o so_o much_o spice_n because_o of_o the_o colour_n so_o boil_v iâ—_n with_o the_o white_n of_o egg_n and_o let_v it_o run_v through_o a_o jelly_n bag_n for_o amber_n colour_n jelly_n take_v the_o same_o quantity_n of_o every_o thing_n as_o for_o the_o red_a jelly_n only_o instead_o oâ—_n tornsel_v you_o must_v put_v in_o a_o little_a saffron_n to_o make_v a_o calvesfoot_o pye_n take_v your_o calf_n foot_n tender_o boil_a and_o split_v they_o in_o the_o middle_n season_n they_o with_o whole_a pepper_n salt_n sugar_n and_o mace_n then_o put_v they_o into_o your_o pie_n with_o good_a store_n of_o butter_n and_o curran_n and_o when_o it_o be_v bake_v put_v in_o a_o caudle_n make_v with_o verjuice_n the_o yolk_n of_o egg_n butter_n and_o sugar_n a_o make_a dish_n for_o fish-day_n take_v time_n sage_n marjorum_fw-la of_o each_o a_o like_a quantity_n chap_v they_o fine_a then_o take_v six_o or_o eight_o egg_n beat_v and_o strain_v they_o into_o the_o herb_n stir_v they_o well_o together_o and_o season_v they_o with_o salt_n sugar_n cinnamon_n and_o ginger_n and_o some_o mace_n then_o put_v it_o into_o a_o platter_n with_o some_o butter_n and_o set_v it_o over_o a_o pot-head_n of_o seethe_a water_n close_o cover_v till_o it_o be_v hard_a enough_o to_o slice_v then_o slice_v it_o and_o lay_v it_o in_o a_o dish_n with_o some_o melt_a butter_n over_o it_o to_o bake_v mutton_n like_o venison_n make_v your_o past_a course_n and_o fashion_v it_o like_o a_o pie_n for_o venison_n parboil_v your_o mutton_n in_o wine_n and_o vinegar_n and_o let_v it_o lie_v in_o the_o same_o three_o or_o four_o hour_n before_o you_o parboil_v it_o thrust_v your_o knife_n often_o through_o that_o the_o liquor_n may_v soak_v through_o it_o make_v it_o sharp_a with_o vinegar_n then_o take_v it_o out_o and_o lard_n it_o very_o thick_a and_o cast_v pepper_n on_o every_o side_n of_o it_o season_n it_o with_o pepper_n and_o salt_n and_o lard_n in_o the_o hole_n and_o put_v good_a store_n of_o butter_n into_o the_o pie_n and_o bake_v it_o make_v a_o vent_n in_o the_o middle_n of_o the_o pie_n and_o when_o it_o be_v bake_v fill_v up_o the_o pie_n with_o melt_a butter_n and_o when_o you_o serve_v it_o in_o stick_v some_o rosemary_n and_o bay_n in_o the_o vent_n hole_n and_o eat_v it_o with_o mustard_n and_o sugar_n to_o make_v a_o salad_n of_o lemmons_n take_v the_o thick_a rind_n and_o cut_v they_o in_o half_n and_o take_v out_o all_o their_o meat_n then_o boil_v the_o rind_n in_o several_a water_n till_o you_o can_v run_v a_o straw_n through_o they_o then_o pick_v and_o scrape_v they_o clean_o and_o wash_v they_o in_o cold_a water_n then_o make_v a_o syrup_n with_o white_a wine_n vinegar_n water_n and_o sugar_n and_o when_o it_o be_v boil_a and_o skime_v put_v in_o your_o pill_n cut_v in_o some_o pretty_a fancy_n boil_v they_o till_o they_o be_v clear_a and_o so_o keep_v they_o to_o make_v good_a pancake_n take_v a_o quart_n of_o fine_a flower_n put_v thereto_o eight_o yolk_n of_o egg_n and_o two_o white_n mix_v it_o with_o water_n and_o make_v it_o thin_a then_o put_v in_o such_o spice_n as_o you_o think_v fit_a with_o a_o little_a salt_n then_o set_v over_o the_o fire_n some_o try_a suet_n in_o a_o posnet_n and_o when_o it_o be_v seethe_a hot_a put_v it_o into_o the_o fry_v pan_n and_o pour_v it_o out_o clean_o again_o then_o pour_v in_o some_o batter_v as_o thin_a as_o you_o can_v and_o dry_v it_o on_o both_o side_n and_o then_o put_v to_o it_o so_o much_o suet_n as_o will_v cover_v it_o and_o fry_v it_o to_o make_v pancake_n take_v fair_a water_n lukewarm_a make_v batter_v therewith_o with_o grate_a bread_n and_o a_o little_a flower_n and_o salt_n to_o the_o quantity_n of_o every_o pancake_n put_v one_o egg_n than_o season_n it_o with_o spice_n and_o sugar_n and_o fry_v they_o with_o butter_n to_o make_v a_o haggis_n pudding_n take_v your_o haggis_n or_o calf_n begin_v clean_o scour_v and_o water_v and_o parboil_v it_o well_o then_o take_v out_o the_o kernel_n and_o chap_v it_o fine_a season_n it_o with_o salt_n sugar_n and_o beat_a spice_n then_o put_v to_o it_o a_o little_a cream_n and_o ten_o or_o twelve_o yolk_n of_o egg_n as_o much_o grate_a bread_n a_o few_o mince_a date_n and_o plump_v currant_n and_o so_o fill_v your_o skin_n and_o boil_v they_o careful_o to_o make_v ising_n take_v your_o great_a oatmeal_n and_o steep_v it_o in_o cream_n one_o night_n then_o season_n it_o with_o salt_n clove_n mace_n and_o curran_n put_v in_o some_o suet_n or_o some_o marrow_n and_o a_o few_o sweet_a herb_n so_o fill_v you_o skin_n and_o boil_v they_o to_o make_v liver_n pudding_n take_v hog_n liver_n well_o boil_a and_o stamp_v it_o well_o in_o a_o mortar_n then_o put_v to_o it_o good_a store_n of_o suet_n mince_v fine_a and_o the_o yolk_n of_o egg_n season_n it_o with_o salt_n pepper_n cloves_n &_o mace_n and_o a_o few_o currant_n and_o fill_v the_o skin_n &_o boil_v they_o to_o make_v good_a sansage_n take_v some_o pork_n not_o too_o fat_a mince_v it_o fine_a then_o stâ—mp_v it_o in_o a_o mortar_n season_n it_o with_o pepper_n salt_n nutmeg_n and_o a_o little_a sâ—ge_n then_o beat_v it_o well_o together_o and_o when_o it_o be_v enough_o keep_v it_o in_o galley_n pot_n as_o long_o as_o you_o please_v and_o when_o you_o will_v eat_v any_o of_o they_o roll_n they_o in_o your_o hand_n like_o a_o sausage_n and_o
so_o close_o it_o to_o pickle_n oyster_n take_v your_o great_a oyster_n and_o save_v the_o liquor_n that_o come_v from_o â—hem_n strain_v it_o into_o a_o earthen_a pipkin_n put_v to_o it_o some_o white_a wine_n and_o white_a wine_n vinegar_n whole_a pepper_n whole_a mace_n slice_a ginger_n cloves_n and_o bay-leaves_a with_o a_o little_a saltâ—_n when_o it_o have_v boil_a a_o little_a put_v in_o your_o oystersâ—_n and_o let_v â—hem_fw-mi boil_v two_o or_o three_o walme_n then_o take_v they_o up_o and_o boil_v your_o liquor_n a_o little_a long_o and_o when_o it_o be_v cold_a put_v in_o your_o oyster_n and_o barrel_n they_o up_o or_o keep_v they_o in_o galley_n pot_n close_o stop_v to_o mâ—ke_v a_o potato_n pye_n scald_v they_o well_o and_o pill_v they_o then_o put_v butter_n into_o your_o pie_n then_o whole_a mace_n than_o potato_n with_o marrow_n cinnamon_n mace_n and_o sugar_n than_o butter_n so_o close_o it_o and_o bake_v it_o and_o when_o it_o be_v bake_v put_v in_o some_o white_a wine_n butter_n and_o sugar_n with_o the_o yolk_n of_o eggs._n to_o make_v a_o neats-tongue_n pie_n to_o be_v eat_v hot_a take_v fresh_a neat_n tongue_n boil_v they_o in_o water_n &_o salt_n till_o they_o be_v very_o tender_v then_o case_n they_o and_o when_o they_o be_v cold_a cut_v they_o in_o thin_a slice_n â—hen_o put_v butter_n into_o your_o pie_n than_o your_o neat_n tongue_n than_o a_o little_a pepper_n whole_a mace_n raisin_n of_o â—he_n sun_n and_o sugar_n with_o some_o salt_n then_o butâ—er_v again_o so_o close_o it_o and_o bake_v it_o and_o when_o you_o serve_v it_o in_o put_v in_o white_a wine_n butter_n and_o sugar_n and_o the_o yolk_n of_o eggs._n tâ—_n roast_n pork_n without_o the_o skin_n take_v any_o small_a joint_n of_o pork_n and_o lay_v it_o â—o_o roast_a till_o it_o will_v pill_v then_o peel_v it_o and_o stick_v it_o with_o rosemary_n â—nd_a clove_n â—hen_o baste_v it_o with_o butter_n and_o salt_n make_v sauce_n for_o it_o with_o bread_n water_n claret_n wine_n beat_a cinnamon_n boil_a together_o then_o put_v in_o butâ—er_n vinegar_n and_o sugar_n to_o make_v pig_n eat_v like_o lamb._n take_v a_o fat_a pig_n flay_v it_o and_o cut_v it_o in_o quarter_n and_o trâ—ss_v it_o like_o lamb_n then_o draw_v it_o with_o parsley_n and_o roast_v it_o baste_v it_o with_o butter_n and_o salt_n and_o when_o it_o be_v enough_o flower_n it_o and_o make_v sauce_n for_o it_o wiâ—h_v butter_n juice_n of_o orange_n and_o pepper_n to_o make_v cabbage_n cream_n take_v twenty_o five_o quart_n of_o new_a milk_n set_v it_o on_o the_o fire_n â—ill_v it_o be_v ready_a to_o boil_v and_o stir_v it_o all_o the_o while_n that_o it_o cream_n not_o then_o pour_v it_o into_o twenty_o several_a platter_n as_o fast_o as_o you_o can_v and_o when_o it_o be_v cold_a take_v off_o the_o cream_n with_o a_o scimmer_n and_o lay_v it_o on_o a_o pye-plate_n in_o the_o fashion_n of_o a_o cabbage_n crumple_v one_o upon_o another_o do_v â—his_fw-la three_o time_n and_o between_o every_o lair_n lay_v on_o with_o a_o feather_n rosewater_n and_o sugar_n make_v very_a â—hâ—â—k_n you_o may_v take_v cream_n boil_a with_o spice_n and_o stir_v all_o thâ—_n while_n then_o season_v with_o rosewater_n and_o strain_a almond_n and_o stir_v it_o till_o it_o be_v cold_a then_o take_v toast_n of_o manchet_n cut_v thin_a not_o too_o hard_a nor_o too_o browâ—_n lay_v they_o in_o the_o bottom_n of_o the_o dish_n and_o lay_v â—he_v cream_n upon_o â—hem_n this_o be_v very_o good_a of_o itself_o but_o if_o you_o please_v you_o may_v add_v your_o cabbage_n cream_n to_o it_o cover_v iâ—_n and_o so_o serve_v they_o in_o both_o together_o if_o you_o please_v you_o may_v colour_v some_o of_o the_o cream_n either_o with_o red_a sander_n tornsel_n saffron_n or_o spinage_n and_o that_o will_v make_v it_o look_v very_a like_o a_o cabbage_n to_o make_v a_o triâ—te_fw-fr take_v sweet_a cream_n season_n it_o wiâ—h_v rose-water_n and_o sugar_n and_o a_o little_a mace_n boil_v it_o a_o little_a then_o let_v it_o stand_v till_o iâ—_n be_v lukewarm_a then_o put_v it_o into_o such_o littlâ—â—ishes_n or_o â—owls_n as_o you_o mean_v to_o serve_v it_o in_o then_o put_v in_o a_o little_a runnet_n and_o stir_v it_o together_o when_o you_o serve_v it_o in_o cast_v on_o what_o comfit_n you_o please_v to_o make_v thick_a cream_n take_v sweet_a cream_n a_o little_a flower_n fine_o searse_v large_a mace_n and_o a_o stick_n of_o cinnamon_n rosewater_n and_o sugar_n let_v these_o boil_v together_o till_o it_o be_v somewhat_o thick_a then_o put_v to_o it_o thick_a cream_n and_o the_o yolk_n of_o egg_n beat_v and_o let_v it_o see_v a_o very_a little_a time_n for_o fear_n of_o turn_v then_o pour_v it_o out_o and_o serve_v it_o in_o cold_a to_o make_v creame_n of_o paste_n or_o jelly_n boil_v your_o cream_n and_o put_v egg_n into_o it_o as_o for_o a_o fool_n then_o slice_v the_o sweet_a meat_n very_a â—hin_n and_o boil_v they_o then_o sweeten_v iâ—_n and_o put_v it_o into_o a_o dish_n to_o make_v cake_n without_o plumb_n take_v four_o pound_n of_o fine_a flower_n rub_v it_o into_o one_o pound_n of_o sweet_a butter_n very_o well_o â—hen_o wiâ—h_v warm_a cream_n and_o ale_n yeast_n temper_v it_o into_o a_o pâ—ste_n put_v in_o a_o little_a rosewater_n and_o several_a spice_n beat_v let_v it_o lie_v by_o the_o fire_n â—ill_v the_o oven_n heat_n and_o when_o you_o make_v it_o up_o knead_v into_o it_o half_o a_o pound_n of_o câ—rraway_n comfit_n thâ—ee_o quarter_n of_o a_o pound_n of_o biscuit_n comfit_n make_v it_o up_o as_o fast_o as_o you_o can_v not_o thick_a nor_o cut_v it_o too_o deep_a put_v it_o in_o a_o hoop_n well_o butter_v and_o wash_v it_o over_o with_o the_o white_a oâ—_n a_o egg_n rosewater_n sugar_n then_o strew_v it_o wiâ—h_v some_o comfit_n a_o sack_n posset_n without_o milk_n take_v thirteen_o egg_n and_o while_o they_o be_v beat_v take_v a_o quart_n of_o sâ—ck_n half_o a_o pound_n of_o fine_a sugar_n a_o pint_n of_o strong_a beer_n let_v they_o boil_v together_o a_o while_n then_o take_v it_o off_o and_o put_v in_o the_o egg_n stir_v they_o very_o well_o then_o put_v it_o into_o a_o bâ—son_n and_o cover_v it_o close_o with_o a_o dish_n then_o set_v it_o over_o a_o very_a soft_a fire_n till_o you_o see_v it_o arise_v wiâ—h_v a_o curd_n then_o serve_v it_o in_o with_o beat_a spice_n to_o preserve_v gooseberry_n green_a and_o whole_a pick_v they_o clean_o and_o put_v they_o into_o water_n as_o warm_v as_o milk_n so_o let_v they_o stand_v close_o cover_v half_o a_o hourâ—_n than_o put_v they_o into_o another_o warm_a water_n and_o let_v they_o stand_v as_o long_o so_o do_v three_o time_n then_o take_v their_o weight_n in_o fine_a sugar_n and_o make_v a_o syrup_n â—hen_o put_v they_o in_o and_o let_v they_o boil_v soft_o one_o hour_n then_o set_v they_o by_o till_o the_o next_o day_n so_o do_v twice_o then_o take_v they_o out_o of_o that_o syrup_n and_o make_v new_a syrup_n and_o keep_v they_o in_o it_o all_o the_o year_n to_o make_v a_o coddle_v tart._n scald_v they_o well_o &_o pill_v they_o then_o rub_v they_o through_o a_o strainer_n and_o put_v they_o into_o a_o dish_n with_o some_o rose-water_n and_o sugar_n and_o some_o whole_a cinnamon_n so_o let_v it_o stand_v over_o a_o chaff_a dish_n and_o coal_n a_o good_a while_n close_o cover_v stir_v it_o now_o and_o then_o then_o take_v out_o the_o cinnamon_n and_o fill_v your_o tart_a and_o bake_v it_o but_o a_o little_a and_o when_o it_o be_v enough_o pour_v in_o a_o custard_n and_o let_v it_o stand_v a_o while_n in_o the_o oven_n to_o make_v a_o syllabub_n take_v a_o lemon_n pare_v &_o slice_v very_o thin_a cover_v the_o bottom_n of_o your_o syllabub_n pot_n with_o it_o then_o strew_v it_o thick_a with_o fine_a sugar_n then_o take_v sack_n or_o whiâ—e_v wine_n and_o make_v a_o curd_n with_o some_o milk_n or_o cream_n and_o lay_v it_o on_o the_o lemon_n with_o a_o spoon_n then_o cover_v it_o up_o to_o the_o top_n of_o the_o pot_n with_o some_o cream_n and_o white_n of_o egg_n whip_v to_o a_o froth_n and_o between_o every_o lay_n of_o curd_n you_o must_v put_v sugar_n to_o make_v a_o lemon_n syllabub_n take_v a_o pint_n of_o new_a milk_n and_o half_a a_o pint_n of_o creamy_a stir_v they_o together_o with_o a_o little_a rosewater_n and_o sugar_n then_o squeeze_v into_o it_o the_o juice_n of_o two_o lemon_n stir_v it_o very_o well_o together_o and_o so_o let_v it_o stand_v a_o hour_n â—nd_v â—hen_o eat_v it_o to_o preserve_v lemon_n to_o look_v white_a take_v the_o pale_a lemon_n you_o can_v get_v and_o chip_n they_o very_o thin_a then_o put_v they_o inâ—o_o a_o linen_n cloth_n and_o boil_v they_o two_o hour_n in_o fair_a water_n