Ana, of each.
Apple-Johns, or John Apples, apples considered best when shrivelled, so called because they are ripe about St. John's Day.
Aume, aam, awm, a liquid measure used for wine and oil. A Dutch aume of wine equalled about 41 English gallons.
Balneum, a vessel filled with water or sand, in which another vessel is placed to be heated.
Beatilies, beatilia, battalia, tit-bits (e.g. cockscombs or sweet-breads) in a pie.
Bragot, ale boiled with honey.
Bunt, the cavity or baggy part of a napkin when folded or tied as a bag.
Burthen, a quantity, here signifying no certain amount.
Call, a wedge.
Calvered, cut in thin slices when "fresh," and pickled.
Canicular days, dog days.
Cock's tread, "The opaque speck or germinal vesicle in the surface of the yolk in an impregnated egg." M.
Coddle, to boil gently, to stew.
Coffin, a mould of paste for a pie.
Cucurbite, a gourd-shaped vessel; also a shallow vessel with a wide mouth, used for distillation.
Demistier = demi setier, a measure of quarter-pint capacity.
Electuary, a medical conserve or paste of powder mixed with honey, syrup, etc.
Fæces, dregs.
Fearced, forced, stuffed.
Florenden, florentine, a kind of pie, of minced meats, currants, spices, etc., baked in a dish with a cover of paste.
Gambon, gammon, a smoked ham.
Garavanzas, chick-peas.
Gelt, castrated.
Ginet-moils, gennet-moil, a kind of apple ripe before others.
Hippocras, hypocras bag, a bag used in making hippocras, a medicinal drink consisting of spiced wines.
Humble-pie, a pie made of umbles or numbles (the heart, liver, kidneys, etc.) of the deer.
Kiver, kive, keever, a large vessel for fermenting liquors; a mashing tub.
Lardons, strips of bacon or salt pork used for larding.
Laton, latton, latten, a utensil made of thin brass, or mixed metal.
Lith, smooth, thick.
Lute, to close v., to adhere.
Magma, grounds.
Manchet, roll, or small loaf of fine white bread.
Marinate, to salt or pickle, and then preserve in oil or vinegar.
Medullos, medullose, having the texture of pith.
Mittoner, Fr. Mitonner.
Mother of wine, lees.
Must, new wine.
Pearmains, a variety of apple, perhaps from permagnus.
Poix-chiches, chick-peas.
Posnet, possnet, possenet, a porringer.
Pottle, a measure of two quarts.
Pugil, a pinch.
Pun, to beat, to pound as in a mortar.
Race, a root.
Ranch-sieve, perhaps a sieve mounted on a stand, from rance, ranse a prop.
Resty, reasty, rancid.
Rouelle, a rolled piece [of veal].
Rundlet, runlet, a small barrel.
Runnet, rennet.
Searse, searce, a fine sieve.
Souce-drink, pickle sauce.
Stroakings, the last milk drawn from a cow; strippings.
Stubble-goose, the grayling goose.
Tansy, see recipe. The dish has been traced to the Jewish custom of eating cakes with bitter herbs.
Tourtière, a pie-dish.
Tyffany, tyffany bag, bag made of thin silk or gauze.
Torcular, a press used in making wine.
Trivet, a tripod.
Walm, a bubble in boiling; a boiling-up.
Wardens, winter pears.
Wort, an infusion of malt which after fermentation becomes beer.
Ale with Honey, 104
Scotch, from my Lady Holmbey, 98
Small, for the stone, 105
To make Ale drink quick, 100
and Bragot, Master Webbe's, 107
Cock, 147
Apple drink with Sugar, Honey, etc., 106
Apples, A very pleasant drink of, 100
in Gelly, 234
To stew, 201
Sweet Meat of, 238
Syrup of, 253
Bacon for Gambons, and to keep, 212
Barley Cream, The Queen's, 139
Pap, 135
Beef, To bake, 208
or Venison, To boil, 209
To stew, 150
Rump of, To stew, 163, 196, 197
Bisket, To make, 219
Bragot, Master Webbe's, 108
Bran, To make clear Gelly of, 203
Brawn, About making of, 205
Broth, Nourishing, 133
Portugal, as it was made for the Queen, 127
Spinage, 123
Stewed, 125
and Potage, 141
for sick and convalescent persons, 143
Butter and Oil to fry fish, 193
Cake, To make a, 216, 217
A very good, 220
An excellent, 219
Carraway, 219
Plumb, 218
Cakes, Excellent small, 221
Capon, Boiled, Savoury and nourishing, 153
Cold Rosted, Sallet of, 206
to pickle, My Lady Portland's way, 159
in white broth, 146
Champignons, Pickled, 200
Cheese, Savoury tosted, or melted, 228
Scalded, 227
Slippcoat, 223-7
Cheese-cakes, To make, 214
Cherries, Marmulate of, 251
Marmulate of, with juyce of Raspes and Currants, 252
To make wine of, 110
Chicken, Fricacee of, 158
To cram, 233
To fatten in a wonderful degree, 231, 232
To feed, 228, 230
Cider, 100
Sir Paul Neale's way, 101
Water, Dr. Harvey's, 103
Clouted Cream, 117, 120
Cock Ale, To make, 147
Collops, Excellent good, 171
Scotch, My Lord of Bristol's, 167
Scotch, My Lady Diana Porter's, 181
of Veal, Savoury, 157
Conserve of Red Roses, 257, 259
Cordial Tablets, which strengthen nature much, 238
Cream, Clouted, 117, 120
Curds, To make, 120
A good dish of, 116
An excellent Spanish, 116
with Rice, 191
Courdes, The, 228
Cresme fouettee, My Lord of S. Alban's, 119
Crust, Short and crisp, for tarts and pyes, 215
Currants, Gelly of, with the fruit whole in it, 255
Red, Marmulate of, 256
Red, Gelly of, 255
Wine, 98
Ducks, Wilde, To bake, 210
Wilde, To rost, 210
Eggs, To boil, 203
To butter, with cream, 147
Portuguez, 202
Flommery Caudle, A, 238
Wheaten, 134
Fricacee of Lamb-stones, Sweetbreads, etc., A., 158
of Veal, 158, 182
Goose, An excellent meat of, 212
To pickle an old fat, 212
Green geese pye, 209
Gruel of oatmeal and rice, 191
Smallage, 137
Water, 138
Water, with wood-sorrel and currants, 139
Hachy, A nourishing, 158
Hare-pye, To make, 207
Harts-horn Gelly, To make, 239, 240, 241, 242
Herring Pye, A, 192
Honey, Some notes about, 8
drink, To make, 84
drink, Weak, 107
Horse Radish, Sauce of, 151
Hotchpot, To make, 149, 150
The Queen's, 151
Humble Pyes, To season, 210
Hydromel as I made it weak for the Queen-Mother, 35
with Clove-Gilly-flowers, 23
with Juniper Berries, 23
My Lord Hollis's, 33
Julep of Conserve of Red Roses, Dr. Bacon's, 260
Lamb-stones, A fricacee of, 158
Lampreys, To dress, 184
Mallow Stalks, Sucket of, 256
Marchpane, My Lord of Denbigh's Almond, 221
Marmulate of Cherries, 251
of Cherries with juyce of raspes and Currants, 252
of Pippins, 243
of Red Currants, 256
My Lady Windebank's curious red, 253
White, My Lady of Bath's way, 248
The Queen's, 248
Marrow Puddings, 162
Sops, with wine, 145
Spinage Pasties, Excellent, 159
Meat, fine, To rost, 157
For rosting of, 196
Meathe (Mead), 32, 42, 43, 54, 57, 65, 72, 76, 78, 82, 85, 87, 89, 92
A receipt to make good, 64
A very good, 60
excellent, To make, 10
White, 41, 58, 68, 72, 73, 74, 79, 82
White, An excellent, 11
White, Small, 80
White, Sir John Arundel's, 57
White, my Lady Gower's, 26
good for liver and lungs, 59
Small, 56
Strong, 32, 56
A weaker but pleasant, 11
to keep long, 23
with Raisins, 96
My Lady Bellassises, 45
Mr. Corsellises, Antwerp, 9
My Lord Gorge his, 54
My Lord Herbert's, 68
My Lady Morrice's, 39
My Lady Morrice, her sister's way, 39
My own considerations for making, 19
Sir Wm. Paston's, 41
Another pleasant Meathe of Sir Wm. Paston, 42
from the Muscovian Ambassador's steward, 81
Sir Baynam Throckmorton's, 42
Master Webbe's, 14-19
Metheglin, To make, 35-39, 46, 58, 66, 67, 69, 71, 75, 80, 81, 84, 86, 95
To make a tun of, 12
composed by myself out of various receipts, 25
My Lady Windebanke's, 94
Good, 52
Very good, 76
Excellent, 71
Most excellent, 61
An excellent way to make, called the Liquor of Life, 51
Small, 69, 77, 91
White, 30, 31, 34, 43, 59, 60, 63, 73, 90
White, Sir Edward Bainton's, 90
The Countess of Bullingbroke's, 13
The Countess of Dorset's, 62
Sir John Fortescue's, 53
My Lady Hungerford's, 6
Mr. Pierce's excellent, 46
The Lady Vernon's, 55
The Earl of Denbigh's, 85
Sir Thomas Gower's, 29
as it is made at Liège, 5
or sweet drink of my Lady Stuart, 93
for the colic and stone, of my Lady Stuart, 93
for health, Sir Thomas Gower's, 27
for taste and colour, 28
that looks like White Wine, 90
Minced Pyes, To make, 156, 160
My Lady of Portland's, 155, 156
Morello Wine, 97
Mustard, To make, 194
Mutton, baked like venison, 207
Fricacee of, 158
steaks, An excellent way of making, 170
To make a shoulder of, like venison, 163
Oatmeal, Pap of, 135
Pap of, Sir John Colladon's, 136
Pudding, 174
Pudding, A baked, 176
and Rice, Gruel of, 191
Oglia, Spanish, plain but good, 164
Ordinary Drink, Sir Thomas Gower's, 29
Oysters, To stew, 183
Panado, 135
Pan Cotto, 141
Pap, Barley, 135
Parsneps, To dress, 190
Partridges that you have taken wilde, To feed, 233
Pear Pudding, 162
Pears, To stew, 201
Preserved Wardens, 237
Pease, To butter, 191
Porage, My Lord Lumley's, 142
of the seedy buds of tulips, 145
Pidgeons, Teals, or Wild Ducks, To bake, 209
Pippins, Gelly of (or of John Apples), 236
Marmulate of, 243
to preserve in Gelly, 180
Syrup of, 235
Plague Water, 147, 148
Poor John and Buckorn, To dress, 187
Posset, An excellent, 144
A plain ordinary, 112
A Barley Sack, 113
A French Barley, 160
A Sack, 111, 112
Sack, My Lord of Carlile's, 115
Potages, Concerning, 121
Barley, 125
An English, 126
Good nourishing, 133
Ordinary, 124
Plain savoury, 122
de Santé, 129, 130
de Santé, Nourissant, 128
de blanc de Chapon, 123
Poultry, To feed, 229
Pressis, Nourissant, 140
Pudding, An excellent baked, 154
Another baked, 179
A Barley, 175
Black, 172, 179
Black, Excellent, 165
Call, 174
Marrow, 162
Oatmeal, 174
Oatmeal, Baked, 176
Pear, 162, 174
Pippin, 175
Pith, 172
Quaking, Plain, 176
Quaking, bag, 177
with puff paste, 161
White, 166
White, Excellent, 166
Puff-past, 161
Puffs, To make, 234
Pyes, 168
Minced, 156
Minced, My Lady of Portland's, 155, 156
Hare, 207
Herring, 192
Quiddany of Quinces, A smoothening, 250
Quince preserved with Gelly, 245
Quinces, Gelly of, 243
Gelly of, Fine White, 246
Gelly of, Red, My Lady Windebanke's, 254
Paste of, 248, 250
Paste of, with very little sugar, 249
to keep all the year round, 149
Raspberry Wine, To make, 148
Red Dear, To make, 163
Herrings broyled, 173
Rice, boiled dry, 145
and Orge Mondé, 137
Roses, Red, Conserve of, 257, 259
Julep of, 260
Sack with Clove-Gilly-flowers, 22
Posset, 111
Posset, My Lord of Carlile's, 115
Sallet of Cold Capon rosted, 206
Sauce of Horse Radish, 151
very good for partridges, etc., 160
for a carp or pike, 191
Shrimps, To prepare for dressing, 193
Slippcoat Cheese, To make, 223, 224, 225, 226
Smallage Gruel, 137
Smoaked flesh, To boil, 164
Spinage Broth, To make, 123
Stepponi, 106
Stockfish, The way of dressing, in Holland, 188
Another way, 189
To dress, somewhat differingly from the way of Holland, 186
Strawberry Wine, 109
Sucket of Mallow Stalks, 256
of Lettuce, 257
Sweetbread, Fricacee of, 158
Sweet-meats of my Lady Windebanke, 253, 254
Syllabub, A, 115, 193
A plain, 120
A whip, 120
Tablets, Pleasant Cordial, 238
Tansy, A, 183, 213, 214
Tea with eggs, 132
Turkeys, Excellent meat of, 212
To souce, 211
Veal, Fricacee of, 158, 182
Savoury Collops of, 157
To stew a breast of, 150
Tosts of, 193
Venison, Baked, 169, 203
to keep, 204
Vuova Lattate, 165
Spersa, 165
Wardens, Preserved, 237
To stew, 201
White Pot, To make, 149, 195
Whitings buttered with eggs, 187
Wilde Boar, To rost, 168
Wilde Ducks or Teals, To bake, 210
Ducks, To rost, 210
Wine, Cherry, 110
The Countess of Newport's, 109
Raspberry, 148
Strawberry, 109