Recipes from The closet of Sir Kenelm Digby Knight opened
Records 151 to 200 of 294, in reading order. Each links to a modern interpretation.
To Keep Quince All the Year Goodp. 95White-Potp. 95Hotchpotp. 95Another Hotchpotp. 95To Stew Beefp. 95Another To Stew Beefp. 96To Stew a Breast of Vealp. 96Sauce of Horse Radishp. 96Savoury and Nourishing Boiled Caponp. 97Excellent Baked Puddingp. 98My Lady of Portland's Minced Pyesp. 98Minc'd Pyes of My Lady Portlandp. 98Savoury Collops of Vealp. 99A Fricacee of Lamb-stones, or Sweet-breads, or Chicken, or Veal, or Muttonp. 99Excellent Marrow-Spinage-Pastiesp. 100Pickled Beefp. 100Mincing Pyesp. 100Very Good Sauce for Partridges or Chickenp. 100French Barley Possetp. 101Puff-Pastp. 101Pudding with Puff-Pastp. 101Pear-Puddingsp. 101Marrow-Puddingsp. 101Red Dearp. 101Shoulder of Mutton Like Venisonp. 102To Stew a Rump of Beefp. 102Stew a Rump of Beefp. 102To Boil Smoked Fleshp. 102A Plain but Good Spanish Ogliap. 102To Make Excellent Black-Puddingsp. 103A Receipt to Make White Puddingsp. 103To Make an Excellent Puddingp. 103Scotch Collopsp. 104Pyesp. 104Baked Venisonp. 105Mutton Steaksp. 105Excellent Good Collopsp. 106Black Puddingsp. 106To Make Pith Puddingsp. 106Red-Herrings Broyledp. 107An Oat-Meal-Puddingp. 107To Make Pear-Puddingsp. 107A Pippin-Puddingp. 107To Make Call-Puddingsp. 107A Barley Puddingp. 108A Pippin-Puddingp. 108A Baked Oatmeal-Puddingp. 108A Plain Quaking-Puddingp. 108A Good Quaking Bag-Puddingp. 109Another Baked Puddingp. 109