Old Cookery Books and Ancient Cuisine

— staff of the, 230 Kitchener, Dr., 165-6 Knives, 224, 226 Ladies and gentlemen at table, Landlord and lawyer, exactions of, 189-90 Land o’ Cakes, 33 Laver, 229 Leveret, 17 Liber Cure Cocorum, 59-60 Liqueurs, 241 Liquids, storage of, 201 Loaf of bread, 196 — sugar, 194 Lombards, 248 London cooks famous, 250 Lord Mayor of London, 20 Lord Mayor’s Pageant for 1590, Lucas, Joseph, his Studies in Nidderdale, 11 Lumber pie, no Luncheon, 243 Luxury, growth of, 41-2, 187 Lydgate’s Story of Thebes, 24 — “ London Lickpenny,” Malory’s King Arthur, 183 Manuturgium, 218 Maple-wood bowls, 228-9 Marinade, 102 Marketing, old, 40 Marlborough cake, 129 Marmalade, 139 Maser, 228-9 Massinger quoted, 13 Master-cook, 41, 214, 231-3 — ancient privileges of the, 231-3 Meals, 191, 238-54 — in the Percy establishment, 35 Meats and drinks, 193, 205 Menagier de Paris quoted, 18 Merenda, a meal, 241-2 Metheglin or hydromel, 64, 204 Middleton, John, chef, 82, 84-6 Milk, 8, 201 Modern terms for dishes fast introduced, 24 Index. More, Sir Thomas, 249 Morsus, 218 Morton, Cardinal, 23 Moryson, Fynes, quoted, 31-2 Mulberries, 137-8 Mushrooms, 199 Music to announce the banquet, Mustard, 214 Nasturtium-buds, pickled, 142 Neckam, Alexander, 17, 18, 51, 53. Nevill, Archbishop, 48, 240 Newcastle coal, 216 New College pudding, 113 Nidderdale, n, 212 Noble Book of Cookery, 60-1 Norfolk dumplings, 192 — yeoman, 192 Norman cuisine, 3, 44-6 — influence on cookery, Normandy, 3 Nott, John, chef, 82 Oatmeal, 187 Oblys, 196 Odysseus, 6 Odyssey, 6 Olio, 85 — pie, 109 Omelettes, 24 Orders and Ordinances of Lord Burleigh as steward of Westminster, 250 Ordinaries, London, 252 — Parisian, 233 Oriental sources of cooking, 7 Oxford, 240 Oxford cake, 83 Parisian cook’s-shops, 253 Partridges not recommended to the poor, 64 — 187 Passage, a game, 248 Pastry, 23 Peacocks, 13, 48 Pelops, 6 Pepper, 214 Peter of Blois, 205 Peterborough Abbey, 216 Pewter, utensils of, 247-8 Phagetica of Ennius, 6 Pheasants, 13 Pickles, 143 et seq. Piers of Fulham, 22, 187, 241 Pies, 23, 109-10, 191 Pig’s pettitoes, 191 Ploughman (husbandman), 188 Plovers, 187 Pockets, 102 Poloe, 107 Polyphemus, 6 Pome de oringe, 198 Poor, diet of the, 181 et seq — relief of the, 244 “ Poor Knights,” a dish, 29 Pope, Alex., 210 Porcelain, 219 Pork, 18, 54 Porpoise, 20-1, 200 Porte-chape, 253 Potato, 65 Pot-au-feu, S3 Pot-hook, 225 Pot-luck, S3 Poudre-marchaunt tart, 251 Poultry, 17, 44 Powdered beef, 187 — horse, 30 Puddings, 23, 113 et seq. Pulpatoon, 108 Quinces, 138-9, 141 Rabbit, 17 Radish-pods, pickled, 144 Raisin-sauce, 215 Rasher, 23 Rear-supper, 239, 242 Receipts of eminent persons, 8j — Early, 98-153 Index. Religious scruples against certain food, 9 Rents, excessive, 189-90 Roasting-spit or iron, 217 Robert, Master, and his wife Helena, 208, 234-5 Romans, culinary economy of, 7 — obligation to Greece, 7 Roses, conserve of, 65 Rundell, Mrs., 161 Rush, Friar, 237 Russell’s Book of Nurture, 258 Salt, 214 — , fine, 228 — cellar, 218 Sandwich, Kent, 236 Saracen sauce, 58 Saucepan, 216 Sauces, 29-31, 214-15 Sausage, 23 Saxon influence on diet, 9 Scotland, want of Inns in, 32-3 Scots, the, 11, 33, 168 — their early food, 11 — their poverty, 33 Scott, Sir Walter, 167-8 Scottish cookery, early, 30-2 Secret house, keeping, 26, 49,190 Shakespeare, W., 242 Shrewsbury cakes; 85