Perfume Bags
Rose and sweet-scented clover leaves, dried in the shade, then mixed
with powdered cloves, cinnamon, mace, and pressed in small bags, are
very nice to keep in chests of linen, or drawers of clothes, to perfume
them.
More
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Peas With Onion Sauce
(Piselli alla francese) The following recipe is good for one of fresh peas. Take two young onions, cut them in half, put some stems of parsley in the middle and tie them. Then put them into the fire with a piece of butter and when they are browne... Peas-pudding
Soak one pint of dried peas, (cost five cents,) in cold water over night; tie them loosely in a clean cloth, and boil them about two hours in pot-liquor or water, putting them into it cold and bringing them gradually to a boil; drain them, pass them... Pecan Nut Loaf
1 cup hot boiled rice 1 cup pecan nut meat (finely chopped) 1 cup cracker crumbs 1 egg 1 cup milk 1 1/4 teaspoons salt pepper to taste 1 teaspoon melted butter Mi... Pepper Nuts No 1
Two pounds of flour, one and a half pounds of sugar, half a pound of butter, three eggs, two even teaspoonfuls of soda sifted with the flour, pepper to taste. Beat the butter to a cream, add the sugar and beat very light, then the eggs and flour. Ro... Pepper Nuts No 2
Half a pound of butter beaten to a cream, then add three-quarters of a pound of sugar, three egg yolks beaten light, half a cup of cream, two ounces of almonds chopped very fine, half a teaspoonful of almond extract, a little fine cut citron, and on... Pepper Pot
Knuckle of Veal 4 lbs. Honey Comb tripe 1 Potato 1 Red Pepper 1 onion A little summer savory Sweet Basil Soak tripe over night in salt water. Boil meat and tripe four to six... Pepper Salad
Shave as fine as possible one head of cabbage, use an ounce of mustard seed, or an ounce of celery seed as one prefers either flavor; cut one or two yellow peppers into thin shavings if mustard seed is used, or four if celery seed is used. Pour cold... Pepper-pot
A good stock made with beef bones or mutton, one small carrot, one onion, three turnips, two heads of celery, a little thyme and sweet-herbs; season to your taste; boil these, and put them through a tamis; then add a little flour and butter; make up... Peppermint Cup
Soak half an ounce of pulverized gum arabic in half a cupful of cold water for 30 minutes. Dissolve it over hot water. Add one cupful of powdered sugar and cook until it will spin a thread. Pour this upon the stiffly beaten whites of two eggs, a... Peppermint Drops
Two cups of granulated sugar, half a cup of cold water, a tiny pinch of cream of tartar. Boil ten minutes without stirring, let the sugar melt slowly that it may not burn. Add eight drops of oil of peppermint while still on the fire. When removed fr... Peppermints
3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes. Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm of oil of peppermint. Beat until cool enough to drop on buttered plates, the size of a dollar. ... Perch To Fricassee
Boil the perch, and strip them of the bones; half cover them with white wine; put in two or three anchovies, a little pepper and salt, and warm it over the fire. Put in a little parsley and onions, with yolks of eggs well beaten. Toss it together; p... Perch With Wine
Here haddock, hake, and flounders are, And eels, and _perch_, and cod. GREEN. Having scalded and taken out the gills, put the perch into a stew-pan, with equal quantities of stock and white wine, a bay leaf, a clove of... Perfume Bags
Rose and sweet-scented clover leaves, dried in the shade, then mixed with powdered cloves, cinnamon, mace, and pressed in small bags, are very nice to keep in chests of linen, or drawers of clothes, to perfume them. ... Perniciotti Alla Gastalda Partridges
Ingredients: Partridges, cauliflower, bacon, sausage, fowls' livers, carrots, onions herbs, stock, gravy, butter, Madeira. Cut a cauliflower into quarters, blanch for a few minutes, drain, and put it into a saucepan with some bits of bacon. Let it... Pesce Alla Genovese Sole Or Turbot
Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion, garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms, tomatoes, flour, anchovies. Fry an onion slightly in one and a half ounces of butter, add a small cut-up carrot,... Pesci Diversi Alla Casalinga Fish
Ingredients: Any sort of fish, celery, parsley, carrots, garlic, onion, anchovies, almonds, capers, mushrooms, butter, salt, pepper, flour, tomatoes. Chop up a stick of celery, a sprig of parsley, a carrot, an onion. Pound up an anchovy in brine ... Petites Souffle
1/2 pound cooked sprouts. 1/2 pound mashed potatoes. 3 eggs. 1 tablespoon flour. 1/2 teaspoon each salt and pepper. 1/2 ounce butter. Mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the w... Petto Di Castrato All'italiana Breast Of Mutton
Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan. Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten up, herbs, a little spice, and a tablespoonful of grated Parmesan, braize it in stock with a bun... Petto Di Castrato Alla Salsa Piccante Breast Of Mutton
... Pfeffernusse Pepper Nuts
1 cup Lard 1 cup Butter 2 cups Brown Sugar 3 Eggs 2 teaspoons Annise seed (ground) 2 oz. whole coriander seed 1/2 lb. Chopped Almonds 1/2 lb. Mixed Citron ... Pheasant A L'italienne
Cut the liver small: and to one bird take but six oysters; parboil them, and put them into a stewpan with the liver, a piece of butter, some parsley, green onions, pepper and salt, sweet-herbs, and a little allspice; let them stand a little over the... Pheasant A La Braise
Put a layer of beef, the same of veal, at the bottom of the stewpan, with a thin slice of bacon, a little bit of carrot, an onion stuck with cloves, a bunch of sweet-herbs, some black and white pepper, and a little beaten mace, and put in your pheas... Pheasant Pure Of
Chop the fleshy parts of a pheasant, the wings, breast, and legs, very fine, and pound them well in a mortar. Warm a pint of veal jelly, and stew the bird in it. Strain the whole through a sieve. Mix it all to the consistency of mashed potatoes. Ser... Pheasant To Boil
Boil the birds in abundance of water; if they are large, they will require three quarters of an hour; if small, about half an hour. For sauce--stewed white celery, thickened with cream, and a bit of butter rolled in flour; pour this over them. ... Pheasant With White Sauce
Truss the bird with the legs inward, (like a fowl for boiling); singe it well; take a little butter and the fat of some bacon, and fry the pheasant white; when sufficiently firm, take it out of the pan; then put a spoonful of flour into the butter; ...