Chapter L: Lobsters buttered. 175

Liver Fritters. 177

Loaves to Butter. 206

Limon Cakes. 212

Loaves of Curds. 213

Lobsters rosted. 227

Lamb Pie. 233

Leg of Mutton rosted. 266

Leg of Mutton boiled. 238

Leg of Mutton with Oysters. 270

Loin of Mutton stewed. 274

Lark pie. 286

Lettuce pie. 287

Lampry pie. 292

Lenten Dish. 307

M. [Transcriber's note: heading omitted in original.]

Metheglin. 160

Misers for Childrens Collation. 208

Minced Pies. 212

Made Dish of Rabbet Livers. 241

Mutton smoored. 261

Mutton smoored. 262

Mutton Pie. 303

N.

Neats Tongue Pie. 194

Neats Tongue rosted. 239

Neats Tongue hashed. 264

Neck of Mutton boiled. 274

Neck of Mutton stewed. 287

Nuts fried. 300

O.

Oatmeal Pudding. 165

Olio of several Meats. 172

Oysters and Eels in a Pie. 197

Oysters and Parsneps in a Pie. 181

Oyster Pie. 197

Oranges and Limons in Jelly. 212

Oisters fried. 214

Oisters broiled. ib.

Oysters rosted. ib.

Olives of Veal. 222

Oatmeal Pudding. 295

Oat-Cakes. 232

Olive Pie. 223

P.

Puddings in Balls. 165

Pigeons boiled. 166

Pasty of Veal. 170

Pigeon Pie. ib.

Pork rosted without the Skin. 173

Pig rosted like Lamb. 174

Potted Fowl. 179

Parsnep Pie with Oysters. 181

Pig Pie. 197

Pudding of Manchet. 201

Pompion Pie. 208

Pompion fryed. ib.

Pike rosted and larded. 221

Pomander very fine. 224

Pompion Pie. 227

Pickled Sprats. 223

Pasty of Ling. 229

Pallat Pie. 231

Pippin Pie. 235

Pasties to fry. 236

Pigeons boiled with Rice. 239

Pigeons boiled with Gooseberries. ib.

Pippin Tart. 244

Pancakes crisp. 247

Pudding of Goose Bloud. 249

Pudding of Liver. 250

Pigeons boiled with Capers and Samphire. 260

Partridges boiled. 266

Pike boiled with Oysters. 268

Pig rosted with a Pudding in his Belly. 269

Pippins stewed. 277

Pig rosted without the skin with a Pudding in
his Belly. 281

Pancakes very good. 283

Paste very good. 294

Paste to raise. Ib.

Paste for baked Meat to eat cold.

Pie of Veal.

Pie of Shrimps or Prawns.

Pie of rosted Kidney.

Potato Pie.

Pig Pie.

Pork Pie.

Pudding of French Barlie.

Pomander very fine.

Pudding of wine.

Pudding of Hogs Lights.

Posset Pie.

Pippins dried.

Poached Eggs.

Pippin Paste.

Pippins stewed.

Q.

Quodling Cream.

Quinces to look white.

Quince Pie very good.

R.

Rump of Beef boiled.

Rolls for Noble Tables.

Rolls very short.

Rasberry Tarts.

Rabbets with Sausages.

Rice Cream.

Rabbet boiled.

Rice Pudding.

Rabbet boiled with Grapes. 258

Rabbet boiled with Claret. ib.

Red Deer Pie. 291

Rock of Sweet Meats. 309

S.

Souced Veal. 169

Sauce for Mutton. 273

Summer Dish. 175

Souced Pig. 178

Several Sallads. 183

Several Sallads. ib.

Soles dressed very fine. 186

Spinage Tart. 184

Stewed Fish. ib.

Spanish Pap. 190

Sallad of cold Meat. 193

Sheeps Tongues with Oysters. ib.

Scotch Collops. 200

Shoulder of Venison, or Shoulder of Mutton
rosted in Blood. 204

Stewed Pig. ib.

Steak Pie with Puddings. 205

Salmon dressed by Infusion. 206

Stewed Carps in blood. 209

Stump pie. 216

Sauce for Fowl. 232

Sorrel Sallad. 234

Sallad cold. ib.

Sauce for Veal. 235

Sauce for a Leg of Mutton.

Souced Fish.

Swan baked.

Small Birds baked.

Stewed Pudding.

Sussex Pudding.

Sausages boiled.

Shell-fish fryed.

Steak Pie.

Shoulder of Venison rosted.

Sallads boiled.

Shoulder of Veal boiled.

Stewed Broth good.

Sallad of Salmon.

Shoulder of Mutton with Oysters.

Stewed Artichokes.

Sauce for Fowl.

Sauce for Partridges.

Sauce for Quails.

Salmon Pie.

Shaking Pudding.

Stone Cream.

Snow Cream.

Sussex Pancake.

Snow and Ice.

Sallad in Winter.

Sallad in Winter.

Sorrel Sops.

T.

To boil a Teal or Wigeon. 240

Turkey baked. 245

Trouts stewed. 267

Toasts of Veal fried. 282

Tarts of several Sweet-meats. 302

Treacle Wine. 306