d_ 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_ Ibid.
_Pudding liveridge_ 84
_Pudding of swan or goose_ 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_