The Compleat Cook
To make a Posset, the Earle of Arundels Way..
To boyle a Capon larded with Lemons.
To Bake Red Deere.
To make fine Pan-cakes fryed without Butter or
Lard.
To dresse a Pig the French manner.
To make a Steake pye, with a French Pudding in the
Pye.
An excellent way of dressing Fish.
To fricate Sheeps-feet.
To fricate Calves Chaldrons.
To Fricate Champigneons.
To make buttered Loaves.
To murine Carps, Mullet, Gurnet, Rochet, or Wale,
&c.
To make a Calves Chaldron Pye.
To make a Pudding of a Calves Chaldron.
To make a Banbury Cake.
To make a Devonshire White-pot.
To make Rice Cream.
To make a very Good Great Oxford-shire Cake.
To make a Pumpion Pye.
To make the best Sausages that ever was eat.
To boyle a Fresh Fish.
To make Fritters.
To make Loaves of Cheese-Curds.
To make fine Pies after the French fashion.
A Singular Receit for making a Cake.
To make buttered Loaves of Cheese-curds.
To make Cheese-loaves.
To make Puff.
To make Elder Vinegar.
To make good Vinegar.
To make a Coller of Beef.
To make an Almond Pudding.
To boyle Cream with French Barly.
To make Cheese-Cakes.
To make a Quaking Pudding.
To Pickle Cucumbers.
To Pickle Broom Buds.
To keep Quinces raw all the year.
To make a Gooseberry Foole.
To make an Otemeale Pudding.
To make a green Pudding.
To make good Sausages.
To make Toasts.
Spanish Cream.
To make Clouted Cream.
A good Cream
To make Piramidis Cream.
To make a Sack Cream.
To boyle Pigeons.
To make an Apple-Tansey.
The French-Barly-Cream.
To make a Chicken or Pigeon-Pye.
To boyle a Capon or Hen.
To make Balls of Veale.
To make Mrs. Shellyes Cake.
To make Almond Jumballs.
To make Cracknels.
To Pickle Oysters.
To boyle Cream with Codlings.
To make the Lady Albergaveres Cheese.
To dresse Snayles.
To boyle a rump of Beefe after the French fashion.
An excellent way of dressing Fish.
To make Fritters of Sheeps-feet.
To make dry Salmon Calvert in the boyling.
To make Bisket Bread.
To make an Almond Pudding.
To make an Almond Caudle.
To make Almond bread.
To make Almond Cakes.
Master Rudstones Posset.
To boyle a Capon with Ranioles.
To make a Bisque of Carps.
To boyle a Pike and Eele together.
To make an Outlandish dish.
To make a Portugall Dish.
To dresse a dish of Hartichoaks.
To dresse Soales.
To make Furmity.
To make Patis, or Cabbage Cream.
To make Pap.
To make Spanish Pap.
To poach eggs.
A Pottage of Beef Pallats.
The Jacobins Pottage.
To Salt a Goose.
A way of stewing Chickens or Rabbets.
A Pottage of Capons.
To dresse Soales another way.
A Carpe Pye.
To boyle Ducks after the french fashion.
To boyle a Goose with Sausages.
To fry Chickens.
To make a Chicken Pye.
To make a Pye of a Calves head.
To make Creame with Snow.
To make minced Pies.
To dry Neats Tongues.
To make Jelly of Harts Horn.
To make Chickens fat in four or five dayes.
To make Angelot.
A Persian Dish.
To roast a shoulder of Mutton in blood.
To roast a Leg of Mutton to be eaten cold.
To roast Oysters.
To make a Sack Posset.
Another Sack Posset.
To make a Sack Posset without Milk or Cream.
To make a stump Pye.
To make Mrs. Leeds Cheese Cakes.
To make Tarts called Taffaty Tarts.
To make Fresh Cheese.
To make Sugar Cakes or Jumbals.
To hash a Shoulder of Mutton.
To dresse Flounders or Playce with Garlick and
Mustard.
A Turkish Dish.
To dresse a Pyke.
To dresse Oysters.
To dresse Flounders.
To dresse Snails.
To dresse pickle fish.
To fricate Beefe Pallats.
A Spanish Olio.
To make Metheglin.
To make a Sallet of Smelts.
To make a Sallet of a cold Hen or a Capon.
To stew Mushrums.
The Lord Conway his Lordships receipt for the
making of Amber Puddings.
To make a Partridge Tart.
To keepe Venison all the yeare.
To bake Brawn.
To roast a Pike.
To sauce Eeles.
To make Sausages without skins.
To boyle a pudding after the French fashion.
To make a Fricake.
To make a Dish called Olives.
To make an Olive Pye.
An excellent Sillabub.
To Sauce a Pig.
To make a Virginia Trout.
To make a fat Lamb of a Pig.
To make Rice Pancakes.
Mrs. Dukes Cake.
To make fine Pancakes fryed without Butter, or
Lard.
To pot Venison.
To make a Marchpan; to Ice him, &c.
To make Jelly the best manner.
To make poore knights.
To make Shrewsbury Cakes.
To make beef like red Deer to be eaten cold.
To make puffs.
To make a hash of Chickens.
To make an Almond Caudle.
To make scalding Cheese towards the latter end of
May.
To Pickle Purslaine.
To make a Posset the Earle of Arundels way.
FINIS.
This page copyright © 2003 Blackmask Online.
http://www.blackmask.com