Th Art of Cookery\ 
146 
Pufte for crackling cruft . 
BLANCH four handfuls, of .'almonds, and throw them Into 
water, then dry them in a cloth, and pound them in a mortar 
very fine, with a little orange-flour water, and the white of an 
egg* When they are well pounded, pafs them through acoarfe 
■fo&ir-fieve, to dear them from all the lumps or clods;■ then fpread 
it ora a di&i till it is very pliable ; let it ftand for a while, then 
roll out a piece for the' under-cruft, and dry it In the oven on 
the pie-pan, while other paftry-works are making | as knots, 
cyphers, &c. for garni filing your pies. 
C H A -P. IV. 
For Lent, or a faft dinner $ a number of good diflies* 
which you may make ufe of for a table at any 
other time* 
A peafe fiup. 
BOIL-a quart of fplit peas in a gallon of water ; when they 
are quite, foft, 'put in half a red herring, or two anchovies, a 
good deal of whole pepper, black and white, two or three blades 
of mace, four or live cloves, a bundle of fweet-herbs, a large 
onion, and the green tops of a bunch of celery, a good bundle 
of dried mint; 'cover them- clofe, and let them boil fofdy till 
there is about two quarts ; then (train it oft 7 , and have ready the 
white part of the celery wafhed clean, and cut fmall, and (tewed 
tender in a .quart of water, forme fpinach picked and vvafhed 
clean, put to the celery; let them flew till the water is quite 
wafted, and put It to your (blip. 
Take a french roll, take out the crumb, fry the cruft brown 
In a little frefii butter, take feme fpinach, flew it/m a little but¬ 
ter, after it is boiled; and fill the roll ; take the crumb, cut it in 
pieces, beat it in a mortar with a raw egg, a little fpinach, and a 
little forrel, a little beaten mace, and a little nutmeg, and an 
anchovy ; then mix it up with your band, and roll them into 
balls with a little flour, and cut fome bread into dice, and fry 
them crifp ; pour your foup into your'd.ifh, put in the balls and 
bread, and the roll in the middle. Garnifh your difh with fpi- 
mich 5 If it warns fait, you niuft feafon it to your palate, rub in 
feme dried mint. 
S 
A green 
