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The Table

Alphabetization in the Table is unchanged, as are the variants of “Ibid.” When a printed page number was incorrect, the correct number is shown in italics followed by the original number in (parentheses). Unless otherwise noted, “Ibid.” from the original text refers to the correct page number. Page groups—either a series of recipes or a single recipe covering two pages—are linked to the beginning of the group. Unconnected recipes on consecutive pages are separated by semicolons in place of the printed comma.

A B C D E F G H J L M N O P Q R S T V W

Andolians.

page

Almond Pudding

Almond Leach

Almond Custard

Almond Tart

(241)

Almond Bread, Biskets and Cakes

268, 269

Almond cream

Almond cheese

Almond caudle

Apricocks baked

Apricocks preserved

Ibid

Ambergriece cakes

Apple cream

Aleberry

Artichocks baked

Artichocks stewed

Artichocks fryed

448, 449

Barley Broth

Broth stewed

14, 15

Bisk divers ways

5, 6, 7, 8,

Bisk or Batalia Pye

Beef fillet roasted

Beef roasted to pickle

Beef collops stewed

Beef carbonado’d

Beef baked red deer fashion

Beef minced Pyes

Bullocks cheeks souced

Boar wild baked

(229)

Brawn broil’d

Brawn boil’d

Ibid.

Brawn souc’t

Brawn of Pig

Brawn garnisht

Breading of meats and fowls

Bacon gammon baked

Bread the French fashion

Biscket bread

Bisquite du Roy

Ibid

Bean bread

Beer buttered

(432)

Barberries preserved

Blamanger

297, 298

Blanch manchet in a frying pan

Calves head boil’d

Calves head souced

Calves head roasted

Ibid.

Calves head hashed

Calves head broil’d

Calves head baked

Calves foot pye

Calves head roasted with Oysters,

Calves feet roasted

(134)

Calves chaldron baked

Capons in pottage

Capons souc’t

Calves chaldron in minced Pyes.

Capons boil’d

64, 65 (67),

Capons fillings raw

Cocks boil’d

Cock stewed against a Consumption

Chicken pye

212, 213

Chickens peeping boil’d

Chickens how to feed them

China broth

454, 455

Capilotadoes or Made Dishes

Collops and eggs

Collops like bacon of Marchpane.

Cucumbers pickled

Colliflowers buttered

Custards how to make them

(257)

Custards without eggs

Ibid

Cheescakes how to make them

287, 288, 289

Cheescakes without Milk

(298)

Cheesecakes in the Italian fashion

290, 291

Cream and fresh Cheese

Codling cream

(177)

Cast cream

Clouted Cream

Ibid

Cabbidge cream

Cream tart

Cherry tart

Cherries preserved

Cake a very good one

Cracknéls,

Carp boil’d in carbolion

Carp bisk

Carp stewed

Carp stewed the French way

306, 307

Carp broth

Carp in stoffado

(301)

Carp hashed

Ibid

Carp marinated

Carp broil’d

Carp roasted

Carp Pye

Carp pie minc’t with eels

Carp baked the French way

Ibid

Conger boil’d

Conger stewed

Conger marinated

Ibid

Conger souc’t

Ibid

Conger roasted

Conger broil’d

Ibid

Conger fryed

Conger baked

Ibid.

Cockles stewed

399, 400

Crabs stewed

Crabs buttered

Ibid.

Crabs hashed

Crabs farced

Ibid.

Crabs broil’d

Crabs fryed

Ibid.

Crabs baked

Crab minced Pyes

Deer red roasted

Deer red baked

Deer fallow baked

Dish in the Italian way

Damsin tart

Damsins preserved

Ducklings how to fat them

Entre de table, a French dish

(9)

Eggs fryed

Eggs fryed as round as a ball

Ibid.

Egg caudle

(433)

Eggs dressed hard

Eggs buttered

Egg bisk

Ibid.

Eggs in Moon shine

Eggs in the Spanish fashion, call’d, Wivos qme uidos

Eggs in the Portugal fashion

Ibid.

Eggs a-la-Hugenotte

Eggs in fashion of a Tansie

Ibid.

Eggs and Almonds

Eggs broil’d

Ibid

Eggs poached

440, 441

Eggs, grand farced dish

Eggs compounded as big as twenty Eggs

Eggs buttered on toasts

Ibid.

Eggs buttered in the Polonian way

Egg minced pyes

Ibid.

Eggs or Quelque shose

Eggs fricase

Eels boil’d

Eels stewed

Eels in Stoffado

Eels souced or jellied

Eels hashed

Eels broiled

Ibid.

Eels roasted

355, 356

Eels baked

356, 357

Eel minced Pies.

Fritters how to make them

Fritters in the Italian fasion

Fritters of arms

Fried dishes of divers forms

Ibid.

Fried pasties, balls, or tosts

ib.

French tart

French Barley Cream

Florentine of tongues

Florentine of Partridg or capon

Florentine without paste

Flounders calvered

Frogs baked

Furmety.

Fowl hashed

Fowl farced

Farcing in the Spanish Fashion

Farcing French bread, called Pinemolet

Fricase a rare one

Flowers pickled

Flowers candied

Ibid.

Grapes and Gooseberries pickled

Grapes preserved

Gooseberries preserved

Gooseberry Cream

Ginger bread

Geese boil’d

Goose giblets boil’d

Goslings how to order them

Geese old ones to fat them

ib.

Hashes all manner of ways

38, 39, 40, 41

Hashes of Scotch collops

Hare hashed

Hares roasted

Hares four baked in a pie

Hares three in a pye

Ibid.

Hare baked with a pudding in his belly

Hens roasted

Hip tart

Herring minced Pies

Haberdine pyes

Ibid

Hogs feet jellied

Herns to nourish and fat them

Jelly crystal

Jelly of several colours

Ibid.

Jelly as white as snow

Jellies for souces

Jelly of harts-horn

Jelly for a consumption

Ibid.

Jelly for a consumption of the Lungs

Jelly for weakness in the back

Jumballs

Italian chips

Ipocras

Lambs head boil’d

Lambs head in white broth

Lambs stones fryed

Land or Sea fowl boiled

72, 73, 74, 75

Leach with Almonds

Lamprey how to bake

347, 348, 349

Links how to make

Lemons pickled

Loaves buttered

Lump baked

Ling pyes

Lobsters stewed

Lobsters hashed

Lobsters baked

(403)

Lobsters farced

(Ibid.)

Lobsters marinated

Lobsters broil’d

Ibid.

Lobsters roasted

Lobsters fryed

Lobsters baked

Ibid.

Lobsters pickled

Lobsters jellied

Ibid.

Marrow pyes

3, 4, 5

Marrow puddings

23, 24

Maremaid pye

220, 221

Made dish of tongues

(270)

Made dish of Spinage

Made dish of barberries

Made dish of Frogs

Made dish of marrow

Ibid.

Made dish of rice

Ibid.

Made dish of Blanchmanger

Made dish of butter and eggs

Made dish of curds

Ibid.

Made dish of Oysters

Marchpane

Mead

Metheglin

Mackeroons

Melacatoons baked

Melacatoons preserved

Medlar tart

Minced pies of Veal, Mutton, Beef, &c.

Minced pyes in the French fashion

Minced pies in the Italian fashion

Ibid.

Mutton Legs farced

Mutton shoulder hashed

Mutton shoulder roasted

137, 138

Mutton or Veal stewed

Mutton shoulder stewed

Mutton or veal stewed

51, 52

Mutton chines boil’d

11, 12

Mutton carbonadoed

166, 167

Mutton boil’d

49, 50

Mustard how to make it

Mustard of Dijon

Ibid.

Mustard in cakes

Musquedines

Mullet souc’t

Mullet marinated

Mullet broil’d

Mullet fryed

Mullet baked

Ibid.

Mushrooms fryed

Mushrooms in the italian fashion

Ibid.

Mushrooms stewed

Mushrooms broil’d

Muskles stewed

Muskles fryed

Muskle Pyes

Ibid

Neats tongue boil’d

42, 43

Neats tongue in stoffado

Neats tongues stewed

Ibid.

Neats tongue in Brodo lardiero

Neats tongue roasted

Neats tongue hashed

40, 41

Neats tongue bak’t

111, 112

Neats feet larded and roasted

Norfolk fool.

In the Index, the term “Olive”—the meat preparation, not the fruit—was always printed “Oline”. The unrelated “Olines” (following) are birds.

Olio Podrida

Olines of Beef

Olines of a Leg of Veal

Oline pye

Olines how to feed them

Oatmeal Caudle

Omlets of Eggs

430, 431

Onions buttered

Oysters stewed the french way

Oysters stewed otherways

Oyster pottage

Oysters hashed

Ibid.

Oysters marinated

Oysters in stoffado

Oysters jellied

Oysters pickled

Ibid.

Oysters souc’t

Oysters roasted

389, 390

Oysters broil’d

Oysters fryed

Oysters baked

Oyster mince pies

Oxe cheeks boil’d

Oxe cheeks in stoffado

Oxe cheeks baked

Partridge hashed

Partridge how to feed them

Paste how to make it

Paste royal

Paste for made dishes in Lent

Ibid.

Puff-paste

257, 258

Paste of Violets, Cowslips, &c.

Paste for a Consumption

Pallets of Oxe how to dress them

Pallit pottage

Pallets rosted

Ibid.

Pallets in Jellies

Pallets bak’t

Pancakes

Panadoes

Pap

Pease tarts

Pease cod dish in Puff paste

Pease pottage

Peaches preserved

Pewets to nourish them

Pheasants how to feed them

Pheasant baked

Pinemolet

Pie extraordinary, or a bride pye

Pie of pippins

Pippins preserved

Pig roasted with hair on

Pig roasted otherways

Pig souc’t

Pig jellied

Pig distilled against a Consumption

Pigeons boil’d

Pigeons baked

Pike boil’d

319, 320

Pike stewed

Pike hashed

Pike souc’t

Pike jellied

326, 327

Pike roasted

Pike fried

Pike broil’d

Ibid

Pike bak’t

Plumb cream

Plaice boil’d or stewed

Plovers how to feed them

Pork broil’d

167, 168

Pork roasted

Pottages

77, 78

Pottage in the french fashion

Pottage without any sight of herbs

Ibid.

Pottage called skink

Pottage of ellicksanders

Pottage of onions

Pottage of almonds

Ibid.

Pottage of grewel

Pottage of rice

Pottage of milk

Ibid.

Potatoes baked

Portugal tarts for banquettings

Posset how to make it

Posset of Sack

Posset compounded

Posset simple

Posset of herbs

Ibid.

Puffs the French way

Ibid.

Prawns stewed

Preserved green fruits

Pudding of several sorts

21, 22, 23

Pudding of Turkey or Capon

Puddings of Liver

Puddings of heifers udder

ib.

Puddings black

Pudding in a breast of Veal

Pudding boil’d

Pudding of cream

Pudding of sweet herbs

ibid

Pudding in hast

Pudding quaking

Ibid.

Pudding shaking

Pudding of rice

Pudding of cinamon

Pudding haggas

Pudding cheveridge

(Ibid.)

Pudding liveridge

(84)

Pudding of swan or goose

(Ib.)

Pudding of wine in guts

Pudding in the Italian Fashion

Pudding the French way

Ib.

Pudding of swine lights

Pudding of oatmeal

Ibid.

Pudding pyes of oatmeal

Pudding baked

Puddings white

Pullets stewed against a Consumption

Pyramides cream

Quinces pickled

Quince Pyes

Quince tarts

Quince cream

Quinces buttered

Quodling pye

Quails how to feed them

Rasberies preserv’d

Rabbits hashed

45, 46, (48, 54)

Restorative for a weak back

Rice tart

Rice cream

Rice buttered

Roots farced

Sauce for green geese

Sauce for Land fowl

Sauce for roast mutton

Sauce for roast veal

Sauce for red deer

Ibid.

Sauce for Rabbits

Sauce for Hens

149, 150

Sauce for Chickens

Sauce for Pidgeons

Sauce for a Goose

Sauce for a Duck

Sauce for a Sea Fowl

Ibid.

Sauce for roast Salmon

Sausages

36, 37,

Sausages Bolonia

Sausage for jelly

Sallet grand of minc’t fowl

Sallet grand of divers compound

158, 159, 160

Sallet of scurvy grass

Sallet of elixander buds

(262)

Scoch collops of mutton

Salmon calvered

Salmon stewed

Salmon pickled

Salmon hashed

Ibid.

Salmon marinated

Salmon in stoffado

Ibid

Salmon fryed

Salmon roasted

(339)

Salmon broil’d or roasted in stoffado.

Salmon baked

Salmon, chewits, or minced pyes

Salmon Lumber pye

Sack cream

Stone cream

Snow cream

Scollops stewed

Sea fowl bak’d

Silabub an excellent way

Shell bread

Snails stewed

Snails fryed

(416)

Snails hashed

Ibid.

Snails in pottage

Snaile back’d

Snites boil’d

Soals boil’d

Soals stewed

Soals souc’d

Soals jellied

Ibid.

Soals roasted

Soops of spinage

(246)

Soops of carrots

Ibid.

Soops of artichocks

Ibid.

Souce veal lamb, or mutton

Sparagus to keep all the year

Sparagus buttered

Spinage tart

Steak pye

Steak pyes the french way

Strawberry tart

Sturgeon boil’d

Sturgeon buttered

Sturgeon hashed

Ibid

Sturgeon marinated

Ibid

Sturgeon farced

Sturgeon whole in stoffado

Sturgeon souc’t

Sturgeon broil’d

Ibid

Sturgeon fryed

Sturgeon roasted

Ibid

Sturgeon olines of it

Sturgeon baked

373, 374, 375

Sturgeon minc’t pies

(376, )

Sturgeon lumber pie

Sturgeon baked with farcings

(Ibid.)

Sturgeon olio

(389)

Sugar plate

Swans how to fat them

Sweet-bread pies

Tansey how to make

Taffety tart

Tart stuff of several colours

; 250, 251

Tortelleti, or little pasties

83, 84

Tosts how to make them

Toasts cinamon

Toasts the French way

Ibid.

Tortoise how to dress it

Tripes how to dress them

Trotter pie

Triffel how to make it

Turkish dish of meat

Turkey baked

Turkies how to fat them

Turbut boil’d

Turbut souc’t

Ibid.

Turbut stewed or fryed

Veal breast farced

Veal breast boil’d

Ibid.

Veal breast roasted

Veal breast, loin, or rack baked

Veal leg boil’d

17, 18

Veal leg farced

Veal chines boil’d

Veal loin roasted

Veal broil’d

Veal hashed

Veal farced

Venison broil’d

Venison tainted how to preserve it

230, 231

Udders baked

Verjuyce how to make it

Vinegar to make it

Rose Vinegar

Pepper Vinegar

Ibid.

Umble pies

Warden tarts

Water for a Consumption

Wossel to make it

Wheat-ears how to feed them

Whip cream

Wheat leach of cream

White-pot to make it

Woodcocks boil’d

Woodcocks roasted