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Author: Woolley, Hannah, fl. 1670.
Title: The Accomplish'd ladies delight in preserving, physick, beautifying, and cookery.: Containing I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or excellent re[c]eipts in physick and chirurgery, together with s[o]me rare beautifying waters, to adorn and add l[ov]eliness to the face and body: and also some n[e]w and excellent secrets and experiments in the art of angling. III. The compl[e]at cook's guide, or, directions fo[r] dressing all sorts of flesh, fowl and fish [...] English and French mode, [...]; and the making pyes, [...] with the forms and [...]
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Print source: The Accomplish'd ladies delight in preserving, physick, beautifying, and cookery.: Containing I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or excellent re[c]eipts in physick and chirurgery, together with s[o]me rare beautifying waters, to adorn and add l[ov]eliness to the face and body: and also some n[e]w and excellent secrets and experiments in the art of angling. III. The compl[e]at cook's guide, or, directions fo[r] dressing all sorts of flesh, fowl and fish [...] English and French mode, [...]; and the making pyes, [...] with the forms and [...]
Woolley, Hannah, fl. 1670., T. P., Midgley, Robert, 1655?-1723.
[S.l.: Printed for Sarah Harris, 1686]
Subject terms:
Cookery
Recipes
Therapeutics
Beauty, Personal
URL: https://name.umdl.umich.edu/A96812.0001.001
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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TO THE LADIES AND GENTLEWOMEN.
text
The Art of Preserving, and Candy∣ing Fruits and Flowers, as also of making all sorts of Conserves, Syrups and Jellies.
1. To make Quince Cakes.
2. To make Conserve of Barberries.
3. To make Conserve of Roses.
4. To make Cinnamon Water.
5. To preserve Quinces white.
6. To preserve Raspices.
7. To make Mackroons.
8. To preserve Cherries.
9. To make Conserve of Oranges and Lem∣mons, or Pippins.
10. To make Symballs.
11. To make Syrup of Clove-gilly-flowers.
12. To make Syrup of Violets.
13. To make Marmalade of Quinces.
14. To make Hippocras.
15. To make Almond-Butter.
16. To preserve Quinces red.
17. To pickle Cucumbers.
18. To Candy Pears, Plumbs, and Apricocks to look as clear as Amber.
19. To preserve Oranges.
20. To make Oyl of Violets.
21. To make Cream of Quinces.
22. To make a March-Pane.
23. To make Almond milk.
24. To Preserve Apricocks or Pear-plumbs when they are green.
25. To pickle French Beans.
26. To make an Excellent Jelly.
27. To make Aqua Mirabilis.
28. Dr. Stevens water.
29. To make good Cherry wine.
30. To make Wafers.
31. To preserve Grapes.
32. To pickle Purslain.
33. To preserve green Walnuts,
34. To Preserve Currans.
35. To make Goose-berry Cakes.
26. To make excellent broth.
37. To make Angellets.
38. To make Jelly of Harts-horn.
39. To preserve Damsons, Red, or Black Plumbs.
40. To make Rosemary-water.
41. To make Pomatum.
43. To make Oyl of sweet Almonds.
44. An Excellent Water against fits of the Mother.
45. To make Syrup of wormwood.
46. To make Conserve of Quinces.
47. To make Syrup of Poppies.
41. To make Honey of Roses.
49. To make Syrup of Lemons.
50. To make Spirit of Wine.
51. To make Syrup of Maiden-hair.
52. To make Syrup of Licorish.
53. To make the Kings perfume.
54. The Queens perfume.
55. King Edwards Perfume to make your house smell like Rosemary.
56. To make Conserve of Rosemary.
57. To make Syrup of Cowslips.
58. To make Marmalade of Lemons and Oranges.
59. To make Angelica Water.
60. To make Quiddany of Cherries.
61. To dry Cherries.
62. To make brown Metheglin.
63. To Candy Oranges or Lemmons after they are preserved
64. To preserve Oranges after the Portu∣gal Fashion.
65. To make good Ʋsquebah.
66. To make Italian Bisket.
67. To make French Bisket.
68. To make Sugar plate.
69. To make Pomander.
70. To make Conserve of Damsons.
71. To bake Oranges.
72. To preserve Peaches.
73. To Preserve Gooseberries.
74. To preserve Pippins white.
75. To preserve Grapes.
76. To preserve Angelica Roots.
77. To make Syrup of Quinces.
78. To make Walnut-Water.
79. To make Treacle Water.
80. To make Syrup of Cinamon.
81. To make Syrup of Citron peels.
82. To make Syrup of Harts-horn.
83. An Oyl Perfume for Gloves that shall never out.
84. An excellent water for one that is in a Consumption.
85. To make Barley water.
86. Dr. Deodates Drink for the Scurvy
87. A Conserve for to strengthen the back.
88. To make an excellent Aqua Composita for a Surfeit or cold Stomach.
89. To make Balm-water.
90. To pickle Broom-buds.
91. To make good Rasberry Wine.
92. To make excellent Hippocras in an instant.
93. To make Artificial Malmsey.
94. To make Artificial Claret-wine.
95. To make Spirit of Amber-grease.
96. An Excellent sweet water.
97. Dr. Burges's Plague water.
98. To dry Cherries or Plumbs in the Sun.
99. To preserve Pippins green.
100. To make Syrup of Hysop.
101. To make Rosa-Solis.
102. To make Muscadine Comfits.
103. To make Conserve of Burrage-Flowers.
104. To Candy Ginger.
105. To make Manus Christi.
106. To make Conserve of Strawberries.
107. To make Conserve of Pruans.
108. To make Crystal Jelly.
109. To make Jelly of Strawberries, Mull∣berries, Rasberries, or any other such tender Fruit.
110. To Candy Rosemary Flowers.
111. To Candy Burrage-flowers.
112. To make Bisket-Cakes.
113. To make Paste-royal.
114. To make Apricock-Cakes.
115. To make Conserve for Tarts all the Year.
116. To dry Pippins.
117. To make Paste of Genua.
118. To make Leach.
119. To dry any kind of Fruits after they are Preserved.
120. To make Quiddany of Quinces.
121. To make Sweet Cakes without either Spice or Sugar.
122. To make Wormwood Wine.
123. To make sweet bags to lye among Linnen.
124. To make Spirit of Honey.
125. To preserve Artichoaks.
126. To make a Syrup for a Cough of the Lungs.
127. To make Banbury Cakes.
128. To make Ginger-bread.
129. To make Wormwood-Water.
130. To make Paste of Quinces.
131. To make thin Quince Cakes.
132. To make fine Cakes.
133. To make Suckets.
134. To make Leach Lombard.
135. To make a rare Damask Water.
136. To make Washing Balls.
137. To make a musk ball.
138. To make Imperial water.
139. To make Verjuyce.
140. To make dry Sugar Leach.
141. To make fine Jumbals.
142. To make dry Vinegar.
143. To make excellent Date Leach.
144. To make white Jelly of Almonds.
145. To Candy Orange Peels.
146. To make Paste of Violets.
147. To preserve Pippins Red.
148. To make Spirit of Roses.
149. To make Syrup of Elder.
150. To make Orange water.
151. To make a Cordial of great virtue.
152. An excellent Surfeit-Water.
153. To make a Syrup for one short-winded.
154. To make Syrup of Sugar-Candyed.
155. To make an excellent Syrup against the Scurvy.
156. To make Syrup of Roses.
157. To make a Comfortable Syrup.
158. To make an Almond-Caudle.
159. To Candy Cherries.
160. To make Rose-water.
161. To make Syrup of Saffron.
162. To wake Suckets of Green Walnuts.
163. To make white Leach of Cream
164. To preserve Pome-citrons.
165. To pickle Clove-Gilly-Flowers for Sallets.
166. To make Leach of Almonds.
167. To Candy Marigolds in wedges, the Spanish Fashion.
168. To candy Eringo Roots.
169. To Candy Elecampane roots.
170. To make Cinamon-Sugar.
171. To make a Trifle.
172. To make Quiddany of Plumbs.
173. To Candy Barberries.
174. To make Cream of Apricocks.
175. To make Quince Cream.
176. To preserve Barberries.
177. To make a Cullice.
178. To make a Cordial strength∣ning Broth.
179. To candy Grapes.
180. To make Sugar-cakes.
181. To take spots and stains out of Cloaths.
182. To keep Chesnuts all the year,
183. To make Cucumbers green.
184. To preserve white Damsons Green.
185. To make Cakes of Lemons.
186. To make Artifical Walnuts.
187. To make Black Cherry wine.
188. To make Rose Vinegar.
189. To make Syrup of Vinegar.
190. To make Syrup of Apples.
191. To make the Capon water against a Consumption.
192. To make Elder Vinegar.
193. To make China Broth.
194. To make paste of tender Plumbs.
195. To make Cream of Codlings.
196. To make Sugar of Roses.
197. To make a Cream Tart.
198. To make Artificial Oranges.
199. To make Poppy-water.
200. To make Mathiolus Bezoar's Water.
201. To make Marimelade of Red Currans.
202. To make a Syllabub.
203. To make pleasant Mead.
204. To make Steppony.
205. To make Syder.
206. To make Cock-Ale.
207. To make a Carraway-Cake.
128. To make Strawberry-Wine.
209. To make a Cordial Water of Clove-gilly-flowers.
210. To make an Excellent Surfeit-Water.
211. To make Mint-water.
212. To Pickle Artichoaks.
213. To make Rasberrie-Cream.
214. To make Snow-Cream.
215. To make Hydromel.
216. To make a whipt Syllabub.
217. To make Marmalade of Cherries.
218. To make a Flomery Caudle.
219. To preserve Fruit all the Year.
220. To make a most rich Cordial.
221. To pickle red and white Currans.
222. To make red Currans Cream.
223. To preserve Medlers.
225. To make White Mead.
226. To make Naples-Bisket.
227. To make Chips of Quinces.
228. To make Lozenges of Roses.
229. To make Conserve of Bugloss-Flowers.
230. To pickle Lemon and Orange-peel.
231. To make Goose-berry-Paste.
232. To make Suckets of Lettuce-stalks.
233. To make Musk-Sugar.
234. To make Prince Bisket.
235. To Candy Rose-leaves.
236. To Preserve Roses or Gilly-Flowers whole.
237. To make Jelly of Quinces.
238. To make Jelly of Currans.
239. To make Syrup of Mint.
240. To make Hony of Mulberries.
241. To make Syrup of Purslain.
242. To make Honey of Raisins.
243. To make a Syrup of Comfrey.
244. To pickle Quinces.
245. To make Plague-water.
247. To make Quince-Cakes white.
247. To make red Quince-Cakes.
248. To make clear Cakes of Quinces.
249. To make Jelly of Raspices.
250. To make all sorts of Comfits, and to co∣ver Seeds, or Fruits with Sugar.
251. To Candy Nutmegs or Ginger.
252. To make Curran-Wine.
253. To make a Sweet-Meat of Apples.
254. To make Conserve of Sage.
255. To make Paste of Cherries.
256. To make Marmelade of Oranges.
257. To make a Paste of Apricots.
258. To Pickle Artichoak-Bottoms.
259. To make Marmalade of Grapes.
260. To pickle Cornelians.
261. To make Jelly of Apples.
262. To make Jelly of Gooseberries.
263. To make Bragget.
264. To make Italian Marmalade.
Excellent Receipts IN Physick and Chirurgery.
1. An Approved Medicine for the Stone and Gravel.
2. An excellent Drink for the Scurvy.
3. A Receipt for the Gout known to be very helpful.
4. For Griping of the Guts.
5. A Soveraign Medicine for any Ach or Pain.
6. For the Sciatica and Pains in the Joynts.
7. For an Ague.
8. For all Feavers and Agues in sucking Children.
9. A good Medicine to strengthen the Back.
10. For the Head-ach.
11. For the yellow Jaundice.
12. For the black Jaundice.
13. For Infection of the Plague.
14. For the Cramp.
15. For the Ach of the joynts.
16. For an Ague.
17. To make the Countess of Kents Powder.
18. For the falling sickness, or Convulsions.
19. For the Pleurisie.
20. To prevent Miscarrying.
21. For the Worms in Children.
22. For the Whites.
23. For a dry Cough.
24. To make Unguentum Album.
25. To destroy the Piles.
26. For the Canker.
27. For the Itch.
28. For the Kings-Evil.
29. To break an Imposthume.
30. For biting of a mad dog.
31. For the Green-sickness.
32. For Deafness.
33. For the Dropsie.
34. For a sprain in the Back, or any other Weakness.
35. An excellent Remedy for sore Eyes.
Catholicon. 36. A most excellent Cordial.
37. A Medicine for an Ague.
38. Another for an Ague.
39. For a great Lax or Looseness.
40. For curing of deafness.
41. For the Scurvy.
42. An Excellent Remedy to pro∣cure Conception.
43. For a sore breast not broken.
44. To heal a Sore breast when broken.
45. For a Consumption.
46. For the Falling. Sickness.
47. For the Tooth-Ach.
48. For a Wen.
47. For the Wind.
50. An Excellent Medicine for the Dropsie.
51. For a Scald Head.
52. To make the Plague-water.
53. A precious Eye-water for any diseases of the Eye, often proved.
54. A Cordial Julep.
55. To make the green Oyntment.
56. For fits of the Mother.
57. For the Rickets in Children.
58. For the Skingles.
50. To heal a Fistula or Ʋlcer.
60. For a Woman in Travel.
61. To make a Woman be soon delivered, the Child being dead or alive.
62. For Infants troubled with Wind and Phlegm.
63. A most excellent Medicine to cause Children to breed their Teeth easily.
64. For Agues in Children.
65. To cause a young Child to go to stool.
66. For Worms in Children.
67. To help one that is blasted.
68. An excellent Salve.
69. A Julep of Dr. Trench for the fits of the Mother.
70. For a Tympany.
71. To provoke Terms, a good Medicine.
72. For the bloody-Flux or scouring.
73. For a Rheumatick Cough or Cold.
74. To kill a Fellon.
75. For the white Flux.
76. For the red Flux.
77. For the Cancer in a womans breast.
78. For an Ague in the Breast.
79. For bleeding at the Nose.
80. For spitting of blood.
81. To staunch the bleeding of a Wound, or at the Nose.
82. To make the Gascoign Powder.
83. For the Megrim, or Imposthume in the Head.
84. For Pain in the Ears.
85. A precious Water for the Eye-sight, made by K. Edward the sixth.
86. My Lord Dennies Medicine for the Gout.
87. Dr. Stephen's Soveraign Water.
88. The Water called Aqua Mirabilis & Preti∣osa, made by Dr. Willoughby.
89. To make Allom-water.
90. To make an excellent Electuary called the Electuary of Life.
91. Against heat of the Liver.
92. For Swooning fits.
93. A Water for the Eyes, to make a man see in forty days, who hath been blind seven Years before, if he be under fifty Years of Age.
94. For a Web in the Eye.
95. For the moist Scabs after the Small-Pox.
96. To bring down the Flowers.
97. To stay the Flowers.
98. To cure Corns.
99. To make Oyl of Roses.
100. For any Itch, or breaking out.
101. For the Piles after Child-Birth
102. For a Stitch in the side.
103. For a Tertian, or double Tertian Ague.
104. For the Spleen.
105. An excellent Powder for the Green-sickness.
106. A Drink that healeth all Wounds, without any Plaister or Ointment, or without any Taint most perfectly.
167. For Pricking of a Thorn.
108. To make Oyl of St. John's Wort, good for any Ach or Pain.
109. For the Tissick.
110. To make Oyl of Fennel.
111. To make the Black Plaister for all manner of Griefs.
Beautifying Waters, Oyls, Oyntments, and Powders, to Adorn and add Loveliness to the Face and Body.
1. To make the Hair very Fair.
2. Another.
3. To make the Hair grow thick.
4. To make the Hair grow.
5. To make the Hair fair.
6. To make the Hair grow.
7. To take away Hair.
8. For the Falling of Hair.
9. To make the Face fair.
10. For cleansing the face and skin.
11. A Water to adorn the Face.
12. To Beautifie the face.
13. To make the face look youthful.
14. A Water to take away Wrinkles in the face.
15. An excellent water called Lac Virginis or Virgins Milk, to make the face, Neck, or any part of the body fair and white.
16. To take away Sun-burn.
17. To make the face very fair.
13. To clear the Skin and make it white.
16. To take away freckles in the face.
20. To smooth the Skin.
21. To blanch the Face.
22. For Morphew, or Scurf of the Face or Skin.
23. For taking away Spots in the face, after the Small-Fox.
24 A good Ointment for the same.
25. To take away the holes or Pits in the Face by reason of the Small-Pox.
26. For the Redness of the Hands or Face after the small-Pox.
27. Another.
28. For Pimples in the Face.
29. For Heat and swelling in the Face.
30. For a Red Face.
31. To take away Pimples.
32. An Excellent Ointment for an inflamed Face.
33. For a rich Face.
34. To make the Skin white and clear.
35. An Excellent Pomatum to clear the Skin.
36. To take away Spots and Freckles from the Face and Hands.
37. To take away Freckles and Morphew.
38. To make the Teeth white and Sound.
39. A Dentifrice to whiten the Teeth.
40. To make the Teeth as white as Ivory.
41. To make the Teeth white.
42. For a stinking Breath.
43. To make Breath sweet.
44. To Sweeten the breath.
45. To cleanse the Mouth.
46. For Running in the Ears.
47. For Eyes that are blood-shoot.
48. To make the Hands white.
49. A delicate washing-ball.
50. For the Lips chopt.
51. To prevent marks of the Small Pox.
52. To take away Child-Blains in the hands or feet.
53. To take away Pock holes, or any Spots in the Face.
54. An excellent Beauty Water, used by the D. of C.
55. Against a stinking breath.
56. To procure an Excellent Colour and Complexion to the Face used by the C. of S.
57. To keep the Teeth white, and kill Worms.
58. To procure Beauty, an Excellent Wash.
59. A beauty-water for the Face, by madam G.
60. Against stink of the Nostrils.
61. To make the Hands white.
62. A sweet water for the Hands.
63. For Heat and Worms in the Hands.
94. To make the Nails grow.
65. For Nails that fall of.
66. For cloven Nails.
67. For Nails that are rent from the flesp.
68 Another.
69. For Stench under the Arm-holes.
70. For the Yellow Jaundies.
71. To take away Warts from the Hands or Face.
72. To smooth the Skin, and take away Morphew and freckles.
A Supplement of some Rare Beautifying Waters, Oyls, Ointments, and Powders.
1. A Beauty Water.
2. Another by an Approved Author.
3. To take away Freckles and Scars in the Face.
4. To make the Face fresh and Ruddy.
5. To make the Face youthful.
6. A Water to whiten the Skin, and take away Sun-burn.
7. To clear the face and Skin.
8. To take away Ring-worms in the face.
9. For Beautifying the Face, an approved Oyntment.
10. Another Excellent Beautifyer.
11. An Oyntment to illustrate the Face.
12. To curl the Hair.
13. To make the Hair black.
14. An excellent Beautifyer for the face used by the Venetian Ladies.
15. To cure a red Face.
16. To increase the Hair.
17. To make the Breasts small.
18. To take away the Wrinkles of the Face.
19. To cleanse the Body and make it comely.
26. A sweet scented Bathe for Ladies.
21. To make the Body fat and comely.
New and Excellent Ex∣periments and Secrets in the Art of Angling. Be∣ing directions for the whole Art.
To make the Lines.
A Cement for Floats to fish withal.
To sight your Caps for the float aright.
To dye Bones or Quills red for ever.
Observations.
To cleanse Worms.
The Secrets of J. D.
To unloose the Line in the Water.
These fish rise best at a fly
Ad Capiendum Pisces.
A good Bait for fish all Seasons of the year.
Roch and Dace.
A Paste for Roch, Dace and Chub.
Baits.
recipe 1
2. Another.
3. Another.
4. Another.
5. Another.
6. Another.
7. Another.
8. Another.
9. Another.
10. Another.
11. Another.
Directions how to make your Paste.
How to Bait with Gentles.
When to drag upon the Ground, and when not.
Carp and Tench.
Bait.
recipe 1
recipe 2
directions
Chub, Pike, and Bream.
observations
directions
To Bait the Hook.
Perch.
Baits.
recipe 1
2. Another.
3. Another.
4. Another.
5. Another.
Trout.
observations
Baits.
recipe 1
2. Another.
An Ʋniversal Bait to take all manner of Fish, but especi∣ally Trouts, which hath been Experienced by an anci∣ent Angler, and made by a Chymist, in 1668.
Gudgeons.
Baits.
Barbel.
observations
Baits.
Eels.
observations
Baits.
Bream.
Salmon.
To fish for Salmon.
Baits.
The Names of the Flies that are used in Angling: with the times when they are in Season, and what the Bo∣dies and Wings are made of.
The Compleat Cook's Guide or Directions for the Dres∣sing of all Flesh, Fowl, and Fish, both in the English and French Mode; with the pre∣paring of all manner of Saw∣ces and Sallets proper there∣unto. Together with the making of all Sorts of Pyes, Pasties, Tarts, and Cust∣ards; with the Forms and Shapes of many of them. With Bills of Fare, both for Ordinary, and Extraordinary.
1. To make a Lamb-Pye.
2. To make a Rice Pudding.
3. To make Cheese-Cakes, the best way.
To make an Egg-Pye, or Mince-Pye of Eggs.
5. To Carbonado Mutton.
6. To stew a Pheasant, French fashion.
7. To make Bisket-Bread.
8. To make a dish of Marrow.
9. To make a Herring-pye.
10. To make Black-Puddings.
11. To make a good Spanish Olio.
12. To stew Venison.
13. To boyl a Leg of Veal and Bacon.
14. To make Furmety.
15. To make a Pig Pye.
16. To make a Neats-Foot-Pye.
17. To make an Orangado Pye.
18. To make a Pork Pye.
19. To make a Fricacie of Veal.
20. To make a Quince-Pye
21. To make Gooseberry fool.
22. To make a Tart of Green-Pease.
23. To Souce an Eel.
24. To make a Bacon tart.
25. To make an Ʋmble-pye.
26. To keep Asparagus.
27. To roast a Haunch of Venison.
28. To Carbonado Hens.
29. To fry Artichoaks.
30. To make a Hedge-Hog-Pudding.
31. To stew a Leg of Lamb.
32. To bake a Pickerel.
33. To make a Haggess-Pudding.
34. Te make a dish of Meat with Herbs.
35. To make Cream of Eggs.
36. To make a fine Pudding in a dish.
37. To boyl Scollops.
38. To boyl Wild-Ducks.
39. To make a Venison-Pasty.
49. To make a Damson-tart.
41. To roast a Rabbet with Oysters.
42. To stew Collops of Beef.
43. To make a Beef-pasty like red Deer.
44. To bake a Hare.
45. To boyl a Salmon.
46. To make an Oyster-pye.
47. To butter Eggs upon toasts.
48. To make a Fricacie of Chickens.
49. To make an Eel-pye with Oysters.
50. To make Puff-paste.
51. To make Barley-broth.
52. To bake a Pig.
53. A grand Sallet.
54. To make a Sallet of a cold Hen or Pullet.
55. To boyl a Capon, Pullet, or Chicken.
56. To stew Ducks the French fashion.
57. To make a Florentine.
58. To make Curd Cakes.
59. To roast a Leg of Mutton the French way.
60. To stew a Carp.
61. To make Marrow-Puddings.
62. To make a Sack-Posset.
63. To hash a Rabbit.
64. To make a Fresh Cheese.
65. To make an Artichoak-Pye.
66. To make Marrow-Pasties.
67. To make green Sauce.
78. To pickle Oysters.
69. To make Scotch Collops of Veal.
70. To make a rare White pot.
71. To make a very fine Custard.
72. To make Minc'd Pyes of an Eel.
73. To bake Rabbits to be eaten cold.
74. To bake a Joll of Ling in a Pye.
75. To bake a Turkey.
76. To Roast Calves feet.
77. To bake a Goose.
78. To make Apple-Pyes to fry.
79. To make a Rare Dutch Pudding.
80. To make Sausages.
81. To Stew Beef in Gobbets, the French Fashion.
82. To boyl a Capon, or Chicken with Sugar-Pease.
83. To boyl Perches.
84. To boyl Eels.
85. A Turkish Dish of meat.
86. To boyl a Chine of Beef powdered.
87. To make a Hash of a Capon or Pullet.
88. To dress a Cods head.
89. To boyl Widgeons or Teal.
90. To make a Veal-Pye.
91. To make a fry'd Pudding.
92. To bake a breast of Veal.
93. To make a Paste for all manner of Tarts.
24. To make a baked Pudding.
95. To boyl Sparrows, Larks, or other small Birds.
96. To boyl a Capon with Asparagus.
97. To boyl a Chicken or Capon in white Broth.
98. To boyl a Capon with Sage and Parsley.
99. To fry Rabbits with sweet Sauce.
100. To make a French Pottage called Skink.
101. To make Gooseberry Cream.
102. To make a Quaking Pudding.
103. To make Clouted Cream.
104. To Souce a young Pig.
105. To make Polonian Sausages.
106. To keep Salmon fresh a whole Month.
107. To make tender and delicate brawn.
108. To keep powdered Beef after it is boyled, sweet five or six Weeks.
109. To dress Neats-tongues and Ʋdders.
110. To make Pannado.
111. To make Liver Puddings.
112. To make a rare Citron-Pudding.
113. To bake a Gammon of Bacon.
114. To boyl Woodcocks or Snites.
115. To make a made dish of Apples.
116. To make a Fool.
117. To boyl Flounders or Jacks the best way.
118. To boyl a Haunch of Venison.
119. To make an Eel-Pye.
120. To bake Steaks the French way.
121. To make a Warden or Pear-pye.
122. To stew a Trout.
123. To make Sauce for Pidgeons.
124. A general Sauce for Wild-fowl.
125. To Roast a Cows Ʋdder.
126. To make a Spinage-Tart.
127. To make a Tart of Rice.
128. To make a Codling-Tart.
129. To make Pippin-tart.
130. To make a Cherry-tart.
131. To make a Mince-Pye.
132. To make a Calves-Foot-Pye.
133. To make a Tansie.
134. To stew a Pike.
135. To Roast Venison.
136. To Roast a piece of fresh Sturgeon.
137. To boyl a Gurnet or Roach.
138. To make a Carp Pye.
139. To make a Chicken-pye.
140. To make Almond-water.
141. To make an Almond-Pudding.
142. To make Water-gruel.
143. To stew Sausages.
144. To make a rare Fricacie.
145. To make an Oatmeal pudding.
146. To make an Almond-tart.
147. To boyl Pigeons with Rice.
148. To barrel up Oysters.
149. To make a Cowslip-tart.
150. To bake a Calves head to be eaten cold.
151. To make Pear-puddings.
152. To make a Hotch-pot.
153. To make a Tart of Medlers.
154. To make a Lemon-Candle.
155. To make an Italian Pudding.
156. To make a Rare Pudding to be baked or boyled.
157. To make a Gooseberry Custard.
158. To make a Fricacie of Rabbits.
159. To make Cracknels.
160. To make Pancakes.
161. To make a Junket.
162. To make Excellent Marrow-Spinage-Pasties.
163. To make a Pine-Apple-tart.
164. To dry Neats-tongues.
165. To stew Birds the Lady Butlers way.
166. To make a sweet Pye with Lamb-stones, and Sweet-breads and sugar.
167. To roast Eels.
168. To boyl Cocks or Larks.
169. To broyl Oysters.
170. To pickle Oysters.
171. To make English Pottage.
172. To stew Beef.
173. To make excellent Minc'd-Pyes.
174. To pickle Roast Beef, Chine, or Surloin.
175. To make a double Tart.
176. To make a Warden or Pear-Pye.
177. To bake a Pig Court-Fashion.
178. To make a Pudding of Hogs Liver.
179. Olives of Beef stewed and Roasted.
180. To make French-barly Posset.
181. To bake Chucks of Veal.
182. How to stew a Mallard.
183. To stew a Rabbit.
184. To make a Pigeon Pye.
185. To stew a Fillet of Beef the Italian Fashion.
186. To boyl a Capon or Chicken with several Compositions.
187. To boyl a Leg of Pork.
188. To make a Fricacie of Partridges.
189. To bake Calves-Feet.
190. To fry Neats-tongues.
191. To rost a Hare.
192. To roast a Shoulder of Mutton with Oysters.
193. A Rare broth.
194. To bake Sweet breads.
195. To make Pottage of French-Barley.
196. To boyl a Hanch of Venison.
197. To make a Florentine of Sweeet-breads, or Kidneys.
198. To stew a Rump of Beef.
199. To make Pottage of a Capon.
200. To make a Pye with Pippins.
201. To boyl Pigeons the Dutch way.
202 To make excellent Black-Puddings.
203. To make a Pye of Neats-tongues.
204. To stew a breast or loyn of Mutton.
205. To make a Sallet of green Pease.
206. To make a Sallet of Fennel.
127. To make a Tansie of Spinage.
208. To make a Hash of Ducks.
209. To make French Puffs with green Herbs.
210. To make excellent stewed broath.
211. To stew a dish of Breams.
212. To boyl a Mullet.
213. To Farce, or stuff a fillet of Veal.
214. To make a Pudding of Oatmeal.
215. To make a Pudding of Rice.
216. To make a Florentine of spinage.
217. To make a Tansey of Cowslips.
218. To make excellent white Puddings.
219. To stew Flounders.
220. To draw Butter for Sauce.
221. To Roast a Salmon whole.
222. To make Excellent Sauce for Mutton, either Chines, Legs or Necks.
223. Another good Sauce for Mutton.
224. To make Sauce for Turkies or Capons.
225. To starch Tiffanys or Lawns.
226. To make clean Gold and Silver Lace.
227. To cleanse all sorts of Silver plate.
228. To wash silk Stockens.
229. To make clean Points and Laces.
230. To get ink Spots out of linnen.
123. To take Spots of Grease out of Silk, Stuff or Cloath.
232. To take away the stains of Linnen Cloth, caused by any sort of fruit.
233. To wash white sarsenet.
234. To wash black Sarsenets.
235. To wash coloured Silks.
236. To Embroider Belts, Bodices, or Pet∣ticoats.
247. To wash and Starch Points.
248. To fry Salmon.
appendices
glossary
Particular directions how to Carve according to the Former Terms of Carving.
Ʋnlace that Coney.
Thigh a Woodcock.
Allay a Pheasant.
Display a Crane.
To cut up a Turkey.
Break a Sarcel, or Teal, or Egript.
Wing a Partridge, or Quail.
To Ʋnbrace a Curlew, or brew.
To Ʋnbrace a Mallard.
To sauce a Capon.
Bills of Fare for all times of the Year; and also for Extraordinay Occasions.
A Bill of Fare for the Spring Season.
A Bill of Fare for Midsomer.
A Bill of Fare for Autumn, or Harvest.
A Bill of Fare for Winter Season.
A Bill of Fare upon an extraordinary Occasion.
A Bill of fare for fish-days.
A Bill of Fare for a Gentlemans House about Candlemas.
record of feast
to the reader
A great FEAST made by George Nevil Chancellour of England, and Arch-Bishop of York, in the days of EDVVARD the Fourth, 1468.
menu
order of feast
The great Officers.
Estates sitting in the Hall.
Estates sitting in the chief Chamber.
Estates sitting in the se∣cond Chamber.
In the low Hall.
In the Gallery.
indexes
The Table to the Art of Pre∣serving, Conserving, and Candying.
The Table to Physick and Chirurgery, Beautifying Waters and Secrets of Angling.
The Table to the Compleat Cooks Guide.