CONTENTS; 
CHAP. IV. 
ef 0 m ale a number of pretty little dijhes fit for a /upper , 
or fide-dijh, and little corner dijhes for a great table j 
and the reft you have in the chapter for Lent, 
pag. 
H OG’s ears forced 107 
To force cocks combs ib 
To preferve cocks combs ib 
To preferve or pickle pigs feet 
and ears 108 
To pickle ox palates ib 
To Hew cucumbers 109 
To ragoo cucumbers ib 
A fricafey of kidney beans ib 
To drefs Windfor beans ib 
To make jumbalis ib 
To make a ragoo of onions 110 
A ragoo of oyfters ib 
A ragoo of afparagus ib 
A ragoo of livers 111 
To ragoo cauliflowers ib 
Stew’d peafe and lettuce ib 
Cod founds broiPd with gravy 11 z 
A forced cabbage ib 
Stew'd red cabbage ib 
P a g- 
Savoys forced and flow’d 113 
To force cucumbers ib 
Fried faufages ib 
Collops and eggs ib 
To drefs cold fowl or pigeon 
114 
To mince veal ib 
To fry cold veal ib 
To tofs up cold veal white ib 
To hafli cold mutton 115 
To hafli mutton like venifon ib 
To make collops of cold beef ib 
To make a florendine of veal ib 
To make falamongundy 116 
Another way ib 
A third falamongundy uy 
To make little parties ib 
Petit patties for garnifliing of 
diihes 
Ox palate baked nS 
CHAP. V. 
Of dr effing fifh. 
P a g- pa g. 
F I SH-fauce with lobfler 118 To make anchovy Tauce 119 
To make fhrimp-fauce 119 To drefs a brace of carp ifo 
To make Gyrter-fauce ib 
CHAP, 
