Manuscript Cookbook 205

Page

Eels: baked ... 9

Egg sauce for fowls ... 9 Eau de Vie ...... 43

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Fowls, sauce ... 3.9 --- in jelly ... 4

Flummery, harshorn ... 71 Dutch Cream ... 68.72 Fried Cream ... 7.5 French Butter ... 62 Fritters ... 57 Fried Puffs ... 59 Fricassee Chicken etc ... 2 ---Artichoke bottoms . 7 Fillet of Beef ... 1. 50

Forced meat balls ... 2 French Rolls ... 47

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Gingerbread .. 59.60 --- nuts ... 60 Gooseberry Jam ... 80 --- Bottled --- Vinegar ... 104 --- Pudding ... 12.5

Gravy Soup ... 2.8 Golden Pippins preserved .88 Grape Wine ... 106 Greengages dried ... 11.5 Gooseberry Cream ... 116

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Hams to cure ... 5 Hare, stewed, jugged ... 8 --- roast

Hartshorn Jelly ... 94 --- Flummery ... 71 Harrico Mutton, etc ... 24 Hasty Pudding ... 41

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Ink ... 97 Jaune Manger ... 68 Jellies, Hartshorn ... 94 --- Calfs Feet ... 95 --- Neats foot ... 95 --- Currant Apple ... 78.80 Iron preserved from rust ... 98 Jack baked .......8 Jam Raspberry ... 78 --- Cherry ..... 79 --- Apricot ..... 79 --- Cranberry ... --- Gooseberry Plum ... 80

Indian Pickle ... 101 Jugged Hare ... 9 Jelly Savory ... 43