The Table.Alphabetization in the Table is unchanged, as are the variants of “Ibid.” When a printed page number was incorrect, the correct number is shown initalicsfollowed by the original number in (parentheses). Unless otherwise noted, “Ibid.” from the original text refers to the correct page number. Page groups—either a series of recipes or a single recipe covering two pages—are linked to the beginning of the group. Unconnected recipes on consecutive pages are separated by semicolons in place of the printed comma.ABCDEFGHJLMNOPQRSTVWA.Andolians.page22Almond Pudding181Almond Leach209Almond Custard237Almond Tart247(241)Almond Bread, Biskets and Cakes268, 269Almond cream280Almond cheese281Almond caudle423Apricocks baked251Apricocks preservedIbidAmbergriece cakes270Apple cream277Aleberry423Artichocks baked261Artichocks stewed448Artichocks fryed448, 449B.Barley Broth13Broth stewed14, 15Bisk divers ways5, 6, 7, 8,47Bisk or Batalia Pye211Beef fillet roasted113Beef roasted to pickle116Beef collops stewed117Beef carbonado’d119Beef baked red deer fashion121Beef minced Pyes122Bullocks cheeks souced199Boar wild baked228(229)Brawn broil’d169Brawn boil’dIbid.Brawn souc’t192Brawn of Pig193Brawn garnisht194Breading of meats and fowls136Bacon gammon baked227Bread the French fashion239Biscket bread273Bisquite du RoyIbidBean bread274Beer buttered423(432)Barberries preserved254Blamanger297, 298Blanch manchet in a frying pan446C.Calves head boil’d129Calves head souced130Calves head roastedIbid.Calves head hashed133Calves head broil’d134Calves head baked131Calves foot pye132Calves head roasted with Oysters,131,143Calves feet roasted143(134)Calves chaldron baked219Capons in pottage67Capons souc’t197Calves chaldron in minced Pyes.220Capons boil’d64,65(67),85Capons fillings raw30Cocks boil’d62Cock stewed against a Consumption450Chicken pye212, 213Chickens peeping boil’d57Chickens how to feed them456China broth454, 455Capilotadoes or Made Dishes5Collops and eggs169Collops like bacon of Marchpane.268Cucumbers pickled163Colliflowers buttered427Custards how to make them237(257)Custards without eggsIbidCheescakes how to make them287, 288, 289Cheescakes without Milk289(298)Cheesecakes in the Italian fashion290, 291Cream and fresh Cheese292Codling cream277(177)Cast cream282Clouted CreamIbidCabbidge cream284Cream tart248Cherry tart246Cherries preserved253Cake a very good one238Cracknéls,272Carp boil’d in carbolion301Carp bisk303Carp stewed305Carp stewed the French way306, 307Carp broth309Carp in stoffado310(301)Carp hashedIbidCarp marinated311Carp broil’d312Carp roasted313Carp Pye314Carp pie minc’t with eels316Carp baked the French wayIbidConger boil’d359Conger stewed360Conger marinatedIbidConger souc’tIbidConger roasted361Conger broil’dIbidConger fryed362Conger bakedIbid.Cockles stewed399, 400Crabs stewed410Crabs butteredIbid.Crabs hashed411Crabs farcedIbid.Crabsbroil’d412Crabs fryedIbid.Crabs baked413Crab minced Pyes414D.Deer red roasted144Deer red baked228Deer fallow baked229Dish in the Italian way249Damsin tart247Damsins preserved253Ducklings how to fat them457E.Entre de table, a French dish8(9)Eggs fryed169Eggs fryed as round as a ballIbid.Egg caudle423(433)Eggs dressed hard435Eggs buttered436Egg biskIbid.Eggs in Moon shine437Eggs in the Spanish fashion, call’d,Wivos qme uidos438Eggs in the Portugal fashionIbid.Eggs a-la-Hugenotte439Eggs in fashion of a TansieIbid.Eggs and Almonds440Eggs broil’dIbidEggs poached440, 441Eggs, grand farced dish442Eggs compounded as big as twenty Eggs443Eggs buttered on toastsIbid.Eggs buttered in the Polonian way445Egg minced pyesIbid.Eggs or Quelque shose446Eggs fricase447Eels boil’d350Eels stewed351Eels in Stoffado352Eels souced or jellied353Eels hashed355Eels broiledIbid.Eels roasted355, 356Eels baked356, 357Eel minced Pies.358F.Fritters how to make them170Fritters in the Italian fasion171Fritters of arms172Fried dishes of divers formsIbid.Fried pasties, balls, or tostsib.French tart248French Barley Cream287Florentine of tongues259Florentine of Partridg or capon260Florentine without paste261Flounders calvered346Frogs baked418Furmety.420Fowl hashed43Fowl farced30;31Farcing in the Spanish Fashion32Farcing French bread, called Pinemolet34Fricase a rare one67Flowers pickled164Flowers candiedIbid.G.Grapes and Gooseberries pickled164Grapes preserved253Gooseberries preserved254Gooseberry Cream279Ginger bread275Geese boil’d89Goose giblets boil’d91Goslings how to order them457Geese old ones to fat themib.H.Hashes all manner of ways38, 39, 40, 41Hashes of Scotch collops79Hare hashed45,60Hares roasted147Hares four baked in a pie222Hares three in a pyeIbid.Hare baked with a pudding in his belly223Hens roasted149Hip tart245Herring minced Pies381Haberdine pyesIbidHogs feet jellied201Herns to nourish and fat them458J.Jelly crystal202Jelly of several coloursIbid.Jelly as white as snow205Jellies for souces206Jelly of harts-horn207Jelly for a consumptionIbid.Jelly for a consumption of the Lungs453Jelly for weakness in the back208Jumballs271Italian chips273Ipocras275L.Lambs head boil’d135Lambs head in white broth134Lambs stones fryed168Land or Sea fowl boiled72, 73, 74, 75Leach with Almonds285Lamprey how to bake347, 348, 349Links how to make96Lemons pickled164Loaves buttered428Lump baked363Ling pyes381Lobsters stewed401Lobsters hashed402Lobsters baked406(403)Lobsters farced403(Ibid.)Lobsters marinated404Lobsters broil’dIbid.Lobsters roasted405Lobsters fryed406Lobsters bakedIbid.Lobsters pickled408Lobsters jelliedIbid.M.Marrow pyes3, 4, 5Marrow puddings23, 24Maremaid pye220, 221Made dish of tongues259(270)Made dish of Spinage262Made dish of barberries263Made dish of Frogs264Made dish of marrowIbid.Made dish of riceIbid.Made dish of Blanchmanger266Made dish of butter and eggs266Made dish of curdsIbid.Made dish of Oysters396Marchpane267Mead275Metheglin276Mackeroons272Melacatoons baked251Melacatoons preserved252Medlar tart246Minced piesof Veal, Mutton,Beef,&c.232Minced pyes in the French fashion233Minced pies in the Italian fashionIbid.Mutton Legs farced30Mutton shoulder hashed58Mutton shoulder roasted137, 138Mutton or Veal stewed15Mutton shoulder stewed78Mutton or veal stewed51, 52Mutton chines boil’d11,12Mutton carbonadoed166, 167Mutton boil’d49, 50Mustard how to make it156Mustard of DijonIbid.Mustard in cakes157Musquedines271Mullet souc’t340Mullet marinated341Mullet broil’d342Mullet fryed343Mullet bakedIbid.Mushrooms fryed397Mushrooms in the italian fashionIbid.Mushrooms stewed398Mushrooms broil’d399Muskles stewed400Muskles fryed401Muskle PyesIbidN.Neats tongue boil’d42, 43Neats tongue in stoffado106Neats tongues stewedIbid.Neats tongue in Brodo lardiero109Neats tongue roasted110Neats tongue hashed40, 41Neats tongue bak’t111, 112Neats feet larded and roasted126Norfolk fool.296O.In the Index, the term “Olive”—the meat preparation, not the fruit—was always printed “Oline”. The unrelated “Olines” (following) are birds.Olio Podrida1Olines of Beef118Olines of a Leg of Veal142Oline pye225Olines how to feed them460Oatmeal Caudle423Omlets of Eggs430, 431Onions buttered426Oysters stewed the french way383Oysters stewed otherways384Oyster pottage385Oysters hashedIbid.Oysters marinated386Oysters in stoffado387Oysters jellied388Oysters pickledIbid.Oysters souc’t389Oysters roasted389,390Oysters broil’d391Oysters fryed392Oysters baked393Oyster mince pies395Oxe cheeks boil’d97Oxe cheeks in stoffado98Oxe cheeks baked218P.Partridge hashed60Partridge how to feed them461Paste how to make it256Paste royal257Paste for made dishes in LentIbid.Puff-paste257, 258Paste of Violets, Cowslips,&c.267Paste for a Consumption453Pallets of Oxe how to dress them100Pallit pottage102Pallets rostedIbid.Pallets in Jellies103Pallets bak’t104Pancakes174Panadoes424Pap297Pease tarts245Pease cod dish in Puff paste263Pease pottage421Peaches preserved252Pewets to nourish them458Pheasants how to feed them461Pheasant baked214Pinemolet9Pie extraordinary, or a bride pye234Pie of pippins242Pippins preserved244Pig roasted with hair on145Pig roasted otherways146Pig souc’t194Pig jellied196Pig distilled against a Consumption451Pigeons boil’d76,93Pigeons baked214Pike boil’d319, 320Pike stewed323Pike hashed324Pike souc’t325Pike jellied326, 327Pike roasted328Pike fried329Pikebroil’dIbidPike bak’t330Plumb cream278Plaice boil’d or stewed346Plovers how to feed them459Porkbroil’d167, 168Pork roasted145Pottages77, 78Pottage in the french fashion94Pottage without any sight of herbsIbid.Pottage called skink115Pottage of ellicksanders421Pottage of onions422Pottage of almondsIbid.Pottage of grewel419Pottage of rice420Pottage of milkIbid.Potatoes baked261Portugal tarts for banquettings267Posset how to make it292Posset of Sack293Posset compounded424Posset simple425Posset of herbsIbid.Puffs the French wayIbid.Prawns stewed401Preserved green fruits255Pudding of several sorts21, 22, 23Pudding of Turkey or Capon24Puddings of Liver26Puddings of heifers udderib.Puddings black126,190Pudding in a breast of Veal140,185Pudding boil’d177Pudding of cream178Pudding of sweet herbsibidPudding in hast179Pudding quakingIbid.Pudding shaking180Pudding of rice182Pudding of cinamon183Pudding haggas25,183Pudding cheveridge183(Ibid.)Pudding liveridge184(84)Pudding of swan or goose184(Ib.)Pudding of wine in guts185Pudding in the Italian Fashion186Pudding the French wayIb.Pudding of swine lights187Pudding of oatmealIbid.Pudding pyes of oatmeal188Pudding baked189Puddingswhite191Pullets stewed against a Consumption451Pyramides cream286Q.Quinces pickled163Quince Pyes240Quince tarts241Quince cream278Quinces buttered427Quodling pye249Quails how to feed them461R.Rasberies preserv’d254Rabbitshashed45, 46,61(48, 54)Restorative for a weak back455Rice tart245Rice cream285Rice buttered428Roots farced27S.Sauce for green geese92Sauce for Land fowl93,151Sauce for roast mutton139Sauce for roast veal144Sauce for red deerIbid.Sauce for Rabbits148Sauce for Hens149, 150Sauce for Chickens150Sauce for Pidgeons151Sauce for a Goose152Sauce for a Duck153Sauce for a Sea FowlIbid.Sauce for roast Salmon338Sausages36, 37,95Sausages Bolonia127Sausage for jelly208Sallet grand of minc’t fowl92Sallet grand of divers compound158, 159, 160Sallet of scurvy grass161Sallet of elixander buds162(262)Scoch collops of mutton59Salmon calvered331Salmon stewed332Salmon pickled333Salmon hashedIbid.Salmon marinated334Salmon in stoffadoIbidSalmon fryed335Salmon roasted337(339)Salmon broil’d or roasted in stoffado.337Salmon baked338Salmon, chewits, or minced pyes339Salmon Lumber pye340Sack cream283Stone cream284Snow cream279Scollops stewed400Sea fowl bak’d215Silabub an excellent way295Shell bread274Snails stewed415Snails fryed416(416)Snails hashedIbid.Snails in pottage417Snaile back’d418Snites boil’d62Soals boil’d363Soals stewed364Soals souc’d365Soals jelliedIbid.Soals roasted366Soops of spinage426(246)Soops of carrotsIbid.Soops of artichocksIbid.Souce veal lamb, or mutton198Sparagus to keep all the year210Sparagus buttered427Spinage tart247Steak pye226Steak pyes the french way227Strawberry tart246Sturgeon boil’d367Sturgeon buttered368Sturgeon hashedIbidSturgeon marinatedIbidSturgeon farced369Sturgeon whole in stoffadoibSturgeon souc’t370Sturgeon broil’dIbidSturgeon fryed371Sturgeon roastedIbidSturgeonolinesof it372Sturgeon baked373, 374, 375Sturgeon minc’t pies(376, )377Sturgeon lumber pie378Sturgeon baked with farcings379(Ibid.)Sturgeon olio380(389)Sugar plate271Swans how to fat them458Sweet-bread pies231T.Tansey how to make174Taffety tart246Tart stuff of several colours249;250, 251Tortelleti, or little pasties83, 84Tosts how to make them175Toasts cinamon176Toasts theFrenchwayIbid.Tortoise how to dress it414Tripes how to dress them127Trotter pie242Triffel how to make it292Turkish dish of meat116Turkey baked214Turkies how to fat them458Turbut boil’d345Turbut souc’tIbid.Turbut stewed or fryed346V.Veal breast farced20Veal breast boil’dIbid.Veal breast roasted141Veal breast, loin, or rack baked225Veal leg boil’d17, 18Veal leg farced19Veal chines boil’d10Veal loin roasted141Veal broil’d167Veal hashed44Veal farced28;29,31Venison broil’d168Venison tainted how to preserve it230, 231Udders baked124Verjuyce how to make it156Vinegar to make it154Rose Vinegar155Pepper VinegarIbid.Umble pies231W.Warden tarts245Water for a Consumption453Wossel to make it296Wheat-ears how to feed them461Whip cream284Wheatleach of cream285White-pot to make it295Woodcocks boil’d62,86Woodcocks roasted148
Alphabetization in the Table is unchanged, as are the variants of “Ibid.” When a printed page number was incorrect, the correct number is shown initalicsfollowed by the original number in (parentheses). Unless otherwise noted, “Ibid.” from the original text refers to the correct page number. Page groups—either a series of recipes or a single recipe covering two pages—are linked to the beginning of the group. Unconnected recipes on consecutive pages are separated by semicolons in place of the printed comma.ABCDEFGHJLMNOPQRSTVW
Alphabetization in the Table is unchanged, as are the variants of “Ibid.” When a printed page number was incorrect, the correct number is shown initalicsfollowed by the original number in (parentheses). Unless otherwise noted, “Ibid.” from the original text refers to the correct page number. Page groups—either a series of recipes or a single recipe covering two pages—are linked to the beginning of the group. Unconnected recipes on consecutive pages are separated by semicolons in place of the printed comma.
ABCDEFGHJLMNOPQRSTVW
Andolians.
Almond Pudding
Almond Leach
Almond Custard
Almond Tart
Almond Bread, Biskets and Cakes
Almond cream
Almond cheese
Almond caudle
Apricocks baked
Apricocks preserved
Ambergriece cakes
Apple cream
Aleberry
Artichocks baked
Artichocks stewed
Artichocks fryed
Barley Broth
Broth stewed
Bisk divers ways
Bisk or Batalia Pye
Beef fillet roasted
Beef roasted to pickle
Beef collops stewed
Beef carbonado’d
Beef baked red deer fashion
Beef minced Pyes
Bullocks cheeks souced
Boar wild baked
Brawn broil’d
Brawn boil’d
Brawn souc’t
Brawn of Pig
Brawn garnisht
Breading of meats and fowls
Bacon gammon baked
Bread the French fashion
Biscket bread
Bisquite du Roy
Bean bread
Beer buttered
Barberries preserved
Blamanger
Blanch manchet in a frying pan
Calves head boil’d
Calves head souced
Calves head roasted
Calves head hashed
Calves head broil’d
Calves head baked
Calves foot pye
Calves head roasted with Oysters,
Calves feet roasted
Calves chaldron baked
Capons in pottage
Capons souc’t
Calves chaldron in minced Pyes.
Capons boil’d
Capons fillings raw
Cocks boil’d
Cock stewed against a Consumption
Chicken pye
Chickens peeping boil’d
Chickens how to feed them
China broth
Capilotadoes or Made Dishes
Collops and eggs
Collops like bacon of Marchpane.
Cucumbers pickled
Colliflowers buttered
Custards how to make them
Custards without eggs
Cheescakes how to make them
Cheescakes without Milk
Cheesecakes in the Italian fashion
Cream and fresh Cheese
Codling cream
Cast cream
Clouted Cream
Cabbidge cream
Cream tart
Cherry tart
Cherries preserved
Cake a very good one
Cracknéls,
Carp boil’d in carbolion
Carp bisk
Carp stewed
Carp stewed the French way
Carp broth
Carp in stoffado
Carp hashed
Carp marinated
Carp broil’d
Carp roasted
Carp Pye
Carp pie minc’t with eels
Carp baked the French way
Conger boil’d
Conger stewed
Conger marinated
Conger souc’t
Conger roasted
Conger broil’d
Conger fryed
Conger baked
Cockles stewed
Crabs stewed
Crabs buttered
Crabs hashed
Crabs farced
Crabsbroil’d
Crabs fryed
Crabs baked
Crab minced Pyes
Deer red roasted
Deer red baked
Deer fallow baked
Dish in the Italian way
Damsin tart
Damsins preserved
Ducklings how to fat them
Entre de table, a French dish
Eggs fryed
Eggs fryed as round as a ball
Egg caudle
Eggs dressed hard
Eggs buttered
Egg bisk
Eggs in Moon shine
Eggs in the Spanish fashion, call’d,Wivos qme uidos
Eggs in the Portugal fashion
Eggs a-la-Hugenotte
Eggs in fashion of a Tansie
Eggs and Almonds
Eggs broil’d
Eggs poached
Eggs, grand farced dish
Eggs compounded as big as twenty Eggs
Eggs buttered on toasts
Eggs buttered in the Polonian way
Egg minced pyes
Eggs or Quelque shose
Eggs fricase
Eels boil’d
Eels stewed
Eels in Stoffado
Eels souced or jellied
Eels hashed
Eels broiled
Eels roasted
Eels baked
Eel minced Pies.
Fritters how to make them
Fritters in the Italian fasion
Fritters of arms
Fried dishes of divers forms
Fried pasties, balls, or tosts
French tart
French Barley Cream
Florentine of tongues
Florentine of Partridg or capon
Florentine without paste
Flounders calvered
Frogs baked
Furmety.
Fowl hashed
Fowl farced
Farcing in the Spanish Fashion
Farcing French bread, called Pinemolet
Fricase a rare one
Flowers pickled
Flowers candied
Grapes and Gooseberries pickled
Grapes preserved
Gooseberries preserved
Gooseberry Cream
Ginger bread
Geese boil’d
Goose giblets boil’d
Goslings how to order them
Geese old ones to fat them
Hashes all manner of ways
Hashes of Scotch collops
Hare hashed
Hares roasted
Hares four baked in a pie
Hares three in a pye
Hare baked with a pudding in his belly
Hens roasted
Hip tart
Herring minced Pies
Haberdine pyes
Hogs feet jellied
Herns to nourish and fat them
Jelly crystal
Jelly of several colours
Jelly as white as snow
Jellies for souces
Jelly of harts-horn
Jelly for a consumption
Jelly for a consumption of the Lungs
Jelly for weakness in the back
Jumballs
Italian chips
Ipocras
Lambs head boil’d
Lambs head in white broth
Lambs stones fryed
Land or Sea fowl boiled
Leach with Almonds
Lamprey how to bake
Links how to make
Lemons pickled
Loaves buttered
Lump baked
Ling pyes
Lobsters stewed
Lobsters hashed
Lobsters baked
Lobsters farced
Lobsters marinated
Lobsters broil’d
Lobsters roasted
Lobsters fryed
Lobsters baked
Lobsters pickled
Lobsters jellied
Marrow pyes
Marrow puddings
Maremaid pye
Made dish of tongues
Made dish of Spinage
Made dish of barberries
Made dish of Frogs
Made dish of marrow
Made dish of rice
Made dish of Blanchmanger
Made dish of butter and eggs
Made dish of curds
Made dish of Oysters
Marchpane
Mead
Metheglin
Mackeroons
Melacatoons baked
Melacatoons preserved
Medlar tart
Minced piesof Veal, Mutton,Beef,&c.
Minced pyes in the French fashion
Minced pies in the Italian fashion
Mutton Legs farced
Mutton shoulder hashed
Mutton shoulder roasted
Mutton or Veal stewed
Mutton shoulder stewed
Mutton or veal stewed
Mutton chines boil’d
Mutton carbonadoed
Mutton boil’d
Mustard how to make it
Mustard of Dijon
Mustard in cakes
Musquedines
Mullet souc’t
Mullet marinated
Mullet broil’d
Mullet fryed
Mullet baked
Mushrooms fryed
Mushrooms in the italian fashion
Mushrooms stewed
Mushrooms broil’d
Muskles stewed
Muskles fryed
Muskle Pyes
Neats tongue boil’d
Neats tongue in stoffado
Neats tongues stewed
Neats tongue in Brodo lardiero
Neats tongue roasted
Neats tongue hashed
Neats tongue bak’t
Neats feet larded and roasted
Norfolk fool.
Olio Podrida
Olines of Beef
Olines of a Leg of Veal
Oline pye
Olines how to feed them
Oatmeal Caudle
Omlets of Eggs
Onions buttered
Oysters stewed the french way
Oysters stewed otherways
Oyster pottage
Oysters hashed
Oysters marinated
Oysters in stoffado
Oysters jellied
Oysters pickled
Oysters souc’t
Oysters roasted
Oysters broil’d
Oysters fryed
Oysters baked
Oyster mince pies
Oxe cheeks boil’d
Oxe cheeks in stoffado
Oxe cheeks baked
Partridge hashed
Partridge how to feed them
Paste how to make it
Paste royal
Paste for made dishes in Lent
Puff-paste
Paste of Violets, Cowslips,&c.
Paste for a Consumption
Pallets of Oxe how to dress them
Pallit pottage
Pallets rosted
Pallets in Jellies
Pallets bak’t
Pancakes
Panadoes
Pap
Pease tarts
Pease cod dish in Puff paste
Pease pottage
Peaches preserved
Pewets to nourish them
Pheasants how to feed them
Pheasant baked
Pinemolet
Pie extraordinary, or a bride pye
Pie of pippins
Pippins preserved
Pig roasted with hair on
Pig roasted otherways
Pig souc’t
Pig jellied
Pig distilled against a Consumption
Pigeons boil’d
Pigeons baked
Pike boil’d
Pike stewed
Pike hashed
Pike souc’t
Pike jellied
Pike roasted
Pike fried
Pikebroil’d
Pike bak’t
Plumb cream
Plaice boil’d or stewed
Plovers how to feed them
Porkbroil’d
Pork roasted
Pottages
Pottage in the french fashion
Pottage without any sight of herbs
Pottage called skink
Pottage of ellicksanders
Pottage of onions
Pottage of almonds
Pottage of grewel
Pottage of rice
Pottage of milk
Potatoes baked
Portugal tarts for banquettings
Posset how to make it
Posset of Sack
Posset compounded
Posset simple
Posset of herbs
Puffs the French way
Prawns stewed
Preserved green fruits
Pudding of several sorts
Pudding of Turkey or Capon
Puddings of Liver
Puddings of heifers udder
Puddings black
Pudding in a breast of Veal
Pudding boil’d
Pudding of cream
Pudding of sweet herbs
Pudding in hast
Pudding quaking
Pudding shaking
Pudding of rice
Pudding of cinamon
Pudding haggas
Pudding cheveridge
Pudding liveridge
Pudding of swan or goose
Pudding of wine in guts
Pudding in the Italian Fashion
Pudding the French way
Pudding of swine lights
Pudding of oatmeal
Pudding pyes of oatmeal
Pudding baked
Puddingswhite
Pullets stewed against a Consumption
Pyramides cream
Quinces pickled
Quince Pyes
Quince tarts
Quince cream
Quinces buttered
Quodling pye
Quails how to feed them
Rasberies preserv’d
Rabbitshashed
Restorative for a weak back
Rice tart
Rice cream
Rice buttered
Roots farced
Sauce for green geese
Sauce for Land fowl
Sauce for roast mutton
Sauce for roast veal
Sauce for red deer
Sauce for Rabbits
Sauce for Hens
Sauce for Chickens
Sauce for Pidgeons
Sauce for a Goose
Sauce for a Duck
Sauce for a Sea Fowl
Sauce for roast Salmon
Sausages
Sausages Bolonia
Sausage for jelly
Sallet grand of minc’t fowl
Sallet grand of divers compound
Sallet of scurvy grass
Sallet of elixander buds
Scoch collops of mutton
Salmon calvered
Salmon stewed
Salmon pickled
Salmon hashed
Salmon marinated
Salmon in stoffado
Salmon fryed
Salmon roasted
Salmon broil’d or roasted in stoffado.
Salmon baked
Salmon, chewits, or minced pyes
Salmon Lumber pye
Sack cream
Stone cream
Snow cream
Scollops stewed
Sea fowl bak’d
Silabub an excellent way
Shell bread
Snails stewed
Snails fryed
Snails hashed
Snails in pottage
Snaile back’d
Snites boil’d
Soals boil’d
Soals stewed
Soals souc’d
Soals jellied
Soals roasted
Soops of spinage
Soops of carrots
Soops of artichocks
Souce veal lamb, or mutton
Sparagus to keep all the year
Sparagus buttered
Spinage tart
Steak pye
Steak pyes the french way
Strawberry tart
Sturgeon boil’d
Sturgeon buttered
Sturgeon hashed
Sturgeon marinated
Sturgeon farced
Sturgeon whole in stoffado
Sturgeon souc’t
Sturgeon broil’d
Sturgeon fryed
Sturgeon roasted
Sturgeonolinesof it
Sturgeon baked
Sturgeon minc’t pies
Sturgeon lumber pie
Sturgeon baked with farcings
Sturgeon olio
Sugar plate
Swans how to fat them
Sweet-bread pies
Tansey how to make
Taffety tart
Tart stuff of several colours
Tortelleti, or little pasties
Tosts how to make them
Toasts cinamon
Toasts theFrenchway
Tortoise how to dress it
Tripes how to dress them
Trotter pie
Triffel how to make it
Turkish dish of meat
Turkey baked
Turkies how to fat them
Turbut boil’d
Turbut souc’t
Turbut stewed or fryed
Veal breast farced
Veal breast boil’d
Veal breast roasted
Veal breast, loin, or rack baked
Veal leg boil’d
Veal leg farced
Veal chines boil’d
Veal loin roasted
Veal broil’d
Veal hashed
Veal farced
Venison broil’d
Venison tainted how to preserve it
Udders baked
Verjuyce how to make it
Vinegar to make it
Rose Vinegar
Pepper Vinegar
Umble pies
Warden tarts
Water for a Consumption
Wossel to make it
Wheat-ears how to feed them
Whip cream
Wheatleach of cream
White-pot to make it
Woodcocks boil’d
Woodcocks roasted