Page:Art of Cookery 1774 edition.djvu/184

146 BLANCH four handfuls of almonds, and throw them into water, then dry them in cloth, and pound them in a mortar very fine, with a little orange-flour water, and the white of an egg. When they are well pounded, pass them through a coarse hair-sieve, to clear them from all the lumps or clods; then spread it on a dish till it is very pliable; let it stand for a while, then roll out a piece for the under-crust, and dry it in the oven on the pie-pan, while other pastry works are making; as knots, cyphers, &c. for garnishing your pies.

Boil a quart of split peas in a gallon of water; when they are quite soft, put in half a red herring, or two anchoveis, a good deal of whole pepper, black and white, two or three blades of mace, four or five cloves, a bundle of sweet-herbs, a large onion, and the green tops of a bunch of celery, a good bundle of dried mint; cover them close, and let them boil softly till there is about tow quarts; then strain it off, and have ready the white part of the celery washed clean, and cut small, and stewed tender in a quart of water, some spinach picked and washed clean, put to the celery; let them stew till the water is quite wasted, and put it to your soup.

Take a French roll, take out the crumb, fry the crust brown in a little fresh butter, take some spinach, stew it in a little butter, after it is boiled; and fill the roll; tkae the crumb, cut it in pieces, beat it in a mortar with raw egg, a little spinach, and a little sorrel, a little beaten mace, and a little nutmeg, and an anchovy; then mix it up with your hand, and roll them into balls with a little flour, and cut some bread into dice, and fry them crisp; pour your soup into your dish, put in the balls and bread, and the roll in the middle. Garnish your dish with spinach; if it wants salt, you must season it to your palate, rub in some dried mint. Rh 5