Pig To Pickle Or Souse
Take a fair fat pig, cut off his head, and cut him through the middle.
Take out the brains, lay them in warm water, and leave them all night.
Roll the pig up like brawn, boil till tender, and then throw it into an
earthen pan with salt and water. This will whiten and season the flesh;
for no salt must be put into the boiling for fear of turning it black.
Then take a quart of this broth and a quart of white wine, boil them
together, and put in three or four bay-leaves: when cold, season your
pig, and put it into this sauce. It will keep three months.
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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. * * * ... Pig
The cook usually divides the body before it is sent to the table, and garnishes the dish with the jaws and ears. The first thing is to separate the shoulder from the carcass on one side, and then the leg, according to the direction given by the d... Pig To Barbicue
The best pig for this purpose is of the thick neck breed, about six weeks old. Season the barbicue very high with cayenne, black pepper, and sage, finely sifted; which must be rubbed well into the inside of the pig. It must then be sewed up and roas... Pig To Collar
Have your pig cut down the back, and bone and wash it clean from the blood; dry it well, and season it with spice, salt, parsley, and thyme, and roll it hard in a collar; tie it close in a dry cloth and boil it with the bones, in three pints of wate... Pig To Collar In Colours
Boil and wash your pig well, and lay it on a dresser: chop parsley, thyme, and sage, and strew them over the inside of the pig. Beat some mace and cloves, mix with them some pepper and salt, and strew that over. Boil some eggs hard, chop the yolks, ... Pig To Dress Lamb Fashion
After skinning the pig, but leaving the skin quite whole, with the head on, chine it down, as you would do mutton, larding it with thyme and lemon-peel; and roast it in quarters like lamb. Fill the other part with a plum-pudding; sew the belly up, a... Pig To Pickle Or Souse
Take a fair fat pig, cut off his head, and cut him through the middle. Take out the brains, lay them in warm water, and leave them all night. Roll the pig up like brawn, boil till tender, and then throw it into an earthen pan with salt and water. Th... Pig To Roast
Chop the liver small by itself: mince blanched bacon, capers, truffles, anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. Fill your pig with it; tie it up; sprinkle some good olive oil over it; roast and serve it up hot. ... Pig's Feet
These are to be well salted for about four days, and then boiled in plenty of water for about three hours; they may be eaten either hot or cold. ... Pig's Fry
A pig's fry consists of the heart, liver, lights, and some of the chitterlings; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces... Pig's Head To Roll
Take the belly-piece and head of pork, rub it well with saltpetre and a very little salt; let it lie three or four days; wash it clean; then boil the head tender, and take off all the meat with the ears, which cut in pieces. Have ready four neats' f... Pig's Kidneys May Be Cooked In The Same Manner And Enough Can Be Bought
for ten cents to make a good sized dish. ... Pigeon Surprise
(Piccione a sorpresa) The pigeon (or chicken) must be opened and stuffed with a cutlet of milk veal. Of course this cutlet must be of proportionate size. Beat it well to render it thinner and more tender, season with salt, pepper, a pinch of spic... Pigeons
Take out the inwards, and stuff the pigeons with a dressing prepared like that for turkeys, lay them in a pot with the breast side down. Turn in more than enough water to cover them. When stewed nearly tender, put in a quarter of a pound of butter t... Pigeons
Pigeons are considered very fine eating. It is usual to cut them in half, either from top to bottom, or across. The lower part is generally thought best. ... Pigeons A La Crapaudine
Cut the birds open down the back, and draw the legs through the skin inside, as you would do a boiled fowl, then put into a roomy saucepan some butter, a little parsley, thyme, shalots, and, if you can have them, mushrooms, all chopped together very... Pigeons A La Tatare With Cold Sauce
Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin; season them with salt, pepper, cloves, and mace. Dip them in melted butter and grated bread; lay them on a gridiron, and turn them often. Should the fir... Pigeons Au Soleil
Make some forcemeat, with half a pound of veal, a quarter of a pound of mutton, and two ounces of beef, and beat them in a mortar with salt, pepper, and mace, till they become paste. Beat up the yolks of four eggs, put them into a plate, and mix two... Pigeons Aux Poires
Let the feet be cut off, and stuff them with forcemeat, in the shape of a pear, rolling them in the yolk of an egg and crumbs of bread, putting in at the lower end to make them look like pears. Rub your dish with a piece of butter, and then lay them... Pigeons Biscuit Of
Wash, clean, and parboil, your pigeons, and stew them in strong broth. Have a ragout made for them of strong gravy, with artichoke bottoms and onions, seasoning them with the juice of lemons, and lemons diced, truffles, mushrooms, morels, and bacon ... Pigeons En Compote No 1
The pigeons must be young and white, and the inside entirely taken out. Let none of the heart or liver remain, which is apt to render them bitter. Make some forcemeat of veal, and fill the pigeons with it; then put them in a braise, with some bacon,... Pigeons En Compote No 2
Have the birds trussed with their legs in their bodies, but stuffed with forcemeat; parboil and lard them with fat bacon; season with pepper, spices, parsley, and minced chives; stew them very gently. While they are stewing, make a ragout of fowls' ...