The Project Gutenberg eBook of The Accomplisht Cook, by Robert May

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 in italics followed 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.

A B C D E F G H J L M N O P Q R S T V W

A.
Andolians.	page 22
Almond Pudding	181
Almond Leach	209
Almond Custard	237
Almond Tart	247 (241)
Almond Bread, Biskets and Cakes	268, 269
Almond cream	280
Almond cheese	281
Almond caudle	423
Apricocks baked	251
Apricocks preserved	Ibid
Ambergriece cakes	270
Apple cream	277
Aleberry	423
Artichocks baked	261
Artichocks stewed	448
Artichocks fryed	448, 449
B.
Barley Broth	13
Broth stewed	14, 15
Bisk divers ways	5, 6, 7, 8, 47
Bisk or Batalia Pye	211
Beef fillet roasted	113
Beef roasted to pickle	116
Beef collops stewed	117
Beef carbonado’d	119
Beef baked red deer fashion	121
Beef minced Pyes	122
Bullocks cheeks souced	199
Boar wild baked	228 (229)
Brawn broil’d	169
Brawn boil’d	Ibid.
Brawn souc’t	192
Brawn of Pig	193
Brawn garnisht	194
Breading of meats and fowls	136
Bacon gammon baked	227
Bread the French fashion	239
Biscket bread	273
Bisquite du Roy	Ibid
Bean bread	274
Beer buttered	423 (432)
Barberries preserved	254
Blamanger	297, 298
Blanch manchet in a frying pan	446
C.
Calves head boil’d	129
Calves head souced	130
Calves head roasted	Ibid.
Calves head hashed	133
Calves head broil’d	134
Calves head baked	131
Calves foot pye	132
Calves head roasted with Oysters,	131, 143
Calves feet roasted	143 (134)
Calves chaldron baked	219
Capons in pottage	67
Capons souc’t	197
Calves chaldron in minced Pyes.	220
Capons boil’d	64, 65 (67), 85
Capons fillings raw	30
Cocks boil’d	62
Cock stewed against a Consumption	450
Chicken pye	212, 213
Chickens peeping boil’d	57
Chickens how to feed them	456
China broth	454, 455
Capilotadoes or Made Dishes	5
Collops and eggs	169
Collops like bacon of Marchpane.	268
Cucumbers pickled	163
Colliflowers buttered	427
Custards how to make them	237 (257)
Custards without eggs	Ibid
Cheescakes how to make them	287, 288, 289
Cheescakes without Milk	289 (298)
Cheesecakes in the Italian fashion	290, 291
Cream and fresh Cheese	292
Codling cream	277 (177)
Cast cream	282
Clouted Cream	Ibid
Cabbidge cream	284
Cream tart	248
Cherry tart	246
Cherries preserved	253
Cake a very good one	238
Cracknéls,	272
Carp boil’d in carbolion	301
Carp bisk	303
Carp stewed	305
Carp stewed the French way	306, 307
Carp broth	309
Carp in stoffado	310 (301)
Carp hashed	Ibid
Carp marinated	311
Carp broil’d	312
Carp roasted	313
Carp Pye	314
Carp pie minc’t with eels	316
Carp baked the French way	Ibid
Conger boil’d	359
Conger stewed	360
Conger marinated	Ibid
Conger souc’t	Ibid
Conger roasted	361
Conger broil’d	Ibid
Conger fryed	362
Conger baked	Ibid.
Cockles stewed	399, 400
Crabs stewed	410
Crabs buttered	Ibid.
Crabs hashed	411
Crabs farced	Ibid.
Crabs broil’d	412
Crabs fryed	Ibid.
Crabs baked	413
Crab minced Pyes	414
D.
Deer red roasted	144
Deer red baked	228
Deer fallow baked	229
Dish in the Italian way	249
Damsin tart	247
Damsins preserved	253
Ducklings how to fat them	457
E.
Entre de table, a French dish	8 (9)
Eggs fryed	169
Eggs fryed as round as a ball	Ibid.
Egg caudle	423 (433)
Eggs dressed hard	435
Eggs buttered	436
Egg bisk	Ibid.
Eggs in Moon shine	437
Eggs in the Spanish fashion, call’d, Wivos qme uidos	438
Eggs in the Portugal fashion	Ibid.
Eggs a-la-Hugenotte	439
Eggs in fashion of a Tansie	Ibid.
Eggs and Almonds	440
Eggs broil’d	Ibid
Eggs poached	440, 441
Eggs, grand farced dish	442
Eggs compounded as big as twenty Eggs	443
Eggs buttered on toasts	Ibid.
Eggs buttered in the Polonian way	445
Egg minced pyes	Ibid.
Eggs or Quelque shose	446
Eggs fricase	447
Eels boil’d	350
Eels stewed	351
Eels in Stoffado	352
Eels souced or jellied	353
Eels hashed	355
Eels broiled	Ibid.
Eels roasted	355, 356
Eels baked	356, 357
Eel minced Pies.	358
F.
Fritters how to make them	170
Fritters in the Italian fasion	171
Fritters of arms	172
Fried dishes of divers forms	Ibid.
Fried pasties, balls, or tosts	ib.
French tart	248
French Barley Cream	287
Florentine of tongues	259
Florentine of Partridg or capon	260
Florentine without paste	261
Flounders calvered	346
Frogs baked	418
Furmety.	420
Fowl hashed	43
Fowl farced	30; 31
Farcing in the Spanish Fashion	32
Farcing French bread, called Pinemolet	34
Fricase a rare one	67
Flowers pickled	164
Flowers candied	Ibid.
G.
Grapes and Gooseberries pickled	164
Grapes preserved	253
Gooseberries preserved	254
Gooseberry Cream	279
Ginger bread	275
Geese boil’d	89
Goose giblets boil’d	91
Goslings how to order them	457
Geese old ones to fat them	ib.
H.
Hashes all manner of ways	38, 39, 40, 41
Hashes of Scotch collops	79
Hare hashed	45, 60
Hares roasted	147
Hares four baked in a pie	222
Hares three in a pye	Ibid.
Hare baked with a pudding in his belly	223
Hens roasted	149
Hip tart	245
Herring minced Pies	381
Haberdine pyes	Ibid
Hogs feet jellied	201
Herns to nourish and fat them	458
J.
Jelly crystal	202
Jelly of several colours	Ibid.
Jelly as white as snow	205
Jellies for souces	206
Jelly of harts-horn	207
Jelly for a consumption	Ibid.
Jelly for a consumption of the Lungs	453
Jelly for weakness in the back	208
Jumballs	271
Italian chips	273
Ipocras	275
L.
Lambs head boil’d	135
Lambs head in white broth	134
Lambs stones fryed	168
Land or Sea fowl boiled	72, 73, 74, 75
Leach with Almonds	285
Lamprey how to bake	347, 348, 349
Links how to make	96
Lemons pickled	164
Loaves buttered	428
Lump baked	363
Ling pyes	381
Lobsters stewed	401
Lobsters hashed	402
Lobsters baked	406 (403)
Lobsters farced	403 (Ibid.)
Lobsters marinated	404
Lobsters broil’d	Ibid.
Lobsters roasted	405
Lobsters fryed	406
Lobsters baked	Ibid.
Lobsters pickled	408
Lobsters jellied	Ibid.
M.
Marrow pyes	3, 4, 5
Marrow puddings	23, 24
Maremaid pye	220, 221
Made dish of tongues	259 (270)
Made dish of Spinage	262
Made dish of barberries	263
Made dish of Frogs	264
Made dish of marrow	Ibid.
Made dish of rice	Ibid.
Made dish of Blanchmanger	266
Made dish of butter and eggs	266
Made dish of curds	Ibid.
Made dish of Oysters	396
Marchpane	267
Mead	275
Metheglin	276
Mackeroons	272
Melacatoons baked	251
Melacatoons preserved	252
Medlar tart	246
Minced pies of Veal, Mutton, Beef, &c.	232
Minced pyes in the French fashion	233
Minced pies in the Italian fashion	Ibid.
Mutton Legs farced	30
Mutton shoulder hashed	58
Mutton shoulder roasted	137, 138
Mutton or Veal stewed	15
Mutton shoulder stewed	78
Mutton or veal stewed	51, 52
Mutton chines boil’d	11, 12
Mutton carbonadoed	166, 167
Mutton boil’d	49, 50
Mustard how to make it	156
Mustard of Dijon	Ibid.
Mustard in cakes	157
Musquedines	271
Mullet souc’t	340
Mullet marinated	341
Mullet broil’d	342
Mullet fryed	343
Mullet baked	Ibid.
Mushrooms fryed	397
Mushrooms in the italian fashion	Ibid.
Mushrooms stewed	398
Mushrooms broil’d	399
Muskles stewed	400
Muskles fryed	401
Muskle Pyes	Ibid
N.
Neats tongue boil’d	42, 43
Neats tongue in stoffado	106
Neats tongues stewed	Ibid.
Neats tongue in Brodo lardiero	109
Neats tongue roasted	110
Neats tongue hashed	40, 41
Neats tongue bak’t	111, 112
Neats feet larded and roasted	126
Norfolk fool.	296
O.
In the Index, the term “Olive”—the meat preparation, not the fruit—was always printed “Oline”. The unrelated “Olines” (following) are birds.
Olio Podrida	1
Olines of Beef	118
Olines of a Leg of Veal	142
Oline pye	225
Olines how to feed them	460
Oatmeal Caudle	423
Omlets of Eggs	430, 431
Onions buttered	426
Oysters stewed the french way	383
Oysters stewed otherways	384
Oyster pottage	385
Oysters hashed	Ibid.
Oysters marinated	386
Oysters in stoffado	387
Oysters jellied	388
Oysters pickled	Ibid.
Oysters souc’t	389
Oysters roasted	389, 390
Oysters broil’d	391
Oysters fryed	392
Oysters baked	393
Oyster mince pies	395
Oxe cheeks boil’d	97
Oxe cheeks in stoffado	98
Oxe cheeks baked	218
P.
Partridge hashed	60
Partridge how to feed them	461
Paste how to make it	256
Paste royal	257
Paste for made dishes in Lent	Ibid.
Puff-paste	257, 258
Paste of Violets, Cowslips, &c.	267
Paste for a Consumption	453
Pallets of Oxe how to dress them	100
Pallit pottage	102
Pallets rosted	Ibid.
Pallets in Jellies	103
Pallets bak’t	104
Pancakes	174
Panadoes	424
Pap	297
Pease tarts	245
Pease cod dish in Puff paste	263
Pease pottage	421
Peaches preserved	252
Pewets to nourish them	458
Pheasants how to feed them	461
Pheasant baked	214
Pinemolet	9
Pie extraordinary, or a bride pye	234
Pie of pippins	242
Pippins preserved	244
Pig roasted with hair on	145
Pig roasted otherways	146
Pig souc’t	194
Pig jellied	196
Pig distilled against a Consumption	451
Pigeons boil’d	76, 93
Pigeons baked	214
Pike boil’d	319, 320
Pike stewed	323
Pike hashed	324
Pike souc’t	325
Pike jellied	326, 327
Pike roasted	328
Pike fried	329
Pike broil’d	Ibid
Pike bak’t	330
Plumb cream	278
Plaice boil’d or stewed	346
Plovers how to feed them	459
Pork broil’d	167, 168
Pork roasted	145
Pottages	77, 78
Pottage in the french fashion	94
Pottage without any sight of herbs	Ibid.
Pottage called skink	115
Pottage of ellicksanders	421
Pottage of onions	422
Pottage of almonds	Ibid.
Pottage of grewel	419
Pottage of rice	420
Pottage of milk	Ibid.
Potatoes baked	261
Portugal tarts for banquettings	267
Posset how to make it	292
Posset of Sack	293
Posset compounded	424
Posset simple	425
Posset of herbs	Ibid.
Puffs the French way	Ibid.
Prawns stewed	401
Preserved green fruits	255
Pudding of several sorts	21, 22, 23
Pudding of Turkey or Capon	24
Puddings of Liver	26
Puddings of heifers udder	ib.
Puddings black	126, 190
Pudding in a breast of Veal	140, 185
Pudding boil’d	177
Pudding of cream	178
Pudding of sweet herbs	ibid
Pudding in hast	179
Pudding quaking	Ibid.
Pudding shaking	180
Pudding of rice	182
Pudding of cinamon	183
Pudding haggas	25, 183
Pudding cheveridge	183 (Ibid.)
Pudding liveridge	184 (84)
Pudding of swan or goose	184 (Ib.)
Pudding of wine in guts	185
Pudding in the Italian Fashion	186
Pudding the French way	Ib.
Pudding of swine lights	187
Pudding of oatmeal	Ibid.
Pudding pyes of oatmeal	188
Pudding baked	189
Puddings white	191
Pullets stewed against a Consumption	451
Pyramides cream	286
Q.
Quinces pickled	163
Quince Pyes	240
Quince tarts	241
Quince cream	278
Quinces buttered	427
Quodling pye	249
Quails how to feed them	461
R.
Rasberies preserv’d	254
Rabbits hashed	45, 46, 61 (48, 54)
Restorative for a weak back	455
Rice tart	245
Rice cream	285
Rice buttered	428
Roots farced	27
S.
Sauce for green geese	92
Sauce for Land fowl	93, 151
Sauce for roast mutton	139
Sauce for roast veal	144
Sauce for red deer	Ibid.
Sauce for Rabbits	148
Sauce for Hens	149, 150
Sauce for Chickens	150
Sauce for Pidgeons	151
Sauce for a Goose	152
Sauce for a Duck	153
Sauce for a Sea Fowl	Ibid.
Sauce for roast Salmon	338
Sausages	36, 37, 95
Sausages Bolonia	127
Sausage for jelly	208
Sallet grand of minc’t fowl	92
Sallet grand of divers compound	158, 159, 160
Sallet of scurvy grass	161
Sallet of elixander buds	162 (262)
Scoch collops of mutton	59
Salmon calvered	331
Salmon stewed	332
Salmon pickled	333
Salmon hashed	Ibid.
Salmon marinated	334
Salmon in stoffado	Ibid
Salmon fryed	335
Salmon roasted	337 (339)
Salmon broil’d or roasted in stoffado.	337
Salmon baked	338
Salmon, chewits, or minced pyes	339
Salmon Lumber pye	340
Sack cream	283
Stone cream	284
Snow cream	279
Scollops stewed	400
Sea fowl bak’d	215
Silabub an excellent way	295
Shell bread	274
Snails stewed	415
Snails fryed	416 (416)
Snails hashed	Ibid.
Snails in pottage	417
Snaile back’d	418
Snites boil’d	62
Soals boil’d	363
Soals stewed	364
Soals souc’d	365
Soals jellied	Ibid.
Soals roasted	366
Soops of spinage	426 (246)
Soops of carrots	Ibid.
Soops of artichocks	Ibid.
Souce veal lamb, or mutton	198
Sparagus to keep all the year	210
Sparagus buttered	427
Spinage tart	247
Steak pye	226
Steak pyes the french way	227
Strawberry tart	246
Sturgeon boil’d	367
Sturgeon buttered	368
Sturgeon hashed	Ibid
Sturgeon marinated	Ibid
Sturgeon farced	369
Sturgeon whole in stoffado	ib
Sturgeon souc’t	370
Sturgeon broil’d	Ibid
Sturgeon fryed	371
Sturgeon roasted	Ibid
Sturgeon olines of it	372
Sturgeon baked	373, 374, 375
Sturgeon minc’t pies	(376, )377
Sturgeon lumber pie	378
Sturgeon baked with farcings	379 (Ibid.)
Sturgeon olio	380 (389)
Sugar plate	271
Swans how to fat them	458
Sweet-bread pies	231
T.
Tansey how to make	174
Taffety tart	246
Tart stuff of several colours	249; 250, 251
Tortelleti, or little pasties	83, 84
Tosts how to make them	175
Toasts cinamon	176
Toasts the French way	Ibid.
Tortoise how to dress it	414
Tripes how to dress them	127
Trotter pie	242
Triffel how to make it	292
Turkish dish of meat	116
Turkey baked	214
Turkies how to fat them	458
Turbut boil’d	345
Turbut souc’t	Ibid.
Turbut stewed or fryed	346
V.
Veal breast farced	20
Veal breast boil’d	Ibid.
Veal breast roasted	141
Veal breast, loin, or rack baked	225
Veal leg boil’d	17, 18
Veal leg farced	19
Veal chines boil’d	10
Veal loin roasted	141
Veal broil’d	167
Veal hashed	44
Veal farced	28; 29, 31
Venison broil’d	168
Venison tainted how to preserve it	230, 231
Udders baked	124
Verjuyce how to make it	156
Vinegar to make it	154
Rose Vinegar	155
Pepper Vinegar	Ibid.
Umble pies	231
W.
Warden tarts	245
Water for a Consumption	453
Wossel to make it	296
Wheat-ears how to feed them	461
Whip cream	284
Wheat leach of cream	285
White-pot to make it	295
Woodcocks boil’d	62, 86
Woodcocks roasted	148