The Closet of Sir Kenelm Digby Knight Opened eBook

Kenelm Digby
This eBook from the Gutenberg Project consists of approximately 332 pages of information about The Closet of Sir Kenelm Digby Knight Opened.
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Section Page

Start of eBook1
INTRODUCTION1
TO THE READER25
25
WHITE METHEGLIN OF MY LADY HUNGERFORD:  WHICH IS EXCEEDINGLY PRAISED26
SOME NOTES ABOUT HONEY27
MR. CORSELLISES ANTWERP MEATH27
TO MAKE EXCELLENT MEATHE28
A WEAKER, BUT VERY PLEASANT, MEATHE28
AN EXCELLENT WHITE MEATHE29
A RECEIPT TO MAKE A TUN OF METHEGLIN29
THE COUNTESS OF BULLINGBROOK’S WHITE METHEGLIN30
MR. WEBBES MEATH30
MY OWN CONSIDERATIONS FOR MAKING OF MEATHE32
SACK WITH CLOVE-GILLY FLOWERS34
METHEGLIN COMPOSED BY MY SELF OUT OF SUNDRY RECEIPTS35
MY LADY COWERS WHITE MEATHE USED AT SALISBURY36
SIR THOMAS GOWER’S METHEGLIN FOR HEALTH36
METHEGLIN FOR TASTE AND COLOUR37
AN EXCELLENT WAY OF MAKING WHITE METHEGLIN38
ANOTHER WAY OF MAKING WHITE METHEGLIN38
ANOTHER WAY39
TO MAKE WHITE METHEGLIN39
STRONG MEAD39
A RECEIPT FOR MAKING OF MEATH39
MY LORD HOLLIS HYDROMEL40
A RECEIPT FOR WHITE METHEGLIN40
HYDROMEL AS I MADE IT WEAK FOR THE QUEEN MOTHER41
SEVERAL WAYS OF MAKING METHEGLIN41
MY LADY MORICES MEATH43
MY LADY MORICE HER SISTER MAKES HER’S THUS: 43
TO MAKE WHITE MEATH44
SIR WILLIAM PASTON’S MEATHE44
ANOTHER PLEASANT MEATHE OF SIR WILLIAM PASTON’S44
ANOTHER WAY OF MAKING MEATH44
SIR BAYNAM THROCKMORTON’S MEATHE.45
TO MAKE WHITE METHEGLIN45
A RECEIPT FOR MAKING OF MEATH45
MY LADY BELLASSISES MEATH46
ANOTHER METHEGLIN46
MR. PIERCE’S EXCELLENT WHITE METHEGLIN47
49
TO MAKE GOOD METHEGLIN50
TO MAKE WHITE METHEGLIN OF SIR JOHN FORTESCUE51
A RECEIPT FOR MEATHE51
MY LORD GORGE HIS MEATHE51
THE LADY VERNON’S WHITE METHEGLIN51
SEVERAL SORTS OF MEATH, SMALL AND STRONG52
TO MAKE MEATH52
SIR JOHN ARUNDEL’S WHITE MEATH53
TO MAKE METHEGLIN53
TO MAKE WHITE MEATH53
TO MAKE A MEATH GOOD FOR THE LIVER AND LUNGS53
TO MAKE WHITE METHEGLIN54
A VERY GOOD MEATH54
TO MAKE WHITE METHEGLIN54
A MOST EXCELLENT METHEGLIN55
TO MAKE WHITE METHEGLIN OF THE COUNTESS OF DORSET55
ANOTHER WAY TO MAKE WHITE METHEGLIN56
A RECEIPT TO MAKE GOOD MEATH57
ANOTHER TO MAKE MEATH57
ANOTHER RECIPE57
TO MAKE METHEGLIN57
ANOTHER SORT OF METHEGLIN58
MY LORD HERBERT’S MEATH58
ANOTHER WHITE MEATH59
TO MAKE METHEGLIN59
TO MAKE SMALL METHEGLIN60
TO MAKE METHEGLIN60
AN EXCELLENT METHEGLIN61
TO MAKE WHITE MEATHE61
ANOTHER TO MAKE MEATHE61
ANOTHER VERY GOOD WHITE MEATH61
TO MAKE WHITE METHEGLIN62
TO MAKE WHITE MEATH62
TO MAKE METHEGLIN62
ANOTHER SORT OF MEATH63
TO MAKE VERY GOOD METHEGLIN63
TO MAKE MEATH64
TO MAKE WHITE MEATH65
TO MAKE SMALL WHITE MEATH65
A RECEIPT TO MAKE METHEGLIN65
TO MAKE METHEGLIN65
MEATH FROM THE MUSCOVIAN AMBASSADOUR’S STEWARD66
TO MAKE MEATH66
A RECEIPT TO MAKE WHITE MEATH66
TO MAKE METHEGLIN67
TO MAKE HONEY DRINK67
THE EARL OF DENBIGH’S METHEGLIN68
TO MAKE MEATH68
TO MAKE METHEGLIN68
ANOTHER MEATH69
ANOTHER69
ANOTHER69
ANOTHER RECEIPT70
TO MAKE METHEGLIN THAT LOOKS LIKE WHITE-WINE70
TO MAKE WHITE METHEGLIN71
TO MAKE A SMALL METHEGLIN71
TO MAKE MEATH71
METHEGLIN OR SWEET DRINK OF MY LADY STUART72
A METHEGLIN FOR THE COLICK AND STONE OF THE SAME LADY72
A RECEIPT FOR METHEGLIN OF MY LADY WINDEBANKE73
ANOTHER OF THE SAME LADY73
TO MAKE METHEGLIN73
MEATH WITH RAISINS74
MORELLO WINE74
CURRANTS-WINE75
SCOTCH ALE FROM MY LADY HOLMBEY75
TO MAKE ALE DRINK QUICK76
TO MAKE CIDER76
A VERY PLEASANT DRINK OF APPLES76
SIR PAUL NEALE’S WAY OF MAKING CIDER76
78
ALE WITH HONEY78
SMALL ALE FOR THE STONE79
APPLE DRINK WITH SUGAR, HONEY, &c79
TO MAKE STEPPONI79
WEAK HONEY-DRINK79
MR. WEBB’S ALE AND BRAGOT80
THE COUNTESS OF NEWPORT’S CHERRY WINE81
STRAWBERRY WINE81
TO MAKE WINE OF CHERRIES ALONE81
OF COOKERY82
ANOTHER82
A PLAIN ORDINARY POSSET82
A SACK POSSET82
A BARLEY SACK POSSET83
MY LORD OF CARLILE’S SACK-POSSET84
A SYLLABUB84
A GOOD DISH OF CREAM84
AN EXCELLENT SPANISH CREAM85
ANOTHER CLOUTED CREAM85
MY LORD OF S. ALBAN’S CRESME FOUETTEE86
TO MAKE THE CREAM CURDS86
TO MAKE CLOUTED CREAM87
TO MAKE A WHIP SYLLABUB87
TO MAKE A PLAIN SYLLABUB87
CONCERNING POTAGES87
PLAIN SAVOURY ENGLISH POTAGE88
POTAGE DE BLANC DE CHAPON88
TO MAKE SPINAGE-BROTH88
ORDINARY POTAGE88
BARLEY POTAGE89
STEWED BROTH89
AN ENGLISH POTAGE90
ANOTHER POTAGE90
PORTUGAL BROTH, AS IT WAS MADE FOR THE QUEEN90
NOURISSANT POTAGE DE SANTE91
POTAGE DE SANTE91
POTAGE DE SANTE92
POTAGE DE SANTE92
TEA WITH EGGS93
NOURISHING BROTH94
GOOD NOURISHING POTAGE94
WHEATEN FLOMMERY95
PAP OF OAT-MEAL95
PANADO95
BARLEY PAP95
OAT-MEAL PAP.  SIR JOHN COLLADON95
RICE AND ORGE MONDE96
SMALLAGE GRUEL96
ABOUT WATER GRUEL96
AN EXCELLENT AND WHOLESOME WATER-GRUEL WITH WOOD-SORREL AND CURRANTS97
THE QUEENS BARLEY-CREAM97
PRESSIS NOURISSANT98
BROTH AND POTAGE98
PAN COTTO98
MY LORD LUMLEY’S PEASE-PORAGE99
BROTH FOR SICK AND CONVALESCENT PERSONS99
AN EXCELLENT POSSET100
PEASE OF THE SEEDY BUDS OF TULIPS100
BOILED RICE DRY100
MARROW SOPS WITH WINE100
CAPON IN WHITE-BROTH101
TO BUTTER EGGS WITH CREAM101
TO MAKE COCK-ALE101
TO MAKE PLAGUE-WATER101
ANOTHER PLAGUE-WATER102
TO MAKE RASBERY-WINE102
TO KEEP QUINCE ALL THE YEAR GOOD102
TO MAKE A WHITE-POT102
TO MAKE AN HOTCHPOT102
ANOTHER HOTCHPOT103
TO STEW BEEF103
ANOTHER TO STEW BEEF103
TO STEW A BREAST OF VEAL103
SAUCE OF HORSE RADISH103
THE QUEENS HOTCHPOT FROM HER ESCUYER DE CUISINE, MR. LA MONTAGUE103
A SAVOURY AND NOURISHING BOILED CAPON DEL CONTE DI TRINO, A MILANO104
AN EXCELLENT BAKED PUDDING105
MY LADY OF PORTLAND’S MINCED PYES105
ANOTHER WAY OF MAKING EXCELLENT MINCED PYES OF MY LADY PORTLANDS106
MINCED PYES106
TO ROST FINE MEAT106
SAVOURY COLLOPS OF VEAL107
A FRICACEE OF LAMB-STONES, OR SWEET-BREADS, OR CHICKEN, OR VEAL, OR MUTTON107
A NOURISHING HACHY107
EXCELLENT MARROW-SPINAGE-PASTIES107
TO PICKLE CAPONS MY LADY PORTLAND’S WAY108
VERY GOOD SAUCE FOR PARTRIDGES OR CHICKEN108
TO MAKE MINCED PYES108
TO MAKE A FRENCH BARLEY POSSET108
TO MAKE PUFF-PAST108
TO MAKE A PUDDING WITH PUFF-PAST109
TO MAKE PEAR-PUDDINGS109
MARROW-PUDDINGS109
TO MAKE RED DEAR109
TO MAKE A SHOULDER OF MUTTON LIKE VENISON110
TO STEW A RUMP OF BEEF110
TO BOIL SMOAKED FLESH110
A PLAIN BUT GOOD SPANISH OGLIA110
VUOVA LATTATE111
VUOVA SPERSA111
TO MAKE EXCELLENT BLACK-PUDDINGS111
A RECEIPT TO MAKE WHITE PUDDINGS111
TO MAKE AN EXCELLENT PUDDING112
SCOTCH COLLOPS112
TO ROST WILD-BOAR112
PYES113
BAKED VENISON113
AN EXCELLENT WAY OF MAKING MUTTON STEAKS114
EXCELLENT GOOD COLLOPS114
BLACK PUDDINGS114
TO MAKE PITH PUDDINGS115
RED-HERRINGS BROYLED115
AN OAT-MEAL-PUDDING115
TO MAKE PEAR-PUDDINGS116
TO MAKE CALL-PUDDINGS116
A BARLEY PUDDING116
A PIPPIN-PUDDING116
TO MAKE A BAKED OATMEAL-PUDDING117
A PLAIN QUAKING-PUDDING117
A GOOD QUAKING BAG-PUDDING117
ANOTHER BAKED PUDDING118
TO MAKE BLACK PUDDINGS118
TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES119
MY LADY DIANA PORTER’S SCOTCH COLLOPS120
A FRICACEE OF VEAL120
A TANSY120
TO STEW OYSTERS121
TO DRESS LAMPREY’S121
TO DRESS STOCK FISH, SOMEWHAT DIFFERINGLY FROM THE WAY OF HOLLAND122
BUTTERED WHITINGS WITH EGGS122
TO DRESS POOR-JOHN AND BUCKORN123
THE WAY OF DRESSING STOCK-FISH IN HOLLAND123
ANOTHER WAY TO DRESS STOCK-FISH123
TO DRESS PARSNEPS124
CREAM WITH RICE125
GREWEL OF OAT-MEAL AND RICE125
SAUCE FOR A CARP OR PIKE.  TO BUTTER PEASE125
A HERRING-PYE126
A SYLLABUB126
BUTTER AND OIL TO FRY FISH126
TO PREPARE SHRIMPS FOR DRESSING126
TOSTS OF VEAL126
TO MAKE MUSTARD126
TO MAKE A WHITE-POT127
FOR ROSTING OF MEAT127
TO STEW A RUMP OF BEEF128
TO STEW A RUMP OF BEEF128
PICKLED CHAMPIGNONS129
TO STEW WARDENS OR PEARS130
TO STEW APPLES130
PORTUGUEZ EGGS130
TO BOIL EGGS131
TO MAKE CLEAR GELLY OF BRAN131
TO BAKE VENISON131
TO BAKE VENISON TO KEEP132
ABOUT MAKING OF BRAWN133
SALLET OF COLD CAPON ROSTED133
MUTTON BAKED LIKE VENISON, SOAKING EITHER IN THEIR BLOOD133
TO MAKE AN EXCELLENT HARE-PYE134
TO BAKE BEEF134
134
GREEN-GEESE-PYE135
TO BOIL BEEF OR VENISON TENDER AND SAVOURY135
TO BAKE WILDE-DUCKS OR TEALS135
TO SEASON HUMBLE-PYES:  AND TO ROST WILDE-DUCKS135
TO SOUCE TURKEYS135
AN EXCELLENT MEAT OF GOOSE OR TURKEY136
TO PICKLE AN OLD FAT GOOSE136
ABOUT ORDERING BACON FOR GAMBONS, AND TO KEEP136
TO MAKE A TANSEY137
ANOTHER WAY137
TO MAKE CHEESE-CAKES137
SHORT AND CRISP CRUST FOR TARTS AND PYES138
TO MAKE A CAKE138
ANOTHER CAKE139
TO MAKE A PLUMB-CAKE139
TO MAKE AN EXCELLENT CAKE139
TO MAKE BISKET140
TO MAKE A CARAWAY-CAKE140
ANOTHER VERY GOOD CAKE140
EXCELLENT SMALL CAKES141
MY LORD OF DENBIGH’S ALMOND MARCH-PANE141
TO MAKE SLIPP COAT CHEESE142
TO MAKE SLIPP-COAT-CHEESE142
SLIPP-COAT CHEESE143
TO MAKE A SCALDED CHEESE144
THE CREAM-COURDS144
SAVOURY TOSTED OR MELTED CHEESE144
TO FEED CHICKEN145
TO FEED POULTRY145
ANOTHER WAY OF FEEDING CHICKEN145
TO FATTEN YOUNG CHICKENS IN A WONDERFULL DEGREE146
TO FEED CHICKEN146
ANOTHER EXCELLENT WAY TO FATTEN CHICKEN146
AN EXCELLENT WAY TO CRAM CHICKEN147
TO FEED PARTRIDGES THAT YOU HAVE TAKEN WILDE147
TO MAKE PUFFS147
APPLES IN GELLY148
SYRUP OF PIPPINS148
GELLY OF PIPPINS OR JOHN-APPLES149
PRESERVED WARDENS149
SWEET MEAT OF APPLES150
A FLOMERY-CAUDLE150
150
TO MAKE HARTS-HORN GELLY150
HARTS-HORN GELLY151
TO MAKE HARTS-HORN GELLY151
ANOTHER WAY TO MAKE HARTS-HORN-GELLY152
MARMULATE OF PIPPINS152
GELLY OF QUINCES153
PRESERVED QUINCE WITH GELLY154
TO MAKE FINE WHITE GELLY OF QUINCES154
WHITE MARMULATE, THE QUEENS WAY155
MY LADY OF BATH’S WAY155
PASTE OF QUINCES155
PASTE OF QUINCES WITH VERY LITTLE SUGAR156
ANOTHER PASTE OF QUINCES156
A SMOOTHENING QUIDDANY OR GELLY OF THE CORES OF QUINCES156
MARMULATE OF CHERRIES157
MARMULATE OF CHERRIES WITH JUYCE OF RASPES AND CURRANTS157
TO MAKE AN EXCELLENT SYRUP OF APPLES157
SWEET-MEATS OF MY LADY WINDEBANKS158
GELLY OF RED CURRANTS159
GELLY OF CURRANTS, WITH THE FRUIT WHOLE IN IT159
MARMULATE OF RED CURRANTS159
SUCKET OF MALLOW STALKS159
CONSERVE OF RED ROSES160
ANOTHER CONSERVE OF ROSES161
THE TABLE[2]162
B162
C162
D163
E163
F163
G163
H163
L163
M163
O164
P164
Q165
S165
T166
V166
W166
APPENDIX I166
THE VERTUES OF THE PRECEDENT WATER166
APPENDIX II167
APPENDIX III168
NOTES169
GLOSSARY171
INDEX OF RECEIPTS173
Bacon for Gambons, and to keep, 212173
174
174
174
Hachy, A nourishing, 158174
Julep of Conserve of Red Roses, Dr. Bacon’s, 260174
Mallow Stalks, Sucket of, 256174
Panado, 135175
Quiddany of Quinces, A smoothening, 250176
Tablets, Pleasant Cordial, 238176
177
Copyrights
Project Gutenberg
The Closet of Sir Kenelm Digby Knight Opened from Project Gutenberg. Public domain.
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