Meat dishes
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To roste [roast] a Shoulder of Mutton in the Blood A recipe for preparing mutton shoulder using sheep's blood and herbs -
To Pot Lobster A recipe for cooking and preserving lobster in butter with onion and spices -
To pickele pidgions [pickle pigeons] A recipe for boiled pigeon stuffed with herbs and spices and pickled with vinegar. -
To Pickele Barberys [barberries] A method for pickling barberry fruit in salt water -
To Make the Oyster loaves A recipe for stewed oysters cooked with French bread -
To Make sausiges [sausages] A method for making pork sausage in natural casing with suet, spices, herbs, bread, and eggs, -
To Make a Frigisy [fricassee] of Sheep Tongues A recipe for frying sheep's tongue in wine, spices, and herbs and making a pan gravy. -
To Make a Frigesey [fricassee] of chickens A recipe for preparing chicken with butter, onion, and herbs and a sauce made of egg yolks, blood, and wine -
To Make a Dish of Scotch Colops [collops] A recipe for veal fried with butter and spices and stewed in gravy. -
To Make a Cabage Puding A recipe for a "cabbage pudding," using minced veal, beef fat, herbs and spices, and wrapped in cabbage leaves before boiling. -
To Calver & Pickel [pickle] Salmon A process for pickling and calvering salmon (a method of preparing fresh salmon) with vinegar, spices, herbs, and onion. -
To boyle Flownders [boil flounder] A recipe for a flounder cooked in a sauce of wine, spices, lemon, and onion -
To [Suse] a Turkey A recipe for turkey by boiling with salt and herbs and preparing a broth with wine and vinegar. -
How to make Salt Hams A method for curing ham using salt, saltpeter (potassium nitrate), and salt prunella / sal-prunella (another form of saltpeter).
1–17 of 17