4

My Lady of Portland's Minced Pyes 155

Minced Pyes 156

To feed Poultry 229

To feed Partridges that you have taken wilde 233

To make Puffs 234

Gelly of Pippins or John-Apples 236

Q

To keep Quinces all the year good 149

Gelly of Quinces 243

Preserved Quince with Gelly 245

To make fine white Gelly of Quinces 246

Paste of Quinces 248, 250

A smoothening Quiddany or Gelly of the Cores of Quinces 250

R [Transcribers note: R was missing in the original.]

Rice & Orge monde 137

Boiled Rice dry 145

To Rost fine Meat 157

To make Red-Dear 163

Conserve of Red Roses 257, 259

S

Sack with Clove gilly-flowers 22

To make Stepponi 106

To make a Sack-posset 111

A Barley Sack-posset 113

My Lord of Carlile's Sack-posset 115

A Syllabub 115

To make a whip Syllabub 120

To make Spinage-broth 123

Sauce of Horse-Radish 151

Very good Sauce for Partridges and Chicken 160

To dress Stock-fish 186, 188

To prepare Shrimps for dressing 193

To make Slip-coat-Cheese 223-227

Sweet-meats of my Lady Windebanks 253

Sucket of Mallow-stalks 256

T

Tea with Eggs 132

A Tansy 183, 213, 214

To souce Turkeys 211

Pleasant Cordial Tablets 238

V

To stew a breast of Veal 150

Vuova Lattate 165

Vuova Spersa 165

Baked Venison 169

Tosts of Veal 193

W

Morello Wine 97

Currants Wine 98

The Countess of Newport's Cherry Wine 109

Strawberry Wine 109

To make Wine of Cherries alone 110

To make Rasbery-Wine 148

To make a White-pot 149, 195

Buttered Whitings with Eggs 187

To stew Wardens or Pears 201

Preserved Wardens 237

[Footnote 2: This Table reproduces the Index to the original volume. An
Index on modern lines, for more ready reference, will be found on pages
287-291.]

APPENDIX I

SOME ADDITIONAL RECEIPTS

1. _Aqua Mirabilis_. Sir Kenelm Digby's way.

Take Cubebs, Gallingale, Cardamus, Mellilot-flowers, Cloves, Mace, Ginger,
Cinammon, of each one dram bruised small, juyce of Celandine one pint,
juyce of Spearmint half a pint, juyce of Balm half a pint, Sugar one pound,
flower of Cowslips, Rosemary, Borage, Bugloss, Marigold, of each two drams,
the best Sack three pints, strong Angelica-water one pint, red Rose-water
half a pint; bruise the Spices & Flowers, & steep them in the Sack & juyces
one night; the next morning distil it in an ordinary or glass-still, &
first lay Harts-tongue leaves in the bottom of the sti