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