Page:Art of Cookery 1774 edition.djvu/428

 February, fruits lasting then, 325. Fennel, how to pickle, 167. Fieldfare, how to chuse, 322. Fire, how to be prepared for roasting or boiling, 1. Fish, how to dress, 118, 243. To make fish sauce, with lobsters, ib. Strong fish gravy, 122. To dress little fish, 171. Flat fish, 178. Salt fish, ib. Collar of fish in ragoo, like a breast of veal collared, 184. To make a salt fish pye, 225. To make a carp pye, 226. To make a soal pye, ib. Eel pye, 227. To make a flounder pye, 228. Mussel pye, ib. To collar salmon, ib. To collar eels, 229. To pickle or bake herrings, ib. To pickle or bake mackerel to keep all the year, ib. To souse mackerel, 230. To pot a lobster, ib. To pot eels, 231. To pot lampreys, ib. To pot charrs, ib. To pot a pike, ib. To pot salmon, two ways, 232. To boil a plaise or flounder, 235. To make fish sauce to keep the whole year, 241. How to bake fish, 243. The proper season for fish, 324. To make fish pasties the Italian way, 342. The manner of dressing various sorts of dried fish, 379. Floating island, how to make, 290. Florendine, how to make a cheese-curd florendine, 222. To make a florendine of oranges or apples, 223. Flour hasty pudding, how to make, 154. To make a flour pudding, 212. Flounder, how to make a flounder pye, 227. How to boil flounders, 215. To chuse flounders, 325. Flowers, how to make conserve of any sort of flowers, 303. Candy any sort of flowers, 305. Flummery, how to make hartshorn flummery, 287. To make oatmeal flummery, ib. French flummery, 289. Fool, how to make an orange fool, 153. To make a Westminster fool, ib. a gooseberry foo, 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 inside of a surloin of beef, 34. The inside of 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 savoys, 113. Forced cucumbers, ib. To force asparagus in French rolls, 195. Fowls, of different kinds, how to roast, 5, 14. Sauce for fowls, ib, 18, 121. How to boil fowls, 8. How to roast a fowl, pheasant fashion, 11. How to force a large fowl, 32. To stew a fowl in celery sauce, 68. The German way of dressing fowls, 69. To dress a fowl to perfection, 70. To stew white fowl brown the nice way, ib. Fowl a la braise, 71. To force a fowl, ib. To roast a fowl with chesnuts, 72. How to marinate fowls, 75. To dress a cold fowl, 114. To make a fowl pye, 246. To pot fowls, 251. Fraze, how to make an almond fraze, ib.