The Table

A

Scotch Ale from my Lady Holmbey

To make Ale drink quick

A very pleasant drink of Apples

Ale with Honey

Small Ale for the stone

Apple drink with Sugar, Honey, &c.

Master Webbs Ale and Bragot

To stew Apples

Apples in Gelly

Sweet-meat of Apples

To make an excellent syrup of Apples

B

Stewed Broth

Portugal Broth, as it was made for the Queen

Nourishing Broth

Broth and Potage

Broth for sick and convalescent Persons

A savoury and nourishing boiled Capon

To stew Beef

To stew a Rump of Beef , ,

To rost Wilde Boar

About making of Brawn

To bake Beef

To boil Beef or Venison

Ordering Bacon for Gambons, and to keep

To make Bisket

C

To make Cider

Sir Paul Neal's way of making Cider

Dr. Harvey's pleasant Water Cider, whereof he used to drink much, making it his ordinary drink

A good Dish of Cream

An excellent Spanish Cream

Another Clouted Cream

My Lord of St. Alban's Cresme Fouettee

To make the Cream Curds

The Queens Barley Cream

Capon in White-broth

To make Cock-Ale

Savoury Collops of Veal

To pickle Capons my Lady Portland's way

Scotch Collops

Excellent good Collops

My Lady Diana Porter's Scotch Collops

Cream with Rice

Pickled Champignons

Sallet of cold Capon Rosted

To make Cheese cakes

Short and crisp Crust for Tarts and Pyes

To make a Cake

To make a Caraway-Cake

Excellent small Cakes

To make scalded Cheese

The Cream-Courds

Savoury tosted or melted Cheese

To feed Chicken

To fatten young Chicken in a wonderful degree

An excellent way to Cram Chicken

Gelly of Red Currants

Gelly of Currants with the fruit whole in it

D

To bake wilde Ducks or Teals

To Rost wilde Ducks

E

To butter Eggs with Cream

Portuguez Eggs

To boil Eggs

F

Wheaten Flomery

A Fricacee of Lamb-stones, &c.

To boil smoaked Flesh

A Fricacee of Veal ,

Butter and Oyl to fry Fish

A Flomery-Caudle

G

Smallage Gruel

About water Gruel

An excellent and wholesome water Gruel with Wood sorrel and Currants

Gruel of Oatmeal and Rice

To make clear Gelly of Bran

An excellent meat of Goose or Turkey

To pickle an old fat Goose

H

Some Notes upon Honey

My Lord Hollis Hydromel

Hydromel as I made it weak for the Q. Mother

To make Honey drink

Weak Honey drink

To make an Hotchpot ,

The Queens Hotchpot

A nourishing Hachy

Red Herrings boiled

To season Humble Pyes

To make Harts-horn Gelly -

L

To dress Lampreys

M

Master Corsellises Antwerp Meath

To make excellent Meathe

A weaker, but very pleasant Meathe

An excellent white Meathe

Master Webbes Meathe -

My own considerations for making of Meathe

My Lady Gower's white Meathe

Strong Meathe

A Receipt for making of Meathe

My Lord Morice's Meathe

My Lady Morice her Sisters Meathe

To make white Meath

Sir William Paston's Meathe

Another way of making Meathe

Sir Baynam Throckmorton's Meathe

My Lady Bellassises Meathe

My Lord Gorge his Meathe

Several sorts of Meathe, small and strong

To make Meathe

Sir John Arundel's white Meathe

To make a Meathe good for the Liver and Lungs

A very good Meathe

My Lord Herbert's Meathe

To make small white Meathe

Meathe from the Muscovian Ambassadour's Steward

Meathe with Raisins

A Receipt to make Metheglin as it is made at Liege, communicated by Mr. Masillon

White Metheglin of my Lady Hungerfords which is exceedingly praised

A Receipt to make a Tun of Metheglin

The Countess of Bullingbrook's white Metheg.

Metheglin composed by myself

Sir Thomas Gower's Metheglin for health

Metheglin for taste and colour

An excellent way of making white Metheglin

Several ways of making Metheglin

To make white Metheglin

Another Metheglin

Mr. Pierce's excellent white Metheglin

An excellent way to make Metheglin, called the Liquor of Life

To make good Metheglin

To make white Metheglin of Sir J. Fortescue

The Lady Vernon's white Metheglin

To make Metheglin

A most excellent Metheglin

To make white Metheg. of the Count. of Dorset

To make small Metheglin

The Earl of Denbigh's Metheglin

To make Metheglin that looks like White Wine

Metheglin, or sweet-drink of my Lady Stuart

A Metheg. for the Colick-Stone, of the same Lady

A Receipt for Metheglin of my Lady Windebanke

Marrow sops with Wine

To make a shoulder of Mutton like Venison

An excellent way of making Mutton steaks

To make Mustard

For roasting of Meat

Mutton baked with Venison

My Lord of Denbigh's Almond March-pane

Marmulate of Pippins

White Marmulate, the Queens way

My Lady of Bath's way

Marmulate of Cherries

Marmulate of Red Currants

O

A plain but good Spanish Oglia

To stew Oysters

P

Excellent Marrow-Spinage Pasties

To make a French Barley Posset

To make Puff-past

To make a Pudding with Puff past

To make Pear Puddings

Marrow Puddings

To make excellent Black Puddings

A Receipt to make White Puddings

To make an excellent Pudding

Pyes

To make Pith Puddings

An Oat-meal Pudding

To make Call Puddings

A Barley Pudding

A Pippin Pudding

To make a baked Oat-meal Pudding

A plain quaking Pudding

A good quaking Bag Pudding

To preserve Pippins in Jelly

To dress Poor-John, and Buckorn

To dress Parsneps

To butter Pease

A Herring Pye

To make an excellent Hare Pye

To bake Pidgeons, Teals or Wild ducks

Green-Geese Pye

To make a plain ordinary Posset

Concerning Potages

Plain savoury English Potage

Potage de blanc de Chapon

Ordinary Potage

Barley Potage

An English Potage

Another Potage

Nourissant Potage de santé

Potage de santé ,

Good nourishing Potage

Pap of Oat-meal

Panado

Barley Pap

Oat-meal Pap. Sir John Colladon

Pressis-Nourissant

Pan-Cotto

My Lord Lumley's Pease-Potage

An excellent Posset

Pease of the seedy buds of Tulips

To make Plague-Water ,

An excellent baked Pudding

My Lady of Portland's Minced Pyes

Minced Pyes

To feed Poultry

To feed Partridges that you have taken wilde

To make Puffs

Gelly of Pippins or John-Apples

Q

To keep Quinces all the year good

Gelly of Quinces

Preserved Quince with Gelly

To make fine white Gelly of Quinces

Paste of Quinces ,

A smoothening Quiddany or Gelly of the Cores of Quinces

R

Rice & Orge mondé

Boiled Rice dry

To Rost fine Meat

To make Red-Dear

Conserve of Red Roses ,

S

Sack with Clove gilly-flowers

To make Stepponi

To make a Sack-posset

A Barley Sack-posset

My Lord of Carlile's Sack-posset

A Syllabub

To make a whip Syllabub

To make Spinage-broth

Sauce of Horse-Radish

Very good Sauce for Partridges and Chicken

To dress Stock-fish ,

To prepare Shrimps for dressing

To make Slip-coat-Cheese -

Sweet-meats of my Lady Windebanks

Sucket of Mallow-stalks

T

Tea with Eggs

A Tansy , ,

To souce Turkeys

Pleasant Cordial Tablets

V

To stew a breast of Veal

Vuova Lattate

Vuova Spersa

Baked Venison

Tosts of Veal

W

Morello Wine

Currants Wine

The Countess of Newport's Cherry Wine

Strawberry Wine

To make Wine of Cherries alone

To make Rasbery-Wine

To make a White-pot ,

Buttered Whitings with Eggs

To stew Wardens or Pears

Preserved Wardens