Petto Di Castrato Alla Salsa Piccante Breast Of Mutton
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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; ... Piccioni Alla Minute Pigeons
Ingredients: Pigeons, butter, truffles, herbs, fowls' livers, sweetbread, salt, flour, stock, Burgundy. Prepare two pigeons and put them into a stewpan with two ounces of butter, two truffles cut up, two fowls' livers, half-pound of sweetbread cu... Piccioni In Ripieno Stuffed Pigeons
Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt, pepper, bacon, stock, Chablis, fowls' livers, and gizzards. Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig of parsley, and add salt and pepper. Put this stuffing... Pickle For Beef
To four gallons of water put a sufficient quantity of common salt; when quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of bay salt, and half a pound of coarse sugar. Boil this pickle for twenty minutes, skim it well, and strai... Pickle For Corn Beef
MRS. HENRY THOMSON. Two gallons of water (soft the best), two and one half pounds salt, one half pound sugar, two ounces of salt petre. ...