Soop Vermicelly
  ——­Hare
  ——­green Pease
  ——­Onion
  ——­do.  Pease in Winter
  ——­do. in Lent
  ——­Craw Fish
+ ——­white or Almond
  ——­Scotch
  ——­do without Water
Sausages Pollony to make
+ Sheep Rumps with Rice
+ ——­Tongues broil’d
Shrimps to pickle
Shrub Orange
Solomon Gundie to eat in Lent
  ——­another Way
Smelts to pot
  ——­to pickle
Spinage stew’d with Eggs
Spinage Toasts to make
Sturgeon artificial to make
  ——­how to order
Sturgeon how to make Pickle for
Sugar to know when Candy Height
Syllabubs whip’d to make
Syrup of Gilliflowers to make
  ——­of Mulberries
  ——­of Violets
+ ——­of Poppies
Stock to make for Hartshorn Jelly
Sack Posset to make
Shell Paste do. 
Stuffing for Beast Kidney

T

Tansey to make
  ——­another Way
  ——­do.
  ——­boil’d
Tarts marrow to make
  ——­transparent
  ——­sweetmeat
Toasts fry’d to make
Tongues to roast
  ——­to pot
  ——­Sheep or Hog, to broil
Tripes to fricassy
  ——­to eat like Chickens
Trout, or other Fish to fry
Trench or Carp to stew
+ Mock turtle
Turkey to boil
  ——­to roast
  ——­to pot
  ——­A-la Daube

V

Veal Breast of, to brown Ragoo
  ——­do. berries
  ——­to roll
  ——­to stew
  ——­to stew Fillet
  ——­Breast of, to roll
  ——­to make savoury
  ——­to roast savoury
+ ——­Couley
  ——­Knuckles, to boil
  ——­Sweetbreads to fricassy
  ——­Cutlets to make
  ——­another Way
  ——­do. 
Venison to pot
  ——­Haunch of, to roast
Vinegar, to make of Gooseberries
  ——­another Way
  ——­do
+ ——­do.

W

Walnuts, to pickle green
  ——­do. black
  ——­to make Pickle for
  ——­do. white
Whigs to make
Wild Fowl to pot
Wine Elder to make
  ——­do.  Flower
  ——­Gooseberry
  ——­another Way
Wine_