241
_Quince cream_ 278
_Quinces buttered_ 427
_Quodling pye_ 249
_Quails how to feed them_ 461

R.

_Rasberies preserv'd_ 254
_Rabbits hashed_ 48, 54
_Restorative for a weak back_ 455
_Rice tart_ 245
_Rice cream_ 285
_Rice buttered_ 428
_Roots farced_ 27

S.

_Sauce for green geese_ 92
_Sauce for Land fowl_ 93, 151
_Sauce for roast mutton_ 139
_Sauce for roast veal_ 144
_Sauce for red deer_ Ibid.
_Sauce for Rabbits_ 148
_Sauce for Hens_ 149, 150
_Sauce for Chickens_ 150
_Sauce for Pidgeons_ 151
_Sauce for a Goose_ 152
_Sauce for a Duck_ 153
_Sauce for a Sea Fowl_ Ibid.
_Sauce for roast Salmon_ 338
_Sausages_ 36, 37, 95
_Sausages Bolonia_ 127
_Sausage for jelly_ 208
_Sallet grand of minc't fowl_ 92
_Sallet grand of divers compound_ 158, 159, 160
_Sallet of scurvy grass_ 161
_Sallet of elixander buds_ 262
_Scoch collops of mutton_ 59
_Salmon calvered_ 331
_Salmon stewed_ 332
_Salmon pickled_ 333
_Salmon hashed_ Ibid.
_Salmon marinated_ 334
_Salmon in stoffado_ Ibid.
_Salmon fryed_ 335
_Salmon