Pike To Dress
If you would serve it as a first dish, do not scale it; take off the
gills, and, having gutted it, boil it in court bouillon, as a side-dish,
or entree. It may be served in many ways. Cut it into pieces, and put
it into a stewpan, with a bit of butter, a bunch of all sorts of sweet
herbs, and some mushrooms; turn it a few times over the fire, and shake
in a little flour; moisten it with some good broth and a pint of white
wine, and set it over a brisk fire. When it is done, add a trifle of
salt and cayenne pepper, the yolk of three eggs, and half a pint of
cream, stirring it till well mixed. Serve up hot.
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Pigeons To Boil
Chop sweet-herbs and bacon, with grated bread, butter, spice, and the yolk of an egg; tie both ends of the pullets, and boil them. Garnish with sliced lemon and barberries. ... Pigeons To Broil
Cut their necks and wings close, leaving the skin of the neck to enable you to tie close, and with some grated bread put an anchovy, the two livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little peppe... Pigeons To Jug
Pick and draw the pigeons, and let a little water pass through them; parboil and bruise the liver with a spoon; mix pepper, salt, grated nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity equal to the liver, the yolks of two egg... Pigeons To Pot
Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, when cold, cover them with clarified butter. Fish may be potted in the same way, but always bone them when baked.... Pigeons To Stew No 1
Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ... Pigeons To Stew No 2
Shred the livers and gizzards, with as much suet as there is meat; season with pepper, salt, parsley, and thyme, shred small; fill the pigeons with this stuffing; lay them in the stewpan, breasts downward, with as much strong broth as will cover the... Pigeons To Stew No 3
Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stew them without burning. When tender, thicken the liquor with the yolk of an egg and three spoonfuls of fr... Pigs' Feet And Ears Fricassee Of
Clean the feet and ears, and boil them very tender. Cut them in small shreds, the length of a finger and about a quarter of an inch in breadth; fry them in butter till they are brown but not hard; put them into a stewpan with a little brown gravy an... Pigs' Feet And Ears Ragout Of
Split the feet, and take them out of souse; dip them in eggs, then in bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the ears in long narrow slips; flour them; put them into some good gravy; add ketchup, morels, and pickled mush... Pike A La Tatare Or In The Tartar Fashion
Clean your pike; gut and scale it; cut it into bits, and lay it in oil, with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, the whole shred very fine; grate bread over it and lay it upon the gridiron, basting it, while broiling, w... Pike Au Souvenir
Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of shalot, mixed with the yolks of eggs; fill the inside of the fish with this meat; sew it up; after which d... Pike Fricandeau
Cut a pike in several pieces, according to its size, after having scaled, gutted, and washed, it. Lard all the upper part with bacon cut small, and put it into a stewpan with a glass of red wine (or white wine if for white sauce) some good broth, a ... Pike German Way Of Dressing Delicious!
Take a pike of moderate size; when well washed and cleansed, split it down the back, close to the bone, in two flat pieces. Set it over the fire in a stewpan with salt and water; half boil it. Take it out; scale it; put it into the stewpan again, wi... Pike In Court Bouillon
Scale and well wash your pike; lay it in a pan; pour vinegar and salt over it; let it lie for an hour, then take it out, season with pepper, a little salt, sweet herbs, cloves, and a bay leaf, with a piece of butter. Wrap it up in a napkin, and put ... Pike Stuffed To Boil
Clean a large pike; take out the gills; prepare a stuffing with finely grated bread, all sorts of sweet-herbs, particularly thyme, some onions, grated lemon-peel, oysters chopped small, a piece of butter, the boiled yolk of two eggs, and a sufficien... Pike To Boil A-la-francaise
Wash well, clean, and scale a large pike, and cut it into three pieces; boil an equal quantity of white wine and water with lemon-peel, and when the liquor boils put your pike in, with a handful of salt. When done, lay it on sippets, and stick it wi... Pike To Broil
Split it, and scotch it with a knife on the outside; season it with salt; put the gridiron on a clear fire, make it very hot, then lay on the pike; baste it with butter, turn it often, and, when broiled crisp and stiff put it into a dish, and serve ... Pike To Dress
If you would serve it as a first dish, do not scale it; take off the gills, and, having gutted it, boil it in court bouillon, as a side-dish, or entree. It may be served in many ways. Cut it into pieces, and put it into a stewpan, with a bit of butt... Pike To Pot
After scaling the fish, cut off the head, split it, take out the back-bone, and strew it over with bay salt and pepper. Cover and bake it; lay it on a coarse cloth to drain, and when cold put it in a pot that will just hold it, and cover with clarif... Pike To Roast
Scale and slash the fish from head to tail; lard it with the flesh of eels rolled up in sweet-herbs and seasoning; fill it with fish and forced meat. Roast it at length; baste and bread it; make the sauce of drawn butter, anchovies, the roe and live... Pilaw An Indian Dish
Take six or eight ribs of a neck of mutton; separate and take off all the skin and fat, and put them into a stewpan with twelve cloves, a small piece of ginger, twelve grains of black pepper, and a little cinnamon and mace, with one clove of garlic.... Pilgrim Cookies
Let soak overnight one cup of seedless raisins, then drain and dry on a cloth. Cream one-third a cup of butter; beat in one cup of brown sugar, one tablespoonful of milk, and two eggs, beaten light. Add the raisins, and one cup of flour, sifted with... Pine Apple Julep
Pare and slice a very ripe pine apple, which in season will cost about ten cents; lay it in a glass dish; pour over it the juice of one orange, (cost two cents,) the juice of one lemon, (cost two cents,) a gill of any fruit syrup, (cost about five c... Pine Apples
Take those that are ripe, and perfectly fresh--pare off the rind, and cut the apples in slices an inch thick. Powder the same weight of white sugar as you have pine apples--lay the pine apples in a deep dish, and sprinkle part of the powdered sugar ... Pineapple And Celery Salad
Equal parts of celery and shredded pineapple. Have the celery of the very tenderest, using only the best of the heads. Select a perfectly ripe, fresh pineapple, pare it, removing the eyes carefully, and shred the fruit with a silver fork and cut int... Pineapple Cake
Make the cake by the same recipe as for orange cake. Bake in three layers. FILLING.--The whites of two eggs beaten to a stiff froth and a cup of powdered sugar. Grate enough fresh pineapple to have three-quarters of a cup of fruit. Strain, add th... Pineapple Cake
1 egg 1/2 cup butter 3/4 cup sugar 3/4 cup milk 1 1/2 teaspoons baking powder 1 1/2 cups flour Make in two layers and when ready to serve put grated pineapple on each layer of cake. W... Pineapple Chips
Pare the pineapples; pick out the thistle part: take half its weight of treble-refined sugar; part the apple in halves; slice it thin; put it in a basin, with sifted sugar between; in twelve hours the sugar will be melted. Set it over a fire, and si... Pineapple Cream
1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes, then pour 2 cups boiling water on it. Put this with the pineapple and boil with the juice of 2 lemons. Have ... Pineapple Cream
Drain the syrup from a tin of pineapple, boil it down to half. Cut the best part of the pineapple into neat little squares, pound the remainder, which press through a strainer. Make a custard with half-a-pint of milk and three yolks of eggs. Measure... Pineapple Egg-nog
Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste. ... Pineapple Ice
One quart of water, a pound and a quarter of sugar boiled and skimmed as before, and the juice of one lemon and a large, perfectly ripe pineapple, carefully peeled and shredded fine with a silver fork; freeze. ... Pineapple Jam
Pare the fruit and carefully take out the eyes, then grate it on a coarse grater, rejecting the cores, weigh it, and to each pound of fruit take a pound of sugar. Sprinkle it over the grated pines, let it stand over night. In the morning, boil for t... Pineapple Meringue
Half a large or one small pineapple grated, two ounces of butter, three of granulated sugar, an ounce and a half of grated bread crumbs, the yolks of three eggs and the whites of four. Cream the butter and sugar, add the yolks and one white of egg b...