Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Index to the Contents 2 — This is the Index to the Contents 2 from the Stuart volume, The Queen-like Closet by Hannah Woolley. The version presented here is from 1672, but the book itself dates back to 1670. Here you will find a facsimile of the original title page as well a the introduction and table 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...
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The Queen-like Closet: Index to the Contents 2
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The Contents of the Second Part,
A.
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ARtichoke Suckers dreſſed.
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182
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Artichoke Cream.
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184
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Artichoke Pie.
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196
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Artichoke Pudding.
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223
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Artichokes kept long.
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229
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Artichokes ſtewed.
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277
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Artichokes fryed.
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282
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Artichoke Pudding.
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223
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Almond Pudding.
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161
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Apple Tanſie.
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167
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An Amulet.
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168
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Almond Pudding.
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177
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Angelot Cheeſe.
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202
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Apple Puffs.
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253
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Almond Tart.
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290
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B.
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BRown Metheglin.
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159
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Beef Collered.
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160
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Barly Cream.
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162
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Barly Broth without Meat.
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188
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Barly Broth with Meat.
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188
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Balls to take out Stains.
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228
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Broth of a Lambs Head.
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225
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Beef-Pie very good.
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244
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Blanched Manchet.
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247
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Bullocks cheek baked to eat hot.
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299
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Bullocks cheek baked to eat cold.
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ib.
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Bacon Froize.
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300
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C.
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CHeeſecakes.
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163
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Cheeſecakes.
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164
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Chicken Pie.
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168
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Collar of Brawn.
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169
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Capon boiled.
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171
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Cracknels.
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172
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Codling cream.
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174
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Cheesſ very ſtood.
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175
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Cucumbers boiled.
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182
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Collops of Bacon and Eggs.
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187
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Cabbage Pottage.
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192
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Capon with white Broth.
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195
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Calves foot Pie.
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ib.
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Carp Pie.
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198
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Calves head Pie.
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201
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Calves chaldron Pie with Puddings in it.
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207
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Coleflower pickled.
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210
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Cheesſ Loaves.
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213
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Cuſtards very fine.
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216
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Cods head boiled.
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222
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Chicken Pie.
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226
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Capon boiled.
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236
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Chickens boiled with Goosberries.
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241
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Chickens baked with Grapes.
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243
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Capon baked.
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245
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Cambridge Pudding.
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249
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Chiveridge Pudding.
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250
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Calves Tongue haſhed.
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255
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Capon boiled.
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Ib.
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Capon boiled with Rice.
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256
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Capon boiled with Pippins.
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Ib.
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Chickens boiled with Lettuce.
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257
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Chickens ſmoored.
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263
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Calves feet haſhed.
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264
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Chickens in white Broth.
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265
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Capon roſted with Oyſters.
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271
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Calves head with Oyſters.
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279
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Carp Pie.
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289
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Conſumption Remedy.
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306
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D.
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DRied Tongues.
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202
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Delicate Pies.
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215
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Ducks boiled.
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259
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E.
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ELder Vinegar.
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159
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Eels and Pike Together.
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179
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Eels roſted with Bacon.
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180
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Eels and Oiſter Pie.
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183
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Egg Pie.
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217
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Eel Pie.
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219
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Eel ſouced and collered.
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Ib.
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Eels ſtewed.
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220
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Eels in broth.
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267
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F.
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FReſh Cheeſe.
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164
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Furmity.
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187
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Furmity with Meat Broth.
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189
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Furmity with Almonds.
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Ib.
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French Pottage.
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102
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Fricaſies of ſeveral ſorts.
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199
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Fricaſie of Sheeps feet.
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205
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Fried Toaſts.
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209
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Fritters.
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246
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Fricasie of Oiſters.
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218
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Fricaſie of Eels.
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Ib.
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Freſh Salmon boiled.
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221
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French Broth.
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225
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Fine waſhing Balls for the Hands.
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224
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French Servels.
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230
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Florentine baked.
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242
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Friday Pie without fiſh or fleſh.
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Ib.
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Fritters.
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246
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Farced Pudding.
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247
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Fricaſie of Eggs.
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248
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French Puffs.
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253
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Flounders boiled.
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298
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G.
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GReen Tanſie.
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167
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Gravie Broth.
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191
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Gooſe dried.
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193
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Goose Giblets with Sauſages.
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199
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Garden Beans dried.
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234
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Gurnet boiled.
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238
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Gooſe baked.
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246
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Gooſe Giblets boiled with Roots and Herbs.
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261
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Gooſe Giblets boiled.
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260
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Grand Sallad.
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268
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Gammon of Bacon Pie.
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298
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Green Sauce for Pork.
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305
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H.
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HAſty Pudding.
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199
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Haſty Pudding.
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Ib.
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Haſty Pudding.
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Ib.
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Hare Pie.
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203
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Haſhed Meats.
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217
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Herring Pie.
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220
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Herb Pie.
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226
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Haunch of Veniſon roſted.
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273
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Haunch of Veniſon boiled.
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275
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Haggus Pudding.
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294
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Hasty Pudding.
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Ib.
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I.
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ITalian Pudding.
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254
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Ice and Snow.
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303
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K.
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KIckſhaws to bake or fry.
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254
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L.
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AObſters buttered.
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175
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Liver Fritters.
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177
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Loaves to Butter.
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206
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Limon Cakes.
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212
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Loaves of Curds.
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213
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Lobſters rosted.
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227
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Lamb Pie.
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233
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Leg of Mutton roſted.
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266
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Leg of Mutton boiled.
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238
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Leg of Mutton with Oyſters.
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270
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Loin of Mutton ſtewed.
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274
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Lark pie.
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286
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Lettuce pie.
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287
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Lampry pie.
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292
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Lenten Dish.
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307
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M.
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MEtheglin.
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160
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Miſers for Childrens Collation.
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208
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Minced Pies.
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212
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Made Diſh of Rabbet Livers.
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241
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Mutton ſmoored.
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261
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Mutton ſmoored.
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262
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Mutton Pie.
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303
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N.
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NEats Tongue Pie.
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194
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Neats Tongue roſted.
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239
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Neats Tongue haſhed.
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264
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Neck of Mutton boiled.
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274
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Neck of Mutton ſtewed.
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287
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Nuts fried.
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300
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O.
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OAtmeal Pudding.
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165
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Olio of ſeveral Meats.
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172
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Oyſters and Eels in a Pie.
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197
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Oyſters and Parsneps in a Pie.
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181
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Oyſter Pie.
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197
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Oranges and Limons in Jelly.
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212
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Oisters fried.
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214
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Oiſters broiled.
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ib.
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Oyſters rosted.
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ib.
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Olives of Veal.
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222
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Oatmeal Pudding.
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295
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Oat-Cakes.
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232
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Olive Pie.
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223
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P.
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PUddings in Balls.
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165
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Pigeons boiled.
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166
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Paſty of Veal.
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170
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Pigeon Pie.
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ib.
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Pork roed without the Skin.
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173
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Pig roed like Lamb.
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174
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Potted Fowl.
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179
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Parſnep Pie with Oyſters.
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181
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Pig Pie.
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197
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Pudding of Manchet.
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201
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Pompion Pie.
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208
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Pompion fryed.
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ib.
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Pike roſted and larded.
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221
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Pomander very fine.
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224
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Pompion Pie.
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227
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Pickled Sprats.
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223
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Paſty of Ling.
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229
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Pallat Pie.
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231
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Pippin Pie.
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235
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Paſties to fry.
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236
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Pigeons boiled with Rice.
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239
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Pigeons boiled with Gooseberries.
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ib.
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Pippin Tart.
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244
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Pancakes criſp.
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247
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Pudding of Gooſe Bloud.
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249
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Pudding of Liver.
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250
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Pigeons boiled with Capers and Samphire.
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260
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Partridges boiled.
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266
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Pike boiled with Oyſters.
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268
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Pig roſted with a Pudding in his Belly.
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269
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Pippins ſtewed.
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277
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Pig roſted without the skin with a Pudding in his Belly.
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281
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Pancakes very good.
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283
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Paſte very good.
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294
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Paſte to raiſe.
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Ib.
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Paſte for baked Meat to eat cold.
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Pie of Veal.
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Pie of Shrimps or Prawns.
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Pie of roſted Kidney.
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Potato Pie.
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Pig Pie.
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Pork Pie.
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Pudding of French Barlie.
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Pomander very fine.
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Pudding of wine.
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Pudding of Hogs Lights.
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Poſſet Pie.
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Pippins dried.
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Poached Eggs.
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Pippin Paſte.
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Pippins ſtewed.
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Q.
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QUodling Cream.
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Quinces to look white.
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Quince Pie very good.
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R.
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RUmp of Beef boiled.
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Rolls for Noble Tables.
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Rolls very ſhort.
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Rasberry Tarts.
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Rabbets with Sauſages.
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Rice Cream.
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Rabbet boiled.
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Rice Pudding.
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Rabbet boiled with Grapes.
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258
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Rabbet boiled with Claret.
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ib.
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Red Deer Pie.
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291
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Rock of Sweet Meats.
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309
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S.
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SOuced Veal.
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169
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Sauce for Mutton.
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273
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Summer Diſh.
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175
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Souced Pig.
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178
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Several Sallads.
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183
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Several Sallads.
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ib.
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Soles dreſſed very fine.
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186
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Spinage Tart.
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184
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Stewed Fish.
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ib.
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Spaniſh Pap.
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190
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Sallad of cold Meat.
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193
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Sheeps Tongues with Oyſters.
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ib.
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Scotch Collops.
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200
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Shoulder of Veniſon, or Shoulder of Mutton roſted in Blood.
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204
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Stewed Pig.
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ib.
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Steak Pie with Puddings.
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205
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Salmon dressed by Infuſion.
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206
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Stewed Carps in blood.
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209
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Stump pie.
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216
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Sauce for Fowl.
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232
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Sorrel Sallad.
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234
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Sallad cold.
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ib.
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Sauce for Veal.
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235
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Sauce for a Leg of Mutton.
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Souced Fiſh.
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Swan baked.
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Small Birds baked.
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Stewed Pudding.
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Suſſex Pudding.
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Sauſages boiled.
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Shell-fiſh fryed.
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Steak Pie.
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Shoulder of Veniſon roſted.
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Sallads boiled.
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Shoulder of Veal boiled.
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Stewed Broth good.
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Sallad of Salmon.
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Shoulder of Mutton with Oyſters.
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Stewed Artichokes.
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Sauce for Fowl.
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Sauce for Partridges.
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Sauce for Quails.
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Salmon Pie.
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Shaking Pudding.
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Stone Cream.
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Snow Cream.
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Suſſex Pancake.
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Snow and Ice.
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Sallad in Winter.
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Sallad in Winter.
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Sorrel Sops.
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T.
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TO boil a Teal or Wigeon.
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240
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Turkey baked.
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245
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Trouts ſtewed.
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267
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Toaſts of Veal fried.
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282
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Tarts of ſeveral Sweet-meats.
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302
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Treacle Wine.
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306
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V.
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VEniſon baked to keep.
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178
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Umble Pies.
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243
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Veal ſmoored.
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262
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Veal roſted with farcing herbs.
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273
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Veal fried.
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283
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Veniſon Paſty.
|
301
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Vin de Moloſſo.
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306
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W.
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WHite Broth with Meat.
|
225
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White Broth without Meat.
|
ib.
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White Pot.
|
291
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Whitings boiled.
|
298
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Poſtſcript
NOw good Readers, here are three hundred and ten choice Receipts added for a Second Part of the Queen-like Cloſet, and you may, I am ſure, make many more of them if you obſerve how many I have taught in one; if I had not taken that courſe, only for brevity ſake, & that it might not be tedious and impertinent to you, I might have enlarged this Volume very much.
F I N I S.
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