INDEX. 
pickle red currants, ib. To 
pickle fennel, ib. To pickle 
grapes, ib. To pickle bar¬ 
berries, 268. To pickle red 
cabbage, ib. To pickle gol¬ 
den pippins, ib. To pickle 
ftertion buds and limes, 269. 
To pickle cyders, cockles, and 
mufTels, ib. To pickle young 
fuckers, or young artichokes, ib. 
To pickle artichoke bottoms, 
270. To pickle famphire, ib. 
To pickle elder {hoots in imita¬ 
tion of bamboo, ib. Rules to 
be obferved in pickling, 271. 
To pickle fmelrs, 308. Fur¬ 
ther directions in pickling, 339. 
To make a pickle for fine pur¬ 
ple cabbage, 372. To make 
paco lilla, or Indian pickle, 377. 
To pickle a buttock of beef, 3 8 2. 
Pigeons, directions for roaiting 
pigeons, 6, 8, 14. To broil 
pigeons, 6. To make a fri- 
cafey of pigeons, 25. To boil 
pigeons, 85. To a la daube 
pigeons, ibid. Pigeons ou 
poir, 86. Pigeons ftoved, ib. 
Pigeons fur tout, ib. Pige¬ 
ons in compote, with white 
fauce, 87. To make a French 
pupton of pigeons, ib. Pi¬ 
geons boiled with rice, ibid. 
Pigeons tranfmogrified, 88. 
Pigeons in fricandos, ib. To 
roaft pigeons wiih a farce, ib. 
To dreis pigeons a foleil, 89. 
Pigeons in a holf, ib. Pi¬ 
geons in pimlico, ib. To 
jug pigeons, ib. To Few 
pigeons, 90. To drefs cold 
pigeons, 114. To make a pi¬ 
geon pye, 137. To boil pi¬ 
geons for the lick, 235. To 
pot pigeons, 251. To chufe 
pigeons, 322. To fricafey 
pigeons the Italian way, 369, 
Pies, how to make a very fine 
fweet lamb or veal pye, 134. 
To make a pretty fweet lamb 
pye, ib. A lavoury veal pye, 
ib. A favoury lamb or veal 
pye, 135. A calf’s foot pye, ib. 
An olive pye, ib. How to fea- 
fon an egg pye, 136. To make 
a mutton pye, ib. To make 
a beef fleak pye, ibid. To 
make a ham pye, ib. How to 
make a pigeon pye, 137. To 
make a giblet pye, ib. To 
make a duck pye, ib. To 
make a chicken pye, 138. T© 
make a Chefhire pork pye, ib. 
A Devonfhire fquab pye, ib. 
An ox-cheek pye, ibid. A 
Shroplhire pye, ib. A York- 
‘ {hire Chriltmas pye, ibid. A 
goofe pye, 140. A calfVbead 
pye, 141. The belt way to 
make mince pies, 142. To 
make crufts for great pies, 145. 
To make an artichoke pye, 223. 
A fweet egg pye, ib. A po- 
tatoepye, 224. An onion pye, 
ib. An orangeado pye, ibid. 
A fkirret pye, ib. An apple 
pye, 225. A cherry pye, ib. 
A plumb pye, ib. A goofe- 
berrypye, ib. A fait fifh pye, 
ibid, A carp pye, 226. A 
foal pye, ibid. An eel pye, 
227. A herring pye, ib. A 
falmon pye, ibid. A Jobfler 
pye, 228. A raufTel pye, ibid. 
To make Lent mince pies, ib« 
A fowl pye, 246. A Chefliire 
pork pye for fea, 247. To 
make fifh pies the Spanifh way, 
345 - 
Pig, how to roaft, 3, 13. Sauce 
for a roafted pig, ib. Different 
forts of fauce for pig, 4. To 
roaft tke hind quarter of a pig 
lamb 
4 
