excellent fish-sauce) 500
Ravigotte 501
Reading 502
Robert 515
Sago, for sweet puddings 1368
Shrimp 522
Soyer's, for plum-puddings 1359
Store, or Cherokee 528
Sweet, for puddings 1360
venison 518
Thickening for 525-6
Tomato 529-32
Tournee 517
Vanilla custard 1361
Wine, excellent for puddings 1362
for puddings 1364
or brandy 1363
white 537-9
Sauces and gravies, in the Middle Ages 433
Manufacture of 510
Pickles, gravies, and forcemeats, remarks on 354, 361
Saucer-cakes, for tea 1774
Sausage, meat cakes 839
Meat stuffing 520
Or meat rolls 1373
Sausages, beef 662
Pork, fried 838
to make 837
Veal 904
Savory 446
Savoury jelly for meat pies 521
Savoy, the 140
Biscuits or cakes 1748
Cake 1782
Scarlatina, or scarlet fever 2560-3
Scotch, collops 870
white 871
Eggs 1666
Rarebit, or toasted cheese 1651
Shortbread 1780
Woodcock 1653
Scrap cakes 1779
Scratches 2669
Sea-bream, the 310
baked 310
Mr. Yarrell's recipe 310
Kale, description of 1150
To boil 1150
Seed, biscuits 1749
Cake, common 1775
very good 1776
Semolina, pudding, baked 1369
Qualities of 153
Soup 153
Uses of 1369
Shad, the 311
To dress 311
Shalot, or Eschalot 410
Sheep, the 175
General observations on the 678, 697
Poets on the 730
Sheep's brains, en matelote 740
Feet, or trotters 741
Head, to dress 742
singed 742
Shepherd, the Ettrick 739
The Good 705
Shepherds and their flocks 710
Sherry 1416
Pale 1426
Shortbread, Scotch 1780
Shrimp, the 313
Sauce 522
Shrimps, or prawns, buttered 313
to boil 299
Potted 312
Sick-rooms, caution in visiting 2692
Sirloin, origin of the word 659
Skate, the 315
Boiled 314
Crimped 315
Small, fried 317
Species of 317
To choose 315
With caper sauce (a la Francaise) 316
Smelt, the 319
Odour of the 318
Smelts, to bake 318
To fry 319
Snipe, description of the 1047
Snipes, to carve 1060
To dress 1047
Snow cake 1777-8
Eggs, or oeufs a la neige 1482
Snowballs, apple 1235
Rice 1479
Soda, biscuits 1751
Bread 1722
Cake 1781
Carbonate of 1765
Sole, the 320
Flavour of the 324
Or cod pie 322
Soles, a favourite dish of the ancient Greeks 323
Baked 320
Boiled 321
or fried, to carve _p._ 175
Filleted, a l'Italienne 324
Fricasseed 325
Fried 327
filleted 326
How caught 325
To choose 320
With cream sauce 323