, 160
for a carp or pike, 191
Shrimps, To prepare for dressing, 193
Slippcoat Cheese, To make, 223, 224, 225, 226
Smallage Gruel, 137
Smoaked flesh, To boil, 164
Spinage Broth, To make, 123
Stepponi, 106
Stockfish, The way of dressing, in Holland, 188
Another way, 189
To dress, somewhat differingly from the way of Holland, 186
Strawberry Wine, 109
Sucket of Mallow Stalks, 256
of Lettuce, 257
Sweetbread, Fricacee of, 158
Sweet-meats of my Lady Windebanke, 253, 254
Syllabub, A, 115, 193
A plain, 120
A whip, 120
Tablets, Pleasant Cordial, 238
Tansy, A, 183, 213, 214
Tea with eggs, 132
Turkeys, Excellent meat of, 212
To souce, 211
Veal, Fricacee of, 158, 182
Savoury Collops of, 157
To stew a breast of, 150
Tosts of, 193
Venison, Baked, 169, 203
to keep, 204
Vuova Lattate, 165
Spersa, 165
Wardens, Preserved, 237
To stew, 201
White Pot, To make, 149, 195
Whitings buttered with eggs, 187
Wilde Boar, To rost, 168
Wilde Ducks or Teals, To bake, 210
Ducks, To rost, 210
Wine, Cherry, 110
The Countess of Newport's, 109
Raspberry, 148
Strawberry, 109
End of the Project Gutenberg EBook of The Closet of Sir Kenelm Digby Knight
Opened, by Kenelm Digby
*** END OF THIS PROJECT GUTENBERG EBOOK THE CLOSET OF SIR KENELM ***
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