FINIS.

[The Table.]

Alphabetization in the Table is unchanged, as are the variants of “Ibid.” When a printed page number was incorrect, the correct number is shown in italics followed by the original number in (parentheses). Unless otherwise noted, “Ibid.” from the original text refers to the correct page number. Page groups—either a series of recipes or a single recipe covering two pages—are linked to the beginning of the group. Unconnected recipes on consecutive pages are separated by semicolons in place of the printed comma.

[A] [B] [C] [D] [E] [F] [G] [H] [J] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [V] [W]

[A.]
Andolians.	page [22]
Almond Pudding	[181]
Almond Leach	[209]
Almond Custard	[237]
Almond Tart	[247](241)
Almond Bread, Biskets and Cakes	[268, 269]
Almond cream	[280]
Almond cheese	[281]
Almond caudle	[423]
Apricocks baked	[251]
Apricocks preserved	[Ibid]
Ambergriece cakes	[270]
Apple cream	[277]
Aleberry	[423]
Artichocks baked	[261]
Artichocks stewed	[448]
Artichocks fryed	[448, 449]
[B.]
Barley Broth	[13]
Broth stewed	[14, 15]
Bisk divers ways	[5, 6, 7, 8],[47]
Bisk or Batalia Pye	[211]
Beef fillet roasted	[113]
Beef roasted to pickle	[116]
Beef collops stewed	[117]
Beef carbonado’d	[119]
Beef baked red deer fashion	[121]
Beef minced Pyes	[122]
Bullocks cheeks souced	[199]
Boar wild baked	[228](229)
Brawn broil’d	[169]
Brawn boil’d	Ibid.
Brawn souc’t	[192]
Brawn of Pig	[193]
Brawn garnisht	[194]
Breading of meats and fowls	[136]
Bacon gammon baked	[227]
Bread the French fashion	[239]
Biscket bread	[273]
Bisquite du Roy	[Ibid]
Bean bread	[274]
Beer buttered	[423] (432)
Barberries preserved	[254]
Blamanger	[297, 298]
Blanch manchet in a frying pan	[446]
[C.]
Calves head boil’d	[129]
Calves head souced	[130]
Calves head roasted	[Ibid.]
Calves head hashed	[133]
Calves head broil’d	[134]
Calves head baked	[131]
Calves foot pye	[132]
Calves head roasted with Oysters,	[131], [143]
Calves feet roasted	[143](134)
Calves chaldron baked	[219]
Capons in pottage	[67]
Capons souc’t	[197]
Calves chaldron in minced Pyes.	[220]
Capons boil’d	[64, 65](67), [85]
Capons fillings raw	[30]
Cocks boil’d	[62]
Cock stewed against a Consumption	[450]
Chicken pye	[212, 213]
Chickens peeping boil’d	[57]
Chickens how to feed them	[456]
China broth	[454, 455]
Capilotadoes or Made Dishes	[5]
Collops and eggs	[169]
Collops like bacon of Marchpane.	[268]
Cucumbers pickled	[163]
Colliflowers buttered	[427]
Custards how to make them	[237](257)
Custards without eggs	[Ibid]
Cheescakes how to make them	[287, 288,289]
Cheescakes without Milk	[289](298)
Cheesecakes in the Italian fashion	[290, 291]
Cream and fresh Cheese	[292]
Codling cream	[277](177)
Cast cream	[282]
Clouted Cream	[Ibid]
Cabbidge cream	[284]
Cream tart	[248]
Cherry tart	[246]
Cherries preserved	[253]
Cake a very good one	[238]
Cracknéls,	[272]
Carp boil’d in carbolion	[301]
Carp bisk	[303]
Carp stewed	[305]
Carp stewed the French way	[306, 307]
Carp broth	[309]
Carp in stoffado	[310] (301)
Carp hashed	[Ibid]
Carp marinated	[311]
Carp broil’d	[312]
Carp roasted	[313]
Carp Pye	[314]
Carp pie minc’t with eels	[316]
Carp baked the French way	[Ibid]
Conger boil’d	[359]
Conger stewed	[360]
Conger marinated	[Ibid]
Conger souc’t	[Ibid]
Conger roasted	[361]
Conger broil’d	[Ibid]
Conger fryed	[362]
Conger baked	[Ibid.]
Cockles stewed	[399, 400]
Crabs stewed	[410]
Crabs buttered	[Ibid.]
Crabs hashed	[411]
Crabs farced	[Ibid.]
Crabs broil’d	[412]
Crabs fryed	[Ibid.]
Crabs baked	[413]
Crab minced Pyes	[414]
[D.]
Deer red roasted	[144]
Deer red baked	[228]
Deer fallow baked	[229]
Dish in the Italian way	[249]
Damsin tart	[247]
Damsins preserved	[253]
Ducklings how to fat them	[457]
[E.]
Entre de table, a Frenchdish	[8] (9)
Eggs fryed	[169]
Eggs fryed as round as a ball	[Ibid.]
Egg caudle	[423] (433)
Eggs dressed hard	[435]
Eggs buttered	[436]
Egg bisk	[Ibid.]
Eggs in Moon shine	[437]
Eggs in the Spanish fashion, call’d, Wivos qme uidos	[438]
Eggs in the Portugal fashion	[Ibid.]
Eggs a-la-Hugenotte	[439]
Eggs in fashion of a Tansie	[Ibid.]
Eggs and Almonds	[440]
Eggs broil’d	[Ibid]
Eggs poached	[440, 441]
Eggs, grand farced dish	[442]
Eggs compounded as big as twenty Eggs	[443]
Eggs buttered on toasts	[Ibid.]
Eggs buttered in the Polonian way	[445]
Egg minced pyes	[Ibid.]
Eggs or Quelque shose	[446]
Eggs fricase	[447]
Eels boil’d	[350]
Eels stewed	[351]
Eels in Stoffado	[352]
Eels souced or jellied	[353]
Eels hashed	[355]
Eels broiled	[Ibid.]
Eels roasted	[355, 356]
Eels baked	[356, 357]
Eel minced Pies.	[358]
[F.]
Fritters how to makethem	[170]
Fritters in the Italian fasion	[171]
Fritters of arms	[172]
Fried dishes of divers forms	[Ibid.]
Fried pasties, balls, or tosts	[ib.]
French tart	[248]
French Barley Cream	[287]
Florentine of tongues	[259]
Florentine of Partridg or capon	[260]
Florentine without paste	[261]
Flounders calvered	[346]
Frogs baked	[418]
Furmety.	[420]
Fowl hashed	[43]
Fowl farced	[30]; [31]
Farcing in the Spanish Fashion	[32]
Farcing French bread, called Pinemolet	[34]
Fricase a rare one	[67]
Flowers pickled	[164]
Flowers candied	[Ibid.]
[G.]
Grapes and Gooseberriespickled	[164]
Grapes preserved	[253]
Gooseberries preserved	[254]
Gooseberry Cream	[279]
Ginger bread	[275]
Geese boil’d	[89]
Goose giblets boil’d	[91]
Goslings how to order them	[457]
Geese old ones to fat them	[ib.]
[H.]
Hashes all manner ofways	[38, 39, 40,41]
Hashes of Scotch collops	[79]
Hare hashed	[45], [60]
Hares roasted	[147]
Hares four baked in a pie	[222]
Hares three in a pye	[Ibid.]
Hare baked with a pudding in his belly	[223]
Hens roasted	[149]
Hip tart	[245]
Herring minced Pies	[381]
Haberdine pyes	[Ibid]
Hogs feet jellied	[201]
Herns to nourish and fat them	[458]
[J.]
Jelly crystal	[202]
Jelly of several colours	[Ibid.]
Jelly as white as snow	[205]
Jellies for souces	[206]
Jelly of harts-horn	[207]
Jelly for a consumption	[Ibid.]
Jelly for a consumption of the Lungs	[453]
Jelly for weakness in the back	[208]
Jumballs	[271]
Italian chips	[273]
Ipocras	[275]
[L.]
Lambs head boil’d	[135]
Lambs head in white broth	[134]
Lambs stones fryed	[168]
Land or Sea fowl boiled	[72, 73, 74,75]
Leach with Almonds	[285]
Lamprey how to bake	[347, 348, 349]
Links how to make	[96]
Lemons pickled	[164]
Loaves buttered	[428]
Lump baked	[363]
Ling pyes	[381]
Lobsters stewed	[401]
Lobsters hashed	[402]
Lobsters baked	[406] (403)
Lobsters farced	[403] (Ibid.)
Lobsters marinated	[404]
Lobsters broil’d	[Ibid.]
Lobsters roasted	[405]
Lobsters fryed	[406]
Lobsters baked	[Ibid.]
Lobsters pickled	[408]
Lobsters jellied	[Ibid.]
[M.]
Marrow pyes	[3, 4, 5]
Marrow puddings	[23, 24]
Maremaid pye	[220, 221]
Made dish of tongues	[259](270)
Made dish of Spinage	[262]
Made dish of barberries	[263]
Made dish of Frogs	[264]
Made dish of marrow	[Ibid.]
Made dish of rice	[Ibid.]
Made dish of Blanchmanger	[266]
Made dish of butter and eggs	[266]
Made dish of curds	[Ibid.]
Made dish of Oysters	[396]
Marchpane	[267]
Mead	[275]
Metheglin	[276]
Mackeroons	[272]
Melacatoons baked	[251]
Melacatoons preserved	[252]
Medlar tart	[246]
Mincedpies of Veal, Mutton,Beef, &c.	[232]
Minced pyes in the French fashion	[233]
Minced pies in the Italian fashion	[Ibid.]
Mutton Legs farced	[30]
Mutton shoulder hashed	[58]
Mutton shoulder roasted	[137, 138]
Mutton or Veal stewed	[15]
Mutton shoulder stewed	[78]
Mutton or veal stewed	[51, 52]
Mutton chines boil’d	[11, 12]
Mutton carbonadoed	[166,167]
Mutton boil’d	[49, 50]
Mustard how to make it	[156]
Mustard of Dijon	[Ibid.]
Mustard in cakes	[157]
Musquedines	[271]
Mullet souc’t	[340]
Mullet marinated	[341]
Mullet broil’d	[342]
Mullet fryed	[343]
Mullet baked	[Ibid.]
Mushrooms fryed	[397]
Mushrooms in the italian fashion	[Ibid.]
Mushrooms stewed	[398]
Mushrooms broil’d	[399]
Muskles stewed	[400]
Muskles fryed	[401]
Muskle Pyes	[Ibid]
[N.]
Neats tongue boil’d	[42, 43]
Neats tongue in stoffado	[106]
Neats tongues stewed	[Ibid.]
Neats tongue in Brodo lardiero	[109]
Neats tongue roasted	[110]
Neats tongue hashed	[40, 41]
Neats tongue bak’t	[111, 112]
Neats feet larded and roasted	[126]
Norfolk fool.	[296]
[O.]
In the Index, the term “Olive”—the meat preparation, not thefruit—was always printed “Oline”. The unrelated “Olines”(following) are birds.
Olio Podrida	[1]
Olines of Beef	[118]
Olines of a Leg of Veal	[142]
Oline pye	[225]
Olines how to feed them	[460]
Oatmeal Caudle	[423]
Omlets of Eggs	[430, 431]
Onions buttered	[426]
Oysters stewed the french way	[383]
Oysters stewed otherways	[384]
Oyster pottage	[385]
Oysters hashed	[Ibid.]
Oysters marinated	[386]
Oysters in stoffado	[387]
Oysters jellied	[388]
Oysters pickled	[Ibid.]
Oysters souc’t	[389]
Oysters roasted	[389, 390]
Oysters broil’d	[391]
Oysters fryed	[392]
Oysters baked	[393]
Oyster mince pies	[395]
Oxe cheeks boil’d	[97]
Oxe cheeks in stoffado	[98]
Oxe cheeks baked	[218]
[P.]
Partridge hashed	[60]
Partridge how to feed them	[461]
Paste how to make it	[256]
Paste royal	[257]
Paste for made dishes in Lent	[Ibid.]
Puff-paste	[257, 258]
Paste of Violets, Cowslips, &c.	[267]
Paste for a Consumption	[453]
Pallets of Oxe how to dress them	[100]
Pallit pottage	[102]
Pallets rosted	[Ibid.]
Pallets in Jellies	[103]
Pallets bak’t	[104]
Pancakes	[174]
Panadoes	[424]
Pap	[297]
Pease tarts	[245]
Pease cod dish in Puff paste	[263]
Pease pottage	[421]
Peaches preserved	[252]
Pewets to nourish them	[458]
Pheasants how to feed them	[461]
Pheasant baked	[214]
Pinemolet	[9]
Pie extraordinary, or a bride pye	[234]
Pie of pippins	[242]
Pippins preserved	[244]
Pig roasted with hair on	[145]
Pig roasted otherways	[146]
Pig souc’t	[194]
Pig jellied	[196]
Pig distilled against a Consumption	[451]
Pigeons boil’d	[76], [93]
Pigeons baked	[214]
Pike boil’d	[319, 320]
Pike stewed	[323]
Pike hashed	[324]
Pike souc’t	[325]
Pike jellied	[326, 327]
Pike roasted	[328]
Pike fried	[329]
Pike broil’d	[Ibid]
Pike bak’t	[330]
Plumb cream	[278]
Plaice boil’d or stewed	[346]
Plovers how to feed them	[459]
Pork broil’d	[167, 168]
Pork roasted	[145]
Pottages	[77, 78]
Pottage in the french fashion	[94]
Pottage without any sight of herbs	[Ibid.]
Pottage called skink	[115]
Pottage of ellicksanders	[421]
Pottage of onions	[422]
Pottage of almonds	[Ibid.]
Pottage of grewel	[419]
Pottage of rice	[420]
Pottage of milk	[Ibid.]
Potatoes baked	[261]
Portugal tarts for banquettings	[267]
Posset how to make it	[292]
Posset of Sack	[293]
Posset compounded	[424]
Posset simple	[425]
Posset of herbs	[Ibid.]
Puffs the French way	[Ibid.]
Prawns stewed	[401]
Preserved green fruits	[255]
Pudding of several sorts	[21, 22, 23]
Pudding of Turkey or Capon	[24]
Puddings of Liver	[26]
Puddings of heifers udder	[ib.]
Puddings black	[126], [190]
Pudding in a breast of Veal	[140], [185]
Pudding boil’d	[177]
Pudding of cream	[178]
Pudding of sweet herbs	[ibid]
Pudding in hast	[179]
Pudding quaking	[Ibid.]
Pudding shaking	[180]
Pudding of rice	[182]
Pudding of cinamon	[183]
Pudding haggas	[25], [183]
Pudding cheveridge	[183](Ibid.)
Pudding liveridge	[184](84)
Pudding of swan or goose	[184](Ib.)
Pudding of wine in guts	[185]
Pudding in the Italian Fashion	[186]
Pudding the French way	[Ib.]
Pudding of swine lights	[187]
Pudding of oatmeal	[Ibid.]
Pudding pyes of oatmeal	[188]
Pudding baked	[189]
Puddings white	[191]
Pullets stewed against a Consumption	[451]
Pyramides cream	[286]
[Q.]
Quinces pickled	[163]
Quince Pyes	[240]
Quince tarts	[241]
Quince cream	[278]
Quinces buttered	[427]
Quodling pye	[249]
Quails how to feed them	[461]
[R.]
Rasberies preserv’d	[254]
Rabbits hashed	[45, 46],[61] (48, 54)
Restorative for a weak back	[455]
Rice tart	[245]
Rice cream	[285]
Rice buttered	[428]
Roots farced	[27]
[S.]
Sauce for green geese	[92]
Sauce for Land fowl	[93], [151]
Sauce for roast mutton	[139]
Sauce for roast veal	[144]
Sauce for red deer	[Ibid.]
Sauce for Rabbits	[148]
Sauce for Hens	[149, 150]
Sauce for Chickens	[150]
Sauce for Pidgeons	[151]
Sauce for a Goose	[152]
Sauce for a Duck	[153]
Sauce for a Sea Fowl	[Ibid.]
Sauce for roast Salmon	[338]
Sausages	[36, 37], [95]
Sausages Bolonia	[127]
Sausage for jelly	[208]
Sallet grand of minc’t fowl	[92]
Sallet grand of divers compound	[158, 159,160]
Sallet of scurvy grass	[161]
Sallet of elixander buds	[162](262)
Scoch collops of mutton	[59]
Salmon calvered	[331]
Salmon stewed	[332]
Salmon pickled	[333]
Salmon hashed	[Ibid. ]
Salmon marinated	[334]
Salmon in stoffado	[Ibid]
Salmon fryed	[335]
Salmon roasted	[337] (339)
Salmon broil’d or roasted in stoffado.	[337]
Salmon baked	[338]
Salmon, chewits, or minced pyes	[339]
Salmon Lumber pye	[340]
Sack cream	[283]
Stone cream	[284]
Snow cream	[279]
Scollops stewed	[400]
Sea fowl bak’d	[215]
Silabub an excellent way	[295]
Shell bread	[274]
Snails stewed	[415]
Snails fryed	[416] (416)
Snails hashed	[Ibid.]
Snails in pottage	[417]
Snaile back’d	[418]
Snites boil’d	[62]
Soals boil’d	[363]
Soals stewed	[364]
Soals souc’d	[365]
Soals jellied	[Ibid.]
Soals roasted	[366]
Soops of spinage	[426] (246)
Soops of carrots	[Ibid.]
Soops of artichocks	[Ibid.]
Souce veal lamb, or mutton	[198]
Sparagus to keep all the year	[210]
Sparagus buttered	[427]
Spinage tart	[247]
Steak pye	[226]
Steak pyes the french way	[227]
Strawberry tart	[246]
Sturgeon boil’d	[367]
Sturgeon buttered	[368]
Sturgeon hashed	[Ibid]
Sturgeon marinated	[Ibid]
Sturgeon farced	[369]
Sturgeon whole in stoffado	[ib]
Sturgeon souc’t	[370]
Sturgeon broil’d	[Ibid]
Sturgeon fryed	[371]
Sturgeon roasted	[Ibid]
Sturgeon olines of it	[372]
Sturgeon baked	[373, 374, 375]
Sturgeon minc’t pies	(376, )[377]
Sturgeon lumber pie	[378]
Sturgeon baked with farcings	[379] (Ibid.)
Sturgeon olio	[380] (389)
Sugar plate	[271]
Swans how to fat them	[458]
Sweet-bread pies	[231]
[T.]
Tansey how to make	[174]
Taffety tart	[246]
Tart stuff of several colours	[249]; [250, 251]
Tortelleti, or little pasties	[83, 84]
Tosts how to make them	[175]
Toasts cinamon	[176]
Toasts the French way	[Ibid.]
Tortoise how to dress it	[414]
Tripes how to dress them	[127]
Trotter pie	[242]
Triffel how to make it	[292]
Turkish dish of meat	[116]
Turkey baked	[214]
Turkies how to fat them	[458]
Turbut boil’d	[345]
Turbut souc’t	[Ibid.]
Turbut stewed or fryed	[346]
[V.]
Veal breast farced	[20]
Veal breast boil’d	[Ibid.]
Veal breast roasted	[141]
Veal breast, loin, or rack baked	[225]
Veal leg boil’d	[17, 18]
Veal leg farced	[19]
Veal chines boil’d	[10]
Veal loin roasted	[141]
Veal broil’d	[167]
Veal hashed	[44]
Veal farced	[28]; [29], [31]
Venison broil’d	[168]
Venison tainted how to preserve it	[230, 231]
Udders baked	[124]
Verjuyce how to make it	[156]
Vinegar to make it	[154]
Rose Vinegar	[155]
Pepper Vinegar	[Ibid.]
Umble pies	[231]
[W.]
Warden tarts	[245]
Water for a Consumption	[453]
Wossel to make it	[296]
Wheat-ears how to feed them	[461]
Whip cream	[284]
Wheat leach of cream	[285]
White-pot to make it	[295]
Woodcocks boil’d	[62], [86]
Woodcocks roasted	[148]