Page:Art of Cookery 1774 edition.djvu/435

pickle red currants, ib. To pickle fennel, ib. To pickle grapes, ib. To pickle barberries, 268. To pickle red cabbage, ib. To pickle golden pippins, ib. To pickle stertion buds and limes, 269. To pickle oysters, cockles, and mussels, ib. To pickle young suckers, or young artichokes, ib. To pickle artichoke bottoms, 270. To pickle samphire, ib. To pickle elder shoots in imitation of bamboo, ib. Rules to be observed in pickling, 271. To pickle smelts, 308. Further directions in pickling 339. To make a pickle for fine purple cabbage, 372. To make paco-lilla, or Indian pickle, 377. To pickle buttock of beef, 382. Pigeons, directions for roasting pigeons, 6, 8, 14. To broil pigeons, 6. To make fricasey of pigeons, 25. To boil pigeons, 85. To a la daube pigeons, ibid. Pigeons ou poir, 86. Pigeons stoved, ib. Pigeons sur tout, ib. Pigeons in compote, with white sauce, 87. To make a French pupton of pigeons, ib. Pigeons boiled with rice, ibid. Pigeons transmogrified, 88. Pigeons in fricandos, ib. To roast pigeons with a farce, ib. To dress pigeons a soleil, 89. Pigeons in a hole, ibid. Pigeons in pimlico, ibid. To jug pigeons, ibid. To stew pigeons, 114. To make a pigeon pye, 137. To boil pigeons for the sick, 225. To pot pigeons, 251. To chuse pigeons, 322. To fricasey pigeons the Italian way, 319. Pies, how to make a very fine sweet lamb or veal pye, 134. To make a pretty sweet lamb pye, ib. A savoury veal pye, ib. A savoury lamb or veal pye, 135. A calf's foot pye, ib. An olive pye, ib. How to season an egg pye, ib. To make a beef steak pye, ibid. To make a ham pye, ib. How to make a pigeon pye, 137. To make a giblet pye, ibid. To make a duck pye, ibid, To make a chicken pye, 138. To make a Cheshire pork pye, ib. A Denonshire squab pye, ib. An ox-cheek pye, ibid. A Shropshire pye, ibid. A goose pye, 140. A calf's head pye, 141. The best way to make mince pies, 142. To make crusts for great pies, 145. To make an artichoke pye, 213. A sweet egg pye, ib. A potatoe pye, 224. An onion pye, ib. An orangeado pye, ibid. A skirret pye, ib. An apple pye, 225. A cherry pye, ib. A plumb pye, ib. A gooseberry pye, ib. A salt fish pye, ibid. A carp pye, 226. A seal pye, ibid. A lobster pye, 228. A mussel pye, ibid. To make Lent mince pies, ib. A fowl pye, 246. A Cheshire pork pye for sea, 247. To make fish pies the Spanish way, 345. Pig, how to roast, 3, 13. Sauce for a roasted pig, ib. Different sorts of sauce for pig, 4. To roast the hind quarter of a pig