342 Appendix to the Art of Cookery • 
cut fmall, a handful of parfley wafhed and cut fmall; let it juft 
boil up in either butter or oil, then put in the fifh; feafon it with 
beaten mace, pepper and fait, half a pint of foft water; let it 
flew foftly, till it is thoroughly done; then take the yolks of two 
eggs, k eat U P with the juice of a lemon, and juft as it is done 
enough, throw it over, and fend it to table. 
A Spanijh peafe foop . 
TAKE one pound of Spanifh peata, and lay them in water 
the night before you ufe them ; then take a gallon of water, one 
quart of fine fweet oil, a head of garlick; cover the pot clofe, 
and let it boil till the peafe are foft; then feafon with pepper 
and fait; then beat up the yolk of an egg, and vinegar to your 
palate ; poach fome eggs, lay in the dilh on fippets ? and pour 
the foop on them. Send it to table. 
To make onion foop the Spanifh way . 
TAKE two large Spanifh onions, peel and flice them; let 
them boil very foftly in half a pint of fweet oil till the onions are 
very foft; then pour on them three pints of boiling water ; feafon 
with beaten pepper, fait, a little beaten clove and mace, two 
fpoonfuls of vinegar, a handful of parfley wafhed clean, and 
chopped fine ; let it boil faft a quarter of an hour; in the mean 
time, get fome fippets to cover the bottom of the d;fh, fried 
quick, not hard ; lay them in the di£h, and cover each fippet 
with a poached egg ; beat up the yolks of two eggs, and throw 
over them ; pour in your foop, and fend it to table. 
Gaikck and forrel done the fame way, eats well. 
Mtlk foop the Butch way . 
TAKE a quart of milk, boil it with cinnamon and moift fu« 
gar ; put fippets in the difh, pour the milk over it, and fet it 
over a charcoal fire to fimraer, till the bread is foft. Take the 
yolks of two eggs, beat them up, and mix it with a little of the 
milk, and throw it in ; mix it all together, and fend it up iq 
table. 
Fiflo pafties the Italian way . 
T AKE fome flour, and knead it with oil; take a flice of fata 
mon; feafon it with pepper and fait, and dip into fweet 
oil, chop onion and parfley fine, and ftrew over it ; lay it in thp 
paite, and double it up in the fnape of a flice of faimon : take 
z a piece 
