Old Cookery Books and Ancient Cuisine

China earth, 220 Christmas, 27 Clare Market, 14 Cleikum Club, 168 Clermont, B., 159-61 Coals, 215-16 Cobham, Lord, 194 Cockle, 195 Colet, Dean, 249 College wine, 240 Colonial cattle, 172 Condiments, 29-31, 198, 214 Confectioner, 28 — master, 37 Confectionery, 28 Conserves, 134-42 Cook, 201, 229-30 — master, 231-3 Cookery-books, lists of, 67-9, 79-81 — with the names of old owners, 71 Cook’s-shops, 245-9 Cooking utensils, great value of, — lists of, 225-7 Cooper, Joseph, 72-3 Copley, Esther, 164 Copper, art of tinning, 217 Cornish pasty, 185 Coryat, Thomas, 222 Court, the ancient, 231 Cows, 8-9 Crab-apple sauce, 215 Creams, 123-4 Cromwell, Oliver, 73-5 — his favourite dishes, ibid. Cuisine bourgeoise of ancient Rome, 7 — English, affected by fusions of race, 10 — Old French, 18-19 Cuisinier Royal, Le, 14-15 Curds and cream, 19 1 Danish settlers, 9 Index. Danish settlers, their influence on our diet, 9 Deer-suet, clarified, 44 DelaHay Street, 37 Deportment at table, gradual improvement in the, 261 Dishes, lists of, 23-4, 200-1 — substituted for trenchers, — different sizes and materials of, 227 — mode of serving up, 261-2 Dods, Margaret, 167 Dripping-pans, 225, 228 Dumplings, Norfolk, 192 Earl, Rules and Orders for the House of an, 39-42 East-Cheap, 246-48 _ Eating-houses, public, 245-50 Ebulum, 151 Edward III., 222 Eggs, *3 — buttered, 13 Elizabeth, Queen, 190 Endoring, 198 English establishment, staff of an, 39 Ennius^ Phagetica of, 6 Epulano, 66 Etiquette of the table, 255-63 Fairfax inventories, 7, 218 Falstaff, 248 Farm-servants’ diet, 191 Feasts, marriage and coronation, 47-9 Finchingfield, 217 Fireplace, 211, 213 Fish, cheaper, demanded, 33 — on fast-days, 48 — considered indigestible, 64 — lists of, 19-21, 23 — musical lament of the dying, 23 Fishing, Saxon mode of, 19 Florendine, 103 Flowers, conserve of, 136 Forced meat, 191 Forks, 222-4 Foreign cookery, 28-30 — Warner’s strictures on, 29-30 Form of Cury, 55 Forster, John, of Hanlop, 65 Fox, Sir Stephen, 34 Francatelli, 162 French establishment, staff of a, 36 French Gardener, the, 69-70 Fricasee, 23 Fruit-tart, 186 Fruits, dried or preserved, 134- Frying-pan, 222 Frying Pan Houses at Wandsworth, 211 Furmety, 64 Galantine, 58 Galingale, 251 Game, 17, 43-4 Garlic, 214 Gilling in Yorkshire, 218 Gingerbread, 131 Ginger-fork, 222 Glass and crystal handles to knives and forks, 222 Glasse, Mrs., 154-6 Glastonbury Abbey, 205 Glazing, or endoring, 48, 198 Gomme, G. L., 16 Goose, 190 — giblets, 190 Grampus, 21 Grape, English, used for wine, Greece, Ancient, 5 Greek anthropophagy, 6-7 Greene, Robert, 242 Hamilton, Duke and Duchess of, 221 Index. Hare, 17 Harington family, 42 Hen, threshing the fat, 62-3 Henry II., 245 — III., 194, 205 — IV., 47 — IV. and V., 47 — VII., 21, 204 - VIII., 241 Hill, Dr., 156-8 Hippocras, 204, 241 Holborn and the Strand, suburbs °f, 215 Home-brewed drink, 192 Hommes de Bouche, 15 Hops, 27 Hospitality, decay of, 189-90 Inns, want of, in early Scotland, 32-3 — and taverns in Westminster, rules for, 250 Italian cookery, 28, 198 — pudding, 85 Italy, the fork brought from, 222 Jack, the, 237 Jacks, black, 190-1 Jigget of mutton, 34 Joe Miller quoted, 13 Johannes de Garlandia, 214 Johnson, Dr., 156-9 Johnstone, Mrs., 167-8 Jumbals, 128 Junket, 64. Jussel, a dish, 23 Kail-pot, 212 Kettle, 182 Kitchens, 206 — furniture of, 213-14