Page:Art of Cookery 1774 edition.djvu/431

 herrings, 325. Dried herrings, how to dress, 380.

, how to make, 127.

feet and ears, how to ragoo, 25. Hogs ears forced, 107. Almond hogs puddings, three ways, 248, 249. Hogs puddings with currants, 249. The several parts of a hog, 317. Parts of a bacon hog, 318.

, how to make a lemoned honey-comb, 352

water, to make, 314.

, fruits then lasting, 325.

, how to ice a great cake, 272. To make ice cream, 332.

, how to make isinglass jelly, 238. Jelly of cream, 282. Hartshorn jelly, 28. A ribband jelly, ib. Calves feet jelly, 286. Currant jelly, ib. A turkey, &c. in jelly, 333.

pickle, how to make, 334.

, how to make an Ipswich almond pudding, 216

Iron-molds, how to take out of linen, 334. How to keep iron from rusting, 366.

Isinglass jelly, how to make, 238.

Island, how to make the floating-island, 290.

Italian, how to make an Italian pudding, 211.

Jugg, to dress a jugg'd hare, 97.

July, the product of the kitchen and fruit garden this month, 326.

Jumballs, how to make, 109.

June, the product of kitchen and fruit garden this month, 326.

Kickshaws, how to make, 163.

Kidney-beans. See Beans.

Knots, a fish, how to chuse, 322.

Lace, gold or silver, how to clean, 295.

Lamb, how to roast, 2. To boil house lamb, 8. To roast house-lamb, 13. How to fricasey lamb, 34. To fricasey lamb-stones and sweetbreads, 26. To dress a lamb's head, 28. To force a leg of lamb, 31. To boil a leg of lamb, ib. How to bake lamb and rice, 50. A forced leg of lamb, ib. To fry a loin of lamb, 51. Another way of frying a neck or loin of lamb, ib. A ragoo of lamb, 52. To stew a lamb's head, ib. To make a very fine sweet lamb pye, 134. The several parts of house-lamb, 317. Proper seasons for house and grass-lamb, ib. How to chuse lamb, 418.

, how to dress, 179. To fry lampreys, ib. To pot lampreys, 231.

, sauce for, 5. Directions for roasting larks, 14. How to dress larks, 96. To dress larks pear fashion, 97. To chuse larks, 322.

sauce for boiled fowl, how to make, 6. To make lemon tarts, 145. To pickle lemons, 266. To make lemon cheesecakes, two ways, 279. To make lemon cream, two ways, 281. How to keep lemons, two ways, 311. To make a lemoned honey-comb, 352. A lemon tower or pudding, 357. To make the clear lemon cream, ib.

, to dry them, 344.

, how to chuse, 324.

, how to pickle, 269.

, how to chuse, 324.

, how to take iron moulds out of, 334.

, a fine one, 383.

, how to dress livers with mushroom sauce, 69. A ragoo