The accomplisht cook: or, The art & mystery of cookery

_Muskles stewed_ 400 _Muskles fryed_ 401 _Muskle Pyes_ Ibid. N. _Neats tongue boil'd_ 42, 43 _Neats tongue in stoffado_ 106 _Neats tongues stewed_ Ibid. _Neats tongue in Brodo lardiero_ 109 _Neats tongue roasted_ 110 _Neats tongue hashed_ 40, 41 _Neats tongue bak't_ 111, 112 _Neats feet larded and roasted_ _Norfolk fool._ O. _Olio Podrida_ 1 _Olines of Beef_ 118 _Olines of a Leg of Veal_ 142 _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 _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