Selected quad for the lemma: blood_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
blood_n	bread_n	water_n	wine_n	8,430	5	7.9588	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66843	The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.	Woolley, Hannah, fl. 1670.	1664 (1664)	Wing W3276; ESTC R221168	38,430	129

nutmegg and salt put six hard egges into the pye and a little above half a pound of butter when it is almost baked put in a cawdle made of verjuice butter the yolks of egges and sugar then set it into the oven again To pickle a Goose. TAke a Goose and powder her four daies then take lard seasoned very well with nutmegg salt and pepper lard her with it very well then take two quarts of white wine and a quart of white wine vineger and as much water to make it up as will cover her then put in half a handfull of whole pepper one handfull of sweet herbs a handfull of cloves and mace a handfull of bay-leaves six great onions six cloves of garlick boile her till she be tender and let her lye in the liquor twelve or fourteen daies then garnish your dish with bay-leaves and serve it in with mustard and sugar To sowse a Turkey TAke the fattest Turkey-cock you can get pluck it dry and split it down the ●ack bone take out all the entrails and wash ●t clean and sew up again then take two quarts of wine and as much water put into ●t large mace cloves and a han●full of salt ●et these on the fire together and when it ●egins to boil put in the turkey let it boile and skim it well then set it on a soft fire and let it stew untill it be tender then put it into an earthen pan and let it stand all night then pour the clean liquor from the setlings into the pot wherein you mean to sowse it and put to it two quarts of white wine a pint of vineger● and a handfull of salt then put the turkey in and cover it close let it lye twelve or fourteen dayes To dress a neck of Mutton the French way TAke a large neck of Mutton boile it and skim it well then take two handfulls of parsley pick it wash it and put it into a net and boile it with the mutton with a little fresh butter and a little salt then take a pinte of oysters and stew them in their own liquor with a little whole mace and a little white wine vineger then take half a pound of butter and set it on the coals keep it beating till it be ready to boyle then shred the parsley small and half a lemmon cut small four or five spoonfulls of white wine vineger stir them all together then put in your oysters garnish your dish with olives capers samphire and lemmon cover the dish with sippets and lay your meat on them then pour over your sawce To make an Apricock pudding TAke a quart of sweet cream and one manchet grated the yolks of six egges and three whites season it with nutmeg rose-water and sugar boile your cream fi●st with a little mace then mingle all this together with some marrow and when it is ready to go into the oven cut some preserved apricocks in quarters and put in To hash a shoulder of Mutton VVHen your mutton is half roasted cut some of it in bits and mince it then set it a stewing with the gravy and some claret wine nutmeg capers samphire and a little vineger with some sliced onion when it is enough put in some lemmon minced rinde and all then lay your mutton in● the dish and pour the rest upon it To make an Almond tart TAke half a pound of sweet almonds blanched and beaten with rosewater then boile a quart of cream and when it is cold take the yolks of eight eggs well beaten and mix them with your cream and almonds season it with rosewater nutmeg and sugar cinnamon cloves and mace then bake it in a dish with puff paste this if you adde some grated bread fruit and marrow it is a very ●ine pudding To make a make an Hartichoke pye TAke the bottoms of them tenderly boiled season them with pepper nutmegg cinnamon salt and sugar having your pye ready raised put in first some butter then you● Hartichoke bottoms then whole mace● marrow dates and cittron pill then goo● store of butter again with a little white wine or sack when it is baked put in a cawdle made with verjuice butter sugar and the yolks of eggs To stuff a shoulder of Mutton with oysters SPit it and cut it flaunting and stuff it ful with oysters baste it with claret wine an● onions and when it is roasted take all th● gravy that comes from it and some oyster● two anchoves capers samphire and a lemmon cut small heat them together an● when your mutton is enough dish it an● pour the sawce over it To make an Oyster pye TAke them out of their shells wash them and strain their liquor lay first into your pye good store of butter whole mace and pepper put your oysters to their liquor season them with pepper and nutmeg then put in hard eggs whole mace and butter wi●h a little salt so close your pye and bake it when it is baked put in some white wine butter vineger and sugar with the yolks of egges To make Hypochrist of Deal wine TAke four gallons of D●al wine two gallons of sack nine pounds of powder sugar twelve ounces of large cinnamon none ounces of ginger half an ounce of cloves one ounce of coriander seeds one ounce of nutmegg put● the wine and two parts of the sugar into a tubb then put in the spice bruised let it stand close covered twenty four hour● then put in the rest of the sugar and two wine quarts of milk stirre them together and run them thorow an Hypocrist bagg keep it in stone bottles close stopped it will keep a month To make a Phrase of apples TAke two pippins pair them and cut them in thin slices then take three eggs yolks and whites beat them very well then put to it some nutmeg grated some rose-water currans and sugar with some grated bread as much as will make it as thick as batter then fry your apples very well with sweet butrer and pour it away then fry them in more butter till they are tender then lay them in order in the pan and pour all your batter on them and when it is fryed a lit●le turn it when it is enough dish it with the apples downward strew sugar on it and serve it in To make a P●dding to bake TAke boiled cream put in some grated bread yolks of eggs marrow dates blanched almonds beaten fine salt rose-rosewater ●ugar and spice candied cittron pill hard eggs and Iring● roots so bake it and serve it in To stew chickens TAke two Chickens pull them and quarter them wash them clean from their blood season them with pepper salt and parsley finely shred then put them into a pipkin with no more water than will cover them when they are enough put in a quarter of a pound of sweet butter then take up your Chickens and put in ten eggs well beaten stir it till it be thick then pour it over your Chickens and serve

boyl it and serve it in with Rosewater butter and sugar To make an Oatmeal Pudding STeep some Oatmeal in Milk all night in the morning pour the Milk from it then put in some Cream beaten spice salt and Currans wi●h as many Eggs as you think fit stir these together boil them in a bag made like a Jelly bag and so boyl it for four houres then serve it in with melted butter To make a green Pudding TAke a pint of boyled Cream and while it is hot slice in the crumbs of two Manchets cover it close and let it scald then stir it well together season it with salt and beaten spice Rosewater Sugar and what Eggs you please some marrow and some suet with a little more Cream them colour it with the juyce of Spinage and either boyl it or bake it then scrape on sugar and serve it in To s●ew Oysters TAke three pints of Oysters with their liquor stew them with a blade of Mace and a sprig of Time when they are enough take the liquor from them and lay them before the fire to dry then take the yolks of Eggs well beaten put to them a piece of butter some juyce of Lemmon and Sugar thicken it over the fire and pour it over the Oysters and so serve them in To stew a Rump of Beef TAke a Rump of Beef and when it is half boyled put it into an earthen pot put to it a quart of its own liquor and a quart of Claret Wine half a handful of Capers as much Samphire as much pickled Cucumber sliced two Onions sliced with some Mace Nutmeg and salt cover it close and bake it and serve it in with Sippets To make a good fresh Cheese TAke the whites of ten Eggs and beat them very well then take a pint of Cream set it on the fire and stir your whites of Eggs in it till it be thick then put it in a course cloth two or three houres then open your cloth and sweeten it and put in a little Sack and Rosewater then put it into a little Cul●ender fit for that use and thrust it hard with the back of a spoon when you serve it slip it into a dish and eat it with Cream Wine and Sugar To make sawce for a Cods head or any o●her fresh fish BOyl your Fish in salt and water and a bundle of sweet herbs and when it is boyled take six or eight spoonfuls of the liquor put to it half a pint of white Wine three Anchoves and two Nutmegs sliced set it on the fire and stew it then strain it thorow a hair sieve and put in some sweet butter and be●t it together and pour it upon your Fish To fry a Coast of Lamb. PArboyl it and take it clean from the bones then take the yolkes of five or six Eggs beaten and a little sweet Marjorum and Parsly chopped small beat them with your Eggs and cut the Lamb in little pieces wrap it in the Eggs and fry it with water and salt make sawce for it with white Wine butter and sugar To make sawce for Snipes or for any small Birds TAke Claret Wine salt and the gravy of any kind of meat the crumbs of bread and some Sage leaves or Bay-leavs boyl them together then cruse the juyce of a Lemmon take out the leav●s and put in some butter To m●ke a Carp Pye TAke a great Carp and scale it gut it and wash it very clean season it with spice and salt then put butter into your Pye then the Carp then some whole spice and some sweet herbs with some Capers then some more butter so close it and bake it To stew a line of Mutton BOne it and slice it then stew it with as much white Wine as will cover it then put in salt and store of Sives shred small with some grated Nutmegs when it is well stewed put in Verjuyce butter and sugar To stew a Calves head BOyl it in white Wine water and salt and when it is tender cut the one half of the head into little pieces then cut some Oysters and mingle them together with a blade of Mace and a little Pepper and salt and a little liquor of the Oysters put in two or three Anchoves put the other half head to them whole when it is enough thicken the sawce with yolkes of Eggs and serve it in To make a fricasie of Chickens or any meat else CUt your meat in little pieces and put it in a frying Pan with water and a little salt and when it is almost stewed enough put in some Oysters with their liquor put in sweet herbs Nu●meg and a little Orange-pill and when you think it is enough take up the meat and put some butter into the sawce then thicke● it with the yolkes of Egges over the fire and pour over it To dry Neats Tongues LEt them lye in brine made with Salt-peter and salt one week then make new b●ine and let them lye a for●night in that then hang them in th● Chimney To stew Carpes TAke four Carpes wash them clean lay them in a dish open their bellies and take out their guts a●d let the blood run into the dish then put to them a quart of Claret Wine a●d slash the Carpes over in several places with your Knife then put in some pickled Mushrooms somes Anchoves washed half an ounce of Mace half an ounce of Nutmegs some sweet herbs and some Parsly when they have stewed a while put in three pints of Oysters with their liquor two cloves of Garlick and a little salt with some Capers let them stew upon a Charcoal fire softly for three houres or more then put in some sweet butter and shake it well together then garnish your dish with Barberies and Oysters Capers Lemmon and such like and serve it in To make a Larke Pye TAke the Kidney of a roasted loin of Veal shred it then take two Eggs one Nutmeg grated a little beaten Cinnamon grated bread Rosewater and Sugar with a few Currans and a little salt warm this together over a Chaffing dish and coals then take your Larks clean dressed and fill their bellies with this and of the ●emainder make round balls then put butter first into your Pye and then your Larks and balls preserved Barberies Dates Marrow and Sugar when it is baked hut in a Caudle made with white Wine yolks of Eggs butter and sugar To boyl a breast of Veal BOyl it with water and salt and a bundle of sweet herbs till it be tender then take some of the broth and thicken it with hard Eggs then dish your Veal then put in Verjuyce butter and Capers into your sawce thicken it with the yolks of raw Eggs beaten and pour it over your meat being layd upon Sippets To stew Pigeons STew them in white Wine and water put in whole Mace whole Pepper and salt with some Artichoke bottoms tenderly boyled when they are enough put in some