Ibid.
_Sturgeon fryed_ 371
_Sturgeon roasted_ Ibid.
_Sturgeon olines of it_ 372
_Sturgeon baked_ 373, 374, 375
_Sturgeon minc't pies_ 376, 377
_Sturgeon lumber pie_ 378
_Sturgeon baked with farcings_ Ibid.
_Sturgeon olio_ 389
_Sugar plate_ 271
_Swans how to fat them_ 458
_Sweet-bread pies_ 231

T.

_Tansey how to make_ 174
_Taffety tart_ 246
_Tart stuff of several colours_ 249, 250, 251
_Tortelleti, or little pasties_ 83, 84
_Tosts how to make them_ 175
_Toasts cinamon_ 176
_Toasts the _French_ way_ Ibid.
_Tortoise how to dress it_ 414
_Tripes how to dress them_ 127
_Trotter pie_ 242
_Triffel how to make it_ 292
_Turkish dish of meat_ 116
_Turkey baked_ 214
_Turkies how to fat them_ 458
_Turbut boil'd_ 345
_Turbut souc't_ Ibid.
_Turbut stewed or fryed_ 346

V.

_Veal breast farced_ 20
_Veal breast boil'd_ Ibid.
_Veal breast roasted_ 141
_Veal breast, loin, or rack baked_ 225
_Veal leg boil'd_ 17, 18
_Veal leg farced_ 19
_Veal chines boil'd_ 10
_Veal loin roasted_ 141
_Veal broil'd_ 167
_Veal hashed_ 44
_Veal farced_ 28, 29, 31
_Venison broi