When you serve it, put a _French_ Role in the
middle of the Dish, and garnish the Border of the Dish with rasp'd Bread
sifted. Some put in All-spice powder'd, which is very agreeable: and one
might add the Leaves of white Beets, And in serving, put in toasted Bread,
cut in Dice; but the last is out of fashion.
To make green _Pease-_Pottage, with _Milk._ From the same.
Take a Quart of green Pease shell'd, and boil three Quarts or two Quarts of
Milk, as you please to have them thick with Pease; and add some Pepper
largely beaten, a little Salt, some dry'd Mint, and sweet Marjoram in
powder, and a little whole Spice beaten. Boil these together till the Cream
rises, and then stir it, and serve it hot. _N.B._ The Pease should be
boil'd first, if there is any opportunity; and for that Reason, if when we
have a Dish of Pease, we leave any, they may be put into the Milk, and
boil'd the Morning following; and indeed it is the best to have the Pease
boil'd first.
To make an artificial _Crab_ or _Lobster._ From Mr. _F._ of _Buckingham._
I Suppose you have by you the large Shells of Sea-Crabs clean'd; then take
part of a Calf's Liver, boil it and mince it very small, and a little
Anchovy Liquor, and but very little, to give it the Fish-taste.
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