PEWTER, To Clean. — Put some fine Calais sand in a strong
solution of soda, add a little oil of tartar. Scour the articles with the mix-
ture, wipe dry, and polish with a leather dipped in whiting.
PHEASANTS (ROAST). — Truss them nicely, spit them, and
roast in the same way as a turkey is done. A small bird takes about thirty
minutes. Serve with fine gravy flavoured with garlic, and bread sauce.
PHEASANTS (STEWED). — Put them into a stew-pan, cover
with veal stock, and stew till there is enough liquor left for sauce ; skim,
add some parboiled artichoke bottoms, mace, pepper, salt, and a glass of
wine ; thicken the sauce with a piece of butter rolled in flour and add a
153
little lemon juice. Put the pheasants into dishes, pour the sauce over, and
decorate with forcemeat balls.
PHEASANTS, To Choose. — The cock bird is mostly preferred,
though the hens are in general more delicate. The male bird shows his
age by his spurs. If young, these are short and blunt, but if old they are
long and sharp. • They should be kept six or seven days after they are
killed. When blood begins to run from the bills they are fit for table.
PHLOXES. — These are in general robust plants, varying con-
siderably in size ; will grow in any ordinary garden soil, and are readily
increased by division of the stool, cuttings, or seed sown in light, rich
loam.
PHOTOGRAPHS, Mountants for. — Soak some best glue in cold
water till soft ; put it into an earthen jar, and place the jar in a saucepan
of water. When quite thin, add gradually methylated spirit, stirring well
between each addition until quite clear.
Indiarubber solution thinned with benzole will also answer the pur-
pose.
PICKLES (MIXED). — Cut up some white cabbage, cauliflowers,
garlic, and celery, and put them into the best white wine vinegar with some
gherkins, French beans, small button onions, nasturtiums, and capsicums.
To each gallon of vinegar used add three ounces of salt, half a pound of
flour of mustard, two ounces of turmeric, three ounces of sliced ginger, one
ounce of cloves, half an ounce each black and long pepper, and two drams
of cayenne✪ Mixed Pickles, steeping the spices in vinegar on the stove for two or three
days. The mustard and turmeric are sometimes mixed with vinegar before
they are added. The pickle should be kept at least a year before sending
it to table.
PICKLES, To Detect the Presence of Copper in. — Put a portion
of the pickles in a small bottle with a few drams of liquid ammonia diluted
with half the quantity of water ; shake it for a few moments, when, if
copper be present, the whole will turn to a fine blue colour.
PICKLING, Hints on. — In pickling it is highly necessary to
avoid the use of metallic vessels, as these would rapidly become corroded
and poisonous, from the effects of both the vinegar and brine. Common
glazed earthenware should also be avoided, either for making or keeping
the pickles in, as the glazing usually contains lead. The best malt or
white wine vinegar is mostly used, though wood or distilled vinegar will
effect the purpose. Both brine and vinegar may be best heated or boiled
in stoneware, by the heat of a water bath or a stove. For early use the
vegetables should be steeped in hot or boiling brine, as they will thus be
ready for use in a much shorter time ; but this method is not recommended
for cabbage or onions, as it deprives them of their crispness.
Page 170 · 1 recipe record on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PEWTER, To Clean. — Put some fine Calais sand in a strong solution of soda, add a little oil of tartar. Scour the articles with the mixture, wipe dry, and polish with a leather dipped in whiting.
PHEASANTS (ROAST). — Truss them nicely, spit them, and roast in the same way as a turkey is done. A small bird takes about thirty minutes. Serve with fine gravy flavoured with garlic, and bread sauce.
PHEASANTS (STEWED). — Put them into a stew-pan, cover with veal stock, and stew till there is enough liquor left for sauce ; skim, add some parboiled artichoke bottoms, mace, pepper, salt, and a glass of wine ; thicken the sauce with a piece of butter rolled in flour and add a
little lemon juice. Put the pheasants into dishes, pour the sauce over, and decorate with forcemeat balls.
PHEASANTS, To Choose. — The cock bird is mostly preferred, though the hens are in general more delicate. The male bird shows his age by his spurs. If young, these are short and blunt, but if old they are long and sharp. • They should be kept six or seven days after they are killed. When blood begins to run from the bills they are fit for table.
PHLOXES. — These are in general robust plants, varying considerably in size ; will grow in any ordinary garden soil, and are readily increased by division of the stool, cuttings, or seed sown in light, rich loam.
PHOTOGRAPHS, Mountants for. — Soak some best glue in cold water till soft ; put it into an earthen jar, and place the jar in a saucepan of water. When quite thin, add gradually methylated spirit, stirring well between each addition until quite clear.
Indiarubber solution thinned with benzole will also answer the purpose.
PICKLES (MIXED). — Cut up some white cabbage, cauliflowers, garlic, and celery, and put them into the best white wine vinegar with some gherkins, French beans, small button onions, nasturtiums, and capsicums. To each gallon of vinegar used add three ounces of salt, half a pound of flour of mustard, two ounces of turmeric, three ounces of sliced ginger, one ounce of cloves, half an ounce each black and long pepper, and two drams of cayenne, steeping the spices in vinegar on the stove for two or three days. The mustard and turmeric are sometimes mixed with vinegar before they are added. The pickle should be kept at least a year before sending it to table.
PICKLES, To Detect the Presence of Copper in. — Put a portion of the pickles in a small bottle with a few drams of liquid ammonia diluted with half the quantity of water ; shake it for a few moments, when, if copper be present, the whole will turn to a fine blue colour.
PICKLING, Hints on. — In pickling it is highly necessary to avoid the use of metallic vessels, as these would rapidly become corroded and poisonous, from the effects of both the vinegar and brine. Common glazed earthenware should also be avoided, either for making or keeping the pickles in, as the glazing usually contains lead. The best malt or white wine vinegar is mostly used, though wood or distilled vinegar will effect the purpose. Both brine and vinegar may be best heated or boiled in stoneware, by the heat of a water bath or a stove. For early use the vegetables should be steeped in hot or boiling brine, as they will thus be ready for use in a much shorter time ; but this method is not recommended for cabbage or onions, as it deprives them of their crispness.
Records on this page
Mixed Pickles