C O N T 
ENTS. 
pago 
To make mu fh room powder 
242 
To keep mufhrooms without 
pickle ib 
To kefcp artichoke bottoms dry 
ib 
To fry artichoke bottoms ib 
To ragoo artichoke bottoms ib 
To fricafey artichoke bottoms 
243 
To drefs fifh ib 
To bake fifh. ib 
To make a gravy foop ib 
To make a peafe foop ib 
To make pork pudding, or beef, 
&c. 244 
^ . F a g- 
To make a rice pudding 244 
To make a fuet pudding 245 
A liver pudding boil’d ib 
To make an oatmeal pudding 
ib 
To bake an oatmeal pudding ib 
A rice pudding baked ib 
To make a peafe pudding 246 
To make a harrico of French 
beans ib 
To make a fowl pye ib 
To make a Chelhire pork pye 
for fea 247 
To make fea venifon ib 
To make dumplings when you 
have white bread 248 
CHAP, XII, 
Of hogs puddings^ faufages , &c* 
pag- 
T O make almond hogs-pud¬ 
dings 248 
Another way 249 
A third way ib 
To make hogs puddings with 
currants ib 
pag: 
To make black puddings 249 
To make fine faufages 250 
To make common faufages 
251 
To make Bolognia faufages 
ib 
CHAP. XIII, 
ST 0 pot and make hams , &c* 
pag. 
np O pot pigeons, or fowls 
JL . " 251 
To pot a cold tongue, beef or 
venifon 252 
To pot venifon ib 
To pot tongues ib 
pag. 
A line way to pot 3 tongue 
. 2 53 
To pot beef like venifon ib 
To pot Chelhire cheefe 254 
To collar a bread of veal, or pig 
ib 
a 4 To 
