11 116
---- how to score after you have boiled it, 11 ib.
---- chops, to fry, 93 150
---- sausages, 87 148

Poivrade sauce, 365 259

Portable soup, 252 223

Pot top, best fat for frying, Obs. to 83 147
---- ---- liquor 54
---- ---- to convert into pease soup in five minutes, N.B.
to 555 343

Potatoes, 16 ways of dressing, 102 155
---- to redress cold, 102* 156
---- boiled and broiled, 103 ib.
---- fried in slices, 104 ib.
---- fried whole, 105 157
---- mashed, 106 ib.
---- ditto, with onion, 107 ib.
---- escalloped, 108 ib.
---- roasted, 109 158
---- under meat, 110 ib.
---- balls, 111 ib.
---- savoury, 112 ib.
---- snow, 114 ib.
---- gipsy pie, 115 159
---- new, 116 ib.
---- mucilage or starch, 448 286
---- flour ib.
---- colcannon, 108* 157

Potted beef, veal, game, &c., 503 314
---- ---- veal, game, &c., why in season at the same time as
mock turtle, note under 247 219

Potted ham, &c., 509 318

Prawns, 175 187

Poultry, to render immediately ripe for roasting 58
---- marketing tables for 357

Pud