_Egg bisk_ Ibid.
_Eggs in Moon shine_ 437
_Eggs in the Spanish fashion,
call'd, Wivos qme uidos_ 438
_Eggs in the Portugal fashion_ Ibid.
_Eggs a-la-Hugenotte_ 439
_Eggs in fashion of a Tansie_ Ibid.
_Eggs and Almonds_ 440
_Eggs broil'd_ Ibid.
_Eggs poached_ 440, 441
_Eggs, grand farced dish_ 442
_Eggs compounded as big as twenty Eggs_ 443
_Eggs buttered on toasts_ Ibid.
_Eggs buttered in the Polonian way_ 445
_Egg minced pyes_ Ibid.
_Eggs or Quelque shose_ 446
_Eggs fricase_ 447
_Eels boil'd_ 350
_Eels stewed_ 351
_Eels in Stoffado_ 352
_Eels souced or jellied_ 353
_Eels hashed_ 355
_Eels broiled_ Ibid.
_Eels roasted_ 355, 356
_Eels baked_ 356, 357
_Eel minced Pies._ 358

F.

_Fritters how to make them_ 170
_Fritters in the Italian fasion_ 171
_Fritters of arms_ 172
_Fried dishes of divers forms_ Ibid.
_Fried pasties, balls, or tosts_ ib.
_French tart_ 248
_French Barley Cream_ 287
_Florentine of tongues_ 259
_Florentine of Partridg or capon_ 260
_Florentine without paste_ 261
_Flounders calvered_ 346
_Frogs baked_ 418
_Furmety._ 420
_Fowl hashed_ 43
_Fowl farced_