k, 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 Sante, 129, 130
de Sante, 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 Monde, 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,