Page:Art of Cookery 1774 edition.djvu/380

344 and salt, put in two quarts of beans; cover them close, and let them do till the beans are brown, skaking the pan often. Do pease the same way.

CLEAN and wash them, and cut them in half; then boil them in water, drain them from the water, and put them into a stew-pan, with a little oil, a little water, and a little vinegar; season them with pepper and salt; stew them a little while, and then thicken them with yolks of eggs.

They make a pretty garnish done thus; clean them and half boil them; then dry them, flour them, and dip them in yolks of eggs, and fry them brown.

TAKE the Norwich pears, pare them with a knife, and put them in an earthen pot, and bake them not too soft; put them into a white plate pan, and put dry straw under them, and lay them in an oven after bread is drawn, and every day warm the even to the degree of heat as when the bread is newly drawn. Within one week they must be dry.

TAKE the stalks, peel them to the pith, and put the pith in a strong brine three or four days; then take them out of the brine, boil them in fair water very tender, then dry them with a cloth, and put them into as much clarified sugar as will cover them, and so preserve them as you do oranges; then take them and set them to drain; then take fresh sugar, and boil it to the height; take them out and dry them.

TAKE the largest you can get, cut the tops of the leaves off, wash them well and drain them; to every artichoke pour in a large spoonful of oil; seasoned with pepper and salt. Send them to the oven, and bake them, they will keep a year.

N. B. The Italians, French, Portuguese, and Spaniards, have variety of ways of dressing of fish, which we have not, viz.

As making fish-soops, ragoos, pies, &c.

For their soops, they use no gravy, nor in their sauces, thinking it improper to mix flesh and fish together; but make their