Chapter V: To stew a breast of Veal 150

Vuova Lattate 165

Vuova Spersa 165

Baked Venison 169

Tosts of Veal 193

W

Morello Wine 97

Currants Wine 98

The Countess of Newport's Cherry Wine 109

Strawberry Wine 109

To make Wine of Cherries alone 110

To make Rasbery-Wine 148

To make a White-pot 149, 195

Buttered Whitings with Eggs 187

To stew Wardens or Pears 201

Preserved Wardens 237

[Footnote 2: This Table reproduces the Index to the original volume. An Index on modern lines, for more ready reference, will be found on pages 287-291.]