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A Collection of 50 Private Label Cooking Ebooks

The Queen Like Closet, The Rich Cabinet

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What recipes are included?

Another Bill of Fare for Winter Season

 A Collar of Brawn
 A Capon and White Broth
 A boiled Gurnet
 A Dish of boiled Ducks or Rabbits
 A rosted Tongue and Udder
 A made Dish in Puff-Paste
 A Shoulder of Mutton with Oysters
 A Chine of Beef
 A Dish of Scotch Collops of Veal
 Two Geese in a Dish
 An Olive Pie
 A Pig
 A Loin of Veal
 A Lark Pie
 A Venison Pasty
 A Dish of Capons, two in a Dish or three
 A Dish of Set Custards

The Second Course
 Young Lamb cut in Joints, three Joints in a Dish Larded
 A couple of Fat Rabbets
 A Kickshaw fried or baked
 A Dish of rofted Mallards
 A Leash of Partridges
 A Pigeon Pie
 Four Woodcocks in a Dish
 A Dish of Teal, four or six
 A cold baked Meat
 A good Dish of Plover
 Twelve Snites in a Dish
 Two Dozen of Larks in a Dish
 Another cold baked Meat

The Third Course
 An Oister Pie hot
 A Dish of fried Puffs
 Three or four dried Neats Tongues
 A Joll of Sturgeon
 Laid Tarts in Puff-paste
 Pickled Oisters
 A Dish of Anchovies and Caveare
 A Warden Pie or Quince Pie

Note, That when your last Course is ended, you must serve in your
Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats
                                  
A Bill of Fare for lesser Feasts

 An Almond Pudding boiled or baked
 A Dish of boiled Pigeons with Bacon
 A Leg of Mutton, boiled with good Sauce, or a leg of Pork
 A Dish of rosted Olives of Veal
 A Dish of Collops and Eggs
A piece of rosted Beef
 A Dish of Scotch Collops
 A Loin of Veal
 A fat Pig rosted
 Two Turkies in a Dish
 A Venison Pasty
 A Dish of Pheasants or Partridges
 A Dish of Custards in little China Pots

The Second Course
 Three or four Joints of Lamb rosted asunder, though never so small
 A Couple of Rabbits
 A Dish of Mallard, Teal or Widgeon
 A Leash of Partridges or Woodcocks
 A Pigeon Pie
 A Dish of Plovers or Snites
 A Dish of fat Chickens rosted
 A Warden or Quince Pie
 A Sowced Pig
 A Dish of Tarts of several sorts
 A Dish of Lobsters, or Sturgeon
 A Dish of pickled Oysters
                                  
A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
Lent

 A Dish of Butter newly Churned
 A Dish of Rice Milk or Furmity
 A Dish of Buttered Eggs
 A Dish of stewed Oysters
 A Dish of Gurnets boiled
 A boiled Sallad
 A boiled Pike or two Carps stewed
 A Dish of Buttered Loaves
 A Pasty of Ling
 A Dish of Buttered Salt Fish
 A Dish of Smelts
 A Dish of White Herrings broiled
 A Potato Pie or Skirret Pie
 A Dish of Flounders fryed
 An Eel Pie or Carp Pie
 A Dish of fryed Whitings
 A Dish of Salt Salmon
 A Dish of Custards
 A Joll of Sturgeon
 A Dish of Pancakes or Fritters

The Second Course
 A Dish of Eels spichcockt
 A Fricasie of Eels
 A Dish of fryed Puffs
 A Dish of Potatoes stewed
 A Dish of fryed Oysters
 A Dish of blanched Manchet
 An Oyster Pie with Parsneps
 A Pippin Pie Buttered
 A Dish of Buttered Shrimps
 Two Lobsters rosted
 A Dish of Tarts of Herbs
 A Dish of souced Fish
 A Dish of pickled Oysters
 A Dish of Anchovies and Caveare
                                  
A Bill of Fare without feasting; only such a number of Dishes as are
used in Great and Noble Houses for their own Family, and for familiar
Friends with them

The First Course in Summer Season
 A Fine Pudding boiled or baked
 A Dish of boiled Chickens
 Two Carps stewed or a boiled Pike
 A Florentine in Puff-Paste
 A Calves head, the one half hashed, and the other broiled
 A Haunch of Venison rosted
 A Venison Pasty
 A Couple of fat Capons, or a Pig, or both

The Second Course
 A Dish of Partridges
 An Artichoke Pie
 A Dish of Quails
 A cold Pigeon Pie
 A Souced Pig
 A Joll of fresh Salmon
 A Dish of Tarts of several sorts
 A Westphalia Gammon and dried Tongues about it
                                  
A Bill of Fare in Winter in Great Houses

 A Collar of Brawn
 A Capon and White Broth, or two boiled Rabbits
 Two rosted Neats Tongues and an Udder between them
 A Chine of Beef rosted
 A made Dish in Puffpaste
 A Shoulder of Mutton stuffed with Oysters
 A fine Sallad of divers sorts of Herbs and Pickles
 An Eel Pie or some other Pie
 Three young Turkies in a Dish
 A Dish of souced Fish, what is most in season

The Second Course in Winter in great Houses
 A Quarter of Lamb rosted, the Joints Larded with several things, and
rosted asunder
 A Couple of Rabbits
 A Kickshaw fried
 A Dish of Mallard or Teals
 A Cold Venison Pasty, or other cold Baked meat
 A Dish of Snites
 A Quince or Warden Pie
 A Dish of Tarts
 A Joll of Sturgeon
 A Dish of pickled Oysters
                                  
A Bill of Fare for Fish Days in Great Houses and at familiar Times

 A Dish of Milk, as Furmity, or the like
 A Dish of stewed Oysters or buttered Eggs
 A boiled Gurnet, or such like
 A Dish of Barrel Cod buttered
 A Dish of Buttered Loaves or fryed Toasts
 A Pasty made of a Joll of Ling
 A Potato Pie, or Skirret Pie
 A Dish of Plaice or Flounders
 A Piece of salt Salmon
 A Carp Pie cold, or Lamprey Pie

The Second Course to the Same
 A Dish of Eels spitchcockt
 A Chine of Salmon broiled
 A Dish of Oysters fryed
 An Apple pie buttered
 A Dish of fryed Smelts
 A Dish of buttered Shrimps
 A Dish of Skirrets fryed
 Two lobsters in a Dish
 A Dish of pickled Oysters
 A Dish of Anchovies

When all these are taken away, then serve in your Cheeses of all sorts,
and also your Creams and Jellies, and Sweet-meats after them, if they be
required

Thus I have done with the Bills of Fare in Great Houses, although it be
impossle to name half which are in season for one Meal; but this will
serve you for the number of Dishes, and any Person who is ingenious,
may leave out some, and put in other at pleasure
                                 
A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
may also know how to order any Family beneath another, which is very
requisite

The First Course in Summer season
 A Boiled Pike or Carp stewed
 A very fine Pudding boiled
 A Chine of Veal, and another of Mutton
 A Calves head Pie
 A Leg of Mutton rosted whole
 A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
Beef
 A Sallad, the best in season

The Second Course to the same
 A Dish of fat Chickens rosted
 A cold Venison Pasty
 A Dish of fryed Pasties
 A Joll of fresh Salmon
 A couple of Lobsters
 A Dish of Tarts
 A Gammon of Bacon or dried Tongues

After these are taken away, then serve in your Cheese and Fruit
Note, That this Bill of Fare is for Familiar times
                                  
A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season

The First Course
 A Collar of Brawn
 A rosted Tongue and Udder
 A Leg of Pork boiled
 A piece of rost Beef
 A Venison Pasty or other Pie
 A Marrow Pudding
 A Goose, or Turkie, or Pig
 A Sallad of What's in season

The Second Course to the same
 Two Joints of Lamb rosted
 A Couple of Rabbits
 A Dish of wild Fowl or Larks
 A Goose or Turkie Pie cold
 A fryed Dish
 Sliced Venison cold
 A Dish of Tarts or Custards
 A Gammon of Bacon, or dried Tongues, or both in one Dish

When these are taken away, serve in your Cheese and Fruit as before I
have told you
                                  
A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
Times

 A Dish of Buttered Eggs
 An Almond Pudding Buttered
 A Dish of Barrel Cod Buttered
 A Sallad of what's in season
 A Dish of Fresh Fish boiled
 A Dish of Eels Spitchcockt
 An Oyster Pie or Herring Pie
 A Fricasie of Eels and Oysters
 A Carp Pie cold, or Lamprey Pie

 The Second Course to the same
 An Apple Pie buttered, or some Pancakes or Fritters
 A Dish of fryed Smelts
 A Dish of broiled Fish
 A Dish of buttered Crabs
 A Dish of Lobsters and Prawns
 A Joll of Sturgeon or Fresh Salmon
 A Dish of Tarts or Custards
 A Dish of Anchovies or Pickled Herring



A
Artichoke Cream                                      
Almond Pudding                                       
Almond Pudding                                       
Artichokes kept                                      
Almond Jelly white                                   
Almond Paste                                         
Almond Butter                                        
Apricocks dried                                      
Apricocks in Lumps                                   
Apricocks dried clear                                
Almond Bread                                         
Almond Milk                                          
Angelica Candied                                      
Apricocks preserved                                   
Almond Bakes                                          
Almonds candied                                       
Almond Butter white                                   
Artificial Walnuts                                    
Almond Ginger-Bread                                   
Ale to drink speedily                                 
Ale very rare                                         
Aqua Mirabilis                                         

B
Bisket Pudding                                       
Black Pudding                                        
Bisket very fine                                     
Banbury Cake                                         
Barberries candied                                   
Bean Bread                                           
Barberries preserved without fire                     
Bullace preserved                                     
Black Juice of Licoras                                
Barberries preserved                                  
Bisket Cake                                           
Balm Water Green                                      
Bisket Orange, Limon or Citron                       

C
Clouted Cream                                        
Cream of divers things                               
Curd Pudding                                         
Clove Sugar                                          
Cinamon Sugar                                        
Cake without Sugar                                   
Cullis or Jelly                                      
Comfits of all Sorts                                 
Caudle for a sick body                               
Candy as hard as a Rock                              
Caroway Cake                                         
Cherries in Jelly                                    
Cordial for sleep                                ,
Consumption                                          
Cordial Syrup                                        
Cornish Cake                                         
Cakes very fine                                      
Cider clear                                          
Clear Perry                                          
Caroway Cake                                         
Cake                                                  
Cornelions preserved                                  
Currans in Jelly                                      
Custard for a Consumption                            
Chips of Fruit                                        
Chips of Orange or Limon                              
Candied Carrots                                       
Conserve of Barberries                                
Cordial most excellent                                
Cakes to keep long                                    
Cakes with Almonds                                 ,
Court Perfumes                                        
China Broth                                           
Cristal Jelly                                        
Conserve of Violets                                   
Cakes very good                                       
Cakes of Violets                                      
Collops like Bacon in Sweet meats                     
Cough of the Lungs                                   
Cordial Infusion                                      
Cakes very short                                      
Conserve of Red Roses                                 
Cucumbers pickled                                     
Cake with Almonds                                     
Cake with Almonds                                     
Cordial                                               
Cake without Fruit                                    
Consumption                                           
Chine Cough                                          
Cream                                                
Cabbage-Cream                                         
Cakes of Quinces                                      
Consumption Ale                                      
Consumption                                          
Cream very fine                                       
Cucumbers pickled                                     
Candied Flowers                                       
Clouted Cream                                         
Cough of the Lungs                                    
Cordial                                               
Cordial                                               
Cock-water most excellent                             
Cordial Cherry Water                                   
Cordial Orange water                                   

D
Damask Powder for Cloths                             
Dumplings                                            
Dumplings                                            
Dumplings                                            
Distilled Roses                                      
Diet Bread                                           
Damsons preserved                                     
Damsons preserved white                               
Damson Wine                                           
Devonshire White-pot                                  
Doctor Butlers Water                                   
Doctor Chambers Water                                  

E
Elder Water                                           

F
French Bisket                                        
Flowers Candied                                      
Figs dried                                           
Flowers the best way to Candy                         
Froth Posset                                         
Flowers kept long                                     
French Bread                                          

G
Green Pudding                                        
Green Ginger wet                                     
Grapes dried                                         
Grapes kept fresh                                    
Ginger-Bread                                         
Green Walnuts preserved                              
Gooseberries preserved                                
Gooseberry Fool                                       
Grapes preserved                                      
Gooseberry Wine                                       
Gooseberries green                                    
Griping of the Guts                                   

H
Hipocras                                             
Heart Water                                           

I
Irish Aquavitæ                                       
Italian Bisket                                       
Jumbolds                                             
Jelly of Pippins                                      
Jelly of Quinces                                      
Jelly of Harts-Horn                                   
Juice of Licoras white                                
Jelly very good                                       
Iringo Root candied                                   
Jelly of Currans                                      

L
Lemonalo                                             
Limon Sallad                                         
Leach white                                          
Leach yellow                                         
Leach of Ginger                                      
Leach of Cinamon                                     
Leach of Dates                                       
Limons preserved                                      
Leach                                                 
Lozenges perfumed                                     
Limon Cream                                           
[Transcrer's note: there are no page numbers in the original
for some of the following entries]
Limon Cakes
Limon Water

M
Mustard
Mustard
Marmalade of Limons
Marmalade of Oranges
Musk Sugar
Marmalade of Quinces
Mushroms pickled
Marmalade of Cherries                                
Marmalade of Oranges
Marmalade of Cornelions
Marmalade white
Medlars preserved
Marmalade of Pippins
Marmalade of Wardens
Marmalade of Damsons
Marchpane
Marmalade of Apricocks
Morphew or Freckles
Marmalade of Oranges
Made Dish
Marmalade of Cherries and Currans
Marmalade of Apricocks
Melancholy Water		 N
Naples Bisket

O
Oatmeal Pudding                                      
Oranges in Jelly preserv'd                            
Orange Pudding                                        
Oranges and Limons to preserve                        

P
Pickled Oysters                                      
Pickled French Beans                                 
Pickled Barberries                                   
Poudered Beef kept long                              
Pudding to rost                                      
Pudding of Calves feet                               
Pudding of Rasberries                                
Pudding of Hogs Liver                                
Pudding of Cake                                      
Pudding of Rice                                      
Paste of Pomewaters                                  
Punch                                                
Prunes stewed without Fire                           
Pickled Oranges or Limmons                           
Potato Bisket                                        
Parsnep Bisket                                       
Paste short without Butter                           
Puffpaste                                            
Puffpaste                                            
Pistacho Cakes                                       
Powder for the Hair                                  
Pears or Pippins dried                               
Pippins dry and clear                                
Perfume to burn                                      
Perfumed Gloves                                      
Perfume to burn                                      
Pomatum                                              
Pippins in Jelly                                      
Posset                                               
Posset with Sack                                      
Posset                                               
Plumbs dried                                          
Preserved Pears dried                                 
Pretty Sweet-meat                                     
Paste for the Hands                                   
Plumbs dried naturally                                
Pears dried                                           
Pippins dried                                         
Pippins green preserved                               
Peaches preserved                                    
Phtisick Drink                                        
Paste of Pippins                                      
Paste royal                                           
Paste of Pippins                                      
Paste of Plumbs                                      
Plain Bisket Cake                                     
Posset without Milk                                   
Pennado                                               
Purslane pickled                                      
Portugal Eggs                                         
Perfumed Roses                                        
Palsie water by Dr Mathias                           
Plague Water                                          
Precious Water                                         
Plague Water                                           

Q
Quaking Pudding                                      
Quince pickled                                       

R
Roses kept long                                      
Rose Leaves dried                                    
Red Quinces whole                                    
Rasberry Sugar                                       
Rasberry Wine                                         
Red Roses preserved                                   
Rasberries preserved                                  
Rosa Solis                                            
Rosemary Water                                         

S
Scotch Brewis                                        
Syrup of Rasberries, or other Fruits, as Grapes, &c  
Syrup of Citrons                                     
Sugar Plate                                          
Syrup of Roses or other Flowers                      
Sack Posset                                          
Sillub                                             
Spanish Candy                                        
Syrup of Gilliflowers                                 
Seed stuff of Rasberries                              
Syrup for a Cough                                     
Syrup of Violets                                      
Syrup for a Cold                                      
Syrup of Turneps                                      
Signs of Small Pox taken away                         
Sugar Plate                                           
Snow Cream                                            
Shrewsberry Cakes                                     
Sillub                                              
Sack Posset                                           
Sheeps Guts stretched                                 
Samphire boiled                                       
Stepony or Raisin Wine                               
Sillub whipt                                        
Syrup of Ale                                         
Syrup of Turneps                                      
Sugar Cakes                                           
Signs of Small Pox taken away                         
Surfet Water the best                              ,
Sweet Water                                           
Snail Water                                           
Spirit of Oranges and Limons                           
Spirit of Mints                                        
Soveraign Water                                        

T
To cast all kinds of Shapes and to colour them        
Tuff taffity Cream                                   
Thick Cream                                           
Trifle                                                
Tincture of Caroways                                  
Treacle Water                                       &

W
Walnuts kept long                                    
White Plates to eat                                  
White Quinces preserved                               
Water Gruel                                           
Wafer                                                 
Water against Infection                               
Wormwood water                                        
Walnut water                                          
Water for the Stone                                   
Water for Fainting                                     

The End of the Contents of the First Part


The CONTENTS of the Second Part

A
Artichoke Suckers dressed                            
Artichoke Cream                                      
Artichoke Pie                                        
Artichoke Pudding                                    
Artichokes kept long                                 
Artichokes stewed                                    
Artichokes fryed                                     
Artichoke Pudding                                    
Almond Pudding                                       
Apple Tansie                                         
An Amulet                                            
Almond Pudding                                       
Angelot Cheese                                       
Apple Puffs                                          
Almond Tart                                          

B
Brown Metheglin                                      
Beef Collered                                        
Barly Cream                                          
Barly Broth without Meat                             
Barly Broth with Meat                                
Balls to take out Stains                             
Broth of a Lambs Head                                
Beef-Pie very good                                   
Blanched Manchet                                     
Bullocks cheek baked to eat hot                      
Bullocks cheek baked to eat cold                     
Bacon Froize                                         

C
Cheesecakes                                          
Cheesecakes                                          
Chicken Pie                                          
Collar of Brawn                                      
Capon boiled                                         
Cracknels                                            
Codling cream                                        
Cheese very stood                                    
Cucumbers boiled                                     
Collops of Bacon and Eggs                            
Cabbage Pottage                                      
Capon with white Broth                               
Calves foot Pie                                      
Carp Pie                                             
Calves head Pie                                      
Calves chaldron Pie with Puddings in it              
Coleflower pickled                                   
Cheese Loaves                                        
Custards very fine                                   
Cods head boiled                                     
Chicken Pie                                          
Capon boiled                                         
Chickens boiled with Goosberries                     
Chickens baked with Grapes                           
Capon baked                                          
Cambridge Pudding                                    
Chiveridge Pudding                                   
Calves Tongue hashed                                 
Capon boiled                                         
Capon boiled with Rice                               
Capon boiled with Pippins                            
Chickens boiled with Lettuce                         
Chickens smoored                                     
Calves feet hashed                                   
Chickens in white Broth                              
Capon rosted with Oysters                            
Calves head with Oysters                             
Carp Pie                                             
Consumption Remedy                                   

D
Dried Tongues                                        
Delicate Pies                                        
Ducks boiled                                         

E
Elder Vinegar                                        
Eels and Pike Together                               
Eels rosted with Bacon                               
Eels and Oister Pie                                  
Egg Pie                                              
Eel Pie                                              
Eel souced and collered                              
Eels stewed                                          
Eels in broth                                        

F
Fresh Cheese                                         
Furmity                                              
Furmity with Meat Broth                              
Furmity with Almonds                                 
French Pottage                                       
Fricasies of several sorts                           
Fricasie of Sheeps feet                              
Fried Toasts                                         
Fritters                                             
Fricasie of Oisters                                  
Fricasie of Eels                                     
Fresh Salmon boiled                                  
French Broth                                         
Fine washing Balls for the Hands                     
French Servels                                       
Florentine baked                                     
Friday Pie without fish or flesh                     
Fritters                                             
Farced Pudding                                       
Fricasie of Eggs                                     
French Puffs                                         
Flounders boiled                                     

G
Green Tansie                                         
Gravie Broth                                         
Goose dried                                          
Goose Glets with Sausages                          
Garden Beans dried                                   
Gurnet boiled                                        
Goose baked                                          
Goose Glets boiled with Roots and Herbs            
Goose Glets boiled                                 
Grand Sallad                                         
Gammon of Bacon Pie                                  
Green Sauce for Pork                                 

H
Hasty Pudding                                        
Hasty Pudding                                        
Hasty Pudding                                        
Hare Pie                                             
Hashed Meats                                         
Herring Pie                                          
Herb Pie                                             
Haunch of Venison rosted                             
Haunch of Venison boiled                             
Haggus Pudding                                       
Hasty Pudding                                        

I
Italian Pudding                                      
Ice and Snow                                         

K
Kickshaws to bake or fry                             

L
Lobsters buttered                                    
Liver Fritters                                       
Loaves to Butter                                     
Limon Cakes                                          
Loaves of Curds                                      
Lobsters rosted                                      
Lamb Pie                                             
Leg of Mutton rosted                                 
Leg of Mutton boiled                                 
Leg of Mutton with Oysters                           
Loin of Mutton stewed                                
Lark pie                                             
Lettuce pie                                          
Lampry pie                                           
Lenten Dish                                          

M [Transcrer's note: heading omitted in original]
Metheglin                                            
Misers for Childrens Collation                       
Minced Pies                                          
Made Dish of Rabbet Livers                           
Mutton smoored                                       
Mutton smoored                                       
Mutton Pie                                           

N
Neats Tongue Pie                                     
Neats Tongue rosted                                  
Neats Tongue hashed                                  
Neck of Mutton boiled                                
Neck of Mutton stewed                                
Nuts fried                                           

O
Oatmeal Pudding                                      
Olio of several Meats                                
Oysters and Eels in a Pie                            
Oysters and Parsneps in a Pie                        
Oyster Pie                                           
Oranges and Limons in Jelly                          
Oisters fried                                        
Oisters broiled                                      
Oysters rosted                                       
Olives of Veal                                       
Oatmeal Pudding                                      
Oat-Cakes                                            
Olive Pie                                            

P
Puddings in Balls                                    
Pigeons boiled                                       
Pasty of Veal                                        
Pigeon Pie                                           
Pork rosted without the Skin                         
Pig rosted like Lamb                                 
Potted Fowl                                          
Parsnep Pie with Oysters                             
Pig Pie                                              
Pudding of Manchet                                   
Pompion Pie                                          
Pompion fryed                                        
Pike rosted and larded                               
Pomander very fine                                   
Pompion Pie                                          
Pickled Sprats                                       
Pasty of Ling                                        
Pallat Pie                                           
Pippin Pie                                           
Pasties to fry