Pickled Sprats. 223 Pasty of Ling. 229 Pallat Pie. 231 Pippin Pie. 235 Pasties to fry. 236 Pigeons boiled with Rice. 239 Pigeons boiled with Gooseberries. ib. Pippin Tart. 244 Pancakes crisp. 247 Pudding of Goose Bloud. 249 Pudding of Liver. 250 Pigeons boiled with Capers and Samphire. 260 Partridges boiled. 266 Pike boiled with Oysters. 268 Pig rosted with a Pudding in his Belly. 269 Pippins stewed. 277 Pig rosted without the skin with a Pudding in his Belly. 281 Pancakes very good. 283 Paste very good. 294 Paste to raise. Ib. Paste for baked Meat to eat cold. Pie of Veal. Pie of Shrimps or Prawns. Pie of rosted Kidney. Potato Pie. Pig Pie. Pork Pie. Pudding of French Barlie. Pomander very fine. Pudding of wine. Pudding of Hogs Lights. Posset Pie. Pippins dried. Poached Eggs. Pippin Paste. Pippins stewed. Q. Quodling Cream. Quinces to look white. Quince Pie very good. R. Rump of Beef boiled. Rolls for Noble Tables. Rolls very short. Rasberry Tarts. Rabbets with Sausages. Rice Cream. Rabbet boiled. Rice Pudding. Rabbet boiled with Grapes. 258 Rabbet boiled with Claret. ib. Red Deer Pie. 291 Rock of Sweet Meats. 309 S. Souced Veal. 169 Sauce for Mutton. 273 Summer Dish. 175 Souced Pig. 178 Several Sallads. 183 Several Sallads. ib. Soles dressed very fine. 186 Spinage Tart. 184 Stewed Fish. ib. Spanish Pap. 190 Sallad of cold Meat. 193 Sheeps Tongues with Oysters. ib. Scotch Collops. 200 Shoulder of Venison, or Shoulder of Mutton rosted in Blood. 204 Stewed Pig. ib.