Master Webbs Ale and Bragot 107 To stew Apples 201 Apples in Gelly 234 Sweet-meat of Apples 238 To make an excellent syrup of Apples 253 B Stewed Broth 125 Portugal Broth, as it was made for the Queen 127 Nourishing Broth 133 Broth and Potage 141 Broth for sick and convalescent Persons 143 A savoury and nourishing boiled Capon 133 To stew Beef 150 To stew a Rump of Beef 163, 196, 197 To rost Wilde Boar 168 About making of Brawn 205 To bake Beef 208 To boil Beef or Venison 209 Ordering Bacon for Gambons, and to keep 212 To make Bisket 219 C To make Cider 100 Sir Paul Neal's way of making Cider 101 Dr. Harvey's pleasant Water Cider, whereof he used to drink much, making it his ordinary drink 103 A good Dish of Cream 116 An excellent Spanish Cream 116 Another Clouted Cream 117 My Lord of St. Alban's Cresme Fouettee 119 To make the Cream Curds 120 The Queens Barley Cream 139 Capon in White-broth 146 To make Cock-Ale 147 Savoury Collops of Veal 157 To pickle Capons my Lady Portland's way 159 Scotch Collops 167 Excellent good Collops 171 My Lady Diana Porter's Scotch Collops 181 Cream with Rice 191 Pickled Champignons 200 Sallet of cold Capon Rosted 206 To make Cheese cakes 214 Short and crisp Crust for Tarts and Pyes 215 To make a Cake 216 To make a Caraway-Cake 219 Excellent small Cakes 221 To make scalded Cheese 227 The Cream-Courds 228 Savoury tosted or melted Cheese 228 To feed Chicken 228 To fatten young Chicken in a wonderful degree 231 An excellent way to Cram Chicken 233 Gelly of Red Currants 255 Gelly of Currants with the fruit whole in it 255 D To bake wilde Ducks or Teals 210 To Rost wilde Ducks 211 E To butter Eggs with Cream 147 Portuguez Eggs 202 To boil Eggs 203 F Wheaten Flomery 134 A Fricacee of Lamb-stones, &c. 158 To boil smoaked Flesh 164 A Fricacee of Veal 158, 182 Butter and Oyl to fry Fish 193 A Flomery-Caudle 238 G Smallage Gruel 137 About water Gruel 138 An excellent and wholesome water Gruel with Wood sorrel and Currants 139 Gruel of Oatmeal and Rice 191 To make clear Gelly of Bran 203 An excellent meat of Goose or Turkey 212 To pickle an old fat Goose 212 H Some Notes upon Honey 8 My Lord Hollis Hydromel 33 Hydromel as I made it weak for the Q. Mother 35 To make Honey drink 84 Weak Honey drink 107 To make an Hotchpot 149, 150 The Queens Hotchpot 151 A nourishing Hachy 158 Red Herrings boiled 173 To season Humble Pyes 210 To make Harts-horn Gelly 239-242 L To dress Lampreys 184 M Master Corsellises Antwerp Meath 9 To make excellent Meathe 10 A weaker, but very pleasant Meathe 11 An excellent white Meathe 11 Master Webbes Meathe 14-19 My own considerations for making of Meathe 19 My Lady Gower's white Meathe 26 Strong Meathe 32 A Receipt for making of Meathe 32 My Lord Morice's Meathe 39 My Lady Morice her Sisters Meathe 39 To make white Meath 41 Sir William Paston's Meathe 41 Another way of making Meathe 42