INDEX.
Devonshire squab pye, how to make, 138.
Disguised leg of veal and bacon, how to make, 53. Mutton chops in disguise, 73.
Dishes, See Made-dishes.
Dog, two cures for the bite of a mad dog, 328, 329.
Dotterels, how to chuse, 312.
Doves, how to chuse, 322. See Pigeons.
Drink, how to make the pectoral drink, 238. To make a good drink, 239. Sage drink, ib. To make it for a child, ib.
Dripping, how to pot, to fry fish, meat, or fritters, 241. The best way to keep dripping, ib.
Ducks, sauce for, 5, 6. Directions for ducks, 6. Sauce for boiled ducks, 9. How to roast tame and wild ducks, 14. A German way of dressing ducks, 69. Ducks a la mode, 78. The best way to dress a wild duck, ib. To boil a duck or rabbit with onions, 79. To dress a duck with green peas, ib. To dress a duck with cucumbers, 80. A duck a la braise, ib. To boil ducks the French way, 81. To stew ducks, 96. To make a duck pye, 137. To chose wild ducks, 322.
Dumplings, how to make yeast dumplings, 221. To make Norfolk dumplings, ib. To make hard dumplings, two ways, ib. Apple dumplings, two ways, 222. Dumplings when you have white bread, 248.
E.
Eel soop, how to make, 148. How to stew eels, 75. To stew eels with broth, ib. To pitchcock eels, ib. Fry eels, ib. Broil eels, ib. Farce eels, with white sauce, 180. To dress eels with brown sauce, ib. To make an eel pye, 227. To collar eels, 228. To pot eels, 321. How to chuse eels, 324.
Egg sauce, how to make, proper for roasted chickens, 68. To season an egg pye, 136. To make and egg soop, 152, 238. To dress sorrel with eggs, 191. To dress brockley and eggs, 192. To dress asparagus and eggs, ib. Stewed spinach and eggs, 194. To make a pretty dish of eggs, 198. Eggs a la tripe, 199. A fricasey of eggs, ib. A ragoo of eggs, ib. How to broil eggs, 200. To dress eggs with bread, ib. To farce eggs, ib. To dress eggs with lettuce, ib. To fry eggs with lettuce, ib. To fry eggs as round as balls, 201. To make an egg as big as twenty, ib. To make a grand dish of eggs, ib. A pretty dish of whites of eggs, 202. To make a sweet egg pye, 223. How to chuse eggs, 320. To make marmalade of eggs the Jews way, 345.
Elder wine, how to make, 291. To make elder-flower wine, very like Frontiniac, 292.
Endive, how to ragoo, 188. To dress endive the Spanish way, 343.
F.
Fairy butter, how to make, 280.
Farce, to farce eels, with white sauce, 180. To farce eggs, 200. A farce meagre cabbage, 204. To farce cucumbers, 204.
Fast, a number of good dishes for a fast dinner, 146.
