The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
- Title
- The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
- Author
- May, Robert, b. 1588.
- Publication
- London :: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill,
- 1660.
- Rights/Permissions
-
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- Subject terms
- Cookery, English
- Link to this Item
-
https://quod.lib.umich.edu/e/eebo2/a88977.0001.001
- Cite this Item
-
"The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88977.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024.
Contents
- frontispiece
- title page
-
To the Right Honourable my Lord
Lumley, and my LordLovelace; and to the Right Worshipful Sir.VVilliam Paston, SirKenelme Digby, and SirFrederick Corn∣wallis; so well known to the Nati∣on for their admired Hospitalities. - To the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful.
- A short Narrative of some passages of the Authors Life.
-
Triumphs and Trophies in Cookery, to be used at Festival Times, as
Twelfth Day, &c. -
On the unparallel'd Piece of Mr.
MAY his Cookery. -
To the Reader of (my very loving Friend) Mr.
ROBERT MAY his incomparable Book of Cookery. -
The most Exact, or A la Mode wayes of Carving and Sewing.
- Tearms of Carving.
- Service.
- Sauce for all manner of Fowls.
-
Directions for the order of Car∣ving Fowl.
- Lift that Swan.
- Rear the Goose.
- To cut up a Turkey, or Bustard.
- Dismember that Hern.
- Ʋnbrane the Mallard.
- Ʋnlace that Coney.
- Sauce that Capon.
- Allay that Pheasant.
- Wing that Partridge.
- Wing that Quail.
- Display that Crane.
- Dismember that Hern.
- Ʋnjoynt that Bittern.
- Break that Egript.
- Ʋntach that Curlew.
- Ʋntach that brew
- Ʋnlace that Coney.
- Break that Sarcel.
- Mince that Plover.
- A Snite.
- Thigh that Woodcock.
- The Sewing of Fish.
-
Bills of
FARE for every Season in the Year; also how to set forth theMEAT in order for that Service; as it was used before Hospitality left this Nation.-
A Bill of Fare for
All Saints Day, beingNovemb. 1. - A Bill of Fare for Christmas Day, and how to set the Meat in order.
-
A Bill of Fare for
Newyears Day. -
A Bill of Fare for
February. -
A Bill of Fare for
March. -
A Bill of Fare for
April. -
A Bill of Fare for
May. -
A Bill of Fare for
June. -
A Bill of Fare for
July. -
A Bill of Fare for
August. -
A Bill of Fare for
September. -
A Bill of Fare for
October. -
A Bill of Fare formerly used on Fasting Dayes and in
Lent.
-
A Bill of Fare for
-
THE Accomplisht Cook, OR, The whole Art and Mystery of COOKERY, fitted for all De∣grees and Qualities.
-
Section 1.
-
part
- To make an Olio Podrida.
- Marrow Pies.
-
Olio. Marrow Pies. - To make a Bisk divers wayes.
- A Bisk other wayes.
- To make another curious boil'd meat, much like a Bisk.
-
Another made Dish in the French Fashion, called, an
Entre de Table, Entrance to the Table. - Another French boiled meat of Pine-molet.
- To boil a Chine of Veal, whole or in pieces.
- Chines of Veal otherwayes, whole or in pieces.
- Chines of Veal boil'd with fruit, whole.
- Chines of Veal other wayes.
- Chines of Mutton boil'd whole, or Loins, or any joynt whole.
- To boil a Chine, Rack, or Loin of Mutton, other wayes, whole, or in pieces,
- To boil a Chine of Mutton whole or in pieces, or any Joynt.
- Barley Broth. Chine of Mutton or Veal in Barley Broth, Rack or any joynt.
- Barley Broth otherwise.
- Chine or any Joynt.
- Stewed Broth.
- Stewed broth new fashion.
- To stew a Loin or Rack of Mutton, or any Joynt other wayes.
- To boil a Leg of Mutton divers wayes.
- To boil a Leg of Veal.
- To make all manner of forc't Meats or Stuffings for any kinde of Meats; as Legs, Breasts, Shoulders, Loins, or Racks; or for any Poultry or Fowl whatsoever, boil'd, roste, stew∣ed, or baked; or boil'd in bags, round like a quaking Pud∣ding in a Napkin.
-
To make several sorts of Pudding.
-
1. Bread Pudding, yellow or green. - Another Pudding, called Cinamon Pudding.
- To make Rice Puddings.
- To make Oatmeal Puddings, called Isings.
- To make Blood pudding.
- To make Andolians.
- To make other blood puddings.
- To make Marrow Puddings of Rice and grated Bread.
- To make other Puddings of Turky or Capon in bags, guts, or for any kinde of stuffing, or forcing, or in Cauls.
- Sheeps Haggas Pudding.
- Other Haggas Puddings.
- To make Liver Puddings.
- To make Puddings of Blood after the Italian fashion.
- To make Puddings of a Heifers Ʋdder.
-
Forcing for any roots; as Mellons, Cucumbers, Collyflow∣ers, Cabbiges, Pompions, Gourds, great Onions, or Pars∣nips, &
c. - Other forcing, or Pudding, or stuffing for birds or any fowl, or any joynt of meat.
- Other forcing for Fowls, or any Joynt of meat.
- Other forcing of Veal, or Pork, Mutton, Lamb, Venison, Land, or Sea Fowls.
- Other stuffings or Puddings.
- Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any tender Sea Fowl.
- Other forcing of Livers of Poultrey, or Kid or Lambs.
- Other forcing for any dainty Fowl; as Turky, Chickens, or Phesants, or the like, boild or roste.
- Other fillings or forcing of parboil'd Veal or Mutton.
- Other fillings of raw Capons.
- Other forcing for Land or Sea-fowl boiled or baked, or a Leg of Mutton.
- Legs of Mutton forc't either rost or boil'd.
- Other forcing of Veal.
- Other forcing of Veal, Mutton, or Lamb.
- Other forcing for Brest, Legs or Loins of Beef, Mutton, Veal, or any Venison or Fowls rosted, baked, or stewed.
- Other forcing for roste, or boiled, or baked Legs of any meat, or any other Joynt or Fowl.
- Other Forcing.
- Forcing in the Spanish fashion in balls
- Other manner of Balls.
- Other grand or forc't dish.
- Sweatbreads, Lambstones, Chickens, Marrow, Almonds, Eggs, Oranges, Bisket, Sparagus, Artichocks, Musk, Saf∣fron, Butter, Potato's, Pistaches, Chesnuts. Verjuyce, Sugar, Flower, Parmisan, Cinamon.
- Another forc't Dish.
- Another forc't fried Dish.
-
- To make any kinde of Sausages.
-
To make all manner of Hashes.
- First, of raw Beef.
-
2. Beef hashed other wayes, of the Buttock. -
3. Beef hashed otherwayes. -
4. A Hash of Bullocks Cheeks. - Hashes of Neats Feet, or any Feet, as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the wayes following.
-
2. Neats-feet hashed otherwayes. -
3. Hashing otherwayes of any Feat. -
4. Neats-feet, or any Feet otherwayes. -
5. Neats-feet, or other Feet otherwayes sliced, or in pieces stewed. -
6. Neats Feet other wayes, or any Feet fry∣cassed, or Trotters. - To hash Neats-tongues, or any Tongues.
-
2. To hash a Neats-tongue otherwayes. -
3. To hash a Tongue otherwayes, either whole or in slices. -
4. To hash a Tongue otherwayes. -
5. To hash a Neats-tongue otherwayes. -
6. To stew a Neats Tongue whole. -
7. To stew a Neats Tongue otherwayes whole or in pieces boild, blanch it or not. -
8. To boil a Tongue otherwayes. - To boil a Neats Tongue otherwayes, of three of four dayes powder.
- To Fricas a Neats Tongue, or any Tongues.
- To hash any Land Fowl, as Turkie, Capon, Phesants, or Par∣tridges, or any Fowls, being rosted and cold.
- Collops, or hashed Veal.
- A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues.
- To make other Hashes of Veal.
- To hash a Hare.
- To hash or boil Rabits divers wayes, either in quarters or sli∣ces, or cut like small dice, or whole, or minced.
- A Rabit hashed otherwayes.
- To hash Rabits, Chickens, or Pigeons, either in pieces, or whole with Turnips.
- To make a Bisk the best way.
- To make little Pies for the Bisk.
- To make gravy for the Bisk.
- To dish the Bisk.
- To boil Chines of Veal.
- To boil or stew any Joint of Mutton.
- To boil a Rack, Chine, or Loin of mutton a most excellent way either whole or in pieces.
- To boil a Chine of mutton in Barley broth, or Chines, Racks, and Knuckles of Veal.
- To stew a Chine of Mutton or Veal.
- To make a Dish of Steaks stewed in a Frying-pan.
- To make stewed Broth.
- Stewed Broth in the new Mode or Fashion.
- To stew a Loin, Rack, or any Joynt of mutton otherwayes.
- To dress or force a Leg of Veal a singular good way, in the newest Mode.
- To boil a Leg or Knuckle of Veal with Rice.
- To boil a Breast of Veal.
- To boil a Breast of Veal otherwayes.
- To force a Breast of Veal.
- To boil a Leg of Veal.
- To boil a Leg of Mutton.
- To boil a Leg of Mutton otherwayes.
- To boil peeping Chickens, the best and rarest way, A la mode.
- To hash a Shoulder of Mutton.
- To hash a shoulder of Mutton otherwayes.
- To hash a shoulder of Mutton the French way.
- Scotch Collops of Mutton.
- Scotch Collops of a Leg or Loin of mutton otherwayes.
- To make a Hash of Partridges or Capons.
- To hash a Hare.
- To hash a Rabit.
- To stew or hash Rabits otherwayes.
- To hash Rabits otherwayes.
- To hash any Land Fowl.
- To boil Woodcocks or Snites.
- Boild Cocks or Larks otherwayes.
- To boil any Land Fowl, as Turky, Bustard, Pheasant, Peacock, Partridge, or the like.
- To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges.
- To boil a Capon or Chicken in White Broth.
- A rare Frycase.
- Capons in Pottage in the French Fashion.
- To boil a Capon, Pullet, or Chicken.
- To boil Capons or Chickens with Sage and Parsley.
- To boil a Capon or Chicken with divers Compositions.
- To boil a Capon, Chicken with Cardones, Mushrooms, Artichocks, or Oysters.
- To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans.
- To boil Capon or Chicken with sugar Pease.
- To boil a Capon or Chicken with Collyflowers.
- To boil a Capon or Chicken with Sparagus.
- To boil a Capon or Chicken with Rice.
- Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkie, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl.
- Cold otherwayes.
- To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Haslers.
- To boil all other smaller Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strents, Pewits, Ollines, Gravelens, Oxeyes, Redshanks, &c.
- To boil all manner of small Birds, or Land Fowl, as Plo∣vers, Quails, Railes, Black birds, Thrushes, Snites, Wheat∣ears, Larks, Sparrows, Martins.
- To boil a Swan, Whopper, wild or tame Goose, Crane, Sho∣veller, Herne, Ducks, Mallard, Bittor, Widgeons, Gulls, or Curlewes.
- To boil any large water Fowl otherwayes, as Swan, Whopper, wilde or tame Geese, &c.
- To boil all manner of small Sea or Land Fowl.
- To boil or dress any Land Fowl, or Birds in the Italian fashi∣on, in a broth called Brodo Lardiero.
- To stew Pigeons in the French fashion.
- Otherwayes in the French fashion.
- To boil Pigeons otherwayes.
- To boil Pigeons otherwayes.
-
Pottages.
- Pottage in the Italian Fashion.
- Pottage otherwayes in the Italian Fashion.
- Pottage of Mutton, Veal, or Beef, in the English fashion.
- To stew a Shoulder of Mutton with Oysters.
- To roste a Shoulder of mutton with onions and parsley, and baste it with Oranges.
- Other hashes of Scotch Collops.
- Other Hashes or Scotch Collops of any Joint of Veal, either a Loin, Leg, Rack, or Shoulder.
- A hash of a Leg of Mutton in the French fashion.
- Another hash of Mutton or Lamb, either hot or cold.
- Another hash of a Joint of Mutton or Lamb hot or cold.
- Other hashes of a Shoulder of Mutton.
-
Divers made Dishes or
Capilotado's. - First, a dish of Chines of Mutton, Veal Capon, Pige∣ons, or other Fowls.
-
Capilotado, in theLombardy fashion, of a Capon. -
Capilotado of Pigeons, or wilde Ducks, or any Land or Sea Fowls roasted. -
Capilotado for Roast Meats, as Partridge, Pigeons, eight or twelve, or any other the like: or Sea Fowls, Ducks, or Wigeons. -
Other
Capilotado common. -
Capilotado, or Custard, in the Hungarian Fashion, in the Pot, or baked in an Oven. - Capilotado Francois.
-
Other made Dishes, or little Pasties, called in Ita∣lian
Tortelleti. - Tortelleti, or little Pasties.
-
Tortelleti, or little Pasties otherwayes, of Beets or Spinage chopped very small. -
Tortelleti, of green Pease, French Beans, or any kinde of Pulse green or dry. - To boil Capon or Chicken with Collyflowers in the French Fashion,
- To boil Capon, Chicken, Pigeons, or any Land Fowls in the French Fashion.
- To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid.
- To boil Pigeons, Woodcocks, Snites, Blackbirds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat-ears, Martins, or any small Land Fowl.
- Boild Woodcocks or Larks otherwayes.
- To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittor, Duck, Widgeon, Gulls, Curlew, Teels, Ruffs, &c.
- To boil all manner of Sea Fowls, as a Swan, Whopper, Geese, Ducks, Teells, &c.
- To boil any old Geese, or any Geese.
- To boil Wilde Fowl otherwayes.
- To boil these aforesaid Fowls otherwayes, with Muscles, Oy∣sters, or Cockels; or fried Wickels, in butter, and after stewed with butter, white wine, nutmeg, a slic't orange, and gravy.
- Otherwayes, in the French Fashion.
- To boil Goose-giblets, or any giblets of any Fowl.
- Sauce for green Geese.
- To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken, or Neats Tongue.
- How to dish it up.
- To boil all manner of Land Fowl, as followeth.
- Sauce for the Land Fowl.
- To boil Pigeons.
- Pottage in the French Fashion.
- Pottage otherwayes in the French Fashion of Mutton, Kid, or Veal.
- Pottage in the English Fashion.
- Pottage without sight of Herbs.
- To make Sausages.
- To make most rare Sausages without skins.
- To make Links.
-
part
-
Section 2.
- To boil Oxe Cheeks.
- To dress Oxe Cheeks otherwayes.
- To dress Oxe Cheeks in Stofadoe, or the Spanish Fashion.
- To Marinate Oxe Cheeks.
- Oxe Cheeks in Sallet.
- To bake Oxe cheeks in a pasty or pie.
- To dress Pallets, Noses, and Lips, of any Beast, Steer, Oxe, or Calf.
- To fricase Pallets.
- To stew Pallets, Lips, and Noses.
- To marinate Pallets, Noses, and Lips whole.
- To dress Pallets, Lips, and Noses, with collops of Mutton and Bacon.
- To make a Pottage of Beef Pallets.
- To roast a dish of Oxe Pallets with great Oysters, Veal, Sweet∣breads, Lamb-stones, peeping Chickens, Pigeons, slices of inter larded Bacon, large Cock-combs and Stones, Marrow. Pistaches, and Artichocks.
- Oxe Pallets in Jellies.
- To bake Beef Pallets.
- To dress a Neats Tongue boild divers wayes.
- Neats Tongues and a fresh Ʋdder in Stofado.
- Neats Tongue stewed whole or in halves.
- To stew a Neats Tongue otherwayes.
- To hash or stew a Neats Tongue divers wayes.
- To marinate a Neats Tongue either whole or in halves.
- To Fricase Neats Tongues.
- To dress Neats Tongues in Brodo Lardiero, or the Italian Way.
- To dress Neats Tongues, as Beefs Noses, Lips, and Pallets.
- To hash a Neats Tongue whole or in slices.
- To dry Neats Tongues.
- To prepare a Neats Tongue or Ʋdder to roste, a Stag, Hinde, Buck, Doe, Sheep, Hog, Goat, Kid or Calf.
- To roste a Neats Tongue.
- To roste a Neats Tongue or Ʋdder otherwayes.
- To make minced Pies of a Neats Tongue.
- To bake Neats Tongues to eat cold, according to this figure.
- To bake two Neats Tongues in a pie to eat hot, according to this figure.
- To bake a Neats Tongue hot otherwayes.
- To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef,
- To roast a Fillet of Beef.
- To stew a Fillet of Beef in the Italian Fashion.
- To make an excellent Pottage called Skinke.
- To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion.
- A Turkish Dish of Meat.
- To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef powdered.
- To pickle roast Beef, Chine, Surloin, 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 make a hash of raw Beef.
- To make a hash of Beef otherwayes.
- Carbonadoes of Beef, raw, rosted, or tosted.
- To Carbonado, broil, or toste beef in the Italian fashion.
- Beef fryed divers wayes raw or rosted
- Beef fryed otherwayes, being rosted and cold.
- To bake Beef in lumps several wayes, or Tongues in lumps raw, or Heifrrs Ʋdders raw or boild.
- To bake Beef red Deer fashion in Pies or Pasties, either Sur∣loin, Brisket, Buttock, or Fillet, larded or not.
- To make minced Pies of Beef.
- To make a Coller of Beef.
- To bake a Flank of Beef in a Coller.
- To stuff Beef with Parsley to serve cold.
- To bake Ʋdders either in Pye or Pasty according to this Figure.
- To bake a Heifers Ʋdder in the Italian Fashion.
- To stew Calves or Neats feet.
- To make a Fricase of Neats Feet.
- Neats Feet larded and rosted on a spit:
- To make black Puddings of the Beefers Blood.
- To dress a dish of Tripes hot out of the pot or pan.
- To make Bolonia Sausages.
-
Section 3.
- To boil a Bullocks Cheek in the Italian way.
- To stew Bullocks Cheeks.
- To boil a Calves Head.
- To hash a Calves Head.
- To souce a Calves Head.
- To roste a Calves Head.
- To roste a Calves Head with Orsters.
- To stew a Calves Head.
- To hash a Calves Head.
- To broil a Calves Head.
- To boil a Lambs Head in white Broth.
- To stew a Lambs Head.
- To boil a Lambs Head otherwayes.
-
Section 4.
- Divers wayes of bredding or dredging of Meats and Fowls.
- To roste a Shoulder of mutton in a most excellent new way with Oysters and other materials.
- To roste a Shoulder of Mutton with Oysters otherwayes.
- To roste a Shoulder of Mutton without Oysters.
- To roste a Chine of Mutton either plain or with divers stuf∣fings, lardings, and sauces.
- Divers Sauces for roste Mutton.
- To roste Veal divers wayes with many excellent farcings, puddings, and sauces, both in the French, Italian, and English fashion.
- To roast a Breast of Veal otherwayes.
- To roast a Loyn of Veal.
- To roast Olives on a Leg of Veal.
- To roast a Leg or Fillet of Veal.
- To roast Veal in pieces.
- To roast Calves Feet.
- To roast a Calves Head with Oysters.
- To roast Red Dear.
- To roast Pork with the Sauces belonging to it.
- To roast Pigs divers wayes with their different Sauces.
- To roste a Pig the plain way.
- To roste a Pig otherwayes.
- To roste Hares with their several stuffings and sauces.
- To roste a Hare with the Skin on.
- Several Sauces belonging to Rabits.
- To roste Woodcocks in the English Fashion.
- Otherwayes in the French Fashion.
- To roast a Hen or Pullet.
- Sauce with Oysters and Bacon.
- Sauce for Hens or Pullets to prepare them to roast.
- Several other Sauces for roast Hens.
- Several Sauces for roast Chickens.
- Sauces for roast Pigeons or Doves.
- Sauces for all manner of roast Land Fowl, as Turky, Bustard, Peacock, Pheasant, Partridge, &c.
- Sauces for a Stubble or fat Goose.
- Sauces for a young Stubble Goose.
- Sauce for a Duck.
- Sauce for Duck and Mallard in the French Fashion.
- Sauces for any kinde of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bitter, or Geese.
- Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.
- To make divers sorts of Vinegar.
- To make Vinegar of corrupt Wine.
- To make Vinegar otherwayes.
- Rose Vinegar.
- Pepper Vinegar.
- Vinegar for Digestion and Health
- To make strong Wine Vinegar into Balls.
- To make Verjuyce.
- To make Mustard divers wayes.
- Mustard of Dijon, or French Mustard.
- To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time.
-
Section 5.
- To make a grand Sallet of divers Compounds.
- Another way for a grand Sallet
- Another grand Sallet.
- Other grand Sallet.
- Other grand Sallet.
- A grand Sallet otherwayes.
- Other grand Sallet.
- Another grand Sallet.
- A grand Sallet of Ellicksander-buds.
- Other grand Sallet of Water-cresses.
- A grand Sallet of picked Capers.
- To pickle Samphire, Broom-buds, Kitkeys, Crucifex Pease, Purslane, or the like.
- To pickle Cucumbers.
- Pickled Quinces the best wayes.
- To pickle Lemons.
- To pickle any kinde of Flowers:
- To pickle Grapes, Gooseberries, Barberries, red and white Currans.
- To Candy Flowers for Sallets, as Violets, Cowslips, Clovegel∣ly-flowers, Roses, Primroses, Burrage, Bugloss, &c.
- For the compounding and candying the foresaid pickled and candied Sallets.
-
Section 6.
- To Carbonado a Chine of Mutton.
- To Carbonado a Shoulder of Mutton.
- To Carbonado a Rack of Mutton.
- To Carbonado a Leg of Mutton.
- To broil a Chine of Veal.
- To broil a Leg of Veal.
- To Carbonado a Rack of Pork.
- To broil a Flank of Pork.
- To broil Chines of Pork.
- To broil a fat Venison.
- To fry Lambs or Kids Stones.
- To Carbonado Land or Water Fowl.
- To dress a Dish of Collops and Eggs the best way for service.
- To broil Bacon on paper.
- To broil Brawn.
- To fry Eggs.
- To fry an Egg as round as a ball.
- To make the best Fritters.
- Fritters in the Italian Fashion.
- Fritters of Spinage.
- To make Stock Fritters, or Fritters of Arms.
- Other fried Dishes of divers forms, or Stock Fritters in the Italian Fashion.
- Little Pasties, Balls, or Toasts fried.
- To fry Paste out of a Seringe or Butter-squirt.
- To make Pancakes.
- To make a Tansie the best way.
- A Tansie for Lent.
- Toasts of divers sorts. First, in Butter or Oyl.
- Cinamon Toasts.
- French Toasts.
-
Section 7.
- A boild Pudding.
- To boil a Pudding otherwayes.
- To make a Cream Pudding to be boild.
- To make a green boild Pudding of sweet Herbs.
- To make a Pudding in haste.
- To make a Quaking Pudding.
- Otherwayes baked.
- To make a Quaking Pudding either boild or baked.
- To make a Shaking Pudding.
- To make a hasty Pudding in a Bag.
- To make a hasty Pudding otherwayes.
- To make an Almond Pudding.
- To make an Almond Pudding in Guts.
- To make a Rice Pudding to bake.
- To make Rice Pudding in guts.
- To make a Cinamon Pudding,
- To make a Haggas Pudding.
- To make a Chiveridge Pudding.
- To make Liveridge Puddings.
- Other Liveridge Puddings.
- A Swan or Goose Pudding.
- To make a forced Pudding.
- To make a Pudding of Veal.
- To make a Pudding of Wine in guts.
- Bread Pudding in guts.
- To make an Italian Pudding.
- Other pudding in the Italian fashion with blood of Beast or Fish.
- To make a French Pudding.
- To make a French Barley Pudding.
- To make an excellent Pudding.
- Puddings of Swines Lights.
- To make an Oatmeal Pudding.
- Other Oatmeal Pudding.
- To make Oatmeal-Pudding-pies.
- To make an Oatmeal-pudding boild.
- Oatmeal Puddings otherwise of fish or flesh blood.
- To make a baked Pudding.
- To make a bake Pudding otherwayes.
- To make Black Puddings.
- To make Black Puddings otherwayes.
- To make white Puddings an excellent way.
-
Section 8.
- To souce a Brawn.
- To make Pig Brawn.
- To garnish Brawn or Pig Brawn.
- To souce a Pig.
- Otherwayes in Collers.
- To souce a Pig otherwayes.
- To Souce or Jelly a Pig in the Spanish Fashion.
- How to divide a Pig into Collers divers wayes either for Pig, Brawn, or Soust Pig.
- To souce a Capon.
- To souce a Breast of Veal, Side of Lamb, or any Joint of Mutton, Kid, Fawn, or Venison.
- To souce a Leg of Veal.
- To souce Bullocks Cheeks, a Hank, Brisket, or Rand of Beef, &c.
- To Coller a Surloyn, Hank, Brisket, Rand, or Fore∣rib of Beef.
- To souce a Coller of Veal in the same manner, or Veni∣son, Pork, or Mutton.
- To make Jelly for any kinde of soust meats, dishes, or other works of that nature.
- To jelly Hogs or Porkers Feet, Ears, or Snouts.
- To make Christall Jelly.
- Other Jelly for service of several colours.
- The quantities for a quart of Jelly Broth for the true making of it.
- How to prepare to make a good Stock for Jellies of all sorts, and the Meats most proper for them, both for service and sick folks; also the quantities belonging to a quart of Jelly.
- Meats proper for Jelly for service or sick folk.
- Neats Feet for a Jelly for a Neats Tongue.
- To make a Jelly as white as snow of Jorden Almonds.
- To make other white Jelly.
- To make Jellies for souces, made dishes, and other works.
- Harts Horn Jelly.
- To make another excellent Jelly of Harts horn and Isingglass for a Consumption.
- To make a Jelly for weakness in the Back.
- To make another dish of meat called a Press, for service.
- To make a Sausage for Jelly.
- To make the best Almond Leach.
- To keep Sparagus all the year.
-
Section 9.
- To make a Bisk or Battalia Pie.
- To bake Chickens or Pigeons.
- To make a Chicken Pie otherwayes.
- To bake Turkey, Chicken, Pea-Chicken, Pheasant Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold.
- To bake Pigeons wilde or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold.
- To bake all manner of Land Fowl, as Turkey, Bustard, Pea∣cock, Crane, &c. to be eaten cold.
- To bake all manner of Sea Fowl, as Swan, Whopper, to be eaten cold.
- To bake any kindes of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold.
- To bake a Calves Chaldron.
- Minced Pyes of Calves Chaldrons, or Mug gets?
- To bake a Pig to be eaten cold called a Maremaid Pye.
- Otherwayes.
- To bake four Hares in a Pye.
- To bake three Hares in a Pye to be eaten cold.
- To bake a Hare with a Pudding in his Belly.
- To make minced Pyes of a Hare.
- To make a Pumpion Pye.
- To make a Lumber Pye.
- To make an Ollive Pye.
- To bake a Loin, Breast, or Rack of Veal, or Mutton.
- To make a Steak Pye the best way.
- To bake Steak Pyes the French way.
- To bake a Gammon of Bacon.
- To bake wild Bore.
-
To bake your wilde Bore that comes out of
France. - To bake Red Deer.
- To bake Fallow Deer for hot or cold.
- To bake a side or half Hanch to be eaten hot.
- To make a Paste for it.
- To make meer sauce, or a pickle to keep venison in that is tainted.
- Other sauce for tainted venison.
- Otherwayes to preserve tainted Venison.
- Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour.
- Otherwayes to counterfeit Ram, Weather, or any Mutton for Venison.
- To make Ʋmble Pyes.
- To make Pies of Sweet-breads or Lamb-stones, according to these Forms.
- To make minced Pies or Chewits of a Leg of Veal, Neats Tongue, Turkey, or Capon.
- To make minced Pies of Mutton.
- To make minced Pies of Beef.
- Minced in the French Fashion, called Pelipate, or in English, Petits, made of Veal, Pork, or Lamb, or any kinde of Ve∣nison, Beef, Poultry, or Fowl.
- Minced Pies in the Italian Fashion.
- To make an exraordinary Pie, or a Bride Pie, of severall Compounds, being several distinct Pies on one bottom.
- To make Custards divers wayes.
- To make an Almond Custard.
- To make a Custard without Eggs.
- To make an extraordinary good Cake.
- To make a Cake otherwise.
- To make French Bread the best way.
-
Section 10.
- To bake a Quince Pye.
- To make a Quince Pye otherwayes, according to this Form.
- To make a slic't Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds.
- To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in Pyes, Tarts, Patty-pan or Dish.
-
To make a Trotter Pye of Quinces, Wardens, Pears,
&c. - To make a Pippin Pye.
- To make a Pippin Tart according to this Form.
- To make a Pippin Tart, either in Tart, Patty-pan, or Dish.
- A made Dish of Pippins.
- To preserve Pippins in slices.
- To make a Warden or a Pear Tart quartered.
- Other Tart of Wardens, Quinces, or Pears.
- To make a Tart of green Pease.
- To make a Tart of Hips.
- To make a Tart of Rice.
- To make a Tart of Medlers.
- To make a Cherry Tart.
- To make a Strawberry Tart.
- To make a Taffety Tart.
- To make an Almond Tart.
- To make a Damsin Tart.
- To make a Spinage Tart of three colours, green, yellow, and White.
- To make Cream Tarts.
- To make a French Tart.
- To make a Quodling Pye.
- To make a Dish in the Italian Fashion.
- For the several colours of Tarts.
- Tart Stuff of Damsins.
- Other Tart Stuff that carries his colour black.
- To make other black Tart Stuff.
- Yellow Tart Stuff.
- White Tart Stuff.
- Green Tart Stuff.
- To bake Apricocks green.
- To bake Mellacattons.
- To preserve Apricocks or any Plumbs green.
- To preserve Apricocks being ripe.
- To preserve Peaches after the Venetian way.
- To preserve Mellacattons.
- To preserve Cherries.
- To preserve Damsins.
- To preserve Grapes as green as Grass.
- To preserve Barberries.
- To preserve Gooseberries green.
- To preserve Rasberries.
- The time to preserve green Fruits.
-
Section 11.
- To make a Paste for a Pie.
- To make cool Butter Paste for Patty-pans or Pasties.
- To make Paste for thin bake't Meats.
- To make Custard Paste.
- Paste for made Dishes in the Summer.
- Paste Royal for made Dishes.
- To make Paste for Lent for made Dishes.
- To make Puff Paste divers wayes.
- The second way.
- The third way.
- The fourth way.
- The fifth way.
- A made Dish, or Florentine, of any kinde of Tongue, in Dish, Pie, or Patty-pan.
- Made Dish of Tongues otherwayes.
- Made Dish in Paste of two Rabits, with sweet liquor.
- A made Dish, or Florentine, of a Partridge or Capon.
- To make a Florentine, or Dish without Paste, or on Paste.
- To bake Potatoes, Artichocks, in Dish, Pye, or Patty-pan, either in Paste, or little Pasties, according to these forms.
- To make a made Dish of Spinage in Paste baked.
- Other made Dish of Spinage in Paste baked.
- A made Dish of Spinage otherwayes.
- To make a made Dish of Barberries.
- To make a Pescod Dish in Puff paste.
- Made Dishes of Frogs in the Italian Fashion.
- To make a made Dish of Marrow.
- A made Dish of Rice in Puff Paste.
- Otherwyes, of Almond Paste and boild Rice.
- Otherwayes, a made Dish of Rice in Paste.
- To make a made Dish of Rice, Flour, and Cream.
- To make a made Dish of Rice, Prunes, and Raisins.
- To make a made Dish of Blanchmanger.
- A made Dish of Custard-stuff, called an Artichock Dish.
- A made Dish of Butter and Eggs.
- To make a made Dish of Curds.
- To make Paste of Violets, Cowslips, Burrage, Bug∣loss, Rosemary Flowers, &c.
- To make the Portingal Tarts for Banquetting.
- To make a Marchpane.
- To make Collops like Bacon of Marchpans.
- To make Almond Bread.
- To make Almond Bisket.
- To make Almond Cakes.
- To make Almond Cakes otherwayes.
- To make white Ambergreece Cakes.
- To make Sugar Cakes or Jamballs.
- To make Jemelloes.
- To make Jamballs.
- To make Sugar Plate.
- To make Muskedines, called Rising Comfits or Kissing Comfits.
- To make Cracknells.
- To make Mackeroons.
- To make the Italian Chips.
- To make Bisket bread.
- To make Bisquite du Roy.
- Bisquite du Roy otherwayes.
- To make Shell Bread.
- To make Bean Bread.
- To make Ginger Bread.
- To make Ipocras.
- To make excellent Mead much commended.
- To make Metheglin.
-
Section 12.
- To make Apple Cream.
- To make Codling Cream.
- To boil Cream with Codlings.
- To make Quince Cream.
- To make Plumb Cream.
- To make Gooseberry Cream.
- To make Snow Cream.
- To make Snow Cream otherwayes with Almonds.
- To make a Jelly of Almond as white as Snow.
- To make Almond Cream.
- To make Almond Cream otherwayes.
- To make an Almond Cheese.
- To make an excellent Cream.
- To make Cast Cream.
- To make Clouted Cream.
- To make clouted Cream otherwayes extraordinary.
- To make clouted Cream otherwayes.
- To make a very good Cream.
- To make a Sack Cream.
- To make Cabidge Cream.
- To make Stone Cream.
- To make Whipt Cream.
- To make Rice Cream.
- To make another rare Cream.
- To make a white Leach of Cream.
- To make other Leach with Almonds.
- To make a Cream in the Italian fashion to eat cold.
- To make Pyramidis Cream.
- French Barley Cream.
- To make Cheesecakes.
- To make Cheesecakes otherwayes.
- To make Cheesecakes otherwayes.
- To make Cheesecakes without Milk.
- Cheesecakes otherwayes.
- To make Cheesecakes otherwayes.
- To make Cheesecakes in the Italian Fashion.
- Cheesecakes in the Italian Fashion otherwayes.
- To make Cheeesecakes otherwayes.
- To make a Triffel.
- To make fresh Cheese and Cream.
- To make a Posset.
- To make a Posset otherwayes.
- To make Sack Posset otherwayes.
- Sack Posset otherwayes.
- To make a Sack Posset without Milk or Cream.
- Other Posset.
- An excellent Sillabub.
- To make a White Pot.
- Otherwayes to make a White pot.
- To make a Wasseb.
- To make a Norfolk Fool.
- To make Pap.
- To make Blamanger.
- Blamanger otherwayes.
- To make Blamanger otherwayes.
- Blamanger otherwayes.
- To make Blamanger in the Italian fashion.
-
Section 13. Or, The first Section for Dressing of Fish.
- To boil a Carp in Corbolion.
- To boil a Carp the best way to be eaten hot.
- To make a Bisque of Carps.
- To make a Bisk with Carps and other several Fishes.
- The best way to Stew a Carp.
- To Stew a Carp in the French Fashion.
- Another most excellent way to Stew a Carp.
- To Stew a Carp seven several wayes.
- To make French Herb Pottage for fasting dayes.
- Other Broth or Pottage of a Carp.
- To dress a Carp in Stoffado.
- To Hash a Carp.
- To Marrinate a Carp to be eaten hot or cold.
- To Broil or Toste a Carp divers wayes, either in sweet Butter or Sallet Oyl.
- To broil a Carp in Stoffado.
- To Roste a Carp.
- Sauces for Roste Carp.
- To make a Carp Pye a most excellent way.
- Paste for a Florentine of Carps made in a Dish or Patty-pan.
- To bake a Carp otherwayes to be eaten hot.
- To bake a Carp with Oysters.
- To make minced Pyes of Carps and Eels.
- To bake a Carp minced with an Eel in the French Fa∣shion called Peti Paetes.
- To bake a Carp according to these Forms to be eaten hot.
- To bake a Carp with Eels to be eaten cold.
-
Section 14. Or, The second Section of Fish.
- To boil a Pike.
- To boil a Pike otherwayes.
- To boil a Pike and Eel together.
- To boil a Pike otherwayes.
- To Boil a Pike in white Broth.
- To boil a Pike in the French Fashion, a la Sauces d' lmaigne, or in the Germane Fashion.
- To boil a Pike in the City Fashion.
- To stew a Pike in the French Fashion.
- To stew a Pike otherwayes in the City Fashion.
- To hash a Pike.
- To souce a Pike.
- To souce and jelly Pike, Eel, Tench, Salmon, Conger, &c.
- Otherwayes to souce and jelly the foresaid Fishes.
- Pike Jelly otherwayes.
- To make white Jelly of two Pikes.
- To roast a Pike.
- To fry Pikes.
- To fry a Pike otherwayes.
- To broil a Pike.
- To bake Pikes.
-
Section 15. Or, The third Section for Dressing of Fish.
- To calver Salmon to eat hot or cold.
- To Stew a small Salmon, Salmon Peal, or Trout.
- Otherwayes, a most excellent way to stew Salmon.
- To Pickle Salmon to keep all the year.
- An excellent way to Dress Salmon, or other Fish.
- To hash Salmon.
- To dress Salmon in Stoffado.
- To marrinate Salmon to be eaten hot or cold.
- To boil Salmon in stewed Broth.
- To fry Salmon.
- To roste a Salmon according to this Form.
- To broil or toste Salmon.
- To broil or roste Salmon in Stoffado.
- Sauces for roast or broild Salmon.
- To bake Salmon.
- To make Minced Pies of Salmon.
- To make Chewets of Salmon.
- To make a Lumber Pie of Salmon.
- To boil Bace, Mullet, Gurnet, Rochet, Wivers, &c.
- To souce Mullets or Bace.
- To marinate Mullets or Bace.
- To marinate Bace, Mullet, Gurnet, or Rochet otherwayes.
- To broil Mullet, Bace, or Bream.
- To fry Mullets.
- To bake a Mullet or Bace.
-
Section 16. Or, The fourth Section of Dressing Fish.
- To boil Turbut to eat hot.
- Turbut otherwayes Calvered.
- To boil Turbut or Holyburt otherwayes.
- To Souce Turbut and Holyburt.
- To stew Turbut and Holy-burt.
- To fry Turbut or Holy-burt.
- The best way to Calver Flounders.
- To boil Plaice hot to butter.
- To stew Plaice.
- To bake a Lampry.
- To bake a Lampry otherwayes with an Eel.
- To bake a Lampry in the Italian Fashion to eat hot.
- To bake a Lampry otherwayes in Patty-pan or Dish.
-
Section 17. OR. The fifth Section of Fish.
- To boil Eels to be eaten hot.
- To stew Eels.
- To stew Eels in an Oven.
- To stew Eels otherwayes to be eaten hot.
- To stew whole Eels to eat hot.
- To dress Eels in Stoffado.
- To souce Eels in Collers.
- To Jelly Eels otherwayes.
- To souce Eels otherwayes in Collers.
- To souce Eel otherwayes in a Coller or Roll.
- To souce Eels otherwayes cut in pieces, or whole.
- To make a Hash of Eels.
- To make a Spitch-Cock or broild Eels.
- To broil salt Eels.
- To roast an Eel.
- To roast Eels otherwayes.
- To bake Eels in Pie, Dish, or Patty-pan.
- To bake Eels otherwayes.
- To bake Eels with Tenches in a round or square pie to eat cold.
- To make minced Pies of an Eel.
- Minced Eel Pies otherwayes.
- Other minced Eel Pyes.
- To boil Conger to be eaten hot.
- To stew Conger.
- To marinate Conger.
- To souce Conger.
- To souce Conger in Collers like Brawn.
- To roast Conger.
- To broil Conger.
- To fry Conger.
- To bake Conger in Pasty proportion.
- To stew a Lump.
- To bake a Lump.
- To boil Soals.
- To stew Soals.
- To dress Soals otherwayes.
- To souce Soals.
- To jelly Soals.
- To roast Soals.
-
Section 18. Or, The sixth Section of Fish.
- To boil Sturgeon to serve hot.
- Sturgeon buttered.
- To make a hot Hash of Sturgeon.
- To make a cold Hash of Sturgeon.
- To Marinate a whole Sturgeon in rands and joles.
- To make a forc't meat of Sturgeon.
- To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold.
- To souce Sturgeon to keep all the year.
- To souce Sturgeon in two good strong sweet Firkins.
- To broil Sturgeon, or toast it against the fire.
- To fry Sturgeon.
- To Jelly Sturgeon.
- To roast Sturgeon.
- To make Olives of Sturgeon stewed or roasted.
- To make Olives of Sturgeon otherwayes.
- To bake a Sturgeon in Joles and Rands dry in earthen Pans, and being baked and cold, pickled and barreld up, to serve hot or cold.
- To bake Sturgeon Pies to eat cold.
- To bake Sturgeon otherwayes with Salmon.
- To bake a Sturgeon Pie to eat cold otherwayes.
- To bake Sturgeon Pyes to be eaten hot.
- To bake Surgeon Pyes in Dice-work to be eaten hot.
- To make minced Pyes of Sturgeon.
- Minced Pyes of Surgeon otherwayes.
- To make Chewits of Sturgeon.
- To make a Lumber Pie of Sturgeon.
- To make an Olive Pie of Sturgeon in the Italian Fashion.
- To bake Sturgeon to be eaten hot with divers forcings or stuffings.
- Other Stuffings or Puddings.
- To make an Olio of Sturgeon with other Fishes.
- To make minced Herring Pies.
- To make minced Pies of Ling, Stock-fish, Haberdine, &c.
-
Section 19. Or, The seventh Section of Fish.
- To stew Oysters the French way.
- To stew Oysters otherwayes.
- To stew Oysters otherwayes.
- To make Oyster Pottage.
- To make a Hash of Oysters.
- To marinate great Oysters to be eaten hot.
- Oysters in Stoffado.
- To jelly Oysters.
- To pickle Oysters.
- To souce Oysters to serve hot or cold.
- To roast Oysters.
- To roast Oysters otherwayes.
- To broil Oysters.
- To broil Oysters otherwayes upon paper.
- To broil large Oysters otherwayes.
- To fry Oysters.
- To bake Oysters.
- The Forms of Oysters Pies.
- To bake Oysters otherwayes.
- To make an Oyster Pie otherwayes.
- To make Mince Pies or Chewits of Oysters.
- To bake Oysters otherwayes.
- To bake Oysters otherwayes.
- To make a made Dish of Oysters and other Compounds.
- To make cool Butter Paste for this Dish.
- To make Paste for Oyster Pies.
- To fry Mushrooms.
- To dress Mushrooms in the Italian Fashion.
- To stew Mushrooms.
- To broil Mushrooms.
- To stew Cockles being taken out of the Shells.
- To stew Cockles otherwayes.
- To stew Scollops.
- To stew Muskles.
- To fry Muskles.
- To make a Muskle Pie.
- To stew Prawns, Shrimps, or Crawfish.
- To stew Lobsters.
- To stew Lobsters otherwayes.
- To hash Lobsters.
- To boil Lobsters to eat cold the common way.
- To keep Lobsters a quarter of a year very good.
- To force a Lobster.
- To marinate Lobsters.
- To broil Lobsters.
- To broil Lobsters on Paper.
- To roste Lobsters.
- To fry Lobsters.
- To bake Lobsters to be eaten hot.
- To pickle Lobsters.
- To jelly Lobsters, Crawfish, or Prawns.
- To stew Crabs.
- To stew Crabs otherwayes.
- To butter Crabs.
- To make a Hash of Crabs.
- To force a Crab.
- To broil Crabs in Oyl or Butter.
- To fry Crabs.
- To bake Crabs in Pie, Dish, or Patty-pan.
- To make minced Pies of a Crab.
- To dress Tartoise.
- To dress Snails.
- To stew Snails.
- To fry Snails.
- To make a Hash of Snails.
- To dress Snails in a Pottage.
- To bake Snails.
- To bake Frogs.
-
Section 20.
- French Barley Pottage.
- To make Gruel Pottage the best way for service.
- To make Furmenty.
- To make Rice Pottage.
- Milk Pottage.
- Ellicksander Pottage.
- Pease Pottage.
- Dry, or old Pease Pottage.
- Strained Pease Pettage.
- An excellent stewed Broth for Fish dayes.
- Onion Pottage.
- Almond Pottage.
- Almond Caudle.
- Oatmeal Caudle.
- Egg Caudle.
- Sugar or Honey-sops.
- To make an Alebury.
- Buttered Beer.
- Buttered Beer or Ale otherwayes.
- Panado's.
- To make a Compound Posset of Sack, Claret, White Wine, Ale, Beer, or Juyce of Oranges, &c.
- To make a Posset simple.
- Possets of Herbs otherwayes.
- To make French Puffs.
- Soops, or butter'd Meats of Spinage.
- Soops of Carrots.
- Soops of Artichocks, Potatoes, Skirrets, or Parsnips.
- To butter Onions.
- Buttered Sparagus.
- Buttered Collyflowers.
- To butter Quinces.
- To butter Rice.
- To butter Gourds, Pumpions, Cowcumbers, or Muskmillions.
- To make buttered Loaves.
- To boil French Beans or Lupins.
- To boil Garden Beans.
-
Section 21.
-
To make Omlets divers wayes.
- The first way.
- The second way.
- The third way.
- The fourth way.
- The fifth way.
- The sixth way.
- The seventh way.
- The eighth way.
- The ninth way.
- The tenth way.
- The eleventh way.
- The twelfth way.
- The thirteenth way.
- The fourteenth way.
- The fifteenth way.
- The sixteenth way according to the Turkish mode.
- The seventeenth way.
- The eighteenth way.
- The nineteenth way.
- The twentieth way.
- The one and twentieth way.
- To dress hard Eggs divers wayes.
- To butter a Dish of Eggs.
- To make a Bisk of Eggs.
- Eggs in Moonshine.
- Eggs in Moonshine otherwayes.
- To dress Eggs in the Spanish Fashion, called, wivos me quidos.
- To dress Eggs in the Portugal Fashion.
-
To dress Eggs called in French,
A la Hugenotte, or the Protestant way. - To dress Eggs in fashion of a Tansie.
- Eggs and Almonds.
- To broil Eggs.
- To dress poached Eggs.
- Otherwayes to poach Eggs.
- A grand Forc't Dish of Eggs.
- To make a great compound Egg as big as twenty Eggs.
- To butter eggs upon toasts.
- An excellent way to butter Eggs.
- Eggs buttered in the Polonian Fashion.
- To make Minced Pies of Eggs.
- Eggs or Quelque-shose.
- Blanch Manchet in a Frying-pan.
- Quelque-shose otherwayes.
- Other Fricase, or Quelque-shose.
- Other Fricases of Eggs.
- The best wayes for Dressing of Artichocks.
-
To make Omlets divers wayes.
-
Section 22.
-
part
- To make a Broth for a sick body.
- To stew a Cock against a Consumption.
- Stewed Pullets against a Consumption.
- To distill a Pig good against a Consumption.
- To make Broth good against a Consumption.
- To make a Paste for a Consumption.
- To make a Jelly for a Consumption of the Lungs.
- An excellent Water for a Consumption.
- Other Drink for a Consumption.
- To make an excellent Broth or Drink for a sick body.
- To make a strong Broth for a sick party.
- To make China Broth.
- China Broth otherwayes.
- To make Almond Milk against a hot Disease.
- An excellent Restorative for a weak Back.
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Excellent wayes for Feeding Poultrey.
- To feed Chickens.
- To feed Capous.
- The ordering of Goslings.
- For fatting of elder Geese.
- The fatting of Ducklings.
- Fatting of Swans and Cygnets.
- Of fatting Turkies.
- Of nourishing and fatting Hearns, Puets, Gulls, and Bitters.
- To feed Godwits, Knots, Gray Plovers, or Curlews.
- To feed Blackbirds, Thrushes, Felfares, or any small Birds whatsoever.
- To feed Ollines.
- To feed Pewets.
- The feeding of Pheasant, Partridge, Quails, and Wheatears.
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part
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Section 1.
- The Table.
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These Books, with others, are Printed for
Nathanael Brook and are to be sold at his Shop at the Angel inCornhil.