. 37i 
'Appendix to the Art of Cookery « 
A calfs head dreffed after the Butch way .] 
TAKE half a pound of Spanifii peafe, lay them in water a 
Bight; then one pound of whole rice; mix the peafe and rice 
together, and lay it round the head in a deep diili ; then take 
two quats of water, feafon it with pepper andfak, and coloured 
with faffron, then fend it to bake. 
Chickens and turkies drejfed after the Butch way . 
BOIL them, feafon them with fait, pepper and cloves; then 
to every quart of broth put a quarter of a pound of rice or ver¬ 
micelli : it is eat with lugar and cinnamon. The two laft may 
be left out. 
5 T o make a fricafey of calves feet and chaldron , after the 
Italian way . 
TAKE the crumb of a threepenny loaf, one pound of fuet, 
a large onion, two or three handfuls of parfley, mince it very 
fmall, feafon it with fait and pepper, three or four cloves of 
garlick, mix with eight or ten eggs; then fluff the chaldron; 
take the feet and put them in a deep ftew-pan : it muff flew 
upon allow fire till the bones are loofe; then take two quarts 
of green peafe, arid putin the liquor; and when done, you 
muff thicken it with the yolks of two eggs and the juice of a 
lemon. It muft be feafoned with pepper, fait, mace, and onion, 
fome parfley and garlick. You muft ferve it up with the above- 
faid pudding in the middle of the difh, and garnifti the difh with 
fried fuckers, and fliced onion. 
f Tto make a cropadeu , a Scotch dijlo , 
TAKE oatmeal and water, make a dumplin; put in the 
middle a haddock’s liver, feafon it well with pepper and fait ; 
boil it well in a cloth as you do an apple-dumplin. The liver 
diffolves in the oatmeal, and eats very fine. 
¥o pickle the fine purple cabbage , fo much admired at the 
great tables . 
TAKE two cauliflowers, two red cabbages, have a peck of 
kidney-beans, fix flicks, with fix cloves of garlick on each flick ; 
B b 2 ^ wafh 
