FISH, 1 to 20
observations on dressing, 17
jelly to cover cold ones, 104
sauce without butter, 108
sauce à-la-craster, 111
a very fine one, 111
_Floating island_, 162
another way, 162
_Floorcloths_, directions respecting them, 269
to clean them, 270
_Floors_, to dust, 274
_Flummery_, 172
Dutch, 156
rice, 160
_Forcemeat_ for patties, balls, or stuffing, 132
Other forcemeat is under the name of dishes.
_Fowls_, boiled, 78
boiled with rice, 79
observations on roasting them, 22
roasted, 78
Davenport, 80
sauce for cold, 106
vingaret for cold, 107
sauce for wild, 105
, another, 105
_Fowls_, a very good sauce to hide the bad colour of, 109
forcemeat for pies of any kind, 81
fricassee of chickens, 79
another white sauce, more easily made, 71
collops of cold chicken, 45
to pot chicken with ham, 47
_Fraise_, 182
_French_ beans, to preserve to eat in the winter, 130
bread, 229
rolls, 227
_Fricandeau_, 54, 127
_Fritters_, 182
Spanish, 183
potatoe, 183
_Froth_, to set on cream, custard, or trifle, which looks and eats
well, 162