The Closet of Sir Kenelm Digby, Kt., Opened, by Kenelm Digby

Index of Receipts

Ale with Honey, 104
  Scotch, from my Lady Holmbey, 98
  Small, for the stone, 105
  To make Ale drink quick, 100
  and Bragot, Master Webbe’s, 107
  Cock, 147

Apple drink with Sugar, Honey, etc., 106

Apples, A very pleasant drink of, 100
  in Gelly, 234
  To stew, 201
  Sweet Meat of, 238
  Syrup of, 253


Bacon for Gambons, and to keep, 212

Barley Cream, The Queen’s, 139
  Pap, 135

Beef, To bake, 208
  or Venison, To boil, 209
  To stew, 150
  Rump of, To stew, 163, 196, 197

Bisket, To make, 219

Bragot, Master Webbe’s, 108

Bran, To make clear Gelly of, 203

Brawn, About making of, 205

Broth, Nourishing, 133
  Portugal, as it was made for the Queen, 127
  Spinage, 123
  Stewed, 125
  and Potage, 141
  for sick and convalescent persons, 143

Butter and Oil to fry fish, 193


Cake, To make a, 216, 217
  A very good, 220
  An excellent, 219
  Carraway, 219
  Plumb, 218

Cakes, Excellent small, 221

Capon, Boiled, Savoury and nourishing, 153
  Cold Rosted, Sallet of, 206
  to pickle, My Lady Portland’s way, 159
  in white broth, 146

Champignons, Pickled, 200

Cheese, Savoury tosted, or melted, 228
  Scalded, 227
  Slippcoat, 223-7

Cheese-cakes, To make, 214

Cherries, Marmulate of, 251
  Marmulate of, with juyce of Raspes and Currants, 252
  To make wine of, 110

Chicken, Fricacee of, 158
  To cram, 233
  To fatten in a wonderful degree, 231, 232
  To feed, 228, 230

Cider, 100
  Sir Paul Neale’s way, 101
  Water, Dr. Harvey’s, 103

Clouted Cream, 117, 120

Cock Ale, To make, 147

Collops, Excellent good, 171
  Scotch, My Lord of Bristol’s, 167
  Scotch, My Lady Diana Porter’s, 181
  of Veal, Savoury, 157

Conserve of Red Roses, 257, 259

Cordial Tablets, which strengthen nature much, 238

Cream, Clouted, 117, 120
  Curds, To make, 120
  A good dish of, 116
  An excellent Spanish, 116
  with Rice, 191
  Courdes, The, 228

Cresme fouettee, My Lord of S. Alban’s, 119

Crust, Short and crisp, for tarts and pyes, 215

Currants, Gelly of, with the fruit whole in it, 255
  Red, Marmulate of, 256
  Red, Gelly of, 255
  Wine, 98


Ducks, Wilde, To bake, 210
  Wilde, To rost, 210


Eggs, To boil, 203
  To butter, with cream, 147
  Portuguez, 202


Flommery Caudle, A, 238
  Wheaten, 134

Fricacee of Lamb-stones, Sweetbreads, etc., A., 158
  of Veal, 158, 182


Goose, An excellent meat of, 212
  To pickle an old fat, 212

Green geese pye, 209

Gruel of oatmeal and rice, 191
  Smallage, 137
  Water, 138
  Water, with wood-sorrel and currants, 139


Hachy, A nourishing, 158

Hare-pye, To make, 207

Harts-horn Gelly, To make, 239, 240, 241, 242

Herring Pye, A, 192

Honey, Some notes about, 8
  drink, To make, 84
  drink, Weak, 107

Horse Radish, Sauce of, 151

Hotchpot, To make, 149, 150
  The Queen’s, 151

Humble Pyes, To season, 210

Hydromel as I made it weak for the Queen-Mother, 35
  with Clove-Gilly-flowers, 23
  with Juniper Berries, 23
  My Lord Hollis’s, 33


Julep of Conserve of Red Roses, Dr. Bacon’s, 260


Lamb-stones, A fricacee of, 158

Lampreys, To dress, 184


Mallow Stalks, Sucket of, 256

Marchpane, My Lord of Denbigh’s Almond, 221

Marmulate of Cherries, 251
  of Cherries with juyce of raspes and Currants, 252
  of Pippins, 243
  of Red Currants, 256
  My Lady Windebank’s curious red, 253
  White, My Lady of Bath’s way, 248
  The Queen’s, 248

Marrow Puddings, 162
  Sops, with wine, 145
  Spinage Pasties, Excellent, 159

Meat, fine, To rost, 157
  For rosting of, 196

Meathe (Mead), 32, 42, 43, 54, 57, 65, 72, 76, 78, 82, 85, 87, 89, 92
  A receipt to make good, 64
  A very good, 60
  excellent, To make, 10
  White, 41, 58, 68, 72, 73, 74, 79, 82
  White, An excellent, 11
  White, Small, 80
  White, Sir John Arundel’s, 57
  White, my Lady Gower’s, 26
  good for liver and lungs, 59
  Small, 56
  Strong, 32, 56
  A weaker but pleasant, 11
  to keep long, 23
  with Raisins, 96
  My Lady Bellassises, 45
  Mr. Corsellises, Antwerp, 9
  My Lord Gorge his, 54
  My Lord Herbert’s, 68
  My Lady Morrice’s, 39
  My Lady Morrice, her sister’s way, 39
  My own considerations for making, 19
  Sir Wm. Paston’s, 41
  Another pleasant Meathe of Sir Wm. Paston, 42
  from the Muscovian Ambassador’s steward, 81
  Sir Baynam Throckmorton’s, 42
  Master Webbe’s, 14-19

Metheglin, To make, 35-39, 46, 58, 66, 67, 69, 71, 75, 80, 81, 84, 86, 95
  To make a tun of, 12
  composed by myself out of various receipts, 25
  My Lady Windebanke’s, 94
  Good, 52
  Very good, 76
  Excellent, 71
  Most excellent, 61
  An excellent way to make, called the Liquor of Life, 51
  Small, 69, 77, 91
  White, 30, 31, 34, 43, 59, 60, 63, 73, 90
  White, Sir Edward Bainton’s, 90
The Countess of Bullingbroke’s, 13
The Countess of Dorset’s, 62
Sir John Fortescue’s, 53
My Lady Hungerford’s, 6
Mr. Pierce’s excellent, 46
The Lady Vernon’s, 55
  The Earl of Denbigh’s, 85
  Sir Thomas Gower’s, 29
  as it is made at Liège, 5
  or sweet drink of my Lady Stuart, 93
  for the colic and stone, of my Lady Stuart, 93
  for health, Sir Thomas Gower’s, 27
  for taste and colour, 28
  that looks like White Wine, 90

Minced Pyes, To make, 156, 160
  My Lady of Portland’s, 155, 156

Morello Wine, 97

Mustard, To make, 194

Mutton, baked like venison, 207
  Fricacee of, 158
  steaks, An excellent way of making, 170
  To make a shoulder of, like venison, 163


Oatmeal, Pap of, 135
  Pap of, Sir John Colladon’s, 136
  Pudding, 174
  Pudding, A baked, 176
  and Rice, Gruel of, 191

Oglia, Spanish, plain but good, 164

Ordinary Drink, Sir Thomas Gower’s, 29

Oysters, To stew, 183


Panado, 135

Pan Cotto, 141

Pap, Barley, 135

Parsneps, To dress, 190

Partridges that you have taken wilde, To feed, 233

Pear Pudding, 162

Pears, To stew, 201
  Preserved Wardens, 237

Pease, To butter, 191
  Porage, My Lord Lumley’s, 142
  of the seedy buds of tulips, 145

Pidgeons, Teals, or Wild Ducks, To bake, 209

Pippins, Gelly of (or of John Apples), 236
  Marmulate of, 243
  to preserve in Gelly, 180
  Syrup of, 235

Plague Water, 147, 148

Poor John and Buckorn, To dress, 187

Posset, An excellent, 144
  A plain ordinary, 112
  A Barley Sack, 113
  A French Barley, 160
  A Sack, 111, 112
  Sack, My Lord of Carlile’s, 115

Potages, Concerning, 121
  Barley, 125
  An English, 126
  Good nourishing, 133
  Ordinary, 124
  Plain savoury, 122
  de Santé, 129, 130
  de Santé, Nourissant, 128
  de blanc de Chapon, 123

Poultry, To feed, 229

Pressis, Nourissant, 140

Pudding, An excellent baked, 154
  Another baked, 179
  A Barley, 175
  Black, 172, 179
  Black, Excellent, 165
  Call, 174
  Marrow, 162
  Oatmeal, 174
  Oatmeal, Baked, 176
  Pear, 162, 174
  Pippin, 175
  Pith, 172
  Quaking, Plain, 176
  Quaking, bag, 177
  with puff paste, 161
  White, 166
  White, Excellent, 166

Puff-past, 161

Puffs, To make, 234

Pyes, 168
  Minced, 156
  Minced, My Lady of Portland’s, 155, 156
  Hare, 207
  Herring, 192


Quiddany of Quinces, A smoothening, 250

Quince preserved with Gelly, 245

Quinces, Gelly of, 243
  Gelly of, Fine White, 246
  Gelly of, Red, My Lady Windebanke’s, 254
  Paste of, 248, 250
  Paste of, with very little sugar, 249
  to keep all the year round, 149

Raspberry Wine, To make, 148

Red Dear, To make, 163
  Herrings broyled, 173

Rice, boiled dry, 145
  and Orge Mondé, 137

Roses, Red, Conserve of, 257, 259
  Julep of, 260


Sack with Clove-Gilly-flowers, 22
  Posset, 111
  Posset, My Lord of Carlile’s, 115

Sallet of Cold Capon rosted, 206

Sauce of Horse Radish, 151
  very good for partridges, etc., 160
  for a carp or pike, 191

Shrimps, To prepare for dressing, 193

Slippcoat Cheese, To make, 223, 224, 225, 226

Smallage Gruel, 137

Smoaked flesh, To boil, 164

Spinage Broth, To make, 123

Stepponi, 106

Stockfish, The way of dressing, in Holland, 188
  Another way, 189
  To dress, somewhat differingly from the way of Holland, 186

Strawberry Wine, 109

Sucket of Mallow Stalks, 256
  of Lettuce, 257

Sweetbread, Fricacee of, 158

Sweet-meats of my Lady Windebanke, 253, 254

Syllabub, A, 115, 193
  A plain, 120
  A whip, 120


Tablets, Pleasant Cordial, 238

Tansy, A, 183, 213, 214

Tea with eggs, 132

Turkeys, Excellent meat of, 212
  To souce, 211


Veal, Fricacee of, 158, 182
  Savoury Collops of, 157
  To stew a breast of, 150
  Tosts of, 193

Venison, Baked, 169, 203
  to keep, 204

Vuova Lattate, 165
  Spersa, 165


Wardens, Preserved, 237
  To stew, 201

White Pot, To make, 149, 195

Whitings buttered with eggs, 187

Wilde Boar, To rost, 168

Wilde Ducks or Teals, To bake, 210
  Ducks, To rost, 210

Wine, Cherry, 110
  The Countess of Newport’s, 109
  Raspberry, 148
  Strawberry, 109

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Last updated Friday, March 14, 2014 at 21:33