n 46

An excellent way to make Metheglin, called the Liquor of Life 51

To make good Metheglin 52

To make white Metheglin of Sir J. Fortescue 53

The Lady Vernon's white Metheglin 55

To make Metheglin 58

A most excellent Metheglin 61

To make white Metheg. of the Count. of Dorset 62

To make small Metheglin 69

The Earl of Denbigh's Metheglin 85

To make Metheglin that looks like White Wine 90

Metheglin, or sweet-drink of my Lady Stuart 93

A Metheg. for the Colick-Stone, of the same Lady 93

A Receipt for Metheglin of my Lady Windebanke 94

Marrow sops with Wine 145

To make a shoulder of Mutton like Venison 163

An excellent way of making Mutton steaks 170

To make Mustard 194

For roasting of Meat 196

Mutton baked with Venison 207

My Lord of Denbigh's Almond March-pane 221

Marmulate of Pippins 243

White Marmulate, the Queens way 248

My Lady of Bath's way 248

Marmulate of Cherries 251

Marmulate of Red Currants 256

O

A plain but good Spanish Oglia 164

To stew Oysters 183

P

Excellent Marrow-Spinage Pasties 159

To make a French Barley Posset 160

To make Puff-past 161

To make a Pudding with Puff past 161

To make Pear Puddings 162

Marrow Puddings 162

To make excellent Black Puddings 165

A Receipt to make White Puddings 166

To make an excellent Pudding 166

Pyes 168

To make Pith Puddings 172

An Oat-meal Pudding 174

To make Call Puddings 174

A Barley Pudding 175

A Pippin Pudding 175

To make a baked Oat-meal Pudding 176

A plain quaking Pudding 176

A good quaking Bag Pudding 177

To preserve Pippins in Jelly 180

To dress Poor-John, and Buckorn 187

To dress Parsneps 190

To butter Pease 191

A Herring Pye 192

To make an excellent Hare Pye 207

To bake Pidgeons, Teals or Wild ducks 209

Green-Geese Pye 209

To make a plain ordinary Posset 112

Concerning Potages 121

Plain savoury English Potage 122

Potage de blanc de Chapon 123

Ordinary Potage 124

Barley Potage 125

An English Potage 126

Another Potage 126

Nourissant Potage de sante 128

Potage de sante 129, 130

Good nourishing Potage 133

Pap of Oat-meal 135

Panado 135

Barley Pap 135

Oat-meal Pap. Sir John Colladon 136

Pressis-Nourissant 140

Pan-Cotto 141

My Lord Lumley's Pease-Potage 142

An excellent Posset 144

Pease of the seedy buds of Tulips 145

To make Plague-Water 147, 148

An excellent baked Pudding 15