Sir William Paston’s Meathe 41

Another way of making Meathe 42

Sir Baynam Throckmorton’s Meathe 42

My Lady Bellassises Meathe 45

My Lord Gorge his Meathe 54

Several sorts of Meathe, small and strong 56

To make Meathe 57

Sir John Arundel’s white Meathe 57

To make a Meathe good for the Liver and Lungs 59

A very good Meathe 60

My Lord Herbert’s Meathe 68

To make small white Meathe 80

Meathe from the Muscovian Ambassadour’s Steward 81

Meathe with Raisins 96

A Receipt to make Metheglin as it is made at Liege, communicated by Mr.
Masillon 5

White Metheglin of my Lady Hungerfords which is exceedingly praised 6

A Receipt to make a Tun of Metheglin 12

The Countess of Bullingbrook’s white Metheg. 13

Metheglin composed by myself 25

Sir Thomas Gower’s Metheglin for health 27

Metheglin for taste and colour 28

An excellent way of making white Metheglin 30

Several ways of making Metheglin 35

To make white Metheglin 31

Another Metheglin 46

Mr. Pierce’s excellent white Metheglin 46

An excellent way to make Metheglin, called the Liquor of Life 51

To make good Metheglin 52

To make white Metheglin of Sir J. Fortescue 53

The Lady Vernon’s white Metheglin 55

To make Metheglin 58

A most excellent Metheglin 61

To make white Metheg. of the Count. of Dorset 62

To make small Metheglin 69

The Earl of Denbigh’s Metheglin 85

To make Metheglin that looks like White Wine 90

Metheglin, or sweet-drink of my Lady Stuart 93

A Metheg. for the Colick-Stone, of the same Lady 93

A Receipt for Metheglin of my Lady Windebanke 94

Marrow sops with Wine 145

To make a shoulder of Mutton like Venison 163

An excellent way of making Mutton steaks 170

To make Mustard 194

For roasting of Meat 196

Mutton baked with Venison 207

My Lord of Denbigh’s Almond March-pane 221

Marmulate of Pippins 243

White Marmulate, the Queens way 248

My Lady of Bath’s way 248

Marmulate of Cherries 251

Marmulate of Red Currants 256

O

A plain but good Spanish Oglia 164

To stew Oysters 183

P

Excellent Marrow-Spinage Pasties 159

To make a French Barley Posset 160

To make Puff-past 161

To make a Pudding with Puff past 161

To make Pear Puddings 162

Marrow Puddings 162

To make excellent Black Puddings 165