The callepy mull be flafhed in fcvcral places, and moderate*
if icaroned', with piecesof butter, mixt with chopped thyme^ parfley and young onions, with Talr, white pepper and mace beaten^ arid a little Cayan pepper ; put a piece on each flafh, and then foipe over, and a dull of flour *, then bake it in a tin or iron dripping, pan, in a bride oven. -
The back fheli (which is called the callepafh) muft be Tea* foned as the callepy, and baked in a dripping-pan, fee upright with four bripkbat^, or any thing elfc. An hour and a half will ^ bake it, .which mu(l be done before the ftcw is put in.
The fins, when boiled very tender, to be taken out of the* i fobp, and put into a ftew-pan, with fo^ne good veal gravy, not f high coloured, a little Madeira win?» fcafoncd and thickened as*' , the callepafh, and ferved in a diOi by itfelf.
The lights, heart and liver, may be done the fame way, only little higher feafoned ;' or the lights and hesirt may be ftcwcd' with the callepafb, and taken out before you put it in the fliell,' J. with a little of the fauce, adding a iiule more fcafuning, and ii . difhitby itfclf. -;
The veal part may be made friandos, or Scotch collops of,^ '^ The liver (hould nfvcr be dewed with che cnllepaOi, buc aFv [ waysdrefled by itl'clf, after any manner you Vike ; except youl -' feparate the lights and heart firom thecallepafli, and then always* ferve them together in one difli. Take care to Ilraiu the foop, and ferve it in a turreen, or clean china bowl.
Dishes.
A Gallery,
Lights, &c. — Soop-Fins.
Callcpafli.
N. B. In the Weft Indies they generally foufe the fins, and • cat them cold; omit th^ liv?r, and only fend to table the cal* ^i Jcpy, callepafh, and foop. This is for a turilcaboutfixty pounds r; weight.
To make ice cream.
TAKE two pewier-bafons, one larger than the other j the inward one muft have a.clofc cover» into which you are to put
I your cream, and mix it with rafpbcrries, or whatever you like beft, to give it a flavour and a colour. Sweeten it to your palate; then cover it clufc, and fet it into the larger bafon. Fill it f ' with ice and a handful of f^lt : let it fland in this ice three quarters of an hour, then uncover it, and ftir the cream well together ; cover it clofe again, and let it ftand half an hour longer, after th-t turn it into your plate. Thefe things are made at the pcwtcrers, 4tHr^