30, 31
_Farcing in the Spanish Fashion_ 32
_Farcing French bread, called Pinemolet_ 34
_Fricase a rare one_ 67
_Flowers pickled_ 164
_Flowers candied_ Ibid.

G.

_Grapes and Gooseberries pickled_ 164
_Grapes preserved_ 253
_Gooseberries preserved_ 254
_Gooseberry Cream_ 279
_Ginger bread_ 275
_Geese boil'd_ 89
_Goose giblets boil'd_ 91
_Goslings how to order them_ 457
_Geese old ones to fat them_ ib.

H.

_Hashes all manner of ways_ 38, 39, 40, 41
_Hashes of Scotch collops_ 79
_Hare hashed_ 45, 60
_Hares roasted_ 147
_Hares four baked in a pie_ 222
_Hares three in a pye_ Ibid.
_Hare baked with a pudding in his belly_ 223
_Hens roasted_ 149
_Hip tart_ 245
_Herring minced Pies_ 381
_Haberdine pyes_ Ibid.
_Hogs feet jellied_ 201
_Herns to nourish and fat them_ 458

I.

_Jelly crystal_ 202
_ Jelly of several colours_ Ibid.
_Jelly as white as snow_ 205
_Jellies for souces_ 206
_Jelly of harts-horn_ 207
_Jelly for a consumption_ Ibid.
_Jelly for a consumption of the Lungs_ 453
_Jelly for weakness in the back_ 208
_Jumballs_ 271
_Italian chips_ 273
_Ipocras_ 275

L.

_Lambs head boil'd_ 13