Index of Receipts

Ale with Honey,
Scotch, from my Lady Holmbey,
Small, for the stone,
To make Ale drink quick,
and Bragot, Master Webbe's,
Cock,

Apple drink with Sugar, Honey, etc.,

Apples, A very pleasant drink of,
in Gelly,
To stew,
Sweet Meat of,
Syrup of,

Bacon for Gambons, and to keep,

Barley Cream, The Queen's,
Pap,

Beef, To bake,
or Venison, To boil,
To stew,
Rump of, To stew, , ,

Bisket, To make,

Bragot, Master Webbe's,

Bran, To make clear Gelly of,

Brawn, About making of,

Broth, Nourishing,
Portugal, as it was made for the Queen,
Spinage,
Stewed,
and Potage,
for sick and convalescent persons,

Butter and Oil to fry fish,

Cake, To make a, ,
A very good,
An excellent,
Carraway,
Plumb,

Cakes, Excellent small,

Capon, Boiled, Savoury and nourishing,
Cold Rosted, Sallet of,
to pickle, My Lady Portland's way,
in white broth,

Champignons, Pickled,

Cheese, Savoury tosted, or melted,
Scalded,
Slippcoat, -

Cheese-cakes, To make,

Cherries, Marmulate of,
Marmulate of, with juyce of Raspes and Currants,
To make wine of,

Chicken, Fricacee of,
To cram,
To fatten in a wonderful degree, ,
To feed, ,

Cider,
Sir Paul Neale's way,
Water, Dr. Harvey's,

Clouted Cream, ,

Cock Ale, To make,

Collops, Excellent good,
Scotch, My Lord of Bristol's,
Scotch, My Lady Diana Porter's,
of Veal, Savoury,

Conserve of Red Roses, ,

Cordial Tablets, which strengthen nature much,

Cream, Clouted, ,
Curds, To make,
A good dish of,
An excellent Spanish,
with Rice,
Courdes, The,

Cresme fouettee, My Lord of S. Alban's,

Crust, Short and crisp, for tarts and pyes,

Currants, Gelly of, with the fruit whole in it,
Red, Marmulate of,
Red, Gelly of,
Wine,

Ducks, Wilde, To bake,
Wilde, To rost,

Eggs, To boil,
To butter, with cream,
Portuguez,

Flommery Caudle, A,
Wheaten,

Fricacee of Lamb-stones, Sweetbreads, etc., A.,
of Veal, ,

Goose, An excellent meat of,
To pickle an old fat,

Green geese pye,

Gruel of oatmeal and rice,
Smallage,
Water,
Water, with wood-sorrel and currants,

Hachy, A nourishing,

Hare-pye, To make,

Harts-horn Gelly, To make, , , ,

Herring Pye, A,

Honey, Some notes about,
drink, To make,
drink, Weak,

Horse Radish, Sauce of,

Hotchpot, To make, ,
The Queen's,

Humble Pyes, To season,

Hydromel as I made it weak for the Queen-Mother,
with Clove-Gilly-flowers,
with Juniper Berries,
My Lord Hollis's,

Julep of Conserve of Red Roses, Dr. Bacon's,

Lamb-stones, A fricacee of,

Lampreys, To dress,

Mallow Stalks, Sucket of,

Marchpane, My Lord of Denbigh's Almond,

Marmulate of Cherries,
of Cherries with juyce of raspes and Currants,
of Pippins,
of Red Currants,
My Lady Windebank's curious red,
White, My Lady of Bath's way,
The Queen's,

Marrow Puddings,
Sops, with wine,
Spinage Pasties, Excellent,

Meat, fine, To rost,
For rosting of,

Meathe (Mead), , , , , , , , , , , , , ,
A receipt to make good,
A very good,
excellent, To make,
White, , , , , , , ,
White, An excellent,
White, Small,
White, Sir John Arundel's,
White, my Lady Gower's,
good for liver and lungs,
Small,
Strong, ,
A weaker but pleasant,
to keep long,
with Raisins,
My Lady Bellassises,
Mr. Corsellises, Antwerp,
My Lord Gorge his,
My Lord Herbert's,
My Lady Morrice's,
My Lady Morrice, her sister's way,
My own considerations for making,
Sir Wm. Paston's,
Another pleasant Meathe of Sir Wm. Paston,
from the Muscovian Ambassador's steward,
Sir Baynam Throckmorton's,
Master Webbe's, -

Metheglin, To make, -, , , , , , , , , , , ,
To make a tun of,
composed by myself out of various receipts,
My Lady Windebanke's,
Good,
Very good,
Excellent,
Most excellent,
An excellent way to make, called the Liquor of Life,
Small, , ,
White, , , , , , , , ,
White, Sir Edward Bainton's,
The Countess of Bullingbroke's,
The Countess of Dorset's,
Sir John Fortescue's,
My Lady Hungerford's,
Mr. Pierce's excellent,
The Lady Vernon's,
The Earl of Denbigh's,
Sir Thomas Gower's,
as it is made at Liège,
or sweet drink of my Lady Stuart,
for the colic and stone, of my Lady Stuart,
for health, Sir Thomas Gower's,
for taste and colour,
that looks like White Wine,

Minced Pyes, To make, ,
My Lady of Portland's, ,

Morello Wine,

Mustard, To make,

Mutton, baked like venison,
Fricacee of,
steaks, An excellent way of making,
To make a shoulder of, like venison,

Oatmeal, Pap of,
Pap of, Sir John Colladon's,
Pudding,
Pudding, A baked,
and Rice, Gruel of,

Oglia, Spanish, plain but good,

Ordinary Drink, Sir Thomas Gower's,

Oysters, To stew,

Panado,

Pan Cotto,

Pap, Barley,

Parsneps, To dress,

Partridges that you have taken wilde, To feed,

Pear Pudding,

Pears, To stew,
Preserved Wardens,

Pease, To butter,
Porage, My Lord Lumley's,
of the seedy buds of tulips,

Pidgeons, Teals, or Wild Ducks, To bake,

Pippins, Gelly of (or of John Apples),
Marmulate of,
to preserve in Gelly,
Syrup of,

Plague Water, ,

Poor John and Buckorn, To dress,

Posset, An excellent,
A plain ordinary,
A Barley Sack,
A French Barley,
A Sack, ,
Sack, My Lord of Carlile's,

Potages, Concerning,
Barley,
An English,
Good nourishing,
Ordinary,
Plain savoury,
de Santé, ,
de Santé, Nourissant,
de blanc de Chapon,

Poultry, To feed,

Pressis, Nourissant,

Pudding, An excellent baked,
Another baked,
A Barley,
Black, ,
Black, Excellent,
Call,
Marrow,
Oatmeal,
Oatmeal, Baked,
Pear, ,
Pippin,
Pith,
Quaking, Plain,
Quaking, bag,
with puff paste,
White,
White, Excellent,

Puff-past,

Puffs, To make,

Pyes,
Minced,
Minced, My Lady of Portland's, ,
Hare,
Herring,

Quiddany of Quinces, A smoothening,

Quince preserved with Gelly,

Quinces, Gelly of,
Gelly of, Fine White,
Gelly of, Red, My Lady Windebanke's,
Paste of, ,
Paste of, with very little sugar,
to keep all the year round,

Raspberry Wine, To make,

Red Dear, To make,
Herrings broyled,

Rice, boiled dry,
and Orge Mondé,

Roses, Red, Conserve of, ,
Julep of,

Sack with Clove-Gilly-flowers,
Posset,
Posset, My Lord of Carlile's,

Sallet of Cold Capon rosted,

Sauce of Horse Radish,
very good for partridges, etc.,
for a carp or pike,

Shrimps, To prepare for dressing,

Slippcoat Cheese, To make, , , ,

Smallage Gruel,

Smoaked flesh, To boil,

Spinage Broth, To make,

Stepponi,

Stockfish, The way of dressing, in Holland,
Another way,
To dress, somewhat differingly from the way of Holland,

Strawberry Wine,

Sucket of Mallow Stalks,
of Lettuce,

Sweetbread, Fricacee of,

Sweet-meats of my Lady Windebanke, ,

Syllabub, A, ,
A plain,
A whip,

Tablets, Pleasant Cordial,

Tansy, A, , ,

Tea with eggs,

Turkeys, Excellent meat of,
To souce,

Veal, Fricacee of, ,
Savoury Collops of,
To stew a breast of,
Tosts of,

Venison, Baked, ,
to keep,

Vuova Lattate,
Spersa,

Wardens, Preserved,
To stew,

White Pot, To make, ,

Whitings buttered with eggs,

Wilde Boar, To rost,

Wilde Ducks or Teals, To bake,
Ducks, To rost,

Wine, Cherry,
The Countess of Newport's,
Raspberry,
Strawberry,