192
---- fried, 183 ib.
---- sauce, 278 234
---- preserved in powder, 280 234
---- patties (Ap. 26.) 368

Osborne, H. Cook to Sir J. Banks xi. 52
---- ditto, his receipts for puddings, &c., 560 345

Oatmeal, a substitute for bread crumbs, note 82

Pancakes, 558 344

Paregoric elixir, 570 352

Pharmacopoeia, Appendix to x.

Parmentier, quoted, Preface ib.

Parsley and butter, 261 230
---- to preserve, N.B. to 261 231
---- fried, 317 245
---- crisp, 318 246

Partridges, 70 143
---- soup, 241 215

Paste for croquants, or cut pastry (Ap. 8.) 361
---- for meat or savoury pies (Ap. 2.) 360
---- for boiled puddings (Ap. 6.) 361
---- for stringing tartlets, &c. (Ap. 7.) ib.

Pease, to boil, 134 164
---- pudding, 555 343
---- ---- how to make for half the usual expense, note to 555 ib.
---- soups, 218. 220 203. 205
---- ditto, in five minutes, Obs. to 555 343
---- curry pease soup, note to 218 205
---- celery ditto, ditto, 218 204
---- plain pease soup, 221 206

Parsnips, 128 163

Peristaltic persuaders 39

Peptic Precepts, quoted ib.

Pease powder, 458 289

Perch, fried, 159 179
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