baked, put a
large cup of rich broth into the dish; and when done, boil up together
for sauce, the broth, some essence of anchovy, and a squeeze of lemon.

PIPPIN PUDDING. Coddle six pippins in vine leaves covered with water,
very gently, that the inside may be done without breaking the skins.
When soft, take off the skin, and with a tea-spoon take the pulp from
the core. Press it through a cullender, add two spoonfuls of
orange-flower water, three eggs beaten, a glass of raisin wine, a pint
of scalding cream, sugar and nutmeg to taste. Lay a thin puff paste at
the bottom and sides of the dish; shred some very thin lemon peel as
fine as possible, and put it into the dish; likewise lemon, orange, and
citron, in small slices, but not so thin as to dissolve in the baking.

PIPPIN TARTS. Pare two seville or china oranges quite thin, boil the
peel tender and shred it fine. Pare and core twenty pippins, put them in
a stewpan, with as little water as possible. When half done, add half a
pound of sugar, the orange peel and juice, and boil all together till it
is pretty thick. When cold, put it in a shallow dish, or pattipans lined
with paste, to turn out, and be eaten cold.

PISTACHIO CREAM. Blanch four ounces of pistachio nuts, beat them fine
with a little rose-water, and add the paste to a pint of cream. Sweeten
it, let it just boil, and then put it into glasses.

PISTACHIO TART. Shell and peel half a pound of pistachio nuts, beat them
very fine in a marble mortar, and work into them a piece of fresh
butter. Add to this a quarter of a pint of cream, or of the juice of
beet leaves, extracted by pounding them in a marble mortar, and then
draining off the juice through a piece of muslin. Grate in two
macarones, add the yolks of two eggs, a little salt, and sugar to the
taste. Bake it lightly with a puff crust under it, and some little
ornaments on the top. Sift some fine sugar over, before it is sent to
table.

PLAICE. The following is an excellent way of dressing a large plaice,
especially if there be a roe. Sprinkle it with salt, and keep it twenty
four hours. Then wash, and wipe it dry, smear it over with egg, and
cover it with crumbs of bread. Boil up some lard or fine dripping, with
two large spoonfuls of vinegar; lay in the fish, and fry it of a fine
colour. Drain off the fat, serve it with fried parsley laid round, and
anchovy sauce. The fish may be dipped in vinegar, instead of putting
vinegar in the pan.