To pickle Capons my Lady Portland’s way 159

Scotch Collops 167

Excellent good Collops 171

My Lady Diana Porter’s Scotch Collops 181

Cream with Rice 191

Pickled Champignons 200

Sallet of cold Capon Rosted 206

To make Cheese cakes 214

Short and crisp Crust for Tarts and Pyes 215

To make a Cake 216

To make a Caraway-Cake 219

Excellent small Cakes 221

To make scalded Cheese 227

The Cream-Courds 228

Savoury tosted or melted Cheese 228

To feed Chicken 228

To fatten young Chicken in a wonderful degree 231

An excellent way to Cram Chicken 233

Gelly of Red Currants 255

Gelly of Currants with the fruit whole in it 255

D

To bake wilde Ducks or Teals 210

To Rost wilde Ducks 211

E

To butter Eggs with Cream 147

Portuguez Eggs 202

To boil Eggs 203

F

Wheaten Flomery 134

A Fricacee of Lamb-stones, &c. 158

To boil smoaked Flesh 164

A Fricacee of Veal 158, 182

Butter and Oyl to fry Fish 193

A Flomery-Caudle 238

G

Smallage Gruel 137

About water Gruel 138

An excellent and wholesome water Gruel with Wood sorrel and Currants 139

Gruel of Oatmeal and Rice 191

To make clear Gelly of Bran 203

An excellent meat of Goose or Turkey 212

To pickle an old fat Goose 212

H

Some Notes upon Honey 8

My Lord Hollis Hydromel 33

Hydromel as I made it weak for the Q. Mother 35

To make Honey drink 84

Weak Honey drink 107

To make an Hotchpot 149, 150

The Queens Hotchpot 151

A nourishing Hachy 158

Red Herrings boiled 173

To season Humble Pyes 210

To make Harts-horn Gelly 239-242

L

To dress Lampreys 184

M

Master Corsellises Antwerp Meath 9

To make excellent Meathe 10

A weaker, but very pleasant Meathe 11

An excellent white Meathe 11

Master Webbes Meathe 14-19

My own considerations for making of Meathe 19

My Lady Gower’s white Meathe 26

Strong Meathe 32

A Receipt for making of Meathe 32

My Lord Morice’s Meathe 39

My Lady Morice her Sisters Meathe 39

To make white Meath 41