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some_o mince_a caper_n break_a sparagus_n the_o juice_n of_o mushrum_n or_o trouffle_n and_o season_n all_o well_o serve_v neat_o with_o a_o sauce_n well_o thicken_v with_o what_o thickening_a you_o will_v and_o a_o garnish_n of_o leaf_n and_o flower_n and_o above_o all_o let_v your_o abbatis_n be_v very_o white_a 24._o lark_n with_o ragoust_n after_o they_o be_v well_o pull_v draw_v they_o flat_a they_o flower_n and_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n than_o stove_n they_o with_o good_a broth_n a_o bundle_n of_o herb_n and_o a_o few_o mince_a caper_n all_o well_o season_v after_o they_o be_v enough_o and_o the_o sauce_n well_o thicken_v with_o what_o thickening_a you_o will_v serve_v with_o pistache_n or_o pomgranate_n and_o slice_n of_o lemon_n 25._o gelee_n for_o to_o make_v gelee_n take_v a_o cock_n take_v off_o the_o skin_n take_v also_o a_o leg_n or_o knuckle_n of_o veal_n and_o the_o four_o foot_n break_z and_z whiten_v they_o than_o put_v they_o into_o a_o new_a earthen_a pan_n and_o see_v they_o for_o the_o space_n of_o three_o hour_n and_o a_o half_a and_o when_o all_o be_v almost_o sod_a put_v in_o it_o some_o white_a wine_n very_o clear_a when_o you_o have_v put_v it_o in_o strain_v your_o meat_n through_o a_o napkin_n take_v your_o broth_n and_o put_v it_o in_o a_o pan_n or_o pipkin_n on_o the_o fire_n when_o it_o be_v ready_a to_o boil_v put_v in_o it_o five_o quartern_n of_o sugar_n and_o when_o it_o boil_v power_n into_o it_o the_o juice_n of_o six_o lemon_n and_o the_o white_n of_o a_o dozen_o of_o very_a new_a lay_v egg_n after_o all_o have_v boil_a put_v it_o into_o a_o very_a clear_a strainer_n and_o mix_v in_o it_o what_o colour_n you_o will_v musk_n it_o and_o serve_v 26._o gelee_n of_o heart_n horn_n take_v hart_n horn_n rasp_v for_o to_o make_v three_o dish_n of_o gelee_n you_o must_v take_v two_o pound_n of_o heart_n horn_n see_v it_o with_o white_a wine_n two_o hour_n so_o that_o after_o it_o be_v boil_a there_o 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garnish_v it_o with_o what_o you_o will_v as_o pistache_n pomegranate_n and_o lemon_n slice_v then_o serve_v 32._o rissoles_n fry_v take_v the_o brawn_n of_o partridge_n or_o of_o other_o meat_n mince_v it_o very_o small_a and_o season_v it_o well_o then_o make_v your_o sheet_n of_o paste_n very_o thin_a and_o dress_v up_o your_o rissoles_n with_o it_o which_o you_o shall_v fry_v with_o fresh_a seam_n or_o melt_v lard_n 33._o rissoles_n puff_v they_o be_v make_v the_o same_o way_n but_o that_o the_o meat_n of_o they_o must_v be_v a_o little_o fat_a after_o they_o be_v well_o season_v fry_v they_o neat_o and_o serve_v you_o may_v also_o make_v rissoles_n in_o the_o same_o manner_n with_o any_o other_o kind_n of_o meat_n serve_v they_o with_o sugar_n and_o sweet_a water_n on_o they_o 34._o fritter_n of_o marrow_n before_o the_o specify_v the_o several_a kind_n of_o fritter_n it_o be_v fit_v first_o to_o give_v here_o a_o general_a model_n of_o they_o take_v some_o cheese_n stamp_v it_o well_o in_o a_o mortar_n or_o in_o a_o dish_n and_o if_o it_o be_v very_o hard_a put_v a_o little_a milk_n with_o it_o than_o some_o flower_n and_o egg_n proportionable_o season_n all_o with_o salt_n and_o pass_v it_o with_o fresh_a seam_n or_o refine_a butter_n for_o the_o lean_a day_n serve_v with_o abundance_n of_o sugar_n and_o a_o little_a orange_n flower_n water_n or_o rose-water_n on_o it_o if_o you_o will_v make_v fritter_n of_o marrow_n of_o beef_n take_v the_o big_a piece_n of_o marrow_n you_o have_v after_o they_o be_v steep_v cut_v they_o into_o slice_n fit_v they_o in_o your_o paste_n fry_v they_o and_o serve_v in_o the_o like_a manner_n apple_n fritter_n be_v do_v the_o same_o way_n 35._o fritter_n of_o artichoke_n take_v the_o bottom_n of_o artichoke_n and_o see_v they_o half_o and_o after_o you_o have_v take_v out_o the_o choke_n cut_v they_o into_o slice_n make_v a_o preparation_n with_o flower_n and_o egg_n some_o salt_n and_o a_o little_a milk_n than_o put_v your_o 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 way_n but_o that_o you_o mix_v lemon_n with_o it_o you_o must_v serve_v it_o as_o abovesaid_a well_o garnish_v with_o flower_n the_o almond_n paste_n and_o the_o paste_n of_o pistache_n be_v make_v the_o same_o way_n 39_o ramequin_n of_o kidney_n take_v out_o the_o kidney_n of_o a_o loin_n of_o veal_n roast_v mince_v it_o with_o parsley_n or_o garlic_n and_o the_o yolk_n of_o a_o egg_n then_o spread_v your_o implement_n well_o season_v upon_o bread_n which_o you_o shall_v toss_v in_o the_o pan_n or_o on_o the_o gridiron_n and_o shall_v serve_v all_o dry_a you_o may_v put_v sugar_n on_o it_o if_o you_o will_n you_o may_v make_v toast_n of_o kidney_n of_o veal_n almost_o the_o same_o way_n but_o that_o you_o must_v put_v to_o it_o neither_o parsley_n nor_o onion_n but_o the_o kidney_n be_v well_o season_v you_o spread_v it_o on_o your_o toste_n which_o you_o shall_v also_o cause_v to_o take_v a_o colour_n in_o the_o pan_n before_o the_o fire_n and_o when_o you_o serve_v you_o may_v sugar_n they_o and_o even_o mix_v some_o sugar_n in_o the_o implement_n if_o you_o will_n 40._o ramequin_n of_o flesh_n take_v what_o meat_n you_o will_v mince_v it_o very_o small_a and_o after_o it_o be_v mince_v allay_v it_o with_o a_o egg_n and_o season_v it_o as_o it_o ought_v roast_v they_o in_o the_o pan_n and_o serve_v with_o the_o juice_n of_o a_o lemon_n 41._o ramequin_n of_o cheese_n take_v some_o cheese_n melt_v it_o with_o some_o butter_n on_o onion_n whole_a or_o stamp_v salt_n and_o pepper_v in_o abundance_n spread_v all_o upon_o bread_n pass_v the_o fire_n shovell_a over_o it_o red_a hot_a and_o serve_v it_o warm_v 42._o ramequin_n of_o
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
and_o soft_a six_o egg_n half_o a_o pint_n of_o flower_n and_o a_o little_a salt_n bâ—at_v all_o together_o and_o try_v it_o for_o the_o cheese_n be_v sometime_o too_o soft_a or_o too_o dry_a etc._n etc._n 8._o pet_n the_o putain_n make_v they_o the_o same_o way_n but_o that_o you_o must_v put_v a_o little_a more_o flower_n draw_v they_o out_o very_o small_a with_o the_o handle_n of_o a_o spoon_n after_o they_o be_v fry_v serve_v they_o sugar_a and_o besprinkle_v with_o orange_n flower_n 9_o â—ervelats_n of_o eel_n dress_v your_o eel_n and_o slit_v it_o in_o two_o take_v out_o the_o bone_n beat_v well_o the_o flesh_n and_o season_v it_o roll_v it_o up_o and_o bind_v it_o after_o it_o be_v bind_v wrap_v it_o up_o in_o a_o small_a linen_n cloth_n and_o see_v it_o in_o a_o pot_n with_o wine_n salt_n pepper_v clove_n onion_n fine_a herb_n and_o let_v the_o sauce_n be_v reduce_v to_o a_o short_a one_o after_o it_o be_v well_o sod_a unwrap_v it_o and_o cut_v it_o into_o very_o thin_a slice_n then_o serve_v it_o dry_a or_o with_o some_o sauce_n 10._o melt_v of_o carp_n fry_v cleanse_v they_o well_o and_o whiten_v they_o in_o water_n and_o dry_v they_o when_o you_o will_v serve_v flower_n and_o fry_v they_o when_o they_o be_v fry_v serve_v with_o salt_n and_o orange_n 11._o melt_v with_o ragoust_n whiten_n they_o in_o water_n and_o put_v they_o in_o a_o dish_n with_o a_o drop_n of_o white_a wine_n well_o season_v with_o butter_n salt_n a_o bundle_n of_o herb_n pepper_v some_o juice_n of_o mushrum_n a_o few_o caper_n and_o anchovy_n after_o the_o sauce_n be_v allay_v serve_v with_o orange_n or_o lemon_n juice_n and_o nutmeg_n 12._o liver_n of_o lot_n take_v it_o out_o of_o the_o fish_n and_o put_v it_o into_o a_o dish_n with_o very_o fresh_a butter_n a_o few_o of_o fine_a herb_n parsley_n mince_v very_o small_a mushrum_v also_o small_a of_o the_o best_a of_o your_o broth_n mince_a caper_n and_o a_o anchovie_n when_o it_o be_v well_o sod_a and_o the_o sauce_n allay_v serve_v another_o way_n fry_v it_o if_o you_o will_v and_o serve_v it_o with_o salt_n juice_n of_o orange_n or_o of_o lemon_n 13._o gelee_n of_o fish_n take_v some_o scaile_n of_o carp_n half_o a_o dozen_o of_o tenche_n three_o pint_n of_o white_a wine_n see_v all_o well_o together_o with_o a_o little_a salt_n &_o cinnamon_n and_o four_o cloave_n pass_v all_o into_o a_o napkin_n that_o be_v strain_v it_o to_o have_v the_o juice_n out_o of_o it_o and_o put_v to_o it_o one_o pound_n of_o sugar_n take_v a_o dozen_o of_o egg_n fry_v the_o white_n of_o they_o let_v your_o strainer_n be_v ready_a and_o very_o clean_a warm_a your_o gelee_o and_o when_o it_o be_v ready_a to_o boil_v power_n into_o it_o the_o juice_n of_o five_o lemon_n and_o the_o white_n of_o your_o egg_n when_o it_o begin_v to_o boil_v pour_v it_o into_o the_o strainer_n and_o strain_v it_o again_o until_o it_o be_v very_o clear_a put_v it_o after_o the_o natural_a upon_o a_o plate_n or_o in_o a_o dish_n and_o serve_v 14._o white_a meat_n make_v it_o of_o the_o remnant_n of_o your_o gelee_o and_o put_v into_o it_o some_o stamp_a almond_n and_o a_o drop_n of_o milk_n strain_v it_o and_o make_v it_o into_o white_a meat_n and_o when_o it_o be_v cold_a serve_v 15._o green_z gelee_o it_o be_v make_v the_o same_o way_n pass_v it_o with_o a_o very_a little_a juice_n of_o beet_n and_o serve_v cold_a 16._o artichoke_n fry_v cut_v they_o as_o for_o to_o eat_v with_o pepper_v cut_v off_o also_o the_o sharp_a end_n and_o whiten_v they_o in_o warm_a water_n than_o set_v they_o a_o dry_n and_o flower_n they_o for_o to_o fry_v when_o you_o have_v occasion_n serve_v they_o garnish_v with_o fry_v parsley_n 17._o asparagus_n with_o white_a sauce_n as_o they_o come_v from_o the_o garden_n scrape_v they_o and_o cut_v they_o equal_o see_v they_o with_o water_n and_o salt_n take_v they_o out_o as_o little_o say_v as_o you_o can_v it_o be_v the_o better_a and_o set_v they_o a_o drain_n then_o make_v a_o sauce_n with_o fresh_a butter_n 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slice_a onion_n and_o lard_n verjuice_n red_a wine_n and_o vinegar_n and_o serve_v up_o with_o toast_n small_a spice_n and_o sometime_o chap_a herb_n arbolade_n it_o be_v a_o kind_n of_o french_a tansie_n allose_a some_o do_v call_v it_o a_o shad_v fish_n b._n beatilles_n they_o be_v all_o kind_n of_o ingredient_n that_o may_v be_v fancy_v for_o to_o be_v put_v together_o into_o a_o pie_n or_o otherwise_o viz._n cock_n comb_n stone_n or_o kidney_n sweet_a bread_n of_o veal_n mushrum_n bottom_n of_o hartichock_n etc._n etc._n beatille_n of_o pullet_n they_o be_v the_o gibblet_n barde_n it_o be_v a_o sheet_n of_o lard_n or_o bacon_n to_o bard._n it_o be_v to_o lay_v a_o sheet_n of_o lard_n about_o or_o upon_o any_o meat_n barbillons_n they_o be_v the_o second_o skin_n of_o the_o palate_n of_o beef_n brignols_n they_o be_v a_o kind_n of_o plum_n which_o grow_v beyond_o sea_n c._n cervelat_n they_o be_v a_o kind_n of_o saucidge_n make_v beyond_o sea_n chibol_n they_o are_z sives_z or_o young_a small_a green_a onion_n card_n cardon_n cardeaux_n they_o be_v the_o rib_n of_o beet_n of_o hartichock_n and_o such_o like_a chapiteau_n it_o be_v any_o work_n set_v over_o the_o lid_n of_o a_o pie_n coquemare_n it_o be_v along_o brazen_a pot_n cornet_n it_o be_v a_o coffin_n of_o paper_n such_o as_o the_o gross_a do_v put_v and_o wrap_v fruit_n or_o spice_n in_o e._n to_o endore_fw-la it_o be_v to_o wet_v or_o daub_v with_o some_o liquor_n as_o one_o do_v a_o pie_n or_o cake_n before_o it_o be_v put_v in_o the_o oven_n f._n fleuron_n they_o be_v small_a piece_n of_o puff_a paste_n fry_v fricaslee_n it_o be_v a_o fry_a with_o a_o sauce_n farce_n it_o be_v any_o thing_n make_v up_o for_o to_o stuff_n any_o meat_n with_o to_o farce_v it_o be_v to_o stuff_n or_o fill_v up_o any_o meat_n g._n gaudiveaux_fw-fr they_o be_v force_v meat_n of_o veal_n that_o be_v meat_n of_o veal_n mince_v season_a and_o wrought_v into_o small_a long_a piece_n like_o chitterling_n grattin_n it_o be_v that_o which_o do_v stick_v to_o the_o basin_n or_o pipkin_n when_o pap_n be_v make_v or_o else_o a_o kind_n of_o skin_n which_o gather_v about_o or_o at_o the_o top_n of_o the_o pap_n when_o it_o be_v sodden_a enough_o h._n hash_n it_o be_v mince_v meat_n l._n lard_n it_o be_v fat_a bacon_n lardon_n they_o be_v small_a long_a slice_n of_o lard_n to_o lard_v it_o be_v to_o stick_v any_o meat_n with_o slice_n of_o lard_n mean_a lard_n they_o be_v slice_n of_o lard_n of_o a_o middle_a size_n great_a lard_n they_o be_v big_a slice_n of_o lard_n litron_n it_o be_v a_o measure_n of_o one_o pint_n or_o a_o little_a more_o legume_n they_o be_v all_o kind_n of_o pot_n herb_n as_o also_o any_o fruit_n grow_v in_o a_o garden_n as_o cowcomber_n artichoke_n cabbage_n meloen_n pompkin_n etc._n etc._n m._n morille_n they_o be_v a_o kind_n of_o excellent_a mushrum_n matrons_n or_o maron_n they_o be_v the_o big_a kind_n of_o chestnut_n p._n pignons_n they_o be_v pineapple_n kernel_n to_o pass_v in_o 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 up_o the_o pot_n again_o then_o after_o all_o be_v well_o sodden_a you_o shall_v strain_v they_o through_o a_o napkin_n for_o your_o use_n and_o as_o for_o roast_a meat_n after_o that_o you_o have_v take_v the_o juice_n out_o of_o it_o you_o shall_v set_v it_o to_o boil_v with_o a_o bundle_n of_o herb_n as_o abovesaid_a see_v it_o well_o then_o strain_v it_o for_o to_o make_v use_n of_o it_o at_o your_o first_o course_n or_o for_o brown_a potage_n a_o table_n of_o the_o potage_n that_o can_v be_v make_v for_o to_o serve_v up_o in_o the_o flesh_n day_n bisque_fw-la of_o young_a pigeon_n 1_o pottage_n of_o health_n 2_o pottage_n of_o partridge_n with_o colewort_n or_o cabbage_n 3_o pottage_n of_o duck_n with_o turnip_n 4_o pottage_n of_o pullet_n garnish_v with_o asparagus_n 5_o pottage_n of_o marble_a partridge_n 6_o pottage_n of_o fricandeaux_fw-fr 7_o pottage_n of_o marble_a quail_n 8_o pottage_n of_o stockdove_n garnish_v 9_o pottage_n of_o profiteoke_n or_o small_a veil_n 10_o 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 knuckle_n or_o leg_n of_o veal_n 33_o pottage_n of_o breast_n of_o veal_n 34_o pottage_n of_o thrush_n 35_o pottage_n of_o tortoise_n 36_o pottage_n of_o sucking-pigge_n 37_o pottage_n of_o mince_a mutton_n 38_o pottage_n of_o knuckle_n of_o beef_n 39_o pottage_n of_o capon_n with_o rice_n 40_o pottage_n of_o pullet_n with_o rice_n 41_o pottage_n of_o knuckle_n of_o beef_n with_o tailladin_fw-mi 42_o pottage_n of_o the_o great_a pot_n 43_o pottage_n of_o a_o calfe_n head_n fry_v 44_o pottage_n of_o fry_a mutton_n with_o turnip_n 45_o pottage_n of_o knuckle_n of_o shoulder_n of_o mutton_n with_o ragoust_n 46_o pottage_n of_o roast_a woodcock_n 47_o half_n a_o bisque_fw-la 48_o jacobin_n pottage_n with_o cheese_n 49_o how_o to_o make_v all_o kind_n of_o pottage_n 1._o a_o bisque_fw-la of_o young_a pigeon_n take_v young_a pigeon_n cleanse_v they_o well_o and_o truss_v they_o up_o which_o you_o shall_v do_v in_o make_v a_o hole_n with_o a_o knife_n below_o the_o stomach_n and_o thrust_v the_o leg_n through_o it_o whiten_n they_o that_o be_v put_v they_o into_o a_o pot_n with_o hot_a water_n or_o with_o pot_n broth_n and_o cover_v they_o well_o then_o put_v they_o in_o the_o pot_n with_o a_o small_a twig_n of_o fine_a herb_n &_o fill_v up_o your_o pot_n with_o the_o best_a of_o your_o broth_n have_v a_o special_a care_n that_o it_o may_v not_o become_v black_a then_o dry_v your_o bread_n and_o stove_n it_o in_o the_o pigeon_n broth_n then_o take_v up_o after_o it_o be_v well_o season_v with_o salt_n pepper_n and_o clove_n garnish_v with_o the_o young_a pigeon_n cock_n comb_n sweetbread_n of_o veal_n mushrum_n mutton_n juice_n and_o pistache_n serve_v it_o up_o and_o garnish_v the_o
they_o and_o pass_v they_o in_o the_o pan_n with_o butter_n lard_n or_o fresh_a seam_n until_o they_o be_v very_o brown_a then_o put_v they_o in_o the_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n and_o see_v they_o stove_n well_o a_o loaf_n which_o you_o shall_v garnish_v with_o your_o lark_n beef_n palate_n mutton_n juice_n and_o lemon_n then_o serve_v 17._o pottage_n of_o young_a pigeon_n take_v young_a pigeon_n scald_v they_o well_o and_o put_v they_o in_o the_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n seethe_v they_o well_o with_o a_o sheet_n of_o lard_n then_o take_v they_o upon_o a_o stoved_a loaf_n and_o garnish_v they_o with_o artichoke_n and_o asparagus_n fry_v green_a pease_n or_o lettuce_n â—hen_o serve_v 18._o pottage_n of_o teal_n with_o the_o juice_n of_o turnip_n take_v teal_n and_o roast_v they_o than_o put_v they_o in_o the_o pot_n with_o good_a broth_n next_o take_v some_o turnip_n whiten_v they_o flower_n they_o and_o pass_v they_o in_o the_o pan_n so_o that_o they_o be_v very_o brown_a put_v they_o with_o your_o teal_n and_o see_v they_o together_o and_o when_o you_o will_v take_v up_o strain_v the_o turnip_n through_o a_o linen_n cloth_n for_o to_o take_v out_o the_o juice_n of_o they_o wherewith_o you_o shall_v garnish_v your_o pottage_n together_o with_o your_o teal_n and_o with_o pomgranat_n then_o serve_v 19_o pottage_n of_o beatilles_n take_v your_o beatille_n scald_v they_o well_o pass_v they_o in_o the_o pan_n as_o a_o fricasse_n of_o pullet_n put_v they_o in_o the_o pot_n with_o good_a broth_n and_o let_v they_o consume_v well_o stove_n a_o loaf_n which_o you_o shall_v garnish_v with_o your_o beatill_n with_o much_o juice_n of_o mutton_n and_o rams-stone_n then_o serve_v 20._o pottage_n of_o pullet_n with_o coliflower_n put_v they_o in_o the_o pot_n with_o with_o good_a broth_n see_v they_o with_o a_o bundle_n of_o herb_n and_o season_v they_o well_o with_o salt_n clove_n pepper_n and_o grate_v a_o little_a nutmeg_n or_o crust_n of_o bread_n when_o you_o be_v ready_a to_o serve_v garnish_n with_o they_o your_o loave_fw-it stove_v with_o coliflower_n and_o mutton_n juice_n and_o serve_v 21._o pottage_n of_o pullet_n in_o ragoust_n when_o they_o be_v roast_v cut_v they_o into_o quarter_n than_o put_v they_o between_o two_o dish_n after_o the_o manner_n of_o a_o ragoust_n with_o some_o broth_n from_o the_o pot_n stove_n your_o bread_n in_o crust_n and_o garnish_v it_o with_o your_o pullet_n put_v about_o a_o few_o mushrum_n and_o sparagus_n then_o serve_v 22._o pottage_n of_o young_a pigeon_n roast_v put_v they_o in_o the_o pot_n with_o good_a broth_n well_o season_v with_o salt_n and_o clove_n see_v they_o then_o stove_n your_o crust_n and_o garnish_v they_o with_o your_o pigeon_n and_o what_o you_o shall_v have_v to_o put_v in_o it_o have_v a_o care_n that_o your_o pottage_n be_v brown_a then_o serve_v 23._o pottage_n of_o goose_n with_o pease-broath_n take_v goose_n or_o other_o as_o you_o will_v put_v they_o in_o the_o pot_n and_o see_v they_o well_o then_o take_v your_o pease_n and_o see_v they_o well_o then_o pass_v they_o through_o a_o strainer_n very_o fine_a &_o put_v your_o pease_n broth_n into_o a_o pot_n with_o a_o bundle_n of_o herb_n pass_v a_o little_a lard_n in_o the_o pan_n and_o when_o it_o be_v melt_v throw_v it_o into_o the_o pot_n and_o when_o you_o will_v serve_v stove_n your_o bread_n with_o your_o geese-broath_n then_o pour_v your_o pease-broath_n over_o it_o which_o to_o make_v green_a you_o must_v not_o let_v your_o pease_n to_o seethe_v outright_o but_o when_o they_o be_v half_o sod_v stamp_v they_o in_o a_o mortar_n and_o strain_v they_o with_o good_a broth_n or_o if_o it_o be_v in_o winter_n take_v peete_n or_o sorrell_n stamp_n and_o strain_v it_o and_o power_n the_o juice_n about_o your_o pottage_n when_o you_o be_v ready_a to_o serve_v 24._o pottage_n of_o goose-giblet_n whiten_n they_o well_o and_o put_v they_o in_o the_o pot_n with_o broth_n a_o bundle_n of_o herb_n and_o a_o sheet_n of_o lard_n see_v they_o well_o so_o that_o be_v sodden_a they_o may_v show_v white_a stove_n your_o bread_n and_o garnish_v it_o with_o your_o giblet_n which_o you_o shall_v whiten_v if_o you_o will_v and_o put_v on_o they_o a_o few_o mince_a capar_v then_o serve_v 25._o pottage_n of_o goose_n with_o pease_n put_v your_o goose_n in_o a_o pot_n with_o broth_n after_o you_o have_v dress_v and_o whiten_v they_o well_o seeth_n and_o season_v they_o well_o fry_n your_o pease_n a_o little_a in_o the_o pan_n than_o put_v they_o into_o a_o small_a pot_n with_o a_o little_a broth_n and_o when_o they_o be_v well_o sâ—dden_a stove_n your_o bread_n and_o garnish_v it_o with_o your_o goose_n and_o with_o their_o giblet_n and_o with_o your_o pease_n whole_a or_o strain_a then_o serve_v garnish_v with_o lettuce_n 26._o pottage_n of_o salt-goose_n with_o pease-broath_n your_o goose_n be_v well_o salt_v and_o cut_v into_o four_o quarter_n if_o it_o be_v too_o much_o salt_v make_v it_o fresh_a then_o lard_v it_o with_o great_a lard_n and_o see_v it_o well_o when_o your_o pease_n be_v sod_a pass_v they_o through_o a_o strainer_n as_o pease_n broth_n and_o season_v it_o well_o according_a to_o your_o palate_n boil_v your_o goose_n a_o very_a little_a in_o this_o pease-broath_n stove_n your_o bread_n with_o other_o broth_n if_o you_o have_v any_o in_o another_o pot_n and_o over_o the_o pease-broath_n you_o shall_v pour_v a_o little_a mutton_n juice_n for_o to_o marble_n it_o then_o serve_v 27._o pottage_n of_o pullet_n with_o green_a pease_n after_o your_o pullet_n be_v well_o scald_v and_o truss_v up_o put_v they_o in_o the_o pot_n with_o good_a broth_n and_o scum_v they_o well_o then_o pass_v your_o pease_n in_o the_o pan_n with_o butter_n or_o lard_n and_o stove_n they_o with_o some_o lettuce_n whiten_v than_o be_v which_o you_o have_v steep_v in_o fresh_a watert_n stove_n also_o your_o bread_n and_o then_o garnish_v iâ—_n with_o your_o pullet_n pease_n and_o lettuce_n then_o serve_v and_o serve_v 28._o pottage_n of_o pigeon_n with_o green_a pease_n it_o be_v make_v like_o that_o of_o pullet_n but_o that_o if_o you_o will_v you_o need_v not_o strain_v your_o pease_n into_o pease-broath_n 29._o pottage_n of_o salt_n meat_n with_o pease_n see_v well_o your_o salt_n meat_n be_v it_o pork_n or_o goose_n or_o any_o other_o take_v up_o and_o pour_v your_o pease-broath_n over_o it_o then_o serve_v 30._o pottage_n of_o young_a rabbit_n when_o they_o be_v well_o dress_v whiten_v they_o and_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n than_o put_v they_o in_o the_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n and_o see_v they_o as_o it_o be_v fit_v stove_n well_o your_o bread_n and_o garnish_v it_o with_o your_o young_a rabbit_n mushrum_n and_o truffle_n and_o with_o what_o you_o have_v then_o serve_v 31._o pottage_n of_o abatis_n of_o lamb_n after_o your_o abatis_n be_v well_o whiten_v put_v they_o in_o the_o pot_n with_o good_a broth_n a_o bundle_n of_o herb_n &_o a_o sheet_n of_o lard_n that_o be_v a_o sheet_n of_o fat_a lard_n or_o bacon_n see_v they_o well_o and_o stove_n your_o bread_n and_o when_o you_o be_v ready_a to_o serve_v pour_v a_o white_a broth_n over_o it_o that_o be_v yolk_n of_o egg_n and_o verjuice_n then_o serve_v 32._o pottage_n of_o lark_n with_o a_o sweet_a sauce_n plume_v they_o and_o draw_v they_o than_o flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o lard_n or_o fresh_a seam_n than_o put_v they_o in_o the_o pot_n with_o good_a broth_n half_o a_o pint_n of_o white_a wine_n and_o half_a a_o pound_n of_o sugar_n and_o see_v they_o well_o stove_n your_o bread_n garnish_n it_o with_o your_o lark_n and_o serve_v 33._o pottage_n of_o knuckle_n of_o veal_n put_v your_o knuckle_n of_o veal_n in_o the_o pot_n with_o good_a broth_n seeth_n and_o scim_fw-la it_o well_o put_v therein_o some_o white_a succory_n stove_n your_o bread_n garnish_n it_o with_o the_o knuckle_n succory_n and_o mushrum_n then_o serve_v 34._o pottage_n of_o a_o breast_n of_o veal_n whiten_n it_o in_o fresh_a water_n then_o put_v in_o the_o pot_n with_o good_a broth_n see_v it_o and_o put_v therein_o some_o good_a herb_n and_o a_o few_o capar_v and_o all_o be_v well_o season_v take_v up_o on_o your_o stoved_a bread_n then_o serve_v 35._o pottage_n of_o mauâ—s_n or_o thrush_n truss_v they_o up_o and_o draw_v they_o than_o flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n than_o put_v they_o in_o the_o pot_n with_o good_a broth_n and_o see_v they_o well_o with_o a_o bundle_n of_o herb_n stove_n your_o bread_n and_o garnish_v it_o with_o your_o thrush_n beef-pallat_n
they_o with_o godiveaux_fw-fr which_o you_o shall_v make_v with_o the_o flesh_n of_o veal_n mince_v with_o raw_a yolke_n of_o egg_n chibbal_n parsley_n pepper_n or_o spice_n according_a to_o your_o taste_n all_o season_v with_o salt_n and_o after_o they_o be_v truss_v up_o and_o whiten_v put_v they_o in_o the_o pot_n and_o garnish_v they_o with_o good_a season_n than_o stove_n they_o well_o take_v up_o and_o garnish_v with_o what_o you_o have_v and_o serve_v 3._o pottage_n of_o pullet_n farce_v when_o they_o be_v well_o dress_v whiten_v they_o in_o fresh_a water_n take_v up_o the_o skin_n of_o they_o with_o the_o finger_n and_o fill_v they_o with_o a_o farce_v make_v of_o veal_n or_o brawn_n of_o capon_n with_o suet_n and_o yolk_n of_o egg_n all_o well_o mince_a and_o mix_v together_o truss_v they_o up_o and_o put_v they_o in_o the_o pot_n with_o good_a broth_n stove_n your_o bread_n garnish_n it_o with_o your_o pullet_n hartichok_n bottom_n and_o sparagus_n then_o serve_v 4._o pottage_n of_o young_a pigeon_n farce_v after_o they_o be_v well_o scald_v dress_v the_o skin_n take_v up_o and_o fill_v as_o the_o pullet_n whiten_v they_o in_o fresh_a water_n and_o put_v they_o in_o the_o pot_n with_o good_a broth_n see_v they_o proportionable_o and_o season_v they_o with_o a_o sheet_n of_o lard_n than_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o pigeon_n with_o their_o liver_n and_o wing_n with_o the_o juice_n of_o a_o leg_n of_o mutton_n roast_v at_o the_o spit_n and_o serve_v 5._o pottage_n of_o duck_n farce_v draw_v they_o at_o the_o neck_n fill_v they_o up_o with_o all_o the_o good_a thing_n you_o have_v as_o young_a pigeon_n mushrum_n trufle_n sweetbread_n and_o other_o like_a make_v your_o farce_v of_o a_o lean_a piece_n of_o fresh_a pork_n mince_v with_o raw_a yolke_n of_o egg_n parsley_n chibol_n pepper_n or_o spice_n as_o you_o like_v best_a sow_v your_o duck_n up_o again_o whiten_v they_o in_o fresh_a water_n and_o put_v they_o in_o the_o pot_n with_o good_a broth_n see_v and_o season_v they_o well_o allay_v a_o little_a flower_n with_o broth_n for_o to_o thicken_v your_o pottage_n than_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o duck_n and_o all_o what_o you_o hare_n then_o serve_v 6._o pottage_n of_o leg_n of_o veal_n farce_v cut_a these_o leg_n as_o far_o as_o the_o loin_n take_v up_o the_o skin_n of_o they_o very_o neat_o and_o truss_v up_o the_o end_n of_o the_o handle_n or_o knuckle_n then_o steep_v they_o in_o fresh_a water_n take_v the_o flesh_n of_o they_o and_o take_v out_o the_o sinew_n mince_v it_o with_o beef_n or_o mutton_n suet_n lard_n yolk_n of_o egg_n and_o fine_a herb_n when_o all_o be_v well_o mince_a &_o season_v fill_v they_o and_o put_v they_o in_o the_o pot_n with_o good_a broth_n see_v they_o and_o put_v in_o some_o herb_n according_a to_o the_o season_n or_o a_o little_a white_a succory_n stove_n your_o bread_n and_o garnish_v it_o with_o these_o leg_n which_o you_o shall_v whiten_v with_o yolk_n of_o egg_n and_o verjuice_n if_o you_o will_v then_o serve_v 7._o pottage_n of_o a_o farce_v breast_n of_o veal_n take_v a_o breast_n of_o veal_n open_v it_o at_o the_o nether_a end_n make_v a_o farce_v with_o a_o little_a meat_n and_o suet_n the_o crumb_n of_o a_o loaf_n and_o all_o kind_n of_o good_a herb_n mince_v and_o season_n all_o whiten_v this_o breast_n and_o put_v in_o the_o pot_n with_o good_a broth_n seethe_v it_o with_o caper_n succory_n or_o herb_n mince_v stove_n your_o bread_n garnish_n it_o if_o you_o will_v and_o serve_v 8._o pottage_n of_o a_o calfe_n head_n farce_v without_o bone_n after_o it_o be_v well_o scald_v take_v up_o the_o skin_n thereof_o see_v it_o and_o when_o it_o be_v sodden_a take_v out_o the_o bone_n take_v out_o the_o brain_n and_o the_o eye_n for_o to_o set_v they_o in_o their_o place_n again_o mince_v well_o the_o flesh_n with_o beef-suet_n or_o marrow_n and_o raw_a yolk_n of_o egg_n for_o to_o thicken_v the_o farce_v than_o set_v the_o brain_n and_o the_o eye_n into_o their_o room_n again_o when_o it_o be_v farce_v sow_v it_o neat_o up_o again_o whiten_v it_o well_o in_o fresh_a water_n and_o put_v it_o in_o the_o pot_n with_o good_a broth_n see_v it_o well_o and_o next_o take_v some_o calfe_n foot_n and_o fry_v they_o into_o ragoust_n see_v they_o half_o in_o water_n cleave_v they_o in_o the_o middle_n and_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n put_v they_o into_o your_o pot_n with_o some_o caper_n then_o stove_n your_o bread_n garnish_n it_o with_o this_o head_n and_o foot_n with_o the_o caper_n and_o serve_v 9_o pottage_n of_o lamb_n head_n without_o bone_n farce_v do_v as_o with_o the_o calfe_n head_n after_o they_o be_v well_o scald_v take_v up_o the_o skin_n see_v they_o and_o when_o they_o be_v sod_v take_v the_o meat_n of_o they_o and_o mince_v it_o with_o suet_n and_o lard_n well_o season_v according_a to_o your_o like_v farce_n they_o with_o a_o piece_n of_o liver_n and_o of_o light_n of_o lamb_n beef-suet_n or_o marrow_n raw_a yolk_n of_o egg_n parsley_n and_o fine_a herb_n all_o well_o mince_v together_o and_o whiten_v it_o than_o put_v it_o in_o the_o pot_n with_o good_a broth_n see_v they_o well_o and_o season_v they_o with_o fine_a herb_n stove_n your_o bread_n and_o garnish_v it_o with_o the_o head_n and_o purtenance_n which_o you_o shall_v whiten_v if_o you_o will_v with_o yolk_n of_o egg_n allay_v with_o verjuice_n and_o serve_v 10._o pottage_n of_o a_o joint_n of_o mutton_n farce_v take_v a_o joint_n or_o two_o of_o mutton_n take_v out_o the_o bone_n and_o mince_v the_o flesh_n very_o small_a with_o suet_n and_o lard_n then_o farce_v the_o skin_n with_o it_o and_o sow_v it_o up_o very_o neat_o so_o that_o the_o end_n of_o the_o knuckle_n be_v very_o clean_a and_o all_o well_o season_v with_o salt_n and_o spice_n according_a to_o your_o taste_n put_v it_o in_o the_o pot_n and_o see_v it_o well_o with_o a_o bundle_n of_o herb_n caper_n and_o turnip_n stove_n your_o bread_n take_v up_o and_o garnish_v it_o with_o your_o turnip_n then_o serve_v 11._o pottage_n of_o goose_n farce_v after_o they_o be_v dress_v take_v out_o the_o brisket_n and_o farce_v they_o with_o what_o farce_v you_o will_v than_o flower_n they_o and_o put_v they_o in_o the_o pot_n with_o good_a broth_n stove_n your_o bread_n and_o garnish_n it_o with_o your_o goose_n with_o pease_n pease-broath_n or_o what_o you_o will_v and_o serve_v 12._o pottage_n of_o partridge_n without_o bone_n farce_v take_v out_o the_o brisket_n and_o take_v some_o veal_n or_o some_o capon-flesh_n mince_v it_o and_o season_v it_o according_a to_o your_o like_n with_o salt_n and_o spice_n or_o fine_a herb_n farce_n your_o partridge_n with_o it_o very_o neat_o put_v they_o in_o the_o pot_n with_o good_a broth_n and_o see_v they_o well_o with_o a_o bundle_n of_o herb_n stove_n your_o bread_n and_o garnish_v it_o about_o the_o dish_n with_o asparagus_n and_o bottom_n of_o hartichoake_n then_o serve_v 13._o pottage_n of_o turkey_n farce_v after_o it_o be_v well_o dress_v take_v out_o the_o brisket_n and_o take_v some_o veal_n and_o some_o suet_n which_o you_o shall_v mince_v very_o small_a thicken_v your_o farce_v with_o egg_n &_o mix_v with_o it_o some_o beatille_n or_o young_a pigeon_n raw_a yolk_n of_o egg_n put_v it_o in_o the_o pot_n with_o good_a broth_n and_o see_v it_o well_o put_v some_o chestnut_n in_o it_o mushrum_n and_o truffle_n stove_n one_o loaf_n of_o bread_n and_o garnish_v it_o with_o what_o be_v in_o your_o pot_n then_o serve_v for_o to_o make_v the_o bundle_n of_o herb_n take_v chibal_n parsley_n and_o thime_n and_o tie_v they_o together_o pottage_n of_o entree_n or_o first_o course_n which_o can_v be_v make_v in_o the_o army_n or_o in_o the_o field_n tvrkie_n with_o rasbery_n 1_o joint_n of_o mutton_n after_o the_o cardinal_n way_n 2_o knuckle_n or_o leg_n of_o veal_n after_o the_o epigram_n 3_o loin_n of_o veal_n with_o pickle_n 4_o duck_n with_o ragoust_n 5_o young_a pigeon_n with_o ragoust_n 6_o young_a hen_n with_o ragoust_n 7_o white_a pudding_n 8_o saucidge_n of_o brawn_n of_o partridge_n 9_o andoville_n chitterling_n 10_o servelat_n 11_o pickle_a pullet_n 12_o knuckle_n of_o shoulder_n after_o the_o olivier_n 13_o piece_n of_o beef_n after_o the_o english_a way_n 14_o breast_n of_o veal_n after_o the_o estoffade_n 15_o roast_v partridge_n with_o ragoust_n 16_o neat_n tongue_n with_o ragoust_n 17_o porcks_n tongue_n with_o ragoust_n 18_o tongue_n of_o mutton_n with_o ragoust_n 19_o rump_n of_o mutton_n with_o ragoust_n 20_o joint_n of_o mutton_n after_o the_o daub_v 21_o turkey_n after_o the_o daub_v 22_o cive_z of_o hare_n 23_o
mince_v they_o or_o cut_v they_o small_a with_o some_o pork_n suet_n some_o lard_n and_o some_o pork_v flesh_n stove_n they_o all_o together_o in_o a_o pot_n it_o be_v sodden_a and_o cold_a you_o shall_v mix_v with_o it_o a_o little_a milk_n and_o some_o raw_a egg_n than_o you_o shall_v pour_v it_o into_o the_o great_a gut_n of_o a_o hog_n with_o the_o same_o season_n as_o the_o white_a pudding_n make_v some_o with_o half_a milk_n and_o half_a water_n when_o it_o be_v make_v roast_v it_o on_o the_o gridiron_n with_o a_o fat_a paper_n and_o serve_v 11._o servelat_n take_v a_o beef_n gut_n and_o scrape_v it_o well_o take_v some_o lard_n some_o pork_n or_o mutton_n flesh_n or_o any_o other_o you_o will_v and_o after_o you_o have_v mince_v it_o well_o stamp_v it_o with_o pepper_v salt_n white_a wine_n clove_n fine_a herb_n onion_n and_o a_o little_a of_o fresh_a pork_n suet_n then_o pour_v your_o implement_n into_o this_o gut_n cut_v into_o piece_n according_a to_o the_o length_n of_o a_o servelat_n which_o you_o shall_v tie_v at_o the_o end_n and_o shall_v hang_v it_o on_o the_o chimney_n when_o you_o shall_v use_v they_o see_v they_o in_o water_n and_o about_o the_o latter_a end_n put_v into_o it_o a_o little_a wine_n and_o some_o fine_a herb_n when_o they_o be_v sod_v you_o may_v keep_v they_o one_o month_n serve_v 12._o pullet_n pickle_a take_v your_o pullet_n cut_v they_o in_o two_o and_o beat_v they_o then_o steep_v they_o in_o vineager_n well_o season_v with_o salt_n and_o spice_n when_o you_o will_v serve_v flower_n they_o or_o else_o make_v for_o it_o a_o small_a paste_n with_o two_o raw_a egg_n and_o a_o little_a flower_n allay_v with_o these_o egg_n fry_v they_o with_o melt_a lard_n or_o fresh_a scame_v and_o after_o they_o be_v fry_v put_v they_o in_o their_o pickle_n to_o stove_n a_o little_a then_o serve_v knuckle_n or_o handle_v of_o shoulder_n oliveir_n way_n break_v they_o and_o whiten_v they_o in_o fresh_a water_n and_o wipe_v they_o after_o they_o be_v flower_v pass_v they_o in_o the_o pan_n with_o lard_n or_o fresh_a seam_n when_o they_o be_v well_o fry_v put_v they_o in_o the_o pot_n with_o very_o little_a broth_n and_o put_v a_o bundle_n of_o herb_n with_o it_o a_o little_a onion_n fry_v with_o mushrum_n caper_n stone_n and_o beef_n palate_n all_o well_o season_v with_o salt_n spice_n or_o pepper_v cover_v they_o with_o the_o lid_n and_o make_v a_o piece_n of_o soft_a paste_n for_o to_o close_v up_o the_o pot_n lest_o it_o do_v take_v vent_n put_v it_o on_o some_o few_o coal_n and_o see_v they_o leisurely_o then_o serve_v 14._o piece_n of_o beef_n after_o the_o english_a or_o chalon_n fashion_n take_v a_o piece_n of_o beef_n of_o the_o breast_n and_o see_v it_o well_o when_o it_o be_v almost_o sodden_a take_v it_o up_o and_o lard_v it_o with_o great_a lard_n then_o spit_v it_o with_o a_o pickle_n under_o it_o in_o the_o drip_a pan_n the_o pickle_n be_v make_v as_o for_o the_o loin_n of_o veal_n with_o this_o pickle_n you_o shall_v baste_v it_o with_o a_o bundle_n of_o sage_n if_o it_o stick_v not_o fast_o to_o the_o spit_n take_v some_o stick_n and_o tie_v it_o at_o both_o end_n after_o it_o be_v roast_v take_v it_o off_o and_o put_v it_o into_o a_o earthen_a pan_n than_o stove_n it_o with_o its_o pickle_n until_o you_o be_v ready_a to_o serve_v garnish_v it_o with_o what_o you_o will_v with_o caper_n or_o turnip_n or_o with_o both_o together_o or_o with_o beef_n palate_n or_o parsley_n or_o with_o the_o pickle_n itself_o so_o that_o it_o be_v well_o thicken_v then_o serve_v 15._o breast_n of_o veal_n after_o the_o estoffade_n let_v it_o be_v of_o a_o veal_n very_o white_a and_o fat_a put_v it_o in_o the_o oven_n in_o a_o earthen_a pan_n and_o underneath_o some_o sheet_n of_o lard_n and_o season_v it_o then_o cover_v it_o until_o it_o have_v take_v colour_n and_o that_o it_o be_v more_o than_o half_o bake_v afterward_o fry_v into_o it_o some_o mushrum_n palate_n of_o beef_n caper_n and_o sweet_a bread_n so_o that_o they_o may_v mix_v and_o make_v a_o end_n of_o bake_v together_o 16._o partridge_n with_o ragoust_n dress_v they_o and_o stick_v they_o with_o three_o or_o four_o lardon_n of_o great_a lard_n than_o flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o lard_n or_o fresh_a seam_n then_o see_v they_o in_o a_o earthen_a pan_n let_v they_o consume_v well_o and_o season_v they_o well_o with_o salt_n and_o spice_n when_o you_o will_v serve_v take_v some_o lard_n and_o beat_v it_o in_o a_o mortar_n mix_v it_o with_o your_o ragoust_a and_o serve_v 17._o neat_n tongue_n with_o ragoust_n lard_v it_o with_o great_a lard_n than_o put_v it_o in_o the_o pot_n see_v it_o and_o season_v it_o with_o a_o sharp_a sauce_n when_o it_o be_v almost_o sodden_a let_v it_o cool_v stick_v it_o spit_v it_o and_o baste_v it_o with_o its_o ragoust_a until_o it_o be_v roast_v and_o after_o you_o have_v take_v it_o off_o stove_n it_o in_o its_o sauce_n with_o a_o little_a onion_n stamp_v a_o little_a lard_n and_o a_o little_a vineager_n then_o serve_v 18._o pork_v tongue_n with_o ragoust_n take_v they_o fresh_a and_o pass_v they_o in_o the_o pan_n with_o lard_n then_o see_v they_o well_o in_o a_o pot_n and_o season_v they_o with_o a_o haut_fw-fr goust_n when_o they_o be_v almost_o sodden_a you_o shall_v mix_v into_o they_o a_o onion_n stamp_v truffle_n dry_a meal_n and_o a_o little_a white_a wine_n and_o shall_v stove_n they_o in_o their_o own_o broth_n when_o they_o be_v sod_a serve_v 19_o tongue_n of_o mutton_n with_o ragoust_n take_v many_o of_o they_o and_o after_o they_o be_v well_o sodden_a flower_n they_o and_o pass_v they_o in_o the_o pan_n stove_n they_o with_o good_a broth_n and_o pass_v in_o they_o a_o little_a onion_n mushrum_n truffle_n and_o parsley_n all_o together_o well_o season_v with_o salt_n and_o pepper_v according_a to_o your_o own_o palate_n with_o a_o little_a verjuice_n and_o vineager_n then_o serve_v 20._o loin_n of_o mutton_n with_o ragoust_n take_v it_o stick_v to_o the_o joint_n lard_n it_o all_o over_o with_o great_a lard_n and_o see_v it_o with_o a_o piece_n of_o beef_n when_o it_o be_v half_a sodden_a take_v it_o up_o flower_n it_o and_o pass_v it_o in_o the_o pan_n than_o put_v it_o into_o a_o earthen_a pan_n with_o good_a broth_n and_o season_v it_o well_o with_o mushrum_n caper_n beef_n palate_n cover_v it_o and_o let_v it_o see_v well_o then_o serve_v 21._o joint_n of_o mutton_n after_o the_o daub_v lard_v it_o well_o with_o great_a lard_n thâ—n_v put_v it_o in_o the_o pot_n and_o season_v it_o well_o when_o it_o be_v almost_o sod_a put_v to_o it_o some_o white_a wine_n proportionable_o and_o make_v a_o end_n of_o seethe_v of_o it_o with_o fine_a herb_n lemon_n or_o orange_n peel_n but_o very_o little_a by_o reason_n of_o their_o bitterness_n when_o you_o will_v serve_v it_o garnish_n the_o brim_n of_o the_o dish_n with_o parsley_n and_o with_o flower_n 22._o turkey_n after_o the_o daub_v it_o be_v do_v after_o the_o same_o way_n as_o the_o joint_n of_o mutton_n except_o that_o you_o must_v bind_v it_o fast_o before_o you_o set_v it_o a_o seethe_a plentiful_o garnish_v with_o salt_n and_o all_o kind_n of_o spice_n the_o same_o season_n white_a wine_n &c_n &c_n serve_v it_o with_o parsley_n 23._o cive_z of_o hare_n take_v a_o hare_n cut_v it_o into_o piece_n put_v it_o in_o the_o pot_n with_o some_o broth_n see_v it_o well_o and_o season_v it_o with_o a_o bundle_n of_o herb_n when_o it_o be_v half_a sodden_a put_v a_o little_a wine_n to_o it_o and_o fry_v into_o it_o a_o little_a flower_n with_o a_o onion_n and_o a_o very_a little_a vineager_n serve_v with_o a_o green_a sauce_n and_o ready_o 24._o breast_n of_o mutton_n into_o a_o aricot_n pass_v it_o in_o the_o pan_n with_o butter_n or_o melt_v lard_n than_o put_v it_o in_o the_o pot_n with_o broth_n and_o season_v it_o with_o salt_n when_o it_o be_v half_a sodden_a pass_v also_o in_o the_o pan_n some_o turnip_n cut_v in_o two_o or_o otherwise_o mix_v they_o together_o without_o forget_v a_o little_a lard_n fry_v with_o a_o little_a flower_n a_o onion_n mince_v very_o small_a a_o little_a vineager_n and_o a_o bundle_n of_o herb_n serve_v with_o a_o short_a sauce_n 25._o lamb_n with_o ragoust_n roast_a it_o than_o put_v it_o into_o a_o earthen_a pot_n with_o a_o little_a broth_n vineag_a salt_n pepper_v clove_n and_o a_o bundle_n of_o herb_n a_o little_a flower_n a_o little_a onion_n stamp_v caper_n mushrum_n lemon_n orange_n peel_n and_o all_o be_v well_o stove_v together_o serve_v 26._o surloin_v of_o veal_n with_o ragoust_n cut_v it_o into_o rib_n flower_n they_o
and_o pass_v they_o in_o the_o pan_n with_o lard_n than_o put_v they_o in_o the_o pot_n and_o see_v they_o with_o a_o little_a broth_n caper_n sparagus_n truffle_n and_o when_o all_o be_v well_o stove_v serve_v 27._o piece_n of_o beef_n after_o the_o daub_v after_o it_o be_v half_a sodden_a lard_n it_o with_o great_a lard_n and_o put_v it_o to_o seethe_v again_o with_o the_o same_o broth_n if_o you_o will_v then_o after_o it_o be_v well_o sodden_a and_o season_v not_o forget_v the_o wine_n serve_v as_o the_o leg_n cut_v shoulder_n wise_a 28._o joint_n of_o mutton_n after_o the_o legate_n way_n after_o you_o have_v choose_v it_o well_o beat_v it_o well_o take_v off_o the_o skin_n and_o the_o flesh_n off_o the_o knuckle_n whereof_o you_o shall_v cut_v off_o the_o end_n lard_n it_o with_o mean_a lard_n flower_n it_o and_o pass_v it_o in_o the_o pan_n with_o lard_n or_o fresh_a seam_n when_o you_o see_v it_o very_o brown_a put_v it_o in_o the_o pot_n with_o one_o spoonful_n of_o broth_n well_o season_v with_o salt_n pepper_v clove_n and_o a_o bundle_n of_o herb_n you_o may_v put_v in_o it_o caper_v mushrum_n truffle_n smother_v it_o with_o a_o lid_n close_v up_o with_o flower_n neither_o too_o soft_a nor_o too_o hard_a allay_v in_o water_n and_o see_v it_o on_o a_o few_o coal_n the_o space_n of_o three_o hour_n when_o it_o be_v sod_v uncover_v it_o and_o garnish_v it_o with_o what_o you_o have_v to_o put_v to_o it_o as_o stone_n bottom_n of_o artichoke_n sweetbread_n and_o a_o short_a sauce_n and_o about_o the_o dish_n lie_v cut_v lemon_n or_o pomegranate_n 29._o piece_n of_o beef_n after_o the_o marrotre_fw-fr when_o it_o be_v almost_o sodden_a lard_n it_o with_o great_a lard_n then_o make_v a_o pasty_n of_o brown_a paste_n of_o the_o bigness_n of_o your_o piece_n of_o beef_n well_o season_v of_o all_o what_o you_o will_v and_o garnish_v alike_o with_o caper_n after_o it_o have_v be_v seethe_v a_o very_a long_a while_n with_o broth_n pass_v into_o it_o onion_n and_o garlic_n stamp_v then_o serve_v 30._o loin_n of_o mutton_n roast_v after_o it_o be_v well_o roast_v take_v off_o the_o skin_n cover_v it_o with_o salt_n crumb_n of_o bread_n and_o mince_a parsley_n then_o pass_v it_o in_o the_o pan_n before_o not_o on_o the_o fire_n then_o serve_v with_o verjuice_n and_o parsley_n about_o the_o dish_n 31._o piece_n of_o beef_n and_o loin_n of_o mutton_n after_o the_o natural_a take_v a_o piece_n of_o beef_n from_o the_o shambles_n powder_n it_o with_o a_o little_a salt_n not_o too_o much_o lest_o you_o may_v have_v occasion_n to_o use_v the_o broth_n see_v it_o well_o and_o take_v off_o what_o have_v be_v salt_v as_o the_o skin_n if_o you_o will_v salt_n it_o again_o and_o powder_v it_o with_o small_a salt_n serve_v with_o parsley_n or_o fry_v bread_n about_o the_o dish_n and_o sometime_o with_o small_a pie_n or_o some_o thicken_n of_o ragoust_n the_o loin_n of_o mutton_n after_o the_o natural_a be_v do_v as_o the_o piece_n of_o beef_n when_o it_o be_v well_o sodden_a take_v off_o the_o skin_n powder_n it_o with_o salt_n garnish_v the_o dish_n about_o with_o parsley_n and_o serve_v it_o warm_v 32._o pig_n after_o the_o daub_v after_o it_o be_v well_o dress_v cut_v it_o into_o five_o part_n then_o pass_v on_o it_o a_o little_a of_o great_a lard_n and_o put_v it_o with_o broth_n white_a wine_n fine_a herb_n onion_n and_o be_v well_o season_v with_o salt_n and_o other_o ingredient_n serve_v with_o parsley_n about_o the_o dish_n the_o short_a sauce_n remain_v with_o it_o into_o a_o gelee_o to_o serve_v cold_a you_o may_v put_v to_o it_o some_o saffron_n if_o you_o will_n 33._o goose_n after_o the_o daub_v lard_v it_o with_o great_a lard_n and_o see_v it_o well_o then_o put_v to_o it_o a_o pint_n of_o white_a wine_n and_o season_v it_o well_o with_o all_o what_o be_v fit_v for_o a_o daub_v if_o you_o will_v pass_v it_o on_o the_o gridiron_n and_o serve_v cut_v into_o four_o with_o a_o sauce_n robert_n over_o it_o you_o may_v 34._o goose_n with_o ragoust_n take_v a_o goose_n cut_v it_o into_o four_o after_o it_o be_v well_o beat_v flower_n it_o and_o pass_v it_o in_o the_o pan_n then_o see_v it_o with_o some_o broth_n season_n it_o with_o all_o kind_n of_o spice_n and_o with_o a_o bundle_n of_o herb_n garnish_n it_o with_o all_o it_o be_v abatis_o or_o giblet_n which_o be_v the_o liver_n gisard_n wing_n and_o neck_n let_v the_o sauce_n be_v short_a and_o thicken_v with_o yolke_n of_o egg_n allay_v in_o verjuice_n then_o serve_v 35._o teal_n with_o ragoust_n after_o they_o be_v dress_v lard_n they_o with_o middle_n lay_v pass_v they_o in_o the_o pan_n and_o stove_n they_o with_o well_o season_a broth_n than_o put_v they_o again_o with_o a_o little_a lard_n and_o flower_n onion_n caper_n mushrum_n truffle_n pistache_n and_o lemon_n peel_v all_o together_o then_o serve_v 36._o turkey_n with_o ragoust_n cleave_v it_o and_o beat_v it_o then_o stick_v it_o if_o you_o will_v with_o great_a lard_n flower_n it_o and_o pass_v it_o in_o the_o pan_n and_o then_o stove_n it_o in_o a_o earthen_a pan_n with_o good_a broth_n well_o season_v and_o garnish_v with_o what_o you_o will_v see_v it_o to_o a_o short_a sauce_n and_o serve_v 37._o pig_n with_o ragoust_n after_o it_o be_v dress_v take_v off_o the_o skin_n if_o you_o will_v then_o cut_v it_o into_o four_o flower_n it_o pass_v it_o in_o the_o pan_n be_v well_o season_v for_o the_o taste_n garnish_n it_o with_o caper_n truffle_n mushrum_n and_o serve_v with_o a_o short_a sauce_n 38._o loyn_n of_o veal_n with_o ragoust_n after_o it_o be_v well_o beat_v lard_n it_o with_o great_a lard_n and_o spâ—t_z it_o then_o when_o it_o be_v half_o roast_v stove_n it_o with_o good_a broth_n and_o make_v a_o sauce_n with_o flower_n and_o onion_n fry_v garnish_n with_o mushrum_n artichoke_n sparagus_n truffle_n and_o its_o kidney_n slice_v serve_v 39_o lark_n with_o ragoust_n after_o they_o be_v dress_v draw_v they_o crush_v down_o their_o stomach_n a_o little_a flower_n they_o and_o fry_v they_o with_o lard_n after_o they_o be_v very_o brown_a stove_n they_o and_o season_v they_o with_o caper_n and_o mushrum_n you_o may_v put_v in_o they_o some_o lemon_n peel_n or_o some_o juice_n of_o a_o leg_n of_o mutton_n or_o some_o orange_n or_o a_o bundle_n of_o herb_n take_v off_o the_o fat_a and_o serve_v with_o what_o you_o have_v to_o serve_v 40._o liver_n of_o veal_n fry_v cut_v it_o into_o very_o thin_a slice_n then_o pass_v they_o in_o the_o pan_n with_o lard_n or_o butter_n well_o season_v with_o salt_n pepper_v onion_n mince_v very_o small_a and_o one_o drop_n of_o broth_n vineag_a or_o verjuice_n of_o grape_n and_o for_o to_o thicken_v the_o sauce_n put_v therein_o some_o chip_n of_o bread_n well_o fry_v you_o may_v serve_v it_o without_o stove_a lest_o it_o shall_v harden_v with_o caper_n mushrum_n and_o garnish_v about_o the_o dish_n with_o what_o you_o have_v 41._o calf_n and_o sheep_n trotter_n with_o ragoust_n after_o they_o be_v well_o sodden_a flower_n they_o and_o pass_v they_o in_o the_o pan_n with_o lard_n or_o fresh_a seam_n then_o stove_n they_o with_o a_o little_a broth_n a_o little_a verjuice_n a_o bundle_n of_o herb_n a_o piece_n of_o lemon_n and_o some_o flower_n fry_v all_o well_o season_v and_o the_o sauce_n short_a mix_v some_o caper_n with_o it_o and_o serve_v the_o sheep_n trotter_n be_v do_v the_o same_o way_n after_o they_o be_v well_o sodden_a and_o the_o worm_n take_v away_o flower_n and_o fry_v they_o with_o lard_n or_o fresh_a seam_n and_o stove_n they_o with_o a_o little_a broth_n and_o verjuice_n a_o bundle_n of_o herb_n a_o piece_n of_o lemon_n and_o flower_n fry_v all_o well_o season_v and_o a_o short_a sauce_n mix_v some_o caper_n with_o it_o and_o serve_v 42._o fat_a tripe_n with_o ragoust_n after_o it_o be_v very_o white_a and_o well_o sodden_a cut_v it_o very_o small_a fry_v it_o with_o lard_n parsley_n and_o chibol_n and_o season_v it_o with_o caper_n vineag_a flower_n fry_v and_o a_o onion_n stove_n it_o and_o serve_v you_o may_v also_o another_o way_n mix_v with_o it_o yolke_n of_o egg_n and_o verjuice_n for_o thicken_a another_o way_n take_v it_o very_o fat_a cut_v it_o and_o powder_n it_o with_o salt_n and_o crumb_n of_o bread_n roast_v it_o on_o the_o gridiron_n and_o season_v it_o with_o verjuice_n of_o grape_n or_o vineag_a or_o juice_n of_o orange_n or_o of_o lemon_n then_o serve_v 43._o pullet_n fry_v after_o they_o be_v dress_v cut_v into_o piece_n and_o well_o wash_v boil_v they_o in_o good_a broth_n and_o when_o they_o be_v almost_o sodden_a drain_v they_o and_o then_o fry_v they_o after_o five_o or_o
egg_n with_o some_o verjuice_n for_o to_o thicken_v the_o sauce_n and_o serve_v 63._o calf_n head_n fry_v after_o it_o be_v dress_v and_o sod_a you_o shall_v take_v out_o the_o bone_n than_o you_o shall_v make_v a_o liquid_a paste_n with_o egg_n well_o season_v dip_v this_o head_n into_o it_o and_o fry_v it_o with_o fresh_a seam_n after_o it_o be_v well_o fry_v powder_n it_o with_o salt_n juice_n of_o lemon_n or_o verjuice_n then_o serve_v it_o with_o fry_v parsley_n 64._o liver_n of_o veal_n stick_v stick_v it_o very_o thick_a with_o lardon_n then_o spit_v it_o and_o make_v a_o pickle_n under_o it_o wherewith_o you_o shall_v baste_v it_o as_o it_o do_v roast_v to_o the_o end_n that_o the_o pickle_n may_v turn_v itself_o into_o a_o sauce_n after_o it_o be_v roast_v stove_n it_o with_o caper_n and_o serve_v you_o may_v use_v veal_n liver_n for_o to_o thicken_v sauce_n and_o at_o other_o time_n for_o to_o make_v grey_a pudding_n 65._o abbatis_fw-la or_o purtenance_n or_o giblet_n of_o turkey_n whiten_n they_o in_o fresh_a water_n and_o see_v they_o with_o good_a broth_n when_o they_o be_v almost_o sod_a pass_v they_o in_o the_o pan_n with_o lard_n and_o good_a season_n let_v the_o sauce_n be_v short_a and_o serve_v 66._o shoulder_n of_o wildboare_n with_o ragoust_n lard_v it_o with_o great_a lard_n than_o put_v it_o into_o a_o kettle_n full_a of_o water_n with_o salt_n pepper_v and_o a_o bundle_n of_o herb_n take_v heed_n you_o do_v not_o season_v it_o too_o much_o because_o the_o broth_n must_v be_v reduce_v to_o a_o short_a sauce_n when_o it_o be_v more_o than_o half_a sod_a you_o shall_v put_v to_o it_o a_o pint_n of_o white_a wine_n clove_n and_o a_o leaf_n of_o laurel_n or_o bay_n or_o a_o twig_n of_o rosemary_n then_o when_o it_o be_v well_o sod_a and_o the_o sauce_n short_a you_o shall_v thicken_v it_o which_o for_o to_o do_v you_o must_v melt_v some_o lard_n and_o fry_v a_o little_a flower_n into_o it_o then_o put_v to_o it_o a_o onion_n mince_v very_o small_a give_v a_o turn_n or_o two_o in_o the_o pan_n and_o pour_v it_o into_o your_o sauce_n which_o you_o shall_v stove_n with_o caper_n and_o mushrum_n after_o all_o be_v well_o season_v serve_v 67._o leg_n of_o roebuck_n or_o wild-goate_n they_o may_v be_v do_v as_o the_o shoulder_n of_o wild-boare_n as_o also_o the_o loin_n and_o the_o shoulder_n or_o else_o after_o you_o have_v lard_v they_o with_o great_a lard_n you_o may_v pass_v they_o in_o the_o pan_n likewise_o with_o some_o lard_n and_o flower_n after_o which_o you_o shall_v seethe_v they_o with_o broth_n and_o shall_v thicken_v the_o sauce_n alike_o 68_o pig_n farce_v take_v he_o from_o under_o the_o sow_n blood_n he_o in_o water_n ready_a to_o boil_v scald_v he_o cut_v he_o between_o the_o thigh_n take_v up_o the_o skin_n the_o tail_n the_o foot_n and_o the_o head_n then_o let_v they_o steep_v till_o you_o have_v use_v for_o they_o let_v the_o body_n alone_o you_o will_v find_v it_o afterward_o well_o enough_o for_o to_o farce_v it_o take_v some_o veal_n and_o beef_n suet_n rufle_v they_o well_o after_o the_o way_n of_o gaudiveaw_n then_o fill_v the_o skin_n with_o it_o with_o mushrum_n pass_v in_o the_o pan_n young_a pigeon_n sweetbread_n a_o bundle_n of_o fine_a herb_n and_o with_o all_o what_o you_o have_v until_o it_o have_v the_o shape_n of_o a_o pig_n sow_v up_o what_o be_v open_a truffe_n it_o up_o and_o whiten_v it_o in_o water_n ready_a to_o spit_v it_o a_o hour_n and_o a_o half_a before_o dinner_n spit_v it_o through_o the_o head_n wrap_v it_o up_o with_o butter_a paper_n and_o tie_v it_o at_o both_o end_n with_o splinter_n of_o wood_n and_o as_o it_o be_v roast_v baste_v it_o with_o butter_n when_o it_o be_v roast_v take_v off_o the_o paper_n and_o the_o thread_n so_o that_o it_o may_v not_o seem_v to_o have_v be_v farce_v then_o serve_v the_o body_n of_o this_o pig_n be_v dress_v whiten_v it_o but_o very_o little_a stick_v it_o well_o and_o roast_v it_o as_o if_o it_o be_v whole_a or_o like_o a_o lamb_n when_o it_o be_v roast_v you_o may_v serve_v it_o with_o a_o green_a sauce_n 69._o calf_n foot_n fry_v after_o they_o be_v well_o sod_a cut_v they_o very_o small_a and_o pass_v they_o in_o the_o pan_n with_o lard_n or_o butter_n after_o three_o or_o four_o turn_n put_v to_o it_o chibol_n and_o parsley_n mince_v together_o immediate_o after_o put_v into_o it_o a_o very_a little_a of_o bâ—oth_n and_o season_n all_o well_o when_o it_o be_v ready_a to_o serve_v allay_v some_o egg_n proportionable_o to_o your_o meat_n as_o for_o four_o foot_n three_o egg_n with_o verjuice_n of_o grape_n or_o common_a verjuice_n you_o may_v use_v gooseberry_n instead_o of_o verjuice_n of_o grape_n then_o your_o sauce_n be_v short_a mix_v your_o thicken_n with_o it_o and_o serve_v sheep_n trotter_n be_v do_v the_o same_o way_n take_v they_o very_o white_a and_o well_o sod_a cut_v they_o very_o small_a and_o take_v out_o the_o worm_n which_o be_v in_o they_o than_o fry_n and_o season_v they_o with_o parsley_n and_o chibol_n mince_v together_o make_v your_o thicken_a as_o abovesaid_a mix_v it_o and_o serve_v 70._o mutton_n tongue_n roast_v dress_v they_o and_o cut_v they_o in_o the_o midst_n then_o bestrew_v they_o that_o some_o crumb_n of_o bread_n and_o small_a salt_n may_v stick_v on_o they_o and_o put_v they_o on_o the_o gridiron_n make_v a_o sauce_n with_o little_a broth_n new_a butter_n chibol_n and_o parsley_n whole_a a_o few_o chip_n salt_n pepper_v nutmeg_n all_o pass_v together_o in_o the_o pan_n than_o stove_n the_o tongue_n with_o the_o sauce_n when_o you_o be_v ready_a to_o serve_v garnish_v your_o plate_n or_o dish_n if_o it_o be_v in_o winter_n with_o caper_n lemon_n juice_n or_o mushrum_n then_o serve_v another_o way_n after_o they_o be_v sod_a season_n they_o and_o cut_v they_o in_o the_o middle_n then_o fry_v they_o with_o a_o liquid_a paste_n serve_v with_o lemon_n juice_n and_o fry_a parsley_n than_o garnish_n another_o way_n with_o ragoust_n cleanse_v they_o well_o take_v off_o the_o palate_n and_o cut_v they_o in_o the_o midst_n put_v also_o on_o they_o crumb_n of_o bread_n and_o small_a salt_n roast_a they_o and_o after_o they_o be_v roast_v put_v they_o in_o the_o dripping-panne_n under_o the_o roast_a meat_n make_v a_o sauce_n with_o parsley_n chibol_n or_o onion_n mince_v small_a fresh_a butter_n and_o verjuice_n of_o grape_n and_o when_o you_o be_v ready_a to_o serve_v allay_v the_o yolke_n of_o egg_n in_o your_o sauce_n and_o pour_v it_o on_o your_o tongue_n then_o serve_v ready_o another_o way_n take_v your_o tongue_n half_o sod_a or_o roast_a dress_v they_o than_o stove_n they_o in_o a_o pot_n with_o some_o broth_n and_o pass_v they_o in_o the_o pan_n with_o melt_a lard_n a_o little_a meal_n some_o mince_a onion_n all_o well_o season_v serve_v they_o garnish_v with_o what_o you_o have_v among_o the_o rest_n with_o mince_a caper_n with_o a_o short_a sauce_n another_o way_n after_o your_o tongue_n be_v roast_v and_o stick_v serve_v they_o stove_v in_o a_o short_a sauce_n thicken_v as_o above_o or_o else_o you_o may_v stove_n they_o with_o a_o sweet_a sauce_n 71._o achis_n of_o roast_a meat_n the_o achis_n of_o roast_a meat_n be_v it_o gallimaffree_a or_o other_o be_v thus_o make_v after_o you_o have_v take_v up_o the_o skin_n cut_v the_o shoulder_n near_o the_o handle_n take_v out_o the_o bone_n out_o of_o the_o handle_n and_o put_v the_o skin_n before_o the_o fire_n you_o shall_v also_o take_v out_o the_o spade_n bone_n and_o mince_v the_o meat_n very_o small_a with_o caper_n and_o parsley_n which_o be_v do_v stove_n it_o with_o a_o chibol_n or_o a_o onion_n stick_v all_o well_o season_v and_o to_o the_o end_n that_o your_o achis_n be_v the_o more_o dainty_a put_v in_o it_o a_o little_a crumb_n of_o bread_n and_o new_a butter_n if_o you_o will_v put_v it_o into_o a_o dish_n or_o on_o a_o plate_n and_o besprinkle_v it_o with_o its_o juice_n or_o with_o some_o other_o and_o the_o skin_n over_o it_o then_o serve_v you_o may_v garnish_v it_o with_o pomgranate_n lemon_n or_o sod_a bread_n the_o achis_n of_o partridge_n be_v do_v the_o same_o way_n except_o that_o you_o may_v feed_v it_o with_o juice_n and_o garnish_v it_o with_o what_o you_o will_v think_v fit_a 72._o haslet_n take_v a_o fillet_n of_o veal_n cut_v it_o into_o very_o thin_a slice_n where_o there_o be_v no_o string_n stick_v your_o slice_n with_o lardon_n and_o bake_v they_o in_o a_o tourtre_n pan_n cover_v than_o stove_n they_o with_o a_o little_a broth_n thicken_v your_o sauce_n and_o serve_v they_o garnish_v 73._o achis_n of_o raw_a meat_n take_v what_o meat_n you_o will_v take_v
up_o what_o have_v feather_n with_o butter_a paper_n roast_n it_o serve_v and_o unwrap_v it_o the_o hen_n and_o the_o rogue_n be_v do_v the_o same_o way_n 2._o the_o turtle_n dove_n when_o it_o be_v dress_v stick_v it_o and_o spit_v it_o 3._o the_o young_a hare_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n endore_fw-la it_o with_o its_o blood_n stick_v it_o and_o spit_v it_o when_o it_o be_v roast_v serve_v with_o a_o poiurade_n or_o with_o a_o sweet_a sauce_n 4._o the_o quail_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n and_o bar_v it_o with_o a_o bar_v of_o lard_n which_o you_o shall_v cover_v with_o vine_n leaf_n in_o their_o season_n when_o it_o be_v roast_v serve_v 5._o the_o partridge_n after_o it_o be_v dress_v and_o whiten_v on_o the_o fire_n you_o must_v stick_v it_o well_o roast_v it_o and_o when_o it_o be_v roast_v serve_v 6._o the_o capon_n after_o it_o be_v dress_v if_o it_o be_v exceed_o fat_a bar_v it_o with_o a_o fat_a paper_n and_o put_v into_o it_o a_o onion_n stuckt_v some_o salt_n and_o a_o little_a pepper_v when_o it_o be_v roast_v serve_v 7._o young_a pigeon_n roast_v as_o they_o come_v out_o of_o the_o dovecoat_n blood_n they_o in_o water_n then_o scald_a and_o dress_v they_o you_o may_v bar_v they_o if_o you_o will_v with_o vine_n leaf_n over_o they_o or_o stick_v they_o when_o they_o be_v roast_v put_v a_o poiurade_n under_o they_o and_o serve_v 8._o pullet_n feed_a with_o corn_n or_o cram_a pullet_n you_o must_v plume_v they_o dry_a dress_v they_o and_o whiten_v they_o on_o the_o fire_n then_o stick_v or_o bar_v they_o roast_v they_o and_o serve_v 9_o turkey_n it_o must_v likewise_o be_v plume_v dry_a whiten_v it_o on_o the_o fire_n roast_v it_o and_o serve_v 10._o young_a duck_n dress_v they_o and_o whiten_v they_o on_o the_o fire_n and_o if_o you_o will_v stick_v on_o they_o four_o little_a rose_n of_o lardon_n upon_o the_o four_o joint_n when_o they_o be_v roast_v serve_v with_o a_o porurade_n 11._o the_o wild-pidgeons_a after_o it_o be_v well_o dress_v stick_v it_o spit_v it_o and_o serve_v 12._o cockerel_n dress_v they_o and_o whiten_v they_o on_o the_o fire_n then_o stick_v and_o roast_v they_o and_o serve_v you_o may_v serve_v they_o dry_a or_o with_o a_o sauce_n make_v with_o water_n salt_n pepper_v and_o chibol_n mince_v you_o may_v also_o serve_v they_o with_o ragoust_n as_o the_o sea-henne_n of_o which_o hereafter_o 13._o lamb._n if_o it_o be_v fat_a after_o it_o be_v roast_v throw_v on_o it_o the_o crumb_n of_o bread_n with_o a_o little_a salt_n and_o parsley_n if_o you_o will_v and_o serve_v 14._o teal_n after_o they_o be_v well_o dress_v spit_v they_o and_o when_o they_o be_v roast_v serve_v they_o with_o orange_n 15._o goose_n as_o it_o come_v from_o the_o mother_n scald_a and_o dress_v it_o cut_v off_o the_o neck_n close_o to_o the_o body_n and_o the_o leg_n and_o after_o it_o be_v whiten_v on_o the_o fire_n and_o truss_v up_o set_v it_o a_o roast_n and_o make_v a_o farce_v to_o put_v under_o it_o with_o its_o liver_n and_o store_n of_o good_a herb_n mince_v together_o which_o you_o shall_v pass_v in_o the_o pan_n with_o lard_n or_o butter_n and_o some_o yolk_n of_o egg_n all_o well_o season_v and_o serve_v 16._o young_a wildboare_n or_o grice_n take_v off_o the_o skin_n as_o far_o as_o the_o head_n dress_v it_o and_o whiten_v it_o on_o the_o fire_n cut_v off_o the_o four_o foot_n stick_v it_o with_o lardon_n and_o put_v in_o the_o body_n of_o it_o one_o bay_a leaf_n or_o some_o fine_a herb_n when_o it_o be_v roast_v serve_v 17._o young_a rabbit_n dress_v it_o whiten_v it_o on_o the_o fire_n stick_v and_o roast_v it_o with_o verjuice_n under_o it_o and_o serve_v after_o it_o be_v roast_v you_o may_v put_v some_o salt_n a_o little_a pepper_v and_o juice_n of_o orange_n in_o the_o body_n of_o it_o and_o stir_v all_o well_o together_o then_o serve_v 18._o the_o thrush_n after_o it_o be_v pull_v truss_v it_o up_o and_o whiten_v it_o stick_v it_o and_o spit_v it_o put_v a_o toss_v under_o it_o and_o a_o sauce_n with_o verjuice_n a_o little_a vinegar_n onion_n and_o orange_n peel_n then_o serve_v so_o be_v do_v the_o fieldfare_n 19_o the_o rail_n it_o be_v do_v as_o the_o thrush_n without_o draw_v it_o serve_v 20._o young_a partridge_n dress_v they_o and_o whiten_v they_o on_o the_o fire_n stick_v they_o with_o lardon_n roast_v it_o with_o verjuice_n under_o it_o then_o serve_v 21._o young_a quail_n they_o must_v be_v barded_a with_o vine_n leaf_n in_o the_o season_n 22._o young_a turkey_n pull_v they_o warm_v let_v they_o mortify_v then_o dress_v they_o and_o whiten_v they_o on_o the_o fire_n stick_v they_o and_o roast_v they_o then_o serve_v 23._o plover_n after_o it_o be_v pull_v truss_v it_o up_o and_o whiten_v it_o than_o lard_n it_o and_o roast_v it_o serve_v with_o a_o sauce_n and_o a_o toss_v under_o it_o 24._o loin_n of_o stag_n take_v off_o all_o the_o skin_n stick_v it_o and_o spit_v it_o serve_v with_o a_o poiurade_n the_o fillet_n be_v do_v up_o like_o the_o loin_n with_o poiurade_n the_o loin_n of_o roebuck_n be_v also_o do_v the_o same_o way_n 25._o ortolan_n after_o it_o be_v dress_v truss_v it_o up_o and_o bar_v it_o with_o lard_n and_o vine_n leau_v over_o it_o in_o the_o season_n in_o the_o spring_n it_o must_v be_v draw_v after_o it_o be_v roast_v serve_v 26._o the_o woodcock_n when_o it_o be_v pull_v truss_v it_o with_o its_o bill_n which_o be_v instead_o of_o a_o prick_n whiten_v it_o on_o the_o fire_n and_o stick_v it_o roast_n it_o with_o a_o toss_v under_o it_o in_o the_o way_n of_o a_o poiurade_n with_o juice_n of_o orange_n then_o serve_v the_o snipe_n be_v do_v after_o the_o same_o way_n 27._o another_o way_n for_o the_o snipe_n dress_v it_o as_o the_o ortolan_n only_o that_o some_o do_v draw_v they_o which_o be_v very_o fit_v at_o any_o other_o season_n but_o winter_n because_o these_o bird_n in_o the_o spring_n summer_n and_o autumn_n live_v on_o nothing_o but_o caterpillar_n aunt_n louse_n herb_n or_o leave_v of_o tree_n but_o howsoever_o draw_v or_o not_o bar_v it_o with_o vine_n leave_v in_o the_o season_n spit_v it_o and_o roast_v it_o so_o that_o it_o be_v not_o too_o dry_a and_o serve_v 28._o the_o stockdove_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n stick_v and_o roast_v it_o with_o a_o poiurade_n under_o it_o and_o serve_v 29._o loin_n of_o veal_n after_o it_o be_v mortify_v and_o whiten_v stick_v it_o very_o thick_a roast_v it_o and_o make_v a_o ragoust_a with_o verjuice_n a_o little_a water_n a_o little_a vinegar_n orange_n peel_n and_o chip_n of_o bread_n then_o serve_v it_o well_o season_v 30._o pig_n stick_v take_v off_o the_o skin_n cut_v off_o the_o head_n and_o the_o four_o foot_n whiten_v it_o in_o warm_a water_n and_o stick_v it_o or_o if_o you_o will_v bar_v it_o half_o when_o it_o be_v roast_v serve_v with_o crumb_n of_o bread_n and_o salt_n upon_o it_o 31._o wild-goose_n after_o it_o be_v dress_v whiten_v it_o on_o the_o fire_n and_o lard_v it_o only_o on_o the_o quarter_n like_o a_o little_a rose_n roast_v it_o and_o serve_v the_o tame_a goose_n be_v do_v the_o same_o way_n 32._o water-henne_n after_o it_o be_v pull_v draw_v it_o whiten_v it_o on_o the_o fire_n stick_v and_o roast_v it_o with_o a_o poiurade_n under_o it_o 33._o capon_n with_o watercress_n barde_n it_o with_o lard_n and_o roast_v it_o season_n your_o cress_n with_o salt_n and_o vinegar_n or_o otherwise_o dead_a it_o in_o the_o capon_n sauce_n with_o a_o little_a vinegar_n then_o serve_v 34._o suck_v pig_n to_o the_o natural_a take_v it_o from_o the_o sow_n scald_v it_o dress_v it_o and_o roast_v it_o with_o a_o bundle_n of_o herb_n salt_n and_o pepper_v in_o the_o body_n of_o it_o then_o serve_v another_o way_n take_v it_o also_o from_o under_o the_o sow_n blood_n it_o water_n ready_a to_o boil_v and_o when_o it_o be_v scald_v empty_a it_o at_o the_o side_n truss_v up_o the_o fore_a foot_n towards_o the_o neck_n and_o they_o behind_o with_o a_o prick_n whiten_v it_o in_o warm_a water_n and_o slice_v it_o on_o the_o body_n for_o to_o roast_v it_o put_v into_o the_o stomach_n of_o it_o a_o onion_n stick_v with_o clove_n fine_a herb_n a_o little_a butter_n salt_n and_o a_o little_a pepper_v then_o sow_v up_o the_o overture_n of_o hole_n and_o roast_v it_o that_o you_o may_v not_o be_v trouble_v with_o baste_v of_o it_o rub_v it_o with_o olive_n oil_n thus_o he_o take_v a_o good_a colour_n and_o the_o skin_n be_v very_o tender_a when_o it_o be_v well_o roast_v serve_v garnish_v with_o flower_n you_o may_v
space_n of_o three_o hour_n and_o a_o half_a after_o it_o be_v bake_v stop_v with_o past_a the_o hole_n which_o you_o have_v leave_v for_o to_o give_v it_o vent_v and_o serve_v into_o slice_n the_o manner_n be_v to_o seek_v out_o the_o side_n where_o the_o lard_n be_v most_o see_v and_o be_v cut_v very_o thin_a to_o serve_v it_o 4._o pastry_n of_o gammon_n unsalt_n it_o well_o and_o when_o it_o be_v unsalted_a enough_o boil_v it_o a_o little_a and_o take_v off_o the_o skin_n round_o about_o then_o put_v it_o in_o brown_a paste_n as_o venison_n and_o season_v it_o with_o pepper_v clove_n and_o parsley_n you_o may_v also_o lard_v it_o as_o venison_n bake_v it_o proportionable_o to_o its_o bigness_n if_o it_o be_v thick_a five_o houte_n if_o it_o be_v less_o less_o time_n will_v serve_v after_o it_o be_v cold_a serve_v it_o in_o slice_n 5._o trouffle_n with_o ragoust_n peele_n they_o very_o neat_o so_o that_o no_o earth_n may_v remain_v on_o they_o cut_v they_o very_o thin_a and_o fry_v 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lard_n and_o season_v they_o garnish_n and_o bake_v they_o alike_o 16._o pie_n of_o lark_n dress_v they_o draw_v they_o and_o flat_o they_o then_o pass_v they_o in_o the_o pan_n with_o mushrum_n troufle_n beatill_n and_o stone_n all_o well_o season_v then_o put_v they_o into_o fine_a paste_n bake_v they_o the_o space_n of_o two_o hour_n and_o a_o half_a let_v the_o sauce_n be_v well_o allay_v and_o feed_v you_o may_v put_v some_o sugar_n in_o it_o hypocrast-like_a and_o so_o serve_v it_o cold_a if_o with_o ragoust_n serve_v it_o warm_v 17._o pie_n of_o veal_n take_v the_o fillet_n and_o dress_v it_o like_o the_o wild_a boar_n that_o be_v well_o lard_v and_o season_v put_v it_o into_o fine_a or_o brown_a paste_n as_o you_o will_v serve_v it_o in_o slice_n warm_a or_o cold_a another_o way_n mince_v such_o flesh_n of_o veal_n as_o you_o will_v with_o beef_n suet_n and_o season_v it_o make_v up_o your_o paste_n and_o make_v the_o bottom_n of_o your_o pie_n or_o the_o whole_a with_o this_o 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without_o cut_v it_o lard_n it_o with_o great_a lard_n and_o put_v it_o into_o paste_n season_v with_o mince_a parsley_n salt_n pepper_v beat_a clove_n and_o garnish_v with_o mushrum_n morille_n and_o caper_n and_o after_o it_o be_v bake_v serve_v it_o with_o a_o white_a sauce_n of_o yolk_n of_o egg_n allay_v with_o verjuice_n 24._o pie_n of_o mutton_n tongue_n wash_v they_o with_o lukewarm_a water_n and_o cleanse_v they_o than_o put_v they_o into_o paste_n take_v mushrum_n small_a palate_n of_o beef_n cut_v beatille_n a_o little_a parsley_n and_o chibol_n pass_v all_o in_o the_o pan_n power_n on_o it_o some_o yolk_n of_o egg_n bottom_n of_o hartichock_n beat_a lard_n or_o fresh_a butter_n and_o put_v they_o into_o your_o pie_n which_o you_o shall_v bake_v for_o the_o space_n of_o two_o hour_n and_o shall_v serve_v with_o a_o sauce_n of_o yolk_n of_o egg_n allay_v with_o verjuice_n 25._o pie_n of_o kid_n warm_a dress_v it_o and_o take_v off_o the_o head_n lard_n it_o with_o mean_a 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knuckle_n whiten_v they_o break_v they_o and_o lard_v they_o with_o great_a lard_n or_o lard_v stamp_v then_o put_v they_o into_o fine_a past_a garnish_n and_o season_v your_o pie_n with_o all_o what_o you_o have_v bake_v it_o for_o the_o space_n of_o two_o hour_n and_o a_o half_a when_o it_o be_v bake_v serve_v with_o what_o sauce_n you_o will_n 24._o tourte_n of_o young_a pigeon_n make_v a_o fine_a paste_n and_o let_v it_o rest_n then_o take_v your_o young_a pigeon_n cleanse_v they_o and_o whiten_v they_o if_o they_o be_v too_o big_a cut_v they_o and_o take_v gaudiveaux_fw-fr sparagus_n mushrum_n bottom_n of_o hartichock_n beef_n marrow_n yolk_n of_o egg_n card_n palate_n of_o beef_n troufle_n verjuice_n of_o grape_n or_o goosberry_n garnish_n your_o tourte_n with_o what_o you_o have_v not_o forget_v the_o season_n then_o serve_v another_o way_n after_o your_o young_a pigeon_n be_v well_o dress_v and_o whiten_v make_v a_o sheet_n of_o fine_a paste_n or_o puff_a paste_n put_v in_o 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it_o the_o space_n of_o one_o hour_n and_o a_o half_a and_o serve_v it_o uncover_v with_o a_o sauce_n 32._o tourte_n of_o beatilles_n whiten_n your_o beatille_n put_v they_o into_o a_o sheet_n of_o paste_n season_v and_o garnish_v as_o the_o tourte_n of_o young_a pigeon_n bake_v it_o also_o alike_o and_o serve_v it_o with_o a_o white_a sauce_n or_o juice_n or_o some_o ragoust_a of_o cost_n you_o may_v put_v to_o it_o some_o pistache_n peel_v and_o mince_a the_o tourte_n of_o sparrow_n be_v serve_v like_o that_o of_o young_a pigeon_n with_o a_o white_a sauce_n 34._o tourte_n of_o lark_n you_o may_v make_v it_o as_o that_o of_o the_o young_a pigeon_n but_o
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 little_a of_o your_o first_o broth_n and_o fill_v up_o your_o dish_n with_o white_a broth_n with_o the_o yolk_n of_o a_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushrum_n so_o that_o it_o nevertheless_o be_v not_o too_o much_o thicken_v then_o serve_v garnish_v with_o pomegranate_n and_o slice_n of_o lemon_n 8._o the_o princess_n pottage_n take_v pease_n porridge_n very_o clear_a in_o it_o see_v the_o bone_n of_o carp_n with_o some_o yolk_n of_o egg_n and_o a_o bundle_n of_o herb_n all_o well_o season_v then_o dry_a a_o loaf_n and_o stove_n it_o fry_n into_o it_o a_o very_a little_a of_o hash_fw-mi of_o carp_n and_o the_o juice_n of_o mushrum_n fill_v up_o your_o dish_n by_o degree_n as_o it_o be_v stove_a and_o garnish_v it_o with_o mushrum_n trouffle_n melt_v liver_n of_o lot_n with_o all_o kind_n of_o herb_n pomegranate_n and_o with_o lemon_n slice_n then_o serve_v 9_o pottage_n of_o tortoise_n dress_v they_o and_o cut_v they_o into_o piece_n pass_v they_o in_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
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
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 fidelle_n then_o serve_v another_o way_n if_o you_o have_v a_o little_a of_o fine_a paste_n or_o of_o puff_a paste_n spread_v it_o and_o cut_v it_o into_o tailladin_n fry_v it_o in_o refine_a butter_n garnish_v your_o pottage_n with_o it_o and_o serve_v 46._o pottage_n of_o broth_n of_o green_a pease_n see_v your_o pease_n but_o a_o very_a little_a beat_v they_o in_o a_o mortar_n and_o strain_v they_o with_o the_o broth_n of_o herb_n well_o season_v and_o a_o bundle_n of_o herb_n then_o take_v chibol_n parsley_n and_o butter_n &_o all_o be_v fry_v together_o pour_v it_o into_o your_o pease_n broth_n which_o you_o shall_v boil_v for_o the_o garnish_n cleanse_v some_o lettuce_n succory_n or_o cowcomber_n and_o small_a pease_n fry_v and_o sod_a with_o butter_n salt_n and_o a_o little_a pepper_v when_o you_o be_v ready_a to_o serve_v stove_n your_o bread_n with_o your_o pease_n broth_n and_o garnish_v with_o what_o you_o have_v or_o with_o artichoke_n in_o bottom_n if_o you_o will_v then_o serve_v 47._o pottage_n of_o pease_n broth_n of_o common_a pease_n serve_v green_a see_v they_o with_o water_n to_o have_v do_v the_o soon_o take_v your_o pease_n broth_n out_o very_o clear_a and_o when_o you_o be_v ready_a to_o use_v it_o fry_n into_o it_o parsley_n charvel_v young_a sorrel_n butter_n and_o caper_n then_o boil_v it_o with_o all_o these_o seasoning_n stove_n your_o bread_n with_o some_o of_o your_o broth_n and_o if_o you_o have_v nothing_o to_o garnish_v with_o garnish_n it_o with_o fry_v bread_n or_o with_o fleuron_n then_o serve_v for_o to_o serve_v it_o green_a stamp_n beet_n or_o sorrel_n and_o drop_v it_o about_o your_o dish_n 48._o pottage_n of_o barnickle_v with_o turnip_n after_o your_o barnickle_v be_v dress_v lord_n it_o with_o
troufle_n melt_v very_o fresh_a butter_n a_o few_o chip_n of_o bread_n a_o chibol_n a_o little_a verjuice_n and_o broth_n stove_n all_o together_o and_o serve_v with_o the_o juice_n of_o a_o lemon_n over_o it_o 2._o pike_n with_o ragoust_n cut_v it_o into_o piece_n and_o put_v it_o with_o white_a wine_n a_o bundle_n of_o herb_n and_o butter_n very_o fresh_a and_o season_v it_o well_o with_o caper_n and_o mushrum_n then_o after_o the_o sauce_n be_v very_o short_a and_o well_o thicken_v serve_v with_o slice_n of_o lemon_n and_o pomgranate_n 3._o tâ—nches_n with_o ragoust_n scald_v and_o dress_v they_o cut_v they_o into_o round_a slice_n and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pipkin_n with_o salt_n pepper_v and_o a_o onion_n put_v in_o it_o half_a a_o pint_n of_o white_a wine_n and_o a_o little_a of_o mince_a parsley_n and_o the_o sauce_n be_v very_o short_a thicken_v it_o with_o yolk_n of_o egg_n then_o serve_v 4._o tenche_n farce_v with_o ragoust_n scald_v they_o and_o take_v out_o the_o bone_n then_o make_v a_o farce_v with_o the_o flesh_n which_o you_o shall_v season_v and_o with_o it_o farce_v your_o tenche_n with_o the_o yolk_n of_o hard_a egg_n than_o set_v they_o a_o stove_a in_o a_o dish_n with_o a_o little_a broth_n and_o white_a wine_n a_o few_o chip_n of_o bread_n mushrum_n if_o you_o have_v any_o sparagus_n melt_v and_o troufle_n then_o serve_v 5._o tenche_n fry_v and_o pickle_v after_o they_o be_v dress_v cut_v they_o in_o the_o middle_n then_o pickle_v they_o with_o salt_n pepper_v onion_n and_o lemon_n peel_n after_o they_o be_v pickle_v take_v they_o out_o and_o dry_v they_o flower_n they_o with_o flower_n or_o allay_v two_o or_o three_o egg_n with_o a_o little_a flower_n and_o salt_n and_o fry_v they_o with_o refine_a butter_n after_o they_o be_v fry_v set_v they_o a_o little_a a_o boil_a with_o their_o pickle_n then_o serve_v and_o garnish_v with_o what_o you_o have_v 6._o carp_n stew_v dress_v your_o carp_n take_v off_o the_o scale_n and_o cut_v they_o proportionable_o to_o their_o bigness_n see_v they_o in_o a_o pot_n kittle_a or_o pipkin_n with_o white_a or_o claret_n wine_n and_o season_v they_o well_o with_o salt_n cloave_fw-it pepper_v mince_a onion_n chibol_n caper_n and_o some_o crust_n of_o bread_n see_v all_o well_o together_o and_o when_o it_o be_v enough_o and_o the_o sauce_n thicken_v and_o short_a serve_v 7._o carpe_n farce_v with_o ragoust_n after_o your_o carp_n be_v well_o scail_v empty_a it_o and_o cut_v it_o along_o the_o back_n bone_n take_v off_o the_o skin_n and_o take_v out_o the_o flesh_n which_o you_o shall_v mince_v very_o small_a and_o season_v it_o with_o parsley_n fresh_a butter_n salt_n pepper_v yolk_n of_o egg_n milk_n and_o melt_v then_o make_v a_o ragoust_a with_o broth_n verjuice_n fresh_a butter_n mushrum_n sparagus_n and_o chibol_n after_o it_o be_v well_o sod_a and_o the_o sauce_n well_o allay_v with_o chip_n and_o caper_n serve_v 8._o carpe_n fry_v with_o ragoust_n you_o must_v scaile_v it_o and_o empty_a it_o then_o sly_a it_o and_o take_v out_o the_o bone_n powder_n it_o with_o salt_n and_o flower_n it_o then_o fry_v it_o in_o refine_a butter_n after_o it_o be_v fry_v serve_v it_o dry_a with_o the_o juice_n of_o a_o orange_n over_o it_o 9_o carpe_n broil_v with_o ragoust_n empty_v it_o as_o it_o come_v out_o of_o the_o water_n slice_v it_o on_o the_o top_n butter_n it_o and_o put_v it_o on_o the_o gridiron_n when_o it_o be_v broil_v make_v a_o sauce_n with_o fresh_a butter_n pass_v in_o the_o pan_n parsley_n and_o chibol_n mince_v very_o small_a verjuice_n vinegar_n and_o a_o little_a broth_n season_n all_o well_o and_o see_v it_o with_o caper_n if_o you_o will_v serve_v with_o a_o green_a sauce_n and_o serve_v as_o soon_o as_o you_o have_v put_v it_o in_o 10._o carpe_v with_o half_a short_a broth_n take_v your_o carp_n as_o it_o come_v out_o of_o the_o water_n empty_a it_o and_o cut_v it_o proportionable_o to_o its_o bigness_n put_v it_o with_o vinegar_n a_o very_a little_a salt_n pepper_v and_o mince_a onion_n than_o put_v it_o with_o caper_n and_o very_o fresh_a butter_n see_v it_o in_o a_o kettle_n with_o its_o implement_n and_o when_o the_o sauce_n be_v thicken_v put_v it_o into_o a_o dish_n lest_o it_o shall_v smell_v of_o the_o brass_n and_o serve_v 11._o hash_n of_o carp_n take_v carp_n scaile_v they_o empty_a they_o and_o take_v off_o the_o skin_n cut_v it_o at_o the_o gills_o and_o take_v it_o off_o beneath_o after_o they_o be_v unskinned_a take_v out_o the_o flesh_n and_o mince_v it_o with_o parsley_n then_o allay_v it_o with_o some_o broth_n and_o very_o fresh_a butter_n season_n it_o well_o and_o see_v it_o with_o a_o bundle_n of_o herb_n when_o it_o be_v well_o sod_a put_v to_o it_o cream_n or_o milk_n with_o yolk_n of_o egg_n if_o you_o will_v and_o serve_v well_o garnish_v with_o sparagus_n and_o melt_v of_o carp_n 12._o breame_n with_o ragoust_n empty_v it_o and_o put_v a_o bundle_n of_o herb_n into_o the_o body_n of_o it_o melt_v some_o butter_n rub_v it_o with_o it_o on_o the_o top_n and_o put_v it_o on_o the_o gridiron_n after_o it_o be_v broil_v make_v a_o sauce_n with_o fresh_a butter_n caper_n parsley_n and_o mince_a chibol_n stove_n it_o well_o with_o vinegar_n and_o a_o little_a broth_n after_o the_o sauce_n be_v well_o thicken_a serve_v 13._o salmon_n with_o ragoust_n roast_a it_o stick_v with_o cloave_n after_o it_o be_v roast_v put_v it_o with_o a_o little_a very_o fresh_a butter_n wine_n salt_n pepper_v and_o sugar_n stove_n all_o together_o until_o the_o sauce_n be_v short_a and_o almost_o into_o a_o sirup_o then_o serve_v 14._o salmon_n stew_v cut_v it_o into_o slice_n of_o the_o thickness_n of_o two_o or_o three_o finger_n and_o put_v it_o after_o the_o way_n of_o stew_a stick_v with_o clove_n in_o a_o kettle_n with_o white_a or_o red_a wine_n well_o season_v with_o butter_n salt_n and_o mince_a onion_n see_v it_o well_o with_o caper_n if_o you_o have_v any_o when_o the_o sauce_n be_v short_a and_o thicken_a serve_v and_o garnish_v with_o what_o you_o will_n 15._o trout_n salmon_v seeth_n and_o pickle_v they_o and_o serve_v they_o the_o same_o way_n as_o the_o common_a of_o which_o have_v the_o direction_n here_o under_o 16._o lot_n with_o ragoust_n scrape_v they_o in_o warm_a water_n until_o they_o be_v white_a empty_a they_o and_o put_v they_o in_o white_a wine_n fresh_a butter_n salt_n pepper_v onion_n and_o caper_n stove_n they_o and_o have_v a_o care_n that_o your_o sauce_n may_v not_o turn_v that_o be_v that_o it_o do_v not_o become_v oily_a garnish_n with_o mushrum_n and_o melt_v and_o serve_v 17._o lottes_n fry_v with_o ragoust_n after_o they_o be_v dress_v if_o they_o be_v big_a slit_v they_o on_o the_o top_n and_o flower_n they_o then_o fry_v they_o half_o with_o refine_a butter_n put_v they_o with_o ragoust_n and_o fry_v into_o it_o fresh_a butter_n caper_n juice_n of_o mushrum_n parsley_n chibol_n salt_n and_o pepper_v and_o the_o sauce_n be_v very_o short_a and_o thicken_a serve_v another_o way_n of_o lot_n stew_v after_o they_o be_v scald_v many_o do_v flay_v they_o cut_v they_o or_o leave_v they_o whole_a and_o stew_v they_o with_o white_a wine_n a_o little_a onion_n which_o if_o you_o will_v not_o have_v it_o see_v you_o may_v stick_v whole_a with_o clove_n salt_n pepper_v butter_n and_o a_o twig_n of_o fine_a herb_n after_o they_o be_v sod_a and_o the_o sauce_n very_o short_a and_o thicken_a serve_v you_o may_v put_v to_o it_o caper_v or_o anchovy_n 18._o oyster_n with_o half_a short_a broth_n salt_v whiten_n they_o well_o in_o water_n then_o pass_v they_o in_o the_o pan_n with_o butter_n parsley_n chibol_n and_o season_v they_o well_o store_v they_o with_o a_o little_a white_a wine_n after_o they_o be_v sod_a and_o the_o sauce_n well_o thicken_v serve_v another_o way_n as_o they_o come_v out_o of_o the_o shell_n put_v they_o on_o the_o chauf_a dish_n with_o fresh_a butter_n nutmeg_n chibol_n stick_v with_o clove_n thime_n a_o few_o chip_n of_o bread_n and_o the_o juice_n of_o a_o orange_n or_o of_o a_o lemon_n after_o they_o be_v sod_a serve_v another_o way_n take_v they_o dead_a or_o alive_a cleanse_v and_o whiten_v they_o well_o then_o pass_v they_o in_o the_o pan_n with_o a_o onion_n very_o small_a good_a fresh_a butter_n and_o caper_n season_n they_o well_o when_o they_o be_v sod_a serve_v you_o may_v fry_v they_o with_o lard_n and_o the_o same_o season_n 19_o oyster_n with_o ragoust_n take_v they_o very_o new_a open_v they_o and_o take_v heed_n they_o be_v not_o alter_v with_o strike_v one_o against_o aonther_n for_o they_o which_o sound_v hollow_a and_o which_o be_v alter_v be_v only_o
good_a for_o to_o be_v salt_v after_o you_o have_v take_v they_o out_o of_o the_o shell_n take_v the_o gravel_n out_o of_o they_o and_o put_v they_o into_o a_o dish_n with_o their_o water_n and_o fry_v they_o with_o fresh_a butter_n onion_n parsley_n well_o mince_v caper_n and_o a_o few_o chip_n of_o bread_n when_o they_o be_v enough_o serve_v 20._o oyster_n in_o fritter_n take_v they_o very_o new_a and_o whiten_v they_o drain_v and_o dry_v they_o well_o make_v a_o paste_n with_o verjuice_n or_o milk_n wherewith_o you_o shall_v allay_v your_o flower_n season_v with_o salt_n with_o one_o egg_n or_o more_o proportionable_o put_v your_o oyster_n into_o these_o implement_n and_o take_v some_o refine_a butter_n heat_v it_o well_o and_o put_v your_o oyster_n therein_o one_o after_o another_o after_o they_o be_v fry_v drain_v they_o and_o strew_v on_o they_o a_o little_a small_a salt_n and_o fry_v parsley_n then_o serve_v 21._o oyster_n roast_v open_v they_o choose_v the_o best_a and_o let_v they_o lie_v in_o their_o shell_n for_o to_o eat_v they_o new_a to_o they_o which_o be_v something_o alter_v put_v a_o very_a little_a fresh_a butter_n with_o a_o little_a bread_n fry_v and_o a_o little_a nutmeg_n than_o set_v they_o on_o the_o gridiron_n after_o they_o be_v roast_v pass_v the_o fire_n shovel_n red_a hot_a over_o they_o that_o they_o may_v have_v a_o colour_n and_o take_v heed_n they_o be_v not_o too_o dry_a and_o serve_v 22._o vilain_n with_o ragoust_n after_o it_o be_v dress_v broil_n it_o on_o the_o gridiron_n with_o a_o bundle_n of_o herb_n in_o the_o body_n of_o it_o well_o season_v after_o it_o be_v roast_v pass_v in_o the_o pan_n a_o onion_n mince_v with_o fresh_a butter_n chip_n caper_n and_o anchovy_n all_o well_o season_v according_a to_o your_o taste_n stove_n all_o together_o and_o serve_v 23._o vilain_n with_o short_a broth_n roast_a it_o after_o it_o be_v take_v out_o of_o its_o broth_n make_v a_o sauce_n robert_n and_o stove_n it_o with_o it_o and_o serve_v with_o parsley_n 24._o vilain_n stew_v you_o may_v stew_v it_o as_o a_o carp_n and_o season_v it_o well_o with_o caper_n chibol_n parsley_n and_o good_a fresh_a butter_n the_o sauce_n be_v very_o short_a serve_v 25._o soy_n roast_v and_o farce_v dress_v they_o as_o they_o come_v out_o of_o the_o water_n and_o endore_fw-la they_o with_o butter_n than_o put_v they_o on_o the_o gridiron_n with_o a_o little_a farce_v or_o with_o some_o salt_n and_o a_o twig_n of_o sage_n or_o fine_a herb_n for_o to_o make_v your_o farce_v take_v sorrel_n parsley_n and_o raw_a yolk_n of_o egg_n mince_v and_o season_n all_o together_o with_o a_o twig_n of_o thime_n than_o put_v it_o into_o your_o soy_n and_o make_v a_o sauce_n with_o fresh_a butter_n salt_n vinegar_n pepper_v chibol_n and_o parsley_n all_o pass_v in_o the_o pan_n and_o the_o sauce_n very_o short_a serve_v with_o a_o little_a nugmegge_n upon_o it_o 26._o soy_n roast_v without_o farce_v roast_a they_o without_o farce_v make_v a_o sauce_n a_o like_a to_o which_o you_o shall_v add_v some_o caper_n then_o serve_v 27._o soy_n stew_v put_v they_o as_o a_o carp_n thicken_v the_o sauce_n well_o garnish_n it_o with_o your_o soy_n and_o serve_v 28._o barbel_n with_o ragoust_n if_o they_o be_v small_a stew_n they_o see_v they_o well_o and_o serve_v it_o be_v all_o the_o ragoust_a that_o one_o may_v give_v they_o 29._o barbell_n roast_v if_o they_o be_v mean_o big_a dress_v they_o and_o broil_n they_o on_o the_o gridiron_n and_o serve_v with_o a_o sauce_n of_o haut_fw-fr goust_n 30._o barbel_n with_o half_a short_a broth_n take_v they_o big_a enough_o put_v they_o with_o the_o half_a short_a broth_n with_o white_a wine_n fresh_a butter_n salt_n pepper_v chibol_n parsley_n and_o caper_n after_o they_o be_v well_o sod_a and_o the_o sauce_n thicken_v serve_v 31._o barbel_n with_o short_a broth_n see_v they_o in_o their_o short_a broth_n after_o they_o be_v sod_a take_v off_o the_o skin_n and_o put_v they_o on_o a_o dish_n then_o make_v your_o sauce_n thicken_v and_o put_v it_o over_o it_o which_o for_o to_o make_v well_o take_v half_a a_o pound_n of_o new_a butter_n with_o a_o drop_n of_o vinegar_n or_o a_o little_a of_o half_a short_a broth_n melt_v it_o and_o as_o it_o melt_v put_v into_o it_o one_o or_o two_o yolk_n of_o egg_n proportionable_o thicken_v it_o well_o and_o take_v heed_n it_o become_v not_o oily_a for_o to_o make_v it_o with_o vinegar_n alone_o take_v nutmeg_n salt_n gooseberry_n or_o verjuice_n see_v all_o in_o butter_n when_o it_o be_v sod_a take_v it_o out_o of_o your_o butter_n and_o put_v it_o with_o your_o sauce_n then_o serve_v for_o the_o sauce_n will_v not_o be_v warm_v again_o 32._o barbel_n stew_v they_o be_v do_v as_o the_o carp_n either_o whole_a or_o cut_v with_o verjuice_n of_o grape_n 33._o dabs_n in_o gastrolle_v dress_v they_o and_o empty_v they_o under_o the_o gills_n cleanse_v they_o well_o and_o drain_v they_o after_o they_o be_v drain_v put_v they_o in_o a_o basin_n or_o a_o pipkin_n with_o butter_n chibol_n under_o beat_a clove_n salt_n pepper_v caper_n a_o little_a white_a wine_n or_o vinegar_n and_o mushrum_n see_v all_o together_o leisurely_o lest_o the_o flesh_n break_v off_o after_o they_o be_v well_o sod_a and_o the_o sauce_n thicken_v serve_v the_o white_a side_n underneath_o and_o garnish_v with_o your_o mushrum_n 34._o flounder_n in_o castrolle_v dress_n and_o fit_v they_o as_o the_o dabs_n and_o serve_v alike_o 35._o flounder_n fry_v fry_v they_o and_o put_v they_o with_o ragoust_n with_o the_o juice_n of_o orange_n fresh_a butter_n a_o whole_a chibol_n and_o mince_a caper_n then_o serve_v 36._o flounder_n roast_v roast_a they_o on_o the_o gridiron_n and_o make_v a_o sauce_n with_o butter_n onion_n parsley_n salt_n pepper_v and_o vinegar_n after_o all_o be_v well_o fry_v together_o stove_n it_o with_o your_o flounder_n let_v the_o sauce_n be_v well_o allay_v and_o serve_v 37._o plice_n in_o castrolle_v dress_v they_o as_o the_o dabs_n but_o on_o the_o other_o side_n see_v and_o make_v they_o ready_a alike_o and_o serve_v 38._o plice_n roast_v the_o plice_n be_v roast_v as_o the_o flounder_n 39_o barnickle_v with_o ragoust_n pull_v it_o well_o and_o dress_v it_o as_o a_o duck_n than_o lard_n it_o with_o great_a lardon_n of_o eel_n or_o carp_n spit_v it_o and_o in_o turn_v of_o it_o baste_v it_o with_o butter_n vinegar_n salt_n pepper_v chibol_n and_o lemon_n peel_n after_o it_o be_v half_o roast_v put_v it_o in_o a_o pot_n with_o water_n and_o with_o the_o sauce_n wherewith_o you_o have_v baste_v it_o after_o it_o be_v well_o sod_a and_o season_v put_v to_o it_o mushrum_n with_o caper_n and_o serve_v 40._o barnickle_v with_o short_a broth_n dress_n and_o lard_v it_o as_o above_o then_o see_v it_o with_o water_n and_o season_v it_o well_o when_o it_o be_v half_a sod_a put_v to_o it_o a_o quart_n of_o white_a wine_n and_o see_v it_o well_o then_o serve_v it_o with_o parsley_n over_o it_o 41._o barnickle_v roast_v with_o ragoust_n roast_a it_o on_o the_o spit_n after_o it_o be_v well_o roast_v put_v it_o on_o the_o gridiron_n and_o make_v to_o it_o a_o sauce_n robert_n or_o such_o other_o as_o you_o will_v then_o serve_v 42._o barnickle_v without_o bone_n farce_v farce_n it_o with_o what_o you_o have_v mix_v and_o mince_v with_o the_o flesh_n of_o it_o and_o put_v it_o with_o ragoust_n after_o it_o be_v sod_a garnish_n it_o also_o with_o what_o you_o can_v as_o mushrum_n troufle_n sparagus_n andevillet_n melt_v or_o rissoles_fw-la or_o fleuron_n season_n all_o well_o and_o serve_v 43._o allose_o roast_v with_o ragoust_n empty_v it_o at_o the_o gills_o and_o put_v in_o it_o a_o little_a salt_n fine_a herb_n and_o a_o onion_n roast_v it_o after_o it_o be_v roast_v make_v a_o sauce_n with_o fresh_a butter_n chibol_n mince_a parsley_n caper_n gooseberry_n or_o verjuice_n all_o past_v in_o the_o pan_n and_o well_o season_v stove_n it_o with_o your_o allose_n allay_v the_o liver_n of_o it_o with_o the_o sauce_n if_o it_o be_v not_o thicken_v or_o garnish_n with_o it_o then_o serve_v 44._o allose_o with_o short_a broth_n see_v it_o with_o a_o short_a broth_n and_o when_o it_o be_v half_a sod_a take_v it_o out_o and_o set_v it_o on_o the_o gridiron_n than_o stove_n it_o with_o a_o brown_a sauce_n and_o serve_v 45._o allose_o stew_v scald_v it_o well_o see_v it_o after_o the_o way_n of_o stew_a after_o it_o be_v stew_v very_o well_o and_o the_o sauce_n allay_v so_o that_o it_o be_v not_o oily_a serve_v 46._o lampraye_v with_o ragoust_n after_o be_v dress_v make_v it_o ready_a and_o serve_v it_o as_o the_o alose_o stove_v 47._o lampraye_v on_o the_o gridiron_n with_o ragoust_n after_o it_o be_v dress_v
cod_n with_o half_a short_a broth_n see_v it_o with_o white_a wine_n salt_n pepper_v a_o bundle_n of_o herb_n after_o it_o be_v sod_a drain_v it_o and_o make_v a_o sauce_n with_o butter_n a_o drop_n of_o its_o short_a broth_n a_o little_a nutmeg_n and_o salt_n set_v it_o on_o the_o fire_n and_o turn_v it_o well_o in_o turn_v of_o it_o allay_v with_o it_o two_o yolk_n of_o egg_n and_o pour_v it_o on_o your_o cod_n then_o serve_v 70._o fresh_a cod_n with_o ragoust_n after_o it_o be_v scail_v empty_a it_o slit_v it_o at_o the_o top_n than_o put_v it_o into_o a_o drip_a pan_n or_o into_o a_o flat_a basin_n with_o good_a butter_n salt_n pepper_v and_o beat_v clove_n some_o chibol_n under_o some_o broth_n or_o pease_n broth_n boil_v all_o and_o put_v to_o it_o some_o parsley_n a_o drop_n of_o vinegar_n and_o a_o few_o chip_n of_o bread_n over_o it_o see_v it_o before_o the_o fire_n or_o in_o a_o oven_n for_o the_o better_a after_o it_o be_v sod_a serve_v 71._o green_a fish_n take_v it_o unsalted_a scrape_v it_o and_o see_v it_o in_o a_o kettle_n with_o fresh_a water_n boil_v it_o a_o very_a little_a and_o scim_o it_o after_o it_o be_v scim_v take_v it_o off_o of_o the_o fire_n and_o cover_v it_o with_o some_o table_n cloth_n in_o double_a when_o you_o be_v ready_a to_o serve_v set_v it_o a_o drain_n make_v a_o sauce_n with_o some_o butter_n alone_o take_v heed_n that_o it_o turn_v not_o put_v it_o upon_o your_o fish_n and_o serve_v with_o parsley_n on_o it_o and_o about_o it_o 72._o soupresse_v of_o fish_n take_v the_o flesh_n of_o carp_n eel_n and_o tench_n mince_v they_o together_o and_o season_v they_o with_o a_o little_a butter_n very_o fresh_a with_o caper_n and_o fine_a herb_n set_v up_o all_o into_o a_o linen_n cloth_n and_o tie_v it_o then_o see_v it_o with_o white_a wine_n like_o a_o short_a broth_n after_o it_o be_v sod_a set_v it_o a_o drain_n after_o it_o be_v drain_v untie_v it_o cut_v it_o into_o slice_n and_o serve_v it_o on_o a_o place_n as_o a_o gammon_n of_o bacon_n 73_o gammon_n of_o fish_n it_o be_v make_v the_o same_o way_n as_o the_o soupresse_n but_o that_o you_o do_v wrap_v in_o your_o implement_n with_o carp_n skin_n over_o a_o wrap_v of_o butter_a paper_n and_o over_o it_o yet_o a_o linen_n cloth_n see_v it_o alike_o and_o serve_v it_o cold_a as_o a_o gammon_n of_o bacon_n 74._o mussle_v of_o fish_n cleanse_v they_o and_o boil_v they_o a_o very_a little_a with_o a_o bundle_n of_o herb_n as_o soon_o as_o they_o be_v open_v take_v they_o up_o and_o take_v they_o out_o of_o the_o shell_n then_o fry_v they_o with_o fresh_a butter_n parsley_n and_o mince_a chibol_n season_v with_o pepper_v and_o nutmeg_n then_o allay_v some_o yolk_n of_o egg_n with_o verjuice_n and_o mix_v they_o together_o serve_v and_o garnish_v with_o the_o best_a shape_v of_o their_o shell_n 75._o raye_n fry_v with_o ragoust_n dress_v it_o wash_v it_o well_o and_o take_v off_o the_o slime_n which_o be_v upon_o it_o then_o empty_v it_o and_o take_v out_o the_o liver_n very_o neat_o and_o the_o gall_n also_o if_o your_o ray_n be_v big_a take_v off_o the_o two_o side_n and_o leave_v the_o body_n see_v they_o with_o white_a wine_n or_o verjuice_n salt_n pepper_v onion_n and_o fine_a herb_n when_o they_o be_v sod_a let_v they_o take_v salt_n a_o little_a and_o take_v heed_n of_o the_o relish_n of_o the_o brass_n after_o that_o take_v they_o out_o and_o take_v off_o the_o skin_n make_v a_o brown_a sauce_n with_o butter_n parsley_n and_o chibol_n very_o small_a and_o pass_v with_o brown_a butter_n put_v a_o drop_n of_o vinegar_n to_o it_o and_o a_o piece_n of_o liver_n and_o stove_n it_o with_o it_o serve_v with_o gooseberry_n or_o verjuice_n in_o the_o season_n and_o garnish_v on_o the_o top_n with_o the_o rest_n of_o the_o liver_n which_o you_o have_v in_o the_o kettle_n your_o ray_n be_v half_o sod_a and_o cut_v it_o into_o slice_n 76._o smelt_n with_o ragoust_n file_v they_o up_o together_o into_o row_n thrust_v a_o small_a rod_n through_o their_o eye_n flower_n and_o fry_v they_o put_v to_o they_o a_o little_a small_a salt_n and_o take_v off_o the_o rod_n as_o you_o put_v they_o in_o the_o dish_n then_o serve_v with_o orange_n or_o lemon_n 77._o tripes_n of_o cod_n fry_v see_v they_o and_o after_o they_o be_v sod_a fry_v they_o with_o butter_n onion_n mince_v or_o chibol_n parsley_n salt_n and_o pepper_v and_o at_o the_o latter_a end_n some_o vinegar_n and_o a_o little_a nutmeg_n you_o may_v whiten_v they_o with_o yolk_n of_o egg_n and_o with_o verjuice_n and_o serve_v 78._o scuttle_n fry_v boyl_n they_o after_o they_o be_v enough_o cut_v they_o into_o piece_n and_o fry_v they_o as_o the_o tripe_n of_o cod_n and_o serve_v 79._o forth_o john_n fry_v after_o it_o be_v well_o unsalted_a cut_v it_o into_o piece_n and_o see_v it_o after_o it_o be_v sod_a drain_v it_o and_o fry_v it_o with_o butter_n onion_n pepper_v and_o vinegar_n then_o serve_v 80._o poor_a john_n with_o a_o sauce_n robert_n you_o may_v put_v 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into_o slice_n or_o piece_n of_o the_o thickness_n of_o three_o inch_n stick_v they_o with_o clove_n and_o put_v they_o into_o a_o pot_n with_o salt_n pepper_v vinegar_n and_o some_o bay-leaves_a cover_v it_o well_o and_o when_o you_o will_v use_v it_o unsalt_n your_o piece_n and_o see_v they_o with_o wine_n serve_v they_o dry_a or_o with_o a_o brown_a sauce_n season_v with_o what_o you_o will_n 84._o mackerel_n salt_v slit_v they_o along_o the_o belly_n and_o salt_n they_o for_o to_o use_v they_o unsalt_n they_o and_o see_v they_o in_o water_n after_o they_o be_v sod_a serve_v with_o parsley_n vinegar_n and_o pepper_v you_o may_v put_v some_o oil_n if_o you_o will_n another_o way_n after_o they_o be_v sod_a make_v a_o sauce_n to_o they_o with_o butter_n onion_n vinegar_n pepper_v and_o mustard_n stove_n and_o serve_v 85._o herring_n salt_v when_o you_o will_v use_v they_o unsalt_n they_o drain_v and_o dry_v they_o then_o roast_v they_o and_o serve_v with_o mustard_n or_o with_o 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pie_n and_o endore_fw-la it_z for_o to_o keep_v it_o up_o take_v some_o small_a binding_n of_o paper_n butter_n they_o and_o put_v they_o round_o about_o it_o and_o tie_v they_o soft_o with_o a_o thread_n bake_v it_o and_o after_o it_o be_v bake_v allay_v three_o yolk_n of_o egg_n with_o a_o drop_n of_o verjuice_n and_o a_o little_a nutmeg_n and_o when_o you_o be_v ready_a to_o serve_v put_v it_o in_o and_o mix_v it_o well_o then_o open_v it_o and_o serve_v it_o garnish_v round_o about_o with_o the_o crust_n cut_v into_o four_o 90._o pie_n of_o grenost_n dress_v your_o grenost_n or_o many_o if_o you_o have_v they_o and_o slit_v it_o at_o the_o top_n make_v a_o sheet_n of_o fine_a paste_n of_o what_o shape_n you_o will_v make_v up_o your_o pie_n and_o when_o it_o be_v make_v up_o put_v your_o fish_n in_o it_o garnish_v with_o what_o you_o have_v as_o mushrum_n caper_n parsley_n mince_v hard_a yolk_n of_o egg_n bottom_n of_o hartichock_n and_o break_a sparagus_n all_o well_o season_v 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well_o mince_a and_o season_v with_o nutmeg_n make_v a_o fine_a paste_n and_o make_v up_o your_o pie_n of_o what_o bigness_n you_o will_v fill_v they_o cover_v they_o and_o endore_fw-la they_o upon_o the_o big_a one_o you_o may_v put_v a_o chapitean_a after_o they_o be_v bake_v serve_v 92._o pie_n of_o plices_fw-la after_o they_o be_v dress_v make_v up_o your_o pie_n of_o the_o bigness_n of_o your_o plices_fw-la and_o put_v they_o in_o slit_v only_o on_o the_o top_n and_o garnish_v with_o mushrum_n sparagus_n hartichock_n caper_n and_o hard_a yolk_n of_o egg_n all_o well_o season_v with_o very_o fresh_a butter_n salt_n pepper_v mince_a parsley_n and_o a_o slice_n of_o lemon_n or_o of_o orange_n cover_n and_o bake_v it_o when_o it_o be_v bake_v mix_v with_o it_o some_o yolke_n of_o egg_n allay_v with_o verjuice_n then_o serve_v 93._o tourte_n of_o melt_v whiten_n they_o well_o and_o drain_v they_o then_o make_v your_o sheet_n of_o paste_n and_o garnish_v it_o with_o your_o melt_v of_o carp_n mushrum_n trouffle_n caper_n hard_a yolk_n of_o egg_n break_a sparagus_n bottom_n of_o artichoke_n salt_n pepper_v parsley_n and_o fresh_a butter_n cover_v it_o and_o bake_v it_o in_o the_o oven_n or_o in_o a_o tourte_n pan_n endore_fw-la it_o with_o egg_n if_o it_o be_v in_o flesh_n time_n after_o it_o have_v take_v crust_n give_v it_o vent_v when_o it_o be_v bake_v uncover_v it_o very_o neat_o cut_v the_o lid_n into_o four_o put_v it_o round_o about_o and_o serve_v a_o table_n of_o the_o egg_n for_o the_o entry_n or_o first_o course_n as_o they_o be_v now_o serve_v up_o egg_n farce_v 1_o egg_n with_o bread_n 2_o egg_n of_o the_o moon_n shine_v au_o miroir_n 3_o egg_n wite_v black_a butter_n 4_o egg_n with_o milk_n 5_o egg_n with_o sorrel_n 6_o egg_n fry_v into_o slice_n 7_o egg_n poach_v in_o water_n 8_o egg_n with_o cream_n 9_o omelet_n of_o cream_n 10_o omelet_n of_o parsley_n 11_o egg_n with_o verjucie_a 12_o egg_n with_o anchovy_n 13_o egg_n with_o cheese_n 14_o egg_n 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you_o may_v make_v brown_a in_o the_o pan_n with_o brown_a butter_n 2._o egg_n with_o bread_n take_v bread_n crumb_n it_o and_o pass_v it_o through_o a_o strain_n pan_n if_o you_o will_v melt_v some_o butter_n after_o it_o be_v melt_v put_v it_o with_o your_o bread_n and_o some_o sugar_n then_o choose_v some_o very_a new_a lay_v egg_n as_o many_o as_o you_o have_v occasion_n for_o and_o beat_v they_o well_o with_o your_o bread_n sugar_n butter_n salt_n and_o a_o little_a milk_n for_o to_o seethe_v they_o melt_v a_o piece_n of_o butter_n very_o hot_a put_v your_o implement_n into_o it_o and_o see_v it_o for_o to_o give_v they_o a_o colour_n pass_v the_o fire-shovel_a red_a hot_a over_o they_o and_o serve_v your_o egg_n sugar_a you_o may_v make_v they_o ready_a in_o a_o dish_n or_o in_o a_o tourte_n pan_n 3._o egg_n after_o the_o look_a glass_n or_o a_o miroir_n take_v they_o very_o new_a melt_v a_o piece_n of_o butter_n in_o they_o very_o fresh_a put_v in_o your_o egg_n and_o a_o little_a salt_n when_o they_o be_v enough_o put_v a_o little_a nutmeg_n on_o they_o and_o take_v heed_n the_o yolk_n do_v not_o break_v nor_o be_v too_o hard_a then_o serve_v 4._o egg_n with_o black_a butter_n break_v very_o new_o lay_v egg_n in_o a_o dish_n and_o have_v a_o care_n that_o the_o yolk_n do_v not_o break_v put_v salt_n to_o they_o make_v some_o butter_n brown_a in_o the_o pan_n and_o see_v they_o in_o it_o after_o they_o be_v enough_o put_v a_o drop_n of_o vinegar_n in_o the_o pan_n pass_v it_o over_o the_o fire_n pour_v it_o on_o your_o egg_n and_o serve_v 5._o egg_n with_o milk_n break_v your_o egg_n salt_v they_o and_o sugar_n they_o if_o you_o will_v beat_v they_o well_o and_o mix_v your_o milk_n with_o they_o for_o to_o seethe_v they_o melt_v a_o little_a fresh_a butter_n in_o a_o dish_n after_o it_o be_v melt_v put_v your_o implement_n in_o it_o see_v they_o and_o give_v a_o colour_n with_o the_o fire_n shovell_a when_o they_o be_v enough_o sugar_n and_o serve_v 6._o egg_n with_o sorrel_n take_v very_o young_a sorrel_n after_o it_o be_v very_o clean_a and_o drain_v put_v it_o between_o two_o dish_n with_o butter_n salt_n and_o pepper_v when_o it_o be_v well_o consume_v allay_v the_o yolk_n of_o a_o egg_n with_o it_o and_o garnish_v it_o with_o egg_n cut_v into_o quarter_n or_o as_o you_o will_v and_o serve_v for_o to_o keep_v your_o egg_n always_o fresh_a put_v they_o into_o fresh_a water_n 7._o egg_n fry_v into_o slice_n make_v they_o hard_o take_v they_o out_o of_o the_o shell_n and_o cut_v they_o into_o slice_n then_o fry_v they_o with_o good_a butter_n parsley_n chibol_n mince_v pepper_v gooseberry_n or_o verjuice_n of_o grape_n after_o they_o be_v well_o fry_v and_o season_v put_v they_o into_o a_o dish_n with_o a_o drop_n of_o vinegar_n pass_v in_o the_o pan_n if_o the_o sauce_n be_v too_o shoort_n put_v in_o it_o a_o drop_n of_o broth_n then_o serve_v with_o nutmeg_n if_o you_o will_v mix_v with_o it_o caper_n mushrum_n break_a sparagus_n fry_v before_o you_o mix_v they_o as_o also_o the_o mushrum_n for_o it_o will_v not_o be_v good_a otherwise_o 8._o egg_n poach_v in_o water_n take_v the_o new_a you_o can_v get_v boil_v some_o water_n and_o when_o it_o boil_v break_v your_o egg_n in_o it_o let_v they_o seethe_v a_o little_a strike_v on_o the_o handle_n of_o the_o pipkin_n lest_o they_o stick_v in_o the_o bottom_n and_o that_o they_o burn_v then_o take_v they_o out_o soft_o and_o drain_v they_o for_o to_o serve_v make_v a_o brown_a sauce_n or_o green_a with_o a_o handful_n of_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
you_o shall_v also_o empty_v they_o when_o they_o be_v thus_o dress_v and_o empty_v slit_v they_o on_o the_o top_n and_o melt_v some_o butter_n and_o fry_v some_o into_o the_o slit_v with_o salt_n and_o clove_n then_o see_v they_o on_o the_o gridiron_n when_o they_o be_v roast_v make_v a_o brown_a sauce_n with_o fresh_a butter_n salt_n and_o pepper_v mince_a parsley_n gooseborrid_n or_o verjuice_n of_o grape_n and_o a_o drop_n of_o vinegar_n stove_n they_o with_o your_o sauce_n and_o serve_v 4._o sole_n fry_v after_o they_o be_v dress_v dry_a they_o and_o if_o they_o be_v big_a slit_v they_o along_o the_o back_n flower_n they_o and_o fry_v they_o in_o salat_fw-la oil_n or_o refine_a butter_n when_o they_o be_v fry_v powder_n they_o with_o salt_n upon_o they_o and_o serve_v with_o orange_n 5._o salmon_n with_o short_a broth_n empty_v it_o at_o the_o gills_o and_o slit_v it_o along_o the_o back_n and_o put_v it_o in_o your_o short_a broth_n well_o season_v when_o it_o be_v enough_o serve_v 6._o sturgeon_n with_o short_a broth_n you_o may_v serve_v it_o roast_v on_o the_o gridiron_n but_o in_o the_o second_o you_o must_v put_v it_o with_o short_a broth_n and_o serve_v it_o as_o the_o salmon_n except_o that_o when_o it_o be_v sod_a you_o take_v two_o or_o three_o napkin_n plate_v and_o put_v they_o over_o it_o bespread_v with_o parsley_n and_o thus_o you_o serve_v 7._o greno_v in_o castrolle_v although_o it_o be_v common_o serve_v with_o short_a broth_n yet_o for_o the_o second_o it_o may_v be_v serve_v in_o castrolle_v which_o to_o do_v you_o must_v put_v it_o into_o a_o pipkin_n season_n it_o well_o and_o garnish_v it_o with_o mushrum_n and_o troufle_n have_v a_o special_a care_n that_o when_o it_o be_v sod_a the_o flesh_n do_v not_o break_v off_o from_o the_o bone_n 8_o bescard_v with_o short_a broth_n make_v it_o ready_a and_o serve_v it_o as_o the_o sturgeon_n above_o 9_o purpose_v with_o short_a broth_n it_o be_v serve_v and_o make_v ready_a the_o same_o way_n as_o the_o sturgeon_n and_o beccard_n above_o but_o that_o the_o seethe_a of_o it_o be_v much_o long_o when_o it_o be_v enough_o serve_v 10._o purpose_v with_o ragoust_n cut_v it_o in_o piece_n and_o roast_v it_o on_o the_o spit_n as_o it_o roa_v baste_v it_o with_o butter_n salt_n vinegar_n and_o pepper_v after_o it_o be_v well_o roast_v baste_v it_o with_o another_o sauce_n make_v with_o butter_n and_o mince_a onion_n then_o mix_v all_o together_o and_o stove_n it_o mix_v a_o little_a flower_n with_o it_o and_o serve_v 11._o flounder_n with_o ragoust_n they_o be_v make_v ready_a the_o same_o way_n as_o in_o the_o discourse_n of_o the_o first_o course_n of_o fish_n 12._o sea_n otter_n with_o short_a broth_n dress_n and_o prepare_v it_o for_o to_o put_v it_o with_o short_a broth_n which_o you_o shall_v make_v ready_a the_o same_o way_n as_o that_o of_o the_o barbell_n when_o it_o be_v sod_a serve_v it_o dry_a with_o parsley_n in_o a_o napkin_n over_o it_o 13._o sea_n otter_n on_o the_o gridiron_n dress_n and_o roast_v it_o when_o it_o roast_v make_v such_o a_o sauce_n to_o it_o as_o you_o will_v so_o that_o it_o be_v of_o a_o quick_a taste_n and_o because_o those_o great_a lump_n take_v hardly_o a_o taste_n slit_v they_o or_o slice_v they_o on_o the_o top_n stove_n it_o with_o its_o sauce_n so_o that_o it_o be_v almost_o imbibe_v or_o soak_v into_o it_o then_o serve_v it_o and_o garnish_v with_o what_o you_o have_v 14._o ray_n fry_v after_o it_o be_v well_o dress_v and_o cleanse_v pickle_v it_o with_o vinegar_n well_o season_v and_o a_o little_a before_o you_o serve_v fry_v it_o with_o refine_a butter_n or_o with_o salat_fw-la oil_n when_o it_o be_v well_o fry_a and_o crispe_n set_v it_o a_o drain_n and_o bespread_v it_o with_o small_a salt_n then_o serve_v it_o whole_a or_o the_o two_o side_n set_v together_o again_o with_o orange_n 15._o tenche_n with_o short_a broth_n after_o they_o be_v well_o scald_v you_o may_v put_v they_o with_o short_a broth_n as_o above_o say_v and_o serve_v they_o with_o parsley_n 16._o allose_o with_o short_a broth_n you_o may_v also_o put_v the_o allose_a with_o short_a broth_n serve_v it_o with_o the_o scaile_n well_o season_v with_o parsley_n in_o a_o napkin_n over_o it_o 17._o allose_o roast_v as_o it_o come_v out_o of_o the_o short_a broth_n put_v it_o on_o the_o gridiron_n when_o it_o be_v roast_v make_v a_o sauce_n like_o sauce_n robert_n and_o stove_n all_o together_o but_o a_o very_a little_a then_o serve_v and_o if_o you_o will_v put_v some_o caper_n to_o it_o another_o way_n after_o it_o be_v scail_v and_o dress_v at_o the_o gills_o well_o cleanse_v and_o dry_v fry_v it_o in_o fresh_a butter_n and_o roast_v it_o well_o then_o slit_v it_o all_o along_o the_o back_n take_v out_o all_o the_o bone_n and_o close_o it_o up_o again_o take_v the_o melt_v and_o with_o store_n of_o good_a herb_n make_v a_o sauce_n something_o sharp_a because_o this_o fish_n be_v sweet_a of_o itself_o put_v into_o it_o caper_n anchovy_n mushrum_n and_o thicken_v your_o sauce_n with_o a_o few_o chip_n of_o bread_n pass_v in_o the_o pan_n or_o otherwise_o make_v a_o farce_v with_o sorrel_n well_o season_v and_o after_o it_o have_v boil_v a_o very_a little_a serve_v 18._o fresh_a cod_n put_v it_o after_o the_o way_n of_o short_a broth_n and_o let_v it_o boil_v but_o a_o very_a little_a and_o take_v it_o out_o again_o then_o let_v it_o rest_v and_o cover_v it_o with_o a_o tablecloth_n or_o napkin_n and_o when_o you_o will_v serve_v drain_v it_o make_v a_o sauce_n thicken_v and_o serve_v with_o parsley_n 19_o breame_n roast_v after_o it_o be_v dress_v roast_v it_o on_o the_o gridiron_n and_o butter_n it_o on_o the_o top_n when_o it_o be_v roast_v make_v a_o sauce_n with_o fresh_a butter_n parsley_n and_o chibol_n vinegar_n salt_n and_o pepper_v stove_n all_o together_o and_o serve_v another_o way_n you_o may_v put_v it_o with_o short_a broth_n and_o then_o roast_v it_o and_o after_o a_o sauce_n with_o very_o 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drop_n of_o vinegar_n mince_a parsley_n chipping_n of_o bread_n a_o little_a of_o pot_n broth_n and_o stove_n or_o soak_v they_o then_o serve_v 4._o pullet_n pickle_a after_o they_o be_v dress_v cut_v they_o into_o half_n and_o dry_v they_o well_o flower_n they_o and_o fry_v they_o half_o then_o put_v they_o in_o a_o pot_n with_o salt_n pepper_v vinegar_n and_o fine_a herb_n cover_v they_o until_o you_o will_v use_v they_o and_o then_o unsalt_n they_o in_o fresh_a or_o lukewarm_a water_n which_o be_v the_o best_a when_o they_o be_v unsalted_a dry_v they_o and_o flower_n they_o then_o fry_v they_o after_o they_o be_v fry_v serve_v and_o if_o you_o will_v have_v they_o to_o make_v a_o show_n you_o must_v make_v a_o allay_n with_o egg_n and_o flower_n fry_v they_o and_o put_v they_o in_o sauce_n with_o juice_n of_o orange_n 5._o ram_n stone_n take_v off_o the_o first_o skin_n and_o flit_v they_o on_o the_o top_n to_o make_v they_o take_v salt_n put_v they_o in_o a_o pot_n and_o set_v they_o in_o a_o cool_a place_n for_o to_o use_v they_o unsalt_n they_o and_o see_v they_o then_o use_v they_o how_o you_o will_n 6._o young_a pigeon_n after_o you_o have_v flat_v they_o well_o dry_v they_o flower_n and_o fry_v they_o than_o put_v they_o in_o a_o pot_n with_o vinegar_n pepper_v clove_n and_o fine_a herb_n when_o you_o will_v use_v they_o unsalt_n they_o for_o to_o put_v they_o with_o ragoust_n or_o with_o pottage_n or_o into_o paste_n or_o for_o to_o serve_v they_o pickle_v 7._o salt_n butter_n wash_v it_o well_o in_o fresh_a water_n and_o drain_v it_o than_o put_v it_o into_o a_o earthen_a pan_n and_o knead_v it_o with_o white_a salt_n clove_n and_o some_o bay_n leave_v and_o some_o aniseed_n stamp_v if_o you_o will_v after_o this_o put_v it_o into_o a_o pot_n and_o cover_v it_o well_o with_o paper_n or_o parchment_n after_o you_o have_v take_v out_o the_o water_n that_o come_v out_o of_o it_o set_v it_o in_o the_o cellar_n and_o use_v it_o a_o method_n how_o to_o make_v in_o lent_n the_o broth_n of_o fish_n of_o pease_n of_o herb_n and_o of_o almond_n broth_n of_o fish_n make_v your_o broth_n with_o half_a water_n and_o half_a of_o pease_n broth_n take_v the_o bone_n of_o carp_n or_o of_o other_o fish_n with_o a_o onion_n stick_v with_o clove_n a_o bundle_n of_o herb_n and_o some_o salt_n see_v all_o well_o together_o with_o crumb_n of_o bread_n and_o some_o butter_n then_o strain_v it_o and_o use_v it_o for_o such_o broth_n as_o you_o will_v except_o that_o of_o herb_n the_o pease_n broth_n and_o many_o potage_n which_o be_v without_o fish_n you_o may_v use_v it_o for_o the_o pottage_n of_o crawfish_n boil_v it_o a_o while_n with_o the_o shell_n of_o your_o crawfish_n stamp_v and_o strain_v through_o a_o linen_n cloth_n by_o the_o mean_n whereof_o your_o broth_n will_v become_v red_a afterward_o strain_v all_o season_n it_o and_o take_v it_o up_o and_o stove_n it_o pease_n broth_n for_o to_o make_v pease_n broth_n clear_a and_o that_o it_o be_v good_a steep_a your_o pease_n from_o one_o day_n to_o the_o next_o after_o you_o have_v cleanse_v they_o well_o then_o see_v they_o with_o river_n or_o fountain_n water_n lukewarm_a when_o they_o be_v almost_o enough_o take_v out_o your_o pease_n broth_n and_o use_v it_o for_o what_o you_o will_n you_o will_v find_v the_o broth_n of_o herb_n in_o the_o potage_n for_o lean_a day_n broth_n of_o almond_n peel_n well_o your_o almond_n in_o very_o warm_a water_n and_o stamp_v they_o in_o a_o mortar_n and_o as_o you_o stamp_v they_o besprinkle_v they_o with_o fresh_a water_n after_o they_o be_v well_o stamp_v put_v they_o
with_o fish_n broth_n and_o crumb_n of_o bread_n then_o boil_v all_o with_o salt_n butter_n a_o onion_n stick_v and_o lemon_n peel_n whereof_o the_o upper_a skin_n to_o be_v take_v off_o after_o it_o be_v sod_a pass_v it_o through_o a_o strainer_n and_o put_v it_o into_o a_o pot_n until_o you_o have_v use_v for_o it_o for_o to_o make_v almond_n broth_n with_o milk_n peel_v well_o your_o almond_n stamp_v they_o and_o in_o stamp_v of_o they_o from_o time_n to_o time_n besprinkle_v they_o with_o milk_n when_o they_o be_v well_o stamp_v put_v they_o with_o very_o fresh_a butter_n crumb_n of_o bread_n salt_n a_o little_a clove_n and_o a_o little_a cinnamon_n boil_v all_o a_o little_a while_n and_o then_o pass_v it_o through_o the_o strainer_n when_o you_o be_v ready_a to_o serve_v boil_v it_o with_o sugar_n and_o serve_v all_o the_o lend_a potage_n be_v make_v and_o season_v as_o those_o for_o the_o lean_a day_n but_o that_o you_o put_v no_o egg_n in_o they_o but_o in_o some_o you_o mix_v some_o pease_n broth_n in_o other_o which_o you_o will_v serve_v white_a or_o marble_v you_o put_v some_o broth_n of_o almond_n stove_n and_o garnish_v they_o as_o the_o other_o a_o table_n of_o the_o potage_n for_o lent_n pottage_n of_o crawfish_n 1_o pottage_n of_o hash_fw-mi of_o carp_n 2_o pottage_n of_o herb_n 3_o pottage_n of_o tenche_n farce_v with_o turnip_n 4_o queen_n pottage_n 5_o princess_n pottage_n 6_o pottage_n of_o tortoise_n 7_o pottage_n of_o mushrum_n 8_o pottage_n of_o sole_n 9_o pottage_n of_o smelt_n 10_o pottage_n of_o asparagus_n 11_o pottage_n of_o haslet_n atteraux_n 12_o pottage_n of_o lettuce_n 13_o pottage_n of_o colewort_n or_o cabbage_n with_o milk_n 14_o pottage_n of_o colewort_n or_o cabbage_n with_o pease_n broth_n 15_o pottage_n of_o pumpkin_n 16_o pottage_n of_o pumpkin_n with_o milk_n 17_o pottage_n of_o turnip_n with_o white_a broth_n 18_o pottage_n of_o fry_a turnip_n 19_o pottage_n of_o pease_n broth_n 20_o pottage_n without_o butter_n 21_o pottage_n of_o small_a veil_n profiteoly_n 22_o pottage_n of_o onion_n 23_o pottage_n of_o mussle_v 24_o pottage_n of_o frog_n 25_o pottage_n of_o grenost_n 26_o pottage_n of_o salmon_n with_o a_o sweet_a sauce_n 27_o pottage_n of_o bran_n 28_o pottage_n of_o frog_n with_o almond_n 29_o pottage_n of_o hop_n 30_o pottage_n of_o turnip_n 31_o pottage_n of_o leek_n with_o milk_n 32_o pottage_n of_o break_a sparagus_n 33_o pottage_n of_o coliflower_n 34_o pottage_n of_o fidele_n 35_o pottage_n of_o rice_n 36_o pottage_n of_o tailladin_fw-fr 37_o pottage_n of_o macreuse_n with_o ragoust_n 38_o pottage_n of_o macreuse_fw-fr with_o turnip_n 39_o pottage_n of_o leek_n with_o pease_n broth_n 40_o pottage_n of_o flounder_n 41_o pottage_n of_o gournet_n 42_o pottage_n of_o lentil_o 43_o 16._o discourse_v of_o the_o potage_n for_o lent_n 1._o pottage_n of_o crawfish_n serve_v it_o with_o pease_n broth_n 2._o pottage_n of_o hash_fw-mi of_o carp_n with_o pease_n broth_n and_o almond_n 3._o pottage_n with_o herb_n with_o a_o very_a little_a of_o pease_n broth_n 4._o pottage_n of_o tenche_n farce_v with_o turnip_n with_o fry_a flower_n and_o a_o little_a of_o pease_n broth_n 5._o queen_n pottage_n with_o broth_n of_o carp_n or_o of_o other_o fish_n mix_v with_o pease_n broth_n and_o almond_n 6._o princess_n pottage_n it_o be_v make_v with_o pease_n broth_n which_o you_o see_v with_o the_o bone_n of_o carp_n 7._o pottage_n of_o tortoise_n with_o a_o little_a of_o pease_n broth_n 8._o pottage_n of_o mushrum_n with_o pease_n broth_n 9_o pottage_n of_o sole_n with_o pease_n broth_n 10._o pottage_n of_o smelt_n with_o good_a broth_n mix_v with_o almond_n 11._o pottage_n of_o sparagus_n with_o pease_n broth_n and_o herb_n 12._o poge_fw-mi of_o haslet_n take_v it_o out_o of_o the_o best_a broth_n 13._o pottage_n of_o lettuce_n with_o pease_n broth_n or_o colewort_n 14._o pottage_n of_o cabbage_n with_o fry_a bread_n with_o a_o little_a pease_n broth_n 15._o pottage_n of_o cabbage_n or_o colewort_n with_o milk_n with_o a_o little_a pease_n broth_n and_o much_o butter_n 16._o pottage_n of_o cabbage_n or_o colewort_n with_o pease_n broth_n put_v in_o your_o pease_n broth_n a_o onion_n stick_v with_o clove_n pepper_v and_o salt_n when_o it_o be_v enough_o serve_v it_o well_o garnish_v with_o your_o cabbage_n or_o colewort_n and_o some_o piece_n of_o fry_a bread_n which_o shall_v have_v boil_v with_o it_o 17._o pottage_n of_o pumpkin_n see_v well_o your_o pumpkin_n so_o that_o it_o be_v more_o thicken_v then_o ordinary_a then_o fry_v a_o chiboll_n with_o butter_n and_o put_v it_o in_o it_o with_o salt_n and_o serve_v with_o pepper_v 18._o pottage_n of_o pumpkin_n with_o milk_n after_o it_o be_v well_o sod_a pass_v it_o through_o a_o strain_n pan_n and_o leave_v not_o much_o broth_n in_o it_o because_o of_o the_o milk_n which_o you_o must_v put_v in_o it_o when_o it_o be_v well_o season_v with_o milk_n and_o a_o little_a butter_n stove_n or_o soak_v your_o bread_n and_o serve_v with_o pepper_v if_o you_o will_n 19_o pottage_n of_o turnip_n with_o white_a broth_n scrape_v your_o turnip_n and_o put_v they_o in_o a_o pot_n with_o water_n when_o they_o be_v well_o sod_a season_n they_o with_o salt_n and_o a_o bundle_n of_o herb_n when_o you_o will_v take_v up_o take_v it_o from_o off_o the_o fire_n put_v in_o some_o butter_n very_o fresh_a and_o stir_v it_o off_o the_o fire_n and_o do_v not_o put_v it_o to_o it_o again_o then_o serve_v with_o a_o little_a almond_n broth_n over_o it_o 20._o pottage_n of_o turnip_n fry_v scrape_v they_o and_o cut_v they_o in_o two_o or_o otherwise_o whiten_v and_o flower_n they_o after_o they_o be_v dry_v fry_v they_o and_o see_v they_o in_o water_n with_o a_o little_a pepper_v and_o a_o onion_n stick_v with_o clove_n when_o you_o will_v take_v up_o if_o your_o broth_n be_v not_o thicken_v you_o may_v put_v in_o it_o a_o little_a flower_n fry_v with_o a_o drop_n of_o vinegar_n then_o serve_v 21._o pottage_n of_o pease_n broth_n take_v the_o clear_a and_o put_v it_o in_o a_o pot_n then_o fry_v some_o sorrel_n chervell_v and_o a_o little_a parsley_n with_o some_o butter_n put_v all_o in_o a_o pot_n see_v it_o well_o and_o season_v it_o well_o stove_n your_o pottage_n and_o serve_v it_o with_o parsley_n root_v sod_a with_o it_o 22._o pottage_n without_o butter_n it_o be_v make_v with_o great_a store_n of_o herb_n well_o season_v and_o sod_a with_o a_o crust_n of_o bread_n stove_n or_o soak_v and_o serve_v 23._o pottage_n of_o profiteole_n or_o small_a veil_n take_v it_o out_o of_o many_o broth_n then_o open_v six_o loaf_n make_v of_o purpose_n make_v a_o hole_n on_o the_o top_n and_o take_v out_o the_o crumb_n fry_n they_o with_o butter_n and_o fill_v they_o with_o melt_v of_o carp_n mushrum_n break_a sparagus_n and_o observe_v that_o they_o must_v be_v sod_a before_o you_o fill_v they_o after_o they_o be_v full_a stove_n or_o soak_v they_o leisurely_o upon_o your_o pottage_n which_o you_o shall_v garnish_v with_o melt_v mushrum_n break_a sparagus_n and_o serve_v the_o pottage_n of_o onion_n be_v make_v the_o same_o way_n as_o that_o out_o of_o lent_n 24._o pottage_n of_o mussle_v it_o be_v make_v the_o same_o way_n as_o that_o out_o of_o lent_n but_o that_o you_o put_v no_o egg_n to_o it_o you_o may_v put_v in_o it_o some_o almond_n broth_n or_o of_o some_o ragoust_a serve_v it_o garnish_v with_o mussle_v 25._o pottage_n of_o frog_n break_v the_o bone_n and_o truss_v they_o up_o then_o whiten_v they_o and_o drain_v they_o put_v they_o in_o a_o dish_n until_o you_o have_v make_v some_o pease_n broth_n fry_n into_o it_o a_o little_a parsley_n mince_v with_o butter_n after_o they_o have_v boil_v put_v they_o into_o your_o broth_n and_o take_v they_o out_o forthwith_o allay_v a_o little_a sastron_fw-la and_o put_v it_o in_o your_o pot_n stove_n or_o soak_v your_o bread_n garnish_n it_o with_o your_o frog_n and_o serve_v 26._o pottage_n of_o grenost_n it_o be_v make_v the_o same_o way_n as_o out_o of_o lent_n 27._o pottage_n of_o salmon_n with_o a_o sweet_a sauce_n cut_v it_o into_o slice_n and_o pickle_n it_o pass_v your_o slice_n in_o the_o pan_n with_o butter_n stick_v they_o with_o clove_n and_o put_v they_o between_o two_o dish_n with_o some_o butter_n a_o bundle_n of_o herb_n sugar_n wine_n a_o little_a salt_n and_o pepper_v well_o beat_v stove_n or_o soak_v they_o then_o dry_a your_o bread_n and_o stove_n or_o soak_v it_o also_o with_o some_o other_o broth_n garnish_n it_o afterward_o with_o your_o slice_n of_o salmon_n the_o sauce_n over_o it_o and_o garnish_v if_o you_o will_v with_o fig_n or_o prune_n of_o brignoll_fw-es 28._o pottage_n of_o bran_n it_o be_v make_v as_o that_o out_o of_o lent_n but_o that_o you_o
put_v no_o egg_n to_o it_o 29._o pottage_n of_o frog_n with_o almond_n it_o make_v as_o that_o out_o of_o lent_n but_o that_o no_o egg_n be_v put_v in_o it_o 30._o pottage_n of_o hop_n make_v some_o pease_n broth_n and_o set_v it_o a_o boil_a pass_v a_o few_o good_a herb_n in_o the_o pan_n well_o mince_v and_o put_v they_o in_o your_o pot_n let_v your_o hop_n boil_v in_o it_o after_o it_o be_v whiten_v a_o little_a before_o you_o serve_v it_o take_v it_o up_o and_o put_v it_o with_o butter_n salt_n nutmeg_n vinegar_n and_o very_o little_a broth_n when_o it_o be_v well_o season_v stove_n or_o soak_v your_o bread_n garnish_n it_o with_o your_o hop_n fill_v your_o dish_n and_o serve_v 31._o pottage_n of_o parsnip_n it_o be_v make_v as_o in_o the_o lean_a day_n out_o of_o lent_n but_o that_o you_o make_v it_o with_o pease_n broth_n without_o egg_n 32._o pottage_n of_o leek_n with_o milk_n cut_a your_o leek_n very_o small_a whiten_v they_o dry_v they_o and_o see_v they_o with_o clear_a pease_n broth_n after_o they_o be_v sod_a put_v in_o some_o milk_n pepper_v salt_n clove_n stove_n or_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o leek_n then_o serve_v 33._o pottage_n of_o break_a sparagus_n break_v or_o cut_v your_o sparagus_n and_o fry_v they_o with_o good_a butter_n salt_n pepper_v parsley_n and_o mince_a chibol_n stove_n well_o all_o together_o then_o make_v a_o pease_n broth_n or_o of_o pottage_n of_o herb_n which_o you_o shall_v strain_v stove_n also_o your_o bread_n and_o garnish_v it_o with_o your_o sparagus_n then_o serve_v you_o may_v put_v in_o it_o the_o juice_n of_o mushrum_n and_o mushrum_n with_o ragoust_n 34._o pottage_n of_o coliflower_n dress_v they_o and_o whiten_v they_o in_o fresh_a water_n than_o put_v they_o in_o a_o pot_n with_o good_a broth_n or_o with_o pease_n broth_n well_o season_v with_o butter_n salt_n and_o a_o onion_n stick_v with_o clove_n after_o they_o be_v sod_a so_o that_o they_o be_v not_o break_v stove_n or_o soak_v your_o bread_n garnish_n with_o your_o coliflower_n and_o serve_v you_o may_v put_v in_o some_o milk_n and_o pepper_v 35._o pottage_n of_o fideles_fw-la see_v they_o with_o water_n or_o milk_n after_o they_o be_v sod_a and_o well_o season_v take_v out_o a_o part_n of_o they_o for_o to_o fry_v and_o make_v a_o pottage_n with_o the_o remnant_n with_o butter_n salt_n pepper_v onion_n stick_v then_o take_v up_o and_o serve_v 36._o pottage_n of_o rice_n it_o be_v make_v as_o that_o of_o the_o fideles_fw-la let_v it_o see_v until_o it_o be_v well_o burst_v then_o serve_v 37._o pottage_n of_o tailladin_n it_o be_v make_v alike_o but_o that_o after_o they_o be_v sod_a you_o may_v put_v to_o it_o a_o very_a little_a saffron_n and_o some_o very_a fresh_a butter_n you_o may_v put_v in_o some_o milk_n also_o for_o to_o make_v they_o liquid_a and_o when_o all_o be_v well_o season_v serve_v 38._o pottage_n of_o barnicle_n with_o ragoust_n you_o shall_v find_v it_o in_o the_o lean_a potage_n and_o shall_v make_v it_o alike_o but_o without_o egg_n 39_o pottage_n of_o barnickle_v with_o turnip_n after_o it_o be_v dress_v lard_n it_o with_o eel_n and_o roast_v it_o a_o very_a little_a or_o pass_v it_o in_o the_o pan_n with_o butter_n than_o put_v it_o in_o a_o pot_n with_o water_n some_o pease_n broth_n and_o a_o bundle_n of_o herb_n when_o it_o be_v almost_o sod_a pass_v some_o turnip_n in_o the_o pan_n put_v they_o with_o your_o barnickle_v and_o season_v it_o well_o for_o to_o thicken_v your_o broth_n pass_v a_o little_a flower_n in_o the_o pan_n until_o it_o be_v brown_a and_o allay_v it_o with_o a_o drop_n of_o vinegar_n put_v it_o in_o your_o pot_n and_o when_o it_o have_v boil_v a_o very_a little_a stove_n your_o bread_n with_o your_o garnish_n and_o serve_v 40._o pottage_n of_o leek_n with_o pease_n broth_n when_o they_o be_v whiten_v in_o fresh_a water_n put_v they_o with_o your_o pease_n broth_n some_o caper_n and_o season_v they_o well_o after_o they_o be_v sod_a stove_n or_o soak_v your_o bread_n garnish_n it_o with_o your_o leek_n and_o serve_v 41._o pottage_n of_o flounder_n stove_n or_o soak_v your_o bread_n with_o the_o best_a of_o your_o broth_n and_o garnish_v it_o with_o your_o flounder_n fry_v in_o the_o pan_n and_o put_v with_o ragoust_n together_o with_o mushrum_n caper_n and_o break_a sparagus_n then_o serve_v 42._o pottage_n of_o rouget_n dress_v they_o and_o put_v they_o in_o a_o pipkin_n with_o a_o bundle_n of_o herb_n a_o little_a white_a wine_n and_o well_o season_v stove_n or_o soak_v your_o bread_n with_o other_o broth_n and_o garnish_v it_o with_o your_o rouget_n with_o their_o sauce_n then_o serve_v 43._o pottage_n of_o lentilles_n after_o they_o be_v well_o sod_a and_o season_v with_o butter_n salt_n and_o a_o bundle_n of_o herb_n take_v up_o and_o serve_v you_o may_v put_v they_o upon_o the_o pottage_n with_o some_o oil_n after_o they_o be_v salt_v a_o table_n of_o the_o entree_n or_o first_o course_n in_o lent_n without_o egg_n soale_fw-la 1_o pike_n 2_o tenche_n farce_v 3_o fry_v tenche_n 4_o stew_v carp_v 5_o carpe_v farce_v 6_o carpe_n roast_v 7_o carpe_n fry_v and_o put_v in_o ragoust_n 8_o salmon_n 9_o hash_n of_o carp_n 10_o stew_v salmon_n 11_o lot_v 12_o stew_v lotté_n 13_o carpe_v with_o half_a short_a broth_n 14_o oyster_n 15_o oyster_n with_o ragoust_n 16_o oyster_n in_o the_o shell_n on_o the_o gridiron_n 17_o villain_n with_o ragoust_n 18_o villain_n with_o short_a broth_n &_o roast_v 19_o barbel_n 20_o dabs_n 21_o flounder_n in_o castrolle_v 22_o flounder_n fry_v 23_o flounder_n roast_v 24_o plice_n with_o ragoust_n 25_o fry_v plice_n 26_o barnickle_v 27_o barnickle_v with_o short_a broth_n 28_o barnickle_v roast_v 29_o alose_a roast_v 30_o alose_a with_o short_a broth_n roast_v 31_o lamprel_n 32_o lamprel_n on_o the_o gridiron_n 33_o lamprel_n with_o a_o sweet_a sauce_n 34_o lamprel_n stew_v 35_o eel_n in_o cervelat_n 36_o eel_n in_o the_o fashion_n of_o stew_a 37_o eel_n with_o half_a short_a broth_n 38_o sea_n eel_n stew_v 39_o sea_n eel_n fry_v stew_v 40_o lobster_n with_o short_a broth_n 41_o lobster_n fry_v with_o a_o white_a sauce_n 42_o langouste_a with_o short_a broth_n 43_o langoust_n with_o a_o white_a sauce_n 44_o pike_n farce_v 45_o pike_n farce_v and_o roast_v on_o the_o spit_n 46_o roast_v mackerel_n 47_o fresh_a herring_n roast_v 48_o fresh_a herring_n roast_v with_o a_o brown_a sauce_n 49_o pilcher_n 50_o gournet_n 51_o grenost_n 52_o fresh_a cod_n roast_v 53_o fresh_a cod_n with_o half_a short_a broth_n 54_o green_a fish_n 55_o soupresse_n of_o fish_n 56_o gammon_n of_o fish_n 57_o mussle_v 58_o fry_v ray_n 59_o ray_n with_o short_a broth_n 60_o fry_v ray_n with_o ragoust_n 61_o smelt_n 62_o cod_n tripe_n 63_o scuttle_n 64_o poor_a john_n fry_v 65_o poor_a john_n with_o oil_n 66_o poor_a john_n fry_v 67_o salmon_n with_o a_o brown_a sauce_n 68_o salmon_n with_o oil_n onion_n and_o vinegar_n or_o salat_fw-la if_o you_o will_n 69_o mackerel_n salt_v 70_o stew_v herring_n 71_o red_a herring_n 72_o salt_n herring_n 73_o pease_n 74_o pease_n broth_n 75_o red_a beet_n 76_o turnip_n 77_o jerusalem_n hartichock_n 78_o sersifis_n 79_o scirret_n 80_o card_n of_o beet_n 81_o lentil_o 82_o spinage_n 73_o fry_v apple_n 84_o apple_n with_o sugar_n 85_o prune_n 86_o 17_o advise_v the_o thing_n contain_v in_o this_o table_n and_o the_o follow_v be_v make_v ready_a the_o very_a same_o way_n as_o at_o other_o time_n except_o only_o that_o no_o egg_n at_o all_o be_v use_v neither_o for_o to_o thicken_v nor_o any_o other_o way_n but_o for_o to_o thicken_v in_o stead_n of_o egg_n you_o may_v take_v the_o flesh_n of_o carp_n or_o of_o eel_n which_o thickn_v far_o better_o with_o butter_n than_o the_o egg_n do_v the_o follow_a article_n be_v not_o express_v in_o the_o entree_n of_o the_o lean_a day_n lentilles_n after_o they_o be_v well_o sod_a pass_v they_o in_o the_o pan_n with_o fresh_a butter_n salt_n pepper_v a_o little_a of_o fine_a herb_n and_o chibol_n when_o they_o be_v well_o fry_v serve_v they_o you_o may_v serve_v they_o like_o pease_n broth_n if_o you_o find_v they_o hard_o to_o be_v pass_v or_o strain_v stamp_v they_o in_o a_o mortar_n they_o may_v also_o be_v serve_v with_o salat_fw-la oil_n pass_v in_o the_o pan_n spinnage_n take_v the_o fair_a and_o do_v not_o use_v the_o green_a one_o but_o for_o want_v of_o other_o cleanse_v they_o well_o and_o wash_v they_o several_a time_n drain_v they_o and_o cause_v they_o to_o cast_v out_o their_o water_n between_o two_o dish_n season_n they_o with_o half_a as_o much_o butter_n as_o there_o be_v spinnage_n some_o salt_n pepper_v a_o chiboll_n or_o
and_o mushrum_n then_o serve_v 36._o pottage_n of_o tortoise_n take_v your_o tortoise_n cut_v of_o the_o head_n and_o foot_n see_v they_o in_o water_n and_o when_o they_o be_v near_o sod_v put_v a_o little_a white_a wine_n therein_o some_o fine_a herb_n and_o some_o lard_n when_o they_o be_v sod_a take_v they_o out_o of_o the_o shell_n and_o take_v out_o the_o gall_n cut_v they_o into_o piece_n and_o pass_v they_o in_o the_o pan_n with_o good_a butter_n than_o stove_n they_o in_o a_o dish_n as_o also_o your_o bread_n with_o some_o of_o your_o broth_n garnish_n it_o with_o your_o tortoise_n well_o season_v with_o asparagus_n cut_v with_o juice_n and_o with_o lemon_n then_o serve_v 37._o pottage_n of_o suck_a pig_n after_o you_o have_v dress_v he_o neat_o cut_v it_o into_o five_o piece_n whiten_v they_o in_o some_o broth_n or_o fresh_a water_n and_o put_v they_o in_o the_o pot_n with_o good_a broth_n put_v some_o fine_a herb_n to_o it_o and_o a_o piece_n of_o lard_n but_o have_v a_o care_n they_o do_v not_o boil_v dry_a stove_n your_o bread_n and_o garnish_v it_o with_o your_o pig_n the_o head_n in_o the_o midst_n of_o the_o quarter_n and_o the_o purtnance_n or_o abatis_o round_o about_o the_o dish_n then_o serve_v 38._o pottage_n of_o mine_v mutton_n take_v a_o joint_n of_o mutton_n mince_v it_o with_o beef_n suet_n or_o marrow_n and_o stove_n it_o in_o a_o pot_n stove_n also_o your_o bread_n in_o a_o dish_n with_o the_o best_a of_o your_o broth_n after_o this_o garnish_n it_o with_o your_o ache_n or_o mince_a meat_n together_o with_o juice_n comb_n beatâ—lles_v fill_v with_o dry_a bread_n otherwise_o tailladin_n that_o be_v piece_n of_o bread_n of_o the_o length_n and_o bigness_n of_o a_o finger_n in_o the_o shape_n of_o lardon_n which_o you_o shall_v pass_v in_o the_o pan_n with_o good_a butter_n until_o they_o be_v brown_a and_o as_o it_o be_v roast_v and_o stove_n it_o well_o also_o then_o serve_v 39_o pottage_n of_o knuckle_n of_o beef_n smother_v it_o well_o in_o a_o pot_n until_o it_o be_v almost_o boil_v to_o piece_n and_o well_o season_v with_o a_o bundle_n of_o herb_n clove_n caper_n mushrum_n truffle_n then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o knuckle_n and_o its_o implement_n 40._o pottage_n of_o capon_n with_o rice_n take_v a_o capon_n dress_v it_o well_o and_o put_v it_o in_o the_o pot_n with_o good_a broth_n well_o season_v take_v your_o rice_n well_o pick_v wash_v and_o dry_v it_o before_o the_o fire_n then_o see_v it_o by_o degree_n with_o good_a broth_n stove_n your_o bread_n put_v your_o capon_n on_o it_o and_o garnish_v it_o with_o your_o rice_n if_o you_o will_v you_o may_v put_v some_o saffron_n to_o it_o and_o serve_v 41._o pottage_n of_o pullet_n with_o rice_n it_o be_v make_v after_o the_o same_o way_n as_o the_o capon_n dress_v they_o truss_v they_o up_o put_v they_o in_o the_o pot_n and_o season_v they_o alike_o make_v your_o rice_n ready_a the_o same_o way_n your_o bread_n be_v stove_v and_o garnish_v as_o above_o say_v serve_v 42._o pottage_n of_o knuckle_n of_o beef_n with_o tailladin_n whiten_n your_o knuckle_n see_v and_o season_v it_o well_o and_o with_o the_o broth_n see_v also_o your_o tailladin_fw-mi you_o shall_v put_v with_o it_o a_o onion_n stuckt_v with_o clove_n and_o a_o little_a thin_a than_o stove_n your_o bread_n and_o garnish_v it_o with_o the_o knuckle_n and_o with_o your_o tailladin_n which_o be_v piece_n of_o bread_n of_o the_o length_n and_o bigness_n of_o one_o finger_n pass_v and_o fry_v in_o the_o pan_n with_o butter_n or_o lard_n as_o above_o say_v in_o the_o 38th_o article_n if_o you_o will_v you_o may_v put_v some_o saffron_n in_o it_o then_o serve_v capon_n with_o tailladin_fw-fr and_o all_o other_o meat_n be_v do_v the_o same_o way_n and_o be_v make_v ready_a thus_o it_o shall_v be_v call_v such_o meat_n with_o tailladin_fw-fr 43._o pottage_n of_o the_o boiler_n or_o great_a pot._n stove_n some_o crust_n of_o brown_a bread_n with_o some_o good_a broth_n of_o your_o boiler_n great_a pot_n or_o beef_n pot_n season_v with_o pepder_n salt_n and_o a_o little_a mince_a parsley_n then_o serve_v the_o first_o cut_n of_o loafe_n be_v serve_v in_o the_o like_a manner_n without_o parsley_n or_o pepper_n if_o you_o will_n 44._o pottage_n of_o a_o calfs-head_n fry_v when_o it_o be_v sodden_a take_v out_o the_o bone_n and_o cut_v it_o into_o as_o many_o piece_n as_o you_o will_v than_o flower_n it_o and_o fry_v it_o with_o butter_n or_o lard_n than_o stove_n your_o bread_n and_o garnish_v it_o with_o what_o you_o have_v fry_v serve_v the_o dish_n well_o fill_v and_o garnish_v as_o with_o mushrum_n pomgranats_a or_o slice_a lemon_n and_o juice_n of_o lemon_n 45._o pottage_n of_o fry_v mutton_n with_o turnip_n take_v the_o upper_a end_n of_o the_o breast_n of_o mutton_n fry_v they_o and_o see_v they_o well_o until_o they_o be_v fit_a to_o receive_v the_o turnip_n which_o after_o you_o have_v cut_v they_o into_o slice_n or_o piece_n and_o also_o well_o fry_v you_o shall_v put_v with_o your_o mutton_n well_o sod_a &_o season_v with_o clove_n salt_n and_o a_o bundle_n of_o herb_n stove_n your_o bread_n and_o take_v up_o if_o your_o pottage_n be_v not_o thick_a enough_o fry_v a_o little_a flower_n into_o the_o broth_n for_o to_o thicken_v it_o and_o mix_v with_o it_o some_o white_a pepper_n and_o vinegar_n then_o serve_v 46._o pottage_n of_o the_o handle_n or_o knuckle_n of_o shoulder_n with_o ragoust_n when_o your_o handle_n or_o knuckle_n be_v whiten_v in_o fresh_a water_n flower_n they_o &_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n see_v they_o in_o a_o earthen_a pan_n with_o all_o the_o implement_n which_o can_v abide_v seethe_v as_o sparagus_n mushrum_n truffle_n stove_n your_o bread_n or_o crust_n with_o good_a broth_n and_o garnish_v it_o with_o your_o handle_n or_o knuckle_n sparagus_n mushrum_n and_o all_o what_o you_o have_v then_o serve_v 47._o pottage_n of_o roast_a woodcock_n after_o they_o be_v roast_v put_v they_o in_o the_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n &_o see_v they_o well_o then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o woodcock_n and_o all_o what_o you_o have_v then_o serve_v you_o may_v also_o do_v in_o the_o same_o manner_n as_o of_o the_o marble_a partridge_n 48._o half_n a_o bisque_fw-la take_v pigeon_n somewhat_o big_a open_v they_o and_o see_v they_o as_o the_o bisque_fw-la whereof_o you_o will_v easy_o find_v the_o make_n if_o you_o have_v recourse_n to_o the_o table_n garnish_n and_o season_v they_o also_o the_o same_o way_n so_o that_o it_o may_v be_v as_o good_a as_o the_o bisque_fw-la if_o you_o can_v then_o serve_v 49._o jacobin_n pottage_n with_o cheese_n take_v a_o capon_n garnish_v with_o his_o bone_n fit_v as_o wing_n and_o leg_n &_o some_o cheese_n whereof_o you_o shall_v make_v as_o many_o bead_n as_o of_o flesh_n and_o you_o shall_v besprinkle_v all_o with_o almond_n broth_n if_o you_o can_v if_o it_o be_v not_o thick_a enough_o allay_v two_o or_o three_o egg_n and_o give_v it_o colour_n with_o the_o fireshovell_a now_o to_o make_v your_o broth_n the_o better_a stamp_v the_o bone_n and_o boil_v they_o with_o the_o best_a of_o your_o broth_n well_o season_v stove_n your_o bread_n which_o you_o may_v garnish_v with_o pistache_n lemon_n or_o pomgranat_n then_o serve_v a_o table_n of_o the_o farce_v potage_n pottage_n of_o farce_v capon_n 1_o pottage_n of_o young_a pullet_n without_o bone_n farce_v 2_o pottage_n of_o pullet_n farce_v 3_o pottage_n of_o young_a pigeon_n farce_v 4_o pottage_n of_o farce_v duck_n 5_o pottage_n of_o knuckle_n or_o leg_n of_o veal_n farce_v 6_o pottage_n of_o breast_n of_o veal_n farce_v 7_o pottage_n of_o calfe_n head_n without_o bone_n farce_v 8_o pottage_n of_o lamb_n head_n without_o bone_n farce_v 9_o pottage_n of_o joint_n of_o mutton_n farce_v 10_o pottage_n of_o farce_v goose_n 11_o pottage_n of_o farce_v partridge_n 12_o pottage_n of_o turkey_n farce_v 13_o 2._o how_o to_o make_v farce_a potage_n 1._o pottage_n of_o capon_n farce_v after_o they_o be_v well_o dress_v take_v out_o the_o bone_n at_o the_o neck_n and_o fill_v they_o up_o with_o all_o kind_n of_o beatille_n as_o young_a pigeon_n the_o flesh_n of_o capon_n well_o mince_v with_o beef_n or_o mutton_n suit_n and_o when_o they_o be_v well_o season_v and_o truss_v up_o put_v they_o in_o the_o pot_n with_o good_a broth_n see_v they_o and_o stove_n your_o bread_n which_o you_o shall_v garnish_v with_o your_o capon_n and_o all_o sort_n of_o beatill_n and_o serve_v 2._o pottage_n of_o farce_v cockerel_n without_o bone_n after_o they_o be_v dress_v take_v out_o the_o stomach_n bone_n fill_v
here_o be_v yet_o another_o way_n dress_v they_o draw_v they_o flat_a they_o and_o pass_v they_o in_o the_o pan_n with_o lard_n parsley_n and_o mushrum_n than_o put_v they_o into_o your_o paste_n and_o season_v they_o with_o yolk_n of_o egg_n caper_n and_o all_o what_o you_o have_v cover_v up_o your_o tourte_n and_o bake_v it_o two_o hour_n after_o it_o be_v bake_v serve_v with_o a_o good_a sauce_n or_o some_o juice_n 35._o tourte_n of_o sweet_a bread_n you_o may_v put_v they_o into_o fine_a or_o puff_a paste_n stick_v and_o roast_v well_o season_v and_o garnish_v or_o else_o fry_v they_o with_o mushrum_n comb_n troufle_n morille_n yolk_n of_o egg_n bottom_n of_o hartichock_n or_o some_o break_a sparagoe_n and_o thus_o make_v up_o your_o tourte_n which_o you_o shall_v serve_v with_o a_o allay_n of_o mushrum_n upon_o it_o 36._o tourte_n of_o brawn_n of_o capon_n take_v some_o quantity_n of_o brawn_n of_o capon_n mince_v they_o very_o small_a and_o allay_v they_o with_o two_o yolk_n of_o egg_n fresh_a butter_n a_o little_a salt_n pistache_n much_o sugar_n a_o little_a juice_n or_o good_a broth_n make_v up_o your_o tourte_n with_o fine_a or_o puff_a paste_n sugar_n it_o well_o and_o if_o you_o will_v you_o may_v add_v to_o it_o beside_o some_o pignon_n and_o corant_n advise_v your_o pasty_n for_o keep_v or_o to_o carry_v far_o off_o may_v be_v make_v with_o rye_n meal_n they_o that_o be_v to_o be_v eat_v ready_o make_v they_o with_o a_o paste_n more_o than_o half_a fine_a the_o english_a pie_n be_v make_v with_o puff_a paste_n the_o tourte_n of_o franchipanne_n be_v make_v of_o paste_n allay_v with_o white_n of_o egg_n all_o kind_n of_o tourte_n be_v make_v with_o fine_a or_o puff_a paste_n if_o you_o do_v not_o find_v here_o all_o sort_n of_o divers_a pastry_n work_n do_v not_o wonder_v at_o it_o for_o the_o intention_n be_v not_o to_o make_v a_o whole_a book_n of_o they_o but_o only_o to_o speak_v of_o they_o by_o the_o by_o for_o to_o give_v some_o instruction_n of_o what_o be_v most_o necessary_a and_o what_o be_v serve_v up_o most_o ordinary_o for_o to_o intermingle_v and_o diversify_v the_o course_n a_o table_n of_o the_o lean_a potage_n out_o of_o lent_n pottage_n of_o herb_n 1_o pottage_n of_o crawfish_n 2_o pottage_n of_o carp_n 3_o pottage_n of_o tenche_n farce_v 4_o pottage_n of_o farce_v carp_n with_o turnip_n 5_o pottage_n of_o roast_a carp_n 6_o queen_n pottage_n 7_o prince_n pottage_n 8_o pottage_n of_o tortoise_n 9_o pottage_n of_o farce_v mushrum_n 10_o pottage_n of_o sol_n without_o bone_n farce_v 11_o pottage_n of_o smelt_n 12_o pottage_n of_o asparagus_n 13_o pottage_n of_o haslet_n atteraux_n of_o fish_n 14_o pottage_n of_o lettuce_n farce_v with_o pease_n broth_n 15_o pottage_n of_o colewort_n or_o cabbage_n with_o fry_a bread_n 16_o pottage_n of_o colewort_n or_o cabbage_n with_o milk_n 17_o pottage_n of_o colewort_n or_o cabbage_n with_o pease_n broth_n 18_o pottage_n of_o pumpkin_n with_o butter_n 19_o pottage_n of_o pumpkin_n with_o milk_n 20_o pottage_n of_o turnip_n 21_o pottage_n of_o milk_n with_o yolk_n of_o egg_n 22_o pottage_n of_o profiteole_n or_o small_a veil_n 23_o pottage_n of_o pease_n 24_o pottage_n of_o herb_n without_o butter_n 25_o pottage_n of_o onion_n 26_o pottage_n of_o cowcomber_n farce_v 27_o pottage_n of_o snow_n 28_o pottage_n of_o mussel_n with_o egg_n 29_o pottage_n of_o oyster_n 30_o pottage_n of_o grenost_n 31_o pottage_n of_o salmon_n with_o a_o sweet_a sauce_n 32_o pottage_n of_o frog_n with_o saffron_n 33_o pottage_n of_o bran_n 34_o pottage_n of_o hop_n 35_o pottage_n of_o raspberry_n 36_o pottage_n of_o parsnip_n 37_o pottage_n of_o leek_n 38_o pottage_n of_o farce_v macreuse_fw-fr 39_o pottage_n of_o lot_n 40_o pottage_n of_o break_a sparagus_n 41_o pottage_n of_o coliflower_n 42_o pottage_n of_o fidelle_n 43_o pottage_n of_o rice_n 44_o pottage_n of_o tailladine_n 45_o pottage_n of_o pease_n broth_n of_o green_a pease_n 46_o pottage_n of_o pease_n broth_n of_o old_a pease_n serve_v up_o green_a 47_o pottage_n of_o macreuse_n with_o turnip_n 48_o pottage_n of_o macreuse_n garnish_v 49_o pottage_n of_o leek_n with_o pease_n broth_n 50_o pottage_n of_o flounder_n 51_o pottage_n of_o herb_n garnish_v with_o cowcomber_n 52_o pottage_n of_o onion_n with_o milk_n 53_o pottage_n of_o losches_n 54_o pottage_n of_o wiver_n 55_o pottage_n of_o gournet_n 56_o pottage_n of_o farce_v mushrum_n 57_o pottage_n of_o almond_n milk_n 58_o 7._o a_o method_n for_o to_o make_v ready_a &_o serve_v up_o the_o lean_a potage_n 1._o pottage_n of_o herb_n warm_a some_o water_n with_o butter_n and_o salt_n then_o take_v sorrel_n buglose_o burredge_n succory_n or_o lettuce_n and_o beet_n after_o they_o be_v well_o cleanse_v cut_v they_o and_o put_v they_o into_o a_o earthen_a pot_n with_o the_o first_o cut_v of_o a_o loaf_n boil_v all_o some_o while_n until_o it_o be_v well_o consume_v then_o stove_n your_o bread_n take_v up_o and_o serve_v 2._o pottage_n of_o crawfish_n cleanse_v your_o crawfish_n and_o see_v they_o with_o wine_n and_o vinegar_n salt_n and_o pepper_v after_o they_o be_v sod_a pick_v the_o foot_n and_o tail_n and_o fry_v they_o with_o very_o fresh_a butter_n and_o a_o little_a parsley_n then_o take_v the_o body_n of_o your_o crawfish_n and_o stamp_v they_o in_o a_o mortar_n with_o a_o onion_n hard_a egg_n and_o the_o crumb_n of_o a_o loaf_n set_v they_o a_o stove_a with_o some_o good_a herb_n broth_n or_o some_o other_o if_o you_o will_v use_v pease_n porridge_n it_o must_v be_v very_o clear_a after_o it_o be_v boil_a strain_v all_o together_o after_o it_o be_v strain_v set_v it_o before_o the_o fire_n then_o take_v some_o butter_n with_o a_o little_a mince_a parsley_n and_o fry_v it_o than_o put_v it_o into_o your_o broth_n well_o season_v and_o stove_n it_o with_o your_o dry_a crust_n cover_v with_o a_o dish_n or_o a_o plate_n put_v also_o on_o your_o bread_n a_o little_a of_o a_o hash_fw-mi of_o carp_n and_o juice_n of_o mushrum_n fill_v up_o your_o dish_n and_o garnish_v it_o with_o your_o foot_n and_o tail_n of_o craw-fish_n with_o pomegranate_n and_o juice_n of_o lemon_n and_o serve_v 3._o pottage_n of_o carp_n take_v out_o the_o bone_n of_o a_o carp_n and_o put_v the_o bone_n to_o boil_v in_o pease_n porridge_n with_o some_o onion_n or_o hard_a egg_n and_o crumb_n of_o bread_n after_o they_o be_v boil_a strain_v they_o fry_v they_o with_o little_a parsley_n and_o put_v they_o in_o the_o broth_n again_o after_o they_o have_v boil_a dry_a and_o stove_n your_o bread_n make_v a_o hash_fw-mi of_o the_o flesh_n of_o your_o carp_n and_o when_o it_o be_v sod_a put_v it_o upon_o your_o bread_n and_o fill_v it_o garnish_v with_o andovillet_n and_o all_o well_o season_v serve_v with_o lemon_n juice_n and_o mushrum_n upon_o it_o 4._o pottage_n of_o tenche_n take_v your_o tenche_n take_v out_o the_o bone_n and_o the_o flesh_n then_o farce_v they_o with_o their_o flesh_n mince_v very_o small_a after_o this_o you_o shall_v close_v up_o again_o neat_o the_o hole_n whereat_o you_o have_v put_v in_o your_o farce_v all_o be_v well_o season_v as_o for_o the_o broth_n take_v it_o if_o you_o will_v of_o pease_n porridge_n or_o of_o turnip_n or_o of_o herb_n or_o of_o tenche_n or_o of_o almond_n or_o of_o carp_n or_o of_o crawfish_n it_o matter_n not_o so_o that_o it_o be_v good_a stove_n your_o bread_n and_o garnish_v it_o with_o tenche_n either_o farce_v or_o roast_v with_o what_o other_o garnish_n you_o will_v then_o serve_v 5._o pottage_n of_o carp_n farce_v take_v out_o the_o bone_n and_o the_o flesh_n of_o your_o carp_n and_o farce_v they_o with_o their_o own_o flesh_n sow_v up_o again_o very_o neat_o the_o place_n whereat_o you_o have_v put_v in_o your_o farce_v as_o at_o the_o tenche_n see_v they_o in_o a_o dish_n with_o broth_n butter_n verjuice_n chibol_n and_o pepper_v see_v the_o bone_n and_o take_v out_o and_o strain_v the_o broth_n thereof_o which_o you_o shall_v have_v season_v with_o salt_n pepper_v and_o crumb_n of_o bread_n and_o garnish_v it_o with_o your_o farce_v carp_n caper_n and_o mushrum_n then_o serve_v 6._o pottage_n of_o roast_a carp_n after_o they_o be_v dress_v slit_v they_o on_o the_o top_n melt_v some_o butter_n and_o endore_fw-la your_o carp_n with_o it_o put_v it_o on_o the_o gridiron_n and_o broil_n it_o without_o scail_n make_v a_o sauce_n with_o butter_n parsley_n chibol_n a_o drop_n of_o verjuice_n and_o vinegar_n all_o well_o season_v and_o stove_v with_o broth_n take_v out_o of_o another_o pot_n or_o with_o pease_n porridge_n then_o take_v some_o turnip_n cut_v they_o in_o two_o after_o they_o be_v whiten_v flower_n they_o and_o fry_v they_o after_o they_o be_v fry_v put_v they_o into_o a_o pot_n with_o