Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/115

Rh not peel them—boil them till tender, drain the water off, and put them on tin sheets in a stove for a few minutes to dry.

and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some slices of boiled ham; and on that, one or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some water, and stew them till done, then take out the herbs, serve the stew in a deep dish—thicken the gravy, and pour over it.

them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a boat.

care must be used in washing and picking it clean; drain it, and throw it into boiling water—a few minutes will boil it sufficiently: press out all the water, put it in a stew pan with a piece of butter, some pepper and salt—chop it continually with a spoon till it is quite dry: serve it with poached eggs or without, as you please.

dressed as the spinach; and if they be mixed in equal proportions, improve each other.