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Index
Cover
About the Author
Title Page
Copyright Page
Contents
The Well-Kept Kitchen
The inward virtues of every housewife
A housewife must be religious.
She must be temperate.
Of her garments.
Of her diet.
Her general virtues.
The outward and active knowledge of the housewife; including her skill in cookery with flesh, fish, sauces, pastry, banqueting and great feasts
She must know all herbs.
Her skill in the garden.
Transplanting of herbs.
Choice of seeds.
Prosperity of seeds.
Gathering of seeds.
Of cookery and the parts thereof.
Of sallats. Simple sallats.
Of compound sallats.
Another compound sallat.
An excellent boiled sallat.
Of preserving of sallats.
Of pickling sallats.
Of preserving sallats.
The making of strange sallats.
Sallats for show only.
Of fricassees and quelquechoses.
Of simple fricassees.
Best collops and eggs.
Of the compound fricassees.
To make the best tansy.
The best fritters.
The best pancake.
Veal toasts.
To make the best panperdy.
To make any quelquechose.
Additions to the housewife’s cookery. To make fritters.
To make the best white puddings.
Puddings of a hog’s liver.
To make bread puddings.
Rice puddings.
Another of liver.
Puddings of a calf’s mugget.
A blood pudding.
Links.
Of boiled meats ordinary.
To make ordinary stewed broth.
A fine boiled meat.
To boil a mallard.
To make the best white broth.
To boil any wild fowl.
An excellent way to boil chickens.
A broth for any fresh fish.
Additions to boiled meats. A mallard smored, or a hare, or old cony.
To stew a pike.
To stew a lamb’s head and purtenance.
A breast of mutton stewed.
To stew a neat’s foot.
Of roast meats. Observations in roast meats.
Spitting of roast meats.
Temperature of fire.
The complexions of meat.
The best bastings for meats.
The best dredging.
To know when meat is enough.
Roasting mutton with oysters.
To roast a leg of mutton otherwise.
To roast a gigot of mutton.
To roast olives of veal.
To roast a pig.
To roast a pound of butter well.
To roast a chine of beef, loin of mutton, lark, and capon at one fire, and at one instant.
To roast venison.
How to roast fresh sturgeon.
Ordering of meats to be roasted.
To roast a cow’s udder.
To roast a fillet of veal.
Of sauces, and first for a roast capon or turkey.
Sauce for a hen or pullet.
Sauce for chickens.
Sauce for a pheasant or partridge.
Sauce for a quail, rail, or big bird.
Sauce for pigeons.
Sauce for a pig.
Sauce for veal.
Sauce for a turkey.
Of carbonadoes.
What is to be carbonadoed.
The manner of carbonadoes.
Of the toasting of mutton.
To carbonado tongues.
How to boil small fish.
To boil a gurnet or rochet.
To bake a carp.
How to bake a tench.
How to stew a trout.
How to bake eels.
Of the pastry and baked meats.
Of the mixture of pastes.
Of puff paste.
Of baking red deer, or fallow, or anything to keep cold.
To bake beef, or mutton for venison.
To bake a custard or doucet.
To bake an olive pie.
To make a marrow bone pie.
To bake a chicken pie.
Additions to the pastry. Venison of hares.
To bake a hare pie.
A gammon of bacon pie.
A herring pie.
A ling pie.
A Norfolk fool.
A trifle.
A calves’ foot pie.
Oyster pie.
A minced pie.
A pippin pie.
A warden pie, or quince pie.
To preserve quinces to bake all the year.
A pippin tart.
A codling tart.
A cherry tart.
A rice tart.
A Florentine.
A prune tart.
Apple tart.
A spinach tart.
A yellow tart.
A white tart.
An herb tart.
To bake a pudding pie.
Of banqueting stuff and conceited dishes.
To make paste of quinces.
To make thin quince cakes.
To preserve quinces.
To make hippocras.
To make jelly.
To make gingerbread.
Marmalade of quinces red.
Marmalade white.
To make jumbles.
To make biscuit bread.
To make finer jumbles.
To make fresh cheese.
How to make coarse gingerbread.
How to make quince cakes ordinary.
How to make cinnamon sticks.
To make spice cakes.
To make Banbury cake.
To make the best marchpane.
To make a paste of Genoa, or any other paste.
To make any conserve.
To make conserve of flowers.
To make wafers.
To make marmalade of oranges.
To preserve quinces.
Conserve of quinces.
To keep quinces all the year.
Fine ginger cakes.
To make suckets.
Coarse gingerbread.
To candy any root, fruit, or flower.
Ordering of banquets.
Ordering of great feasts and proportion of expense.
The distillations of waters and their virtues
Of distillations. Of the nature of waters.
Additions to distillations. To distil water of the colour of the herb or flower you desire.
To make aqua vitae.
Another excellent aqua vitae.
To make aqua composita.
To make the imperial water.
To make cinnamon water.
Six most precious waters, which Hippocrates made, and sent to a queen sometime living in England.
The virtues of several waters.
To make vinegar.
To make dry vinegar.
To make verjuice.
How to make sweet water.
A very rare and pleasant damask water.
The ordering, preserving, and helping of all sorts of wines
To make muscadine, and give it a flavour.
How to flavour muscadine.
To parel muscadine when it comes new in to be fined in twenty-four hours.
To make white bastard.
How to help bastard being eager.
To make bastard white, and to rid away lags.
A remedy for bastard if it prick.
To make malmsey.
To shift malmsey, and to rid away ill wines.
If sack want his colour.
For sack that is tawny.
For sack that doth rope and is brown.
To colour sack, or any white wine.
If alicant be grown hard.
For alicant that is sour.
How to order Rhenish wine.
Of what countries wines are by their names.
Of Gascon wines.
To remedy claret wine that hath lost his colour.
A remedy for Gascon wine that hath lost his colour.
For white wine that have lost his colour.
A remedy for white wine that hath lost his colour.
A remedy for claret, or white wine that drinks foul.
For red wine that drinks faint.
For red wine that wants colour.
Of the excellency of oats
Virtue of oats to cattle.
For sheep, goats, swine, and hounds.
For poultry.
Virtue of oats.
Making of oatmeal.
The virtues of oatmeal.
Of oatmeal grits.
Of the brew-house and the bake-house
Of bread and drink.
Diversities of drinks.
Strong beer.
Of ordinary beer.
Of brewing ordinary beer.
Of small beer.
Of brewing the best March beer.
Brewing of strong ale.
Brewing of bottle ale.
Of making perry or cider.
Of baking.
Ordering of meal.
Of baking manchets.
Of baking cheat bread.
Baking of brown bread.
General observations in the brew-house and bake-house.
Glossary
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