This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Pigeons. The same in both languages.
Young pigeons; squabs.
There are times in some parts of the country when immense flocks of wild pigeons settle down in the forest for a few days, and the people from the neighboring villages shoot them by thousands, glutting the market for a brief period. With a little experience it is easy to pick out the young birds, which may be roasted or broiled, and the heavier old ones should have long cooking in a gravy.
They are put up in packages of all sizes in spiced vinegar, making a convenient and very acceptable article of hotel provision all through the season of cool weather. Generally served cold, very often breaded and fried, or broiled, or stewed in white sauce thickened with yolks. Pieds de Porc A la Ste.
Pigs' feet breaded and fried.
Can be bought in cans. They are capable of being cooked in ornamental or shapely ways by being heated and pressed first.
English sea fish like a herring.
So called from its being the forerunner of the shark. The appearance of pilot fish around a vessel is always followed by the appearance of the white-bellied monsters. Pilot fish are captured for market and cooked by frying, broiling and baking.
Mexican nut like the pistachio, about the size of a beech nut. Sold in most city fruit stores.
The pineapple is grown abundantly in the Bahamas and all the West India islands and is cheap in all American markets.
Is a favorite supper fruit; it is compote of pineapples ready prepared.
An open pie or tart with grated pineapple and sugar for filling.
Grated pineapple mixed with powdered crackers and custard mixture, baked in a crust, not covered. This fruit, can be used in all the principal ways same as other fruits, in tarts, marmalade, jelly and preserves. (See Apples, Apricots).
Larded fillet of beef.
" Plaice, to be eaten in perfection, should directly it is caught be cleansed, its head cut off, and then be hungup by the tail, and sprinkled with salt, and left to dry for about twelve hours; if for filleting, the fillets should then be removed and laid in a marinade of lemon-juice, a few drops of oil, pepper, salt, shredded onion, and parsley, for two or three hours. The fillets must be wiped perfectly dry on a clean cloth before using. Treated in this way they lose almost entirely the watery, wooly taste so often complained of".