made Plain and Eafy. 203 
bean, and fo on till you fill the rim of your difh. They are 
very good without frying, and only plain butter melted over 
them* 
An amulet of beans • 
BLANCH your beans, and fry them in fweet butter, with 
a little parfley, pour out the butter, and pour in fome cream. 
Let it fimmer, fhaking your pan ; feafon with pepper, fait, and 
nutmeg, thicken with three or four yolks of eggs, have ready 
a pint of cream, thickened with the yolks of four eggs, feafon 
with a little fait, pour it in your difh, and lay your beans on the 
amulet, and ferve it up hot. 
The fame way you may drefs mulhrooms, truffles, green peafe, 
afparagus, and artichoke-bottoms, fpinach, forrel, &c. all 
being firft cut into fmall pieces, or fhred fine. 
To make a bean tanfey. 
TAKE two quarts of beans, blanch and beat them very fine 
in a mortar; feafon with pepper, fait, and mace ; then put in 
the yolks of fix eggs, and a quarter of a pound of butter, a pint 
of cream, half a pint of fack, and fweeten to your palate. Soak 
four Naples bifcuits in half a pint of milk, mix them with the 
other ingredients. Butter a pan and bake it, then turn it on a 
difh, and flick citron and orange-peel candied, cut fmall, and 
ftuck about it. Garnifh with Seville orange. 
To make a water tanfey . 
TAKE twelve eggs, beat them very well, half a manchefc 
grated, and fifted through a cullender, or half a penny roll* 
half a pint of fair water. Colour it with the juice of fpinach, and 
one- fmall fprig of tanfey beat together; feafon it with fugar to 
your palate, a little fait, a fmall nutmeg grated, two or three 
fpoonfuls of rofe-water, put it into a fkellet, ftir it all one way, 
and let it thicken like a hafty-pudding ; then bake it, or you 
may butter a ftew-pan and put it into. Butter a difh, and lay 
over it: when one fide is enough, turn it with the difh, and flip 
the other fide into the pan. When that is done, fet it into a 
maflereen, throw fugar all over, and garnifh with orange. 
Peafe frangoife . 
TAKE a quart of fhelled peafe, cut a large Spanifh onion 
©r two middling ones fmall, and two cabbage or Silefia lettuce* 
cut fmall, put them into a faucepan, with half a pint of water,s 
feafon 
