3P8 
The Art of Cooker 
C H A P. XIX. 
To make anchovies, vermicella, catchup, vine¬ 
gar; and to keep artichokes, French beans, &c. 
To make anchovies. 
TO a peck of fprats, two pounds of common fait, a quarter 
of a pound of bay-lalt 5 four pounds of falt-petre, two ounces 
of fal prunella, two penny-worth of cochineal, pound all in a 
mortar, put them into a ftone pot, a row of fprats, a layer of 
your compound, and fo on to the top alternately. Prefs them 
hard down, cover them clofe, let them ftand fix months, and 
they will be fit for ufe. Obferve that your fprats be very frefh, 
and don’t wafti nor wipe them, but juft take them as they come 
out of the water. 
Fo pickle fmelts , where you have plenty. 
TAKE a quarter or a peck of fmelts, half an ounce of pep¬ 
per, half an ounce of nutmeg, a quarter of an ounce of mace* 
half an ounce of petre-falr, a quarter of a pound of common fait, 
beat all very fine, wafh and clean the fmelts, gut them, then 
lay them in rows in a }ar, and between every layer of fmelts 
ftrew the feafoning with four or five bay-leaves, then boil red 
wine, and pour over them enough to cover them. Cover them 
with a plate, and when cold tie them down clofe. They exceed 
anchovies* 
Fo make vermicella. 
MIX yolks of eggs and flour together in a pretty ftiff pafte, 
fo as you can work it up cleverly, and roll it as thin as it is pof- 
fible to roll the pafte. Let it dry in the fun; when it is quite 
dry, with a very fharp knife cut it as thin as poflible, and keep it 
in a dry place. It will run up like little worms, as vermicella 
does; though the beft way is to run it through a coarfe fieve, 
whilft the pafte is foft. If you want fome to be made in hafte, 
dry it by the fire, and cut it fmall. It will dry by the fire in 
a quarter of an hour. This far exceeds what comes from abroad, 
being freiher. 
Fo make catchup. 
TAKE the large flaps of mufhroorns, pick nothing but the 
ftraws and dirt from it, then Jay them in a bro^d earthen 
pan, ftrew a good deal of fait over them, let them lie till next 
morning. 
