The Closet of Sir Kenelm Digby Knight Opened by Sir Kenelm Digby (best e reader for epub .txt) 📖

To stew, 150
Rump of, To stew, 163, 196, 197

Bisket, To make, 219

Bragot, Master Webbe's, 108

Bran, To make clear Gelly of, 203

Brawn, About making of, 205

Broth, Nourishing, 133
Portugal, as it was made for the Queen, 127
Spinage, 123
Stewed, 125
and Potage, 141
for sick and convalescent persons, 143

Butter and Oil to fry fish, 193


Cake, To make a, 216, 217
A very good, 220
An excellent, 219
Carraway, 219
Plumb, 218

Cakes, Excellent small, 221

Capon, Boiled, Savoury and nourishing, 153
Cold Rosted, Sallet of, 206
to pickle, My Lady Portland's way, 159
in white broth, 146

Champignons, Pickled, 200

Cheese, Savoury tosted, or melted, 228
Scalded, 227
Slippcoat, 223-7

Cheese-cakes, To make, 214

Cherries, Marmulate of, 251
Marmulate of, with juyce of Raspes and Currants, 252
To make wine of, 110

Chicken, Fricacee of, 158
To cram, 233
To fatten in a wonderful degree, 231, 232
To feed, 228, 230

Cider, 100
Sir Paul Neale's way, 101
Water, Dr. Harvey's, 103

Clouted Cream, 117, 120

Cock Ale, To make, 147

Collops, Excellent good, 171
Scotch, My Lord of Bristol's, 167
Scotch, My Lady Diana Porter's, 181
of Veal, Savoury, 157

Conserve of Red Roses, 257, 259

Cordial Tablets, which strengthen nature much, 238

Cream, Clouted, 117, 120
Curds, To make, 120
A good dish of, 116
An excellent Spanish, 116
with Rice, 191
Courdes, The, 228

Cresme fouettee, My Lord of S. Alban's, 119

Crust, Short and crisp, for tarts and pyes, 215

Currants, Gelly of, with the fruit whole in it, 255
Red, Marmulate of, 256
Red, Gelly of, 255
Wine, 98


Ducks, Wilde, To bake, 210
Wilde, To rost, 210


Eggs, To boil, 203
To butter, with cream, 147
Portuguez, 202


Flommery Caudle, A, 238
Wheaten, 134

Fricacee of Lamb-stones, Sweetbreads, etc., A., 158
of Veal, 158, 182


Goose, An excellent meat of, 212
To pickle an old fat, 212

Green geese pye, 209

Gruel of oatmeal and rice, 191
Smallage, 137
Water, 138
Water, with wood-sorrel and currants, 139


Hachy, A nourishing, 158

Hare-pye, To make, 207

Harts-horn Gelly, To make, 239, 240, 241, 242

Herring Pye, A, 192

Honey, Some notes about, 8
drink, To make, 84
drink, Weak, 107

Horse Radish, Sauce of, 151

Hotchpot, To make, 149, 150
The Queen's, 151

Humble Pyes, To season, 210

Hydromel as I made it weak for the Queen-Mother, 35
with Clove-Gilly-flowers, 23
with Juniper Berries, 23
My Lord Hollis's, 33


Julep of Conserve of Red Roses, Dr. Bacon's, 260


Lamb-stones, A fricacee of, 158

Lampreys, To dress, 184


Mallow Stalks, Sucket of, 256

Marchpane, My Lord of Denbigh's Almond, 221

Marmulate of Cherries, 251
of Cherries with juyce of raspes and Currants, 252
of Pippins, 243
of Red Currants, 256
My Lady Windebank's curious red, 253
White, My Lady of Bath's way, 248
The Queen's, 248

Marrow Puddings, 162
Sops, with wine, 145
Spinage Pasties, Excellent, 159

Meat, fine, To rost, 157
For rosting of, 196

Meathe (Mead), 32, 42, 43, 54, 57, 65, 72, 76, 78, 82, 85, 87, 89, 92
A receipt to make good, 64
A very good, 60
excellent, To make, 10
White, 41, 58, 68, 72, 73, 74, 79, 82
White, An excellent, 11
White, Small, 80
White, Sir John Arundel's, 57
White, my Lady Gower's, 26
good for liver and lungs, 59
Small, 56
Strong, 32, 56
A weaker but pleasant, 11
to keep long, 23
with Raisins, 96
My Lady Bellassises, 45
Mr. Corsellises, Antwerp, 9
My Lord Gorge his, 54
My Lord Herbert's, 68
My Lady Morrice's, 39
My Lady Morrice, her sister's way, 39
My own considerations for making, 19
Sir Wm. Paston's, 41
Another pleasant Meathe of Sir Wm. Paston, 42
from the Muscovian Ambassador's steward, 81
Sir Baynam Throckmorton's, 42
Master Webbe's, 14-19

Metheglin, To make, 35-39, 46, 58, 66, 67, 69, 71, 75, 80, 81, 84, 86, 95
To make a tun of, 12
composed by myself out of various receipts, 25
My Lady Windebanke's, 94
Good, 52
Very good, 76
Excellent, 71
Most excellent, 61
An excellent way to make, called the Liquor of Life, 51
Small, 69, 77, 91
White, 30, 31, 34, 43, 59, 60, 63, 73, 90
White, Sir Edward Bainton's, 90
The Countess of Bullingbroke's, 13
The Countess of Dorset's, 62
Sir John Fortescue's, 53
My Lady Hungerford's, 6
Mr. Pierce's excellent, 46
The Lady Vernon's, 55
The Earl of Denbigh's, 85
Sir Thomas Gower's, 29
as it is made at Liège, 5
or sweet drink of my Lady Stuart, 93
for the colic and stone, of my Lady Stuart, 93
for health, Sir Thomas Gower's, 27
for taste and colour, 28
that looks like White Wine, 90

Minced Pyes, To make, 156, 160
My Lady of Portland's, 155, 156

Morello Wine, 97

Mustard, To make, 194

Mutton, baked like venison, 207
Fricacee of, 158
steaks, An excellent way of making, 170
To make a shoulder of, like venison, 163


Oatmeal, Pap of, 135
Pap of, Sir John Colladon's, 136
Pudding, 174
Pudding, A baked, 176
and Rice, Gruel of, 191

Oglia, Spanish, plain but good, 164

Ordinary Drink, Sir Thomas Gower's, 29

Oysters, To stew, 183


Panado, 135

Pan Cotto, 141

Pap, Barley, 135

Parsneps, To dress, 190

Partridges that you have taken wilde, To feed, 233

Pear Pudding, 162

Pears, To stew, 201
Preserved Wardens, 237

Pease, To butter, 191
Porage, My Lord Lumley's, 142
of the seedy buds of tulips, 145

Pidgeons, Teals, or Wild Ducks, To bake, 209

Pippins, Gelly of (or of John Apples), 236
Marmulate of, 243
to preserve in Gelly, 180
Syrup of, 235

Plague Water, 147, 148

Poor John and Buckorn, To dress, 187

Posset, An excellent, 144
A plain ordinary, 112
A Barley Sack, 113
A French Barley, 160
A Sack, 111, 112
Sack, My Lord of Carlile's, 115

Potages, Concerning, 121
Barley, 125
An English, 126
Good nourishing, 133
Ordinary, 124
Plain savoury, 122
de Santé, 129, 130
de Santé, Nourissant, 128
de blanc de Chapon, 123

Poultry, To feed, 229

Pressis, Nourissant, 140

Pudding, An excellent baked, 154
Another baked, 179
A Barley, 175
Black, 172, 179
Black, Excellent, 165
Call, 174
Marrow, 162
Oatmeal, 174
Oatmeal, Baked, 176
Pear, 162, 174
Pippin, 175
Pith, 172
Quaking, Plain, 176
Quaking, bag, 177
with puff paste, 161
White, 166
White, Excellent, 166

Puff-past, 161

Puffs, To make, 234

Pyes, 168
Minced, 156
Minced, My Lady of Portland's, 155, 156
Hare, 207
Herring, 192


Quiddany of Quinces, A smoothening, 250

Quince preserved with Gelly, 245

Quinces, Gelly of, 243
Gelly of, Fine White, 246
Gelly of, Red, My Lady Windebanke's, 254
Paste of, 248, 250
Paste of, with very little sugar, 249
to keep all the year round, 149

Raspberry Wine, To make, 148

Red Dear, To make, 163
Herrings broyled, 173

Rice, boiled dry, 145
and Orge Mondé, 137

Roses, Red, Conserve of, 257, 259
Julep of, 260


Sack with Clove-Gilly-flowers, 22
Posset, 111
Posset, My Lord of Carlile's, 115

Sallet of Cold Capon rosted, 206

Sauce of Horse Radish, 151
very good for partridges, etc., 160
for a carp or pike, 191

Shrimps, To prepare for dressing, 193

Slippcoat Cheese, To make, 223, 224, 225, 226

Smallage Gruel, 137

Smoaked flesh, To boil, 164

Spinage Broth, To make, 123

Stepponi, 106

Stockfish, The way of dressing, in Holland, 188
Another way, 189
To dress, somewhat differingly from the way of Holland, 186

Strawberry Wine, 109

Sucket of Mallow Stalks, 256
of Lettuce, 257

Sweetbread, Fricacee of, 158

Sweet-meats of my Lady Windebanke, 253, 254

Syllabub, A, 115, 193
A plain, 120
A whip, 120


Tablets, Pleasant Cordial, 238

Tansy, A, 183, 213, 214

Tea with eggs, 132

Turkeys, Excellent meat of, 212
To souce, 211


Veal, Fricacee of, 158, 182
Savoury Collops of, 157
To stew a breast of, 150
Tosts of, 193

Venison, Baked, 169, 203
to keep, 204

Vuova Lattate, 165
Spersa, 165


Wardens, Preserved, 237
To stew, 201

White Pot, To make, 149, 195

Whitings buttered with eggs, 187

Wilde Boar, To rost, 168

Wilde Ducks or Teals, To bake, 210
Ducks, To rost, 210

Wine, Cherry, 110
The Countess of Newport's, 109
Raspberry, 148
Strawberry, 109