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
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
Dried Tongues. 202
Delicate Pies. 215
Ducks boiled. 259
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
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
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
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.
Italian Pudding. 254
Ice and Snow. 303
Kickshaws to bake or fry. 254
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
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
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
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.
Quodling Cream.
Quinces to look white.
Quince Pie very good.
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
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.
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
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
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.