The good Huswifes Handmaide for the Kitchin - Content

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To knowe the due seasons for the vse of al maner of meats throughout the yeare.  

The good huswiues Handmaid...  

To boyle Mutton with Mallowes or Turneps  

To boyle Mutton with Spinage  

To boyl mutton with Carrets  

To boyle Mutton with Colworts  

To boyle a legge of Mutton with a pudding  

To boyle a leg of Mutton with Lemmons  

To boyle Mutton with Endiue, Borage, or Lettice, or any kinde of hearbes that may serue thereunto  

To boyle Mutton for a sicke bodie  

To make balles of Mutton  

To boyle a Capon with Oranges after Mistres Duffelds way  

To boyle a Capon in white broth  

Another way to boyle a Capon in white broth  

To boyle a Capon in brewes  

To boyle a Capon with Orenges or Lemmons  

To make Sops for a Capon  

To make Sops for Chickens  

To boyle a Mallard with Cabage  

To boyle a Mallard with Onions  

To boyle a Ducke  

To boyle Stockdoues  

To boyle a Conie with a Pudding in his bellie  

To boyle Chickens or Capons  

To boyle Chickens with a Cawdel  

To seeth Chickens in Lettice  

How to boile chickens with hearbs  

How to seeth Hennes and Capons in Winter in white broth  

To boyle Calues feet or Lambs feet  

How to boile a tripe  

To boyle tripes, pigs petietots or Neates feet  

How to boyle pigs petitoes another way  

To boyle Chickens after the French fashion  

To boile tripes after the French fashion  

How to make long worts  

Triped mutton  

How to boyle a Lambs head and purtenance  

How to boile Quailes  

How to smere a Conie  

How to make Hodgepot  

How to a make Hodgepot in pots  

The order to boyle a brawne  

How to make a good white broth  

How to make Farts of Portingale  

How to make Fystes of Portingale  

How to make a French pottage  

How to make fine pappe  

A broth for a weake bodie  

A good way to powder or barréll beefe  

How to keep Lard after my Lord Ferries way  

How to keepe larde after my Lady Westone Brownes way  

The keeping of Lard after my Lady Marquesse Dorsets way  

To make Blaminger  

How to make Blaminger without Creame or Egs  

Stewed meates  

To make stewed broth either for flesh or fish  

To make stewed steakes  

To stew a capon in white broth  

To stew a Capon in Lemmons  

To stew Chickens  

To stew birdes  

To stew Larks or Sparrowes  

An other way to stew Larkes  

How to stew a mallard  

To stue a Cocke  

To stue a Neates foote  

To make stued pottage in Lent  

To stue Beefe  

Another way to stue Beefe  

To make brine to keepe Larde  

To make Maunger Blaunche  

To sowce a Pigge  

Of baked meates  

To make Paste, and to raise Coffins  

To make fine Paste a nother way  

To make short paste in Lent  

To bake Venison, or Mutton in stead of Venison  

To make sweete pies of Veale  

To make Chewites of Veale  

To make Chewets, another way  

To make Chewets in Lent  

To make Oyster Chewets  

To make special good pies ether of Mutton or Veale  

To make paste, and to bake Chickens  

To bake Chickens in Summer  

To bake Chickens in Winter  

To bake Chickens with Damsons  

To bake a Turkie  

To bake a Fesant  

To bake a Capon in steed of Feasant  

To bake Red Deare  

To bake Venison  

To bake a Crane or a Bustard  

To bake a Mallard  

To bake a wilde Boare  

To bake wild Duckes  

To bake Calues feet  

To bake Calues feet after the French fashion  

For to bake a Pigge  

To bake a Pig like a Fawne  

To bake a Neats toong  

To bake an Hare  

For to bake a Gammon of Bacon  

To make a rare Conceit, with Veale baked  

To make a florentine  

To make a pie to keep long  

To bake small meats  

How to make a pie in Lent  

How to make a Custard in Lent  

To bake Oysters shels and all  

To bake Peares, quinces, and wardens  

To bake quince pies  

To bake orenges  

An other good way to bake Orenges  

To bake Peaches  

To bake pippins  

To make a good Castard  

How to make a Custard in Lent  

Another way to make a Custard in Lent  

To make a tarte of apples and Orange pilles  

How to make a tart of Apples  

To make a good tart of Cheries  

To make a Tart of Cherries, when the stones be out, another waye  

To make a Tart of Damsons  

To make a Tart of Egges  

To make a good Tart of Creame  

To make a Tart of Prunes  

To make a tart of Spinnage  

To make a tarte of Veale  

To make a tarte of Cheese  

To make a tarte of Almonds  

To make a tarte of Medlers  

To make a tarte of Hippes  

To make a Curde tarte  

To make Lumbardy tartes  

To make a tarte of bread  

A Tarte to prouoke courage either in man or Woman  

To make a tart of Gooseberries  

Rosted Meates  

To make Allowes of Mutton  

To roste a Gygot of Mutton  

To roste a Hare  

To roste a Calues head  

To roste a Capon, Phesant, or Partrige  

To roste Venison  

To roste a Quaile  

To roste a Crane, Heron, Curlew, or Bitture  

To roste a Plouer or a Snite  

To roste woodcocks  

For Fishe  

To make fine Rice pottage  

To make a good Lenton pottage  

To seeth a Pike  

To seeth a Carp  

To seeth a Gurnard  

To seeth fresh Salmon  

To seeth a Breame  

To seeth Roches, Flounders, or Eeles  

To seeth Stocke fish  

To seeth a Dorye or a Mullet  

To stew Herringes  

To roste a peece of stockfish  

To bake Fish  

To make Hering pies  

To bake a Carpe  

To bake a ioll of fresh Salmon  

To bake a Breame  

To bake a Gurnard with Eeles  

To bake a Trout  

To make a good Marchpane  

To make good Restons  

To make a Vaunt  

To make Frians  

To make frians in Lent  

To make Snowe  

To make a good Gellie  

To make Gellie both white and redde  

To make Gellie with flesh  

To make Gellie with Fish  

All necessaries appertaining to a Banquet  

To make a Tyssan  

To clarifie Whey  

To make fillets Gallentine  

To make Gallentine  

To make tostes of Veale  

To make an Apple Moye  

To make Pescods  

To make Pescods another  

Pettie seruices  

To make Spanish balles  

To make balles of Italie  

To make Almond butter after the best and newest manner  

To make Ipocras  

To make Ipocras another way  

To make Egs vpon Sops  

To make Egges in Lent  

To make caste Creame  

To make cast Creame another way  

To make clowted Cream after Mistres Horsmans way  

To make Creame of Almonds  

To make a good posset curde  

Mistresse Drakes way to make soft Cheese all the yeare through, that it shall be lyke rowen Cheese  

To make Fritters  

To make Curde Frittors  

To make Fritters with marrow  

To make stocke Frittors  

To make Frittors with Apples  

To make Frittors of Spinage  

To make Pancakes  

To make good white puddings  

To make Puddings  

To make Ising puddings  

To make a Tansey  

To make a Tansey another way  

To make a Tansey in Lent  

The making of fine Manchet  

The making of manchets after my Ladie Graies vse  

To make short Cakes  

To make leauened bread  

To make Buttered Beere  

A Purgation  

The order hovve all maner of meates should be serued to the Table...  

For flesh dayes at dinner: The first course  

The second course  

The first course at Supper  

The second course  

The Seruice at Dinner  

The second course  

Seruice for fish dayes  

The second course  

Fine Sauce for a roasted Rabbet: vsed to king Henrie the eight  

To make sauce for a Capon with Orenges  

To make sauce for Capon another way  

To make sauce for Capons or Turkie Foules  

Sauce for Capons, Feasants, Partridges, or Woodcockes  

Sauce for a rosted Stockdoue  

Sauce for a shoulder of Venison  

To make sauce for Mutton  

A Chaldron for a Swan  

The table of all the principall matters contained in this Booke  

FINIS  

THE WIDDOWES Treasure  

Notes
Recipes