Acton, Eliza, 171
Addington, Surrey, 232
Aigredouce, 57
Albans, St., Abbey of, 208, 233-4
Ale, 183, 205
  —­Cock, 152
  —­Elder, 152
  —­Kentish, 205
Alfred and the cakes, 54
Al-fresco meals, 253-4
Alfric, Colloquy of, 57
Amber puddings, 29, 83
Angelica, 135
Anglo-Danish barbarism, 3
Anglo-Celtic influence, 52
Anglo-Saxon names of meats, 181
Animal food, 8-9, 34
Anthropophagy, 5-7
Apicius, C., 12
Apuleius, 65
Arms and crests on dishes, 42
Arnold’s Chronicle, 61
Arthur, 56, 182, 184-5
Ashen-keys, pickled, 143
Asparagus, 84
Assize of ale, 205
Australian meat, 172

Babies’ Book, 257
Bacon, Lord Keeper, 251
Bag pudding, 184-5-6
Baker, 28, 197-8
  —­Parisian, 197-8
Bakestone, 35, 211
Banbury cake, 29, 83
Bannock, 33
Banquet, order of a fourteenth century, 43
Barba, M., 15
Bardolf, a dish, 57
Bardolph, 245
Bartholomew de Cheney, 232
  —­St., Hospital of, at Sandwich, 236
Battalia pie, 109
Beef, powdered, 187
  —­Martlemas, 183
Beer, 26-7, 204-5
  —­composition of the ancient, 205
Bees, wild, 8
Bellows 213, 215
Birch wine, 204
Bit and bite, 218
Blackcaps, 85-6
Bolton, Charles, Duke of, 82
Book of St. Albans, 61
Books of demeanour, 256
Branderi, 211
Brass cooking vessels, 211
Brawn, 187
Bread, 8, 25-6, 195-7, 262
Britons, diet of the, 8
  —­ Northern and Southern, 16
Brittany, 3
Broach or spit turner, 236-7
Broom-buds, pickled, 144
Broth, 3, 23
Bun, 28
Butler, ancient duties of the, 234
Butter, 198

Caerleon, 183
Caesar, evidence of, 9-11, 16, 17
Cakes, 35, 127-32
Calais, 194
Calves, newly-born
  —­removal of, from the mother, while in milk, 8
Cannibalism, 5-6
Carps’ tongues, 13
Carving, terms of, 12
Castelvetri, 199
Caudles and possets, 132-4
Caviary, 199-200
Charlet, 23
Chaucer, G. 246, 251
Chaworth’s (Lady) pudding, 29
Cheesecakes, Mrs. Leed’s, etc., 29, 127, 191
Cheeses, 125-7
Chimney, kitchen, 210
China broth, 84
China earth, 220
Christmas, 27
Clare Market, 14
Cleikirai Club, 168
Clermont, B., 159-61
Coals, 215-16
Cobham, Lord, 194
Cockle, 195
Colet, Dean, 249
College wine, 240
Colonial cattle, 172
Condiments, 29-31, 198, 214
Confectioner, 28
  —­master, 37
Confectionery, 28
Conserves, 134-42
Cook, 201, 229-30
  —­master, 231-3
Cookery-books, lists of, 67-9, 79-81
  —­with the names of old owners, 71
Cook’s-shops. 245-9
Cooking utensils, great value of, 222
  —­lists of, 223-7
Cooper, Joseph, 72-3
Copley, Esther, 164
Copper, art of tinning, 217
Cornish pasty, 185
Coryat, Thomas, 222
Court, the ancient, 231
Cows, 8-9
Crab-apple sauce, 215
Creams, 123-4
Cromwell, Oliver, 73-5
  —­his favourite dishes, ibid.
Cuisine bourgeoise of ancient Rome, 7
  —­English, affected by fusions of race, 10
  —­Old French, 18-19
Cuisinier Royal, Le, 14-15
Curds and cream, 191