Divers made Dishes or Capilotado’s

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The Accomplisht Cook

The Accomplisht Cook

Published 1660

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First, a Dish of Chines of Mutton, Veal, Capon, Pigeons, or other Fowls

Capilotado, in the Lumbardy fashion of a Capon

Capilotado of Pigeons or wild Ducks, or any Land or Sea Fowls roasted

Capilotado for roast Meats, as Partridges, Pigeons, eight or twelve, or any other the like; or Sea Fowls, Ducks, or Widgeons

Other Capilotado common

Capilotado, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven

Capilotado Francois

Other made Dishes, or little Pasties called in Italian Tortelleti

Tortelleti, or little Pasties

Tortelleti, or little Pasties otherwayes, of Beets or Spinage chopped very small

Tortelleti, of green Pease, French Beans, or any kind of Pulse green or dry

To boil a Capon or chicken with Colliflowers in the French Fashion

To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion

To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid

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