Page:Art of Cookery 1774 edition.djvu/434

P. Paco-lilla, or Indian pickle, how to make, 377. Pain perdu, ow to make, 163. Panada, how to make, 320 Pancakes, how to make, 159. To make fine pancakes, four ways, 160. Rice pancakes, 161. Parsley, how to distil, 314 Parsnips, how to dress, 16. How to stew, 195. Toa mash, ib. Partridge, sauce for partridge, 15. Directions for mashing partridges, 14, 91. To boil partridges a la braise, 92. To make partridge pains, ib. The French way of dressing parteidges, 103. Another way to boil parteidges, 235. How to chuse a partridge, cock or hen, 322. Pasty, how to make little pasties, 117. To make petit pasties, for garnishing of dishes, ib. How to make venison pasty, 140. To make pasty of a loin of mutton, 141. Peaches, to pickle 163. How to make syrup of peach-blossoms, 304. How to preserve peaches two ways, 307. How to dry peaches, 347. Pearl, how to make sugar of pearl, 346 Pears, how to stew, 161. To stew pears in a sauce pan, 162. To stew pears purple, ib. How to make pear pudding, 220. Pear pye, 225. To keep pear plumbs for tarts or pies, 311. How to dry pears without sugar, 344. To dry pear plumbs, 359. Pease, how to stew pease and lettuce, 111. How to make a green pease soop, 124. A white pease soop, two ways, 125. How to make pease soop for a fast dinner, 146. To make a green pease soof por ditto two ways, 147. How to make pease porridge, 152. To dress prase Françoise, 203. Green pease with cream, 204. To make pease pudding, 246. To keep green pease till Christmas, 310, 376. Another way to preserve green pease, ib. To stew green pease the Jews way, 341. A Spanish pease soop, 342. Another way to dress pease, 343. Pellow, how to make it the Indian way, 101. Another way to make a pellow, 102. Penny-royal, how to distil, 311 Pepper cakes, how to make, 274. Pheasants may be larded, 11. To roast pheasants, 93. To stew pheasants, ib. To dress a pheasant a la braise, 94. To boil a pheasant, ib. To chuse a cock or hen pheasant, 322. To chuse pheasant poults, ib. Pickle, to pickle ox palates, 108. To pickle pork, 256. A pickle for pork which is to be eat soon, 257. To pickle mackrel, called caveach, 259. To pickle walnuts green, 60. To pickle walnuts white, ib. To pickle walnuts black, 261. To pickle gerkins, 262. To pikcle large cucumbers in slices, ib. To pickle asparagus, 363. To pickle raddish pods, 294. To pickle French beans, ibid. To pickle cauliflowers, ibid. To pickle white plumbs, ibid. To pickle nectarines and apricots, ibid. To pickle onions, ibid. To pickle lemons, 266. To pickle mushrooms white, ibid. To make pickle for mushrooms, ib. To pickle codlings, 267. To