|
Classic
Cook Books
< last page | next page >
page 342
Paste for chopped lips, 296
.... for chopped hands, 296 Pastry, 154 to 168
......, observations on, 156
......, remark on using pre served fruit in,156
Pasty, to prepare venison for, 163
...., venison pasty, 163
.... of beef or mutton, to eat as we!l as venison, 164
...., potatoe, 164
Patent cocoa, 284
Patties, fried, 160
......, oyster, 160
............, or small pie,161
......, lobster, 161
......, beef, or podovies, 161
......, veal, 161
......, turkey, 161
......, sweet, 162
......, resembling mince-pies, 162
......, force-meat for, 123
...... Other patties are under the names of the articles they are made of.
Peaches in brandy, 210
Pea-fowl, to dress, 93
......, management of them in the poultry-yard, 274
Pears, stewed, 199
...., baked, 199
...., jarganel, to preserve most beautifully, 218
Peas, to boil, 169
...., (old) soup, 101
...., (green) ditto, 101
............, to stew, 170
............, to keep, 169
.........., another way, as
practised in the emperor of Russia's kitchen, 169Pepper, kitchen, 12a
Peppermint drops, 224
Pepper-pot, 100, 207
Perch, 12
......, to choose, 2
......, to fry (like trout), 12
Pettitoes, 61
Pewter (patent) porter-pots, to clean, 308
Pheasants, to choose, 81
........, to roast, 91
Pickles, 178 to 185 ........, rules to be observed with regard to them,178
........, pickle that will keep for years, for hams, tongues, or beef, 68
........, Pickles are tinder the names of the articles pickled.
Pies, savoury, 126 to 136 ............,
observations on, 126
...., fruit-pies, 157
.... Pies are under the names of the principal articles they are made of; as
Apple pie, Eel pie.
Pig (sucking), to scald, 60
............, to roast,60
Pig's cheek, to prepare for boiling, 62
.... head collared, 62
.... feet and ears, different ways of dressing, 63
........fricasseed, 63
.... jelly of feet and ears, 64 ........, souse for,64
.... harslet, 64
Pigeons, to choose, 80
......, various ways of dressing, 87
......, to stew, two ways, 88
......, to broil, 88
......, to roast, 88
......, to pickle, 88
...... in jelly, 89
< last page | next page >
Classic
Cook Books
|
