Recipes from The closet of Sir Kenelm Digby Knight opened
Records 201 to 250 of 294, in reading order. Each links to a modern interpretation.
Black Puddingsp. 110To Preserve Pippins in Jellyp. 110My Lady Diana Porter's Scotch Collopsp. 111A Fricacee of Vealp. 111A Tansyp. 112Tansyp. 112Stewed Oystersp. 112Dressed Lampreysp. 112Dressed Stock Fishp. 113Buttered Whitings with Eggsp. 114Buttered Whitings with Eggsp. 114To Dress Poor-John and Buckornep. 114To Dress Stock-Fish in Hollandp. 114To Dress Parsnepsp. 115Cream with Ricep. 116Grewel of Oat-meal and Ricep. 116Sauce for a Carp or Pikep. 116Herring-Pyep. 116Syllabubp. 116Mustardp. 117White-Potp. 118Eggs and Cream Dishp. 118Stewed Rump of Beefp. 118Pickled Champignonsp. 120To Stew Wardens or Pearsp. 121To Stew Applesp. 121Portuguez Eggsp. 121To Boil Eggsp. 121Clear Gelly of Branp. 122Bake Venisonp. 122Bake Venison to Keepp. 122Making of Brawnp. 123Sallet of Cold Capon Roastedp. 123Mutton Baked Like Venisonp. 124Mutton Baked Like Venisonp. 124Excellent Hare-Pyep. 124To Bake Beefp. 124To Bake Pigeonsp. 124Green-Geese-Pyep. 125To Boil Beef or Venison Tender and Savouryp. 125To Bake Wilde-Ducks or Tealsp. 125To Season Humble-Pyesp. 125Sauce Turkeysp. 125Pickle an Old Fat Goosep. 126Tanseyp. 127Cheese-Cakesp. 127Short and Crisp Crust for Tarts and Pyesp. 127To Make a Cakep. 128Another Cakep. 128To Make a Plumb-Cakep. 129