INDEX. 
183, To fricafey foals brown, 
ib. To boil foals, 114. To 
make a foal pye, 226. To chafe 
foals, 324. 
Soop, how to make a crawfilh 
foop, 123, 148. good gravy 
loop, 123, 243. A green peafe 
foop, 124. A white peafe foop 
two ways, 125. A chefnut 
foop, ibid. Pocket foop, 127. 
Portable foop, 128. Rules to 
be obferved in making foops, 
*29. To make peafe foop, 146, 
243. A green peafe foop two 
ways, 147. To make foop mea- 
gre, ib. An onion foop, 148. 
An eel foop, ib. A muffel foop, 
149. Afcate or thornback foop, 
150. An oyfter foop, ib. An 
almond foop, ib. A rice foop, 
151. A barley foop, ibid. A 
turnip foop, ib. An egg foop, 
152. To make Spaniih foop, 
344 * 
Sorrel, to drefs wijth eggs, 191. 
Sour grout, how tomake, 376, 
Spanish fritters, to make, 368, 
Spinach, how to drefs, 15, 194. 
To drefs Hewed fpinach and 
eggs, 194. How tp boil fpinach 
when you have not room on the 
fire to do it by itfelf. ib. How to 
make a fpinach pudding, 219. 
Spoonful pudding, how to 
make, 229. 
Stag’s heart water, how to 
make, 372. 
Steaks, how to broil, 7. Direc¬ 
tions concerning the fauce for 
Heaks. 8. How to make a fteak 
pudding. 132. Beef iteaks af¬ 
ter the French way, 369. 
Steel, how to keep from railing, 
366. 
Steeple cream, to make, 281. 
Stertion buds, to pickle, 269. 
Stew, how to Hew ox-palates, 22. 
To Hew tripe, 25. To flew a 
turkey or fowl, 32. Toliewa 
knuckle of veal two ways, 33. 
Beef fteaks, 38. To ilew a 
rump of beef two ways, 40. A 
rump of beef or thebrifcuit,tbe 
French way, 41. Beef gobbets, 
ib. Neats tongues whole, 43 * 
A lamb or calPs head, 52. A 
turkey or fowl, in celery fauce, 
68. A turkey brown two ways, 
70. A pretty way of Hewing 
chickens, 76. To Hew chickens, 
78. Giblets two ways, 83, 84. 
To Hew pigeons, 90. A llewed 
pheafant, 93. A hare, 98. To 
Hew cucumbers, 109,195,205* 
Stewed peafe and lettuce, in. 
To Hew red cabbage, 112. 
Savoys forced and Hewed, 113* 
To Hew pears, 161. To Hew 
pears in a faucepan, 162. To 
Hew pears purple, ibid. Pip¬ 
pins whole, ibid. A brace of 
carp, 166. To Hew cod, 169. 
Eels, 175. To Hew eels with 
broth, ibid. To Hew prawns, 
Ihrimps, or crawfilh, 186. To 
flew mulfels three ways, 187* 
Scollops, ib. To Hew fpinach 
and eggs, 194. To Hew par-* 
fnips, 195. 
Still, how to ufe the ordinary 
Hill, 313. 
Stock-fish, to drefs, 379, 380, 
Stuff, to Huff a leg or fhoulder 
of mutton, 49. To Huff a chine 
of pork, 60. 
Sturgeon, how to roafl a piece 
of frelh llurgeon, 180. To roafl 
a fillet or collar of fturgeon, 
181. To boil fturgeon, ibid. 
How to chufe fturgeon, 3 24. 
Suckers, to pickle, 269, 312. 
Sugar of Pearl, how tomake, 
346. To clarify fugar after 
the Spaniih way, 368. 
Sur* 
