Pickled Vegetables,
―― asparagus, 155
―― barberries, 154
―― beetroots, 167
―― cauliflowers, 146
―― currants, red, 151
―― celery, 151
―― codlins, 154
―― gherkins, 156
―― golden pippins, 165
―― grapes, 152
―― mushrooms, white, 147
―― mangoes (lemon), 159
―― lemon pickle, 160
―― mangoes (cucumber), 161
―― nasturtiums, 166
―― mushroom buttons, 168
―― peaches and nectarines, 165
―― piccalilli, 157
―― parsley (green), 169
―― onions, silver, 148
―― walnuts, green, 163
―― „ white, 164
―― samphire, 146
Pickled Meats and Fish,
―― herrings, 73
―― smelts, 101
―― lobsters, 102
Pickle for pork, 31
―― superior, 32
―― a preservative (excellent), 32
―― the Hambro’, for beef and pork, 31
Pig, a young one collared, 112
Polony, Russian, 87
Provocative, a, 132
Portable soup, 78
―― much richer, 78
Porker’s head, smoked, 23
Preservatives, 4
Potted beef’s heart, 122
―― crabs, 107
―― hare, 114
―― eels, 118
―― lobsters, 106
―― Moor game, 115
―― ox cheek, 84
―― neat’s tongue, 121
―― beef as hare, 120
―― pigeons, 86
―― snipes and woodcocks, 116
―― shrimps, 119
―― „ l’Diable, 85
―― trout, 117
―― venison, 124
Preserved
―― apricots, 140
―― barberries, 142
―― cucumbers, 137
―― golden pippins, 143
―― greengage plums, 138
―― damsons, 140
―― Hambro’ grapes, 142
―― lemons, 139
―― Morello cherries, 141
―― peaches and nectarines, 138
―― tomatoes, 136
Smoked Meats,
―― beef’s heart, 10
―― beef hams, 13
―― „ Breslau, 14
―― boar’s head, 19
―― calf’s head brawn, 76
―― Dutch beef, 25
―― geese, smoked, 78
―― goose, a perpetual, 34
―― Hambro beef, 13
―― hung beef, 6
―― Leicestershire spiced bacon, 23
―― Melton hunt beef, 9
―― mutton, as in the Ardennes, 29
―― neats’ tongues, high flavour, 17
―― Norfolk chine, 21
―― porker’s head, 23
―― polony, Russian, 87
―― German saveloys, 89
―― venison, side of, 111
―― Whitehaven corned beef, 15
―― Westphalia hams, 19
―― „ eclipsed, 20
Smoked Fish,
―― eels, river, 62
―― „ conger, 66
―― Gorgona anchovies, 63
―― herrings, bloaters, 50
―― „ kippered, 51
―― Mackerel, kippered, 45
―― „ May-fish, 46
―― „ superior, 47
―― salmon, Welsh, 37
―― „ Dutch, 39
―― „ superior kipper, 40
―― „ American, 48
―― „ collared, 43
―― herrings, Digby, 55
―― „ Aberdeen reds, 55
―― speldings, 56
―― sprats, 56
Smelts, pickled, 101
―― potted, 105
Snipes and woodcocks, potted, 116
Sprats, marinated, 104
Shrimps, essence of, 128
Sausage spice (French), 132
Syrup for preserving fruit, to prepare, 132
Samphire, green, pickled, 146
Silver onions, pickled, 148
Syrup d’Orgeat (French), 174
Tench and Carp, marinated, 93
Tomatoes paste, 129
―― catsup, 130
―― „ 172
Tripe, Birmingham and Oxford, 75
Trout and grayling, marinated, 97
―― potted, 117
Turbot fins, 60
Veal Marinated, 125
―― „ 126
Vinegar, elder flower, 173
―― tarragon, 173
―― white gooseberry, 174
Walnuts, pickled, 164
―― preserved, 149
―― green, pickled, 163
―― catsup, 170