I N D 
February, fruitslafling then, 325 
Feltfare, how to chufe, 322. 
Fennel, how to pickle, 267. 
Fire? how to be prepared for 
roafling or - boiling, 1. 
Fish, how to drefs, 118, 243. To 
make £ih fauce, with lobfters, 
ib. Strong fifh gravy, 122. To 
drefs little fifh, 171. Flat fifh, 
178. Salt fffli, ib. Collar of 
fifh in ragoo, like a break of 
veal collared, 184. To make a 
fait hill pye, 225. To make a 
carp pye, 226. To make a 
foal pye, ib. Eel pye, 227. To 
make a flounder pye, ib. Sal¬ 
mon pye, ib. Lobiler pye, 228. 
Mail el pye, ib. To collar fal- 
mon, ib, To collar cels, 229. 
To pickle or bake herrings, ib. 
To pickle or bake mackrel to 
keep all the year, ib. To foufe 
mackrel, 230. To pot a lob- 
iter, ib. To pot eels, 231. To 
pot lampreys, ib. To potcbarrs, 
ib. To pot a pike, ib. To pot 
falmon, two ways, 232. To 
boil a plaife or flounder, 235, 
To make fifh fauce to ke&p the 
whole-year, 241. How to bake 
fifh, 243. The proper feafon 
. for fifh, 323, 324. Flow to 
chufe flih, 324. To make fifh 
paities the Italian way, 342. 
The manner of drefling various 
forts of dried fifh, 379. 
Float 1 ng ifland, how to make, 
29°, 
Florendine, how to make a 
cheefe-curd florendine, 222. To 
make a florendine of oranges 
or apples, 223. 
Flour’ haliy pudding, how to 
make,' 134. To make a flour 
pudding, 212. 
Flounder* how to make afjoun- 
E X. 
der pye, 227. How to boi! 
flounders, 215. To chufe floun¬ 
ders, 325. 
Flowers, how to make conferve 
of any fort of flowers, 303. 
Candy any fort of flowers, 305. 
Flummery, how to make hartf- 
horn flummery, 287. To make 
oatmeal flummery, ib. French 
flummery, 289. 
Fool, howto make an orange fool, 
153. To make a Weftminfler 
fool, ib. a goofeberry fool, ib. 
Force, how to make force-meat 
balls, 21. To force a leg of 
lamb, 31. To force a large fowl, 
32. To force the in fide of a fur- 
loin of beef, 34. The infldeof 
a rump of beef, ib. Tongue 
and udder forced, 42. To force 
a tongue, 43. To force a fowl 
71. To force cocks-combs, 
107. Forced cabbage, 112. 
Forced favoys, 113. Forcedcu* 
cumbers, ib. To force afpara- 
gus in French rolls, 195. 
Fowls, of different kinds, how to 
roafl, 5, 14. Sauce for fowls, 
ib. 18, 12 1. How to boil fowls, 
8. How to roafl: a fowl, pheafant 
fafhion, 11. How to force a 
large fowl, 32. To flew a fowl, 
ib. To flew a fowl in celery 
fauce, 68. The German way of 
drefling fowls, 69. To drefs a 
fowl to perfection, 70. To flew 
white fowl brown the nice way, 
ib. Fowl a la braife, ju To 
force a fowl, ib. To roafl a 
fowl with chefnuts, 72. How to 
marinate fowls, 75. To drefs a 
cold fowl, 114. Tomakeafowl 
pye, 246. To pot fowls, 251, 
Fraze, how to ihake apple frazes, 
159. How to make an almond 
fraze, ib. 
French 
