| 851 |
To crimp Scate
|
7 |
7 |
success
|
| 852 |
To destroy the Bedstead of Buggs
|
6 |
20 |
success
|
| 853 |
To distil red Rose Buds
|
4 |
4 |
success
|
| 854 |
To distil Walnut Water
|
3 |
6 |
success
|
| 855 |
To draw Mutton, Beef, or Veal Gravy
|
10 |
6 |
success
|
| 856 |
To dress a Crab
|
8 |
8 |
success
|
| 857 |
To dress a Fillet of Veal with Colops
|
4 |
4 |
success
|
| 858 |
To dress a Ham a la Braise
|
28 |
17 |
success
|
| 859 |
To dress a Jole of pickled Salmon
|
10 |
12 |
success
|
| 860 |
To dress a Leg of Mutton, A la Royale
|
18 |
17 |
success
|
| 861 |
To dress a Leg of Mutton to eat like Venison
|
10 |
9 |
success
|
| 862 |
To dress a Pig en Porcupinelet
|
16 |
15 |
success
|
| 863 |
To dress a Pig the French way
|
13 |
7 |
success
|
| 864 |
To dress Artichokes
|
0 |
2 |
success
|
| 865 |
To dress Asparagus
|
3 |
15 |
success
|
| 866 |
To dress a Turkey or Fowl to Perfection
|
20 |
11 |
success
|
| 867 |
To dress Beans and Bacon
|
6 |
9 |
success
|
| 868 |
To dress Beans in Ragoo
|
12 |
16 |
success
|
| 869 |
To dress Calf’s Chitterlings curiously
|
19 |
7 |
success
|
| 870 |
To dress Cauliflowers
|
9 |
8 |
success
|
| 871 |
To dress cured Mackrel
|
4 |
3 |
success
|
| 872 |
To dress Eels with Brown Sauce
|
11 |
8 |
success
|
| 873 |
To dress Fish
|
6 |
3 |
success
|
| 874 |
To dress Flat Fish
|
0 |
4 |
success
|
| 875 |
To dress French Beans
|
1 |
6 |
success
|
| 876 |
To dress Herring and Cabbage
|
5 |
6 |
success
|
| 877 |
To dress Lampreys
|
0 |
2 |
success
|
| 878 |
To dress Pigs Petty-toes
|
16 |
7 |
success
|
| 879 |
To dress Pike
|
16 |
18 |
success
|
| 880 |
To dress Salt Fish
|
7 |
14 |
success
|
| 881 |
To dress Scotch Colops
|
14 |
11 |
success
|
| 882 |
To dress Spinach
|
9 |
15 |
success
|
| 883 |
To dress White Scotch Colops
|
1 |
2 |
success
|
| 884 |
To dry Damsins
|
3 |
14 |
success
|
| 885 |
To dry Eggs with Bread
|
5 |
11 |
success
|
| 886 |
To dry Lettuce-stalks, Artichoke-stalks, or Cabbage-stalks
|
6 |
10 |
success
|
| 887 |
To dry Pear Plumbs
|
3 |
9 |
success
|
| 888 |
To dry Pears without Sugar
|
1 |
4 |
success
|
| 889 |
To dry Plumbs
|
2 |
10 |
success
|
| 890 |
To farce Eels with White Sauce
|
13 |
17 |
success
|
| 891 |
To farce Eggs
|
14 |
6 |
success
|
| 892 |
To farce Parsnips
|
3 |
3 |
success
|
| 893 |
To Force a Fowl
|
14 |
17 |
success
|
| 894 |
To force Cabbage
|
24 |
19 |
success
|
| 895 |
To force Cocks-Combs
|
9 |
9 |
success
|
| 896 |
To force Cucumbers
|
13 |
10 |
success
|
| 897 |
To force potted Birds, that begin to be bad
|
0 |
1 |
success
|
| 898 |
To French a boil'd Saddle of Mutton
|
19 |
19 |
success
|
| 899 |
To fricafy Cod-Sounds
|
8 |
9 |
success
|
| 900 |
To fricasey Chickens, Rabbits, Lamb, Veal, &c.
|
0 |
1 |
success
|
