Broth for sick and convalescent Persons 143-
A savoury and nourishing boiled Capon 1 33
To stew Beef 1 50
To stew a Rump of Beef 163, 196, 197
To rost Wilde Boar 168
About making of Brawn 205
To bake Beef 208
To boil Beef or Venison 209
Ordering Bacon for Gambons, and to keep 2 1 2
To make Bisket 219
* This Table reproduces the Index to the original volume. An Index on
modern lines, for more ready reference, will be found on pages 287-291.
263
264 THE TABLE
To make Cider 1 00
Sir Paul Neal's way of making Cider lol
Dr. Harvey's pleasant Water Cider, whereof he used
to drink much, making it his ordinary drink 103
A good Dish of Cream 1 16
An excellent Spanish Cream 1 16
Another Clouted Cream 1 17
My Lord of St. Alban's Cresme Fouettee 1 19
To make the Cream Curds 120
The Queens Barley Cream 1 39
Capon in White-broth 146
To make Cock- Ale 147
Savoury Collops of Veal 157
To pickle Capons my Lady Portland's way 1 59
Scotch Collops 167
Excellent good Collops 171
My Lady Diana Porter's Scotch Collops 181
Cream with Rice 191
Pickled Champignons 200
Sallet of cold Capon Rosted 206
To make Cheese cakes 2 14
Short and crisp Crust for Tarts and Pyes 2 15
To make a Cake 2 1 6
To make a Caraway-Cake 219
Excellent small Cakes 221
To make scalded Cheese 227
The Cream-Courds 228
Savoury tested or melted Cheese 228
To feed Chicken 228
To fatten young Chicken in a wonderful degree 23 1
An excellent way to Cram Chicken 233
Gelly of Red Currants 255
Gelly of Currants with the fruit whole in it 255
D
To bake wilde Ducks or Teals 210
To Rost wilde Ducks 2 1 1
THE TABLE 265
E
To butter Eggs with Cream 147
Portuguez Eggs 202
To boil Eggs 203
F
Wheaten Flomery 1 34
A Fricacee of Lamb-stones, &c. 158
To boil smoaked Flesh 1 64
A Fricacee of Veal 158, 182
Butter and Oyl to fry Fish 1 93
A Flomery-Caudle 238
G
Smallage Gruel 1 37
About water Gruel 138
An excellent and wholesome water Gruel with
Wood sorrel and Currants 1 39
Gruel of Oatmeal and Rice 191
To make clear Gelly of Bran 203
An excellent meat of Goose or Turkey 212
To pickle an old fat Goose 212
H
Some Notes upon Honey 8
My Lord Hollis Hydromel 33
Hydromel as I made it weak for the Q. Mother 35
To make Honey drink 04
Weak Honey drink 1 07
To make an Hotchpot 149, 150
The Queens Hotchpot l$l
A nourishing Hachy 1 58
Red Herrings boiled 173
To season Humble Pyes 2 lo
To make Harts-horn Gelly 239-242
L
To dress Lampreys 184
M
Master Corsellises Antwerp Meath 9
266 THE TABLE
To make excellent Meathe lo
A weaker, but very pleasant Meathe 1 1
An excellent white Meathe 1 1
Master Webbes Meathe 1 4" 1 9
My own considerations for making of Meathe Ip
My Lady Gower's white Meathe 26
Strong Meathe 32
A Receipt for making of Meathe 32
My Lord Morice's Meathe 39
My Lady Morice her Sisters Meathe 3p
To make white Meath 41
Sir William Paston's Meathe 41
Another way of making Meathe 42
Sir Baynam Throckmorton's Meathe 42
My Lady Bellassises Meathe 4^
My Lord Gorge his Meathe 54
Several sorts of Meathe, small and strong $6
To make Meathe 57
Sir John Arundel's white Meathe 57
To make a Meathe good for the Liver and Lungs 5^
Page 151
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Broth for sick and convalescent Persons 143-
A savoury and nourishing boiled Capon 1 33
To stew Beef 1 50 To stew a Rump of Beef 163, 196, 197
To rost Wilde Boar 168
About making of Brawn 205
To bake Beef 208
To boil Beef or Venison 209
Ordering Bacon for Gambons, and to keep 2 1 2
To make Bisket 219
* This Table reproduces the Index to the original volume. An Index on modern lines, for more ready reference, will be found on pages 287-291.
To make Cider 1 00
Sir Paul Neal's way of making Cider lol Dr. Harvey's pleasant Water Cider, whereof he used
to drink much, making it his ordinary drink 103
A good Dish of Cream 1 16
An excellent Spanish Cream 1 16
Another Clouted Cream 1 17
My Lord of St. Alban's Cresme Fouettee 1 19
To make the Cream Curds 120
The Queens Barley Cream 1 39
Capon in White-broth 146
To make Cock- Ale 147
Savoury Collops of Veal 157
To pickle Capons my Lady Portland's way 1 59
Scotch Collops 167
Excellent good Collops 171
My Lady Diana Porter's Scotch Collops 181
Cream with Rice 191
Pickled Champignons 200
Sallet of cold Capon Rosted 206
To make Cheese cakes 2 14
Short and crisp Crust for Tarts and Pyes 2 15
To make a Cake 2 1 6
To make a Caraway-Cake 219
Excellent small Cakes 221
To make scalded Cheese 227
The Cream-Courds 228
Savoury tested or melted Cheese 228
To feed Chicken 228
To fatten young Chicken in a wonderful degree 23 1
An excellent way to Cram Chicken 233
Gelly of Red Currants 255
Gelly of Currants with the fruit whole in it 255
D
To bake wilde Ducks or Teals 210
To Rost wilde Ducks 2 1 1
E
To butter Eggs with Cream 147
Portuguez Eggs 202
To boil Eggs 203
F
Wheaten Flomery 1 34
A Fricacee of Lamb-stones, &c. 158
To boil smoaked Flesh 1 64 A Fricacee of Veal 158, 182
Butter and Oyl to fry Fish 1 93
A Flomery-Caudle 238
G
Smallage Gruel 1 37
About water Gruel 138 An excellent and wholesome water Gruel with
Wood sorrel and Currants 1 39
Gruel of Oatmeal and Rice 191
To make clear Gelly of Bran 203
An excellent meat of Goose or Turkey 212
To pickle an old fat Goose 212
H
Some Notes upon Honey 8
My Lord Hollis Hydromel 33
Hydromel as I made it weak for the Q. Mother 35
To make Honey drink 04
Weak Honey drink 1 07 To make an Hotchpot 149, 150
The Queens Hotchpot l$l
A nourishing Hachy 1 58
Red Herrings boiled 173
To season Humble Pyes 2 lo To make Harts-horn Gelly 239-242
To dress Lampreys 184
M
Master Corsellises Antwerp Meath 9
To make excellent Meathe lo
A weaker, but very pleasant Meathe 1 1
An excellent white Meathe 1 1 Master Webbes Meathe 1 4" 1 9
My own considerations for making of Meathe Ip
My Lady Gower's white Meathe 26
Strong Meathe 32
A Receipt for making of Meathe 32
My Lord Morice's Meathe 39
My Lady Morice her Sisters Meathe 3p
To make white Meath 41
Sir William Paston's Meathe 41
Another way of making Meathe 42
Sir Baynam Throckmorton's Meathe 42
My Lady Bellassises Meathe 4^
My Lord Gorge his Meathe 54
Several sorts of Meathe, small and strong $6
To make Meathe 57
Sir John Arundel's white Meathe 57
To make a Meathe good for the Liver and Lungs 5^