^58 
Appendix to the Art of Cookery. 
After it has fined. 
TAKE ten pounds of raifins of the fun, two ounces of turme* 
irick, half an ounce of ginger beaten ; then take a quantity of 
raifins, and grind them as you do rnuftard feed in a bowl, with 
a little cyder, and fo the reft of the raifiris : then fprinkle the 
tttrmerick and ginger amongft it : then put all into a fine can- 
vafs bag, and hang it in the middle of the hogfhead clofe, and 
fet it lie* After the cyder has flood thus a fortnight of a mbnth^ 
then you may bottle it at your pleafure. 
To make ch aider , a fea-dijh. 
TAKE a belly-piece of pickle pork, flice off the fatter parts, 
and lay them at the bottom of the kettle* ftrew over it onions, 
and fuch fweet-fferbs as you cad procure. Take a middling large 
cod, bone and flice it as for crimping, pepper, fait, ali-fpice, 
and flour it a little, make a layer with part of the flices ; upon 
that a flight layer of pork again, and on that a layer of bifcuit, 
and fo on, purfuing the like rule, until the kettle is filled to 
about four inches: cover it with a nice pafle, pour in about a 
p nt of water* lute down the cover of the kettle, and let the top 
be fupplied with live wood embers. Keep it over a flow fire 
about lour hours. 
When you take it up, lay it in the difh, pour in a glafs of hot 
Madeira wine, and a very little India pepper : if you have oy- 
fiers, or truffles and morels, it is ftill better; thicken it with but¬ 
ter. Gbferve, before you put this fauce in, to fkim the flew, 
and then lay on the cruft, and fend it to table reverfe as in the 
kettle; cover it clofe with the pafte, which fhould be brown* 
To clarify Jiigar after the Spanijh Way, 
TAKE one pound of the beft Lifbcn fugar, nineteen pounds 
of water, mix the white and fhell of an egg, then beat it up 
to a lather ; then let it boil, and ftrain it off: you muft let it 
fitnmer over a charcoal fire, till it diminifh to half a pint; then 
put in a large fpoonful of orange-flower water. 
To make Spanijh fritters . 
TAKE the infide of a roll, and flice it in three; then foak 
It in milk ; then pafs it through a batter of eggs, fry them i it 
4 oils' 
