,,! ,,art ,,( ,,cook]y ,,made ,,easy ,,& ,,ref9$4 ,transcrib]'s ,notes3 ,text t 0 sup]script$ 9 ! orig9al is fram$ z w?44 ,spell+ 9 ?is text is fluid & ar*aic4 ,*anges made are not$ 9 ! li/ at ! end ( ?is text4 ,,! ,,art ,,( ,,cook]y ,,made ,,easy ,,& ,,ref9$2 ,,compris+ ,,ample ,,directions ,,= ,,prep>+ ,,e ,,article ,,requisite ,,= ,,furni%+ ,,! ,,tables ,,( ,,! ,,nobleman1 ,,g5tleman1 ,,& ,,tradesman4 ,,by ,,john ,,moll>d1 ,,cook2 ,lately "o ( ! ,proprietors ( ,freemasons' ,tav]n1 ,great ,que5 ,/reet1 ,l9coln's ,inn ,fields2 n[ remov$ to ,dov] ,/reet1 ,piccadilly1 =m]ly ,,?omas',s4 ,,second ,,edition4 ,,london3 ,,pr9t$ ,,= ,,! ,,au?or1 ,,& ,,sold ,,by ,j4 ,,nunn1 ,,great ,,que5 ,,/reet1 ,,l9coln',s ,,inn ,,fields1 ,,& ,,all ,,booksell]s ,,9 ,,t[n ,,& ,,c\ntry4 #ahjb4 ,t4 ,b5sley1 ,bolt ,c\rt1 ,fleet ,/reet4 ,,preface4 ,,! mode ( cook]y :i* ! au?or ( ! foll[+ %eets has pursu$ = a s]ies ( ye>s hav+ obta9$ ! mo/ di/+ui%$ approbation ( ! public1 has induc$ him to commit 8 practice to pap]2 9 do+ :i*1 a deviation has be5 made f ! usual introductory me?ods ( o!r treatises ( ! k9d1 9 omitt+ to give p>ticul> directions = ! *oice ( fi%1 meats1 p\ltry1 & vegetables1 & at :at times !y respectively might be 9 season1 c4 c4 ! au?or conceiv+ ! simpl] me?od to be ! mo/ acceptable3 &1 !re=e1 z actual k mu/ ev] sup]s$e writt5 =ms1 he w\ld advise a frequ5t att5dance at ! diff]5t m>kets1 fully assur$ t exp]i5ce w convey great] in/ruction 9 m>ket+ ?an all ! !ories :i* c\ld be advanc$4 ,!re are1 nev]!less1 "s useful obs]vations int]sp]s$ 9 ! c\rse ( ! "w = t purpose2 ! au?or hav+ conf9$ himself *iefly to ! practical "p ( cook]y2 he has also giv5 "s directions 9 a bran* ( ! confection>y bus9ess3 9 bo? ( :i* x has be5 8 con/ant endeav\r t !y might be r5d]$ z simple & easy z possible1 & t economy might p]vade ! :ole4 ,! receipts are writt5 = ! lea/ possible quantities 9 ! diff]5t made-di%es & sauces1 x be+ a frequ5t error 9 mo/ ( ! books t !y are too exp5sive & too long2 by :i* means ! art has be5 r5d]$ intricate 9 ! extreme1 bo? 9 !ory & practice4 ,indep5d5t1 also1 ( a close adh]5ce to any giv5 rules1 !re are o!r qualities ess5tial to ! completion ( a ?or\gh cook2 su* z1 an acute ta/e1 a f]tile inv5tion1 & a rigid att5tion to cleanl9ess4 ,! prec$+ h9ts & subsequ5t directions1 x is hop$1 w prove fully adequate to p]fection 9 cook]y2 ! "w be+ entirely dive/$ ( ! _m useless receipts f o!r pr(essions1 7:i* h be5 uni=mly introduc$ 9 books ( ! l nature17 & no?+ ins]t$ b :at has an imm$iate ref]5ce to ! art itself4 ,!re is prefix$ a ,bill ( ,f>e = ea* mon? 9 ! ye>1 z a specim5 ( ! seasons1 :i* may be alt]$ z judgm5t directs4 ,!re is annex$1 also1 at ! end ( ! volume1 an ,index1 by :i*1 f ! fir/ lett] or ^w ( ! diff]5t articles1 w be f\nd _! respective receipts4 ,febru>y #b;d1 #ahjb4 ,,cont5ts4 ,,page ,beef /ock #a ,veal /ock1 = s\ps ib4 ,consum1 or ! ess5ce ( meat #b ,cullis1 or a ?ick gravy ib4 ,liquid ( col\r = sauces1 c4 #c ,b5%amelle #d ,to make a pass+ ( fl\r & butt] = cullis or b5%amelle ib4 ,s\p a la re9e #e ,crayfi% s\p ib4 ,v]micelli s\p 7:ite7 #f ,to make a leason ib4 ,cle>$ br[n /ock = gravy s\ps ib4 ,rice s\p #g ,cel]y s\p #h ,turnip s\p ib4 ,cressey s\p ib4 ,sant1 or spr+ s\p #i ,onion s\p #aj ,gre5 peas s\p ib4 ,old peas s\p #aa ,peas s\p ano!r way #ab ,giblet s\p #ac ,fi% ,meagr s\p #ad ,mock turtle ( calf's head ib4 ,mutton bro? #ae ,real turtle #af ,callipee #ai ,glaize = hams1 l>d+1 roa/$ p\ltry1 c4 #bj ,fi% pla9 boil$1 h[ to be prep>$ #ba ,fi% g5]ally fri$ #bb ---- to prep>e = fry+1 c4 #bc ,broil$ fi%1 h[ prep>$ ib4 ------ salmon ditto #bd ------ mack>el1 common way #be ,to /ew fi% ib4 ,wat] s\*e ( p]*1 fl\nd]s1 soles1 eels1 c4 #bf ,roa/$ pike or /urgeon ib4 ,bacquillio ) h]bs #bg ,entre ( eels #bh ------ ( soles ib4 ------ ( :it+s1 c4 #bi ------ ( salmon ib4 ------ ( smelts1 c4 #cj ------ ( mack>el #ca ,mack>el ! g]man way ib4 ,olios1 or a spani% di% #cb ,! olio1 h[ to be made #cd ,hodge podge1 or engli% olio #cf ,light =cemeat = pies or f[ls1 c4 #ch ,=cemeat balls = rag\ts1 c4 ib4 ,egg = balls #ci ,omlets ( eggs = g>ni%+ or cutt+ 9 slips ib4 ,ox *eek #dj ,beef tails #da ,h>icot sauce #da ,beef collops #db ,fillet ( beef l>d$ ib4 ,beef palates #dc ,rump ( beef a-la-daube1 or brais$ ib4 ,to make ,spani% onion sauce #dd ,savoy sauce ib4 ,a%e sauce #de ,brisket ( beef ) ,spani% onions ib4 ------- ) a%e or h>icot #df ,rump ( beef a-la mode ib4 ,bak$ beef #dg ,m>r[ bones #dh ,mutton rumps m>9at$ ib4 ,to make m>9ate #di ,h>icot mutton cutlets ib4 ,fillet ( mutton ) cucumb]s #ej ,/ew$ cucumb]s ib4 ,mutton cutlets ) potatoes #ea ------ a la ,ma9t5on #eb ,cutlets a la ,iri% /ew #ec ,pork cutlets ) r$ or :ite cabbage ib4 ,to /ew cabbage #ed ,pork cutlets ) rob]t sauce ib4 ,to make rob]t sauce #ee ,pork cutlets ano!r way ib4 ,fillet ( pork roa/$ #ef ,pigs feet & e>s ib4 ,to prep>e pigs feet & e>s #eg ,compotte ( pigeons ib4 ,pigeons a la craupid9e #eh ,pigeons glaiz$ #ei ,pigeons a la s\sell ib4 ,ha%$ calf's head #fj ,brea/ ( veal en gall5t9e #fa ,brea/ ( veal rag\t ib4 ,neck ( veal en erison #fb ,neck ( veal l>d$ #fc ,veal cutlets l>d$ ib4 ,lo9 ( veal a la cream #fd ,veal t5drons 7br[n or :ite7 #fe ,cel]y sauce1 7:ite71 = veal1 *ick5s1 turkies1c4 #ff ,cel]y sauce1 7br[n71 = pullets1 c4 ib4 ,veal cutlets au natural #fg ,veal collops 7br[n7 ib4 ------------ 7:ite7 #fh ,fric&o veal #fi ,sorrel sauce ib4 ,veal olives #gj ,brea/ ( veal ) oy/]s ib4 ,lamb's head m9c$ #ga ,brea/ ( lamb ) b5%amelle #gb ,brea/ or t5drons ( lamb en matelote ib4 ------ ( lamb ) peas #gc ,to /ew peas = sauce1 = lamb1 veal1 *ick5s1 c4 ib4 ,lamb cutlets ) cucumb]s #gd ,neck ( lamb glaiz$ #ge ,onion sauce ib4 ,lamb cutlets ) t5drons ib4 ,turnip sauce #gf ,lamb cutlets ) t5drons ano!r way #gg ,%\ld] ( lamb glaiz$ #gg ---------------- en epigram #gh ---------------- grill$ ib4 ,h9d qu>t] ( lamb m>9at$ #gi -------------------- ) sp9a* #hj ,leg ( lamb ) oy/]s ib4 ,currie #ha ,pla9 rice to be eat5 ) currie #hb ,currie ( lob/] #hc ----- ( veal ib4 ------ ( mutton ib4 ,pig's head currie #hd ,directions = roa/+ ib4 ,s\p = a family #he ,to prep>e a haun* ( v5ison1 or mutton1 = roa/+ #hf ,to roa/ woodcocks or snipes #hg -------- l>ks #hh ,to fry breadcrumbs ib4 ,to roa/ turkies #hi -------- rabbits ib4 -------- h>es ib4 -------- h>es ano!r way ib4 -------- pigeons #ij -------- quails1 or ruffs & rees ib4 -------- gu9ea f[ls1 pea f[ls1 pullets1 *ick5s1 & turkey p\lts #ia -------- wild f[l ib4 -------- p>tridges & pheasants ib4 -------- gre5 geese & duckl+s ib4 -------- o!r geese & tame ducks #ib -------- a pig #ib -------- sweetbreads #ic -------- ribs ( beef ib4 -------- fillet ( veal ib4 ,obs]vations on meat & p\ltry #id ,/uff+ = turkies1 h>es1 veal1 c4 ib4 ,gravy = roa/ meat1 /eaks1 & p\ltry #ie ,peloe ( rice ib4 ------------- ano!r way #if ,timbol ( rice #ig ,petit patties ( *ick5 & ham #ih ,patties ( lob/]s or oy/]s #ii ,=cemeat patties ib4 ,pulpton ( *ick51 rabbits1 c4 #ajj ,fi%meagre pie #aja ,rais$ ham pie1 ) directions = mak+ a rais$ cru/ #ajb ,rais$ *ick5 pie #ajc ,flat *ick5 pie 7or t\rte7 ib4 ,pigeon pie #ajd ,rais$ turkey pie ) a tongue #aje ------ mac>oni pie #ajf ------ beef /eak pie ib4 ,veal pie #ajg ,pork pie #ajh ,eel pie #aji ,mutton pie ib4 ,sea pie #aaj ,rissoles ib4 ,to fry p>sley #aaa ,puffs ) *ick51 c4 ib4 ,w+s & legs ( f[ls ) col\rs #aab ----- l>d$ & glaiz$ #aac ,f[l a la ,m5eh\t #aad ,pull$ *ick5 7or turkey7 ib4 ,ano!r way #aae ,pullet a la ,memorancy ib4 ,*ick5s ) lemon sauce #aaf ,to make lemon sauce ib4 ,fricassee ( *ick5s or rabbits 7:ite7 #aag ,*ick5s or turkies ) cel]y #aah ,turkies1 pullets1 or *ick5s1 ) oy/] sauce ib4 ,to make :ite oy/] sauce ib4 ,*ick5s ) peas #aai1 #abj ,fricassee ( *ick5s or rabbits 7br[n7 ib4 ,to fry oy/]s = a di% #aba ,directions = p\ltry1 c4 pla9 boil$ ib4 ,jugg$ h>e #abb ,glaiz$ h>e #abc ,duck aux naves ib4 ,a duck ) cucumb]s #abd ------ a la b5%amelle #abe ,ha%$ mutton ib4 ------ v5ison #abf ------ f[ls #abg ------ h>e1 wild f[l1 pheasants1 or p>tridges #abh ,broil$ beef /eaks ib4 ,beef /eak pudd+ #abi ,oy/] sauce = beef /eaks #acj ,to dress mutton1 lamb1 or pork *ops 9 a pla9 mann] ib4 ,to dress veal cutlets #aca ,m9c$ veal = a di% ib4 ----------- ano!r way #acb ,p>tridges or pheasants au *\x ib4 ----------------------- ) truffles #acc ,turkey ) truffles #acd ,truffle sauce = turkies1 c4 ib4 ,turkey ) *esnuts #ace ------ ) rag\t #acf ,rabbits ) onions ib4 ,glaiz$ sweetbreads #acg ,matelote ( rabbits ib4 ,sweetbreads en erison #ach ,/ew$ giblets pla9 ib4 ------ ) peas #aci ,gre5 truffles = a di% ib4 ,rabbits en gall5t9e = a di% #adj ,ham brais$ ib4 ,j]usalem arti*okes /ew$ #ada -------------------- ano!r way #adb ,ma%$ potatoes ib4 ,caulifl[] ) p>mezan *eese #adc ----------- a la sauce ib4 ----------- a la cream #add ,/ew$ arti*oke bottoms ib4 ,fr5* beans a la cream = a di% #ade ,/ew$ c>doons ib4 ,vegetables 9 a m\ld #adf ,broil$ mu%rooms #adg ,/ew$ mu%rooms 7br[n7 & 7:ite7 #adg1 #adh ,ma%$ turnips ib4 ,potatoes cream$ #adi ,/ew$ wat]cresses ib4 ,a neat di% ( vegetables #aej ,vegetable pie ib4 ,fri$ potatoes #aea ,fri$ onions ) p>mezan *eese #aeb ,pickle tongue =c$ #aec ,/ew$ endive ib4 ,=c$ cucumb]s #aed ,to /ew peas = a di% ib4 ,salad ( asp>agus #aee ,asp>agus peas ib4 --------- ano!r way #aef ,/ew$ asp>agus = sauce #aeg ,directions = vegetables ib4 ,pickl$ oy/]s #aeh ,oy/] atlets #aei ,scollop oy/]s #afj ,oy/] loaves #afa ,rag\t ( sweetbreads 7br[n7 ib4 --------------------- 7:ite7 #afb ,poa*$ eggs ) =rel or endive #afc ,butt]$ eggs ib4 ,fri$ eggs1 c4 #afd ,eggs a la trip #afe ,omlet ( eggs ib4 ,fricassee ( tripe #afg ,lambs tails & e>s ib4 ,curri$ atlets #afh ,to /ew macc>oni #afi ,/ew$ *eese ib4 ,to prep>e a batt] = fry+ diff]5t articles1 be+ a suffici5t quantity = "o di% #agj ,fri$ cel]y ib4 ----- pe?s #aga ----- sweetbreads ib4 ----- arti*oke bottoms ib4 ----- tripe & onions #agb ,h>d eggs fri$ ib4 ,to dress a lamb's fry #agc --------------------- ano!r way ib4 ,puffs ) =cemeat ( vegetables ib4 ,rammequ9s #agd ,to dress "p ( a wild bo> #age ,plov]s eggs1 to be s]v$ up diff]5t ways #agf ,butt]$ lob/]s ib4 ,meat cake #agg ,coll>$ pig #agh ,r$ beef = slices #agi ,savory jelly #ahj ,aspect ( fi% #aha ------ ( meat or f[l #ahb ,canopies #ahc ,salmagundy ib4 ,salad ( lob/] #ahd ,fr5* salad #ahe ,blancmange ib4 ,dut* blancmange #ahf ,rib& blancmange #ahg ,cle>$ calves feet jelly ib4 ,m>bre jelly #ahh ,bagnets a l'eau #ahi ,apple fritt]s = a di% #aij ,gold5 pipp9s a la cream #aia -------------- ano!r way #aib ,/ew$ pipp9s ano!r way #aic ,cream = pies #aic ,m9ce meat #aid ,compote ( oranges #aie ,tea cream #aif ,virg9 cream #aig ,c(fee cream ib4 ,burnt cream ib4 ,pa/ry cream #aih ,almond pa/e ib4 ,*eese cakes #aii ,almond nuts #bjj ,to make syllabub ib4 ,trifle #bja ,t>ts or t>tlets #bjb ,pa/e = /r++ t>tlets ib4 ,to /ew apples = t>ts #bjc ,fri$ puffs ) sweetmeats #bjd ,pyramid pa/e ib4 ,ic+ = a cake #bjf ,*]ries 9 br&y = dess]ts ib4 ,to make buns #bjg ,orgeat ib4 ,orange m>malade #bjh ,raspb]ry jam #bji ,qu9ce jam #baj ,gre5 gage jam ib4 ,apricot jam #baa ,pres]v$ apricots = t>ts or dess]ts ib4 ,currant jelly #bab ,crisp t>t pa/e #bac ,eggs & bacon ano!r way ib4 ,to make puff pa/e #bad ------- an almond cake #bae ,almond cu/>ds #baf ,rhub>b t>t ib4 ,orange pudd+ #bag ,rice pudd+ #bah ,tansey pudd+ #bai ,almond pudd+ ib4 ,m>r[ pudd+ #bbj ,bread pudd+ ib4 ,a ri* plum pudd+ #bba ,batt] pudd+ ib4 ,boil$ apple pudd+ #bbb ,apple dumpl+s #bbc ,bak$ apple pudd+ ib4 ,damson pudd+ #bbd -------------- ano!r way ib4 ,bak$ fruit pudd+ ano!r way #bbe ,muff9 pudd+ ) dri$ *]ries #bbf ,potatoe pudd+ #bbg ,c>rot pudd+ ib4 ,ice cream #bbh ,obs]vation on /ores ib4 ,p>tridge s\p #bbi ,coll>$ eels #bcj ,:ite pudd+s #bca ,sausage meat #bcb ,calf's liv] roa/$ #bcc ,to dry h]bs ib4 ,to make an*ovie liquor to be us$ 9 fi% sauces #bcd ,pott$ lob/] ib4 ,to cl>ify butt] = pott+ #bce ,pott$ *eese #bcf ------ veal #bcf ------ l>ks or small birds #bcg ,to dry morells1 mu%rooms1 & *ampignons #bch ,mu%room p[d] ib4 ,pott$ beef #bci ,t>ragon v9eg> ib4 ,walnut ket*up = fi% sauces #bdj ,to pickle tongues1 c4 ib4 ,india pickle #bda ,to dry arti*oke bottoms #bdc ,to pickle cucumb]s1 c4 #bdd ,rules to be obs]v$ 9 pickl+ #bde ,to pickle onions #bdf --------- mu%rooms ib4 --------- beet roots #bdg --------- arti*oke bottoms #bdh --------- l>ge cucumb]s #bdi --------- r$ cabbage #bej --------- currants #bea --------- b>b]ries ib4 ,s\r cr\t #beb ,peas pudd+1 to be eat5 ) boil$ pork #bec ,currie1 or pepp] wat] #bed ,grills & sauce1 :i* are g5]ally eat5 aft] d9n] #bee ,salm ( woodcocks #bef ,to make a haggess ib4 ,fr5* black pudd+s #beg ,milk pun* #beh ,plum pottage #bei ,c&i$ orange or lemon peels #bfj ,lemonade or orangeade #bfa ,poivrade sauce = game1 ,ma9t5on cutlets1 c4 #bfa ,lob/] sauce = fi% #bfb ,oy/] sauce = fi% #bfc ,%rimp sauce = fi% #bfd ,dut* sauce = fi% ib4 ,an*ovie sauce = fi% #bfe ,obs]vations 9 respect ( fi% sauces1 c4 ib4 ,apple sauce1 = pork1 geese1 c4 #bfg ,gre5 sauce = duckl+s or gre5 geese #bfh ,f5nel sauce = mack>el ib4 ,bread sauce1 = turkies1 game1 c4 #bfi ,melt$ butt] ib4 ,to make melon citron #bgj ,rusks1 or tops & bottoms #bga ,waf]s ib4 ,cracknels #bgb ,to bake pe>s #bgc ,to cl>ify sug> ib4 ,syrup ( cloves1 c4 #bgd ----- gold5 pipp9s #bge ----- capillaire #bgf ,fl[]s 9 sug> ib4 ,syrup ( roses #bgg ,to pres]ve cucumb]s ib4 ----------- currants #bgh ----------- b>b]ries #bgi ,gooseb]ry fool #bhj ,sago #bha ,oatmeal pottage1 or gruel ib4 ,to bottle gooseb]ries1 c4 = t>ts #bhb ----------------------- ano!r way #bhc ,small cakes ib4 ,diet bread cake #bhd ,sponge biscuits ib4 ,common se$ cake #bhe ,c9namon cakes ib4 ,to make r$ col\r+ = pipp9 pa/e1 c4 = g>ni%+ twelf? cakes #bhf ,twelf? cakes ib4 ,bri/ol cakes #bhg ,hyde p>k corn] cakes #bhh ,good g+]bread nuts ib4 ,bride cake #bhi ,rice cakes #bij ,ba? cakes #bia ,pancakes ib4 ,%rewsbury cakes #bib ,portugal cakes1 or he>t cakes #bic ,mac>oons ib4 ,mirangles #bid ,ratafias #bie ,lemon puffs ib4 ,*antilly basket #bif ,gre5 codl9s1 fro/$ ) sug> #big ,p\nd cake ib4 ,ye/ cake #bih ,ri* plum cake #bii ,dri$ *]ries #cjj ,pipp9s ) rice #cja ,to make ,engli% bread ib4 ,fr5* bread #cjb ,pulpton ( apples #cjc ,a sweet omlet ( eggs #cjd ,to keep cucumb]s = w9t] use = sauces ib4 ,to pres]ve mu%rooms = sauces #cje ,pullet roa/$ ) batt] ib4 ,dut* beef #cjf ,mu%room ket*up ib4 ,suet pudd+ #cjg ,savoy cake #cjh ,nutmeg syrup ib4 ,sweetbreads ) veal & ham #cji ,ess5ce ( ham = sauces #caj ,ox he>t roa/$ ib4 ,slices ( cod fri$ ) oy/]s #caa ,small cru/s to be eat5 ) *eese or w9e aft] d9n] ib4 ,devill$ almonds #cab ,boil$ tripe & onions ib4 ------ sweetbreads #cac ,broil$ sweetbreads ib4 ,conclusion1 ) rem>ks #cad ,,errata4 ,page #dc1 l9e #a & #b1 = beef pallets read beef palates4 ---- #fa1 ---- #ai1 ---- half read halves4 ---- #gg1 ---- #ag1 ---- t>ragon ( v9eg> read t>ragon v9eg>4 ---- #agg1 ---- #ah1 ---- pickl$ read pick$4 ---- #ahc1 ---- #ai1 ---- solomongundy read salmagundy4 ,illu/ration3 ,= ,janu>y4 #a/4 ,c\rse ,s\p ,sant ,small ,ham ,t5dlons ,veal :ite ,slises ,crimp'd ,cod ,md4 :ole ,potatoes ,rump ,beef glaizd w?4 ,h>ricott ,brocoli ,:it+s ,broil'd ,pullet w?4 ,oy/] ,sauce ,raiz'd ,lamb ,pies ,mock'd ,turtle #b;d4 ,c\rse ,wood ,cocks ,roa/4 ,scollop ,%ells ,/ew'd ,mu%rooms ,apple ,fritt]s ,triffle ,%ellfi% 9 an ,ornam5t$ ,bas4 ,jelly ,fry'd ,puffs w?4 ,sweetmeats ,/ew'd ,c>doons ,omlett w?4 ,cullis ,p>tridges ,roa/4 ,neele ,sc4 ,/r& ,illu/ration3 ,,febru>y4 #a/4 ,c\rse ,s\p ,cressey ,frie&d ,veal w?4 ,sorrell ,petite ,patties ,tongue w?4 ,md4 ,turnips ,fillet ,mutton ,roa/$ w?4 ,cell]i ,*ick5s ,boil'd ,beef ,pallets ,cutlets ,pork w?4 ,/ew'd r$ ,cabbage ,rice ,s\p ,crimp'd ,seaite to remove ,s\p ,wat] ,s\*] #b;d4 ,c\rse ,capon ,roa/$ ,gold+ ,pipp9s ,cream'd ,lob/] ,sallad ,=c'd ,asp>agus ,sweetbread ,roa/ ,=c'd ,fr5* ,beans ,slic'd ,brawn ,teal ,roa/ ,ribb& ,blancmange ,neele ,sc4 ,/r& ,illu/ration3 ,,m>*4 #a/4 ,c\rse ,s\p & ,b\llie ,soles ,fry'd & ,boild ,crimp'd ,cods ,head ,s\p ala ,re9e #b;d4 ,c\rse ,fillet ,pork ,roa/4 ,h>ricott ( ,begetables ,potatoes ,ma%'d ,fr5* ,pie ,ma%'d ,turnips ,veal ,olives ,leg ,lamb & ,sp9a* #c;d4 ,c\rse ,turkey ,roa/4 ,m>bree ,jelly ,t\rte ,brocoli ala ,sauce ,pick'd ,crabb ,sausages ,pyrimid ( ,pa/e ,l>ge ,pidgeons ,roa/4 ,pipp9s w?4 ,rice ,neele ,sc4 ,/r& ,illu/ration3 ,,april4 #a/4 ,c\rse ,mock'd ,turtle ,tongue ,boild c4 ,*ick5s w?4 ,sweetbreads ,:ite ,sallad ,beef ,=c'd & ,roa/$ w?4 ,oys4 ,sauce ,rice ,currie ,v]miceli ,s\p ,cutlets ,lamb ,crimp'd ,salmon ,fry'd ,smelts to remove ,s\p ,/ew'd ,t5* #b;d4 ,c\rse ,levrett ,roa/ ,apricot t>t w?4 ,c>rimel ,dut* ,blancmange ,/ew'd ,cell]y ,prawnes ,mu%rooms ,broild ,almond ,cake ,duckl+s ,roa/4 ,apple ,t>t ,neele ,sc4 ,/r& ,illu/ration3 ,,may #a/4 ,c\rse ,giblet ,s\p ,mullets ,broild ,turbot ,spr+ ,s\p #b;d4 ,c\rse ,haun* ,mutton roa/ ,potatoes ,ea* way ,compotte ( ,pidgeons ,*ick5s ,beef ,tails ,/ew'd ,ham ,glaiz'd ,vegetable ,puffs ,fry'd #c;d4 ,c\rse ,gre5 ,goose ,roa/ ,jelly w?4 ,/rawb]rys ,asp>agus ,p9e ,apple ,t>tlets ,goosb]ry ,t>t ,arti*oack ,bottoms ,:ite ,blancmange ,turkey ,p\lts ,roa/ ,ornam5t w?4 ,fl[]s ,neele ,sc4 ,/r& ,illu/ration3 ,,june4 #a/4 ,c\rse ,gre5 ,peas ,s\p ,*ick5 ,t\rte ,cutlets ,mutton ,caulifl[]s ,roa/ ,beef ,new ,potatoes ,t5dlons ,veal w?4 ,peas ,crimp'd ,tr\t ,lambs ,head ,m9c'd #b;d4 ,c\rse ,duckl+ ,roa/4 ,%ellfi% ,*]ry ,t>t ,fr5* ,beans ala ,cream ,sweetbread ,roa/4 ,jelly ,blancmange ,neck ,h\se ,lamb ,roa/4 ,codl+ t>t ,cream'd ,gre5 ,peas ,plov]s ,eggs ,pidgeons ,roa/4 ,neele ,sc4 ,/r& ,illu/ration3 ,,july4 #a/4 ,c\rse ,rabbits w?4 ,onions ,turtle ,*ick5s ,g>d5 ,beans ,calla ,pa% ,caulifl[] ,small ,ham ,glaiz'd ,turtle ,fillet ,lamb w?4 ,cucumb]s #b ,small di%es ,fi% to remove ,turtle #b;d4 ,c\rse ,goosb]ry ,cream 9 ,cups ,haun* ,v5ison roa/ ,apricot ,t>t ,fr5* ,beans ,pick'd ,crabb ,arti*oak ,bottoms ,raspb]ry ,t\rte ,p\llet roa/4 ,mirangles ,neele ,sc4 ,/r& ,illu/ration3 ,,augu/4 #a/4 ,c\rse ,soles ,ea* way ,bre/ ,lamb w?4 ,cell]i ,pullet w?4 ,oys4 ,potatoes ,onion ,s\p ,/ew'd ,spani% ,onions ,fillet ,beef ,l>d$ ,glaiz'd ,salmon ,fry'd ,fillets ( ,haddock ,raiz'd ,ham ,pie ,small ,*9e ,mutton ,roa/$ to remove ! ,s\p #b;d4 ,c\rse ,:eat ,e>s roa/ ,orange ,puffs ,jelly w?4 ,pea*es ,scollop ,%ells ,frame ,mu%rooms ,/ew'd ,:ite ,almond ,cu/>ds ,levrett ,roa/ ,pulpton ( ,apples ,neele ,sc4 ,/r& ,illu/ration3 ,,septemb]4 #a/4 ,c\rse a ,pike ,bak$ ,fricassee ( ,*ick5s ,fillet ,mutton ,/ew'd ,endive ,fry'd ,cell]i ,turnip ,s\p ,fr5* ,sallad ,fillet ,pork ,roa/ ,crimp'd ,cod & ,fry'd ,smelts ,cutlets ,veal ,l>d$ #b;d4 ,c\rse ,p>tridges ,roa/ ,rag\t ( ,sweetbreads ,mac]oni ,muff+ pudg4 w?4 dry'd ,*]ries ,*antillie ,baskett ,damson ,t>t ,eggs ala ,trip ,l>ks ,roa/ ,lambs ,fry ,neele ,sc4 ,/r& ,illu/ration3 ,,octob]4 #a/4 ,c\rse ,johndoree ,pidgeons ala ,craupid9e ,f\le w?4 ,tr\ffles ,sauce ,caulifl[] ,p>tridge ,s\p ,/ew'd ,sp9a* ,*ick5 ,puffs ,tr\t ,rump ,beef w?4 ,spani% ,onions #b;d4 ,c\rse ,wild ,duck ,roa/ ,raspb]ry ,t\rte ,jellys ,fry'd ,sweetbreads ,ribs ,h\se ,lamb ,roa/ ,oy/] ,attets ,apples ,fro/$ ,pheasant ,roa/ ,m>r[ ,pudg4 ,neele ,sc4 ,/r& ,illu/ration3 ,,novemb]4 #a/4 ,c\rse ,wat] ,s\*ee ,pickle ,tongue ,=c'd ,raiz'd ,pie w?4 ,macroni ,rag\t ( ,vegetables ,s\p & ,b\llie ,caulifl[] ,fr5* ,beans ,*ick5s w?4 ,b]%amelle ,slices ,cod ,fry'd w?4 ,oy/] ,sauce ,cutlets ,pork w?4 ,fry'd ,potatoes ,lo9e ,veale ala ,cream to remove ,s\p #b;d4 ,c\rse ,wood ,cocks ,roa/ ,fritt]s ,c(fee ,cream ,j]usalem ,arti*oaks ,pott$ ,beef ,moddl$ ,/ew'd ,wat] ,cresses ,pres]v$ ,apricot ,t>t ,p>tridges ,roa/ ,gold+ ,pipp9s w?4 ,jelly ,neele ,sc4 ,/r& ,illu/ration3 ,,decemb]4 #a/4 ,c\rse ,turbot ,leg ,lamb w?4 ,sp9a* ,w+s & ,legs ,f[les ,glaiz'd ,pidgeon ,t\rte ,hodge ,podge ,pickl$ ,beet ,roots ,pheasant ,au ,*\x ,crimp'd ,cods ,head ,small ,*9e ,mutton ,roa/ #b;d4 ,c\rse ,turkey ,roa/ ,apple ,t>t w?4 ,p]fum$ ,cream ,pott$ ,*>r ,pancakes ,/ew'd ,c>doons ,br[n ,jellies ,lambs ,tails w?4 ,b]%amelle ,m9c$ ,pies ,prawnes ,potatoe ,pudd+ ,snipes ,roa/ ,neele ,sc4 ,/r& ,,! ,,art ,,( ,,cook]y4 ,beef ,/ock4 ,,cut *uck beef into pieces1 put x into a pot1 set x on ! fire1 ) a suffici5t quantity ( wat] to cov] x4 ,:5 x boils skim x clean2 add a bun* ( p>sley & ?yme1 clean$ c>rots1 leeks1 onions1 turnips1 cel]y1 & a little salt4 ,let ! meat boil till t5d]1 skim (f ! fat1 !n /ra9 x ?r\gh a f9e hair sieve4 ,veal ,/ock1 = ,s\ps4 ,,take a leg ( veal & "s lean ham1 cut !m into pieces1 put !m into a pan ) a qu>t ( wat]1 "s peel$ c>rots1 turnips1 onions1 leeks1 & cel]y2 draw !m d[n till ne>ly t5d]1 b ( no col\r2 !n add a suffici5t quantity ( beef /ock to cov] ! +r$i5ts1 boil all toge!r "o h\r1 skim x free f fat1 & /ra9 x4 ,"s game drawn d[n ) x w make x excell5t4 ,n4 ,b4 ,i h direct$ ! veal /ock n to be drawn d[n to a col\r1 z 9 t /ate x w answ] two purposes2 fir/1 = :ite s\ps2 &1 secondly1 z x might be col\r$ ) a bright liquid to any height1 :i* w be direct$ = gravy s\ps4 ,x frequ5tly happ5s1 likewise1 t1 if n /rictly att5d$ to1 x w burn4 ,consum1 or ! ,ess5ce ( ,meat4 ,,r$uce veal /ock to a good consi/5ce1 b be c>eful n to let x col\r4 ,cullis1 or a ?ick ,gravy4 ,,take slices ( ham1 veal1 cel]y1 c>rots1 turnips1 onions1 leeks1 a small bun* ( sweet h]bs1 "s allspice1 black pepp]1 mace1 a piece ( lemon-peel1 & two bay leaves2 put !m into a pan ) a qu>t ( wat]1 & draw !m d[n till ( a light br[n col\r1 b be c>eful n to let x burn2 !n dis*>ge x ) beef /ock4 ,:5 x boils1 skim x v clean f fat1 & ?ick5 x ) fl\r & wat]1 or fl\r & butt] pass$4 ,let x boil g5tly ?ree qu>t]s ( an h\r2 season x to ! palate ) cay5ne pepp]1 lemon juice1 & salt2 /ra9 x ?r\gh a tamis clo? or sieve1 & add a little liquid ( col\r1 :i* may be made z 9 ! foll[+ receipt4 ,liquid ( ,col\r = ,sauces1 c4 ,,put a qu>t] ( a p\nd ( ! be/ br[n sug> into a fry+ pan v clean f grease1 & half a gill ( wat]2 set x ov] a g5tle fire1 /irr+ x ) a wood5 spoon till x is ?or\ghly burnt & ( a good bright col\r1 !n dis*>ge x ) wat]2 :5 x boils skim x & /ra9 x4 ,put x by = use 9 a vessel close cov]$4 ,b5%amelle4 ,,take :ite veal1 lean ham1 turnips1 cel]y1 onions cut 9 pieces1 a blade ( mace1 a little :ole :ite pepp]2 sweat !m d[n till ?ree p>ts t5d]1 !n dis*>ge x ) beef /ock4 ,let x boil1 skim x clean1 & ?ick5 ) fl\r & wat]1 or fl\r & butt] pass$2 add to x a suffici5t quantity ( cream to make x q :ite4 ,let x simm] g5tly half an h\r1 & /ra9 x ?r\gh a tamis clo?4 ,n4 ,b4 ,let x be ( ! ?ickness ( light batt]4 ,to make a pass+ ( ,fl\r & ,butt] = ,cullis or ,b5%amelle4 ,,put fre% butt] into a /ewpan ov] a fire1 :5 x is melt$ add a suffici5t quantity ( sift$ fl\r to make x into a pa/e1 & mix !m toge!r ) a :isk ov] a v sl[ fire = t5 m9utes4 ,s\p a la ,re9e4 ,,take ?ree qu>ts ( veal /ock ) a blade ( mace boil$ 9 x2 !n /ra9 x to ! crumb ( f\r p5ny fr5* rolls1 ?ree qu>t]s ( a p\nd ( sweet almonds blan*$ & p\nd$ v f9e1 likewise ! :ite meat ( dress$ f[l p\nd$4 ,let all simm] toge!r = t5 m9utes1 & rub !m ?r\gh a tamis clo? till ! s\p is ( a prop] ?ickness2 season x to ! palate ) salt2 make x boil1 & s]ve x up ) a gill ( cream 9 x4 ,crayfi% ,s\p4 ,,take ?ree qu>ts ( veal /ock1 ! crumb ( f\r p5ny fr5* rolls1 ! meats ( a h5 lob/]1 & half a hundr$ crayfi% p\nd$1 ) "s live lob/] spawn2 add all toge!r1 make x boil1 skim x clean1 rub x ?r\gh a tamis clo?1 make x ( a middl+ ?ickness1 & season to ! palate ) salt & a little cay5ne pepp]4 ,s]ve x up ) cru/ ( fr5* bread cut into small r\nd pieces4 ,v]micelli ,s\p1 :ite4 ,,take ?ree qu>ts ( veal /ock & two ounces ( v]micelli1 boil !m toge!r a qu>t] ( an h\r1 rub x ?r\gh a tamis clo?1 season ) salt1 make x boil1 skim x1 & add a leason4 ,let x simm] = five m9utes4 ,to make ! ,leason4 ,,take ! yolks ( f\r eggs1 half a p9t ( cream1 & a little salt1 mix$ well toge!r4 ,cle>$ br[n ,/ock = ,gravy ,s\ps4 ,,take ?ree qu>ts ( veal /ock p]fectly free f fat2 add a small quantity ( liquid col\r to make x ( a f9e br[n2 season to ! palate ) salt & a little cay5ne pepp]2 beat up toge!r two yolks1 two :ites1 & two %ells ( eggs2 :isk !m ) ! /ock1 set x ov] a fire1 let x boil g5tly t5 m9utes1 !n /ra9 x ?r\gh a tamis clo?4 ,?is /ock is requir$ = rice1 br[n v]micelli1 cel]y1 sant1 or turnip s\ps4 ,n4 ,b4 ,i h direct$ ! br[n /ock1 = gravy s\ps only1 to be cle>$ ) eggs1 z t me?od has be5 mo/ approv$1 x be+ pleasant to ! eye1 & equally agreeable to ! palate4 ,rice ,s\p4 ,,add to ?ree qu>ts ( cle>$ /ock two ounces ( rice1 wa%$1 pick$1 p>boil$1 & dra9$ dry4 ,let x boil g5tly till ! rice is t5d]4 ,cel]y ,s\p4 ,,cut cel]y heads two in*es long !n1 "s ( ! :ite "p into small pieces2 wa%1 blan*1 & dra9 x1 & put to x ?ree qu>ts ( cle>$ /ock4 ,make x boil1 skim x1 & let ! cel]y simm] till t5d]4 ,turnip ,s\p4 ,,p>e good & firm turnips1 cut !m ) a knife or scoop into %apes1 fry !m ) a bit ( l>d till ( a light br[n col\r1 !n dra9 & wipe !m free f fat 7or !y may be /eam$ ) a v little wat]1 to prev5t !m f burn+1 till !y are half done72 !n put to !m cle>$ /ock1 & boil !m g5tly till t5d]4 ,cressey ,s\p4 ,,take twelve l>ge r$ c>rots1 scrape !m clean1 cut (f only ! r$ "p 9 ?9 slices1 & put !m 9 a /ewpan ) a qu>t ( wat]2 add clean$ turnips1 cel]y1 leeks1 & onions1 cut 9 pieces1 & half a p9t ( split peas4 ,/ew all toge!r till t5d]1 add+ "s /ock to prev5t burn+2 !n rub x ?r\gh a tamis1 & put to ! pulp five p9ts ( veal /ock & "s blan*$ wat]-cresses2 make x boil = tw5ty m9utes1 skim x1 season x ) salt1 & s]ve x up4 ,n4 ,b4 ,to be ! ?ickness ( peas s\p4 ,sant1 or ,spr+ ,s\p4 ,,p>e1 & cut into %apes1 turnips & c>rots1 likewise cel]y heads ab\t two in*es long2 wa% !m1 & /eam !m sep>ately ) a v little wat] till !y are ?ree p>ts done2 !n cut ! :ite "p ( ! cel]y into small pieces1 likewise leeks1 cabbage1 cos lettuces1 endive1 & *]vil1 ( ea* a small quantity2 blan* & dra9 !m dry1 !n put all ! vegetables toge!r2 add to !m ?ree qu>ts ( cle>$ br[n /ock1 & boil !m g5tly till t5d]4 ,9 spr+ add "y gre5 peas1 tops ( asp>agus1 & button onions1 /eam$ z ! above4 ,n4 ,b4 ,a small piece ( b\illie beef may be /ew$ till t5d]2 & t5 m9utes be=e x is to be s]v$ up wipe x dry1 & put x into ! s\p ) ! vegetables4 ,onion ,s\p4 ,,take eight middl+-siz$ peel$ onions1 cut !m into v ?9 slices1 pass !m ) a qu>t] ( a p\nd ( fre% butt] & fl\r till t5d]2 !n add ?ree qu>ts ( veal /ock2 make x boil tw5ty m9utes2 skim x1 season x ) salt1 & add a leason2 mix x well ) a :isk1 make x simm]1 & s]ve x up4 ,gre5 ,peas ,s\p4 ,,take "o qu>t ( "y gre5 peas1 f\r turnips p>$ & cut 9 ! =m ( dice1 two cos lettuces cut 9 small slices1 two middl+-siz$ onions cut v f9e2 wa% !m1 add a qu>t] ( a p\nd ( fre% butt]1 & /ew !m till ne>ly done4 ,!n take two qu>ts ( l>ge fre% gre5 peas1 & boil !m 9 ?ree qu>ts ( veal /ock till t5d]2 /ra9 & p\nd !m1 pres]v+ ! liquor2 !n rub ! peas ?r\gh a tamis1 & add ! pulp ) ! liquor to ! above h]bs1 a little fl\r & wat]1 pepp] & salt1 & season to ! palate1 ) a bit ( sug> if approv$4 ,boil all toge!r half an h\r2 skim x & :5 x is to be s]v$ up1 add ! pulp ( "s boil$ p>sley rubb$ ?r\gh a tamis to make x look gre54 ,n4 ,b4 ,cut pieces ( bread into ?9 sippets1 dry !m be=e ! fire1 & s]ve up on a plate4 ,old ,peas ,s\p4 ,,take *uck beef cut into pieces1 knuckles ( ham & veal1 pickle pork cut into squ>e pieces ( half a p\nd ea*2 put all into a pot ) peel$ turnips1 leeks1 onions1 c>rots1 & cel]y1 cut into slices1 & "s old split peas1 ) a suffici5t quantity ( wat]2 :5 x boils1 skim x1 & add a v small bun* ( dri$ m9t4 ,let ! +r$i5ts boil till t5d]1 !n take ! m9t out1 rub ! s\p ?r\gh a tamis till ( a good ?ickness2 :5 done1 add to ! liquor1 turnips cut 9 =m ( dice1 cel]y & leeks cut small & wa%$4 ,make ! s\p boil1 skim x1 season ) pepp] & salt1 & s]ve x up ) ! pork 9 x4 ,"s bread cut 9 =m ( dice1 & fri$1 to be s]v$ up on a di%4 ,n4 ,b4 ,! pork to be tak5 out :5 ne>ly done1 & add$ to ! s\p half an h\r be=e x is s]v$ up4 ,peas ,s\p ano!r way4 ,,put ! peas ) ! above-m5tion$ vegetables into a pot ) "s wat]2 /ew !m g5tly till t5d]1 !n add a little dri$ m9t1 & rub !m ?r\gh a tamis clo?2 put ! pulp to "s good veal /ock1 likewise add "s turnips p>$ & cut into =ms l dice1 "s leeks & cel]y cut small & blan*$2 season to ! palate ) pepp] & salt2 !n mak+ x boil1 skim x1 & /ew ! h]bs till t5d]4 ,s]ve x up ) pieces ( pickle pork 9 x4 ,n4 ,b4 ,! pickle pork to be cut into small squ>e pieces & boil$ till ne>ly done1 & !n add$ to ! s\p a qu>t] ( an h\r be=e x is to be s]v$ up to table4 ,let ! s\p be ( a prop] ?ickness4 ,giblet ,s\p4 ,,let ! giblets be scald$1 pick$ clean1 & cut 9 pieces2 :i* done1 put !m 9 a /ewpan1 season !m ) h]bs & spice1 ! same z = real turtle2 add "s veal /ock1 /ew !m till ne>ly done1 pick !m free f ! h]bs1 *op ! bones d[n1 /ra91 ?ick51 & season ! liquor1 z = real turtle2 make x boil1 !n add x to ! giblets1 /ew !m till t5d]1 & s]ve !m up ) egg & =cemeat balls4 ,fi% ,meagr ,s\p4 ,,take pieces ( diff]5t sorts ( fi%1 su* z salmon1 skate1 soles1 c4 ,sweat !m till t5d]1 ) turnip1 onion1 cel]y1 a clove ( g>lick1 & a blade ( mace2 !n add "s pla9 veal bro?4 ,let all simm] toge!r = half an h\r2 !n /ra9 & skim x free f fat2 season ) salt & cay5ne pepp]2 cle> x ) :ite ( eggs1 & col\r ) a little saffron4 ,n4 ,b4 ,x may be s]v$ up ) cel]y or rice 9 x4 ,mock ,turtle ( ,calf's ,head4 ,,take a scalp clean$ by ! but*]1 scald x = tw5ty m9utes1 !n wa% x clean1 cut x into pieces two in*es squ>e1 add a gallon ( veal /ock1 & boil !m till ne>ly done4 ,h ready "s pieces ( veal cut 9 =m ( dice1 b f\r times l>g]1 season$ ) h]bs1 spices1 & onions1 ! same z real turtle2 & /ra9 to x ! liquor ! scalp is boil$ 94 ,let ! meat simm] till almo/ done2 pick x1 & add to x ! scalp ) =cemeat & egg balls2 !n ?ick5 ! liquor z = real turtle1 & :5 x boils skim x clean1 put x to ! meats1 & simm] all toge!r half an h\r4 ,mutton ,bro?4 ,,take a neck ( mutton cut into pieces1 pres]v+ a h&some piece to be s]v$ up 9 ! ture54 ,put all 9 a /ewpot ) ?ree qu>ts ( cold beef /ock1 or wat] ) a little oatmeal mix$ 9 x1 "s turnips1 onions1 leeks1 cel]y cut 9 pieces1 & a small bun* ( ?yme & p>sley4 ,:5 x boils skim x clean1 & take ! piece ( mutton out :5 ne>ly done1 & let ! o!r boil till t5d]2 !n h ready turnips cut 9 =m ( dice1 "s leeks1 cel]y1 half a cabbage1 & p>sley1 all cut small1 & "s m>igolds2 wa% !m1 /ra9 ! liquor ( ! meat1 skim x free f fat1 add x to ! +r$i5ts1 ) ! piece ( mutton1 & a little pe>l b>ley if approv$2 season ) salt1 simm] all toge!r till done1 & s]ve x up ) toa/$ bread on a plate4 ,real ,turtle4 ,,hang ! turtle up by ! h9d f9s1 & cut (f ! head ov]night2 9 ! morn+ cut (f ! =e f9s at ! jo9ts1 & ! callipee all r\nd2 !n take out ! entrails1 & be c>eful n to break ! gall2 aft] :i* cut (f ! h9d f9s & all ! meat f ! bones1 callipee & callipa%2 !n *op ! callipee & callipa% into pieces2 scald !m toge!r1 ! f9s be+ :ole1 b take c>e n to let ! scales set4 ,:5 clean$1 *op ! f9s into pieces f\r in*es long2 wa% ! pieces ( ! callipee1 callipa%1 & f9s1 & put !m into a pot ) ! bones & a suffici5t quantity ( wat] to cov]2 !n add a bun* ( sweet h]bs & :ole onions1 & skim x :5 ! liquor boils4 ,:5 ! f9s are ne>ly done take !m out1 toge!r ) ! rema9d] ( ! turtle1 :5 done1 pick$ free f bone4 ,!n /ra9 ! liquor & boil x d[n till r$uc$ to "o ?ird "p2 aft] :i* cut ! meat into pieces f\r times l>g] ?an dice2 put x into a pot1 add a mixture ( h]bs *opp$ f9e1 su* z knott$ m>joram1 savory1 ?yme1 p>sley1 a v little basil1 "s *opp$ onions1 "s beat5 spices1 z allspice1 a few cloves1 a little mace1 black pepp]1 salt1 "s veal /ock1 & ! liquor t 0 r$uc$4 ,boil ! meat till ?ree p>ts done1 pick x free f h]bs1 /ra9 ! liquor ?r\gh a tamis sieve1 make a pass+ ( fl\r & ?ree qu>t]s ( a p\nd ( fre% butt]1 mix+ x well ov] a fire = "s "t1 & !n add to x madeira w9e1 7if a turtle ( sev5ty p\nds weight1 ?ree p9ts17 & ! liquor ( ! meat4 ,:5 x boils1 skim x clean1 season to ! palate ) cay5ne pepp]1 lemon juice1 & salt1 & /ra9 x to ! pieces ( f9s & %ell 9 "o pot1 & ! lean meat into ano!r2 & if ! turtle produce any real gre5 fat1 let x be boil$ till done1 !n /ra9$1 cut into pieces1 & add$ to ! f9s & %ell1 & !n simm] ea* meat till t5d]4 ,:5 x is to be s]v$ up1 put a little fat at ! bottom ( ! ture5s1 "s lean 9 ! c5t]1 & m fat at ! top1 ) egg & =ce-meat balls1 & a few entrails4 ,n4 ,b4 ,! entrails mu/ be clean$ well1 !n boil$ 9 wat] till v t5d]1 & pres]v$ z :ite z possible1 & j be=e !y are /ra9$ (f add ! balls4 ,if a callipa% is s]v$ up1 ! %ell to be cut d[n on ea* side1 & *op ! pieces = ! s\p2 ! rema9+ "p ( ! back %ell to be pa/$ r\nd ) a rais$ cru/1 egg$1 ornam5t$1 & bak$1 & ! s\p s]v$ 9 x 9 ! same mann] z 9 ! ture5s4 ,callipee4 ,,take a qu>t] ( ! "u "p ( a turtle ( sixty p\nds weight1 & scald x1 & :5 done1 take ! %\ld]-bone out & fill ! cavity ) a good high-season$ =cemeat made ) ! lean ( ! turtle2 put x into a /ewpan1 & add a p9t ( madeira w9e1 cay5ne pepp]1 salt1 lemon juice1 a clove ( g>lick1 a little mace1 a few cloves & allspice ti$ 9 a bag1 a bun* ( sweet h]bs1 "s :ole onions1 & ?ree qu>ts ( good beef /ock4 ,/ew g5tly till ?ree p>ts done2 !n take ! turtle & put x into ano!r /ewpan1 ) "s ( ! entrails boil$ & "s egg balls2 add a little ?ick5+ ( fl\r & butt] to ! liquor1 let x boil1 & /ra9 x to ! turtle1 c4 !n /ew x till t5d]1 & ! liquor almo/ r$uc$ to a glaize4 ,s]ve x up 9 a deep di%1 pa/$ r\nd z a callipa%1 ornam5t$ & bak$4 ,n4 ,b4 ,i ?9k ! above mode ( s]v+ x up 9 a di% ! be/1 z x frequ5tly happ5s t ! %ell ( ! callipee is n prop]ly bak$4 ,glaize = ,hams1 ,l>d+1 roa/$ ,p\ltry1 c4 ,,take a leg ( veal1 lean ( ham1 beef1 "s indiff]5t f[ls1 cel]y1 turnips1 c>rots1 onions1 leeks clean$ & cut into pieces1 a little lemon peel1 mace1 & black pepp]1 a small quantity ( ea*2 add ?ree qu>ts ( wat]1 sweat !m d[n till ?ree p>ts done1 dis*>ge ) wat]1 & boil x till ! goodness is extract$2 !n skim x1 & /ra9 ! liquor into a l>ge pan4 ,next day take ! fat f x v clean2 set ! /ock ov] a fire1 & :5 w>m cle> x ) :ites & a few yolks ( eggs2 !n add a little col\r & /ra9 x ?r\gh a tamis2 boil x quick till r$uc$ to a glaize1 & be c>eful n to let x burn4 ,n4 ,b4 ,9 ! same mann] may be made glaize ( sep>ate h]bs or roots1 :i* w be s]viceable on bo>d a %ip1 or 9 ! c\ntry1 :]e h]bs or roots _c be procur$ at all times2 & !y are to be pres]v$ 9 bottles1 z !y w n1 :5 cold1 be ( a portable sub/ance4 ,fi% pla9 boil$ to be prep>$ ?us3 ,,put !m 9 clean boil+ pump wat] well salt$1 & :5 s]v$ up to be g>ni%$ ) fre% pick$ p>sley & scrap$ hors]adi%2 except salt fi%1 :i* %\ld be prop]ly soak$1 !n cut 9 pieces & put 9 cold wat]1 & :5 x boils let x simm] six or eight m9utes1 & s]ve x up on a napk9 ) boil$ p>snips & potatoes r\nd1 or on a plate1 & egg sauce 9 a boat4 ,n4 ,b4 ,fi% %\ld be *os5 v fre% & ( good appe>ance1 x add+ z mu* to _! beauty z gratify+ to ! palate :5 dress$1 !re be+ 9 my op9ion b two sorts--good & bad4 ,b z an exception to ! above obs]vation1 skate w be bett] = eat+ if kept = "o or two days 9 a cool place be=e x is dress$4 ,fi% g5]ally fri$4 ,,pieces ( skate4 ,:it+s4 ,fillets ( haddocks4 ,smelts4 ,soles4 ,p]*4 ,fl\nd]s4 ,slices ( hollibut4 ,slices ( cod4 ,to prep>e ! above = fry+1 c4 ,,wipe ! diff]5t sorts ( fi% dry1 beat yolk ( eggs1 & spread x ov] !m ) a pa/e bru%2 !n put crumbs ( bread ov] ! egg4 ,h pl5ty ( l>d 9 an iron fry+ pan1 & :5 x almo/ boils put a prop] quantity & fry !m ( a f9e gold col\r2 dra9 !m dry1 & s]ve !m up ) fri$ p>sley4 ,n4 ,b4 ,! crumbs to be rubb$ ?r\gh a hair sieve4 ,! p>sley also to be pick$1 wa%$1 & dri$ ) a clo?1 !n to be put into ! l>d n v hot1 & fri$ ( a gre5 col\r4 ,spr9kle a little salt ov]4 ,broil$ ,fi% prep>$ ?us3 ,,wipe ! fi% dry1 fl\r !m well1 & h ! gridiron clean2 !n rub ! b>s ) a veal caul1 & put ! fi% at a prop] di/ance4 ,broil !m g5tly ov] a cle> coal fire till ( a f9e col\r1 & s]ve !m up directly4 ,n4 ,b4 ,fi% 9 g5]al to be fl\r$1 except h]r+s1 :i* are only to be scor$ ) a knife1 & ! foll[+ me?ods ( broil+ o!r fi% to be obs]v$4 ,broil$ ,salmon to be prep>$ ?us3 ,,take pieces or slices ( salmon1 wipe !m dry1 dip !m 9 sweet oil1 & season ) pepp] & salt2 fold !m 9 pieces ( writ+ pap]1 broil ov] a cle> fire1 & s]ve !m up v hot4 ,n4 ,b4 ,9 ! same mann] are to be done r$ mullets1 c4 ,broil$ ,mack>el1 common way4 ,,wipe !m dry1 split !m d[n ! back1 spr9kle ) pepp] & salt1 & broil !m g5tly4 ,to /ew ,fi%4 ,,add to "s cullis a few *opp$ e%allots1 an*ovies1 a bay leaf1 hors]adi% scrap$1 a little quantity ( lemon peel1 & "s r$ port2 season x well ) cay5ne pepp]1 salt1 & juice ( lemon1 & :5 x boils let x be ( a prop] ?ickness1 & /ra9 x to ! fi%2 !n /ew x g5tly1 & s]ve x up 9 a deep di% ) ! liquor1 & fri$ bread r\nd x4 ,if c>p or t5*1 "s ( ! h>d roe mix$ 9 batt] & fri$ 9 pieces4 ,! roes likewise ( diff]5t fi% may be /ew$ 9 ! same mann]1 & s]v$ up z a di% ( !mselves4 ,eels1 soles1 or o!r fi% may be done ! same way4 ,wat] s\*e ( ,p]*1 ,fl\nd]s1 ,soles1 ,eels1 c4 ,,take p]* clean$ & fre% crimp$2 put !m into boil+ pump wat] well-season$ ) salt1 & :5 !y boil1 skim !m clean4 ,take !m out ) a l>ge skimm]1 put !m into a deep di%1 /rew p>sley roots & scald$ p>sley ov]1 & add "s ( ! liquor4 ,s]ve !m up z hot z possible1 ) slices ( br[n bread & butt] on a plate4 ,n4 ,b4 ,! "t ! fi% are to boil mu/ be accord+ to _! size2 & ! p>sley roots are to be clean$1 cut into slips1 & boil$ by !mselves till t5d]4 ,roa/$ ,pike or ,/urgeon4 ,,let ! fi% be well clean$1 !n make a /uff+ ( cap]s1 an*ovies1 p>sley & ?yme *opp$ f9e1 a little grat$ nutmeg & lemon peel1 pepp]1 salt1 breadcrumbs1 fre% butt]1 & an egg4 ,fill ! fi% & sew x up2 turn x r\nd1 & fa/5 ! head ) ! tail2 !n egg ! fi% ov] & breadcrumb x2 aft] :i* bake or roa/ x g5tly till done1 & ( a good br[n col\r4 ,s]ve x up ) a sauce ov]1 made ( cullis1 fre% butt]1 cay5ne1 an*ovie ess5ce1 & lemon pickle4 ,bacquillio ) ,h]bs4 ,,let ! fi% be well soak$2 !n boil !m & pick free f bone4 ,wa% & *op small "s sp9a*1 sorrel1 gre5 onions1 & p>sley2 aft] :i* add fre% butt]1 ess5ce ( an*ovies1 cay5ne pepp]1 & pl5ty ( ! juice ( seville oranges4 ,sweat ! h]bs d[n1 add ! fi%1 & simm] !m till t5d]4 ,entre ( ,eels4 ,,take good-siz$ eels1 bone & cut !m 9 pieces ( ?ree in*es long2 pass !m ov] a sl[ fire 9 a small quantity ( sweet h]bs & e%allots1 fre% butt]1 pepp]1 salt1 & lemon juice4 ,:5 ?ree p>ts done put all on a di%1 dip ea* piece 9 ! liquor1 breadcrumb1 & broil !m ov] a cle> fire4 ,s]ve !m up ) an*ovie sauce 9 a boat4 ,entre ( ,soles4 ,,let good-siz$ soles be clean$ & fillett$2 roll !m up1 put !m into a /ewpan1 add a little fre% butt]1 lemon juice1 pepp]1 & salt1 & simm] !m ov] a sl[ fire till done4 ,s]ve !m up ) a sauce ov]1 made ( button onions1 mu%rooms1 egg balls1 pickle cucumb]s scoop$ r\nd1 slices ( sweetbreads1 & good /rong cullis col\r$ ) lob/] spawn4 ,n4 ,b4 ,! above fillets may be fri$1 & s]v$ up ) ! sauce r\nd4 ,entre ( ,:it+s1 c4 ,,take fillets ( haddocks or :it+s1 wet !m ) :ites ( eggs1 & lay ^u !m slices ( salmon1 season$ ) pepp] & salt4 ,put !m into a /ewpan ) a little fre% butt]2 /ew ! fi% ov] a sl[ fire till done1 ) ! pan close cov]$4 ,s]ve !m up ) a sauce ov]1 made ) *opp$ p>sley1 *opp$ mu%rooms & e%allots1 a little rh5i% w9e1 mu/>d1 & cullis1 mix$ & boil$ toge!r = t5 m9utes4 ,entre ( ,salmon4 ,,make :ite pap] cases1 & put a little sweet oil at ! bottom ( ea*4 ,cut into pieces "s fre% salmon1 pepp] & salt !m1 & put !m into ! cases2 !n set !m ov] a fire on a bak+ plate & 9 a /ewpan cov]$ ov]1 ) a fire at top & bottom4 ,:5 broil$ en\gh1 s]ve !m up ) poa*$ eggs on ! top ( ! salmon1 & an*ovie sauce 9 a boat4 ,entre ( ,smelts1 c4 ,,clean1 turn r\nd1 & fry ( a good col\r1 "s fre% smelts2 !n ?ree p>ts boil a slice ( fre% crimp$ cod cut two in*es ?ick2 pull x into flakes1 h ready "s b5%amelle1 :isk x ) ! yolks ( two eggs1 add ! flakes ( ! cod1 season ) salt & lemon juice to ! palate1 & simm] ! fi% ov] a sl[ /ove till done4 ,s]ve x up ) ! fri$ smelts r\nd ! di%1 & a few ov] ! /ew4 ,entre ( ,mack>el4 ,,split !m d[n ! back1 season ) pepp] & salt1 & lay a sprig ( f5nel 9 !m4 ,broil !m g5tly1 & :5 s]v$ up1 ! f5nel to be tak5 out1 & a mixture ( fre% butt]1 *opp$ p>sley1 gre5 onions1 pepp]1 salt1 & pl5ty ( lemon juice to be put 9 its /ead4 ,mack>el ! ,g]man way4 ,,split !m d[n ! back & season ) pepp] & salt2 broil !m1 & s]ve !m up ) ! foll[+ sauce 9 a boat3--pick & wa% f5nel1 p>sley1 m9t1 ?yme1 & gre5 onions1 a small quantity ( ea*4 ,boil !m t5d] 9 a little veal bro?2 !n *op & add to !m "s fre% butt]1 ! liquor1 a grat$ nutmeg1 ! juice ( half a lemon1 a little cay5ne pepp] & salt4 ,let x boil1 & make x ( a prop] ?ickness ) fl\r & wat]4 ,olios1 or a ,spani% ,di%4 ,,! articles t are want$ consi/ ( ! foll[+3 viz4 ,leg ( mutton ( t5 p\nds4 ,leg ( veal ditto4 ,*uck beef ditto4 ,lean ham six p\nds4 ,be/ end ( a neck ( mutton4 ,brea/ ( veal1 small4 ,two pieces ( b\illie beef ( "o p\nd ea*4 ,two pair ( pigs feet & e>s4 ,a bologna sausage4 ,a f[l4 ,a pheasant4 ,two p>tridges4 ,two ruffs & rees4 ,two quails4 ,two teal4 ,two pigeons4 ,two rabbits4 ,"o h>e4 ,two /ags tongues4 ,"o qu>t ( burgonza peas4 ,turnips4 ,c>rots4 ,cel]y4 ,onions4 ,leeks4 ,p>sley4 ,?yme4 ,g>lick4 ,allspice4 ,cloves4 ,mace4 ,nutmegs4 ,black pepp]4 ,h>icot roots4 ,fri$ bread4 ,eggs4 ,saffron1 & ,lemons4 ,! ,olio to be made z foll[s3 ,,take ! beef1 veal1 mutton1 & ham2 cut !m into pieces1 put !m into a pot1 cov] ) wat]1 & :5 x boils skim clean2 !n add c>rots1 cel]y1 turnips1 onions1 leeks1 g>lick1 p>sley1 & ?yme1 ti$ 9 a bun*2 allspice1 cloves1 nutmeg1 black pepp]1 mace1 & a little g+]1 put 9 a clo?4 ,boil all toge!r till x becomes a /rong /ock1 & /ra9 x4 ,!n cut ! brea/ ( veal into t5drons1 & be/ end ( neck ( mutton into /eaks1 & half fry !m2 pigs feet & e>s clean$2 h>e cut into jo9ts & daub$ ) bacon2 b\illie beef ti$ r\nd ) pack?read2 p\ltry truss$ v neat1 ) ! legs drawn 9 close2 ! tongues scald$ & clean$2 & ! rabbits cut into pieces4 ,:5 ! diff]5t articles are ready1 blan* & wa% !m1 !n braise ea* 9 a sep>ate /ewpan1 ) ! /ock t 0 /ra9$4 ,:5 ! diff]5t ?+s are brais$ en\gh1 p\r ! liquors f !m into a pan1 leav+ a little ) ea* to pres]ve f burn+4 ,:5 !y are to be s]v$ up1 skim ! liquor v clean1 & cle> x ) :ites ( eggs2 !n cut turnips & c>rots into h>icots1 "s button onions peel$1 & heads ( cel]y trimm$ neat2 aft] :i* blan* !m1 cut ! bologna sausage into slices1 boil ! burgonza peas till ?ree p>ts done1 !n mix all toge!r1 add "s ( ! cle>$ liquor1 & /ew !m g5tly till done4 ,! rema9d] ( ! liquor to be col\r$ ) a little saffron1 & s]v$ up 9 a ture5 ) a few burgonza peas 9 x4 ,:5 ! olio is to be s]v$ up1 take a v l>ge deep di%1 make sev]al p>titions 9 x ) slips ( fri$ bread dipp$ 9 :ites ( eggs1 & set x 9 a sl[ ov5 or be=e a fire2 !n lay ! t5drons1 birds1 beef1 mutton1 f[ls1 c4 alt]nately 9 ! p>titions1 & s]ve up ) ! h>icot roots1 c4 ov]4 ,n4 ,b4 ,! :ole ( ! liquor to be season$ to ! palate ) cay5ne pepp] & lemon juice4 ,?is receipt = a ,spani% olio is only writt5 to %ew h[ exp5sive a di% may be made1 & :i* ,i saw done4 ,z a sub/itute ,i h introduc$ ! foll[+ engli% "o1 :i* has be5 g5]ally approv$2 & ,i ?9k1 ) p>ticul> att5tion1 x w exce$ ! =m] 9 flav\r4 ,hodge ,podge1 or ,engli% ,olio4 ,,take f\r beef tails cut into jo9ts1 b\ille beef two pieces ab\t a qu>t] ( a p\nd ea*1 & two pieces ( pickle pork ( ! same weight4 ,put !m into a pot1 cov] ) wat]1 & :5 x boils skim clean1 & add half a savoy1 two ounces ( *ampignons1 "s turnips1 c>rots1 onions1 leeks1 cel]y1 "o bay leaf1 :ole black pepp]1 a few allspice1 & a small quantity ( mace4 ,:5 ! meats are ne>ly done1 add two qu>ts ( /rong veal /ock1 & :5 t5d] take !m out1 put !m into a deep di%1 & pres]ve !m hot till !y are to be s]v$ up2 !n /ra9 ! liquor1 skim x free f fat1 season to ! palate ) cay5ne pepp]1 a little salt1 & lemon juice1 & add a small quantity ( col\r2 !n h ready turnips & c>rots cut into h>icots1 "s cel]y heads trimm$ ?ree in*es long1 & "s :ole onions peel$4 ,let !m be sweat$ d[n1 till ?ree p>ts t5d]1 9 sep>ate /ewpans1 & /ra9 ! ess5ces ( !m to ! above liquor2 cle> x ) :ites ( eggs1 /ra9 x ?r\gh a tamis clo?1 mix ! vegetables1 add ! liquor to !m1 boil !m g5tly = t5 m9utes1 & s]ve !m ov] ! meats4 ,light ,=cemeat = ,pies or ,f[ls1 c4 ,,cut 9 pieces lean veal1 ham1 & fat bacon2 add *opp$ p>sley1 ?yme1 es*allots1 a little beat5 spices1 juice ( lemon1 pepp] & salt1 a few clean$ mu%rooms1 or mu%room p[d]4 ,put ov] a sl[ fire till ?ree p>ts done2 !n p\nd 9 a m>ble mort> till v f9e1 & add a suffici5t quantity ( yolk ( raw eggs & breadcrumbs to b9d x4 ,=cemeat ,balls = ,rag\ts1 c4 ,,cut lean veal & beef suet into small pieces1 & add *opp$ p>sley1 ?yme1 m>joram1 savory1 es*allots1 pepp]1 salt1 breadcrumbs1 a little grat$ nutmeg1 & yolk ( raw eggs4 ,p\nd all well toge!r1 & roll into balls4 ,n4 ,b4 ,! balls %\ld be boil$ or fri$ be=e !y are add$ to any ?+4 ,egg = ,balls4 ,,boil six eggs1 take ! yolks1 p\nd !m1 & add a little fl\r & salt1 & ! yolks ( two raw eggs4 ,mix all well toge!r1 & roll into balls4 ,!y mu/ be boil$ be=e add$ to any made di% or s\p4 ,omlets ( ,eggs = g>ni%+ or cutt+ 9 ,slips4 ,,take eggs1 break !m1 & put ! yolks & :ites into sep>ate pans2 beat !m up ) a little salt1 & !n put !m aga9 into sep>ate e>!n vessels rubb$ ) sweet oil4 ,h ready a pot ( boil+ wat] ov] a fire1 put !m 9 close cov]$1 & let ! omlets /eam till ?or\ghly done4 ,ox ,*eek4 ,,bone & wa% clean ! *eek2 !n tie x up l a rump ( beef1 put x 9 a brais+ pan ) "s good /ock 7or wat]72 :5 x boils1 skim x1 add two bay leaves1 a little g>lick1 "s onions1 *ampignons1 cel]y1 c>rots1 half a small cabbage1 turnips1 a bundle ( sweet h]bs1 :ole black pepp]1 a little allspice & mace4 ,let ! *eek /ew till ne> done1 !n cut (f ! /r+s1 put ! *eek 9 a clean /ewpan1 /ra9 ! liquor ?r\gh a sieve1 skim (f ! fat v clean1 season ) lemon juice1 cay5ne pepp] & salt1 add a little col\r1 cle> x ) eggs1 /ra9 x ?r\gh a tamis clo? to ! *eek1 & /ew x till t5d]4 ,beef ,tails4 ,,cut ! tails into jo9ts1 & blan* & wa% !m2 !n braise !m till t5d]1 dra9 !m dry1 & s]ve !m up ) h>icot sauce ov]4 ,h>icot ,sauce4 ,,take clean turnips & c>rots1 & scoop or cut !m into %apes1 "s cel]y heads cut ab\t two in*es long1 button onions peel$1 "s dry or gre5 morells1 & arti*oke bottoms cut into pieces4 ,let !m all be blan*$ 9 sep>ate /ewpans till ?ree p>ts done2 !n dra9 & put !m all toge!r ) "s small mu%rooms /ew$1 & a good cullis well-season$1 & simm] ! vegetables till done4 ,beef ,collops4 ,,take ! fillet f ! "u "p ( a rump ( beef1 cut x into small ?9 slices1 & fry !m till ?ree p>ts done2 !n add to !m slices ( pickle cucumb]s1 small mu%rooms /ew$1 blan*$ oy/]s1 "s good-season$ cullis1 & /ew !m till t5d]4 ,fillet ( ,beef l>d$4 ,,take a fillet or piece ( a rump1 =ce x & l>d x ) bacon1 turn x r\nd l a fillet ( veal1 roa/ x1 glaize ! top1 & s]ve x up ) ! foll[+ sauce made ) cullis1 lemon pickle1 & ket*up2 add likewise "s scald$ cel]y heads & button onions2 !n /ew till t5d]1 & put ! sauce r\nd ! beef4 ,beef ,pallets4 ,,scald & scale ! pallets clean1 & boil !m till t5d]2 :5 cool roll !m up ) =cemeat 9 ! middle1 & tie !m ) ?read2 braise !m z :ite z possible & s]ve !m up ) a sauce made ( ham1 brea/ ( f[l1 pickle cucumb]s1 omlets ( eggs1 & good-season$ cullis or b5%amelle4 ,n4 ,b4 ,! ham1 c4 are to be cut 9 ! =m ( dice1 & ! omlets made z omlets = g>ni%+4 ,rump ( ,beef a-la-daube1 or brais$4 ,,bone a rump ( beef & daub x ) slips ( fat bacon1 season$ ) sweet h]bs1 es*allots1 beat5 spices1 pepp]1 & salt4 ,b9d x r\nd ) pack?read1 & braise x till t5d]2 !n wipe x dry1 glaize ! top1 & s]ve x up ) ! sauce r\nd4 ,ei!r ,spani% onion sauce1 or savoy1 h>icot1 or a%e sauce may be us$4 ,n4 ,b4 ,x may be s]v$ ) ! sauce ei!r pla9 or daub$4 ,to make ,spani% ,onion ,sauce4 ,,braise six ,spani% onions ) ! beef till ?ree p>ts done2 !n peel !m1 & add "s good cullis1 season$ ) cay5ne pepp]1 salt1 lemon juice1 & a little sift$ lump sug>1 & /ew !m till t5d]4 ,savoy ,sauce4 ,,cut "s savoys 9 qu>t]s1 blan* !m1 & !n tie !m r\nd & braise !m ) ! beef till half done4 ,take !m out ( ! liquor1 cut (f ! /r+1 & put !m into a /ewpan ) good /rong cullis1 & simm] !m till t5d]4 ,a%e ,sauce4 ,,take "s pickle cucumb]s *opp$ small1 !n cap]s1 p>sley1 es*allots1 brea/ ( a f[l1 lean ( ham1 c>rots1 & yolks & :ites ( eggs4 ,!n add to !m a good-season$ cullis & a little mu%room ket*up4 ,simm] all toge!r a qu>t] ( an h\r4 ,n4 ,b4 ,! ham1 f[l1 egg1 & c>rot to be boil$ be=e !y are *opp$4 ,brisket ( ,beef ) ,spani% ,onions4 ,,to be done 9 ! same mann] z ! rump1 b n to be daub$ ) bacon4 ,brisket ( ,beef ) ,a%e or ,h>icot4 ,,to be done 9 ! same mann] z ! prec$+4 ,rump ( ,beef a-la mode4 ,,bone ! rump1 daub x ) slips ( fat bacon season$ ) sweet h]bs1 beat5 spices1 & pepp] & salt4 ,b9d x r\nd ) pack?read1 put x into a brais+ pan1 cov] x ) "s veal /ock1 make x boil1 skim x1 & add a p9t ( r$ port1 "s onions1 turnips1 cel]y1 a few bay leaves1 g>lick1 *ampignons1 a few :ole allspice1 & a little mace4 ,let x /ew till ne>ly done2 !n take x out ( ! liquor1 cut (f ! /r+s1 wipe x dry1 & put x into a clean /ewpan4 ,!n /ra9 ! liquor1 skim ! fat (f clean1 season ) cay5ne1 salt1 a gill ( v9eg>1 lemon pickle1 & a small quantity ( juice ( lemon2 add a little col\r1 cle> x ) :ites ( eggs1 & /ra9 x ?r\gh a tamis clo? to ! beef4 ,/ew x g5tly till done1 & s]ve x up 9 a deep di%4 ,n4 ,b4 ,to ! liquor1 :5 cle>$ ) eggs & /ra9$1 may be add$ "s pass+ ( fl\r & butt]1 by way ( ?ick5+1 if approv$4 ,! reason = cle>+ ! liquor is1 t x w make x appe> bright ei!r ?ick5$ or pla94 ,bak$ ,beef4 ,,bone a leg ( beef1 wa% x clean1 *op pl5ty ( p>sley1 a middl+ quantity ( ?yme1 es*allots1 m>joram1 savory1 & a little basil4 ,!n mix !m toge!r1 & add a small quantity ( beat5 allspice1 mace1 cloves1 pepp]1 & salt4 ,rub ! beef well ) ! +r$i5ts1 set x 9 an e>!n pan1 put to x a gill ( v9eg>1 half a p9t ( r$ port1 eight middl+-siz$ :ole onions peel$1 two bay leaves1 a few fre% or dri$ *ampignons4 ,let ! meat rema9 till next day2 !n add a suffici5t quantity ( wat] to x1 cov] ! pan close1 & bake ! meat till t5d]4 ,m>r[ ,bones4 ,,*op ! bones at ea* end s z to /& /eady2 !n wa% !m clean1 saw !m 9 halves1 set !m upright 9 a saucepan ) wat]1 & boil !m two h\rs4 ,s]ve !m up v hot1 & ) fre% toa/$ bread4 ,mutton ,rumps m>9at$4 ,,clean & cut ! rumps ( an equal l5g?1 & lay !m 9 a pan & ! m>9ate liquor = a :ole night2 !n pass !m 9 butt] till ne>ly done4 ,lay !m on a di% to cool1 wa% !m ov] ) yolk ( egg1 & breadcrumb !m4 ,fry !m g5tly 9 boil+ l>d till done1 & ( a nice col\r4 ,dra9 !m dry1 & s]ve !m up ) a v good-season$ cullis sauce & ket*up 9 x4 ,n4 ,b4 ,9 ! same mann] may be done mutton /eaks4 ,to make ,m>9ate4 ,,take a little gravy1 v9eg>1 salt1 :ole black pepp]1 a few bay leaves1 onions slic$1 a clove ( g>lick1 & a little ?yme4 ,boil all toge!r & /ra9 x4 ,h>icot ,mutton ,cutlets4 ,,cut a lo9 or be/ end ( a neck ( mutton into /eaks1 trim !m neat1 & fry !m till ?ree p>ts done1 & ( a nice col\r4 ,put !m into a /ewpan1 add a little liquor to pres]ve !m f burn+1 & simm] till t5d]4 ,lay ! /eaks r\nd 9 a di%1 & s]ve !m up ) h>icot sauce ov]4 ,n4 ,b4 ,! ess5ce t ! /eaks 7 /ew$ 9 to be /ra9$1 skimm$ clean f fat1 & add$ to ! sauce4 ,fillet ( ,mutton ) ,cucumb]s4 ,,take ! be/ end ( a neck ( mutton1 cut (f ! "u bone1 leav+ ! long ones on2 !n trim x neat1 l>d x1 or let x rema9 pla92 roa/ x g5tly1 glaize x1 & s]ve x up ) cucumb] sauce "u4 ,/ew$ ,cucumb]s4 ,,take fre% ga!r$ cucumb]s1 p>e !m1 cut !m into %apes if se$y1 or slices if "y4 ,put !m into a /ewpan1 & add a little salt1 v9eg>1 & an onion4 ,simm] !m ov] a fire till ne>ly done & ! liquor r$uc$1 or fry !m ) a bit ( fre% butt]1 & add a good /rong cullis4 ,let ! cucumb]s /ew till done1 & s]ve !m up ) ! mutton1 :i* may be roa/$ ) l>d+ 7or pla974 ,n4 ,b4 ,! cucumb]s may be s]v$ z an entre ( itself1 & fri$ bread put r\nd !m4 ,mutton ,cutlets ) ,potatoes4 ,,cut a lo9 ( mutton into /eaks1 beat !m ) a *opp]1 & trim !m neat4 ,pass !m 9 sweet h]bs1 es*allots1 pepp]1 salt1 & lemon juice4 ,:5 ne>ly done1 lay !m on a di% till almo/ cool1 & !n egg1 breadcrumb1 & fry !m 9 boil+ l>d till ( a light br[n col\r4 ,place ! /eaks r\nd 9 a di%1 leav+ a cavity 9 ! c5t]1 :i* is to be fill$ up ) potatoes1 & ! sauce "u ! /eaks4 ,n4 ,b4 ,! potatoes to be peel$1 scoop$1 or cut into %apes4 ,!n fry !m ( a light col\r1 & put !m be=e ! fire till want$2 & add to ! sauce ! /eaks 7 pass$ 91 a little cullis & ket*up2 !n /ra9 & r$uce x almo/ to a glaize4 ,mutton ,cutlets a la ,ma9t5on4 ,,get ! be/ end ( a lo9 ( mutton1 take (f ! "u bone1 & cut x into *ops2 beat !m1 & trim !m neat2 !n add to !m a bit ( fre% butt]1 *opp$ p>sley1 ?yme1 es*allots1 pepp]1 salt1 a little p\nd$ mace1 & lemon juice4 ,pass !m till ne>ly done2 !n lay !m on a di%1 p\r ! liquor ov] ! *ops1 &1 :5 ne>ly cool1 breadcrumb1 & put !m sep>ately 9 oil$ :ite pap]2 fold !m up1 broil !m ov] a sl[ fire1 & s]ve !m up ) hot poivrade sauce 9 a boat4 ,n4 ,b4 ,see ,poivrade ,sauce receipt4 ,cutlets a la ,iri% ,/ew4 ,,get ! be/ end ( a neck ( mutton1 take (f ! "u bone1 & cut x into *ops2 season !m ) pepp]1 salt1 a little mu%room p[d]1 & beat5 mace4 ,put !m into a /ewpan1 add a l>ge onion slic$1 "s p>sley & ?yme ti$ 9 a bun*1 & a p9t ( veal bro?4 ,simm] ! *ops till ?ree p>ts done1 !n add "s :ole potatoes peel$1 & let !m /ew till done4 ,s]ve x up 9 a deep di%4 ,n4 ,b4 ,let ! p>sley & ?yme be tak5 out :5 ! /ew is to be s]v$ up4 ,pork ,cutlets ) ,r$ or ,:ite ,cabbage4 ,,take a piece ( back pork1 cut x into *ops1 beat & trim !m1 season ) pepp] & salt1 broil !m g5tly till done & ( a light br[n col\r4 ,s]ve !m up ) /ew$ r$ or :ite cabbage "u4 ,to /ew ,cabbage4 ,,cut ! cabbage into slips1 & blan* & dra9 !m dry4 ,put !m into a /ewpan1 ) a bit ( fre% butt]1 pepp]1 salt1 an onion1 "s v9eg>1 half a p9t ( veal bro?1 & a little allspice ti$ 9 a clo?4 ,/ew ! cabbage g5tly till done & ! liquor ne>ly r$uc$1 & !n take ! spice & onion out4 ,pork ,cutlets ) ,rob]t ,sauce4 ,,get a piece ( back pork1 or ! be/ end ( a lo91 & take (f ! "u bone2 !n cut ! *ops neat1 season ) pepp] & salt1 broil !m g5tly1 & s]ve !m up ) ! sauce und]nea?4 ,to make ,rob]t ,sauce4 ,,take "s cullis1 a bay leaf1 an onion slic$1 a blade ( mace1 a little mu/>d1 & a gill ( rh5i% w9e4 ,boil all toge!r a qu>t] ( an h\r1 /ra9 x1 & r$uce x ne>ly to a glaize4 ,pork ,cutlets ano!r way4 ,,trim ! *ops neat z above1 pass !m ) a bit ( fre% butt]1 *opp$ es*allots1 pepp]1 salt1 & a little lemon juice4 ,:5 ne>ly done1 breadcrumb & broil !m till ( a light br[n col\r4 ,s]ve !m up ) ! foll[+ sauce plac$ und]nea?2 t is to say1 cullis1 mu%room1 ket*up1 lemon pickle1 & mu/>d1 a little ( ea*1 & r$uce ne>ly to a glaize4 ,fillet ( ,pork roa/$4 ,,take a piece ( back pork1 cut ! *9e bone f ! "u "p1 & lay x 9 a m>9ate all night4 ,:5 x is to be roa/$ run a l>k spit ?r\gh1 tie x on ano!r spit1 cov] x ) pap]1 & roa/ x g5tly2 & :5 to be s]v$ up1 if n col\r$ en\gh1 glaize x lightly1 & put "s rob]t sauce und]nea?4 ,pigs ,feet & ,e>s4 ,,take prep>$ feet & pass !m1 ) *opp$ p>sley1 ?yme1 es*allots1 pepp]1 salt1 & lemon juice4 ,:5 done1 breadcrumb & broil !m g5tly4 ,let ! e>s be cut 9 slices1 & add cullis well-season$2 !n /ew !m = t5 m9utes1 & s]ve !m up ) ! feet ov]4 ,to prep>e ,pigs ,feet & ,e>s4 ,,scald & clean !m2 !n split ! feet & tie !m r\nd ) pack?read2 put !m 9 a pot cov]$ ) wat]2 make x boil1 skim x clean1 & add a little g>lick1 ?yme1 es*allots1 onions1 bay leaves1 :ole black pepp]1 allspice1 mace1 salt1 & udd] ( veal4 ,braise !m till t5d]1 & put !m 9 an e>!n pan = use4 ,compotte ( ,pigeons4 ,,cut (f ! p9ions1 draw ! legs 9 close1 col\r ! brea/ 9 boil+ hot l>d1 & !n blan* & wa% !m2 :i* done1 put !m 9 a /ewpan1 add a little veal bro?1 & simm] !m g5tly till ne>ly done1 & !n make a rag\t ( blan*$ sweetbreads1 button mu%rooms1 truffles1 morells1 arti*oke bottoms1 egg balls1 cullis1 & ! liquor ( ! pigeons /ra9$1 & season well to ! palate4 ,let ! +r$i5ts /ew = t5 m9utes1 !n add !m to ! pigeons1 & s]ve up all toge!r 9 a deep di%4 ,pigeons a la ,craupid9e4 ,,cut (f ! p9ions1 draw 9 ! legs1 cut ! brea/ s z to lay back1 !n pass !m ) sweet h]bs1 mu%rooms1 es*allots *opp$ f9e1 a little fre% butt]1 grat$ nutmeg1 lemon juice1 pepp]1 & salt4 ,let !m simm] till ne>ly done2 !n lay !m on a di%1 & :5 ne>ly cool1 egg ) yolk ( eggs1 & /rew !m ) crumbs ( bread rubb$ ?r\gh a f9e hair sieve4 ,fry !m ( a light col\r 9 boil+ hot l>d 7or broil !m74 ,s]ve !m up ) a good cullis & %>p sauce und]nea?4 ,pigeons glaiz$4 ,,put "s good-season$ =cemeat 9 ! pigeons1 cut (f ! p9ions1 lay back ! legs1 blan* !m1 & roa/ !m g5tly ) v9e leaves & b>ds ( fat bacon ov] !m4 ,:5 !y are to be s]v$ up glaize ! top "p1 & s]ve !m ) cullis sauce1 or cel]y heads1 or asp>agus tops1 c4 "u !m4 ,pigeons a la ,s\sell4 ,,bone ! legs & w+s ( f\r pigeons & draw !m 92 !n fill !m ) a high-season$ =cemeat1 & braise !m 9 a half p9t ( veal /ock4 ,:5 done en\gh1 take ! pigeons out1 wipe !m dry1 glaize ! top1 & s]ve !m up ) /ew$ sorrel und]nea?4 ,n4 ,b4 ,! liquor !y 7 brais$ 9 to be /ra9$1 skimm$ free f fat1 & r$uc$ almo/ to a glaize1 & add$ to ! sorrel4 7,or !y may1 :5 ?ree p>ts done1 be wip$ dry1 egg$ & breadcrumb$ ov]1 !n fri$ 9 boil+ l>d1 & s]v$ up ) sorrel sauce und]nea? z above74 ,ha%$ ,calf's ,head4 ,,take a head1 )\t ! scalp1 *opp$ 9 half2 wa% & blan* x1 peel ! tongue1 cut x 9 slices1 & likewise ! meat f ! head4 ,add blan*$ morells & truffles1 egg & =cemeat balls1 /ew$ mu%rooms1 arti*oke bottoms1 & well-season$ cullis4 ,let ! meat /ew g5tly till ne>ly done1 & !n add slices ( ?roat sweetbreads4 ,:5 x is to be s]v$ up1 put r\nd ! ha% ! bra9s & ra%]s ( bacon2 &1 if approv$1 half ! head to be put on ! top1 :i* is to be prep>$ ?us3--,"o half ( ! head :5 blan*$ to be done ov] ) yolk ( raw egg2 !n season ) pepp] & salt1 /rew ) f9e breadcrumbs1 bake till v t5d]1 & col\r ) a salam&] if requisite4 ,! bra9s to be egg$ & roll$ 9 breadcrumbs1 & fri$ 9 boil+ l>d4 ,! ra%]s ( bacon to be broil$4 ,brea/ ( ,veal en ,gall5t9e4 ,,bone ! veal & lay a light =cemeat ov] x1 & ^u t "s slips ( lean ham1 pickle cucumb]s1 fat bacon1 & omlets ( eggs :ite & yell[4 ,roll x up tight 9 a clo?1 tie ea* end1 & braise x till t5d]4 ,:5 x is to be s]v$ up1 take x out ( ! clo?1 wipe x dry1 & glaize ! top2 !n put "u x /ew$ sorrel or /ew$ cel]y heads1 or rag\t4 ,brea/ ( ,veal ,rag\t4 ,,take (f ! "u bone & cut ! brea/ 9 half1 l5g?ways2 !n cut !m 9 middl+-siz$ pieces1 fry !m 9 a little l>d till ( a light br[n col\r1 wipe !m dry1 put !m into a /ewpan ) half a p9t ( veal /ock1 simm] !m till ne>ly done & ! liquor almo/ r$uc$2 !n add blan*$ morell1 truffles1 slices ( ?roat sweetbread1 egg balls1 arti*oke bottoms1 a little ket*up1 & "s cullis2 season to ! palate ) cay5ne pepp] & salt1 & a little lemon juice4 ,let all /ew toge!r till done4 ,neck ( ,veal en ,erison4 ,,cut (f ! scragg & ! "u *9e bone1 !n lay a light =cemeat on ! top ( ! veal ab\t half ! way1 & wa% x ) :ites ( eggs ) a pa/e bru%1 & "w a sprig or any o!r device z fancy directs1 ) pickle cucumb]1 ham1 brea/ ( f[l1 omlets ( eggs :ite & yell[1 boil$ c>rots1 & "s cap]s4 ,put ! veal into a /ewpan1 add a little /ock1 & /ew x g5tly till t5d]1 tak+ c>e ! ornam5t is n di/urb$4 ,:5 x is to be s]v$ up glaize ! pla9 "p1 & put "u a cullis sauce ) asp>agus or peas4 ,n4 ,b4 ,9 ! same mann] may be done he>t sweetbreads4 ,neck ( ,veal l>d$4 ,,take (f ! "u bone ( a neck ( veal1 leave only a "p ( ! long bones on2 trim x neat1 l>d x1 & roa/ x g5tly ) a veal caul ov]4 ,t5 m9utes be=e x is done take (f ! caul1 & let ! veal be ( a v light col\r4 ,:5 x is to be s]v$ up glaize x1 & put "u "s sorrel sauce1 cel]y heads1 or asp>agus tops4 ,veal ,cutlets l>d$4 ,,cut ! be/ end ( a neck ( veal into *ops1 leav+ only a "p ( ! long bone2 !n l>d1 blan*1 & braise !m2 & :5 !y are to be s]v$ up1 dra91 dry1 glaize1 & place !m r\nd ea* o!r 9 a di%1 & put gre5 truffle sauce1 or :ite mu%room sauce1 9 ! c5t]4 ,lo9 ( ,veal a la ,cream4 ,,take ! be/ end ( a lo9 ( veal1 jo9t x1 & cut a little ( ! suet f ! kidney2 cause x to lay flat1 & !n make an incision 9 ! c5t] ( ! top "p ab\t ?ree in*es deep & six in*es long4 ,take ! piece out1 *op x1 add to x ! suet or beef m>r[1 p>sley1 ?yme1 gre5 truffles1 mu%rooms1 es*allots1 lemon peel1 *opp$ v f9e1 & season x ) pepp] & salt1 & a little beat5 spice4 ,put all toge!r into a m>ble mort>1 add ! yolks ( two eggs1 & a little fr5* bread soak$ 9 cream2 !n p\nd ! +r$i5ts well1 & fill ! cavity ) ! =cemeat1 & cov] x ) a piece ( veal caul2 aft] :i* tie x d[n close & cov] ! :ole ) a l>ge piece ( caul1 roa/ x g5tly1 & :5 x is to be s]v$ up1 take (f ! l>ge piece ( caul1 let x col\r a little1 glaize x lightly1 & put "u x a b5%amelle or a rag\t ( sweetbreads1 c4 ,n4 ,b4 ,9 ! same mann] may be done a fillet ( veal in/ead ( pla9 /uff+4 ,veal ,t5drons 7br[n or :ite74 ,,take a brea/ ( :ite veal1 cut (f ! "u bone & ! top sk92 !n cut x into ?ree long slips1 & ! slips aga9 into pieces ( two in*es ?ick2 blan* & put !m into a /ewpan1 !n add a little wat]1 b>ds ( bacon1 & slices ( lemon4 ,braise !m till t5d]1 dra9 !m dry1 & s]ve !m up ) gre5 truffle sauce1 or cel]y1 asp>agus1 or peas4 ,! sauce to be s]v$ ov] ! veal4 ,cel]y ,sauce1 7:ite71 = ,veal1 ,*ick5s1 ,turkies1 c4 ,,cut cel]y heads ?ree in*es long1 trim !m1 wa% & blan* !m1 dra9 !m dry1 add a little /ock1 boil !m till ne>ly done1 & ! liquor almo/ r$uc$2 !n put to !m "s b5%amelle1 &1 if approv$1 five m9utes be=e ! sauce is put ov] ! meat or p\ltry1 add a leason ( two yolks ( eggs & cream4 ,cel]y ,sauce1 7br[n17 = ,pullets1 c4 ,,dress cel]y heads z above1 b in/ead ( b5%amelle add a good cullis only4 ,n4 ,b4 ,! above sauces may be s]v$ up 9 di%es ) fri$ bread r\nd ! cel]y heads1 z an entre ( itself4 ,veal ,cutlets au natural4 ,,cut ! be/ end ( a neck ( veal into *ops1 trim (f ! bone1 pass ! /eaks ) a bit ( fre% butt]1 *opp$ p>sley1 ?yme1 & es*allots1 & season ) pepp]1 salt1 & lemon juice4 ,:5 ne>ly done1 lay !m on a di% ) ! liquor2 & :5 cool1 egg1 breadcrumb1 & broil !m g5tly4 ,s]ve !m up plac$ r\nd ea* o!r1 ) a sauce 9 ! c5t] made ) cullis1 a little ket*up1 lemon pickle1 & arti*oke bottoms cut into pieces4 ,veal ,collops 7br[n74 ,,cut veal cutlets 7tak5 f ! fillet7 into small ?9 pieces1 & fry !m 9 a little boil+ l>d till ( a light br[n col\r4 ,dra9 !m dry1 put !m into a /ewpan1 add cullis1 /ew$ mu%rooms1 "s blan*$ truffles1 morells1 pieces ( arti*oke bottoms1 "s slices ( ?roat sweetbreads1 & egg balls4 ,let !m simm] ov] a sl[ fire till t5d]1 season to ! palate1 & s]ve !m up ) ra%]s ( broil$ bacon r\nd !m4 ,veal ,collops 7:ite74 ,,cut ! collops z = br[n1 b in/ead ( fry+1 put !m into a /ewpan ) a bit ( fre% butt]1 a little lemon juice1 & a blade ( mace4 ,simm] !m till ne>ly done1 !n /ra9 ! liquor to "s b5%amelle1 & add ! collops ) "s slices ( ?roat sweetbreads1 "s cocks combs blan*$1 egg balls1 pieces ( arti*oke bottoms1 & /ew$ :ite mu%rooms4 ,let !m /ew g5tly1 season to ! palate ) salt1 & make ! sauce ( a suffici5t ?ickness to adh]e to ! +r$i5ts4 ,n4 ,b4 ,five m9utes be=e ! collops are to be s]v$ up a leason may be add$ ( eggs & cream4 ,fric&o ,veal4 ,,cut (f a long or r\nd piece ( veal f ! leg1 beat x flat ) a *opp]1 & make an incision 9 ! "u "p4 ,put into x a little light =cemeat1 sew x up1 l>d ! top "p ) pieces ( fat bacon v neat1 blan* x1 put x into a /ewpan ) a little /ock1 & cov] x close2 !n let x /ew till v t5d]1 & ! liquor ne>ly r$uc$4 ,:5 x is to be s]v$ up glaize ! l>d+1 & put /ew$ sorrel "u4 ,n4 ,b4 ,! =cemeat1 if n approv$1 may be omitt$2 & in/ead ( only "o piece ( veal1 ?ree or f\r small pieces may be s]v$ on a di%4 ,sorrel ,sauce4 ,,wa% clean1 squeeze & *op f9e1 pl5ty ( sorrel1 & put x into a /ewpan ) a bit ( fre% butt]2 /ew x till ! liquor is almo/ r$uc$1 & !n add a little /rong cullis4 ,let ! sauce be ( a good ?ickness4 ,veal ,olives4 ,,cut ?9 b>ds ( fat bacon ( six in*es long & f\r broad1 lay ^u !m v ?9 slices ( veal ( ! same dim5sions1 wa% ! veal ) yolk ( egg1 & put ^u x "s light =cemeat4 ,!n roll !m up1 run a l>k spit ?r\gh sideway ( ea* olive1 tie a /r+ ov] !m to prev5t _! fall+ (f1 trim ea* end ) a %>p knife1 roa/ !m g5tly1 & fro? & s]ve !m up ) a cullis sauce "u ,brea/ ( ,veal ) ,oy/]s4 ,,cut (f ! "u bone ( a brea/ ( :ite veal1 & ! sk9 f ! top2 !n blan* & braise x1 or roa/ x g5tly till v t5d] ) a veal caul ov]4 ,:5 x is to be s]v$ up take (f ! caul1 glaize ! top ( ! brea/1 & put r\nd x :ite oy/] sauce4 7,see receipt = ,oy/] ,sauce47 ,lamb's ,head m9c$4 ,,*op ! head 9 halves1 & blan* x ) ! liv]1 he>t1 & lights4 ,!n *op ! he>t1 c4 & add to !m a little p>sley *opp$ v f9e1 a small quantity ( %r$d$ lemon peel1 & "s cullis2 !n /ew x g5tly till done1 & season to ! palate4 ,wa% ! head ov] ) yolk ( egg1 season x ) pepp] & salt1 /rew f9e breadcrumbs ov]1 & bake x g5tly till v t5d]4 ,:5 x is to be s]v$ up1 col\r x ) a salam&]1 put ! m9ce "u1 & ! bra9s fri$ r\nd x1 ) ra%]s ( broil$ bacon4 ,n4 ,b4 ,to prep>e ! bra9s1 clean !m 9 w>m wat]1 wipe !m dry1 dip !m 9 yolk ( egg1 breadcrumb1 & fry !m 9 boil+ l>d4 ,brea/ ( ,lamb ) ,b5%amelle4 ,,take (f ! "u bone1 !n blan* & put x into a /ewpan1 ) p>sley1 ?yme1 & es*allots1 *opp$ v f9e1 a bit ( fre% butt]1 pepp]1 salt1 a little ess5ce ( an*ovie1 & lemon juice4 ,let x simm] ov] a sl[ fire till ne>ly done2 !n lay x on a di%1 &1 :5 almo/ cool1 egg & breadcrumb x1 broil x ov] a sl[ cle> fire till t5d]1 & let x be ( a nice br[n col\r4 ,s]ve x up ) a b5%amelle sauce "u4 ,brea/ or ,t5drons ( ,lamb en ,matelote4 ,,cut ! brea/ into two long slips1 trim (f ! bone & sk91 cut !m into small pieces1 blan* & boil !m 9 a little /ock & lemon juice4 ,:5 ne>ly done1 add peel$ & half-boil$ button onions1 pieces ( pickle cucumb] cut ( ! same size1 a few button mu%rooms /ew$1 "s slices ( ?roat sweetbreads1 blan*$ omlet ( egg 7! same k9d z = g>ni%+7 cut into pieces ! =m ( dice1 & lean ham cut 9 ! same mann]2 !n add a cullis or b5%amelle4 ,:5 x is to be s]v$ up1 put sippets ( fri$ bread r\nd4 ,brea/ ( ,lamb ) ,peas4 ,,cut (f ! "u bone1 & !n blan* & braise x4 ,:5 x is to be s]v$ up1 glaize ! top & put ! /ew$ peas "u4 ,to /ew ,peas = ,sauce3 = ,lamb1 ,veal1 ,*ick5s1 c4 ,,to a qu>t ( %ell$ "y gre5 peas add two ounces ( fre% butt]1 a v little sift$ sug>1 & "s salt4 ,put !m into a /ewpan1 cov] x close1 simm] ! peas till ne>ly done1 !n add "s good-season$ cullis1 & /ew !m till t5d]4 ,lamb ,cutlets ) ,cucumb]s4 ,,take ! bone f a lo9 ( lamb1 cut x into *ops1 beat !m flat ) a *opp]1 & trim (f "s ( ! fat4 ,pass !m ) a piece ( fre% butt]1 *opp$ p>sley1 ?yme1 es*allots1 lemon juice1 & pepp] & salt4 ,:5 ?ree p>ts done1 put !m on a di%1 &1 :5 ne>ly cool1 egg1 breadcrumb1 & fry !m 9 boil+ l>d till ( a light br[n col\r4 ,dra9 !m dry1 place !m r\nd ea* o!r 9 ! di%1 & s]ve !m up ) ! cucumb] sauce 9 ! c5t]4 ,n4 ,b4 ,9 ! same mann] may be done mutton & veal cutlets4 ,neck ( ,lamb glaiz$4 ,,cut ! scragg & ! *9e bone f a neck ( h\se lamb2 !n take (f ! sk91 trim "p ( ! fat away to l>d ! neck l5g?ways1 blan* x1 & braise or roa/ x g5tly ) a veal caul ov]4 ,:5 x is to be s]v$ up1 glaize ! l>d+1 & put r\nd x :ite onion sauce made ?us3 ,onion ,sauce4 ,,take boil$ onions1 rub !m ?r\gh a hair sieve2 !n add to !m fre% butt]1 cream1 fl\r1 salt1 a v little ( ea*1 & let x /ew five m9utes4 ,lamb ,cutlets ) ,t5drons4 ,,cut a neck ( h\se lamb into *ops1 leav+ only ! long bone2 !n beat !m flat1 & pass !m ) p>sley1 ?yme1 es*allots1 *opp$ v f9e1 & add a little lemon juice1 mu%room p[d]1 pepp]1 & salt4 ,:5 !y are ?ree p>ts done lay !m on a di%1 & :5 half cold breadcrumb !m & broil !m on a /ewpan cov] ov] a sl[ fire ) a bit ( fre% butt]4 ,:5 !y are to be s]v$ up1 put 9 ! c5t] ( ! di% "s brais$ t5drons ( ! brea/ ( lamb1 & r\nd !m ! cutlets1 & turnip sauce ov] ! c5t]4 ,turnip ,sauce4 ,,p>e f\r turnips1 sweat !m ) a little wat] till !y are done & ! liquor r$uc$1 !n rub !m ?r\gh a tamis sieve4 ,add to !m a small quantity ( b5%amelle1 & !n cut "s m turnips 9 %apes z = a h>icot4 ,sweat !m 9 ! l mann]1 & add ! b5%amelle to !m4 ,lamb ,cutlets ) ,t5drons ano!r way4 ,,! t5drons may be s]v$ 9 ! c5t] ( ! di%1 ) ! cutlets l>d$1 brais$1 & glaiz$1 to g r\nd !m2 & ! sauce made 9 ! same mann]1 b in/ead ( b5%amelle add cullis4 ,%\ld] ( ,lamb glaiz$4 ,,bone a %\ld] ( h\se lamb1 !n season x ) pepp]1 salt1 mu%room p[d]1 & beat5 spice2 fill ! cavity ) "s light =cemeat2 sew x up1 & make x 9 ! =m ( a leg ( lamb2 aft] :i* blan* x1 & braise 9 a little /ock & b>ds ( fat bacon4 ,:5 x is done wipe x dry1 glaize x1 & s]ve x up ) sorrel sauce "u2 or a /rong cullis sauce ) a little t>ragon ( v9eg> 9 x4 ,%\ld] ( ,lamb en ,epigram4 ,,roa/ a %\ld] ( lamb till ?ree p>ts done1 & let x /& till cold2 !n take ! blade-bone out ) ! meat1 leav+ only ! sk9 :ole 9 ! =m ( a fan4 ,cut ! meat into slips1 add to x p>sley1 ?yme1 es*allots1 & mu%rooms1 *opp$ f9e1 "s good-season$ cullis1 & a little lemon pickle4 ,let x /ew g5tly = a qu>t] ( an h\r2 & let ! fan ( ! %\ld] & ! blade bone be broil$1 & s]v$ up ov] ! /ew4 ,%\ld] ( ,lamb grill$4 ,,roa/ x till ?ree p>ts done1 !n score x ) *equ]s1 season ) pepp] & salt1 & grill x g5tly till done4 ,let x be ( a light br[n col\r1 & s]ve x up ) a sauce ov] x made ) cullis1 ket*up1 lemon juice1 & a bit ( fre% butt]4 ,h9d ,qu>t] ( ,lamb m>9at$4 ,,bone ! leg1 fill ! cavity ) a light =cemeat well-season$1 sew x up & l>d ! top "p ( ! qu>t] ) slips ( fat bacon4 ,:5 done1 take a qu>t ( veal /ock1 half a gill ( v9eg>1 :ole black pepp]1 "s salt1 two bay leaves1 ?ree onions cut 9 pieces1 a little g>lick1 & half a p9t ( rh5i% w9e4 ,boil all ! +r$i5ts toge!r a qu>t] ( an h\r1 put ! lamb into a deep di%1 & /ra9 ! liquor to x4 ,let x lay five or six h\rs1 turn x sev]al times1 !n roa/ ! lamb g5tly ) a veal caul ov] x4 ,:5 x is ne>ly done1 let x col\r a little & glaize ! top4 ,s]ve x up ) a sauce "u x1 made ) ! above liquor boil$ d[n almo/ to a glaize1 ) "s cullis add$4 ,n4 ,b4 ,9 ! same mann] may be done a %\ld] or leg ( lamb4 ,h9d ,qu>t] ( ,lamb ) ,sp9a*4 ,,boil ! leg1 pres]ve x z :ite z possible1 s]ve x up ) sp9a* "u1 & ! /eaks r\nd x v hot4 ,! lo9 to be cut into *ops1 & season$ ) pepp] & salt2 !n fri$ or broil$4 ,pick & boil ! sp9a* till ne>ly done2 !n /ra9 & squeeze x dry1 *op x1 & add a little piece ( fre% butt]1 pepp]1 & salt1 a little cullis or cream1 & let x /ew = five m9utes4 ,n4 ,b4 ,! sp9a* may be s]v$ up z a di% ) fri$ bread r\nd x4 ,leg ( ,lamb ) ,oy/]s4 ,,bone ! leg1 fill ! cavity ) light =cemeat1 & "s blan*$ & be>d$ oy/]s p\nd$ ) x4 ,sew x up1 put ov] x slices ( lemon1 salt1 b>ds ( fat bacon1 & pap]4 ,roa/ x g5tly1 & :5 x is to be s]v$ up1 glaize x1 & put a sauce r\nd x made ) oy/]s blan*$ & be>d$1 /ew$ mu%rooms1 boil$ button onions1 "s cullis1 & ! oy/] liquor !y 7 blan*$ 94 ,season to ! palate ) cay5ne & lemon juice4 ,currie4 ,,cut two "y *ick5s into pieces1 & blan* & dra9 !m dry2 !n put !m into a /ewpan ) two table spoonfuls ( currie p[d] & a gill ( veal /ock1 & /ew !m g5tly till half done4 ,!n cut into slices ?ree middl+-siz$ onions1 & put !m into a /ewpan ) a table spoonful ( currie p[d]1 a qu>t ( veal /ock1 two ounces ( jordan almonds blan*$ & p\nd$ f9e1 & boil till ! onions are t5d]2 !n rub x ?r\gh a tamis sieve to ! *ick51 & season to ! palate ) cay5ne pepp]1 salt1 & lemon or tam>9d juice4 ,let ! *ick5s /ew till ?ree p>ts done1 !n p\r ! liquor into ano!r /ewpan1 & add ?ree ounces ( fre% butt]1 a v little fl\r & wat]1 & r$uce x to ?ree gills4 ,/ra9 x ?r\gh a tamis sieve to ! *ick5s1 & let !m simm] till t5d]4 ,n4 ,b4 ,rabbits may be done 9 ! same mann]4 ,pla9 ,rice to be eat5 ) ,currie4 ,,pick "o p\nd ( rice1 & wa% x v clean2 !n h ready "s boil+ wat] & put ! rice 94 ,let x simm] till ?ree p>ts done1 & /ra9 & wa% x 9 sev]al wat]s till free f slime4 ,dra9 x 9 a l>ge hair sieve1 & :5 dry put x into a /ewpan ) "s pap] & ! cov] ov] x4 ,set x 9 a mod]ate ov5 = "o h\r & a half1 or long]1 if !re be a great] quantity4 ,currie ( ,lob/]4 ,,boil lob/]s till ?ree p>ts done1 & pick & cut ! claws & tails into good-siz$ pieces2 !n add currie p[d]1 & proce$ ) ! same directions z ) ! *ick5s1 only p\nd ! body ( ! lob/]s & spawn1 if any1 & add !m to ! almonds & o!r +r$i5ts4 ,currie ( ,veal4 ,,cut a piece ( brea/ ( veal into t5drons1 & fry !m 9 a little l>d till ( a light col\r2 !n dra9 !m dry1 add currie p[d]1 & proce$ ) ! same directions z = *ick5 currie4 ,currie ( ,mutton4 ,,take ?ree p\nds ( ! be/ end ( a lo9 ( mutton1 cut (f ! bone & "s ( ! fat2 !n cut ! meat into small squ>e pieces1 fry !m1 & proce$ ) ! same directions z = veal4 ,pig's ,head ,currie4 ,,take a "y pork]'s head1 cleave x 9 half1 blan* & wa% x1 !n cut x into small ?ick pieces1 fry !m1 & dress 9 ! same mann] z veal & mutton2 only omit ! fre% butt]1 z !re w be a suffici5t quantity ( fat4 ,directions = roa/+4 ,,obs]ve t 9 roa/+ x requires a good quick fire1 b n too /rong1 & ! meats %\ld be well-jo9t$1 trimm$ neat1 & cov]$ ) pap] to pres]ve x f be+ too high a col\r4 ,beef & mutton %\ld n be done too mu*2 veal1 pork1 & lamb1 %\ld be done well2 & "s little "t be=e x is to be s]v$ up1 take ! pap] (f1 spr9kle ! meat ) salt1 & :5 ( a prop] col\r1 fro? x ) butt] & fl\r4 ,l>ge p\ltry to be pap]$ & done 9 ! same mann]2 b small p\ltry1 su* z *ick5s1 woodcocks1 rabbits1 wild f[ls1 c4 w n require pap]+4 ,! "t ! sev]al articles w take roa/+ dep5ds ^u a little practice1 z ! wea!r & ! diff]5t /r5g?s ( fires make a mat]ial alt]ation4 ,i h giv5 directions = "s p>ticul> roa/s :i* require a prep>ation2 z = o!rs :i* are s]v$ ) sauces1 !y may be f\nd "u _! respective heads3 & = ! trimm+s ( meat1 c4 ,i h wrote a receipt to make into s\p1 or !y may be put into ! beef /ock pot4 ,s\p = a ,family4 ,,cut ! p>ticles ( meat f ! trimm+s ( diff]5t jo9ts1 z beef1 mutton1 veal1 pork1 c4 & :5 done put ! bones into a pot1 cov] ) wat]1 & boil !m till ! goodness is extract$4 ,!n /ra9 ! liquor1 wa% ! trimm+s ( ! vegetables1 su* z turnips1 c>rots1 onions1 leeks1 cel]y1 & a little cabbage4 ,cut all small1 put !m into a pot ) ! above liquor & "s split peas2 boil till ! peas are t5d]1 add a little dry m9t1 & rub x ?r\gh a tamis clo? or sieve4 ,!n season ! meat ) pepp] & salt1 sweat$ d[n till ?ree p>ts t5d]1 & add ! pulp4 ,boil all toge!r till ! meat is done1 skim x & s]ve x up ) fri$ bread 9 ! =m ( dice4 ,to prep>e a ,haun* ( ,v5ison1 or ,mutton1 = roa/+4 ,,take great c>e ! v5ison is well hung & good4 ,wipe x1 take ! sk9 f ! top "p1 & put butt] & pl5ty ( salt ov] x2 !n put pa/e conf9$ on ) f\r or five %eets ( pap] brac$ ) pack?read4 ,roa/ x g5tly1 & t5 m9utes be=e x is done1 take (f ! pap]1 let x col\r gradually1 & fro? x ) fl\r & butt]4 ,s]ve up ) ! v5ison w>m currant jelly 9 a boat1 & "s good gravy ) a little r$ port 9 x 9 ano!r sauce boat4 ,to roa/ ,woodcocks or ,snipes4 ,,take out ! trail1 !n roa/ ! birds1 & t5 m9utes be=e !y are done bake a toa/1 put ! trail into a /ewpan1 ) a little cullis & fre% butt]1 & boil !m toge!r4 ,:5 ! woodcocks are to be s]v$ up put ! sauce ov] ! toa/1 & ! woodcocks ^u x4 ,n4 ,b4 ,if ! woodcocks are ?9 roa/ !m ) a b>d ( bacon ov]4 ,to roa/ ,l>ks4 ,,take ! entrails out ( ! birds1 wa% & wipe !m dry1 put !m ^u a l>k spit1 ) small ?9 slices ( fat bacon & a piece ( a v9e or gre5 sage leaf betwe5 ea*1 if approv$2 & :ile roa/+1 put ov] !m crumbs ( bread1 or roa/ !m pla94 ,:5 !y are done1 s]ve !m up ) fri$ breadcrumbs r\nd !m1 & melt$ butt] 9 a sauce boat4 ,to fry ,breadcrumbs4 ,,rub crumbs ( bread ?r\gh a hair sieve1 h ready a clean fry+ pan1 put !m into x ) a piece ( fre% butt]1 set !m ov] a mod]ate fire1 keep /irr+ ) a wood5 spoon till !y are ( a light br[n col\r1 & put !m ^u a plate4 ,turkeys4 ,,to be roa/$ ) a /uff+ 9 ! brea/1 & s]v$ ) bread sauce 9 a boat4 ,rabbits4 ,,to be roa/$ ei!r pla91 or a /uff+1 ) ! liv] *opp$ 9 x1 put into ! belly1 & s]v$ up ) p>sley & butt] 9 a boat4 ,h>es4 ,,to be dress$ 9 ! same mann] z rabbits1 ) /uff+2 b s]v$ up ) cullis & fre% butt] put ov]1 & w>m currant jelly 9 a sauce boat4 ,h>e roa/$ ano!r way4 ,,/uff z above1 & :ile roa/+ drudge x ) fl\r1 ba/e x ) milk1 & s alt]nately till a qu>t] ( an h\r be=e ! h>e is done2 !n ba/e x ) a qu>t] ( a p\nd ( fre% butt] put into ! dripp+ pan4 ,s]ve x up ) a cullis sauce & butt] put ov]1 & currant jelly 9 a sauce boat4 ,n4 ,b4 ,ba/e x repeat$ly1 z !re mu/ be a good cru/ ov]4 ,x w require ?ree p9ts ( w>m milk = t purpose4 ,pigeons4 ,,may be roa/$ ) a little /uff+ 9 !m1 or pla92 & s]v$ up ) p>sley & butt]4 ,quails1 or ,ruffs & ,rees4 ,,to be roa/$ ) b>ds ( bacon & v9e leaves ov] !m1 ) sauce 9 a boat made ) cullis & r$ port 9 x4 ,gu9ea ,f[ls1 ,pea ,f[ls1 ,pullets1 ,*ick5s1 & ,turkey ,p\lts4 ,,to be roa/$ ei!r l>d$ or pla91 & s]v$ up ) gravy "u1 & bread & egg sauces 9 sep>ate boats4 ,wild ,f[l4 ,,to be roa/$ pla91 n done too mu*1 & s]v$ up ) onion sauce 9 a boat2 z also a small quantity ( gravy & r$ port boil$ toge!r4 ,p>tridges & ,pheasants4 ,,to be roa/$ pla91 & s]v$ up ) poivrade sauce hot1 & bread sauce 9 boats4 ,gre5 ,geese & ,duckl+s4 ,,to be roa/$ ) pepp] & salt put 9 ! bellies1 & s]v$ ) gre5 sauce 9 a boat4 ,o!r ,geese & tame ,ducks4 ,,to be roa/$ ) onion & sage *opp$ f9e1 season$ ) pepp] & salt put into ! inside1 & s]v$ up ) apple sauce 9 a boat4 ,to roa/ a ,pig4 ,,make a /uff+ ) *opp$ sage1 two es*allots1 two eggs1 breadcrumbs1 & fre% butt]1 & season ) pepp] & salt2 put x into ! belly1 sew x up1 spit x1 & rub x ov] ) a pa/e bru% dipp$ 9 sweet oil4 ,roa/ x g5tly1 & :5 done cut (f ! head2 !n cut ! body & ! head 9 halves1 lay !m on a di%1 put ! /uff+ ) ! bra9s into a /ewpan1 add to !m "s good gravy1 make x boil1 & s]ve up ! pig ) ! sauce "u x4 ,to roa/ ,sweetbreads4 ,,blan* he>t sweetbreads till half done1 !n wa% & wipe !m dry1 cut (f "s ( ! pipe1 put yolk ( eggs on ! tops ) a pa/e bru%1 & /rew f9e breadcrumbs ov]4 ,roa/ !m g5tly till done & ( a nice col\r1 s]ve !m up ) a toa/ "u & melt$ butt] p\r$ ov]1 toge!r ) "s cullis sauce r\nd4 ,to roa/ ,ribs ( ,beef4 ,,bone ! beef1 roll x r\nd l a fillet ( veal1 put a good /uff+ 9 ! c5t]1 b9d x tight1 roa/ x g5tly1 & s]ve x up ) br[n oy/] sauce r\nd x4 ,fillet ( ,veal4 ,,to be done 9 ! same mann] z ! above1 ) :ite oy/] or cullis sauce r\nd4 ,obs]vations on ,meat & ,p\ltry4 ,,meats to be pref]r$ :5 ( a good fatness & ! lean appe>s juicy1 b n p>ticul>ly /reak$ ) fat1 z x !n frequ5tly happ5s to eat h>d4 ,:5 ! season w p]mit let x hang = a week1 & n m1 z ,i h f\nd t p]iod br+ x to its be/ /ate4 ,p\ltry1 likewise1 %\ld be *os5 tol]ably fat & ( a s(t gra94 ,let !m hang ?ree or f\r days1 :i* w add to _! bett] eat+2 except woodcocks1 snipes1 l>ks1 or pigs1 :i* %\ld be dress$ fre%4 ,be p>ticul> t ! p\ltry are truss$ v neat4 ,/uff+ = ,turkies1 ,h>es1 ,veal1 c4 ,,*op v f9e beef suet1 p>sley1 ?yme1 es*allots1 a v small quantity ( m>joram1 savory1 basil1 & lemon peel1 ) grat$ nutmeg1 two eggs 7or milk71 pepp]1 salt1 & an an*ovie *opp$ 7if approv$74 ,mix all well toge!r4 ,gravy = ,roa/ ,meat1 ,/eaks1 & ,p\ltry4 ,,cut slices ( *uck beef1 veal1 & lean ham2 p>e onions1 turnips1 a c>rot1 & cut !m ) cel]y2 !n add a bun* ( p>sley & ?yme1 a few :ole pepp]1 & a little mace4 ,put all ! +r$i5ts into a /ewpan1 set !m ov] a mod]ate fire1 sweat d[n till ! liquor becomes ( a light br[n col\r1 & be c>eful n to let x burn4 ,dis*>ge x ) wat] or beef /ock1 season to ! palate ) salt1 &1 if requir$1 add a little liquid ( col\r4 ,let x simm] till ! meat is p]fectly done1 skim x free f fat1 & /ra9 x ?r\gh a tamis clo?4 ,peloe ( ,rice4 ,,wa%1 pick1 & dress1 9 ! same mann] z ! directions = pla9 rice1 obs]v+ only1 t1 be=e x is to be set 9 ! ov51 add a little p\nd$ mace ) ! rice2 & put into a /ewpan a *ick5 half boil$ & a piece ( pickle pork ?ree p>ts boil$1 & cov] ) ! rice4 ,:5 x is to be s]v$ up1 put ! f[l & pork at ! bottom ( ! di%1 ! rice ov]1 & g>ni% ) boil$ or fri$ button onions & halves ( h>d eggs1 :i* %\ld be hot4 ,peloe ( ,rice ano!r way4 ,,wa% & pick two p\nds ( rice1 boil x 9 pl5ty ( wat] till half done1 ) a doz5 ( :ole c>damum se$s2 !n dra9 x1 pick out ! se$s1 put ! rice into a /ewpan1 ) ?ree qu>t]s ( a p\nd ( fre% butt] & "s p\nd$ mace1 & salt to ! palate4 ,take a lo9 ( h\se lamb or "s fre% pork cut into small pieces2 put !m into a fry+-pan1 add c9namon1 cloves1 cumm9 & c>damum se$s1 a small quantity ( ea* p\nd$ & sift$1 ) a bit ( butt] & "s cay5ne pepp]1 & fry ! meat till half done4 ,!n take two bay leaves1 f\r good-siz$ onions slic$1 & add to !m a p9t & a half ( veal /ock4 ,boil !m till t5d] & rub !m ?r\gh a tamis clo? or sieve2 !n boil ! liquor ov] a fire till x is r$uc$ to half a p9t1 add x to ! fri$ meat & spices1 toge!r ) "s peel$ button onions boil$4 ,!n put "s ( ! rice at ! bottom ( ano!r /ewpan1 !n a lay] ( meat & onions on ! rice1 & s on alt]nately till ! :ole is put 94 ,cov] ! pan close1 set x 9 a mod]ately heat$ ov5 = two h\rs & a half1 & :5 x is to be s]v$ up turn ! rice out c>efully on a di%4 ,timbol ( ,rice4 ,,pick1 wa%1 & p>boil ! rice2 !n /ra9 x1 put x into a /ewpan ) a little oil$ butt] & yolk ( egg4 ,simm] x g5tly till t5d]2 !n fill an oval t9 m\ld ) ! rice1 press x d[n close1 take ! %ape out ( ! m\ld1 wa% x lightly ) a pa/e bru% ) yolk ( egg1 & set x 9 a quick ov54 ,:5 x is a good col\r cut a squ>e piece out ( ! top1 scoop out ! inside1 & fill ! cavity ) fricassee ( *ick5s1 or any ?+ else y please4 ,petit ,patties ( ,*ick5 & ,ham4 ,,%eet ! pans ) puff pa/e1 & put a bit ( crumb ( bread ! bigness ( a dice 9 ea*2 !n cov] !m ) m pa/e1 trim r\nd ! pan1 wa% ! tops ( ! pa/e ) egg1 & bake ! patties ( a light col\r4 ,:5 !y are to be s]v$ up take out ! bread1 h ready ! :ite meat ( dress$ f[l1 lean ham1 an es*allot *opp$ f9e1 a spoonful ( consum ( veal1 a little cream1 fl\r1 salt1 cay5ne1 & lemon juice1 a small quantity ( ea*4 ,mix all ! +r$i5ts toge!r ov] a fire1 boil !m = five m9utes1 fill ! patties ) x1 & s]ve !m up v hot4 ,patties ( ,lob/]s or ,oy/]s4 ,,bake patties z be=e direct$1 fill !m ) lob/]s or oy/]s *opp$1 add to !m a little /rong consum ( veal1 a small quantity ( fl\r1 lemon juice1 cay5ne pepp]1 a bit ( lemon peel1 an es*allot *opp$ f9e1 an an*ovie rubb$ ?r\gh a sieve1 & mix$ ov] a fire = five m9utes4 ,n4 ,b4 ,! lob/]s or oy/]s are to be half boil$ be=e !y are *opp$4 ,=cemeat ,patties4 ,,%eet ! pans z = *ick5 patties1 b in/ead ( bits ( bread fill !m ) a light =cemeat well-season$4 ,cov] & bake !m1 & s]ve !m up ) a little cullis add$ to ! =cemeat4 ,pulpton ( ,*ick51 ,rabbits1 c4 ,,take veal suet or beef m>r[1 *op x1 put x into a /ewpan ov] a fire till melt$1 & :5 lukew>m mix x to "s fl\r ) a little wat] into a pa/e4 ,knead x well1 & rub fre% butt] r\nd ! inside ( a m\ld ( any %ape1 & /rew v]micelli ^u ! butt]4 ,!n %eet ! m\ld ov] ! v]micelli ) ! pa/e roll$ ( ! ?ickness ( half an in*1 & )9 ! pa/e put a lay] ( *ick51 slices ( sweetbread1 mu%rooms1 arti*oke bottoms1 truffles1 & morells2 aft] :i* put a little light =cemeat r\nd ) a pa/e ov]1 close x well1 egg1 & bake x g5tly4 ,:5 to be s]v$ up1 turn x out ( ! m\ld1 make a little hole 9 ! top1 & put into x a good cullis4 ,n4 ,b4 ,cut ! *ick5 9 pieces & blan* !m2 ! sweetbreads1 truffles1 & morels to be blan*$1 & aft]w>ds season ) pepp] & salt4 ,fi%meagre ,pie4 ,,bone & cut into pieces a male c>p2 make x into a =cemeat ) "s ( ! roe1 p>sley1 ?yme1 es*allots *opp$ v f9e1 a qu>t] ( a p\nd ( fre% butt]1 pepp]1 salt1 a little beat5 spice1 half a p9t ( cream1 f\r eggs1 & crumb ( fr5* bread4 ,aft]w>ds take pieces ( eel1 salmon1 & skate1 pass !m ) sweet h]bs1 pepp]1 salt1 lemon juice1 & a bit ( butt]4 ,:5 !y are cold1 put "s ( ! =cemeat at ! bottom ( a deep di%1 & mix ) ! fi% "s /ew$ mu%rooms1 button onions1 truffles & morells blan*$1 & ! roe cut into pieces1 & put !m into ! di% ) m =cemeat r\nd ! top2 !n cov] ) puff pa/e1 ornam5t ) leaves ( pa/e1 egg x1 & bake x4 ,:5 x is to be s]v$ up cut a small hole 9 ! c5t] ( ! top1 & add a good cullis4 ,rais$ ,ham ,pie1 ) ,directions = mak+ a rais$ ,cru/4 ,,take wat] boil+ hot1 put a piece ( fre% butt] into x1 & mix x ) fl\r into a pa/e1 & z x gets cold knead x sev]al times1 tak+ c>e x is ( a good consi/5ce b n too /iff1 & !n raise x into any %ape y please4 ,h ready "p ( a ham boil$ till half done1 trim x to ! %ape ( ! cru/1 :i* mu/ be big en\gh to put "s light =cemeat at ! bottom & r\nd ! ham :5 9 ! pie4 ,cov] x ) ! same k9d ( pa/e1 p9* r\nd ! top1 & egg & ornam5t x4 ,j be=e x is set 9 ! ov5 add half a p9t ( madeira w9e1 bake x g5tly = f\r h\rs1 & :5 x is to be s]v$ up add "s good cullis1 b be c>eful x is n too salt4 ,rais$ ,*ick5 ,pie4 ,,cut *ick5 into pieces1 & put !m into a /ewpan1 ei!r blan*$ or n1 ) a bit ( fre% butt]1 lemon juice1 pepp] & salt1 p>sley1 ?yme1 es*allots *opp$ v f9e1 & a little p\nd$ mace4 ,:5 ! *ick5 are half done put !m on a di%1 & :5 cold raise ! cru/1 put light =cemeat at ! bottom1 ! *ick5 ^u x1 & m =cemeat r\nd ! top4 ,cov]1 bake g5tly1 & :5 s]v$ up1 cut (f ! lid1 & add a rag\t ( sweetbreads1 cocks combs1 c4 c4 ,n4 ,b4 ,rabbits & veal may be done 9 ! same mann]2 z also pigeons1 b !y are to be put into ! cru/ :ole4 ,flat ,*ick5 ,pie 7or ,t\rte74 ,,cut *ick5 into pieces1 blan* !m1 & season ) pepp] & salt2 !n put a light =cemeat at ! bottom ( a deep di%1 & ^u x "s ( ! *ick51 "s slices ( ?roat sweetbreads season$1 "s /ew$ mu%rooms1 truffles & morells1 & ^u !m ! rema9d] ( ! *ick54 ,cov] x ) a puff pa/e1 !n egg & ornam5t ! top ) leaves ( pa/e ( ! same k9d1 bake x ( a nice col\r1 & :5 x is to be s]v$ up put into x a good cullis4 ,n4 ,b4 ,! *ick5 may be pass$ ) sweet h]bs1 c4 & :5 cold put into ! di% z above4 ,rabbits also may be done 9 ! same mann]4 ,pigeon ,pie4 ,,wa% ! pigeons 9 cold wat] & wipe !m dry2 !n put into a deep di% a rump /eak cut into pieces1 beat ) a *opp]1 & season$ ) pepp] & salt1 & ^u x ! pigeons ) ! liv]1 c4 season$4 ,add also "s yolk ( h>d eggs1 cov] x ) puff pa/e1 egg & ornam5t x ) small leaves1 bake x1 & add "s cullis4 ,rais$ ,turkey ,pie ) a ,tongue4 ,,bone a turkey1 & h ready a boil$ pickl$ tongue2 p>e ! pr9cipal "p1 put x into ! c5t] ( ! turkey ) "s light =cemeat well-season$1 & "s slices ( ?roat sweetbreads4 ,sew x up1 & put x into boil+ wat] = t5 m9utes4 ,!n make a cru/ ) rais$ pa/e big en\gh to receive ! turkey1 :i*1 :5 cold1 put 9 ) b>ds ( fat bacon ^u x & =cemeat at ! bottom ( ! cru/2 !n cov] & ornam5t x z a rais$ *ick5 pie1 & bake x4 ,:5 x is to be s]v$ up1 take (f ! lid & ! b>ds ( bacon1 glaize ! brea/ lightly1 & add a cullis or gre5 truffle sauce4 ,n4 ,b4 ,pullets1 *ick5s1 p>tridges1 & pheasants1 may be done 9 ! same mann]2 b in/ead ( ! tongue put 9 :ole gre5 truffles p>$1 & "s truffles p\nd$ ) ! =cemeat1 & :5 s]v$ up1 add a good cullis4 ,or1 in/ead ( a rais$ cru/1 !y may be put 9 a di% & cov]$ ) puff pa/e1 c4 ,rais$ ,mac>oni ,pie4 ,,raise a cru/ & ornam5t & bake x1 & :5 x is to be s]v$ up h ready "s hot mac>oni /ew$ & a :ite fricassee ( *ick5 9 sep>ate /ewpans4 ,put !m alt]nately into ! pie1 /rew a little grat$ p>mezan *eese ov] x1 put a slip ( pap] r\nd ! edge ( ! pie to prev5t f burn+1 & col\r ! *eese ) a salam&]4 ,rais$ ,beef ,/eak ,pie4 ,,take prime /eaks ( a rump ( beef1 cut ! sk9 f ! fat1 beat ! /eaks ) a *opp]1 cut !m into middl+-siz$ pieces1 !n pass !m ) a bit ( fre% butt]1 pepp]1 salt1 lemon juice1 & es*allots *opp$1 & :5 !y are half done put !m into a di% till cold4 ,blan* oy/]s1 /ra9 !m1 & pres]ve ! liquor2 !n raise a cru/1 put a lay] ( /eak at ! bottom1 "s oy/]s ^u x1 & s alt]nately2 cov] ! pie1 ornam5t & bake x4 ,:5 x is to be s]v$ up put into x a good cullis1 ) ! oy/] liquor & "s ket*up mix$ ) x4 ,n4 ,b4 ,9 ! same mann] put /eaks & oy/]s into a deep di%1 & cov] !m ) puff pa/e4 ,veal ,pie4 ,,cut ! be/ end ( a lo9 ( veal into ?9 *ops1 take (f "p ( ! bone & "s ( ! fat f ! kidney1 season ) pepp] & salt1 put !m into a deep di% ) yolks ( boil$ eggs1 cov] ) puff pa/e1 egg & ornam5t ) leaves1 bake x1 & :5 x is to be s]v$ up1 put into x "s good consum4 ,pork ,pie4 ,,take a piece ( lo9 ( pork ) ! r9d & "p ( ! "u bone cut (f2 !n cut into *ops1 season !m ) pepp] & salt1 cov] !m ) puff pa/e1 bake ! pie1 & :5 x is to be s]v$ up put into x cullis1 ) ! ess5ce ( two onions & a little mu/>d mix$ ) x4 ,n4 ,b4 ,i h direct$ puff pa/e to be us$ = meat pies1 x hav+ ! be/ appe>ance :5 bak$2 b !re is ano!r mode :i* may be ?\ght pref]able2 & :i* is1 to mix toge!r half a p\nd ( sift$ fl\r1 six ounces ( fre% butt]1 ! yolks & :ites ( two eggs well beat51 & a little milk & salt2 !n knead x well4 ,eel ,pie4 ,,sk9 & clean ! eels1 cut !m into pieces ( two in*es long1 pass !m ) *opp$ p>sley & es*allots1 a little grat$ nutmeg1 pepp]1 salt1 & lemon juice1 = five m9utes2 !n put a little light =cemeat at ! bottom ( a deep di%1 put ! eels ov] x1 cov] ) puff pa/e1 bake x1 & put into x "s b5%amelle or cullis4 ,mutton ,pie4 ,,take (f ! bone f "p ( a lo9 ( mutton1 cut x into *ops1 & season ) pepp] & salt4 ,!n put into a deep di% a lay] ( *ops1 & ^u !m "s slices ( peel$ potatoes 7& if approv$1 "s ?9 slices ( onions72 put ! rema9+ *ops ov]1 cov] ) puff pa/e1 bake x1 & add "s cullis4 ,or1 ! *ops may be pass$ ) sweet h]bs1 c4 & :5 cold put into small or l>ge rais$ cru/s ) ! above vegetables1 & :5 bak$ add "s cullis4 ,sea ,pie4 ,,take small pieces ( salt beef & pickle pork1 veal & mutton *ops1 a goose or a duck cut into pieces1 onions & potatoes cut into ?ick slices1 & season ) a little salt & pl5ty ( pepp]4 ,make a pa/e ) beef suet *opp$ f9e1 "s fl\r & wat]2 knead !m well toge!r1 !n roll out ! pa/e1 %eet a l>ge b[l ) x1 put into x ! above +r$i5ts alt]nately2 cov] x ) ! pa/e1 put a clo? ov]1 & boil f\r h\rs4 ,:5 x is to be s]v$ up take (f ! clo?1 make a little hole 9 ! top1 & add a good consum4 ,rissoles4 ,,cut into small slips brea/ ( f[l1 lean ham1 pickle cucumb]s1 & an*ovies2 add to !m consum1 cay5ne pepp]1 breadcrumbs1 & raw yolk ( egg4 ,simm] !m ov] a fire = five m9utes1 & be c>eful n to let ! mixture burn4 ,!n put ! mixture on a plate1 & :5 cold1 cut into pieces1 & dip !m 9 yolk ( raw egg1 aft]w>ds 9 f9e breadcrumbs1 & m\ld !m ) ! h&s into :at =m y please4 ,h ready boil+ l>d1 fry !m ( a nice col\r1 dra9 !m dry1 & s]ve !m up ) fri$ p>sley "u4 ,to fry ,p>sley4 ,,take fre% ga!r$ p>sley1 pick1 wa%1 & dra9 x v dry ) a clo?4 ,h ready clean boil+ l>d1 put ! p>sley into x1 keep /irr+ ) a skimm]1 & :5 a little crisp1 take x out1 put x on a dra9]1 & /rew salt ov]4 ,puffs ) ,*ick51 c4 ,,*op brea/ ( f[l1 lean ham1 & half an an*ovie2 !n add a small quantity ( p>sley1 lemon peel1 & es*allots1 cut v f9e1 ) a little cay5ne & p\nd$ mace4 ,put !m into a /ewpan ) a rag\t spoonful ( b5%amelle1 set !m ov] a fire = five m9utes2 !n put ! mixture on a plate1 & :5 cold roll out puff pa/e ?91 cut x into squ>e pieces1 put "s ( ! mixture on !m1 fold ! pa/e1 run a jagg] iron r\nd to make !m 9 =m ( a puff1 fry !m 9 boil+ l>d1 & s]ve !m up ) fri$ p>sley "u4 ,w+s & ,legs ( ,f[ls ) ,col\rs4 ,,cut ! legs f a good-siz$ f[l & ! w+s z l>ge z possible1 leav+ no brea/ bone2 !n fill ! cavities ) light =cemeat1 sew !m up neat1 blan* !m1 dra9 !m dry1 wa% ! tops ) raw :ite ( egg1 & lay a small quantity ( =cemeat on x1 & "w a sprig ) slips ( lean ham & :ite & yell[ omlets ( eggs4 ,!n put !m into a /ewpan ) a little /ock1 cov] ! pan close1 & /ew !m g5tly till done & ! liquor ne>ly r$uc$4 ,:5 !y are to be s]v$ up1 put "u a cullis boil$ almo/ to a glaize4 ,n4 ,b4 ,!y may be done 9 ! same mann] & s]v$ up cold2 or put r\nd !m savory jelly1 in/ead ( cullis1 = an ornam5tal supp]4 ,w+s & ,legs l>d$ & glaiz$4 ,,cut ! w+s & legs & =ce !m z be=e direct$1 !n l>d v neat & blan* !m1 & /ew !m ) a little /ock4 ,:5 !y are to be s]v$ up1 glaize ! l>d+1 & put "u a /rong cullis1 or sorrel sauce1 or b5%amelle4 ,n4 ,b4 ,!y may be done likewise 9 ! above mann]1 & s]v$ up cold = a ball supp]4 ,f[l a la ,m5eh\t4 ,,take ! bones out ( ! legs & w+s1 & draw !m 92 !n split ! f[l f ! top to ! bottom ( ! back1 skew] x d[n close1 pass x ) *opp$ p>sley1 ?yme1 & es*allots1 pepp]1 salt1 & lemon juice4 ,:5 ?ree p>ts done put x on a di%1 & :5 cold wa% x ) yolk ( egg ) a pa/e bru%1 /rew breadcrumbs ov]1 & broil g5tly till done & ( a light br[n col\r4 ,s]ve x up ) a cullis sauce "u1 ) ket*up & lemon-pickle mix$ 9 x4 ,pull$ ,*ick5 7or ,turkey74 ,,boil a f[l till ?ree p>ts done1 & let x /& till cold2 !n take (f ! sk91 cut ! :ite meat into slips1 put !m into a /ewpan1 add a little cream1 a v small quantity ( grat$ lemon-peel & p\nd$ mace1 cay5ne1 salt1 "o es*allot *opp$1 a little lemon juice1 & a spoonful ( consum2 ?ick5 ) a little fl\r & wat]1 simm] x ov] a fire t5 m9utes1 dur+ :i* "t score ! legs & rump1 season !m ) pepp] & salt1 broil !m ( a good col\r1 & s]ve !m up ov] ! pull$ *ick54 ,ano!r ,way4 ,,cut ! f[l z above1 & add to x "s b5%amelle2 or1 in/ead ( ?ick5+ ) fl\r & wat] z ! above1 add1 five m9utes be=e x is to be s]v$ up1 a leason ( two eggs4 ,pullet a la ,memorancy4 ,,bone x1 leav+ ! legs & w+s on2 !n season ! inside ) pepp]1 salt1 & beat5 spice4 ,put a light =cemeat into x1 sew x up1 truss x z = roa/+1 set x ) hot wat]1 l>d x neat1 & roa/ x g5tly ) a veal caul ov]4 ,:5 x is done1 take (f ! caul1 glaize ! l>d+1 & s]ve x up ) :ite ragoo$ sweetbreads r\nd x1 or ) /rong cullis or pla9 b5%amelle4 ,*ick5s ) ,lemon ,sauce4 ,,boil two *ick5s z :ite z possible1 or braise !m ) b>ds ( bacon ov] !m2 & :5 !y are done wipe !m dry & p\r ! sauce ov]4 ,to make ,lemon ,sauce4 ,,p>e two lemons & cut !m into v small pieces 9 ! =m ( dice2 !n take ! liv] & scald$ p>sley *opp$1 put !m into a /ewpan1 add "s boil+ b5%amelle & a little melt$ butt]1 & simm] ov] a fire = two m9utes4 ,fricassee ( ,*ick5s or ,rabbits 7:ite74 ,,cut !m into pieces & blan* & dra9 !m dry2 !n put !m into a /ewpan ) a little veal /ock1 a blade ( mace1 & a middl+-siz$ :ole onion4 ,/ew !m g5tly till ?ree p>ts done2 !n add slices ( blan*$ ?roat sweetbreads1 /ew$ :ite button mu%rooms1 egg balls1 & pieces ( arti*oke bottoms4 ,:5 !y are all ne>ly /ew$1 season ) salt & a little lemon juice1 add a leason ( ?ree eggs1 simm] x ov] a fire = five m9utes1 tak+ c>e n to let x curdle1 & s]ve x up v hot1 ) ! mace & onion tak5 out4 ,n4 ,b4 ,in/ead ( a leason1 ! /ock x is /ew$ 9 may be almo/ r$uc$1 & a b5%amelle add$ ) ! sweetbreads1 mu%rooms1 c4 ,*ick5s or ,turkies ) ,cel]y4 ,,boil or braise !m1 & :5 !y are to be s]v$ up wipe !m dry1 & p\r ov] !m :ite cel]y sauce4 ,or !y may be s]v$ ) br[n cel]y sauce "u !m1 & ! brea/ ( ! p\ltry glaiz$4 ,see ,cel]y ,sauce1 :ite & br[n4 ,turkies1 ,pullets1 or ,*ick5s1 ) ,oy/] ,sauce4 ,,boil !m1 wipe !m dry1 & :5 !y are to be s]v$ up p\r ov] !m :ite oy/] sauce4 ,to make :ite ,oy/] ,sauce4 ,,blan* l>ge oy/]s till half done1 & /ra9 & pres]ve ! liquor2 !n be>d & wa% !m1 & put ! liquor1 free f s$im5t1 into a /ewpan4 ,add to x two ounces ( fre% butt]1 half a p9t ( good cream1 a piece ( lemon peel1 & a blade ( mace2 put x ov] a fire1 & :5 x ne>ly boils add mix$ fl\r & wat] to ?ick5 x prop]ly4 ,season to ! palate ) lemon juice1 salt1 & a little cay5ne pepp] if approv$2 !n /ra9 x ?r\gh a f9e hair sieve to ! oy/]s1 & boil !m g5tly five m9utes4 ,n4 ,b4 ,9 ! same mann] may be done /ew$ oy/]s = di%es1 only s]ve !m up ) sippets ( bread r\nd4 ,*ick5s ) ,peas4 ,,truss !m z = boil+1 blan* !m five m9utes1 & wa% !m clean2 !n braise !m till t5d] ) a little veal /ock & b>ds ( fat bacon or ) :ite pap] ov] !m4 ,:5 !y are to be s]v$ up wipe !m dry1 glaize ! tops lightly1 & put pea sauce "u4 ,ano!r way to /ew ,*ick5s ) ,peas4 ,,cut ! *ick5s into pieces1 blan* & dra9 !m dry1 & put !m into a /ewpan ) a little veal /ock2 !n /ew !m till t5d] & ! liquor almo/ r$uc$4 ,:5 !y are to be s]v$ up1 put !m on a di%1 & ! peas sauce ov]4 ,fricassee ( ,*ick5s or ,rabbits 7br[n74 ,,cut ! *ick5s into pieces1 & fry !m 9 a little l>d till ( a light br[n col\r2 !n dra9 !m ) a clo? v dry2 aft] :i* put !m into a /ewpan1 add button mu%rooms /ew$1 pieces ( arti*oke bottoms1 blan*$ truffles1 morells1 egg balls1 & "s good-season$ cullis4 ,set !m ov] a mod]ate fire1 /ew !m g5tly till done1 & s]ve up ) fri$ oy/]s r\nd !m4 ,to fry ,oy/]s = a ,di%4 ,,op5 tw5ty-f\r l>ge oy/]s1 blan* !m ) _! own liquor1 & :5 ?ree p>ts done /ra9 !m1 & pres]ve ! liquor2 !n wa% & let !m dra94 ,9 ! mean:ile make a batt] ) f\r table spoonfuls ( fl\r1 two eggs1 a little pepp] & salt1 & _! liquor4 ,beat x well ) a wood5 spoon or a :isk = five m9utes4 ,put ! oy/]s into ! batt]1 mix !m lightly1 & h ready boil+ l>d4 ,take ! oy/]s out s+ly ) a =k1 put !m into ! l>d1 & fry !m ( a nice br[n col\r4 ,!n put !m on a dra9]1 /rew ov] a small quantity ( salt1 & s]ve !m up4 ,if !y are = a di% put fri$ p>sley "u !m1 or /ew$ sp9a*4 ,directions = ,p\ltry1 c4 pla9 boil$4 ,,let x be obs]v$ t turkies1 *ick5s1 & meats1 int5d$ to be pla9 boil$1 %\ld be soak$ 9 cold wat]1 & put aft]w>ds into pl5ty ( boil+ pump wat]1 kept skimm$ & pres]v$ z :ite z possible4 ,! "t !y w take dress+ dep5ds on a little practice1 z 9 roa/+4 ,be p>ticul> 9 trimm+ ! meats neat1 & 9 truss+ ! p\ltry4 ,! c>v+1 likewise1 %\ld be c>efully att5d$ to1 :i* is frequ5tly express$ by ! phrase ( cutt+ into pieces4 ,jugg$ ,h>e4 ,,case ! h>e1 cut (f ! %\ld]s & legs1 & ! back into ?ree pieces4 ,daub !m well ) fat bacon1 & put !m into a /ewpot ) ! trimm+s4 ,add to !m allspice1 mace1 :ole pepp]1 a little ( ea*2 a small clove ( g>lick1 ?ree onions1 two bay leaves1 p>sley1 ?yme1 & savory1 ti$ toge!r 9 a small bun*2 a qu>t ( veal /ock1 ?ree gills ( r$ port2 & simm] !m ov] a fire till ?ree p>ts done4 ,!n take out ! %\ld]s1 legs1 & back2 put !m into ano!r /ewpan1 /ra9 ! liquor to !m1 & add "s pass$ fl\r & butt] to ?ick5 x a little4 ,let x /ew till t5d]1 skim x free f fat1 season ) cay5ne1 salt1 & lemon juice1 & s]ve x up 9 a deep di%4 ,glaiz$ ,h>e4 ,,case ! h>e1 bone x z :ole z possible1 wa% x1 & fill ! inside ) light =cemeat2 !n sew x up1 & truss x z = roa/+4 ,l>d ! back ) bacon1 ! same z a fric&o veal2 cov] x ) a veal caul1 & roa/ x v g5tly4 ,:5 x is to be s]v$ up1 take (f ! caul1 glaize ! l>d+1 & put /rong cullis1 ) a gill ( r$ port boil$ ) x1 "u ! h>e4 ,duck aux ,naves4 ,,bone a tame duck z :ole z possible1 & season ! inside ) beat5 spices1 pepp]1 & salt2 !n draw 9 ! legs & w+s1 & fill ! inside ) light =cemeat4 ,sew x up1 braise x 9 a p9t ( veal /ock1 cov] x ) :ite pap] & ! cov] ( ! /ewpan4 ,let x /ew g5tly till t5d]1 & ! liquor almo/ r$uc$4 ,:5 x is to be s]v$ up glaize ! brea/1 & p\r ! sauce r\nd x1 :i* is to be made ) turnips cut into %apes z = h>icot2 aft]w>ds to be put into a /ewpan & sweat$ ) a bit ( fre% butt] till ?ree p>ts done2 !n add a good cullis & ! ess5ce 9 :i* ! duck 0 brais$4 ,:5 x boils1 skim free f fat1 season to ! palate1 & /ew ! turnips till done4 ,a ,duck ) ,cucumb]s4 ,,! duck to be bon$1 brais$1 & s]v$ up 9 ! same mann] z ! above1 b in/ead ( turnips put cucumb] sauce1 or peas1 z = veal t5drons4 ,a ,duck a la ,b5%amelle4 ,,bone1 braise1 & glaize ! duck z m5tion$ 9 ! prec$+ article1 & :5 x is to be s]v$ up put a sauce r\nd x made ) heads ( sprue grass boil$ 9 a little veal /ock1 & :5 t5d] rub !m ?r\gh a tamis4 ,add ! pulp to a small quantity ( b5%amelle1 boil !m toge!r = five m9utes1 & let ! sauce be v :ite & /rong4 ,ha%$ ,mutton = a ,di%4 ,,take mutton ready dress$1 cut x into ?9 slices1 put !m into a /ewpan ) slices ( pickle cucumb]s1 or walnuts1 or onions2 !n make a sauce ) *opp$ es*allots or onions pass$ ) a bit ( fre% butt] ov] a sl[ fire till ?ree p>ts done2 aft] :i* add a p9t ( veal /ock1 or gravy1 & a little ket*up4 ,boil x t5 m9utes1 season to ! palate ) cay5ne pepp] & salt2 !n /ra9 x to ! mutton1 let x /ew g5tly till ?or\ghly hot1 & add a small quantity ( liquid ( col\r4 ,n4 ,b4 ,9 ! same mann] may be done beef2 & :5 x is to be s]v$ up put ! bones 7:i* are to be season$ ) pepp] & salt1 & grill$7 ov] ! ha%4 ,ha%$ ,v5ison4 ,,take ! "p lea/ done ( ready-dress$ v5ison1 cut x 9 slices1 & put !m into a /ewpan2 !n pass a bit ( fre% butt] & fl\r & *opp$ es*allots ov] a sl[ fire = t5 m9utes1 & add to !m half a p9t ( r$ port1 a p9t & a half ( veal /ock1 its own gravy1 if any1 a little piece ( lemon peel1 cay5ne pepp]1 salt1 & lemon juice4 ,season to ! palate1 boil all toge!r a qu>t] ( an h\r1 & /ra9 x to ! v5ison4 ,let x simm] g5tly till ?or\ghly hot4 ,n4 ,b4 ,! v5ison %\ld n be put into ! liquor above t5 m9utes be=e x is to be s]v$ up1 by reason ( ! fat dissolv+ too mu*4 ,ha%$ ,f[ls4 ,,cut into pieces 7v neat7 ready-dress$ f[ls1 turkies1 or rabbits1 & put !m into a /ewpan2 !n make a ?ick5+ ) a bit ( fre% butt]1 fl\r1 & *opp$ es*allots or onions mix$ ov] a sl[ fire4 ,dis*>ge x ) veal /ock1 add a little lemon pickle & ket*up1 season to ! palate1 put a small quantity ( liquid ( col\r1 boil = t5 m9utes1 /ra9 to ! p\ltry1 & let x /ew g5tly4 ,:5 s]v$ up1 !re may be put a few pieces ( ! f[l grill$ r\nd x4 ,n4 ,b4 ,in/ead ( ! ?ick5+ & veal /ock1 may be add$ cullis ) lemon pickle & ket*up4 ,ha%$ ,h>e1 ,wild ,f[l1 ,pheasants1 or ,p>tridges4 ,,cut ! p\ltry into neat pieces1 put !m into a /ewpan1 & add a liquor made 9 ! same mann] z = v5ison2 or put cullis & r$ port ) _! own gravy4 ,broil$ ,beef ,/eaks4 ,,take a small fat rump ( beef1 & cut (f ! fillet & ! fir/ two or ?ree /eaks2 !n cut ! rema9d] into /eaks also1 & cut ! sk9 f ! fat4 ,beat !m ) a *opp]1 & season ) pepp] & salt j be=e !y are to be put on ! gridiron1 :i* %\ld be well clean$1 & ! /eaks frequ5tly turn$4 ,:5 !y are done accord+ to desire1 s]ve !m up on a hot di% ) a little gravy "u1 "s scrap$ hors]adi%1 *opp$ es*allots1 & pickles1 on small plates1 & oy/] sauce 9 a sauce boat1 or ) slices ( onions dipp$ 9 batt] & fri$4 ,n4 ,b4 ,! fillet & outside /eaks ( ! rump may be made into a pudd+1 9 ord] to h prime /eaks = broil+4 ,beef ,/eak ,pudd+4 ,,take fl\r1 *opp$ suet1 "s milk1 a little salt1 & "o egg1 & mix !m well toge!r4 ,roll out ! pa/e ( half an in* ?ick1 & %eet a bason or a b[l ) x4 ,!n trim ! sk9 f ! meat1 beat ! /eaks well ) a *opp]1 cut !m into middl+-siz$ pieces1 season ) pepp] & salt1 put !m into ! bason ) blan*$ oy/]s & slices ( potatoes alt]nately 7or slices ( onions1 if approv$74 ,cov] ! top ) pa/e1 & tie a clo? ov] ! bason4 ,boil ! pudd+ 7if ( a middl+ size7 two h\rs2 & :5 x is to be s]v$ up put into x a little cullis & ket*up4 ,oy/] ,sauce = ,beef ,/eaks4 ,,blan* a p9t ( oy/]s1 & pres]ve _! liquor2 !n wa% & be>d !m1 & put _! liquor into a /ewpan ) india soy & ket*up1 a small quantity ( ea*1 & a qu>t] ( a p\nd ( fre% butt]4 ,set !m ov] a fire1 & :5 ne>ly boil+ ?ick5 ) fl\r & wat]2 season to ! palate ) a little cay5ne pepp]1 salt1 & lemon juice2 /ra9 x to ! oy/]s1 & /ew !m g5tly five m9utes4 ,to dress ,mutton1 ,lamb1 or ,pork ,*ops 9 a pla9 ,mann]4 ,,cut a lo9 ( mutton1 lamb1 or pork1 into *ops ( a middl+ ?ickness2 beat !m ) a *opp]1 trim (f a suffici5t quantity ( ! bone & fat2 !n season ) pepp] & salt1 broil !m ov] a cle> mod]ate fire1 & s]ve !m up v hot ) gravy4 ,n4 ,b4 ,lamb *ops may h /ew$ sp9a* or fri$ p>sley und]nea?4 ,to dress ,veal ,cutlets4 ,,beat ! cutlets ) a *opp]1 & cut !m into middl+-siz$ pieces2 !n /rew on ea* side ( !m a mixture ( breadcrumbs1 *opp$ p>sley & ?yme1 grat$ nutmeg1 pepp] & salt1 & broil !m ov] a cle> fire till done & ( a nice col\r4 ,s]ve !m up ) cullis sauce & ket*up 9 x1 or /ew$ mu%rooms & cullis4 ,ra%]s ( broil$ bacon & fri$ oy/]s 7a few ( ea* if approv$7 may be put r\nd ! cutlets or *ops1 :i* may be done 9 ! same mann]4 ,m9c$ ,veal = a ,di%4 ,,cut into small pieces ready dress$ veal1 put x into a /ewpan1 add to x a v small quantity ( grat$ lemon peel & a little b5%amelle2 season to ! palate ) cay5ne pepp]1 lemon juice1 & salt2 /ew ! veal g5tly t5 m9utes1 & s]ve x up ) sippets ( bread r\nd x ei!r fri$ or pla94 ,m9c$ ,veal ano!r way4 ,,add to ! veal a little /ock1 "o es*allot *opp$ f9e1 "s grat$ nutmeg & grat$ lemon peel1 a v small quantity ( ea*4 ,season ) cay5ne pepp]1 lemon juice1 & salt4 ,let x /ew t5 m9utes1 & j be=e x is to be s]v$ up add a leason ( two eggs & cream1 simm] !m toge!r five m9utes1 & be c>eful x does n burn nor curdle4 ,sippets ( bread1 likewise1 to be plac$ r\nd4 ,p>tridges or ,pheasants au ,*\x4 ,,bone ! birds1 put into !m "s light =cemeat well-season$2 sew !m up1 blan* & wipe !m dry1 & braise !m 9 a p9t ( /ock till t5d]4 ,aft] :i* cut two savoys into qu>t]s & boil !m till a f\r? "p done2 !n squeeze !m & tie r\nd ) tw9e1 put !m into a /ewpan1 add a p9t ( /ock1 & boil !m g5tly till done4 ,!n take ! savoys out1 cut (f ! /r+s1 put ! birds into ! c5t] ( a di%1 ! savoys r\nd !m1 & set ! di% 9 an ov5 or 9 a w>m place cov]$ ov]4 ,!n mix ! two liquors toge!r1 season to ! palate ) pepp]1 salt1 & lemon juice4 ,make x ( a prop] ?ickness ) fl\r & wat]1 boil x till ?ree p>ts r$uc$1 add a little col\r & /ra9 x4 ,:5 ! birds are to be s]v$ up glaize _! brea/s lightly1 & put ! sauce ov] ! savoys4 ,p>tridges or ,pheasants ) ,truffles4 ,,bone ! birds1 & =ce & braise !m 9 a small quantity ( /ock4 ,:5 !y are to be s]v$ up glaize ! brea/s lightly1 & put gre5 truffle sauce r\nd !m1 ) ! ess5ce ( ! birds mix$ 9 x4 ,turkey ) ,truffles4 ,,truss ! turkey z = boil+1 put "s light =cemeat ) truffles p\nd$ ) x into ! cavity ne> ! brea/1 & secure x f fall+ out4 ,!n put slices ( lemon1 "s salt1 & b>ds ( fat bacon on ! brea/1 & :ite pap] ov] x b\nd on ) pack?read1 & roa/ g5tly 7if a good-siz$ turkey7 "o h\r & a half4 ,:5 x is to be s]v$ up1 take (f ! pap]1 glaize ! brea/1 & put ! truffle sauce r\nd ! turkey4 ,n4 ,b4 ,9 ! same mann] may be done pullets or *ick5s4 ,truffle ,sauce = ,turkies1 c4 ,,put gre5 truffles into wat]1 clean !m well ) a h>d bru%1 cut ! outside p>+ ?9ly (f1 trim !m into %apes or r\nd1 put ! trimm+s into a m>ble mort>1 p\nd !m1 & add to ! =cemeat :i* is to be put into ! cavity ne> ! brea/ ( ! turkey4 ,!n put ! truffles into a /ewpan ) a p9t ( beef /ock1 /ew !m g5tly1 & :5 ! liquor is almo/ r$uc$ add "s cullis well-season$4 ,turkey ) ,*esnuts4 ,,truss ! turkey z = boil+1 /uff x ) light =cemeat & ,spani% *esnuts :ole1 & pap] & roa/ x z a turkey ) truffles4 ,:5 x is to be s]v$ up1 glaize ! brea/ & put *esnut sauce r\nd x1 made ) good cullis & *esnuts1 :i* %\ld be boil$ till half done1 & !n roa/$ 9 a fry+ pan till :olly done2 aft] :i* let !m be peel$ & put into ! cullis five m9utes be=e ! turkey is s]v$ up4 ,turkey ) ,rag\t4 ,,/uff x 9 ! pla9 way1 boil x1 & :5 x is to be s]v$ up put ov] ! foll[+ sauce3--,take slices ( ?roat sweetbreads blan*$1 :ite button mu%rooms /ew$1 arti*oke bottoms boil$ till half done & cut 9 halves1 cocks combs boil$ till done1 a few egg balls scald$2 add a good b5%amelle1 & /ew !m g5tly = t5 m9utes4 ,or1 in/ead ( b5%amelle1 !re may be put to ! above +r$i5ts half a p9t ( veal /ock1 & let !m all be boil$ t5 m9utes2 !n add a leason ( ?ree eggs & cream1 simm] !m toge!r five m9utes m1 & season ) salt1 lemon juice1 & cay5ne pepp]4 ,rabbits ) ,onions4 ,,boil !m z :ite z possible1 & :5 !y are to be s]v$ up1 wipe !m dry & put ov] onion sauce1 made ?us3--,take mild onions peel$1 & boil$ till ?ree p>ts done2 !n squeeze & *op !m b n too small2 add a bit ( fre% butt]1 a little salt & fl\r1 a suffici5t quantity ( cream to mix !m1 & a little :ite gr\nd pepp]1 if approv$4 ,let ! sauce be ( a good ?ickness1 & simm]$ ov] a sl[ fire = t5 m9utes4 ,glaiz$ ,sweetbreads4 ,,l>d v neat two he>t sweetbreads1 !n blan* & braise or roa/ !m2 & :5 !y are to be s]v$ up1 glaize ! top "p1 & put /ew$ endive "u !m4 ,matelote ( ,rabbits4 ,,cut !m into pieces & blan* & wa% !m2 !n put !m into a /ewpan ) a gill ( wat]1 cov] close & pres]ve !m z :ite z possible4 ,:5 !y are ne>ly done & ! liquor almo/ r$uc$1 :i* %\ld n be ( any col\r1 add half a p9t ( good b5%amelle1 a few :ole boil$ cocks combs1 pickle cucumb]s1 ham1 tongue1 omlets ( eggs 7! same z = g>ni%+7 cut into small squ>es1 & a few /ew$ button mu%rooms4 ,/ew !m toge!r = t5 m9utes1 & s]ve ! matelote up directly4 ,sweetbreads en ,erison4 ,,to be done 9 ! same mann] z neck ( veal1 :i* see4 ,/ew$ ,giblets pla94 ,,cut two pair ( scald$ goose giblets into pieces ( two in*es long2 !n blan* !m1 trim ! bones f ! ends1 & wa% ! giblets2 aft] :i* dra9 !m dry1 put !m into a /ewpan ) half a p9t ( /ock1 cov] ! pan close1 simm] ov] a sl[ fire till ?ree p>ts done & ! liquor ne>ly r$uc$1 !n add good-season$ cullis1 & /ew !m till t5d]4 ,/ew$ ,giblets ) ,peas4 ,,proce$ z ) ! above1 except1 in/ead ( pla9 cullis1 take a p9t ( %ell$ "y gre5 peas1 & sweat !m till ?ree p>ts done ) a bit ( fre% butt] & a little salt2 !n add "s cullis1 put !m to ! giblets1 & /ew !m till t5d]4 ,if requisite put a little liquid ( col\r4 ,gre5 ,truffles = a ,di%4 ,,well clean two p\nds ( gre5 truffles2 !n put !m into a /ewpan ) half a p9t ( /ock1 a gill ( r$ port1 & a little salt1 & boil !m g5tly half an h\r4 ,:5 !y are to be s]v$ up1 dra9 !m dry & put !m into a fold$ napk94 ,!y are to be eat5 ) cold fre% butt]1 or ) oil1 v9eg>1 & cay5ne pepp]4 ,n4 ,b4 ,! liquor !y 7 boil$ 9 may be made into a cullis1 & put into diff]5t sauces1 su* z h>icot1 rag\t1 or cel]y1 c4 ,rabbits en ,gall5t9e = a ,di%4 ,,bone two rabbits1 lay !m flat1 put a little light =cemeat ^u !m1 & slips ( lean ham1 brea/ ( f[l1 & omlets ( eggs :ite & yell[1 ! same z = g>ni%+4 ,roll ! rabbits up tight & sew !m1 l>d ! top "p ) slips ( fat bacon v neat1 & blan* & braise !m4 ,:5 !y are to be s]v$ up glaize ! l>d+1 & put good cullis "u !m4 ,ham brais$4 ,,take a mell[ smok$ ham p]fectly clean2 !n well trim & put x into a brais+ pan2 aft] :i*1 add to x f\r qu>ts ( wat]1 a bottle ( madeira w9e1 & a few bay leaves4 ,cov] ! pan close1 & simm] ! ham ov] a mod]ate fire till v t5d]4 ,!n wipe x q dry1 take (f ! r9d1 glaize ! top "p1 & s]ve x up on a l>ge di% ) /ew$ sp9a* on "o side & ma%$ turnips on ! o!r4 ,n4 ,b4 ,hams may be pla9 boil$ & s]v$ up 9 ! same mann]4 ,pickl$ tongues may be /uff$ ) m>r[ & boil$1 !n peel$1 & s]v$ up ) ! above vegetables & 9 ! same mann]4 ,j]usalem ,arti*okes /ew$4 ,,p>e & cut !m into halves1 boil !m 9 a little consum till ne>ly done & ! liquor almo/ r$uc$2 !n add a bit ( fre% butt]1 salt1 fl\r1 & cream1 a small quantity ( ea*4 ,set !m ov] a fire = five m9utes1 & s]ve !m up ) fri$ bread r\nd4 ,j]usalem ,arti*okes ano!r way4 ,,p>e & cut !m into %apes z = h>icot1 & fry !m 9 boil+-hot l>d till ( a light br[n col\r2 !n dra9 !m dry1 put !m into a /ewpan1 & add a little /rong cullis ) a small quantity ( v9eg> & mu/>d mix$ 9 x4 ,s]ve !m up ) fri$ bread r\nd4 ,ma%$ ,potatoes4 ,,p>e & /eam or boil fl\ry potatoes1 & ma% !m ) a wood5 spoon2 !n add a bit ( fre% butt]1 a little salt1 & "s milk or cream4 ,mix !m well toge!r ov] a fire = five m9utes1 !n put !m 9 ! c5t] ( a di%1 make !m smoo?1 *equ] ! top ) ! back ( a knife1 & put "s :ole potatoes r\nd if approv$4 ,s]ve !m up v hot1 b be c>eful ! ma% is n too ?91 & pres]ve !m z :ite z possible4 ,n4 ,b4 ,! same ma% may be put into scollop %ells & col\r$ ) a salam&]2 or ! ma% may be mix$ ) yolk ( egg1 !n m\ld$ ) ! h&s into r\nd balls1 & fri$ 9 boil+ l>d4 ,caulifl[] ) ,p>mezan ,*eese4 ,,cut (f ! leaves & /alk1 boil x 9 salt & wat] till ne>ly done1 & dra9 till dry4 ,h ready a di% ) fri$ bread dipp$ 9 :ite ( raw egg1 & put r\nd ! rim4 ,set ! fl[] 9 ! c5t] ( ! di%1 & p\r ov] x a sauce made ) boil+-hot b5%amelle1 &1 ?ree m9utes be=e x is to be put ov] ! caulifl[]1 add grat$ p>mezan *eese4 ,caulifl[] a la ,sauce4 ,,boil ! fl[]1 & ei!r s]ve x up :ole or 9 pieces1 plac$ r\nd ea* o!r 9 a di%4 ,! sauce ov] x to be boil+ hot & ( a good ?ickness1 made ) /rong cullis1 a little v9eg>1 & fre% butt] mix$ toge!r4 ,n4 ,b4 ,broccoli may be done 9 ! same mann]4 ,caulifl[] a la ,cream4 ,,boil ! fl[] & p\r ov] x ! foll[+ sauce3--,take a gill ( consum & a table spoonful ( v9eg>1 :i* put into a /ewpan & set ov] a fire till hot1 & five m9utes be=e x is to be s5t to table add a leason ( two eggs & a gill ( cream4 ,/ew$ ,arti*oke ,bottoms4 ,,boil six arti*okes till half done2 !n take ! leaves & *oke away1 trim ! bottoms neat ) a knife1 or cut !m ) a %ape2 aft] :i* put !m into a /ewpan1 add half a p9t ( /ock1 a little salt & lemon juice1 & boil !m g5tly till done4 ,:5 !y are to be s]v$ up wipe !m dry1 put !m 9 ! c5t] ( a di% ) fri$ bread r\nd ! rim1 & a /rong bright cullis ov] !m1 or b5%amelle4 ,fr5* ,beans a la ,cream = a ,di%4 ,,cut "y beans 9 slips1 boil !m 9 pl5ty ( wat] & salt to pres]ve !m gre51 & :5 !y are done dra9 !m dry4 ,!n put into a /ewpan two ounces ( fre% butt]1 ! yolks ( ?ree eggs beat up 9 a gill ( cream1 & set ov] a sl[ fire4 ,:5 x is hot add a table spoonful ( v9eg> & ! beans1 simm] all toge!r = five m9utes1 & keep /irr+ ! beans ) a wood5 spoon to prev5t ! mixture f burn+ or curdl+4 ,/ew$ ,c>doons4 ,,cut ! heads 9 pieces1 take (f ! outside sk91 wa%1 & scald !m2 !n put !m into a /ewpan1 add a little /ock to cov] !m1 boil till ?ree p>ts done & ! liquor almo/ r$uc$1 !n add a small quantity ( b5%amelle & /ew !m g5tly till done4 ,s]ve !m up ) sippets ( fri$ bread & /ew$ wat]cresses alt]nately r\nd ! rim ( ! di%1 & ! c>doons 9 ! c5t]4 ,or !y may be done 9 ! same mann] ) cullis in/ead ( b5%amelle4 ,vegetables 9 a ,m\ld4 ,,%eet ! inside ( an oval jelly or cake m\ld ) b>ds ( fat bacon2 !n put upright alt]nately r\nd ! inside ( ! bacon slips ( clean$ turnips1 c>rots1 pickle cucumb]s1 & cel]y & asp>agus heads4 ,lay a =cemeat at ! bottom & r\nd ! inside ( ! vegetables1 fill+ ! c5t] ) small pieces ( veal or mutton pass$ ) sweet h]bs1 pepp]1 salt1 & lemon juice4 ,cov] x ) =cemeat1 wa% x ) yolk ( egg1 & bake x4 ,:5 x is to be s]v$ up turn x g5tly out ( ! m\ld into a deep di%1 take (f ! bacon1 make a little hole at ! top1 & add a small quantity ( good cullis4 ,broil$ ,mu%rooms4 ,,clean ) a knife fre% =c$ mu%rooms1 & wa% & dra9 !m dry4 ,!n make a case ) a %eet ( writ+ pap]1 rub ! inside well ) fre% butt]1 & fill x ) ! mu%rooms4 ,season !m ) pepp] & salt1 put !m ^u a bak+ plate ov] a sl[ fire1 cov] !m ) a /ewpot cov] ) "s fire ^u x1 & :5 ! mu%rooms are ne>ly dry1 s]ve !m up v hot4 ,/ew$ ,mu%rooms 7br[n74 ,,clean ) a knife a pottle ( fre% =c$ mu%rooms1 put !m into wat]1 & :5 !y are to be /ew$ take !m out ) ! h&s to avoid ! s$im5t4 ,!n put !m into a /ewpan ) an ounce & an half ( fre% butt]1 a little salt1 & ! juice ( half a lemon4 ,cov] ! /ewpan close1 put x ov] a fire1 & let ! mu%rooms boil = five m9utes4 ,!n ?ick5 !m ) a little fl\r & wat] mix$1 add a small quantity ( liquid ( col\r1 7"s cay5ne if approv$17 & /ew !m g5tly = five m9utes m4 ,/ew$ ,mu%rooms 7:ite74 ,,let ! same process be foll[$ z above2 b in/ead ( add+ liquid ( col\r put to !m a gill ( good cream4 ,ma%$ ,turnips4 ,,p>e & boil !m till ?ree p>ts done2 !n squeeze !m betwe5 two plates1 put !m into a /ewpan1 add fl\r1 fre% butt]1 cream1 & salt1 a little ( ea*4 ,mix !m well ov] a fire1 /ew !m g5tly = five m9utes1 & pres]ve !m z :ite z possible4 ,potatoes cream$4 ,,p>e good potatoes1 cut !m into qu>t]s1 trim !m r\nd1 & put !m into a /ewpan4 ,boil !m g5tly till half done1 dra9 !m dry1 add to !m cream1 salt1 & fre% butt]1 a small quantity ( ea*1 or "s b5%amelle4 ,/ew !m v g5tly till !y are done1 & be c>eful !y d n break4 ,/ew$ ,wat]cresses4 ,,pick & wa% twelve bun*es ( wat]cresses1 boil !m till half done1 & dra9 & squeeze !m dry2 !n *op & put !m into a /ewpan1 add to !m cullis1 cream1 salt1 pepp]1 & fl\r1 a little ( ea*4 ,/ew !m g5tly t5 m9utes1 & s]ve !m up ) fri$ bread r\nd4 ,a neat ,di% ( ,vegetables4 ,,wa% a di% ) :ite ( raw egg1 !n make f\r divisions 9 x ) fri$ bread1 & put alt]nately 9 ea* ! foll[+ vegetables3--9 ! fir/1 /ew$ sp9a*2 9 ! second1 ma%$ turnips2 9 ! ?ird1 ma%$ potatoes2 & 9 ! f\r?1 slices ( c>rots & "s button onions blan*$3 aft]w>ds /ew !m 9 a little cullis1 & :5 !y are put into ! di% let ! ess5ce adh]e to !m3 or 9 ! f\r? p>tition put pieces ( caulifl[] or heads ( broccoli4 ,n4 ,b4 ,in/ead ( fri$ bread to make ! divisions1 may be us$ ma%$ potatoes & yolks ( eggs mix$ toge!r1 & put on a di% 9 z _m p>titions z approv$2 aft]w>ds bak$ till ( a nice col\r1 & s]v$ up ) any k9d ( /ew$ vegetable alt]nately4 ,vegetable ,pie4 ,,cut cel]y heads two in*es long1 turnips & c>rots into %apes1 "s peel$ button onions or two ,spani% onions1 arti*oke bottoms cut into qu>t]s1 pieces ( caulifl[]s or heads ( broccoli1 & heads ( l>ge asp>agus4 ,let all ! vegetables be wa%$ clean2 !n boil ea* sep>ately 9 a suffici5t quantity ( wat] to cov] !m1 & z !y get t5d] /ra9 ! liquor into "o /ewpan & put ! vegetables into ano!r4 ,!n add to _! ess5ces half a p9t ( /rong consum1 ?ick5 x ) fl\r & wat]1 season to ! palate ) cay5ne pepp]1 salt1 & lemon juice2 add also a little col\r4 ,let x boil t5 m9utes & /ra9 x to ! vegetables2 !n simm] !m toge!r1 & s]ve !m up 9 a rais$ pie cru/1 or 9 a deep di% ) a rais$ cru/ bak$ r\nd x1 ( two in*es high4 ,fri$ ,potatoes4 ,,p>e & slice potatoes half an in* ?ick2 !n wipe !m dry1 fl\r1 & put !m into boil+ hot l>d or dripp+1 & fry !m ( a light br[n col\r4 ,!n dra9 !m dry1 spr9kle a little salt ov]1 & s]ve !m up directly ) melt$ butt] 9 a sauce boat4 ,fri$ ,onions ) ,p>mezan ,*eese4 ,,p>e six l>ge mild onions1 & cut !m into r\nd slices ( half an in* ?ick4 ,!n make a batt] ) fl\r1 half a gill ( cream1 a little pepp]1 salt1 & ?ree eggs1 beat up = t5 m9utes2 aft] :i* add a qu>t] ( a p\nd ( p>mezan *eese grat$ f9e & mix$ well toge!r1 to :i* add ! onions4 ,h ready boil+ l>d2 !n take ! slices ( onions out ( ! batt] ) a =k s+ly1 & fry !m g5tly till done & ( a nice br[n col\r4 ,dra9 !m dry1 & s]ve !m up plac$ r\nd ea* o!r4 ,melt$ butt] ) a little mu/>d 9 x to be s]v$ 9 a sauce boat4 ,pickle ,tongue =c$4 ,,boil x till half done1 !n peel x1 & cut a piece out ( ! "u "p f ! c5t]1 & put x into a m>ble mort>4 ,!n add ?ree ounces ( beef m>r[1 half a gill ( cream1 ! yolk ( two eggs1 a few breadcrumbs1 a little pepp]1 & a spoonful ( madeira w9e4 ,p\nd !m well toge!r1 fill ! cavity 9 ! tongue ) x1 sew x up1 cov] x ) a veal caul1 & roa/ till t5d]1 or boil x4 ,/ew$ ,endive4 ,,trim (f ! gre5 "p ( endive heads1 wa% & cut !m into pieces1 & scald !m till half done2 !n squeeze1 *op1 & put !m into a /ewpan2 add a small quantity ( /rong cullis1 /ew x till t5d]1 & s]ve x up 9 a sauce boat1 or x may be put "u roa/ mutton4 ,=c$ ,cucumb]s4 ,,p>e fre% ga!r$ cucumb]s ( a middl+-size2 !n cut !m into halves1 take out ! se$s ) a knife1 fill ! cavity ) =cemeat1 & b9d ! two halves toge!r ) /rong ?read4 ,put !m into a /ewpan ) v9eg>1 salt1 & veal /ock1 a small quantity ( ea*4 ,set !m ov] a fire1 simm] !m till ?ree p>ts done1 & r$uce ! liquor2 !n add ) x a /rong cullis1 put x to ! cucumb]s1 & /ew !m g5tly till done4 ,to /ew ,peas = a ,di%4 ,,put a qu>t ( fre% %ell$ "y peas into a /ewpan1 add to !m a qu>t] ( a p\nd ( fre% butt]1 a middl+-siz$ onion slic$ v f9e1 a cos or cabbage lettuce wa%$ & cut into pieces1 & a v little salt4 ,cov] ! pan close1 put x ov] a mod]ate fire1 & sweat ! peas till half done4 ,make !m ( a prop] ?ickness ) fl\r & wat]1 add a spoonful ( ess5ce ( ham1 season to ! palate ) cay5ne pepp]1 & add a small lump ( sug> if approv$4 ,let ! peas /ew g5tly till t5d]1 be+ c>eful n to let !m burn4 ,salad ( ,asp>agus4 ,,scale & cut (f ! heads ( l>ge asp>agus1 boil !m till ne>ly done1 /ra91 & put !m into cold wat] = five m9utes1 & dra9 !m dry2 aft]w>ds lay !m 9 r[s on a di%1 put slices ( lemon r\nd ! rim1 & mix well toge!r a little mu/>d1 oil1 v9eg>1 cay5ne pepp]1 & salt1 & put x ov] ! asp>agus j be=e !y are to be eat54 ,asp>agus ,peas4 ,,scale sprue grass1 cut x into pieces ! bigness ( peas z f> z ! gre5 "p ext5ds f ! heads1 & wa% & put !m into a /ewpan4 ,to a qu>t ( grass peas add half a p9t ( hot wat] lightly salt$1 & boil !m till ?ree p>ts done2 aft] :i* /ra9 & pres]ve ! liquor1 :i* boil d[n till ne>ly r$uc$1 & put to x ?ree ounces ( fre% butt]1 half a gill ( cream1 a little sift$ sug>1 fl\r1 & wat]1 suffici5t to make x ( a prop] ?ickness2 add ! peas1 /ew !m till t5d]1 & s]ve !m up ) ! top ( a fr5* roll toa/$ & butt]$ put "u !m 9 a di%4 ,ano!r way4 ,,boil ! peas 9 salt & wat] till ne>ly done1 /ra9 & put !m into a /ewpan1 add to !m a little sift$ sug>1 two ounces ( fre% butt]1 a table spoonful ( ess5ce ( ham1 half a gill ( cream1 ) two yolks ( raw eggs beat up 9 x2 /ew !m g5tly five m9utes1 & be c>eful !y d n burn4 ,s]ve !m up 9 ! same mann] z ! above4 ,n4 ,b4 ,l>ge heads ( asp>agus may be done 9 ! same mann] :ole4 ,/ew$ ,asp>agus = ,sauce4 ,,scale sprue or l>ge asp>agus1 !n cut (f ! heads z f> z !y are eatable1 boil !m till ne>ly done1 /ra9 !m1 & p\r cold wat] ov] to pres]ve !m gre54 ,!n make 7boil+7 a good /rong cullis1 & put 9 ! heads five m9utes be=e ! sauce is s]v$ up1 :i* may be put ov] t5drons ( veal1 lamb1 c4 ,n4 ,b4 ,"s tops ( sprue grass may be boil$ 9 a little /ock till t5d]1 & rubb$ ?r\gh a tamis4 ,! pulp to be put to ! cullis be=e ! heads are add$4 ,directions = ,vegetables4 ,,x is necess>y to rememb]1 t 9 dress+ vegetables ( e k9d1 !y %\ld be ga!r$ fre%1 pick$ clean1 trimm$ or p>$ neatly1 & wa%$ 9 sev]al wat]s4 ,^? t are to be pla9 boil$ %\ld be put into pl5ty ( boil+ wat] & salt4 ,if !y are n to be us$ directly1 :5 !y are ?ree p>ts done put !m into cold wat] = five m9utes1 su* z sp9a*1 gre5s1 caulifl[]s1 & broccoli1 z x pres]ves _! col\r2 & :5 !y are to be s]v$ up put !m aga9 into boil+ wat] till done1 !n dra9 !m dry4 ,n4 ,b4 ,potatoes & c>rots are be/ /eam$4 ,pickl$ ,oy/]s4 ,,put two doz5 ( l>ge oy/]s into a /ewpan ov] a fire ) _! liquor only1 & boil !m five m9utes2 !n /ra9 ! liquor into ano!r /ewpan1 & add to x a bay leaf1 a little cay5ne pepp]1 salt1 a gill & a half ( v9eg>1 half a gill ( ket*up1 a blade ( mace1 a few allspice1 & a bit ( lemon peel4 ,boil x till ?ree p>ts r$uc$1 !n be>d & wa% ! oy/]s1 put !m to ! pickle1 & boil !m toge!r two m9utes4 ,:5 !y are to be s]v$ up place ! oy/]s 9 r[s1 & /ra9 ! liquor ov] !m4 ,g>ni% ! di% ) slices ( lemon or b>b]ries4 ,oy/] ,atlets4 ,,blan* ?roat sweetbreads1 & cut !m into slices2 !n take ra%]s ( bacon ! bigness ( ! slices ( ! sweetbreads1 & z _m l>ge oy/]s blan*$ z !re are pieces ( sweetbread & bacon4 ,put ! :ole into a /ewpan ) a bit ( fre% butt]1 p>sley1 ?yme1 & es*allots1 *opp$ v f9e1 pepp]1 salt1 & lemon juice1 a small quantity ( ea*4 ,put !m ov] a sl[ fire1 & simm] !m five m9utes2 !n lay !m on a di%1 & :5 a little cool1 put ^u a small wood5 or silv] skew] a slice ( sweetbread1 a slice ( bacon1 & an oy/]1 & s alt]nately till ! skew]s are full2 !n put breadcrumbs ov] !m1 :i* %\ld be rubb$ ?r\gh a hair sieve1 & broil ! atlets g5tly till done & ( a light br[n col\r4 ,s]ve !m up ) a little cullis "u !m1 toge!r ) ! liquor f ! blan*$ oy/]s r$uc$ & add$ to x4 ,scollop ,oy/]s4 ,,blan* ! oy/]s & /ra9 !m2 !n add to _! liquor1 :i* mu/ be free f s$im5t1 a good piece ( fre% butt]1 a little pepp] & salt1 "s lemon peel & grat$ nutmeg1 a small quantity ( ea*4 ,!n be>d & wa% ! oy/]s1 add !m to ! +r$i5ts1 simm] !m ov] a fire five m9utes1 & put ! oy/]s into scollop %ells ) ! liquor4 ,if !re be m ?an suffici5t1 boil x till ne>ly r$uc$ & add x2 !n put f9e breadcrumbs ov]1 smoo? !m ) a knife1 bake or set !m ov] a fire ^u a gridiron = half an h\r1 & col\r ! top "p ) a salam&]4 ,oy/] ,loaves4 ,,take small fr5* rasp$ rolls1 & cut a little piece (f ! top "p2 !n take ! crumb entirely out1 & aft]w>ds fry ! case & tops 9 boil+ l>d only till !y are crisp & ( a light col\r4 ,dra9 !m dry1 keep !m w>m1 & j be=e !y are to be s]v$ up put oy/]s into !m1 done 9 ! same mann] z = scollops1 ) ! top ( ! rolls ov]4 ,rag\t ( ,sweetbreads 7br[n74 ,,take ?roat sweetbreads blan*$ & cut into slices2 morells blan*$1 cut into halves1 & wa%$ free f grit2 "s /ew$ mu%rooms1 egg balls1 arti*oke bottoms1 or j]usalem arti*okes1 boil$ till half done & cut into pieces2 gre5 truffles p>$1 cut into slices half an in* ?ick1 & /ew$ 9 a little /ock till x is ne>ly r$uc$2 & cocks combs boil$ till ?ree p>ts done4 ,!n mix all ! +r$i5ts toge!r1 add "s cullis1 /ew !m g5tly a qu>t] ( an h\r1 & season to ! palate4 ,rag\t ( ,sweetbreads 7:ite74 ,,put into a /ewpan "s /ew$ mu%rooms1 egg balls1 slices ( blan*$ ?roat sweetbreads1 cocks combs boil$ till ne>ly done1 & half a p9t ( consum4 ,/ew !m t5 m9utes1 !n p\r ! liquor into ano!r /ewpan1 & r$uce x ov] a fire to "o half ! quantity4 ,beat up ! yolks ( two eggs1 a gill ( cream1 a little salt1 & /ra9 !m ?r\gh a hair sieve to ! sweetbreads1 c4 !n put !m ov] a sl[ fire & let !m simm] five m9utes2 or ! above f\r articles may be put into a /ewpan ) "s b5%amelle only1 & /ew$ till done4 ,poa*$ ,eggs ) ,sorrel or ,endive4 ,,take a slice ( bread r\nd a loaf1 & cut x to cov] ?ree p>ts ( ! inside ( a di%2 !n fry x 9 boil+ l>d till ( a light col\r1 dra9 x dry1 & lay x 9 a w>m place4 ,!n wa% & *op sorrel1 squeeze & put x into a /ewpan ) a bit ( fre% butt]1 cay5ne pepp]1 & a table spoonful ( ess5ce ( ham2 simm] x till done1 ?ick5 x ) fl\r & wat]1 boil x five m9utes1 butt] ! toa/1 poa* ! eggs1 & dra9 !m2 !n lay !m ov] ! bread1 put ! sorrel sauce r\nd1 & s]ve !m up v hot4 ,butt]$ ,eggs4 ,,break twelve eggs into a /ewpan1 add a little p>sley *opp$ f9e1 "o an*ovie pick$ & rubb$ ?r\gh a hair sieve1 two table spoonfuls ( consum or ess5ce ( ham1 a qu>t] ( a p\nd ( fre% butt] made j w>m1 & a small quantity ( cay5ne pepp]4 ,beat all toge!r1 set !m ov] a fire1 & keep /irr+ ) a wood5 spoon till !y are ( a good ?ickness1 & to prev5t _! burn+4 ,s]ve !m up 9 a deep di% ) a fre% toa/ "u !m4 ,fri$ ,eggs1 c4 ,,take slices ( ham or ra%]s ( bacon1 & broil1 dra91 & put !m into a deep plate4 ,h ready a little boil+ l>d 9 a /ewpan1 break ! eggs into x1 & :5 !y are set1 turn & fry !m n m ?an two m9utes4 ,!n take !m out ) a skimm]1 dra9 !m1 & s]ve !m up v hot ov] ! bacon or ham4 ,put a /rong cullis1 ) a little mu/>d & v9eg> 7b no salt7 9 x1 "u !m4 ,eggs a la ,trip4 ,,boil ! eggs g5tly five m9utes1 !n peel1 wa%1 & cut !m 9 halves2 put !m into a /ewpan1 add a little w>m /rong b5%amelle1 & a small quantity ( p>sley *opp$ v f9e4 ,simm] !m ov] a fire a few m9utes1 & s]ve !m up pla91 or ) fri$ oy/]s r\nd !m4 ,omlet ( ,eggs4 ,,break t5 eggs1 add to !m a little p>sley & "o es*allot *opp$ f9e1 "o an*ovie pick$ & rubb$ ?r\gh a hair sieve1 a small quantity ( grat$ ham1 a little pepp]1 & mix !m well toge!r4 ,h ready an iron fry+-pan1 :i* has be5 prep>$ ov] a fire ) a bit ( butt] burnt 9 x = "s "t1 9 ord] t ! eggs might n adh]e to ! pan :5 turn$ out4 ,wipe ! pan v clean & dry2 put into x two ounces ( fre% butt]1 & :5 hot put 9 ! mixture ( eggs2 !n /ir x ) a wood5 spoon till x beg9s to ?ick51 m\ld x to "o side ( ! pan1 let x rema9 "o m9ute to br[n1 put a /ewpan cov] ov] x1 & turn x ov] into a di%1 & if approv$ 7:i* w be a good addition7 p\r r\nd x a little /rong cullis1 & s]ve x up v hot4 ,!re may be add$ also1 a small quantity ( boil$ tops ( asp>agus or cel]y1 "s f[l1 or oy/]s1 or o!r +r$i5ts1 p\nd$ & rubb$ ?r\gh a sieve1 ) a table spoonful ( cream & "o ( ket*up4 ,!n add ! pulp to ! eggs1 beat !m well toge!r1 & fry !m z above4 ,or ! mixture1 in/ead ( be+ fri$1 may be put ov] a fire & /irr$ till x beg9s to ?ick52 !n put x on a toa/1 col\r x ) a hot salam&]1 & s]ve x up ) a little cullis or b5%amelle1 or gre5 truffle sauce und]nea?4 ,fricassee ( ,tripe4 ,,cut ! tripe into small slips1 & boil 9 a little consum till ! liquor is ne>ly r$uc$2 !n add to x a leason1 ( two yolks ( eggs & cream1 a small quantity ( salt1 cay5ne pepp]1 & *opp$ p>sley4 ,simm] all toge!r ov] a sl[ fire = five m9utes1 & s]ve x up imm$iately4 ,or in/ead ( ! leason1 c4 a little b5%amelle & *opp$ p>sley may be add$4 ,lambs ,tails & ,e>s4 ,,scald f\r tails & five e>s v clean1 & braise !m 9 a p9t ( veal /ock4 ,:5 ! tails are half done1 take !m out1 egg & breadcrumb !m ov]1 & broil !m g5tly4 ,let ! e>s be /ew$ till ?ree p>ts done1 & ne>ly r$uce ! liquor2 !n add cullis1 /ew !m till t5d]1 & s]ve !m up ) ! sauce 9 ! c5t] ( ! di%1 ! tails r\nd !m1 & a bun* ( pickle b>b]ries ov] ea* e>4 ,or ! tails & e>s may be /ew$ 9 a little /ock till t5d]2 !n add a leason ( eggs & cream1 & s]ve !m up ) twelve heads ( l>ge asp>agus cut ?ree in*es long1 boil$ till done1 & put ov] pla94 ,let ! heads be pres]v$ z gre5 z possible4 ,curri$ ,atlets4 ,,take slices ( ?roat sweetbreads1 & slices ( veal or mutton ( ! same size2 put !m into a /ewpan ) a bit ( fre% butt]1 a table spoonful ( currie p[d]1 ! juice ( half a lemon1 & a little salt4 ,set !m ov] a sl[ fire1 & :5 !y are half done add to !m blan*$ & be>d$ oy/]s ) _! liquor free f s$im5t4 ,simm] all toge!r five m9utes1 lay !m on a di%1 & :5 cold put !m alt]nately on small wood5 or silv] skew]s4 ,!n dip !m 9 ! liquor1 /rew f9e breadcrumbs on ea* side1 broil !m ov] a cle> fire till ( a br[n col\r1 & s]ve !m up ) "s currie sauce "u !m4 ,n4 ,b4 ,! slices ( sweetbread1 oy/]s1 veal1 & mutton1 to be ( an equal numb]4 ,to /ew ,macc>oni4 ,,boil a qu>t] ( a p\nd ( rib& macc>oni 9 beef /ock till ne>ly done2 !n /ra9 x & add a gill ( cream1 two ounces ( fre% butt]1 a table spoonful ( ! ess5ce ( ham1 ?ree ounces ( grat$ p>mezan *eese1 & a little cay5ne pepp] & salt4 ,mix !m ov] a fire = five m9utes1 !n put x on a di%1 /rew grat$ p>mezan *eese ov] x1 smoo? x ) a knife1 & col\r ) a v hot salam&]4 ,/ew$ ,*eese4 ,,cut small into a /ewpan *e%ire & gl\ce/] *eese1 a qu>t] ( a p\nd ( ea*2 !n add a gill ( lisbon w9e1 a table spoonful ( wat]1 & 7if approv$7 a tea spoonful ( mu/>d4 ,mix !m ov] a fire till ! *eese is dissolv$2 !n h ready a *eese plate ) a light$ lamp b5ea?1 put ! mixture 91 & s]ve x up directly4 ,s5d ) x "s fre% toa/$ bread 9 a toa/ rack4 ,to prep>e a ,batt] = fry+ ! foll[+ diff]5t articles1 be+ a suffici5t quantity = "o ,di%4 ,take f\r ounces ( be/ fl\r sift$1 a little salt & pepp]1 ?ree eggs1 & a gill ( be]2 beat !m toge!r ) a wood5 spoon or a :isk = t5 m9utes4 ,let x be ( a good ?ickness to adh]e to ! diff]5t articles4 ,fri$ ,cel]y4 ,,cut cel]y heads ?ree in*es long1 boil !m till half done1 wipe !m dry1 & add to ! batt]4 ,h ready boil+ l>d1 take out ! heads s+ly ) a =k1 fry !m ( a light col\r1 dra9 !m dry1 & s]ve !m up ) fri$ p>sley "u4 ,fri$ ,pe?s4 ,,to be done1 & s]v$ up 9 ! same mann] z ! above4 ,fri$ ,sweetbreads4 ,,let "s ?roat sweetbreads be blan*$1 !n cut into slices1 & s]v$ up 9 ! l way4 ,fri$ ,arti*oke ,bottoms4 ,,let ! *okes be boil$ till ! leaves c be tak5 away1 !n cut ! bottoms into halves & fry !m 9 batt] z ! be=em5tion$ articles2 !n s]ve !m up ) melt$ butt] 9 a sauce boat ) a little gr\nd :ite pepp] 9 x4 ,fri$ ,tripe & ,onions4 ,,cut ! tripe into slips ( f\r in*es long & ?ree in*es wide1 dip !m 9 ! batt] & fry !m4 ,:5 x is to be s]v$ up put "u x slices ( onions cut "o in* ?ick1 & fry !m 9 ! same mann]4 ,or1 in/ead ( slips ( tripe1 pieces ( c[heel may be us$2 & let melt$ butt] be s5t 9 a sauce boat ) a little mu/>d 9 x1 & 7if approv$7 a table spoonful ( v9eg>4 ,h>d ,eggs fri$4 ,,let ! eggs be boil$ five m9utes2 !n peel1 wipe !m dry1 cut !m 9 halves1 dip !m 9 batt]1 & fry !m ( a light br[n col\r4 ,s]ve !m up ) /ew$ sp9a* "u1 ) a little /rong cullis & ess5ce ( ham mix$ 9 x4 ,to dress a ,lamb's ,fry4 ,,scald ! fry till half done2 !n /ra91 wa%1 & wipe x dry2 dip ! pieces 9 yolks ( eggs1 & breadcrumb !m2 fry !m 9 pl5ty ( boil+ l>d1 & s]ve !m up ) fri$ p>sley und]nea?4 ,ano!r ,way4 ,,scald ! fry z above1 & in/ead ( dipp+ !m 9 egg fry !m 9 a pla9 way ) a piece ( butt] till !y are ( a light br[n col\r2 !n dra9 & spr9kle a little pepp] & salt ov]1 & s]ve !m up ) fri$ p>sley und]nea?4 ,puffs ) ,=cemeat ( ,vegetables4 ,,put into a /ewpan a little fat bacon cut small1 ! same quantity ( lean veal1 "s p>sley & es*allots *opp$ toge!r1 & season ) pepp]1 salt1 & beat5 spice4 ,!n add six fr5* beans1 twelve heads ( asp>agus1 six mu%rooms *opp$1 & a little lemon juice4 ,/ew ! +r$i5ts g5tly = t5 m9utes1 !n put !m into a m>ble mort>1 add a little cream1 breadcrumbs1 & yolk ( egg1 p\nd$ well toge!r4 ,!n roll out puff pa/e half an in* ?ick1 cut x into squ>e pieces1 fill !m ) ! =cemeat1 fold !m1 run a jagg] iron r\nd to =m !m l a puff1 & fry !m 9 boil+ l>d4 ,let !m be ( a br[n col\r1 & dra9 !m dry2 !n s]ve !m up ) sauce "u !m1 made ) a little cullis1 lemon pickle1 & ket*up4 ,rammequ9s4 ,,put into a pan f\r ounces ( grat$ p>mezan *eese1 two ounces ( fre% butt] j w>m1 two yolks ( eggs1 a little p>sley & an es*allot *opp$ f9e1 "o an*ovie pick$ & rubb$ ?r\gh a hair sieve1 "s cream1 pepp]1 & salt1 a small quantity ( ea*1 & beat !m well toge!r ) a wood5 spoon4 ,!n make pap] cases ( ?ree in*es long1 two in*es wide1 & two in*es deep1 & fill !m ) ! mixture4 ,!n :isk ! :ites ( two eggs to a solid fro?1 put a little ov] ! mixture 9 ea* case1 & bake !m ei!r 9 an ov51 or on a bak+ plate ov] a fire ) a /ewpot cov] ov] !m4 ,s]ve !m up z soon z !y are done4 ,to dress "p ( a ,wild ,bo>4 ,,put into a brais+ pan f\rte5 p\nds weight ( ! bo>2 add to x a bottle ( r$ port1 eight onions slic$1 six bay leaves1 cay5ne pepp]1 salt1 a few cloves1 mace1 allspice1 & two qu>ts ( veal /ock4 ,/ew x g5tly1 & :5 t5d] take x out ( ! liquor1 put x into a deep di%1 & set x 9 an ov54 ,!n /ra9 ! liquor1 r$uce x to "o qu>t1 ?ick5 x a little ) pass$ fl\r & butt]1 & season x to ! palate ) lemon pickle4 ,let x boil t5 m9utes1 skim x clean1 p\r x ov] ! meat1 & s]ve x up4 ,plov]s ,eggs1 to be s]v$ up 9 diff]5t ways4 ,,boil !m tw5ty m9utes1 & :5 !y are cold peel & wipe !m dry2 !n lay !m 9 a di% & put *opp$ savory jelly r\nd & betwe5 !m1 & slices ( lemon & bun*es ( pickl$ b>b]ries r\nd ! rim ( ! di%4 ,or !y may be s]v$ up 9 ornam5tal pap] or wax baskets1 ) pickl$ p>sley "u !m1 & ei!r peel$ or n4 ,or !y may be s5t to ! table hot 9 a napk94 ,butt]$ ,lob/]s4 ,,boil two lob/]s till half done2 !n take (f ! tails1 cut ! bodies 9 halves1 pick out ! meat1 & leave ! %ells :ole4 ,!n break ! tails & claws1 cut ! meat v small1 put x into a /ewpan ) a table spoonful ( ! ess5ce ( ham1 two ounces ( fre% butt]1 consum & cream half a gill ( ea*1 a little beat5 mace1 "o es*allot & p>sley *opp$ v f9e1 & a few breadcrumbs4 ,!n mix all toge!r ov] a fire = five m9utes1 season to ! palate ) cay5ne pepp]1 salt1 & lemon juice2 fill ! res]v$ %ells ) ! mixture1 /rew f9e breadcrumbs ov]1 & bake !m g5tly tw5ty m9utes4 ,:5 !y are to be s]v$ up col\r ! crumbs ) a salam&]4 ,n4 ,b4 ,9 ! same mann] may be done a pickl$ crab4 ,meat ,cake4 ,,cut ! fillet f ! inside ( a rump ( beef into small pieces1 also lean veal1 & p\nd !m v f9e 9 a m>ble mort>4 ,!n add a little lemon juice1 pepp]1 salt1 *opp$ p>sley1 basil1 ?yme1 mu%rooms1 savory1 & es*allots1 a small quantity ( ea*2 "s beat5 spices1 & yolks ( eggs a suffici5t quantity to b9d x4 ,!n add & mix ) y\r h&s "s fat bacon & lean ( ham cut into ! =m ( small dice4 ,h ready a /ewpan or a m\ld l9$ ) b>ds ( fat bacon1 fill x ) ! mixture1 press x d[n1 put on ! top bay leaves & a little rh5i% w9e1 cov] x ) b>ds ( bacon1 put x into a mod]ate ov51 & bake x ?or\ghly4 ,:5 x is cold turn x out ( ! m\ld1 trim x clean1 set x on a di%1 put *opp$ savory jelly r\nd x1 & a small modell$ figure on ! top2 or ! :ole ( ! cake may be modell$4 ,coll>$ ,pig4 ,,bone ! pig2 !n h ready "s light =cemeat1 slips ( lean ham1 pickl$ cucumb]s1 fat bacon1 :ite meat ( f[l1 & omlet ( eggs :ite & yell[4 ,season ! inside ( ! pig ) beat5 spices2 !n lay on !m ! =cemeat1 & on t ! slips ( ! above diff]5t articles alt]nately2 aft] :i* roll x up1 put x into a clo?1 tie ea* end1 sew ! middle "p1 put x into a /ewpan ) a suffici5t quantity ( /ock to cov] x1 & /ew x two h\rs & a half4 ,!n take x out ( ! liquor1 tie ea* end tight]1 lay x betwe5 two bo>ds1 & put a weight ^u x to press x4 ,:5 cold take x out ( ! clo?1 trim & s]ve x up :ole1 ei!r modell$ or pla91 or cut into slices1 & put *opp$ savory jelly r\nd4 ,n4 ,b4 ,9 ! same mann] may be done a brea/ ( veal1 or a l>ge f[l4 ,r$ ,beef = ,slices4 ,,take a piece ( ?9 flank ( beef1 & cut (f ! sk92 !n rub x well ) a mixture made ) two p\nds ( common salt1 two ounces ( bay salt1 two ounces ( salt petre1 & half a p\nd ( moi/ sug>1 p\nd$ 9 a m>ble mort>4 ,put x into an e>!n pan1 & turn & rub x e day = a week2 !n take x out ( ! br9e1 wipe x1 & /rew ov] p\nd$ mace1 cloves1 pepp]1 a little allspice1 & pl5ty ( *opp$ p>sley & a few es*allots4 ,!n roll x up1 b9d x r\nd ) tape1 boil x till t5d]1 press x 9 l mann] z coll>$ pig1 & :5 x is cold1 cut into slices1 & g>ni% ) pickl$ b>b]ries4 ,savory ,jelly4 ,,take ! liquor1 :5 cold1 t ei!r p\ltry or meat 0 brais$ 91 or "s veal /ock1 tak+ c>e x be v free f fat4 ,make x w>m1 & /ra9 x ?r\gh a tamis sieve into a clean /ewpan2 !n season x to ! palate ) salt1 lemon pickle1 cay5ne pepp]1 & t>ragon or pla9 v9eg>4 ,add a suffici5t quantity ( dissolv$ is+lass to make x ( a prop] /iffness1 & :isk into x pl5ty ( :ites ( eggs1 a small quantity ( ! yolks & %ells1 & add a little liquid ( col\r4 ,!n set x ov] a fire1 & :5 x boils let x simm] a qu>t] ( an h\r1 & run x ?r\gh a jelly bag sev]al times till p]fectly bright4 ,aspect ( ,fi%4 ,,put into a pla9 t9 or copp] m\ld w>m savory jelly ab\t an in* & an half deep2 !n take fre% smelts turn$ r\nd1 boil !m g5tly 9 /rong salt & wat] till done1 & lay !m on a dra9]4 ,:5 ! savory jelly 9 ! m\ld is q cold1 put ! smelts ^u x ) ! be/ side d[nw>ds2 !n put a little m jelly j lukew>m ov] ! fi%1 & :5 t is cold fill ! m\ld ) m ( ! same k9d4 ,:5 x is to be s]v$ up dip ! m\ld 9 w>m wat]1 put ! di% ^u ! jelly1 & turn x ov]4 ,n4 ,b4 ,pieces ( lob/]s1 fillets ( soles1 c4 may be done 9 ! same mann]4 ,aspect ( ,meat or ,f[l4 ,,bone ei!r a %\ld] ( lamb or a f[l1 & season ! inside ) pepp]1 salt1 & a little beat5 spice2 !n put into x "s light =cemeat1 sew x up1 blan*1 & !n braise x 9 /ock4 ,:5 x is done lay x on a di% ) ! brea/ d[nw>d to pres]ve x z :ite z possible2 & :5 ! jelly :i* is 9 ! m\ld is q /iff1 "w on x a sprig or /> ) small slips ( ham1 pickle cucumb]1 brea/ ( f[l1 & omlets ( egg :ite & yell[2 !n set x ) a little jelly1 & :5 cold put ! meat or p\ltry ^u x1 & fill ! m\ld ) lukew>m jelly4 ,:5 x is to be s]v$ up turn x out z ! aspect ( fi%4 ,n4 ,b4 ,9 ! same mann] may be done pieces ( meat or p\ltry )\t =c+4 ,canopies4 ,,cut "s pieces ( ! crumb ( bread ab\t f\r in*es long1 ?ree in*es wide1 & "o in* ?ick1 & fry !m 9 boil+ l>d till ( a light br[n col\r2 !n put !m on a dra9]1 & cut into slips "s brea/ ( f[l1 an*ovies pick$ f ! bone1 pickle cucumb]s1 & ham or tongue4 ,!n butt] ! pieces ( bread on "o side1 & lay ^u !m alt]nately ! diff]5t articles till fill$4 ,trim ! edges1 & put ! pieces 7cut into :at =m y please7 ^u a di% ) slices ( lemon r\nd ! rim1 & s]ve 9 a sauce boat a little mixture ( oil1 v9eg>1 cay5ne pepp]1 & salt4 ,solomongundy4 ,,*op small & sep>ately lean ( boil$ ham1 brea/ ( dress$ f[l1 pick$ an*ovies1 p>sley1 omlets ( eggs :ite & yell[ 7! same k9d z = g>ni%+71 e%allots1 a small quantity ( pickle cucumb]s1 cap]s1 & beet root4 ,!n rub a sauc] ov] ) fre% butt]1 put x 9 ! c5t] ( a di%1 & make x secure f mov+4 ,place r\nd x 9 p>titions ! diff]5t articles sep>ately till ! sauc] is cov]$1 & put on ! rim ( ! di% "s slices ( lemon4 ,salad ( ,lob/]4 ,,take boil$ h5 lob/]s1 break ! %ells1 & pres]ve ! meat z :ite z possible4 ,!n cut ! tails into halves1 put !m into ! c5t] ( a di% ) ! r$ side upw>ds1 & ! meat ( ! claws :ole4 ,!n place r\nd ! lob/] a r[ ( p>sley *opp$ f9e1 & a r[ ( ! spawn f ! inside *opp$1 & aft]w>ds mix a little ( ea* & /rew ov] ! top ( ! lob/]4 ,!n put slices ( lemon r\nd ! rim ( ! di%1 & s5d 9 a sauce boat a mixture ( oil1 v9eg>1 mu/>d1 cay5ne pepp]1 & salt1 a little ( ea*4 ,fr5* ,salad ,,consi/s ( ! diff]5t h]bs 9 season1 z t>ragon1 *]vil1 sorrel1 *ives1 endive1 silician lettuces1 wat]cresses1 d&elion1 beet root1 cel]y1 c4 all ( :i* %\ld be v "y1 fre% ga!r$1 trimm$ neat1 wa%$ clean1 dra9$ dry1 & s]v$ up 9 a b[l4 ,! sauce to be s]v$ up 9 a sauceboat1 & to be made ) oil1 lemon pickle1 v9eg>1 ket*up1 cay5ne pepp]1 a boil$ yolk ( an egg1 & salt4 ,n4 ,b4 ,"s p]sons eat ) ?is salad cold boil$ turbot or o!r fi%4 ,blancmange4 ,,to a qu>t ( new milk add an ounce ( pick$ is+lass1 a small /ick ( c9namon1 a piece ( lemon peel1 a few cori&] se$s wa%$1 six bitt] almonds blan*$ & p\nd$1 or a laurel leaf4 ,put x ov] a fire1 & :5 x boils simm] x till ! is+lass is dissolv$1 & /ra9 x ?r\gh a tamis sieve into a bason4 ,let x /& t5 m9utes1 skim x1 p\r x g5tly into ano!r bason free f s$im5t1 & :5 x beg9s to congeal /ir x well & fill ! %apes4 ,dut* ,blancmange4 ,,put a p9t ( w>m cle>$ calves feet jelly into a /ewpan2 mix ) x ! yolks ( six eggs1 set x ov] a fire1 & :isk x till x beg9s to boil4 ,!n set ! pan 9 cold wat] & /ir ! mixture till ne>ly cold1 to prev5t x f curdl+1 & :5 x beg9s to ?ick5 fill ! %apes4 ,:5 x is ready to be s]v$ up dip ! %apes 9 w>m wat]4 ,rib& ,blancmange4 ,,put into a %ape "s :ite blancmange two in*es deep1 & :5 x is q cold put alt]nately1 9 ! same mann]1 cle>$ calves feet jelly1 :ite blancmange col\r$ ) co*9eal1 or dut* blancmange4 ,cle>$ ,calves ,feet ,jelly4 ,,take scald$ calves feet1 *op !m into pieces1 put !m into a pot ) pl5ty ( wat] to cov] !m1 boil !m g5tly f\r or five h\rs1 /ra9 ! liquor1 & pres]ve x till ! next day 9 ord] t x may be q /iff4 ,!n take (f ! fat1 & aft]w>ds wa% x ) w>m wat] to make x p]fectly clean2 aft] :i* put x into a /ewpan1 set x ov] a fire1 & :5 x is dissolv$ season x well to ! palate ) lemon & seville orange juices1 :ite w9e & sug>1 a piece ( lemon peel1 c9namon1 & cori&] se$s :ole1 7or add a few drops ( liquid ( col\r if ?\ght requisite74 ,!n :isk into x pl5ty ( :ites ( eggs1 a few yolks1 & "s %ells4 ,let x boil g5tly a qu>t] ( an h\r1 run x ?r\gh a f9e flannel bag sev]al times till q bright1 & :5 x is ne>ly cold fill ! %apes1 :i* %\ld be v clean & wip$ dry4 ,n4 ,b4 ,:5 seville oranges are n 9 season1 orange fl[] wat] may be add$1 or 7if approv$7 syrup ( roses or qu9ces4 ,old hock or madeira w9e w make x ( ! be/ quality4 ,m>bre ,jelly4 ,,put into a m\ld cle>$ calves feet jelly "o in* deep1 & :5 x is cold put on ! c5t]1 ) ! ornam5t$ side d[nw>ds1 a m$allion ( waf] pap]2 or ripe fruits1 su* z1 halves ( pea*es or nect>9es ( a f9e col\r1 or black grapes2 or small %apes ( cold blancmange2 or dri$ fruits1 su* z1 *]ries1 b>b]ries1 gre5 gages1 c4 ,!n set !m ) a little lukew>m jelly1 & :5 t is q cold fill ! m\ld ) "s ne>ly cold4 ,bagnets a l',eau4 ,,take half a p9t ( wat]1 a /ick ( c9namon1 a bit ( lemon peel1 a gill ( rh5i% w9e1 & a few cori&] se$s2 sweet5 to ! palate ) sug>1 boil ! +r$i5ts t5 m9utes1 add an ounce ( fre% butt]1 & :5 x is melt$ /ra9 ! liquor to a suffici5t quantity ( fl\r to make x into a batt]4 ,!n put x ov] ! fire aga9 to simm] g5tly1 & add six yolks ( eggs4 ,h ready boil+ l>d1 put into x pieces ( ! mixture ( ! bigness ( a damson2 fry !m ( a light br[n col\r1 dra9 !m1 & s]ve !m up ) sift$ sug> ov]4 ,n4 ,b4 ,! butt] %\ld be well beat54 ,apple ,fritt]s = a ,di%4 ,,mix toge!r ?ree ounces ( sift$ fl\r1 a little salt1 a gill ( cream or milk1 & ?ree eggs2 beat !m = t5 m9utes ) a spoon or :isk4 ,!n p>e twelve holl& pipp9s1 cut !m into halves1 core & put !m into ! batt]4 ,h ready boil+ l>d1 take ! halves out s+ly ) a =k1 fry !m till done & ( a light col\r1 dra9 !m dry1 s]ve !m up ) sift$ sug> ov]1 "s p\nd$ c9namon on "o plate1 & seville oranges on ano!r4 ,n4 ,b4 ,pea*es or pe>s may be done 9 ! same mann]2 or oranges1 :i* are to be peel$1 divid$ into qu>t]s1 & !n put into ! batt]4 ,"s jam likewise may be mix$ ) ! batt] in/ead ( ! apples1 & fri$ 9 small pieces4 ,gold5 ,pipp9s a la ,cream4 ,,take ?ree gills ( lisbon w9e1 a gill ( wat]1 a /ick ( c9namon1 a bit ( lemon peel1 a small quantity ( ! juice1 & a few cori&] se$s2 sweet5 well ) lump sug>1 & boil all toge!r = t5 m9utes4 ,!n h ready twelve l>ge ripe gold5 pipp9s p>$1 & cor$ ) a small iron apple scoop4 ,put !m into a /ewpan1 /ra9 ! above liquor to !m1 & /ew !m g5tly till done2 !n take !m out1 put !m into a trifle di%1 & r$uce ! liquor to a /rong syrup4 ,aft] :i* mix ) x a p9t ( cream1 ! yolks ( t5 eggs1 & a dess]t spoonful ( syrup ( cloves2 !n /ra9 x1 set x ov] a sl[ fire1 & :isk till x is ( a good ?ickness4 ,put ! pan 9 cold wat]1 /ir ! mixture "s "t1 let x cool1 & :5 ! pipp9s are to be s]v$ up p\r ! cream ov] !m1 & put r\nd ! edge ( ! di% leaves ( puff pa/e bak$ ( a pale col\r4 ,n4 ,b4 ,! same k9d ( cream may be put ov] codl9s1 gooseb]ries1 or cranb]ries1 :5 made into pies1 only omitt+ ! pipp9s4 ,gold5 ,pipp9s ano!r way4 ,,take half a p9t ( :ite w9e1 a gill ( wat]1 a /ick ( c9namon1 a few cloves & cori&] se$s1 a bit ( lemon peel1 a little juice1 & pl5ty ( loaf sug>2 boil !m a qu>t] ( an h\r4 ,!n /ra9 ! liquor to twelve l>ge pipp9s p>$ & cor$1 /ew !m g5tly till done1 & ! liquor r$uc$ to a /rong syrup ( a consi/5ce suffici5t to adh]e to ! apples1 & put !m into a di%4 ,:5 cold s]ve !m up ) *opp$ cle>$ calves feet jelly r\nd !m4 ,/ew$ ,pipp9s ano!r ,way4 ,,proce$ ) ! same +r$i5ts z ! prec$+1 b :5 ! apples are half done lay !m on a di% to cool1 & add to ! syrup ! yolk ( eight eggs & ?ree gills ( cream2 !n /ra9 & set x ov] a fire1 :isk x till ( a good ?ickness1 & let x /& till cold4 ,h ready boil+ l>d1 dip ! apples 9 batt] ( ! same k9d z = fritt]s1 & fry !m ( a light col\r2 !n dra9 !m1 & :5 cold s]ve !m up ) ! cream "u & sift$ sug> ov] !m4 ,cream = ,pies4 ,,take a p9t ( new milk2 !n add a few cori&] se$s wa%$1 a bit ( lemon peel1 a laurel leaf1 a /ick ( c9namon1 f\r cloves1 a blade ( mace1 "s sug>1 & boil all toge!r t5 m9utes4 ,!n h ready 9 ano!r /ewpan ! yolks ( six eggs & half a table spoonful ( fl\r mix$1 & /ra9 ! milk to !m4 ,!n set x ov] a sl[ fire1 :isk x till x is ( a good consi/5ce1 & be c>eful x does n curdle4 ,:5 x is cold x may be put ov] gre5 codl9s1 gooseb]ries1 or currants1 c4 9 pies4 ,n4 ,b4 ,! cream may be p]fum$1 by add+1 :5 ne>ly cold1 a dess]t spoonful ( orange fl[] wat]1 a table spoonful ( syrup ( roses1 & a little amb]grise4 ,fruit pies1 likewise1 %\ld be sweet5$ ) sift$ loaf sug>1 cov]$ ) puff or t>t pa/e1 & :5 s]v$ up ! top to be cut (f1 ! fruit cov]$ ) ei!r ( ! above creams1 & small leaves ( bak$ puff pa/e put r\nd4 ,m9ce ,meat4 ,,roa/1 ) a pap] ov] x1 a fillet ( beef cut f ! inside ( a rump1 & :5 cold *op x small4 ,to two p\nds ( meat add two p\nds ( beef suet *opp$ f9e1 two p\nds ( *opp$ apples1 "o p\nd ( rais9s /on$ & *opp$1 "o p\nd ( currants wa%$ & pick$1 half a p\nd ( citron1 a qu>t] ( a p\nd ( c&i$ orange & a qu>t] ( a p\nd ( c&i$ lemon peels cut into small slices2 add "s beat5 c9namon1 mace1 cloves1 allspice1 a small quantity ( ea*1 a p9t ( br&y1 & a v little salt4 ,!n mix all ! +r$i5ts well toge!r1 put !m into a pan1 & keep x close cov]$ 9 a cool place4 ,n4 ,b4 ,x is advis$ t ! meat be omitt$1 & in/ead ( x add "o p\nd ( ! yolks ( h>d eggs *opp$4 ,compote ( ,oranges4 ,,peel & divide into qu>t]s *9a oranges2 !n put !m into a cle> syrup1 boil !m g5tly five m9utes1 & take !m out4 ,put into a gill ( wat] a small quantity ( c9namon1 cloves1 & mace1 ! juice ( two oranges1 & a bit ( ! peel2 boil !m t5 m9utes1 /ra9 ! liquor to ! syrup1 & r$uce x to a /rong consi/5ce4 ,!n put into x ! qu>t]s ( ! oranges1 & :5 !y are cold set !m 9 a trifle di%1 & put "s cle>$ calves feet jelly *opp$ r\nd !m4 ,tea ,cream4 ,,take a p9t ( cream1 a few cori&] se$s wa%$1 a /ick ( c9namon1 a bit ( lemon peel1 & sug>2 boil !m toge!r = t5 m9utes2 !n add a gill ( v /rong gre5 tea4 ,h ready ! :ites ( six eggs beat up1 & /ra9 to !m ! cream2 :isk x ov] a fire till x beg9s to ?ick51 !n fill cups or a deep di%1 & :5 cold g>ni% ) :ole ratafias4 ,virg9 ,cream4 ,,to be done 9 ! same mann]1 only omitt+ ! tea1 & add+ slices ( citron :5 put into a di%4 ,c(fee ,cream4 ,,to be done 9 ! same way1 b in/ead ( ! liquid boil an ounce ( :ole c(fee 9 ! cream4 ,burnt ,cream4 ,,to be done 9 ! same mann] z virg9 cream1 & :5 x is q cold & to be s]v$ up put sift$ sug> ov]1 & burn x ) a cle> r$-hot salam&]4 ,put r\nd ! edge ( ! di% "s ratafias4 ,pa/ry ,cream4 ,,to a p9t ( cream add half a table spoonful ( p\nd$ c9namon1 a little grat$ lemon peel1 ?ree table spoonfuls ( fl\r1 two ounces ( oil$ fre% butt]1 eight yolks & ! :ites ( ?ree eggs well beat51 half a p\nd ( sift$ sug>1 & a table spoonful ( orange fl[] wat]4 ,put ! +r$i5ts ov] a fire1 & :5 x beg9s to ?ick5 add f\r ounces ( ratafias & two ounces ( p\nd$ citron1 mix+ all well toge!r4 ,let x /& till q cold1 !n cut x into :at %apes y please1 & dip !m s+ly into yolk ( raw egg2 !n breadcrumb & fry !m 9 boil+ l>d till ( a light col\r1 dra9 !m dry1 & s]ve !m up hot4 ,almond ,pa/e4 ,,blan* & p\nd v f9e half a p\nd ( jordan almonds1 add six yolks ( eggs1 a suffici5t quantity ( fl\r to b9d x well1 an ounce ( oil$ fre% butt]1 & sweet5 to ! palate ) sift$ sug>4 ,mix ! +r$i5ts ?or\ghly 9 a m>ble mort>1 & :5 x becomes a /iff pa/e roll x out1 & cut x into :at %apes y please2 bake !m1 & :5 cold fill !m ) creams or jellies4 ,*eese ,cakes4 ,,to ?ree qu>ts ( new milk add ?ree p>ts ( a gill ( runnet2 let x /& 9 a w>m place1 & :5 x is ?or\ghly turn$ dra9 x well1 & mix into x ) y\r h& half a p\nd ( fre% butt]1 & sweet5 to ! palate ) p\nd$ sug>4 ,!n add a few currants wa%$ & pick$1 a little citron1 c&i$ orange & lemon peels cut into small slices1 & an ounce ( jordan almonds p\nd$ f9e4 ,!n beat up ?ree eggs1 put !m ) ! mixture1 %eet ! pans ) puff pa/e1 fill !m ) ! curd1 & bake !m 9 a brisk ov54 ,or ! pa/e may be made ) half a p\nd ( sift$ fl\r1 a qu>t] ( a p\nd ( fre% butt]1 & cold pump wat]1 mix$ lightly & roll$ out4 ,almond ,nuts4 ,,take ?ree eggs1 _! weight ( sift$ sug>1 fl\r ( ! weight ( two eggs1 & two ounces ( almonds blan*$ & p\nd$ f9e2 !n beat ! :ites to a solid fro?1 & mix ! +r$i5ts well ) x4 ,h ready waf] or writ+ pap] rubb$ ov] ) fre% butt]1 & ) a teaspoon drop ! mixture ^u ! pap] 9 r[s & bake !m4 ,to make ,syllabub4 ,,to a p9t & a half ( cream add a p9t ( sweet w9e1 a gill ( br&y1 sift$ sug>1 & a little lemon juice2 :isk x well1 take (f ! fro? ) a spoon1 lay x ^u a l>ge sieve1 fill ! glasses ?ree p>ts full ) ! liquor1 add a little grat$ nutmeg1 & put ! fro? ov]4 ,trifle4 ,,put into a deep *9a or glass di% half a p\nd ( spunge biscuits1 two ounces ( ratafias1 two ounces ( jordan almonds blan*$ & p\nd$1 citron & c&i$ orange peel an ounce ( ea* cut into small slices1 "s currant jelly & raspb]ry jam1 a small quantity ( grat$ nutmeg & lemon peel1 half a p9t ( sweet w9e1 & a little ( ! liquor ( ! syllabub4 ,!n make ! same k9d ( cream z = pies1 & :5 cold put x ov] ! +r$i5ts4 ,:5 x is to be s]v$ up put pl5ty ( ! /iff fro? ( a syllabub rais$ high on ! cream1 & g>ni% ) col\r$ comfits or rose leaves1 :i* are recomm5d$ = elegance4 ,t>ts or ,t>tlets4 ,,%eet t>t or t>tlet pans ) puff pa/e a qu>t] ( an in* ?ick1 trim r\nd ! edge ) a %>p knife2 !n fill ) raspb]ry or apricot jam1 or orange m>malade or /ew$ apple1 & put f9e /r+s ( pa/e across 9 :at =m y please4 ,bake !m 9 a brisk ov51 & be c>eful n to let ! top col\r too mu*4 ,pa/e = /r++ ,t>tlets4 ,,cut a bit ( puff pa/e into pieces1 mix ) x half a h&ful ( fl\r1 a little cold wat]1 & let x be ( a mod]ate /iffness1 & m\ld x ) ! h&s till x draws into f9e ?reads4 ,roll a piece out ?ree in*es long & two in*es broad2 !n cut x into slips1 draw !m out s+ly1 & put !m across ! t>ts 9 any =m1 :i* may be repeat$ two or ?ree times ov] ea* o!r1 z x w add mu* to _! appe>ance :5 bak$4 ,to /ew ,apples = ,t>ts4 ,,p>e1 cut into qu>t]s1 & core1 "s apples2 put !m into a /ewpan1 add to !m a piece ( lemon peel1 a little wat]1 & a /ick ( c9namon4 ,cov] ! pan close1 put x ov] a fire till ! apples are dissolv$1 sweet5 to ! palate ) sift$ sug>1 add a table spoonful ( syrup ( cloves1 & rub !m ?r\gh a hair sieve4 ,let x /& till cold be=e x is put into ! pa/e4 ,n4 ,b4 ,to make a v f9e flav\r$ t>t1 /ew gold5 pipp9s 9 ! same mann]1 & :5 !y are rubb$ ?r\gh ! sieve add only half a table spoonful ( syrup ( cloves1 & mix well ) x a qu>t] ( a p\nd ( p9e-apple jam4 ,?is mixture w keep a mon? if close cov]$4 ,fri$ ,puffs ) ,sweetmeats4 ,,roll out puff pa/e half an in* ?ick1 cut x into slips ( ?ree in*es wide1 ! slips into squ>e pieces1 & put on ea* "s sweetmeat ( any k9d4 ,fold ! pa/e1 & run a jagg] iron r\nd to =m x1 or cut x ) a %>p knife4 ,h ready boil+ l>d1 fry !m ( a light col\r1 dra9 !m dry1 & s]ve !m up ) sift$ sug> ov]4 ,pyramid ,pa/e4 ,,take a %eet ( puff pa/e roll$ ( half an in* ?ick2 cut or /amp x into oval =ms1 ! fir/ to be ! size ( ! bottom ( ! di% 9 :i* x is to be s]v$ up1 ! second small]1 & s on till x becomes a pyramid2 !n put ea* piece sep>ately on pap] laid on a bak+ plate1 & :5 ! ov5 is ready1 egg ! top "p ( ! pieces & bake !m ( a light col\r4 ,:5 !y are done take !m (f ! pap]1 lay !m on a l>ge di% till q cold1 & :5 to be s]v$ up set ! l>ge/ piece 9 ! di% = :i* x 0 =m$1 & put on x raspb]ry or apricot jams or currant jelly1 ! next size on t & m sweetmeats1 proce$+ 9 ! same mann] till all ! pieces are plac$ on ea* o!r4 ,put dri$ fruits r\nd ! pyramid1 su* z gre5 gages1 b>b]ries1 or *]ries4 ,n4 ,b4 ,in/ead ( /amp+ ! pieces x is ?\ght bett] to cut !m ) a %>p knife2 !n to cut out small pieces r\nd ! edges to make !m appe> l spires1 z1 be+ done 9 ?is mann]1 x causes ! pa/e to appe> light]4 ,ice+ = a ,cake4 ,,:isk ! :ites ( f\r eggs to a solid fro?1 & put to x z mu* treble ref9$ sift$ sug> z y c2 !n add ! juice ( a lemon1 mix all well toge!r ) a spoon1 & spread x ov] ! cake :5 w>m4 ,*]ries 9 ,br&y = ,dess]ts4 ,,on a dry day ga!r ! l>ge/ ripe morella *]ries1 & be c>eful !y are n bruis$2 !n cut (f ! /alk half way1 prick ea* *]ry ) a ne$le f\r times1 put !m into glasses1 add /rong be/ br&y en\gh to cov] !m1 & sweet5 ) cl>ifi$ sug>4 ,tie ov] !m a bladd] wa%$ & wip$ dry1 "s :ite lea!r ov] t b\nd tight1 & turn ! glasses bottom upw>ds4 ,n4 ,b4 ,grapes or apricots may be done 9 ! same mann]4 ,to make ,buns4 ,,put five p\nds ( be/ fl\r into a wood5 b[l1 set a spunge ( x ) a gill ( yea/ & a p9t ( w>m milk2 !n mix ) x "o p\nd ( sift$ sug>1 "o p\nd ( oil$ fre% butt]1 cori&] se$s1 c9namon1 & mace1 a small quantity ( ea* p\nd$ f9e4 ,roll ! pa/e into buns1 set !m on a bak+ plate rubb$ ov] ) a little butt]1 put !m 9 a mod]ate ov5 to prove1 !n wa% !m ) a pa/e bru% dipp$ 9 w>m milk1 & bake !m ( a good col\r4 ,orgeat4 ,,blan* a p\nd ( jordan & "o ounce ( bitt] almonds1 p\nd !m 9 a m>ble mort> till v f9e2 !n put to !m a p9t ( pump wat]1 rub !m ?r\gh a tamis clo? till ! almonds are q dry1 & add to ! liquor m wat] to make x ( a prop] consi/5ce = dr9k+2 aft] :i* sweet5 ) cl>ifi$ sug>1 or sug>c&y1 or capillaire2 !n put x into a decant]1 & :5 x is to be us$ %ake x toge!r4 ,orange ,m>malade4 ,,take seville oranges :5 9 season1 :i* is g5]ally at ! beg9n+ ( ,m>*2 cut !m into halves1 & ! halves aga9 into ?9 slices1 :i* put ) ! juice1 b n too mu* ( ! core1 & take away ! pips4 ,to e p\nd weight ( orange add two p\nds ( sift$ sug> & a gill ( wat]2 !n put !m into a pres]v+ pan1 set ! pan ov] a quick fire1 & :5 ! mixture boils keep /irr+ & skimm+ till x becomes ( a prop] /iffness1 :i* may be kn[n by putt+ a little into a sauc] & sett+ x 9 cold wat]4 ,!n fill ! pots ) ! m>malade1 & :5 cold put ov] :ite pap] dipp$ 9 br&y2 aft] :i* cov] ! pots ) pap] & :ite lea!r1 & pres]ve !m 9 a dry place = use4 ,n4 ,b4 ,9 ! same way try ! prop] /iffness ( o!r jellies or jams1 & cov] !m 9 l mann]4 ,raspb]ry ,jam4 ,,to e p\nd weight ( ripe pick$ raspb]ries1 add f\rte5 ounces ( sift$ sug> & half a gill ( currant juice2 put !m into a pres]v+ pan1 set !m ov] a brisk fire1 & :5 x boils skim x well & let x simm] till x becomes ( a good consi/5ce4 ,n4 ,b4 ,! raspb]ries may be ma%$ ) a spoon previ\s to add+ ! sug>1 or rubb$ ?r\gh a wick] sieve4 ,qu9ce ,jam4 ,,p>e ripe qu9ces1 cut !m into ?9 slices1 put !m into a /ewpan ) a suffici5t quantity ( wat] to cov] !m1 let !m boil g5tly till t5d] close cov]$1 & rub !m ?r\gh a l>ge hair sieve2 add to a p\nd ( ! pulp a p\nd & a half ( sift$ sug> & half a gill ( syrup ( cloves2 !n put !m into a pres]v+ pan1 & let !m simm] toge!r till ( a good /r5g?4 ,n4 ,b4 ,a little ( ?is jam mix$ ) apples 9 a pie w make x v good4 ,gre5 ,gage ,jam4 ,,rub ripe gages ?r\gh a l>ge hair sieve1 & put !m into a pres]v+ pan2 !n1 to a p\nd ( pulp add a p\nd ( sift$ sug>2 aft] :i* boil to a prop] ?ickness1 skim x clean1 & put x into small pots4 ,apricot ,jam4 ,,take apricots :5 ne>ly ripe1 p>e & cut !m into halves1 break ! /ones1 blan* ! k]nels1 & add !m to ! halves4 ,to a p\nd ( fruit put a p\nd ( sift$ sug> & a gill ( ! wat] 9 :i* ! p>+s h be5 boil$4 ,!n set x ov] a brisk fire1 /ir ! mixture well toge!r till x becomes ( a good /r5g?1 b let x n be v /iff4 ,pres]v$ ,apricots = ,t>ts or ,dess]ts4 ,,cut ripe apricots 9 halves1 blan* ! k]nels & add !m to ! fruit4 ,h ready cl>ifi$ sug> boil+ hot1 put ! apricots into x1 & let !m /& till cold4 ,!n boil ! syrup aga91 add ! apricots z be=e1 & :5 !y are cold put ! halves into small pots or glasses1 & if ! syrup is too ?9 boil x aga91 & :5 x is cold put x to ! fruit1 & cov] x ) pap] dipp$ 9 br&y4 ,n4 ,b4 ,gre5 gages may be done :ole 9 ! same mann]1 or gre5 gooseb]ries ) ! se$s tak5 out4 ,^! fruits may be s]v$ up ) ! syrup2 or !y may be dri$ on t9 plates1 9 a mod]ately heat$ ov51 & :5 almo/ cold put sift$ sug> ov]4 ,currant ,jelly4 ,,take two ?irds ( ripe r$ currants & "o ?ird ( :ite1 pick !m1 put !m into a pres]v+ pan ov] a good fire1 & :5 !y are dissolv$ run _! liquor ?r\gh a flannel bag4 ,to a p9t ( juice add f\rte5 ounces ( sift$ sug>4 ,set x ov] a brisk fire1 let x boil quick1 skim x clean1 & r$uce x to a good /iffness1 :i* may be kn[n z be=e direct$ 9 orange m>malade4 ,n4 ,b4 ,9 ! same mann] may be made black currant jelly1 b all[+ sixte5 ounces ( sug> to a p9t ( juice4 ,crisp ,t>t ,pa/e4 ,,take half a p\nd ( sift$ fl\r1 a qu>t] ( a p\nd ( fre% butt]1 two ounces ( sift$ sug>1 & two eggs beat52 mix !m ) pump wat]1 & knead ! pa/e well4 ,eggs & ,bacon ano!r way4 ,,boil six eggs = five m9utes1 !n peel & cut !m into halves2 aft] :i* take out ! yolks1 put !m into a m>ble mort> ) a small quantity ( ! :ite meat ( dress$ f[l1 lean ham1 a little *opp$ p>sley1 "o es*allot1 a table spoonful ( cream1 a dess]t spoonful ( ket*up1 a little cay5ne1 "s breadcrumbs1 & sift$ mace1 a v small quantity ( ea*4 ,p\nd all well toge!r1 fill ! halves ( ! :ites ) ! mixture1 bake !m g5tly t5 m9utes1 & s]ve !m up on ra%]s ( bacon or ham broil$1 & put "s cullis ov] !m4 ,to make ,puff ,pa/e4 ,,m\ld ) ! h&s a p\nd ( fre% or good salt butt] & lay x 9 cold wat]2 !n sift a p\nd ( be/ :ite fl\r1 rub lightly into x half ! butt]1 mix x ) cold spr+ wat]1 roll x out1 put on x 79 pieces7 half ! rema9+ butt]1 fold ! pa/e1 roll x aga91 & add ! rema9d] ( ! butt]4 ,/rew lightly ^u x a little fl\r1 fold x toge!r1 set x 9 a cold place1 & :5 x is want$ = use1 roll x out twice m4 ,n4 ,b4 ,9 summ] "t ! :ite ( an egg beat up may be add$ ) ! wat] t mixes x4 ,to make an ,almond ,cake4 ,,take eight ounces ( jordan & "o ounce ( bitt] almonds1 blan* & p\nd !m v f9e2 !n beat 9 ) ! almonds ! yolks ( eight eggs1 & let ! :ites be :isk$ up to a solid fro?4 ,!n take eight table spoonfuls ( sift$ sug>1 five spoonfuls ( f9e fl\r1 a small quantity ( grat$ lemon peel & p\nd$ c9namon1 & mix all ! +r$i5ts4 ,rub ! inside ( a m\ld ) fre% butt]1 fill x ) ! mixture1 & bake x ( a light col\r4 ,almond ,cu/>ds4 ,,add to a p9t & a half ( cream a small /ick ( c9namon1 a blade ( mace1 a bit ( lemon peel1 "s nutmeg1 & sug> to ! palate4 ,boil ! +r$i5ts toge!r t5 m9utes1 & /ra9 x2 !n blan* & p\nd 7q f9e7 ?ree ounces ( jordan & eight s+le bitt] almonds2 aft] :i* rub ?r\gh a hair sieve1 add ! f9e pulp to ! cream1 likewise a little syrup ( roses1 & ! yolks ( six eggs beat up1 & put ! mixture into small cups2 or x may be bak$ 9 a di% ) a rim ( puff pa/e r\nd x4 ,n4 ,b4 ,pla9 cu/>ds may be made 9 ! same mann]1 b in/ead ( almonds add a little orange fl[] wat]4 ,rhub>b ,t>t4 ,,take slips ( gre5 rhub>b1 wa% x1 & cut x into small pieces ! bigness ( "y gooseb]ries2 put !m into a di%1 sweet5 ) sift$ sug>1 add ! juice ( a lemon1 cov] x ) puff pa/e1 & bake x4 ,s]ve x up ei!r pla9 or ) cream1 ! same z = an apple pie4 ,orange ,pudd+4 ,,peel f\r seville oranges ?91 boil !m till t5d]1 rub !m ?r\gh a hair sieve1 & pres]ve ! f9e pulp4 ,take a p\nd ( naples biscuits1 a little grat$ nutmeg1 two ounces ( fre% butt]1 & p\r ov] !m a qu>t ( boil+ milk or cream 9 :i* a /ick ( c9namon has be5 boil$4 ,:5 ! +r$i5ts are cold mix ) !m ! pulp & eight eggs well beat51 sweet5 to ! palate1 & 7if approv$7 add half a gill ( br&y4 ,edge a di% ) puff pa/e1 put 9 ! mixture1 g>ni% ! top ) /r+s ( pa/e z = t>tlets1 & bake x 9 a mod]ately heat$ ov54 ,n4 ,b4 ,a lemon pudd+ may be made 9 ! same mann]4 ,rice ,pudd+4 ,,to a p9t & a half ( cream or new milk add a few cori&] se$s1 a bit ( lemon peel1 a /ick ( c9namon1 & sug> to ! palate4 ,boil !m toge!r t5 m9utes1 & /ra9 x to two ounces ( gr\nd rice1 :i* boil = t5 m9utes m4 ,let x /& till cold1 & !n put to x two ounces ( oil$ fre% butt]1 a little br&y1 grat$ nutmeg1 six eggs well beat51 & a gill ( syrup ( pipp9s4 ,mix all toge!r1 put x into a di% ) puff pa/e r\nd x1 & bake x1 tak+ c>e x is n done too mu*4 ,%\ld ! pudd+ be made ) :ole rice x %\ld be boil$ till ne>ly done be=e ! cream is /ra9$ to x1 & if approv$ a few currants may be add$4 ,n4 ,b4 ,millet or sago 7:ole or gr\nd7 may be done 9 ! same mann]4 ,tansey ,pudd+4 ,,blan* & p\nd v f9e a qu>t] ( a p\nd ( jordan almonds2 !n put !m into a /ewpan1 add a gill ( ! syrup ( roses1 ! crumb ( a fr5* roll1 a little grat$ nutmeg1 half a gill ( br&y1 two table spoonfuls ( tansey juice1 ?ree ounces ( fre% butt]1 & "s slices ( citron4 ,p\r ov] x a p9t & a half ( boil+ cream or milk1 sweet5 to ! palate1 & :5 x is cold mix x well1 add ! juice ( a lemon & eight eggs beat54 ,x may be ei!r boil$ or bak$4 ,almond ,pudd+4 ,,to be made z a tansey pudd+1 only omitt+ ! fr5* bread & tansey juice1 & add+ z sub/itutes a qu>t] ( a p\nd ( naples biscuits & a spoonful ( orange fl[] wat]4 ,m>r[ ,pudd+4 ,,boil ) a qu>t ( new milk c9namon & lemon peel1 & /ra9 x to half a p\nd ( beef m>r[ f9ely *opp$1 a few currants wa%$ & pick$1 "s slices ( citron & orange peel c&i$1 a little grat$ nutmeg1 br&y1 syrup ( cloves1 a table spoonful ( ea*1 & half a p\nd ( naples biscuits4 ,:5 ! mixture is cold add eight eggs beat up1 omitt+ five ( ! :ites1 & bake x 9 a di% ) puff pa/e r\nd x4 ,bread ,pudd+4 ,,to be made z a m>r[ pudd+1 only omitt+ ! naples biscuits & a qu>t] ( a p\nd ( ! beef m>r[1 add+ z a sub/itute ! crumb ( fr5* bread4 ,a ri* ,plum ,pudd+4 ,,take "o p\nd ( rais9s /on$1 "o p\nd ( currants wa%$ & pick$1 "o p\nd ( beef suet *opp$1 two ounces ( jordan almonds blan*$ & p\nd$1 citron1 c&i$ orange & lemon peel p\nd$1 two ounces ( ea*1 a little salt1 "s grat$ nutmeg & sug>1 "o p\nd ( sift$ fl\r1 a gill ( br&y1 & eight eggs well beat54 ,mix all toge!r ) cream or milk1 & let x be ( a good ?ickness2 !n tie x 9 a clo?1 boil x five h\rs1 & s]ve x up ) melt$ butt] ov]4 ,batt] ,pudd+4 ,,to a p\nd ( fl\r sift$ add a little salt & a gill ( milk1 mix !m till smoo?1 beat well six eggs1 & add !m toge!r ) m milk till ! batt] is ( a prop] ?ickness2 !n put ! mixture into a bason rubb$ ) fre% butt]1 tie a clo? ov]1 boil x an h\r & a qu>t]1 turn x out ( ! bason1 & s]ve x up ) melt$ butt]1 sug>1 & grat$ nutmeg1 9 a sauce boat2 to :i* may be add$ also 7if approv$7 a table spoonful ( :ite w9e1 or a dess]t spoonful ( v9eg>4 ,n4 ,b4 ,:5 pudd+s are put into ! pot ! wat] 9 g5]al %\ld boil4 ,boil$ ,apple ,pudd+4 ,,make a pa/e ) fl\r1 *opp$ beef suet1 or m>r[1 a little salt & wat]2 !n knead x well1 roll x out ?91 %eet a b[l or bason ) x1 fill x ) good bak+ apples p>$1 cut into qu>t]s & cor$2 add lemon peel grat$1 cloves1 nutmeg1 & c9namon p\nd$ f9e1 a small quantity ( ea*4 ,lay a ?9 pa/e on ! top1 tie ! bason 9 a clo?1 & let ! pudd+ boil till well done4 ,:5 x is to be s]v$ up cut a piece out ( ! top & mix ) ! apples1 sug> to ! palate1 & add a bit ( fre% butt] & a little syrup ( qu9ces4 ,apple ,dumpl+s4 ,,p>e l>ge bak+ apples1 core !m ) a scoop1 fill ! cavities ) qu9ce m>malade1 roll out 7a qu>t] ( an in* ?ick7 ! same k9d ( pa/e z = an apple pudd+1 m\ld ov] ea* apple a piece ( pa/e1 & boil !m sep>ately 9 a clo?1 or wa% !m ) :ites ( eggs ) a pa/e bru%1 & bake !m4 ,s]ve !m up ) grat$ nutmeg1 sift$ sug>1 & fre% butt]1 9 diff]5t sauc]s4 ,bak$ ,apple ,pudd+4 ,,/ew ! apples z = a t\rte or t>tlets1 & :5 !y are cold add to !m six eggs well beat52 put ! mixture into a di% ) puff pa/e r\nd ! rim1 & bake x4 ,damson ,pudd+4 ,,make pa/e & %eet a bason 9 ! same mann] z = an apple pudd+2 !n fill x ) ripe or bottl$ damsons1 cov] x ) pa/e1 boil x1 & :5 x is to be s]v$ up cut a piece out ( ! top1 mix ) ! fruit1 sift$ sug> to ! palate1 & a small quantity ( p\nd$ c9namon or grat$ nutmeg4 ,n4 ,b4 ,pudd+s made ) gooseb]ries1 currants1 or bullies1 may be done 9 ! same mann]4 ,damson ,pudd+ ano!r way4 ,,to a p9t ( cream or milk add six eggs1 f\r table spoonfuls ( sift$ fl\r1 a v little salt1 a small quantity ( p\nd$ c9namon1 & :isk !m well toge!r4 ,h ready ripe or bottl$ damsons1 rub !m ?r\gh a hair sieve1 add to ! mixture a suffici5t quantity ( ! f9e pulp to make x 9 sub/ance a little ?ick] ?an batt]1 sweet5 x to ! palate1 put x into a butt]$ bason1 fl\r a clo? & tie ov]1 boil x an h\r & a qu>t]1 & :5 x is to be s]v$ up turn x out ( ! bason & put melt$ butt] ov]4 ,n4 ,b4 ,9 ! same mann] may be done ripe pea*es1 nect>9es1 gooseb]ries1 apricots1 gre5 gages1 or egg plums2 or in/ead ( boil+ may be bak$ 9 a t>t pan1 %eet$ ) puff pa/e4 ,bak$ ,fruit ,pudd+ ano!r way4 ,,rub gooseb]ries or o!r ripe fruit ?r\gh a hair sieve2 & to half a p9t ( ! f9e pulp add a qu>t] ( a p\nd ( naples biscuits1 ?ree ounces ( oil$ fre% butt]1 half a p9t ( cream1 grat$ nutmeg1 sug> to ! palate1 & six eggs4 ,beat all ! +r$i5ts toge!r = t5 m9utes2 !n add slices ( citron1 & bake ! mixture 9 a di% ) puff pa/e r\nd ! rim4 ,muff9 ,pudd+ ) dri$ ,*]ries4 ,,to a p9t & a half ( milk add a few cori&] se$s1 a bit ( lemon peel1 sug> to ! palate1 & boil !m toge!r t5 m9utes4 ,!n put f\r muff9s into a pan1 /ra9 ! milk ov] !m1 &1 :5 !y are cold1 ma% !m ) a wood5 spoon2 add half a gill ( br&y1 half a p\nd ( dri$ *]ries1 a little grat$ nutmeg1 two ounces ( jordan almonds blan*$ & p\nd$ v f9e1 & six eggs well beat54 ,mix all toge!r & boil 9 a bason1 or bake x 9 a di% ) pa/e r\nd x4 ,potatoe ,pudd+4 ,,peel potatoes1 /eam !m1 & rub !m ?r\gh a f9e sieve4 ,to half a p\nd ( pulp add a qu>t] ( a p\nd ( fre% butt] oil$1 sift$ sug> to ! palate1 half a gill ( br&y1 a little p\nd$ c9namon1 half a p9t ( cream1 a qu>t] ( a p\nd ( currants wa%$ & pick$1 & eight eggs well beat54 ,mix all toge!r1 bake 7or boil7 ! pudd+1 & s]ve x up ) melt$ butt] 9 a sauceboat4 ,c>rot ,pudd+4 ,,take r$ c>rots1 boil !m1 cut (f ! r$ "p1 & rub !m ?r\gh a sieve or tamis clo?4 ,to a qu>t] ( a p\nd ( pulp add half a p\nd ( crumb ( fr5* bread1 sift$ sug>1 a spoonful ( orange fl[] wat]1 half a p9t ( cream1 "s slices ( c&i$ citron1 "s grat$ nutmeg1 a qu>t] ( a p\nd ( oil$ fre% butt]1 eight eggs well beat51 & bake x 9 a di% ) a pa/e r\nd ! rim4 ,ice ,cream4 ,,take a p9t & a half ( good cream1 add to x half a p\nd ( raspb]ry or o!r jams1 or ripe fruits1 & sift$ sug>2 mix !m well toge!r & rub ?r\gh a f9e sieve4 ,!n put x into a freez+ m\ld1 set x 9 ice & salt1 & /ir x till x beg9s to congeal4 ,aft] :i* put at ! bottom ( a m\ld :ite pap]1 fill ) ! cream1 put m pap] ov]1 cov] close1 set x 9 ice till well froz51 & :5 x is to be turn$ out = table dip ! m\ld 9 cold wat]4 ,or x may be s]v$ up 9 glasses1 tak+ ! cream out ( ! freez+ m\ld4 ,obs]vation on ,/ores4 ,,z frequ5t m5tion is made ( syrups1 jams1 p\nd$ spices1 sug> sift$1 grat$ nutmeg1 & orange fl[] wat]1 to be us$ 9 pudd+s & pies2 & z a v small quantity ( ea* is want$ at a "t2 x is !re=e recomm5d$ 7z a sav+ ( tr\ble & exp5ce7 t ! syrups1 c4 be made :5 ! fruits are 9 season1 & pres]v$ 9 small bottles ) ! diff]5t /ores4 ,b %\ld any ( ! receipts be ?\ght too exp5sive or ri*1 x is recomm5d$1 likewise1 t a curtailm5t be made 9 "s ( ! articles1 pursu+ ne>ly ! same process1 !y be+ writt5 9 t /ate only to %ew _! fir/ & be/ mann]4 ,! same obs]vation may be borne 9 remembrance ) respect to made di%es1 roa/+1 pa/ry1 or sauces4 ,p>tridge ,s\p4 ,,cut to pieces two or ?ree pick$ & drawn p>tridges or pheasants1 an old f[l1 a knuckle ( veal1 "s lean ham1 cel]i1 onions1 turnips1 a c>rot1 & a blade ( mace4 ,put !m into a /ewpot ) half a p9t ( wat]1 set !m ov] a fire close cov]$1 & /eam !m till ?ree p>ts done4 ,!n add ?ree qu>ts ( beef /ock1 simm] till ! +r$i5ts are t5d]1 /ra9 ! liquor ?r\gh a f9e sieve1 & :5 cold take ! fat clean (f1 add a little liquid ( col\r1 a small quantity ( salt & cay5ne pepp]1 :isk ) x two eggs & _! %ells1 cle> x ov] a good fire1 & /ra9 x ?r\gh a tamis clo?2 !n cut half a middl+-siz$ :ite cabbage into small slices1 scald x1 add to ! s\p1 & boil x g5tly till t5d]4 ,coll>$ ,eels4 ,,sk9 & bone two l>ge eels1 lay !m flat1 & season ) pl5ty ( p>sley1 an es*allot *opp$ v f9e1 pepp]1 salt1 beat5 spices1 & mu%room p[d]1 a small quantity ( ea*4 ,!n roll & b9d !m tight ) tape1 put !m into a /ewpan ) a p9t ( veal /ock & a little lemon juice1 simm] !m ov] a fire till done1 put !m on a di%1 skim ! liquor free f fat1 season ) salt to ! palate1 cle> x ) two eggs1 /ra9 x ?r\gh a tamis clo?1 boil x d[n g5tly till ( a /rong jelly1 & put x into a bason4 ,:5 ! eels are cold1 take (f ! tape1 trim ! ends1 wipe !m dry1 s]ve !m up ) ! *opp$ jelly r\nd !m1 a few bun*es ( pickl$ b>b]ries on _! tops1 & slices ( lemon r\nd ! rim ( ! di%4 ,n4 ,b4 ,%\ld ! liquor be pale at ! "t x is cle>$1 add a few drops ( liquid ( col\r4 ,:ite ,pudd+s4 ,,to half a p\nd ( beef m>r[ *opp$ f9e1 add six ounces ( jordan almonds blan*$ & p\nd$ q f9e1 ) a dess]t spoonful ( orange fl[] wat]1 half a p\nd ( ! crumb ( fr5* bread1 half a p\nd ( currants wa%$ & pick$1 a qu>t] ( a p\nd ( sift$ sug>1 a little mace1 cloves1 & c9namon p\nd$1 a gill ( m\nta9 w9e1 & ! yolks ( f\r eggs beat54 ,mix all well toge!r1 fill ! entrails ( a pig ?ree p>ts full1 tie ea* end1 & boil !m half an h\r4 ,sausage ,meat4 ,,take ! lean meat ( "y pork *opp$ small1 & to a p\nd ( x add a p\nd ( ! flay & fat *opp$1 "s breadcrumbs1 nutmeg1 allspice & mace p\nd$1 a small quantity ( ea*1 a little grat$ lemon peel1 sage1 p>sley1 ?yme1 & two es*allots1 *opp$ v f9e1 an egg beat51 & season ) pepp] & salt4 ,mix all well toge!r1 ) ! h&s1 or p\nd x 9 a m>ble mort>2 !n make x into cakes & broil x1 or put x into ! entrails ( a pig nicely clean$4 ,calf's ,liv] roa/$4 ,,make an incision 9 ! "u "p ( a calf's liv]1 fill x ) a /uff+ made ) beef m>r[1 breadcrumbs1 grat$ nutmeg1 "o es*allot1 two mu%rooms1 p>sley & ?yme *opp$ f9e1 & "o egg beat54 ,!n sew x up1 l>d x ) small slips ( fat bacon1 put a piece ( veal caul ov]1 & roa/ x g5tly4 ,:5 x is to be s]v$ up take (f ! caul1 glaize ! top1 put "u x "s good cullis sauce1 & pl5ty ( fri$ p>sley r\nd4 ,to dry ,h]bs4 ,,ga!r m>joram1 savory1 ?yme1 basil1 p>sley1 c4 on a dry day1 :5 9 season1 & n bl[n4 ,divide !m sep>ately into small bun*es1 z 9 t /ate !y w dry be/4 ,!n hang !m on a l9e 9 a dry room or place :]e ! air has free admission1 b no direct rays ( ! sun4 ,:5 !y are p]fectly dry 7:i* w require two or ?ree weeks to accompli%7 put !m 9 r[s 9 boxes close cov]$1 & set !m 9 a dry place4 ,to make ,an*ovie ,liquor to be us$ 9 ,fi% ,sauces4 ,,put into a /ewpan "o p\nd ( be/ an*ovies1 two qu>ts ( wat]1 two bay leaves1 "s :ole pepp]1 a little scrap$ hors]adi%1 a sprig ( ?yme1 two blades ( mace1 six es*allots *opp$ small1 a gill ( r$ port1 half ! r9d ( a lemon1 a gill ( ket*up2 boil all toge!r tw5ty m9utes1 & rub !m ?r\gh a tamis clo? ) a wood5 spoon4 ,:5 ! ess5ce is cold put x into p9t bottles1 cork !m close1 & set !m 9 a dry place4 ,pott$ ,lob/]4 ,,boil two live h5 lob/]s 9 /rong salt & wat] till half done2 !n take ! meat & spawn out ( ! %ells1 put x into a /ewpan1 add a little beat5 & sift$ mace1 cloves1 nutmeg1 pepp]1 salt1 a small quantity ( lemon juice1 a spoonful ( ess5ce ( ham1 a dess]t spoonful ( an*ovie liquor1 ! same z = fi% sauce1 & simm] !m ov] a fire = t5 m9utes4 ,!n p\nd ! meat 9 a m>ble mort>1 r$uce ! liquor almo/ to a glaize1 put x to ! meat ) a qu>t] ( a p\nd ( fre% butt]1 mix !m well toge!r1 press ! mixture d[n into small flat pres]v+ pots1 cov] ) cl>ifi$ butt]1 & :5 cold put :ite pap] ov] ! pots1 & set !m 9 a dry place4 ,n4 ,b4 ,prawns1 %rimps1 crayfi%1 & crabs1 may be done 9 ! same mann]4 ,to cl>ify ,butt] = ,pott+4 ,,put fre% butt] into a /ewpan ) a spoonful ( cold wat]1 set x ov] a g5tle fire till oil$1 skim x1 & let x /& till ! s$im5t is settl$2 !n p\r (f ! oil1 & :5 x beg9s to congeal put x ov] ! diff]5t +r$i5ts4 ,pott$ ,*eese4 ,,to a p\nd ( grat$ p>mezan or *e%ire *eese add ?ree ounces ( cold fre% butt]1 a little sift$ mace1 & a tea spoonful ( mu/>d4 ,mix all well 9 a m>ble mort>1 put x into small pots1 cov] ) cl>ifi$ butt]1 & set ! pots 9 a cold dry place4 ,pott$ ,veal4 ,,cut small a p\nd ( lean :ite veal1 put x into a /ewpan1 ) two ounces ( fre% butt]1 ! juice ( a lemon1 pepp]1 salt1 sift$ mace1 a bay leaf1 allspice1 cloves1 nutmeg1 c9namon1 & mu%room p[d]1 a small quantity ( ea*1 a little p>sley1 ?yme1 savory1 & two es*allots *opp$ f9e4 ,put !m ov] a fire & /ew !m t5 m9utes2 !n p\nd !m1 & add a p\nd ( ! mell[ "p ( a boil$ pickle tongue & half a p\nd ( cold fre% butt]4 ,mix !m well toge!r ) two eggs beat52 !n press ! mixture d[n tight into small pots1 cov] !m ) pap]1 put !m into a mod]ate ov51 bake !m tw5ty m9utes1 & :5 ! meat is cold put cl>ifi$ butt] ov]4 ,pott$ ,l>ks or ,small ,birds4 ,,pass !m ) ! same +r$i5ts z = veal1 & :5 !y are half done take !m out & put ! lean veal 94 ,:5 ! =cemeat is made put ! birds into ! pots ) x1 bake !m1 & proce$ 9 ! same mann] z ) pott$ veal4 ,n4 ,b4 ,pheasants1 p>tridges1 *ick5s1 c4 may be done 9 ! same way1 b w take a long] "t bak+4 ,to dry ,morells1 ,mu%rooms1 & ,*ampignons4 ,,take morells & *ampignons ( ! l>ge/ size1 =c$ mu%rooms ( ! size ( a %ill+1 & let !m be ga!r$ fre%2 !n take (f ! /alk1 wa% !m free f grit1 dra9 !m dry ) a clo?1 run a f9e tw9e ?r\gh !m ) a l>ge ne$le1 hang !m up 9 a w>m dry place1 & :5 !y are p]fectly dry put !m into pap] bags 9 boxes close cov]$4 ,:5 !y are want$ = use lay !m 9 w>m wat] = half an h\r1 & prep>e !m z if !y 7 fre%4 ,mu%room ,p[d]4 ,,aft] ! mu%rooms or *ampignons are dri$ :ole !y may be set be=e a fire till crisp2 !n gr9d & sift !m ?r\gh a f9e sieve1 & pres]ve ! p[d] 9 small bottles close cork$4 ,pott$ ,beef4 ,,take two p\nds ( ! fillet out ( ! inside ( a rump ( beef & two p\nds ( be/ fat bacon4 ,cut !m small1 put !m into a m>ble mort>1 add to !m a small quantity ( p>sley1 ?yme1 savory1 f\r es*allots *opp$ f9e1 "s pepp]1 salt1 two spoonsful ( ess5ce ( ham1 a spoonful ( mu%room p[d]1 sift$ mace1 cloves1 & allspice1 a little ( ea*1 two eggs beat51 & a gill ( rh5i% w9e4 ,p\nd all well toge!r till q f9e2 !n fill small pots ) ! mixture1 cov] ) pap]1 bake x v g5tly = =ty m9utes1 & :5 cold cov] ) cl>ifi$ butt]4 ,t>ragon ,v9eg>4 ,,put into a /one j> half a p\nd ( fre% ga!r$ t>ragon leaves & two qu>ts ( be/ common v9eg>1 & let !m f]m5t a =tnight2 !n run x ?r\gh a flannel bag1 & add to x a qu>t] ( an ounce ( is+lass dissolv$ 9 cyd]4 ,put x into a clean j>1 let x /& till f9e1 p\r x (f1 put x into small bottles1 cork !m close1 & set !m 9 a dry place4 ,n4 ,b4 ,9 ! same mann] may be done eld] fl[]s1 c4 c4 ,walnut ,ket*up = ,fi% ,sauces4 ,,to a qu>t ( walnut pickle add a qu>t] ( a p\nd ( an*ovies & ?ree gills ( r$ port2 boil !m till r$uc$ "o ?ird1 /ra9 x1 & :5 cold pres]ve x 9 small bottles close cork$4 ,to pickle ,tongues1 c4 ,,take l>ge tongues p]fectly fre%1 cut "s ( ! root away1 make an incision 9 ! "u "p1 rub !m well ) common salt1 & lay !m 9 a tub or pan close cov]$ = f\r days4 ,!n p\nd toge!r two p>ts ( saltpetre1 "o "p ( common salt1 "o "p ( bay salt1 & "o "p ( moi/ sug>4 ,rub ! tongues well ) ! mixture1 put all into ! pan1 & turn !m e two days till pickl$ en\gh1 :i* w be 9 t5 days4 ,n4 ,b4 ,pigs faces & hams to be done 9 ! same mann]1 b accord+ to _! size let !m lay 9 ! diff]5t pickles = long] p]iods1 & :5 well col\r$ smoke !m4 ,if x be wi%$ to h ! hams or tongues ( a we/phalia flav\r add "s so*o to ! pickle4 ,india ,pickle4 ,,take l>ge fre% caulifl[]s 9 ! mon? ( ,july1 pick !m into small pieces1 wa% !m clean1 put !m into a pan ) pl5ty ( salt ov] !m = ?ree days2 !n dra9 & lay !m sep>ately to dry 9 ! sun1 repeat$ly turn+ !m till !y are almo/ ( a br[n col\r1 :i* w require sev]al days4 ,!n put pl5ty ( :ole g+]1 slices ( hors]adi%1 peel$ g>lick1 :ole long pepp]1 peel$ es*allots & onions1 into salt & wat] = "o night2 dra9 & dry !m also2 & :5 ! +r$i5ts are ready1 boil m ?an a suffici5t quantity ( v9eg> to cov] !m1 & to two qu>ts ( x add an ounce ( ! be/ pale turm]ic1 & put ! fl[]s & ! o!r +r$i5ts into /one j>s1 p\r ! v9eg> boil+ hot ov]1 cov] !m till ! next day1 !n boil ! pickle aga91 & ! same on ! ?ird day2 aft] :i* fill ! j>s ) liquor1 cov] !m ov] close ) bladd] & :ite lea!r1 & set !m 9 a dry place4 ,n4 ,b4 ,9 ! same mann] may be done :ite cabbages cut into half qu>t]s1 :ole fr5* beans1 heads ( cel]y1 heads ( asp>agus1 onions :ole or slic$1 or pickl+ melons peel$ ?91 cut into halves1 & =m$ l an indian mango4 ,to dry ,arti*oke ,bottoms4 ,,ga!r ! l>ge/ firm arti*okes :5 9 season1 cut (f ! /alks1 & boil !m till ! leaves & *oke c be tak5 away4 ,aft]w>ds put !m on a bak+ plate & set !m 9 a v sl[ heat$ ov51 or hang !m up 9 a w>m place to dry1 & :5 p]fectly s put !m into pap] bags4 ,:5 !y are want$ = use lay !m 9 w>m wat] & salt1 & :5 pliable trim !m neat1 braise !m 9 /ock & lemon juice1 :i* w pres]ve !m :ite1 & :5 !y are done en\gh1 if = rag\t1 cut !m into pieces2 if = di%es1 s]ve !m :ole ) good cullis sauce ov] !m4 ,to pickle ,cucumb]s1 c4 ,,ga!r j]k9s n too l>ge1 lay !m 9 a /rong br9e ( salt & wat] = ?ree days1 !n wipe !m dry1 & put !m into /one j>s4 ,!n put a suffici5t quantity ( v9eg> to cov] !m into a pres]v+ pan1 add pl5ty ( :ole g+] & black pepp]1 a middl+ quantity ( mace1 allspice & cloves1 "s slices ( hors]adi%1 peel$ onions1 es*allots1 & a small quantity ( g>lick4 ,let ! +r$i5ts boil = t5 m9utes1 & p\r !m ) ! liquor ov] ! cucumb]s2 cov] ! j>s ) cabbage leaves & a plate1 set !m 9 a w>m place1 ! next day dra9 ! liquor f !m1 boil x1 & p\r ov] !m aga91 & if on ! ?ird day !y are n gre5 en\gh1 boil ! v9eg> aga91 p\r x ov]1 & :5 cold tie bladd] & :ite lea!r ov] ! j>s1 & set !m 9 a dry place4 ,n4 ,b4 ,9 ! same mann] may be done walnuts1 love apples1 b>b]ries1 capsicums1 fr5* beans1 na/urtiums1 & small pickl+ melons peel$ v ?9 & cut into qu>t]s4 ,rules to be obs]v$ 9 ,pickl+4 ,,x is recomm5d$ t ! be/ common v9eg> be 9 g5]al us$ = pickl+1 & t x be put into a well-clean$ copp] or brass-pres]v+ pan j be=e x is to be put ov] ! fire1 & :5 x boils n to rema9 9 ! pan4 ,!re c be no occasion ( ! _m arts t are us$ 9 ord] to pres]ve ! +r$i5ts gre51 if ! vegetables are ga!r$ fre%1 on a dry day1 :5 9 season1 & ! process foll[$ t has be5 recomm5d$4 ,fur!r directions c\ld be giv5 t might be att5d$ ) great] exp5ce1 b :i* w\ld sc>cely answ] a bett] purpose1 except+ only to ^? :o are 9 ! habit ( ext5sive practice4 ,to pickle ,onions4 ,,peel small button onions into milk & wat]1 9 :i* put pl5ty ( salt2 set x ov] a fire1 & :5 x boils /ra9 ! onions1 wipe !m dry1 & put !m into glasses4 ,h ready cold :ite w9e v9eg>1 9 :i* :ole :ite pepp]1 g+]1 mace1 & slices ( hors]adi% h be5 boil$4 ,p\r x ov] ! onions1 & cov] !m ) bladd] & lea!r4 ,to pickle ,mu%rooms4 ,,take a suffici5t quantity ( d\ble di/ill$ :ite w9e v9eg> to cov] ! mu%rooms2 add to x :ole :ite pepp]1 g+]1 mace1 peel$ es*allots1 & a small quantity ( g>lick if approv$2 boil all toge!r t5 m9utes & let x /& till cold4 ,!n peel fre% =c$ button mu%rooms into wat]1 wa% !m clean1 /ra91 & put !m into a /ewpan4 ,to a qu>t ( mu%rooms add ! juice ( a lemon & a table spoonful ( salt4 ,cov] ! pan close1 set x ov] a fire1 & :5 ! liquor is suffici5tly drawn f ! mu%rooms put ! :ole into glasses & cov] !m ) ! pickle4 ,tie bladd] & :ite lea!r ov] ! glasses4 ,! g5]al rule has be5 deviat$ f ( mak+ ! pickle = onions & mu%rooms ) d\ble di/ill$ :ite w9e v9eg>1 z 9 ?is in/ance x is requisite to pres]ve !m :ite4 ,x is likewise recomm5d$ t !y be put into small j>s or glasses = use2 = ?is reason1 t1 if expos$ to ! air b = a %ort space ( "t1 !y w discol\r4 ,to pickle ,beet ,roots4 ,,boil ! roots till ?ree p>ts done1 & cut !m into slices ( an in* ?ick4 ,!n take a suffici5t quantity ( v9eg> to cov] !m1 & add to x :ole allspice1 a few cloves1 mace1 black pepp]1 slices ( hors]adi%1 "s onions1 es*allots1 a little p\nd$ g+]1 "s salt1 & a few bay leaves4 ,boil ! +r$i5ts toge!r tw5ty m9utes & /ra9 x1 & :5 ! pickle is cold add a little bruis$ co*9eal4 ,put ! slices ( beet into j>s1 add ! pickle1 put a small quantity ( sweet oil on ! top1 & tie ! j>s d[n close4 ,n4 ,b4 ,:5 ! beet is want$ = use mix well toge!r sweet oil1 mu/>d1 "s ( ! liquor 9 :i* ! roots 7 pickl$1 & a v little sift$ sug>4 ,lay ! slices 9 a deep plate & p\r ! mixture ov]4 ,to pickle ,arti*oke ,bottoms4 ,,take l>ge fre% & s\nd arti*okes1 boil !m j en\gh to take ! leaves & *oke away1 !n trim & lay !m 9 salt & wat]2 aft] :i* boil 7= five m9utes7 a suffici5t quantity ( v9eg> to cov] !m1 9 :i* put :ole allspice1 black pepp]1 g+]1 mace1 cloves1 es*allots1 salt1 a few bay leaves1 & "s slices ( hors]adi%4 ,dra9 & wipe dry ! bottoms1 put !m into j>s1 add ! liquor & +r$i5ts to !m1 & tie !m d[n close4 ,:5 !y are fit = use s]ve !m up 9 a deep plate ) a little ( ! pickle1 oil1 & mu/>d mix$ ) x4 ,to pickle l>ge ,cucumb]s4 ,,peel !m v ?91 cut !m into halves1 ?r[ ! se$s away1 & lay ! cucumb]s 9 salt = a day4 ,!n wipe !m dry1 fill !m ) mu/>d se$1 peel$ es*allots1 g>lick1 small slips ( hors]adi%1 & mace4 ,aft] :i* tie !m r\nd ) tw9e1 put !m into j>s1 p\r ov] !m "s boil+ liquor made z = india pickle or = j]k9s1 & cov] !m d[n close till fit = use4 ,to pickle ,r$ ,cabbage4 ,,cut a fre% light r$ cabbage into slips1 wa% x clean1 & put x into a pan ) pl5ty ( salt = two days4 ,!n boil toge!r = half an h\r a suffici5t quantity ( v9eg> to cov] ! cabbage1 toge!r ) bruis$ black pepp]1 mace1 allspice1 cloves1 g+]1 nutmeg1 & mu/>d se$1 a middl+ quantity ( ea*4 ,/ra9 ! v9eg> & +r$i5ts1 & let !m /& till cold2 !n add a little bruis$ co*9eal1 dra9 ! cabbage on a l>ge sieve till dry1 put x into ! j>s1 add ! pickle1 & tie ! j>s d[n close2 or ! liquor may be p\r$ ov] ! cabbage boil+ hot2 & :5 cold1 be=e ! j>s are ti$ d[n1 add a little bruis$ co*9eal4 ,?is me?od w make ! cabbage soon] fit = use4 ,n4 ,b4 ,onions may be peel$ & done :ole 9 ! same mann]1 & mix$ ) r$ cabbage4 ,to pickle ,currants4 ,,to a qu>t ( d\ble di/ill$ :ite w9e v9eg> add half a p\nd ( loaf sug>1 :ole g+]1 "o ounce ( salt1 & a p9t ( r$ currant juice2 boil all toge!r1 skim x clean1 & let x /& till cold4 ,!n pick & put "s be/ ripe r$ currants into glasses1 fill !m ) ! pickle1 & cov] !m d[n close ) bladd] & lea!r4 ,to pickle ,b>b]ries4 ,,bruise & /ra9 ripe b>b]ries1 & to a p9t ( juice add ?ree p9ts ( v9eg>1 a qu>t] ( a p\nd ( loaf sug>1 an ounce ( salt1 & a qu>t] ( an ounce ( p\nd$ & sift$ g+]4 ,boil all toge!r1 skim x clean1 & put bun*es ( ! be/ ripe b>b]ries into j>s1 p\r ! pickle boil+ hot ov]1 & let x /& till cold2 !n add a little bruis$ co*9eal1 & tie ! j>s ov] close4 ,n4 ,b4 ,bun*es ( currants may be done 9 l mann]4 ,s\r ,cr\t4 ,,take l>ge :ite cabbages :5 9 season1 cut !m into halves1 & !n into slips2 wa% !m clean & dra9 !m dry4 ,aft] :i* put into a tub a lay] ( cabbage1 !n a lay] ( salt1 aft]w>ds a small quantity ( p\nd$ & sift$ cori&] se$s1 & s on alt]nately2 :5 ! tub is ne>ly full put a weight ov] to press x well1 & set x 9 a cold dry place cov]$ ) a co>se clo?4 ,:5 x is want$ = use put "s ( ! cabbage into boil+ wat] ov] a fire = five m9utes1 & /ra9 x4 ,h ready "s pieces ( salt$ b\illie beef 7( a qu>t] ( a p\nd ea*7 ne>ly boil$ en\gh2 likewise "s pieces ( pickle pork ( ! same numb] & weight4 ,!n put !m into a /ewpan1 add ! cabbage1 fre% butt]1 a little v9eg>1 onions slic$ v ?91 "s :ole pepp]1 allspice1 & mace1 ti$ 9 a bit ( clo?4 ,let all /ew till t5d]2 !n take out ! spices1 season ! cabbage to ! palate ) cay5ne pepp]1 & s]ve x up ) fri$ onions 7done z p] receipt71 ) fri$ sausages r\nd ! cr\t4 ,peas ,pudd+1 to be eat5 ) boil$ ,pork4 ,,lay a p9t ( be/ split peas into wat] = half an h\r2 /ra91 pick1 & put !m into a clo?1 tie !m tight1 & boil !m g5tly = ?ree h\rs4 ,!n put ! peas out ( ! clo? into a /ewpan1 ma% !m well ) a wood5 spoon1 add a bit ( fre% butt]1 a little pepp] & salt1 ! yolks ( two eggs1 & mix all well toge!r4 ,put ! mixture into a clean clo?1 tie x up1 & let x hang ne> a fire = half an h\r2 !n turn x out on a di%1 & p\r melt$ butt] ov]4 ,currie1 or ,pepp] ,wat]4 ,,cut a *ick5 into pieces1 blan* & wa% x1 put x into a small /ewpot1 add a table spoonful ( currie p[d]1 half a p9t ( veal bro?1 & simm] !m till half done4 ,!n peel & cut into ?9 slices two good siz$ onions1 fry !m ) two ounces ( fre% butt] till ne>ly done & ( a br[n col\r2 !n add !m to ! *ick51 toge!r ) a p9t ( veal bro?1 half a bay leaf1 ! juice ( half a lemon1 two table spoonfuls ( ! juice ( tam>9ds1 :i* are to be dissolv$ 9 boil+ wat] & /ra9$4 ,boil all toge!r till ! *ick5 is ne>ly done2 !n take x out1 put x into ano!r /ewpan1 rub ! +r$i5ts ?r\gh a tamis sieve1 & add x to ! f[l ) a table spoonful ( fl\r & wat] to ?ick5 x4 ,make x boil1 season x well to ! palate ) cay5ne pepp] & salt1 skim x clean1 & s]ve x up 9 a b[l4 ,grills & ,sauce1 :i* are g5]ally eat5 aft] ,d9n]4 ,,season "s small pieces ( ready-dress$ f[l or turkey ) pepp] & salt1 & grill !m g5tly till ( a nice br[n col\r4 ,9 ! mean "t put into a /ewpan a gill & a half ( cullis1 an ounce ( fre% butt]1 a table spoonful ( mu%room ket*up1 ! juice ( a lemon1 & a small bit ( ! r9d1 a little cay5ne pepp]1 a tea spoonful ( ! ess5ce ( an*ovies1 & "o es*allot *opp$ f9e4 ,boil all ! +r$i5ts toge!r five m9utes1 /ra9 ! liquor1 & s]ve x up 9 a sauceboat2 ! pieces ( *ick51 c4 on a di%4 ,salm ( ,woodcocks4 ,,take two woodcocks half roa/$1 cut !m up neatly1 & let ! trimm+s ) ! entrails be p\nd$ 9 a m>ble mort>2 !n put !m into a /ewpan1 add half a p9t ( cullis1 two es*allots *opp$1 half a gill ( r$ port1 & a bit ( r9d ( lemon2 season to ! palate ) pepp]1 salt1 & lemon juice4 ,boil ! +r$i5ts t5 m9utes1 & /ra9 ! liquor to ! c>v$ woodcocks1 :i* /ew g5tly till done4 ,s]ve !m up 9 a deep di% ) sippets ( fri$ bread /rew$ ov]4 ,to make a ,haggess4 ,,take ! he>t & lights ( a %eep1 & blan* & *op !m2 !n add a p\nd ( beef suet *opp$ v f9e1 crumb ( fr5* roll soak$ 9 cream1 a little beat5 c9namon1 mace1 cloves1 & nutmeg1 half a p9t ( sweet w9e1 a p\nd ( rais9s /on$ & *opp$1 a suffici5t quantity ( fl\r to make x ( a prop] consi/5ce1 a little salt1 ! yolks ( ?ree eggs1 & "s %eep *itt]l+s well clean$ & cut into slips4 ,mix all toge!r1 & h ready a %eep's bag nicely clean$1 9 :i* put ! mixture2 !n tie x tight & boil x ?ree h\rs4 ,fr5* ,black ,pudd+s4 ,,pick1 wa%1 & boil1 till ?ree p>ts done1 two p\nds ( grits or rice2 !n dra9 x dry1 put x into a /ewpan ) a qu>t ( pigs blood pres]v$ f curdl+1 ) pl5ty ( salt /irr$ into x :5 tak5 f ! animal2 add to !m gr\nd pepp]1 p\nd$ & sift$ mace1 cloves1 nutmeg1 & allspice1 a small quantity ( ea*1 a gill ( cream ) a bit ( crumb ( fr5* bread soak$ 9 x1 toge!r ) *opp$ savory1 ?yme1 p>sley1 & p5nyroyal1 a little ( ea*4 ,mix ! +r$i5ts ov] a sl[ fire = tw5ty m9utes1 & :5 cold put ) !m pl5ty ( ! flay cut into small dice4 ,h ready ! entrails clean$ v nice1 fill !m ) ! mixture ?ree p>ts full1 tie ! ends1 put ! pudd+s into hot wat]1 boil !m g5tly a qu>t] ( an h\r2 if !y are to be eat5 directly :5 done1 prick !m ) a =k & broil !m ^u a v clean gridiron = t5 m9utes3 if !y are n to be eat5 imm$iately :5 made1 put !m on clean /raw1 & :5 !y are want$ = use put !m into boil+ wat]1 let !m simm] t5 m9utes1 !n take !m out1 & prick & broil !m z above4 ,n4 ,b4 ,if l>ge pudd+s !y w take long] p]iods 9 boil+ & broil+4 ,milk ,pun*4 ,,to a gallon ( milk add a little c9namon1 cloves1 mace1 lemon & orange peel1 a p9t ( br&y1 a p9t ( rum1 pl5ty ( orange & lemon juice1 & sweet5 to ! palate4 ,!n :isk ) x ! yolks & :ites ( eight eggs1 put x ov] a brisk fire1 & :5 x boils let x simm] t5 m9utes2 run x ?r\gh a jelly bag till q cle>1 put x into bottles1 & cork x close4 ,n4 ,b4 ,! rum & br&y %\ld be add$ :5 ! milk is cle>$4 ,plum ,pottage4 ,,to veal & beef bro?s 7a qu>t ( ea*7 add a p\nd ( /on$ pru5s & ! crumb ( two p5ny fr5* rolls1 rubb+ all ?r\gh a tamis clo?2 !n mix to ! pulp half a p\nd ( /on$ rais9s1 a qu>t] ( a p\nd ( currants1 a little lemon juice1 "s p\nd$ c9namon1 mace1 & cloves1 a p9t ( r$ port1 a p9t ( cl>et1 a small quantity ( grat$ lemon peel1 & season to ! palate ) lump sug>4 ,let all simm] toge!r = "o h\r2 !n add a little co*9eal to make x ( a nice col\r1 & s]ve x up 9 a ture54 ,let x be ( ! consi/5ce ( wat] gruel4 ,c&i$ ,orange or ,lemon ,peels4 ,,take ei!r lemon or orange peels well clean$ f ! pulp1 & lay !m 9 salt & wat] = two days2 !n scald & dra9 !m dry1 put !m into a ?9 syrup1 & boil !m till !y look cle>4 ,aft] :i* take !m out1 & h ready a ?ick syrup made ) f9e loaf sug>2 put !m into x1 & simm] till ! sug> c&ies ab\t ! pan & peels4 ,!n lay !m sep>ately on a hair sieve to dra91 /rew sift$ sug> ov]1 & set !m to dry 9 a sl[ ov52 or ! peels may be cut into *ips1 & done 9 ! same mann]4 ,lemonade or ,orangeade4 ,,to a gallon ( spr+ wat] add "s c9namon & cloves1 pl5ty ( orange & lemon juices1 ) a bit ( ea* peel2 sweet5 well ) loaf sug>1 & :isk ) x ! :ites ( six eggs & "o yolk4 ,put x ov] a brisk fire1 & :5 x boils let x simm] t5 m9utes2 !n run x ?r\gh a jelly bag1 & let x /& till cold be=e x is drunk4 ,?is mode is recomm5d$1 ! liquor hav+ be5 boil$4 ,poivrade ,sauce = ,game1 ,ma9t5on ,cutlets1 c4 ,,peel & *op small twelve es*allots2 add to !m a gill & a half ( v9eg>1 a table spoonful ( veal consum1 half an an*ovie rubb$ ?r\gh a f9e sieve1 a little cay5ne pepp]1 & salt4 ,s]ve x up 9 a sauceboat cold1 if to be eat5 ) cold game2 b if to be eat5 ) hot1 roa/1 or grills1 make x boil+4 ,lob/] ,sauce = ,fi%4 ,,take ! spawn out ( live lob/]s be=e !y are boil$1 bruise x well 9 a m>ble mort>1 add a little cold wat]1 /ra9 x ?r\gh a sieve & pres]ve x till want$2 !n boil ! lob/]s1 & :5 ?ree p>ts done pick & cut ! meat into small pieces1 & put x into a /ewpan4 ,to ! meat ( a l>ge lob/] add a p\nd ( fre% butt] & a p9t ( wat]1 includ+ a suffici5t quantity ( ! spawn liquor to col\r x4 ,put x ov] a fire1 ?ick5 x ) fl\r & wat]1 keep /irr+ till x boils1 & !n season to ! palate ) an*ovie liquor1 lemon juice1 & cay5ne pepp]4 ,let x simm] five m9utes & skim x4 ,n4 ,b4 ,9 place ( ! above ! foll[+ me?od may be adopt$3--,in/ead ( cutt+ ! meat ( ! lob/] into pieces1 x may be p\nd$ 9 a m>ble mort>1 !n rubb$ ?r\gh a tamis clo?1 & ! pulp put ) ! o!r +r$i5ts :5 ! sauce is to be made4 ,see ,an*ovie ,ess5ce = ,fi% ,sauce4 ,oy/] ,sauce = ,fi%4 ,,blan* ! oy/]s1 /ra9 !m1 & pres]ve _! liquor2 !n wa% & be>d !m1 dra91 & put !m into a /ewpan2 !n add fre% butt] & ! oy/] liquor free f s$im5t1 "s fl\r & wat] to ?ick5 x1 season to ! palate ) lemon juice1 an*ovie liquor1 a little cay5ne pepp]1 a spoonful ( ket*up if approv$1 & a bit ( lemon peel4 ,:5 x boils skim x1 & let x simm] five m9utes4 ,n4 ,b4 ,muscles & cockles may be done 9 l mann]4 ,%rimp ,sauce = ,fi%4 ,,boil live %rimps 9 salt & wat] = ?ree m9utes1 !n pick1 wa%1 & dra9 !m dry2 aft] :i* add fre% butt]1 wat]1 an*ovie liquor1 lemon juice1 cay5ne pepp]1 & fl\r & wat] to make x ( a suffici5t ?ickness4 ,put ! +r$i5ts ov] a fire1 & :5 x boils skim x1 & let ! %rimps simm] = five m9utes4 ,or x may be made ?us3--,:5 ! %rimps are pick$1 wa% ! %ells1 dra9 !m dry1 put !m into a /ewpan1 add a little wat]1 & boil !m t5 m9utes2 !n /ra9 ! liquor to ! butt] 7z above7 in/ead ( ! wat]1 :i* w make x ( a bett] flav\r4 ,! bodies ( lob/]s1 also1 :5 pick$1 may be done 9 l mann] = lob/] sauce4 ,dut* ,sauce = ,fi%4 ,,boil = five m9utes1 ) a gill & a half ( v9eg>1 a little scrap$ hors]adi%2 !n /ra9 x1 & :5 x is cold add to x ! yolks ( two raw eggs1 a qu>t] ( a p\nd ( fre% butt]1 a dess]t spoonful ( fl\r & wat]1 & a little salt4 ,:isk ! +r$i5ts ov] a fire till ! mixture almo/ boils1 & s]ve x up directly to prev5t x f curdl+4 ,an*ovie ,sauce = ,fi%4 ,,put half a p\nd ( fre% butt] into a /ewpan1 add to x ?ree spoonfuls ( an*ovie liquor1 walnut & mu%room ket*ups a spoonful ( ea*1 ! juice ( half a lemon1 a little cay5ne pepp]1 a tea spoonful ( india soy if approv$1 a suffici5t quantity ( fl\r & wat] to make x ( a prop] ?ickness4 ,make ! mixture boil1 & skim x clean4 ,obs]vations 9 respect ( ,fi% ,sauces1 c4 ,,let x be p>ticul>ly obs]v$ t fi% sauces %\ld be ( ! ?ickness ( light batt]1 s t x might adh]e to ! fi% :5 dress$1 x be+ a frequ5t error t !y are ei!r too ?ick or too ?94 ,! ?ick5+ %\ld be made ) ! be/ :ite fl\r sift$1 & "s wat]1 mix$ smoo? ) a wood5 spoon or a :isk1 & to be ( ! consi/5ce ( light batt] also4 ,a little ( x is recomm5d$ to be always ready :]e !re is mu* cook+1 z x is frequ5tly want$ bo? 9 fi% & o!r sauces4 ,!re are1 likewise1 o!r articles repeat$ly want$ = ! use ( /ovework2 & z _! possession has be5 f\nd to obviate mu* inconv5i5ce & tr\ble1 !y are "h enum]at$3 t is to say1 liquid ( col\r pres]v$ 9 a bottle1 /ra9$ lemon juice pres]v$ 9 ! same mann]1 cay5ne pepp]1 gr\nd spices1 gr\nd pepp] & salt mix$1 :i* %\ld be pres]v$ sep>ately 9 small j>s2 & e day1 :5 want$1 fre% breadcrumbs rubb$ ?r\gh a hair sieve2 p>sley1 ?ymes1 es*allots1 savoy1 m>joram1 & lemon peel1 *opp$ v f9e1 & put on a di% 9 sep>ate p>titions4 ,directions are n giv5 = s]v+ ! fi% sauces ) any p>ticul> k9d ( fi%1--su* z turbot or salmon ) lob/] sauce1 c4 b ! receipts h be5 writt5 only = ! mak+ !m2 !re=e x is recomm5d$ t e p]son make a *oice1 & n be biass$ altoge!r by cu/om4 ,apple ,sauce = ,pork1 ,geese1 c4 ,,p>e1 qu>t]1 & core1 bak+ apples2 put !m into a /ewpan1 add a bit ( lemon r9d1 a small /ick ( c9namon1 a few cloves1 & a small quantity ( wat]4 ,cov] ! pan close1 set x ov] a mod]ate fire1 & :5 ! apples are t5d] take ! peel & spices out2 !n add a bit ( fre% butt]1 & sug> to ! palate4 ,gre5 ,sauce = ,duckl+s or ,gre5 ,geese4 ,,pick gre5 sp9a* or sorrel1 wa% x1 & bruise x 9 a m>ble mort>1 & /ra9 ! liquor ?r\gh a tamis clo?4 ,to a gill ( ! juice add a little loaf sug>1 ! yolk ( a raw egg1 & a spoonful ( v9eg>2 if sp9a* juice1 !n put "o ounce ( fre% butt]1 & :isk all toge!r ov] a fire till x beg9s to boil4 ,n4 ,b4 ,%\ld ! sauce be made ( sp9a* juice in/ead ( v9eg>1 !re may be put two table spoonfuls ( ! pulp ( gooseb]ries rubb$ ?r\gh a hair sieve4 ,f5nel ,sauce = ,mack>el4 ,,pick gre5 f5nel1 m9t1 & p>sley1 a little ( ea*2 wa%1 boil !m till t5d]1 dra9 & press !m1 *op !m f9e1 add melt$ butt]1 & s]ve up ! sauce imm$iately1 = %\ld ! h]bs be mix$ ) ! butt] any l5g? ( "t be=e x is s]v$ up1 !y w be discol\r$4 ,! same obs]vation %\ld be notic$ 9 mak+ p>sley & butt] sauce4 ,bread ,sauce1 = ,turkies1 ,game1 c4 ,,soak a piece ( crumb ( bread ) half a p9t ( milk or cream1 add a peel$ middl+-siz$ onion1 & put !m ov] a fire2 :5 ! milk is absorb$ bruise ! bread1 mix ) x two ounces ( fre% butt]1 a little :ite pepp]1 & salt2 & :5 x is to be s]v$ up take out ! onion4 ,melt$ ,butt]4 ,,9 ord] to prev5t butt] f oil+1 ! fl\r & wat] t may be suffici5t = ! quantity ( butt] %\ld be made boil+1 skimm$ clean1 & ! butt] add$ to dissolve1 be+ c>eful x is ( a prop] ?ickness4 ,9 ! same mann] may be made fi% sauces1 add+ ! liquor ( ! lob/]s or oy/]s1 c4 ) fl\r & wat]1 & :5 boil+ add ! butt] ) ! o!r +r$i5ts4 ,to make ,melon ,citron4 ,,take middl+-siz$ melons :5 half ripe1 cut !m 9 qu>t]s1 take away ! se$1 & lay ! melons 9 salt & wat] = ?ree days4 ,h ready a ?9 syrup2 !n dra9 & wipe dry ! qu>t]s1 put !m into ! sug>1 & let !m simm] a qu>t] ( an h\r2 ! next day boil !m up aga91 & s on = ?ree days2 !n take !m out1 & add to ! syrup "s m\nta9 w9e1 a little br&y1 & m sug>2 cl>ify x1 & boil x ne>ly to a c&i$ height1 put ! melons into x & boil !m five m9utes2 !n put !m 9 glasses1 & cov] !m close ) bladd] & lea!r4 ,rusks1 or ,tops & ,bottoms4 ,,take two eggs beat up1 add !m to a p9t ( good mild ye/ & a little milk4 ,sift f\r p\nds ( be/ :ite fl\r1 & set a sponge ) ! above +r$i5ts2 !n make boil+ half a p\nd ( fre% butt] & "s milk1 a suffici5t quantity to make ! sponge ! /iffness ( common d\gh4 ,let x lay 9 ! knead+ tr\gh till well ris52 !n m\ld & make x into ! =m ( loaves ( ! bigness ( small teacups2 aft] :i* bat* !m flat1 bake !m 9 a mod]ate ov51 & :5 ne>ly done take !m out1 cut ! top f ! bottom1 & dry !m till ( a nice col\r on t9 plates 9 ! ov54 ,waf]s4 ,,take a table spoonful ( orange fl[] wat]1 a table spoonful ( fl\r1 ! same ( good cream1 sift$ sug> to ! palate1 & a dess]t spoonful ( syrup ( c9namon2 beat all ! +r$i5ts toge!r = tw5ty m9utes2 !n make ! waf] tongs hot1 & p\r a little batt] j suffici5t to cov] ! irons2 bake !m ov] a sl[ fire1 & :5 tak5 f ! tongs roll !m r\nd1 & pres]ve !m 9 a dry place4 ,cracknels4 ,,to half a p\nd ( be/ :ite fl\r sift$ add half a p\nd ( sift$ loaf sug>1 a qu>t] ( a p\nd ( fre% butt]1 two table spoonfuls ( rose wat]1 a little salt1 ! yolks & :ites ( ?ree eggs beat up1 & mix all well toge!r = tw5ty m9utes4 ,!n roll x out1 cut x into :at %apes y please ) a pa/ry cutt]1 put !m on bak+ plates rubb$ ) butt]1 wa% ! tops ( ! pa/e ) :ites ( eggs well beat51 & bake !m 9 a brisk ov54 ,to bake ,pe>s4 ,,to a p9t ( wat] add ! juice ( ?ree seville oranges1 c9namon1 cloves1 & mace1 a small quantity ( ea*1 a bit ( lemon peel1 & boil !m toge!r a qu>t] ( an h\r2 !n /ra9 & add to ! liquor a p9t ( r$ port1 pl5ty ( loaf sug>1 & a little co*9eal2 aft] :i* p>e1 cut into halves1 & core1 twelve l>ge bak+ pe>s1 put !m into a pan1 add ! liquor1 cov] ! pan ) writ+ pap]1 & bake !m 9 a mod]ate ov54 ,n4 ,b4 ,!y may be done 9 ! same mann] 9 a /ewpan ov] a fire4 ,to cl>ify ,sug>4 ,,to f\r p\nds ( loaf sug> put two qu>ts ( wat] into a pres]v+ pan1 set x ov] a fire1 & add 7:5 x is w>m7 ! :ites ( ?ree eggs beat up ) half a p9t ( wat]2 :5 ! syrup boils skim x clean1 & let x simm] till p]fectly cle>4 ,n4 ,b4 ,to cl>ify sug> = c>mel requires b a small quantity ( wat]2 & ! diff]5t degrees ( /r5g?1 :5 want$1 mu/ be att5d$ to ) practice4 ,!y are g5]ally ?r[n ov] a m\ld rubb$ ) sweet oil2 = cakes1 ) a =k dipp$ 9 ! sug>1 c4 ,syrup ( ,cloves1 c4 ,,put a qu>t ( boil+ wat] into a /ewpan1 add a qu>t] ( a p\nd ( cloves1 cov] ! pan close1 set x ov] a fire1 & let ! cloves boil g5tly = half an h\r2 !n dra9 !m dry1 & add to a p9t ( ! liquor two p\nds ( loaf sug>4 ,cle> x ) ! :ites ( two eggs beat up ) a little cold wat]1 & let x simm] till x becomes a /rong syrup4 ,pres]ve x 9 vials close cork$4 ,n4 ,b4 ,9 ! same mann] may be done c9namon or mace4 ,syrup ( ,gold5 ,pipp9s4 ,,take ! pipp9s :5 ne>ly ripe1 p>e1 core1 & cut !m into v ?9 slices1 or bruise !m a little 9 a m>ble mort>4 ,!n put !m into an e>!n vessel1 add a small quantity ( wat]1 ! r9d ( a lemon1 pl5ty ( sift$ sug>1 & a little lemon juice4 ,let ! +r$i5ts rema9 9 ! pan close cov]$ = two days1 !n /ra9 ! juice ?r\gh a piece ( lawn1 add m sug> if requisite1 cle> x ) :ite ( egg if necess>y1 & boil x to a syrup4 ,n4 ,b4 ,nonp>eils1 qu9ces1 p9e-apples1 or ! r9d ( lemons peel$ v ?91 may be done 9 ! same mann]4 ,syrup ( ,capillaire4 ,,cl>ify ) ?ree :ites ( egg f\r p\nds ( loaf sug> mix$ ) ?ree qu>ts ( spr+ wat] & a qu>t] ( an ounce ( is+lass2 :5 x is cold add to ! syrup a suffici5t quantity ( orange fl[] wat] z w make x palatable1 & likewise a little syrup ( cloves4 ,put x into bottles close cork$ = use4 ,fl[]s 9 ,sug>4 ,,cl>ify sug> to a c>mel height1 :i* may be kn[n by dipp+ 9 a =k1 & if x ?r[s ! sug> z f9e z ?reads put 9 ! fl[]s4 ,h ready teacups ) ! insides rubb$ ) sweet oil2 put into ea* cup f\r silv] table spoonfuls ( ! sug> & fl[]s1 & :5 cold turn !m out ( ! cups1 & s]ve !m up pil$ on ea* o!r4 ,syrup ( ,roses4 ,,ga!r "o p\nd ( damask rose leaves :5 9 high season1 put !m into an e>!n vessel1 add a qu>t ( boil+ spr+ wat]1 cov] ! pan close1 & let x rema9 six h\rs2 !n run ! liquor ?r\gh a piece ( lawn1 & add to a p9t ( ! juice a p\nd & a half ( loaf sug>2 boil x ov] a brisk fire till ( a good syrup1 be+ c>eful 9 ! skimm+1 & pres]ve x 9 bottles close cork$4 ,n4 ,b4 ,! syrup may be cle>$ ) two eggs4 ,to pres]ve ,cucumb]s4 ,,take fre% ga!r$ g]k9s ( a l>ge size1 & lay !m 9 salt & wat] = two days2 !n dra9 & wipe !m dry1 put !m into glasses1 make boil+-hot a mixture ( sug>1 v9eg>1 & wat]1 a small quantity ( ea*2 p\r x ov] ! cucumb]s1 cov] & set !m 9 a w>m place1 likewise boil ! liquor & p\r ov] !m = ?ree successive days4 ,!n take a qu>t ( ! liquor1 add to x pl5ty ( cloves1 mace1 g+]1 & lemon peel4 ,boil ^! +r$i5ts = half an h\r1 /ra9 & put to x pl5ty ( sift$ sug>1 cle> x ) :ites ( eggs if requisite1 boil to a /rong syrup1 & put x to ! g]k9s4 ,:5 wip$ dry & 9 ! glasses1 cov] !m d[n v close4 ,to pres]ve ,currants4 ,,take l>ge bun*es ( ripe currants1 make a ?9 syrup ) sug> & wat]1 set x ov] a fire1 :5 x boils put 9 ! fruit1 & let !m rema9 9 a cold place till ! next day2 !n take !m out c>efully1 lay !m on a di%1 make ! liquor boil aga91 & put 9 ! currants1 tak+ c>e n to let !m break4 ,take !m out a second "t1 add m sug> to ! syrup1 ) a qu>t ( currant juice2 cl>ify x1 boil x to a /rong syrup1 & :5 x is cold put ! currants into glasses1 p\r ! syrup ov]1 & tie !m d[n close4 ,to pres]ve ,b>b]ries4 ,,bruise a qu>t ( ripe b>b]ries1 add a qu>t ( spr+ wat]1 put !m ov] a fire1 :5 boil+ run ! liquor ?r\gh a f9e sieve1 & put ) x ?ree p\nds ( cl>ifi$ sug>4 ,!n add a suffici5t quantity ( l>ge bun*es ( ripe b>b]ries1 put !m ov] a fire1 :5 boil+-hot set !m away till ! next day1 take ! b>b]ries out ( ! syrup & put !m into glasses2 boil ! liquor to a good consi/5ce1 p\r x ov]1 & cov] !m close4 ,gooseb]ry ,fool4 ,,put a qu>t ( gre5 gooseb]ries & a gill ( wat] 9 a /ewpan ov] a fire close cov]$2 :5 ! fruit is t5d] rub x ?r\gh a f9e hair sieve1 add to ! pulp sift$ loaf sug>1 & let x /& till cold4 ,9 ! mean "t put a p9t ( cream or new milk into a /ewpan1 ) a /ick ( c9namon1 a small piece ( lemon peel1 sug>1 a few cloves & cori&] se$s1 & boil ! +r$i5ts t5 m9utes4 ,h ready ! yolks ( six eggs & a little fl\r & wat] well beat52 /ra9 ! milk to !m1 :isk x ov] a fire to prev5t x f curdl+1 :5 x ne>ly boils set ! pan 9 cold wat]1 /ir ! cream = five m9utes1 & let x /& till cold4 ,!n mix ! pulp ( ! gooseb]ries & ! cream toge!r1 add a little grat$ nutmeg1 & sweet5 x m if agreeable to ! palate4 ,n4 ,b4 ,/rawb]ries1 raspb]ries1 apricots1 & o!r ripe fruits1 may be rubb$ ?r\gh a sieve & ! pulp add$ to ! cream4 ,sago4 ,,to half an ounce ( sago wa%$ clean add a p9t ( wat] & a bit ( lemon peel2 cov] ! pan close1 set x ov] a fire1 let x simm] till ! sago is ne>ly done1 & ! liquor absorb$4 ,!n put to x half a p9t ( r$ port1 a tea spoonful ( p\nd$ c9namon & cloves or mace1 sweet5 to ! palate ) loaf sug>1 & let x boil g5tly = t5 m9utes4 ,oatmeal ,pottage1 or ,gruel4 ,,mix toge!r ?ree table spoonfuls ( oatmeal1 a v little salt1 & a qu>t ( wat]2 put !m ov] a fire1 & let x boil g5tly = half an h\r4 ,!n skim & /ra9 x1 add to x an ounce ( fre% butt]1 "s loaf sug>1 a little br&y1 & grat$ nutmeg2 or in/ead ( ^! +r$i5ts put pepp]1 salt1 & fre% butt]1 to ! palate2 !n boil x aga9 five m9utes1 mix x till v smoo?1 & let x be ( a mod]ate consi/5ce4 ,to bottle ,gooseb]ries1 c4 = ,t>ts4 ,,ga!r gooseb]ries on a dry day :5 ab\t half gr[n1 & pick (f ! /alks & blossoms2 !n put ! fruit into wide-m\!d bottles & %ake !m d[n2 cork !m v close1 bake !m 9 a mod]ate ov5 till ?or\ghly heat$ ?r\gh1 & set !m 9 a dry cool place4 ,n4 ,b4 ,damsons1 currants1 *]ries1 or plums may be done 9 ! same way4 ,! above mode ( pres]v+ fruits is recomm5d$ 9 pref]5ce to pres]v+ !m ) sug>1 x frequ5tly happ5+ t fruits done ) syrup w fret1 & 9 t ev5t ! :ole be spoil$4 ,to bottle ,gooseb]ries ano!r way4 ,,:5 ! gooseb]ries are pick$ put !m into ! bottles & cov] !m ) spr+ wat]2 !n set !m 9 a l>ge pan ( cold wat]1 put !m ov] a mod]ate fire1 & :5 ! gooseb]ries appe> to be scald$ en\gh take out ! bottles & set !m 9 a cool place1 & :5 cold cork !m close4 ,?is mode has be5 f\nd to answ] extremely well4 ,! small *ampaign gooseb]ry is recomm5d$ likewise = ! purpose4 ,small ,cakes4 ,,take half a p\nd ( sift$ sug>1 half a p\nd ( fre% butt]1 ?ree qu>t]s ( a p\nd ( sift$ fl\r1 & rub all toge!r2 !n wet x ) a gill ( boil+ milk1 /rew 9 a few c>raway se$s1 & let x lay till ! next day2 aft] :i* m\ld & cut x into elev5 doz5 pieces1 roll !m z ?9 z possible1 & bake !m 9 an ov5 ?ree p>ts cold4 ,diet ,bread ,cake4 ,,take n9e eggs & sift$ sug> ( _! weight2 break ! :ites into "o pan & ! yolks into ano!r2 !n :isk ! :ites till ( a solid fro?1 beat ! yolks1 & :isk !m ) ! :ites2 add ! sug> ) ! weight ( five eggs ( fl\r1 mix all well toge!r1 put 9 a few c>raway se$s1 & bake x 9 a hoop4 ,sponge ,biscuits4 ,,take ! same mixture z = diet bread1 only omitt+ ! c>raway se$s2 !n rub ! inside ( small t9 pans ) fre% butt]1 fill !m ) ! mixture1 sift sug> ov]1 & bake !m 9 a mod]ate ov54 ,common ,se$ ,cake4 ,,to "o p\nd & a half ( fl\r put half a p\nd ( fre% butt] broke into small pieces r\nd x1 likewise a qu>t] ( a p\nd ( sift$ sug>1 & half a grat$ nutmeg2 !n make a cavity 9 ! c5t] ( ! fl\r & set a sponge ) a gill ( ye/ & a little w>m milk2 :5 well ris5 add slices ( c&i$ orange or lemon peel & an egg beat up4 ,mix all ^! +r$i5ts well toge!r ) a little w>m milk1 let ! d\gh be ( a prop] /iffness1 m\ld x into a cake1 prove x 9 a w>m place1 & !n bake x4 ,c9namon ,cakes4 ,,break six eggs into a pan ) ?ree table spoonfuls ( rose wat]1 :isk !m well toge!r1 add a p\nd ( sift$ sug>1 a dess]t spoonful ( p\nd$ c9namon1 & z mu* fl\r z w make x into a good pa/e2 !n roll x out1 cut x into :at %apes y please1 bake !m on :ite pap]1 & :5 done take !m (f1 & pres]ve !m 9 a dry place = use4 ,to make r$ ,col\r+ = ,pipp9 ,pa/e1 c4 = g>ni%+ ,twelf? ,cakes4 ,,take an ounce ( co*9eal beat v f9e2 add ?ree gills ( wat]1 a qu>t] ( an ounce ( ro*e-alum1 & two ounces ( lump sug>2 boil !m toge!r = tw5ty m9utes1 /ra9 x ?r\gh a f9e sieve1 & pres]ve x = use close cov]$4 ,twelf? ,cakes4 ,,take sev5 p\nds ( fl\r1 make a cavity 9 ! c5t]1 set a sponge ) a gill & a half ( ye/ & a little w>m milk2 !n put r\nd x "o p\nd ( fre% butt] broke into small lumps1 "o p\nd & a qu>t] ( sift$ sug>1 f\r p\nds & a half ( currants wa%$ & pick$1 half an ounce ( sift$ c9namon1 a qu>t] ( an ounce ( p\nd$ cloves1 mace1 & nutmeg mix$1 slic$ c&i$ orange or lemon peel & citron4 ,:5 ! sponge is ris5 mix all ! +r$i5ts toge!r ) a little w>m milk2 let ! hoops be well pap]$ & butt]$1 !n fill !m ) ! mixture & bake !m1 & :5 ne>ly cold ice !m ov] ) sug> prep>$ = t purpose z p] receipt2 or !y may be pla94 ,bri/ol ,cakes4 ,,take six ounces ( sift$ sug>1 six ounces ( fre% butt]1 f\r :ites & two yolks ( eggs1 n9e ounces ( fl\r1 & mix !m well toge!r 9 an e>!n pan ) ! h&2 !n add ?ree qu>t]s ( a p\nd ( pick$ currants1 & drop ! mixture ) a spoon ^u t9 plates rubb$ ) butt]1 & bake !m 9 a brisk ov54 ,hyde ,p>k ,corn] ,cakes4 ,,take two p\nds ( fl\r1 f\r ounces ( common sug>1 & half an ounce ( c>raway se$s p\nd$2 !n set a sponge ) half a gill ( ye/ & "s w>m milk1 & :5 x works take "s boil+ milk1 add to x five ounces ( fre% butt]1 mix x up light1 add let x lay "s "t2 !n roll x out1 cut x into :at =ms y please1 & bake !m 9 a mod]ate ov54 ,good ,g+]bread ,nuts4 ,,take f\r p\nds ( fl\r1 half a p\nd ( sift$ sug>1 "o ounce ( c>raway se$s1 half an ounce ( g+] p\nd$ & sift$1 six ounces ( fre% butt]1 & two ounces ( c&i$ orange peel cut into small slices4 ,!n take a p\nd ( treacle or honey & a gill ( cream1 make !m w>m toge!r1 mix all ! +r$i5ts into a pa/e1 & let x lay six h\rs2 !n roll x out1 make x into nuts1 & bake !m 9 a mod]ate ov54 ,bride ,cake4 ,,take two p\nds ( sift$ loaf sug>1 f\r p\nds ( fre% butt]1 f\r p\nds ( be/ :ite fl\r dri$ & sift$1 a qu>t] ( an ounce ( mace & c9namon1 likewise ! same quantity ( nutmeg p\nd$ & sift$1 ?irty eggs1 f\r p\nds ( currants wa%$1 pick$1 & dri$ be=e a fire1 a p\nd ( jordan almonds blan*$ & p\nd$1 a p\nd ( citron1 a p\nd ( c&i$ orange & a p\nd ( c&i$ lemon peels cut into slices1 & half a p9t ( br&y2 !n proce$ z foll[s3--,fir/ "w ! butt] to a cream ) ! h&1 !n beat 9 ! sug> = a qu>t] ( an h\r1 :isk ! :ites ( eggs to a solid fro?1 & mix !m ) ! sug> & butt]2 !n beat ! yolks = a qu>t] ( an h\r & put !m to ! above1 likewise add ! fl\r1 mace1 & nutmeg2 beat all well toge!r till ! ov5 is ready1 & !n mix 9 lightly ! br&y1 currants1 almonds1 & sweetmeats4 ,l9e a hoop ) pap]1 rub x ) butt]1 fill x ) ! mixture1 bake x 9 a brisk ov51 & :5 x is ris5 cov] x ) pap] to prev5t x f burn+4 ,x may be s]v$ up ei!r ic$ or pla94 ,rice ,cakes4 ,,:isk ! yolks ( sev5 eggs = a qu>t] ( an h\r1 add five ounces ( sift$ sug>1 & mix !m well2 put to !m a qu>t] ( a p\nd ( rice1 "s fl\r1 a little br&y1 ! r9d ( a lemon grat$ v f9e1 & a small quantity ( p\nd$ mace2 !n beat six :ites ( eggs = "s "t1 mix all toge!r = t5 m9utes1 fill a hoop ) ! mixture1 & bake x 9 a brisk ov54 ,ba? ,cakes4 ,,take a p\nd ( fre% butt] & rub ) x a p\nd ( fl\r1 mix !m into a light pa/e ) a gill ( ye/ & "s w>m cream1 & set x 9 a w>m place to rise2 !n m\ld 9 ) x a few c>raway se$s1 make x into cakes ! size ( small fr5* rolls1 & bake !m on t9s butt]$4 ,pancakes4 ,,to half a p\nd ( be/ :ite fl\r sift$ add a little salt1 grat$ nutmeg1 cream or new milk1 & mix !m well toge!r2 !n :isk eight eggs1 put !m to ! above1 & beat ! mixture = t5 m9utes till p]fectly smoo? & light1 & let x be ( a mod]ate ?ickness4 ,:5 ! cakes are to be fri$1 put a little piece ( l>d or fre% butt] 9 ea* fry+-pan ov] a regul> fire1 & :5 hot put 9 ! mixture1 a suffici5t quantity j to cov] ! bottom ( ea* pan1 fry !m ( a nice col\r1 & s]ve !m up v hot4 ,s]ve ) !m1 likewise1 "s sift$ loaf sug>1 p\nd$ c9namon1 & seville orange1 on sep>ate plates4 ,n4 ,b4 ,be=e ! fry+ pans are us$ let !m be prep>$ ) a bit ( butt] put into ea* & burnt2 !n wipe !m v clean ) a dry clo?1 z ?is me?od prev5ts ! batt] f /ick+ to ! pan :5 fry+4 ,%rewsbury ,cakes4 ,,beat half a p\nd ( fre% butt] to a cream1 add to x ! same quantity ( fl\r1 "o egg1 six ounces ( sift$ sug>1 & a qu>t] ( an ounce ( c>raway se$s4 ,mix all toge!r into a pa/e1 roll x out ?91 /amp x ) a t9 cutt]1 prick ! cakes ) a =k1 lay !m on t9 plates rubb$ ) butt]1 & bake !m 9 a sl[ ov54 ,portugal ,cakes1 or ,he>t ,cakes4 ,,take a p\nd ( fl\r1 a p\nd ( sift$ sug>1 a p\nd ( fre% butt]1 & mix !m ) ! h& 7or a :isk7 till !y become l a f9e batt]4 ,!n add two spoonfuls ( rose wat]1 half a p\nd ( currants wa%$ & pick$1 break t5 eggs1 :isk !m1 & mix well all toge!r4 ,butt] t5 m\lds1 fill !m ?ree p>ts full ) ! mixture1 & bake !m 9 a brisk ov54 ,mac>oons4 ,,take a p\nd ( jordan almonds blan*$ & p\nd$ f9e1 ) a little rose wat] to pres]ve !m f oil+1 & add a p\nd ( sift$ sug>2 !n :isk ! :ites ( t5 eggs to a solid fro? & add to ! above2 beat all toge!r = "s "t4 ,h ready waf] pap] on t9 plates1 drop ! mixture ov] x sep>ately ! size ( a %ill+ or small]1 sift a little sug> ov]1 & bake !m4 ,mirangles4 ,,take ! :ites ( n9e eggs1 & :isk !m to a solid fro?2 !n add ! r9d ( six lemons grat$ v f9e & a spoonful ( sift$ sug>2 aft] :i* lay a wet %eet ( pap] on a t91 & ) a spoon drop ! mixture 9 little lumps sep>ately ^u x1 sift sug> ov]1 & bake !m 9 a mod]ately heat$ ov51 obs]v+ !y are ( a nice col\r4 ,!n put raspb]ry1 apricot1 or any o!r k9d ( jam betwe5 two bottoms1 add !m toge!r1 & lay !m 9 a w>m place or be=e ! fire to dry4 ,ratafias4 ,,blan* & p\nd half a p\nd ( jordan almonds1 likewise ! same quantity ( bitt] almonds1 & pres]ve !m f oil+ ) rose wat]2 !n add a p\nd ( sift$ sug>1 beat ! :ites ( f\r eggs well1 & mix lightly ) !m2 aft] :i* put ! mixture into a pres]v+ pan1 set x ov] a mod]ate fire1 /irr+ till x is pretty hot1 & :5 x is cold roll x into small rolls1 cut !m into small cakes ! bigness ( a %ill+1 dip ! top ( y\r f+] into fl\r & t\* lightly ea* cake1 put !m on waf] pap]1 sift sug> ov]1 & bake !m 9 a sl[ ov54 ,lemon ,puffs4 ,,put a p\nd ( sift$ loaf sug> 9 a b[l ) ! juice ( two lemons1 & beat !m toge!r2 !n :isk ! :ite ( an egg to a v high fro?1 add x to ! mixture1 & :isk x = tw5ty m9utes2 aft] :i* put to x ! r9d ( ?ree lemons grat$ v f9e & ?ree eggs1 mix+ all well toge!r4 ,sift sug> ov] waf] pap]1 drop on x ! mixture 9 small quantities1 & bake !m 9 a mod]ately heat$ ov54 ,*antilly ,basket4 ,,h ready a small quantity ( w>m cl>ifi$ sug> boil$ to a c>mel height1 dip ratafia cakes into x1 & place !m r\nd ! inside ( a di%4 ,!n cut m ratafia cakes into squ>es1 dip !m into ! sug>1 pile !m on ! o!rs1 & s on = two or ?ree /ories high4 ,aft] :i* l9e ! inside ) waf] pap]1 fill ) sponge biscuits1 sweetmeats1 blan*$ almonds1 & "s made cream z = an apple pie1 put "s trifle fro? ov] t1 & g>ni% ! fro? ) rose leaves1 or col\r$ comfits or c>mel ( sug> ?r[n lightly ov] ! top4 ,gre5 ,codl9s1 fro/$ ) ,sug>4 ,,take twelve codl9s1 blan* !m 9 wat] ) a little ro*e-alum 9 x & "s v9e leaves2 :5 !y are ne>ly done take (f ! outside sk91 rub ! apples ov] ) oil$ fre% butt]1 & sift pl5ty ( sug> ov] !m2 !n lay !m on a clean t91 put !m into a sl[ ov51 & :5 ! sug> sp>kles l fro/ take !m out4 ,:5 !y are cold s]ve !m up 9 a trifle glass ) "s p]fum$ cream r\nd !m made z = an apple pie1 & on ! top ( ea* codl9 /ick a small fl[] = g>ni%4 ,p\nd ,cake4 ,,take a p\nd ( sift$ sug>1 a p\nd ( fre% butt]1 & mix !m ) ! h& = t5 m9utes2 !n put to !m n9e yolks & five :ites ( eggs beat51 :isk !m well1 & add a p\nd ( sift$ fl\r1 a few c>raway se$s1 a qu>t] ( a p\nd ( c&i$ orange peel cut into slices1 a few currants wa%$ & pick$1 & mix all toge!r z light z possible4 ,ye/ ,cake4 ,,take "o p\nd ( fl\r1 two p\nds ( currants wa%$ & pick$1 a qu>t] ( a p\nd ( fre% butt]1 a qu>t] ( a p\nd ( lisbon sug>1 a qu>t] ( a p\nd ( citron & c&i$ orange peel cut into slices1 c9namon & mace a small quantity ( ea* p\nd$ & sift$4 ,make a cavity 9 ! c5t] ( ! +r$i5ts1 add a gill ( sweet w9e1 a little w>m milk1 a teacupful ( ye/1 & let x /& till ! ye/ works2 !n put a little m w>m milk1 mix all toge!r1 fill a hoop ) x1 & let x rema9 till ris51 & bake x4 ,ri* ,plum ,cake4 ,,take "o p\nd ( sift$ sug>1 "o p\nd ( fre% butt]1 & mix !m ) ! h& 9 a e>!n di% = a qu>t] ( an h\r4 ,!n beat well t5 yolks & five :ites ( eggs1 put two ?irds ( !m to ! sug> & butt]1 & mix !m toge!r till x beg9s to be t\gh2 aft] :i* add "o p\nd & a half ( currants wa%$ & pick$1 a qu>t] ( a p\nd ( citron1 a qu>t] ( a p\nd ( c&i$ orange or lemon peel cut into slices1 a qu>t] ( a p\nd ( jordan almonds blan*$ & bruis$ v f9e4 ,!n p\nd a qu>t] ( a p\nd ( muscad9e rais9s1 put to !m a gill ( sweet w9e & a spoonful ( br&y1 /ra9 ! liquor ?r\gh a clo? to ! mixture1 add ! re/ ( ! eggs1 & mix all toge!r z light z possible4 ,dri$ ,*]ries4 ,,ga!r ! l>ge/ flemi% *]ries 7or engli% be>]s7 :5 ne>ly ripe1 pick (f ! /alks & take ! /ones away2 h ready a ?9 syrup boil+-hot1 put ! *]ries into x1 & let !m rema9 till ! next day2 !n /ra9 & boil ! liquor aga91 & add to ! *]ries2 ! same aga9 on ! ?ird day2 on ! f\r? day /ra9 ! syrup1 add m sug>1 & cl>ify x2 boil x to a /rong consi/5ce1 add ! *]ries1 put !m into j>s1 & :5 !y are cold cov] !m close4 ,:5 want$ = use take !m out1 lay !m on l>ge dry+ sieves1 & put !m 9 a v slack ov54 ,n4 ,b4 ,9 ! same mann] may be done apricots1 pe>s1 plums1 c4 ,pipp9s ) ,rice4 ,,boil two ounces ( :ole rice ) half a p9t ( milk1 & :5 x is ne>ly absorb$ put ! rice into a m>ble mort>1 add a table spoonful ( br&y1 a little grat$ lemon peel1 a small quantity ( p\nd$ c9namon & cloves1 two ounces ( sift$ sug>1 two eggs1 & p\nd all toge!r4 ,!n p>e twelve l>ge ripe gold5 pipp9s1 core !m ) an apple scoop1 m\ld ov] !m "s ( ! mixture ) ! h&1 put writ+ pap] on a t9-plate1 rub x ov] ) sweet oil or butt]1 put ! apples on x1 & bake !m g5tly till done2 !n s]ve !m up 9 a deep di% ) melt$ butt] ov] & a little ( ! syrup ( qu9ces mix$ ) x4 ,to make ,engli% ,bread4 ,,take a peck ( ! be/ :ite fl\r1 sift x into a tr\gh1 make a cavity 9 ! c5t]1 & /ra9 ?r\gh a hair sieve 7mix$ toge!r7 a p9t ( good ye/ & a p9t ( lukew>m wat]2 mix !m lightly ) "s ( ! fl\r till ( a light pa/e1 set x 9 a w>m place cov]$ ov] to prove = an h\r2 !n mix ! :ole ) two qu>ts ( lukew>m wat] & a little salt1 knead x1 let x be ( a good /iffness1 prove x an h\r m & knead x aga92 prove x ano!r h\r1 m\ld x into loaves or bat* two pieces toge!r1 & bake !m 9 a brisk ov54 ,n4 ,b4 ,a middl+-size loaf w require an h\r & a half 9 bak+4 ,fr5* ,bread4 ,,sift a peck ( f9e fl\r into a tr\gh1 make a cavity 9 ! c5t] ) ! h&1 /ra9 into x 7mix$ toge!r7 a p9t ( lukew>m milk & a p9t ( good ye/2 mix !m ) "s ( ! fl\r till ( a light sponge1 set x 9 a w>m place cov]$ ov] to prove = an h\r2 !n add to x two qu>ts ( lukew>m milk1 half a p\nd ( fre% butt]1 an ounce ( sift$ loaf sug>1 & a little salt2 knead x till ( a nice /iffness1 let x prove an h\r m1 knead x aga91 & let x prove ano!r h\r2 !n m\ld x into bricks1 lay !m on t9s1 put !m into a v slack ov5 or w>m place to prove = half an h\r1 & bake !m 9 a brisk ov54 ,pulpton ( ,apples4 ,,p>e1 cut into qu>t]s1 & core eight good-siz$ bak+ apples2 put !m into a /ewpan1 add a bit ( lemon peel & a table spoonful ( rose wat]2 cov] ! pan close1 put x ov] a sl[ fire1 & :5 ! apples are t5d] rub !m ?r\gh a hair sieve1 put to ! pulp1 sug> to ! palate1 sift$ c9namon & cloves a small quantity ( ea*1 f\r eggs well beat51 a qu>t] ( a p\nd ( ! crumb ( fr5* bread soak$ 9 a gill ( cream1 & mix all ! +r$i5ts toge!r4 ,rub ! inside ( a m\ld ) fre% butt]1 fill x ) ! mixture1 bake x 9 a mod]ately heat$ ov51 :5 done turn x out on a di%1 & s]ve x up ) sift$ sug> ov]4 ,a sweet ,omlet ( ,eggs4 ,,mix well toge!r t5 eggs1 half a gill ( cream1 a qu>t] ( a p\nd ( oil$ fre% butt] & a little syrup ( nutmeg2 sweet5 x ) loaf sug>1 put ! mixture into a prep>$ fry+ pan z = a savory omlet1 fry x 9 ! same mann]1 & s]ve x up ) a little sift$ sug> ov] x4 ,to keep ,cucumb]s = ,w9t] ,use = ,sauces4 ,,take fre% ga!r$ middl+-siz$ cucumb]s1 put !m into a j>1 h ready half v9eg>1 half wat]1 & "s salt1 a suffici5t quantity to cov] !m2 make x boil+-hot1 p\r x ov] !m1 add sweet oil1 cov] ! j>s d[n close ) bladd] & lea!r1 & set !m 9 a dry place4 ,to pres]ve ,mu%rooms = ,sauces4 ,,peel button =c$ mu%rooms1 wa% !m & boil till half done 9 a suffici5t quantity ( salt & wat] to cov] !m2 !n dra9 !m & dry 9 ! sun1 boil ! liquor ) diff]5t spices1 put ! mu%rooms into a j>1 p\r ! boil+ pickle ov] !m1 add sweet oil1 & tie !m ov] ) bladd]1 c4 ,pullet roa/$ ) ,batt]4 ,,bone & =ce ! pullet ) good /uff+ or =cemeat1 pap] x & put x to roa/2 :5 half done take (f ! pap]1 & ba/e ! f[l ) a little light batt]2 let x dry1 ba/e x aga91 s repeat+ till x is done & nicely cru/$ ov]2 !n s]ve x up ) b5%amelle or poivrade sauce b5ea?4 ,dut* ,beef4 ,,rub ! prime ribs ( fat beef ) common salt1 & let !m lay 9 a pan = ?ree days2 !n rub !m ) ! diff]5t articles z = hams or tongues1 & add pl5ty ( bruis$ junip] b]ries4 ,turn ! meat e two days = ?ree weeks1 & smoke x4 ,mu%room ,ket*up4 ,,take a p>cel ( mu%rooms ei!r natural or =c$1 ! latt] w prove ! be/1 & cut (f "p ( ! /alk t[>ds ! root4 ,wa% ! mu%rooms clean1 dra9 !m1 !n bruise !m a little 9 a m>ble mort>1 put !m into an e>!n vessel ) a middl+ quantity ( salt1 let !m rema9 = f\r days1 & !n /ra9 !m ?r\gh a tamis clo?4 ,:5 ! s$im5t is settl$ p\r ! liquor into a /ewpan1 & to e p9t ( juice add half a gill ( r$ port1 a little :ole allspice1 cloves1 mace1 & pepp]4 ,boil !m toge!r tw5ty m9utes1 !n skim & /ra9 ! ket*up1 & :5 cold put x into small bottles & cork !m close4 ,suet ,pudd+4 ,,*op f9e half a p\nd ( beef suet1 add to x ! same quantity ( fl\r1 two eggs beat51 a little salt1 a small quantity ( p\nd$ & sift$ g+]1 & mix !m toge!r ) milk4 ,let ! mixture be ( a mod]ate ?ickness4 ,x may be ei!r boil$ or bak$4 ,savoy ,cake4 ,,beat well toge!r ! yolks ( eight eggs & a p\nd ( sift$ sug>1 & :isk ! :ites till ( a solid fro?2 !n take six ounces ( fl\r & a little sift$ c9namon1 & mix all ! +r$i5ts lightly toge!r2 aft] :i* rub a m\ld ) fre% butt]1 fill x ?ree p>ts full ) ! mixture1 & bake x 9 a slack heat$ ov54 ,nutmeg ,syrup4 ,,p\nd a qu>t] ( a p\nd ( nutmegs1 put !m into a /ewpan1 add a p9t & a half ( hot wat]1 & boil !m = half an h\r2 !n /ra91 & put to a p9t ( liquor two p\nds ( sift$ sug> & "o egg beat up ) a little cold wat]2 set x ov] a fire1 & :5 x boils skim x till p]fectly cle> & r$uc$ to a good syrup1 & :5 x is cold mix ) x half a p9t ( br&y4 ,hav+ ?is syrup always at h& w answ] a bett] purpose = pudd+s1 c4 ?an grat$ nutmeg & br&y1 z ! mixtures c be bett] palat$1 & likewise save tr\ble & exp5se4 ,sweetbreads ) ,veal & ,ham4 ,,blan* he>t sweetbreads eight m9utes1 & wa% & wipe !m dry2 !n make an incision 9 ! "u "p1 take out a piece & p\nd x ) a small quantity ( light =cemeat2 aft] :i* fill ! cavity 9 ! sweetbread1 rub ! top ) :ite ( egg1 lay ov] x a ?9 slice ( lean ham1 a slice ( veal1 & a b>d ( bacon2 put pap] & a ?9 %eet ( common pa/e ov] ! :ole1 bake !m g5tly = an h\r1 & :5 !y are to be s]v$ up take (f ! pa/e & pap]1 glaize lightly ! bacon1 & put "u ! sweetbreads a good b5%amelle4 ,ess5ce ( ,ham = ,sauces4 ,,take f\r p\nds ( slices ( lean ham1 & be c>eful x is ( a good flav\r2 put x into a /ewpan ) a little wat]1 six peel$ es*allots1 & two bay leaves2 cov] ! pan close1 set x ov] a fire1 & simm] ! ham till ?ree p>ts done2 !n add two qu>ts ( wat] & boil x till t5d]1 /ra9 x ?r\gh a f9e sieve1 skim x p]fectly free f fat1 cle> x ) :ites ( eggs1 /ra9 x ?r\gh a tamis1 boil x till x is r$uc$ to a p9t1 & :5 cold put x into small bottles & cork !m close4 ,ox ,he>t roa/$4 ,,let ! he>t be v fre%1 wa% & wipe x1 fill x ) a /uff+ z = a fillet ( veal1 tie ov] ! top a piece ( veal caul1 roa/ x g5tly "o h\r & an half1 & five m9utes be=e x is done roa/ x quick1 fro? x ) fl\r & butt]1 & put x on a v hot di%4 ,s]ve x up ) a sauce "u x made ) cullis1 fre% butt]1 a table spoonful ( ket*up1 & half a gill ( r$ port boil$ toge!r4 ,slices ( ,cod fri$ ) ,oy/]s4 ,,egg1 breadcrumb1 & fry 9 boil+ l>d1 "s slices ( crimp$ cod2 :5 done1 dra9 !m dry1 s]ve !m up ) oy/] sauce 9 ! c5t]1 made 9 ! same mann] z = beef /eaks4 ,small ,cru/s to be eat5 ) ,*eese or ,w9e aft] ,d9n]4 ,,take ! crumb ( a new-bak$ loaf1 pull x into small pieces1 put !m on a bak+ plate1 & set !m 9 a mod]ately heat$ ov5 till !y are ( a nice br[n col\r4 ,devill$ ,almonds4 ,,blan* half a p\nd ( jordan almonds & wipe !m dry2 !n put into a fry+-pan two ounces ( fre% butt]1 make x hot1 add ! almonds1 fry !m g5tly till ( a good br[n col\r1 dra9 !m on a hair sieve1 /rew ov] cay5ne pepp] & "s salt1 & s]ve !m up hot4 ,boil$ ,tripe & ,onions4 ,,cut a prep>$ d\ble ( tripe into slips1 !n peel & boil "s spani% or o!r onions 9 milk & wat] ) a little salt1 & :5 !y are ne>ly done add ! tripe & boil x g5tly t5 m9utes4 ,s]ve x to table ) ! onions & a little ( ! liquor 9 a ture54 ,s]ve up1 likewise1 9 a sauceboat1 "s melt$ butt] ) a little mu/>d mix$ ) x1 & 7if approv$7 !re may be add$ a table spoonful ( v9eg>4 ,boil$ ,sweetbreads4 ,,blan* two he>t sweetbreads1 wa% & trim (f ! pipe1 !n boil !m 9 milk & wat] ) a little salt = half an h\r2 dra9 !m dry1 & :5 !y are to be s]v$ to table put ov] !m "s boil+ b5%amelle ) a little p>sley *opp$ v f9e 9 x4 ,broil$ ,sweetbreads4 ,,blan* ! sweetbreads till half done1 wa% & trim (f ! pipe1 !n cut !m into l>ge slices1 season ) a small quantity ( cay5ne pepp] & salt1 broil !m g5tly ov] a cle> fire till ( a nice br[n col\r1 & s]ve !m up v hot1 ) "s cold fre% butt] on a plate4 ,conclusion1 ) ,rem>ks4 ,,all sweets1 pa/ry1 %ellfi% or sav\ry di%es1 ei!r pla9 or modell$1 ) fat or butt]1 or ornam5ts ( any k9d1 t are s]v$ up 9 second c\rses or ball supp]s1 c4 %\ld be v light1 airy1 & neat2 ! pa/ry1 likewise1 ( ! be/ puff pa/e1 well-bak$1 & r incl9+ to a pale col\r1 :i* has a v good effect4 ,let x also be obs]v$1 t m5tion %\ld h be5 made 9 ! receipt = ,mock ,turtle1 ( an addition to ! pass+ ( fl\r & butt]1 to ea* gallon ( liquor half a p9t ( madeira w9e2 & 7if approv$7 ! mock turtle may be made ) pieces ( c[-heel or pig's head in/ead ( calf's scalp4 ,,index4 ,a4 ,a ,,la re9e s\p1 #e ,almond cake1 #bae ------ cu/>ds1 #baf ------ nuts1 #bjj ------ pa/e1 #aih ------ pudd+1 #bai ,almonds devill$1 #cab ,an*ovie ess5ce = fi% sauces1 #bcd -------- sauce1 #bfe ,apples1 to /ew1 = t>ts1 #bjc ,apple dumpl+s1 #bbc ----- fritt]s1 #aij ----- pudd+ bak$1 #bbc ------------- boil$1 #bbb ----- sauce = pork1 c41 #bfg ,apricot jam1 #baa ,apricots1 pres]v$1 = t>ts or dess]ts1 ib4 ,arti*oke bottoms fri$1 #aga ----------------- /ew$1 #add -----------------1 to dry1 #bdc -----------------1 to pickle1 #bdh ,a%e sauce1 #de ,asp>agus peas1 #aee --------- peas ano!r way1 #aef --------- tops = sauces1 #aeg ,aspect ( fi%1 #aha ------ ( meat or f[l1 #ahb ,atlets curri$1 #afh ,b4 ,bacquillio ) h]bs1 #bg ,bagnets a l'eau1 #ahi ,bak$ beef1 #dg ----- pe>s1 #bgc ,b>b]ries1 to pickle1 #bea ----------- to pres]ve4 #bgi ,ba? cakes1 #bia ,batt]1 to prep>e1 = fry+1 #agj ------- pudd+1 #bba ,beef collops1 #db ---- palates /ew$1 #dc ---- r$1 = slices1 #agi ---- /eaks broil$1 #abh ---- /eak pudd+1 #abi ---- /ock1 #a ---- tails1 #da ,beet root1 to pickle1 #bdg ,b5%amelle1 or :ite cullis1 #d ,black pudd+s1 fr5*1 #beg ,blancmange1 :ite1 #ahe ,boil$ sweetbreads1 #cac ,breadcrumbs to prep>e = fry+1 #hh ,bread pudd+1 #bbj ----- sauce = turkies1 c41 #bfi ,brea/ ( lamb ) b5%amelle1 #gb -------------- en matelote1 ib4 -------------- ) peas1 #gc ,brea/ ( veal en gall5t9e1 #fa -------------- rag\t1 ib4 -------------- ) oy/]s1 #gj ,bride cakes1 #bhi ,brisket ( beef ) spani% onions1 #de -------------------- a%e or h>icot1 #df ,bri/ol cakes1 #bhg ,broil$ mack>el1 #be ------- salmon1 #bd ------- sweetbreads1 #cac ,burnt cream1 #aig ,butt] cl>ifi$ = pott+1 #bce ------ melt$1 #bfi ,buns1 #bjg ,c4 ,cabbage1 r$1 to pickle1 #bej -------- to /ew1 #ed ,calf's feet jelly1 #ahg ------ head ha%$1 #fj ------ liv] roa/$1 #bcc ,callipa%1 #ah ,callipee1 #ai ,canopies1 #ahc ,c>doons /ew$1 #ade ,c>rot pudd+1 #bbg ,caulifl[] a la cream1 #add ----------- sauce1 #adc ----------- ) p>mezan *eese1 ib4 ,cel]y fri$1 #agj ------ sauce 7br[n71 #ff ------ sauce 7:ite71 ib4 ------ s\p1 #h ,*ampignons1 c4 to dry1 #bch ,*antilly basket1 #bif ,*eese cakes1 #aii ------ /ew$1 #afi ,*]ries 9 br&y = dess]ts1 #bjf ,*ick5 puffs1 #aaa ------- t\rte1 #ajc ------- ) lemon sauce1 #aaf ------- or turkies ) cel]y sauce1 #aah ------- ) oy/] sauce1 ib4 ------- ) peas1 #aai -------------- ano!r way1 #abj ,c9namon cakes1 #bhe ,citron ( melons1 #bgj ,cl>ifi$ butt] = pott+1 #bce --------- sug>1 #bgc ,cle>$ br[n /ock1 #f ,cloves1 syrup (1 #bgd ,codl9s1 gre51 fro/$ ) sug>1 #big ,c(fee cream1 #aig ,coll>$ eels1 #bcj -------- pig1 #agh ,collops1 veal 7br[n71 #fg ------- 7:ite71 #fh ,col\r+ = pa/e = g>ni%+1 #bhf ,compote ( oranges1 #aie ------- ( pigeons1 #eg ,consum1 #b ,cracknels1 #bgb ,crayfi% s\p1 #e ,cream = fruit pies1 #aic ,cressey s\p1 #h ,crisp t>t pa/e1 #bac ,cucumb]s =c$1 #aed ---------1 to keep = w9t] use1 #cjd ---------1 to pickle1 #bdd ---------1 l>ge1 to pickle1 #bdi ---------1 to pres]ve1 #bgg ,cullis1 or ?ick gravy1 #b ,currant jelly1 #bab ,currants1 to pickle1 #bea --------1 to pres]ve1 #bgh ,currie or pepp] wat]1 #bed ------ ( *ick5s1 #ha ------ ( lob/]s1 #hc ------ ( mutton1 ib4 ------ ( pig's head1 #hd ------ ( veal1 #hc ,curri$ atlets1 #afh ,cutlets1 lamb1 ) cucumb]s1 #gd -------------- ) t5drons1 #ge -------------- ano!r way1 #gg ,cutlets1 mutton1 ) h>icot1 #di ---------------1 ) potatoes1 #ea ---------------1 a la ,ma9t5on1 #eb ---------------1 a la ,iri% /ew1 #ec ,cutlets1 pork1 ) r$ or :ite cabbage1 ib4 -------------1 ) rob]t sauce1 #ed -------------1 ano!r way1 #ee ,cutlets1 veal1 l>d$1 #fc -------------1 natural1 #fg ,d4 ,damson pudd+1 #bbd -------------- ano!r way1 ib4 ,diet bread1 #bhd ,directions = meat & p\ltry pla9 boil$1 #aba ---------- = roa/+1 #hd ---------- = vegetables1 #aeg ,dri$ *]ries1 #cjj ,duck ) b5%amelle1 #abe ---- ) cucumb]s1 #abd ---- aux naves1 #abc ,dut* beef1 #cjf ----- blancmange1 #ahf ----- sauce1 #bfd ,e4 ,eel pie1 #aji ,egg pa/e = balls1 s\ps1 c41 #ci ,eggs & bacon1 #bac ---- butt]$1 #afc ---- fri$ ) ham1 c41 #afd ---- poa*$ ) sorrel1 c41 #afc ---- a la tripe1 #afe ,endive /ew$1 #aec ,engli% bread1 #cja ,entre ( eels1 #bh ------ ( mack>el1 #ca ------ ( salmon1 #bi ------ ( smelts1 #cj ------ ( soles1 #bh ------ ( :it+s1 #bi ,ess5ce ( ham = sauces1 #caj ,f4 ,f5nel sauce = mack>el1 #bfh ,fillet ( beef l>d$1 #db ------ ( mutton ) cucumb]s1 #ej ------ ( pork roa/$1 #ef ------ ( veal prep>$ = roa/+1 #ic ,fi% = fry+1 #bb ---- meagre pie1 #aja ---- meagr s\p1 #ad ---- pla9 boil$1 #ba ---- prep>$ = broil+1 #bc ------------- = fry+1 ib4 ------------- = /ew+1 #be ,flat *ick5 pie1 or t\rte1 #ajc ,fl[]s 9 sug>1 #bgf ,=cemeat balls = s\ps & rag\ts1 #ch ,f[l a la ,memorancy1 #aae --------- ,/4 ,m5eh\t1 #aad ,f[l1 c4 ) oy/] sauce1 #aah ,fr5* beans cream$1 #ade ------ black pudd+s1 #beg ------ bread1 #cjb ------ salad1 #ahe ,fric&o veal glaiz$1 #fi ,fricassee ( *ick5 or rabbits 7:ite or br[n71 #aag --------- ( tripe1 #afg ,fri$ p>sley1 #aaa ----- puffs ) sweetmeats1 #bjd ,fruit pudd+ bak$1 #bbe ,g4 ,giblet s\p1 #ac ,giblets /ew$ pla91 #ach ------ /ew$ ) peas1 #aci ,g+]bread nuts1 #bhh ,glaize = hams1 l>d+1 c41 #bj ,gold5 pipp9s a la cream1 #aia -------------- ano!r way1 #aib -------------- /ew$1 #aic -------------- syrup (1 #bge ,gooseb]ries1 to bottle1 #bhb ------------- ano!r way1 #bhc ,gooseb]ry fool1 #bhj ,gravy = meats & p\ltry1 #ie ,gre5 codl9s fro/$1 #big ----- gage jam1 #baj ----- geese = roa/+1 #ia ----- peas s\p1 #aj ----- sauce = p\ltry1 #bfh ----- truffles = a di%1 #aci ,grills g5]ally eat5 aft] d9n]1 #bee ,gr[n geese & ducks prep>$ = roa/+1 #ib ,gu9ea f[ls = roa/+1 ib4 ,h4 ,haggess1 to make1 #bef ,ham brais$ & glaiz$1 #adj ,h>d eggs fri$1 #agb ,h>e glaiz$1 #abc ---- jugg$1 #abb ,h>es to prep>e = roa/+1 #hi ----- ano!r way1 ib4 ,h>icot mutton cutlets1 #di ------- sauce1 #da ,ha%$ beef1 9 ,n4 ,b41 #abf ------ calves head1 #fj ------ f[l1 #abg ------ h>e1 wild f[l1 c41 #abh ------ mutton1 #abe ------ v5ison1 #abf ,haun* ( v5ison1 c4 to prep>e = roa/+1 #hf ,h]bs dri$1 #bcc ,hodge podge1 or an engli% olio1 #cf ,hyde p>k corn] cakes1 #bhh ,i4 ,j4 ,ice cream1 #bbh ,ice+ = cakes1 #bjf ,india pickle1 #bda ,j]usalem arti*okes /ew$1 #ada -------------------- ano!r way1 #adb ,l4 ,lamb1 h9d qu>t] (1 m>9at$1 #gi ------------------ ) sp9a*1 #hj ----1 leg (1 ) oy/]s1 ib4 ,lamb or pork *ops pla9 broil$1 #acj ,lamb's fry ) p>sley1 #agc ---------- ano!r way1 ib4 ------ head m9c$1 #ga ------ tails & e>s1 #afg ,l>ks1 to prep>e = roa/+1 #hh ,leason = fricassees & s\ps1 #f ,lemonade or orangeade1 #bfa ,lemon peel c&i$1 #bfj ----- puffs1 #bie ----- sauce1 to make1 #aaf ,light =cemeat = pies1 c41 #ch ,liquid ( col\r = sauces1 #c ,lob/]s butt]$1 #agf ,lob/] sauce = fi%1 #bfb ,lo9 ( veal a la cream1 #fd ,m4 ,mac>oni /ew$ = a di%1 #afi ,mac>oons1 #bic ,mack>el1 broil$1 common way1 #be -------- ! g]man way1 #ca ,m>bree jelly1 #ahh ,m>9ate1 to make1 #di ,m>r[ bones1 #dh ------ pudd+1 #bbj ,ma%$ potatoes1 #adb ,ma%$ turnips1 #adh ,matelote ( rabbits1 #acg ,meat cake1 #agg ,melt$ butt]1 to prep>e1 #bfi ,milk pun*1 #beh ,m9ce meat1 #aid ,m9c$ veal = a di%1 #aca ----------- ano!r way1 #acb ,mirangles1 #bid ,mock turtle1 #ad ,morells1 c4 to dry1 #bch ,muff9 pudd+ ) dri$ *]ries1 #bbf ,mu%room ket*up1 #cjf -------- p[d]1 #bch ,mu%rooms broil$1 #adg ---------1 to dry1 #bch ---------1 to pickle1 #bdf ---------1 to pres]ve1 = sauces1 #cje ---------1 /ew$ 7br[n71 #adg -----------------17:ite71 #adh ,mutton bro?1 #ae ------ or lamb1 c4 broil$1 #acj ------ pie1 #aji ------ rumps m>9at$1 #dh ,n4 ,neck ( lamb glaiz$1 #ge ---- ( veal en erison1 #fb ----------- l>d$1 #fc ,nutmeg syrup1 #cjh ,o4 ,oatmeal pottage or gruel1 #bha ,obs]vations on fi% & sauces1 #bfe ------------ on meat & p\ltry1 #id ------------ on /ores1 #bbh ,old or split peas s\p1 #aa --- peas s\p ano!r way1 #ab ,olios1 or a spani% di%1 #cb ------ h[ to make1 #cd ,omlets ( eggs = g>ni%+1 #ci -------------- sev]al ways1 #afe ,onion sauce1 #ge ----- s\p1 #aj ,onions fri$ ) p>mezan *eese1 #aeb ------1 to pickle1 #bdf ,orangeade1 #bfa ,orange or lemon peel c&i$1 #bfj ------ m>malade1 #bjh ------ pudd+1 #bag ,orgeat1 #bjg ,ox *eek /ew$1 #dj -- he>t to prep>e = roa/+1 #caj ,oy/] atlets1 #aei ------ loaves1 #afa ------ sauce = beef /eaks1 #acj ------------ = fi%1 #bfc ------------ 7:ite71 #aah ,oy/]s prep>$ = fry+1 #aba ------- scollop$1 #afj ,p4 ,pancakes1 #bia ,p>sley1 to fry1 #aaa ,p>tridge s\p1 #bbi ,p>tridges or pheasants au *\x1 #acb ----------------------- = roa/+1 #ia ----------------------- ) truffles1 #acc ,pass+ ( fl\r & butt]1 #d ,pa/e = /r++ t>tlets1 c41 #bjb ,pa/ry cream1 #aih ,patties ( lob/] or oy/]s1 #ii ------- ) =cemeat1 ib4 ,peas pudd+ to be eat5 ) pork1 #bec ---- /ew$ = a di%1 #aed ----1 to /ew1 = sauce1 #gc ,peloe ( rice1 #ie -----1 ano!r way1 #if ,pepp] or currie wat]1 #bed ,pe?s fri$1 #aga ,petit patties ( *ick5 & ham1 #ih ,pickl$ oy/]s1 #aeh ------- tongues1 #bdj ,pickle tongue =c$1 #aec ,pickl+1 rules to be obs]v$ 91 #bde ,pig1 to prep>e = roa/+1 #ib ,pigs feet & e>s1 #ef ------------------1 to prep>e1 #eg ,pigeon pie1 #ajd ,pigeons a la craupid9e1 #eh ------- glaiz$1 #ei ------- ) sorrel1 ib4 ------- to prep>e = roa/+1 #ij ,pike or /urgeon bak$ or roa/$1 #bf ,pipp9s ) rice1 #cja ,plov]s eggs diff]5t ways1 #agf ,plum pottage1 #bei ---- pudd+1 v ri*1 #bba ,poivrade sauce = game1 #bfa ,pork pie1 #ajh ,portugal or he>t cakes1 #bic ,potatoe pudd+1 #bbg ,potatoes cream$1 #adi -------- fri$1 #aea ,pott$ beef1 #bci ------ *eese1 #bcf ------ l>ks1 c41 #bcg ------ lob/]1 #bcd ------ veal1 #bcf ,p\ltry1 directions = pla9 boil+1 #aba ,p\nd cake1 #big ,prep>$ batt] = sev]al articles1 #agj ,pres]v$ b>b]ries1 #bgi --------- cucumb]s1 #bgg --------- currants1 #bgh ,puff pa/e1 #bad ,puffs ) =cemeat ( vegetables1 #agc ,pull$ *ick5 or turkey1 #aad ,pullet a la ,memorancy1 #aae ------ roa/$ ) batt]1 #cje ------ ) cel]y sauce1 #aah ------ ) oy/] sauce 7:ite71 ib4 ,pulpton ( apples1 #cjc ------- ( rabbits1 c41 #ajj ,pyramid ( pa/e1 #bjd ,q4 ,quails1 or ruffs & rees1 to prep>e = roa/+1 #ij ,qu>t] ( lamb m>9at$1 #gi ------- -- ---- ) sp9a*1 #hj ,qu9ce jam1 #baj ,r4 ,rabbits en gall5t9e1 #adj ------- ) onions1 #acf ------- to roa/1 #hi ,rag\t sweetbreads 7br[n71 #afa ------ ----------- 7:ite71 #afb ,rais$ beef /eak pie1 #ajf ,rais$ *ick5 pie1 #ajc ------ ham pie ) directions to make a rais$ cru/1 #ajb ,rais$ pie ) mac>oni1 #ajf ------ turkey pie ) a tongue1 #aje ,rammequ9s1 #agd ,raspb]ry jam1 #bji ,ratafias1 #bie ,real turtle1 #af ,r$ beef = slic+1 #agi --- cabbage1 to pickle1 #bej ,rem>ks 9 conclusion1 #cad ,rhub>b t>t1 #baf ,rib& blancmange1 #ahg ,ribs ( beef to prep>e = roa/+1 #ic ,rice cakes1 #bij ---- pudd+1 #bah ---- s\p1 #g ----1 pla91 to be eat5 ) currie1 #hb ,ri* plum cake1 #bii ,rissoles1 #aaj ,roa/+1 directions =1 #hd ,rob]t sauce1 to make1 #ee ,rump ( beef a-la mode1 #df ------------ daub$ or pla91 #dc ,rules to be obs]v$ 9 pickl+1 #bde ,rusks1 or tops & bottoms1 #bga ,s4 ,sago1 #bha ,salad ( asp>agus1 #aee ----- ( lob/]1 #ahd ,salmagundy1 #ahc ,salm ( woodcocks1 #bef ,salmon broil$1 #bd ,sant s\p1 or ) b\illie1 #i ,savory jelly1 #ahj ,savoy cake1 #cjh ----- sauce1 #dd ,sausage meat1 #bcb ,sea pie1 #aaj ,se$ cakes common way1 #bhe ,%\ld] ( lamb en epigram1 #gh ---------------- glaiz$1 #gg ---------------- grill$1 #gh ,%rewsbury cakes1 #bib ,%rimp sauce1 #bfd ,slices ( cod fri$ ) oy/] sauce1 #caa ,small cakes1 #bhc ,small cru/s to be eat5 aft] d9n] ) *eese or w9e1 #caa ,sorrel sauce1 #fi ,s\p a la re9e1 #e ---- = a family1 #he ,s\r cr\t1 #beb ,spani% onion sauce1 #dd ,sponge biscuits1 #bhd ,/ew$ apples = t>ts1 #bjc ------ cucumb]s1 #ej ------ peas = a di%1 #aed ----------- = sauces1 #gc ,/ock1 cle>$1 7br[n71 #f ,/ores1 obs]vation on1 #bbh ,/uff+ = veal1 turkey1 c41 #id ,/urgeon roa/$1 #bf ,suet pudd+1 #cjg ,sug>1 to cl>ify1 #bgc ,sweetbreads boil$1 #cac ----------- broil$1 ib4 ----------- en erison1 #ach ----------- fri$1 #aga ----------- glaiz$1 #acg ----------- roa/$1 #ic ----------- ) veal & ham1 #cji ,sweet omlet ( eggs1 #cjd ,syllabub1 #bjj ,syrup ( capillaire1 #bgf ----- ( cloves1 #bgd ----- ( gold5 pipp9s1 #bge ----- ( roses1 #bgg ,t4 ,tansey pudd+1 #bai ,t>ragon v9eg>1 #bci ,t>ts or t>tlets1 #bjb ,tea cream1 #aif ,t5drons ( veal 7br[n or :ite71 #fe ,timbol ( rice1 #ig ,tongues1 c4 to pickle1 #bdj ,trifle1 #bja ,tripe & onions boil$1 #cab ---------------- fri$1 #agb ,truffles1 gre51 = a di%1 #aci ,truffle sauce1 #acd ,turkey ) *esnuts1 #ace ------ ) cel]y or oy/] sauce1 #aah ------ ) rag\t1 #acf ------ ) truffles1 #acd ,turkies1 to prep>e = roa/+1 #hi ,turnip sauce1 #gf ------ s\p1 #h ,twelf? cakes1 #bhf ,v4 ,veal cutlets common way1 #aca ---- olives1 c41 #gj ---- pie1 #ajg ---- /ock = s\ps1 #a ,vegetable pie1 #aej ,vegetables1 a neat di% (1 ib4 ----------1 directions =1 #aeg ---------- 9 m\lds1 #adf ,v5ison1 haun* (1 to prep>e = roa/+1 #hf ,v]micelli s\p 7:ite71 #f ,virg9 cream1 #aig ,w4 ,waf]s1 #bga ,walnut ket*up = fi% sauces1 #bdj ,wat]cresses /ew$1 #adi ,wat] s\*e1 #bf ,:ite oy/] sauce1 #aah ,:ite pudd+s1 #bca ,wild bo>1 to dress1 #age ---- f[ls to prep>e = roa/+1 #ia ,w+s & legs ( f[ls glaiz$1 #aac ----------------------- ) col\rs1 #aab ,woodcocks & snipes1 to prep>e = roa/+1 #hg ,y4 ,ye/ cake1 #bih ,,! ,,end4 ,t4 ,b5sley1 ,pr9t]1 ,bolt ,c\rt1 ,fleet ,/reet1 ,london4 99 99 99 99 99 ,transcrib]'s ,notes3 ,text uses = ,fi% ,meagr ,s\p & e = ,fi%meagre ,pie4 ,?is 0 reta9$4 ,all spell+ on ! mon?ly m5us 0 reta9$ z pr9t$1 = example1 ,begetables4 ,to confirm ?is1 please see ! images includ$ 9 ! ,,html v]sion4 ,9 ! rema9+ text1 spell+ 0 only *ang$ :]e a cle> majority ( usage c\ld be f\nd 9 ! same text4 ,= example1 b5%amelle = b*amel 0 reta9$ :ile posssible = possible 0 correct$4 ,page x1 ,fi%meagr *ang$ to ,fi% ,meagr to mat* usage 9 text 7,fi% ,meagr s\p7 ,page xix1 ,pres] ed *ang$ to ,pres]v$ 7,pres]v$ apricots =7 ,page #ei1 glaise *ang$ to glaize to mat* re/ ( usage 7dry1 glaize ! top7 ,page #fi1 into x *ang$ to x into 7x into a /ewpan7 ,page #adb1 posssible *ang$ to possible 7:ite z possible7 ,page #ahe1 sallad *ang$ to salad 7eat ) ?is salad7 ,page #bha1 tea-poonful *ang$ to tea spoonful 7r$ port1 tea spoonful7 ,page #cae1 dumpl9s *ang$ to dumpl+s 7,apple dumpl9s1 #bbc7 ,page #cag1 ,blancmonge *ang$ to ,blancmange 7,blancmange1 :ite1 #ahe7 ,page #cah1 p>mesan *ang$ to p>mezan to mat* usage 9 text 7----------- ) p>mezan *eese1 ib47 ,page #cbj1 blancmonge *ang$ to blancmange 7----- blancmange1 #ahf7 ,page #cbb1 megre *ang$ to meagr to mat* usage 9 text 7---- meagr s\p7 ,page #cbd1 index1 ref]5ce = ,india pickle mov$ to l& above ,j]usalem4 ,page #cca1 blancmonge *ang$ to blancmange 7,rib& blancmange1 #ahg7