The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
156/172

Made Dishes, Sirloin of Beef, 45. Cold Veal, 62. Har- ricot of Mutton, 141. Lobsters, Crab, 37. Fowl, 54. Made Wines, 104 to 112. Pies, 76 to 84. Beef Steak, 141. Squab, 139. Pickle Pork, 27. 89. Beef, 150. Pickling, 90 to 96. Preserving, 97. Plum Pudding, superior, 142. Puddings, 68 to 75. Potatoe, 142. Possets, 151. Potted Beef, Do. like Venison, 143. Veal, 144. Mar- ble Veal, 145. Ox-cheek, 144. Ham with Chick- ens, 145. Venison, 144. Tongues, Hare, 145. Woodcocks, Moor-game, Pigeons, 146. Small Birds of all kinds, 147. Roasting and Baking. Mutton Venison fashion, 19. Do. Leg of Mutton Venison do. 49. Leg of Mutton with Oysters, 48. Mutton Chops, 49. Tongues, Udder, 20*. Leg of Beef, Ox’s Head, 27. Calf’s Head, Sheep's ditto, 43. Rabbits, 20. Tripe, 52. Hare, 16. Geese, Turkeys, 14. Woodcocks, Snipes, Pigeons, 15. Fowls pheasant fashion, 20. Pheasants, Par- tridges, 58. Snipes, Woodcocks, 59. Cod Fish, 30. Pike, 33. Lobsters, 37. Sturgeon, 35. Ragoos of Lamb, 49. Leg of Muttcn, 40, Neck of Veal 44. Salt, Bacon, Leg of Mutton, Tongues, 150. Sauces tor Pig, 13. Goose, Turkey, Fowls, Ducks, Pheasants, Partridges, Larks, ftc. 14. Hare, 16. Boiled Turkey, Do Goose, Do. Ducks, Do. Rab- bits, 18. Venison, 19. Steaks, 17. Lobster, Shrimp, Anchovy, 28. Oyster, 31. Vari- ous for Turkey and Fowls, 53. Egg, 54. Chicken, 55. Sausages, 88. Scollops of Oysters, Mussels ; Scotch ditto, White ditto,