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.
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