Page:Art of Cookery 1774 edition.djvu/149

 washed and picked, cut it very small, a young lettuce clean washed and cut small, a large onion peeled and cut small; put a quarter of pound of butter into stew-pan, when it is melted throw in the above things: toss them about, and fry them ten minutes; then season them with a little pepper and salt, shake in a little flour, toss them about, then pour in half a pint of gravy. Let them stew till the sauce is very thick and good; then pour all into your dish. Save a few of the little tops of the grass to garnish the dish.

TAKE as many livers as you would have for your dish. A turkey's liver and six fowl livers will make a pretty dish. Pick the galls from them, and throw them into cold water; take the six livers, put them in a sauce-pan with a quarter of a pint of gravy, a spoonful of mushrooms, either pickled or fresh, a spoonful of catchup, a little bit of butter as big as a nutmeg rolled in flour; season them with pepper and salt to your palate. Let them stew softly ten minutes: in the mean while broil the turkey's liver nicely, lay it in the middle, and the stewed livers round. Pour the sauce all over, and garnish with lemon.

LAY a large cauliflower in water, then pick it to pieces, as if for pickling: take a quarter of a pound of butter, with a spoonful of water, and melt it in a stew-pan, then throw in your cauliflowers, and shake them about often till they are quite tender; then shake in a little flour, and toss the pan about. Season them with a little pepper and salt, pour in half a pint of good gravy, let them stew till the sauce is thick, and pour it all into a little dish. Save a few little bits of cauliflower, when stewed in the butter, to garnish with.

TAKE a quart of green peas, two nice lettuces clean washed and pickled, cut them small across, put all into a sauce-pan, with a quarter of a pound of butter, pepper and salt to your palate; cover them close, and let them stew softly, shaking the pan often. Let them stew ten minutes, then shake in a little flour, toss them round, and pour in half a pint of good gravy; put in a little bundle of sweet-herbs and an onion, with three cloves, and a blade of mace stuck in it. Cover it close, and let them stew a quarter of an hour; then take out the onion and sweet-herbs, and turn it all into a dish. If you find the sauce not thick enough, shake in a little more flour, and let it simmer, then take it up.