A very good Meathe 60
My Lord Herbert's Meathe 68
To make small white Meathe 80
Meathe from the Muscovian Ambassadour's Steward 8 1
Meathe with Raisins p6
A Receipt to make Metheglin as it is made at Liege,
communicated by Mr. Masillon 5
White Metheglin of my Lady Hungerfords which is
exceedingly praised 6
A Receipt to make a Tun of Metheglin 12
The Countess of Bullingbrook's white Metheg. 13
Metheglin composed by myself 25
Sir Thomas Gower's Metheglin for health 27
Metheglin for taste and colour 28
An excellent way of making white Metheglin 30
Several ways of making Metheglin 35
To make white Metheglin 3 1
THE TABLE 267
Another Metheglin 46
Mr. Pierce's excellent white Metheglin 46
An excellent way to make Metheglin, called the
Liquor of Life 5 1
To make good Metheglin 52
To make white Metheglin of Sir J. Fortescue 53
The Lady Vernon's white Metheglin $$
To make Metheglin 5^
A most excellent Metheglin 6 1
To make white Metheg. of the Count, of Dorset 62
To make small Metheglin 69
The Earl of Denbigh's Metheglin 85
To make Metheglin that looks like White Wine 90
Metheglin, or sweet-drink of my Lady Stuart 93
A Metheg. for the Colick-Stone, of the same Lady 93
A Receipt for Metheglin of my Lady Windebanke 94
Marrow sops with Wine 1 45
To make a shoulder of Mutton like Venison 163
An excellent way of making Mutton steaks 1 70
To make Mustard 194
For roasting of Meat 1 90
Mutton baked with Venison 207
My Lord of Denbigh's Almond March-pane 22 1
Marmulate of Pippins 243
White Marmulate, the Queens way 248
My Lady of Bath's way 248
Marmulate of Cherries 25 1
Marmulate of Red Currants 256
O
A plain but good Spanish Oglia 1 64
To stew Oysters 183
P
Excellent Marrow-Spinage Pasties 159
To make a French Barley Posset 160
To make PufF-past 161
To make a Pudding with Puff past 1 6 1
268 THE TABLE
To make Pear Puddings
162
Marrow Puddings
162
To make excellent Black Puddings
165
A Receipt to make White Puddings
166
To make an excellent Pudding
166
Pyes
168
To make Pith Puddings
172
An Oat-meal Pudding
174
To make Call Puddings
174
A Barley Pudding
175
A Pippin Pudding
175
To make a baked Oat-meal Pudding
176
A plain quaking Pudding
176
A good quaking Bag Pudding
177
To preserve Pippins in Jelly
180
To dress Poor- John, and Buckorn
187
To dress Parsneps
190
To butter Pease
191
A Herring Pye
192
To make an excellent Hare Pye
207
To bake Pidgeons, Teals or Wild ducks
209
Green-Geese Pye
209
To make a plain ordinary Posset
112
Concerning Potages
121
Plain savoury English Potage
122
Potage de blanc de Chapon
123
Ordinary Potage
124
Barley Potage
125
An English Potage
126
Another Potage
126
Nourissant Potage de sante
128
Potage de sante
129,130
Good nourishing Potage
133
Pap of Oat-meal
135
Panado
135
Barley Pap
135
Oat-meal Pap. Sir John Colladon
136
THE TABLE 269
Pressis-Nourissant 140
Pan-Cotto 141
My Lord Lumley's Pease-Potage 1 42
An excellent Posset 144
Pease of the seedy buds of Tulips 145
To make Plague- Water 147, 148
An excellent baked Pudding 154
My Lady of Portland's Minced Pyes 155
Minced Pyes 156
To feed Poultry 229
To feed Partridges that you have taken wilde 233
To make Puffs 2 34
Gelly of Pippins or John- Apples 230
Q
Page 152
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
A very good Meathe 60
My Lord Herbert's Meathe 68
To make small white Meathe 80 Meathe from the Muscovian Ambassadour's Steward 81
Meathe with Raisins 96 A Receipt to make Metheglin as it is made at Liege,
communicated by Mr. Masillon 5 White Metheglin of my Lady Hungerfords which is exceedingly praised 100
A Receipt to make a Tun of Metheglin 107
The Countess of Bullingbrook's white Metheg. 113
Metheglin composed by myself 25
Sir Thomas Gower's Metheglin for health 27
Metheglin for taste and colour 28
An excellent way of making white Metheglin 30
Several ways of making Metheglin 35
To make white Metheglin 3 1
Another Metheglin 46
Mr. Pierce's excellent white Metheglin 46
An excellent way to make Metheglin, called the Liquor of Life 151
To make good Metheglin 52
To make white Metheglin of Sir J. Fortescue 153
The Lady Vernon's white Metheglin 155
To make Metheglin 157
A most excellent Metheglin 6 1
To make white Metheg. of the Count, of Dorset 162
To make small Metheglin 69
The Earl of Denbigh's Metheglin 185
To make Metheglin that looks like White Wine 90
Metheglin, or sweet-drink of my Lady Stuart 193
A Metheg. for the Colick-Stone, of the same Lady 193 A Receipt for Metheglin of my Lady Windebanke 194
Marrow sops with Wine 1 45
To make a shoulder of Mutton like Venison 163
An excellent way of making Mutton steaks 170
To make Mustard 194
For roasting of Meat 1 90
Mutton baked with Venison 207
My Lord of Denbigh's Almond March-pane 221
Marmulate of Pippins 243
White Marmulate, the Queens way 248
My Lady of Bath's way 248
Marmulate of Cherries 25 1
Marmulate of Red Currants 256
O
A plain but good Spanish Oglia 1 64
To stew Oysters 183
P
Excellent Marrow-Spinage Pasties 159
To make a French Barley Posset 160
To make PufF-past 161
To make a Pudding with Puff past 161
To make Pear Puddings
Marrow Puddings
To make excellent Black Puddings
A Receipt to make White Puddings
To make an excellent Pudding
Pyes
To make Pith Puddings
An Oat-meal Pudding
To make Call Puddings
A Barley Pudding
A Pippin Pudding
To make a baked Oat-meal Pudding
A plain quaking Pudding
A good quaking Bag Pudding
To preserve Pippins in Jelly
To dress Poor- John, and Buckorn
To dress Parsneps
To butter Pease
A Herring Pye
To make an excellent Hare Pye
To bake Pidgeons, Teals or Wild ducks
Green-Geese Pye
To make a plain ordinary Posset
Concerning Potages
Plain savoury English Potage
Potage de blanc de Chapon
Ordinary Potage
Barley Potage
An English Potage
Another Potage
Nourissant Potage de sante
Potage de sante
129,130
Good nourishing Potage
Pap of Oat-meal
Panado
Barley Pap
Oat-meal Pap. Sir John Colladon
Pressis-Nourissant 140
Pan-Cotto 141
My Lord Lumley's Pease-Potage 1 42
An excellent Posset 144
Pease of the seedy buds of Tulips 145 To make Plague-Water 147, 148
An excellent baked Pudding 154
My Lady of Portland's Minced Pyes 155
Minced Pyes 156
To feed Poultry 229
To feed Partridges that you have taken wilde 233
To make Puffs 2 34
Gelly of Pippins or John- Apples 230
Q