翻刻
着座之時草の大引渡ヲ出ス各口
祝有鳥子形之餅一重三方ニ紙改
敷上錺熨斗ヲ置銘々ニ居又鰭の
吸物土器盃錫ヲ出各盃事有へし
其節蟇目篦役取揚之老女江茂
各祝儀ヲ出シ酒給る也其後雑煮
膳部は七五三五々三各分限ニ依而
祝の膳を出ス也
附大引渡ハ大三方改敷長熨斗
昆布搗栗山椒米組合座中
江壱膳出之各祝也祝の膳部は
大方七五三五々三不及常之喰
料三の膳二の膳之料理タルヘシ此
時之帯ハ帯親ゟ樽肴ヲ相添御
現代語訳
着座の際には、草の大引渡（おおひきわたし）を出す。各自、口上の祝いを述べ、鳥子形（とりこがた）の餅を一重、三方（さんぽう）に紙を改めて敷き、上に飾り熨斗（のし）を置いて、銘々（めいめい）に配る。また、鰭の吸物（ひれのすいもの）、土器（かわらけ）の盃、錫（すず）の器を出し、各自盃事（さかずきごと）を行うべきである。
その際、蟇目（ひきめ）・篦（の）役の取り揚げを行い、老女（ろうじょ）にも各自が祝儀を出し、酒を振る舞うものである。その後、雑煮を出す。
膳部は七五三・五々三と、それぞれの身分・分限に応じて、祝いの膳を出すものである。
附（つけたり）：大引渡（おおひきわたし）は、大三方（おおさんぽう）に紙を改めて敷き、長熨斗（ながのし）・昆布・搗栗（かちぐり）・山椒・米を組み合わせ、座中（ざちゅう）へ一膳出し、各自で祝うものである。祝いの膳部は、おおよそ七五三・五々三にて、常の食事の料理には及ばず、三の膳・二の膳の料理であるべきである。
この時の帯（おび）は、帯親（おびおや）より樽肴（たるざかな）を相添えて御……
英語訳
Upon taking their seats, the "Ō-hikiwatashi" (grand presentation dish) of the "kusa" (informal/grass style) is to be served. Each guest offers congratulatory words, and mochi (rice cakes) in the shape of tori-ko (bird-egg form) are placed in a single layer on a sanpō (ceremonial stand) freshly lined with paper, decorated with ornamental noshi (dried abalone strips), and distributed to each person individually. Additionally, a soup with fin (hire no suimono), earthenware sake cups (kawarake), and tin vessels are brought out, and each guest should participate in the sake-drinking ceremony (sakazuki-goto).
At that time, the hikime and no (ceremonial arrow) attendants perform the ritual raising, and the elder female attendants (rōjo) are also to be given congratulatory gifts, and sake is served to them. After this, zōni (a ceremonial soup with mochi) is served.
The ceremonial meal settings follow either the "shichigosan" (7-5-3, i.e., three tiers of courses) or "gogo-san" (5-5-3) format, and the celebratory meal is to be served according to each guest's rank and means.
Supplementary note: For the Ō-hikiwatashi, a large sanpō stand is lined with fresh paper, and long noshi (dried abalone), kelp (konbu), pounded chestnuts (kachiguri), Japanese pepper (sanshō), and rice are arranged together, and one serving is presented to the entire assembled company for communal celebration. The celebratory meal settings are generally in the shichigosan or gogo-san format, and the dishes need not match those of an ordinary everyday meal; rather, they should be in the style of the second and third courses (ni-no-zen and san-no-zen).
At this time, the sash (obi) is to be accompanied by a gift of a barrel of sake with side dishes (taru-zakana) from the obi-oya (sash-godmother), along with…