Page:Art of Cookery 1774 edition.djvu/439

 pig, ib. The hind quarter of a pig lamb fashion, 4. Geese, turkies, &c. 5, 6, 13. Woodcocks and snipes, 6, 14. A hare, 6, 13. To roast venison, 10. Mutton venison fashion, ib. To roast a tongue or udder, 11. Rabbits, ib. To roast a rabbit hare fashion, ib. To roast a fowl pheasant fashion, ibid. Fowls, 14. Tame and wild ducks, teals, wigeons, woodcocks, snipes, partridges, and larks, ib. To roast a turkey the genteel way, 32. Ox palates, 43. A leg of mutton with oysters, 45. A leg of mutton with cockles, ib. A pig with the hair on, 63. A pig with the skin on, 64. To roast tripe, 66. A turkey, ib. To roast a fowl with chesnuts, 72. Chickens roasted with forcemeat and cucumbers, 74. Directions for roasting a goose, 81. A green goose, 82. To roast pigeons, 84. To roast pigeons with farce, 88. To roast a calf's liver, 94. Partridges, ib. Pheasants, 93. Snipes or woodcocks, 94. To roast a cod's head, 168. A piece of fresh sturgeon, 180. A fillet or collar of sturgeon, 181. To roast lobsters, 185. Roots, directions for dressing them, 13. Roses, how to make conserve of red roses, 303. To make syrup of roses, ib. To distil red rose-buds, 314. Royal fritters, how to make, 157. Ruffs and Reifs, Lincolnshire birds, how to dress, 96. To chuse ruffs, 322. S. Sack posset, how to make, three ways, 155. To make sack cream like butter, 361. Saffron cake, how to make, 273. Sagoe pudding, how to make, 209. To boil sagoe, 237. Salamongundy, how to make three ways, 116, 117. To make salamongundy for a middle dish at supper, 103. Sallad, how to dress brockley in sallad, 192. To raise a sallad in two hours at the fire, 313. Salmon, how to broil, 171, 173. To dresa a jole of pickled salmon, ib. To bake salmon, ib. To dress salmon au court Bouillon, 177. Salmon a la braise, ib. Salmon in cases, 178. To make a salmon pye, 227. To collar salmon, 228, 255. To chuse salmon, 324. Pickled salmon, 325. The Jews way of preserving salmon, 278. Dried salmon, how to dress, 380. Saloop, how to boil, 237. Samphire, how to pickle, 270. Salt, what kind best for preserving meat or butter, 330. Sattins, white or flowered silks with gold and silver in them, how to clean, 366. Sauce, how to make a rich and cheap sauce, Pref. ii. How to make different sorts of sauce for a pig, 4. Sauce for a goose, 5. A turkey, ib. Fowls, ib. Ducks, ib. Pheasants and partridges, ib. Larks, ib. Different sorts of sauce for a hare, 7. Directions concerning the sauce for steaks, 8. Sauce for a boiled turkey, 9. A boiled goose, ib. Boiled ducks or rabbits, ib. Different sorts of sauce for venison, 10. Oyster sauce, either for turkies or fowls, boiled, 67. Mushroom sauce for white fowls of all sorts, ib. Mushroom sauce for white fowls, boiled, ib. Celery sauce