Appendix to the Art of Cookery . 341 
to be boiled ; when it is about half done, throw in an onion, a 
little bundle of fweet-herbs, a little inace and whole pepper ; 
cover it down quicjc again ; boil roots and herbs as ufual to eat 
with it. Send it to table with the gravy in the difh. 
S To fle w green peafe the Jews way . 
TO two full quarts of peafe put in a full quarter of a pint of . 
oil and water, not fo much water as oil ; a little different fort 
of fpices, as mace, clove, pepper, and nutmeg, all beat fine ; _ 
a little Cayan pepper, a little fait; let all this flew in a broad, 
fiat pipkin ; when they are half done, with a fpoon make two or 
three holes; into each of thefe holes break an egg, yolk and 
white 1 take one egg and beat if, and throw over the whole 
when enough, which you will know by tailing them ; and the 
egg being quite hard, fend them to table. 
If they are not done in a very broad, open thing, it will be a 
great difficulty to get them out to lay in a difh. 
They would be better done in a filver or tin difh, on a ftew- 
hole, .and go to table in the fame difh : it is much better than 
putting them out into another difh. 
1 To drrefs haddocks after the Spanifh way . 
TAKE a haddock, wafhed very clean and dried, and broil it 
nicely; then take a quarter of a pint of oil in a flew pan, ieafon 
it with mace, cloves, and nutmeg, pepper and fait, two cloves 
of garlick, fome love apples, when in leafon, a little vinegar; 
put in the fifh, cover it clofe, and let it flew half an hour over 
a How fire. 
Flounders done the fame way, are very good. 
Minced haddocks after the Dutch way . 
BOIL them, and take out all the bones, mince them very 
fine with parfley and onions ; feafon with nutmeg, pepper and 
fait, and flew them hi butter, juft enough to keep moift : fqueeze 
the juice of a lemon, and when cdld, mix them up with eggs, 
and put into a pufF-pafte. 
To drefs haddocks the Jews, way . 
TAKE two large fine haddocks, wafh them very clean, cut 
$hem in flices' about three inches thick, and dry them in, a cloth ; 
take a gill either of oil or butter in a ftewrpan, a middling onion 
Z j cut 
