Champignons, Pickled, 200

Cheese, Savoury tosted, or melted, 228
  Scalded, 227
  Slippcoat, 223-7

Cheese-cakes, To make, 214

Cherries, Marmulate of, 251
  Marmulate of, with juyce of Raspes and Currants, 252
  To make wine of, 110

Chicken, Fricacee of, 158
  To cram, 233
  To fatten in a wonderful degree, 231, 232
  To feed, 228, 230

Cider, 100
  Sir Paul Neale’s way, 101
  Water, Dr. Harvey’s, 103

Clouted Cream, 117, 120

Cock Ale, To make, 147

Collops, Excellent good, 171
  Scotch, My Lord of Bristol’s, 167
  Scotch, My Lady Diana Porter’s, 181
  of Veal, Savoury, 157

Conserve of Red Roses, 257, 259

Cordial Tablets, which strengthen nature much, 238

Cream, Clouted, 117, 120
  Curds, To make, 120
  A good dish of, 116
  An excellent Spanish, 116
  with Rice, 191
  Courdes, The, 228

Cresme fouettee, My Lord of S. Alban’s, 119

Crust, Short and crisp, for tarts and pyes, 215

Currants, Gelly of, with the fruit whole in it, 255
  Red, Marmulate of, 256
  Red, Gelly of, 255
  Wine, 98

Ducks, Wilde, To bake, 210 Wilde, To rost, 210

Eggs, To boil, 203
  To butter, with cream, 147
  Portuguez, 202

Flommery Caudle, A, 238 Wheaten, 134

Fricacee of Lamb-stones, Sweetbreads, etc., A., 158
  of Veal, 158, 182

Goose, An excellent meat of, 212 To pickle an old fat, 212

Green geese pye, 209

Gruel of oatmeal and rice, 191
  Smallage, 137
  Water, 138
  Water, with wood-sorrel and currants, 139

Hachy, A nourishing, 158

Hare-pye, To make, 207

Harts-horn Gelly, To make, 239, 240, 241, 242

Herring Pye, A, 192

Honey, Some notes about, 8
  drink, To make, 84
  drink, Weak, 107

Horse Radish, Sauce of, 151

Hotchpot, To make, 149, 150
  The Queen’s, 151

Humble Pyes, To season, 210

Hydromel as I made it weak for the Queen-Mother, 35
  with Clove-Gilly-flowers, 23
  with Juniper Berries, 23
  My Lord Hollis’s, 33

Julep of Conserve of Red Roses, Dr. Bacon’s, 260

Lamb-stones, A fricacee of, 158

Lampreys, To dress, 184

Mallow Stalks, Sucket of, 256

Marchpane, My Lord of Denbigh’s Almond, 221

Marmulate of Cherries, 251
  of Cherries with juyce of raspes and Currants, 252
  of Pippins, 243
  of Red Currants, 256
  My Lady Windebank’s curious red, 253
  White, My Lady of Bath’s way, 248
  The Queen’s, 248