The Art of Cookery Made Easy and Refined

them into a cloth, tie them tight, and boil them gently for three hours. Then put the peas out of the cloth into a stewpan, mash them well with a wooden spoon, add a bit of fresh butter, a little pepper and salt, the yolks of two eggs, and mix all well together. Put the mixture into a clean cloth, tie it up, and let it hang near a fire for half an hour; then turn it out on a dish, and pour melted butter over. _Currie, or Pepper Water._ CUT a chicken into pieces, blanch and wash it, put it into a small stewpot, add a table spoonful of currie powder, half a pint of veal broth, and simmer them till half done. Then peel and cut into thin slices two good sized onions, fry them with two ounces of fresh butter till nearly done and of a brown colour; then add them to the chicken, together with a pint of veal broth, half a bay leaf, the juice of half a lemon, two table spoonfuls of the juice of tamarinds, which are to be dissolved in boiling water and strained. Boil all together till the chicken is nearly done; then take it out, put it into another stewpan, rub the ingredients through a tamis sieve, and add it to the fowl with a table spoonful of flour and water to thicken it. Make it boil, season it well to the palate with cayenne pepper and salt, skim it clean, and serve it up in a bowl. _Grills and Sauce, which are generally eaten after Dinner._ SEASON some small pieces of ready-dressed fowl or turkey with pepper and salt, and grill them gently till of a nice brown colour. In the mean time put into a stewpan a gill and a half of cullis, an ounce of fresh butter, a table spoonful of mushroom ketchup, the juice of a lemon, and a small bit of the rind, a little cayenne pepper, a tea spoonful of the essence of anchovies, and one eschallot chopped fine. Boil all the ingredients together