To make a Posset the Earle of Arundels
way.
To boil a Capon larded with Lemons.
To bake Red Deer.
To make fine Pancakes fryed without Butter or Lard.
To dress a Pig the French manner.
To make a Steak Pie with a French Pudding in the Pie.
An excellent way for dressing Fish.
To Fricate Sheeps feet.
To Fricate Calves Chaldrons.
To Fricate Campigneons.
To make buttered Loaves.
To marine Carps, Mullet, Gormet, Rochet, or Wale.
To make a Calves Chaldron Pie.
To make a Pudding of Calves Chaldron.
To make a Banbury Cake.
To make a Devonshire White Pot.
To make Rice cream.
To make a very good Oxfordshire cake.
To make a Pompion Pie.
To make the best Sausages.
To boil fresh fish.
To make fritters.
To make loaves of Cheese curd.
To make fine Pies after the French fashion.
A singular good receipt for making a Cake.
To make a great curd Loaf.
To make buttered Loaves of Cheese curds.
To make Cheese Loaves.
To make Puff.
To make Elder Vinegar.
To make good Vinegar.
To make a collar of Beef.
To make an Almond Pudding.
To boil Cream with French Barley.
To make Cheese cakes.
To make a quaking Pudding.
To pickle Cucumbers.
To pickle broom buds.
To keep Quinces all the year.
To make a gooseberry fool.
To make an Oatmeal pudding.
To make a green Pudding.
To make good Sausages.
To make toasts.
A Spanish cream.
To make clouted cream.
A good cream.
To make Pyramids cream.
To make a sack cream.
To boil Pigeons.
To make an apple tansey.
A french barley cream.
To make a Chicken or Pigeon Pie.
To boil a capon or hen.
To make bals of Veal.
To make Mrs. Shelleyes cake.
To make Almond Jumbals.
To make cracknels.
To pickle Oysters.
To boil cream with codlings.
To make the lady Abergaveers Cheese.
To dress snails.
To boil a rump of Beef after the French fashion.
An excellent way of dressing fish.
To make fritters of Sheeps feet.
An excellent Syllabub
To sauce a Pig
To make a Virginia trout
To make a fat Lamb of a Pig.
To make Rice pancakes
Mrs. Dukes Cakes.
To make fine Pancakes.
To pot Venison
To make a Marchpan to ice him
To make jelly the best manner
To make poor Knights
To make Shrewsberry Cakes
To make Beef like Red Deere to be eaten Cold
To make Puffe
To make a hash of Chicken
To make an Almond Caudle |
To make dry Salmon calvert in the boiling.
To make biscuit bread.
To make an Almond pudding.
To make an Almond caudle.
To make Almond bread.
To make Almond cakes.
Master Rudstones posset.
To boil a capon with Ranioles.
To make a bisque of carps.
To boil a Pike and an Eele together.
To make an outlandish dish.
To make a Portugal dish.
To dress a dish of artichockes.
To dress a Fillet of Veal the Italian way.
To dress soals.
To make furmity.
To make a patis or cabbage cream.
To make Pap.
To make Spanish Pap.
To poach Eggs.
A pottage of Beef Pallats.
The Jacobins pottage
To salt a Goose.
A way of stewing Chickens or rabbits.
A pottage of Capons.
A Carp pie.
To boil Ducks after the French fashion.
To boil a goose with sausages.
To fry Chickens.
To make a battalia Pie.
To make a Chicken pie.
To make a pie of a Calves head.
To make Cream with Snow.
To make minced Pies.
To dry Neates tongues.
To make jelly of harts horn.
To make Chickens fat in four or five days.
To make Angelot.
A Persian dish.
To roast a shoulder of Mutton.
To roast a leg of Mutton to be eaten cold.
To roast Oysters.
To make a Sack Posset.
To make a Sack Posset without Milk or Cream.
To make a stump pie.
To make Mrs. Leed Cheese Cakes.
To make taffety tarts
To make fresh Cheese
To make Sugar Cakes or Jumballs
To hash a shoulder of Mutton
To dress Flounders or Plaice with Garlic and Mustard
A turkish dish
To dress a Pike
To dress Oysters
To dress Flounders
To dress Snails
To dress pickle fish
To fricate beef Pallats
A Spanish Olio
To make a Spanish Olio.
To make Metheglin
To make a sallet of smelts
To roast a Fillet Beef
To make a sallet of a cold Hen or Capon.
To stew Mushrooms
The Lord Conway his receipt for the making of Amber-puddings
To make a Partridge tart
To keep venison all the year
To make Brawn
To roast a Pike
To sauce Eels
To make sausages without skins
To dress a Pike.
To dress Eels
To boil a pudding after the French fashion,
To make a fricate
To make a dish called Olives
To make an Olive Pie
The Countess of Rutlands Receipt of making a rare Banbury Cake
To make scalding Cheese towards the latter end of May
To pickle purslain |
