_To make a green Pudding._ _To make good Sausages._ _To make toasts._ _A Spanish cream._ _To make clouted cream._ _A good cream._ _To make Pyramids cream._ _To make a sack cream._ _To boyl Pigeons._ _To make an apple tansey._ _A french barly cream._ _To make a Chicken or Pigeon Pye._ _To boyle a capon or hen._ _To make bals of Veal._ _To make Mrs._ Shelleyes _cake._ _To make Almond Jumbals._ _To make cracknels._ _To pickle Oysters._ _To boyl cream with codlings._ _To make the lady_ Abergaveers Cheese. _To dresse snails._ _To boyl a rump of Beefe after the French fashion._ _An excellent way of dressing fish._ _To make fritters of Sheeps feet._ _To make dry Salmon calvert in the boyling._ _To make bisket bread._ _To make an Almond pudding._ _To make an Almond caudle._ _To make Almond bread._ _To make Almond cakes._ _Master_ Rudstones _posset._ _To boyle a capon with Ranioles._ _To make a bisque of carps._ _To boyle a Pike and an Eele together._ _To make an outlandish dish._ _To make a Portugal dish._ _To dresse a dish of Hartichockes._ _To dresse a Fillet of Veal the Italian way._ _To dresse soals._ _To make furmity._ _To make a patis or cabbage cream._ _To make Pap._ _To make Spanish Pap._ _To poach Eggs._ _A pottage of beefe Pallats._ _The_ Jacobins _pottage_ _To salt a Goose._ _A way of stewing Chickens or Rabbets._ _A pottage of Capons._ _A Carp pye._ _To boyle Ducks after the French fashion._ _To boyle a goose with sausages._ _To fry Chickens._ _To make a battalia Pye._ _To make a Chicken pye._ _To make a pye of a Calves head._ _To make Cream with Snow._ _To make minced Pyes._ _To drye Neates tongues._ _To make jelly of harts horn._ _To make Chickens fat in four or five dayes._ _To make Angelot._ _A Persian dish._ _To roast a shoulder of Mutton._ _To roast a leg of Mutton to be eaten cold._ _To roast Oysters._ _To make a Sack Posset._ _Another_ _To make a Sack Posset without Milk or Creame._ _To make a stump pye._ _To make Mrs._ Leed _Cheese Cakes._ _To make taffaty tarts_ _To make fresh Cheese_ _To make Sugar Cakes or Jumballs_ _To hash a shoulder of Mutton_ _To dresse Flounders or Plaice with Garlick and Mustard_ _A turkish dish_ _To dresse a Pike_ _To dresse Oysters_ _To dresse Flounders_ _To dresse Snailes_ _To dresse pickle fish_ _To fricate beef Pallats_ _A Spanish Olio_ _To make a Spanish Olio._ _To make Metheglin_ _To make a sallet of smelts_ _To roast a Fillet Beefe_ _To make a sallet of a cold Hen or Capon._ _To stew Mushrumps_ _The Lord_ Conway _his receipt for the makeing of Amber-puddings_ _To make a Partridge tart_ _To keep venison all the yeare_ _To make Brawn_ _To roast a Pike_ _To sauce Eeles_ _To make sausages without skins_ _To dresse a Pike._ _To dresse Eeles_ _To boyle a pudding after the French fashion,_ _To make a fricate_ _To make a dish called Olives_ _To make an Olive Pye_