Page:Art of Cookery 1774 edition.djvu/430

 How to make gooseberry wafers, 438. Grailing, a fish, to chuse, 324. Grapes, how to pickle, 267. Grateful how to make a grateful pudding, 213. Gravy, how to make a good and cheap gravy, Pref. Iii. How to draw mutton, or beef, or veal gravy, 18. To make gravy for a turkey, or any sort of fowl, ib. Another direction to make gravy, 19. To make gravy for soops, &c. ib. To make gravy for a white sauce, 121. Gravy for turkey, fowl, or ragoo, ib. Gravy for a fowl when you have not meat nor gravy ready made, ib. Mutton or veal gravy, 122. Strong fish gravy, ib. A good gravy soop, 123, 143. Good brown gravy, 189. Greens, directions for dressing, 15. Green gages, how to candy, 333. Grill, how to grill shrimps, 193. Gruel, hot to make water-gruel, 237. Gull, how to chuse, 322. H. Haddocks, how to boil, 172. To broil haddocks when they are in high season, 176. How to dress Scotch haddocks, 178. Haddocks after the Spanish way, 341. Minced haddocks, after the Dutch way, ib. To dress haddocks the Jews way, ib. Haggas, Scotch, to make, 376. Ham, the absurdity of making the essence of ham a sauce to one dish, Pref. Iii. How to boil a ham, 8. To dress a ham a la braise, 59. To roast a ham or gammon, 60. To make essence of ham, 102, 104. To make ham pye, 256. Veal hams, 257. Beef hams ib. Mutton hams, 258. Pork hams, ib. To chuse Westphalia hams, 319, 320. Farther directions as to pickling hams. 339. Hamburgh sausages, how to make, 370. A turkey stuffed after the Hamburgh way, ib. Hard dumplings, how to make, two ways, 221. Hair, to preserve and make it grow thick, 382. Hare, to roast a hare, 6, 13, 97. Different sorts of sauce for a hare, 7. To keep hares sweet, or make them fresh when they stink, 10. To dress a jugged hare, 97. To scare a hare, ib. To stew a hare, 98. A hare civet, ib. To chuse a hare, 323. Hartshorn jelly, to make, 295. To make a hartshorn flummery, two ways, 287. Hash, how to hash a calf's head, 26. A calf's head white, 27. A mutton hash, 47. To hash cold mutton, 115. Mutton like venison, ib. Hasty pudding, how to make a flour hasty pudding, 154. An oat-meal hasty pudding, 155. A fine hasty pudding, ib. Hasty fritters, 156. Heart-burn, a powder for, 383. Heath-poults, to chuse, 322. To chuse heathcock and hen, ib. Hedge-hog, how to make, three ways, 164, 165, 288. Hen, how to chuse, 321 Herrings, how to broil, 174. To fry herrings, ib. To dress herrings and cabbage, ib. A herring pye, 227. To pickle or bake herrings, 229. To chuse herrings, 324. Pickled and red