The cook and housewife's manual, a practical system of modern domestic cookery and family management / [C.I. Johnstone].

  • Christian Isobel Johnstone
Date:
[1829]
Catalogue details

Licence: Public Domain Mark

Credit: The cook and housewife's manual, a practical system of modern domestic cookery and family management / [C.I. Johnstone]. Source: Wellcome Collection.

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    Pickle, nasturtiums, to - 266) Pies, mince, common and su- to green pickles 261 perlative i 391 various things that are Pig, to roast, and sauce and pickled % . stuffing for ue) «ee barberries and sundry Scotch way . - . 367 vegetables to salt, or au mone blane - 343 keep in pickle 225 todresscold . » 345 Pickle for beef : » 495-6 sausages of pig meat 315-16 for salmon, GP. « : to salt é 496 Ballyshannon 169 | Pig’s cheek stuffed, French souse, or pickle to keep mode 344 cold fish, obs. No. 113 eae by a Scotch Pies, crust for . 378-9-80 lady’ Ss receipt - 368 to glaze crust for 390 petittoes . A - 3802 Pie, beef-steak . 381 | Pigeons, to roast, and sauce for 112 plain veal ° ib. to broil : oats eae aricher veal . 3.) OED tostew brown . . 309 a very rich veal big Ds to ragout brown . 307 veal olive . 382 to braise withmushrooms ib. rich veal olive . ib. to ragout withasparagus 309 - calf’s head, to eat cold ib. obs. on nig of vee 310 calfs feet 383 pie of 384 abride’s . 3 news curry of, as : No. 534 a mutton ib. soups or 151 asquab . Z . ib. | Pike, to dress 186 a lamb : : ~ i in the French mode, or a pigeon : . 384 la Genevoise : moorfowl ib. Isaac Walton’s meee a hare ib. for i a rabbit 385 cold fillets “of a la a chicken 3 384 maitre d’ hotel - ddl giblet 2 : 385 | Pillau of veal : : . 373 partridge . - ib. | of fowl Pees i a goose 386 Pine-apple cream ‘ - 415 a Christmas ib. ice : the he nO Perigord . ib. | Pipers, to dress “ss ASF venison pasty - . 9887 | Plaice, to dress ; Sing kon ge a rook pie « ib.| Plovers, to roast ‘ lll a rich maigre Bie 189 eas of, in wane No. 239 lobster pie 189 | Pluck, . 3802 eel, mackerel,. or hee. ; . Sok ring pie 190 fe es F ; - A442 a shrimp or prawn pie ib. | Plum-puddings . - 397 an excellent salt fish Plum-buns i . 449 pie ; . 190| Plums, magnum bonums to a rich fish 19] preserve ‘ . 435 partan or crab 194 ees ars seat, TBs sauces for fish pies 191 amsons for pies and savoury jelly for fish pies ib. puddings . . 433-4 Pies, meat for small, to pre- Pleydel’s sauces for game 239 pare, 395, and No. 692 Pot-pourri A482 fruit pies, crust oe 318 | Pope’s posset , 462 apple pie ib. | Pope, a hot spiced wine, note 460 cherry, currant, damson, Pork, to choose : 37 plum, apricot, raspberry to kill, note : . - OF and gooseberry, No. 804. to boil bacon Sieg CBE gooseberry ° - 889 to cure . o- <» ‘492.356 rhubarb. s oie DS to roast ‘ ok OS pies and tarts of any sort to broil chops of =. --:121 of preserved fruit 389 OPA: