The Compleat Cook Part 10
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_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 fas.h.i.+on._
_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_
The Compleat Cook Part 10
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The Compleat Cook Part 10 summary
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