INDEX OF RECEIPTS

Ale with Honey, 104 Scotch, from my Lady Holmbey, 98 Small, for the stone, 105 To make Ale drink quick, 100 and Bragot, Master Webbe's, 107 Cock, 147 Apple drink with Sugar, Honey, etc., 106 Apples, A very pleasant drink of, 100 in Gelly, 234 To stew, 201 Sweet Meat of, 238 Syrup of, 253 Bacon for Gambons, and to keep, 212 Barley Cream, The Queen's, 139 Pap, 135 Beef, To bake, 208 or Venison, To boil, 209 To stew, 150 Rump of, To stew, 163, 196, 197 Bisket, To make, 219 Bragot, Master Webbe's, 108 Bran, To make clear Gelly of, 203 Brawn, About making of, 205 Broth, Nourishing, 133 Portugal, as it was made for the Queen, 127 Spinage, 123 Stewed, 125 and Potage, 141 for sick and convalescent persons, 143 Butter and Oil to fry fish, 193 Cake, To make a, 216, 217 A very good, 220 An excellent, 219 Carraway, 219 Plumb, 218 Cakes, Excellent small, 221 Capon, Boiled, Savoury and nourishing, 153 Cold Rosted, Sallet of, 206 to pickle, My Lady Portland's way, 159 in white broth, 146 Champignons, Pickled, 200 Cheese, Savoury tosted, or melted, 228 Scalded, 227 Slippcoat, 223-7 Cheese-cakes, To make, 214 Cherries, Marmulate of, 251 Marmulate of, with juyce of Raspes and Currants, 252 To make wine of, 110 Chicken, Fricacee of, 158 To cram, 233 To fatten in a wonderful degree, 231, 232 To feed, 228, 230 Cider, 100 Sir Paul Neale's way, 101 Water, Dr. Harvey's, 103 Clouted Cream, 117, 120 Cock Ale, To make, 147 Collops, Excellent good, 171 Scotch, My Lord of Bristol's, 167 Scotch, My Lady Diana Porter's, 181 of Veal, Savoury, 157 Conserve of Red Roses, 257, 259 Cordial Tablets, which strengthen nature much, 238 Cream, Clouted, 117, 120 Curds, To make, 120 A good dish of, 116 An excellent Spanish, 116 with Rice, 191 Courdes, The, 228 Cresme fouettee, My Lord of S. Alban's, 119 Crust, Short and crisp, for tarts and pyes, 215 Currants, Gelly of, with the fruit whole in it, 255 Red, Marmulate of, 256 Red, Gelly of, 255 Wine, 98 Ducks, Wilde, To bake, 210 Wilde, To rost, 210 Eggs, To boil, 203 To butter, with cream, 147 Portuguez, 202 Flommery Caudle, A, 238 Wheaten, 134 Fricacee of Lamb-stones, Sweetbreads, etc., A., 158 of Veal, 158, 182 Goose, An excellent meat of, 212 To pickle an old fat, 212 Green geese pye, 209 Gruel of oatmeal and rice, 191 Smallage, 137 Water, 138 Water, with wood-sorrel and currants, 139 Hachy, A nourishing, 158 Hare-pye, To make, 207 Harts-horn Gelly, To make, 239, 240, 241, 242 Herring Pye, A, 192 Honey, Some notes about, 8 drink, To make, 84 drink, Weak, 107 Horse Radish, Sauce of, 151 Hotchpot, To make, 149, 150 The Queen's, 151 Humble Pyes, To season, 210 Hydromel as I made it weak for the Queen-Mother, 35 with Clove-Gilly-flowers, 23 with Juniper Berries, 23 My Lord Hollis's, 33 Julep of Conserve of Red Roses, Dr. Bacon's, 260 Lamb-stones, A fricacee of, 158 Lampreys, To dress, 184 Mallow Stalks, Sucket of, 256 Marchpane, My Lord of Denbigh's Almond, 221 Marmulate of Cherries, 251 of Cherries with juyce of raspes and Currants, 252 of Pippins, 243 of Red Currants, 256 My Lady Windebank's curious red, 253 White, My Lady of Bath's way, 248 The Queen's, 248 Marrow Puddings, 162 Sops, with wine, 145 Spinage Pasties, Excellent, 159 Meat, fine, To rost, 157 For rosting of, 196 Meathe (Mead), 32, 42, 43, 54, 57, 65, 72, 76, 78, 82, 85, 87, 89, 92 A receipt to make good, 64 A very good, 60 excellent, To make, 10 White, 41, 58, 68, 72, 73, 74, 79, 82 White, An excellent, 11 White, Small, 80 White, Sir John Arundel's, 57 White, my Lady Gower's, 26 good for liver and lungs, 59 Small, 56 Strong, 32, 56 A weaker but pleasant, 11 to keep long, 23 with Raisins, 96 My Lady Bellassises, 45 Mr. Corsellises, Antwerp, 9 My Lord Gorge his, 54 My Lord Herbert's, 68 My Lady Morrice's, 39 My Lady Morrice, her sister's way, 39 My own considerations for making, 19 Sir Wm. Paston's, 41 Another pleasant Meathe of Sir Wm. Paston, 42 from the Muscovian Ambassador's steward, 81 Sir Baynam Throckmorton's, 42 Master Webbe's, 14-19 Metheglin, To make, 35-39, 46, 58, 66, 67, 69, 71, 75, 80, 81, 84, 86, 95 To make a tun of, 12 composed by myself out of various receipts, 25 My Lady Windebanke's, 94 Good, 52 Very good, 76 Excellent, 71 Most excellent, 61 An excellent way to make, called the Liquor of Life, 51 Small, 69, 77, 91 White, 30, 31, 34, 43, 59, 60, 63, 73, 90 White, Sir Edward Bainton's, 90 The Countess of Bullingbroke's, 13 The Countess of Dorset's, 62 Sir John Fortescue's, 53 My Lady Hungerford's, 6 Mr. Pierce's excellent, 46 The Lady Vernon's, 55 The Earl of Denbigh's, 85 Sir Thomas Gower's, 29 as it is made at Liège, 5 or sweet drink of my Lady Stuart, 93 for the colic and stone, of my Lady Stuart, 93 for health, Sir Thomas Gower's, 27 for taste and colour, 28 that looks like White Wine, 90 Minced Pyes, To make, 156, 160 My Lady of Portland's, 155, 156 Morello Wine, 97 Mustard, To make, 194 Mutton, baked like venison, 207 Fricacee of, 158 steaks, An excellent way of making, 170 To make a shoulder of, like venison, 163 Oatmeal, Pap of, 135 Pap of, Sir John Colladon's, 136 Pudding, 174 Pudding, A baked, 176 and Rice, Gruel of, 191 Oglia, Spanish, plain but good, 164 Ordinary Drink, Sir Thomas Gower's, 29 Oysters, To stew, 183 Panado, 135 Pan Cotto, 141 Pap, Barley, 135 Parsneps, To dress, 190 Partridges that you have taken wilde, To feed, 233 Pear Pudding, 162 Pears, To stew, 201 Preserved Wardens, 237 Pease, To butter, 191 Porage, My Lord Lumley's, 142 of the seedy buds of tulips, 145 Pidgeons, Teals, or Wild Ducks, To bake, 209 Pippins, Gelly of (or of John Apples), 236 Marmulate of, 243 to preserve in Gelly, 180 Syrup of, 235 Plague Water, 147, 148 Poor John and Buckorn, To dress, 187 Posset, An excellent, 144 A plain ordinary, 112 A Barley Sack, 113 A French Barley, 160 A Sack, 111, 112 Sack, My Lord of Carlile's, 115 Potages, Concerning, 121 Barley, 125 An English, 126 Good nourishing, 133 Ordinary, 124 Plain savoury, 122 de Santé, 129, 130 de Santé, Nourissant, 128 de blanc de Chapon, 123 Poultry, To feed, 229 Pressis, Nourissant, 140 Pudding, An excellent baked, 154 Another baked, 179 A Barley, 175 Black, 172, 179 Black, Excellent, 165 Call, 174 Marrow, 162 Oatmeal, 174 Oatmeal, Baked, 176 Pear, 162, 174 Pippin, 175 Pith, 172 Quaking, Plain, 176 Quaking, bag, 177 with puff paste, 161 White, 166 White, Excellent, 166 Puff-past, 161 Puffs, To make, 234 Pyes, 168 Minced, 156 Minced, My Lady of Portland's, 155, 156 Hare, 207 Herring, 192 Quiddany of Quinces, A smoothening, 250 Quince preserved with Gelly, 245 Quinces, Gelly of, 243 Gelly of, Fine White, 246 Gelly of, Red, My Lady Windebanke's, 254 Paste of, 248, 250 Paste of, with very little sugar, 249 to keep all the year round, 149 Raspberry Wine, To make, 148 Red Dear, To make, 163 Herrings broyled, 173 Rice, boiled dry, 145 and Orge Mondé, 137 Roses, Red, Conserve of, 257, 259 Julep of, 260 Sack with Clove-Gilly-flowers, 22 Posset, 111 Posset, My Lord of Carlile's, 115 Sallet of Cold Capon rosted, 206 Sauce of Horse Radish, 151 very good for partridges, etc., 160 for a carp or pike, 191 Shrimps, To prepare for dressing, 193 Slippcoat Cheese, To make, 223, 224, 225, 226 Smallage Gruel, 137 Smoaked flesh, To boil, 164 Spinage Broth, To make, 123 Stepponi, 106 Stockfish, The way of dressing, in Holland, 188 Another way, 189 To dress, somewhat differingly from the way of Holland, 186 Strawberry Wine, 109 Sucket of Mallow Stalks, 256 of Lettuce, 257 Sweetbread, Fricacee of, 158 Sweet-meats of my Lady Windebanke, 253, 254 Syllabub, A, 115, 193 A plain, 120 A whip, 120 Tablets, Pleasant Cordial, 238 Tansy, A, 183, 213, 214 Tea with eggs, 132 Turkeys, Excellent meat of, 212 To souce, 211 Veal, Fricacee of, 158, 182 Savoury Collops of, 157 To stew a breast of, 150 Tosts of, 193 Venison, Baked, 169, 203 to keep, 204 Vuova Lattate, 165 Spersa, 165 Wardens, Preserved, 237 To stew, 201 White Pot, To make, 149, 195 Whitings buttered with eggs, 187 Wilde Boar, To rost, 168 Wilde Ducks or Teals, To bake, 210 Ducks, To rost, 210 Wine, Cherry, 110 The Countess of Newport's, 109 Raspberry, 148 Strawberry, 109