The Book of Household Management — Part 10

Paint, to remove from silk cloth 2276 Pan kail 140 Panada 420 Pancakes, French 1425 Richer 1468 To make 1467 Parsley, and butter 493 Fried 494 How used by the ancients 123, 493 Juice (for colouring various dishes) 495 To preserve through the winter 496 Parsnip, description of the 141, 1132 Soup 141 Parsnips, to boil 1132 Partridge, the 178,1039 Broiled 1035 Hashed, or salmi de perdrix 1038 Pie 1036 Potted 1037 Roast 1039 Soup 178 To carve a 1057 Paste, almond 1220 Common, for family pies 1207 French puff, or feuilletage 1208 Paste, medium puff 1206 Soyer's recipe for puff 1209 Very good puff 1205 Pastry, and puddings, general observations on 1175-9 Ramakins to serve with cheese course 1650 Sandwiches 1318 To ice or glaze 1334-5 Patties, chicken or fowl 928 Fried 896 Lobster 227 Oyster 289 Pavini cake 1771 Pea, origin of the 1133 Soup 144 green 142 winter, yellow 143 Sweet and heath or wood 1135 Varieties of the 143, 1134 Peas, green 1133 à la Française 1134 stewed 1135 Peach, and nectarine 1572 Description of the 1469 Fritters 1469 Peaches, compote of 1572 Preserved in brandy 1573 Pear 1574 Bon Chrétien 1576 Pears, à l'Allemande 1470 Baked 1574 Moulded 1471 Preserved 1575 Stewed 1576 Pepper, black 369 Long 399 Plant, growth of the 516 White 366 Perch, the 292 Boiled 292 Fried 293 Stewed with wine 294 Pestle and Mortar 421 Petites bouches 1319 Pheasant, the 1041 Broiled 1043 Cutlets 1040 Height of excellence in the 1043 Roast 1041 Brillat Savarin's recipe for 1042 Soup 179 To carve a 1059 Pickle, an excellent 497 Beetroot, to 369 Capsicums, to 385 Cucumbers, to 399 For tongues or beef 611 Gherkins, to 428 Indian (very superior) 451 Lemons, to 456 with the peel on 455 Mixed 471 Mushrooms, to 478 Nasturtiums, to 482 Onions, to 486-7 Spanish, to 527 Oysters, to 491 Red cabbage, to 493 Universal 533 Walnuts, to 534 Pickles of the Greeks and Romans 452 Keeping 451 Pie, apple, or tart 1233 Beef-steak 604 Chicken or fowl 929 Eel 253 Fish and oyster 257 Giblet 966 Grouse 1024 Lark 971 Mince 1311 Mutton 733-4 Partridge 1036 Pigeon 975 Pork, raised 835 little 836 Poultry or game, raised 1340 Rabbit 981 Sole or cod 322 Tench and eel 349 Veal 897 and ham 898 raised 1341 olive 895 Pig, Guinea 997 How roast pig was discovered 841 to silence a 812 Novel way of recovering a stolen 819 Sucking, to carve a 842 roast 841 to scald 840 The learned 840 Pig's cheeks, to dry 830 Face, collared 823 Fry, to dress 824 Liver 831 Pettitocs 832 Pigs, Austrian mode of herding 796 English mode of hunting and Indian sticking 800 How pastured and fed formerly 805 Pigeon, the 974 Barb 976 Breeding 974 Carrier 974 Fantail 976 House or dovecot, aspect of 974 Jacobin 976 Necessity of cleanliness in the 974 Nun 975 Owl 976 Pie 975 Pouter 973 Rock 976 Runt 975 To carve a 1003 Trumpeter 975 Tumbler 975 Turbit 976 Wood or wild 975 Pigeons, broiled 973 Roast 974 Stewed 970 Pike, the 293 Baked 296 Boiled 295 Pineapple 1472, 1478 Chips 1577 Fritters 1472 In Heathendom 1578 Preserved 1578 for present use 1579 Pippins, stewed, Normandy 1563 Plaice, the 298 Fried 297 Stewed 298 Plate-cleaning 2317-18 Plover, description of the 1044 To carve a 1066 dress a 1044 Plovers' eggs 1626 Plum, an excellent pudding 1325 Cake, common 1768 nice 1769 Jam 1580 Pudding, baked 1324 Pudding sauce 499 Tart 1331 Plums 1330 French, box of 1600 stewed 1583 Cultivation of 1582 Origin of the names of 1580 Preserved 1581 To preserve dry 1582 Poisonous food 2665 Mushrooms 2666 Poisons 2647 Calomel 2658 Copper 2659 Emetic tartar 2656 Lead, and its preparations 2661 Opium and its preparations 2662 Symptoms of having inhaled strong fumes of smelling salts 2655 swallowed 2618 alkalis 2654 arsenic 2656 corrosive sublimate 2657 muriatic acid 2651 nitric acid 2650 oxalic acid 2652 prussic acid 2653 sulphuric acid 2649 Syrup of poppies and Godfrey's cordial 2663 Treatment after taking henbane hemlock, nightshade, or foxglove 2664 Polish tartlets 1320 Pomatum, an excellent 2256 Pork, carving 842 Cheese 799 Cutlets 796 Cutlets or chops 797-8 Griskin of, roast 827 Hashed 801 Leg of, boiled 826 roast 800 to carve a 844 Loin of, roast 829 Pickled, to boil 834 Pies 835 little, raised 836 Sausages, to make 837 To pickle 833 Portable soup 180 Potato, the 147 Analysis of 1138 As an article of food 1148 Bread 1141 Fritters 1474 Patty 1332 Properties of the 1137 Pudding 1333 Qualities of the 1147 Rissoles 1147 Salad 1154 Snow 1148 Soup 145-6-7 Starch 1139 Sugar 1136 Uses of the 1140 Varieties of the 1146 Potatoes, à la maître d'hôtel 1144 Baked 1136 Fried, French fashion 1142 German way of cooking 1143 How to use cold 1141 Mashed 1145 Preserving 1143 Purée de pommes de terre 1146 To boil 1137 in their jackets 1138 new 1139 To steam 1140 Potted beef 642-3 Chicken or fowl 930 Ham 815 Hare 1028 Partridge 1