The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
- Title
- The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
- Publication
- London :: Printed for B. Harris, and are to be sold at his shop ...,
- 1675.
- Rights/Permissions
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- Subject terms
- Cookery -- Early works to 1800.
- Canning and preserving -- Early works to 1800.
- Medicine, Popular -- Early works to 1800.
- Beauty, Personal -- Early works to 1800.
- Fishing -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A66834.0001.001
- Cite this Item
-
"The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ..." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A66834.0001.001. University of Michigan Library Digital Collections. Accessed July 27, 2024.
Contents
- frontispiece
- half title
- title page
- To the Ladies & Gentlewomen.
-
THE
Art of Preserving, Con∣serving,
and Candying,
Fruits and Flowers, as al∣so
of making all sorts of
Conserves, Syrups and
Iellies.
- 1. To make Quince Cakes.
- 2. To make Conserve of Barberries.
- 3. To make Conserve of Roses.
- 4. To make Cinnamon Water.
- 5. To preserve Quinces white.
- 6. To preserve Raspices.
- 7. To make Mackroons
- 8. To Preserve Cherries.
- 9. To make Conserve of Oranges and Le∣mons, or Pippins.
- 10. To make Symbals.
- 11. To make Syrup of Clove-gilli-flowers.
- 12. To make Syrup of Violets.
- 13. To make Murmelade 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 and Apricocks to look as clear as Amber. - 19. To preserve Oranges.
- 20. To make Oyl of Violets.
- 21. To mak cream of Quinces.
- 22. To make a March-pan,
- 23. To make Almond Milk.
- 24. To preserve Apricocks, or Pear∣plumbs when they are green.
- 25. To pickle French Beans.
-
26
To make an excellent Jelly. - 27. To make Aqua-Mirabil is.
- 28. Dr. Stevens Water.
- 29. To make good cherry Wine.
-
30. To make Wa
ers. - 31. To Preserve Grapes.
- 32. To Pickle Purslain.
- 33. To preserve green Walnuts.
-
34. To prese
ve Currants. - 35. To make Goose berry Cakes.
- 36. An excellent broath.
- 37. To make Angellets.
- 38. To make Ielly of Harts-horn.
- 40. To preserve Damsons red, or black Plumbs.
- 41. To make Rosemary water.
- 43. To make Pomatum.
- 44. To maks Oyl of sweet Almonds.
-
45. An excellent Water against fit
of the Mother. - 46. To make syrup of Wormwood.
- 47. To make conserve of Quinces.
- 48. To make Syrup of Poppies.
- 49. To make honey of Roses.
- 50. To make Syrup of Lemmons.
- 51. To make Spirit of Wine.
- 52. To make Syrup of Maiden-hair.
- 53. To make Syrup of licorish
- 54. To make the Kings perfume.
- 55. The Queens perfume.
- 56. King Edwards perfume to make your house smell like Rosemary.
- 57. To make conserve of Rosemary.
- 58. To make syrup of Cowslips.
- 59. To make Marmelade of Lem∣mons and Oranges.
-
60. To make Angelica wat
r. - 61. To make Quiddany of Cherries.
- 62. To dry Cherries.
- 63. To make brown Metheglin.
- 64. To candy Oranges or Lemons, af∣ter they are preserved.
- 65. To preserve Oranges after the Portugal fashion.
- 66. To make good Vsquebath.
- 67. To make Italian Bisket.
- 68. To make French Bisket.
- 69. To make Sugar Plate.
- 70. To make Pomander.
- 71. To make conserve of Damsons.
- 72. To bake Oranges.
- 73. To preserve Peaches.
- 74. To preserve Goose-berries.
- 75. To preserve Pippins white.
- 76. To preserve Grapes.
- 77. To preserve Angellica Roots.
- 78. To make Syrup of Quinces.
- 79. To make Walnut-water.
- 80. To make Treakle Water.
- 81. To make Syrup of Cinamon,
- 82. To make Syrup of Citron peels.
- 83. To make Syrup of Harts-horn.
- 84. An Oyl perfume for Gloves that shall never out.
- 85. An excellent Water for one that is in a Consumption.
- 86. To make Barley Water,
- 87. Dr. Deodates drink for the Scurvy.
- 88. A conserve to strengthen the Back.
- 89. To make excellent Aqua Composita for a Surfeit or cold stomach.
- 90. To make Balm water.
- 91. To pickle Broom-buds.
- 92. To make good Raspberry Wine.
- 93. To make excellent Hippocras in an instant.
- 94. To make artificial Malmsey.
- 95. To make artificial Claret-wine.
- 96. To make spirit of Amber-grease.
-
97. An excell
nt sweet Water. - 98. Dr. Burges Plague Water.
- 99. To dry Cherries or Plumbs in the Sun.
- 100. To preserve Pippins green.
- 101. To maks syrup of Hysop.
- 102. To make Rosa Solis.
-
103. To make Muscadine Com
ts. - 104. To make conserve of Burrage-flowers.
- 105. To candy Ginger.
- 106. To make Manus Christi.
- 107. To make conserve of Strawberries.
- 108. To make conserve of Prunes.
- 109. To make fine christal Ielly.
- 110. To make Ielly of Strawberries, Mul∣berries, Raspisberries or any other such tender fruit.
- 111. To candy Rosemary flowers.
- 112. To candy Brrrage flowers.
- 113. To make Bisket Cakes.
- 114. To make Past Royal.
- 115. To make Apricock Cakes.
- 115. To make Conserve for Tarts all the Year.
- 116. To dry Pippins.
- 117. To make Paste of Genua.
- 118. To make Leach.
- 119. To dry any kind of Fruits after they are preserved.
- 120. To make Quiddany of Quinces.
- 121. To make Sweet Cakes without either Spice or Sugar.
- 122. To make Wormwood-VVine.
- 123. To make Sweet Bags to lye among Linning.
- 124. To make Spirit of Honey.
- 125. To Preserve Artichoaks.
- 126. To make Syrup for a Cough of the Lungs.
- 127. To make Banbury Cakes.
- 128. To make Ginger-bread.
- 129. To make VVormwood-VVater.
- 130. To make Paste of Quinces.
- 131. To make thin Quince Cakes.
- 132. To make fine Cakes.
- 133. To make Suckets.
- 134. To make Leach Lombard.
- 135. To make a rare Damask Water.
- 136. To make Washing Balls.
- 137. To make a Musk-Ball.
- 138. To make Imperial VVater.
- 139. To make Verjuice.
- 140. To make dry Sugar Leach.
- 141. To make fine Iumbals.
- 142. To make dry Vinegar.
- 143. To make Excellent Date Leach.
- 144. To make white Ielly of Almonds.
- 145. To Candy Orange Peels.
- 146. To make Paste of Violets.
- 147. To Preserve Pippins Red.
- 148. To make Spirit of Roses.
- 149. To make Syrup of Elder.
- 150. To make Orange-Water.
- 151. To make a Caudle of great Virtue.
- 152. An Excellent Surfeit VVater.
- 153. To make a Syrup for one short-winded.
- 154. To make Syrup of Sugar Candyed.
- 155. To make an Excellent Sy∣rup against the Scurvy.
- 156. To make Syrup of Roses.
- 157. To make a Comfortable Syrup.
- 158. To make an Almond Caudle.
- 159. To Candy Cherries.
- 160. To make Syrup of Saffron.
- 161. To make Rose Water.
- 162. To make Suckets of Green Walnuts
- 163. To make white Leach of Cream.
- 164. To Preserve Pome-Citrons.
-
165. To Pick
e Clove-gilly Flowers for Sallets. - 166. To make Leach of Almonds.
- 167. To Candy Marigolds in wedges, the Spanish Fashion.
- 168. To Candy Eringo Roots.
- 169. To Candy Elecampane Roots.
- 170. To make Cinamon-Sugar.
- 171. To make a Triste.
- 172. To make Quiddany of Plums.
- 173. To Candy Barberries.
- 174. To make Cream of Apricots.
- 175. To make Quince-Cream.
- 176. To Preserve Barberries.
- 177. To make a Cullice.
- 178. To make a Cordial strength∣ning Broath.
- 179. To Candy Grapes.
- 180. To make Sugar-Cakes.
- 181. To take spots and stains out of Cloaths.
- 182. To keep Chesnuts all the Year.
- 183. To preserve Cucumbers Green.
- 184. To preserve white Damsons Green.
- 185. To make Cakes of Limons.
- 186. To make Artificial Walnuts.
- 187. To make Black-Cherry-VVine.
- 188. To make Rose-Vinegar.
- 189. To make syrup of Vinegar.
- 190, To make syrup of Apples.
- 191. To make the Capon-water against a Consumption.
- 192. To make Elder-Vinegar.
- 193. To make China Broath.
- 194. To make Paste of tender Plums.
- 196. To make Cream of Codlings.
- 196. To make Sugar of Roses.
- 197. To make a Cream Tart.
- 198. To make Artificial Oranges.
- 199. To make Poppy-water.
- 200. To make Mathiolus Bezoar Water.
- 201. To make Marmalade of Red Currans.
- 202. To make a Syllabub.
- 203. To make pleasant Mead.
- 204. To make Steppony.
- 205. To make Syder.
- 206. To make Cock-Ale.
- 207. To make a Caraway-Cake.
- 208. To make Strawberry-wine.
- 209, To make a Cordial Water of Clove-gilly flowers.
- 210 To make an Excellent Surfeit-Water.
- 211. To make Mint-water.
- 212. To pickle Artichoaks.
- 213. To make Rasberry-Cream.
- 214. To make Snow-Cream.
- 215. To make Hydromel.
- 216. To make a whipt Syllabub.
- 217. To make Marmalade of Cherries.
- 218. To make a Flomery-Caudle.
- 219. To Preserve Fruit all the Year.
- 220. To make a most Rich Cordial.
- 221. To Pickle Red and White Currans.
- 222. To make Red Currans-Cream.
- 223. To Preserve Medlars.
- 224. To Preserve Mulberries.
- 225. To make white Mead.
- 226. To make Naples-Bisket.
- 227. To make Chips of Quinces.
- 228. To make Lozenges of Roses.
- 229. To make Conserve of Bugloss-Flowers.
- 230. To Pickle Limon and Orange-Piel.
- 231. To make Goosberry-Paste.
- 232. To make Suckets of Lettuce∣stalks.
- 233. To make Musk-Sugar.
- 234. To make Prince-Bisket.
- 235. To Candy Rose-Leaves.
- 236. To Preserve Roses, or Gilly-flowers whole.
- 237. To make Ielly of Quinces.
- 238. To make Ielly of Currans.
- 239. To make Syrup of Mint.
- 240. To make Honey of Mul∣berries.
- 241. To make Syrup of Purslain.
- 242. To make Honey of Raisins.
- 243. To make Syrup of Comfrey.
- 244. To Pickle Quinces.
- 245. To make Plague-water.
- 245. To make Quince-Cakes white.
- 246. To make Red Quince-Cakes.
- 247. To make clear Cakes of Quinces.
- 248. To make Ielly of Raspices.
- 249. To make all sorts of Comfits, and to cover Seeds, or Fruits with Sugar.
- 250. To Candy Nutmegs, or Ginger.
- 251. To make Currans-Wine.
- 252. To make a Sweet-meat of Apples.
- 253. To make Conserve of Sage.
- 254. To make Paste of Cherries.
- 255. To make Marmalade of Oranges.
- 256. To make Paste of Apricots.
- 257. To Pickle Artichoak-Bottoms.
- 258. To make Marmalade of Grapes.
- 259. To Pickle Cornelians.
- 260. To make Ielly of Apples.
- 261. To make Ielly of Goose∣berries.
- 262. To make Bragget.
- 263. To make Italian Marmalade.
- title page
-
PHYSICK
AND
CHIRURGERY.
- 1. An Approved Remedy for the Stone and Gravel.
- 2. An Excellent Drink for the Scurvey.
- 3. A Receipt for the Cout, known to be very helpful.
- 4. For Griping of the Guts.
- 5. A Sovereign Medicine for any ach or pain.
- 6. For the Sciatica, and pains in the Ioynts.
- 7. For an Ague.
- 8. For all Fevers and Agues in Sucking Children.
- 9. A good Medicine to strengthen the Back.
- 10. For the Head-ach.
- 11. For the Yellow Iaundise.
- 12. For the Black Iaundise.
- 13. For Infection of the Plague.
- 14. For the Cramp.
- 15. For the Ach of the Ioynts.
- 16. For an Ague.
-
17. To make the Countess of
Kents Powder. - 18. For the Falling Sickness, or Convulsions.
- 19. For the Pleurisie.
- 20. To prevent Miscarrying.
- 21. For the Worms in Children.
- 22. For the Whites.
- 23. For a dry Cough.
- 24. To make Unguentum Album.
- 25. To destroy the Piles.
- 26. For the Canker.
- 27. For the Itch.
- 28. For the Kings Evil.
- 29. To break an Imposthume.
- 30. For biting of a Mad Dog.
- 31. For the Green-Sickness.
- 32. For Deafness.
- 33. For the Dropsie.
- 34. For a Sprain in the Back, or any other weakness.
- 35. An Excellent Water for Sore Eyes.
- Catholicon.
- 37. A Medicine for an Ague.
- 38. Another for an Ague.
- 39. For a great Lax, or Loose∣ness.
- 40. For Curing of Deafness.
- 41. For the Scurvey.
- 42. An Excellent Remedy to procure Conception.
- 43. For a sore Breast not Broken.
- 44. To heal a sore Breast, when broken.
- 45. For a Consumption.
- 46. For the Falling Sickness.
- 47. For the Tooth-ach.
- 48. For a Wen.
- 49. For the Wind.
- 50. An Excellent Medicine for the Dropsie.
- 51. For a Scald Head.
- 52. To make the Plague-water.
- 53. A precious Eye-water for any Diseases of the Eye, often proved.
- 54. A Cordial Iulep.
- 55. To make the Green Oint∣ment.
- 56. For Fits of the Mother.
- 57. For the Rickets in Children.
- 58. For the Shingles.
- 59. To heal a Fistula, or Ulcer.
- 60. For a Woman in Travel.
- 61. To make a VVoman be soon deli∣vered, the Child being dead or alive.
- 62. For Infants troubled with wind and Phlegm.
- 63. A most excellent Medicine to cause Children to breed their Teeth easily.
- 64. For Agues in Children.
- 65. To cause a Young Child to go to Stool.
- 66. For VVorms in Children.
- 67. To help one that is Blasted.
- 68. An excellent Salve.
- 69. A Iu'ep of Dr. Trench, for the Fits of the Mother.
- 70. For a Tympany.
- 71. To provoke Terms, a good Medicine
- 72. For the Bloody-flux, or Scouring.
- 73. For a Rheumatick Cough, or Cold.
- 74. To kill a Fellon.
- 75. For the white Flux.
- 76. For the Red Flux.
- 77. For the Cancer in a VVomans Breast.
- 78. For an Ague in the Breast.
- 79. For Bleeding at the Nose.
- 80. For spitting of Blood.
- 81. To stanch the bleeding of a wound, or at the Nose.
-
82. To make the G
scoign Powder. - 83. For the Megrim, or Impost∣hume in the Head.
- 84. For pain in the ears.
- 85. A precious water for the Eye-sight, made by K. Edward the Sixth.
-
86. My Lord
Dennies Medicine for the Gout. - 87. Dr. Stephen's Sovereign water.
- 88. The VVater called Aqua Mirabilis & Pretiosa, made by Dr. Wil∣loughby.
- 89. To make Allom-water.
- 90. To make an excellent Electuary, called the Electuary of Life.
- 91. Against heat of the Liver.
- 92. For Swooning Fits.
- 93. A Water for the Eyes, to make a Man see in forty days, who hath been Blind seven Years before, if he be under fifty years of Age.
- 94. For a Web in the eye.
- 95. For moist Scabs after the Small-Pox.
- 96. To bring down the Flowers.
- 97. To stay the Flowers.
- 98. To Cure Corns.
- 99. To make Oyl of Roses.
- 100. For any Itch, or Breaking out.
- 101. For the Piles after Child-Birth.
- 102. For a Stich in the Side.
- 103. For a Tertian, or double-Tertian Ague.
- 104. For the Spleen.
- 105. An Excellent Powder for the Green-Sickness.
- 106. A Drink that healeth all Wounds without any Plaister, or Oyntment, or without any taint, most perfectly.
- 107. For pricking of a Thorn.
-
108. To make Oyl of St.
Johns wort, good for any Ach, or pain. - 109. For the Tissick.
- 110. To make Oyl of Fennel.
- III. To make the black Plaister for all manner of Griefs.
-
Beautifying Waters, Oyls,
Ointments, and Powders,
to Adorn, and add Love∣liness
to the Face and Bo∣dy.
- 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.
- 9. To make the Face Fair.
- 10. For cleansing the Face and Skin.
- 11. A VVater to Adorn the Face.
- 12. To Beautifie the Face.
- 13. To make the Face look Youth∣ful.
- 14. A VVater to take away wrinkles in the Face.
- 15. An Excellent water, called Lac Virginis, or Virgins 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 very 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. For Morphew, or scurf of Face or Skin.
- 23. For taking away spots in the Face, after the Small-pox.
- 24. A good Oyntment for the same.
- 25. To take away the holes or pits in the Face, by reason of the Small Pox.
- 26. For Redness of the Hands or Face after the Small-pox.
- 27. Another.
- 28. For Pimples in the Face.
- 29. For Heat and Swelling in the Face.
- 30. For a Red Face.
- 31. To take away Pimples.
- 32. An Excellent Oyntment for an Inflamed Face.
- 33. For a Rich Face.
- 34. To make the Skin white and clear.
- 35. An Excellent Pomatum, to clear the Skin.
- 36. To take away Spots and Freckles from the Face and Hands.
- 37. To take away Freckles and Morphew.
- 38. To make the Teeth white and sound.
- 39. A Dentrifice to whiten the Teeth.
- 40. To make the Teeth white as Ivory.
- 41. To make the Teeth white.
- 42. For a Stinking Breath.
- 43. To make the Breath Sweet.
- 44. To Sweeten the Breath.
- 45. To cleanse the Mouth.
- 46. For Running in the Ears.
- 47. For Eyes that are Blood-shot.
- 48. To make the Hands white.
- 49. A Delicate washing Ball.
- 50. For the Lips chopt.
- 51. To prevent marks of the Small-Pox.
- 52. To take away Child-blains in the Hands or Feet.
- 53. To take away Pock-holes, or any spot in the Face.
- 54. An Excellent Beauty-water, used by the D. of C.
- 55. Against a Stinking Breath.
- 56. To procure an excellent Colour and Complexion in the Face, used by the C. of S.
- 57. To keep the Teeth white, and kill worms.
- 58. To procure Beauty, an excellent wash.
- 59. A Beauty-water for the Face, by Madam G.
- 60. Against stink of the Nostrils.
- 61. To make the Hands white.
- 62. A Sweet water for the Hands.
- 63. For heat and worms in the Hands.
- 64. To make the Nails grow.
- 65. For Nails that fall off.
- 66. For cloven Nails.
- 67. For Nails that are rent from the flesh.
- 68. Another.
- 69. For stench under the Arm∣holes.
- 70. For the Yellow Iaundies.
- 71. To take away VVarts from the face or Hands.
- 72. To smooth the Skin, and take away Morphew and Freckles.
- frontispiece
- title page
-
New and Excellent
EXPERIMENTS
AND
SECRETS
In the ART of
Angling.
- To make the Lines.
- A Cement for Floats to Fish withal.
- To sight your Caps for the Float aright.
- To dye Bone or Quills red for ever.
- Observations.
- To cleanse Worms.
- The Secrets of. J. D.
- To unloose the Line in the Water.
- These Fish rise best at a Flye.
- Ad Capiendum Pisces.
- A good Bait for Fish all Seasons of the year.
- Roch and Dace.
- A Paste for Roch, Dace, Chub.
- Baits.
- 2. Another.
- 3. Another.
- 4. Another.
- 5. Another.
- 6. Another.
- 7. Another.
- 8. Another.
- 9. Another.
- 10. Another Bait.
- 11. Another.
- Directions how to make your Paste.
- How to Bait with Gentles.
- When to drag upon the Ground, and when not.
-
Carp and Tench.
- Baits.
- Chub, Pike, and Bream.
- To Bait the Hook.
- Perch.
- Baits.
- 2. Another.
- 3. Another.
- 4. Another.
- 5. Another.
- Trout.
- Baits.
- 2. Another.
-
An Universal Bait to take all manner of
Fish, but especially Trouts, which hath
been Experienced by an Ancient Angler,
and made by a Chy
ist, in 1668. - Gudgeons.
- Bait.
- Barbel.
- Baits.
- Eels.
- Baits.
- Bream.
- Salmon.
- To Fish for Salmon.
- Baits.
- The Names of the Flyes that are used in Angling, with the Times when they are in Season, and what the Bodies and Wings are made of.
- title page
-
THE
Compleat Cook's
GUIDE.
- 1. To make a Lamb Pye.
- 2. To make a Rice-Pudding.
- 3. To make Cheese-Cakes, the best way.
- 4. To make an Egg-Pye, or Mince-Pye of Eggs.
- 5. To Carbonado Mutton.
- 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 Orang ado-pye.
- 18. To make a Pork-pye.
- 19. To make a Fricasie of Veal.
- 20. To make a Quince-Pye.
- 21. To make a Gooseberry-Fool.
- 22. To make a Tart of Green-Pease.
- 23. To souce an Eel.
- 24. To make a Bacon-Tart.
- 25. To make an Umble-Pye.
- 26. To keep Asparagus all the Year.
- 27. To Roast a Hanch 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 broyl 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 Puff-Paste.
- 51. To make Barley-Broath.
- 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-Cakes.
- 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 S
Cellops, of Ve - 70. To make a rare White-Pot.
- 71. To make a very fine Custard.
- 72. To make minc'd Pyes of an Eel.
- 73. To bake Rabbits, to be eaten cold.
- 74. To bake a Ioll 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 powdered.
- 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 fry'd Puddings.
- 92. To bake a Breast of Veal.
- 93. To make a Paste for all man∣ner of Tarts.
- 94. To make a baked Pudding.
- 95. To boyl Sparrows, Larks, or other small Birds.
- 96. To boyl a Capon with Aspa∣ragus.
- 97. To boyl a Chicken, or Capon in white broath.
- 98. To boyl a Capon with Sage and Parsley.
- 99. To Fry Rabbets with sweet Sauce.
-
100. To make a
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 Sau∣sages.
- 106. To keep Salmon fresh a whole Moneth.
- 107. To make tender and delicate Brawn.
- 108. To keep powdered Beef, after it is boyled, sweet five or six weeks.
- 109. To Dress Neats-Tongues and Vdders.
- 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 Iacks, the best way.
- 118. To boyl a Haunch of Ve∣nison.
- 119. To make an Eel-Pye.
- 120. To bake steaks, the French way.
- 121. To make a Warden, or Pear-Pye.
- 122. To stew a Trout.
- 123. To make sauce for Pigeons.
- 124. A General sauce for Wild-Fowl.
- 125. To Roast a Cows Vdder.
- 126. To make a Spinage-Tart.
- 127. To make a Tart of Rice.
- 128. To make a Codling-Tart.
- 129. To make a Pippin-Tart.
- 130. To make a Cherry-Tart.
- 131. To make a Minc'd-Pye.
- 132. To make a Calves-Foot-Pye.
- 133. To make a Tansey.
- 134. To Stew a Pike.
- 135. To Roast Venison.
- 136. To Roast a piece of Fresh Sturgeon.
- 137. To boyl a Gurnet, or Roch.
- 138. To make a Carp-Pye.
- 139. To make a Chicken-Pye.
- 140. To make Almond-Cream.
- 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.
- 147. To boyl Pigeons 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 Medlars.
-
154. To make a Limon
Caudle. - 155. To make an Italian Pudding.
- 156. To make a rare Pudding, to be bak'd or Boyled.
- 157. To make a Gooseberry-Custard.
- 158. To make a Fricacie of Rabbits.
- 159. To make Cracknels.
- 160. To make Pancakes.
- 161. To make a Iunket.
- 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
Butlers way. - 166. To make a sweet-Pye, with Lamb-stones, and Sweetbreads, and Sugar.
- 167. 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 Minced-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 a French-Barley-Posset.
- 181. To bake chucks of Veal.
- 182. How to Stew a Mallard.
- 183. To Stew a Rabbit.
- 184. To make a Pigeon-Pye.
- 185. To Stew a Fillet of Beef, the Italian Fashion.
- 186. To boyl a Capon, or Chicken with several Compositions.
- 187. To broyl a Leg of Pork.
- 188. To make a Fricacie of Patridges.
- 189. To bake Calves-Feet.
- 190. To Fry Neats-Tongues.
- 191. To Roast a Hare.
- 192. To Roast a Shoulder of Mut∣ton with Oysters.
- 193. A Rare Broath.
- 194. To bake Sweetbreads.
- 195. To make Pottage of French-Barley.
- 196. To boyl a Hanch of Venison.
- 197. To make a Florentine of Sweet-breads, or Kidneys.
- 198. To stew a Rump of Beef.
- 199. To make Pottage of a Capon.
- 200. To make a Pye with pip∣pins.
- 201. To boyl Pigeons, the Dutch way.
- 202. To make Excellent Black-puddings.
- 203. To make a Pye of Neats-Tongues.
- 204, To stew a Breast, or Loyn of Mutton.
- 205. To make a Sallet of Green Pease.
- 206. To make a Sallet of Fennel.
- 207. To make a Tansie of Spinage.
- 208. To make a Hash of a Duck.
- 209. To make French Puffs with Green Herbs.
- 210. To make Excellent stewed Broath.
- 211. To Stew a Dish of Breams.
- 212. To boyl a Mullet.
- 213. To Farce, or stuff a Fillet of Veal.
- 214. To make a Pudding of Oat∣meal.
- 215. To make a pudding of Rice.
- 216. To make a Florentine of Spinage.
- 217. To make a Tansey of Cowslips.
- 218. To make Excellent white puddings.
- 219. To stew Flounders.
- 220. To draw Butter for Sauce.
- 221. To Roast a Salmon whole.
- 222. To make Excellent Sauce for Mutton, either Chines, Legs, or Necks.
- 223. Another good Sauce for Mutton.
- 224. To make Sauce for Turkies, or Capons.
- 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 Extraor∣dinary Occasions.
- Particular Directions how to Carve, according to the former Terms of Carving.
-
Bills of Fare for all times of the Tear;
and also for Extraordinary Occa∣sions.
- A Bill of Fare for the Spring Season.
- A Bill of Fare for Midsomer.
- A Bill of Fare for Autumn, or Harvest.
- A Bill of Fare for Winter Season.
- A Bill of Fare upon an Extraor∣dinary Occasion.
- A Bill of Fare for Fish-days.
- A Bill of Fare for a Gentlemans House about Candlemas.
- A Banquet for the same Season.
- A TABLE TO THE Art of Preserving, Con∣serving, and Candying.
- The Table to Physick, Beautifying Wa∣ters, and Secrets in Angling.
- The Table to the Compleat Cooks Guid.