The Book of Household Management - The Original Classic Edition. Beeton Mrs

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

       41

       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

       Beefsteak 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

       42

       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

       43

       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