CON T 
pag. 
To bci! rabbits 99 
To drefs rabbits ip cafferoLe ib 
Mutton kebob’d 100 
A neck of muttosa, call’d the 
haily-didi ib 
To drefs a loin of pork with 
onions 101 
To make a currey the Indian way 
.* * ' ib 
ENTS. 
pag. 
To boil the rice j 0 j 
To make a pellow the India way 
ib 
Another way to make a pellow 
102 
To make offence of ham ib 
Rules to be obferved in all made- 
diflies 
C FI A P. III. 
Read this Chapter , and you will find bow expen five a 
French cook's Jauce is. 
pag. 
HR French way of drefhng 
partridges 103 
To make die nee of ham 104 
A cullis for all forts of ragoo 
ib 
A cuMi§ for all forts of butcher’s 
meat ib 
pag. 
Cullis the Italian way iog 
Cullis of craw fifh ib 
A white cullis. 106 
Sauce for a brace of partridges* 
pheafants, or any thing you 
pleafe Ib 
CHAP, 
