made Plain and ]£afi. 243 
ifaohg foop, as big as a final! walnut, half a fpoonful of the 
catchup, five or fix of the dried mufhroorns* a tea-fpoonful of 
the mufhroom-powder, fet it on the fire* (hake all together, and 
let it boil foftly two or three minutes. Let the laft water you 
put to the bottoms boil; take them out hot, lay them in your 
difh, pour the fauce over them, and fend them to table hot, 
T0 fricafey artichoke-bottoms . 
SCALD them, then lay them in boiling water till they are 
quite tender; take half a pint of milk, a quarter of a pound 
of butter rolled in flour, ftir it all one way till it is thick, then 
^itir in a fpoonful of mufhroom-pickle, lay the bottoms in a difh, 
and pour the fauce over them. 
T0 drefs fp. 
AS to frying fifh, firft wafh it very clean, then dry it wel! 
mnd flour it 5 take fome of the beef-dripping, make it boil in the 
ftew-pan; then throw in your fifh, and fry it of a fine light 
brown. Lay icon the bottom of a fieve or coarfe cloth to drain, 
and make fauce according to your fancy. 
*1 0 hake fjh* 
BUTTER the pan* lay in the fifh, throw a little fait over 
it and flour; put a very little water in the difh, an onion and 
a bundle of fweet-herbs, flick forme little bits of butter or the 
fine dripping on the fifh. Let it be baked of a fine light brown 5 
When enough, lay it on a difh before the fire, and fkim off all 
the fat in the pan ; ftrain the liquor, and mix it up either with 
the fifh-fauce or flrong foop, or the catchup. 
To make a gravy foop 9 
ONLY boil fbft water, and put as much of the flrong foop 
to it, as will make it to your palate. Let it boil; and if it 
Wants fait, you mull feafbn it. The receipt for the foop you 
have in the chapter for Soops, 
To make peafe-foop * 
GET a qiiart of peafe, boil them in two gallons of water till 
they are tender, then have ready a piece of fait pork or beef, 
which has been laid in water the night before; put it into the 
pot* with two large onions peeled, a bundle of fweet-herbs* 
R % «sl cry 5 
