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some_o water_n or_o pease_n porridge_n and_o when_o they_o be_v sod_a and_o season_v stove_n your_o bread_n and_o garnish_v it_o with_o your_o carp_n turnip_n and_o with_o caper_n then_o serve_v if_o you_o do_v not_o put_v in_o turnip_n you_o may_v garnish_v with_o mushrum_n or_o cut_v sparagus_n and_o with_o the_o omelet_n of_o carp_n 7._o the_o queen_n pottage_n take_v carp_n or_o tenche_n see_v they_o with_o water_n some_o salt_n and_o a_o onion_n some_o parsley_n hard_a egg_n and_o the_o crumb_n of_o a_o loaf_n when_o they_o be_v sod_a strain_v your_o broth_n and_o put_v it_o into_o another_o pot_n with_o as_o much_o butter_n as_o you_o will_v put_v into_o another_o broth_n take_v some_o almond_n and_o stamp_v they_o well_o mix_v they_o with_o the_o half_a of_o your_o broth_n and_o after_o they_o have_v boil_a together_o a_o while_n strain_v they_o and_o put_v in_o a_o onion_n stick_v with_o clove_n and_o set_v it_o upon_o a_o few_o warm_a cinder_n stove_n your_o dish_n with_o a_o 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your_o mushrum_n in_o the_o pan_n with_o butter_n parsley_n and_o caper_n and_o put_v they_o in_o the_o same_o pot_n again_o you_o may_v make_v the_o bottom_n of_o your_o pottage_n with_o some_o carpe_n bone_n which_o you_o shall_v boil_v with_o your_o mushrum_n stove_n your_o bread_n and_o when_o it_o be_v well_o stove_v put_v on_o it_o a_o bed_n of_o hash_fw-mi of_o carp_n and_o then_o fill_v it_o up_o with_o your_o implement_n by_o degree_n as_o it_o do_v stove_n after_o it_o be_v fill_v garnish_v your_o pottage_n with_o your_o mushrum_n farce_v with_o the_o same_o farce_v where_o with_o you_o have_v make_v your_o hash_fw-mi sod_a between_o two_o dish_n and_z with_o melt_v and_o when_o you_o be_v ready_a to_o serve_v put_v about_o it_o pomegranate_n or_o lemon_n then_o serve_v 11._o pottage_n of_o sol_n without_o bone_n farce_v fry_v they_o almost_o outright_o and_o open_v they_o along_o the_o bone_n which_o you_o shall_v take_v out_o take_v melt_v oyster_n caper_n mushrum_n troufle_n and_o pass_v they_o in_o the_o pan_n with_o parsley_n and_o whole_a chibol_n farce_v your_o sole_n with_o these_o implement_n and_o after_o they_o be_v farce_v stove_n they_o with_o a_o little_a broth_n fresh_a butter_n lemon_n or_o orange_n juice_n or_o verjuice_n stove_n your_o bread_n with_o the_o broth_n of_o any_o fish_n you_o have_v as_o you_o will_v and_o garnish_v it_o with_o your_o sole_n with_o mushrum_n troufle_n melt_v and_o juice_n of_o musherum_n and_o set_v about_o the_o dish_n some_o of_o slice_n lemon_n serve_v 12._o pottage_n of_o smelt_n make_v broth_n with_o almond_n or_o with_o fish_n or_o with_o mushrum_n or_o with_o pease_n broth_n all_o be_v well_o season_v stove_n your_o bread_n and_o put_v a_o little_a white_a broth_n over_o it_o with_o yolk_n of_o egg_n allay_v and_o the_o juice_n of_o musherum_n take_v your_o smelt_n fry_v they_o and_o garnish_v your_o pottage_n with_o they_o or_o if_o you_o will_v before_o you_o garnish_n put_v they_o with_o ragoust_n which_o to_o do_v you_o shall_v take_v some_o parsley_n chibol_n butter_n and_o verjuice_n you_o shall_v fry_v they_o together_o and_o then_o shall_v strain_v they_o and_o after_o they_o be_v strain_v you_o shall_v put_v they_o with_o your_o smelt_n serve_v garnish_v with_o pomegranate_n and_o lemon_n 13._o pottage_n of_o asparagus_n take_v store_n of_o herb_n put_v they_o in_o a_o pot_n with_o crumb_n of_o bread_n and_o season_v they_o well_o then_o fry_v they_o and_o after_o they_o be_v fry_v put_v they_o again_o in_o the_o pot_n stove_n your_o bread_n and_o garnish_v it_o with_o sparagus_n which_o you_o shall_v have_v cause_v to_o seethe_v with_o water_n and_o salt_n and_o be_v drain_v put_v they_o with_o fresh_a butter_n salt_n and_o nutmeg_n over_o your_o pottage_n you_o shall_v serve_v fry_v break_v sparagus_n then_o serve_v another_o way_n use_v the_o same_o broth_n put_v upon_o it_o a_o little_a of_o hash_fw-mi of_o carp_n garnish_v with_o fry_a sparagus_n and_o other_o mushrum_n and_o melt_v then_o serve_v another_o way_n after_o your_o bread_n be_v well_o stove_v garnish_n it_o with_o herb_n and_o sparagus_n with_o caper_n and_o yolk_n of_o egg_n and_o serve_v you_o may_v whiten_v your_o pottage_n if_o you_o will_n 14._o pottage_n of_o haslet_n of_o fish_n take_v carp_n take_v out_o the_o bone_n and_o make_v a_o hash_fw-mi with_o butter_n well_o season_v with_o good_a herb_n take_v the_o bone_n and_o boil_v they_o with_o pease_n broth_n or_o other_o broth_n with_o a_o bundle_n of_o herb_n butter_n and_o salt_n then_o with_o your_o skin_n of_o carp_n make_v some_o haslet_n that_o be_v some_o piece_n of_o skin_n of_o carp_n spread_v they_o and_o put_v they_o upon_o your_o hash_fw-mi season_v and_o egg_n for_o to_o allay_v they_o than_o roll_n they_o up_o like_o small_a chitterling_n after_o they_o be_v thus_o roll_v up_o see_v they_o in_o a_o dish_n with_o butter_n a_o little_a verjuice_n and_o a_o chibol_n after_o they_o be_v ready_a garnish_v your_o bread_n with_o your_o hash_fw-mi and_o haslet_n and_o put_v upon_o it_o mushrum_n and_o break_a sparagus_n then_o serve_v 15._o pottage_n of_o lettuce_n farce_v take_v lettuce_n whiten_v they_o in_o fresh_a water_n make_v a_o farce_v of_o fish_n or_o of_o herb_n and_o after_o you_o have_v farce_v they_o with_o it_o set_v they_o a_o stove_a in_o a_o pot_n with_o some_o pease_n broth_n or_o some_o other_o broth_n and_o season_v they_o well_o with_o butter_n with_o salt_n and_o with_o a_o onion_n stick_v with_o clove_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o lettuce_n which_o you_o shall_v cut_v into_o half_n you_o may_v put_v to_o it_o a_o bed_n of_o a_o hash_fw-mi of_o fish_n then_o serve_v 16._o pottage_n of_o cabbage_n or_o colewort_n with_o milk_n cut_v they_o into_o quarter_n and_o whiten_v they_o than_o put_v they_o in_o the_o pot_n with_o water_n store_n of_o butter_n some_o salt_n and_o pepper_v and_o a_o onion_n stick_v with_o cloave_n after_o they_o be_v well_o sodden_a put_v some_o milk_n to_o they_o stove_n your_o bread_n and_o serve_v it_o garnish_v with_o your_o colewort_n or_o cabidge_n 17._o pottage_n of_o cabbage_n or_o colewort_n with_o frried_a bread_n whiten_n your_o colewort_n or_o cabbage_n and_o put_v they_o in_o the_o pot_n as_o abovesaid_a and_o serve_v garnish_v with_o fry_a bread_n 18._o pottage_n of_o colewort_n or_o cabbage_n with_o pease_n broth_n it_o be_v make_v as_o abovesaid_a but_o instead_o of_o water_n you_o put_v they_o in_o the_o pot_n with_o pease_n broth_n garnish_n and_o serve_v alike_o 19_o pottage_n of_o pumpkin_n with_o butter_n take_v your_o pumpkin_n cut_v it_o into_o piece_n and_o see_v it_o with_o water_n and_o salt_n after_o it_o be_v sod_a strain_v it_o and_o put_v it_o
serve_v another_o way_n truss_v they_o up_o cherrie-like_a fry_v they_o and_o stove_n they_o between_o two_o dish_n with_o a_o little_a fresh_a butter_n a_o drop_n of_o verjuice_n the_o juice_n of_o a_o orange_n or_o of_o a_o lemon_n and_o season_v they_o well_o with_o a_o bundle_n of_o herb_n then_o for_o to_o make_v your_o broth_n boil_v some_o with_o pease_n broth_n or_o water_n salt_n parsley_n chibol_n one_o handful_n of_o stamp_a almond_n and_o yolke_n of_o egg_n after_o which_o you_o shall_v strain_v altogether_o stove_n your_o bread_n upon_o which_o you_o may_v put_v a_o little_a of_o the_o hash_fw-mi of_o carp_n or_o other_o fish_n fill_v up_o your_o dish_n and_o garnish_v it_o with_o your_o frog_n lemon_n and_o pomgranate_n then_o serve_v 34._o pottage_n of_o bran_n take_v wheat_n bran_n the_o big_a you_o can_v find_v boil_v it_o well_o with_o water_n with_o one_o handful_n of_o almond_n and_o a_o bundle_n of_o herb_n and_o season_v it_o well_o then_o pass_v it_o through_o a_o strainer_n and_o put_v it_o again_o to_o boil_v stove_n your_o bread_n and_o fill_v your_o dish_n with_o this_o broth_n which_o you_o may_v whiten_v if_o you_o will_v with_o egg_n allay_v with_o verjuice_n and_o garnish_v it_o with_o fleuron_n if_o you_o have_v any_o then_o serve_v 35._o pottage_n of_o hop_n take_v good_a store_n of_o herb_n which_o you_o shall_v season_v as_o a_o pottage_n with_o the_o crumb_n of_o a_o loaf_n fry_v all_o and_o put_v it_o to_o boil_v in_o a_o pot_n fry_v also_o into_o it_o some_o fresh_a butter_n in_o the_o pan_n with_o a_o little_a parsley_n and_o a_o bundle_n of_o herb_n and_o pour_v it_o into_o your_o pot_n stove_n your_o bread_n with_o your_o broth_n after_o this_o see_v your_o hop_n with_o water_n and_o salt_n after_o it_o be_v sod_a and_o drain_v put_v it_o with_o butter_n and_o garnish_v your_o bread_n with_o it_o then_o serve_v your_o pottage_n whiten_v if_o you_o will_v with_o yolk_n of_o egg_n allay_v in_o verjuice_n 36._o pottage_n of_o raspberry_n allay_v some_o egg_n with_o some_o rasberrye_n and_o strain_v all_o together_o boil_v some_o milk_n well_o season_v with_o salt_n and_o when_o it_o boil_v pour_v your_o implement_n into_o it_o and_o stir_v it_o well_o take_v it_o up_o garnish_n it_o with_o raspberry_n and_o serve_v 37._o pottage_n of_o parsnip_n cleanse_v they_o well_o and_o choose_v the_o middle_a one_o see_v they_o with_o butter_n and_o a_o bundle_n of_o herb_n and_o season_v they_o with_o salt_n and_o cleave_v stick_v then_o take_v they_o out_o and_o take_v off_o the_o skin_n if_o you_o will_v and_o then_o put_v they_o with_o butter_n and_o a_o drop_n of_o broth_n stove_n they_o and_o you_o shall_v find_v your_o sauce_n allay_v your_o bread_n be_v also_o well_o stove_v and_o your_o pottage_n fill_v garnish_n it_o with_o your_o parsnip_n then_o serve_v 38._o pottage_n of_o leek_n take_v the_o white_a of_o your_o leek_n and_o cut_v they_o very_o small_a keep_v some_o of_o they_o which_o you_o shall_v cut_v in_o length_n for_o to_o garnish_v and_o shall_v tie_v they_o together_o whiten_v they_o and_o see_v they_o with_o pease_n broth_n or_o water_n after_o they_o be_v sod_a stove_n your_o bread_n and_o garnish_v your_o pottage_n with_o the_o leek_n you_o have_v cut_v in_o length_n then_o serve_v you_o may_v whiten_v they_o with_o yolk_n of_o egg_n allay_v with_o verjuice_n you_o may_v also_o put_v to_o it_o some_o milk_n and_o pepper_v and_o serve_v forthwith_o if_o you_o will_v serve_v they_o without_o whiten_v of_o they_o you_o must_v seethe_v they_o with_o pease_n broth_n put_v some_o caper_n to_o they_o and_o season_n well_o stove_n and_o serve_v garnish_v as_o the_o other_o 39_o pottage_n of_o barnicle_n farce_v after_o it_o be_v well_o dress_v take_v off_o the_o flesh_n and_o mince_v it_o well_o with_o butter_n mushrum_n yolk_n of_o egg_n salt_n pepper_v fine_a herb_n as_o parsley_n chibol_n thime_n a_o egg_n raw_a for_o to_o allay_v the_o flesh_n then_o farce_v your_o barnicle_n and_o close_o it_o up_o with_o a_o scure_a or_o a_o thread_n put_v it_o in_o the_o pot_n with_o pease_n broth_n the_o clear_a you_o can_v get_v and_o see_v it_o well_o it_o thickn_v but_o too_o much_o with_o boil_v stove_n bour_o bread_n and_o take_v up_o your_o barnicle_n with_o what_o garnish_n you_o have_v then_o serve_v 40._o pottage_n of_o lot_n flower_n they_o try_v they_o and_o garnish_v your_o pottage_n with_o they_o after_o that_o your_o bread_n be_v well_o stove_v with_o the_o best_a of_o your_o broth_n when_o it_o be_v very_o full_a garnish_n it_o with_o what_o you_o have_v as_o mushrum_n trouffle_n sparagus_n melt_v and_o whiten_v they_o with_o almond_n broth_n or_o otherwise_o with_o the_o broth_n of_o crawfish_n 41_o pottage_n of_o break_a sparagus_n dry_v some_o crust_n and_o stove_n they_o with_o the_o best_a of_o your_o broth_n garnish_v they_o with_o your_o sparagus_n and_o mushrum_n and_o if_o you_o will_v with_o sparagus_n in_o length_n then_o serve_v if_o you_o will_v have_v they_o to_o relish_v greenness_n whiten_v they_o in_o the_o broth_n wherewith_o you_o stove_n your_o bread_n 42._o pottage_n of_o coliflower_n fit_a your_o coliflower_n as_o for_o to_o put_v they_o with_o butter_n and_o whiten_v they_o but_o very_o little_a then_o make_v a_o end_n of_o seethe_v they_o and_o season_v they_o well_o stove_n your_o bread_n with_o any_o broth_n you_o have_v and_o garnish_v it_o with_o your_o coliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n and_o besprinkle_v they_o with_o broth_n of_o almond_n then_o serve_v 43._o pottage_n of_o fidelle_n peele_n five_o or_o six_o onion_n and_o mince_v they_o boil_v they_o with_o water_n and_o butter_n after_o they_o be_v sod_a strain_v they_o through_o a_o linen_n cloth_n and_o see_v your_o fidelle_n with_o the_o broth_n and_o season_v they_o with_o salt_n and_o pepper_v after_o they_o be_v sod_a stove_n your_o bread_n and_o garnish_v it_o with_o they_o then_o serve_v you_o may_v seethe_v they_o with_o milk_n 44._o pottage_n of_o rice_n whiten_n your_o rice_n and_o when_o it_o be_v very_o clean_a burst_v it_o in_o water_n or_o milk_n see_v it_o after_o it_o be_v sod_a take_v some_o proportionable_o and_o strain_v it_o for_o to_o make_v your_o broth_n be_v season_v as_o the_o fidelle_n stove_n your_o bread_n put_v a_o little_a rice_n upon_o it_o and_o garnish_v it_o with_o puff_a tailladin_n and_o fleuron_n then_o serve_v you_o may_v make_v a_o pottage_n with_o milk_n the_o same_o way_n and_o serve_v it_o if_o you_o will_v sugar_a and_o garnish_v with_o macaron_n 45._o pottage_n of_o tailladin_n make_v a_o paste_n season_v only_o with_o salt_n spread_v it_o and_o cut_v it_o as_o thin_a as_o you_o can_v after_o the_o form_n of_o tailladin_n past_o they_o in_o the_o pan_n and_o stove_n they_o with_o a_o very_a little_a of_o good_a broth_n after_o they_o be_v well_o stove_v take_v very_o little_a bread_n and_o garnish_v it_o with_o the_o rest_n of_o your_o tailladin_n season_v as_o the_o 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or_o of_o health_n whiten_v they_o well_o and_o wash_v they_o stove_n they_o in_o a_o pot_n with_o some_o of_o the_o best_a of_o your_o broth_n in_o the_o flesh_n day_n season_n they_o with_o what_o be_v fat_a in_o the_o lean_a day_n season_n they_o with_o butter_n and_o when_o they_o be_v sod_a cut_v they_o into_o half_n and_o garnish_v your_o potage_n with_o they_o and_o serve_v 5._o pompkin_n slice_v it_o very_o thin_a and_o fry_v it_o with_o butter_n when_o it_o have_v get_v a_o good_a colour_n stove_n it_o between_o two_o dish_n with_o a_o onion_n or_o a_o chibol_n stick_v with_o clove_n salt_n pepper_v and_o verjuice_n of_o grape_n if_o you_o have_v any_o when_o it_o be_v enough_o serve_v you_o may_v also_o put_v it_o with_o cream_n another_o way_n cut_v it_o into_o great_a piece_n and_o see_v it_o in_o a_o pot_n with_o water_n when_o it_o be_v well_o sod_a take_v out_o the_o water_n strain_v your_o pompkin_n and_o fry_v it_o with_o butter_n and_o a_o onion_n mince_v very_o 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they_o be_v sod_a or_o bake_a cut_v they_o as_o above_o and_o put_v they_o with_o oil_n vinegar_n and_o salt_n then_o serve_v 10._o jerusalem_n hartichock_n bake_v they_o in_o the_o ember_n after_o they_o be_v well_o bake_v pare_v and_o cut_v they_o into_o round_a slice_n fry_n they_o with_o very_o fresh_a butter_n a_o onion_n salt_n pepper_v and_o vinegar_n when_o they_o be_v well_o fry_v serve_v with_o a_o little_a nutmeg_n 11._o cowcomber_n pare_n and_o cut_v they_o into_o round_a slice_n fry_v they_o with_o very_o fresh_a butter_n after_o they_o be_v fry_v put_v in_o a_o onion_n some_o salt_n and_o pepper_v and_o let_v they_o stove_n well_o on_o the_o chaufing-dish_n then_o serve_v with_o the_o yolk_n of_o egg_n if_o you_o will_n another_o way_n for_o to_o preserve_v or_o pickle_v they_o take_v they_o very_o young_a and_o very_o small_a whiten_v they_o in_o fresh_a water_n and_o drain_v they_o then_o put_v they_o into_o a_o pot_n with_o salt_n pepper_v and_o vinegar_n cover_v they_o well_o and_o do_v not_o forget_v clove_n another_o way_n cut_v they_o very_o thin_a then_o put_v they_o with_o onion_n salt_n pepper_v and_o vinegar_n after_o they_o be_v well_o pickle_v drain_v they_o and_o for_o to_o serve_v they_o put_v some_o oil_n to_o they_o and_o serve_v they_o in_o salat_fw-la 12._o turnip_n scrape_v they_o whiten_v they_o and_o see_v they_o they_o with_o water_n butter_n and_o salt_n after_o they_o be_v enough_o put_v they_o in_o a_o dish_n with_o very_o fresh_a butter_n you_o may_v put_v in_o some_o mustard_n serve_v with_o nutmeg_n 13._o apple_n fry_v pare_n and_o cut_v they_o into_o round_a slice_n and_o fry_v they_o with_o very_o fresh_a butter_n when_o they_o be_v fry_v serve_v make_v a_o broth_n with_o a_o little_a nutmeg_n another_o way_n cut_v they_o into_o half_n take_v out_o the_o seed_n and_o all_o what_o be_v about_o serve_v they_o under_o the_o skin_n and_o put_v they_o in_o a_o dish_n with_o butter_n sugar_n and_o water_n and_o a_o little_a cinnamon_n let_v they_o see_v thus_o when_o they_o be_v enough_o serve_v they_o sugar_a 14._o asparagus_n fry_v break_v they_o cut_v they_o into_o small_a piece_n and_o wash_v they_o after_o they_o be_v drain_v fry_v they_o with_o very_o fresh_a butter_n and_o season_n they_o with_o salt_n pepper_v and_o mince_a parsley_n after_o they_o be_v fry_v stove_n they_o on_o a_o chaufing-dish_n with_o a_o onion_n stick_v with_o clove_n and_o a_o drop_n of_o broth_n then_o serve_v with_o nutmeg_n you_o may_v also_o put_v some_o cream_n if_o you_o will_n 15._o white_a succory_n whiten_n it_o well_o in_o water_n and_o drain_v it_o then_o tie_v it_o and_o see_v it_o in_o a_o pot_n with_o water_n butter_n and_o salt_n when_o it_o be_v well_o sod_a take_v it_o out_o and_o drain_v it_o again_o afterward_o you_o shall_v stove_n it_o on_o the_o chaufing-dish_n with_o butter_n salt_n nutmeg_n and_o a_o drop_n of_o vinegar_n when_o you_o be_v ready_a to_o serve_v make_v a_o sauce_n thicken_v 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for_o the_o pastry_n work_v of_o fish_n for_o to_o be_v eat_v warm_a contain_v the_o pie_n and_o the_o tourt_n salmon_n pie_n 1_o troute_n pie_n 2_o by_a of_o becare_v 3_o pie_n of_o carp_n 4_o sturgeon_n pie_n 5_o pie_n of_o dab_n 6_o turbot_n pie_n 7_o trout_n pie_n 8_o plice_n pie_n 9_o eel_n pie_n 10_o pie_n of_o fresh_a cod_n 11_o pie_n of_o carp_n without_o bone_n 12_o the_o cardinal_n pie_n 13_o pie_n of_o flounder_n 14_o pie_n of_o grenost_n 15_o pie_n of_o sole_n 16_o pie_n of_o sole_n half_o fry_v 17_o pie_n make_v of_o hash_fw-mi of_o eel_n 18_o tourte_n of_o flounder_n 19_o tourte_n of_o new_a oyster_n 20_o tourte_n of_o liver_n of_o lot_n 21_o
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the_o pan_n it_o be_v to_o fry_v a_o little_a or_o to_o parboil_v in_o the_o fry_a pan_n r._n ragoust_n it_o be_v any_o sauce_n or_o meat_n prepare_v with_o a_o have_v gou_v or_o quick_a or_o sharp_a taste_n ramequin_n it_o be_v a_o kind_n of_o toast_n s._n to_o stove_n or_o soak_v it_o be_v to_o cause_n to_o boil_v very_o soft_o before_o or_o over_o the_o fire_n that_o so_o the_o juice_n or_o liquor_n may_v be_v imbibe_v or_o drink_v in_o by_o degree_n to_o the_o end_n that_o the_o pottage_n or_o sauce_n may_v be_v well_o allay_v of_o a_o good_a consistence_n or_o well_o thicken_v a_o strain_v pan_n it_o be_v a_o pan_n make_v much_o after_o the_o form_n of_o a_o warm_a pan_n but_o that_o it_o be_v without_o a_o lid_n or_o cover_n and_o that_o it_o be_v round_o at_o the_o bottom_n and_o full_a of_o small_a hole_n cullender-like_a t._n trouffle_n or_o truffle_n they_o be_v a_o kind_n of_o mushrum_fw-la tourte_n it_o be_v a_o kind_n of_o a_o great_a cake_n a_o tourte-panne_n it_o be_v a_o pan_n make_v of_o purpose_n for_o to_o bake_v a_o tourte_n in_o w._n to_o whiten_n it_o be_v to_o steep_v in_o water_n either_o cold_a or_o hot_a for_o to_o make_v plump_a or_o white_a or_o both_o there_o be_v some_o other_o strange_a word_n but_o the_o several_a article_n do_v sufficient_o explain_v what_o they_o do_v signify_v so_o that_o it_o have_v be_v needless_a to_o put_v they_o in_o this_o table_n the_o french_a cook_n the_o manner_n of_o make_v the_o breath_n for_o the_o feed_n of_o all_o poâ—s_n be_v it_o of_o pottage_n first_o course_n or_o intercourse_n middle_a service_n take_v knuckle_n of_o beef_n the_o hinder_a part_n of_o the_o rump_n a_o little_a of_o mutton_n and_o some_o hen_n according_a to_o the_o quantity_n of_o broth_n that_o you_o will_v have_v put_v in_o meat_n proportionaly_a see_v it_o well_o with_o a_o bundle_n of_o parsley_n young_a onion_n and_o thyme_n tie_v together_o and_o a_o few_o clove_n keep_v always_o some_o warm_a water_n ready_a to_o fill_v 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queen_n pottage_n 11_o princess_n pottage_n 12_o jacobin_n pottage_n or_o after_o the_o jacobin_n fashion_n 13_o pottage_n of_o young_a pullet_n 14_o pottage_n of_o teal_a with_o hypocrast_n 15_o brown_a pottage_n of_o lark_n 16_o pottage_n of_o young_a pigeon_n 17_o pottage_n of_o teal_a with_o the_o juice_n of_o turnip_n 18_o pottage_n of_o beatill_n 19_o pottage_n of_o pullet_n with_o coliflower_n 20_o pottage_n of_o pullet_n with_o ragoust_n 21_o pottage_n of_o young_a pigeon_n roast_v 22_o pottage_n of_o goose_n with_o pease-broath_n 23_o pottage_n of_o goose-gibblets_a 25_o pottage_n of_o goose_n with_o green-pease_n 2_o pottage_n of_o salt_v goose_n with_o pease-broath_n 26_o pottage_n of_o pullet_n with_o green-pease_n 27_o pottage_n of_o pigeon_n with_o green-pease_n 28_o pottage_n of_o salt_v pork_n with_o pease_n 29_o pottage_n of_o young_a rabbit_n 30_o pottage_n of_o purtenance_n of_o lamb_n 31_o pottage_n of_o lark_n with_o a_o sweet_a sauce_n 32_o pottage_n of_o 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artichoke_n in_o it_o and_o when_o your_o fresh_a seam_n be_v hot_a put_v they_o into_o it_o one_o slice_n after_o another_o fry_v they_o well_o and_o serve_v 36._o pet_n the_o putain_n make_v your_o fritter_n paste_v strong_a than_o ordinary_a by_o the_o augmentation_n of_o flower_n and_o egg_n then_o draw_v they_o very_o small_a or_o slender_a and_o when_o they_o be_v fry_v serve_v they_o warm_v with_o sugar_n and_o sweet_a water_n 37._o paste_n spin_a take_v cheese_n and_o bray_v it_o well_o take_v also_o as_o much_o flower_n and_o a_o few_o egg_n all_o season_a see_v it_o in_o a_o pipkin_n as_o pap_n well_o sod_a that_o be_v to_o say_v something_o firm_a and_o pass_v or_o strain_v it_o through_o a_o pass_a or_o strain_v pan_n upon_o some_o fat_a paper_n after_o it_o be_v sod_a spin_v or_o draw_v the_o paste_n in_o what_o sort_n you_o will_v then_o fry_v it_o and_o serve_v it_o pyramid-wise_a with_o sugar_n and_o sweet_a water_n 38._o lemon_n paste_n it_o be_v make_v the_o same_o 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