Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/89

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two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with very little water, and set it on the fire at ten o’clock, to stew gently; you must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water; at half after twelve, put into the pot two or three apples or pears, peeled and cut in two, tomatos with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima [sic] beans, snaps, and any kind of vegetable you like; let them all stew together till three o'clock; some cellery tops cut small, and added at half after two, will improve it much.

vieja [sic] the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold meat or fowl; put it in, and fry it sufficiently.

ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley,