.
Pigs'-feet and ears, fricassee of 135
---- ---- ---- ----, ragout of ib.
Pig's-head, to roll ib.
Pilaw, an Indian dish ib.
Pork, to collar 136
----, to pickle ib.
----, chine, to stuff or roast ib.
---- cutlets 137
----, gammon, to roast ib.
----, leg, to broil ib.
----, spring, to roast ib.
Potatoes, to boil ib.
----, to bake 138
Potato balls ib.
Potatoes, croquets of ib.
----, to fry ib.
----, to mash 139
----, French way of cooking ib.
----, a-la-maitre d'hotel ib.
Rice to boil ib.
Rissoles ib.
Rice 140
Robinson, to make a 141
Salad, to dress ib.
Sausages, Bologna ib.
----, English ib.
----, Oxford 142
----, for Scotch collops ib.
----, veal ib.
----, without skins 143
Spinach, the best mode of dressing ib.
----, to stew ib.
Sweetbreads, ragout of 144
Savoury toasts, to relish wine