To boil a ham, 2. To boil a tongue, ib. Fowls and house lamb, 9. Pickled pork, 20. A rump of beef the French fashion, 35. A haunch or neck of venison, ib. Chickens boiled with bacon and cellery, 77. A duck or rabbit with onions, 79. Ducks the French way, 81. Pigeons, 85. Ditto, boiled with rice, 87. Partridges, 91. Rabbits, 99. Rice, 101. A cod's head, 169. Turbot, 172. Sturgeon, 181. Soals, 194. Spinage, 194. A scrag of veal, 233. A chicken, 134. Pigeons, 235. Partridge or any other wild-fowl, ib. a plaise or flounder, ib. Bologna sausages, how to make, 251. Bombarded veal, 54. Brawn, how to make ham-brawn, 256. How to chuse brawn, 319. Bread-pudding. How to make, 213. To make a fine bread-pudding, 214. An ordinary bread-pudding, ib. A bak'd bread pudding, ib. A bread and butter pudding, 218. Bread soop for the sick, 238. White bread after the London way, 297. To make French bread, ib. Bread without barm, by the help of a leaven, 399. Brewing, rules for, 295. Brick-back cheese, how to make, 374. Brocala, how to dress, 16. How to dress brocala and eggs, 192. Brocala in sallad, ib. Broil, to broil a pigeon, 6. To broil steaks, 7. General directions for broiling, 8. To broil chickens, 75. Cod-sounds broiled with gravy, 117. Shrimps, cod, salmon, whiting, or haddocks, 171. Mackerel, 172. Weavers, ib, Salmon, 173. Mackerel whole, 174. Herrings, ib. Haddocks, when they are in high season, 175. Cod-sounds ib. Eels, 179. Potatoes, 193. Broth, strong, how to make for soops or gravy, 120. To make strong broth to keep for use, 123. Mutton broth, 126. Beef broth, ib. Scotch barley broth, ib. Rules to be observed in making broths, 129. Beef or mutton broth for weak people, 233. To make pork broth, 234. Chicken broth, 236. Buggs, how to keep clear from, 239. To clear a bedstead of buggs, 330. Bullice white, how to keep for tarts or pies, 311. Bullock, the several parts of one, 316, 317. Buns, how to make, 277. Butter, how to melt, 5. How to burn it for thickening of sauce, 19. How to make buttered wheat, 154. To make buttered loaves, 191. A buttered cake, 272. Fairy butter, 280. Orange butter, ib. A buttered tort, 389. To raost a pound of butter, 313. How to chouse butter, 320. Potted butter, how to preserve, 339. To make almond butter, 361. C Cabbages, how to dress, 15. A forced cabbage, 112. Stewed red cabbage, ib. A farce meagre cabbage, 204. How to pickle red cabbage, 268. To dress red cabbage the Dutch way, good for a cold in the breast, 343. To dry cabbage stalks, 344. To pickle the fine purple cabbage, 371. To make sour crout, 276.
