The art of cookery, made plain and easy : to which are added one hundred and fifty new receipts, a copious index and a modern bill of fare for each month, in the manner the dishes are placed upon the table / By a lady [Mrs. H. Glasse].

Hannah Glasse

Date:: 1788

Credit: The art of cookery, made plain and easy : to which are added one hundred and fifty new receipts, a copious index and a modern bill of fare for each month, in the manner the dishes are placed upon the table / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

474/494

$Elder wine, how to nuke, 33i. To make elder flower wine verr i like Frontiniac, 333. Endive, how to ragoo, zi6. To drefs endive the Spanifh wav. J 394. '■ A F Fxiiry buffer, how to make,., 319. Farce, to farce eels with white fauce, xo6. To farce eggs, A farce meagre cabbage, 234. To farce cucumbers, *36. Fa ft, a number, of good difhts fur a faft dinner, ifi8. February, fruits lading then, 374. Fennel, how to pickle, 30.5^ Fieldfare, how to-chufe, 370. Fire, how to be prepared for roafHng or boiling, r, Fijb, how to drefs, a35, 178. To make fifh fauce with tobfters, v ib. Strong fifh gravy, 12a. To drefs iittle Flat fift, 205. Salt fifh, ib. Collar of fifh in ragoo, like a breaft | of veal collared, x 11. To make a falt-fifh pie,.158. To make a carp pie, ib. To make a foal pie, 159 Eel pie, ib. To make a flounder pie, 260. Salmon pieftb. Lobfler pie, ib. Muflel pie, ! x.61. To collar falmon, ib. To.collar eels, 262. To pickle or 3 bake herrings, ib. To pickle or bake mackerel to keep all the year, z63. To foufe mackerel,To pot a lobfltr, ib. To pot eels, 164, To pot lampreys,.#. To pot charrs, 265. To pot a pike, ib. To pot falmon two ways, ib. To boil a plaice or flounder, 269. To make fifh fauce to keep the whole year, a?S* H>w to bi-ke fifh, 2.78. The proper feafon for fifh, 371, 372. How to chufe fifh, ib. To make fifh patties the Italian way, 293. The manner of drefling various forts of dried fifh, 434. Floating ifland, how to make, 331, Florentine, hovt to make a cheelecurd florendine, 225. To make а. flbrendine of oranges or apples, ib. Flour hatty pudding, how to make, 177. To make a flour pudding, 243* Flounder, how to make a flounder pie, z6o. How to boil flounders, 24^* To chufe fl unders, 374. Flowers, how to make conferve of any fort of flowers, 347. Candy 1 any fl rt of flowers, 349. Flummery, how to make hartfhorn flummery, 327. To make oat- , meal flummery, 328. French flummery, 329. Fool, h tw to make an orange fool, \p]6. To make a Weftmintter fool, ib. A goofeberryTool, ib. Force, how to make forcemeat balls, 23, To force a leg of lamb, '! 34, To force a large fowl, 35. To force the infide of « furloin of beef, 37. The infide of a rump of beef, 38. Tongue and udder forced, 47. To force a tongue, ib. To force a fowl, 80. , To force cocks-combs, I22. Forced cabbage, 128. Forced l favoys, 129, Forced cucumbers, ib. To force, afparagus in French rolls, 223* Fowls of different kinds, how to roaft, 6, 15. Sauce for fowls, J б, 2C, 139. IIpw to boil fowls, ic. How to roaft a fowl, f pheafant fashion, 13^ How to force a large fowl, 35. To flew s;fuwl, ib. To flew a fowl in celery fauce, 7C. The German way , *$