juyce

• “But thus thei don; thei anoynten here hondes and here feet with a juyce made of snayles and of othere thinges, made therfore; of the whiche the serpentes and the venymous bestes haten and dreden the savour: and that makethe hem flee before hem, because of the smelle; and than thei gadren it seurly ynow.”

  The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation

• “Cut a leg into thin slices, as you do Scotch collops of mutton, hack and fry them with small thin slices of interlarded bacon as big as the slices of veal, fry them with sweet butter; and being finely fried, dish them up in a fine dish, put from them the butter that you fried them with, and put to them beaten butter with lemon, gravy, and juyce of orange.”

  The accomplisht cook or, The art & mystery of cookery

• “Dress them with claret, white-wine, sack, or juyce of oranges, nutmeg, fine sugar, & a little salt, beat them well together in a fine clean dish, with carved sippets, and candied pistaches stuck in them.”

  The accomplisht cook or, The art & mystery of cookery

• “Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges, _&c.”

  The accomplisht cook or, The art & mystery of cookery

• “Otherways, the gravy of the salmon, two or three anchoves dissolved in it, grated nutmeg, and grated bread beat up thick with butter, the yolk of an egg and slices of oranges, or the juyce of it.”

  The accomplisht cook or, The art & mystery of cookery

• “Take spinage boil'd, green peese, green apricocks, green plums quodled, peaches quodled, green necturnes quodled, gooseberries quodled, green sorrel, and the juyce of green wheat.”

  The accomplisht cook or, The art & mystery of cookery

• “Onions slic't and boil'd in fair water, and a little salt, a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine, and some lemon-peel finely minced, and boil'd all together: being almost boil'd put in the juyce of an orange, beaten butter, and the gravy of the fowl.”

  The accomplisht cook or, The art & mystery of cookery

• “Or dress them with sugar, orange juyce, salt, beaten cinamon, and grated nutmeg, strain the eggs with the juyce of oranges, and let the juyce serve instead of butter; being well soaked, put some more juyce over them and sugar.”

  The accomplisht cook or, The art & mystery of cookery

• “Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.”

  The accomplisht cook or, The art & mystery of cookery

• “Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or four spoonfuls of gravy; and being almost boil'd, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-peel shred small.”

  The accomplisht cook or, The art & mystery of cookery

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