Page:Art of Cookery 1774 edition.djvu/53

 dish of meat any time over a chaffing-dish of coals, it will dry up all the gravy, and spoil the meat.

ALWAYS be very careful that your greens be nicely picked and washed. You should lay them in a clean pan, for fear of sand or dust, whick is apt to hang round wooden vessels. Boil all your greens in a copper sauce-pan by themselves, with a great quantity of water. Boil no meat with them, for that discolours them. Use no iron pans, &c. for they are not proper; but let them be copper, brass, or silver.

PICK it very clean, and wash it in five or six waters; put it in a sauce-pan that will just hold it, throw a little salt over it, and cover he pan close. Don't put any water in, but shake the pan often. You must put your sauce-pan on a clear quick fire. As soon as you find the greens are shrunk and fallen to the bottom, and that the liquor which comes out of them boils up, they are enough. Throw them into a clean sieve to drain and just give them a little squeeze. Lay them in a plate, and never put any butter on it but put it in a cup. CABBAGE, and all sorts of young sprouts, must be boiled in a great deal of water. When the stalks are tender, or fall to the bottom, they are enough; then take them off, before they lose their colour. Always throw salt in your water before you put your greens in. Young sprouts you send to table sust as they are, but cabbage is best chopped and put into a sauce-pan with a good piece of butter, stirring and put into a sauce-pan with a good piece of butter, stirring it or about five or six minutes, till the butter is all melted, and then send it to table.

LET them be scraped very clean, and when they are enough rub them in a clean cloth, then slice them into a plate, and pour some melted butter over them. If they are young spring carrots, half an hour will boil them; if large, an hour; but old Sandwich carrots will take two hours.