Sauces. Bread Sauce, ℞ [274]; Brine, ℞ [284]; —— for broiled fish, Alexandrine style, ℞ [437-39]; —— for boiled fish, ℞ [433-6], [454]; —— for broiled mullet, ℞ [442-3]; —— boiled meats, ℞ [271-3]; —— for roasts, ℞ [267], seq.; English ——, ℞ [267]; —— for broiled murenas, ℞ [448-51]; Dill ——, ℞ [283]; Herb —— for fried fish, ℞ [432]; —— for Horned fish, ℞ [441]; —— for lacertus, ℞ [455-7]; —— perch, ℞ [446]; —— redsnapper, ℞ [447]; —— dory, ℞ [461-2]; —— for suckling pig, ℞ [379]; —— young tunny, ℞ [444-5], [459]; —— for tooth-fish, ℞ [460-1], [486]; —— shellfish, ℞ [397]; —— for venison, ℞ [339], [349]; —— for wild sheep or lamb, ℞ [350]; White ——, ℞ [276], [277]; Wine —— for fish, ℞ [464]; Tasty —— for conger, ℞ [441]; —— for tidbits, ℞ [276-82]; —— for sea-scorpion, ℞ [463]; —— for eel, ℞ [440], [466-7]
Saucisse, ℞ [41]
Sauerbraten-Einlage, ℞ [11]
Sausage, p. [172], ℞ [41], [45], [60-65], [139], [165]
Savonarola, Michaele, p. [273]
Scalding poultry, ℞ [233]
Scallops, ℞ [46]
SCANDIUS, chervil
SCARUS, a certain sea-fish esteemed as a delicacy, a parrot-fish
SCHOLA APITIANA, Apiciana, Nos. [21], [22], [23], facsimile, p. [206]