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a_o pot_n and_o put_v your_o liquor_n when_o cold_a unto_o they_o endive_n curl_v let_v your_o endive_n be_v first_o scald_v in_o boil_a water_n then_o lay_v it_o in_o a_o pickle_n of_o half_a white_a wine_n and_o half_a vinegar_n flower_n of_o any_o kind_n pickle_v put_v they_o into_o a_o gallipot_n with_o as_o much_o sugar_n as_o they_o weigh_v and_o fill_v they_o up_o with_o wine_n vinegar_n a_o pint_n to_o a_o pound_n of_o sugar_n grape_n and_o goosberry_n pickle_v have_v pick_v they_o put_v they_o into_o the_o juice_n of_o crab_n cherry_n grape-verjuyce_n or_o any_o other_o verjuice_n and_o so_o barrel_n they_o up_o or_o take_v green_a grape_n and_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n and_o vinegar_n green_a fig_n pickle_v take_v green_a fig_n flit_v they_o in_o two_o and_o boil_v they_o in_o vinegar_n some_o sugar_n large_a mace_n and_o cloves_n and_o put_v they_o into_o a_o gallipot_n with_o the_o same_o liquor_n they_o be_v a_o good_a garnish_n for_o boil_a 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marsh-mallow-stalk_n pickle_v the_o time_n to_o gather_v these_o be_v about_o the_o latter_a end_n of_o march_n for_o then_o the_o stalk_n will_v be_v of_o a_o convenient_a bigness_n gather_v what_o quantity_n you_o think_v fit_a and_o peel_v off_o the_o outward_a pill_n when_o your_o water_n boil_v be_v season_v with_o salt_n put_v they_o therein_o give_v they_o half_o a_o dozen_o walm_n then_o take_v they_o up_o drain_v they_o and_o let_v they_o cool_v then_o make_v a_o pickle_n of_o stale_a beer_n some_o vinegar_n gross_a pepper_n and_o a_o handful_n of_o salt_n according_a to_o the_o quainty_a of_o your_o stalk_n there_o be_v a_o pretty_a way_n of_o order_v they_o to_o make_v they_o pass_v for_o a_o dish_n of_o pease_n and_o that_o be_v thus_o take_v some_o stalk_n peel_v and_o cut_v they_o into_o the_o form_n of_o pease_n so_o many_o as_o will_v make_v a_o handsome_a dishful_a then_o set_v they_o over_o the_o fire_n in_o a_o skillet_n of_o water_n and_o let_v they_o boil_v with_o some_o pepper_n tie_v up_o in_o a_o clean_a rag_n when_o boil_a enough_o over_o a_o quick_a fire_n put_v they_o into_o a_o cullender_n and_o drain_v they_o well_o from_o the_o water_n than_o dish_n they_o up_o like_o pease_n with_o good_a store_n of_o butter_n with_o pepper_n and_o salt_n round_o the_o dish_n brim_n pease_n and_o these_o stalk_n have_v a_o taste_n very_o semblable_a in_o so_o much_o that_o they_o be_v frequent_o call_v march_n pease_n i_o have_v know_v they_o so_o well_o shape_v and_o so_o curious_o order_v that_o the_o eater_n have_v wonder_v how_o pease_n shall_v come_v so_o soon_o mallagatoon_n pickle_v take_v they_o before_o they_o be_v ripe_a so_o that_o you_o may_v split_v the_o stone_n with_o your_o knife_n then_o add_v to_o they_o half_a their_o weight_n of_o sugar_n then_o boil_v they_o therewith_o and_o scum_v it_o lay_v your_o mallagatoon_n with_o their_o skin_n side_n downward_o let_v they_o only_o simmer_v after_o the_o same_o manner_n you_o may_v order_v 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and_o so_o keep_v they_o the_o whole_a year_n purslain_a pickle_a gather_v they_o at_o their_o full_a growth_n but_o not_o too_o old_a parboil_v they_o and_o keep_v they_o in_o white_a wine_n vinegar_n and_o sugar_n or_o thus_o wash_v the_o stalk_n clean_a and_o cut_v they_o into_o length_n of_o six_o inch_n boil_v they_o in_o water_n and_o salt_n indifferent_a tender_a then_o drain_v and_o cool_v they_o after_o this_o put_v to_o they_o a_o pickle_n of_o stale_a beer_n and_o wine_n vinegar_n add_v thereto_o some_o salt_n if_o you_o stop_v they_o up_o close_o they_o will_v keep_v till_o the_o spring_n follow_v quince_n pickle_v first_o core_n your_o quince_n those_o which_o be_v fair_a and_o large_a the_o worse_a sort_n cut_v in_o piece_n and_o boil_v they_o to_o make_v your_o liquor_n strong_a then_o put_v in_o whole_a quince_n and_o let_v they_o be_v a_o quarter_n boil_v then_o strain_v your_o liquor_n and_o put_v to_o it_o some_o salt_n some_o strong_a stale_a beer_n then_o lay_v your_o quince_n into_o a_o pot_n and_o put_v in_o the_o liquor_n so_o stop_v it_o up_o close_o otherways_o take_v quince_n and_o neither_o pair_v or_o core_n they_o with_o your_o scroop_n boil_v they_o indifferent_o in_o water_n and_o salt_n than_o barrel_n they_o and_o cover_v they_o in_o the_o liquor_n they_o be_v boil_v in_o or_o you_o may_v pare_v they_o and_o boil_v they_o in_o white_a wine_n into_o which_o you_o must_v put_v whole_a clove_n slice_a ginger_n and_o cinnamon_n last_o you_o may_v barrel_n they_o up_o raw_a and_o put_v to_o they_o only_o white_a wine_n red_a cabbage_n pickle_v take_v your_o close_a leave_a cabbage_n and_o cut_v it_o into_o piece_n or_o quarter_n when_o your_o liquor_n boil_v parboil_v it_o therein_o then_o take_v it_o up_o drain_v it_o and_o pickle_n it_o in_o claret_n wine_n vinegar_n reddish_n top_n pickle_v half_o boil_v they_o than_o put_v they_o into_o white_a wine_n salt_n a_o little_a stale_a beer_n mace_n and_o bruise_a pepper_n sparagrass_n to_o keep_v all_o the_o year_n parboil_v they_o but_o a_o very_a little_a and_o put_v they_o into_o clarify_a butter_n cover_v they_o with_o it_o the_o butter_n be_v cold_a cover_n it_o about_o a_o month_n after_o refresh_v they_o with_o new_a butter_n and_o bury_v they_o under_o ground_n in_o a_o pot_n cover_v over_o with_o leather_n sampire_n pickle_v green_a let_v your_o sampire_n be_v fresh_a gather_v and_o pickle_n it_o in_o water_n and_o salt_n when_o you_o use_v it_o boil_v it_o half_o a_o dozen_o walm_n then_o drain_v it_o and_o when_o it_o be_v cold_a put_v it_o into_o a_o pickle_n of_o vinegar_n for_o your_o present_a use_n some_o boil_n it_o at_o first_o in_o water_n and_o salt_n and_o keep_v it_o in_o the_o same_o liquor_n but_o the_o first_o way_n be_v the_o best_a otherways_o pick_v the_o branch_n from_o the_o dead_a leaf_n of_o the_o sampire_n and_o lay_v it_o into_o a_o small_a barrel_n than_o put_v thereto_o a_o strong_a brine_n of_o white_a salt_n well_o scum_v when_o it_o be_v cold_a put_v it_o into_o the_o barrel_n cover_v it_o and_o keep_v it_o the_o whole_a year_n round_o when_o you_o will_v use_v it_o let_v your_o water_n boil_v in_o a_o pipkin_n and_o put_v your_o sampire_n therein_o then_o take_v it_o up_o and_o when_o it_o be_v cold_a put_v vinegar_n to_o it_o stalk_n of_o sherdowns_n or_o thistle_n pickle_v these_o sherdowns_n run_v up_o like_o a_o artichoke_n and_o have_v the_o same_o resemblance_n in_o their_o root_n you_o must_v peel_n both_o root_n and_o stalk_n and_o boil_v they_o in_o water_n and_o salt_n pickle_v they_o in_o white_a wine_n this_o be_v very_o serviceable_a for_o either_o boil_a or_o bake_a meat_n shampinion_n pickle_v parboil_v they_o a_o little_a in_o water_n and_o salt_n then_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n white_a wine_n vinegar_n bruise_a pepper_n salt_n and_o some_o large_a mace_n sleep-at-noon_n pickle_v parboil_v it_o in_o water_n and_o salt_n then_o drain_v it_o from_o the_o water_n and_o 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beet-root_n boil_v carve_a and_o slice_v oil_n and_o vinegar_n another_o in_o the_o midst_n of_o your_o dish_n place_v your_o small_a sallete_n on_o that_o some_o small_a lettuce_n fine_o pick_v and_o wash_v after_o that_o some_o ellicsander-bud_n cut_v in_o half_n lay_v parsnip_n in_o quarter_n round_o the_o dish_n be_v first_o boil_v and_o between_o the_o quarter_n some_o small_a lettuce_n some_o water-cress_n and_o ellicsander-bud_n last_o pour_v on_o oil_n and_o vinegar_n a_o salad_n of_o fennel_n take_v young_a fennel_n about_o a_o foot_n long_o in_o the_o spring_n tie_v it_o up_o in_o bunch_n as_o you_o do_v sparagrass_n when_o your_o water_n boil_v put_v in_o enough_o to_o make_v a_o dish_n after_o it_o be_v boil_v drain_v it_o well_o dish_n it_o as_o you_o do_v sparagrass_n and_o serve_v it_o up_o
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in_o slice_n of_o lemon-pill_n calf_n head_n souse_a scald_v your_o calf_n head_n and_o take_v away_o the_o bone_n then_o soak_v it_o in_o water_n seven_o or_o eight_o hour_n change_v the_o water_n twice_o in_o that_o time_n have_v dry_v it_o with_o a_o cloth_n season_n it_o with_o some_o salt_n and_o bruise_a garlic_n if_o you_o like_v it_o then_o roll_a it_o up_o into_o a_o choler_n bound_v it_o up_o very_o close_a and_o boil_v it_o in_o white_a wine_n water_n and_o salt_n when_o boil_v keep_v it_o in_o the_o souse_n liquor_n serve_v it_o in_o the_o choler_n or_o slice_v it_o with_o oil_n vinegar_n and_o pepper_n this_o dish_n will_v puzzle_v a_o good_a pallate_n to_o tell_v what_o it_o be_v capon_n souse_a have_v procure_v a_o young_a and_o full_a body_a capon_n prepare_v he_o as_o for_o the_o spit_n then_o let_v he_o soak_v four_o hour_n with_o a_o knuckle_n of_o veal_n well_o joint_v then_o set_v they_o a_o boil_a in_o a_o deep_a pan_n or_o pipkin_n with_o a_o gallon_n of_o 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manner_n of_o sweet_a herb_n mince_v small_a and_o so_o collar_n it_o bind_v it_o very_o hard_a with_o tape_n add_v to_o your_o spice_n etc._n etc._n aforesaid_a a_o pint_n and_o a_o half_a of_o white_a wine_n and_o so_o bake_v it_o in_o a_o pot_n when_o it_o be_v bake_v put_v in_o half_a a_o pint_n of_o white_a wine_n more_o with_o some_o strong_a broth_n then_o divide_v your_o choler_n and_o let_v it_o lie_v in_o the_o same_o pickle_n you_o may_v serve_v it_o up_o in_o slice_n or_o otherway_n goose_n collar_v and_o souse_v take_v a_o goose_n and_o boneit_n then_o cut_v the_o flesh_n square_a and_o soak_v it_o twelve_o hour_n in_o a_o little_a white_a wine_n clove_n mace_n pepper_n and_o salt_n then_o take_v it_o up_o and_o lay_v small_a piece_n of_o anchovy_n all_o over_o it_o with_o westphalia_n bacon_n mince_v small_a then_o roll_v it_o up_o hard_o and_o boil_v it_o in_o strong_a broth_n and_o a_o little_a white_a wine_n whole_a pepper_n and_o large_a mace_n let_v this_o be_v the_o 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must_v lard_v they_o pig_fw-mi souse_a split_v bone_n and_o soak_v your_o pig_n in_o several_a water_n then_o dry_v it_o and_o season_n it_o with_o sage_n salt_n sweet_a herb_n mince_v pepper_n cloves_n mace_n nutmeg_n and_o ginger_n strew_v these_o ingredient_n be_v well_o mix_v together_o on_o both_o side_n of_o your_o pig_n begin_v at_o the_o tail_n collar_n it_o up_o close_o and_o bound_v it_o hard_o wash_v it_o without_o clean_a from_o the_o herb_n and_o boil_v it_o in_o fair_a water_n scum_v it_o continual_o when_o it_o be_v half_o boil_v put_v thereto_o a_o faggot_n of_o sweet_a herb_n some_o large_a mace_n a_o race_n or_o two_o of_o ginger_n slice_v with_o half_a a_o pint_n of_o white_a wine_n vinegar_n and_o a_o little_a izing-glass_n take_v up_o your_o pig_n when_o it_o be_v enough_o and_o boil_v up_o the_o liquor_n to_o a_o jelly_n take_v off_o the_o bottom_n and_o top_n and_o pour_v the_o rest_n upon_o your_o pig_n into_o a_o earthen_a pan_n have_v first_o let_v it_o cool_v and_o melt_v it_o again_o when_o you_o dish_n it_o cut_v it_o into_o four_o quarter_n with_o the_o head_n in_o the_o middle_n and_o a_o apple_n in_o his_o mouth_n beat_v your_o jelly_n and_o pour_v over_o it_o garnish_n your_o dish_n with_o flower_n and_o bay-leaves_a some_o souse_n a_o suck_a pig_n after_o this_o manner_n first_o scald_v the_o pig_n then_o cut_v it_o into_o four_o quarter_n bone_n it_o and_o let_v it_o lie_v in_o water_n twenty_o four_o hour_n then_o roll_v it_o up_o like_o brawn_n with_o sage_a leaf_n and_o lard_v water_v and_o cut_v small_a grate_a bread_n mix_v with_o juice_n of_o orange_n season_n it_o with_o nutmeg_n mace_n and_o salt_n have_v roll_v it_o bound_v it_o up_o hard_o with_o tape_n then_o boil_v it_o in_o water_n white_a wine_n mace_n whole_a ginger_n a_o little_a lemon-pill_n a_o faggot_n of_o sweet_a herb_n and_o salt_n boil_v it_o very_o well_o and_o set_v it_o in_o a_o earthen_a pot_n to_o cool_v in_o the_o liquor_n and_o let_v it_o souse_v there_o two_o day_n at_o least_o you_o may_v slice_v it_o out_o or_o serve_v it_o whole_a with_o sugar_n and_o mustard_n another_o very_a good_a way_n chine_n your_o pig_n in_o two_o part_n take_v out_o all_o the_o bone_n and_o lay_v it_o in_o water_n all_o night_n the_o next_o day_n scrape_v out_o all_o the_o filth_n from_o the_o back_n and_o wipe_v it_o very_o dry_a than_o cast_v pepper_n on_o it_o a_o little_a large_a mace_n ginger_n and_o a_o bay-leaf_n or_o two_o in_o the_o same_o manner_n as_o you_o will_v order_v a_o choler_n of_o brawn_n let_v your_o water_n boil_v before_o you_o put_v it_o in_o scum_v it_o continual_o till_o it_o be_v half_o boil_v then_o take_v out_o a_o ladleful_a or_o two_o of_o the_o liquor_n and_o put_v it_o into_o a_o pipkin_n and_o boil_v with_o it_o some_o rhenish_a wine_n or_o claret_n slice_a nutmeg_n gross_a pepper_n and_o slice_a ginger_n let_v it_o stand_v till_o it_o be_v almost_o cold_a than_o dish_n it_o with_o bay-leaves_a pork_n collar_v and_o souse_v take_v a_o piece_n of_o pork_n out_o of_o the_o side_n water_n it_o all_o night_n and_o squeeze_v the_o blood_n from_o it_o than_o season_n it_o with_o a_o handful_n of_o sage_n sweet_a marjoram_n time_n parsley_n all_o mince_a very_o small_a together_o then_o cut_v some_o collop_n out_o of_o a_o leg_n of_o veal_n hack_v they_o with_o your_o knife_n and_o season_v they_o with_o salt_n nutmeg_n mace_n and_o pepper_n and_o have_v first_o wash_v your_o pork_n on_o the_o inside_n with_o yolk_n of_o egg_n wash_v the_o outside_n of_o your_o veal_n therewith_o and_o lay_v it_o within_o your_o pork_n last_o strew_v on_o your_o
take_v it_o off_o the_o fire_n and_o have_v stand_v a_o while_n strain_v it_o through_o a_o fine_a cloth_n crush_a the_o hartshorn_n with_o a_o spoon_n gentle_o then_o put_v to_o it_o the_o juice_n of_o a_o lemon_n two_o spoonful_n of_o red-rose-water_n half_o a_o spoonful_n of_o cinamon-water_n four_o or_o five_o ounce_n of_o fine_a sugar_n or_o sweeten_v it_o according_a to_o your_o discretion_n than_o put_v it_o out_o into_o little_a glass_n and_o let_v it_o stand_v twenty_o four_o hour_n when_o you_o use_v it_o let_v it_o be_v in_o the_o morning_n or_o about_o four_o of_o the_o clock_n in_o the_o afternoon_n it_o be_v excellent_a if_o you_o dissolve_v it_o in_o a_o dish_n of_o broth._n thus_o much_o for_o jelly_n the_o next_o thing_n that_o will_v employ_v our_o consideration_n and_o fancy_n will_v be_v the_o composition_n of_o leaches_n but_o before_o we_o treat_v hereof_o it_o will_v be_v very_o requisite_a to_o show_v you_o the_o use_n of_o your_o jelly_n and_o leach_n they_o be_v a_o great_a second_o and_o three_o course_n dish_n your_o jelly_n be_v slice_v forth_o thin_a and_o lay_v in_o your_o dish_n your_o jelly_n be_v cut_v forth_o into_o ribbon_n and_o place_v between_o your_o jelly_n with_o your_o colour_n opposite_a to_o one_o another_o beat_v some_o of_o your_o jelly_n in_o piece_n and_o place_n it_o in_o goblet_n in_o the_o middle_n of_o your_o dish_n also_o garnish_v it_o with_o goblet_n or_o diamond_n of_o jelly_n in_o every_o vacant_a place_n you_o may_v run_v your_o jelly_n into_o a_o lemon-pill_n with_o the_o pulp_n take_v out_o leaches_n how_o to_o make_v a_o leech_n all_o manner_n of_o way_n take_v a_o quarter_n of_o a_o pound_n of_o the_o best_a jordan_n almond_n blanch_v they_o and_o steep_v they_o in_o water_n ten_o hour_n or_o more_o than_o pound_n they_o in_o a_o marble-morter_n very_o small_a then_o put_v they_o into_o a_o pipkin_n or_o skillet_n with_o a_o quart_n of_o milk_n over_o the_o fire_n and_o let_v they_o boil_v half_o a_o 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of_o cinnamon_n but_o put_v it_o not_o to_o the_o quince_n till_o it_o be_v cold_a in_o the_o same_o manner_n you_o may_v order_v warden_n or_o pear_n or_o thus_o you_o mayorder_n your_o quince_n let_v they_o be_v unpared_a and_o put_v they_o into_o water_n which_o must_v boil_v first_o when_o they_o be_v boil_v tender_a strip_v their_o skin_n and_o core_n they_o than_o season_n they_o with_o beat_a cinnamon_n ginger_n orangado_fw-it dry_a citron_n mince_v small_a carraway_n comfit_n rosewater_n and_o sugar_n your_o cream_n be_v boil_v thus_o season_v and_o in_o a_o manner_n cold_a put_v it_o in_o among_o your_o quince_n by_o spoonful_n cream_n call_v sack_n cream_n whilst_o three_o pint_n of_o cream_n be_v boil_v on_o the_o fire_n beat_v the_o yolk_n of_o eight_o or_o nine_o egg_n with_o some_o sack_n and_o put_v it_o into_o your_o skillet_n keep_v it_o stir_v till_o it_o come_v to_o a_o curd_n then_o run_v it_o through_o a_o strainer_n and_o save_v your_o curd_n be_v sever_v from_o 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into_o your_o bowl_n and_o use_v it_o in_o like_a manner_n thus_o you_o may_v do_v four_o or_o five_o time_n still_o lay_v on_o your_o cream_n as_o before_o and_o so_o order_v it_o that_o it_o may_v lie_v round_o and_o high_a as_o a_o cabbage_n let_v one_o of_o the_o first_o bowl_n stand_v because_o the_o cream_n of_o it_o will_v be_v thick_a and_o most_o crumple_v and_o lay_v on_o that_o last_o on_o the_o top_n of_o all_o when_o you_o serve_v it_o up_o scrape_v on_o loaf-sugar_n here_o note_v that_o this_o must_v be_v make_v over_o night_n for_o next_o day_n dinner_n and_o in_o the_o morning_n for_o supper_n another_o excellent_a way_n take_v two_o gallon_n of_o new_a milk_n and_o when_o it_o boil_v put_v therein_o a_o quart_n of_o cream_n
cheshire_n cheese_n a_o clove_n or_o two_o of_o garlic_n and_o fill_v your_o fowl_n whether_o you_o roast_v it_o or_o boil_v it_o farcing_n for_o turkey_n pheasant_n and_o the_o better_a sort_n of_o fowl_n take_v veal_n and_o beef-suet_n and_o mince_v they_o together_o and_o let_v your_o season_n be_v clove_n mace_n a_o few_o currant_n salt_n and_o the_o bottom_n of_o artichoke_n boil_v and_o cut_v into_o small_a square_n mingle_v these_o together_o with_o pine-apple-seed_n pistache_n chestnut_n yolk_n of_o egg_n and_o fill_v your_o fowl_n herewith_o farcing_n for_o seafowl_n boil_v or_o bake_v take_v some_o of_o the_o flesh_n of_o a_o leg_n of_o mutton_n and_o mince_v the_o meat_n small_a with_o beef-suet_n penniroyal_n sweet_a marjoram_n time_n and_o other_o sweet_a herb_n add_v thereunto_o grate_v bread_n date_n currant_n raisin_n orange_n mince_a small_a ginger_n pepper_n nutmeg_n cream_n and_o egg_n farce_v your_o fowl_n herewith_o and_o boil_v or_o roast_v they_o let_v your_o sauce_n be_v marrow_n strong_a broth_n white_a wine_n verjuice_n mace_n sugar_n and_o yolk_n of_o egg_n strain_v with_o verjuice_n serve_v they_o in_o on_o fine_a carve_a sippet_n and_o slice_a lemon_n grape_n etc._n etc._n farcing_n for_o mutton_n cut_a a_o pretty_a big_a hole_n in_o a_o leg_n of_o mutton_n and_o the_o flesh_n that_o you_o take_v from_o thence_o mince_v with_o beef-suet_n or_o bacon_n sweet_a herb_n pepper_n salt_n cloves_n and_o mace_n and_o two_o or_o three_o clove_n of_o garlic_n raw_a egg_n two_o or_o three_o chestnut_n work_v up_o these_o ingredient_n together_o and_o farce_v your_o leg_n therewith_o when_o you_o have_v prick_v it_o up_o either_o roast_n it_o or_o boil_v it_o make_v sauce_n with_o the_o remainder_n of_o the_o meat_n and_o stew_v it_o on_o the_o fire_n with_o gravy_n chestnut_n pistache_n or_o pine-apple_n bit_n of_o artichoke_n pear_n grape_n or_o pippin_n and_o thus_o serve_v it_o farcing_n for_o lamb._n mince_v some_o lamb_n with_o suet_n 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nutmeg_n grate_a bread_n coriander-seed_n pepper_n salt_n and_o yolk_n of_o egg_n mingle_v all_o these_o together_o and_o stuff_v your_o venison_n let_v your_o sauce_n be_v gravy_n strong_a broth_n date_n currant_n sugar_n salt_n lemon_n and_o barberry_n thus_o you_o may_v farce_v a_o leg_n or_o breast_n of_o veal_n loin_n of_o beef_n mutton_n or_o any_o joint_n of_o meat_n another_o good_a farce_n mince_v a_o leg_n of_o mutton_n or_o lamb_n with_o beef-suet_n with_o all_o manner_n of_o sweet_a herb_n also_o clove_n mace_n salt_n curran_n sugar_n and_o fill_v the_o leg_n with_o half_a the_o meat_n then_o make_v the_o rest_n into_o little_a cake_n as_o broad_a as_o a_o half_a crown_n and_o stew_v they_o in_o a_o pipkin_n with_o strong_a mutton_n broth_n clove_n mace_n and_o vinegar_n you_o may_v either_o boil_v bake_v or_o roast_v the_o leg._n a_o farce_a pudding_n mince_v a_o leg_n of_o mutton_n with_o sweet_a herb_n put_v thereto_o grate_v bread_n mince_a date_n currant_n raisin_n 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asparagus_n mince_v with_o butter_n and_o a_o little_a sack_n have_v next_o boil_v chestnut_n blanch_v and_o pistache_n than_o marrow_n sleep_v in_o rosewater_n and_o fry_v in_o butter_n after_o this_o have_v green_a codling_n slice_v mix_v with_o bisket-bread_n and_o egg_n and_o fry_v in_o little_a cake_n next_o have_v sweetbread_n or_o lambstone_n and_o yolk_n of_o egg_n dip_v in_o butter_n and_o fry_v then_o have_v pigeon-peepers_a and_o chicken-peepers_a fry_v or_o any_o small_a fowl_n and_o some_o artichoke_n and_o potato_n boil_v and_o fry_v in_o butter_n and_o some_o ball_n as_o big_a as_o a_o walnut_n make_v of_o parmesan_n dip_v in_o butter_n and_o fry_v set_v these_o all_o by_o several_o as_o you_o do_v the_o first_o put_v all_o these_o in_o a_o great_a charger_n and_o place_v the_o chicken_n or_o whatever_o fowl_n you_o have_v in_o the_o middle_n of_o the_o dish_n then_o lay_v a_o lay_n of_o sweetbread_n than_o a_o lay_v of_o artichoke-bottom_n and_o marrow_n and_o on_o they_o some_o preserve_v orange_n round_o that_o place_n your_o hard_a egg_n fry_v asparagus_n yolk_n of_o egg_n chestnut_n and_o pistache_n then_o your_o green_a codling_n stuff_v the_o charger_n be_v full_a put_v marrow_n all_o over_o with_o the_o juice_n of_o orange_n some_o do_v it_o thus_o take_v two_o pound_n of_o beef-marrow_n and_o cut_v it_o as_o big_a as_o great_a die_n and_o a_o pound_n of_o date_n cut_v into_o small_a square_n then_o take_v a_o pound_n of_o prune_n and_o stone_n they_o and_o a_o pound_n of_o curran_n put_v these_o aforesaid_a into_o a_o platter_n with_o twenty_o yolk_n of_o egg_n a_o pound_n of_o sugar_n a_o ounce_n of_o cinnamon_n have_v mingle_v all_o these_o together_o take_v the_o yolk_n of_o twenty_o egg_n more_o strain_v they_o with_o a_o little_a rosewater_n a_o little_a musk_n and_o sugar_n fry_v they_o in_o two_o pancake_n with_o a_o little_a butter_n be_v fry_v yellow_a lay_v it_o in_o a_o dish_n and_o spread_v the_o former_a material_n thereon_o then_o take_v the_o other_o and_o cut_v it_o into_o thin_a slice_n as_o broad_a as_o your_o little_a finger_n and_o lay_v it_o over_o the_o dish_n like_o a_o lattice-window_n set_v it_o in_o the_o oven_n a_o little_a then_o fry_v it_o custard_n let_v your_o paste_n of_o your_o custard_n be_v make_v up_o of_o fine_a flower_n do_v up_o with_o boil_a liquor_n and_o make_v stiff_o and_o have_v make_v the_o form_n dry_v they_o in_o a_o oven_n then_o take_v a_o quart_n of_o cream_n half_o a_o score_n egg_n half_o a_o pound_n of_o sugar_n a_o little_a mace_n half_o as_o much_o ginger_n beat_v very_o fine_a and_o a_o spoonful_n of_o salt_n strain_v they_o through_o a_o strainer_n and_o fill_v therewith_o your_o form_n then_o bake_v they_o fair_a and_o white_a draw_v they_o dish_z they_o and_o scrape_v thereon_o double_a refine_a sugar_n almond_n custard_n take_v a_o pound_n and_o half_a of_o almond_n blanch_v and_o beat_v they_o very_o fine_a with_o rose-water_n then_o strain_v they_o with_o a_o pint_n and_o half_a of_o cream_n fifteen_o white_n of_o egg_n and_o three_o quarter_n of_o a_o pound_n of_o sugar_n which_o be_v refine_v make_v the_o paste_n as_o afore_o specify_v and_o bake_v it_o in_o a_o oven_n moderate_o heat_v that_o it_o may_v look_v fair_a and_o white_a then_o draw_v it_o and_o scrape_v on_o sugar_n custard_n without_o eggs._n take_v three_o quarte_n of_o a_o pound_n of_o almond_n be_v blanch_v pound_n they_o with_o rose-water_n in_o a_o stone-morter_n then_o put_v in_o some_o rice-flowre_n and_o beat_v they_o well_o together_o with_o some_o clove_n mace_n and_o salt_n let_v the_o spice_n be_v beat_v with_o some_o ginger_n and_o strain_v they_o all_o with_o some_o fair_a spring_n water_n add_v unto_o what_o be_v strain_v half_o a_o pound_n of_o double_a refine_a sugar_n and_o a_o little_a saffron_n your_o form_n be_v ready_o dry_v lie_v in_o the_o
they_o in_o a_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n and_o boil_v they_o soak_v a_o loaf_n well_o and_o garnish_v it_o with_o your_o lark_n add_v thereto_o beef-pallate_n mutton-juyce_n and_o lemon_n then_o serve_v it_o pottage_n of_o young_a pigeon_n scald_v your_o pigeon_n and_o boil_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n cover_v they_o with_o a_o sheet_n of_o lard_n then_o lay_v they_o on_o a_o soak_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 pottage_n of_o pullet_n with_o colliflower_n fit_a your_o pullet_n for_o the_o pot_n and_o boil_v they_o with_o a_o faggot_n of_o sweet_a herb_n season_n they_o with_o salt_n cloves_n pepper_n and_o grate_a nutmeg_n then_o let_v your_o bread_n be_v soak_v and_o garnish_v with_o colliflower_n pour_v on_o some_o mutton-juyce_n or_o gravy_n and_o serve_v it_o up_o a_o excellent_a pottage_n to_o cleanse_v the_o blood_n put_v over_o the_o fire_n about_o a_o gallon_n of_o fair_a water_n and_o put_v therein_o a_o handful_n of_o great_a oatmeal_n beat_v small_a and_o a_o piece_n of_o rib-bacon_n then_o take_v a_o handful_n of_o brooklime_n as_o many_o water-cress_n nettle-top_n elder-bud_n violet-leaves_a primrose-leaves_a with_o young_a alexander-leaves_a mince_v all_o these_o very_a small_a and_o put_v they_o into_o your_o broth_n with_o a_o little_a large_a mace_n season_n it_o with_o salt_n when_o you_o dish_n it_o put_v in_o some_o butter_n pottage_n of_o young_a pigeon_n roast_v have_v season_v your_o broth_n with_o salt_n and_o cloves_n put_v in_o your_o pigeon_n and_o boil_v they_o make_v your_o pottage_n brown_a then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o fowl_n and_o pour_v on_o your_o broth_n pottage_n of_o green_a goose_n with_o pease-broth_n take_v your_o green_a goose_n and_o boil_v they_o by_o themselves_o then_o take_v some_o pease_n and_o boil_v they_o in_o like_a manner_n be_v well_o boil_v pass_v they_o through_o a_o very_a fine_a strainer_n and_o put_v your_o pease-broth_n into_o a_o pot_n with_o a_o faggot_n of_o sweet_a herb_n pass_v a_o little_a lard_n in_o a_o frying-pan_n and_o when_o it_o be_v melt_v put_v it_o into_o your_o broth_n soak_v your_o bread_n in_o your_o geese-broth_n then_o pour_v your_o pease-broth_n over_o it_o pottage_n of_o goose-gibblets_a whiten_n your_o gibblet_n and_o put_v they_o into_o a_o pot_n with_o good_a broth_n a_o faggot_n of_o sweet_a herb_n and_o a_o sheet_n of_o lard_n let_v they_o boil_v very_o well_o then_o soak_v your_o bread_n and_o lay_v they_o thereon_o pour_v on_o your_o broth_n and_o upon_o all_o put_v some_o mince_a caper_n pottage_n of_o pullet_n with_o green_a pease_n scald_v and_o truss_v your_o pullet_n and_o put_v they_o into_o your_o pot_n with_o good_a broth_n and_o scum_v it_o well_o then_o pass_v your_o pease_n in_o a_o pan_n with_o butter_n or_o lard_n and_o soak_v they_o with_o lettuce_n steep_v in_o fair_a water_n and_o whiten_v foak_v also_o your_o bread_n and_o then_o garnish_v it_o with_o your_o pullet_n pease_n and_o lettuce_n pottage_n of_o young_a rabbit_n parboil_v your_o rabbit_n then_o pass_v they_o in_o a_o frying-pan_n with_o lard_n then_o boil_v they_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n soak_v well_o your_o bread_n and_o garnish_v it_o with_o young_a rabbit_n and_o mushroom_n pottage_n of_o lamb_n purtenance_n whiten_n your_o purtenance_n and_o seethe_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n a_o sheet_n of_o lard_n or_o fat_a bacon_n soak_v your_o bread_n lay_v on_o your_o purtenance_n and_o pour_v all_o over_o it_o white_a broth_n which_o broth_n be_v thus_o make_v take_v a_o pint_n of_o strong_a broth_n from_o the_o boil_a of_o your_o purtenance_n a_o pine_n of_o sack_n a_o quart_n of_o white_a wine_n and_o put_v they_o into_o a_o pipkin_n together_o with_o about_o a_o dozen_o date_n cut_v in_o half_n whole_a prunello_n cinnamon_n ginger_n cloves_n mace_n half_o a_o pound_n of_o white_a sugar_n with_o the_o marrow_n of_o two_o or_o three_o bone_n let_v these_o boil_v till_o the_o marrow_n be_v enough_o then_o take_v it_o from_o the_o fire_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n beat_v very_o well_o and_o strain_a through_o a_o clean_a cloth_n then_o garnish_v it_o with_o lettuce_n sucket_n candy_a lemon_n and_o wafer_n and_o so_o serve_v it_o up_o pottage_n of_o lark_n have_v draw_v and_o trust_v they_o pass_v they_o in_o a_o pan_n with_o lard_n have_v first_o flower_v they_o than_o put_v they_o into_o a_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 then_o soak_v your_o bread_n garnish_n it_o with_o your_o lark_n and_o pour_v on_o your_o broth_n pottage_n of_o veal_n boil_v a_o knuckle_n of_o veal_n in_o good_a broth_n than_o skin_n it_o and_o put_v therein_o some_o white_a succory_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o knuckle_n succory_n and_o mushroom_n you_o may_v make_v pottage_n of_o a_o breast_n of_o veal_n by_o first_o blanch_a it_o in_o fresh_a water_n then_o boil_v it_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n caper_n and_o sampire_n pottage_n of_o thrush_n draw_v truss_v and_o flower_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n then_o boil_v they_o in_o good_a broth_n with_o sweet_a herb_n garnish_v your_o soak_a bread_n with_o your_o bird_n beef-pallate_n and_o mushroom_n pottage_n of_o tortoise_n have_v take_v off_o the_o head_n of_o your_o tortoise_n boil_v the_o body_n in_o water_n and_o when_o it_o be_v almost_o enough_o put_v into_o your_o broth_n some_o white_a wine_n a_o faggot_n of_o sweet_a herb_n and_o some_o lard_n when_o it_o be_v boil_v take_v the_o meat_n out_o of_o the_o shell_n throw_v away_o the_o gall_n and_o cut_v the_o rest_n into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o some_o lard_n some_o nutmeg_n and_o cinnamon_n beat_v a_o little_a ginger_n and_o salt_n than_o stew_n they_o in_o a_o dish_n and_o soak_v your_o bread_n therein_o squeeze_v in_o the_o juice_n of_o a_o lemon_n and_o garnish_v it_o with_o cut_a asparagus_n pottage_n of_o a_o suck_a pig_n scald_v your_o pig_n very_o neat_o then_o cut_v it_o into_o half_a a_o dozen_o piece_n whiten_v they_o in_o broth_n and_o boil_v they_o with_o some_o herb_n a_o piece_n of_o lard_n see_v that_o your_o pot_n be_v supply_v with_o good_a broth_n as_o it_o consume_v in_o boil_v then_o soak_v your_o bread_n and_o when_o your_o pig_n be_v boil_v enough_o place_v the_o head_n in_o the_o midst_n of_o the_o dish_n with_o the_o quarter_n round_o about_o it_o and_o the_o purtenance_n round_o they_o pour_v on_o your_o broth_n and_o serve_v it_o pottage_n of_o mince_a mutton_n take_v the_o flesh_n of_o any_o joint_n of_o mutton_n and_o mince_v it_o with_o beef-suet_n season_n it_o with_o some_o beat_a nutmeg_n a_o little_a pepper_n and_o some_o salt_n and_o stew_v it_o in_o a_o stew-pan_n soak_v your_o bread_n in_o your_o best_a broth_n then_o garnish_v it_o with_o your_o mince_a meat_n and_o coxcomb_n then_o pour_v on_o your_o broth_n with_o the_o juice_n of_o mutton_n pottage_n of_o beef_n take_v a_o leg_n of_o beef_n and_o stew_v it_o till_o it_o be_v so_o tender_a that_o it_o be_v ready_a to_o fall_v in_o piece_n season_n it_o with_o a_o bundle_n of_o herb_n clove_n caper_n sampire_n mushroom_n etc._n etc._n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o meat_n pottage_n of_o capon_n and_o pullet_n with_o rice_n have_v fit_v your_o capon_n or_o pullet_n for_o the_o pot_n season_n your_o broth_n and_o boil_v they_o therein_o then_o pick_v your_o rice_n very_o well_o wash_v and_o dry_v it_o very_o well_o before_o the_o fire_n then_o boil_v it_o in_o good_a broth_n then_o soak_v your_o bread_n and_o garnish_n it_o with_o your_o capon_n or_o pullet_n together_o with_o the_o rice_n you_o 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very_o soft_a have_v strain_v the_o water_n hom_n it_o take_v half_a a_o pound_n of_o blanch_a almond_n and_o beat_v they_o in_o a_o mortar_n have_v beat_v they_o a_o while_n beat_v they_o over_o again_o with_o your_o barley_n then_o put_v to_o they_o some_o of_o the_o same_o liquor_n some_o sack_n rose-water_n and_o season_v it_o with_o sugar_n nutmeg_n cinnamon_n and_o boil_v they_o all_o together_o over_o a_o chafing-dish_n of_o coal_n than_o dish_n it_o with_o a_o ladleful_a of_o draw_a butter_n and_o scrape_v on_o sugar_n fry_v toast_n take_v a_o couple_n of_o stale_a twopenny_a loaf_n and_o cut_v they_o in_o round_a slice_n through_o the_o loaf_n then_o soak_v they_o in_o sack_n and_o strong_a ale_n on_o the_o one_o side_n then_o dry_v they_o on_o a_o pye-plate_n on_o that_o side_n and_o do_v in_o like_a manner_n to_o the_o other_o side_n then_o take_v a_o pint_n of_o cream_n season_v with_o nutmeg_n and_o cinnamon_n and_o dip_v your_o toast_n therein_o your_o pan_n be_v hot_a 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of_o dry_a flower_n a_o little_a sugar_n cream_n and_o rose-water_n your_o stuff_n must_v be_v so_o thick_a that_o it_o run_v not_o abroad_o when_o your_o pan_n be_v hot_a with_o clarify_a butter_n drop_v your_o ingredient_n in_o by_o spoonful_n fry_v they_o crisp_v on_o both_o side_n dish_n they_o and_o scrape_v on_o sugar_n another_o for_o any_o friday_n take_v half_o a_o pound_n of_o almond_n blanch_v and_o pound_n they_o and_o as_o they_o be_v a_o pound_v put_v in_o some_o rose-water_n to_o keep_v they_o from_o oil_v strain_v they_o into_o cream_n then_o take_v artichoke_n bottom_n and_o marrow_n your_o cream_n be_v boil_v with_o date_n sugar_n whole_a cinnamon_n large_a mace_n and_o nutmeg_n your_o cream_n be_v cold_a put_v it_o into_o a_o dish_n garnish_v with_o paste_n on_o the_o brim_n then_o put_v on_o your_o artichoke_n and_o marrow_n and_o bake_v it_o for_o a_o quarter_n of_o a_o hour_n
bread_n in_o what_o broth_n you_o have_v and_o garnish_v it_o with_o your_o colliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n sprinkle_v your_o pottage_n with_o almond-broth_n another_o very_a good_a pottage_n peel_n half_a a_o dozen_o onion_n mince_v they_o and_o boil_v they_o with_o water_n and_o butter_n after_o they_o be_v thorough_o boil_v strain_v they_o through_o a_o linen_n cloth_n and_o seethe_v some_o fidel_n in_o the_o broth_n than_o season_n they_o with_o salt_n and_o pepper_n after_o they_o be_v boil_v soak_v your_o bread_n and_o garnish_v it_o with_o they_o pottage_n of_o rice_n blanch_n your_o rice_n and_o when_o it_o be_v very_o clean_a from_o dust_n burst_v it_o in_o milk_n then_o strain_v it_o after_o that_o season_n it_o and_o serve_v it_o garnish_v with_o fleuron_n or_o puff-paste_n round_o the_o brim_n of_o the_o dish_n there_o be_v a_o very_a good_a pottage_n of_o milk_n to_o be_v make_v the_o same_o way_n serve_v it_o sugar_a and_o garnish_v with_o some_o sucket_n slice_v or_o macerons_n pottage_n of_o green_a pease-broth_n boil_v your_o pease_n but_o a_o very_a little_a than_o pound_n 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 with_o a_o bundle_n of_o herb_n then_o take_v chibbals_n parsley_n and_o butter_n all_o be_v fry_v together_o throw_v it_o into_o your_o pease-broth_n garnish_n it_o with_o lettuce_n well_o cleanse_v succory_n cucumber_n and_o small_a pease_n fry_v and_o sod_a with_o butter_n salt_n and_o pepper_n and_o you_o may_v add_v the_o bottom_n of_o artichoke_n pottage_n of_o common_a pease_n serve_v green_a first_o boil_v your_o pease_n in_o water_n then_o take_v the_o clear_a of_o your_o pease-broth_n and_o when_o you_o intend_v to_o use_v it_o fry_n into_o it_o parsley_n charvel_v young_a sorrel_n butter_n bran_n and_o caper_n then_o boil_v they_o thus_o season_v garnish_v your_o dish_n with_o fry_v bread_n pottage_n of_o barnicle_n with_o turnip_n dress_v your_o 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leek_n with_o pease-broth_n whiten_n your_o leek_n a_o little_a and_o boil_v they_o with_o pease-broth_n well_o season_v with_o butter_n and_o salt_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o leek_n in_o the_o whiten_n allay_v some_o yolk_n of_o egg_n with_o broth_n and_o pour_v it_o on_o they_o you_o may_v add_v some_o milk_n to_o they_o well_o season_v after_o that_o your_o leek_n be_v well_o boil_v pottage_n of_o burt._n take_v the_o tail_n and_o head_n of_o your_o burts_n and_o half_a fry_n they_o than_o put_v they_o into_o castrolle_v with_o a_o very_a long_a sauce_n well_o thicken_v then_o soak_v your_o bread_n with_o some_o of_o the_o best_a of_o your_o broth_n and_o garnish_v it_o at_o the_o top_n with_o your_o burts_n with_o mushroom_n and_o caper_n if_o you_o have_v no_o fish-broth_n then_o use_v your_o pease-broth_n pottage_n of_o herb_n garnish_v with_o cucumber_n take_v all_o manner_n of_o herb_n that_o be_v use_v for_o salad_n and_o take_v also_o a_o bundle_n of_o sweet_a herb_n as_o time_n penniroyal_n sweet_a marjoram_n savory_n etc._n etc._n and_o soak_v they_o with_o butter_n over_o a_o soft_a fire_n and_o by_o little_a and_o little_o pour_v into_o they_o warm_a water_n after_o they_o be_v well_o season_v and_o boil_v put_v in_o the_o first_o cut_v of_o a_o loaf_n with_o a_o onion_n stick_v with_o clove_n the_o pill_n of_o a_o orange_n mince_v and_o some_o caper_n and_o garnish_v it_o with_o boil_a lettuce_n you_o may_v boil_v some_o pease_n among_o the_o herb_n and_o strew_v over_o all_o some_o cucumber_n pottage_n of_o onion_n and_o milk_n take_v some_o onion_n and_o cut_v they_o thin_a then_o fry_v they_o brown_a in_o butter_n after_o this_o boil_v they_o in_o a_o little_a water_n well_o season_v with_o salt_n and_o pepper_n when_o it_o be_v enough_o put_v milk_n to_o it_o and_o boil_v it_o then_o garnish_v your_o soak_a bread_n therewith_o pottage_n of_o vives_z or_o sea-dragon_n cleanse_v they_o very_o well_o then_o boil_v they_o with_o pease-broth_n and_o some_o white_a wine_n and_o a_o faggot_n of_o herb_n all_o well_o season_v then_o take_v out_o your_o sea-dragon_n and_o put_v they_o with_o ragoust_n that_o be_v a_o sauce_n prepare_v with_o a_o high_a quick_a or_o sharp_a taste_n let_v they_o soak_v very_o well_o with_o salt_n fresh_a butter_n mince_a caper_n and_o anchovy_n then_o pass_v the_o broth_n through_o a_o strainer_n and_o boil_v it_o with_o fresh_a butter_n paste_n parsley_n and_o mince_a caper_n then_o soak_v your_o bread_n and_o lay_v over_o it_o mushroom_n then_o garnish_v it_o with_o your_o sea-dragon_n pottage_n of_o mushroom_n farce_v it_o be_v make_v after_o the_o same_o manner_n as_o that_o of_o the_o duchess_n of_o anjou_n in_o the_o table_n of_o the_o potage_n for_o lent_n garnish_n it_o with_o mushroom_n farce_v and_o with_o melt_v fill_v it_o up_o with_o the_o best_a of_o your_o broth_n and_o serve_v they_o up_o cawdle_n soop_n drink_n etc._n etc._n almond_n cawdle_n take_v a_o pound_n of_o almond-paste_n and_o strain_v it_o with_o a_o quart_n of_o good_a strong_a ale_n then_o boil_v it_o with_o slice_n of_o fine_a manchet_n large_a mace_n and_o sugar_n when_o it_o be_v almost_o enough_o put_v in_o half_a a_o pint_n of_o sack_n oatmeal_n caudle_n boil_v a_o quart_n of_o strong_a ale_n and_o scum_n it_o then_o put_v in_o oatmeal_n and_o slice_a bread_n so_o much_o as_o will_v not_o make_v it_o too_o thick_a with_o some_o mace_n and_o sugar_n then_o dissolve_v the_o yolk_n of_o half_a a_o dozen_o yolk_n of_o egg_n in_o a_o quarter_n of_o a_o pint_n of_o sack_n or_o instead_o thereof_o use_v claret_n or_o white_a wine_n then_o put_v in_o a_o little_a grate_a nutmeg_n give_v it_o a_o walm_n or_o two_o and_o dish_n it_o egg_n caudle_n take_v a_o pint_n and_o a_o half_a of_o good_a strong_a beer_n put_v it_o over_o the_o fire_n and_o scum_n it_o then_o put_v in_o four_o blade_n of_o large_a mace_n a_o slice_a manchet_n and_o sugar_n the_o yolk_n of_o egg_n dissolve_v in_o claret_n let_v it_o boil_v a_o little_a and_o dish_n it_o sugar-sop_n take_v what_o quantity_n of_o beer_n or_o ale_n you_o think_v fit_a boil_v it_o and_o scum_n it_o then_o put_v to_o it_o some_o currant_n or_o none_o at_o all_o slice_n of_o fine_a manchet_n large_a mace_n sugar_n or_o honey_n aleberry_n have_v boil_v your_o ale_n and_o scume_v it_o very_o well_o put_v in_o some_o mace_n the_o bottom_n of_o a_o manchet_n boil_v it_o well_o and_o sweeten_v it_o with_o some_o sugar_n butter'd-ale_n have_v scum_v your_o ale_n very_o well_o put_v therein_o some_o liquorice_n and_o annifeed_n boil_v these_o well_o together_o then_o have_v in_o readiness_n either_o in_o a_o flagon_n or_o a_o quart_n pot_n some_o yolk_n of_o egg_n well_o beat_v with_o some_o of_o the_o aforesaid_a ale_n and_o some_o good_a butter_n then_o strain_v your_o butter_a ale_n put_v it_o into_o your_o flagon_n and_o brew_v it_o to_o and_o fro_o with_o your_o butter_n and_o the_o egg_n a_o pretty_a while_n or_o thus_o you_o may_v do_v it_o take_v some_o ale_n put_v it_o in_o a_o skillet_n and_o when_o the_o scum_n rise_v take_v it_o off_o then_o take_v the_o yolk_n and_o white_n of_o egg_n and_o beat_v they_o in_o a_o quart_n pot_n with_o their_o shell_n with_o some_o butter_n nutmeg_n and_o sugar_n be_v well_o brew_v drink_v it_o it_o be_v best_o take_v go_v to_o bed_n other_o take_v ale_n and_o strain_n it_o with_o the_o yolk_n of_o egg_n and_o so_o set_v it_o to_o the_o fire_n in_o a_o pewter_n pot_n add_v thereto_o a_o good_a quantity_n of_o sugar_n some_o beat_a nutmeg_n and_o as_o much_o clove_n with_o some_o beat_a ginger_n a_o excellent_a gruel_n boil_v fair_a water_n in_o a_o skillet_n and_o put_v thereto_o grate_v white-bread_n good_a store_n of_o