The art of cookery / by John Mollard.

  • Mollard, John.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery / by John Mollard. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    .‘317 Peas, To stew, for sauce for lamb, &c., 137 Pepper water, or eurrie, 163. Perfume, for general purposes, 291. Peths, Fried, 159. Petits pates of chicken and ham, 207. Pheasants, 61. am olives, 62. Hashed, 66. To keep, 61. Pickles, &c., 184 to 191. Pickling, Rules to be observed in, 184. Pies, puddings, pastry, &c. 192 to 231. Pig, Collared, 111. To roast, 110. Pigs’ feet, Sucking, 113. and ears, 112. To prepare large, 112. cheeks, To pickle, Westphalia fashion, Pigeons, 59. a la surelle, 59. a la crapaudine, 60. Compote of, 60. Entree of, with truffles, 60. glazed, 59. Pigeon pie, 198. Pike, Roasted, 29. Pilau of rice, 168. (another way), 168. Piper with Dutch sauce, 37. Pippins, Golden, a, la creme, 251. (another way), 252. Stewed, 253.. with rice, 253. Plovers’ eggs, different ways, 65. Plum cake, Rich, 237. pottage, 224. pudding, Rich, 215. Poivrade sauce, 127, (another way), 127. Pork chops, in a plain manner, 102. cutlets, 111, (another wav), 112. Fillets of, 110. pie, 197. Portugal or heart cakes, 243. Potage a la reine, 15. am clioux, 16. Potatoes, creamed, 146. Scalloped, with mutton, 147. To mash, 147. Potato pudding, 213. P 3 113.