Page:Art of Cookery 1774 edition.djvu/235

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TAKE a nice little cabbage, about as big as a pint bason; when the outside leaves, top, and stalks are cut off, half boil it, cut a hole in the middle pretty big, take what you cut out and chop it very fine, with a few of the beans boiled, a carrot boiled and mashed, and a turnip boiled; mash all together, put them into a sauce-pan, season them with pepper, salt, and nutmeg, a good piece of butter, stew them a few minutes over the fire, stirring the pan often. In the mean time put the cabbage into a sauce-pan but take great care it does not fall to pieces; put to it four spoonfuls of water, two of wine, and one of catchup; have a spoonful of mushroom-pickle, a piece of butter rolled in a little flour, a very little pepper, cover it close, and let it stew softly till it is tender; then take it up carefully and lay it in the middle of the dish, pour your mashed roots in the middle to fill it up high, and your ragoo round it. You may add the liquor the cabbage was stewed in, and send it to table hot. This will do fora top, bottom, middle or side-dish. When beans are not to be ha,d you may cut carrots and turnips into little slices, and fry them; the carrots in little round slices, the turnips in pieces about two inches long, and as thick as one's finger, and toss them up in the ragoo.

TAKE two large parsnips, scrape them clean, and boil them in water. When tender, take them up, scrape all the soft into a sauce pan, add to them four spoonfuls of cream, a piece of butter as big as a hen's egg, chop them in the sauce-pan well; and when they are quite quick, heap them up in the middle of the dish, and the ragoo round.

BOIL two pounds of potatoes soft, then peel them, put them into a sauce-pan, put to them half a pint of milk, stir them about, and a little salt; then stir in a quarter of a pound of butter, keep stirring all the time till it is so thick that you can't stir the spoon in it hardly for stiffness, then put it into a halfpenny Welch dish, first buttering the dish. Heap them as high as they will lie, flour them, pour a little melted butter over it, and then a few crumbs of bread. Set it into a tin oven before the fire; and when brown, lay it in the middle of the dish, (take