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Title: The Court & kitchin of Elizabeth, commonly called Joan Cromwel the wife of the late usurper, truly described and represented, and now made publick for general satisfaction.
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Print source: The Court & kitchin of Elizabeth, commonly called Joan Cromwel the wife of the late usurper, truly described and represented, and now made publick for general satisfaction.
London: Printed by Tho. Milbourn for Randal Taylor ..., 1664.
URL: https://name.umdl.umich.edu/A35073.0001.001
How to cite: For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website.

Table of Contents
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title page
TO THE READER.
The Introduction.
THE COURT and KITCHIN OF Mrs. ELIZABETH alias Joane Cromwell.
Here follows the most usual Meat and Diet observed at her Table, most of them ordinary and vulgar, ex∣cept some few Rarities, but such as arrided her Palate and Expence, of which it will be no un∣pleasing Labour to the Keader, to peruse the Cookery, and manner of Dressing, as also her Preserves, &c.
How to make a Rare Dutch Pudding.
How to roast a Leg of Mut∣ton the French way.
How to make Scotch collops of Veal. (this was al∣most Her constant Dish.)
How to souse a Pig and col∣lar it like a Brawn.
How to make a Sweet Pye with Lamb-stones, and Sweet-breads, and Su∣gar.
A rare White-pot.
A rare Citron Pudding.
How to make Liver Pud∣dings.
How to make Marrow Pud∣dings, (which she usu∣ally had to her Break∣fast.)
How to make Marrow Pa∣sties.
A Country way to make Sawsedges.
Another way.
To make green Sawce.
To dresse Ʋdders and Tongues.
To make Goosberry Cream.
To make Punnado.
To make a Sack Posset.
To make a made Dish of Apples.
To roast Eels.
To make an Eele Pye.
To dresse a Cods head.
To boyle Perches.
To boyle Eeles.
To boyle Woodcocks or Snipes.
How to boil Cocks or Larks otherwayes.
To boile Capons, Pullets, Chickens, Pigeons, Phea∣sants or Partridges.
To boil a Chicken or Capon in White Broth.
A Turkish dish of meat.
To stew a Fillet of Beef in the Italian Fashion.
To make an excellent Pot∣tage called Skinke.
To stew a Rump, or the fat end of a Brisket of Beef in the French fashion.
To boil a Chine, Rump, Sur∣loine, Brisket, Rib, Flank, Buttock, or Fillet of Beef powdered.
To pickle roast Beef, Chine, Surloine, Rib, Brisket, Flank, or Neats Tongues.
To stew Beef in Gobbets in the French fashion.
Stewed collops of Beef.
Olines of Beef stewed and roste.
To boil a capon or chicken with Colyflowers.
To boil a Capon or Chicken with Sparagus.
A rare Fricase.
To boil a Capon, Pullet, or Chicken.
To boil Capons or Chick∣ens with Sage and Par∣sley.
To boil a Capon or Chick∣en with divers composi∣tions.
To boil a Capon, Chicken with Cardones, Mush∣rooms, Artichocks, or Oysters.
To boil any Land Fowl, as Turky, Bustard, Phea∣sant, Peacock, Par∣tridge, or the like.
To boil Capon or Chicken with Sugar Pease.
To make a Neats-Tongue Pye.
To Roast a Levret or Hare.
To Stew Ducks the French fashion.
To make a Pidgeon Pie.
To bouyl Pidgeons after the Dutch way.
To make an Egg Pye, or Mince Pye of Eggs.
To make a Sallet of a cold Hen or Pullet.
To make a Hash of Capon or Pullet.
To butter Eggs upon Toasts.
To Stew a Line, Leg, Breast of Mutton.
To hash a Rabbet.
To Carbonado Mutton.
To pickle Oysters.
Away to fry Rabbets with sweet sauce.
How to roast a Rabbet with oysters.
To make a Frickasse of Chickens.
Another way to fry the same Fricasse brown.
A grand Sallet.
How to pickle French-beans.
A Cordial strengthning Broth.
Another way.
How to make Barley-broth.
To make a Pudding of Hogs Liver another way.
How to make an Eels Pie, with Oysters.
How to roast a Shoulder of Mutton with Oysters.
How to piekle up Cucumbers.
How to make a fresh Cheese.
To roast a Lamb, or Kid.
To roast Venison.
How to boyl a Hanch of Venison.
How to bak a Venison-Pasty.
To boyl any usual joint of Meat.
To bake Steaks the French way.
To bake a Pig.
Another way according to Court fashion.
To make a Fool.
To make an Artichoak-Pye.
To boyl Flounders or Jacks after the best manner.
To draw Butter, of only use in sauces.
To make puff-paste.
To make an excellent Jelly.
Another manner to make a fresh Cheese presently.
To make a Cheese-cake the best way.
Another way.
To broyl Oysters.
To broyl Scollops.
To stew a dish of Trouts.
To stew a Carp.
To make a Warden or Pear Pye.
To make a Quince Pye.
To make a Pye with Pippins.
To make a double Tart.
How to make an Almond Tart.
To make white Quince Cakes.
To make red Quince Cakes.
To make clear Cakes of Quince.
To Preserve Quinces white.