Selected quad for the lemma: child_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
child_n	mutton_n	neck_n	roast_v	54	3	16.9702	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66847	The queen-like closet; or, Rich cabinet stored with all manner of rare receipts for preserving, candying & cookery. Very pleasant and beneficial to all ingenious persons of the female sex. By Hannah Wolley.	Woolley, Hannah, fl. 1670.; Woolley, Hannah, fl. 1670. Second part of the queen-like closet.	1670 (1670)	Wing W3282; ESTC R221174	130,957	433

preserved 80 Peachs preserved 98 Phtisick Drink 76 Paste of Pippins 70 Paste royal 69 Paste of Pippins 61 Paste of Plumbs 61 Plain Bisket Cake 60 Posset without Milk 49 Pennado 48 Purslane pickled 44 Portugal Eggs. 31 Perfumed Roses 28 Palsie water by Dr. Mathias 24 Plague Water 17 Precious Water 7 Plague Water 1 Q. QUaking Pudding 169 Quince pickled 162 R. ROses kept long 161 Rose Leaves dried 143 Red Quinces whole 141 Rasberry Sugar 134 Rasberry Wine 87 Red Roses preserved 65 Rasberries preserved 39 Rosa Solis 16 Rosemary Water 7 S. SCotch Brewis 164 Syrup of Rarberries or other Fruits as Grapes c. 156 Syrup of Citrons 154 Sugar Plate 144 Syrup of Roses or other Flowers 142 Sack Posset 139 Sillibub 132 Spanish Candr 128 Syrup of Gilliflowers 114 Seed stuff of Rasberries 113 Syrup for a Cough 99 Syrup of Violets 98 Syrup for a Cold. 90 Syrup of Turneps 77 Signs of Small Pox taken away 74 Sugar Plate 64 Snow Cream 62 Shrewsbury Cakes 55 Sillibuh 53 Sack Posset 48 Sheeps Guts stretched 45 Samphire boiled 42 Stepony or Raisin Wine 41 Sillibub whipt 41 Syrup of Ale 40 Syrup of Turneps 35 Sugar Cakes 33 Signs of Small Pox taken away 30 Surfet Water the best 22 Sweet Water 19 Snail Water 18 Spirit of Oranges and Limons 6 Spirit of Mints 4 Soveraign Water 3 T. TO cast all kinds of Shapes and to colour them 86 Tufftaffity Cream 130 Thick Cream 44 Trifle 43 Tincture of Caroways 29 Treacle Water 17 W. VVAlnuts kept long 161 White Plates to eat 135 White Quinces preserved 59 Water Gruel 53 Wafer 38 Water against Infection 20 Wormwood water 14 Walnut water 13 Water for the Stone 11 Water for Fainting 7 The End of the Contents of the First Part. The CONTENTS of the Second Part. A. ARtichoke Suckers dressed 207 Artichoke Cream 210 Artichoke Pie 223 Artichoke Pudding 256 Artichokes kept long 257 Artichokes stewed 317 Artichokes fried Ib. Artichok-Pudding 256 Almond Pudding 186 Apple Tansie 191 An Amulet 193 Almond Pudding 202 Angelot Cheese 229 Apple Puffs 285 Almond Tart. 326 B. BRown Metheglin 184 Beef Collered 185 Barlie Cream 186 Barlie Broth without Meat 214 Barlie Broth with Meat Ib. Balls to take out Stains 252 Broth of a Lambs Head 254 Beef-Pie very good 274 Blanched Manchet 278 Bullocks Cheek baked to eat hot 336 Bullocks Cheek baked to eat cold Ib. Bacon Froize 337 C. CHeesecakes 187 Cheesecakes 188 Chicken Pie 193 Collar of Brawn 194 Capon boiled 196 Cracknels 197 Codling Cream 199 Cheese very good 201 Cucumbers boiled 208 Collops of Bacon and Eggs. 213 Cabbage Pottage 218 Capon with White Broth 221 Calves foot Pie 222 Carp Pie 225 Calves head Pie 228 Calves Chaldron Pie with Puddings in it 234 Coleflower pickled 237 Cheese Loaves 240 Custards very fine 243 Cods Head boiled 250 Chicken Pie 255 Capon boiled 265 Chickens boiled with Goosberries 270 Chickens boiled with Grapes 273 Capon baked 275 Cambridge Pudding 280 Chiveridge Pudding 282 Calves Tongue hashed 287 Capon boiled Ib. Capon boiled with Rice 288 Capon boiled with Pippins Ib. Chickens boiied with Lettuce 289 Chickens snsoored 295 Calves feet hashed 296 Chickens in white Broth. 298 Capon rosted with Oisters 305 Calves head with Oisters 314 Carp Pie 325 Consumption Remedy 344 D. DRied Tongues 228 Delicate Pies 242 Ducks boi'ed 291 E ELder Vinegar 183 Eeles and Pike together 204 Eeles rosted with B con 905 Ee's and Oister Pie 206 Egg Pie 244 Eel Pie 246 Eel souced and collered 247 Eels stewed 248 Eels in Broth. 300 F. FResh Cheese 189 Furmity 213 Furmity with Meat Broth. 215 Furmity with Almonds Ib. French Pottage 218 Fricasies of several sorts 226 Fricasie of Sheeps feet 231 Fried Toasts 236 Fritters 237 Fricasie of Oisters 245 Fricasie of Eels 246 Fresh Salmon boiled 249 French Broth. 253 Fine washing Balls for the Hands 256 French Servels 259 Florentine baked 271 Friday Pie without Fish or Flesh. 272 Fritters 276 Farced Pudding 278 Fricasie of Eggs. 279 French Puffs 285 Flounders boiled 335 G. GReen Tansie 192 Gravie Broth. 217 Goose dried 219 Goose Giblets with Sausages 226 Garden Beans fried 262 Gurnet boiled 266 Goose baked 277 Goose Giblets boiled with Roots and Horbs 293 Goose Giblets boiled Ib. Grand Sallad 301 Gammon of Bacon Pie. 335 Green Sauce for Pork 342 H. HAsty Pudding 216 Hasty Pudding Ib. Hare Pie 230 Hashed Meats 245 Herring Pie 248 Herb Pie 215 Haunch of Venison rosted 304 Haunch of Venison boiled 309 Haggus Pudding 331 Hasty Pudding 330 I. ITalian Pudding 286 Ice and Snow 340 K. KIck shaws to bake or fry 286 L LObsters buttered 200 Liver Fritters Ib. Loaves to Butter 233 Limon Cakes 239 Loaves of Curds 240 Lobsters rosted 255 Lamb Pie 261 Leg of Mutton rosted 266 Leg of Mutton boiled 199 Leg of Mutton With Oisters 303 Loin of Mutton stewed 305 Lark pie 321 Lettuce pie 322 Lampry pie 328 Lenten ●… 344 Metheglin 184 Misers for Childrens Collation 235 Minced Pies 239 Made Dish of Rabbet Livers 270 Mutton smoored 294 Mutton smoored 295 Mutton Pie 340 N. NEats Tongue Pie 221 Neats Tongue rosted 267 Neats Tongue hashed 297 Neck of Mutton boiled 308 Neck of Mutton stewed 322 Nuts fried 337 O. OAtmeal Pudding 331 Olio of several Meats 197 Oisters and Eels in a Pie 206 Oisters and Parsneps in a Pie 207 Oister Pie 223 Oranges and Limons in Ielly 238 Oisters fried 241 Oisters broiled Ib. Oisters rosted 242 Olives of Veal 251 Oatmeal Pudding Ib. Oat-Cakes 260 Olive Pie Ib. P. Puddings in Balls 190 Pigeons boiled 191 Pasty of Veal 195 Pigeon Pie Ib. Pork rosted without the Skin 198 Pig rosted like Lamb. 199 Potted Fowl 204 Parsnep pie with Oisters 207 Pig pie 224 Pudding of Manchet 227 Pompion pie 235 Pompion fryed Ib. Pike rosted and larded 249 Pomander very fine 252 Pompion pie 236 Pickled Sprats 257 Pasty of Ling. 258 Pallat pie 259 Pippin paste 263 Pasties to fry 264 Pigeons boiled with Rice 268 Pigeons boiled with Gooseberries 270 Pippin Tart. 274 Pancakes crisp 277 Pudding of Goose Bloud 281 Pudding of Liver Ib. Pigeons boiled with Capers and Samphire 292 Partridges boiled 298 Pike boiled with Oisters 301 Pig rosted with a Pudding in his Belly 302 Pippins stewed 212 Pig rosted without the Skin with a Pudding in his Belly 316 Pancakes crisp 252 Pancakes very good 318 Paste very good 319 Paste to raise Ib. Paste for baked Meat to eat cold 320 Pie of Veal Ib. Pie of Shrimps or Prawns 321 Pie of rosted Kidney 323 Potato Pie 324 Pig Pie Ib. Pork Pie 328 Pudding of French Barlie 329 Pomander very fine 263 Pudding of Wine 332 Pudding of Hogs Lights Ib. Posset Pie 333 Pippins dried 334 Poached Eggs. 341 Pippin paste 301 Pippins stewed 302 Q. QUodling Cream 14 Quinces to look white 264 Quince Pie very good 273 R. RUmp of Beef boiled 201 Rolls for Noble Tables 210 Rolls very short 211 Rasberry Tart. 224 Rabbets with Sansages 225 Rice cream 234 Rabbet boiled 268 Rice Pudding 282 Rabbet boiled with Grapes 290 Rabbet boiled with Claret Ib. Red Deer Pie 327 Rock of Sweet Meats 345 S. SOuced Veal 194 Sauce for Mutton 198 Summer Dish 200 Souced Pig 203 Several Sallads 208 Several Sallads 209 Soles dressed very fine 212 Spinage Tart. 209 Stewed Fish 212 Spanish Pap. 217 Sallad of cold Meat 219 Sheeps Tongues with Oisters 220 Scotch collops 227 Shoulder of Venison or Shoulder of Mutton rosted in Blood 230 Stewed Pig 231 Steak Pie with Puddings 232 Salmon dressed by Infusion 233 Stewed Carps in blood 236 Stump Pie 244 Sauce for Fowl 260 Sorrel Sallad 262 Sallad cold Ib Sauce for Veal 293 Sauce for a Leg of Mutton Ib. Souced Fish 265 Swan baked 275 Small Birds baked 276 Stewed Pudding 283 Sussex Pudding 284 Sausages boiled 292 Shell-fish fried 296 Steak Pie 303 Shoulder of Venison rosted 304 Sallads boiled 306 Shoulder of Veal boiled 307 Stewed Broth good 310 Sallad of Salmon 312 Shoulder of Mutton with Oisters 313 Stewed Artichokes 311 Sauce for Fowl 315 Sauce for Partridges Ib. Sauce for Quails 316 Salmon Pie 329 Shaking Pudding 330 Stone Cream 333 Snow Cream 334 Sussex Pancake 338 Snow and Ice 340 Sillibub 132 Sack Posset 139 Sugar Plate 144 Sallad in Winter 341 Sallad in Winter Ib. Sorrel Sops 342 Scotch Brewis 164 T. TO boil a Teal or Wigeon 269 Turkey baked 275 Trouts stewed 300 Toasts of Veal fried 317 Tart of several Sweet-meats 339 Treacle Wine 130 V. VEnison baked to keep 203 Umble Pies 272 Veal smoored 294 Veal rosted with farcing herbs 305 Veal fried 318 Venison Pasty 338 Vin de Molosso 343 W. WIld Fowls boiled 308 White Broth with Meat 310 White Broth without Meat Ib. White Pot. 326 Whitings boiled 335 Postcript NOw good Readers here are three hundred and ten choice Receipts added for a Second Part of the Queen-like Closet and you may I am sure make many more of them if you observe how many I have taught in one if I had not taken that course only for brevity sake that it might not be tedious and impertinent to you I might have enlarged this Volume very much FINIS