metal.
Lith, smooth, thick.
Lute, to close v., to adhere.
Magma, grounds.
Manchet, roll, or small loaf of fine white bread.
Marinate, to salt or pickle, and then preserve in oil or
vinegar.
Medullas, medullose, having the texture of pith.
Mittoner, Fr. Mitonner.
Mother of nume, lees.
Must, new wine.
Pearmains, a variety of apple, perhaps from permagnus.
Poix-chiches, chick-peas.
Posnet, possnet, possenet, a porringer.
Pottle, a measure of two quarts.
Pugil, a pinch.
Pun, to beat, to pound as in a mortar.
Race, a root.
Ranch-sieve, perhaps a sieve mounted on a stand, from
ranee, ranse, a prop.
Rand, a strip or slice of meat cut from the margin of a
part, or from between two joints.
GLOSSJRT 285
Resty, reasty, rancid.
Rouelle, a rolled piece [of veal].
Rimdlet, runlet, a small barrel.
Runnet, rennet.
Searse, searce, a fine sieve.
Sauce-drink, pickle sauce.
Stroakifigs, the last milk drawn from a cow ; strippings.
Stubble-goose, the grayling goose.
Ttinsy, see recipe. The dish has been traced to the
Jewish custom of eating cakes with bitter herbs.
TourtUre, a pie-dish.
Tyfafiy, tyfany bag, bag made of thin silk or gauze.
Torcular, a press used in making wine.
Trivet, a tripod.
Walm, a bubble in boiling ; a boiling-up.
Wardens, winter pears.
Wort, an infusion of malt which after fermentation be-
comes beer.
INDEX OF RECEIPTS
Ale with Honey, 104
Scotchjfrom 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, lOO
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, io8
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,
H3
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 nourish-
ing. 153
Cold Rested, Sallet of, 206
to pickle, My Lady Portland's
way, 159
in white broth, 146
Champignons, Pickled, 200
Cheese, Savoury tested, or melted,
228
Scalded, 227
Slippcoat, 223-7
Cheesecakes, To make, 214
Cherries, Marmulate of, 251
Marmulate of, with juyce of
Raspes and Currants, 252
To make wine of, no
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, loi
Water, Dr. Harvey's, 103
Clouted Cream, 117, 120
Cock Ale, To make, 147
CoUops, 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
287
288
IDipEX OF RECEIPTS
Cream —
with Rice, 191
Gourdes, The, 228
Cresme fouettee, My Lord of S.
Alban's, 119
Crust, Short and crisp, for tarts and
Page 159
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
metal. Lith, smooth, thick. Lute, to close v., to adhere. Magma, grounds.
Manchet, roll, or small loaf of fine white bread. Marinate, to salt or pickle, and then preserve in oil or
vinegar. Medullas, medullose, having the texture of pith. Mittoner, Fr. Mitonner. Mother of nume, lees. Must, new wine.
Pearmains, a variety of apple, perhaps from permagnus. Poix-chiches, chick-peas. Posnet, possnet, possenet, a porringer. Pottle, a measure of two quarts. Pugil, a pinch.
Pun, to beat, to pound as in a mortar. Race, a root. Ranch-sieve, perhaps a sieve mounted on a stand, from
ranee, ranse, a prop. Rand, a strip or slice of meat cut from the margin of a part, or from between two joints.
GLOSSARY 285
Resty, reasty, rancid.
Rouelle, a rolled piece [of veal].
Rimdlet, runlet, a small barrel.
Runnet, rennet.
Searse, searce, a fine sieve.
Sauce-drink, pickle sauce.
Stroakifigs, the last milk drawn from a cow ; strippings.
Stubble-goose, the grayling goose.
Ttinsy, see recipe. The dish has been traced to the Jewish custom of eating cakes with bitter herbs.
TourtUre, a pie-dish.
Tyfafiy, tyfany bag, bag made of thin silk or gauze.
Torcular, a press used in making wine.
Trivet, a tripod.
Walm, a bubble in boiling ; a boiling-up.
Wardens, winter pears.
Wort, an infusion of malt which after fermentation becomes beer.
INDEX OF RECEIPTS
Ale with Honey, 104
Scotchjfrom 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.,
Apples, A very pleasant drink of, lOO 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, io8 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,
H3 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 Rested, Sallet of, 206
to pickle, My Lady Portland's way, 159
in white broth, 146 Champignons, Pickled, 200 Cheese, Savoury tested, or melted,
Scalded, 227
Slippcoat, 223-7 Cheesecakes, To make, 214 Cherries, Marmulate of, 251
Marmulate of, with juyce of Raspes and Currants, 252
To make wine of, no 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, loi
Water, Dr. Harvey's, 103 Clouted Cream, 117, 120 Cock Ale, To make, 147 CoUops, Excellent good, 171
Scotch, My Lord of Bristol's,
Scotch, My Lady Diana Porter's,
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
INDEX OF RECEIPTS
Cream —
with Rice, 191
Gourdes, The, 228 Cresme fouettee, My Lord of S.
Alban's, 119 Crust, Short and crisp, for tarts and