The accomplisht ladys delight in preserving, physick and cookery.

The Table to the Compleat Cook's Guide.

• A'Rtichoak's fry'd 107
• Apple-pyes fry'd 119
• A made dish of Apples 126
• Almond water 135
• Almond pudding 136
• Asparagus to keep 106
• Almond-tart 137

B

• Bisket-bread to make 100
• Black buddings ibid
• Barley broth to make 112
• Beef-stewed 120
• Baked Puddings 123
• Brawn made Tender 126
• Birds stew'd the Lady But∣ler's way 140
• Breams to stew 150
• Butter to draw 152

C

• Cheese-cakes ta made 92
• Carbanado Matton 100
• Carbanado Hens 106
• Cream of Eggs 108
• Colleps of beef stewed 110
• Capon boyl'd 113
• ••arp to stew 114
• Calves-feet to roast 119
• ••hine of beef Poudered 121
• ••ods-head dressed 122
• Capon boyl'd with Asparagus 124
• Capon boyld with sage, parsley
• Clouted cream 126
• Citron Puddings 128
• Cows Ʋdder Roasted 131
• Codling-tart 132
• Cherry tart 132
• Carp Pye 135
• Chicken pye ibid
• Calves-head bak'd 138
• Cocks or Larks 142
• Chuks of Veal bak'd 146

D

• Dish of Marow 101
• Damson Tart 110
• Dutch Pudding 110
• Double-tats 144

E

• Eels to souce 105
• Eggs butter'd on toasts 111
• Eets boyl'd 121
• Eel-pye to make ••13
• Eels to roast 141
• English Pottage. 143

F

• Furmety to make 102
• Fricacy of Veal 105
• Fine Pudding in dish 108
• Fricacy of chickens 111
• Florentine to make 114
• Fresh-cheese 116
• Finè Custard 118
• Fry'd Pudding 123
• Fool to make 129

• ••lounders to boyl ibid
• Fresh Sturgeon to Roast 135
• Frica••y of Rabits 136
• Fennel-s••llet 149
• Fare'd Veal 151
• Flownders stew'd 199

G

• Gr••••seberry-F••••l 105
• Grand S••lle•• 113
• Gamon of ••a••on 128
• Gurnet boyl'd 155
• G••oseberry ••••stard 139

H

• Herring-pye 100
• He••g-〈◊〉〈◊〉-pudding 107
• Haggess pudding 108
• Hash of c••p•••• 121
• H••tch-••et to make 138
• H••reto Reast 147
• ••••••sh of 〈◊〉〈◊〉 150

I

• Italian pudding 130
• F••rther to make 140

L

• Lamb-pye to make 93
• Le•••••••• caudde 140
• Leg of Lamb stewed 107

M

• Mince-pye of Egs 98
• Mine'd pies to make 133
• Marrow spinage Pasties 140
• Marrow Puddings 115
• Mallard to stew 146
• Mullet to boyl 150

N

• Neats: foot Pye 102
• Neats-tongue and Ʋder dress'd 127

O

• Orangado 'Pye 102
• Oysters to battel up 137
• Oysters to pickle 142
• Oysters to broyl ibid

P

• Pheasant to stew 100
• Pork-pye 105
• Puff paste to make 112
• Pig to bake ibid
• Paste for Tarts 123
• Pig to souce 126
• Pear-pye to make 130
• Pippin-tart 131
• Pear puddings 138
• Pancakes 139
• Peg bak'd court fasho••n 144
• Pidgeon pye to make 146
• Pottage of a capon 148
• Pippin pye to make ibid
• Pudding of Rice 151
• Polonian sausages 126

Q

• Quince Pye 105
• Quaking Pudding 125

R

• Rice Pudding 199
• Rabbit Rosted with Oysters 110
• Rabits bak'd to be eat cold 118
• Rice Tart to make 132
• Rare fricacy 136
• Roast beef Pickled 143
• Rabit stewed 146
• Rare broth 147

S

• Spanish Olio 101
• Scollops boyl'd ••••••
• Salmon to boyl 111

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