Page:Art of Cookery 1774 edition.djvu/281

Rh strong soop, as big as a small, walnut, half a spoonful of the catchup, five or six of the dried mushrooms, a tea-spoonful of the mushroom powder, set it on the fire, shake all together, and let it boil softly two or three minutes. Let the last water you put to the bottoms boil; take them out hot, lay them in your dish, pour the sauce over them, and send them to table hot. SCALD them, then lay them in boiling water till they are quite tender; take half a pint of milk, a quarter of a pound of butter rolled in flour, stir it all one way till it is thick, then stir in a spoonful of mushroom pickle, lay the bottoms in a dish, and pour the sauce over them. AS to frying fish, first wash it very clean, then dry it well and flour it; take some of the beef dripping, make it boil in the stew-pan; then throw in your fish, and fry it of a fine light brown. Lay it on the bottom of a sieve or coarse cloth to drain, and make sauce according to your fancy. BUTTER the pan, lay in the fish, throw a little salt over it and flour; put a very little water in the dish, and onion and a bundle of sweet-herbs, stick some little bits of butter or the fine dripping on the fish. Let it be baked of a fine light brown; when enough, lay it on a dish before the fire, and skim off all the fat in the pan strain the liquor, and mix it up either with the fish-sauce. or strong soop, or the catchup. ONLY boil foft water, and put as much of the strong soop to it, as will make it to your palate. Let it boil and if it wants salt, you must season it. The receipts for the soop you have in the chapter for Soops. GET a quart of pease, boil them in two gallons of water till they are tender, then have ready a piece of salt pork or beef, which has been laid in water the night before; put it into the pot, with two large onions peeled, a bundle of sweet-herbs, celery