Compleat Cook: Contents

Welcome to FabulousFusionFood's The Compleat Cook by W M, Table of Contents — This is the Table of Contents from the Stuart volume, The Compleat Cook by W M. The version presented here is from the first edition of 1658 of the book. Here you will find a facsimile of the original title page as well as the introduction and the first section of contents. I have used a special font to present the recipes in as close a form to the original as possible. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

These pages have been written to be as close to the font styles of the late and mid 17th century original as possible, within the limitations of HTML. The font style is therefore Gothic and the long-s symbol 'ſ' has been used in the text wherever it features in the original, as well as overbars and other symbols to represent abbreviations and the ligatures that link the c–t characters.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from the original manuscript, rendered in an late Stuart-style font. The font is embedded in this page to ensure, as far as possible, that the text renders correctly for you.

No author is given for the text and there is some confusion about the authorship. The title page gives us: Printed by E. B. for Nath. Brooks, at the Angel in Cornhill, 1658. So the book was published in London and because of the dedication some assume it to have been published by a Nathaniel Brooks, but Brooks was probably an agent. Comparison of the recipes in this book with the recipes of the Queens Closet, also of 1658 shows that they were written by the same author. The author of the Queen's Closet is given only as W. M. Nothing is known of this author, except that the book was paid for by Nathaniel Brooks, just as this volume. Thus it is assumed that the unknown W. M. also wrote the Compleat Cook.

The Compleat Cook: Table of Contents



The Compleat Cook Page Separator 2

THE
TABLE
To the Compleat
COOK.

TO make a Posset the Earle of Arundels way. 3
To boyle a Capon larded with Lemons. 4
To bake Red Deer. ibid
To make fine Pancakes fryed without Butter or Lard. 5    125
To dresse a Pig the French manner. ibid
To make a Steak Pye with a French Pudding in the Pye. 6
An excellent way for dressing Fish. 7
To Fricase Sheeps feet. ibid
To Fricase Calves Chaldrons. 8
To Fricase Campigneons. 9
To make buttered Loaves. ibid
To marine Carps, Mullet, Gormet, Rochet, or Wale. 10
To make a Calves Chaldron Pye. ibid
To make a Pudding of Calves Chaldron. 11
To make a Banbury Cake. 12
To make a Devonshire White Pot. ibid
To make Rice cream. 13
To make a very good Oxfordshire cake. ibid
To make a Pompion Pye. 14
To make the best Sausages. 15    29
To boyle fresh fish. 16
To make friters. ibid
To make loaves of Cheese curd. ibid
To make fine Pyes after the French fashion. 17
A singular good receipt for making a Cake. ibid
To make a great curd Loafe. 18
To make buttered Loaves of Cheese curds. 19
To make Cheese Loaves. ibid
To make Puffe. 20
To make Elder Vinegar. 21
To make good Vinegar. 21
To make a collar of Beefe. 22
To make an Almond Pudding. 23
To boyle Creame with French Barly. 24
To make Cheese cakes. 25    82
To make a quaking Pudding. ibid
To pickle Cucumbers. 26
To pickle broom buds. ibid
To keep Quinces all the yeare. 27
To make a goosberry fool. ibid
To make an Oatmeale pudding. 28
To make a green Pudding. ibid
To make good Sausages. 29
To make toasts. 29
A Spanish cream. 30
To make clouted cream. ibid
A good cream. 31
To make Pyramids cream. 32
To make a sack cream. 33
To boyl Pigeons. ibid
To make an apple tansey. 34
A french barly cream. ibid
To make a Chicken or Pigeon Pye. 35
To boyle a capon or hen. 37
To make bals of Veal. 38
To make Mrs. Shelleyes cake. ibid
To make Almond Jumbals. 39
To make cracknels. 40
To pickle Oysters. 41
To boyl cream with codlings. ibid
To make the lady Abergaveers Cheese. 42
To dresse snails. 43
To boyl a rump of Beefe after the French fashion. 45
An excellent way of dressing fish. 46
To make fritters of Sheeps feet. ibid
To make dry Salmon calvert in the boyling. 47
To make bisket bread. ibid
To make an Almond pudding. 48
To make an Almond caudle. 49    121
To make Almond bread. ibid    49
To make Almond cakes. 50
Master Rudstones posset. 51
To boyle a capon with Ranioles. ibid
To make a bisque of carps. 53
To boyle a Pike and an Eele together. 55
To make an outlandish dish. 56
To make a Portugal dish. ibid
To dresse a dish of Hartichockes. 57
To dresse a Fillet of Veal the Italian way. 58
To dresse soals. 59    68
T make furmity. ibid
To make a patis or cabbage cream. 60
To make Pap. 61
To make Spanish Pap. 62
To poach Eggs. ibid
A pottage of beefe Pallats. 63
The Jacobins pottage 64
To salt a Goose. 65
A way of stewing Chickens or Rabbets. ibid
A pottage of Capons. 67
A Carp pye. 99
To boyle Ducks after the French fashion. ibid
To boyle a goose with sausages. 70
To fry Chickens. 71
To make a battalia Pye. ibid
To make a Chicken pye. 72
To make a pye of a Calves head. ibid
To make Cream with Snow. 73
To make minced Pyes. 74
To drye Neates tongues. 75
To make jelly of harts horn. ibid
To make Chickens fat in four or five dayes. 76
To make Angelot. ibid
A Persian dish. 77
To roast a shoulder of Mutton. ibid
To roast a leg of Mutton to be eaten cold. 78
To roast Oysters. 79
To make a Sack Posset. 80
Another ibid
To make a Sack Posset without Milk or Creame. 81
To make a stump pye. ibid
To make Mrs. Leed Cheese Cakes. 82
To make taffaty tarts 83
To make fresh Cheese 84
To make Sugar Cakes or Jumballs ibid
To hash a shoulder of Mutton 85
To dresse Flounders or Plaice with Garlick and Mustard 86
A turkish dish 87
To dresse a Pike ibid    104
To dresse Oysters 88
To dresse Flounders 89
To dresse Snailes ibid
To dresse pickle fish 90
To fricate beef Pallats 91
A Spanish Olio 94
To make a Spanish Olio. 92
To make Metheglin 94
To make a sallet of smelts 95
To roast a Fillet Beefe 96
To make a sallet of a cold Hen or Capon. 97
To stew Mushrumps ibid
The Lord Conway his receipt for the makeing of Amber-puddings 99
To make a Partridge tart 100
To keep venison all the yeare ibid
To make Brawn 101
To roast a Pike 102
To sauce Eeles 103
To make sausages without skins 104
To dresse a Pike. 104
To dresse Eeles 106
To boyle a pudding after the French fashion, ibid
To make a fricate 107
To make a dish called Olives 108
To make an Olive Pye 109
The Countesse of Rutlands Receipt of makeing a rare Banbury Cake ibid
An excellent Syllabub 111
To sauce a Pig 112
To make a Virginia trout ibid
To make a fat Lamb of a Pig. 113
To make Rice pancakes 113
Mrs. Dukes Cakes. 114
To make fine Pancakes. 115
To pot Venison 115
To make a Marchpan to ice him 116
To make jelly the best manner 117
To make poor Knights 119
To make Shrewsberry Cakes 119
To make Beefe like Red Deere to be eaten Cold 120
To make Puffe 121
To make a hash of Chicken ibid
To make an Almond Caudle 122
To make scalding Cheese towards the latter end of May 122
To pickle purslain ibid

FINIS.





Notes:



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