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
Syllabub, A, 115, 193
A plain, 120
A whip, 120
Tablets, Pleasant Cordial, 238
Tansy, A, 183, 213, 214
Tea with eggs, 132
Turkeys, Excellent meat of, 212
To souce, 211
Veal, Fricacee of, 158, 182
Savoury Collops of, 157
To stew a breast of, 150
Tosts of, 193
Venison, Baked, 169, 203
to keep, 204
Vuova Lattate, 165
Spersa, 165
Wardens, Preserved, 237
To stew, 201
White Pot, To make, 149, 195
Whitings buttered with eggs, 187
Wilde Boar, To rost, 168
Wilde Ducks or Teals, To bake, 210
Ducks, To rost, 210
Wine, Cherry, 110
The Countess of Newport's, 109
Raspberry, 148
Strawberry, 109