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Pies (Continued)

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (38)

Pies

chicken, 199 ↝ Pie, fried pies, lemon [Baked Products]
” and parsley, 201 ↝ Parsley, raw [Not included in a food category]
duck, 201
giblet, 198 ↝ Chicken, roasting, giblets, raw [Poultry Products]
gravy for, 197 ↝ Gravy, NFS [Dips, gravies, other sauces]
grouse, 207
hare, 205
lark, 202 ↝ Pie, fried pies, lemon [Baked Products]
mutton, 198
partridge, 201
paste for, 193
” raised, 194
” rich, 194
” rough puff, 194
” timbale, 207
pigeon, 199
rabbit, 205
” (Shropshire), 206
rook, 209 ↝ Pie, fried pies, lemon [Baked Products]
sheep's head, 83
snipe, 44, 204, ↝ Pie, NFS [Cakes and pies]
snipe, 44, 204, ↝ Pie, NFS [Cakes and pies]
squab, 208
teal, widgeon, or woodcock, 203
veal and ham, 197 ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
venison, or pasty, 208
woodcock, 204 ↝ Pie, fried pies, lemon [Baked Products]

Other Recipes

Pigeons, to roast, 151
in season, 123
Pintail, 177
Plover, 176
Pork, to choose, 8 ↝ Pork, cured, salt pork, raw [Pork Products]
” joint, 13 ↝ Pork, ground, raw [Pork Products]
” roast, 100 ↝ Pork, roast [Pork]
(bacon) and broad beans, 104 ↝ Beef, bacon, cooked [Bacon]
ham, to braize, 103 ↝ Ham [Cold cuts and cured meats]
to roast, 102 ↝ Ham [Cold cuts and cured meats]
to boil, 103 ↝ Ham [Cold cuts and cured meats]

Instructions (0)

No instructions extracted.

Original Text · last edited 4 days ago

Pies (Continued)—
chicken, 199
” and parsley, 201
duck, 201
giblet, 198
gravy for, 197
grouse, 207
hare, 205
lark, 202
mutton, 198
partridge, 201
paste for, 193
” raised, 194
” rich, 194
” rough puff, 194
” timbale, 207
pigeon, 199
rabbit, 205
” (Shropshire), 206
rook, 209
sheep's head, 83
snipe, 44, 204,
squab, 208
teal, widgeon, or woodcock, 203
veal and ham, 197
venison, or pasty, 208
woodcock, 204
Pigeons, to roast, 151
in season, 123
Pintail, 177
Plover, 176
Pork, to choose, 8
” joint, 13
” roast, 100
(bacon) and broad beans, 104
ham, to braize, 103
to roast, 102
to boil, 103

Notes

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