pyes, 215
Currants, Gelly of, with the fruit
whole in it, 255
Red, Marmulate of, 256
Red, Gelly of, 255
Wine, 98
Ducks, Wilde, To bake, 210
Wilde, To rost, 210
Eggs, To boil, 203
To butter, with cream, 147
Portuguez, 202
Flommery Caudle, A, 238
Wheaten, 134
Fricacee of Lamb-stones, Sweet-
breads, etc.. A., 158
of Veal, 158, 182
Goose, An excellent meat of, 212
To pickle an old fat, 212
Green geese pye, 209
Gruel of oatmeal and rice, 191
Smallage, 137
Water, 138
Water, with wood-sorrel and
currants, 139
Hachy, A nourishing, 158
Hare-pye, To make, 207
Harts-horn Gelly, To make, 239,
240, 241, 242
Herring Pye, A, 192
Honey, Some notes about, 8
drink. To make, 84
drink. Weak, 107
Horse Radish, Sauce of, 151
Hotchpot, To make, 149, 150
The Queen's, 151
Humble Pyes, To season, 210
Hydromel as I made it weak for the
Queen-Mother, 35
with Clove Gillyflowers, 23
Hydromel —
with Juniper Berries, 23
My Lord Hollis's, 33
Julep of Conserve of Red Roses, Dr.
Bacon's, 260
Lamb-stones, A fricacee of, 158
Lampreys, To dress, 184
Mallow Stalks, Sucket of, 256
Marchpane, My Lord of Denbigh's
Almond, 221
Marmulate of Cherries, 251
of Cherries with juyce of raspes
and Currants, 252
of Pippins, 243
of Red Currants, 256
My Lady Windebank's curious
red, 253
White, My Lady of Bath's way,
248
The Queen's, 248
Marrow Puddings, 162
Sops, with wine, 145
Spinage Pasties, Excellent, 159
Meat, fine. To rost, 157
For resting of, 196
Meathe (Mead), 32, 42, 43, 54, 57,
65, 72, 76, 78, 82, 85, 87, 89,
92
A receipt to make good, 64
A very good, 60
excellent. To make, 10
White, 41, 58, 68, 72, 73, 74,
79, 82
White, An excellent, 1 1
White, Small, 80
White, bir John Arundel's, 57
White, my Lady Gower's, 26
good for liver and lungs, 59
Small, 56
Strong, 32, 56
A weaker but pleasant, 1 1
to keep long 23
with Raisins, 96
My Lady Bellassises, 45
Mr. Corsellises, Antwerp, 9
My Lord Gorge his, 54
IJipEX OF RECEIPTS
289
Meath (Mead) —
My Lord Herbert's, 68
My Lady Morrice's, 39
My Lady Morrice, her sister's
way, 39
My own considerations for mak-
ing, 19
Sir Wm. Paston's, 41
Another pleasant Meathe of Sir
Wm. Fasten, 42
from the Muscovian Ambassador's
steward, 81
Sir Baynam Throckmorton's, 42
Master Webbe's, 14-19
Metheglin, To make, 35-39,46, 58,
66, 67, 69, 71, 75, 80, 81, 84,
To make a tun of, 12 [86, 95
composed by myself out of various
receipts, 25
My Lady Windebanke's, 94
Good, 52
Very good, 76
Excellent, 71
Most excellent, 61
An excellent way to make, called
the Liquor of Life, 51
Small, 69, yj, 91
White, 30, 31, 34, 43, 59, 60, 63,
73, 90
White, Sir Edward Bainton's, 90
TheCountess of Bullingbroke's,
13
The Countess of Dorset's, 62
Sir John Fortescue's, 53
My Lady Hungerford's, 6
Mr. Pierce's excellent, 46
The Lady Vernon's, 55
The Earl of Denbigh's, 85
Sir Thomas Gower's, 29
as it is made at Liege, 5
or sweet drink of my Lady Stuart,
93
for the colic and stone, of my
Lady Stuart, 93
for health. Sir Thomas Gower's, 27
for taste and colour, 28
that looks like White Wine, 90
Minced Pyes, To make, 156, 160
My Lady of Portland's, 155, 156
Morello Wine, 97
Mustard, To make, 194
Mutton, baked like venison, 207
Fricacee of, 158
steaks, An excellent way of mak-
ing, 170
To make a shoulder of, like
venison, 163
Oatmeal, Pap of, 135
Pap of. Sir John CoUadon's, 136
Pudding, 174
Page 160
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
pyes, 215 Currants, Gelly of, with the fruit whole in it, 255 Red, Marmulate of, 256 Red, Gelly of, 255 Wine, 98
Ducks, Wilde, To bake, 210 Wilde, To rost, 210
Eggs, To boil, 203
To butter, with cream, 147 Portuguez, 202
Flommery Caudle, A, 238
Wheaten, 134 Fricacee of Lamb-stones, Sweetbreads, etc.. A., 158
of Veal, 158, 182
Goose, An excellent meat of, 212
To pickle an old fat, 212 Green geese pye, 209 Gruel of oatmeal and rice, 191
Smallage, 137
Water, 138
Water, with wood-sorrel and currants, 139
Hachy, A nourishing, 158 Hare-pye, To make, 207 Harts-horn Gelly, To make, 239,
240, 241, 242 Herring Pye, A, 192 Honey, Some notes about, 8
drink. To make, 84
drink. Weak, 107 Horse Radish, Sauce of, 151 Hotchpot, To make, 149, 150
The Queen's, 151 Humble Pyes, To season, 210 Hydromel as I made it weak for the Queen-Mother, 35
with Clove Gillyflowers, 23
Hydromel —
with Juniper Berries, 23 My Lord Hollis's, 33
Julep of Conserve of Red Roses, Dr. Bacon's, 260
Lamb-stones, A fricacee of, 158 Lampreys, To dress, 184
Mallow Stalks, Sucket of, 256 Marchpane, My Lord of Denbigh's
Almond, 221 Marmulate of Cherries, 251
of Cherries with juyce of raspes
and Currants, 252 of Pippins, 243 of Red Currants, 256 My Lady Windebank's curious
red, 253 White, My Lady of Bath's way,
The Queen's, 248 Marrow Puddings, 162 Sops, with wine, 145 Spinage Pasties, Excellent, 159 Meat, fine. To rost, 157
For resting of, 196 Meathe (Mead), 32, 42, 43, 54, 57, 65, 72, 76, 78, 82, 85, 87, 89,
A receipt to make good, 64 A very good, 60 excellent. To make, 10 White, 41, 58, 68, 72, 73, 74,
79, 82 White, An excellent, 1 1 White, Small, 80 White, bir John Arundel's, 57 White, my Lady Gower's, 26 good for liver and lungs, 59 Small, 56 Strong, 32, 56 A weaker but pleasant, 1 1 to keep long 23 with Raisins, 96 My Lady Bellassises, 45 Mr. Corsellises, Antwerp, 9 My Lord Gorge his, 54
IJipEX OF RECEIPTS
Meath (Mead) —
My Lord Herbert's, 68 My Lady Morrice's, 39 My Lady Morrice, her sister's
way, 39 My own considerations for making, 19 Sir Wm. Paston's, 41 Another pleasant Meathe of Sir
Wm. Fasten, 42 from the Muscovian Ambassador's
steward, 81 Sir Baynam Throckmorton's, 42 Master Webbe's, 14-19 Metheglin, To make, 35-39,46, 58,
66, 67, 69, 71, 75, 80, 81, 84, To make a tun of, 12 [86, 95 composed by myself out of various
receipts, 25 My Lady Windebanke's, 94 Good, 52 Very good, 76 Excellent, 71 Most excellent, 61 An excellent way to make, called
the Liquor of Life, 51 Small, 69, yj, 91 White, 30, 31, 34, 43, 59, 60, 63,
73, 90 White, Sir Edward Bainton's, 90 TheCountess of Bullingbroke's,
The Countess of Dorset's, 62 Sir John Fortescue's, 53 My Lady Hungerford's, 6 Mr. Pierce's excellent, 46 The Lady Vernon's, 55
The Earl of Denbigh's, 85
Sir Thomas Gower's, 29
as it is made at Liege, 5
or sweet drink of my Lady Stuart,
for the colic and stone, of my
Lady Stuart, 93 for health. Sir Thomas Gower's, 27 for taste and colour, 28 that looks like White Wine, 90 Minced Pyes, To make, 156, 160 My Lady of Portland's, 155, 156
Morello Wine, 97 Mustard, To make, 194 Mutton, baked like venison, 207 Fricacee of, 158
steaks, An excellent way of making, 170 To make a shoulder of, like venison, 163
Oatmeal, Pap of, 135
Pap of. Sir John CoUadon's, 136
Pudding, 174