1 N 
8., To boil a bam, ib, To boil 
a tongue, ib. Fowls and houfe 
lamb, 9. Pickled pork, 20. A 
irumpof beef the French faftiion, 
35 A haunch or neck of ve- 
mfon, 65. A leg of mutton like 
v’enifon, ib. Chickens boiled 
with bacon and cellery, 77. A 
duck or rabbit with onions, 79. 
Ducks the French way, 8 1 . Pi¬ 
geons, 85. Ditto, boiled with 
rice, 87, Partridges. 91. Rab¬ 
bits, 99. Rice, 101. A cod’s 
head, 169. Turbot, 172. Stur¬ 
geon* 181 • Soals, 194. Spinage, 
194. A fcrag of veal, 233. A 
chicken, 134. Pigeons, 235. 
Partridge, or any other wild¬ 
fowl, ib. a pla-ife or flounder, ib. 
Bologna faufages, how to make, 
251. 
Bombarded veal, 54. 
Brawn, how to make {ham-brawn, 
256. How to chufe brawn, 319. 
Bread-pudding, how to make, 
213. To make a fine bread¬ 
pudding, 214.. An ordinary 
bread-pudding, ib. A bak’d 
bread-pudding, ib. A bread and 
butter pudding, 218. Bread 
foop for the fick, 238- White 
bread after the London way, 
297. To make French bread, 
ib. Bread without barm, by the 
help of a leaven, 299. 
Brewing, rules for, 295, 
Brick back cheefe, how to make, 
374 ’ 
Brocala, how to drefs, 16. How 
to drefs brocala and eggs, 192. 
Brocala in fal l ad, ib. 
Broil, to broil a pigeon, 6. To 
broil fieaks, 7. General direc¬ 
tions for broiling, 8. To broil 
chickens, 75. Cod-founds broil¬ 
ed with gravy, 112. Shrimps, 
f^lfcon, whiting, or had- 
D E X. 
docks, 171. Mackarel, 172, 
Weavers,ib. Salmon, 173. Mac¬ 
karel whole, 174. Herrings, ib* 
Haddocks,, when they are in 
high feafon, 176, Cod-founds, 
ib. Eels, 179. Potatoes, 193. 
Broth, firong, how to make for 
foops or gravy, 120. To make 
flrong broth to keep for ufe, 
123. Mutton broth, 126. Beef 
broth, ib. Scotch barley broth 
ib. Rules to be obferved in 
making broths, 129, Beef c-r 
mutton broth for weak peop’e, 
233. To make pork broth, 
234. Chicken broth, 236. 
Buggs, how to keep clear from, 
239. To clear a bedfiead of 
buggs, 330. 
Bullice white, how to keep for 
tarts or pies, 3 11. 
Bullock, the feveral parts of one* 
316,317. 
Buns, how to make, 277. 
Butter, how to melt, 3, How to 
burn it for thickening of fauce* 
19. How to make buttered 
wheat, 154. To make buttered 
loaves, 191. A buttered cake.; 
272. Fairy butter, 280. Orange 
butter, ib. A buttered tort, 289. 
To road a pound of butter, 313. 
How to choofe butter, 320, 
Potted butter, how to pTeferve, 
339. To make almond butter* 
361. 
C„ 
Cabbages, how to drefs, 15, A 
forced cabbage, 112. Stewed 
red cabbage, ib. A farce meagre 
cabbage* 204 How to pickle 
red cabbage, 268, To drefs red 
cabbage the Dutch way, good 
for a cold in the bread, 343. 
To dry cabbage fialks, 344. To 
pickle the fine purple cabbage, 
371, To make four crout, 276, 
C e z Cake., 
