Chapter I

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Brantwood, January 4th, 1873.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Brantwood, January 4th, 1873.

used before a singular noun to mean one of a group, when it is not a particular one

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

dwell

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

aimlessly drifting

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

contrary to your interests or welfare

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

a mixture of gases (especially oxygen) required for breathing; the stuff that the wind consists of

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

(quantifier) used with either mass or count nouns to indicate the whole number or amount of or every one of a class

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the form of “be” used with “I”

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

the form of “a” used before a word that begins with a vowel sound

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

used to join words or parts of a sentence that go together

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

one or some or every or all without specification

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

fruit with red or yellow or green skin and sweet to tart crisp whitish flesh

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

the form of “be” used with you, we, they, or a plural noun

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

at the same time that; because; in the way that

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

in or near a particular place or position

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

writes (books or stories or articles or the like) professionally (for pay)

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

in or to or toward a former location

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

making bread or cake or pastry etc.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used with a past participle to form the passive, or with -ing for continuous tenses

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

come out better in a competition, race, or conflict

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the past participle of “be”

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

earlier than; in front of

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

take the first step or steps in carrying out an action

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

the -ing form of “be”

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

stick to firmly

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

rigid connective tissue that makes up the skeleton of vertebrates

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

(used in the plural) a percussion instrument consisting of a pair of hollow pieces of wood or bone (usually held between the thumb and fingers) that are made to click together (as by Spanish dancers) in rhythm with the dance

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a written work or composition that has been published (printed on pages bound together)

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Brantwood, January 4th, 1873.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to introduce something that contrasts with what came before

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

an edible emulsion of fat globules made by churning milk or cream; for cooking and table use

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

showing who or what does the action

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

free from dirt or impurities; or having clean habits

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

past form of “clean” — make clean by removing dirt, filth, or unwanted substances from

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

at or within a short distance in space or time or having elements near each other

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

having a low or inadequate temperature or feeling a sensation of coldness or having been made cold by e.g. ice or refrigeration

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

plural of “come” — the thick white fluid containing spermatozoa that is ejaculated by the male genital tract

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

past form of “console” — give moral or emotional strength to

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

make by combining materials and parts

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

showing effects of planning or manipulation

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the act of preparing something (as food) by the application of heat

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

a flow of electricity through a conductor

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

separate with or as if with an instrument

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the specified day of the month

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

the time during which someone's life continues

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

devoted to a cause or ideal or purpose

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

greatly pleasing or entertaining

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

the feeling that accompanies an unsatisfied state

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

a piece of dishware normally used as a container for holding or serving food

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the property created by the space between two objects or points

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

having the place or position changed

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

being or moving lower in position or less in some value

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

plural of “duck” — small wild or domesticated web-footed broad-billed swimming bird usually having a depressed body and short legs

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

all through a period, or at some point within it

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

every one of two or more people or things, taken separately

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

using the minimum of time or resources necessary for effectiveness

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

oval reproductive body of a fowl (especially a hen) used as food

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

being one more than seven

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

daughter of George VI who became the Queen of England and Northern Ireland in 1952 on the death of her father (1926-)

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

either extremity of something that has length

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

of the greatest possible degree or extent or intensity

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

a small being, human in form, playful and having magical powers

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

having an (over)abundance of flesh

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the act of determining the properties of something, usually by research or calculation

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

being satisfactory or in satisfactory condition

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

superlative of “fine” — being satisfactory or in satisfactory condition

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

plural of “flower” — a plant cultivated for its blooms or blossoms

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

intended to be given to, or used by, somebody

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the phonological or orthographic sound or appearance of a word that can be used to describe or identify something

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

a period of fourteen consecutive days

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the cardinal number that is the sum of three and one

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

recently made, produced, or harvested

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

showing where something starts, or who sent it

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

to or at a greater extent or degree or a more advanced stage (“further” is used more often than “farther” in this abstract sense)

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

the act of acquiring something

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

cause to have, in the abstract sense or physical sense

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

having desirable or positive qualities especially those suitable for a thing specified

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

web-footed long-necked typically gregarious migratory aquatic birds usually larger and less aquatic than ducks

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

death of a person

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

to an extraordinary extent or degree

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

consisting of one of two equivalent parts in value or quantity

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

swift timid long-eared mammal larger than a rabbit having a divided upper lip and long hind legs; young born furred and with open eyes

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the form of “have” used with he, she, it, or a singular noun

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

used with a past participle to form the perfect tenses

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the -ing form of “have”

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

providing assistance or serving a useful function

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

advanced in complexity or elaboration

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the male already mentioned, as the object of a verb or preposition

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

an opening into or through something

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

used of physical heat; having a high or higher than desirable temperature or giving off heat or feeling or causing a sensation of heat or burning

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a period of time assigned for work

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a servant who is employed to perform domestic task in a household

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

the person speaking or writing, as the subject of the verb

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

on condition that; in the event that

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

inside something, or within a place, period, or state

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

a unit of length equal to one twelfth of a foot

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

an inconvenient discomfort

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

in truth (often tends to intensify)

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

a manual usually accompanying a technical device and explaining how to install or operate it

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

moving to the inside of something

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a thing, animal, or idea already mentioned

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the first month of the year; begins 10 days after the winter solstice

From this reading Brantwood, January 4th, 1873.

a polite name for any woman

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

above average in size or number or quantity or magnitude or extent

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

immediately past

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

being or occurring at an advanced period of time or after a usual or expected time

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

in the recent past

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

put into a certain place or abstract location

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

go away from a place

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to make a suggestion or a command including the speaker

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a written message addressed to a person or organization

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

either of two folds of skin that can be moved to cover or open the eye

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a compact mass

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

(trademark) a liquid that temporarily disables a person; prepared as an aerosol and sprayed in the face, it irritates the eyes and causes dizziness and immobilization

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

engage in

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the act that results in something coming to be

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

a quantifier that can be used with count nouns and is often preceded by “as” or “too” or “so” or “that”; amounting to a large but indefinite number

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

a hard crystalline metamorphic rock that takes a high polish; used for sculpture and as building material

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to say something is possible, or to give permission

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the person speaking, as the object of a verb or preposition

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the flesh of animals (including fishes and birds and snails) used as food

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

reduce or cause to be reduced from a solid to a liquid state, usually by heating

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

an area that is approximately central within some larger region

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

of lesser importance or stature or rank

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

one of the twelve divisions of the calendar year

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

(comparative of “much” used with mass nouns) a quantifier meaning greater in size or amount or extent or degree

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the time period between dawn and noon

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

a muzzle-loading high-angle gun with a short barrel that fires shells at high elevations for a short range

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to form the superlative

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

to a great degree or extent

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

belonging to the person speaking

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

in spite of what has just been said

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

not of long duration; having just (or relatively recently) come into being or been made or acquired or discovered

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

belonging to, or connected with, somebody or something

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

from a particular thing or place or position (“forth” is obsolete)

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

touching and supported by a surface

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to mean any person in general, including the speaker

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

used to join alternatives or possibilities

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

plural of “ornament” — something used to beautify

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a unit of apothecary weight equal to 480 grains or one twelfth of a troy pound

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

not allowed to continue to bat or run

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a closed plane curve resulting from the intersection of a circular cone and a plane cutting completely through it

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

kitchen appliance used for baking or roasting

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

above and across; more than

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a material made of cellulose pulp derived mainly from wood or rags or certain grasses

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

any mixture of a soft and malleable consistency

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

add pepper to

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

select carefully from a group

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

dish baked in pastry-lined pan often with a pastry top

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

plural of “piece” — a separate part of a whole

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

give pleasure to or be pleasing to

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

hit hard with the hand, fist, or some heavy instrument

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

plural of “pound” — 16 ounces avoirdupois

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

cause to run

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a customary way of operation or behavior

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

status established in order of importance or urgency

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

pleasing by delicacy or grace; not imposing

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

keep from happening or arising; make impossible

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

someone whose occupation is printing

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

marked by suitability or rightness or appropriateness

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

unfriendly behavior that causes anger or resentment

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

restricted to something

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

put into a certain place or abstract location

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

one of four equal parts

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

raise the level or amount of something

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

completely prepared or in condition for immediate action or use or progress

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the act of receiving

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

past form of “render” — cause to become

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

move by turning over or rotating

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a charge of ammunition for a single shot

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

move over something with pressure

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a compound formed by replacing hydrogen in an acid by a metal (or a radical that acts like a metal)

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Identical; not different.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

worthless people

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a period of the year marked by special events or activities in some field

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

cause to go somewhere

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

past form of “serve” — serve a purpose, role, or function

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

any spatial attributes (especially as defined by outline)

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

plural of “side” — a place within a region identified relative to a center or reference location

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the cardinal number that is the sum of five and one

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a natural protective body covering and site of the sense of touch

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

to a small degree or extent

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

separate into parts or portions

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

cooked in hot water

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

hard fat around the kidneys and loins in beef and sheep

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

carry out

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

To perceive flavor through the mouth.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

express in words

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

past form of “tempt” — dispose or incline or entice to

From this reading I am, indeed, greatly tempted to give precedence to the receipt for making "Fairy Butter," and further disturbed by an extreme desire to tell you how to construct an "Apple Floating-Island"; but will abide, nevertheless, by my Goose Pie.

the cardinal number that is the sum of nine and one; the base of the decimal system

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to introduce the second part of a comparison

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to introduce what somebody said, thought, or felt

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

used before a noun that is already known, already mentioned, or the only one of its kind

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the people or things already mentioned, as the object

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

subsequently or soon afterward (often used as sentence connectors)

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

not thin; of a specific thickness or of relatively great extent from one surface to the opposite usually in the smallest of the three solid dimensions

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

judge or regard; look upon; judge

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

one of three equal parts of a divisible whole

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

used for a person or thing that is near, or that has just been mentioned

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

three times as great or many

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

from one end or side of something to the other

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

up to a particular time

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used before the base form of a verb to make the infinitive

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

inflected form of “take” — carry out

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the upper part of anything

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

large gallinaceous bird with fan-shaped tail; widely domesticated for food

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

change orientation or direction, also in the abstract sense

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

moved around an axis or center

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

being four more than twenty

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the cardinal number that is the sum of one and one or a numeral representing this number

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

below or beneath something; less than

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

being or moving higher in position or greater in some value; being above a former position or level

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

the highest or uppermost side of anything

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

precisely as stated

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

plural of “wall” — an architectural partition with a height and length greater than its thickness; used to divide or enclose an area or to support another structure

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

how something is done or how it happens

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

(often used as a combining form) in a good or proper or satisfactory manner or to a high standard (“good” is a nonstandard dialectal variant for “well”)

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

used to ask for information about something

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

at the time that

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

used to introduce a clause giving more about a thing just mentioned

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

a Caucasian

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

which person or people

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

including all components without exception; being one unit or constituting the full amount or extent or duration; complete

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

the form of “who” used as the object of a verb or preposition

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

used to talk about the future, or about willingness

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

hope for; have a wish

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

in the company of; together with

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

set down in writing in any of various ways

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

a period of time containing 365 (or 366) days

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

possessive form of “year” — a period of time containing 365 (or 366) days

From this reading The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year's letter.

plural of “yolk” — the yellow spherical part of an egg that is surrounded by the albumen

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."

a former large county in northern England; in 1974 it was divided into three smaller counties

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

the person or people being spoken to

From this reading Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, "written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper," a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year.

belonging to the person or people being spoken to

From this reading "Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in."