Pork, p. [285]; —— and onions à la Lucretius, ℞ [151]; —— skin, cracklings, ℞ [251-55]; —— udder, ℞ [251]; —— tenderloin, ℞ [251-255]; —— tails and feet, ℞ [251]; —— fig-fed, ℞ [259]; —— cutlets, Hunter Style, ℞ [263]; —— paunch, ℞ [285]; —— loin and kidneys, ℞ [286]; —— shoulder, ℞ [287-88]; —— fresh ham, ℞ [289]; —— bacon, ℞ [290]; —— Salt —— ℞ [290]; —— forcemeat, ℞ [366]
Porker, The ——’s Last Will and Testament, ℞ [376]
Porridge, Books [IV], [V], ℞ [172], [178]; —— and wine sauce, ℞ [179]; —— another, ℞ [180]
PORRUM, —US, leek, ℞ [93], [96]; “SECTILE ——”—Martial
PORTULACA, PORCILACA, purslane
POSCA, originally water and vinegar or lemon juice. It became an acid drink of several variations, made with wine, fruit juice, eggs and water
Pot Roast, ℞ [270]
Potherbs, to keep, ℞ [25], [188], see [OLUS]
Potted Entrées, ℞ [54]
POTUS, drink