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Queen-like Closet or Rich Cabinet (1672)
Table of Contents
Seafood
- Pasty of a Joll of Ling
- To Boil a Cods Head
- To Boil a Large Pike and Eels Together
- To Boil a Pike with Oysters
- To Boil Eels in Broth to Serve With Them
- To Boil Fresh Salmon
- To Boil or Rather Stew Carps in Their Own Blood
- To Boil Whitings or Flounders
- To Broil Oysters
- To Butter Lobsters, Crabs or Crafish
- To Dress Salmon or Other Fish by Infusion, a Very Good Way
- To Dress Soals a Fine Way
- To Fry Museles, or Oysters, or Cockles to Serve in with Meat, or by Themselves
- To Fry Oysters
- To Make a Carp Pie
- To Make a Carp Pie
- To Make a Fricasie of Eels
- To Make a Fricasie of Oysters
- To Make a Herring Pie
- To Make a Lamprey Pie
- To Make a Pie of Shrimps, or of Prawns
- To Make a Pie with Eels and Oisters
- To Make a Pie with Parsneps and Oisters Very Good
- To Make a Salmon Pie
- To Make an Eel-Pie
- To Make an Oyster-Pie
- To Pickle Sprats Like Anchovies
- To Rost a Pike and to Lard It
- To Rost Oysters
- To Roste Eels with Bacon
- To Roste Lobsters
- To Souce a Pike, Carp or Bream
- To Souce an Eel and Collar It
- To Stew Eels
- To Stew Fish in the Oven
- To Stew Trouts
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