Page:Art of Cookery 1774 edition.djvu/378

342 cut small, a handful of parsley washed and cut small; let it just boil up in either butter or oil, then put in the fish; season it with beaten mace, pepper and salt, half a pint of soft water; let it stew softly, till it is thoroughly done; then take the yolks of two eggs, beat up with the juice of a lemon, and just as it is done enough, throw it over, and send it to table.

TAKE one pound of Spanish pease, and lay them in water the night before you use them; then take a gallon of water, one quart of fine sweet oil, a head of garlick; cover the pot close, and let it boil till the pease are soft; then season with pepper and salt; then beat up the yolk of an egg, and vinegar to your palate; poach some eggs, lay in the dish on sippets, and pour the soop on them. Send it to table.

TAKE two large Spanish onions, peel and slice them; let them boil very softly in half a pint of sweet oil till the onions are very soft; then pour on them three pints of boiling water; season with beaten pepper, salt, a little beaten clove and mace, two spoonfuls of vinegar, a handful of parsley washed clean, and chopped fine: let it boil fast a quarter of an hour; in the mean time, get some sippets to cover the bottom of the dish, fried quick, not hard; lay them in the dish, and cover each sippet with a poached egg; beat up the yolks of two eggs, and throw over them; pour in your soop, and send it to table,

Garlick and sorrel done the fame way, eats well.

TAKE a quart of milk, boil it with cinnamon and moist sugar; put sippets in the dish, pour the milk over it, and set it over a charcoal fire to simmer, till the bread is soft. Take the yolks of two eggs, beat them up, and mix it with a little of the milk, and throw it in; mix it all together, and send it up to table.

TAKE some flour, and knead it with oil; take a slice of salmon; season it with pepper and salt, and dip into sweet oil, chop onon and parsley fine, and strew over it; lay it in the paste, and double it up in the shape of a slice of salmon: take