Brown Metheglin. 159
Beef Collered. 160
Barly Cream. 162
Barly Broth without Meat. 188
Barly Broth with Meat. 188
b.a.l.l.s to take out Stains. 228
Broth of a Lambs Head. 225
Beef-Pie very good. 244
Blanched Manchet. 247
Bullocks cheek baked to eat hot. 299
Bullocks cheek baked to eat cold. ib.
Bacon Froize. 300
C.
Cheesecakes. 163
Cheesecakes. 164
Chicken Pie. 168
Collar of Brawn. 169
Capon boiled. 171
Cracknels. 172
Codling cream. 174
Cheese very stood. 175
Cuc.u.mbers boiled. 182
Collops of Bacon and Eggs. 187
Cabbage Pottage. 192
Capon with white Broth. 195
Calves foot Pie. ib.
Carp Pie. 198
Calves head Pie. 201
Calves chaldron Pie with Puddings in it. 207
Coleflower pickled. 210
Cheese Loaves. 213
Custards very fine. 216
Cods head boiled. 222
Chicken Pie. 226
Capon boiled. 236
Chickens boiled with Goosberries. 241
Chickens baked with Grapes. 243
Capon baked. 245
Cambridge Pudding. 249
Chiveridge Pudding. 250
Calves Tongue hashed. 255
Capon boiled. Ib.
Capon boiled with Rice. 256
Capon boiled with Pippins. Ib.
Chickens boiled with Lettuce. 257
Chickens smoored. 263
Calves feet hashed. 264
Chickens in white Broth. 265
Capon rosted with Oysters. 271
Calves head with Oysters. 279