Page:Art of Cookery 1774 edition.djvu/29

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To make mushroom powder 242
To keep mushrooms without pickle ib
To keep artichoke bottoms dry ib
To fry artichoke bottoms ib
To ragoo artichoke bottoms ib
To fricasey artichoke bottoms 243
To dress fish ib
To bake fish ib
To make a gravy soop ib
To make a pease soop ib
To make pork pudding, or beef, &c. 244
To make a rice pudding 244
To make a suet pudding 245
A liver pudding boil'd ib
To make an oatmeal pudding ib
To make an oatmeal pudding ib
A rice pudding baked ib
To make a pease pudding 246
To make a harrico of French beans ib
To make a fowl pye ib
To make a Cheshire pork pye for sea 247
To make sea venison ib
To make dumplings when you have white bread 248

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TO make almond hogs-puddings 248
Another way 249
A third way ib
To make hogs puddings with currants ib
To make black puddings 249
To make fine sausages 250
To make common sausages 251
To make Bologna sausages ib

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TO pot pigeons, or fowls 251
To pot a cold tongue, beef or venison 252
To pot venison ib
To pot tongues ib
A fine way to pot a tongue 253
To pot beef like venison ib
To pot Cheshire cheese 254
To collar a breast of veal, or pig ib