Chapter D: DAIRY, 231 to 235

_Damsons_, to keep for winter pies, 189
another way, 189

_Damsons_, another, 190
cheese, 203
dumplings, or pudding, 151

_Davenport_ fowls, 80

_Devonshire_ junket, 161

_Drink_, a very agreeable one for the sick, 253
a refreshing one in a fever, 256
another, 256
another, 256
, a most pleasant, 256
, draught for a cough, 258

_Duck_, to boil, 83
to roast, 83
sauce for, 105
pie, 83

_Dutch_ pudding, or Souster, 144
rice pudding, 145

E.

_Eel_, boiled, 2
broth, 3, 251
collared, 3
fried, 2
pie, 2
spitchcock, 2

_Eggs_, buttered, 109
to poach, 231
sauce, 109
wine, 257
little, for pies or turtles, 111

_Essence_, of anchovies, 211

F.

FISH, 1 to 20
observations on dressing, 17
jelly to cover cold ones, 104
sauce without butter, 108
sauce à-la-craster, 111
a very fine one, 111

_Floating island_, 162
another way, 162

_Floorcloths_, directions respecting them, 269
to clean them, 270

_Floors_, to dust, 274

_Flummery_, 172
Dutch, 156
rice, 160

_Forcemeat_ for patties, balls, or stuffing, 132
Other forcemeat is under the name of dishes.

_Fowls_, boiled, 78
boiled with rice, 79
observations on roasting them, 22
roasted, 78
Davenport, 80
sauce for cold, 106
vingaret for cold, 107
sauce for wild, 105
, another, 105

_Fowls_, a very good sauce to hide the bad colour of, 109
forcemeat for pies of any kind, 81
fricassee of chickens, 79
another white sauce, more easily made, 71
collops of cold chicken, 45
to pot chicken with ham, 47

_Fraise_, 182

_French_ beans, to preserve to eat in the winter, 130
bread, 229
rolls, 227

_Fricandeau_, 54, 127

_Fritters_, 182
Spanish, 183
potatoe, 183

_Froth_, to set on cream, custard, or trifle, which looks and eats
well, 162

FRUITS TO KEEP, 186 to 211

_Furs_, to preserve from moth, 276

G.

_George_ pudding, 153

_German_, 145

_Giblet_ pye, 85
soup, 93
stewed, 85

_Gilding_, to preserve and clean, 273

_Ginger_ drops, a good stomachic, 202
wine, excellent, 242
another, 242

_Gingerbread_, 225
another sort, 225
to make good without butter, 226

_Gloucester_ jelly, 261

_Goldenpippins_, stewed, 175

_Goose_, to roast, 84
green pie, 85

_Gooseberries_, to preserve, 186
another way, 187
another, 188
fool, 172
hops, 205
jam, for tarts, 200
another, 201
white, 201
pudding, baked, 154
vinegar, 116

_Grapes_, to preserve in brandy, 205

_Grates_, to clean the backs of, 271

_Gravy_, clear, 102
to draw that will keep a week, 102
a rich one, 103
veal, 104
soup, 95

_Green_, to stain jellies, ices, or cakes, 203

_Grouse_, 82
to pot them, 82

H.

_Haddock_, 14
stuffing for, 16

_Hams_, to cure, 61
another way, 61
another way, 62
another way, that gives a higher flavour, 62
a method of giving a still higher flavour, 62
a pickle for them that will keep for years, 68
to dress, 63

_Hares_, 22
to prepare and dress, 90
to jug an old one, 91
broiled and hashed, 92
pie, 91
potted, 91
soup, 91, 99

_Harrico_, 70

_Harslet_, 67

_Hartshorn_ jelly, 167

_Heart_, beef, 42

_Hearths_, (the inner) to clean, 271
another way, 271

_Herrings_, baked, 8
broiled, 9
fried, 9
to smoke, 8
(red) to dress, 8

_Hessian_ soup and ragout, 35
the ragout, 36

_Hog’s cheeks_, to dry, 63
head, to make excellent meat of, 56
lard, 67
puddings, white, 66

_Hotch potch_, an excellent one, 74
another, 75

_Hunter’s_ beef, 81
pudding, 152