Sir John Colladon 136
Pressis-Nourissant 140
Pan-Cotto 141
My Lord Lumley's Pease-Potage 142
An excellent Posset 144
Pease of the seedy buds of Tulips 145
To make Plague-Water 147, 148
An excellent baked Pudding 154
My Lady of Portland's Minced Pyes 155
Minced Pyes 156
To feed Poultry 229
To feed Partridges that you have taken wilde 233
To make Puffs 234
Gelly of Pippins or John-Apples 236
Q
To keep Quinces all the year good 149
Gelly of Quinces 243
Preserved Quince with Gelly 245
To make fine white Gelly of Quinces 246
Paste of Quinces 248, 250
A smoothening Quiddany or Gelly of the Cores of Quinces 250
R [Transcribers note: R was missing in the original.]
Rice & Orge monde 137
Boiled Rice dry 145
To Rost fine Meat 157
To make Red-Dear 163
Conserve of Red Roses 257, 259
S
Sack with Clove gilly-flowers 22
To make Stepponi 106
To make a Sack-posset 111
A Barley Sack-posset 113
My Lord of Carlile's Sack-posset 115
A Syllabub 115
To make a whip Syllabub 120
To make Spinage-broth 123
Sauce of Horse-Radish 151
Very good Sauce for Partridges and Chicken 160
To dress Stock-fish 186, 188
To prepare Shrimps for dressing 193
To make Slip-coat-Cheese 223-227
Sweet-meats of my Lady Windebanks 253
Sucket of Mallow-stalks 256
T
Tea with Eggs 132
A Tansy 183, 213, 214
To souce Turkeys 211
Pleasant Cordial Tablets 238
V
To stew a breast of Veal 150
Vuova Lattate 165
Vuova Spersa 165
Baked Venison 169
Tosts of Veal 193
W
Morello Wine 97
Currants Wine 98
The Countess of Newport's Cherry Wine 109
Strawberry Wine 109
To make Wine of Cherries alone 110
To make Rasbery-Wine 148
To make a White-pot 149, 195
Buttered Whitings with Eggs 187
To stew Wardens or Pears 201
Preserved Wardens 237
[Footnote 2: This Table reproduces the Index to the original volume.
Pages:
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
408
409
410
411