Chapter D: To bake wilde Ducks or Teals 210

To Rost wilde Ducks 211

E

To butter Eggs with Cream 147

Portuguez Eggs 202

To boil Eggs 203

F

Wheaten Flomery 134

A Fricacee of Lamb-stones, &c. 158

To boil smoaked Flesh 164

A Fricacee of Veal 158, 182

Butter and Oyl to fry Fish 193

A Flomery-Caudle 238

G

Smallage Gruel 137

About water Gruel 138

An excellent and wholesome water Gruel with Wood sorrel and Currants 139

Gruel of Oatmeal and Rice 191

To make clear Gelly of Bran 203

An excellent meat of Goose or Turkey 212

To pickle an old fat Goose 212

H

Some Notes upon Honey 8

My Lord Hollis Hydromel 33

Hydromel as I made it weak for the Q. Mother 35

To make Honey drink 84

Weak Honey drink 107

To make an Hotchpot 149, 150

The Queens Hotchpot 151

A nourishing Hachy 158

Red Herrings boiled 173

To season Humble Pyes 210

To make Harts-horn Gelly 239-242