Index - A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Partridges, fillets of, a la Thackeray 636 Pheasant a, la Flamande 482
— pie a la Chasseur 498 — a la Gitana 481
Paste, almond 955 — a la Gudewife 631
—, brioche 737 — a la Portuguaise 480
—, cold water, for raised pies 950 — a la St. George 630
— croquante 956 — potted 942
— different kinds of 949 — boudins of, a la Richelieu 626
— German thick, or mehl-prie 992G — salmis of 632
—, hot water, for raised pies 949 Piccallilla 970
—, light 952 Pickle, different kinds of 966
—, short 951 — cold marinade 299
—, nouilles 954 — gherkins 966
—, tart 953 — mixed 969
Pastry, bread and butter 793 — onions 967
—, custard or cream 790 — red cabbage 968
—, small 333 — fish 344
Pate chaud of pigeons 519 — pork, how to 443
Patience 907 — salmon 345
Patties, marrow 321 Pie, beefsteak and oyster 500
—, puff paste 323 —, chicken and ham 495
Patty meats 122 —, Christmas 728
Peach biscuits 774 —, Devonshire 730
— compote of 895 —, eel, Richmond 733
— fritters 809 — fish a la Ste. Teresa 514
— to bottle 875 — —, a la Ste. Ursula 515
— water ice 922 — giblet 499
Peahens 604 — grouse a l'Ecossiase 497
Pears, compote of 893 — lark, a la Melton Mowbray 505
— tart 804 — Leicestershire 731
Peas a la Francaise 691 — mutton a l'Irlandaise 502
—, garnish 108 — pigeon, a la Anglaise 496
— green, plain 689 — potato 516
— green, for garnish 107 — small birds 504
—, plain, preserved 957 — veal and ham 501
—, stewed 690 — Yorkshire 729
—, asparagus, a la Creme 685 Pies and puddings, meat 495
—, soup 150 Pies and timbales raised 728
—, green, soup 151 Piedmontese fashion for rice 304
Pectorial broth 979 Pig, roast, a la Perigueux 445
Perch 278 — roast, a la Chipolata 446
Perigueux sauce 67 — sucking, roast 444
Petit choux, or spanish cakes 760 — fry 548
— choux with caramel 761A Pigeon, pate-chaud of 519
Pheasant boiled a la Soubise 483 — pie a l'Anglaise 496
— roast 654 — roast 662
— roast, liver stuffing 484 Pike, baked 277