The accomplisht cook: or, The art & mystery of cookery

red deer fashion_ 121 _Beef minced Pyes_ 122 _Bullocks cheeks souced_ 199 _Boar wild baked_ 299 _Brawn broil'd_ 169 _Brawn boil'd_ Ibid. _Brawn souc't_ 192 _Brawn of Pig_ 193 _Brawn garnisht_ 194 _Breading of meats and fowls_ 136 _Bacon gammon baked_ 227 _Bread the French fashion_ 239 _Biscket bread_ 273 _Bisquite du Roy_ Ibid. _Bean bread_ 274 _Beer buttered_ 432 _Barberries preserved_ 254 _Blamanger_ 297, 298 _Blanch manchet in a frying pan_ 446 C. _Calves head boil'd_ 129 _Calves head souced_ 130 _Calves head roasted_ Ibid. _Calves head hashed_ 133 _Calves head broil'd_ 134 _Calves head baked_ 131 _Calves foot pye_ 132 _Calves head roasted with Oysters_ 131, 143 _Calves feet roasted_ 134 _Calves chaldron baked_ 219 _Capons in pottage_ 67 _Capons souc't_ 197 _Calves chaldron in minced Pyes._ 220 _Capons boil'd_ 64, 67, 85 _Capons fillings raw_ 30 _Cocks boil'd_ 62 _Cock stewed against a Consumption_ 450 _Chicken pye_ 212, 213 _Chickens peeping boil'd_ 57 _Chickens how to feed them_ 456 _China broth_ 454, 455 _Capilotadoes or Made Dishes_ 5 _Collops and eggs_ 169 _Collops like bacon of Marchpane._ 268 _Cucumbers pickled_ 163 _Colliflowers buttered_ 427 _Custards how to make them_ 257 _Custards without eggs_ Ibid. _Cheescakes how to make them_ 287, 288 _Cheescakes without Milk_ 298 _Cheesecakes in the Italian fashion_ 290, 291 _Cream and fresh Cheese_ 292 _Codling cream_ 177 _Cast cream_ 282 _Clouted Cream_ Ibid. _Cabbidge cream_ 284 _Cream tart_ 248 _Cherry tart_ 246 _Cherries preserved_ 253 _Cake a very good one_ 238 _Cracknéls,_ 272 _Carp boil'd in carbolion_ 301 _Carp bisk_ 303 _Carp stewed_ 305 _Carp stewed the French way_ 306, 307 _Carp broth_ 309 _Carp in stoffado_ 301 _Carp hashed_ Ibid. _Carp marinated_ 311 _Carp broil'd_ 312 _Carp roasted_ 313 _Carp Pye_ 314 _Carp pie minc't with eels_ 316 _Carp baked the French way_ Ibid. _Conger boil'd_ 359 _Conger stewed_ 360 _Conger marinated_ Ibid. _Conger souc't_ Ibid. _Conger roasted_ 361 _Conger broil'd_ Ibid. _Conger fryed_ 362 _Conger baked_ Ibid. _Cockles stewed_ 399, 400 _Crabs stewed_ 410 _Crabs buttered_ Ibid. _Crabs hashed_ 411 _Crabs farced_ Ibid. _Crabs boil'd_ 412 _Crabs fryed_ Ibid. _Crabs baked_ 413