Page:Art of Cookery 1774 edition.djvu/436

 lamb fashion, ib. How to bake a pig, ib. To dress pigs pettytoes, 47. Various way of dressing a pig, 60, 61. A pig in jelly, 62. A pig the French way, ib. A pig au pere-douillet, ib. A pig matelote, 63. A pig like a fat lamb, ib. To dress a pig with the hair on, ib. A pig with the skin on, 64. How to collar pig, 254. Pike, how to dress pike, 75, 120. To pot a pike, 231. To chuse pike, 324. Pippins whole, how to stew, 262. how to preserve pippins in jelly, 349. To preserve pippins in slices, 361. Pith, to make a pith pudding, 130. Plague, to make plague-water, 215. A receipt against the plague, 329. Plaise, to boil plaise. How to chuse plaise, 325. Plovers, to dress them several ways, 96. To chuse plovers, 322. Plumb, to make plumb porridge for Christmas, 122. A boiled plumb pudding, 131. Plumb porridge, 154. Plumb gruel, ib. A white pear plumb pudding, 218, 220. To pickle white plumbs, 265. To make little plumb cakes, 278. To preserve the large green plumbs, 307. To keep pear plumbs for tarts or pies, 311. To dry plumbs, 346. How to preserve plumbs green, 345. To preserve white pear plumbs, 358. Pocket-soop, how to make, 127. Poppy-water cordial, how to make, 374. Pork, how to roast the different pieces of, 3, 12. Gravy or sauces for pork, 3. To boil pickled pork, 20. To stuff a chine of pork, 60. To dress loin of pork with onions, 101. To preserve or pickle pigs feet and ears, 108. A Cheshire pork pye, 138. Pork broth, 234. Pork pudding, 244. A Cheshire pork pye for the sea, 247. To pickle pork, 256. Pork which is to be eaten soon, 257. Pork hams, 258. The season for pork, 318. To chuse pork, 319. Porridge, how to make plumb porridge for Christmas, 122. pease porridge, 152. Plumb porridge or barley gruel, 154. Portable soop, how to make, 128. Portugal cakes, how to make, 174. Posset, how to make sack posset, three ways, 155. Potatoes, several ways of dressing potatoes, 16. To make potatoe cakes, 192. Potatoe pudding, several ways, 193, 206, 207. Potatoes like a collar of veal or mutton, 193. To broil potatoes, ib. To fry potatoes, ib. Mash'd potatoes, ib. A potatoe pye, 224. Pot, how to pot a lobster, 230. Eels, 231. Lampreys, ib. Chars, ib,. A pike, ib. Salmon, two ways, 232. Pigeons, 251. A cold tongue, beef or venison, 252. Venison, ib. A tongue, ib. A fine way to pot a tongue, 253. To pot beef like venison, ib. Cheshire cheese, 254. To save potted birds, 259. Pottage, brown how to make, 273. To make white barley pottage with a chicken in the middle, 375. Poultry, directions concerning roasting poultry, 14. Seasons for different kinds of poultry, 320, 321. How to chuse poultry, 321.