Barly Cream. 162

Barly Broth without Meat. 188

Barly Broth with Meat. 188

Balls to take out Stains. 228

Broth of a Lambs Head. 225

Beef-Pie very good. 244

Blanched Manchet. 247

Bullocks cheek baked to eat hot. 299

Bullocks cheek baked to eat cold. ib.

Bacon Froize. 300

C.

Cheesecakes. 163

Cheesecakes. 164

Chicken Pie. 168

Collar of Brawn. 169

Capon boiled. 171

Cracknels. 172

Codling cream. 174

Cheese very stood. 175

Cucumbers boiled. 182

Collops of Bacon and Eggs. 187

Cabbage Pottage. 192

Capon with white Broth. 195

Calves foot Pie. ib.

Carp Pie. 198

Calves head Pie. 201

Calves chaldron Pie with Puddings in it. 207

Coleflower pickled. 210

Cheese Loaves. 213

Custards very fine. 216

Cods head boiled. 222

Chicken Pie. 226

Capon boiled. 236

Chickens boiled with Goosberries. 241

Chickens baked with Grapes. 243

Capon baked. 245

Cambridge Pudding. 249

Chiveridge Pudding. 250

Calves Tongue hashed. 255

Capon boiled. Ib.

Capon boiled with Rice. 256

Capon boiled with Pippins. Ib.

Chickens boiled with Lettuce. 257

Chickens smoored. 263

Calves feet hashed. 264

Chickens in white Broth. 265

Capon rosted with Oysters. 271

Calves head with Oysters. 279

Carp Pie. 289

Consumption Remedy. 306

D.

Dried Tongues. 202

Delicate Pies. 215

Ducks boiled. 259

E.

Elder Vinegar. 159

Eels and Pike Together. 179

Eels rosted with Bacon. 180

Eels and Oister Pie. 183

Egg Pie. 217

Eel Pie. 219

Eel souced and collered. Ib.

Eels stewed. 220

Eels in broth. 267

F.

Fresh Cheese. 164

Furmity. 187

Furmity with Meat Broth. 189

Furmity with Almonds. Ib.

French Pottage. 102

Fricasies of several sorts. 199

Fricasie of Sheeps feet. 205

Fried Toasts. 209

Fritters. 246

Fricasie of Oisters. 218

Fricasie of Eels. Ib.

Fresh Salmon boiled. 221

French Broth. 225

Fine washing Balls for the Hands. 224

French Servels. 230

Florentine baked. 242

Friday Pie without fish or flesh. Ib.

Fritters. 246

Farced Pudding. 247

Fricasie of Eggs. 248

French Puffs. 253

Flounders boiled. 298

G.

Green Tansie. 167

Gravie Broth. 191

Goose dried. 193

Goose Giblets with Sausages. 199

Garden Beans dried. 234

Gurnet boiled. 238

Goose baked. 246

Goose Giblets boiled with Roots and Herbs. 261

Goose Giblets boiled. 260

Grand Sallad. 268

Gammon of Bacon Pie. 298

Green Sauce for Pork. 305

H.

Hasty Pudding. 199

Hasty Pudding. Ib.

Hasty Pudding. Ib.

Hare Pie. 203

Hashed Meats. 217

Herring Pie. 220

Herb Pie. 226

Haunch of Venison rosted. 273

Haunch of Venison boiled. 275

Haggus Pudding. 294

Hasty Pudding. Ib.

I.

Italian Pudding. 254

Ice and Snow. 303

K.

Kickshaws to bake or fry. 254

L.

Lobsters buttered. 175

Liver Fritters. 177

Loaves to Butter. 206

Limon Cakes. 212

Loaves of Curds. 213

Lobsters rosted. 227

Lamb Pie. 233

Leg of Mutton rosted. 266

Leg of Mutton boiled. 238

Leg of Mutton with Oysters. 270

Loin of Mutton stewed. 274

Lark pie. 286

Lettuce pie. 287

Lampry pie. 292

Lenten Dish. 307

M. [Transcriber's note: heading omitted in original.]

Metheglin. 160

Misers for Childrens Collation. 208

Minced Pies. 212

Made Dish of Rabbet Livers. 241

Mutton smoored. 261

Mutton smoored. 262

Mutton Pie. 303

N.

Neats Tongue Pie. 194

Neats Tongue rosted. 239

Neats Tongue hashed. 264

Neck of Mutton boiled. 274

Neck of Mutton stewed. 287

Nuts fried. 300

O.

Oatmeal Pudding. 165

Olio of several Meats. 172

Oysters and Eels in a Pie. 197

Oysters and Parsneps in a Pie. 181

Oyster Pie. 197

Oranges and Limons in Jelly. 212

Oisters fried. 214

Oisters broiled. ib.

Oysters rosted. ib.

Olives of Veal. 222

Oatmeal Pudding. 295

Oat-Cakes. 232

Olive Pie. 223

P.

Puddings in Balls. 165

Pigeons boiled. 166

Pasty of Veal. 170

Pigeon Pie. ib.

Pork rosted without the Skin. 173

Pig rosted like Lamb. 174

Potted Fowl. 179

Parsnep Pie with Oysters. 181

Pig Pie. 197

Pudding of Manchet. 201

Pompion Pie. 208

Pompion fryed. ib.

Pike rosted and larded. 221

Pomander very fine. 224

Pompion Pie. 227

Pickled Sprats. 223

Pasty of Ling. 229

Pallat Pie. 231

Pippin Pie. 235

Pasties to fry. 236

Pigeons boiled with Rice. 239

Pigeons boiled with Gooseberries. ib.

Pippin Tart. 244

Pancakes crisp. 247

Pudding of Goose Bloud. 249

Pudding of Liver. 250

Pigeons boiled with Capers and Samphire. 260

Partridges boiled. 266

Pike boiled with Oysters. 268

Pig rosted with a Pudding in his Belly. 269

Pippins stewed. 277

Pig rosted without the skin with a Pudding in his Belly. 281

Pancakes very good. 283

Paste very good. 294

Paste to raise. Ib.

Paste for baked Meat to eat cold.

Pie of Veal.

Pie of Shrimps or Prawns.

Pie of rosted Kidney.

Potato Pie.

Pig Pie.

Pork Pie.

Pudding of French Barlie.

Pomander very fine.

Pudding of wine.

Pudding of Hogs Lights.

Posset Pie.

Pippins dried.

Poached Eggs.

Pippin Paste.

Pippins stewed.

Q.

Quodling Cream.

Quinces to look white.

Quince Pie very good.

R.

Rump of Beef boiled.

Rolls for Noble Tables.

Rolls very short.

Rasberry Tarts.

Rabbets with Sausages.

Rice Cream.

Rabbet boiled.

Rice Pudding.

Rabbet boiled with Grapes. 258

Rabbet boiled with Claret. ib.

Red Deer Pie. 291

Rock of Sweet Meats. 309

S.

Souced Veal. 169

Sauce for Mutton. 273

Summer Dish. 175

Souced Pig. 178

Several Sallads. 183

Several Sallads. ib.

Soles dressed very fine. 186

Spinage Tart. 184

Stewed Fish. ib.

Spanish Pap. 190

Sallad of cold Meat. 193

Sheeps Tongues with Oysters. ib.

Scotch Collops. 200

Shoulder of Venison, or Shoulder of Mutton rosted in Blood. 204

Stewed Pig. ib.

Steak Pie with Puddings. 205

Salmon dressed by Infusion. 206

Stewed Carps in blood. 209

Stump pie. 216

Sauce for Fowl. 232

Sorrel Sallad. 234

Sallad cold. ib.

Sauce for Veal. 235

Sauce for a Leg of Mutton.

Souced Fish.

Swan baked.

Small Birds baked.

Stewed Pudding.

Sussex Pudding.

Sausages boiled.

Shell-fish fryed.

Steak Pie.

Shoulder of Venison rosted.

Sallads boiled.

Shoulder of Veal boiled.

Stewed Broth good.

Sallad of Salmon.

Shoulder of Mutton with Oysters.

Stewed Artichokes.

Sauce for Fowl.

Sauce for Partridges.

Sauce for Quails.

Salmon Pie.

Shaking Pudding.

Stone Cream.

Snow Cream.

Sussex Pancake.

Snow and Ice.

Sallad in Winter.

Sallad in Winter.

Sorrel Sops.

T.

To boil a Teal or Wigeon. 240

Turkey baked. 245

Trouts stewed. 267

Toasts of Veal fried. 282

Tarts of several Sweet-meats. 302

Treacle Wine. 306

V.

Venison baked to keep. 178

Umble Pies. 243

Veal smoored. 262

Veal rosted with farcing herbs. 273

Veal fried. 283

Venison Pasty. 301

Vin de Molosso. 306

W.

White Broth with Meat. 225

White Broth without Meat. ib.

White Pot. 291

Whitings boiled. 298

Postscript.

Now good Readers, here are three hundred and ten choice Receipts added for a Second Part of the Queen-like Closet, and you may, I am sure, make many more of them if you observe how many I have taught in one; if I had not taken that course, only for brevity sake, & that it might not be tedious and impertinent to you, I might have enlarged this Volume very much.

FINIS.