All the King's Cooks (32 page)

napkins
(1)
,
(2)
,
(3)
,
(4)

Northcott Manor, Middx.
(1)

Norway
(1)

Norwich
(1)

orchards
(1)

Orkney
(1)

Outer Court
(1)
,
(2)

Oxford, Christ Church
(1)

ovens
(1)
,
(2)
,
(3)

packhorses
(1)
,
(2)
,
(3)

pages: of Chamber
(1)
; of Chandlery
(1)
; of Ewery
(1)
; of Pantry
(1)
; of Pitcher House
(1)
; of Wafery
(1)

Pantry
(1)
,
(2)
,
(3)
,
(4)

Parker, Robt.
(1)

Pastry
(1)
,
(2)
,
(3)
; Yard
(1)

Paulet, Wm., Lord St John
(1)

Paved Passage
(1)

peacocks;
see
poultry

Penlosse, Wales
(1)

physicians
(1)
,
(2)

pies, to carve
(1)
,
(2)

Pitcher House
(1)
,
(2)

Pope, John
(1)

porters
(1)

Portugal
(1)

pottage
(1)
,
(2)

Poultry, the
(1)
,
(2)
,
(3)
,
(4)
; peacocks
(1)
,
(2)
,
(3)
,
(4)
; seabirds
(1)
,
(2)
; tame birds
(1)
,
(2)
,
(3)
,
(4)
,
(5)
,
(6)
,
(7)
; turkeys
(1)
; wild birds
(1)
,
(2)
,
(3)
,
(4)
,
(5)

Poulterer’s Company
(1)

puddings
(1)

purveyors
(1)
,
(2)
,
(3)
; ale and beer
(1)
,
(2)
; poultry
(1)
,
(2)
; sea-fish
(1)
,
(2)
; wine
(1)
; Woodyard
(1)

Queen’s side
(1)
,
(2)
,
(3)
; master cook for
(1)

rabbits,
see
meat

Radnor Forest
(1)

Ramsey, Sir Thos.
(1)

Reigate, Surrey
(1)

Richmond Palace
(1)

roasting
(1)
,
(2)

rushes and Rush House
(1)
,
(2)
,
(3)
,
(4)

salads
(1)

salmon, see fish

salts
(1)
,
(2)
,
(3)

salt beef,
see
meat; salt fish,

see fish

saucers
(1)
,
(2)

Saucery
(1)
,
(2)
,
(3)
,
(4)

Scalding House
(1)
,
(2)

secretaries
(1)

Sergeant: of Acatery
(1)
,
(2)
,
(3)
; at Arms
(1)
; of Bakehouse
(1)
,
(2)
; of Cellar
(1)
,
(2)
,
(3)
,
(4)
; of Chandlery
(1)
; of Confectionary
(1)
; Counting House
(1)
; of Ewery
(1)
,
(2)
,
(3)
; Farrier
(1)
; of Hall
(1)
; of Larder
(1)
,
(2)
; of Poultry
(1)
,
(2)
,
(3)
; of Pastry
(1)
,
(2)
; Porter
(1)
; Scullery and Woodyard
(1)
,
(2)
,
(3)
; Surgeon
(1)

sewers
(1)
,
(2)

souce
(1)

Southampton
(1)

Spicery
(1)
,
(2)
,
(3)
,
(4)

spice plates
(1)

spits
(1)

stables
(1)

Stonehouse, Geo.
(1)

stoves: cooking
(1)
; room-heating
(1)

Strickland family of East Yorks
(1)

subtleties
(1)
et seq

Suckets
(1)
,
(2)

sugar
(1)

Sulliard, Eustace
(1)

surgeons
(1)

surnap
(1)

Surveyor of the Dresser
(1)

swans
(1)
,
(2)

Swanscombe, Kent
(1)

tables
(1)
,
(2)
,
(3)

tablecloths
(1)
,
(2)
,
(3)

talshides,
see
fuel

Treasurer of the Household
(1)
,
(2)
,
(3)
,
(4)
,
(5)

trenchers
(1)
,
(2)
,
(3)
,
(4)

torches,
see
lighting

Towel, the
(1)

towels
(1)
,
(2)
,
(3)
,
(4)

turkeys,
see
poultry

Usher: of the Hall
(1)
; of the King’s Chamber
(1)
,
(2)
,
(3)

Villiers, George
(1)

Venetian galleys
(1)

void and voiding
(1)
,
(2)

Wafery
(1)
,
(2)
,
(3)
,
(4)
,
(5)
,
(6)

wages
(1)
,
(2)

Waltham Forest
(1)

washing hands
(1)
,
(2)
,
(3)

washing-up
(1)
,
(2)
,
(3)

weights and measures
(1)
,
(2)
,
(3)
,
(4)

Weldon,
(1)
,
(2)
; Edwd.
(1)

White Sticks
(1)
,
(2)
,
(3)
,
(4)

Windsor
(1)

wine
(1)
,
(2)
,
(3)
,
(4)

Wolsey, Cardinal
(1)
,
(2)
,
(3)
,
(4)
,
(5)
,
(6)
,
(7)
,
(8)
,
(9)
,
(10)
,
(11)

Woodyard
(1)
,
(2)
,
(3)
,
(4)
,
(5)
,
(6)

workhouses
(1)
,
(2)

Wylton, John
(1)

Wyndham, Capt. Thos.
(1)

Wynkell, John
(1)

Yeoman: of Acatery
(1)
; Baker
(1)
; of Boiling House
(1)
; Brever
(1)
; of Chamber
(1)
; of Chandlery
(1)
,
(2)
; of Confectionary
(1)
; Cook
(1)
,
(2)
,
(3)
; of Counting House
(1)
,
(2)
; of Ewery
(1)
,
(2)
,
(3)
; Fernour
(1)
; Garnetor
(1)
; of Larder
(1)
; of Pantry
(1)
; of Pastry
(1)
,
(2)
; of Pitcher House
(1)
,
(2)
; of Salt Store
(1)
; of Saucery
(1)
; of Scullery
(1)
,
(2)
; of Spicery
(1)
; Surgeon
(1)
; Treyer
(1)
; Usher
(1)
; of Wafery
(1)

Alloes of beef
(1)

Almond cream
(1)

Apples; fritters
(1)
; roasted
(1)

Apricots, marmalade of
(1)

Balloc broth
(1)

Beef, corned
(1)
; olives (alloes
(1)
); pottage of
(1)
; salted (dry)
(1)
; (wet)
(1)
; stewed
(1)

Brawn
(1)

Bread, cheat loaves
(1)
; manchet loaves
(1)

Buttered pot-herbs
(1)

Cabbage, stewed
(1)

Capon, stewed
(1)
; in douce
(1)

Cheat loaves
(1)

Cheese tart
(1)

Cherries, conserve of
(1)

Chicken in douce
(1)
; farced
(1)
; mortis (pate)
(1)
; in fine pastry
(1)

Cinnamon sticks (in sugar)
(1)

Codlings
(1)

Comfits, aniseed
(1)
; kissing
(1)

Custard
(1)

Damson tart
(1)

Deer, baked
(1)
; roasted
(1)

Eel (Balloc) broth
(1)

Fish, to boil
(1)
; to broil (grill)
(1)
; mortress (pate)
(1)
; salt, to boil
(1)
; sauce for
(1)

Fritters, apple
(1)
; spinach
(1)

Frumenty
(1)

Gingerbread court
(1)
; white
(1)

Gooseberry tart
(1)

Greensauce
(1)

Gruel
(1)

Haddock
(1)

Herrings, stewed
(1)

Hippocras; jelly
(1)

Jelly, hippocras
(1)
; leach
(1)

Kissing comfits
(1)

Lamb of mutton, leg of
(1)
; with lemons
(1)
; pottage of leach
(1)

Lemons, marmalade of
(1)
; succade of
(1)

Ling, to boil
(1)

Liver sausage
(1)

Manchet loaves
(1)

Marchpanes
(1)

Marmalade, orange or lemon
(1)
; peach or apricot
(1)

Mortis/mortreus (pate) of chicken
(1)
; of fish
(1)

Muscadines
(1)

Mustard Lombard
(1)

Orange marmalade
(1)

Pastry, for tarts
(1)

Peach marmalade
(1)

Peacock royal
(1)
; ginger sauce for
(1)

Peas Royal
(1)

Pheasant, roast
(1)

Pork, brawn
(1)
; liver pudding
(1)

Porpoise (using tuna)
(1)

Pot-herbs, buttered
(1)

Pottage, for fish days
(1)
; good, with beef
(1)
; meat and herb
(1)

Prunes in syrup
(1)

Puddings, white
(1)

Rabbit, smothered
(1)

Rice, of Genoa
(1)
; rysmole
(1)

Salmon, to calver
(1)
; to roast in sauce
(1)

Sauce, for fish
(1)
; ginger, green
(1)
; stockfish
(1)

Shrimps
(1)

Spinach fritters
(1)

Stockfish, to bake
(1)
; sauce for
(1)

Strawberry tart
(1)

Tarts, pastry for
(1)
; cheese
(1)
; damson
(1)
; gooseberry
(1)
; spinach
(1)
; strawberry
(1)

Trout, boiled
(1)

Tuna (as porpoise)
(1)

Venison, baked
(1)
; roasted
(1)
; in broth
(1)

Wafers
(1)

Walnuts (artificial)
(1)

White puddings
(1)

Hampton
Court Palace

Here the imposing west front of Cardinal Wolsey’s palace appears between the extending wings built by Henry VIII. That to the left is the Back Gate, the entrance to the kitchens and the office of the Board of the Greencloth which controlled the entire royal household.