Page:Art of Cookery 1774 edition.djvu/442

 Surfeit water, to make, 315. Swetbreads, how to fricasey, 24. Sweetbreads of veal a la Dauphine, 57. Another way to dress sweetbreads, 58. Sweetmeat pudding, how to make, 217. Syllabubs, to make, 284. To make everlasting syllabubs, ib. Fine syllabubs from the cow, 288. Syringe fritters, to make, 151. Syrup of roses, how to make, 303. How to make syrup of citron, 304. To make syrup of clove gilly flowers, ibid. To make syrup of peach blossoms, ibid. To make syrup of quinces, ibid. T. Tansey, to make tansey two ways, 164. To make a water tansey, 203. A bean tansey, ibid. Tarts, how to make different sorts of tarts, 144. To make paste for tarts two ways, ibid. Teal, how to roast, 14. Tench, how to fry, 168. To chuse tench, 324. Thornback soop, how to make, 150. To fricasey thornback white, 182. To do it brown, ibid. To chuse thornback, 324. Thrush, how to chuse, 322. Thrush, how to make a liquor for a child that has the thrush, 240. Toast, to make fried toasts, 166. Tongue, how to boil, 8. To roast, 11. To dress a tongue and udder forced, 42. To fricasey neats tongues, ibid. To force a neats tongue, 43. To stew neats tongues whole, ibid. To pot a cold tongue, 252. To pot tongue, ibid. A fine way to pot a tongue, 253. To pickle tongues, 339. Tort, how to make a tort, 142. To make tort de moy, 143. To make a buttered tort, 289. Treacle water, how to make, 314. Trifle, how to make a trifle, 384 Tripe, how to fricasey, 24. To fry tripe, 25. To stew tripe, ib. To roast tripe, 66. To preserve tripe to go to the East Indies, 379. Trout, how to chuse, 324. Truffles and Morels, good in sauces and soops, 22. How to use them, ib. Turbut, how to boil, 172. How to bake a turbut, ibid. To chuse a turbut, 324. Turkey, how to roast, 5, 13, 66. Sauce for a turkey, 5, 18, 67, 121. Sauce for a boiled turkey, 9. Turkies may be larded, 11. To roast a turkey the genteel way, 32. To stew a turkey, ib. To stew a turkey or fowl to perfection, 70. To stew a turkey brown in two ways, ibid. To souse a turkey in imitation of sturgeon, 256. To chuse a cock or hen turkey or turkey poults, 321. A turkey, &c. in jelly, 333. A turkey stuffed after the Hamburgh way, 370. Chickens and turkies the Dutch way, 371. Turnips, how to dress, 16. How to make turnip soop, 151. How to make turnip wine, 294. Turtle, how to dress turtle the West India way, 351. To dress a mock turtle, 340. V. U. Varnish, a yellow, how to make, 265. A pretty varnish to colour