Pickled Artichokes
Parboil artichokes, and pour over good strong vinegar. They make
excellent pickles.
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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. ... Pickled Artichokes
Parboil artichokes, and pour over good strong vinegar. They make excellent pickles. ... Pickled Cabbage
Lives in a cell, and eats from week to week A meal of _pickled cabbage_ and ox cheek. CAWTHORNE. Choose two middling-sized, well-colored and firm red cabbages, shred them very finely, first pulling off the outside leav... Pickled Cauliflower
Boil the cauliflower not too soft and break up into small tufts. Drain and put into bottles with horse-radish, tarragon, bay leaves and grains of black pepper. Pour over good cider vinegar and cork the bottle tightly. ... Pickled Peaches
MISS EDITH HENRY. Eight pounds of peaches, four pounds of white sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm freestone peaches, remove the skins and put into a jar. Put the sugar, vinegar, and spices ... Pickled Peppers
Remove the seeds from large green peppers, slice them and lay them in a jar alternating each layer of peppers with a layer of cabbage, then cover them with salt and let stand over night. In the morning drain off the water. For the pickle use enough ... Pickled Shad
In season fine large shad can be bought for twenty-five cents, and each one will be enough for two hearty meals. Thoroughly clean a fresh shad; cut it in pieces about three inches square, lay it in a deep baking dish, or earthen crock, seasoning it ... Pickles
1 peck medium sized pickles 1 gallon cider vinegar 1 cup sugar 1 cup mustard 1 cup salt Wash pickles well and pack in stone crock. Dissolve mustard in some of the vinegar and mix all together an... Picnic Sandwiches
Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening. Mix... Pie Crust
One level cup of flour, one-half cup of lard, one-half teaspoon salt, one-fourth cup ice cold water, one teaspoon baking powder. Mix salt, baking powder and flour thoroughly, chop in the lard, add water. Use as little flour as possible when rolling ... Pie Plant Pie
MRS. R. M. STOCKING. One cup sugar, well beaten with yolks of two eggs; add one pint of pie plant, bake with one crust, then spread beaten whites, with tablespoon sugar over top; return to oven a few moments. ... Pie-crust
Four cups of flour, one large teaspoon salt, one teaspoon baking powder, one scant cup lard, one large cup water. Mix rather soft. Take part of crust and roll in butter for top crust.--Miss Price. * * * ...