Shell, and put them into a kettle of water when it boils ; give them two or three warms only, and pour them intoa cullender ; when the water drains off, turn them out on a table covered with cloth, and pour them on another cloth to dry perfectly ; then bottle them in wide-mouthed bottles ; leaving only room to pour clarified mutton-suet upon them an inch thick, and for the cork. Rosin it down, and keep it in the cellar or in the earth. When they are to be used, boil them till tender, with a viece of butter, a spoonful of sugar, and a little mint. 346. Green Peas (to boil). When they are to be used, let them lie an hour in water; then - set them on with cold water ard a piece of butter, and boil them till ready. Put a sprig of dried mint to boil withthem. Boiled peas should not be overdone, nor in much water; chop some | ri. bra) . = VEGETABLES. mete & 1 fe Ni A lity ie ae Ny oats pe a, souded mini to garnish them, and stir a piece of butter i in with ~ them. 347. Green Peas (Stewed) — Ingredients—A quart of peas, 1 lettuce, I onion, butter, pepper, salt, 1 egg, a little flour✪ Green Peas (Stewed). Put a quart of peas, a lettuce and an onion both sliced, a piece of butter, pepper, salt, and no more water than hangs round the lettuce from washing; stew them two hours very gently. When to be served, beat up an egg, and stir it into them, or a little flour and butter. Some think a teaspoonful of white powdered sugar is an improvement. 348. Green Peas (ala Francaise) — Ingredients — For every pint of peas 1 gill of water, 1% oz. of butter, a bunch of parsley, salt, pepper, 8 or 9 small white onions, I lettuce. Put the required quantity of peas necessary for your dish into a perfectly clean and bright stewpan, with some water and butter in the following proportions: For every pint of peas one gill of water and one ounce of butter. When this is thoroughly amalgamated, add a little bouquet, tied together, of parsley, also salt, pepper, and another half ounce of butter, then eight or ninesmall white onions, and a whole lettuce. Simmer the whole well for an hour, or;more if the peas and other vege- tables are not completely tender. The time, in fact, must be regulated according to the judgment of the cook. When done, take out the bunch of parsley,,the lettuce, and the onions, which are very serviceable for hashes, stews, or soups, even when used as above. The peas, when once cooked, must not be touched by a spoon or a fork, as it would bruise them and spoil the appearance of the entrée, but well tossed constantly to prevent them sticking to the stewpan, always kept briskly simmering, but never boiling, otherwise they will harden. 349. ASparagus—lIneredients—Asparagus, salt, toast, butter✪ Asparagus. After scraping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about twenty-five heads each, then place them in a saucepan of boiling water, sprinkling a ‘handful of salt over it. When it is boiling remove any scum there may be; the stalks will be tender when they are done; they will take about twenty min- utes or half an hour; be careful to take them up the minute they are done; have ready some toast, dip it in the liquor in which the asparagus was boiled ; dish upon toast, and serve with a boat of melted butter. m ‘nee " 350. Asparagus (fe: Ambush) - Ineredients—2 bunches of aspara- fe)

AI-modernized reading of the original text

Shell, and put them into a kettle of water when it boils ; give them two or three warms only, and pour them intoa cullender ; when the water drains off, turn them out on a table covered with cloth, and pour them on another cloth to dry perfectly ; then bottle them in wide-mouthed bottles ; leaving only room to pour clarified mutton-suet upon them an inch thick, and for the cork. Rosin it down, and keep it in the cellar or in the earth. When they are to be used, boil them till tender, with a viece of butter, a spoonful of sugar, and a little mint. 346. Green Peas (to boil). When they are to be used, let them lie an hour in water; then - set them on with cold water ard a piece of butter, and boil them till ready. Put a sprig of dried mint to boil withthem. Boiled peas should not be overdone, nor in much water; chop some | ri. chopped mint to garnish them, and stir a piece of butter i in with ~ them. 347. Green Peas (Stewed) — Ingredients—A quart of peas, 1 lettuce, I onion, butter, pepper, salt, 1 egg, a little flour. Put a quart of peas, a lettuce and an onion both sliced, a piece of butter, pepper, salt, and no more water than hangs round the lettuce from washing; stew them two hours very gently. When to be served, beat up an egg, and stir it into them, or a little flour and butter. Some think a teaspoonful of white powdered sugar is an improvement. 348. Green Peas (ala Francaise) — Ingredients — For every pint of peas 1 gill of water, 1% oz. of butter, a bunch of parsley, salt, pepper, 8 or 9 small white onions, I lettuce. Put the required quantity of peas necessary for your dish into a perfectly clean and bright stewpan, with some water and butter in the following proportions: For every pint of peas one gill of water and one ounce of butter. When this is thoroughly amalgamated, add a little bouquet, tied together, of parsley, also salt, pepper, and another half ounce of butter, then eight or ninesmall white onions, and a whole lettuce. Simmer the whole well for an hour, or;more if the peas and other vegetables are not completely tender. The time, in fact, must be regulated according to the judgment of the cook. When done, take out the bunch of parsley,,the lettuce, and the onions, which are very serviceable for hashes, stews, or soups, even when used as above. The peas, when once cooked, must not be touched by a spoon or a fork, as it would bruise them and spoil the appearance of the entrée, but well tossed constantly to prevent them sticking to the stewpan, always kept briskly simmering, but never boiling, otherwise they will harden. 349. ASparagus—lIneredients—Asparagus, salt, toast, butter. After scraping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about twenty-five heads each, then place them in a saucepan of boiling water, sprinkling a ‘handful of salt over it. When it is boiling remove any scum there may be; the stalks will be tender when they are done; they will take about twenty minutes or half an hour; be careful to take them up the minute they are done; have ready some toast, dip it in the liquor in which the asparagus was boiled ; dish upon toast, and serve with a boat of melted butter. m ‘nee " 350. Asparagus (fe: Ambush) - Ineredients—2 bunches of aspara- fe)

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Green Peas (Stewed)Asparagus

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