The Queen Like Closet-The Rich Cabinet

The Queen Like Closet, The Rich Cabinet

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Another Bill of Fare for Winter Season

A Collar of Brawn
A Capon and White Broth
A boiled Gurnet
A Dish of boiled Ducks or Rabbits
A rosted Tongue and Udder
A made Dish in Puff-Paste
A Shoulder of Mutton with Oysters
A Chine of Beef
A Dish of Scotch Collops of Veal
Two Geese in a Dish
An Olive Pie
A Pig
A Loin of Veal
A Lark Pie
A Venison Pasty
A Dish of Capons, two in a Dish or three
A Dish of Set Custards

The Second Course
Young Lamb cut in Joints, three Joints in a Dish Larded
A couple of Fat Rabbets
A Kickshaw fried or baked
A Dish of rofted Mallards
A Leash of Partridges
A Pigeon Pie
Four Woodcocks in a Dish
A Dish of Teal, four or six
A cold baked Meat
A good Dish of Plover
Twelve Snites in a Dish
Two Dozen of Larks in a Dish
Another cold baked Meat

The Third Course
An Oister Pie hot
A Dish of fried Puffs
Three or four dried Neats Tongues
A Joll of Sturgeon
Laid Tarts in Puff-paste
Pickled Oisters
A Dish of Anchovies and Caveare
A Warden Pie or Quince Pie

Note, That when your last Course is ended, you must serve in your
Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats

A Bill of Fare for lesser Feasts

An Almond Pudding boiled or baked
A Dish of boiled Pigeons with Bacon
A Leg of Mutton, boiled with good Sauce, or a leg of Pork
A Dish of rosted Olives of Veal
A Dish of Collops and Eggs
A piece of rosted Beef
A Dish of Scotch Collops
A Loin of Veal
A fat Pig rosted
Two Turkies in a Dish
A Venison Pasty
A Dish of Pheasants or Partridges
A Dish of Custards in little China Pots

The Second Course
Three or four Joints of Lamb rosted asunder, though never so small
A Couple of Rabbits
A Dish of Mallard, Teal or Widgeon
A Leash of Partridges or Woodcocks
A Pigeon Pie
A Dish of Plovers or Snites
A Dish of fat Chickens rosted
A Warden or Quince Pie
A Sowced Pig
A Dish of Tarts of several sorts
A Dish of Lobsters, or Sturgeon
A Dish of pickled Oysters

A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
Lent

A Dish of Butter newly Churned
A Dish of Rice Milk or Furmity
A Dish of Buttered Eggs
A Dish of stewed Oysters
A Dish of Gurnets boiled
A boiled Sallad
A boiled Pike or two Carps stewed
A Dish of Buttered Loaves
A Pasty of Ling
A Dish of Buttered Salt Fish
A Dish of Smelts
A Dish of White Herrings broiled
A Potato Pie or Skirret Pie
A Dish of Flounders fryed
An Eel Pie or Carp Pie
A Dish of fryed Whitings
A Dish of Salt Salmon
A Dish of Custards
A Joll of Sturgeon
A Dish of Pancakes or Fritters

The Second Course
A Dish of Eels spichcockt
A Fricasie of Eels
A Dish of fryed Puffs
A Dish of Potatoes stewed
A Dish of fryed Oysters
A Dish of blanched Manchet
An Oyster Pie with Parsneps
A Pippin Pie Buttered
A Dish of Buttered Shrimps
Two Lobsters rosted
A Dish of Tarts of Herbs
A Dish of souced Fish
A Dish of pickled Oysters
A Dish of Anchovies and Caveare

A Bill of Fare without feasting; only such a number of Dishes as are
used in Great and Noble Houses for their own Family, and for familiar
Friends with them

The First Course in Summer Season
A Fine Pudding boiled or baked
A Dish of boiled Chickens
Two Carps stewed or a boiled Pike
A Florentine in Puff-Paste
A Calves head, the one half hashed, and the other broiled
A Haunch of Venison rosted
A Venison Pasty
A Couple of fat Capons, or a Pig, or both

The Second Course
A Dish of Partridges
An Artichoke Pie
A Dish of Quails
A cold Pigeon Pie
A Souced Pig
A Joll of fresh Salmon
A Dish of Tarts of several sorts
A Westphalia Gammon and dried Tongues about it

A Bill of Fare in Winter in Great Houses

A Collar of Brawn
A Capon and White Broth, or two boiled Rabbits
Two rosted Neats Tongues and an Udder between them
A Chine of Beef rosted
A made Dish in Puffpaste
A Shoulder of Mutton stuffed with Oysters
A fine Sallad of divers sorts of Herbs and Pickles
An Eel Pie or some other Pie
Three young Turkies in a Dish
A Dish of souced Fish, what is most in season

The Second Course in Winter in great Houses
A Quarter of Lamb rosted, the Joints Larded with several things, and
rosted asunder
A Couple of Rabbits
A Kickshaw fried
A Dish of Mallard or Teals
A Cold Venison Pasty, or other cold Baked meat
A Dish of Snites
A Quince or Warden Pie
A Dish of Tarts
A Joll of Sturgeon
A Dish of pickled Oysters

A Bill of Fare for Fish Days in Great Houses and at familiar Times

A Dish of Milk, as Furmity, or the like
A Dish of stewed Oysters or buttered Eggs
A boiled Gurnet, or such like
A Dish of Barrel Cod buttered
A Dish of Buttered Loaves or fryed Toasts
A Pasty made of a Joll of Ling
A Potato Pie, or Skirret Pie
A Dish of Plaice or Flounders
A Piece of salt Salmon
A Carp Pie cold, or Lamprey Pie

The Second Course to the Same
A Dish of Eels spitchcockt
A Chine of Salmon broiled
A Dish of Oysters fryed
An Apple pie buttered
A Dish of fryed Smelts
A Dish of buttered Shrimps
A Dish of Skirrets fryed
Two lobsters in a Dish
A Dish of pickled Oysters
A Dish of Anchovies

When all these are taken away, then serve in your Cheeses of all sorts,
and also your Creams and Jellies, and Sweet-meats after them, if they be
required

Thus I have done with the Bills of Fare in Great Houses, although it be
impossle to name half which are in season for one Meal; but this will
serve you for the number of Dishes, and any Person who is ingenious,
may leave out some, and put in other at pleasure

A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
may also know how to order any Family beneath another, which is very
requisite

The First Course in Summer season
A Boiled Pike or Carp stewed
A very fine Pudding boiled
A Chine of Veal, and another of Mutton
A Calves head Pie
A Leg of Mutton rosted whole
A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
Beef
A Sallad, the best in season

The Second Course to the same
A Dish of fat Chickens rosted
A cold Venison Pasty
A Dish of fryed Pasties
A Joll of fresh Salmon
A couple of Lobsters
A Dish of Tarts
A Gammon of Bacon or dried Tongues

After these are taken away, then serve in your Cheese and Fruit
Note, That this Bill of Fare is for Familiar times

A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season

The First Course
A Collar of Brawn
A rosted Tongue and Udder
A Leg of Pork boiled
A piece of rost Beef
A Venison Pasty or other Pie
A Marrow Pudding
A Goose, or Turkie, or Pig
A Sallad of What's in season

The Second Course to the same
Two Joints of Lamb rosted
A Couple of Rabbits
A Dish of wild Fowl or Larks
A Goose or Turkie Pie cold
A fryed Dish
Sliced Venison cold
A Dish of Tarts or Custards
A Gammon of Bacon, or dried Tongues, or both in one Dish

When these are taken away, serve in your Cheese and Fruit as before I
have told you

A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
Times

A Dish of Buttered Eggs
An Almond Pudding Buttered
A Dish of Barrel Cod Buttered
A Sallad of what's in season
A Dish of Fresh Fish boiled
A Dish of Eels Spitchcockt
An Oyster Pie or Herring Pie
A Fricasie of Eels and Oysters
A Carp Pie cold, or Lamprey Pie

The Second Course to the same
An Apple Pie buttered, or some Pancakes or Fritters
A Dish of fryed Smelts
A Dish of broiled Fish
A Dish of buttered Crabs
A Dish of Lobsters and Prawns
A Joll of Sturgeon or Fresh Salmon
A Dish of Tarts or Custards
A Dish of Anchovies or Pickled Herring

A
Artichoke Cream
Almond Pudding
Almond Pudding
Artichokes kept
Almond Jelly white
Almond Paste
Almond Butter
Apricocks dried
Apricocks in Lumps
Apricocks dried clear
Almond Bread
Almond Milk
Angelica Candied
Apricocks preserved
Almond Bakes
Almonds candied
Almond Butter white
Artificial Walnuts
Almond Ginger-Bread
Ale to drink speedily
Ale very rare
Aqua Mirabilis

B
Bisket Pudding
Black Pudding
Bisket very fine
Banbury Cake
Barberries candied
Bean Bread
Barberries preserved without fire
Bullace preserved
Black Juice of Licoras
Barberries preserved
Bisket Cake
Balm Water Green
Bisket Orange, Limon or Citron

C
Clouted Cream
Cream of divers things
Curd Pudding
Clove Sugar
Cinamon Sugar
Cake without Sugar
Cullis or Jelly
Comfits of all Sorts
Caudle for a sick body
Candy as hard as a Rock
Caroway Cake
Cherries in Jelly
Cordial for sleep                                ,
Consumption
Cordial Syrup
Cornish Cake
Cakes very fine
Cider clear
Clear Perry
Caroway Cake
Cake
Cornelions preserved
Currans in Jelly
Custard for a Consumption
Chips of Fruit
Chips of Orange or Limon
Candied Carrots
Conserve of Barberries
Cordial most excellent
Cakes to keep long
Cakes with Almonds                                 ,
Court Perfumes
China Broth
Cristal Jelly
Conserve of Violets
Cakes very good
Cakes of Violets
Collops like Bacon in Sweet meats
Cough of the Lungs
Cordial Infusion
Cakes very short
Conserve of Red Roses
Cucumbers pickled
Cake with Almonds
Cake with Almonds
Cordial
Cake without Fruit
Consumption
Chine Cough
Cream
Cabbage-Cream
Cakes of Quinces
Consumption Ale
Consumption
Cream very fine
Cucumbers pickled
Candied Flowers
Clouted Cream
Cough of the Lungs
Cordial
Cordial
Cock-water most excellent
Cordial Cherry Water
Cordial Orange water

D
Damask Powder for Cloths
Dumplings
Dumplings
Dumplings
Distilled Roses
Diet Bread
Damsons preserved
Damsons preserved white
Damson Wine
Devonshire White-pot
Doctor Butlers Water
Doctor Chambers Water

E
Elder Water

F
French Bisket
Flowers Candied
Figs dried
Flowers the best way to Candy
Froth Posset
Flowers kept long
French Bread

G
Green Pudding
Green Ginger wet
Grapes dried
Grapes kept fresh
Ginger-Bread
Green Walnuts preserved
Gooseberries preserved
Gooseberry Fool
Grapes preserved
Gooseberry Wine
Gooseberries green
Griping of the Guts

H
Hipocras
Heart Water

I
Irish Aquavitæ
Italian Bisket
Jumbolds
Jelly of Pippins
Jelly of Quinces
Jelly of Harts-Horn
Juice of Licoras white
Jelly very good
Iringo Root candied
Jelly of Currans

L
Lemonalo
Limon Sallad
Leach white
Leach yellow
Leach of Ginger
Leach of Cinamon
Leach of Dates
Limons preserved
Leach
Lozenges perfumed
Limon Cream
[Transcrer's note: there are no page numbers in the original
for some of the following entries]
Limon Cakes
Limon Water

M
Mustard
Mustard
Marmalade of Limons
Marmalade of Oranges
Musk Sugar
Marmalade of Quinces
Mushroms pickled
Marmalade of Cherries
Marmalade of Oranges
Marmalade of Cornelions
Marmalade white
Medlars preserved
Marmalade of Pippins
Marmalade of Wardens
Marmalade of Damsons
Marchpane
Marmalade of Apricocks
Morphew or Freckles
Marmalade of Oranges
Made Dish
Marmalade of Cherries and Currans
Marmalade of Apricocks
Melancholy Water

N
Naples Bisket

O
Oatmeal Pudding
Oranges in Jelly preserv'd
Orange Pudding
Oranges and Limons to preserve

P
Pickled Oysters
Pickled French Beans
Pickled Barberries
Poudered Beef kept long
Pudding to rost
Pudding of Calves feet
Pudding of Rasberries
Pudding of Hogs Liver
Pudding of Cake
Pudding of Rice
Paste of Pomewaters
Punch
Prunes stewed without Fire
Pickled Oranges or Limmons
Potato Bisket
Parsnep Bisket
Paste short without Butter
Puffpaste
Puffpaste
Pistacho Cakes
Powder for the Hair
Pears or Pippins dried
Pippins dry and clear
Perfume to burn
Perfumed Gloves
Perfume to burn
Pomatum
Pippins in Jelly
Posset
Posset with Sack
Posset
Plumbs dried
Preserved Pears dried
Pretty Sweet-meat
Paste for the Hands
Plumbs dried naturally
Pears dried
Pippins dried
Pippins green preserved
Peaches preserved
Phtisick Drink
Paste of Pippins
Paste royal
Paste of Pippins
Paste of Plumbs
Plain Bisket Cake
Posset without Milk
Pennado
Purslane pickled
Portugal Eggs
Perfumed Roses
Palsie water by Dr Mathias
Plague Water
Precious Water
Plague Water

Q
Quaking Pudding
Quince pickled

R
Roses kept long
Rose Leaves dried
Red Quinces whole
Rasberry Sugar
Rasberry Wine
Red Roses preserved
Rasberries preserved
Rosa Solis
Rosemary Water

S
Scotch Brewis
Syrup of Rasberries, or other Fruits, as Grapes, &c
Syrup of Citrons
Sugar Plate
Syrup of Roses or other Flowers
Sack Posset
Sillub
Spanish Candy
Syrup of Gilliflowers
Seed stuff of Rasberries
Syrup for a Cough
Syrup of Violets
Syrup for a Cold
Syrup of Turneps
Signs of Small Pox taken away
Sugar Plate
Snow Cream
Shrewsberry Cakes
Sillub
Sack Posset
Sheeps Guts stretched
Samphire boiled
Stepony or Raisin Wine
Sillub whipt
Syrup of Ale
Syrup of Turneps
Sugar Cakes
Signs of Small Pox taken away
Surfet Water the best                              ,
Sweet Water
Snail Water
Spirit of Oranges and Limons
Spirit of Mints
Soveraign Water

T
To cast all kinds of Shapes and to colour them
Tuff taffity Cream
Thick Cream
Trifle
Tincture of Caroways
Treacle Water                                       &

W
Walnuts kept long
White Plates to eat
White Quinces preserved
Water Gruel
Wafer
Water against Infection
Wormwood water
Walnut water
Water for the Stone
Water for Fainting

The End of the Contents of the First Part

The CONTENTS of the Second Part

A
Artichoke Suckers dressed
Artichoke Cream
Artichoke Pie
Artichoke Pudding
Artichokes kept long
Artichokes stewed
Artichokes fryed
Artichoke Pudding
Almond Pudding
Apple Tansie
An Amulet
Almond Pudding
Angelot Cheese
Apple Puffs
Almond Tart

B
Brown Metheglin
Beef Collered
Barly Cream
Barly Broth without Meat
Barly Broth with Meat
Balls to take out Stains
Broth of a Lambs Head
Beef-Pie very good
Blanched Manchet
Bullocks cheek baked to eat hot
Bullocks cheek baked to eat cold
Bacon Froize

C
Cheesecakes
Cheesecakes
Chicken Pie
Collar of Brawn
Capon boiled
Cracknels
Codling cream
Cheese very stood
Cucumbers boiled
Collops of Bacon and Eggs
Cabbage Pottage
Capon with white Broth
Calves foot Pie
Carp Pie
Calves head Pie
Calves chaldron Pie with Puddings in it
Coleflower pickled
Cheese Loaves
Custards very fine
Cods head boiled
Chicken Pie
Capon boiled
Chickens boiled with Goosberries
Chickens baked with Grapes
Capon baked
Cambridge Pudding
Chiveridge Pudding
Calves Tongue hashed
Capon boiled
Capon boiled with Rice
Capon boiled with Pippins
Chickens boiled with Lettuce
Chickens smoored
Calves feet hashed
Chickens in white Broth
Capon rosted with Oysters
Calves head with Oysters
Carp Pie
Consumption Remedy

D
Dried Tongues
Delicate Pies
Ducks boiled

E
Elder Vinegar
Eels and Pike Together
Eels rosted with Bacon
Eels and Oister Pie
Egg Pie
Eel Pie
Eel souced and collered
Eels stewed
Eels in broth

F
Fresh Cheese
Furmity
Furmity with Meat Broth
Furmity with Almonds
French Pottage
Fricasies of several sorts
Fricasie of Sheeps feet
Fried Toasts
Fritters
Fricasie of Oisters
Fricasie of Eels
Fresh Salmon boiled
French Broth
Fine washing Balls for the Hands
French Servels
Florentine baked
Friday Pie without fish or flesh
Fritters
Farced Pudding
Fricasie of Eggs
French Puffs
Flounders boiled

G
Green Tansie
Gravie Broth
Goose dried
Goose Glets with Sausages
Garden Beans dried
Gurnet boiled
Goose baked
Goose Glets boiled with Roots and Herbs
Goose Glets boiled
Grand Sallad
Gammon of Bacon Pie
Green Sauce for Pork

H
Hasty Pudding
Hasty Pudding
Hasty Pudding
Hare Pie
Hashed Meats
Herring Pie
Herb Pie
Haunch of Venison rosted
Haunch of Venison boiled
Haggus Pudding
Hasty Pudding

I
Italian Pudding
Ice and Snow

K
Kickshaws to bake or fry

L
Lobsters buttered
Liver Fritters
Loaves to Butter
Limon Cakes
Loaves of Curds
Lobsters rosted
Lamb Pie
Leg of Mutton rosted
Leg of Mutton boiled
Leg of Mutton with Oysters
Loin of Mutton stewed
Lark pie
Lettuce pie
Lampry pie
Lenten Dish

M [Transcrer's note: heading omitted in original]
Metheglin
Misers for Childrens Collation
Minced Pies
Made Dish of Rabbet Livers
Mutton smoored
Mutton smoored
Mutton Pie

N
Neats Tongue Pie
Neats Tongue rosted
Neats Tongue hashed
Neck of Mutton boiled
Neck of Mutton stewed
Nuts fried

O
Oatmeal Pudding
Olio of several Meats
Oysters and Eels in a Pie
Oysters and Parsneps in a Pie
Oyster Pie
Oranges and Limons in Jelly
Oisters fried
Oisters broiled
Oysters rosted
Olives of Veal
Oatmeal Pudding
Oat-Cakes
Olive Pie

P
Puddings in Balls
Pigeons boiled
Pasty of Veal
Pigeon Pie
Pork rosted without the Skin
Pig rosted like Lamb
Potted Fowl
Parsnep Pie with Oysters
Pig Pie
Pudding of Manchet
Pompion Pie
Pompion fryed
Pike rosted and larded
Pomander very fine
Pompion Pie
Pickled Sprats
Pasty of Ling
Pallat Pie
Pippin Pie
Pasties to fry
Pigeons boiled with Rice
Pigeons boiled with Gooseberries
Pippin Tart
Pancakes crisp
Pudding of Goose Bloud
Pudding of Liver
Pigeons boiled with Capers and Samphire
Partridges boiled
Pike boiled with Oysters
Pig rosted with a Pudding in his Belly
Pippins stewed
Pig rosted without the skin with a Pudding in
his Belly
Pancakes very good
Paste very good
Paste to raise
Paste for baked Meat to eat cold
Pie of Veal
Pie of Shrimps or Prawns
Pie of rosted Kidney
Potato Pie
Pig Pie
Pork Pie
Pudding of French Barlie
Pomander very fine
Pudding of wine
Pudding of Hogs Lights
Posset Pie
Pippins dried
Poached Eggs
Pippin Paste
Pippins stewed

Q
Quodling Cream
Quinces to look white
Quince Pie very good

R
Rump of Beef boiled
Rolls for Noble Tables
Rolls very short
Rasberry Tarts
Rabbets with Sausages
Rice Cream
Rabbet boiled
Rice Pudding
Rabbet boiled with Grapes
Rabbet boiled with Claret
Red Deer Pie
Rock of Sweet Meats

S
Souced Veal
Sauce for Mutton
Summer Dish
Souced Pig
Several Sallads
Several Sallads
Soles dressed very fine
Spinage Tart
Stewed Fish
Spanish Pap
Sallad of cold Meat
Sheeps Tongues with Oysters
Scotch Collops
Shoulder of Venison, or Shoulder of Mutton
rosted in Blood
Stewed Pig
Steak Pie with Puddings
Salmon dressed by Infusion
Stewed Carps in blood
Stump pie
Sauce for Fowl
Sorrel Sallad
Sallad cold
Sauce for Veal
Sauce for a Leg of Mutton
Souced Fish
Swan baked
Small Birds baked
Stewed Pudding
Sussex Pudding
Sausages boiled
Shell-fish fryed
Steak Pie
Shoulder of Venison rosted
Sallads boiled
Shoulder of Veal boiled
Stewed Broth good
Sallad of Salmon
Shoulder of Mutton with Oysters
Stewed Artichokes
Sauce for Fowl
Sauce for Partridges
Sauce for Quails
Salmon Pie
Shaking Pudding
Stone Cream
Snow Cream
Sussex Pancake
Snow and Ice
Sallad in Winter
Sallad in Winter
Sorrel Sops

T
To boil a Teal or Wigeon
Turkey baked
Trouts stewed
Toasts of Veal fried
Tarts of several Sweet-meats
Treacle Wine

V
Venison baked to keep
Umble Pies
Veal smoored
Veal rosted with farcing herbs
Veal fried
Venison Pasty
Vin de Molosso

W
White Broth with Meat
White Broth without Meat
White Pot
Whitings boiled