275
---- ginger, 411 ib.
---- allspice, 412 ib.
---- clove, 414 276
---- mace, 414 ib.
---- cinnamon, 416 ib.
---- marjoram, 417 277
---- sweet herbs, 417* ib.
---- soup herbs, 420 ib.
---- eschalot, 402 271
---- soup herbs and savoury spice, 422 277

Epicure, the editor's definition of note 17
---- the temperate man the greatest 19

Economy, the first rule of comfortable, note 61

Fawn, 65 140

Fennel and butter for mackerel, 265 231

Fish, see the 6th chapter of the Rudiments of Cookery 86
---- cold, to redress 53
---- fecundity of, note 86
---- how to market for 358
---- to stew, 158 177
---- soups, 225 207
---- forcemeat, 383 266
---- sauce, 425 278
---- to pickle, 161 180

Forcemeat, to make, 373 262
---- materials used for 263
---- for veal, 375 264
---- for turkey, 377 265
---- for goose, 378 ib.
---- for hare, 379 ib.
---- balls, for mock turtle and made dishes, 380 ib.
---- egg ditto, 381 266
---- curry ditto, 382 ib.
---- zest, &c. 386