Page:Art of Cookery 1774 edition.djvu/377

Rh to be boiled; when it is about half done, throw in an onion, a little bundle of sweet-herbs, a little mace and whole pepper; cover it down quick again; boil roots and herbs as usual to eat with it. Send it to table with the gravy in the dish.

TO two full quarts of pease put in a full quarter of a pint of oil and water, not so much water as oil; a little different sort of spices, as mace, clove, pepper, and nutmeg, all beat fine; a little Cayan pepper, a little salt; let all this stew in a broad, flat pipkin; when they are half done, with a spoon make two or three holes; into each of these holes break an egg, yolk and white; take one egg and beat it, and throw over the whole when enough, which you will know by tasting them; and the egg being quite hard, send them to table.

If they are not done in a very broad, open thing, it will be a great difficulty to get them out to lay in a dish.

They would be better done in a silver or tin dish, on a stew-hole, and go to table in the same dish: it is much better than putting them out into another dish.

TAKE a haddock, washed very clean and dried, and broil it nicely; then take a quarter of a pint of oil in a stew pan, season it with mace, cloves, and nutmeg, pepper and salt, two cloves of garlick, some love apples, when in season, a little vinegar; put in the fish, cover it close, and let it stew half an hour over a slow fire.

Flounders done the same way, are very good.

BOIL them, and take out all the bones, mince them very fine with parsley and onions; season with nutmeg, pepper and salt, and stew them in butter, just enough to keep moist squeeze the juice of a lemon, and when cold, mix them up with eggs, and put into a puff paste.

TAKE two large fine haddocks, wash them very clean, cut them in slices about three inches thick, and dry them in a cloth; take a gill either of oil or butter in a stew-pan, a middling onion