Page:Art of Cookery 1774 edition.djvu/379

Rh a piece of white paper, oil it, and lay under the pasty, and bake it; it is best cold, and will keep a month.

Mackrel done the same way; head and tail together folded in a pasty, eats fine.

TAKE the asparagus, break them in pieces, then boil them soft, and drain the water from them: take a little oil, water and vinegar, let it boil, season it with pepper and salt, throw in the asparagus, and thicken with yolks of eggs.

Endive done this way, is good; the Spaniards add sugar, but that spoils them. Green pease done as above, are very good; only add a lettuce cut small, and two or three onions, and leave out the eggs.

TAKE the cabbage, cut it small, and boil it soft, then drain it, and put it in a stew-pan, with a sufficent quantity of oil and butter, a little water and vinegar, and an onion cut small; season it with pepper and salt, and let it simmer on a slow fire, till all the liquor is wasted.

BOIL them, but not too much; then drain them, and put them into a stew-pan; to a large cauliflower put a quarter of a pint of sweet oil, and two or three cloves of garlick; let them fry till brown; then season them with pepper and salt, two or three spoonfuls of vinegar; cover the pan very close, and let them simmer over a very slow fire an hour.

SLICE the carrots very thin, and just cover them with water; season them with pepper and salt, cut a good many onions and parsley small, a piece of butter; let them simmer over a slow fire till done. Do French beans the same way.

TAKE a large bunch of onions, peel and slice them, a great quantity of parsley washed and cut small, throw them into a stew-pan, with a pound of butter; season them well with pepper