The Art of Cookery 9 
To make a peafe-pudding. 
BOIL it till it is quite tender, then take it up, untie it, ftir 
in a good piece of butter, a little fait, and a good deal of beaten 
pepper, then tie it up tight again, boi! it art hour longer, and it 
will eat fine. All other puddings you have in the chapter of 
Puddings. 
To make a harrico of French beans. 
TAKE a pint of the feeds of French beans, which are ready 
dried for fowing, wafh them clean, and put them into a two-v 
quart fauce-pan, fill it with water, and let them boil two hours ; 
if the water waftes away too much, you muft put in more boiling 
water to keep them boiling. In the mean time take almoft half 
a pound of nice frefh butter, put it into a clean ftew-pan, and 
when it is all melted, and dond making any noife, have ready a 
pint bafon heaped up with onions peeled and diced thin, throw 
them into the pan, and fry them of a fine brown, ftirring them 
about that they may,be all alike, then pour off* the clear water 
from the beans into a bafon, and throw the beans all into the 
ilew-pan ; ftir all together, and throw in a large tea fpoonful of 
beaten pepper, two heaped full of fait, and ltir it all together 
for two or three minutes. "You may make this difli of what 
thicknefs you think proper (either to eat with a fpoon, or other- 
ways) with the liquor you poured off the beans. For change, 
you may make it thin enough for foop. When it is of the pro^ 
per thicknefs you like it, take it off the fire, and flir in a large 
fpoonful of vinegar and the yolks of two eggs beat. The eggs 
may be left out, if difliked. Dilh it up, and fend it to table- 
To make a fowl pie . 
FIRST make a rich thick crufl, cover the difh with the pafle, 
then take feme very fine bacon* or cold boiled ham, dice it, and 
Jay a layer all over* Seafon with a little pepper, then put in the 
fowl, after it is picked and cleaned, and finged ; {hake a very 
little pepper and fait into the belly, put in a little water, cover 
it with ham, feafoned with a little beaten pepper, put on the 
lid and bake it two hours. When it comes out of the oven, take 
half a pint of water, boil it, and add to it as much of the ftrong 
foop as, will make the gravy quite rich, pour it boiling hot into 
the pan and lay on the lid again. Send it to table hot, or lay a 
piece 
