uce 492
Season 197
Soup 196-7
The edible 286
Oysters, fried 286
in batter 291
Pickled 491
Scalloped 287
Stewed 288
To keep 290

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
a la Francaise 1134
stewed 1135
Peach, and nectarine 1572
Description of the 1469
Fritters 1469
Peaches, compote of 1572
Preserved in brandy 1573
Pear 1574
Bon Chretien 1576
Pears, a 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