_Pasty_, venison, 25, 26
, an imitation of, 27
, of beef or mutton to eat as well as venison, 24
_Patties_, sweet, 134
, resembling mincepies, 134
, fried, 133
, Others are under the names of the articles they are made of.
, forcemeat for, 132
_Peaches_ in brandy, 195
_Pears_, stewed, 174
, baked, 174
, dried, 175
_Peas_ (old) soup, 94
, to stew, 127
(green), to keep, 129
another way, as practised in the emperor of Russia’s kitchen, 130
_Peas_, to stew, 124
, soup, 94
_Pepper_, kitchen, 116
_Peppermint_ drops, 203
_Perch_ and tench, 3
_Pettitoes_, 58
_Pewter_ (patent) porterpots, to clean, 271
_Pheasants_, to roast, 77
PICKLES, 118 to 124
, that will keep for years, for hams, tongues, or beef, 68
, are under the names of the articles pickled.
PIES, 88 to 90
, are under the names of the principal articles they are made of; as
_Apple_ pie, &c.
_Pig’s_ cheek for boiling, 58
collared head, 59
feet and ears, different ways of dressing, 60
fricassee, 60
harslet, 67
jelly of feet and ears, 60
_Pigeons_ broiled, 88
in jelly, 86
to pickle, 86
pie, 87
potted, 87
roast, 88
stewed, 85
, another way, 86
_Pike_, baked, 4
, stuffing for, 16
_Pippin_ pudding, 157
tarts, 177
, stewed golden, 175
_Plaice_, an excellent way of dressing a large one, 11
_Plate_, to clean, 273
_Plumcake_, 213
another, 214
very good common ones, 220
little ones, to keep long, 221
_Plum pudding_, common, 152
_Podovies_, or beef patties, 34