_To dresse soals._

_To make furmity._

_To make a patis or cabbage cream._

_To make Pap._

_To make Spanish Pap._

_To poach Eggs._

_A pottage of beefe Pallats._

_The_ Jacobins _pottage_

_To salt a Goose._

_A way of stewing Chickens or Rabbets._

_A pottage of Capons._

_A Carp pye._

_To boyle Ducks after the French fashion._

_To boyle a goose with sausages._

_To fry Chickens._

_To make a battalia Pye._

_To make a Chicken pye._

_To make a pye of a Calves head._

_To make Cream with Snow._

_To make minced Pyes._

_To drye Neates tongues._

_To make jelly of harts horn._

_To make Chickens fat in four or five dayes._

_To make Angelot._

_A Persian dish._

_To roast a shoulder of Mutton._

_To roast a leg of Mutton to be eaten cold._

_To roast Oysters._

_To make a Sack Posset._

_Another_

_To make a Sack Posset without Milk or Creame._

_To make a stump pye._

_To make Mrs._ Leed _Cheese Cakes._

_To make taffaty tarts_

_To make fresh Cheese_

_To make Sugar Cakes or Jumb.a.l.l.s_

_To hash a shoulder of Mutton_

_To dresse Flounders or Plaice with Garlick and Mustard_

_A turkish dish_

_To dresse a Pike_

_To dresse Oysters_

_To dresse Flounders_

_To dresse Snailes_

_To dresse pickle fish_

_To fricate beef Pallats_

_A Spanish Olio_

_To make a Spanish Olio._

_To make Metheglin_

_To make a sallet of smelts_

_To roast a Fillet Beefe_