ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.
ORANGE MARMALADE, made with Honey.
ORANGE WINE, a very Simple and Easy Method of Making a very Superior.
OX-TAIL, Broiled (an Entrée) .
OYSTER, Forcemeat for Roast or Boiled Turkey.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.
PARSLEY, Fried, for Garnishing.
PARSLEY JUICE, for Colouring various Dishes.
PARSLEY, to Preserve through the Winter.
PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish) .
PARTRIDGES, Hashed, or Salmi de Perdrix.
PASTE, Common, for Family Pies.
PASTE, Puff, French, or Feuilletage (Founded on M. Ude’s Recipe) .