Salmon, to collar
+ Salmon en Maigre
——to pot
Sprouts Savry to boil
——Cabbage, do.
Sauce for a Rump of Beef
Sauce for Neck of Veal
——for Turkey
——for boil'd Rabbits
——for Pike
Sauce for boil'd Salmon or Turbot
——for Haddock or Cod
——for Salmon or Turbot
——for tame Ducks
——for green Goose
——another Way
——for Chickens
——for Turkey, another Way
——for Tongues
——for Cod's Head
——for a Cod's Head another Way
——for Flesh or Fish
Soop Vermicelly
——Hare
——green Pease
——Onion
——do. Pease in Winter
——do. in Lent
——Craw Fish
+ ——white or Almond
——Scotch
——do without Water
Sausages Pollony to make
+ Sheep Rumps with Rice
+ ——Tongues broil'd
Shrimps to pickle
Shrub Orange
Solomon Gundie to eat in Lent
——another Way
Smelts to pot
——to pickle
Spinage stew'd with Eggs
Spinage Toasts to make
Sturgeon artificial to make
——how to order
Sturgeon how to make Pickle for
Sugar to know when Candy Height
Syllabubs whip'd to make
Syrup of Gilliflowers to make
——of Mulberries
——of Violets
+ ——of Poppies
Stock to make for Hartshorn Jelly
Sack Posset to make
Shell Paste do.
Stuffing for Beast Kidney
T
Tansey to make
——another Way
——do.
——boil'd
Tarts marrow to make
——transparent
——sweetmeat
Toasts fry'd to make
Tongues to roast
——to pot
——Sheep or Hog, to broil
Tripes to fricassy
——to eat like Chickens
Trout, or other Fish to fry
Trench or Carp to stew
+ Mock turtle
Turkey to boil
——to roast
——to pot
——A-la Daube
V
Veal Breast of, to brown Ragoo
——do. berries
——to roll
——to stew
——to stew Fillet
——Breast of, to roll
——to make savoury
——to roast savoury
+ ——Couley
——Knuckles, to boil
——Sweetbreads to fricassy
——Cutlets to make
——another Way
——do.
Venison to pot
——Haunch of, to roast
Vinegar, to make of Gooseberries
——another Way
——do
+ ——do.
W
Walnuts, to pickle green
——do. black
——to make Pickle for
——do. white
Whigs to make
Wild Fowl to pot
Wine Elder to make
——do. Flower
——Gooseberry
——another Way
Wine_
End of Project Gutenberg's English Housewifery Exemplified, by Elizabeth Moxon