The Closet of Sir Kenelm Digby Knight Opened eBook

Table of Contents
Section	Page

Start of eBook	1
INTRODUCTION	1
TO THE READER	25
	25
WHITE METHEGLIN OF MY LADY HUNGERFORD: WHICH IS EXCEEDINGLY PRAISED	26
SOME NOTES ABOUT HONEY	27
MR. CORSELLISES ANTWERP MEATH	27
TO MAKE EXCELLENT MEATHE	28
A WEAKER, BUT VERY PLEASANT, MEATHE	28
AN EXCELLENT WHITE MEATHE	29
A RECEIPT TO MAKE A TUN OF METHEGLIN	29
THE COUNTESS OF BULLINGBROOK’S WHITE METHEGLIN	30
MR. WEBBES MEATH	30
MY OWN CONSIDERATIONS FOR MAKING OF MEATHE	32
SACK WITH CLOVE-GILLY FLOWERS	34
METHEGLIN COMPOSED BY MY SELF OUT OF SUNDRY RECEIPTS	35
MY LADY COWERS WHITE MEATHE USED AT SALISBURY	36
SIR THOMAS GOWER’S METHEGLIN FOR HEALTH	36
METHEGLIN FOR TASTE AND COLOUR	37
AN EXCELLENT WAY OF MAKING WHITE METHEGLIN	38
ANOTHER WAY OF MAKING WHITE METHEGLIN	38
ANOTHER WAY	39
TO MAKE WHITE METHEGLIN	39
STRONG MEAD	39
A RECEIPT FOR MAKING OF MEATH	39
MY LORD HOLLIS HYDROMEL	40
A RECEIPT FOR WHITE METHEGLIN	40
HYDROMEL AS I MADE IT WEAK FOR THE QUEEN MOTHER	41
SEVERAL WAYS OF MAKING METHEGLIN	41
MY LADY MORICES MEATH	43
MY LADY MORICE HER SISTER MAKES HER’S THUS:	43
TO MAKE WHITE MEATH	44
SIR WILLIAM PASTON’S MEATHE	44
ANOTHER PLEASANT MEATHE OF SIR WILLIAM PASTON’S	44
ANOTHER WAY OF MAKING MEATH	44
SIR BAYNAM THROCKMORTON’S MEATHE.	45
TO MAKE WHITE METHEGLIN	45
A RECEIPT FOR MAKING OF MEATH	45
MY LADY BELLASSISES MEATH	46
ANOTHER METHEGLIN	46
MR. PIERCE’S EXCELLENT WHITE METHEGLIN	47
	49
TO MAKE GOOD METHEGLIN	50
TO MAKE WHITE METHEGLIN OF SIR JOHN FORTESCUE	51
A RECEIPT FOR MEATHE	51
MY LORD GORGE HIS MEATHE	51
THE LADY VERNON’S WHITE METHEGLIN	51
SEVERAL SORTS OF MEATH, SMALL AND STRONG	52
TO MAKE MEATH	52
SIR JOHN ARUNDEL’S WHITE MEATH	53
TO MAKE METHEGLIN	53
TO MAKE WHITE MEATH	53
TO MAKE A MEATH GOOD FOR THE LIVER AND LUNGS	53
TO MAKE WHITE METHEGLIN	54
A VERY GOOD MEATH	54
TO MAKE WHITE METHEGLIN	54
A MOST EXCELLENT METHEGLIN	55
TO MAKE WHITE METHEGLIN OF THE COUNTESS OF DORSET	55
ANOTHER WAY TO MAKE WHITE METHEGLIN	56
A RECEIPT TO MAKE GOOD MEATH	57
ANOTHER TO MAKE MEATH	57
ANOTHER RECIPE	57
TO MAKE METHEGLIN	57
ANOTHER SORT OF METHEGLIN	58
MY LORD HERBERT’S MEATH	58
ANOTHER WHITE MEATH	59
TO MAKE METHEGLIN	59
TO MAKE SMALL METHEGLIN	60
TO MAKE METHEGLIN	60
AN EXCELLENT METHEGLIN	61
TO MAKE WHITE MEATHE	61
ANOTHER TO MAKE MEATHE	61
ANOTHER VERY GOOD WHITE MEATH	61
TO MAKE WHITE METHEGLIN	62
TO MAKE WHITE MEATH	62
TO MAKE METHEGLIN	62
ANOTHER SORT OF MEATH	63
TO MAKE VERY GOOD METHEGLIN	63
TO MAKE MEATH	64
TO MAKE WHITE MEATH	65
TO MAKE SMALL WHITE MEATH	65
A RECEIPT TO MAKE METHEGLIN	65
TO MAKE METHEGLIN	65
MEATH FROM THE MUSCOVIAN AMBASSADOUR’S STEWARD	66
TO MAKE MEATH	66
A RECEIPT TO MAKE WHITE MEATH	66
TO MAKE METHEGLIN	67
TO MAKE HONEY DRINK	67
THE EARL OF DENBIGH’S METHEGLIN	68
TO MAKE MEATH	68
TO MAKE METHEGLIN	68
ANOTHER MEATH	69
ANOTHER	69
ANOTHER	69
ANOTHER RECEIPT	70
TO MAKE METHEGLIN THAT LOOKS LIKE WHITE-WINE	70
TO MAKE WHITE METHEGLIN	71
TO MAKE A SMALL METHEGLIN	71
TO MAKE MEATH	71
METHEGLIN OR SWEET DRINK OF MY LADY STUART	72
A METHEGLIN FOR THE COLICK AND STONE OF THE SAME LADY	72
A RECEIPT FOR METHEGLIN OF MY LADY WINDEBANKE	73
ANOTHER OF THE SAME LADY	73
TO MAKE METHEGLIN	73
MEATH WITH RAISINS	74
MORELLO WINE	74
CURRANTS-WINE	75
SCOTCH ALE FROM MY LADY HOLMBEY	75
TO MAKE ALE DRINK QUICK	76
TO MAKE CIDER	76
A VERY PLEASANT DRINK OF APPLES	76
SIR PAUL NEALE’S WAY OF MAKING CIDER	76
	78
ALE WITH HONEY	78
SMALL ALE FOR THE STONE	79
APPLE DRINK WITH SUGAR, HONEY, &c	79
TO MAKE STEPPONI	79
WEAK HONEY-DRINK	79
MR. WEBB’S ALE AND BRAGOT	80
THE COUNTESS OF NEWPORT’S CHERRY WINE	81
STRAWBERRY WINE	81
TO MAKE WINE OF CHERRIES ALONE	81
OF COOKERY	82
ANOTHER	82
A PLAIN ORDINARY POSSET	82
A SACK POSSET	82
A BARLEY SACK POSSET	83
MY LORD OF CARLILE’S SACK-POSSET	84
A SYLLABUB	84
A GOOD DISH OF CREAM	84
AN EXCELLENT SPANISH CREAM	85
ANOTHER CLOUTED CREAM	85
MY LORD OF S. ALBAN’S CRESME FOUETTEE	86
TO MAKE THE CREAM CURDS	86
TO MAKE CLOUTED CREAM	87
TO MAKE A WHIP SYLLABUB	87
TO MAKE A PLAIN SYLLABUB	87
CONCERNING POTAGES	87
PLAIN SAVOURY ENGLISH POTAGE	88
POTAGE DE BLANC DE CHAPON	88
TO MAKE SPINAGE-BROTH	88
ORDINARY POTAGE	88
BARLEY POTAGE	89
STEWED BROTH	89
AN ENGLISH POTAGE	90
ANOTHER POTAGE	90
PORTUGAL BROTH, AS IT WAS MADE FOR THE QUEEN	90
NOURISSANT POTAGE DE SANTE	91
POTAGE DE SANTE	91
POTAGE DE SANTE	92
POTAGE DE SANTE	92
TEA WITH EGGS	93
NOURISHING BROTH	94
GOOD NOURISHING POTAGE	94
WHEATEN FLOMMERY	95
PAP OF OAT-MEAL	95
PANADO	95
BARLEY PAP	95
OAT-MEAL PAP. SIR JOHN COLLADON	95
RICE AND ORGE MONDE	96
SMALLAGE GRUEL	96
ABOUT WATER GRUEL	96
AN EXCELLENT AND WHOLESOME WATER-GRUEL WITH WOOD-SORREL AND CURRANTS	97
THE QUEENS BARLEY-CREAM	97
PRESSIS NOURISSANT	98
BROTH AND POTAGE	98
PAN COTTO	98
MY LORD LUMLEY’S PEASE-PORAGE	99
BROTH FOR SICK AND CONVALESCENT PERSONS	99
AN EXCELLENT POSSET	100
PEASE OF THE SEEDY BUDS OF TULIPS	100
BOILED RICE DRY	100
MARROW SOPS WITH WINE	100
CAPON IN WHITE-BROTH	101
TO BUTTER EGGS WITH CREAM	101
TO MAKE COCK-ALE	101
TO MAKE PLAGUE-WATER	101
ANOTHER PLAGUE-WATER	102
TO MAKE RASBERY-WINE	102
TO KEEP QUINCE ALL THE YEAR GOOD	102
TO MAKE A WHITE-POT	102
TO MAKE AN HOTCHPOT	102
ANOTHER HOTCHPOT	103
TO STEW BEEF	103
ANOTHER TO STEW BEEF	103
TO STEW A BREAST OF VEAL	103
SAUCE OF HORSE RADISH	103
THE QUEENS HOTCHPOT FROM HER ESCUYER DE CUISINE, MR. LA MONTAGUE	103
A SAVOURY AND NOURISHING BOILED CAPON DEL CONTE DI TRINO, A MILANO	104
AN EXCELLENT BAKED PUDDING	105
MY LADY OF PORTLAND’S MINCED PYES	105
ANOTHER WAY OF MAKING EXCELLENT MINCED PYES OF MY LADY PORTLANDS	106
MINCED PYES	106
TO ROST FINE MEAT	106
SAVOURY COLLOPS OF VEAL	107
A FRICACEE OF LAMB-STONES, OR SWEET-BREADS, OR CHICKEN, OR VEAL, OR MUTTON	107
A NOURISHING HACHY	107
EXCELLENT MARROW-SPINAGE-PASTIES	107
TO PICKLE CAPONS MY LADY PORTLAND’S WAY	108
VERY GOOD SAUCE FOR PARTRIDGES OR CHICKEN	108
TO MAKE MINCED PYES	108
TO MAKE A FRENCH BARLEY POSSET	108
TO MAKE PUFF-PAST	108
TO MAKE A PUDDING WITH PUFF-PAST	109
TO MAKE PEAR-PUDDINGS	109
MARROW-PUDDINGS	109
TO MAKE RED DEAR	109
TO MAKE A SHOULDER OF MUTTON LIKE VENISON	110
TO STEW A RUMP OF BEEF	110
TO BOIL SMOAKED FLESH	110
A PLAIN BUT GOOD SPANISH OGLIA	110
VUOVA LATTATE	111
VUOVA SPERSA	111
TO MAKE EXCELLENT BLACK-PUDDINGS	111
A RECEIPT TO MAKE WHITE PUDDINGS	111
TO MAKE AN EXCELLENT PUDDING	112
SCOTCH COLLOPS	112
TO ROST WILD-BOAR	112
PYES	113
BAKED VENISON	113
AN EXCELLENT WAY OF MAKING MUTTON STEAKS	114
EXCELLENT GOOD COLLOPS	114
BLACK PUDDINGS	114
TO MAKE PITH PUDDINGS	115
RED-HERRINGS BROYLED	115
AN OAT-MEAL-PUDDING	115
TO MAKE PEAR-PUDDINGS	116
TO MAKE CALL-PUDDINGS	116
A BARLEY PUDDING	116
A PIPPIN-PUDDING	116
TO MAKE A BAKED OATMEAL-PUDDING	117
A PLAIN QUAKING-PUDDING	117
A GOOD QUAKING BAG-PUDDING	117
ANOTHER BAKED PUDDING	118
TO MAKE BLACK PUDDINGS	118
TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES	119
MY LADY DIANA PORTER’S SCOTCH COLLOPS	120
A FRICACEE OF VEAL	120
A TANSY	120
TO STEW OYSTERS	121
TO DRESS LAMPREY’S	121
TO DRESS STOCK FISH, SOMEWHAT DIFFERINGLY FROM THE WAY OF HOLLAND	122
BUTTERED WHITINGS WITH EGGS	122
TO DRESS POOR-JOHN AND BUCKORN	123
THE WAY OF DRESSING STOCK-FISH IN HOLLAND	123
ANOTHER WAY TO DRESS STOCK-FISH	123
TO DRESS PARSNEPS	124
CREAM WITH RICE	125
GREWEL OF OAT-MEAL AND RICE	125
SAUCE FOR A CARP OR PIKE. TO BUTTER PEASE	125
A HERRING-PYE	126
A SYLLABUB	126
BUTTER AND OIL TO FRY FISH	126
TO PREPARE SHRIMPS FOR DRESSING	126
TOSTS OF VEAL	126
TO MAKE MUSTARD	126
TO MAKE A WHITE-POT	127
FOR ROSTING OF MEAT	127
TO STEW A RUMP OF BEEF	128
TO STEW A RUMP OF BEEF	128
PICKLED CHAMPIGNONS	129
TO STEW WARDENS OR PEARS	130
TO STEW APPLES	130
PORTUGUEZ EGGS	130
TO BOIL EGGS	131
TO MAKE CLEAR GELLY OF BRAN	131
TO BAKE VENISON	131
TO BAKE VENISON TO KEEP	132
ABOUT MAKING OF BRAWN	133
SALLET OF COLD CAPON ROSTED	133
MUTTON BAKED LIKE VENISON, SOAKING EITHER IN THEIR BLOOD	133
TO MAKE AN EXCELLENT HARE-PYE	134
TO BAKE BEEF	134
	134
GREEN-GEESE-PYE	135
TO BOIL BEEF OR VENISON TENDER AND SAVOURY	135
TO BAKE WILDE-DUCKS OR TEALS	135
TO SEASON HUMBLE-PYES: AND TO ROST WILDE-DUCKS	135
TO SOUCE TURKEYS	135
AN EXCELLENT MEAT OF GOOSE OR TURKEY	136
TO PICKLE AN OLD FAT GOOSE	136
ABOUT ORDERING BACON FOR GAMBONS, AND TO KEEP	136
TO MAKE A TANSEY	137
ANOTHER WAY	137
TO MAKE CHEESE-CAKES	137
SHORT AND CRISP CRUST FOR TARTS AND PYES	138
TO MAKE A CAKE	138
ANOTHER CAKE	139
TO MAKE A PLUMB-CAKE	139
TO MAKE AN EXCELLENT CAKE	139
TO MAKE BISKET	140
TO MAKE A CARAWAY-CAKE	140
ANOTHER VERY GOOD CAKE	140
EXCELLENT SMALL CAKES	141
MY LORD OF DENBIGH’S ALMOND MARCH-PANE	141
TO MAKE SLIPP COAT CHEESE	142
TO MAKE SLIPP-COAT-CHEESE	142
SLIPP-COAT CHEESE	143
TO MAKE A SCALDED CHEESE	144
THE CREAM-COURDS	144
SAVOURY TOSTED OR MELTED CHEESE	144
TO FEED CHICKEN	145
TO FEED POULTRY	145
ANOTHER WAY OF FEEDING CHICKEN	145
TO FATTEN YOUNG CHICKENS IN A WONDERFULL DEGREE	146
TO FEED CHICKEN	146
ANOTHER EXCELLENT WAY TO FATTEN CHICKEN	146
AN EXCELLENT WAY TO CRAM CHICKEN	147
TO FEED PARTRIDGES THAT YOU HAVE TAKEN WILDE	147
TO MAKE PUFFS	147
APPLES IN GELLY	148
SYRUP OF PIPPINS	148
GELLY OF PIPPINS OR JOHN-APPLES	149
PRESERVED WARDENS	149
SWEET MEAT OF APPLES	150
A FLOMERY-CAUDLE	150
	150
TO MAKE HARTS-HORN GELLY	150
HARTS-HORN GELLY	151
TO MAKE HARTS-HORN GELLY	151
ANOTHER WAY TO MAKE HARTS-HORN-GELLY	152
MARMULATE OF PIPPINS	152
GELLY OF QUINCES	153
PRESERVED QUINCE WITH GELLY	154
TO MAKE FINE WHITE GELLY OF QUINCES	154
WHITE MARMULATE, THE QUEENS WAY	155
MY LADY OF BATH’S WAY	155
PASTE OF QUINCES	155
PASTE OF QUINCES WITH VERY LITTLE SUGAR	156
ANOTHER PASTE OF QUINCES	156
A SMOOTHENING QUIDDANY OR GELLY OF THE CORES OF QUINCES	156
MARMULATE OF CHERRIES	157
MARMULATE OF CHERRIES WITH JUYCE OF RASPES AND CURRANTS	157
TO MAKE AN EXCELLENT SYRUP OF APPLES	157
SWEET-MEATS OF MY LADY WINDEBANKS	158
GELLY OF RED CURRANTS	159
GELLY OF CURRANTS, WITH THE FRUIT WHOLE IN IT	159
MARMULATE OF RED CURRANTS	159
SUCKET OF MALLOW STALKS	159
CONSERVE OF RED ROSES	160
ANOTHER CONSERVE OF ROSES	161
THE TABLE[2]	162
B	162
C	162
D	163
E	163
F	163
G	163
H	163
L	163
M	163
O	164
P	164
Q	165
S	165
T	166
V	166
W	166
APPENDIX I	166
THE VERTUES OF THE PRECEDENT WATER	166
APPENDIX II	167
APPENDIX III	168
NOTES	169
GLOSSARY	171
INDEX OF RECEIPTS	173
Bacon for Gambons, and to keep, 212	173
	174
	174
	174
Hachy, A nourishing, 158	174
Julep of Conserve of Red Roses, Dr. Bacon’s, 260	174
Mallow Stalks, Sucket of, 256	174
Panado, 135	175
Quiddany of Quinces, A smoothening, 250	176
Tablets, Pleasant Cordial, 238	176
	177