_Pease pottage_ 421
_Peaches preserved_ 252
_Pewets to nourish them_ 458
_Pheasants how to feed them_ 461
_Pheasant baked_ 214
_Pinemolet_ 9
_Pie extraordinary, or a bride pye_ 234
_Pie of pippins_ 242
_Pippins preserved_ 244
_Pig roasted with hair on_ 145
_Pig roasted otherways_ 146
_Pig souc't_ 194
_Pig jellied_ 196
_Pig distilled against a Consumption_ 451
_Pigeons boil'd_ 76, 93
_Pigeons baked_ 214
_Pike boil'd_ 319, 320
_Pike stewed_ 323
_Pike hashed_ 324
_Pike souc't_ 325
_Pike jellied_ 326, 327
_Pike roasted_ 328
_Pike fried_ 329
_Pike boil'd_ Ibid.
_Pike bak't_ 330
_Plumb cream_ 278
_Plaice boil'd or stewed_ 346
_Plovers how to feed them_ 459
_Pork boil'd_ 167, 168
_Pork roasted_ 145
_Pottages_ 77, 78
_Pottage in the french fashion_ 94
_Pottage without any sight of herbs_ Ibid.
_Pottage called skink_ 115
_Pottage of ellicksanders_ 421
_Pottage of onions_ 422
_Pottage of almonds_ Ibid.
_Pottage of grewel_ 419
_Pottage of rice_ 420
_Pottage of milk_ Ibid.
_Potatoes bake