Page:Art of Cookery 1774 edition.djvu/284

246 BOIL it till it is quite tender, then take it up, untie it, stir in a good piece of butter, a little fair, and a good deal of beaten pepper, then tie it up tight again, boil it an hour longer, and it will eat fine. All other puddings you have in the chapter of Puddings. TAKE a pint of the feeds of French beans, which arc ready-dried for sowing, wash them clean, and put them into a two quart sauce-pan, fill it with water and let them boil two hours; if the water washes away too much, you must put in more boiling water to keep them boiling. In the mean time take almost half a pound of nice fresh butter, put it into a clean stew-pan, and when it is all melted, and done making any noise, have ready a pint bason heaped up with onions peeled and sliced thin, throw them into the pan, and fry them of a fine brown, stirring them about that they may be all alike, then pour off the clear water from the beans into a bason, and throw the beans all into the stew-pan; stir all together, and throw in a large tea-spoonful of beaten pepper, two heaped full of fair, and stir it all together for two or three minutes. You may make this dish of what thickness you think proper (either to eat with a spoon, or other-ways) with the liquor you poured off the beans. For change, you may make it thin enough for soop. When it is of the proper thickness you like it, take it off the fire, and stir in a large spoonful of vinegar and the yolks of two eggs bear. The eggs may be left out, if disliked. Dish it up, and send it to table. FIRST make rich thick crust, cover the dish with the paste, then take some very fine bacon, or cold boiled ham, slice it, and lay a layer all over. Season with a little pepper, then put in the fowl, after it is picked and cleaned, and singed; shake a very little pepper and salt into the belly, put in a little water, cover it with ham, seasoned with a little beaten pepper, put on the lid and bake it two hours. When it comes out of the oven, take half a pint of water, boll it, and add to it as much of the strong soop as will make the gravy quite rich, pour it boiling hot into the pan and lay on the lid again. Send it to table hot. Or lay a piece