Acton, Eliza
Addington, Surrey
Aigredouce
Albans, St., Abbey of
Ale
   — Cock
   — Elder
   — Kentish
Alfred and the cakes
Al-fresco meals
Alfric, Colloquy of
Amber puddings
Angelica
Anglo-Danish barbarism
Anglo-Celtic influence
Anglo-Saxon names of meats
Animal food
Anthropophagy
Apicius, C.
Apuleius
Arms and crests on dishes
Arnold’s Chronicle
Arthur
Ashen-keys, pickled
Asparagus
Assize of ale
Australian meat

Babies’ Book
Bacon, Lord Keeper
Bag pudding
Baker
   — Parisian
Bakestone
Banbury cake
Bannock
Banquet, order of a fourteenth century
Barba, M.
Bardolf, a dish
Bardolph
Bartholomew de Cheney
   — St., Hospital of, at Sandwich
Battalia pie
Beef, powdered
   — Martlemas
Beer
   — composition of the ancient
Bees, wild
Bellows
Birch wine
Bit and bite
Blackcaps
Bolton, Charles, Duke of
Book of St. Albans
Books of demeanour
Branderi
Brass cooking vessels
Brawn
Bread
Britons, diet of the
   — Northern and Southern
Brittany
Broach or spit turner
Broom-buds, pickled
Broth
Bun
Butler, ancient duties of the
Butter

Caerleon
Caesar, evidence of
Cakes
Calais
Calves, newly-born
   — removal of, from the mother, while in milk
Cannibalism
Carps’ tongues
Carving, terms of
Castelvetri
Caudles and possets
Caviary
Charlet
Chaucer, G.
Chaworth’s (Lady) pudding
Cheesecakes, Mrs. Leed’s, etc.,
Cheeses
Chimney, kitchen
China broth
China earth
Christmas
Clare Market
Cleikirai Club
Clermont, B.
Coals
Cobham, Lord
Cockle
Colet, Dean
College wine
Colonial cattle
Condiments
Confectioner
   — master
Confectionery
Conserves
Cook
   — master
Cookery-books, lists of
   — with the names of old owners
Cook’s-shops
Cooking utensils, great value of
   — lists of
Cooper, Joseph
Copley, Esther
Copper, art of tinning
Cornish pasty
Coryat, Thomas
Court, the ancient
Cows
Crab-apple sauce
Creams
Cromwell, Oliver
   — his favourite dishes
Cuisine bourgeoise of ancient Rome
   — English, affected by fusions of race
   — Old French
Cuisinier Royal, Le
Curds and cream

Danish settlers
Danish settlers, their influence on our diet
Deer-suet, clarified
DelaHay Street
Deportment at table, gradual improvement in the
Dishes, lists of
   — substituted for trenchers
   — different sizes and materials of
   — mode of serving up
Dods, Margaret
Dripping-pans
Dumplings, Norfolk

Earl, Rules and Orders for the House of an
East-Cheap
Eating-houses, public
Ebulum
Edward III.
Eggs
   — buttered
Elizabeth, Queen
Endoring
English establishment, staff of an
Ennius, Phagetica of
Epulario
Etiquette of the table

Fairfax inventories
Falstaff
Farm-servants’ diet
Feasts, marriage and coronation
Finchmgfield
Fireplace
Fish, cheaper, demanded
   — on fast-days
   — considered indigestible
   — lists of
   — musical lament of the dying
Fishing, Saxon mode of
Florendine
Flowers, conserve of
Forced meat
Forks
Foreign cookery
   — Warner’s strictures on
Form of Cury
Forster, John, of Hanlop
Fox, Sir Stephen
Francatelli
French establishment, staff of a
French Gardener, the
Fricasee
Fruit-tart
Fruits, dried or preserved
Frying-pan
Frying Pan Houses at Wandsworth
Furmety

Galantine
Galingale
Game
Garlic
Gilling in Yorkshire
Gingerbread
Ginger-fork
Glass and crystal handles to knives and forks
Glasse, Mrs.
Glastonbury Abbey
Glazing, or endoring
Gomme, G.L.
Goose
   — giblets
Grampus
Grape, English, used for wine
Greece, Ancient
Greek anthropophagy
Greene, Robert

Hamilton, Duke and Duchess of
Hare
Harington family
Hen, threshing the fat
Henry II.
   — III.
   — IV.
   — IV. and V.
   — VII.
   — VIII.
Hill, Dr.
Hippocras
Holborn and the Strand, suburbs of
Home-brewed drink
Hommes de Bouche
Hops
Hospitality, decay of

Inns, want of, in early Scotland
   — and taverns in Westminster, rules for
Italian cookery
   — pudding
Italy, the fork brought from

Jack, the
Jacks, black
Jigget of mutton
Joe Miller quoted
Johannes de Garlandia
Johnson, Dr.
Johnstone, Mrs.
Jumbals
Junket
Jussel, a dish

Kail-pot
Kettle
K............