INDEX TO THE RECIPES IN THE COOK BOOK – PART 2
PAGE 19 – SECTION VII
The most Excellent Ways of making All sorts of Puddings.
A boil’d Pudding * To boil a Pudding otherways * Other Pudding * To make a Cream Pudding to be boil’d * To make a green boil’d Pudding of sweet Herbs * To make a Pudding in haste * To make a Quaking Pudding * To make a Quaking Pudding either boil’d or baked * To make a Shaking Pudding * To make a Hasty-Pudding in a Bag * To make a Hasty-Pudding otherways * To make an Almond Pudding * To make an Almond Pudding in Guts * To make a Rice Pudding to bake * To make Rice Puddings in guts * To make a Cinamon Pudding * To make a Haggas Pudding * To make a Chiveridge Pudding * To make Leveridge Puddings *Other Leveridge Puddings * A Swan or Goose Pudding * To make a Farsed Puddin * To make a Pudding of Veal * To make a Pudding of Wine in guts * Bread Puddings 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 * To make Oatmeal Pudding-pies * To make an Oatmeal Pudding boil’d * Oatmeal Pudding otherwise of fish or flesh blood * To make a baked Pudding * To make a baked Pudding otherways * To make black Puddings * To make black Puddings otherways * To make black Puddings an excellent way *
PAGE 20 – SECTION VIII
The rarest Ways of making all manner of Souces and Jellies.
To souce a Brawn * To make Pig Brawn * To garnish Brawn or Pig Brawn * To souce a Pig * Otherways in Collars * To souce a Pig otherways * To souce or jelly a Pig in the Spanish fashion * How to divide a Pig into Collars divers ways, either for Pig Brawn, or soust Pig * To souce a Capon * To souce a Breast of Veal, Side of Lamb, or any Joynt of Mutton, Kid, Fawn, or Venison * To souce a Leg of Veal * To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef, &c. * To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef * To souce a Collar of Veal in the same manner, or Venison, Pork, or Mutton * To make a Jelly for any kind of souc’t Meats, Dishes, or other Works of that nature * To jelly Hogs or Porkers Feet, Ears, or Snouts * To make a Crystal 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 Jellie * For the stock for service * Meats proper for Jelly for service or sick folks * To make a Jelly as white as snow of Jorden-Almonds * To make other white Jelly * To make Jellies for sauces, made dishes, and other works * Harts horn Jelly * To make another excellent Jelly of Harts horn and Ising-glass 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 Leach a most excellent way in the French Fashion * To make the best Almond Leach * To keep Sparagus all the year *
PAGE 21 – SECTION IX – PART A
The best way of making all manner of baked Meats.
To make a Bisk or Batalia Pie * To bake Chickens or Pigeons * To Make a Chicken Pie otherways * To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold * To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold * To bake all manner of Land Fowl, as Turkey, Bustard, Peacock, Crane, &c. to be eaten cold * To bake all manner of Sea-Fowl, as Swan, Whopper, to be eaten cold * To dress a Turkey in the French Mode * A Stofado * To bake any kind of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold * To bake a Calves Chaldron * Minced Pies of Calves Chaldrons, or Muggets * To bake a Calves Chaldron or Muggets in a Pye or little Pasties, or make a Pudding of it, adding two or three Eggs * To bake a Pig to be eaten cold called a Maremaid Pye * To bake four Hares in a Pie * To bake three Hares in a Pie to be eaten cold * To bake a Hare with a Pudding in his belly * To make minced Pies of a Hare *
PAGE 22 – SECTION IX – PART B
To make a Pumpion Pie * To make a Lumber-Pie * To make an Olive Pye * To bake a Loin, Breast, or Rack of Veal or Mutton * To make a Steak Pye the best way * To bake Steak Pies the French way * To bake a Gammon of Bacon * To bake wild Bore * To bake your wild Bore that comes out of France * To bake Red Deer * To bake Fallow-Dear to be eaten 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 *Other meer Sauces to counterfeit Beef, or Muton to give it a Venison colour *Otherways to counterfeit Ram, Wether, or any Mutton for Venison *To make Umble-Pies * To make Pies of Sweet-breads or Lamb stones *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 kind of Venison, Beef, Poultrey, or Fowl * Minced Pies in the Italian Fashion * Forms of minced Pyes * To make an extraordinary Pie, or a Bride Pye of several Compounds, being several distinct Pies on one bottom * To make Custards divers ways * To make an Almond Custard * To make a Custard without Eggs * To make an extraordinary good Cake * To make a Cake otherways * To make French Bread the best way *
PAGE 23 – SECTION X
To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins, &c.
To bake a Quince Pye * To make a Quince Pye otherways * 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 pies, 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 Warden, 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 Damson 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 Pie * To make a Dish in the Italian Fashion * For the several Colours of Tarts * Of all manner of tart-stuff strained, that carries his colour black, as prunes, damsons, &c. For lard of set Tarts dishes, or patty-pans * Tart stuff of damsons * Other Tart stuff that carries its 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 Plums 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 *
PAGE 24 – SECTION XI
To make all manner of made Dishes, with or without Paste.
To make a Paste for a Pie * To make cool Butter Paste for Patty-Pans or Pasties * To make Paste for thin bak’d 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 ways * A made Dish or Florentine of any kind of Tongue in Dish, Pye, or Patty-pan * A made Dish of Tongues otherways * Made Dish in Paste of two Rabits, with sweet liquor * A made Dish of Florentine, or a Partridge or Capon * To make a Florentine, or Dish, without Paste, or on Paste * To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in Paste, or little Pasties * To make a made Dish of Spinage in Paste baked * Other made Dish of Spinage in Paste baked * A made Dish of Spinage otherways * To make a made Dish of Barberries * To make a Peasecod Dish, in a Puff Paste * Make Dishes of Frogs in the Italian Fashion * To make a made Dish of Marrow * A made Dish of Rice in Puff Paste * Otherways of Almond-Paste, and boiled Rice * Otherways a Made Dish of Rice and 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 a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary Flowers, &c. * To make the Portugal Tarts for banqueting * To make Marchpane * To make Collops like Bacon of Marchpane * To make Almond Bread * To make Almond Bisket * To make Almond-Cakes * To make Almond-Cakes otherways * To make white Ambergriese Cakes * To make Sugar-Cakes or Jambals * To make Jemelloes * To make Jambals * To make Sugar Plate * To make Muskedines called Rising Comfits or Vissing Comfits * To make Craknels * To make Mackeroons * To make the Italian Chips * To make Bisket Bread * To make Bisquite du Roy * Bisquite du Roy otherways * To make Shell Bread * To make Bean Bread * To make Ginger-Bread * To make Cheesecakes * To make Cheesecakes otherways * To make Cheesecakes without Milk * To make Cheesecakes otherways * To make Cheesecakes in the Italian Fashion * Cheesecakes in the Italian fashion otherways * To make Cheesecakes otherways * To make a Triffel * To make fresh Cheese and Cream *
PAGE 25 – SECTION XII
To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.
To make Ipocras * To make excellent Mead much commended * To make Metheglin * To make Apple Cream * To make Codling Cream * To boil Cream with Codlings * To make Quince-Cream * To make Plum Cream * To make Gooseberry Cream * To make Snow Cream * To make Snow Cream otherways * To make Snow Cream otherways with Almonds * To make a Jelly of Almonds as white as Snow * To Make Almond Cream * To make Almond Cream otherways * To make Almond Cheese * To make an excellent Cream * To make Cream otherways * To make cast Cream * To make Clouted Cream * To make clouted Cream otherways extraordinary * To make clouted Cream otherways * To make a very good Cream * To make a Sack Cream * To make Cabbidge 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 Tart in the Italian fashion to eat cold * To make Piramedis Cream * French Barley Cream * To make a Posset * To make a Posset otherways * To make Sack Posset otherways * Sack Posset otherways * To make a Sack Posset without Milk or Cream * Other Posset * An excellent Syllabub * To make White Pots according to these Forms *Otherways to make a White Pot * To make a Wassel * To make a Norfolk Fool * To make Pap * To make Blamanger according to these Forms * Blamanger otherways * To make Blamanger otherways * Blamanger otherways * To make Blamanger in the Italian fashion * Almond Caudle * Oatmeal Caudle * Egg Caudle * Sugar, or Honey Sops * To make an Alebury * Buttered Beer Buttered Beer or Ale otherways * 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 otherways *
PAGE 26 – SECTION XIII
The First Section for dressing of Fish. Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.
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 ways * To make French Herb Pottage for Fasting Days * Other Broth or Pottage of a Carp * To dress a Carp in Stoffado * To hash a Carp * To marinate a Carp to be eaten hot or cold * To broil or toast a Carp divers ways, either in sweet Butter or Sallet Oyl * To broil a Carp in Staffado * To roast a Carp * Sauces for Roast 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 otherways to be eaten hot * To bake a Carp with Oysters * To make minced Pies of Carps and Eels * To bake a Carp minced with an Eel in the French Fashion, called Peti Petes * To bake a Carp according to these Forms to be eaten hot * To bake a Carp with Eels to be eaten cold *
PAGE 27 – SECTION XIV
The Second Section of Fish. Shewing the most Excellent Ways of Dressing of Pikes.
To boil a Pike * To boil a Pike otherways * To boil a Pike and Eel together * To boil a Pike otherways * To boil a Pike in White Broth * To Boil a Pike in the French Fashion, a-la-Sauces d’Almaigne, or in the German Fashion * To boil a Pike in the City Fashion * To stew a Pike in the French Fashion * To stew a Pike otherways in the City Fashion * To hash a Pike * To souce a Pike * To souce and jelly Pike, Eeel, Tench, Salmon, Conger, &c. * Otherways to souce and jelly the foresaid Fishes * Pike Jelly otherways * To make White Jelly of two Pikes * To roast a Pike * To fry Pikes * To fry a Pike otherways * To broil a Pike * To broil Mackarel or Horn kegg * To broil Herrings, Pilchards, or Sprats * To bake Pikes *
PAGE 28 – SECTION XV
The Third Section for dressing of Fish. The most excellent ways of Dressing Salmon, Bace, or Mullet.
To Calver Salmon to be eaten hot or cold * To stew a small Salmon, Salmon Peal, or Trout * 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 marinate Salmon to be eaten hot or cold * To boil Salmon in stewed Broth * To fry Salmon * To roast a Salmon according to this Form * To broil or toast Salmon *To broil or roast a Salmon in Stoffado * Sauces for roast or boil’d Salmon * To bake Salmon * To make minced Pies of Salmon * To make Chewits of Salmon * To make a Lumber Pye 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 otherways *To broil Mullet, Bace, or Bream * To fry Mullets * To bake a Mullet or Bace *
PAGE 29 – SECTION XVI
The fourth Section for dressing of Fish. Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.
To boil Turbut to eat hot * Turbut otherways calvered * To boil Turbut or Holyburt otherways * To souce Turbut or Holyburt otherways * To stew Turbut or Holyburt * To fry Turburt or Hollyburt * The best way to calver Flounders * To boil Plaice hot to butter * To stew Plaice * To bake a Lampry * To bake a Lampry otherways with an Eel * To bake a Lampry in the Italian Fashion to eat hot * To bake a Lampry otherways in Patty-pan or dish *
PAGE 30 – SECTION XVII
The Fifth Section of Fish. Shewing the best way to Dress Eels, Conger, Lump, and Soals.
To boil Eels to be eaten hot * To stew Eels * To stew Eels in an Oven * To stew Eels otherways to be eaten hot * To stew whole Eels to be eaten hot * To dress Eels in Stoffado * To souce Eels in Collars * To jelly Eels otherways * To souce Eels otherways in Collars * To souce Eels otherways in a Collar or Roll * To souce Eels otherways cut in pieces, or whole * To make a Hash of Eels * To make a Spitch-Cock, or broil’d Eels * To broil salt Eels * To roast an Eel * To roast Eels otherways * To bake Eels in Pye, Dish or Patty-pan * To bake Eels otherways * To bake Eels with Tenches in a round or square Pie to eat cold * To make minced Pies of an Eel * Minced Eel Pyes otherways * Other minced Eel Pyes * To boil Conger to be eaten hot * To stew Conger * To marinate Conger * To souce Conger * To souce Conger in Collars like Brawn * To roast Conger * To broil Conger * To fry Conger * To bake Conger in Pasty proportion * In Pye Proportion * To stew a Lump * To bake a Lump * To boil Soals * To stew Soals * To dress Soals otherways * To souce Soals * To jelly Soals * To roast Soals *
PAGE 31 – SECTION XVIII
The Sixth Section of Fish. The A-la-mode ways of Dressing and Ordering of Sturgeon.
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 farc’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 Olines of Sturgeon stewed or roasted * To make Olines of Sturgeon otherways * To bake 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 otherways with Salmon * To make a Sturgeon Pye to eat cold otherways * To bake sturgeon Pies to be eaten hot * To bake Sturgeon Pyes in dice work to be eaten hot * To make minced Pyes of Sturgeon * Minced Pyes of Sturgeon otherways * To make Chewits of Sturgeon, according to these Forms * To make a Lumber Pye of Sturgeon * To make an Olive Pye of Sturgeon in the Italian fashion * To bake Sturgeon to be eaten hot with divers farcings 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, Harberdine, &c. *
PAGE 32 – SECTION XIX
The Seventh Section of Fish. Shewing the exactest Ways of Dressing all manner of Shell-Fish.
To stew oysters in the French Way * To stew Oysters otherways * To stew Oysters otherways * 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 otherways * To broil Oysters * To broil Oysters otherways upon paper * To broil large Oysters otherways * To fry Oysters * To bake Oysters * The Forms of Oyster Pyes * To bake Oysters otherways * To make an Oyster Pye otherways * To make minced Pies or Chewits of Oysters * To bake Oysters otherways * 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 stew Mushrooms otherways * To dress Champignions in fricase, or Mushrooms, which is all one thing; they are called also Fungi, commonly in English Toad Stools * To broil Mushrooms * To stew Cockles being taken out of the shells * To stew Cockles otherways * To stew Scollops * To stew Muscles * To fry Muscles * To make a Muscle Pye * To stew Prawns, Shrimps, or Craw-Fish * To stew Lobsters * To stew Lobsters otherways * To hash Lobsters * To boil Lobsters to eat cold the common way * To keep Lobsters a quarter of a year very good * To farce a Lobster * To marinate Lobsters * To broil Lobsters * To broil Lobsters on paper * To roast Lobsters * To fry Lobsters * To bake Lobsters to be eaten hot * To pickle Lobsters * To jelly Lobsters, Craw-fish, or Prawns * To stew Crabs * To stew Crabs otherways * To butter Crabs * To make a Hash of Crabs * To farce a Crab * To broil Crabs in Oyl or Butter * To fry Crabs * To bake Crabs in Pye, Dish, or Patty pan * To make minced Pies of a Crab * To dress Tortoise * 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 *
PAGE 33 – SECTION XX
To make all manner of Pottages for Fish-Days.
French Barley Pottage * To make Gruel Pottage the best way for service * To make Furmety * To make Rice Pottage * Ellicksander Pottage * Pease Pottage * Dry or old Pease Pottage * Strained Pease Pottage * An excellent stewed Broth for Fish-Day * Onion Pottage *Almond Pottage * 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 Colliflowers * To butter Quinces * To butter Rice * To butter Gourds, Pumpions, Cucumbers or Muskmelons * To make buttered Loaves * To boil French Beans or Lupins * To boil Garden Beans *
PAGE 34 – SECTION XXI
The exactest Ways for the Dressing of Eggs.
To make Omlets divers Ways * To dress hard Eggs divers ways * To butter a Dish of Eggs * To make a Bisk of Eggs * Eggs in Moon shine * Eggs in Moon shine otherways * Eggs otherways * To dress Eggs in the Spanish Fashion * 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 * Otherways to poach Eggs * A grand farc’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 according to these forms * Eggs or Quelque shoes * Blanch Manchet in a frying-Pan * Quelque shose otherways * Other Fricase or Quelque shoes * Other Fricase of Eggs *
PAGE 35 – SECTION XXII
The best Ways for the Dressing of Artichocks.
To stew Artichocks * To fry Artichocks * To fry young Artichocks otherways *
PAGE 36 – SECTION XXIII
Shewing the best way of making Diet for the Sick.
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 otherways * To make Almond Milk against a hot Disease * An excellent Restorative for a weak back *
PAGE 37 – SECTION XXIV
Excellent Ways for Feeding of Poultrey.
To feed Chickens * To feed Capons * 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 Herns, Puets, Gulls, and Bitterns * To feed Codwits, Knots, Gray-Plovers, or Curlews * To feed Black-Birds Thrushes, Felfares, or any small Birds whatsoever * To feed Olines * To feed Pewets *The feedings of Pheasant, Partridge, Quails, and Wheat Ears *
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