INDEX. 
little bafkets, bowls, or any 
board where nothing hot is fet 
on, ibid. 
Udder, how to road, it. 
Veal, how to roail, 2« 13. To 
draw veal gravy, 18. Todrefs 
a fillet of veal with collops, 21. 
To fricafey veal, 23. To ragoo 
a neck of veal, 28. Toragooa 
bread of veal, 29. To drefs a 
bread of veal in hodge-podge, 
ib* To collar a Bread of veal, 
30. To dew a knuckle of veal, 
33. To drefs veal olives, 37. 
To drefs a fhoulder of veal with 
a ragoo of turnips, 49. Todrefs 
veal a la Bourgeoife, 53. A dif- 
guifed leg of veal and bacon, 
ib. To make a pilaw of veal, ib. 
To drefs bombarded veal, 54. 
To make veal rolls, ibid. To 
make olives of veal the French 
way, 55. To make a favoury 
didi of veal, ib. To make veal 
blanquets, 56. A fhoulder of 
veal a la Remontoife, ib. To 
drefs fweetbreads of veal a la 
Dauphine, 57. How to mince 
veal, 114. To fry cold veal, ib. 
To tofs up cold veal white, ib. 
To make a florendine of veal, 
115. To make veal gravy, 122. 
To make a very fine fvveet veal 
pye, 134. Two other ways to 
make a veal pye, ib. 135. To 
boil a fcrag of veal, 233. To 
mince veal for fick or weak peo¬ 
ple, 235. To collar a bread of 
veal, 254. How to make veal 
hams, 257. To chufe veal, 
318. 
Venison, how to road, 10. Dif¬ 
ferent forts of faucefor venifon, 
ibid. How to keep venifon 
fweet, and make it frefh when 
it dinks, ibid. To make a 
pretty dilh of a bread of veni¬ 
fon, 64. To boil a haunch of 
neck of venifon, 65. To hafh 
venifon, 115. To makea ve¬ 
nifon pady, 147. Tomakefea 
venifon, 247. To pot venifon* 
25-2. To chufe venifon, 319, 
320. The feafon for venifon, 
320. 
Ver micella, how to make, 308-. 
How to make a vermicella 
pudding, 216. To make a ver¬ 
micella pudding with marrow, 
132. 
Vine-leave fritters, how to 
make, 158. 
Vinegar, how to make, 312. 
Ux br 1 dg e cake s, how made, 353. 
W. 
Wafers, how to make fruit wa¬ 
fers of codlings, plumbs, &c. 
347. To make white wafers, 
ib. To make brown wafers, ib. 
To make goofeberry wafers, 
349. Orange wafers, 35 1* 
Fruit wafers, 355. 
Walnuts, how to pickle green, 
260, 312. Howto pickle them, 
white, ibid. To pickle them 
black, 261. How to preferve 
white walnuts, 306. To pre- 
ferve walnuts green, ib. How 
to keep walnuts all the year, 
311. How to make walnut 
water, 313. 
Water, how to make water frit¬ 
ters, 158. To make water- 
fokey, 1475. To make a water 
tanfey, 203. To make chicken 
water, 236. To make water- 
gruel, 238. Buttered water 
ib. Seed water, ibid. Barley- 
water, 232. Walnut water, 
313. Treacle water, 314. 
Bl^ckcherry water, ib. Hyde- 
rical water, ib. Red-rofe water, 
315. Surfeit water, ibid. Milk 
water, 
2 
