The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Title

The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Author

May, Robert, b. 1588.

Publication

London :: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill,

1660.

Rights/Permissions

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Subject terms

Cookery, English

Link to this Item

https://name.umdl.umich.edu/A88977.0001.001 content_copy

Cite this Item

"The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88977.0001.001. University of Michigan Library Digital Collections. Accessed May 17, 2024. content_copy

Contents

• frontispiece
• title page
• To the Right Honourable my Lord Lumley, and my Lord Lovelace; and to the Right Worshipful Sir. VVilliam Paston, Sir Kenelme Digby, and Sir Frederick Corn∣wallis; so well known to the Nati∣on for their admired Hospitalities.
• To the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful.
• A short Narrative of some passages of the Authors Life.
• Triumphs and Trophies in Cookery, to be used at Festival Times, as Twelfth Day, &c.
• On the unparallel'd Piece of Mr. MAY his Cookery.
• To the Reader of (my very loving Friend) Mr. ROBERT MAY his incomparable Book of Cookery.
• The most Exact, or A la Mode wayes of Carving and Sewing.
  • Tearms of Carving.
  • Service.
  • Sauce for all manner of Fowls.
  • Directions for the order of Car∣ving Fowl.
    • Lift that Swan.
    • Rear the Goose.
    • To cut up a Turkey, or Bustard.
    • Dismember that Hern.
    • Ʋnbrane the Mallard.
    • Ʋnlace that Coney.
    • Sauce that Capon.
    • Allay that Pheasant.
    • Wing that Partridge.
    • Wing that Quail.
    • Display that Crane.
    • Dismember that Hern.
    • Ʋnjoynt that Bittern.
    • Break that Egript.
    • Ʋntach that Curlew.
    • Ʋntach that brew
    • Ʋnlace that Coney.
    • Break that Sarcel.
    • Mince that Plover.
    • A Snite.
    • Thigh that Woodcock.
  • The Sewing of Fish.
    • The first Course.
    • The second Course.
    • The third Course.
    • The Carving of Fish.
    • Sauces for Fish.
• Bills of FARE for every Season in the Year; also how to set forth the MEAT in order for that Service; as it was used before Hospitality left this Nation.
  • A Bill of Fare for All Saints Day, being Novemb. 1.
  • A Bill of Fare for Christmas Day, and how to set the Meat in order.
  • A Bill of Fare for Newyears Day.
  • A Bill of Fare for February.
  • A Bill of Fare for March.
  • A Bill of Fare for April.
  • A Bill of Fare for May.
  • A Bill of Fare for June.
  • A Bill of Fare for July.
  • A Bill of Fare for August.
  • A Bill of Fare for September.
  • A Bill of Fare for October.
  • A Bill of Fare formerly used on Fasting Dayes and in Lent.
• THE Accomplisht Cook, OR, The whole Art and Mystery of COOKERY, fitted for all De∣grees and Qualities.
  • Section 1.
    • part
      • To make an Olio Podrida.
      • Marrow Pies.
      • Olio. Marrow Pies.
      • To make a Bisk divers wayes.
      • A Bisk other wayes.
      • To make another curious boil'd meat, much like a Bisk.
      • Another made Dish in the French Fashion, called, an Entre de Table, Entrance to the Table.
      • Another French boiled meat of Pine-molet.
      • To boil a Chine of Veal, whole or in pieces.
      • Chines of Veal otherwayes, whole or in pieces.
      • Chines of Veal boil'd with fruit, whole.
      • Chines of Veal other wayes.
      • Chines of Mutton boil'd whole, or Loins, or any joynt whole.
      • To boil a Chine, Rack, or Loin of Mutton, other wayes, whole, or in pieces,
      • To boil a Chine of Mutton whole or in pieces, or any Joynt.
      • Barley Broth. Chine of Mutton or Veal in Barley Broth, Rack or any joynt.
      • Barley Broth otherwise.
      • Chine or any Joynt.
      • Stewed Broth.
      • Stewed broth new fashion.
      • To stew a Loin or Rack of Mutton, or any Joynt other wayes.
      • To boil a Leg of Mutton divers wayes.
      • To boil a Leg of Veal.
    • To make all manner of forc't Meats or Stuffings for any kinde of Meats; as Legs, Breasts, Shoulders, Loins, or Racks; or for any Poultry or Fowl whatsoever, boil'd, roste, stew∣ed, or baked; or boil'd in bags, round like a quaking Pud∣ding in a Napkin.
      • To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper.
      • To force a Breast of Veal.
      • To boil a Breast of Veal otherwise.
      • To boil a Breast of Veal in another manner.
    • To make several sorts of Pudding.
      • 1. Bread Pudding, yellow or green.
      • Another Pudding, called Cinamon Pudding.
      • To make Rice Puddings.
      • To make Oatmeal Puddings, called Isings.
      • To make Blood pudding.
      • To make Andolians.
      • To make other blood puddings.
      • To make Marrow Puddings of Rice and grated Bread.
      • To make other Puddings of Turky or Capon in bags, guts, or for any kinde of stuffing, or forcing, or in Cauls.
      • Sheeps Haggas Pudding.
      • Other Haggas Puddings.
      • To make Liver Puddings.
      • To make Puddings of Blood after the Italian fashion.
      • To make Puddings of a Heifers Ʋdder.
      • Forcing for any roots; as Mellons, Cucumbers, Collyflow∣ers, Cabbiges, Pompions, Gourds, great Onions, or Pars∣nips, &c.
      • Other forcing, or Pudding, or stuffing for birds or any fowl, or any joynt of meat.
      • Other forcing for Fowls, or any Joynt of meat.
      • Other forcing of Veal, or Pork, Mutton, Lamb, Venison, Land, or Sea Fowls.
      • Other stuffings or Puddings.
      • Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any tender Sea Fowl.
      • Other forcing of Livers of Poultrey, or Kid or Lambs.
      • Other forcing for any dainty Fowl; as Turky, Chickens, or Phesants, or the like, boild or roste.
      • Other fillings or forcing of parboil'd Veal or Mutton.
      • Other fillings of raw Capons.
      • Other forcing for Land or Sea-fowl boiled or baked, or a Leg of Mutton.
      • Legs of Mutton forc't either rost or boil'd.
      • Other forcing of Veal.
      • Other forcing of Veal, Mutton, or Lamb.
      • Other forcing for Brest, Legs or Loins of Beef, Mutton, Veal, or any Venison or Fowls rosted, baked, or stewed.
      • Other forcing for roste, or boiled, or baked Legs of any meat, or any other Joynt or Fowl.
      • Other Forcing.
      • Forcing in the Spanish fashion in balls
      • Other manner of Balls.
      • Other grand or forc't dish.
      • Sweatbreads, Lambstones, Chickens, Marrow, Almonds, Eggs, Oranges, Bisket, Sparagus, Artichocks, Musk, Saf∣fron, Butter, Potato's, Pistaches, Chesnuts. Verjuyce, Sugar, Flower, Parmisan, Cinamon.
      • Another forc't Dish.
      • Another forc't fried Dish.
    • To make any kinde of Sausages.
      • First, Bolonia Sausages.
      • Other Sausages.
      • Other Sausages.
      • To make Links.
    • To make all manner of Hashes.
      • First, of raw Beef.
      • 2. Beef hashed other wayes, of the Buttock.
      • 3. Beef hashed otherwayes.
      • 4. A Hash of Bullocks Cheeks.
      • Hashes of Neats Feet, or any Feet, as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the wayes following.
      • 2. Neats-feet hashed otherwayes.
      • 3. Hashing otherwayes of any Feat.
      • 4. Neats-feet, or any Feet otherwayes.
      • 5. Neats-feet, or other Feet otherwayes sliced, or in pieces stewed.
      • 6. Neats Feet other wayes, or any Feet fry∣cassed, or Trotters.
      • To hash Neats-tongues, or any Tongues.
      • 2. To hash a Neats-tongue otherwayes.
      • 3. To hash a Tongue otherwayes, either whole or in slices.
      • 4. To hash a Tongue otherwayes.
      • 5. To hash a Neats-tongue otherwayes.
      • 6. To stew a Neats Tongue whole.
      • 7. To stew a Neats Tongue otherwayes whole or in pieces boild, blanch it or not.
      • 8. To boil a Tongue otherwayes.
      • To boil a Neats Tongue otherwayes, of three of four dayes powder.
      • To Fricas a Neats Tongue, or any Tongues.
      • To hash any Land Fowl, as Turkie, Capon, Phesants, or Par∣tridges, or any Fowls, being rosted and cold.
      • Collops, or hashed Veal.
      • A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues.
      • To make other Hashes of Veal.
      • To hash a Hare.
      • To hash or boil Rabits divers wayes, either in quarters or sli∣ces, or cut like small dice, or whole, or minced.
      • A Rabit hashed otherwayes.
      • To hash Rabits, Chickens, or Pigeons, either in pieces, or whole with Turnips.
      • To make a Bisk the best way.
      • To make little Pies for the Bisk.
      • To make gravy for the Bisk.
      • To dish the Bisk.
      • To boil Chines of Veal.
      • To boil or stew any Joint of Mutton.
      • To boil a Rack, Chine, or Loin of mutton a most excellent way either whole or in pieces.
      • To boil a Chine of mutton in Barley broth, or Chines, Racks, and Knuckles of Veal.
      • To stew a Chine of Mutton or Veal.
      • To make a Dish of Steaks stewed in a Frying-pan.
      • To make stewed Broth.
      • Stewed Broth in the new Mode or Fashion.
      • To stew a Loin, Rack, or any Joynt of mutton otherwayes.
      • To dress or force a Leg of Veal a singular good way, in the newest Mode.
      • To boil a Leg or Knuckle of Veal with Rice.
      • To boil a Breast of Veal.
      • To boil a Breast of Veal otherwayes.
      • To force a Breast of Veal.
      • To boil a Leg of Veal.
      • To boil a Leg of Mutton.
      • To boil a Leg of Mutton otherwayes.
      • To boil peeping Chickens, the best and rarest way, A la mode.
      • To hash a Shoulder of Mutton.
      • To hash a shoulder of Mutton otherwayes.
      • To hash a shoulder of Mutton the French way.
      • Scotch Collops of Mutton.
      • Scotch Collops of a Leg or Loin of mutton otherwayes.
      • To make a Hash of Partridges or Capons.
      • To hash a Hare.
      • To hash a Rabit.
      • To stew or hash Rabits otherwayes.
      • To hash Rabits otherwayes.
      • To hash any Land Fowl.
      • To boil Woodcocks or Snites.
      • Boild Cocks or Larks otherwayes.
      • To boil any Land Fowl, as Turky, Bustard, Pheasant, Peacock, Partridge, or the like.
      • To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges.
      • To boil a Capon or Chicken in White Broth.
      • A rare Frycase.
      • Capons in Pottage in the French Fashion.
      • To boil a Capon, Pullet, or Chicken.
      • To boil Capons or Chickens with Sage and Parsley.
      • To boil a Capon or Chicken with divers Compositions.
      • To boil a Capon, Chicken with Cardones, Mushrooms, Artichocks, or Oysters.
      • To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans.
      • To boil Capon or Chicken with sugar Pease.
      • To boil a Capon or Chicken with Collyflowers.
      • To boil a Capon or Chicken with Sparagus.
      • To boil a Capon or Chicken with Rice.
      • Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkie, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl.
      • Cold otherwayes.
      • To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Haslers.
      • To boil all other smaller Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strents, Pewits, Ollines, Gravelens, Oxeyes, Redshanks, &c.
      • To boil all manner of small Birds, or Land Fowl, as Plo∣vers, Quails, Railes, Black birds, Thrushes, Snites, Wheat∣ears, Larks, Sparrows, Martins.
      • To boil a Swan, Whopper, wild or tame Goose, Crane, Sho∣veller, Herne, Ducks, Mallard, Bittor, Widgeons, Gulls, or Curlewes.
      • To boil any large water Fowl otherwayes, as Swan, Whopper, wilde or tame Geese, &c.
      • To boil all manner of small Sea or Land Fowl.
      • To boil or dress any Land Fowl, or Birds in the Italian fashi∣on, in a broth called Brodo Lardiero.
      • To stew Pigeons in the French fashion.
      • Otherwayes in the French fashion.
      • To boil Pigeons otherwayes.
      • To boil Pigeons otherwayes.
    • Pottages.
      • Pottage in the Italian Fashion.
      • Pottage otherwayes in the Italian Fashion.
      • Pottage of Mutton, Veal, or Beef, in the English fashion.
      • To stew a Shoulder of Mutton with Oysters.
      • To roste a Shoulder of mutton with onions and parsley, and baste it with Oranges.
      • Other hashes of Scotch Collops.
      • Other Hashes or Scotch Collops of any Joint of Veal, either a Loin, Leg, Rack, or Shoulder.
      • A hash of a Leg of Mutton in the French fashion.
      • Another hash of Mutton or Lamb, either hot or cold.
      • Another hash of a Joint of Mutton or Lamb hot or cold.
      • Other hashes of a Shoulder of Mutton.
    • Divers made Dishes or Capilotado's.
      • First, a dish of Chines of Mutton, Veal Capon, Pige∣ons, or other Fowls.
      • Capilotado, in the Lombardy fashion, of a Capon.
      • Capilotado of Pigeons, or wilde Ducks, or any Land or Sea Fowls roasted.
      • Capilotado for Roast Meats, as Partridge, Pigeons, eight or twelve, or any other the like: or Sea Fowls, Ducks, or Wigeons.
      • Other Capilotado common.
      • Capilotado, or Custard, in the Hungarian Fashion, in the Pot, or baked in an Oven.
      • Capilotado Francois.
      • Other made Dishes, or little Pasties, called in Ita∣lian Tortelleti.
      • Tortelleti, or little Pasties.
      • Tortelleti, or little Pasties otherwayes, of Beets or Spinage chopped very small.
      • Tortelleti, of green Pease, French Beans, or any kinde of Pulse green or dry.
      • To boil Capon or Chicken with Collyflowers in the French Fashion,
      • To boil Capon, Chicken, Pigeons, or any Land Fowls in the French Fashion.
      • To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid.
      • To boil Pigeons, Woodcocks, Snites, Blackbirds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat-ears, Martins, or any small Land Fowl.
      • Boild Woodcocks or Larks otherwayes.
      • To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittor, Duck, Widgeon, Gulls, Curlew, Teels, Ruffs, &c.
      • To boil all manner of Sea Fowls, as a Swan, Whopper, Geese, Ducks, Teells, &c.
      • To boil any old Geese, or any Geese.
      • To boil Wilde Fowl otherwayes.
      • To boil these aforesaid Fowls otherwayes, with Muscles, Oy∣sters, or Cockels; or fried Wickels, in butter, and after stewed with butter, white wine, nutmeg, a slic't orange, and gravy.
      • Otherwayes, in the French Fashion.
      • To boil Goose-giblets, or any giblets of any Fowl.
      • Sauce for green Geese.
      • To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken, or Neats Tongue.
      • How to dish it up.
      • To boil all manner of Land Fowl, as followeth.
      • Sauce for the Land Fowl.
      • To boil Pigeons.
      • Pottage in the French Fashion.
      • Pottage otherwayes in the French Fashion of Mutton, Kid, or Veal.
      • Pottage in the English Fashion.
      • Pottage without sight of Herbs.
      • To make Sausages.
      • To make most rare Sausages without skins.
      • To make Links.
  • Section 2.
    • To boil Oxe Cheeks.
    • To dress Oxe Cheeks otherwayes.
    • To dress Oxe Cheeks in Stofadoe, or the Spanish Fashion.
    • To Marinate Oxe Cheeks.
    • Oxe Cheeks in Sallet.
    • To bake Oxe cheeks in a pasty or pie.
    • To dress Pallets, Noses, and Lips, of any Beast, Steer, Oxe, or Calf.
    • To fricase Pallets.
    • To stew Pallets, Lips, and Noses.
    • To marinate Pallets, Noses, and Lips whole.
    • To dress Pallets, Lips, and Noses, with collops of Mutton and Bacon.
    • To make a Pottage of Beef Pallets.
    • To roast a dish of Oxe Pallets with great Oysters, Veal, Sweet∣breads, Lamb-stones, peeping Chickens, Pigeons, slices of inter larded Bacon, large Cock-combs and Stones, Marrow. Pistaches, and Artichocks.
    • Oxe Pallets in Jellies.
    • To bake Beef Pallets.
    • To dress a Neats Tongue boild divers wayes.
    • Neats Tongues and a fresh Ʋdder in Stofado.
    • Neats Tongue stewed whole or in halves.
    • To stew a Neats Tongue otherwayes.
    • To hash or stew a Neats Tongue divers wayes.
    • To marinate a Neats Tongue either whole or in halves.
    • To Fricase Neats Tongues.
    • To dress Neats Tongues in Brodo Lardiero, or the Italian Way.
    • To dress Neats Tongues, as Beefs Noses, Lips, and Pallets.
    • To hash a Neats Tongue whole or in slices.
    • To dry Neats Tongues.
    • To prepare a Neats Tongue or Ʋdder to roste, a Stag, Hinde, Buck, Doe, Sheep, Hog, Goat, Kid or Calf.
    • To roste a Neats Tongue.
    • To roste a Neats Tongue or Ʋdder otherwayes.
    • To make minced Pies of a Neats Tongue.
    • To bake Neats Tongues to eat cold, according to this figure.
    • To bake two Neats Tongues in a pie to eat hot, according to this figure.
    • To bake a Neats Tongue hot otherwayes.
    • To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef,
    • To roast a Fillet of Beef.
    • To stew a Fillet of Beef in the Italian Fashion.
    • To make an excellent Pottage called Skinke.
    • To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion.
    • A Turkish Dish of Meat.
    • To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef powdered.
    • To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats Tongues.
    • To stew Beef in gobbets in the French fashion.
    • Stewed Collops of Beef.
    • Olines of Beef stewed and roste.
    • To make a hash of raw Beef.
    • To make a hash of Beef otherwayes.
    • Carbonadoes of Beef, raw, rosted, or tosted.
    • To Carbonado, broil, or toste beef in the Italian fashion.
    • Beef fryed divers wayes raw or rosted
    • Beef fryed otherwayes, being rosted and cold.
    • To bake Beef in lumps several wayes, or Tongues in lumps raw, or Heifrrs Ʋdders raw or boild.
    • To bake Beef red Deer fashion in Pies or Pasties, either Sur∣loin, Brisket, Buttock, or Fillet, larded or not.
    • To make minced Pies of Beef.
    • To make a Coller of Beef.
    • To bake a Flank of Beef in a Coller.
    • To stuff Beef with Parsley to serve cold.
    • To bake Ʋdders either in Pye or Pasty according to this Figure.
    • To bake a Heifers Ʋdder in the Italian Fashion.
    • To stew Calves or Neats feet.
    • To make a Fricase of Neats Feet.
    • Neats Feet larded and rosted on a spit:
    • To make black Puddings of the Beefers Blood.
    • To dress a dish of Tripes hot out of the pot or pan.
    • To make Bolonia Sausages.
  • Section 3.
    • To boil a Bullocks Cheek in the Italian way.
    • To stew Bullocks Cheeks.
    • To boil a Calves Head.
    • To hash a Calves Head.
    • To souce a Calves Head.
    • To roste a Calves Head.
    • To roste a Calves Head with Orsters.
    • To stew a Calves Head.
    • To hash a Calves Head.
    • To broil a Calves Head.
    • To boil a Lambs Head in white Broth.
    • To stew a Lambs Head.
    • To boil a Lambs Head otherwayes.
  • Section 4.
    • Divers wayes of bredding or dredging of Meats and Fowls.
    • To roste a Shoulder of mutton in a most excellent new way with Oysters and other materials.
    • To roste a Shoulder of Mutton with Oysters otherwayes.
    • To roste a Shoulder of Mutton without Oysters.
    • To roste a Chine of Mutton either plain or with divers stuf∣fings, lardings, and sauces.
    • Divers Sauces for roste Mutton.
    • To roste Veal divers wayes with many excellent farcings, puddings, and sauces, both in the French, Italian, and English fashion.
    • To roast a Breast of Veal otherwayes.
    • To roast a Loyn of Veal.
    • To roast Olives on a Leg of Veal.
    • To roast a Leg or Fillet of Veal.
    • To roast Veal in pieces.
    • To roast Calves Feet.
    • To roast a Calves Head with Oysters.
    • To roast Red Dear.
    • To roast Pork with the Sauces belonging to it.
    • To roast Pigs divers wayes with their different Sauces.
    • To roste a Pig the plain way.
    • To roste a Pig otherwayes.
    • To roste Hares with their several stuffings and sauces.
    • To roste a Hare with the Skin on.
    • Several Sauces belonging to Rabits.
    • To roste Woodcocks in the English Fashion.
    • Otherwayes in the French Fashion.
    • To roast a Hen or Pullet.
    • Sauce with Oysters and Bacon.
    • Sauce for Hens or Pullets to prepare them to roast.
    • Several other Sauces for roast Hens.
    • Several Sauces for roast Chickens.
    • Sauces for roast Pigeons or Doves.
    • Sauces for all manner of roast Land Fowl, as Turky, Bustard, Peacock, Pheasant, Partridge, &c.
    • Sauces for a Stubble or fat Goose.
    • Sauces for a young Stubble Goose.
    • Sauce for a Duck.
    • Sauce for Duck and Mallard in the French Fashion.
    • Sauces for any kinde of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bitter, or Geese.
    • Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.
    • To make divers sorts of Vinegar.
    • To make Vinegar of corrupt Wine.
    • To make Vinegar otherwayes.
    • Rose Vinegar.
    • Pepper Vinegar.
    • Vinegar for Digestion and Health
    • To make strong Wine Vinegar into Balls.
    • To make Verjuyce.
    • To make Mustard divers wayes.
    • Mustard of Dijon, or French Mustard.
    • To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time.
  • Section 5.
    • To make a grand Sallet of divers Compounds.
    • Another way for a grand Sallet
    • Another grand Sallet.
    • Other grand Sallet.
    • Other grand Sallet.
    • A grand Sallet otherwayes.
    • Other grand Sallet.
    • Another grand Sallet.
    • A grand Sallet of Ellicksander-buds.
    • Other grand Sallet of Water-cresses.
    • A grand Sallet of picked Capers.
    • To pickle Samphire, Broom-buds, Kitkeys, Crucifex Pease, Purslane, or the like.
    • To pickle Cucumbers.
    • Pickled Quinces the best wayes.
    • To pickle Lemons.
    • To pickle any kinde of Flowers:
    • To pickle Grapes, Gooseberries, Barberries, red and white Currans.
    • To Candy Flowers for Sallets, as Violets, Cowslips, Clovegel∣ly-flowers, Roses, Primroses, Burrage, Bugloss, &c.
    • For the compounding and candying the foresaid pickled and candied Sallets.
  • Section 6.
    • To Carbonado a Chine of Mutton.
    • To Carbonado a Shoulder of Mutton.
    • To Carbonado a Rack of Mutton.
    • To Carbonado a Leg of Mutton.
    • To broil a Chine of Veal.
    • To broil a Leg of Veal.
    • To Carbonado a Rack of Pork.
    • To broil a Flank of Pork.
    • To broil Chines of Pork.
    • To broil a fat Venison.
    • To fry Lambs or Kids Stones.
    • To Carbonado Land or Water Fowl.
    • To dress a Dish of Collops and Eggs the best way for service.
    • To broil Bacon on paper.
    • To broil Brawn.
    • To fry Eggs.
    • To fry an Egg as round as a ball.
    • To make the best Fritters.
    • Fritters in the Italian Fashion.
    • Fritters of Spinage.
    • To make Stock Fritters, or Fritters of Arms.
    • Other fried Dishes of divers forms, or Stock Fritters in the Italian Fashion.
    • Little Pasties, Balls, or Toasts fried.
    • To fry Paste out of a Seringe or Butter-squirt.
    • To make Pancakes.
    • To make a Tansie the best way.
    • A Tansie for Lent.
    • Toasts of divers sorts. First, in Butter or Oyl.
    • Cinamon Toasts.
    • French Toasts.
  • Section 7.
    • A boild Pudding.
    • To boil a Pudding otherwayes.
    • To make a Cream Pudding to be boild.
    • To make a green boild Pudding of sweet Herbs.
    • To make a Pudding in haste.
    • To make a Quaking Pudding.
    • Otherwayes baked.
    • To make a Quaking Pudding either boild or baked.
    • To make a Shaking Pudding.
    • To make a hasty Pudding in a Bag.
    • To make a hasty Pudding otherwayes.
    • To make an Almond Pudding.
    • To make an Almond Pudding in Guts.
    • To make a Rice Pudding to bake.
    • To make Rice Pudding in guts.
    • To make a Cinamon Pudding,
    • To make a Haggas Pudding.
    • To make a Chiveridge Pudding.
    • To make Liveridge Puddings.
    • Other Liveridge Puddings.
    • A Swan or Goose Pudding.
    • To make a forced Pudding.
    • To make a Pudding of Veal.
    • To make a Pudding of Wine in guts.
    • Bread Pudding in guts.
    • To make an Italian Pudding.
    • Other pudding in the Italian fashion with blood of Beast or Fish.
    • To make a French Pudding.
    • To make a French Barley Pudding.
    • To make an excellent Pudding.
    • Puddings of Swines Lights.
    • To make an Oatmeal Pudding.
    • Other Oatmeal Pudding.
    • To make Oatmeal-Pudding-pies.
    • To make an Oatmeal-pudding boild.
    • Oatmeal Puddings otherwise of fish or flesh blood.
    • To make a baked Pudding.
    • To make a bake Pudding otherwayes.
    • To make Black Puddings.
    • To make Black Puddings otherwayes.
    • To make white Puddings an excellent way.
  • Section 8.
    • To souce a Brawn.
    • To make Pig Brawn.
    • To garnish Brawn or Pig Brawn.
    • To souce a Pig.
    • Otherwayes in Collers.
    • To souce a Pig otherwayes.
    • To Souce or Jelly a Pig in the Spanish Fashion.
    • How to divide a Pig into Collers divers wayes either for Pig, Brawn, or Soust Pig.
    • To souce a Capon.
    • To souce a Breast of Veal, Side of Lamb, or any Joint of Mutton, Kid, Fawn, or Venison.
    • To souce a Leg of Veal.
    • To souce Bullocks Cheeks, a Hank, Brisket, or Rand of Beef, &c.
    • To Coller a Surloyn, Hank, Brisket, Rand, or Fore∣rib of Beef.
    • To souce a Coller of Veal in the same manner, or Veni∣son, Pork, or Mutton.
    • To make Jelly for any kinde of soust meats, dishes, or other works of that nature.
    • To jelly Hogs or Porkers Feet, Ears, or Snouts.
    • To make Christall Jelly.
    • Other Jelly for service of several colours.
    • The quantities for a quart of Jelly Broth for the true making of it.
    • How to prepare to make a good Stock for Jellies of all sorts, and the Meats most proper for them, both for service and sick folks; also the quantities belonging to a quart of Jelly.
    • Meats proper for Jelly for service or sick folk.
    • Neats Feet for a Jelly for a Neats Tongue.
    • To make a Jelly as white as snow of Jorden Almonds.
    • To make other white Jelly.
    • To make Jellies for souces, made dishes, and other works.
    • Harts Horn Jelly.
    • To make another excellent Jelly of Harts horn and Isingglass for a Consumption.
    • To make a Jelly for weakness in the Back.
    • To make another dish of meat called a Press, for service.
    • To make a Sausage for Jelly.
    • To make the best Almond Leach.
    • To keep Sparagus all the year.
  • Section 9.
    • To make a Bisk or Battalia Pie.
    • To bake Chickens or Pigeons.
    • To make a Chicken Pie otherwayes.
    • To bake Turkey, Chicken, Pea-Chicken, Pheasant Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold.
    • To bake Pigeons wilde or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold.
    • To bake all manner of Land Fowl, as Turkey, Bustard, Pea∣cock, Crane, &c. to be eaten cold.
    • To bake all manner of Sea Fowl, as Swan, Whopper, to be eaten cold.
    • To bake any kindes of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold.
    • To bake a Calves Chaldron.
    • Minced Pyes of Calves Chaldrons, or Mug gets?
    • To bake a Pig to be eaten cold called a Maremaid Pye.
    • Otherwayes.
    • To bake four Hares in a Pye.
    • To bake three Hares in a Pye to be eaten cold.
    • To bake a Hare with a Pudding in his Belly.
    • To make minced Pyes of a Hare.
    • To make a Pumpion Pye.
    • To make a Lumber Pye.
    • To make an Ollive Pye.
    • To bake a Loin, Breast, or Rack of Veal, or Mutton.
    • To make a Steak Pye the best way.
    • To bake Steak Pyes the French way.
    • To bake a Gammon of Bacon.
    • To bake wild Bore.
    • To bake your wilde Bore that comes out of France.
    • To bake Red Deer.
    • To bake Fallow Deer for hot or cold.
    • To bake a side or half Hanch to be eaten hot.
    • To make a Paste for it.
    • To make meer sauce, or a pickle to keep venison in that is tainted.
    • Other sauce for tainted venison.
    • Otherwayes to preserve tainted Venison.
    • Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour.
    • Otherwayes to counterfeit Ram, Weather, or any Mutton for Venison.
    • To make Ʋmble Pyes.
    • To make Pies of Sweet-breads or Lamb-stones, according to these Forms.
    • To make minced Pies or Chewits of a Leg of Veal, Neats Tongue, Turkey, or Capon.
    • To make minced Pies of Mutton.
    • To make minced Pies of Beef.
    • Minced in the French Fashion, called Pelipate, or in English, Petits, made of Veal, Pork, or Lamb, or any kinde of Ve∣nison, Beef, Poultry, or Fowl.
    • Minced Pies in the Italian Fashion.
    • To make an exraordinary Pie, or a Bride Pie, of severall Compounds, being several distinct Pies on one bottom.
    • To make Custards divers wayes.
    • To make an Almond Custard.
    • To make a Custard without Eggs.
    • To make an extraordinary good Cake.
    • To make a Cake otherwise.
    • To make French Bread the best way.
  • Section 10.
    • To bake a Quince Pye.
    • To make a Quince Pye otherwayes, according to this Form.
    • To make a slic't Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds.
    • To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in Pyes, Tarts, Patty-pan or Dish.
    • To make a Trotter Pye of Quinces, Wardens, Pears, &c.
    • To make a Pippin Pye.
    • To make a Pippin Tart according to this Form.
    • To make a Pippin Tart, either in Tart, Patty-pan, or Dish.
    • A made Dish of Pippins.
    • To preserve Pippins in slices.
    • To make a Warden or a Pear Tart quartered.
    • Other Tart of Wardens, Quinces, or Pears.
    • To make a Tart of green Pease.
    • To make a Tart of Hips.
    • To make a Tart of Rice.
    • To make a Tart of Medlers.
    • To make a Cherry Tart.
    • To make a Strawberry Tart.
    • To make a Taffety Tart.
    • To make an Almond Tart.
    • To make a Damsin Tart.
    • To make a Spinage Tart of three colours, green, yellow, and White.
    • To make Cream Tarts.
    • To make a French Tart.
    • To make a Quodling Pye.
    • To make a Dish in the Italian Fashion.
    • For the several colours of Tarts.
    • Tart Stuff of Damsins.
    • Other Tart Stuff that carries his colour black.
    • To make other black Tart Stuff.
    • Yellow Tart Stuff.
    • White Tart Stuff.
    • Green Tart Stuff.
    • To bake Apricocks green.
    • To bake Mellacattons.
    • To preserve Apricocks or any Plumbs green.
    • To preserve Apricocks being ripe.
    • To preserve Peaches after the Venetian way.
    • To preserve Mellacattons.
    • To preserve Cherries.
    • To preserve Damsins.
    • To preserve Grapes as green as Grass.
    • To preserve Barberries.
    • To preserve Gooseberries green.
    • To preserve Rasberries.
    • The time to preserve green Fruits.
  • Section 11.
    • To make a Paste for a Pie.
    • To make cool Butter Paste for Patty-pans or Pasties.
    • To make Paste for thin bake't Meats.
    • To make Custard Paste.
    • Paste for made Dishes in the Summer.
    • Paste Royal for made Dishes.
    • To make Paste for Lent for made Dishes.
    • To make Puff Paste divers wayes.
    • The second way.
    • The third way.
    • The fourth way.
    • The fifth way.
    • A made Dish, or Florentine, of any kinde of Tongue, in Dish, Pie, or Patty-pan.
    • Made Dish of Tongues otherwayes.
    • Made Dish in Paste of two Rabits, with sweet liquor.
    • A made Dish, or Florentine, of a Partridge or Capon.
    • To make a Florentine, or Dish without Paste, or on Paste.
    • To bake Potatoes, Artichocks, in Dish, Pye, or Patty-pan, either in Paste, or little Pasties, according to these forms.
    • To make a made Dish of Spinage in Paste baked.
    • Other made Dish of Spinage in Paste baked.
    • A made Dish of Spinage otherwayes.
    • To make a made Dish of Barberries.
    • To make a Pescod Dish in Puff paste.
    • Made Dishes of Frogs in the Italian Fashion.
    • To make a made Dish of Marrow.
    • A made Dish of Rice in Puff Paste.
    • Otherwyes, of Almond Paste and boild Rice.
    • Otherwayes, a made Dish of Rice in Paste.
    • To make a made Dish of Rice, Flour, and Cream.
    • To make a made Dish of Rice, Prunes, and Raisins.
    • To make a made Dish of Blanchmanger.
    • A made Dish of Custard-stuff, called an Artichock Dish.
    • A made Dish of Butter and Eggs.
    • To make a made Dish of Curds.
    • To make Paste of Violets, Cowslips, Burrage, Bug∣loss, Rosemary Flowers, &c.
    • To make the Portingal Tarts for Banquetting.
    • To make a Marchpane.
    • To make Collops like Bacon of Marchpans.
    • To make Almond Bread.
    • To make Almond Bisket.
    • To make Almond Cakes.
    • To make Almond Cakes otherwayes.
    • To make white Ambergreece Cakes.
    • To make Sugar Cakes or Jamballs.
    • To make Jemelloes.
    • To make Jamballs.
    • To make Sugar Plate.
    • To make Muskedines, called Rising Comfits or Kissing Comfits.
    • To make Cracknells.
    • To make Mackeroons.
    • To make the Italian Chips.
    • To make Bisket bread.
    • To make Bisquite du Roy.
    • Bisquite du Roy otherwayes.
    • To make Shell Bread.
    • To make Bean Bread.
    • To make Ginger Bread.
    • To make Ipocras.
    • To make excellent Mead much commended.
    • To make Metheglin.
  • Section 12.
    • To make Apple Cream.
    • To make Codling Cream.
    • To boil Cream with Codlings.
    • To make Quince Cream.
    • To make Plumb Cream.
    • To make Gooseberry Cream.
    • To make Snow Cream.
    • To make Snow Cream otherwayes with Almonds.
    • To make a Jelly of Almond as white as Snow.
    • To make Almond Cream.
    • To make Almond Cream otherwayes.
    • To make an Almond Cheese.
    • To make an excellent Cream.
    • To make Cast Cream.
    • To make Clouted Cream.
    • To make clouted Cream otherwayes extraordinary.
    • To make clouted Cream otherwayes.
    • To make a very good Cream.
    • To make a Sack Cream.
    • To make Cabidge Cream.
    • To make Stone Cream.
    • To make Whipt Cream.
    • To make Rice Cream.
    • To make another rare Cream.
    • To make a white Leach of Cream.
    • To make other Leach with Almonds.
    • To make a Cream in the Italian fashion to eat cold.
    • To make Pyramidis Cream.
    • French Barley Cream.
    • To make Cheesecakes.
    • To make Cheesecakes otherwayes.
    • To make Cheesecakes otherwayes.
    • To make Cheesecakes without Milk.
    • Cheesecakes otherwayes.
    • To make Cheesecakes otherwayes.
    • To make Cheesecakes in the Italian Fashion.
    • Cheesecakes in the Italian Fashion otherwayes.
    • To make Cheeesecakes otherwayes.
    • To make a Triffel.
    • To make fresh Cheese and Cream.
    • To make a Posset.
    • To make a Posset otherwayes.
    • To make Sack Posset otherwayes.
    • Sack Posset otherwayes.
    • To make a Sack Posset without Milk or Cream.
    • Other Posset.
    • An excellent Sillabub.
    • To make a White Pot.
    • Otherwayes to make a White pot.
    • To make a Wasseb.
    • To make a Norfolk Fool.
    • To make Pap.
    • To make Blamanger.
    • Blamanger otherwayes.
    • To make Blamanger otherwayes.
    • Blamanger otherwayes.
    • To make Blamanger in the Italian fashion.
  • Section 13. Or, The first Section for Dressing of Fish.
    • To boil a Carp in Corbolion.
    • To boil a Carp the best way to be eaten hot.
    • To make a Bisque of Carps.
    • To make a Bisk with Carps and other several Fishes.
    • The best way to Stew a Carp.
    • To Stew a Carp in the French Fashion.
    • Another most excellent way to Stew a Carp.
    • To Stew a Carp seven several wayes.
    • To make French Herb Pottage for fasting dayes.
    • Other Broth or Pottage of a Carp.
    • To dress a Carp in Stoffado.
    • To Hash a Carp.
    • To Marrinate a Carp to be eaten hot or cold.
    • To Broil or Toste a Carp divers wayes, either in sweet Butter or Sallet Oyl.
    • To broil a Carp in Stoffado.
    • To Roste a Carp.
    • Sauces for Roste Carp.
    • To make a Carp Pye a most excellent way.
    • Paste for a Florentine of Carps made in a Dish or Patty-pan.
    • To bake a Carp otherwayes to be eaten hot.
    • To bake a Carp with Oysters.
    • To make minced Pyes of Carps and Eels.
    • To bake a Carp minced with an Eel in the French Fa∣shion called Peti Paetes.
    • To bake a Carp according to these Forms to be eaten hot.
    • To bake a Carp with Eels to be eaten cold.
  • Section 14. Or, The second Section of Fish.
    • To boil a Pike.
    • To boil a Pike otherwayes.
    • To boil a Pike and Eel together.
    • To boil a Pike otherwayes.
    • To Boil a Pike in white Broth.
    • To boil a Pike in the French Fashion, a la Sauces d' lmaigne, or in the Germane Fashion.
    • To boil a Pike in the City Fashion.
    • To stew a Pike in the French Fashion.
    • To stew a Pike otherwayes in the City Fashion.
    • To hash a Pike.
    • To souce a Pike.
    • To souce and jelly Pike, Eel, Tench, Salmon, Conger, &c.
    • Otherwayes to souce and jelly the foresaid Fishes.
    • Pike Jelly otherwayes.
    • To make white Jelly of two Pikes.
    • To roast a Pike.
    • To fry Pikes.
    • To fry a Pike otherwayes.
    • To broil a Pike.
    • To bake Pikes.
  • Section 15. Or, The third Section for Dressing of Fish.
    • To calver Salmon to eat hot or cold.
    • To Stew a small Salmon, Salmon Peal, or Trout.
    • Otherwayes, a most excellent way to stew Salmon.
    • To Pickle Salmon to keep all the year.
    • An excellent way to Dress Salmon, or other Fish.
    • To hash Salmon.
    • To dress Salmon in Stoffado.
    • To marrinate Salmon to be eaten hot or cold.
    • To boil Salmon in stewed Broth.
    • To fry Salmon.
    • To roste a Salmon according to this Form.
    • To broil or toste Salmon.
    • To broil or roste Salmon in Stoffado.
    • Sauces for roast or broild Salmon.
    • To bake Salmon.
    • To make Minced Pies of Salmon.
    • To make Chewets of Salmon.
    • To make a Lumber Pie of Salmon.
    • To boil Bace, Mullet, Gurnet, Rochet, Wivers, &c.
    • To souce Mullets or Bace.
    • To marinate Mullets or Bace.
    • To marinate Bace, Mullet, Gurnet, or Rochet otherwayes.
    • To broil Mullet, Bace, or Bream.
    • To fry Mullets.
    • To bake a Mullet or Bace.
  • Section 16. Or, The fourth Section of Dressing Fish.
    • To boil Turbut to eat hot.
    • Turbut otherwayes Calvered.
    • To boil Turbut or Holyburt otherwayes.
    • To Souce Turbut and Holyburt.
    • To stew Turbut and Holy-burt.
    • To fry Turbut or Holy-burt.
    • The best way to Calver Flounders.
    • To boil Plaice hot to butter.
    • To stew Plaice.
    • To bake a Lampry.
    • To bake a Lampry otherwayes with an Eel.
    • To bake a Lampry in the Italian Fashion to eat hot.
    • To bake a Lampry otherwayes in Patty-pan or Dish.
  • Section 17. OR. The fifth Section of Fish.
    • To boil Eels to be eaten hot.
    • To stew Eels.
    • To stew Eels in an Oven.
    • To stew Eels otherwayes to be eaten hot.
    • To stew whole Eels to eat hot.
    • To dress Eels in Stoffado.
    • To souce Eels in Collers.
    • To Jelly Eels otherwayes.
    • To souce Eels otherwayes in Collers.
    • To souce Eel otherwayes in a Coller or Roll.
    • To souce Eels otherwayes cut in pieces, or whole.
    • To make a Hash of Eels.
    • To make a Spitch-Cock or broild Eels.
    • To broil salt Eels.
    • To roast an Eel.
    • To roast Eels otherwayes.
    • To bake Eels in Pie, Dish, or Patty-pan.
    • To bake Eels otherwayes.
    • To bake Eels with Tenches in a round or square pie to eat cold.
    • To make minced Pies of an Eel.
    • Minced Eel Pies otherwayes.
    • Other minced Eel Pyes.
    • To boil Conger to be eaten hot.
    • To stew Conger.
    • To marinate Conger.
    • To souce Conger.
    • To souce Conger in Collers like Brawn.
    • To roast Conger.
    • To broil Conger.
    • To fry Conger.
    • To bake Conger in Pasty proportion.
    • To stew a Lump.
    • To bake a Lump.
    • To boil Soals.
    • To stew Soals.
    • To dress Soals otherwayes.
    • To souce Soals.
    • To jelly Soals.
    • To roast Soals.
  • Section 18. Or, The sixth Section of Fish.
    • To boil Sturgeon to serve hot.
    • Sturgeon buttered.
    • To make a hot Hash of Sturgeon.
    • To make a cold Hash of Sturgeon.
    • To Marinate a whole Sturgeon in rands and joles.
    • To make a forc't meat of Sturgeon.
    • To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold.
    • To souce Sturgeon to keep all the year.
    • To souce Sturgeon in two good strong sweet Firkins.
    • To broil Sturgeon, or toast it against the fire.
    • To fry Sturgeon.
    • To Jelly Sturgeon.
    • To roast Sturgeon.
    • To make Olives of Sturgeon stewed or roasted.
    • To make Olives of Sturgeon otherwayes.
    • To bake a Sturgeon in Joles and Rands dry in earthen Pans, and being baked and cold, pickled and barreld up, to serve hot or cold.
    • To bake Sturgeon Pies to eat cold.
    • To bake Sturgeon otherwayes with Salmon.
    • To bake a Sturgeon Pie to eat cold otherwayes.
    • To bake Sturgeon Pyes to be eaten hot.
    • To bake Surgeon Pyes in Dice-work to be eaten hot.
    • To make minced Pyes of Sturgeon.
    • Minced Pyes of Surgeon otherwayes.
    • To make Chewits of Sturgeon.
    • To make a Lumber Pie of Sturgeon.
    • To make an Olive Pie of Sturgeon in the Italian Fashion.
    • To bake Sturgeon to be eaten hot with divers forcings or stuffings.
    • Other Stuffings or Puddings.
    • To make an Olio of Sturgeon with other Fishes.
    • To make minced Herring Pies.
    • To make minced Pies of Ling, Stock-fish, Haberdine, &c.
  • Section 19. Or, The seventh Section of Fish.
    • To stew Oysters the French way.
    • To stew Oysters otherwayes.
    • To stew Oysters otherwayes.
    • To make Oyster Pottage.
    • To make a Hash of Oysters.
    • To marinate great Oysters to be eaten hot.
    • Oysters in Stoffado.
    • To jelly Oysters.
    • To pickle Oysters.
    • To souce Oysters to serve hot or cold.
    • To roast Oysters.
    • To roast Oysters otherwayes.
    • To broil Oysters.
    • To broil Oysters otherwayes upon paper.
    • To broil large Oysters otherwayes.
    • To fry Oysters.
    • To bake Oysters.
    • The Forms of Oysters Pies.
    • To bake Oysters otherwayes.
    • To make an Oyster Pie otherwayes.
    • To make Mince Pies or Chewits of Oysters.
    • To bake Oysters otherwayes.
    • To bake Oysters otherwayes.
    • To make a made Dish of Oysters and other Compounds.
    • To make cool Butter Paste for this Dish.
    • To make Paste for Oyster Pies.
    • To fry Mushrooms.
    • To dress Mushrooms in the Italian Fashion.
    • To stew Mushrooms.
    • To broil Mushrooms.
    • To stew Cockles being taken out of the Shells.
    • To stew Cockles otherwayes.
    • To stew Scollops.
    • To stew Muskles.
    • To fry Muskles.
    • To make a Muskle Pie.
    • To stew Prawns, Shrimps, or Crawfish.
    • To stew Lobsters.
    • To stew Lobsters otherwayes.
    • To hash Lobsters.
    • To boil Lobsters to eat cold the common way.
    • To keep Lobsters a quarter of a year very good.
    • To force a Lobster.
    • To marinate Lobsters.
    • To broil Lobsters.
    • To broil Lobsters on Paper.
    • To roste Lobsters.
    • To fry Lobsters.
    • To bake Lobsters to be eaten hot.
    • To pickle Lobsters.
    • To jelly Lobsters, Crawfish, or Prawns.
    • To stew Crabs.
    • To stew Crabs otherwayes.
    • To butter Crabs.
    • To make a Hash of Crabs.
    • To force a Crab.
    • To broil Crabs in Oyl or Butter.
    • To fry Crabs.
    • To bake Crabs in Pie, Dish, or Patty-pan.
    • To make minced Pies of a Crab.
    • To dress Tartoise.
    • To dress Snails.
    • To stew Snails.
    • To fry Snails.
    • To make a Hash of Snails.
    • To dress Snails in a Pottage.
    • To bake Snails.
    • To bake Frogs.
  • Section 20.
    • French Barley Pottage.
    • To make Gruel Pottage the best way for service.
    • To make Furmenty.
    • To make Rice Pottage.
    • Milk Pottage.
    • Ellicksander Pottage.
    • Pease Pottage.
    • Dry, or old Pease Pottage.
    • Strained Pease Pettage.
    • An excellent stewed Broth for Fish dayes.
    • Onion Pottage.
    • Almond Pottage.
    • Almond Caudle.
    • Oatmeal Caudle.
    • Egg Caudle.
    • Sugar or Honey-sops.
    • To make an Alebury.
    • Buttered Beer.
    • Buttered Beer or Ale otherwayes.
    • Panado's.
    • To make a Compound Posset of Sack, Claret, White Wine, Ale, Beer, or Juyce of Oranges, &c.
    • To make a Posset simple.
    • Possets of Herbs otherwayes.
    • To make French Puffs.
    • Soops, or butter'd Meats of Spinage.
    • Soops of Carrots.
    • Soops of Artichocks, Potatoes, Skirrets, or Parsnips.
    • To butter Onions.
    • Buttered Sparagus.
    • Buttered Collyflowers.
    • To butter Quinces.
    • To butter Rice.
    • To butter Gourds, Pumpions, Cowcumbers, or Muskmillions.
    • To make buttered Loaves.
    • To boil French Beans or Lupins.
    • To boil Garden Beans.
  • Section 21.
    • To make Omlets divers wayes.
      • The first way.
      • The second way.
      • The third way.
      • The fourth way.
      • The fifth way.
      • The sixth way.
      • The seventh way.
      • The eighth way.
      • The ninth way.
      • The tenth way.
      • The eleventh way.
      • The twelfth way.
      • The thirteenth way.
      • The fourteenth way.
      • The fifteenth way.
      • The sixteenth way according to the Turkish mode.
      • The seventeenth way.
      • The eighteenth way.
      • The nineteenth way.
      • The twentieth way.
      • The one and twentieth way.
    • To dress hard Eggs divers wayes.
      • The first way.
      • The second way.
      • The third way.
      • The fourth way.
      • The fifth way in the Portugal Fashion.
      • The sixth way.
    • To butter a Dish of Eggs.
    • To make a Bisk of Eggs.
    • Eggs in Moonshine.
    • Eggs in Moonshine otherwayes.
    • To dress Eggs in the Spanish Fashion, called, wivos me quidos.
    • To dress Eggs in the Portugal Fashion.
    • To dress Eggs called in French, A la Hugenotte, or the Protestant way.
    • To dress Eggs in fashion of a Tansie.
    • Eggs and Almonds.
    • To broil Eggs.
    • To dress poached Eggs.
    • Otherwayes to poach Eggs.
    • A grand Forc't Dish of Eggs.
    • To make a great compound Egg as big as twenty Eggs.
    • To butter eggs upon toasts.
    • An excellent way to butter Eggs.
    • Eggs buttered in the Polonian Fashion.
    • To make Minced Pies of Eggs.
    • Eggs or Quelque-shose.
    • Blanch Manchet in a Frying-pan.
    • Quelque-shose otherwayes.
    • Other Fricase, or Quelque-shose.
    • Other Fricases of Eggs.
    • The best wayes for Dressing of Artichocks.
      • To stew Artichocks.
      • To fry Artichocks.
      • To fry young Artichocks otherwayes.
  • Section 22.
    • part
      • To make a Broth for a sick body.
      • To stew a Cock against a Consumption.
      • Stewed Pullets against a Consumption.
      • To distill a Pig good against a Consumption.
      • To make Broth good against a Consumption.
      • To make a Paste for a Consumption.
      • To make a Jelly for a Consumption of the Lungs.
      • An excellent Water for a Consumption.
      • Other Drink for a Consumption.
      • To make an excellent Broth or Drink for a sick body.
      • To make a strong Broth for a sick party.
      • To make China Broth.
      • China Broth otherwayes.
      • To make Almond Milk against a hot Disease.
      • An excellent Restorative for a weak Back.
    • Excellent wayes for Feeding Poultrey.
      • To feed Chickens.
      • To feed Capous.
      • The ordering of Goslings.
      • For fatting of elder Geese.
      • The fatting of Ducklings.
      • Fatting of Swans and Cygnets.
      • Of fatting Turkies.
      • Of nourishing and fatting Hearns, Puets, Gulls, and Bitters.
      • To feed Godwits, Knots, Gray Plovers, or Curlews.
      • To feed Blackbirds, Thrushes, Felfares, or any small Birds whatsoever.
      • To feed Ollines.
      • To feed Pewets.
      • The feeding of Pheasant, Partridge, Quails, and Wheatears.
• The Table.
• These Books, with others, are Printed for Nathanael Brook and are to be sold at his Shop at the Angel in Cornhil.