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ID Title Author Corrected Date of Publication (TCP Date of Publication) STC Words Pages
A96812 The Accomplish'd ladies delight in preserving, physick, beautifying, and cookery. Containing I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or excellent re[c]eipts in physick and chirurgery, together with s[o]me rare beautifying waters, to adorn and add l[ov]eliness to the face and body: and also some n[e]w and excellent secrets and experiments in the art of angling. III. The compl[e]at cook's guide, or, directions fo[r] dressing all sorts of flesh, fowl and fish [...] English and French mode, [...]; and the making pyes, [...] with the forms and [...] Woolley, Hannah, fl. 1670.; T. P.; Midgley, Robert, 1655?-1723. 1686 (1686) Wing W3272A; ESTC R186799 134,243 229

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dish of Butter and Eggs. 2. A barrel of Oysters 3. A Pike boyled 4. A stewed Carp 5. An Eel-pye 6. A Pole of Ling. 7. A dish of green fish buttered with Eggs. 8. A dish of stewed Oysters 9. A Spinage Sallet boyled 10. A dish of Soles 11. A Joll of fresh Salmon 12. A dish of Smelts fry'd Second Course 1. A Couple of Lobsters 2. A roasted Spithcock 3. A dish of Anchovies 4. Fresh Cod. 5. A Bream roasted 6. A dish of Trouts 7. A dish of Place boyled 8. A dish of Perches 9. A Carp farced 10. A Potato-Pye 11. A dish of Prawns buttered 12. Tenches with short broth 13. A dish of Turbut 14. A dish of Eel-pouts 15. A Sturgeon with short broth 16. A dish of Tarts and Custards A Bill of Fare for a Gentlemans House about Candlemas 1. A Pottage with a Hen. 2. A Catham Pudding 3. A Fricacie of Chickens 4. A Leg of Mutton with a sallet Garnish your dishes with Barberries Second Course 1. A Chine of Mutton 2. A Chine of Veal 3. A Lark pye 4. A Couple of Pullets one Larded Garnished with Orange slices Third Course 1. A dish of Woodcocks 2. A couple of Rabbits 3. A dish of Asparagus 4. A Westphalia Gammon Last Course 1. Two Orange-Tarts one with Herbs 2. A bacon-Tart 3. An Apple-Tart 4. A dish of bon-Chriten-Pears 5. A dish of Pippins 6. A dish of Pearmains A Banquet for the same season 1. A dish of Apricocks 2. A dish of Marmalade of Pippins 3. A dish of preserved Cherries 4. A whole red Quince 5. A dish of dryed sweet-meat Reader I Have here presented to thee the order of a Feast and a Bill of Fare which was taken out of the Records of the Tower I have done it the rather that thou maist see what Liberality and Hospitality there was in Antient times amongst our Progenitors like this to Solomons Royal House keeping yet he was one that was endued with wisdom from above by which liberality his Subjects were made rich so that silver was as plenty as Stones in the streets of Jerusalem and there was Peace in all his dayes According to his Judgment from his inspired Wisdom so was his Practice and so was his Declaration for food and raiment is all the Portion that man hath in this life Thus hoping to see Liberality flourish amongst us once more as in old time I remain thine B. H. A great FEAST made by George Nevil Chancellour of England and Arch-Bishop of York in the days of EDVVARD the Fourth 1468. 0300 QUARTERS of Wheat 0300 Tun of Ale 0100 Tun of Wine 0001 Pipe of Ipocras 0104 Oxen 0006 Wild Bulls 1000 Muttons 0304 Veals 0304 Porks 0400 Swines 3000 Geese 1000 Capon 3000 Piggs 0400 Plovers 0100 Dozen of Quails 0200 Dozen of Fowls called Rees 0400 Peacocks 0400 Mallards and Teals 0234 Cranes 0204 Kidds 3000 Chickens 4000 Pidgeons 4000 Coneys 0200 Bullers 9400 Heronshaws 0200 Pheasants 0500 Partridges 0400 Woodcocks 0100 Curlews 1000 Egrites 0504 Stags Bucks and Roes 0103 Pasties of Venison cold 0508 Pikes and Breams 6000 Dishes of Jelly 0103 Cold Tarts 3000 Cold Custards 1500 Hot Venison Pasties 3000 Hot Custards 0013 Porrosses and seals Besides abundance of Sweet-meats The great Officers Earl of Warwick Steward Earl of Northumberland Treasurer L. Hastings Cup bearer Lord Willowby Carver Lord John of Buckingham Controuler Sir Richard Stanwig Surveyor Sir William Worlly Marshall of the Hall Eight Knights of the Hall Eighty Esq of the Hall Two other Surveyors of the Hall Sir John Malbiury Pantler Two Esquires Keepers of the Cubbard Sir John Pracenock Supervisor of the Hall Estates sitting in the Hall At the High Table The Archbishop in his State on his Right-hand the Bishops of London Durham and Elie. On his Left-hand the Duke of Suffolk the Earls of Oxford and Worcester At the second Table The Abbots of Saint Maries The Doctors of Halls of Rivones The Queresters of Rivones The Prownes of Durham of Girglen and of Berlenton of Giserow and others the number of eighteen At the third Table The Deans of York the Lords of Cornwel York Durham with forty eight Knights At the fourth Table The Deans of Durham and of Saint Ambroses all the Prebends of the Minster At the fifth Table The Mayors of York and Calice and all the Aldermen At the sixth Table The Judges of the Land four Barons of Exchequer and 26 Counsellors At the last Table Sixty nine Knights wearing the Kings badges and his Arms. Estates sitting in the chief Chamber At the first Table The Duke of Glocester the Kings Brother and upon his Right hand the Duke of Suffolk and upon his left hand the Countess of Westmorland and Northumberland and two of the E. of Warwicks daughters At the second Table The Barons of Greystock with 3 other Barons At the third Table Eighteen Gentlemen of the said Lands Estates sitting in the second Chamber At the first Table The elder Dutchess of Suffolk the Countess of Warwick and Oxford the Ladies Hastings and Barwick At the second Table The Earls of Northumberland and Westmorland the Lords of Fitshugh only with two Barons At the third Table Fourteen Gentlemen and 14 Gentlewomen of quality In the low Hall Four hundred and 12 of the Nobility with double service In the Gallery 0200 Noble mens servants with their servants 2162 1100 Inferiour Officers with their servants 1500 Other meaner servants of all Offices 0062 Cooks FINIS The Table to the Art of Preserving Conserving and Candying A. ALmond Butter 4 Almond Caudle 38 Almond Milk 6 Angelets to make 9 Angellica Roots Preserved 18 Angelica water 13 Apricock Cakes 27 Apricocks preserved 6 Aqua Composita 21 Aqua mirabilis 7 Artichoak bottoms pickled 63. 30 Artichoaks to pickle 51 Artificial Claret-wine 22 Artificial Malmsey 22 Artificial Oranges 47 Artificial Walnuts 44 B Banbury Cakes 31 Barberries candyed 44 Barberries preserved 42 Barley water 20 Baum water 21 Bisket cakes to make 27 Black cherry wine 44 Bragget to make 65 Broom buds to pickle 21 Burrage Flowers to candy 27 Dr. Burges Plague water 23 C. Cakes of Lemon 44 Capon Water 45 Caraway Cake 49 Candying Pears c. 3 Caudle of great virtue 37 Cherries to candy 39 Cherries dry'd in the Sun 12 Cherries Preserved 2 Cherry wine 7 Cherries to dry 23. 12 Chesnuts kept all the Year 43 China broth 46 Chips of Quinces 54 Crystal Jelly 26 Cinamon sugar 41 Cinamon water 2 Clove-gilly-flowers to pickle 40 Comfortable Syrup 38 Comfits of all sorts 60 Conserve of Barberries 1 Conserve of Burrage flowers 25 Conserve of Bugloss flowers 54 Conserve of Damsons 10 Conserves of Oranges 16 3 Conserve of Pruans 26 Conserve of Quinces 11 Conserve of Roses 1 Conserve of Rosemary 13 Conserve of Strawberries 25 Conserve of sage 62 Conserve to strengthen the back 20 Conserve for Tarts all the Year 28 Cock-Ale to make 49 Cordial strengthening broth 42 Cream of Apricocks 42 Cream of Codlins 46 Cream of