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Showing posts from January, 2021

An Onion Pottage, The Accomplisht Cook, Robert May

To Marinate Salmon to Be Eaten Cold The Accomplisht Cook, Robert May

To Broil Bace, The Accomplisht Cook, Robert May

To make a Peasecod Dish, in a Puff Paste, Two Ways, The Accomplisht Cook, Robert May

To Make a Made Dish of Curds, The Accomplisht Cook, Robert May

Soops of Turnips, Buttered Colliflowers, Buttered Wortes (Cabbage), The Accomplisht Cook

Sausages, Otherways, The Accomplisht Cook, Robert May

For Gusset that may be another potage, A Proper Newe Booke of Cookerye, Anonymous

An Oatmeal Pudding - Otherways, The Accomplisht Cook, Robert May

A Hash of Beef, Otherways, The Accomplisht Cook, Robert May

Pickled Mushrooms, The whole Body of Cookery Dissected, William Rabisha

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue, The Accomplisht Cook, Robert May

To make a Crystal Jelly and Other Jelly for Service of Several Colours, The Accomplisht Cook, Robert May

To make Mustard divers ways, The Accomplisht Cook, Robert May

To Pickle Grapes The whole Body of Cookery Dissected, William Rabisha

To Souce and Garnish a Pig (Brawn with Mustard) The Accomplisht Cook, Robert May