Chapter D: Dried Tongues. 202

Delicate Pies. 215

Ducks boiled. 259

E.

Elder Vinegar. 159

Eels and Pike Together. 179

Eels rosted with Bacon. 180

Eels and Oister Pie. 183

Egg Pie. 217

Eel Pie. 219

Eel souced and collered. Ib.

Eels stewed. 220

Eels in broth. 267

F.

Fresh Cheese. 164

Furmity. 187

Furmity with Meat Broth. 189

Furmity with Almonds. Ib.

French Pottage. 102

Fricasies of several sorts. 199

Fricasie of Sheeps feet. 205

Fried Toasts. 209

Fritters. 246

Fricasie of Oisters. 218

Fricasie of Eels. Ib.

Fresh Salmon boiled. 221

French Broth. 225

Fine washing Balls for the Hands. 224

French Servels. 230

Florentine baked. 242

Friday Pie without fish or flesh. Ib.

Fritters. 246

Farced Pudding. 247

Fricasie of Eggs. 248

French Puffs. 253

Flounders boiled. 298

G.

Green Tansie. 167

Gravie Broth. 191

Goose dried. 193

Goose Giblets with Sausages. 199

Garden Beans dried. 234

Gurnet boiled. 238

Goose baked. 246

Goose Giblets boiled with Roots and Herbs. 261

Goose Giblets boiled. 260

Grand Sallad. 268

Gammon of Bacon Pie. 298

Green Sauce for Pork. 305

H.

Hasty Pudding. 199

Hasty Pudding. Ib.

Hasty Pudding. Ib.

Hare Pie. 203

Hashed Meats. 217

Herring Pie. 220

Herb Pie. 226

Haunch of Venison rosted. 273

Haunch of Venison boiled. 275

Haggus Pudding. 294

Hasty Pudding. Ib.