to be boiled; when it is about half done, throw in an onion, a little bundle of sweet-herbs, a little mace and whole pepper; cover it down quick again; boil roots and herbs as usual to eat with it. Send it to table with the gravy in the dish.
To stew green pease the Jews way.
TO two full quarts of pease put in a full quarter of a pint of oil and water, not so much water as oil; a little different sort of spices, as mace, clove, pepper, and nutmeg, all beat fine; a little Cayan pepper, a little salt; let all this stew in a broad, flat pipkin; when they are half done, with a spoon make two or three holes; into each of these holes break an egg, yolk and white; take one egg and beat it, and throw over the whole when enough, which you will know by tasting them; and the egg being quite hard, send them to table.
If they are not done in a very broad, open thing, it will be a great difficulty to get them out to lay in a dish.
They would be better done in a silver or tin dish, on a stew-hole, and go to table in the same dish: it is much better than putting them out into another dish.
To dress haddocks after the Spanish way.
TAKE a haddock, washed very clean and dried, and broil it nicely; then take a quarter of a pint of oil in a stew pan, season it with mace, cloves, and nutmeg, pepper and salt, two cloves of garlick, some love apples, when in season, a little vinegar; put in the fish, cover it close, and let it stew half an hour over a slow fire.
Flounders done the same way, are very good.
Minced haddocks after the Dutch way.
BOIL them, and take out all the bones, mince them very fine with parsley and onions; season with nutmeg, pepper and salt, and stew them in butter, just enough to keep moist squeeze the juice of a lemon, and when cold, mix them up with eggs, and put into a puff paste.
To dress haddocks the Jews way.
TAKE two large fine haddocks, wash them very clean, cut them in slices about three inches thick, and dry them in a cloth; take a gill either of oil or butter in a stew-pan, a middling onioncut
