with milk, 117
with celery, 124.
Pavoakss.
Buckwheat, with yeast, 645.
German, 544.
Dennett^ 544.
Eierkuchen, 648.
German, 546.
hominy, 544.
Morthumbrian, 546.
potato, 546.
rice, 544.
wheat, 544.
Pavcaxbs.
Waffles, 549.
Pabslbt.
fried, 112.
PABSWIPa
boiled and fried, 504.
PSAS.
k PAUemande, 491.
k PAm^rioaine, 491.
&PAnglaise,492.
and carrots, stowed, k PAllemande,491.
modem style, 491.
pur^, 492.
PXBOB.
k la b^hamel, 216.
k la maitre d*h6tel, 214.
k la Polonaise, 214.
au gratin, 215.
broiled k PAm^ricaine, 218.
k la Franyaise, 218.
fillets k la Joinville, 216.
k la Villeroi, 214.
frit4, 216.
Med, 214.
stowed k PAngluse, 214.
where found, eto., 218.
with oystofB, 215.
Pioxov.
Cutlets k la Dauphine, 421.
k la Toringo, 422.
with olives, 421.
filled and roasted, 488.
filleto, k la Pompadour, 428.
potted, 428.
roasted, 422.
with peas, 424
with rice, 424
PlKS.
BoUed, 217.
collared, 217.
faroi, 217.
fillets of, a la mariniire, 219.
with fines herbes, 220.
Pasteto, 220.
stowed, 217.
stuffed and baked, 218.
where found, etc, 216.
with sauerkraut, 219.
PoMPAiro.
k PAUemande, 221.
606
INDEX.
POICPAKO.
Veronitia, 221.
POBK.
Baoon, boiled, 864.
broiled, 854.
fried, 858.
Ham and eggs, 850.
boiled, 854.
broiled, 856.
ohampagne, 9bL
oold, potted, 851,
remnants, No. 1, 851.
mouseline, 888.
with cream sauce, 851.
oomed, boiled, 849.
fresh, k la Franyaiaa, 884.
k la marini^, 888.
potted, 884.
roasted, 885.
stuffed, 886.
fried, 856.
hash, 850.
in Burgundy, 855.
omelette, 858.
pie, 852.
with macaroni, 852.
pudding, 858.
plun, 850.
sandwiches of biscuits, 860.
with Cumberland sauce, 855.
with nudles, 858.
lard, 848.
pig^s feet, filled, 844.
in jelly, 845.
pickled, 844.
head cheese, 846.
cheese k TAllemande, 848.
head, filled, 845.
tails with sauerkraut, 848.
tongue a la jardiniere, 848.
pickled, 844.
rago<it,848.
roasted, 881.
with oyster forcemeat, 888.
suckling, with apple dres^ilng, 88SI
pork chops, broiled, 887.
fried, 887.
cold, how to utilise, 848.
minced. 849.
roasted, sour ntew vf. 849.
PoBK.
Croquettes, 848.
loin of, roasted, 888.
potpie, 887.
sausages, Frankftirter, 888.
fried, 889.
scrapple, 847.
shoulder of fresh pork, roasted, 887.
spare ribs, filled and baked, 842.
pickled, 848.
salted, 846.
with sauerkraut, 848.
stew, 888.
with sweet potatoes, 888.
tenderloin k la jardiniire, 889.
k la marini^, 840.
k la Viennoiae, 840.
broUed, 841.
farci, 841.
fried, 841.
larded, roasted, 889.
short, 842.
to pickle, 848.
Weissauer, 888.
POTATOSS.
Petites croustadea de pomme de terra.
466.
Potatoes k PAllemande, 467.
k I'Anglaise, 465.
k la Batiere, 466.
k la Bismarck, 464.
k U Diana, 468.
k la Ducheese, 461.
k la Florenza, 468.
k la Hanovrienne, 467.
k lltalienne, 459.
k la maitre d%6tel, 467.
k la Minden, 464.
k la Parisienne, 468.
k la Patricia, 460.
k la Prinoesse, 464.
k la Sarah Bernhardt, 464
k la Teutonia, 459.
k la Wurthfleth, 464.
baked, 459.
balls, 468.
k PAllemande, 460.
boiled with tlie skin, 468.
cakes k la Limerick, 461.
cblLteau, 462.
INDEX.
607
FOTATOS8.
Cold, hashed, 469.
hashed with oniona, 470.
with green oniona, 470.
croquettes, 460.
dumplings, 469.
with bread orodtona, 469.
with farina, 469.
French Med, 462.
fried, 470.
fHt^e, 467.
fiit^e k rAUemande, 458.
Lyonnaise, 461.
Messallna, 466.
mashed, 469.
plain boiled, 458.
pur^ 459.
raw, fried with pork, 461.
sauted, 466.
Page 397
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with milk, 117
with celery, 124.
Pavoakss.
Buckwheat, with yeast, 645.
German, 544.
Dennett^ 544.
Eierkuchen, 648.
German, 546.
hominy, 544.
Morthumbrian, 546.
potato, 546.
rice, 544.
wheat, 544.
Pavcaxbs.
Waffles, 549.
Pabslbt.
fried, 112.
PABSWIPa
boiled and fried, 504.
PSAS.
k PAUemande, 491.
k PAm^rioaine, 491.
&PAnglaise,492.
and carrots, stowed, k PAllemande,491.
modem style, 491.
pur^, 492.
PXBOB.
k la b^hamel, 216.
k la maitre d*h6tel, 214.
k la Polonaise, 214.
au gratin, 215.
broiled k PAm^ricaine, 218.
k la Franyaise, 218.
fillets k la Joinville, 216.
k la Villeroi, 214.
frit4, 216.
Med, 214.
stowed k PAngluse, 214.
where found, eto., 218.
with oystofB, 215.
Pioxov.
Cutlets k la Dauphine, 421.
k la Toringo, 422.
with olives, 421.
filled and roasted, 488.
filleto, k la Pompadour, 428.
potted, 428.
roasted, 422.
with peas, 424
with rice, 424
PlKS.
BoUed, 217.
collared, 217.
faroi, 217.
fillets of, a la mariniire, 219.
with fines herbes, 220.
Pasteto, 220.
stowed, 217.
stuffed and baked, 218.
where found, etc, 216.
with sauerkraut, 219.
PoMPAiro.
k PAUemande, 221.
606
INDEX.
POICPAKO.
Veronitia, 221.
POBK.
Baoon, boiled, 864.
broiled, 854.
fried, 858.
Ham and eggs, 850.
boiled, 854.
broiled, 856.
ohampagne, 9bL
oold, potted, 851,
remnants, No. 1, 851.
mouseline, 888.
with cream sauce, 851.
oomed, boiled, 849.
fresh, k la Franyaiaa, 884.
k la marini^, 888.
potted, 884.
roasted, 885.
stuffed, 886.
fried, 856.
hash, 850.
in Burgundy, 855.
omelette, 858.
pie, 852.
with macaroni, 852.
pudding, 858.
plun, 850.
sandwiches of biscuits, 860.
with Cumberland sauce, 855.
with nudles, 858.
lard, 848.
pig^s feet, filled, 844.
in jelly, 845.
pickled, 844.
head cheese, 846.
cheese k TAllemande, 848.
head, filled, 845.
tails with sauerkraut, 848.
tongue a la jardiniere, 848.
pickled, 844.
rago<it,848.
roasted, 881.
with oyster forcemeat, 888.
suckling, with apple dres^ilng, 88SI
pork chops, broiled, 887.
fried, 887.
cold, how to utilise, 848.
minced. 849.
roasted, sour ntew vf. 849.
PoBK.
Croquettes, 848.
loin of, roasted, 888.
potpie, 887.
sausages, Frankftirter, 888.
fried, 889.
scrapple, 847.
shoulder of fresh pork, roasted, 887.
spare ribs, filled and baked, 842.
pickled, 848.
salted, 846.
with sauerkraut, 848.
stew, 888.
with sweet potatoes, 888.
tenderloin k la jardiniire, 889.
k la marini^, 840.
k la Viennoiae, 840.
broUed, 841.
farci, 841.
fried, 841.
larded, roasted, 889.
short, 842.
to pickle, 848.
Weissauer, 888.
POTATOSS.
Petites croustadea de pomme de terra.
466.
Potatoes k PAllemande, 467.
k I'Anglaise, 465.
k la Batiere, 466.
k la Bismarck, 464.
k U Diana, 468.
k la Ducheese, 461.
k la Florenza, 468.
k la Hanovrienne, 467.
k lltalienne, 459.
k la maitre d%6tel, 467.
k la Minden, 464.
k la Parisienne, 468.
k la Patricia, 460.
k la Prinoesse, 464.
k la Sarah Bernhardt, 464
k la Teutonia, 459.
k la Wurthfleth, 464.
baked, 459.
balls, 468.
k PAllemande, 460.
boiled with tlie skin, 468.
cakes k la Limerick, 461.
cblLteau, 462.
INDEX.
607
FOTATOS8.
Cold, hashed, 469.
hashed with oniona, 470.
with green oniona, 470.
croquettes, 460.
dumplings, 469.
with bread orodtona, 469.
with farina, 469.
French Med, 462.
fried, 470.
fHt^e, 467.
fiit^e k rAUemande, 458.
Lyonnaise, 461.
Messallna, 466.
mashed, 469.
plain boiled, 458.
pur^ 459.
raw, fried with pork, 461.
sauted, 466.