PARSLEY, To Grow. — Sow the seed in drills from February till
the end of May, and again in August, thinning out by plucking up the weak
plants so as to allow the stronger ones plenty of room to grow. The curled
is used for garnishing and the plain for culinary purposes, though either
will answer the latter end.
PARSNIPS, To Grow. — Sow the seed, in a rich, deep soil, in rows
fourteen or fifteen inches apart, and thin out to nine inches between the
plants.
PARSNIPS, To Stew. — Boil them in milk and water till they are
tender, then scrape and cut into slices ; put them back into the saucepan
with a cupful of cream, and when the cream boils pour them into a dish
and serve with butter sauce✪ Parsnips, To Stew.
PARTRIDGE PIE. — Lay slices of veal and bacon at the bottom
of a dish, and sprinkle them with parsley, onions, and mushrooms, all
chopped very fine. If the partridges have been boned rub the seasoning
on the inside of the birds, adding some fine bread crumbs ; lay the birds
on the veal, cover them with slices of fat bacon, put in a few spoonfuls of
good stock✪ Partridge Pie, cover with a crust, and bake.
PARTRIDGES (BOILED). — Put them into a good quantity of
water and boil them for a quarter of an hour or twenty minutes✪ Partridges (Boiled) — a large
bird will require twenty-five minutes. Serve with cream sauce poured over
them.
PARTRIDGES (ROAST). — Partridges are roasted in the same
manner as turkeys, but they should not be stuffed. When underdone, dredge
them with flour, and baste with butter. Send to table with a fine froth,
with the gravy in the dish, accompanied with bread crumbs browned before
the fire✪ Partridges (Roast), or with bread sauce. If preferred stuffed it should be with truffles
and bacon.
PARTRIDGES, To Carve. — Partridges are carved in the same
way as fowls. The wing is considered the best part and the tip of the
wing the choicest morsel. After this come the breast and merrythought,
which are generally served to one person.
PARTRIDGES, To Choose. — A young partridge has a dark bill
and yellowish legs ; when old their bills turn white and their legs blue.
When fresh the vent is firm ; when stale, this part goes green.
PASTE FOR PAPER, A Strong. — To half a quartern of flour
add sufficient cold water to form a good thick paste ; beat it perfectly free
from lumps, then dissolve one ounce of alum in three quarts of boiling
water ; pour it quickly, while still boiling, on to the paste, and stir round
briskly till it thickens.
PASTE (PERMANENT), for Paper. — Make a paste with
flour and water, boil it until it is rather thick, then let it cool, and to each
half pint add fifteen grains of corrosive sublimate, previously powdered in
a mortar. Mix the whole thoroughly and keep in a covered pot. It will
remain good for an indefinite period.
PASTE STONES, for Jewellery. — Fine white sand, six pounds;
red lead, four pounds ; purified pearl-ashes, three pounds ; nitre, two
M9
pounds ; arsenic, five ounces ; and manganese, one scruple. Powder and
fuse the whole. By means of calces of metal various colours may be com-
municated, so as to imitate emeralds, rubies, sapphires, and every other
species of precious stone.
PASTILLES, for Fumigating Rooms. — Gum-benzoin, olibanum,
frankincense, and mastic, of each one ounce ; charcoal, one pound and a
half ; gum-tragacanth, four drams ; water, sufficient to make the mixtute,
when pounded, into a paste.
Page 165 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PARSLEY, To Grow. — Sow the seed in drills from February till the end of May, and again in August, thinning out by plucking up the weak plants so as to allow the stronger ones plenty of room to grow. The curled is used for garnishing and the plain for culinary purposes, though either will answer the latter end.
PARSNIPS, To Grow. — Sow the seed, in a rich, deep soil, in rows fourteen or fifteen inches apart, and thin out to nine inches between the plants.
PARSNIPS, To Stew. — Boil them in milk and water till they are tender, then scrape and cut into slices ; put them back into the saucepan with a cupful of cream, and when the cream boils pour them into a dish and serve with butter sauce.
PARTRIDGE PIE. — Lay slices of veal and bacon at the bottom of a dish, and sprinkle them with parsley, onions, and mushrooms, all chopped very fine. If the partridges have been boned rub the seasoning on the inside of the birds, adding some fine bread crumbs ; lay the birds on the veal, cover them with slices of fat bacon, put in a few spoonfuls of good stock, cover with a crust, and bake.
PARTRIDGES (BOILED). — Put them into a good quantity of water and boil them for a quarter of an hour or twenty minutes — a large bird will require twenty-five minutes. Serve with cream sauce poured over them.
PARTRIDGES (ROAST). — Partridges are roasted in the same manner as turkeys, but they should not be stuffed. When underdone, dredge them with flour, and baste with butter. Send to table with a fine froth, with the gravy in the dish, accompanied with bread crumbs browned before the fire, or with bread sauce. If preferred stuffed it should be with truffles and bacon.
PARTRIDGES, To Carve. — Partridges are carved in the same way as fowls. The wing is considered the best part and the tip of the wing the choicest morsel. After this come the breast and merrythought, which are generally served to one person.
PARTRIDGES, To Choose. — A young partridge has a dark bill and yellowish legs ; when old their bills turn white and their legs blue. When fresh the vent is firm ; when stale, this part goes green.
PASTE FOR PAPER, A Strong. — To half a quartern of flour add sufficient cold water to form a good thick paste ; beat it perfectly free from lumps, then dissolve one ounce of alum in three quarts of boiling water ; pour it quickly, while still boiling, on to the paste, and stir round briskly till it thickens.
PASTE (PERMANENT), for Paper. — Make a paste with flour and water, boil it until it is rather thick, then let it cool, and to each half pint add fifteen grains of corrosive sublimate, previously powdered in a mortar. Mix the whole thoroughly and keep in a covered pot. It will remain good for an indefinite period.
PASTE STONES, for Jewellery. — Fine white sand, six pounds; red lead, four pounds ; purified pearl-ashes, three pounds ; nitre, two
M9
pounds ; arsenic, five ounces ; and manganese, one scruple. Powder and fuse the whole. By means of calces of metal various colours may be communicated, so as to imitate emeralds, rubies, sapphires, and every other species of precious stone.
PASTILLES, for Fumigating Rooms. — Gum-benzoin, olibanum, frankincense, and mastic, of each one ounce ; charcoal, one pound and a half ; gum-tragacanth, four drams ; water, sufficient to make the mixtute, when pounded, into a paste.
Records on this page
Parsnips, To StewPartridge PiePartridges (Boiled)Partridges (Roast)