D.

_Deer red roasted_ 144 _Deer red baked_ 228 _Deer fallow baked_ 229 _Dish in the Italian way_ 249 _Damsin tart_ 247 _Damsins preserved_ 253 _Ducklings how to fat them_ 457

E.

_Entre de table, a French dish_ 9 _Eggs fryed_ 169 _Eggs fryed as round as a ball_ Ibid. _Egg caudle_ 433 _Eggs dressed hard_ 435 _Eggs buttered_ 436 _Egg bisk_ Ibid. _Eggs in Moon shine_ 437 _Eggs in the Spanish fashion, call'd, Wivos qme uidos_ 438 _Eggs in the Portugal fashion_ Ibid. _Eggs a-la-Hugenotte_ 439 _Eggs in fashion of a Tansie_ Ibid. _Eggs and Almonds_ 440 _Eggs broil'd_ Ibid. _Eggs poached_ 440, 441 _Eggs, grand farced dish_ 442 _Eggs compounded as big as twenty Eggs_ 443 _Eggs buttered on toasts_ Ibid. _Eggs buttered in the Polonian way_ 445 _Egg minced pyes_ Ibid. _Eggs or Quelque shose_ 446 _Eggs fricase_ 447 _Eels boil'd_ 350 _Eels stewed_ 351 _Eels in Stoffado_ 352 _Eels souced or jellied_ 353 _Eels hashed_ 355 _Eels broiled_ Ibid. _Eels roasted_ 355, 356 _Eels baked_ 356, 357 _Eel minced Pies._ 358

F.

_Fritters how to make them_ 170 _Fritters in the Italian fasion_ 171 _Fritters of arms_ 172 _Fried dishes of divers forms_ Ibid. _Fried pasties, balls, or tosts_ ib. _French tart_ 248 _French Barley Cream_ 287 _Florentine of tongues_ 259 _Florentine of Partridg or capon_ 260 _Florentine without paste_ 261 _Flounders calvered_ 346 _Frogs baked_ 418 _Furmety._ 420 _Fowl hashed_ 43 _Fowl farced_ 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