Page:Art of Cookery 1774 edition.djvu/440

 sauce either for roasted or boiled fowls, turkies, partridges, or any other game, ib. Brown celery sauce, ib. Egg sauce for roasted chickens, ib. Shalot sauce for roasted fowls, ib. Shalot sauce for a scrag of mutton boiled, 69. To dress livers with mushroom sauce, ib. To make a pretty little sauce, ib. Lemon sauce for boiled fowls, ib. Sauce for a brace of partridges, pheasants, or any thing you plaease, 106. Fish sauce with lobster, 118. Shrimp sauce, 119. Oyster sauce, ib. Anchovy sauce, 121. Fish sauce to keep whole year, 241. Sausages, how to fry, 113. To make fine sausages, 250. Common sausages, 251. Bologna sausages, ib. Hamburgh sausages, 370. Sausages after the German way, ib. Savoys forced and stewed, how to dress, 113. Scare, how to scare a hare, 97. Scate, how to make a scate soop, 150. To crimp scate, 182. To fricasey scate white, ib. To fricasey it brown, ib. To chuse scate, 324. Scotch, how to dress Scotch collops, 21. To dress white Scotch collops, ib. Scotch collops a la Francoise, 55. Scotch collops larded, 56. To do them white, ib. Scotch chickens, 77. Scotch barley broth, 126. To make a Scotch rabbit, 190. The Scotch way to make a pudding with the blood of a goose, 250. To make a Scotch haggass, 376. To make it sweet with fruit, ib. Seedcake, how to make, 272, 273. Selery sauce, how to make, for roasted or boiled fowls, turkies, partridges; or any other game, 67. To make brown celery sauce, 68. To ragoo celery, 198. Fry'd celery, 205. Celery with cream, 206. September, the product of the kitchen and fruit-garden this month, 327. Suet, to make a boiled suet pudding, 131. Suet dumplings, 133. Shad, how to chuse, 324. Shalot, to make shalot sauce for roasted fowls, 68. For a scrag of mutton boiled, 69. Sheep, to bake a sheep's head, 28. To dress sheep's rumps with rice, 49. The different parts of a sheep, 317. Shrewsbury cakes, how to make, 276. Shrimp sauce, how to make, 119. To boil shrimps, 171. To stew shrimps, 186. To grill shrimps, 193. To dress butter'd shrimps, 194. To chuse shrimps, 325. Shropshire pye, to make, 139. Silks, directions for them, 233. Silks, how to clean, 366. See Sattin. Silver-lace, how to clean, 365. Skirret, to make skirret fritters, 157. To fricasey skerrts, 189. To make a skirret pye, 224. Slip-coat cheese, to make, 373. Smelts, how to pickle, 308. To fry smelts, 213. To chuse smelts, 324. Snipes, how to roast, 19, 94. To dress snipes in a surtout, 95. To boil snipes, ib. To chuse snipes, 322. Snow-balls, Carolina, how to make, 383. Soals, how to fricasey soals white,