Appendix to the Art of Cookery . 375 
of fweet herbs, cloves, mace, and pepper; let all flew together 
an hour covered ; then have your bread ready toafted hard to put 
in your difli, and ftrain fome of the broth to it, through a fine 
fieve; put a fowl of fome fort in the middle, with a litde boiled 
fpinage minced in it; garnifhing your difh with boiled lettuces, 
fpinage and lemon. 
To make white barley pottage , with a large chicken in the 
middle . 
FIRST make your flock with an old hen, a knuckle of veal, 
a fcraig end of mutton, fome fpice, fweet-herbs and onions ; boil 
all together till it be ftrong enough ; then have your barley ready 
boiled very tender and white, and ftrain fome of it through a 
cullender; have your bread ready toafted in your difh, with fome 
fine green herbs, minced charvel, fpinage, forrel; and put into 
your difli fome of the broth to your bread, herbs, and chicken ; 
then barley, ftrained and re-ftrained ; flew, all together in the 
difh a little while; garnifh your difh with boiled lettuces, fpi¬ 
nage, and lemon. 
Englifh Jews puddings ; an excellent difh for fix or feven 
people , for the expence of fixpence . 
TAKE a calf’s lights, boil them, chop them fine, and the 
crumb of a twopenny loaf foftened in the liquor the lights were 
boiled in ; mix them well together in a pan ; take about half a 
pound of kidney fat of a loin of veal or mutton that is roafted, or 
beef; if you have none, take fue:; if you can get none, melt a 
little butter and mix in ; fry four or five onions, cut final! and 
fried in dripping, not brown, only foft; a very little winter-fa- 
voury and thyme, a little lemon-peel Aired fine; feafon with all- 
fpice, pepper, and fait to your palate, break in two eggs ; mix 
it all well together, and have ready fome fheep’s guts nicely 
clean’d, and fill them and fry them in dripping. This is a very 
good difh, and a fine thing for poor people; becaufe all fort of 
lights are good, and will do, as hog’s, fheep’s, and bullock’s, but 
calf’s are beft; a handful of parfley boiled and chopped fine, is 
very good, mixed with the meat. Poor people may, inftead of 
the fat above, mix the fat the onions were fried in, and they will 
be very good. 
B b 4 
