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soot_n of_o chimney_n after_o your_o bread_n be_v pass_v in_o the_o pan_n with_o butter_n or_o oil_n powder_n it_o with_o soot_n with_o salt_n and_o much_o pepper_v over_o it_o and_o serve_v it_o warm_v 43._o ramequin_n of_o onion_n take_v your_o onion_n and_o stamp_v they_o in_o a_o mortar_n with_o salt_n and_o much_o pepper_v you_o may_v put_v to_o it_o some_o anchovy_n well_o melt_v with_o a_o little_a butter_n your_o onion_n be_v upon_o the_o bread_n fry_v in_o oil_n or_o butter_n pass_v the_o fire-shovel_a red_a hot_a over_o it_o and_o serve_v the_o ramequin_n of_o garlic_n be_v do_v the_o same_o way_n 44._o ortolans_n with_o ragoust_n dress_v they_o and_o pass_v they_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n after_o they_o be_v fry_v stove_n they_o in_o a_o small_a pot_n with_o a_o little_a broth_n and_o season_v they_o well_o for_o to_o allay_v the_o sauce_n mix_v with_o it_o sweetbread_n the_o juice_n of_o meat_n and_o mushrum_n and_o when_o all_o be_v well_o sod_a serve_v garnish_v with_o pistache_n and_o pomegranate_n 45._o tongue_n of_o pork_n with_o ragoust_n after_o it_o be_v salt_v and_o sod_a cut_v it_o very_o thin_a and_o stove_n it_o with_o little_a broth_n then_o pass_v it_o in_o the_o pan_n with_o melt_a lard_n onion_n stamp_v and_o one_o drop_n of_o vinegar_n after_o this_o serve_v with_o the_o juice_n of_o a_o lemon_n and_o garnish_v with_o caper_n and_o with_o all_o what_o you_o have_v mix_v with_o it_o in_o the_o season_n verjuice_n or_o gooseberry_n 46._o tongue_n of_o pork_n perfume_v after_o it_o be_v sod_a serve_v it_o dry_a and_o garnish_v with_o what_o you_o will_v be_v it_o flower_n or_o other_o thing_n you_o may_v open_v it_o in_o the_o midst_n 47._o tongue_n of_o pork_n boil_v with_o ragoust_n see_v it_o half_o salt_v than_o broil_n it_o make_v for_o it_o also_o such_o sauce_n as_o you_o will_v so_o that_o it_o be_v well_o thicken_v and_o well_o season_v then_o serve_v you_o may_v stick_v it_o with_o lard_n and_o roast_v it_o on_o the_o spit_n baste_v it_o with_o a_o pickle_n which_o you_o shall_v make_v under_o it_o well_o season_v and_o with_o such_o quantity_n of_o salt_n as_o you_o shall_v judge_v fit_v when_o it_o be_v roast_v serve_v 48._o neat_n tongue_n see_v it_o salt_v with_o water_n and_o towards_o the_o end_n put_v in_o some_o wine_n after_o it_o be_v sod_a peel_v it_o and_o when_o you_o be_v ready_a to_o serve_v cut_v it_o into_o round_a slice_n or_o cleave_v it_o then_o serve_v 49._o young_a pigeon_n to_o put_v they_o with_o ragoust_n take_v they_o as_o they_o come_v from_o under_o the_o mother_n kill_v they_o and_o scald_v they_o then_o after_o they_o be_v dress_v whiten_v and_o flower_v pass_v they_o in_o the_o pan_n and_o then_o stove_n they_o in_o a_o pot_n with_o good_a broth_n well_o season_v and_o a_o bundle_n of_o herb_n let_v they_o be_v well_o sod_a and_o the_o sauce_n thicken_v serve_v with_o mince_a caper_n mushrum_n sweetbread_n and_o all_o what_o you_o can_v have_v of_o assortment_n for_o young_a pigeon_n 50._o fat_a liver_n with_o ragoust_n take_v the_o fat_a and_o clear_a cleanse_v they_o and_o put_v they_o into_o warm_a water_n to_o take_v away_o the_o bitterness_n but_o take_v they_o out_o again_o present_o after_o they_o be_v dry_v pass_v they_o in_o the_o pan_n with_o butter_n or_o fresh_a seam_n and_o stove_n they_o with_o little_a broth_n parsley_n and_o whole_a chibol_n when_o they_o be_v enough_o take_v out_o the_o chibol_n and_o serve_v with_o a_o sauce_n well_o allay_v you_o may_v put_v in_o it_o trouffle_v mushrum_n and_o sparagus_n 51._o fat_a liver_n on_o the_o gridiron_n put_v it_o on_o the_o gridiron_n and_o powder_v it_o with_o crumb_n of_o bread_n and_o salt_n after_o it_o be_v broil_v pour_v the_o juice_n of_o a_o lemon_n upon_o it_o and_o serve_v 52._o fat_a liver_n bake_v in_o the_o ash_n you_o must_v bar_v it_o with_o lard_n and_o season_v it_o well_o with_o salt_n pepper_v beat_a clove_n and_o a_o very_a small_a bundle_n of_o herb_n then_o wrap_v it_o up_o with_o four_o or_o five_o sheet_n of_o paper_n and_o set_v it_o a_o bake_n in_o the_o ash_n as_o a_o quince_n after_o it_o be_v bake_v take_v heed_n you_o do_v not_o lose_v the_o sauce_n with_o stir_v of_o it_o take_v the_o upper_a sheet_n of_o paper_n off_o of_o it_o and_o serve_v it_o with_o the_o undermost_a if_o you_o will_v or_o on_o a_o plate_n 53._o fat_a liver_n fry_v into_o fritter_n you_o may_v judge_v how_o it_o ought_v to_o be_v do_v by_o the_o forego_n discourse_n concern_v ragoust_n fry_a and_o fritter_n 54._o beatilles_n take_v wing_n liver_n and_o con_v bes_z all_o be_v well_o whiten_v in_o water_n see_v the_o comb_n by_o themselves_o and_o when_o they_o be_v sod_a peel_v they_o than_o stove_n all_o together_o with_o good_a broth_n well_o season_v and_o when_o you_o be_v almost_o ready_a to_o serve_v fry_v the_o comb_n and_o beatil_v with_o good_a lard_n a_o little_a parsley_n and_o chibol_n mince_v put_v they_o again_o to_o stove_n in_o their_o broth_n until_o you_o be_v ready_a to_o serve_v you_o may_v mince_v with_o it_o some_o yolk_n of_o egg_n serve_v 55._o tourte_n of_o franchipanne_n take_v a_o milk_n cadle_n that_o be_v boil_a milk_n and_o make_v thus_o your_o preparation_n for_o to_o make_v your_o cream_n take_v a_o little_a flower_n which_o you_o shall_v boil_v with_o your_o milk_n when_o it_o be_v enough_o take_v five_o yolk_n of_o egg_n and_o mix_v all_o together_o with_o stamp_a pistache_n almond_n a_o little_a salt_n and_o much_o sugar_n then_o make_v your_o paste_n work_v it_o with_o the_o white_n of_o egg_n and_o salt_n and_o let_v it_o rest_v make_v of_o it_o six_o very_a thin_a sheet_n of_o paste_n and_o butter_n they_o one_o after_o another_o spread_v your_o cream_n upon_o your_o six_o sheet_n and_o make_v other_o six_o and_o lay_v they_o one_o after_o another_o well_o butter_v and_o special_o the_o uppermost_a for_o to_o give_v it_o a_o colour_n after_o it_o be_v bake_v in_o a_o tourt_n pan_n or_o on_o a_o plate_n change_v it_o into_o another_o and_o sugar_n it_o then_o serve_v with_o flower_n you_o may_v make_v the_o tourt_n of_o franchipanne_n with_o any_o other_o tourt_n of_o cream_n and_o serve_v it_o as_o abovesaid_a 56._o nulle_n take_v one_o dozen_o of_o yolk_n of_o egg_n and_o two_o or_o three_o white_n put_v in_o it_o a_o little_a cream_n a_o little_a salt_n and_o much_o sugar_n beat_v well_o all_o together_o and_o then_o pass_v it_o through_o a_o strain_n pan_n then_o lay_v it_o upon_o a_o plate_n or_o in_o a_o dish_n and_o when_o you_o be_v ready_a to_o serve_v see_v it_o on_o the_o chafe_a dish_n or_o in_o the_o oven_n when_o it_o be_v bake_v serve_v with_o sugar_n and_o sweet_a water_n and_o garnish_v with_o flower_n 57_o nulle_n with_o amber_n take_v some_o cream_n or_o very_o new_a milk_n allay_v the_o yolk_n of_o egg_n very_o little_a salt_n sugar_n musk_n or_o amber_n and_o when_o you_o be_v ready_a to_o serve_v make_v a_o bed_n of_o your_o implement_n and_o one_o bed_n of_o juice_n of_o orange_n and_o so_o successive_o to_o the_o number_n of_o five_o or_o six_o then_o pass_v the_o fire-shovel_a red_a hot_a over_o they_o garnish_n with_o sugar_n or_o musk_n or_o water_n of_o orange_n flower_n and_o serve_v 58._o green_a nulle_n it_o do_v differ_v from_o other_o only_o in_o the_o colour_n which_o you_o shall_v give_v it_o as_o to_o the_o gelee_o 59_o artichoke_n fry_v cut_v they_o almost_o into_o bottom_n take_v out_o the_o choke_v and_o throw_v they_o into_o boil_a water_n for_o to_o whiten_v they_o dry_v they_o and_o flower_n they_o then_o fry_v they_o with_o fresh_a seam_n or_o refine_a butter_n serve_v they_o warm_v and_o garnish_v with_o fry_v parsley_n which_o to_o fry_v it_o be_v necessary_a that_o it_o be_v very_o green_a and_o that_o it_o be_v not_o wet_a 60._o artichoke_n fry_v cut_v they_o into_o four_o quarter_n cleanse_v they_o and_o take_v out_o the_o choke_v then_o whiten_v they_o in_o warm_a water_n and_o drain_v they_o flower_n they_o with_o flower_n and_o small_a salt_n let_v the_o fresh_a seam_n or_o refine_a butter_n or_o melt_v lard_n be_v very_o warm_a and_o then_o put_v your_o artichoke_n in_o it_o and_o fry_v they_o well_o then_o set_v they_o a_o drain_n and_o put_v into_o your_o fry_a one_o handful_n of_o very_a green_a parsley_n which_o you_o shall_v put_v on_o your_o artichoke_n when_o it_o be_v very_o dry_a and_o serve_v 61._o artichoke_n with_o poiurade_n cut_a your_o artichoke_n into_o quarter_n take_v out_o the_o choke_v and_o whiten_v they_o in_o very_o fresh_a water_n and_o when_o you_o will_v serve_v put_v they_o on_o a_o dish_n with_o
pepper_v and_o salt_n then_o serve_v 62._o bottom_n of_o artichoke_n take_v off_o all_o the_o leaf_n and_o cut_v they_o as_o far_o as_o the_o choke_v then_o see_v they_o with_o broth_n or_o with_o water_n butter_n and_o salt_n after_o they_o be_v sod_a take_v they_o out_o pick_v they_o and_o take_v out_o the_o choke_v then_o put_v they_o with_o butter_n and_o salt_n and_o when_o you_o will_v serve_v make_v a_o sauce_n with_o very_o fresh_a butter_n one_o drop_n of_o vinegar_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n for_o to_o thicken_v the_o sauce_n then_o serve_v so_o that_o they_o be_v very_o white_a 63._o mushrum_n with_o ragoust_n after_o they_o be_v well_o cleanse_v pass_v they_o in_o the_o pan_n with_o very_o fresh_a butter_n parsley_n mince_v and_o chibol_n season_n and_o stove_n they_o and_o when_o you_o be_v ready_a to_o serve_v put_v into_o it_o the_o juice_n and_o peel_n of_o lemon_n and_o a_o little_a white_a meat_n then_o serve_v 64._o mushrum_n farce_v choose_v the_o best_a shape_v for_o to_o contain_v the_o farce_v which_o you_o shall_v make_v with_o some_o meat_n or_o good_a herb_n so_o that_o it_o be_v dainty_a and_o allay_v with_o yolk_n of_o egg_n than_o your_o mushrum_n be_v farce_v and_o season_v put_v they_o into_o a_o dish_n upon_o a_o bar_v of_o lord_n or_o upon_o a_o little_a butter_n see_v they_o and_o serve_v garnish_v with_o juice_n of_o lemon_n 65._o mushrum_n fry_v whiten_n they_o in_o fresh_a water_n and_o then_o dry_v they_o then_o pickle_v they_o with_o a_o little_a vinegar_n salt_n pepper_v and_o onion_n and_o when_o you_o be_v almost_o ready_a to_o serve_v make_v a_o liquid_a paste_n allay_v with_o yolk_n of_o egg_n fry_v your_o mushrum_n serve_v and_o garnish_n 66._o mushrum_n after_o the_o oliver_n after_o they_o be_v well_o cleanse_v cut_v they_o into_o quarter_n and_o wash_v they_o in_o several_a water_n to_o take_v off_o the_o earth_n when_o they_o be_v well_o cleanse_v put_v they_o between_o two_o dish_n with_o a_o onion_n and_o some_o salt_n then_o set_v they_o on_o the_o chase_a dish_n that_o they_o may_v cast_v their_o water_n press_v they_o between_o two_o plate_n take_v very_o fresh_a butter_n with_o parsley_n and_o chibol_n and_o fry_v they_o than_o stove_n they_o and_o after_o they_o be_v well_o sod_a you_o may_v put_v to_o they_o some_o cream_n or_o white_a meat_n and_o serve_v 67._o omelet_n of_o gammon_n take_v one_o dozen_o of_o egg_n break_v they_o take_v out_o the_o white_n of_o half_a a_o dozen_o and_o beat_v they_o then_o take_v of_o your_o gammon_n as_o much_o as_o you_o will_v think_v fit_v mince_v it_o and_o mix_v it_o with_o your_o egg_n take_v some_o lard_n cut_v it_o and_o melt_v it_o pour_v your_o omelet_n into_o it_o let_v it_o not_o be_v too_o much_o fry_v and_o serve_v 68_o tortoise_n cut_a off_o the_o foot_n the_o tail_n and_o the_o head_n set_v the_o body_n a_o seethe_a in_o a_o pot_n and_o season_v it_o well_o with_o fine_a herb_n when_o they_o be_v almost_o sod_a put_v some_o wine_n to_o they_o and_o boil_v they_o well_o after_o they_o be_v sod_a take_v they_o up_o and_o cut_v they_o into_o piece_n and_o take_v a_o special_a care_n to_o take_v out_o the_o gall_n then_o fry_v they_o with_o butter_n or_o lard_n parsley_n and_o chibol_n than_o set_v they_o a_o stove_a with_o a_o little_a broth_n and_o when_o you_o be_v ready_a to_o serve_v allay_v the_o yolk_n of_o a_o egg_n with_o some_o verjuice_n mix_v they_o together_o and_o serve_v well_o season_v 69._o tourte_n of_o pistache_n melt_v some_o butter_n and_o put_v in_o it_o six_o yolk_n of_o egg_n with_o some_o sugar_n stamp_v one_o handful_n of_o pistache_n and_o mix_v they_o together_o with_o a_o corn_n of_o salt_n then_o make_v your_o sheet_n of_o paste_n and_o dress_v it_o up_o put_v your_o implement_n in_o it_o make_v or_o shape_v up_o your_o tourt_n and_o bind_v it_o with_o butter_a paper_n when_o it_o be_v bake_v serve_v it_o with_o sugar_n and_o garnish_v it_o with_o lemon_n peel_v preserve_v 70._o egg_n after_o the_o portugal_n way_n take_v many_o yolk_n of_o egg_n and_o one_o pound_n or_o half_o a_o pound_n of_o sugar_n with_o which_o you_o shall_v make_v a_o syrup_n which_o be_v make_v you_o shall_v mix_v it_o with_o your_o egg_n with_o one_o drop_n of_o orange-flower_n water_n and_o see_v they_o after_o they_o be_v enough_o make_v a_o cornet_n with_o butter_v paper_n and_o well_o double_v put_v your_o egg_n in_o it_o and_o be_v cold_a then_o take_v off_o the_o paper_n and_o put_v these_o egg_n on_o a_o plate_n the_o sharp_a end_n upward_o sugar_n it_o and_o garnish_v it_o with_o the_o pear_n call_v nompareill_n or_o non_fw-la such_o cinnamon_n lemon_n peel_v preserve_v and_o flower_n then_o serve_v another_o way_n make_v a_o sirup_o as_o above_o say_v then_o break_v one_o dozen_o of_o egg_n or_o more_o and_o beat_v they_o well_o warm_a your_o sirup_o and_o when_o it_o be_v very_o warm_a mix_v your_o egg_n with_o it_o pass_v all_o together_o through_o a_o strainer_n and_o see_v it_o after_o it_o be_v sod_a serve_v it_o with_o biscuit_n cut_v and_o dress_v up_o piramide-like_a sweet_a water_n musk_n or_o amber_n gris_n 71._o egg_n minion_n make_v your_o sirup_o as_o above_o say_v and_o take_v the_o yolk_n of_o egg_n allay_v they_o well_o and_o put_v they_o in_o your_o sirup_o after_o they_o be_v sod_a put_v they_o on_o a_o plate_n with_o a_o drop_n of_o orange_n flower_n water_n and_o of_o musk_n then_o serve_v 72._o egg_n spin_v take_v a_o quart_n of_o white_a wine_n with_o a_o piece_n of_o sugar_n boil_v they_o well_o together_o then_o break_v some_o egg_n and_o beat_v they_o pass_v they_o through_o a_o strainer_n than_o put_v they_o in_o a_o pipkin_n or_o pan_n where_o your_o white_a wine_n be_v and_o your_o sugar_n ready_a boil_a thus_o they_o be_v sod_a in_o a_o moment_n and_o be_v find_v link_v take_v they_o out_o of_o the_o sirup_o and_o set_v they_o a_o drain_n then_o serve_v they_o pyramid_n like_a with_o sweet_a water_n 73._o egg_n after_o the_o varenne_n have_v a_o sirup_o well_o make_v fry_v some_o white_n of_o egg_n in_o the_o pan_n with_o butter_n and_o put_v they_o in_o your_o sirup_o when_o they_o be_v sod_a serve_v they_o with_o orenge-flower_n water_n another_o way_n make_v your_o sirup_o and_o mix_v a_o little_a new_a milk_n with_o your_o fry_a egg_n when_o they_o be_v sod_a serve_v they_o very_o white_a on_o a_o plate_n and_o garnish_v with_o sweet_a water_n 74._o snow_n egg_n boil_v some_o milk_n with_o a_o little_a flower_n well_o allay_v then_o put_v in_o it_o more_o than_o the_o half_a of_o one_o dozen_o of_o white_n of_o egg_n and_o stir_v well_o all_o together_o and_o sugar_n it_o when_o you_o be_v ready_a to_o serve_v set_v they_o on_o the_o fire_n again_o and_o glase_v they_o that_o be_v take_v the_o rest_n of_o your_o white_n of_o egg_n beat_v they_o with_o a_o feather_n and_o mix_v all_o together_o or_o else_o fry_v well_o the_o rest_n of_o your_o white_n and_o pour_v they_o over_o your_o other_o egg_n pass_v over_o it_o light_o a_o oven_n lid_n or_o the_o fire-shovel_a red_a hot_a and_o serve_v they_o sugar_a with_o sweet_a water_n you_o may_v in_o stead_n of_o white_n put_v in_o it_o the_o yolk_n of_o your_o egg_n proportionable_o and_o the_o white_n fry_v upon_o the_o cream_n after_o the_o masarine_a way_n be_v make_v in_o the_o same_o manner_n except_o that_o you_o must_v put_v no_o white_n of_o egg_n on_o it_o 75._o egg_n after_o the_o huguenote_v take_v the_o juice_n of_o a_o leg_n of_o mutton_n put_v it_o on_o a_o plate_n or_o in_o a_o dish_n take_v very_o new_o lay_v egg_n and_o break_v they_o in_o your_o juice_n see_v they_o with_o little_a salt_n after_o they_o be_v enough_o put_v more_o juice_n to_o they_o and_o some_o nutmeg_n then_o serve_v 75._o cardon_n of_o spain_n after_o they_o be_v whiten_v take_v off_o the_o skin_n very_o neat_o and_o set_v they_o a_o steep_v in_o fresh_a water_n then_o serve_v they_o with_o pepper_v and_o salt_n 77._o asparagus_n with_o a_o white_a sauce_n choose_v the_o big_a scrape_v the_o foot_n of_o they_o and_o wash_v they_o and_o see_v they_o in_o water_n salt_v they_o well_o and_o let_v they_o not_o seethe_v too_o much_o after_o they_o be_v sod_a drain_v they_o and_o make_v a_o sauce_n with_o very_o fresh_a butter_n a_o little_a vinegar_n salt_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n to_o thicken_v the_o sauce_n have_v a_o care_n that_o it_o do_v not_o curd_v or_o turn_n and_o serve_v garnish_v with_o what_o you_o will_n 78._o asparagus_n with_o ragoust_n take_v sparagus_n break_v they_o very_o small_a then_o pass_v they_o in_o the_o pan_n with_o
into_o a_o pot_n with_o a_o onion_n stick_v with_o cloave_n fresh_a butter_n and_o pepper_v stove_n your_o bread_n and_o if_o you_o will_v allay_v three_o or_o four_o yolk_n of_o egg_n and_o pour_v they_o over_o it_o with_o some_o broth_n then_o serve_v 20._o pottage_n of_o pumpkin_n with_o milk_n cut_v it_o and_o see_v it_o as_o abovesaid_a then_o pass_v it_o through_o a_o strain_n pan_n with_o some_o milk_n and_o boil_v it_o with_o butter_n season_v with_o salt_n pepper_v a_o onion_n stick_v and_o serve_v with_o yolk_n of_o egg_n allay_v as_o abovesaid_a 21._o pottage_n of_o turnip_n fry_v scrape_v they_o well_o and_o cut_v they_o into_o quarter_n or_o in_o two_o whiten_v they_o flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o refine_a butter_n which_o you_o shall_v take_v away_o when_o it_o be_v very_o brown_a and_o then_o you_o shall_v put_v they_o in_o the_o pot_n with_o some_o water_n or_o with_o some_o pease_n broth_n let_v they_o see_v well_o and_o season_v they_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o turnip_n and_o with_o caper_n then_o serve_v another_o way_n after_o your_o turnip_n be_v scrape_v cut_v into_o quarter_n and_o whiten_v see_v they_o with_o water_n butter_n salt_n and_o a_o onion_n stick_v with_o cloave_n after_o they_o be_v well_o sod_a stove_n your_o bread_n and_o after_o you_o have_v put_v your_o turnip_n with_o some_o fresh_a butter_n and_o stir_v they_o often_o until_o the_o butter_n be_v melt_v garnish_v your_o pottage_n with_o they_o and_o serve_v 22._o pottage_n of_o milk_n with_o yolk_n of_o egg_n take_v very_o new_a milk_n and_o boil_v it_o season_n it_o with_o salt_n and_o sugar_n when_o it_o be_v ready_a to_o boil_v allay_v seven_o yolk_n of_o egg_n for_o one_o great_a dish_n and_o for_o a_o small_a one_o proportionable_o put_v they_o into_o your_o milk_n and_o stir_v it_o well_o in_o make_v of_o its_o broth_n take_v biscuit_n or_o bread_n and_o make_v your_o pottage_n with_o it_o which_o you_o shall_v serve_v sugar_a another_o way_n make_v your_o milk_n ready_a and_o garnish_v it_o with_o egg_n poach_v in_o water_n well_o choose_v and_o very_o new_a to_o the_o end_n they_o may_v poach_v the_o better_a then_o serve_v 23._o pottage_n of_o profiteolles_n or_o small_a veil_n stove_n your_o bread_n with_o the_o best_a of_o your_o lean_a broth_n then_o take_v six_o small_a loaf_n make_v for_o the_o purpose_n dry_a they_o well_o and_o open_v they_o on_o the_o top_n about_o the_o bigness_n of_o one_o shilling_n whereat_o you_o shall_v take_v out_o the_o crumb_n when_o they_o be_v very_o dry_a fry_v they_o with_o refine_a butter_n and_o after_o you_o have_v drain_v they_o well_o set_v they_o a_o stove_a upon_o your_o bread_n when_o you_o be_v ready_a to_o serve_v fill_v they_o up_o with_o all_o kind_n as_o with_o melt_v mushrum_n break_a sparagoe_n troufle_n hartichock_n and_o caper_n cover_v up_o your_o loaf_n again_o with_o their_o covert_n and_o garnish_v with_o melt_v mushrum_n pomegranate_n and_o lemon_n slice_n then_o serve_v 24._o pottage_n of_o green_a pease_n pass_v they_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n the_o small_a and_o new_a you_o can_v find_v and_o set_v they_o a_o stove_a into_o a_o small_a pot_n well_o season_v with_o a_o little_a parsley_n and_o chibel_n then_o stove_n a_o loaf_n with_o some_o herb_n broth_n or_o some_o old_a pease_n broth_n after_o it_o be_v stove_v garnish_n it_o with_o green_a pease_n and_o serve_v another_o way_n take_v the_o big_a and_o see_v they_o then_o take_v out_o the_o broth_n of_o they_o and_o fry_v some_o butter_n into_o it_o with_o a_o little_a parsley_n and_o mince_a chibol_n and_o season_v it_o well_o stove_n your_o pottage_n and_o put_v caper_n into_o it_o and_o garnish_v it_o with_o fry_a bread_n 25._o pottage_n of_o herb_n without_o butter_n take_v a_o great_a quantity_n of_o good_a herb_n when_o they_o be_v new_a break_v they_o put_v they_o into_o boil_a water_n with_o the_o first_o cut_v of_o a_o loaf_n and_o season_v they_o well_o so_o that_o they_o may_v be_v something_o sharpish_a with_o store_n of_o sorrel_n stove_n your_o bread_n take_v up_o your_o pottage_n and_o mix_v some_o caper_n with_o it_o if_o you_o will_v then_o serve_v for_o to_o make_v your_o pottage_n somewhat_o sharp_a take_v half_a of_o the_o herb_n half_o sod_a and_o strain_v they_o and_o for_o to_o make_v it_o green_a you_o must_v â—ampe_v some_o sorrel_n 26._o pottage_n of_o onion_n cut_a your_o onion_n into_o very_o thin_a slice_n fry_v they_o with_o butter_n and_o after_o they_o be_v fry_v put_v they_o into_o a_o pot_n with_o water_n or_o with_o pease_n broth_n after_o they_o be_v well_o sod_a put_v in_o it_o a_o crust_n of_o bread_n and_o let_v it_o boil_v a_o very_a little_a you_o may_v put_v some_o caper_n in_o it_o dry_a your_o bread_n than_o stove_n it_o take_v up_o and_o serve_v with_o one_o drop_n of_o vinegar_n 27._o pottage_n of_o cowcomber_n farce_v take_v your_o cowcomber_n pare_v they_o and_o empty_v they_o very_o neat_o whiten_v they_o and_o after_o they_o be_v whiten_v in_o fresh_a water_n drain_v they_o make_v a_o farce_v with_o sorrel_n yolk_n of_o egg_n and_o whole_a egg_n all_o well_o season_v and_o pour_v it_o into_o your_o cowcomber_n after_o this_o put_v they_o into_o a_o pot_n with_o some_o water_n or_o pease_n broth_n see_v and_o season_v they_o well_o with_o caper_n if_o you_o will_v then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o cowcomber_n which_o you_o shall_v cut_v into_o quarter_n then_o serve_v 28._o pottage_n of_o snow_n it_o be_v make_v with_o milk_n well_o season_v with_o salt_n and_o sugar_n when_o you_o be_v ready_a to_o serve_v take_v the_o white_n of_o the_o yolk_n of_o egg_n which_o you_o have_v allay_v for_o to_o put_v into_o your_o milk_n fry_n they_o well_o and_o pour_v they_o into_o your_o milk_n serve_v and_o sugar_n another_o way_n for_o flesh_n day_n stove_n your_o bread_n with_o some_o almond_n broth_n a_o little_a mince_a meat_n and_o juice_n of_o mutton_n altogether_o when_o you_o be_v ready_a to_o serve_v fry_v some_o white_n of_o egg_n and_o put_v they_o upon_o your_o pottage_n and_o pass_v the_o fire-shovel_a red_a hot_a over_o they_o and_o serve_v 29._o pottage_n of_o mussle_v scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n with_o some_o water_n some_o salt_n and_o a_o onion_n after_o they_o be_v boil_v take_v they_o out_o and_o pick_v they_o take_v off_o the_o shell_n to_o some_o and_o leave_v it_o to_o other_o for_o to_o garnish_v after_o they_o be_v thus_o pick_v pass_v they_o in_o the_o pan_n with_o a_o little_a mince_a parsley_n as_o for_o your_o broth_n after_o it_o be_v settle_v leave_v the_o bottom_n lest_o there_o be_v some_o gravel_n then_o boil_v it_o and_o when_o it_o boil_v fry_n into_o it_o a_o little_a parsley_n with_o some_o very_a fresh_a butter_n stove_n your_o bread_n after_o it_o be_v well_o stove_v take_v up_o your_o pottage_n garnish_n it_o with_o your_o mussle_v and_o whiten_v it_o with_o yolk_n of_o egg_n allay_v in_o verjuice_n if_o you_o will_v then_o serve_v 30._o pottage_n of_o oyster_n after_o your_o oyster_n be_v well_o whiten_v and_o flower_v pass_v they_o in_o the_o pan_n with_o a_o little_a parsley_n than_o stove_n they_o in_o a_o pot_n stove_n your_o bread_n in_o other_o broth_n as_o white_a meat_n after_o it_o be_v well_o stove_v garnish_n it_o with_o your_o oyster_n whereof_o you_o shall_v fry_v some_o like_o fritter_n for_o to_o garnish_v with_o pomegranate_n lemon_n slice_n and_o juice_n of_o craw-fish_n then_o serve_v 31._o pottage_n of_o grenost_n dress_v they_o and_o see_v they_o after_o the_o manner_n of_o stew_a season_n it_o with_o all_o kind_n of_o good_a herb_n with_o butter_n and_o a_o drop_n of_o white_a wine_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o grenost_n caper_n mushrum_n and_o melt_v of_o carp_n if_o you_o have_v any_o then_o serve_v 32._o pottage_n of_o salmon_n cut_a salmon_n into_o slice_n and_o fry_v it_o than_o stove_n it_o with_o a_o little_a white_a wine_n and_o some_o sugar_n stove_n also_o your_o bread_n with_o any_o other_o broth_n you_o have_v so_o that_o it_o be_v well_o season_v garnish_n it_o with_o your_o salmon_n the_o sauce_n upon_o it_o and_o thus_o let_v it_o boil_v a_o little_a then_o serve_v 33._o pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o with_o broth_n or_o with_o pease_n broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o cloave_n and_o a_o twig_n of_o thime_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o frog_n whiten_v with_o saffron_n or_o yolk_n of_o egg_n then_o
sorrel_n whereof_o you_o shall_v take_v out_o the_o juice_n then_o melt_v a_o little_a butter_n with_o salt_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n all_o well_o season_v and_o allay_v together_o after_o this_o you_o shall_v put_v your_o juice_n in_o they_o and_o stir_v they_o and_o serve_v forthwith_o 9_o egg_n with_o cream_n break_v some_o egg_n proportionable_o take_v out_o half_a of_o the_o yolk_n and_o beat_v they_o well_o with_o sugar_n and_o a_o little_a salt_n mix_v your_o cream_n with_o they_o and_o see_v all_o in_o a_o pipkin_n after_o it_o be_v sod_a serve_v upon_o a_o plate_n and_o sugar_n if_o you_o will_v give_v a_o colour_n you_o may_v do_v it_o with_o the_o fire-shovel_a and_o if_o you_o do_v love_v sweet_a odour_n you_o may_v put_v some_o 10._o omelet_n of_o cream_n break_v some_o egg_n take_v out_o half_a the_o white_n season_n they_o with_o salt_n and_o cream_n and_o beat_v all_o well_o together_o warm_a some_o butter_n a_o little_a more_o than_o ordinary_a and_o when_o it_o be_v enough_o serve_v it_o in_o square_a or_o triangle_n or_o as_o it_o be_v and_o sugar_n it_o well_o if_o you_o will_n 11._o omelet_n of_o parsley_n break_v your_o egg_n and_o season_v they_o with_o salt_n parsley_n mince_v small_a and_o chibol_n if_o you_o will_v beat_v they_o well_o with_o butter_n and_o make_v your_o omelet_n after_o it_o be_v make_v you_o roll_v it_o if_o you_o will_v and_o cut_v it_o into_o round_a slice_n garnish_v a_o plate_n with_o it_o sugar_n and_o serve_v as_o ready_o as_o you_o can_v 12._o egg_n with_o verjuice_n after_o you_o have_v break_v your_o egg_n season_n they_o with_o salt_n and_o beat_v they_o well_o take_v out_o the_o tread_v and_o take_v out_o some_o ember_n over_o which_o you_o shall_v turn_v they_o in_o put_v into_o they_o some_o butter_n and_o verjuice_n of_o grape_n beat_v and_o pass_v in_o the_o pan_n when_o they_o be_v enough_o serve_v but_o have_v a_o care_n they_o be_v not_o too_o thick_a 13._o egg_n with_o anchovy_n cleanse_v well_o your_o anchovy_n and_o unsalt_n they_o change_v often_o their_o water_n or_o wine_n take_v out_o the_o bone_n and_o melt_v they_o in_o a_o dish_n with_o very_o fresh_a butter_n when_o they_o be_v melt_v break_v some_o egg_n according_a to_o the_o proportion_n of_o your_o sauce_n and_o after_o they_o be_v sod_a and_o mix_v serve_v they_o with_o a_o little_a nutmeg_n 14._o egg_n with_o cheese_n take_v butter_n and_o cheese_n and_o melt_v they_o together_o which_o you_o may_v do_v easy_o cut_v your_o cheese_n very_o small_a when_o they_o be_v melt_v break_v as_o many_o egg_n as_o you_o think_v may_v seethe_v in_o what_o you_o have_v melt_v after_o they_o be_v well_o beat_v put_v they_o over_o the_o fire_n and_o stir_v they_o as_o they_o see_v and_o when_o they_o be_v sod_a not_o too_o thick_a serve_v with_o a_o little_a nutmeg_n 15._o egg_n mingle_v or_o stir_v together_o melt_v some_o butter_n with_o egg_n in_o a_o dish_n season_v with_o salt_n and_o nutmeg_n when_o they_o be_v on_o the_o fire_n stir_v they_o with_o a_o spoon_n until_o they_o be_v enough_o and_o serve_v 16._o egg_n in_o the_o moon_n shine_v with_o cream_n make_v a_o bed_n of_o butter_n in_o your_o dish_n and_o break_v your_o egg_n over_o it_o after_o they_o be_v break_v season_n they_o with_o salt_n then_o put_v some_o cream_n to_o they_o until_o they_o be_v hide_v or_o some_o milk_n so_o that_o it_o be_v good_a see_v they_o and_o give_v they_o colour_n with_o the_o fire-shovel_a red_n then_o serve_v 17._o egg_n make_v in_o glass_n make_v a_o preparation_n like_o that_o of_o the_o egg_n with_o bread_n and_o add_v some_o cream_n to_o it_o which_o be_v not_o lower_v and_o a_o little_a sugar_n and_o a_o little_a of_o crumb_n of_o bread_n then_o take_v some_o furne-glass_n put_v they_o on_o a_o plate_n near_o the_o fire_n with_o a_o very_a little_a butter_n in_o they_o when_o the_o butter_n be_v melt_v put_v also_o your_o implement_n in_o these_o glass_n as_o they_o be_v before_o the_o fire_n they_o do_v seethe_v but_o as_o they_o do_v seethe_v turn_v they_o after_o they_o be_v sod_a pour_v they_o out_o upon_o another_o plate_n they_o will_v come_v out_o of_o the_o glass_n the_o sharp_a and_o upward_o serve_v they_o thus_o and_o garnish_v they_o with_o cinnamon_n and_o lemon-peel_n preserve_v 18._o omelet_n farce_v break_v your_o egg_n and_o put_v more_o yolke_n than_o white_n put_v to_o they_o some_o remnant_n of_o farce_n if_o you_o have_v any_o or_o make_v one_o of_o purpose_n with_o all_o sort_n of_o herb_n according_a to_o your_o taste_n and_o see_v it_o before_o you_o mix_v it_o with_o your_o egg_n season_n all_o with_o salt_n and_o if_o you_o will_v with_o sugar_n beat_v it_o well_o and_o see_v it_o with_o butter_n or_o lard_n then_o serve_v your_o omelet_n sugar_a if_o you_o will_v and_o plate_n it_o square_v or_o in_o triangle_n or_o roll_v it_o up_o for_o to_o cut_v it_o into_o slice_n 19_o egg_n with_o snow_n break_v some_o egg_n sever_v the_o white_n from_o the_o yolke_n put_v the_o yolke_n in_o a_o dish_n upon_o butter_n and_o season_v they_o with_o salt_n and_o set_v they_o upon_o hot_a cinder_n beat_v and_o whip_v well_o the_o white_n and_o a_o little_a before_o you_o serve_v pour_v they_o on_o the_o yolk_n with_o a_o drop_n of_o rose-water_n and_o the_o fire-shovel_a over_o they_o than_o sugar_n and_o serve_v another_o way_n you_o may_v put_v the_o yolk_n in_o the_o middle_n of_o your_o snow_n which_o be_v make_v with_o your_o white_n of_o egg_n whip_v and_o see_v they_o before_o the_o fire_n with_o a_o dish_n behind_o table_n of_o the_o second_o of_o fish_n tvrbot_n with_o short_a broth_n 1_o dabs_n with_o short_a broth_n 2_o wiver_n roast_v on_o the_o gridiron_n 3_o sole_n fry_v 4_o salmon_n with_o short_a broth_n 5_o sturgeon_n with_o short_a broth_n 6_o grenost_n in_o castrolle_v 7_o bescard_v with_o short_a broth_n 8_o purpose_n with_o short_a broth_n 9_o purpose_n with_o ragoust_n 10_o flounder_n fry_v with_o ragoust_n 11_o sea_n otter_n with_o short_a broth_n 12_o sea_n otter_n on_o the_o gridiron_n 13_o raye_n fry_v 14_o tenche_n with_o short_a broth_n 15_o allose_v with_o short_a broth_n 16_o allose_v roast_v 17_o fresh_a cod_n 18_o breame_v roast_v 19_o pike_n in_o blue_a 20_o pike_n with_o sauce_n 21_o trout_n with_o short_a broth_n 22_o troute_n salmon_v 23_o perch_n with_o short_a broth_n 24_o lot_n 25_o lot_n in_o castrolle_v 26_o carpe_n in_o blue_a 27_o carpe_n farce_v 28_o smelt_n 29_o plice_n 30_o macreuse_n 31_o macreuse_n with_o ragoust_n 32_o dabs_n in_a castrolle_v 33_o pike_n farce_v and_o roast_v 34_o salmon_n with_o a_o sweet_a sauce_n 35_o lot_n with_o ragoust_n 36_o carpe_n with_o half_a short_a broth_n 37_o tenche_n fry_v with_o ragoust_n 38_o barbel_n with_o ragoust_n 39_o barbel_n in_o castrolle_v 40_o sole_n with_o ragoust_n 41_o villain_n with_o ragoust_n 42_o villain_n with_o short_a broth_n 43_o joale_n of_o salmon_n 44_o gammon_n of_o fish_n 45_o gournet_n 46_o fresh_a mackerel_n 47_o allose_a roast_v 48_o fresh_a herring_n 49_o filcher_n 50_o lamprel_n of_o all_o sort_n 51_o eel_n of_o all_o sort_n 52_o lobster_n of_o all_o sort_n 53_o langoust_n with_o short_a broth_n 54_o oyster_n roast_v 55_o fry_v carp_v 56_o barbel_n with_o sauce_n 57_o plice_n roast_v with_o ragoust_n 58_o plice_n in_o castrolle_v 59_o 10._o discourse_n &_o method_n how_o to_o serve_v the_o second_o fish_n 1._o turbot_n in_o castrolle_v dress_v it_o and_o empty_a it_o under_o the_o belly_n slit_v it_o there_o very_o neat_o or_o otherwise_o at_o the_o gills_o put_v it_o into_o a_o pan_n with_o white_a wine_n until_o it_o steep_v and_o season_v it_o well_o with_o salt_n pepper_v clove_n fine_a herb_n as_o rosemary_n thime_n and_o onion_n and_o let_v it_o see_v leisurely_o lest_o the_o flesh_n shall_v break_v off_o from_o the_o bone_n after_o it_o be_v sod_a let_v it_o rest_v a_o very_a little_a lest_o it_o shall_v take_v the_o taste_n of_o brasle_n serve_v it_o garnish_v with_o flower_n and_o parsley_n you_o may_v cut_v it_o before_o you_o see_v it_o thus_o 2._o dab_n with_o short_a broth_n it_o be_v make_v ready_a the_o same_o way_n as_o the_o turbot_n but_o that_o the_o short_a broth_n must_v not_o be_v of_o so_o quick_a a_o taste_n because_o it_o take_v salt_n soon_o be_v thin_a after_o it_o be_v sod_a serve_v it_o with_o parsley_n upon_o it_o 3._o wiver_n roast_v on_o the_o gridiron_n they_o be_v dangerous_a by_o reason_n of_o three_o prickle_n which_o they_o have_v about_o the_o head_n therefore_o when_o you_o dress_v they_o remember_v to_o scrape_v they_o and_o to_o cut_v off_o these_o thorn_n and_o the_o head_n at_o the_o gills_o whereat_o
broth_n allay_v with_o vinegar_n the_o yolk_n of_o a_o egg_n a_o onion_n in_o quarter_n fresh_a butter_n salt_n and_o a_o very_a little_a of_o white_a pepper_v mix_v all_o together_o ready_o over_o the_o fire_n pour_v it_o on_o your_o perch_n and_o serve_v 25._o lot_n make_v some_o water_n lukewarm_a put_v they_o in_o it_o take_v they_o out_o a_o while_n after_o take_v off_o the_o slime_n with_o a_o knife_n and_o thus_o you_o shall_v make_v they_o all_o white_a then_o dress_v they_o wash_v they_o put_v they_o between_o two_o linen_n clothes_n and_o dry_v they_o set_v a_o side_n they_o which_o be_v big_a and_o slit_v they_o on_o the_o top_n for_o to_o serve_v to_o the_o oil_n or_o refine_a butter_n with_o salt_n and_o orange_n serve_v 26._o lot_n in_o castrolle_v put_v your_o lot_n in_o castrolle_v and_o season_v they_o with_o butter_n salt_n beat_a clove_n pepper_v peele_n a_o bundle_n of_o herb_n verjuice_n a_o drop_n of_o vinegar_n and_o a_o very_a little_a broth_n when_o they_o be_v ready_a serve_v and_o garnish_n if_o you_o will_v with_o anchovy_n caper_n mushrum_n and_o any_o other_o garnish_n you_o have_v 27._o carpe_v with_o blue_a the_o best_a sort_n of_o carp_n be_v that_o with_o melt_v take_v it_o alive_a and_o season_v it_o for_o to_o put_v it_o with_o short_a broth_n in_o the_o same_o manner_n as_o the_o pike_n above_o write_v in_o the_o 20_o article_n if_o it_o be_v big_a yeâ—_n may_v cut_v it_o into_o four_o or_o slit_v it_o along_o the_o back_n and_o put_v it_o in_o a_o basin_n into_o blue_a if_o you_o will_v see_v it_o in_o a_o fish_n kettle_n put_v a_o leaf_n in_o the_o bottom_n take_v your_o carp_n with_o a_o clout_n season_n it_o well_o with_o onion_n pepper_v salt_n clove_n peel_n and_o all_o well_o wrap_v in_o your_o linen_n cloth_n set_v it_o a_o boil_a the_o leaf_n under_o it_o lest_o it_o do_v burn_v with_o much_o boil_a or_o that_o the_o linen_n clothe_v stick_v to_o the_o kettle_n let_v not_o your_o short_a broth_n be_v alter_v with_o any_o thing_n but_o let_v it_o be_v well_o season_v with_o all_o what_o be_v fit_v when_o it_o be_v boil_v leisurely_o serve_v it_o with_o parsley_n in_o a_o napkin_n 28._o carpe_n farcde_v take_v up_o the_o skin_n over_o the_o back_n as_o far_o as_o the_o belly_n take_v out_o all_o the_o small_a bone_n the_o tripe_n and_o melt_v and_o take_v out_o of_o the_o head_n the_o gills_o and_o the_o tongue_n then_o make_v a_o farce_v with_o a_o little_a flesh_n of_o carp_n well_o mince_v and_o season_v with_o as_o much_o butter_n as_o flesh_n a_o little_a parsley_n chibol_n and_o a_o twig_n of_o fine_a herb_n allay_v all_o with_o a_o egg_n or_o mix_v with_o it_o mushrum_n melt_v or_o mussle_v caper_n and_o bottom_n of_o hartichock_n chibol_n and_o tongue_n of_o carp_n put_v your_o farce_v into_o your_o carp_n all_o along_o and_o leave_v a_o hollow_a for_o to_o put_v what_o you_o have_v fry_v season_n all_o well_o and_o close_o it_o up_o see_v it_o in_o a_o basin_n or_o in_o a_o castrolle_v which_o be_v a_o kettle_n make_v in_o the_o form_n of_o a_o great_a tourte_n pan_n or_o as_o a_o kind_n of_o drip_a pan_n or_o into_o a_o dish_n before_o the_o fire_n with_o a_o drop_n of_o verjuice_n and_o a_o little_a broth_n butter_n and_o what_o you_o have_v remain_v of_o your_o mushrum_n troufle_n or_o melt_v stove_n all_o together_o leisurely_o and_o lest_o it_o stick_v put_v some_o chibol_n under_o it_o with_o a_o little_a verjuice_n and_o some_o yolk_n of_o egg_n allay_v the_o sauce_n and_o serve_v the_o carp_n thus_o farce_v may_v be_v put_v into_o fine_a or_o puff_a paste_n and_o garnish_v with_o what_o you_o have_v 29._o smelt_n take_v they_o very_o new_a file_v they_o and_o dry_v they_o well_o when_o you_o be_v ready_a to_o serve_v flower_n and_o fry_v they_o with_o oil_n or_o butter_n take_v off_o the_o rod_n and_o powder_v they_o a_o little_a with_o small_a salt_n and_o serve_v with_o orange_n 30._o plice_n this_o article_n be_v in_o the_o discourse_n of_o the_o entree_n or_o 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tortoise_n with_o ragoust_n 25_o fritter_n of_o apple_n 26_o fritter_n of_o artichoke_n 27_o almond_n pie_n 28_o ramequin_n of_o all_o sort_n 29_o egg_n with_o cream_n 30_o 11._o a_o method_n for_o to_o make_v ready_a the_o intercourse_n for_o the_o lean_a day_n out_o of_o lent_n 1._o mousseron_n take_v it_o very_o new_a take_v out_o the_o gravel_n and_o wash_v it_o with_o water_n or_o white_a wine_n than_o put_v it_o in_o a_o dish_n with_o fresh_a butter_n well_o season_v with_o salt_n white_a pepper_v chipping_n of_o bread_n take_v heed_n it_o burn_v not_o to_o after_o it_o be_v enough_o put_v to_o it_o a_o little_a nutmeg_n the_o juice_n of_o orange_n or_o lemon_n then_o serve_v another_o way_n pass_v it_o in_o the_o pan_n with_o very_o fresh_a butter_n parsley_n a_o bundle_n of_o herb_n pepper_v salt_n and_o stove_n it_o in_o a_o dish_n or_o in_o a_o pot_n and_o when_o you_o will_v serve_v put_v some_o cream_n to_o it_o or_o the_o yolk_n of_o a_o egg_n or_o a_o few_o chip_n of_o bread_n a_o little_a nutmeg_n and_o serve_v you_o may_v garnish_v it_o with_o what_o you_o will_v proportionable_o to_o the_o quantity_n you_o have_v 2._o mushrum_n with_o cream_n take_v they_o very_o new_a and_o the_o small_a for_o they_o be_v best_a peel_v they_o dry_a and_o wash_v they_o in_o water_n and_o take_v they_o out_o forthwith_o and_o drain_v they_o cut_v the_o big_a and_o together_o with_o the_o small_a fry_v they_o with_o fresh_a butter_n parsley_n chibol_n mince_v very_o small_a salt_n and_o pepper_v than_o stove_n they_o in_o a_o small_a pot_n until_o you_o be_v ready_a to_o serve_v and_o then_o you_o may_v put_v some_o cream_n to_o they_o which_o when_o it_o have_v boil_a a_o little_a while_n and_o the_o sauce_n be_v thicken_v you_o may_v serve_v 3._o trouffle_n see_v they_o with_o a_o short_a broth_n when_o they_o be_v sod_a serve_v they_o in_o a_o plate_a napkin_n another_o way_n serve_v they_o the_o same_o way_n as_o the_o mousseron_n and_o put_v a_o little_a 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and_o serve_v another_o way_n after_o it_o be_v whiten_v prepare_v it_o into_o a_o salat_fw-la with_o salt_n vinegar_n and_o sugar_n then_o serve_v 16._o card_n of_o beet_n take_v off_o the_o string_n and_o whiten_v your_o card_n in_o fresh_a water_n then_o see_v they_o in_o a_o pot_n or_o a_o kettle_n with_o water_n butter_n a_o crust_n of_o bread_n and_o some_o salt_n when_o they_o be_v sod_a enough_o take_v they_o out_o and_o set_v they_o a_o stove_a in_o a_o dish_n with_o some_o butter_n until_o you_o be_v ready_a to_o use_v they_o and_o then_o warm_v they_o and_o fit_v they_o on_o a_o plate_n then_o make_v a_o sauce_n allay_v with_o very_o fresh_a butter_n a_o drop_n of_o vinegar_n and_o some_o nutmeg_n then_o serve_v 17._o card_n of_o hartichock_n choose_v the_o white_a take_v out_o the_o string_n and_o whiten_v they_o after_o they_o be_v whiten_v see_v they_o with_o salt_n and_o water_n a_o piece_n of_o butter_n and_o a_o crust_n of_o bread_n when_o they_o be_v sod_a enough_o 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whiten_v they_o after_o they_o be_v whiten_v drain_v they_o and_o mince_v they_o very_o small_a after_o they_o be_v mince_v allay_v they_o with_o some_o melt_a butter_n salt_n sugar_n and_o the_o weight_n of_o a_o macaron_n of_o stamp_a almond_n then_o put_v all_o in_o your_o sheet_n of_o paste_n and_o bake_v it_o after_o it_o be_v bake_v serve_v it_o sugar_a and_o if_o you_o will_v garnish_v about_o the_o dish_n with_o lemon_n peel_v preserve_v 23._o tourte_n of_o meloone_n grate_v your_o meloone_n and_o stamp_v it_o in_o a_o mortar_n melt_v some_o butter_n and_o put_v it_o with_o sugar_n a_o corn_n of_o pepper_v salt_n and_o a_o macaron_n mix_v all_o together_o garnish_v your_o sheet_n with_o it_o and_o serve_v it_o sugar_a 24._o tourte_n of_o pistache_n after_o your_o pistache_n be_v peel_v beat_v they_o and_o lest_o they_o become_v oily_a besprinkle_v they_o with_o flower_n of_o orange_n water_n or_o other_o sweet_a water_n melt_v as_o much_o butter_n as_o there_o be_v of_o 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