Ingredients.—Pineapple, sugar, water. Mode.—Cut the pine into slices ¼ inch in thickness; peel them, and remove the hard part from the middle. Put the parings and hard pieces into a stewpan, with sufficient water to cover them, and boil for 1 hour. Strain the liquor, and put in the slices of pine. Stew them for 10 minutes, add sufficient sugar to sweeten the whole nicely, and boil again for another ¼ hour; skim well, and the preserve will be ready for use. It must be eaten soon, as it will keep but a very short time. Time.—¼ hour to boil the parings in water; 10 minutes to boil the pine without sugar, ¼ hour with sugar. Average cost.—Foreign pines, 1s. to 3s. each; English, from 2s. to 12s. per lb. Seasonable.—Foreign, in July and August; English, all the year.
PIPPINS, Normandy, Stewed.
Ingredients.—1 lb. of Normandy pippins, 1 quart of water, ½ teaspoonful of powdered cinnamon, ½ teaspoonful of ground ginger, 1 lb. of moist sugar, 1 lemon. Mode.—Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these all together into a stewpan, with the lemon sliced thinly, and half the moist sugar. Let them boil slowly until the pippins are half done; then add the remainder of the sugar, and simmer until they are quite tender. Serve on glass dishes for dessert. Time.—2 to 3 hours. Average cost, 1s. 6d. Seasonable.—Suitable for a winter dish.
PLAICE, Fried.
Ingredients.—Hot lard, or clarified dripping; egg and bread-crumbs. Mode.—This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread-crumbs mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send them to table with shrimp-sauce and plain melted butter. Time.—About 5 minutes. Average cost, 3d. each. Seasonable from May to November. Sufficient, 4 plaice for 4 persons.
Note.—Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon.
PLAICE, Stewed.
Ingredients.—4 or 5 plaice, 2 onions, ½ oz. ground ginger, 1 pint of lemon-juice, ¼ pint water, 6 eggs; cayenne to taste. Mode.—Cut the fish into pieces about 2 inches wide, salt them, and let them remain ¼ hour. Slice and fry the onions a light brown; put them in a stewpan, on the top of which put the fish without washing, and add the ginger, lemon-juice, and water. Cook slowly for ½ hour, and do not let the fish boil, or it will break. Take it out, and when the liquor is cool, add 6 well-beaten eggs; simmer till it thickens, when pour over the fish, and serve. Time.—¾ hour. Average cost for this quantity, 1s. 9d. Seasonable from May to November. Sufficient for 4 or 5 persons; according to the size of the fish.
PLOVERS, to Carve.
Plovers may be carved like quails or woodcock, being trussed and served in the same way as those birds.