158
To boil smoaked Flesh 164
A Fricacee of Veal 158, 182
Butter and Oyl to fry Fish 193
A Flomery-Caudle 238
G
Smallage Gruel 137
About water Gruel 138
An excellent and wholesome water Gruel with Wood sorrel and Currants 139
Gruel of Oatmeal and Rice 191
To make clear Gelly of Bran 203
An excellent meat of Goose or Turkey 212
To pickle an old fat Goose 212
H
Some Notes upon Honey 8
My Lord Hollis Hydromel 33
Hydromel as I made it weak for the Q. Mother 35
To make Honey drink 84
Weak Honey drink 107
To make an Hotchpot 149, 150
The Queens Hotchpot 151
A nourishing Hachy 158
Red Herrings boiled 173
To season Humble Pyes 210
To make Harts-horn Gelly 239-242
L
To dress Lampreys 184
M
Master Corsellises Antwerp Meath 9
To make excellent Meathe 10
A weaker, but very pleasant Meathe 11
An excellent white Meathe 11
Master Webbes Meathe 14-19
My own considerations for making of Meathe 19
My Lady Gower's white Meathe 26
Strong Meathe 32
A Receipt for making of Meathe 32
My Lord Morice's Meathe 39
My Lady Morice her Sisters Meathe 39
To make white Meath 41
Sir William Paston's Meathe 41
Another way of making Meathe 42
Sir Baynam Throckmorton's Meathe 42
My Lady Bellassises Meathe 45
My Lord Gorge his Meathe 54
Several sorts of Meathe, small and strong 56
To make Meathe 57
Sir John Arundel's white Meathe 57
To make a Meathe good for the Liver and Lungs 59
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.
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