‘Appendix to the Art of Cookery. 343 
a piece of white paper, oil it, and lay under the pafty, and bake 
it 3 it is beft cold, and will keep a month. 
Mackrel done the fame way; head and tail together folded 
in a pafty, eats fine. 
Afparagus drejfed the Spanifh voay. 
TAKE the afparagus, break them in pieces, then boil them 
foft, and drain the water from them: take a little oil, water and 
vinegar, let it boil, feafon it with pepper and fait, throw in the 
afparagus, and thicken with yolks o t eggs. 
Endive done this way, is good; the Spaniards add fugar, but 
that fpoils them. Green peafe done as above, are very good ; 
only add a lettuce cut fmall, and two or three onions, and leave 
out the eggs. 
Red callage drejfed after the Butch wa\\ good for a cold 
in the breaji. 
TAKE the cabbage, cut it fmall, and boil it foft, then drain 
it, and put it in a ftew*pan, with alufliciem quantity of oil and 
butter, a little water and vinegar, and an onion cut fmall; fea¬ 
fon it with pepper and fait, and let it fimmer on a (low fire, till 
all the liquor is wafted. 
Cauliflowers drejfed the Spanifh way. 
BOIL them, but not too much ; then drain them, and put 
them into a ftew-pan ; to a large cauliflower put a quarter of 
a pint of fweet oil, and two or three cloves of garlick; let them 
fry till brown ; then feafon them with pepper and fait, two or 
three fpoonfuls of vinegar; cover the pan very dole, and let 
them fimmer over a very flow fire an hour. 
Carrots and French leans drejfed the Butch way. 
SLICE the carrots very thin, and juft cover them with water; 
feafon them with pepper and fait, cut a good many onions and 
parfley fmall, a piece of butter; let them fimmer over a flow 
fire till done. Do French beans the fame way. 
Beans drejfed the German way. 
TAKE a large bunch of onions, peel and flice them, a great 
quantity of parfley waftied and cut fmall, throw them into a 
(lew-pan, with a pound of butter; feafon them well with pepper 
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