Pintail, or Sea Pheasant. — This
bird, though highly esteemed where it is
known, is not common. It is considered best
when roasted, and is cooked like an ordinary
pheasant, great care being taken to baste it
constantly. It should be sent to table with
good brown graAy, and a piquant sauce. It
will of itself yield a good gravy if it is taken
down when it has been before the fire for about
twenty-five minutes, dislied, laid in front of the
fire for a few minutes, and then served imme-
diately. Time to roast, about half an hoizr.
Probable cost, uncertain, sea-pheasants being
seldom offered for sale. Sufficient for three or
four persons.
PIP
( 578 )
PIS
Pippin Tarts. — Take half a dozen Flanders
pippins, or any other good cooking apples.
Pare and core them, and put them into a
saucepan ^vith a little butter, and sufficient
■water only to prevent them burning. Let them
simmer imtil they begin to fall, then add four
ounces of moist sugar, and the strained juice
and finely-minced rind of a Seville orange.
.BoU and stir the mixture until it thickens, then
iOm it out to cool. Put it into tartlet shells
already baked, and serve cold. Time, about
half an hour to boil the apples. Probable cost,
9d. for the apple paste. Sufiicient — according
to the size of the pippins.
Pippins, Frosted.— Take half a dozen
russets or E-ibston pippins. Pare, core, and
divide them in halves, then place them side by
side, with the flat part downwards, on a buttered
tin. Whisk the white of a fresh egg to a firm
froth. Spread it on them, then sprinkle over
them the thin rind of a lemon cut into long
aarrow strips, and add a covering of powdered
and sifted sugar. Bake in a moderate oven
until tender, and serve hot. Time to bake,
about half an hour. Probable cost, lOd. Suf-
ficient for three or four persons.
Pippins, Golden, Preserved {see
Golden Pippins).
Pippins, Normandy [see Noi-mandy
Pippins) .
Piquant Sauce. — Mince very finely a
table-spoonful of capers, a table-spoonful of
shallots, and a table-spoonful of gherkins.
Put them into a saucepan with a quarter of a
tea-spoonful of pepper and three table-spoon-
fuls of vinegar, and let them simmer gently for
three minutes. Add half a pint of broth or
stock, a quarter of a tea-spoonful of Liebig's
Extract of Meat, a tea-spoonful of the essence
of anchovy, and a dessert-spoonful of brown
thickening. BoU the sauce until it is thick and
smooth, skim carefully, and it is ready for
use. If bro^vn thickening is not at hand, mix
half an ounce of butter -vN-ith half an ounce of
flour✪ Piquant Sauce, and stir these ingredients quickly together
over a moderate fire until the mixture is
brightly coloured ; moisten with the stock, and
pour it over the gherkins, &c. Time, a quarter
of an hour. Sufficient for nearly a pint of
sauce. Probable cost, lOd.
Page 1229 · 3 recipe records on this page
Presented as published in 1892. 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
Pintail, or Sea Pheasant. — This bird, though highly esteemed where it is known, is not common. It is considered best when roasted, and is cooked like an ordinary pheasant, great care being taken to baste it constantly. It should be sent to table with good brown gravy, and a piquant sauce. It will of itself yield a good gravy if it is taken down when it has been before the fire for about twenty-five minutes, dislied, laid in front of the fire for a few minutes, and then served immediately. Time to roast, about half an hour. Probable cost, uncertain, sea-pheasants being seldom offered for sale. Sufficient for three or four persons.
PIP
( 578 )
PIS
Pippin Tarts. — Take half a dozen Flanders pippins, or any other good cooking apples. Pare and core them, and put them into a saucepan with a little butter, and sufficient ■water only to prevent them burning. Let them simmer until they begin to fall, then add four ounces of moist sugar, and the strained juice and finely-minced rind of a Seville orange. .Boil and stir the mixture until it thickens, then pour it out to cool. Put it into tartlet shells already baked, and serve cold. Time, about half an hour to boil the apples. Probable cost, 9d. for the apple paste. Sufficient — according to the size of the pippins.
Pippins, Frosted.— Take half a dozen russets or E-ibston pippins. Pare, core, and divide them in halves, then place them side by side, with the flat part downwards, on a buttered tin. Whisk the white of a fresh egg to a firm froth. Spread it on them, then sprinkle over them the thin rind of a lemon cut into long narrow strips, and add a covering of powdered and sifted sugar. Bake in a moderate oven until tender, and serve hot. Time to bake, about half an hour. Probable cost, lOd. Sufficient for three or four persons.
Pippins, Golden, Preserved {see Golden Pippins).
Pippins, Normandy [see Normandy Pippins) .
Piquant Sauce. — Mince very finely a table-spoonful of capers, a table-spoonful of shallots, and a table-spoonful of gherkins. Put them into a saucepan with a quarter of a tea-spoonful of pepper and three table-spoonfuls of vinegar, and let them simmer gently for three minutes. Add half a pint of broth or stock, a quarter of a tea-spoonful of Liebig's Extract of Meat, a tea-spoonful of the essence of anchovy, and a dessert-spoonful of brown thickening. Boil the sauce until it is thick and smooth, skim carefully, and it is ready for use. If brown thickening is not at hand, mix half an ounce of butter -vN-ith half an ounce of flour, and stir these ingredients quickly together over a moderate fire until the mixture is brightly colored ; moisten with the stock, and pour it over the gherkins, &c. Time, a quarter of an hour. Sufficient for nearly a pint of sauce. Probable cost, lOd.
Records on this page
Piquant SaucePippin TartsPippins, Frosted