I N D 
lambfaftion, ib. How to bake 
a pig, ib. To drefs pigs petty- 
toes, 47. Various ways of dref- 
fing a pig, 60, 61. A p'g in 
jelly, 62. A pig the French 
way, ib. A pig aupere-douillet, 
5 b. A pig matelote, 63. A pig 
like a fat iamb, ib. To drefs a 
pig with the hair on, ib. A 
pig with the fkin on, 64. How 
to collar a pig, 254. 
Tike, how to drefs a pike, 120, 
75. To pot a pike, 233. To 
chufe pike, 324. 
Pi ppins whole, how to flew, 162. 
How to preferve pippins in jel¬ 
ly, 349. To preferve pippins 
in flices, 361. 
Pith, tomakeapithpudding, 130. 
Plague, to make plague water, 
315. A receipt againft the 
plague, 329. 
laise, to boil plaife, 235. How 
to chufe plaife, 325. 
Plovers, to drefs them feveral 
ways,96. Tochufe plovers, 322. 
Plumb, to make plumb porridge 
for Chriflmas, 122, A boiled 
plumb pudding, 131 • Plumb 
porridge, 154. Plumb gruel, 
ib. A white pear plumb pud¬ 
ding, 218, 220. To pickle 
white plumbs, 265* To make 
liule plumb cakes, 278. To 
preferve the large green plumbs, 
307. To keep pear plumbs for 
tarts or pies, 311. To dry 
' plumbs, 346. How to preferve 
plumbs green, 354. To pre¬ 
ferve white pear plumbs, 358. 
Pocket-soof, how to make, 127. 
Poppy watercordial,how to make, 
374 - 
Pork, how to roaft the different 
pieces of, 3, 12, Gravy or fauces 
for pork, 3. To boil pickled 
pork, 20. To fluff a chine of 
E X. 
pork, 60. To drefs loin of pork 
with onions, 101. To preferve 
or pickle pigs feet and ears; 108* 
A Chefhirepork pye, 138. Pork 
broth, 234. Pork pudding, 244, 
A Chefnire pork pye for fea, 247,* 
To pickle pork, 256. Pork 
which is to be eaten foon, 257* 
Pork hams, 258. The feafoi* 
for pork, 318. Tochufepork, 
3 ! 9 * 
Porridge, how to make plumb 
porridge for Chriflmas, 122. 
Peafe porridge, 152. Plumb 
porridge or barley gruel, 134. 
Portable foop,how to make, 128*. 
Portugal cakes,howtomake,274 
Posset, how to make a fack pof- 
fet, three ways, 255. 
Potatoes, feveral ways of dref* 
fing potatoes, 16. To make po- 
tatoe cakes, 192, Potatoe pud¬ 
ding, feveral ways, 193, 206, 
207. Potatoes like a collar of 
veal or mutton, 193. To broil 
potatoes, ib. To fry potatoes, 
ib. Mafh’d potatoes, ib, A po¬ 
tatoe pye, 224. 
Pot, how to pot a lobfler, 230. 
Eels, 231. Lampreys, ib. Chars, 
ib. A pike, ib. Salmon, two 
ways, 232. Pigeons, 251. A 
cold tongue, beef, or venifon, 
252. Venifon, ib. A tongue, ib. 
A fine way to pot a tongue, 253. 
To pot beef like venifon, ib 8 
Chefhire cheefe, 254. To fave 
potted birds, 259. 
Pottage, brown how to make, 
374. To make white barley por¬ 
tage with a chicken in the mid- 
die, 375. 
Poultry, directions concerning 
roafting poultry, 14. Seafons 
for different kinds of poultry, 
320, 321. How to chufe poul- 
try, 32 i. 
Powder 
