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Classic
Cook Books
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page 343
Pigeons, the same, a beautiful dish, 39
......, to pot, 90
......pie, 134
......, management of live pigeons, 275
Pike, to choose, 2
...., to bake, 14
............, stuffing for, 14
Pilchard and leek pie, 129
Pipers, to dress, 14
Pippin pudding, 149
......tart, 159
.......stewed golden pippins,198
Pistachio-cream, 194
Plaice, an excellent way of dressing a large one, 16
Plate, to clean, 302
Plovers, to choose, 80
......, to dress, 93
......, to dress their eggs, 93
Plums Magnum-bonum plums, excellent as a sweetmeat, or in tarts, though bad to
eat raw, 222
Plum cake, two ways of mak ing, 235
........, very good common ones, 236
........, little ones, to keep long, 236
Plum pudding, common, 147
Podovies, or beef patties, 161
Pomade divine, to make, 294
Pomatum, soft, to make, 293
.........., another way, 293
........, hard, 294
Poor, cookery for, 290 to 293
.................., general remarks and hints on this subject,290
Pork, to choose, 24
...., to salt for eating immediately, 31
Pork, remarks on cutting up, 56
...., to roast a leg, 57
...., to boil a leg, 57
...., loin and neck, roast, 53 ...., shoulders and breasts, 58
...., rolled neck, 58
...., spring or forehand, 53
...., sparerib, 53
...., griskin, 58
...., blade-bone, 58
...., to dress pork as lamb, 59
...., to pickle, 59
.... steaks, 59
.... sausages; 59
...., an excellent sausage to eat cold, 59
.... pies, excellent to eat cold, 131
.... jelly, Dr. Ratcliff's re storative, 279
Porker's head, to roast, 62
Portable soup, 105
Pot-pourri, to make, 294
........, a quicker sort of sweetpot, 295
Potatoes, to boil, 174
........, to broil, 174
........, to roast, 175
........, to fry, 175
........, to mash, 175
........cheesecakes, 167
........, Lent, 185
........paste, 155
........pasty, 164
........pie, 135
........pudding, an excel lent plain one, 145
........ pudding with meat,145
........rolls, 246
Potted shrimps, 21
Potting birds, a very cheap way of, 91 ......, to clarify butter for potted
things, 92
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Classic
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