M.

_Marrow pyes_ 3, 4, 5 _Marrow puddings_ 23, 24 _Maremaid pye_ 220, 221 _Made dish of tongues_ 270 _Made dish of Spinage_ 262 _Made dish of barberries_ 263 _Made dish of Frogs_ 264 _Made dish of marrow_ Ibid. _Made dish of rice_ Ibid. _Made dish of Blanchmanger_ 266 _Made dish of butter and eggs_ 266 _Made dish of curds_ Ibid. _Made dish of Oysters_ 396 _Marchpane_ 267 _Mead_ 275 _Metheglin_ 276 _Mackeroons_ 272 _Melacatoons baked_ 251 _Melacatoons preserved_ 252 _Medlar tart_ 246 _Minced pies of Veal, Mutton Beef,_ &c. 232 _Minced pyes in the French fashion_ 233 _Minced pies in the Italian fashion_ Ibid. _Mutton Legs farced_ 30 _Mutton shoulder hashed_ 58 _Mutton shoulder roasted_ 137, 138 _Mutton or Veal stewed_ 15 _Mutton shoulder stewed_ 78 _Mutton or veal stewed_ 51, 52 _Mutton chines boil'd_ 11, 12 _Mutton carbonadoed_ 166 _Mutton boil'd_ 49, 50 _Mustard how to make it_ 156 _Mustard of Dijon_ Ibid. _Mustard in cakes_ 157 _Musquedines_ 271 _Mullet souc't_ 340 _Mullet marinated_ 341 _Mullet broil'd_ 342 _Mullet fryed_ 343 _Mullet baked_ Ibid. _Mushrooms fryed_ 397 _Mushrooms in the italian fashion_ Ibid. _Mushrooms stewed_ 398 _Mushrooms broil'd_ 399 _Muskles stewed_ 400 _Muskles fryed_ 401 _Muskle Pyes_ Ibid.

N.

_Neats tongue boil'd_ 42, 43 _Neats tongue in stoffado_ 106 _Neats tongues stewed_ Ibid. _Neats tongue in Brodo lardiero_ 109 _Neats tongue roasted_ 110 _Neats tongue hashed_ 40, 41 _Neats tongue bak't_ 111, 112 _Neats feet larded and roasted_ _Norfolk fool._

O.

_Olio Podrida_ 1 _Olines of Beef_ 118 _Olines of a Leg of Veal_ 142 _Oline pye_ 225 _Olines how to feed them_ 460 _Oatmeal Caudle_ 423 _Omlets of Eggs_ 430, 431 _Onions buttered_ 426 _Oysters stewed the french way_ 383 _Oysters stewed otherways_ 384 _Oyster pottage_ 385 _Oysters hashed_ Ibid. _Oysters marinated_ 386 _Oysters in stoffado_ 387 _Oysters jellied_ 388 _Oysters pickled_ Ibid. _Oysters souc't_ 389 _Oysters roasted_ 390 _Oysters broil'd_ 391 _Oysters fryed_ 392 _Oysters baked_ 393 _Oyster mince pies_ 395 _Oxe cheeks boil'd_ 97 _Oxe cheeks in stoffado_ 98 _Oxe cheeks baked_ 218

P.

_Partridge hashed_ 60 _Partridge how to feed them_ 461 _Paste how to make it_ 256 _Paste royal_ 257 _Paste for made dishes in Lent_ Ibid. _Puff-paste_ 257, 258 _Paste of Violets, Cowslips_, &c. 267 _Paste for a Consumption_ 453 _Pallets of Oxe how to dress them_ 100 _Pallit pottage_ 102 _Pallets rosted_ Ibid. _Pallets in Jellies_ 103 _Pallets bak't_ 104 _Pancakes_ 174 _Panadoes_ 424 _Pap_ 297 _Pease tarts_ 245 _Pease cod dish in Puff paste_ 263 _Pease pottage_ 421 _Peaches preserved_ 252 _Pewets to nourish them_ 458 _Pheasants how to feed them_ 461 _Pheasant baked_ 214 _Pinemolet_ 9 _Pie extraordinary, or a bride pye_ 234 _Pie of pippins_ 242 _Pippins preserved_ 244 _Pig roasted with hair on_ 145 _Pig roasted otherways_ 146 _Pig souc't_ 194 _Pig jellied_ 196 _Pig distilled against a Consumption_ 451 _Pigeons boil'd_ 76, 93 _Pigeons baked_ 214 _Pike boil'd_ 319, 320 _Pike stewed_ 323 _Pike hashed_ 324 _Pike souc't_ 325 _Pike jellied_ 326, 327 _Pike roasted_ 328 _Pike fried_ 329 _Pike boil'd_ Ibid. _Pike bak't_ 330 _Plumb cream_ 278 _Plaice boil'd or stewed_ 346 _Plovers how to feed them_ 459 _Pork boil'd_ 167, 168 _Pork roasted_ 145 _Pottages_ 77, 78 _Pottage in the french fashion_ 94 _Pottage without any sight of herbs_ Ibid. _Pottage called skink_ 115 _Pottage of ellicksanders_ 421 _Pottage of onions_ 422 _Pottage of almonds_ Ibid. _Pottage of grewel_ 419 _Pottage of rice_ 420 _Pottage of milk_ Ibid. _Potatoes baked_ 261 _Portugal tarts for banquettings_ 267 _Posset how to make it_ 292 _Posset of Sack_ 293 _Posset compounded_ 424 _Posset simple_ 425 _Posset of herbs_ Ibid. _Puffs the French way_ Ibid. _Prawns stewed_ 401 _Preserved green fruits_ 255 _Pudding of several sorts_ 21, 22, 23 _Pudding of Turkey or Capon_ 24 _Puddings of Liver_ 26 _Puddings of heifers udder_ ib. _Puddings black_ 126, 190 _Pudding in a breast of Veal_ 140, 185 _Pudding boil'd_ 177 _Pudding of cream_ 178 _Pudding of sweet herbs_ Ibid. _Pudding in hast_ 179 _Pudding quaking_ Ibid. _Pudding shaking_ 180 _Pudding of rice_ 182 _Pudding of cinamon_ 183 _Pudding haggas_ 25, 183 _Pudding cheveridge_ Ibid. _Pudding liveridge_ 84 _Pudding of swan or goose_ Ib. _Pudding of wine in guts_ 185 _Pudding in the Italian Fashion_ 186 _Pudding the French way_ Ib. _Pudding of swine lights_ 187 _Pudding of oatmeal_ Ibid. _Pudding pyes of oatmeal_ 188 _Pudding baked_ 189 _Puddings white_ 191 _Pullets stewed against a Consumption_ 451 _Pyramides cream_ 286

Q.

_Quinces pickled_ 163 _Quince Pyes_ 240 _Quince tarts_ 241 _Quince cream_ 278 _Quinces buttered_ 427 _Quodling pye_ 249 _Quails how to feed them_ 461

R.

_Rasberies preserv'd_ 254 _Rabbits hashed_ 48, 54 _Restorative for a weak back_ 455 _Rice tart_ 245 _Rice cream_ 285 _Rice buttered_ 428 _Roots farced_ 27

S.

_Sauce for green geese_ 92 _Sauce for Land fowl_ 93, 151 _Sauce for roast mutton_ 139 _Sauce for roast veal_ 144 _Sauce for red deer_ Ibid. _Sauce for Rabbits_ 148 _Sauce for Hens_ 149, 150 _Sauce for Chickens_ 150 _Sauce for Pidgeons_ 151 _Sauce for a Goose_ 152 _Sauce for a Duck_ 153 _Sauce for a Sea Fowl_ Ibid. _Sauce for roast Salmon_ 338 _Sausages_ 36, 37, 95 _Sausages Bolonia_ 127 _Sausage for jelly_ 208 _Sallet grand of minc't fowl_ 92 _Sallet grand of divers compound_ 158, 159, 160 _Sallet of scurvy grass_ 161 _Sallet of elixander buds_ 262 _Scoch collops of mutton_ 59 _Salmon calvered_ 331 _Salmon stewed_ 332 _Salmon pickled_ 333 _Salmon hashed_ Ibid. _Salmon marinated_ 334 _Salmon in stoffado_ Ibid. _Salmon fryed_ 335 _Salmon roasted_ 339 _Salmon broil'd or roasted in stoffado._ 337 _Salmon baked_ 338 _Salmon, chewits, or minced pyes_ 339 _Salmon Lumber pye_ 340 _Sack cream_ 283 _Stone cream_ 284 _Snow cream_ 279 _Scollops stewed_ 400 _Sea fowl bak'd_ 215 _Silabub an excellent way_ 295 _Shell bread_ 274 _Snails stewed_ 415 _Snails fryed_ 216 _Snails hashed_ Ibid. _Snails in pottage_ 417 _Snaile back'd_ 418 _Snites boil'd_ 62 _Soals boil'd_ 363 _Soals stewed_ 364 _Soals souc'd_ 365 _Soals jellied_ Ibid. _Soals roasted_ 366 _Soops of spinage_ 246 _Soops of carrots_ Ibid. _Soops of artichocks_ Ibid. _Souce veal lamb, or mutton_ 198 _Sparagus to keep all the year_ 210 _Sparagus buttered_ 427 _Spinage tart_ 247 _Steak pye_ 226 _Steak pyes the french way_ 227 _Strawberry tart_ 246 _Sturgeon boil'd_ 367 _Sturgeon buttered_ 368 _Sturgeon hashed_ Ibid. _Sturgeon marinated_ Ibid. _Sturgeon farced_ 369 _Sturgeon whole in stoffado_ ib _Sturgeon souc't_ 370 _Sturgeon broil'd_ Ibid. _Sturgeon fryed_ 371 _Sturgeon roasted_ Ibid. _Sturgeon olines of it_ 372 _Sturgeon baked_ 373, 374, 375 _Sturgeon minc't pies_ 376, 377 _Sturgeon lumber pie_ 378 _Sturgeon baked with farcings_ Ibid. _Sturgeon olio_ 389 _Sugar plate_ 271 _Swans how to fat them_ 458 _Sweet-bread pies_ 231

T.

_Tansey how to make_ 174 _Taffety tart_ 246 _Tart stuff of several colours_ 249, 250, 251 _Tortelleti, or little pasties_ 83, 84 _Tosts how to make them_ 175 _Toasts cinamon_ 176 _Toasts the _French_ way_ Ibid. _Tortoise how to dress it_ 414 _Tripes how to dress them_ 127 _Trotter pie_ 242 _Triffel how to make it_ 292 _Turkish dish of meat_ 116 _Turkey baked_ 214 _Turkies how to fat them_ 458 _Turbut boil'd_ 345 _Turbut souc't_ Ibid. _Turbut stewed or fryed_ 346