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Author: Woolley, Hannah, fl. 1670.
Title: The accomplisht ladys delight in preserving, physick and cookery.
Publication Info: Ann Arbor, Michigan: University of Michigan, Digital Library Production Service
2011 December (TCP phase 2)
Availability:

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Print source: The accomplisht ladys delight in preserving, physick and cookery.
Woolley, Hannah, fl. 1670., Plat, Hugh, 1552-1611?,, Harris, Thomas.

[London?: For B. Harris, 1675]
Alternate titles: Lady's diversion in her garden.
Notes:
Erroneously attributed to Sir Hugh Plat.
Imprint from Wing.
With engraved title page, and engraved frontispiece bound before title page.
Pages 57-61 misnumbered 59, 56, 57, 68 and 16.
Includes: "The lady's diversion in her garden. Containing a handfull of choice and novel curiosities and observations, relating to plants and flowers. together, with brief directions for the nice adorning balconies, turrets, and windows, with flowers, or greens, every month in the year. By Thomas Harris, gard'ner, at Stockwel, in Surrey.", with caption title; pagination and signatures continuous.
Not an STC book.
Copy filmed lacks final page of table.
Some print faded and show-through; some pages cropped, stained and tightly bound, with some loss of print.
Reproduction of original in the Bodleian Library.
Subject terms:
Cookery -- Early works to 1800.
Cookery -- England -- Early works to 1800.
Gardening -- Early works to 1800.
Gardening -- England -- Early works to 1800.
URL: http://name.umdl.umich.edu/A09711.0001.001

Contents
frontispiece
TO ALL Ladies and Gentlewomen.
The Art of Preserving, and Candying Fruits and Flowers, as also of making all sorts of Conserves, Syrups and Jellies.
1. To make Quince Cakes.
2. To make Conserve of Barberies
3. To make Conserve of Roses.
4. To Make Cinamon Water.
5. To preserve Quinces White.
6. To preserve Raspices.
7. To make Mackroons.
8. To preserve Cherries.
9. To make Conserves of Oranges, Lemons, Pippins.
10. To make Symballs,
11, To make Syrup of Clove-gilly Flowers.
12. To make Syrup of Violets.
13. To make Marmalade of Quinces.
14. To make Hippocras.
15. To make Almond-Butter.
16. To preserve Quinces red.
17. To pickle Cucumbers.
18. To Candy Pears, Plumbs, Apricocks, clear as Amber.
19. To preserve Oranges.
20. To make Oyl of Violets.
21. To make Cream of Quinces.
22. To make a March-Pane.
23. To make Almond Milk.
24. To preserve Apricocks, or Pears, Plumbs, when green.
25. To pickle French Beans.
26. To make an Excellent Jelly.
17. To make Aqua Mirabilis.
28. Dr. Stevens's Water.
29. To make good Cherry Wine.
30. To make Wafers.
31. To preserve Grapes.
32. To pickle Purslain.
subpart
34. To preserve Currants.
35. To make Goose-berry Cakes.
36. To make excellent Broth.
37. To make Angelets.
28. To make Jelly of Harts-horn.
39. To preserve Damsons, Red, or Black Plumbs.
40. To make Rosemary-water.
41. To make Pomatum.
42. To make Oyl of sweet Almonds.
43. An Excellent Water against fits of the Mother.
44. To make Syrup of Wormwood.
45. To make Conserve of Quinces.
46. To make Syrup of Poppies.
47. To make Honey of Roses.
48. To make Syrup of Lemons.
49. To make Spirit of Wine,
50. To make Syrup of Maiden-hair.
51. To make Syrup of Licorish.
52. To make King William's perfume.
53, The Late Queens Perfume.
54. King Edwards Perfume to make your house smell like Rosemary.
55. To make Conserve of Rosemary.
56. To make Syrup of Cowslips.
57. To make Marmalade of Lemons and Oranges.
58. To make Angelica Water.
59. To make Quiddany of Cherries.
60. To dry Cherries.
61. To make brown Metheglin.
62. To Candy Oranges or Lemons after preserv'd.
63. To preserve Oranges after the Portugal Fashion.
64. To make good Ʋquebagh.
65, To make Italian Bisket.
66. To make French Bisket.
67, To make Sugar Plates.
68. To make Pomander.
69. To make Conserve of Damsons.
70. To Bake Oranges.
71. To preserve Peaches.
72. To preserve Goosberries.
73. To preserve Angelica Roots.
74. To make Syrup of Quinces.
75. To make Walnut Water.
76. To make Treacte-water.
77. To make Syrup of Cinamen.
78. To make Syrup of Citron-Peels.
79. To make Syrup of Hartshorn.
80. An everlasting Oyl Perfume, for Gloves.
81. An excellent water for a Consumption.
82. To make Barley Water.
83. Dr. Deodate's Drink for the Scurvey.
84. A Conserve to strengthen the Back.
85. An excellent Aqua Composita for a Surfeit.
86. To make Balm-water.
87. To pickle Broom-buds.
88. To make good Rasberry-wine.
89. To make excellent Hipprocas in an instant.
90. To make Artifical Malmsey,
91. To make Artificial Claret-wine.
92. Ta make Spirit of Ambergreese.
93. An Excellent sweet water.
94. Dr. Burge's Plague water.
95. To make Syrup of Hysop.
96. To make Rosa-Solis.
97. To make Museadine Comfits.
98. To make Conserve of Burrage flowers.
99. To Candy Ginger.
100. To make Manus Christi.
101. To make Conserve of Pruants.
102. To make Chrystial Jelly.
103, To make Jelly of Strawberries, Mulberries, &c.
104. To Candy Rosemary-flowers.
105. To Candy Burrage-Flowers.
106. To make Bisket Cakes.
107. To make Paste-Royal.
108. To make Apricock Cakes.
109 To make Conserves for Tarts all the year.
110. To dry Pippins.
111. To make Paste of Genua.
112. To make Leach.
113. To dry any kind of Fruits, after Preserv'd.
114. To make Quiddany of Quinces.
115. To make sweet Cakes without Spico or Sugar.
116. To make Worm wood Wine.
117. To make Sweet-bags to lye among Linnen.
118. To make Spirit of Honey.
119. To preserve Artichoaks.
120. To make Syrup for a Cough of the Lungs.
121. To make Baubury Cakes.
122. To make Ginger-bread.
123. To make Wormwood-Water.
124. To make Paste of Quinces.
125. To make thin Quince-Cakes.
126. To make fine Cakes.
127. To make Suckers.
128. To make Leach Lombard.
129. To make rare Damask-water.
130. To make Wash-halls.
131. To make a Musk Ball.
132. To make Imperial Water.
133. To make Verjuice.
134. To make dry Sugar Leach.
135. To make fine Jumbals.
136. To make Spirit of Roses.
137. To make Syrup of Elder.
138. To make Oranges of Water,
139. To make a Cordial of great virtue.
140. An excellent Surfeit-Water.
142. To make Syrup of Sugar-Candyed.
143. To make an Excellent Syru against the Scurvey.
144. To make Syrup of Roses.
145. To make a comfortable Syrup.
146. To make Almond Caudel.
147. To Caudy Cherries.
148. To make Rose-water,
149. To make Syrup of Saffron.
150. To make Suckets of Green-Walnuts,
151. To make white Leach of Cream.
152. To preserve Pome-citrons.
153. To pickle Clove Gilly Flowers for Sallats.
154. To make Leach of Almonds.
155. To Candy Marigolds in Wedges, the Spanish Fashion.
156. To Candy Eringo Roots.
157, To Candy Elecampane-Roots,
158, To make Cinamon Sugar:
159. To make a Trifle.
160. To Candy Barberies.
161. To make Cream Apricoks,
162. To make Quince Cream.
163. To Preserve Barberries,
164. To make Cullice.
165. To make a Cordial strengthning Broth.
166. To make Sugar-Cakes
167. To take spots and stains out of Cloths.
168. To make Cucumbers Green.
169. To make Cakes of Lemons.
170. To make Black Cherry Wine.
171. To make Rose Vinegar.
172. To make Syrup of Vinegar.
173. To make Syrup of Apples.
174. To make the Capon-water against a Consumption.
175: To make Elder Vinegar.
176. To maka China Broth.
177. To make paste of tender Plumbs.
178. To make Cream of Coddlings.
179. To make Sugar of Roses.
180. To make a Cream Tart.
181. To make Poppy-water.
182. To make Mathiolus Bezoar's Water.
183. To make Marmalade of red Currans.
184. To make a Syllabub.
185. To make pleasant Mead.
186. To make Steppony.
187. To make Syder,
188. To make Cock-Ale.
189. To make a Caraway-cake.
190. To make Strawberry-wine.
191. To make a Cordial Water of Clove-gilly-Flowers.
192. To make an excellent Surfeit-water.
193. To make Mint-water.
194. To Pickle Artichoaks.
195. To make Rasberrie-Cream.
196. To make Snow Cream.
197. To make Hodromel
198. To make Whipt Syllabub
199. To make Marmalade of Cherries.
200. To make a Flomery-Caudle.
201. To Preserve Fruit all the Year.
202. To make a most Rich Cordial.
203. To make Red, Currans Cream.
204. To Preserve Medlers.
205. To make White Mead.
206. To make Naples Bisket.
207. To make Chips of Quinces.
208. To make Lozenges of Roses.
209. To make Conserve of Bugloss-Flowers.
210. To Pickle Lemon and Orange-peel.
211. To make Goose-berry Paste.
212. To wake Suckets of Letuce-stalks.
213. To make Musk Sugar.
214. Do Preserve Roses or Gilly-Flowers-whole.
215. To make Syrup of Mint.
216. To make Honey of Mulberries.
217. To make Syrup of Purslain.
218. To make Honey of Raisins.
219. To make a Syrup of Comfry.
220. To Pickle Quinces.
221. To make Plague water.
222. To make clear Cakes of Quinces.
223. To make all sorts of Comfits, and to cover Seeds, or Fruits, with Sugar.
224. To Candy Nutmegs or Ginger.
225. To make Curran-Wine.
226. To make a Sweet-Meat of Apples.
227. To make Conserve of Sage.
228. To make Paste of Cherries.
229. To make Marmalade of Oranges.
230. To make a Paste of Apricots.
231. To Pickle Artichoak-Bottoms.
232. To Pickle Cornelians.
233. To make Jelly of Apples.
234. To make Jelly of Gooseberries.
235. To make Bragget.
236. To make a Syrrup for one short-winded.
Excellent Receipts IN Physick and Chirurgery.
subpart
1. A true Receipt for making that famous Cordial-Drink; known by the Name of Daffy's Elixir Salutis. As it was given by him to Sir Richard Ford, when Lord-Mayor of London.
2. An Approved Medicine for the Stone and Gravel.
3. An Excellent Drink for the Scurvy.
4. A Receipt for the Gout, known to be very helpful.
5. For Griping of the Guts.
6. A Sovereign Medicine for any Ach or Pain.
7. For the Sciatica, and Pain in the Joynts.
8. For an Ague.
9. For all Fevers and Agues in sucking Children.
10. A good Medicine to strengthen the Back.
11. For the Head-ach.
12. For the Yellow-Jaundice.
13. For the Black-Jaundice.
14. For Infection of the Plague.
15. For the Cramp.
16. For the Ach of the Joynts.
17. For an Ague.
18. To make the Countess of Kent's Powder.
19. For the Falling Sickness, or Convulsions.
20. For the Pleuresie.
21. To prevent Miscarrying.
22. For the Worms in Children.
23. For the Whites.
24. For a dry Cough.
25. To make Ʋnguentum Album.
26. To destroy the Piles.
27. For the Canker.
28. For the Itch.
29. For the King's Evil.
30. To break an Imposthume.
31. For biting of a Mad Dog.
32. The Green Sickness.
33. For Deafness.
34. For the Dropsie.
35. For a Sprain in the Back, or any other Weakness.
36. An Excellent Remedy for sore Eyes.
37. Catholicon; a most excellent Cordial.
38. A Medicine for an Ague.
39. Another for an Ague.
40. For a great Lax or Looseness.
41. For Curing of Deafness.
42. For the Scurvy.
43. To Procure Conception.
44. For a sore Breast not broken.
45. To heal a sore breast when broken.
46. For a Consumption.
47. For the Falling-sickness.
48. For the Tooth-Ach.
49. For a Wen.
50. For the Wind.
51. For the Dropsie.
52. For a scald Head.
53. To make Plague-Water.
54. A precious Eye-Water.
55. A Cordial Julep.
56. To make Green Oyntment.
57. For Fits of the Mother.
58. For Rickets in Children.
59. For the Shingles.
60. To heal a Fistula or Ʋlcer.
61. For a Woman in Travail.
62. To make a Woman be soon delivered, the Child being dead or alive.
63. For Infants troubled with wind and Phlegm.
64. A most excellent Medicine to breed their Teeth easily.
65. For Agues in Children.
66. To cause a young Child to go to stool.
67. For Worms in Children.
68. To help one that is blasted.
69. An Excellent salve.
70. A Julep of Doctor Trench for the Fits of the Mother.
71. For a Tympany.
72. To provoke Terms, a good Medicine.
73. For the Bloody Flux.
74. For a Rheumatick Cough or Cold.
75. To kill a Fellon.
76. For the white Flux.
77. For the Red Flux.
78. For the Cancer in a Womans breast.
79. For an Ague in the Breast.
80. For bleeding at the Nose.
81. For spitting of Blood.
82. To stanch the bleeding of a Wound, or at the Nose.
83. To make the Gascoign Powder.
84. For the Megrim or Imposthume in the Head.
85. For Pain in the Ears.
86. A precious Water for the Eye-sight, made by King Edward the Sixth.
87. My Lord Dennies Medicine for the Gout.
88. Dr. Steven's Sovereign Water.
89. The Water called Aqua Mirabilis and Pretiosa, made by Doctor Willoughby.
90. To make Allom-Water.
91. To make an Excellent Electuary, called the Electuary of Life.
92. Against Heat of the Liver.
93. For swooning fits.
94. A Water for the Eyes, to make a Man see in forty days, who hath been blind seven Years before, if he be un∣der fifty Years of Age.
95. For a Web in the Eye.
96. For the moist Scabs after the small-Pox.
97. To bring down the flowers.
98. To stay the flowers.
99. To Cure Corns.
100. To make Oyl of Roses.
101. For any Itch, or Breaking out.
102. For the Piles after Child-birth.
103. For a stitch in the side.
104. For a Tertian, or double Tertian Ague.
105. For the spleen.
106. An Excellent Powder for the Green-sickness.
107. A drink that healeth all Wounds without any Plai∣sters or Oyntment, or without any Taint, most perfectly.
108. For Pricking of a Thorn.
109. To make Oyl of St. John's Wort, good for any Ach or Pain.
110. For the Ptisick.
111. To make Oyl of Fennel.
112. To make the black Plaister for all manner of Griefs.
Directions for Nurses.
The care of the Infant.
What is to be Administred unto the Child after it is Born, for the first thing it taketh.
For Infants troubled with Wind and Phlegm.
A most excellent Medicine, to cause Children to Teeth easily.
To cause a young Child to go to Stool.
For an Ague.
Beautifying Waters, Oyls, Oyntments, and Pouders to Adorn and add Loveliness to the Face and Body.
1. To make the Hair very Fair.
2. Another.
3. To make the Hair grow thick.
4. To make the Hair Grow.
5. To make the Hair Fair.
6. To make the Hair Grow.
7. To take away Hair.
8. For the falling of Hair
2. To make the Face fair.
10. For cleansing the Skin.
11. A Water to Adorn the Face.
12. To Beautify the face.
13 To make the face look Youthful.
14. A Water to take away Wrinkles in the face.
15: An excellent Water called Lack Virginis, or Vir∣ginis Milk, to make the face, Neck, or any part of the Body fair and White.
16. To take away Sun-burn.
17. To make the face fair.
18. To Clear the Skin, and make it White.
19. To take away freckles in the face.
20. To Smooth the Skin.
21. To Blanch the face.
22. To take away the Holes or Pits in the face, by reason of the Small-pox.
23. For the Redness of the Hands or the face, after the Small-pox.
24. Another.
25. For Pimples in the face
26. For Morphew, or Scurf, of the face or Skin.
27. For heat and swelling in the face.
28. For a Red face.
29. To take away Pimples.
30. An Excellent Oyntment for an inflamed Face.
31. For a rich face.
32. To make the Skin white and clear
33. An excellent Pomatum to clear the Skin.
34. To take away Spots and freckles from the face and Hands.
35. To take away freckles and Morphew.
36. To make the Teeth White and Sound.
37. A Dentifrice to whiten the Teeth.
38. To make the Teeth as white as Ivory.
39. To make the Teeth White.
40. For a stinking Breath.
41. To make Breath sweet.
42. To sweeten the Breath.
43. To cleanse the Mouth.
44. For running in the Ears.
45. For Eyes that are Blood-shot.
46. To make the Hands White.
47. A delicate Washing-ball.
48. For the Lips chopt.
49. To prevent marks of the Small-Pox.
50. To take away Child-blains in hand or feet.
51. To take away Pock-holes or Spots in the Face.
54. An excellent Beauty Water used by the D. of C.
53. Against a stinking Breath.
54. To Procure an Excellent Colour and Complection to the Face used by the C. of S.
55. To keep the Teeth white, and kill Worms.
56. To procute Beauty, an Excellent Wash.
57. A beauty-water for the face, by Madam G.
58. Against stink of the Nostrils.
59. To make the Hands white.
60. A sweet Water for the Hands.
61. For Heat and Worms in the Hands.
62. To make the Nails grow.
63. For Nails that fall off.
64. For Cloven Nails.
65. For Nails that are rent from the flesh.
66. Another.
67. For Stench under the Arm-holds.
63. For the Yellow Jaundice.
69. To take away Warts from the hands or face.
70. To smooth the skin from Morphew and Freckles.
71. For taking away Spots in the face, after the Small-Pox.
72. A good Oyntment for the same.
73. A beauty water.
74. Another, Approved.
75, To take away freckles and scars in the face.
76. To make the face fresh and ruddy.
77. To make the face Youthful.
87. A Water to whiten the Skin, and take away Sun∣burn.
79. To clear the face.
80. To take away Ring-worms in the face.
81. An Oyntment for beautifying the face.
82. Another excellent beautifier.
83. An Oyntment to illustrate the face.
84. To Curl the hair.
15. To make the hair black.
86. An Excellent beautifier for the face, used by the Venetian Ladies.
87. To cure a Red face.
88. To increase the hair.
89. To make the Breasts small.
90. To take away the wrinkles of the face.
91. To cleanse the Body and make it comely.
92. A Sweet-scented Bath for Ladies.
93. To make the body fat and comely.
94. To starch Tiffanies or Lawns.
95. To make clean Gold and Silver Lace.
96. To cleanse all sorts of Silver Plate.
97. To Wash Silk Stockings.
98. To make clean Points and Laces.
99. To get Ink-spots out of Linnen.
100. To take spots of Grease out of silk, stuff, or cloth.
101. To take away the stains of Linnen-cloth, caused by any sort of Fruit.
104. To wash white sarsenet.
105. To wash black Sarsenets.
106. To wash coloured Silks.
107. To Embroider Belts, Bodices, or Petticoats.
108. To Wash and Starch Points.
The Compleat Cook's Guide, or Directions for the Dressing of all Flesh, Fowl, and Fish, both in the English and French Mode; with the preparing of all manner of Sauces and Sallets proper thereunto.
subpart
1. To make a Lamb-Pye.
2. To make a Rice Padding.
3. To make Cheese Cakes, the best way.
4. To make an Egg Pye, or Mince Pye, of Eggs.
5. To Carbanado Muttou.
6. To stew a Pheasant French fashion.
7. To make Bisket Bread.
8. To make a Dish of Marrow,
9. To make a Herring Pye.
10. To make Black-Puddings
11. To make a good Spanish Olio.
12. To stew Venison.
13. To boyl a Leg of Veal and Bacon.
14. To make Furmety.
15. To make a Pig pye.
16. To make a Neats foot-Pye.
17. To make an Orangado Pye.
18. To make a Pork-Pye.
19. To make a Fricacie of Veal.
20. To make a Quince-Pye.
21. To make Goose-berry-fool.
22. To make a tart of Green Pease.
23. To Souce an Eel.
24. To make a Bacon-tart.
25. To make an Ʋmble-Pye.
26. To keep Asparagus.
27. To roast a Haunch of Venison.
28. To Carbonado Hens.
29. To fry Artichoaks.
30. To make a Hedge Hog Pudding.
31. To stew a Leg of Lamb.
32. To bake a Pickerel.
33. To make a Haggess-Pudding.
34. To make a Dish of Meat with Herbs.
35. To make Cream of Eggs.
36. To make a fine Pudding in a Dish.
37. To boyl Scollops.
38. To boyl Wild Ducks.
39. To make a Venison-Pasty.
40. To make a Damson-tart.
41. To roast a Rabbet with Oysters.
42. To stew Collops of Beef.
43. To make a Beef-pasty like Red Deer.
44. To bake a Hare.
45. To boyl a Salmon.
46. To make an Oyster-pye.
47. To butter Eggs upon toasts.
48. To make a Fricacie of Chickens.
49. To make an Eel-pye with Oysters.
50. To make a Puff-paste.
51. To make Barley-broth.
52. To bake a Pig.
53. A Grand Sallet.
54. To make a Sallet of a cold Hen or Pullet.
55. To boyl a Capon, Pullet, or Chicken.
56. To stew Ducks the French fashion.
57. To make a Florentine.
58. To make Curd-Cake.
59. To roast a Leg of Mutton the French way.
60. To stew a Carp.
61. To make Marrow-Puddings.
62. To make a Sack-Posset.
63. To Hash a Rabbit.
64. To make a Fresh Cheese.
65. To make an Artichoak Pye.
66. To make Marrow-Pasties.
67. To make Green Sauce.
68. To Pickle oysters.
69. To make Scotch Collops of Veal.
70. To make a Rare White-pot.
71. To make a very fine Custard.
72. To make Minc'd Pyes of an Eele.
73. To Bake Rabbits, to be eaten Cold.
74. To Take a Joll of Ling in a Pye.
75. To Bake a Turkey.
76. To Roast Calves Feet.
77. To Bake a Goose.
78. To make Apple-pyes to Fry.
79. To make a Rare Dutch Pudding.
80. To make Sausages.
81. To stew Beef in Gobbets, the French Fashion.
82. To boyl a Capon or Chicken with Sugar-pease.
83. To boyl Perches.
84. To boyl Eels.
85. A Turkish Dish of Meat.
86. To boyl a Chine of Beef poudered.
87. To make a Hash of a Capon or Pullet.
88. To dress a Cods Head.
89. To boyl Widgeons or Teal.
90. To make a Veal Pye.
91. To make a fry'd Pudding.
92. To bake a Breast of Veal.
93. To make Paste for all manner of tarts.
94. To make a baked Pudding.
95. To boyl Sparrows, Larks or other small Birds.
96. To boyl a Capon with Asparagus.
97. To boyl a Chicken or Capon in white Broath.
98. To boyl a Capon with Sage and Parsley.
99. To fry Rabbits with sweet Sauce.
100. To make French Pottage called Skink.
101. To make Gooseberry Cream.
102. To make a Quaking Pudding.
103. To make clouted Cream.
104. To souce a young Pig.
105. To make Polonian sausages.
106. To keep salmon fresh a whole Month.
107. To make tender and delicate Brawn.
108. To keep powdered beef after it is boyled, sweet 5 or 6 Weeks.
109. To dress Neats-tongues and Ʋdders.
110. To make Pannado.
111. To make Liver Puddings.
112. To make a rare Citron-Pudding.
113. To bake a Gammon of Bacon.
114. To boyl Woodcocks or Snites.
115. To make a made Dish of Apples.
116. To make a Fool.
117. To boyl Flounders or Jacks the best way.
118. To boyl a Haunch of Venison.
119. To make an Eel-pye.
120. To bake Steaks the French way.
121. To make a Warden or Pear-pye.
122. To stow a Trout.
123. To make Sauce for Pidgeons.
124. A general Sauce for Wild-fowl.
125. To Roast a Cows Ʋdder.
126. To make a Spinge-tart.
127. To make a Tart of Rice.
128. To make a Codling-tart.
129. To make a Pippin-tart.
130. Eo make a cherry-tart.
131. To make a Mince-Pye.
132. To make a Calves-Foot-Pye.
133. To make a Tansie.
134. To slew a Pike.
135. To Roast Vension.
136. To Roast a piece of fresh Sturgeon.
137. To Boyl a Gurnet or Roach.
138. To make a carp Pye.
139. To make a chicken Pye.
140. To make Almond-Water.
141. To make an Almond-Pudding.
142. To make Water Gruel.
143. To stew sausages.
144. To make a Rare Fricacie.
145. To make an Oatmeal-Pudding.
146. To make an Almond Tart.
847. To Boyl Pidgeons with Rice.
148. To Barrel up Oysters.
149. To make a Cowslip Tart.
150. To Bake a calves head to be eaten cold.
151. To make Pear-Puddings.
152. To make a Hotch-Pot.
153. To make a Tart of Medlers.
154. To make a Lemon Caudel.
155. To make an Italian Pudding.
156. To make a Gooseberry-Custard.
157. To make a Fricacie of Rabbits.
159. To make Cracknells.
160. To make Pan-cakes.
191. To make a Junket.
162. To make Excellent Marrow-spinage-pasties.
163. To make a Pine-apple tart.
164. To dry Neats-tongues.
165. To stew Birds the Lady Buttlers way.
166. To make a sweet-Pye with Lamb-stones, and sweet-breads and sugar.
165. To Roast Eels.
168. To boyl Cocks or Larks.
169. To broyl Oysters.
170. To pickle Oysters.
171. To make English Pottage.
172. To stew Beef.
173. To make excellent Minc'd-Pyes.
174. To Pickle Roast Beef, Chine, or Surloin.
175. To make a Double tart.
176. To make a Warden or Pear-pye.
177. To bake a Pig Court Fashion.
178. To make a Pudding of Hogs-Liver.
179. Olives of Beef Stewed and Roasted.
180. To make French-barley Posset.
181. To bake Chucks of Veal.
182. How to shew a Mallard.
183. To stew a Rabbit.
184. To make a Pidgeon-Pye.
184. To Roast a Hare.
185. A Rare Broth.
186. To bake Sweet Breads.
187. To make Pottage of French-Barley.
188. To make a Florentine of Sweet-breads or Kidneys.
189. To make Pottage of a Capon.
190. To make a Pye with Pippins.
191. To make a Pye of Neats-tongues.
192. To make a Sallet of Green-Pease.
193. To make a Sallet of Fennel.
194. To make a Tansie of Spinage.
195. To make a Hash of Ducks.
196. To make French Puffs with Green Herbs.
197. To stew a Dish of Breams.
198. To boyl a Mullet.
199. To Farce, of stuff a Fillet of Veal.
200. To make Pudding of Rice.
201. To make excellent white Puddings.
202. To Stew Flounders.
203. To draw Butter for Sauce.
204. To Roast a Salmon whole.
204. To make excellent Sauce for Mutton, either Chines, Legs or Necks.
205. Another good Sauce for Mutton.
206. To make Sauce for Turkies or Capons.
210. To Fry Salmon.
Because many Books of this Nature, have the Terms, of Carving added to them, as being Necessary for the more Proper Nominating of things; I have thought good also to add them: As also some Bills of Fare, both upon Ordinary and Extraordinary Occasions.
section
Particular Directions how to Carve, according to the former Terms of Carving.
Ʋnlace that Coney.
Thigh a Wood-cook.
Allay a Pheasant.
Display a Crane.
To cut up a Turkey.
Break a Sarcel, Teal, or Egript.
Wing a Partridge or Quale.
To Ʋntauch a Curlew or Brew.
To Ʋnbrace a Mallard.
To Sauce a Capon.
Bills of Fare for all times of the Year; and also for Extraordinary Occasions.
A Bill of Fair for Spring Season.
subsection
subsection
subsection
subsection
subsection
subsection
subsection
A great FEAST made by Gerge Nevil, Chancellor of England, and Arch-Bishop of York, in the days of EDWARD the Fourth, 1468. And a Bill of Fare as it was taken out of the Records of the Tower of London.
THE Lady's DIVERSION IN HER Garden.
subpart
1. Of the Garden's Form and Situation.
2. Plants, when good, and how to Chuse them.
3. Their Diseases and Cures.
4. Of Flowers.
Rose.
Tulip.
Gilliflowers.
Lillies.
Primroses and Cowslips.
Flower-de-Luce.
Wall-Flower.
Sweet-Williams.
Auriculaes.
Saffron.
To change the Colours of several Flowers whilst in the Blossom.
6. The Method to be observed in making Hot-Beds.
Directions for Adorning Balconies, Turrets, and Windows with Flowers and Greens ad the Year round.
1. Balconies.
Of Turrets, or Leads.
Of Sash-Windows.
Monthly Observations for January.
Monthly Observations for February.
Monthly Observations for March.
Monthly Observations for April.
Monthly Observations for May.
Monthly Observations for June,
Monthly Observations for July.
Monthly Observations for August.
Monthly Observations for September.
Monthly Observations for October.
Monthly Observations for November.
Monthly Observations for December.
index
The Table to the Art of Preserving, Conserving, and Candying.
The Table to Physick and Chirurgery, Beautifying Waters, &c.
The Table to the Compleat Cook's Guide.