The Closet of Sir Kenelm Digby Knight Opened

by Kenelm Digby

Torcular, a press used in making wine.

Trivet, a tripod.

Walm, a bubble in boiling; a boiling-up.

Wardens, winter pears.

Wort, an infusion of malt which after fermentation becomes beer.

INDEX OF RECEIPTS

Ale with Honey, [104]
Scotch, from my Lady Holmbey, [98]
Small, for the stone, [105]
To make Ale drink quick, [100]
and Bragot, Master Webbe's, [107]
Cock, [147]
Apple drink with Sugar, Honey, etc., [106]
Apples, A very pleasant drink of, [100]
in Gelly, [234]
To stew, [201]
Sweet Meat of, [238]
Syrup of, [253]
Bacon for Gambons, and to keep, [212]
Barley Cream, The Queen's, [139]
Pap, [135]
Beef, To bake, [208]
or Venison, To boil, [209]
To stew, [150]
Rump of, To stew, [163], [196], [197]
Bisket, To make, [219]
Bragot, Master Webbe's, [108]
Bran, To make clear Gelly of, [203]
Brawn, About making of, [205]
Broth, Nourishing, [133]
Portugal, as it was made for the Queen, [127]
Spinage, [123]
Stewed, [125]
and Potage, [141]
for sick and convalescent persons, [143]
Butter and Oil to fry fish, [193]
Cake, To make a, [216], [217]
A very good, [220]
An excellent, [219]
Carraway, [219]
Plumb, [218]
Cakes, Excellent small, [221]
Capon, Boiled, Savoury and nourishing, [153]
Cold Rosted, Sallet of, [206]
to pickle, My Lady Portland's way, [159]
in white broth, [146]
Champignons, Pickled, [200]
Cheese, Savoury tosted, or melted, [228]
Scalded, [227]
Slippcoat, [223]-[7]
Cheese-cakes, To make, [214]
Cherries, Marmulate of, [251]
Marmulate of, with juyce of Raspes and Currants, [252]
To make wine of, [110]
Chicken, Fricacee of, [158]
To cram, [233]
To fatten in a wonderful degree, [231], [232]
To feed, [228], [230]
Cider, [100]
Sir Paul Neale's way, [101]
Water, Dr. Harvey's, [103]
Clouted Cream, [117], [120]
Cock Ale, To make, [147]
Collops, Excellent good, [171]
Scotch, My Lord of Bristol's, [167]
Scotch, My Lady Diana Porter's, [181]
of Veal, Savoury, [157]
Conserve of Red Roses, [257], [259]
Cordial Tablets, which strengthen nature much, [238]
Cream, Clouted, [117], [120]
Curds, To make, [120]
A good dish of, [116]
An excellent Spanish, [116]
with Rice, [191]
Courdes, The, [228]
Cresme fouettee, My Lord of S. Alban's, [119]
Crust, Short and crisp, for tarts and pyes, [215]
Currants, Gelly of, with the fruit whole in it, [255]
Red, Marmulate of, [256]
Red, Gelly of, [255]
Wine, [98]
Ducks, Wilde, To bake, [210]
Wilde, To rost, [210]
Eggs, To boil, [203]
To butter, with cream, [147]
Portuguez, [202]
Flommery Caudle, A, [238]
Wheaten, [134]
Fricacee of Lamb-stones, Sweetbreads, etc., A., [158]
of Veal, [158], [182]
Goose, An excellent meat of, [212]
To pickle an old fat, [212]
Green geese pye, [209]
Gruel of oatmeal and rice, [191]
Smallage, [137]
Water, [138]
Water, with wood-sorrel and currants, [139]
Hachy, A nourishing, [158]
Hare-pye, To make, [207]
Harts-horn Gelly, To make, [239], [240], [241], [242]
Herring Pye, A, [192]
Honey, Some notes about, [8]
drink, To make, [84]
drink, Weak, [107]
Horse Radish, Sauce of, [151]
Hotchpot, To make, [149], [150]
The Queen's, [151]
Humble Pyes, To season, [210]
Hydromel as I made it weak for the Queen-Mother, [35]
with Clove-Gilly-flowers, [23]
with Juniper Berries, [23]
My Lord Hollis's, [33]
Julep of Conserve of Red Roses, Dr. Bacon's, [260]
Lamb-stones, A fricacee of, [158]
Lampreys, To dress, [184]
Mallow Stalks, Sucket of, [256]
Marchpane, My Lord of Denbigh's Almond, [221]
Marmulate of Cherries, [251]
of Cherries with juyce of raspes and Currants, [252]
of Pippins, [243]
of Red Currants, [256]
My Lady Windebank's curious red, [253]
White, My Lady of Bath's way, [248]
The Queen's, [248]
Marrow Puddings, [162]
Sops, with wine, [145]
Spinage Pasties, Excellent, [159]
Meat, fine, To rost, [157]
For rosting of, [196]
Meathe (Mead), [32], [42], [43], [54], [57], [65], [72], [76], [78], [82], [85], [87], [89], [92]
A receipt to make good, [64]
A very good, [60]
excellent, To make, [10]
White, [41], [58], [68], [72], [73], [74], [79], [82]
White, An excellent, [11]
White, Small, [80]
White, Sir John Arundel's, [57]
White, my Lady Gower's, [26]
good for liver and lungs, [59]
Small, [56]
Strong, [32], [56]
A weaker but pleasant, [11]
to keep long, [23]
with Raisins, [96]
My Lady Bellassises, [45]
Mr. Corsellises, Antwerp, [9]
My Lord Gorge his, [54]
My Lord Herbert's, [68]
My Lady Morrice's, [39]
My Lady Morrice, her sister's way, [39]
My own considerations for making, [19]
Sir Wm. Paston's, [41]
Another pleasant Meathe of Sir Wm. Paston, [42]
from the Muscovian Ambassador's steward, [81]
Sir Baynam Throckmorton's, [42]
Master Webbe's, [14]-[19]
Metheglin, To make, [35]-[39], [46], [58], [66], [67], [69], [71], [75], [80], [81], [84], [86], [95]
To make a tun of, [12]
composed by myself out of various receipts, [25]
My Lady Windebanke's, [94]
Good, [52]
Very good, [76]
Excellent, [71]
Most excellent, [61]
An excellent way to make, called the Liquor of Life, [51]
Small, [69], [77], [91]
White, [30], [31], [34], [43], [59], [60], [63], [73], [90]
White, Sir Edward Bainton's, [90]
The Countess of Bullingbroke's, [13]
The Countess of Dorset's, [62]
Sir John Fortescue's, [53]
My Lady Hungerford's, [6]
Mr. Pierce's excellent, [46]
The Lady Vernon's, [55]
The Earl of Denbigh's, [85]
Sir Thomas Gower's, [29]
as it is made at Liège, [5]
or sweet drink of my Lady Stuart, [93]
for the colic and stone, of my Lady Stuart, [93]
for health, Sir Thomas Gower's, [27]
for taste and colour, [28]
that looks like White Wine, [90]
Minced Pyes, To make, [156], [160]
My Lady of Portland's, [155], [156]
Morello Wine, [97]
Mustard, To make, [194]
Mutton, baked like venison, [207]
Fricacee of, [158]
steaks, An excellent way of making, [170]
To make a shoulder of, like venison, [163]
Oatmeal, Pap of, [135]
Pap of, Sir John Colladon's, [136]
Pudding, [174]
Pudding, A baked, [176]
and Rice, Gruel of, [191]
Oglia, Spanish, plain but good, [164]
Ordinary Drink, Sir Thomas Gower's, [29]
Oysters, To stew, [183]
Panado, [135]
Pan Cotto, [141]
Pap, Barley, [135]
Parsneps, To dress, [190]
Partridges that you have taken wilde, To feed, [233]
Pear Pudding, [162]
Pears, To stew, [201]
Preserved Wardens, [237]
Pease, To butter, [191]
Porage, My Lord Lumley's, [142]
of the seedy buds of tulips, [145]
Pidgeons, Teals, or Wild Ducks, To bake, [209]
Pippins, Gelly of (or of John Apples), [236]
Marmulate of, [243]
to preserve in Gelly, [180]
Syrup of, [235]
Plague Water, [147], [148]
Poor John and Buckorn, To dress, [187]
Posset, An excellent, [144]
A plain ordinary, [112]
A Barley Sack, [113]
A French Barley, [160]
A Sack, [111], [112]
Sack, My Lord of Carlile's, [115]

Potages, Concerning, [121]
Barley, [125]
An English, [126]
Good nourishing, [133]
Ordinary, [124]
Plain savoury, [122]
de Santé, [129], [130]
de Santé, Nourissant, [128]
de blanc de Chapon, [123]
Poultry, To feed, [229]
Pressis, Nourissant, [140]
Pudding, An excellent baked, [154]
Another baked, [179]
A Barley, [175]
Black, [172], [179]
Black, Excellent, [165]
Call, [174]
Marrow, [162]
Oatmeal, [174]
Oatmeal, Baked, [176]
Pear, [162], [174]
Pippin, [175]
Pith, [172]
Quaking, Plain, [176]
Quaking, bag, [177]
with puff paste, [161]
White, [166]
White, Excellent, [166]
Puff-past, [161]
Puffs, To make, [234]
Pyes, [168]
Minced, [156]
Minced, My Lady of Portland's, [155], [156]
Hare, [207]
Herring, [192]
Quiddany of Quinces, A smoothening, [250]
Quince preserved with Gelly, [245]
Quinces, Gelly of, [243]
Gelly of, Fine White, [246]
Gelly of, Red, My Lady Windebanke's, [254]
Paste of, [248], [250]
Paste of, with very little sugar, [249]
to keep all the year round, [149]
Raspberry Wine, To make, [148]
Red Dear, To make, [163]
Herrings broyled, [173]
Rice, boiled dry, [145]
and Orge Mondé, [137]
Roses, Red, Conserve of, [257], [259]
Julep of, [260]
Sack with Clove-Gilly-flowers, [22]
Posset, [111]
Posset, My Lord of Carlile's, [115]
Sallet of Cold Capon rosted, [206]
Sauce of Horse Radish, [151]
very good for partridges, etc., [160]
for a carp or pike, [191]
Shrimps, To prepare for dressing, [193]
Slippcoat Cheese, To make, [223], [224], [225], [226]
Smallage Gruel, [137]
Smoaked flesh, To boil, [164]
Spinage Broth, To make, [123]
Stepponi, [106]
Stockfish, The way of dressing, in Holland, [188]
Another way, [189]
To dress, somewhat differingly from the way of Holland, [186]
Strawberry Wine, [109]
Sucket of Mallow Stalks, [256]
of Lettuce, [257]
Sweetbread, Fricacee of, [158]
Sweet-meats of my Lady Windebanke, [253], [254]
Syllabub, A, [115], [193]
A plain, [120]
A whip, [120]
Tablets, Pleasant Cordial, [238]
Tansy, A, [183], [213], [214]
Tea with eggs, [132]
Turkeys, Excellent meat of, [212]
To souce, [211]
Veal, Fricacee of, [158], [182]
Savoury Collops of, [157]
To stew a breast of, [150]
Tosts of, [193]

Venison, Baked, [169], [203]
to keep, [204]
Vuova Lattate, [165]
Spersa, [165]
Wardens, Preserved, [237]
To stew, [201]
White Pot, To make, [149], [195]
Whitings buttered with eggs, [187]
Wilde Boar, To rost, [168]
Wilde Ducks or Teals, To bake, [210]
Ducks, To rost, [210]
Wine, Cherry, [110]
The Countess of Newport's, [109]
Raspberry, [148]
Strawberry, [109]