To about two full quarts of pease put in a quarter of a pint of oil and water, not so much water as oil; a little different sort of spices, as mace, cloves, pepper and nutmeg, all beat fine; a little Cayan pepper, a little salt; stew all this 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