I N D 
pig, ib. The hind quarter of a 
pig lamb fafhion, 4. Geefe, 
turkies, &c. 5, 6, 13. Wood¬ 
cocks and fnipes, 6, 14. A 
hare, 6, 13. To roaft venifon, 
10. Mutton venifon fafhion, 
ib. To roaft a tongue or udder, 
11. Rabbits, ib. To roaft a 
rabbit hare fafhion, ib. To roaft 
a fowl pheafant fafhion, ibid. 
Fowls, 14. Tame and wild 
ducks, teals, wigeons, wood¬ 
cocks, fnipes, partridges, and 
larks, ib. To roaft a turkey the 
genteel way, 32. Ox palates, 
43. A leg of mutton with oy- 
fters, 4;. A leg of mutton with 
cockles, ib. A pig with the hair 
on, 63. A pig with the fkin on, 
64. To roaft tripe, 66. A tur¬ 
key, ib. To roaft a fowl with 
chefnuts, 72. Chickens roafted 
with forcemeat and cucumbers, 
74. Directions for roafting a 
goofe, Si. A green goofe, 82. 
To roaft pigeons, 84. To roaft 
pigeons with a farce, 88. To 
roaft a calf’s liver, 94. Par¬ 
tridges, ib. Pheafants, 93. 
Snipes, or woodcocks, 94. To 
roaft a cod’s head, 168. A 
piece of frefh fturgeon, 180. A 
fillet or collar of fturgeon, 181. 
To roaft lobfters, 185. 
Roots, dire&ions for drefting 
them, 13. 
Roses, how to make conferve of 
red rofes, 303. To make fyrup 
of rofes, ib. To diftil red rofe- 
buds, 314. 
Royal fritters, how to make, 1^7. 
Ruffs and Reifs, Lincolnfhire 
birds, how to drefs 96. To 
chufe rufts, 322. 
S. 
Sack poffet, how to make, three 
ways, 155. To makefack cream 
like butter, 361. 
E X. 
Saffron cake,how to make, 273. 
Sagoe pudding, how to make, 
209, To boil fagoe, 237. 
Sal amongundy, how to make, 
three ways, 116, 117. To make 
falamongutrdy for a middle difh 
at fupper, 103. 
Sal lad, how to drefs brocfcley in 
fallad, 192. To raife a fallad 
in two hours at the fire, 3:3. 
Salmon, how to broil, 171, 173, 
To drefs a jole of pickled fal- 
mon, ib. To bake falmon, ib. 
To drefs falmon au court Bouil* 
Ion, 177. Salmon a la braife, 
ib. Salmon in cafes, 178. To 
make a falmon pye, 227. To 
collar falmon, 228, 255. To 
chufe falmon, 324. Pickled 
falmon, 325. The Jews way of 
preferving falmon, 278. Dried 
falmon, how to drefs, 380. 
Saloop, how to boil, 237. 
Samphire, how to pickle, 270, 
Salt, what kind beft for preferv~ 
ing meat or butter, 330. 
Sattins, white or flowered ftlks, 
with gold and filver in them, 
how to clean, 366. 
Sauce, how to make a rich and 
cheap fauce, Pref. ii. How to 
make different forts of fauce for 
a pig, 4. Sauce for a goofe, 5. 
A turkey, ib. Fowls, ib. Ducks 
ib. Pheafants and partridges, 
ib. Larks, ib. Different forts 
of fauce for a hare, 7 Directi¬ 
ons concerning the fauce for 
fteaks, 8. Sauce for a boiled 
turkey, 9. A boiled goofe, ib. 
Boiled ducks or rabbits, ib. Dif¬ 
ferent forts of fauce for venifon, 
10. Oyfter fauce either for mr~ 
kies or fowls boiled, 67. Mufti- 
room fauce for white fowls of all 
forts, ib. Mufhroom fauce for 
white fowls boiled, ib. Celery 
D d. z fauce 
