| 501 |
Soles to boil (No. 144)
|
16 |
6 |
success
|
| 502 |
Soles to stew (No. 146)
|
2 |
1 |
success
|
| 503 |
Soup and Bouilli (No. 238)
|
16 |
25 |
success
|
| 504 |
Soup-herb and Savoury Powder, or Quintessence of Ragoût (No. 460)
|
2 |
3 |
success
|
| 505 |
Soup-herb and Savoury Spice Spirit.—(No. 422.)
|
2 |
1 |
success
|
| 506 |
Soup-herb Powder, or Vegetable Relish (No. 459)
|
10 |
6 |
success
|
| 507 |
Spinage (No. 122)
|
9 |
13 |
success
|
| 508 |
Spirit.—(No. 420.)
|
11 |
3 |
success
|
| 509 |
Spirit of Savoury Spice (No. 421)
|
8 |
2 |
success
|
| 510 |
Spitchocked Eels (No. 166)
|
15 |
12 |
success
|
| 511 |
Sponge Biscuits (No. 66)
|
6 |
9 |
success
|
| 512 |
Sprats stewed (No. 170)
|
10 |
4 |
success
|
| 513 |
Spring Cream, or mock Gooseberry Fool
|
2 |
8 |
success
|
| 514 |
Spring Cream, or mock Gooseberry Fool
|
2 |
2 |
success
|
| 515 |
Spring Fruit—A Mock Gooseberry Sauce for Mackerel, &c.
|
2 |
3 |
success
|
| 516 |
Spring Fruit—A Mock Gooseberry Sauce for Mackerel, &c.
|
2 |
3 |
success
|
| 517 |
Spring Fruit Pudding
|
4 |
5 |
success
|
| 518 |
Spring Fruit Pudding
|
5 |
5 |
success
|
| 519 |
Spring Fruit Pudding
|
11 |
9 |
success
|
| 520 |
Spring Fruit Pudding
|
11 |
9 |
success
|
| 521 |
Spring Fruit Sherbet
|
4 |
3 |
success
|
| 522 |
Spring Fruit Sherbet
|
4 |
3 |
success
|
| 523 |
Spring Fruit Soup
|
9 |
11 |
success
|
| 524 |
Spring Fruit Soup
|
9 |
11 |
success
|
| 525 |
Spring Fruit Tart
|
4 |
5 |
success
|
| 526 |
Spring Fruit Tart
|
4 |
6 |
success
|
| 527 |
Sprouts and young Greens (No. 121)
|
1 |
1 |
success
|
| 528 |
Steaks (No. 85)
|
4 |
2 |
success
|
| 529 |
Stewed Eels Wiggy's Way (No. 164)
|
16 |
12 |
success
|
| 530 |
Stewed Giblets (No. 531)
|
12 |
10 |
success
|
| 531 |
Stewed Onions (No. 137)
|
2 |
5 |
success
|
| 532 |
Stewed Oysters (No. 182)
|
13 |
15 |
success
|
| 533 |
Stewed Rump-Steaks (No. 500)
|
17 |
7 |
success
|
| 534 |
Stomachic Tincture (No. 569)
|
3 |
1 |
success
|
| 535 |
Stuffing for Hare (No. 379)
|
11 |
6 |
success
|
| 536 |
Stuffing for Turkeys or Fowls, &c. (No. 377)
|
6 |
3 |
success
|
| 537 |
Stuffing for Veal, roast Turkey, Fowl, &c. (No. 374)
|
12 |
4 |
success
|
| 538 |
Suet Pudding or Dumplings (No. 114)
|
11 |
19 |
success
|
| 539 |
Suet Pudding, Wiggy’s way (No. 551)
|
5 |
3 |
success
|
| 540 |
Sweetbreads full-dressed (No. 88)
|
11 |
7 |
success
|
| 541 |
Sweetbreads plain.—(No. 89.)
|
7 |
7 |
success
|
| 542 |
Sweet, or short and crisped Tart Paste.—(No. 4.)
|
6 |
2 |
success
|
| 543 |
Sweet Sauce for Venison or Hare (No. 346)
|
1 |
2 |
success
|
| 544 |
Syrup of Lemons (No. 391)
|
9 |
10 |
success
|
| 545 |
Syrup of Orange or Lemon-peel (No. 393)
|
3 |
5 |
success
|
| 546 |
Tansy Pancakes
|
1 |
3 |
success
|
| 547 |
Tansy Pancakes
|
1 |
3 |
success
|
| 548 |
Tarragon Vinegar (No. 396)
|
21 |
7 |
success
|
| 549 |
Tartlets, such as are made at the Pastry Cooks (No. 34)
|
3 |
7 |
success
|
| 550 |
Tart Paste for Family Pies (No. 3)
|
3 |
3 |
success
|
