The Compleat Cook - LightNovelsOnl.com
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_To make Puffe._
_To make Elder Vinegar._
_To make good Vinegar._
_To make a collar of Beefe._
_To make an Almond Pudding._
_To boyle Creame with French Barly._
_To make Cheese cakes._
_To make a quaking Pudding._
_To pickle Cuc.u.mbers._
_To pickle broom buds._
_To keep Quinces all the yeare._
_To make a goosberry fool._
_To make an Oatmeale pudding._
_To make a green Pudding._
_To make good Sausages._
_To make toasts._
_A Spanish cream._
_To make clouted cream._
_A good cream._ _To make Pyramids cream._
_To make a sack cream._
_To boyl Pigeons._
_To make an apple tansey._
_A french barly cream._
_To make a Chicken or Pigeon Pye._
_To boyle a capon or hen._
_To make bals of Veal._
_To make Mrs._ Sh.e.l.leyes _cake._
_To make Almond Jumbals._
_To make cracknels._
_To pickle Oysters._
_To boyl cream with codlings._
_To make the lady_ Abergaveers Cheese.
_To dresse snails._
_To boyl a rump of Beefe after the French fas.h.i.+on._
_An excellent way of dressing fish._
_To make fritters of Sheeps feet._
_To make dry Salmon calvert in the boyling._
_To make bisket bread._
_To make an Almond pudding._
_To make an Almond caudle._
_To make Almond bread._
_To make Almond cakes._
_Master_ Rudstones _posset._
_To boyle a capon with Ranioles._
_To make a bisque of carps._
_To boyle a Pike and an Eele together._
_To make an outlandish dish._
_To make a Portugal dish._
_To dresse a dish of Hartichockes._
_To dresse a Fillet of Veal the Italian way._
