| 251 |
Cutlets with Butter and Mushrooms
|
4 |
4 |
success
|
| 252 |
Damson Cheese
|
3 |
10 |
success
|
| 253 |
Davenport Fowls
|
13 |
8 |
success
|
| 254 |
Devonshire Junket
|
5 |
1 |
success
|
| 255 |
Different ways of dressing Calf’s head
|
12 |
7 |
success
|
| 256 |
Different ways of dressing Cranberries
|
5 |
3 |
success
|
| 257 |
Dr. Boerhaave’s sweet Buttermilk
|
7 |
7 |
success
|
| 258 |
Dressed Ditto (Sanders)
|
7 |
7 |
success
|
| 259 |
Dressed Plaice
|
7 |
9 |
success
|
| 260 |
Dressing for Fresh Sturgeon
|
8 |
6 |
success
|
| 261 |
Dressing Pig’s Feet and Ears
|
8 |
10 |
success
|
| 262 |
Dried Apples, or Pears
|
2 |
2 |
success
|
| 263 |
Dr. Ratcluff’s restorative Porkjelly
|
5 |
5 |
success
|
| 264 |
Duck Pie
|
8 |
7 |
success
|
| 265 |
Dutch Flummery
|
8 |
11 |
success
|
| 266 |
Dutch Pudding or Souster
|
7 |
6 |
success
|
| 267 |
Eel broth
|
6 |
2 |
success
|
| 268 |
Eel Broth
|
4 |
3 |
success
|
| 269 |
Eel Pye
|
6 |
4 |
success
|
| 270 |
Egg Mincepies
|
13 |
8 |
success
|
| 271 |
Egg Sauce
|
2 |
1 |
success
|
| 272 |
Eggwine
|
19 |
11 |
success
|
| 273 |
English Bamboo, to Pickle
|
9 |
7 |
success
|
| 274 |
Essence of Anchovies
|
2 |
4 |
success
|
| 275 |
Everlasting, or Solid Syllabubs
|
5 |
2 |
success
|
| 276 |
Excellent Bacon
|
3 |
6 |
success
|
| 277 |
Excellent Gingerwine
|
7 |
8 |
success
|
| 278 |
Excellent light Puffs
|
8 |
6 |
success
|
| 279 |
Excellent Rolls
|
7 |
8 |
success
|
| 280 |
Excellent short Crust
|
5 |
1 |
success
|
| 281 |
Excellent Sweetmeats for Tarts, when Fruit is plentiful
|
4 |
7 |
success
|
| 282 |
Excellent Table Beer
|
6 |
16 |
success
|
| 283 |
Feet and Ears Fricasseed
|
10 |
5 |
success
|
| 284 |
Fine Pancakes, fried without Butter, or Lard
|
6 |
5 |
success
|
| 285 |
Fish Pie
|
21 |
8 |
success
|
| 286 |
Fish Pie
|
9 |
5 |
success
|
| 287 |
Fish Sauce A-la-Craster
|
12 |
6 |
success
|
| 288 |
Fish Sauce without Butter
|
10 |
4 |
success
|
| 289 |
Flat Cakes, that will keep long in the house good
|
7 |
6 |
success
|
| 290 |
Floating Island
|
7 |
3 |
success
|
| 291 |
Flummery
|
4 |
7 |
success
|
| 292 |
Forcemeat as for Turtle, at the Bush, Bristol
|
14 |
6 |
success
|
| 293 |
Forcemeat for Patties, Balls or Stuffing
|
21 |
0 |
success
|
| 294 |
Forcemeat for Pies of Fowls of any kind
|
14 |
2 |
success
|
| 295 |
Fore Quarter of Lamb
|
0 |
2 |
success
|
| 296 |
Fourth way
|
8 |
8 |
success
|
| 297 |
French Bread
|
5 |
4 |
success
|
| 298 |
French Milkporridge
|
3 |
2 |
success
|
| 299 |
French Rolls
|
5 |
5 |
success
|
| 300 |
French Sallad
|
10 |
6 |
success
|
