The Table.
Reading edition
Alphabetization in the Table is unchanged, as are the variants of “Ibid.” When a printed page number was incorrect, the correct number is shown in italics followed by the original number in (parentheses). Unless otherwise noted, “Ibid.” from the original text refers to the correct page number. Page groups—either a series of recipes or a single recipe covering two pages—are linked to the beginning of the group. Unconnected recipes on consecutive pages are separated by semicolons in place of the printed comma.
A B C D E F G H J L M N O P Q R S T V W
A.
Andolians. page 22
Almond Pudding 181
Almond Leach 209
Almond Custard 237
Almond Tart 247 (241)
Almond Bread, Biskets and Cakes 268, 269
Almond cream 280
Almond cheese 281
Almond caudle 423
Apricocks baked 251
Apricocks preserved Ibid
Ambergriece cakes 270
Apple cream 277
Aleberry 423
Artichocks baked 261
Artichocks stewed 448
Artichocks fryed 448, 449
B.
Barley Broth 13
Broth stewed 14, 15
Bisk divers ways 5, 6, 7, 8, 47
Bisk or Batalia Pye 211
Beef fillet roasted 113
Beef roasted to pickle 116
Beef collops stewed 117
Beef carbonado’d 119
Beef baked red deer fashion 121
Beef minced Pyes 122
Bullocks cheeks souced 199
Boar wild baked 228 (229)
Brawn broil’d 169
Brawn boil’d Ibid.
Brawn souc’t 192
Brawn of Pig 193
Brawn garnisht 194
Breading of meats and fowls 136
Bacon gammon baked 227
Bread the French fashion 239
Biscket bread 273
Bisquite du Roy Ibid
Bean bread 274
Beer buttered 423 (432)
Barberries preserved 254
Blamanger 297, 298
Blanch manchet in a frying pan 446
C.
Calves head boil’d 129
Calves head souced 130
Calves head roasted Ibid.
Hh 8 Calves head hashed 133
Calves head broil’d 134
Calves head baked 131
Calves foot pye 132
Calves head roasted with Oysters, 131, 143
Calves feet roasted 143 (134)
Calves chaldron baked 219
Capons in pottage 67
Capons souc’t 197
Calves chaldron in minced Pyes. 220
Capons boil’d 64, 65 (67), 85
Capons fillings raw 30
Cocks boil’d 62
Cock stewed against a Consumption 450
Chicken pye 212, 213
Chickens peeping boil’d 57
Chickens how to feed them 456
China broth 454, 455
Capilotadoes or Made Dishes 5
Collops and eggs 169
Collops like bacon of Marchpane. 268
Cucumbers pickled 163
Colliflowers buttered 427
Custards how to make them 237 (257)
Custards without eggs Ibid
Cheescakes how to make them 287, 288, 289
Cheescakes without Milk 289 (298)
Cheesecakes in the Italian fashion 290, 291
Cream and fresh Cheese 292
Codling cream 277 (177)
Cast cream 282
Clouted Cream Ibid
Cabbidge cream 284
Cream tart 248
Cherry tart 246
Cherries preserved 253
Cake a very good one 238
Cracknéls, 272
Carp boil’d in carbolion 301
Carp bisk 303
Carp stewed 305
Carp stewed the French way 306, 307
Carp broth 309
Carp in stoffado 310 (301)
Carp hashed Ibid
Carp marinated 311
Carp broil’d 312
Carp roasted 313
Carp Pye 314
Carp pie minc’t with eels 316
Carp baked the French way Ibid
Conger boil’d 359
Conger stewed 360
Conger marinated Ibid
Conger souc’t Ibid
Conger roasted 361
Hh 8v Conger broil’d Ibid
Conger fryed 362
Conger baked Ibid.
Cockles stewed 399, 400
Crabs stewed 410
Crabs buttered Ibid.
Crabs hashed 411
Crabs farced Ibid.
Crabs broil’d 412
Crabs fryed Ibid.
Crabs baked 413
Crab minced Pyes 414
D.
Deer red roasted 144
Deer red baked 228
Deer fallow baked 229
Dish in the Italian way 249
Damsin tart 247
Damsins preserved 253
Ducklings how to fat them 457
E.
Entre de table, a French dish 8 (9)
Eggs fryed 169
Eggs fryed as round as a ball Ibid.
Egg caudle 423 (433)
Eggs dressed hard 435
Eggs buttered 436
Egg bisk Ibid.
Eggs in Moon shine 437
Eggs in the Spanish fashion, call’d, Wivos qme uidos 438
Eggs in the Portugal fashion Ibid.
Eggs a-la-Hugenotte 439
Eggs in fashion of a Tansie Ibid.
Eggs and Almonds 440
Eggs broil’d Ibid
Eggs poached 440, 441
Eggs, grand farced dish 442
Eggs compounded as big as twenty Eggs 443
Eggs buttered on toasts Ibid.
Eggs buttered in the Polonian way 445
Egg minced pyes Ibid.
Eggs or Quelque shose 446
Eggs fricase 447
Eels boil’d 350
Eels stewed 351
Eels in Stoffado 352
Eels souced or jellied 353
Eels hashed 355
Eels broiled Ibid.
Eels roasted 355, 356
Eels baked 356, 357
Eel minced Pies. 358
F.
Fritters how to make them 170
Fritters in the Italian fasion 171
Fritters of arms 172
Fried dishes of divers forms Ibid.
Ii Fried pasties, balls, or tosts ib.
French tart 248
French Barley Cream 287
Florentine of tongues 259
Florentine of Partridg or capon 260
Florentine without paste 261
Flounders calvered 346
Frogs baked 418
Furmety. 420
Fowl hashed 43
Fowl farced 30; 31
Farcing in the Spanish Fashion 32
Farcing French bread, called Pinemolet 34
Fricase a rare one 67
Flowers pickled 164
Flowers candied Ibid.
G.
Grapes and Gooseberries pickled 164
Grapes preserved 253
Gooseberries preserved 254
Gooseberry Cream 279
Ginger bread 275
Geese boil’d 89
Goose giblets boil’d 91
Goslings how to order them 457
Geese old ones to fat them ib.
H.
Hashes all manner of ways 38, 39, 40, 41
Hashes of Scotch collops 79
Hare hashed 45, 60
Hares roasted 147
Hares four baked in a pie 222
Hares three in a pye Ibid.
Hare baked with a pudding in his belly 223
Hens roasted 149
Hip tart 245
Herring minced Pies 381
Haberdine pyes Ibid
Hogs feet jellied 201
Herns to nourish and fat them 458
J.
Jelly crystal 202
Jelly of several colours Ibid.
Jelly as white as snow 205
Jellies for souces 206
Jelly of harts-horn 207
Jelly for a consumption Ibid.
Jelly for a consumption of the Lungs 453
Jelly for weakness in the back 208
Jumballs 271
Italian chips 273
Ipocras 275
L.
Lambs head boil’d 135
Lambs head in white broth 134
Lambs stones fryed 168
Ii v Land or Sea fowl boiled 72, 73, 74, 75
Leach with Almonds 285
Lamprey how to bake 347, 348, 349
Links how to make 96
Lemons pickled 164
Loaves buttered 428
Lump baked 363
Ling pyes 381
Lobsters stewed 401
Lobsters hashed 402
Lobsters baked 406 (403)
Lobsters farced 403 (Ibid.)
Lobsters marinated 404
Lobsters broil’d Ibid.
Lobsters roasted 405
Lobsters fryed 406
Lobsters baked Ibid.
Lobsters pickled 408
Lobsters jellied Ibid.
M.
Marrow pyes 3, 4, 5
Marrow puddings 23, 24
Maremaid pye 220, 221
Made dish of tongues 259 (270)
Made dish of Spinage 262
Made dish of barberries 263
Made dish of Frogs 264
Made dish of marrow Ibid.
Made dish of rice Ibid.
Made dish of Blanchmanger 266
Made dish of butter and eggs 266
Made dish of curds Ibid.
Made dish of Oysters 396
Marchpane 267
Mead 275
Metheglin 276
Mackeroons 272
Melacatoons baked 251
Melacatoons preserved 252
Medlar tart 246
Minced pies of Veal, Mutton, Beef, &c. 232
Minced pyes in the French fashion 233
Minced pies in the Italian fashion Ibid.
Mutton Legs farced 30
Mutton shoulder hashed 58
Mutton shoulder roasted 137, 138
Mutton or Veal stewed 15
Mutton shoulder stewed 78
Mutton or veal stewed 51, 52
Mutton chines boil’d 11, 12
Mutton carbonadoed 166, 167
Mutton boil’d 49, 50
Mustard how to make it 156
Mustard of Dijon Ibid.
Mustard in cakes 157
Musquedines 271
Mullet souc’t 340
Mullet marinated 341
Ii2 Mullet broil’d 342
Mullet fryed 343
Mullet baked Ibid.
Mushrooms fryed 397
Mushrooms in the italian fashion Ibid.
Mushrooms stewed 398
Mushrooms broil’d 399
Muskles stewed 400
Muskles fryed 401
Muskle Pyes Ibid
N.
Neats tongue boil’d 42, 43
Neats tongue in stoffado 106
Neats tongues stewed Ibid.
Neats tongue in Brodo lardiero 109
Neats tongue roasted 110
Neats tongue hashed 40, 41
Neats tongue bak’t 111, 112
Neats feet larded and roasted 126
Norfolk fool. 296
O.
In the Index, the term “Olive”—the meat preparation, not the fruit—was always printed “Oline”. The unrelated “Olines” (following) are birds.
Olio Podrida 1
Olines of Beef 118
Olines of a Leg of Veal 142
Oline pye 225
Olines how to feed them 460
Oatmeal Caudle 423
Omlets of Eggs 430, 431
Onions buttered 426
Oysters stewed the french way 383
Oysters stewed otherways 384
Oyster pottage 385
Oysters hashed Ibid.
Oysters marinated 386
Oysters in stoffado 387
Oysters jellied 388
Oysters pickled Ibid.
Oysters souc’t 389
Oysters roasted 389, 390
Oysters broil’d 391
Oysters fryed 392
Oysters baked 393
Oyster mince pies 395
Oxe cheeks boil’d 97
Oxe cheeks in stoffado 98
Oxe cheeks baked 218
P.
Partridge hashed 60
Partridge how to feed them 461
Paste how to make it 256
Paste royal 257
Paste for made dishes in Lent Ibid.
Puff-paste 257, 258
Paste of Violets, Cowslips, &c. 267
Paste for a Consumption 453
Pallets of Oxe how to dress them 100
Pallit pottage 102
Pallets rosted Ibid.
Ii2v Pallets in Jellies 103
Pallets bak’t 104
Pancakes 174
Panadoes 424
Pap 297
Pease tarts 245
Pease cod dish in Puff paste 263
Pease pottage 421
Peaches preserved 252
Pewets to nourish them 458
Pheasants how to feed them 461
Pheasant baked 214
Pinemolet 9
Pie extraordinary, or a bride pye 234
Pie of pippins 242
Pippins preserved 244
Pig roasted with hair on 145
Pig roasted otherways 146
Pig souc’t 194
Pig jellied 196
Pig distilled against a Consumption 451
Pigeons boil’d 76, 93
Pigeons baked 214
Pike boil’d 319, 320
Pike stewed 323
Pike hashed 324
Pike souc’t 325
Pike jellied 326, 327
Pike roasted 328
Pike fried 329
Pike broil’d Ibid
Pike bak’t 330
Plumb cream 278
Plaice boil’d or stewed 346
Plovers how to feed them 459
Pork broil’d 167, 168
Pork roasted 145
Pottages 77, 78
Pottage in the french fashion 94
Pottage without any sight of herbs Ibid.
Pottage called skink 115
Pottage of ellicksanders 421
Pottage of onions 422
Pottage of almonds Ibid.
Pottage of grewel 419
Pottage of rice 420
Pottage of milk Ibid.
Potatoes baked 261
Portugal tarts for banquettings 267
Posset how to make it 292
Posset of Sack 293
Posset compounded 424
Posset simple 425
Posset of herbs Ibid.
Puffs the French way Ibid.
Prawns stewed 401
Preserved green fruits 255
Pudding of several sorts 21, 22, 23
Pudding of Turkey or Capon 24
Ii3 Puddings of Liver 26
Puddings of heifers udder ib.
Puddings black 126, 190
Pudding in a breast of Veal 140, 185
Pudding boil’d 177
Pudding of cream 178
Pudding of sweet herbs ibid
Pudding in hast 179
Pudding quaking Ibid.
Pudding shaking 180
Pudding of rice 182
Pudding of cinamon 183
Pudding haggas 25, 183
Pudding cheveridge 183 (Ibid.)
Pudding liveridge 184 (84)
Pudding of swan or goose 184 (Ib.)
Pudding of wine in guts 185
Pudding in the Italian Fashion 186
Pudding the French way Ib.
Pudding of swine lights 187
Pudding of oatmeal Ibid.
Pudding pyes of oatmeal 188
Pudding baked 189
Puddings white 191
Pullets stewed against a Consumption 451
Pyramides cream 286
Q.
Quinces pickled 163
Quince Pyes 240
Quince tarts 241
Quince cream 278
Quinces buttered 427
Quodling pye 249
Quails how to feed them 461
R.
Rasberies preserv’d 254
Rabbits hashed 45, 46, 61 (48, 54)
Restorative for a weak back 455
Rice tart 245
Rice cream 285
Rice buttered 428
Roots farced 27
S.
Sauce for green geese 92
Sauce for Land fowl 93, 151
Sauce for roast mutton 139
Sauce for roast veal 144
Sauce for red deer Ibid.
Sauce for Rabbits 148
Sauce for Hens 149, 150
Sauce for Chickens 150
Sauce for Pidgeons 151
Sauce for a Goose 152
Sauce for a Duck 153
Sauce for a Sea Fowl Ibid.
Sauce for roast Salmon 338
Sausages 36, 37, 95
Sausages Bolonia 127
Sausage for jelly 208
Sallet grand of minc’t fowl 92
Sallet grand of divers compound 158, 159, 160
Sallet of scurvy grass 161
Ii3v Sallet of elixander buds 162 (262)
Scoch collops of mutton 59
Salmon calvered 331
Salmon stewed 332
Salmon pickled 333
Salmon hashed Ibid.
Salmon marinated 334
Salmon in stoffado Ibid
Salmon fryed 335
Salmon roasted 337 (339)
Salmon broil’d or roasted in stoffado. 337
Salmon baked 338
Salmon, chewits, or minced pyes 339
Salmon Lumber pye 340
Sack cream 283
Stone cream 284
Snow cream 279
Scollops stewed 400
Sea fowl bak’d 215
Silabub an excellent way 295
Shell bread 274
Snails stewed 415
Snails fryed 416 (416)
Snails hashed Ibid.
Snails in pottage 417
Snaile back’d 418
Snites boil’d 62
Soals boil’d 363
Soals stewed 364
Soals souc’d 365
Soals jellied Ibid.
Soals roasted 366
Soops of spinage 426 (246)
Soops of carrots Ibid.
Soops of artichocks Ibid.
Souce veal lamb, or mutton 198
Sparagus to keep all the year 210
Sparagus buttered 427
Spinage tart 247
Steak pye 226
Steak pyes the french way 227
Strawberry tart 246
Sturgeon boil’d 367
Sturgeon buttered 368
Sturgeon hashed Ibid
Sturgeon marinated Ibid
Sturgeon farced 369
Sturgeon whole in stoffado ib
Sturgeon souc’t 370
Sturgeon broil’d Ibid
Sturgeon fryed 371
Sturgeon roasted Ibid
Sturgeon olines of it 372
Sturgeon baked 373, 374, 375
Sturgeon minc’t pies (376, )377
Sturgeon lumber pie 378
Sturgeon baked with farcings 379 (Ibid.)
Sturgeon olio 380 (389)
Sugar plate 271
Swans how to fat them 458
Sweet-bread pies 231
Ii4 T.
Tansey how to make 174
Taffety tart 246
Tart stuff of several colours 249; 250, 251
Tortelleti, or little pasties 83, 84
Tosts how to make them 175
Toasts cinamon 176
Toasts the French way Ibid.
Tortoise how to dress it 414
Tripes how to dress them 127
Trotter pie 242
Triffel how to make it 292
Turkish dish of meat 116
Turkey baked 214
Turkies how to fat them 458
Turbut boil’d 345
Turbut souc’t Ibid.
Turbut stewed or fryed 346
V.
Veal breast farced 20
Veal breast boil’d Ibid.
Veal breast roasted 141
Veal breast, loin, or rack baked 225
Veal leg boil’d 17, 18
Veal leg farced 19
Veal chines boil’d 10
Veal loin roasted 141
Veal broil’d 167
Veal hashed 44
Veal farced 28; 29, 31
Venison broil’d 168
Venison tainted how to preserve it 230, 231
Udders baked 124
Verjuyce how to make it 156
Vinegar to make it 154
Rose Vinegar 155
Pepper Vinegar Ibid.
Umble pies 231
W.
Warden tarts 245
Water for a Consumption 453
Wossel to make it 296
Wheat-ears how to feed them 461
Whip cream 284
Wheat leach of cream 285
White-pot to make it 295
Woodcocks boil’d 62, 86
Woodcocks roasted 148