42
_Oline pye_ 225
_Olines how to feed them_ 460
_Oatmeal Caudle_ 423
_Omlets of Eggs_ 430, 431
_Onions buttered_ 426
_Oysters stewed the french way_ 383
_Oysters stewed otherways_ 384
_Oyster pottage_ 385
_Oysters hashed_ Ibid.
_Oysters marinated_ 386
_Oysters in stoffado_ 387
_Oysters jellied_ 388
_Oysters pickled_ Ibid.
_Oysters souc't_ 389
_Oysters roasted_ 390
_Oysters broil'd_ 391
_Oysters fryed_ 392
_Oysters baked_ 393
_Oyster mince pies_ 395
_Oxe cheeks boil'd_ 97
_Oxe cheeks in stoffado_ 98
_Oxe cheeks baked_ 218

P.

_Partridge hashed_ 60
_Partridge how to feed them_ 461
_Paste how to make it_ 256
_Paste royal_ 257
_Paste for made dishes in Lent_ Ibid.
_Puff-paste_ 257, 258
_Paste of Violets, Cowslips_, &c. 267
_Paste for a Consumption_ 453
_Pallets of Oxe how to dress them_ 100
_Pallit pottage_ 102
_Pallets rosted_ Ibid.
_Pallets in Jellies_ 103
_Pallets bak't_ 104
_Pancakes_ 174
_Panadoes_ 424
_Pap_ 297
_Pease tarts_ 245
_Pease cod dish in Puff paste_ 263