Part 24
_It will make the Smoak most pleasantly odoriferous, both to the Takers, and to them that come into the Room; and ones Breath will be sweet all the day after. It also comforts the Head and Brains._ Approved by Sir _Kenelm Digby_.
From Hartman, _The True Preserver of Health_, 1682.
APPENDIX II
_The true Preparation of the Powder of Sympathy, as it was prepared every year in Sir_ Kenelm Digby's _Elaboratory, and as I prepare it now_.
Take good English Vitriol, which you may buy for two pence a pound, dissolve it in warm water, using no more water than will dissolve it, leaving some of the Impurest part at the bottom undissolved; then powr it off and filtre it, which you may do by a Coffin of fine gray paper put into a Funnel, or by laying a Sheet of gray Paper in a Sieve, and powring your water or Dissolution of Vitriol into it by degrees, setting the Sieve upon a large Pan to receive the filtred Liquor; when all your Liquor is filtred, boil it in an earthen Vessel glazed, till you see a thin Scum upon it; then Set it in a Cellar to cool, covering it loosly, so that nothing may fall in; after two or three days standing, powr off the liquor, and you will find at the bottom and on the sides large and fair green Christals like Emerauds; drain off all the Water clean from them, and dry them; then spread them abroad, in a large flat earthen Dish, & expose them to the hot Sun in the Dog-days, taking them in at Night, and setting them out in the Morning, securing them from the Rain; and when the Sun hath calcin'd them to whiteness, beat them to Powder, & set this Powder again in the Sun, stirring it sometimes, and when you see it perfectly white, powder it, & sift it finely, and set it again in the Sun for a day, and you will have a pure white Powder, which is the Powder of Sympathy; which put up in a Glass, and stop it close. The next yeare when the Dog-days come, if you have any of this Powder left, you may expose it again in the Sun, spreading it abroad to renew its Vertue by the influence of the Sun-beams.
The way of Curing Wounds, with it, is, to take some of the Blood upon a Rag, and put some of the Powder upon the Blood, then keep only the Wound clean, with a clean Linnen about it, and in a moderate Temper betwixt hot and cold, and wrap up the Rag with the Blood, and keep it either in your Pocket, or in a Box, & the Wound will be healed without any Oyntment or Plaister, and without any pain. But if the wound be somewhat old, and hot, and inflamed, you must put some of this Powder into a Porringer or Bason full of cold Water, and then put any thing into it that hath been upon the wound, and hath some of the Blood or Matter upon it, and it will presently take away all Pain and Inflammation, as you see in Sir _Kenelm's_ Relation of Mr. _Howard [sic]_.
To staunch the Blood either of a Wound or Bleeding at the Nose, take only some of the Blood upon a Rag, & put some powder upon it, or take a Bason with fresh water, and put some of the Powder into it, and bath the Nostrils with it.
From Hartman, _The Preserver of Health_.
APPENDIX III
A LIST OF THE HERBS, FLOWERS, FRUITS, ETC., REFERRED TO IN _The Closet Opened:_--
I. Agrimony; alexander; angelica; avens, leaves & flowers; balm; bay-leaves; beet leaves; bettony, wild; bettony, Paul's; bistort; bloodwort; bluebottles; blue-button; borage, leaves & flowers; bramble, red, tops of; broom-buds; bugle; bugloss, leaves & flowers; burnet; carduus benedictus; carrot, wild; celandine; cersevril; chicory; chives; clove gilly-flowers; clown's all-heal; coltsfoot; comfrey; cowslip & French cowslip flowers; dragons; elder flowers; endive; eyebright; fennel; fever-few; garlic; ground-ivy; groundsel; hart's tongue, leaves; hops, flowers; horehound; hypericum, tops & flowers; hyssop; ladies' mantle; lettuce, leaves & stalks; lily of the valley; liquorice; liverwort; maidenhair; marigold, flowers & leaves; marjoram, sweet; marjoram, wild; marshmallow, leaves, flowers, & stalks; may-weed, brown; meadowsweet; mellilot, flowers; mint; spearmint; mouse-ear; mugwort; muscovy; nettle, red; oak of Jerusalem; organ; origanum [wild marjoram]; oseille; parietary; peas (chick); pellitory-of-the-wall; penny-royal; philipendula; pimpernel; pourpier; primrose, flowers; purslane; ribwort; rocket; rosemary, tops, flowers, & sprigs; rose; rue; sage, (red & wild), leaves & flowers; saxifrage; sanicle; scabious; scurvy grass; self-heal; shallots; sibboulets; skirrets; smallage; sorrel (wood); spike [spignel?]; spleenwort; spinach; St. John's wort; strawberry leaves; sweetbriar, leaves, tops, buds; sweet oak; sweetwort; tamarisk; tansy; thyme (broad, lemon, mother, & wild); violet, leaves & flowers; wallflowers (yellow); wall rue; watercress; wheat (green); white-wort; winter savoury; woodbine; wormwood (sea & Roman); yarrow. (From this list I have omitted the commoner vegetables.)
2. _Roots_.--Alexander; angelica; asparagus; beet; betony, bittersweet; bluebottle; borage; coltsfoot; elecampane; eringo; fennel; fern; galingale; horse-radish; marshmallow; nettle (red); orris; parsley; scabious; sorrel; strawberry; succory; thyme (wild); tormentilla.
3. _Seeds_.--Anise; cardamom; carraway; citron; coriander; fennel; gromwell; melon; musk grains; mustard; nettle; parsley; saffron; tulip, seedy buds of; wormwood.
4. _Fruits_.--Apples (codlings, ginet moils, pearmains, pippins, golden pippins, red streaks); apricots; barberries; bilberries; cherries (black, Kentish, Morello); currants (dried, black, red); damsons; dates; jujubes; juniper berries; lemons; pears (bon chrétien & wardens); plums; prunes; raisins; rasps; sweetbriar berries; strawberries.
5. _Barks, woods._--Ash-tree bark; lignum cassiæ.
6. _Nuts_.--Almonds; chestnuts; pine kernels; pistachios; walnuts (green).
7. _Juices_.--Balm; celandine; cherry; hop; lemon; onion; orange; spearmint; spinach; tansy.
8.--_Distilled waters_ of angelica; cinnamon; mallow; orange-flower; plantain; rose (red & damask).
9. _Spices_ of all sorts; cloves; cinnamon (also oil of, & spirit of); ginger; mace; mustard; nutmeg; pepper; peppercorns.
10. _Wines_.--Canary sack; claret; Deal; elder; Malaga (old); Muscat; Muscadine (Greek); red; Rhenish; sack, sherry sack; Spanish; white.
11. _Other liquors_.--Ale & beer; afterworts; lees of beer & wine; aqua vitæ; orangeado.
12. _Vinegars_ of elder wine, & of white wine.
13. _Verjuice_ of cider, & green sour grapes.
14. _Other notable seasonings and ingredients_:--
Ambergris; ivory; leaf gold; powder of white amber; powder of pearl; Spanish pastilles (ambergris, sugar, & musk).
NOTES
_Introduction_
p. x 1. 3 _Old Cookery Books and Ancient Cuisine_. By W. Carew Hazlitt.
## Booklovers' Library. 1886.
p. x 1. 5 _The Life of Sir Kenelm Digby_. By One of his Descendants [T. Longueville]. 1896.
p. xi 1. 29 For the controversy about the date of his birth, see the usual biographical authorities:--Longueville, _op. cit._, Digby's _Memoirs_, ed. Nicolas, 1827; _Dict. of Nat. Biog._; _Biog. Brit._ (Kippis); Wood's _Athenae Oxon._, iii. 688; Aubrey's _Lives_, ii. 323, etc. etc.
p. xiv 1. 13 "the elder Lady Digby." See text, p. 141.
p. xv 1. 15 "manuscript of elections." See W.H. Black's _Catalogue of the Ashmolean MSS._, 240, 131 and 1730, 166.
p. xx 1. 20 _Journal of a Voyage to Scanderoon_, ed. J. Bruce for Camden Soc., 1868.
p. xxi 1. 3 "Scanderoon had to be repudiated." Here is a curious echo of the affair, quoted by Mr. Longueville from Blundell of Crosby. "When the same Sir Kenelm was provoked in the King's presence (upon occasion of the old business of Scanderoon) by the Venetian Ambassador, who told the King it was very strange that his Majesty should slight so much his ancient amity with the most noble state of Europe, for the affections which he bore to a man (meaning Sir Kenelm) whose father was a traitor, his wife a ----, and himself a pirate, altho' he made not the least reply (as long as the ambassador remained in England) to those great reproaches, yet after, when the quality of his enemy was changed (by his return) to that of a private person, Sir Kenelm posted after him to Italy. There sending him a challenge (from some neighbouring state) he found the discreet Magnifico as silent in Italy as himself had been in England, and so he returned home."
p. xxii 1. 13 The _Memoirs_ were edited by Sir N.H. Nicolas from the Harleian MS. 6758 in 1827.
p. xxii 1. 28 "outburst of vile poetry." See _Poems from Sir K.D.'s papers_, ed. Warner. Roxburghe Club, 1877.
p. xxiii 1. 16 "hermit." The portrait of Digby in this guise, painted by Janssen, in the possession of T. Longueville, Esq., is reproduced in Mr. Longueville's life of his ancestor. Says Pennant in his _Journey from Chester to London_, ed. 1782, "I know of no persons who are painted in greater variety than this illustrious pair [Digby and his wife]: probably because they were the finest subjects of the time."
p. xxv 1. 3 "duel ... with a French lord." See the curious little pamphlet, _Sir Kenelme Digby's Honour Maintained_, 1641.
p. xxvi 1. I The _Observations on Religio Medici_, together with the correspondence between Browne and Digby, are often reprinted with the text of _R.M._
p. xxvi 1. 5 "glass-making." See Longueville, pp. 255-6
p. xxix 1. 11 Descartes. Des Maizeaux. _Viede Saint-Evremond,_ pp. 80-6.
p. xxxi 1. 8 _A Late Discourse made in a Solemne Assembly of Nobles and Learned Men at Montpellier_. By Sir K.D., Kt. Rendered faithfully into English by R. White. 2nd ed., 1658. The original was in French. Longueville gives a loathsome receipt for the Sympathetic Powder from an original in the Ashmolean. "To make a salve yt healeth though a man be 30 miles off." But vitriol is the only ingredient Digby mentions; and the receipt given by his steward Hartman [see Appendix], and sold by him, is more likely to be Digby's. Of course, there were many claimants to the credit of the invention of sympathetic powders.
p. xxxiii 1. 4 "house in Covent Garden." For a brief account of this house, see an article on Hogarth's London in the _English Review_, February, 1910.
p. xxxiv 1. 6 "history of the Digby family." This has disappeared.
p. xxxiv 1. 13 "Catalogue of the combined collection." _Bibliotheca Digbeiana_, 1680. See also Edwards's _Memoirs of Libraries_, II, 118, and _Sir K.D. et les Anciens Rapports des Bibliothèques Françaises avec la Grande Bretagne_. L. Delisle. 1892.
p. xxxviii 1. 20 Lloyd's _Lives of Excellent Personages that suffered for ... Allegiance to the Soveraigne in the late Intestine Wars_, ed. 1668.
p. xliv 1. 10 "remedy for Biting of a Mad Dog." There is a similar receipt in _Arcana Fairfaxiana_, ed. G. Waddell, 1890, a collection of old medical receipts, etc. of the Fairfax and Cholmely families. "A Cure for the Bite of a Mad Dog Published for ye Benefit of Mankind in the Newspapers of 1741 by a Person of Note.... N.B. This Medicine has stood a tryal of 50 years Experience, and was never known to fail."
p. liii 1. 30 Culpeper's _English Physitian_, 1653.
p. liii 1. 30 N. Culpeper. Herball.
p. liii 1. 30 John Gerard. _The Historie of Plants_, 1547.
p. liii 1. 31 Wm. Coles. _Adam in Eden_ and _The Art of Simpling._ 1657 and 1656.
_To the Reader_.
p. 3 1. 20 "that old Saw in the Regiment of Health." _The Regyment, or a Dyetary of Helth_. By Andrew Borde, 1542. (Reprinted by the Early English Text Soc.)
_Receipts._
p. 5, etc. "Metheglin is esteemed to be a very wholsom Drink; and doubtless it is so, since all the world consents that Honey is a precious Substance, being the Choice & Collection which the Bees make of the most pure, most delectable, & most odoriferous Parts of Plants, more particularly of their Flowers & Fruits. Metheglin is therefore esteemed to be an excellent Pectoral, good against Consumption, Phthisick and Asthma; it is cleansing & diuretick, good against the Stone & Gravel; it is restorative and strengthening; it comforts and strengthens the Noble parts, & affords good Nourishment, being made Use of by the Healthy, as well as by the Sick.
"My worthy Master, that Incomparable Sir Kenelm Digby, being a great lover of this Drink, was so curious in his Researches, that he made a large Collection of the choicest & best Receipts thereof."
Hartman, _Select Receipts_, p. 1.
Concerning the difference between Mead and Metheglin, Borde (_Regyment of Helth_) says:--
"_Of Meade_: Meade is made of honny & water boyled both togyther; yf it be fyred and pure, it preserveth helth; but it is not good for them the whiche have the Ilyache or the Colycke.
"_Of Metheglyn_: Metheglyn is made of honny and water, & herbes, boyled and sodden togyther: yf it be fyred and stale, it is better in the regyment of helth than meade."
But the distinction seems to have been forgotten in the hundred odd years between the publication of Borde's book and Digby's.
GLOSSARY
_Ana_, of each.
_Apple-Johns_, or _John Apples_, apples considered best when shrivelled, so called because they are ripe about St. John's Day.
_Aume, aam, awm_, a liquid measure used for wine and oil. A Dutch aume of wine equalled about 41 English gallons.
_Balneum_, a vessel filled with water or sand, in which another vessel is placed to be heated.
_Beatilies, beatilia, battalia_, tit-bits (e.g. cockscombs or sweet-breads) in a pie.
_Bragot_, ale boiled with honey.
_Bunt_, the cavity or baggy part of a napkin when folded or tied as a bag.
_Burthen_, a quantity, here signifying no certain amount.
_Call_, a wedge.
_Calvered_, cut in thin slices when "fresh," and pickled.
_Canicular days_, dog days.
_Cock's tread_, "The opaque speck or germinal vesicle in the surface of the yolk in an impregnated egg." M.
_Coddle_, to boil gently, to stew.
_Coffin_, a mould of paste for a pie.
_Cucurbite_, a gourd-shaped vessel; also a shallow vessel with a wide mouth, used for distillation.
_Demistier_ = demi setier, a measure of quarter-pint capacity.
_Electuary_, a medical conserve or paste of powder mixed with honey, syrup, etc.
_Fæces_, dregs.
_Fearced_, forced, stuffed.
_Florenden_, _florentine_, a kind of pie, of minced meats, currants, spices, etc., baked in a dish with a cover of paste.
_Gambon_, _gammon_, a smoked ham.
_Garavanzas_, chick-peas.
_Gelt_, castrated.
_Ginet-moils_, _gennet-moil_, a kind of apple ripe before others.
_Hippocras_, _hypocras bag_, a bag used in making hippocras, a medicinal drink consisting of spiced wines.
_Humble-pie_, a pie made of umbles or numbles (the heart, liver, kidneys, etc.) of the deer.
_Kiver_, _kive_, _keever_, a large vessel for fermenting liquors; a mashing tub.
_Lardons_, strips of bacon or salt pork used for larding.
_Laton_, _latton_, _latten_, a utensil made of thin brass, or mixed metal.
_Lith_, smooth, thick.
_Lute_, to close v., to adhere.
_Magma_, grounds.
_Manchet_, roll, or small loaf of fine white bread.
_Marinate_, to salt or pickle, and then preserve in oil or vinegar.
_Medullos_, _medullose_, having the texture of pith.
_Mittoner_, Fr. _Mitonner_.
_Mother of wine_, lees.
_Must_, new wine.
_Pearmains_, a variety of apple, perhaps from _permagnus_.
_Poix-chiches_, chick-peas.
_Posnet_, _possnet_, _possenet_, a porringer.
_Pottle_, a measure of two quarts.
_Pugil_, a pinch.
_Pun_, to beat, to pound as in a mortar.
_Race_, a root.
_Ranch-sieve_, perhaps a sieve mounted on a stand, from _rance_, _ranse_ a prop.
_Rand_, a strip or slice of meat cut from the margin of a part, or from between two joints.
_Resty_, _reasty_, rancid.
_Rouelle_, a rolled piece [of veal].
_Rundlet_, _runlet_, a small barrel.
_Runnet_, rennet.
_Searse_, _searce_, a fine sieve.
_Souce-drink_, pickle sauce.
_Stroakings_, the last milk drawn from a cow; strippings.
_Stubble-goose_, the grayling goose.
_Tansy_, see recipe. The dish has been traced to the Jewish custom of eating cakes with bitter herbs.
_Tourtière_, a pie-dish.
_Tyffany_, _tyffany bag_, bag made of thin silk or gauze.
_Torcular_, a press used in making wine.
_Trivet_, a tripod.
_Walm_, a bubble in boiling; a boiling-up.
_Wardens_, winter pears.
_Wort_, an infusion of malt which after fermentation becomes beer.
INDEX OF RECEIPTS
Ale with Honey, 104 Scotch, from my Lady Holmbey, 98 Small, for the stone, 105 To make Ale drink quick, 100 and Bragot, Master Webbe's, 107 Cock, 147
Apple drink with Sugar, Honey, etc., 106
Apples, A very pleasant drink of, 100 in Gelly, 234 To stew, 201 Sweet Meat of, 238 Syrup of, 253
Bacon for Gambons, and to keep, 212
Barley Cream, The Queen's, 139 Pap, 135
Beef, To bake, 208 or Venison, To boil, 209 To stew, 150 Rump of, To stew, 163, 196, 197
Bisket, To make, 219
Bragot, Master Webbe's, 108
Bran, To make clear Gelly of, 203
Brawn, About making of, 205
Broth, Nourishing, 133 Portugal, as it was made for the Queen, 127 Spinage, 123 Stewed, 125 and Potage, 141 for sick and convalescent persons, 143
Butter and Oil to fry fish, 193
Cake, To make a, 216, 217 A very good, 220 An excellent, 219 Carraway, 219 Plumb, 218
Cakes, Excellent small, 221
Capon, Boiled, Savoury and nourishing, 153 Cold Rosted, Sallet of, 206 to pickle, My Lady Portland's way, 159 in white broth, 146
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
Marrow Puddings, 162 Sops, with wine, 145 Spinage Pasties, Excellent, 159
Meat, fine, To rost, 157 For rosting of, 196
Meathe (Mead), 32, 42, 43, 54, 57, 65, 72, 76, 78, 82, 85, 87, 89, 92 A receipt to make good, 64 A very good, 60 excellent, To make, 10 White, 41, 58, 68, 72, 73, 74, 79, 82 White, An excellent, 11 White, Small, 80 White, Sir John Arundel's, 57 White, my Lady Gower's, 26 good for liver and lungs, 59 Small, 56 Strong, 32, 56 A weaker but pleasant, 11 to keep long, 23 with Raisins, 96 My Lady Bellassises, 45 Mr. Corsellises, Antwerp, 9 My Lord Gorge his, 54 My Lord Herbert's, 68 My Lady Morrice's, 39 My Lady Morrice, her sister's way, 39 My own considerations for making, 19 Sir Wm. Paston's, 41 Another pleasant Meathe of Sir Wm. Paston, 42 from the Muscovian Ambassador's steward, 81 Sir Baynam Throckmorton's, 42 Master Webbe's, 14-19
Metheglin, To make, 35-39, 46, 58, 66, 67, 69, 71, 75, 80, 81, 84, 86, 95 To make a tun of, 12 composed by myself out of various receipts, 25 My Lady Windebanke's, 94 Good, 52 Very good, 76 Excellent, 71 Most excellent, 61 An excellent way to make, called the Liquor of Life, 51 Small, 69, 77, 91 White, 30, 31, 34, 43, 59, 60, 63, 73, 90 White, Sir Edward Bainton's, 90 The Countess of Bullingbroke's, 13 The Countess of Dorset's, 62 Sir John Fortescue's, 53 My Lady Hungerford's, 6 Mr. Pierce's excellent, 46 The Lady Vernon's, 55 The Earl of Denbigh's, 85 Sir Thomas Gower's, 29 as it is made at Liège, 5 or sweet drink of my Lady Stuart, 93 for the colic and stone, of my Lady Stuart, 93 for health, Sir Thomas Gower's, 27 for taste and colour, 28 that looks like White Wine, 90
Minced Pyes, To make, 156, 160 My Lady of Portland's, 155, 156
Morello Wine, 97
Mustard, To make, 194
Mutton, baked like venison, 207 Fricacee of, 158 steaks, An excellent way of making, 170 To make a shoulder of, like venison, 163
Oatmeal, Pap of, 135 Pap of, Sir John Colladon's, 136 Pudding, 174 Pudding, A baked, 176 and Rice, Gruel of, 191
Oglia, Spanish, plain but good, 164
Ordinary Drink, Sir Thomas Gower's, 29
Oysters, To stew, 183
Panado, 135
Pan Cotto, 141
Pap, Barley, 135
Parsneps, To dress, 190
Partridges that you have taken wilde, To feed, 233
Pear Pudding, 162
Pears, To stew, 201 Preserved Wardens, 237
Pease, To butter, 191 Porage, My Lord Lumley's, 142 of the seedy buds of tulips, 145
Pidgeons, Teals, or Wild Ducks, To bake, 209
Pippins, Gelly of (or of John Apples), 236 Marmulate of, 243 to preserve in Gelly, 180 Syrup of, 235
Plague Water, 147, 148
Poor John and Buckorn, To dress, 187
Posset, An excellent, 144 A plain ordinary, 112 A Barley Sack, 113 A French Barley, 160 A Sack, 111, 112 Sack, My Lord of Carlile's, 115
Potages, Concerning, 121 Barley, 125 An English, 126 Good nourishing, 133 Ordinary, 124 Plain savoury, 122 de Santé, 129, 130 de Santé, Nourissant, 128 de blanc de Chapon, 123
Poultry, To feed, 229
Pressis, Nourissant, 140
Pudding, An excellent baked, 154 Another baked, 179 A Barley, 175 Black, 172, 179 Black, Excellent, 165 Call, 174 Marrow, 162 Oatmeal, 174 Oatmeal, Baked, 176 Pear, 162, 174 Pippin, 175 Pith, 172 Quaking, Plain, 176 Quaking, bag, 177 with puff paste, 161 White, 166 White, Excellent, 166
Puff-past, 161
Puffs, To make, 234
Pyes, 168 Minced, 156 Minced, My Lady of Portland's, 155, 156 Hare, 207 Herring, 192
Quiddany of Quinces, A smoothening, 250
Quince preserved with Gelly, 245
Quinces, Gelly of, 243 Gelly of, Fine White, 246 Gelly of, Red, My Lady Windebanke's, 254 Paste of, 248, 250 Paste of, with very little sugar, 249 to keep all the year round, 149
Raspberry Wine, To make, 148
Red Dear, To make, 163 Herrings broyled, 173
Rice, boiled dry, 145 and Orge Mondé, 137
Roses, Red, Conserve of, 257, 259 Julep of, 260
Sack with Clove-Gilly-flowers, 22 Posset, 111 Posset, My Lord of Carlile's, 115
Sallet of Cold Capon rosted, 206
Sauce of Horse Radish, 151 very good for partridges, etc., 160 for a carp or pike, 191
Shrimps, To prepare for dressing, 193
Slippcoat Cheese, To make, 223, 224, 225, 226
Smallage Gruel, 137
Smoaked flesh, To boil, 164
Spinage Broth, To make, 123
Stepponi, 106
Stockfish, The way of dressing, in Holland, 188 Another way, 189 To dress, somewhat differingly from the way of Holland, 186
Strawberry Wine, 109
Sucket of Mallow Stalks, 256 of Lettuce, 257
Sweetbread, Fricacee of, 158
Sweet-meats of my Lady Windebanke, 253, 254