PIG'S FEET JELLY. Clean the feet and ears very carefully, and soak them some hours. Then boil them in a very small quantity of water, till every bone can be taken out. Throw in half a handful of chopped sage, the same of parsley, and a seasoning of pepper, salt, and mace in fine powder. Simmer till the herbs are scalded, and then pour the whole into a melon form.
PIG'S HARSLET. Wash and dry some liver, sweetbreads, and fat and lean bits of pork, beating the latter with a rolling-pin to make it tender. Season with pepper, salt, sage, and a little onion shred fine. When mixed, put all into a cawl, and fasten it up tight with a needle and thread. Roast it on a hanging jack, or by a string. Serve with a sauce of port wine and water, and mustard, just boiled up, and put into the dish. Or serve it in slices with parsley for a fry.
PIG'S HEAD COLLARED. Scour the head and ears nicely, take off the hair and snout, and remove the eyes and the brain. Lay the head into water one night, then drain it, salt it extremely well with common salt and saltpetre, and let it lie five days. Boil it enough to take out the bones, then lay it on a dresser, turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size. Sprinkle it well with salt and white pepper, and roll it with the ears. The pig's feet may also be placed round the outside when boned, or the thin parts of two cow heels, if approved. Put it in a cloth, bind it with a broad tape, and boil it till quite tender. Place a good weight upon it, and do not remove the covering till the meat is cold. If the collar is to be more like brawn, salt it longer, add a larger proportion of saltpetre, and put in also some pieces of lean pork. Then cover it with cow heel to make it look like the horn. This may be kept in a pickle of boiled salt and water, or out of pickle with vinegar: it will be found a very convenient article to have in the house. If likely to spoil, slice and fry it, either with or without batter.
PIG SAUCE. Take a tea-spoonful of white gravy, a small piece of anchovy, with the gravy from the roasting of the pig, and mix the brains with it when chopped. Add a quarter of a pound of butter, a little flour to thicken it, a slice of lemon, and a little salt. Shake it over the fire, and put it hot into the dish. Good sauce may also be made by putting some of the bread and sage, which has been roasted in the pig, into good beef gravy, and adding the brains to it.
PILAU. Stew a pound of rice in white gravy till it is tender. Half boil a well grown fowl, then lay it into a baking dish with some pepper and salt strewed over it. Lay truffles, morels, mushrooms, hard eggs, or forcemeat balls, any or all of them round it at pleasure; put a little gravy into the dish, and spread the rice over the whole like a paste. Bake it gently, till the fowl is done enough. If it seem dry, cut a hole carefully at the top, and pour in some white gravy, made pretty warm, before it is sent to table. Partridges or pheasants are very nice, dressed the same way.
PILCHARD PIE. Soak two or three salted pilchards for some hours, the day before they are to be dressed. Clean and skin the white part of some large leeks, scald them in milk and water, and put them in layers into a dish, with the pilchards. Cover the whole with a good plain crust. When the pie is taken out of the oven, lift up the side crust with a knife, and empty out all the liquor: then pour in half a pint of scalded cream.
PILE OINTMENT. Cut some green shoots of elder early in the spring, clear away the bark, and put two good handfuls into a quart of thick cream. Boil it till it comes to an ointment, and as it rises take it off with a spoon, and be careful to prevent its burning. Strain the ointment through a fine cloth, and keep it for use.
PILES. If this complaint be occasioned by costiveness, proper attention must be paid to that circumstance; but if it originate from weakness, strong purgatives must be avoided. The part affected should be bathed twice a day with a sponge dipped in cold water, and the bowels regulated by the mildest laxatives. An electuary, consisting of one ounce of sulphur, and half an ounce of cream of tartar, mixed with a sufficient quantity of treacle, may be taken three or four times a day. The patient would also find relief by sitting over the steam of warm water. A useful liniment for this disorder may be made of two ounces of emollient ointment, and half an ounce of laudanum. Mix them with the yolk of an egg, and work them well together.
PILLS. Opening pills may be made of two drams of Castile soap, and two drams of succotrine aloes, mixed with a sufficient quantity of common syrup. Or when aloes will not agree with the patient, take two drams of the extract of jalap, two drams of vitriolated tartar, and as much syrup of ginger as will form them of a proper consistence for pills. Four or five of these pills will generally prove a sufficient purge; and for keeping the body gently open, one may be taken night and morning.—Composing pills may consist of ten grains of purified opium, and half a dram of Castile soap, beaten together, and formed into twenty parts. When a quieting draught will not sit upon the stomach, one or two of these pills may be taken to great advantage.—Pills for the jaundice may be made of one dram each of Castile soap, succotrine aloes, and rhubarb, mixed up with a sufficient quantity of syrup. Five or six of these pills taken twice a day, more or less, to keep the body open, with the assistance of a proper diet, will often effect a cure.
PIPERS. Boil or bake them with a pudding well seasoned. If baked, put a large cup of rich broth into the dish; and when done, boil up together for sauce, the broth, some essence of anchovy, and a squeeze of lemon.