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Queen-like Closet or Rich Cabinet (1672)
Table of Contents
Meat
- A Made Dish of Rabbits Livers
- Florentine with the Brawn of a Capon, or the Kidney of Veal
- French Servels
- Pallat Pie
- To Bake a Goose
- To Bake a Swan
- To Bake a Turkey or Capon
- To Bake Venison or Mutton to Keep Six or Eight Months
- To Bake Woodcocks, Black-birds, Sparrows or Larks
- To Boil a Capon
- To Boil a Goose or Rabbits with Sausages
- To Boil a Gurnet on the French Fashion
- To Boil a Haunch of Venison
- To Boil a Rabbit
- To Boil a Rabbit with Claret Wine
- To Boil a Rabbit with Grapes or with Goosberries
- To Boil a Tame Duck
- To Boil a Teal or Wigeon
- To Boil a Wild Duck
- To Boil Giblets with Roots and Good Herbs
- To Boil Goose Giblets
- To Boil Partridges
- To Boil Pigeons
- To Boil Pigeons with Capers and Samphire
- To Boil Pigeons with Rice
- To Dry a Goose
- To Dry Tongues
- To Make a Fricasie of Veal, Chicken, or Rabbits, or of Any Thing Else
- To Make a Hare-Pie
- To Make a Pie of Larks, or of Sparrows
- To Make a Pigeon-Pie
- To Make a Pudding of Goose Blood
- To Make a Red Deer Pie
- To Make a Venison Pasty
- To Make an Olio
- To Make Fritters of Liver or of Any Other Meat
- To Rost a Haunch or a Shoulder of Venison, or a Chine of Mutton
- To Rost a Shoulder of Venison or of Mutton in Bloud
- To Rost Larks with Bacon
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