roasted_ 339
_Salmon broil'd or roasted in stoffado._ 337
_Salmon baked_ 338
_Salmon, chewits, or minced pyes_ 339
_Salmon Lumber pye_ 340
_Sack cream_ 283
_Stone cream_ 284
_Snow cream_ 279
_Scollops stewed_ 400
_Sea fowl bak'd_ 215
_Silabub an excellent way_ 295
_Shell bread_ 274
_Snails stewed_ 415
_Snails fryed_ 216
_Snails hashed_ Ibid.
_Snails in pottage_ 417
_Snaile back'd_ 418
_Snites boil'd_ 62
_Soals boil'd_ 363
_Soals stewed_ 364
_Soals souc'd_ 365
_Soals jellied_ Ibid.
_Soals roasted_ 366
_Soops of spinage_ 246
_Soops of carrots_ Ibid.
_Soops of artichocks_ Ibid.
_Souce veal lamb, or mutton_ 198
_Sparagus to keep all the year_ 210
_Sparagus buttered_ 427
_Spinage tart_ 247
_Steak pye_ 226
_Steak pyes the french way_ 227
_Strawberry tart_ 246
_Sturgeon boil'd_ 367
_Sturgeon buttered_ 368
_Sturgeon hashed_ Ibid.
_Sturgeon marinated_ Ibid.
_Sturgeon farced_ 369
_Sturgeon whole in stoffado_ ib
_Sturgeon souc't_ 370
_Sturgeon broil'd_