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
時之常ハ帯親ゟ樽肴ヲ相添御
現代語訳
着座の時、草の大引き渡しを出す。各々口祝いがあり、鳥の子形の餅一重を三方に紙を改めて敷き、上に飾り熨斗を置いて銘々に居る。また鰭の吸い物、土器の盃、錫を出し、各々盃事があるべきである。その節、蟇目や篦の役、取り上げの老女にも各々祝儀を出し、酒を給するものである。その後雑煮や膳部は七五三、五々三など、各々分限に依って祝いの膳を出すものである。
付け加えて、大引き渡しは大三方に改めて敷き、長熨斗、昆布、搗き栗、山椒、米を組み合わせて座中へ一膳出し、これも各々の祝いである。祝いの膳部は大方七五三、五々三で、常の食い料に及ばず、三の膳、二の膳の料理であるべきである。この時の常として、帯親より樽肴を相添えて御
英語訳
When everyone takes their seats, the grass ōhikiwatashi is served. Each person offers congratulations, and bird-egg-shaped mochi in a single layer is placed on a sanpō tray with fresh paper laid out, decorated noshi placed on top, and distributed to each person individually. Also, fin soup, earthenware cups, and pewter vessels are served, and each person should partake in the cup ceremony. At that time, celebratory gifts should also be given to the elderly women who serve as hikime and hera attendants and midwives, and sake should be offered to them. Afterward, zōni soup and meal courses of 7-5-3 or 5-5-3 dishes are served according to each family's means as celebration meals.
Additionally, the ōhikiwatashi consists of a large sanpō tray with fresh covering, long noshi, kelp, pounded chestnuts, Japanese pepper, and rice combined and served as one meal to the gathering, which is also everyone's celebration. The celebratory meal courses are generally 7-5-3 or 5-5-3 dishes, not reaching the level of ordinary cuisine, and should consist of third-course and second-course cooking. As is customary at this time, the obi-oya (belt parent) adds sake and side dishes...