Page:Art of Cookery 1774 edition.djvu/441

 183. To fricasey soals brown, ib. To boil soals, 114. To make a soal pye, 226. To chuse soals, 324. Soop, how to make a crawfish soop, 123, 148. A good gravy soop, 123, 234. A green pease soop, 124. A white pease soop two ways, 129. A chesnut soop, ibid. Pocket soop, 127. Portable soop, 128. Rules to be observed in making soops, 129. To make pease soop, 146, 243. A green pease soop two ways, 147. To make soop meagre, ib. An onion soop, 148. An eel soop, ib. A mussel soop, 149. A scate or thornback soop, 150. An oyster soop, ib. An almond soop, ib. A rice soop, 151. A barley soop, ibid. A turnip soop, ib. An egg soop, 152. To make Spanish soop, 344. Sorrel, to dress with eggs, 191. Sour crout, how to make, 376. Spanish fritters, to make, 368. Spinach, how to dress, 15, 194. To dress stewed spinach and eggs, 194. How to boil spinach when you have not room on the fire to do it by itself, ib. How to make a spinach pudding, 219. Spoonful pudding, how to make, 220. Stag's heart water, how to make, 220. Steaks, how to broil, 7. Directions concerning the sauce for steaks, 8. How to make a steak pudding, 132. Beef steaks after the French way. 369. Steel, how to keep from rusting, 366. Steeple cream, to make, 281. Stertion buds, to pickle, 269. Stew, how to stew ox-palates, 22. To stew tripe, 25. To stew a turkey or fowl, 32. To stew a knuckle of veal two ways, 33. Beef steaks, 38. To stew a rump of beef two ways, 40. A rump of beef or the briscuit, the French way, 41. Beef gobbets, ib. Neats tongues whole, 43. A lamb or calf's head, 52. A turkey or fowl, in celery sauce, 68. A turkey brown two ways, 70. A pretty way of stewing chickens, 76. To stew chickens, 78. Giblets two ways, 83, 84. To stew pigeons, 90. A stewed pheasant, 93. A hare, 98. To stew cucumbers, 109, 195, 205. Stewed pease and lettuce, 111. To stew pears, 161. To stew pears in a saucepan, 162. To stew pears purple, ibid. A brace of carp, 166. To stew cod, 169. Eels, 175. To stew eels with broth, ibid, To stew prawns, shrimps, or crawfish, 186. To stew mussels three ways, 187. Scollops, ib. To stew spinach and eggs, 194. To stew parsnips, 195. Still, how to use the ordinary still, 313. Stock-fish, to dress, 379, 380. Stuff, to stuff a leg or shoulder of mutton, 49. To stuff a chine of pork, 60. Sturgeon, how to roast a piece of fresh sturgeon, 180. To roast a fillet or collar of sturgeon, 181. To boil sturgeon, ibid. How to chuse sturgeon, 324. Suckers, to pickle, 269, 312. Sugar of Pearl, how to make, 346. To clarify sugar after the Spanish way, 368.