The accomplisht ladys delight in preserving, physick and cookery.
- Title
- The accomplisht ladys delight in preserving, physick and cookery.
- Author
- Woolley, Hannah, fl. 1670.
- Publication
- [London? :: For B. Harris,
- 1675]
- Rights/Permissions
-
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- Subject terms
- Cookery -- Early works to 1800.
- Cookery -- England -- Early works to 1800.
- Gardening -- Early works to 1800.
- Gardening -- England -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A09711.0001.001
- Cite this Item
-
"The accomplisht ladys delight in preserving, physick and cookery." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A09711.0001.001. University of Michigan Library Digital Collections. Accessed May 21, 2024.
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 PortugalFashion. -
64.
To make good Ʋquebagh. -
65,
To make ItalianBisket. -
66.
To make FrenchBisket. -
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 Compositafor 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 'sPlague 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 SpanishFashion. -
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'sWater. -
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.
-
1.
-
Excellent Receipts IN Physick and Chirurgery.
-
subpart
-
1.
A true Receipt for making that famous Cordial-Drink; known by the Name of Richard Ford,Daffy's Elixir Salutis. As it was given by him to Sirwhen 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 Edwardthe Sixth. -
87.
My Lord DenniesMedicine for the Gout. -
88.
Dr. Steven'sSovereign 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.
-
1.
-
Directions for
Nurses.
-
subpart
-
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 VenetianLadies. -
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.
-
1.
-
The Compleat Cook's Guide, or Directions for the Dressing of all Flesh, Fowl, and Fish, both in the
English andFrench 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 Frenchfashion. -
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 SpanishOlio. -
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 Frenchfashion. -
57.
To make a Florentine. -
58.
To make Curd-Cake. -
59.
To roast a Leg of Mutton the Frenchway. -
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 ScotchCollops 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 FrenchFashion. -
82.
To boyl a Capon or Chicken with Sugar-pease. -
83.
To boyl Perches. -
84.
To boyl Eels. -
85.
A TurkishDish 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 FrenchPottage 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 Poloniansausages. -
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 5or 6Weeks. -
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 Frenchway. -
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 ItalianPudding. -
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 Buttlersway. -
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 EnglishPottage. -
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 FrenchPuffs 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.
-
1.
-
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.
- Bills of Fare for all times of the Year; and also for Extraordinary Occasions.
-
A great FEAST made by
Gerge Nevil, Chancellor ofEngland, and Arch-Bishop ofYork, in the days ofEDWARD the Fourth,1468. And a Bill of Fare as it was taken out of the Records of the Tower ofLondon.
-
subpart
-
THE
Lady's DIVERSION IN HER Garden.- subpart
-
Directions for Adorning
Balconies, Turrets, andWindows withFlowers andGreens ad the Year round. -
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