| 851 |
Soals, Plaise, and Flounders
|
9 |
10 |
success
|
| 852 |
Solomon's Temple in Flummery
|
6 |
10 |
success
|
| 853 |
Soup
|
17 |
20 |
success
|
| 854 |
Soup and Bouille
|
23 |
12 |
success
|
| 855 |
Soup Lorraine
|
9 |
11 |
success
|
| 856 |
Soup Maigre
|
14 |
12 |
success
|
| 857 |
Soup Sante, or Gravy Soup
|
24 |
8 |
success
|
| 858 |
Soused Tripe
|
7 |
4 |
success
|
| 859 |
Sparerib of Pork
|
0 |
3 |
success
|
| 860 |
Spinach
|
2 |
11 |
success
|
| 861 |
Spinach and Eggs
|
6 |
12 |
success
|
| 862 |
Spinach Pudding
|
10 |
13 |
success
|
| 863 |
Spinach Tarts
|
8 |
3 |
success
|
| 864 |
Spring Broth
|
4 |
5 |
success
|
| 865 |
Steak Pudding
|
8 |
3 |
success
|
| 866 |
Stewed Fowls
|
8 |
6 |
success
|
| 867 |
Stewed Meat with Herbs and Anchovy
|
10 |
6 |
success
|
| 868 |
Stewed Mussels
|
6 |
6 |
success
|
| 869 |
Stewed Pigeons with Ragoo
|
16 |
10 |
success
|
| 870 |
Stewed Pullets
|
19 |
9 |
success
|
| 871 |
STILTON CHEESE
|
5 |
7 |
success
|
| 872 |
Strawberry Fritters
|
7 |
4 |
success
|
| 873 |
Strong Beef Broth to keep
|
8 |
6 |
success
|
| 874 |
Strong Jelly
|
11 |
18 |
success
|
| 875 |
Stuffed Heart
|
13 |
5 |
success
|
| 876 |
Sturgeon
|
17 |
7 |
success
|
| 877 |
Sturgeon
|
2 |
6 |
success
|
| 878 |
Such are exceeding fine dressed in the same manner.
|
0 |
0 |
success
|
| 879 |
Sugar of Roses in various Figures
|
5 |
7 |
success
|
| 880 |
Sugar Puffs
|
4 |
7 |
success
|
| 881 |
Surfeit Water
|
29 |
9 |
success
|
| 882 |
Sweetbread Pie
|
17 |
8 |
success
|
| 883 |
Sweetbreads
|
9 |
7 |
success
|
| 884 |
Sweetbreads a-la-daub
|
12 |
6 |
success
|
| 885 |
Sweetbreads Brown
|
11 |
13 |
success
|
| 886 |
Sweetbreads en Gordineere
|
13 |
21 |
success
|
| 887 |
Sweetbreads of Veal a la Dauphine
|
19 |
14 |
success
|
| 888 |
Sweetbreads White
|
10 |
7 |
success
|
| 889 |
Sweetbreads with Forcemeat
|
14 |
11 |
success
|
| 890 |
TAKE a brace of carp
|
14 |
12 |
success
|
| 891 |
TAKE a quartern of fine flour
|
11 |
6 |
success
|
| 892 |
TAKE a spoonful of flour, a spoonful of cream, or milk, an egg, a little nutmeg, ginger, and salt. Mix all together, and boil it in a little wooden dish half an hour. If you think proper, you may add a few currants.
|
7 |
3 |
success
|
| 893 |
TAKE cubebs, cardamums, gillingal, cloves, mace, nutmegs, and cinnamon
|
24 |
6 |
success
|
| 894 |
Tansey Pudding
|
13 |
11 |
success
|
| 895 |
Tansey Pudding
|
8 |
9 |
success
|
| 896 |
Tart de Moi
|
9 |
4 |
success
|
| 897 |
Tench
|
0 |
4 |
success
|
| 898 |
Tench
|
13 |
10 |
success
|
| 899 |
Tench Pie
|
5 |
2 |
success
|
| 900 |
THE COMPLETE MARKET-WOMAN. CHAP. XXXI. SECT. I. Directions for the proper Choice of various Kinds of Butcher's Meat.
|
0 |
0 |
success
|
