ought to be broken through a Cullender, when they are boil'd: but the slit
Pease are the best; and when you put them into the Liquor to boil, add to
every Quart of Liquor as much Sallery as you think proper, cut small; some
powder of dry'd Mint, some powder of dry'd sweet Marjoram, some Pepper, and
some Salt, to your mind, and let these boil till the Sallery is tender.
This is to be done, if we boil a Leg of Pork, after the Pork is out of the
Pot; but if we make the Soup from the Bones, boil these Ingredients
afterwards in the Liquor. 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._