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Classic
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page 177
the pan when it begins to grow warm, and let it be closely covered over a slow
stove till done enough. It is served with slices of broiled calves'-liver, small
rashers of bacon, and eggs fried; the latter on the herbs, the other in a
separate dish.
Sea Cale
Must be boiled very white, and served on toast like asparagus.
Laver.
This is a plant that grows on the rocks near the sea in the west of England, and
is sent in pots prepared for eating.
Set some of it on a dish over a lamp, with a bit of butter, and the squeeze of a
Seville orange. Stir it till hot. It is eaten with roast meat, and is a great
sweetener of the blood. It is seldom liked at first, but people become extremely
fond of it by habit.
To preserve several Vegetables to eat in the Winter.
For French beans,
pick them young, and throw into a little wooden keg a layer of them three inches
deep; then sprinkle them with salt, put another layer of beans, and do the same
as high as you think proper, alternately with salt, but not too much of this.
Lay over them a plate, or cover of wood, that will go into the keg, and put a
heavy stone on it. A pickle will rise from the beans and salt. If they are too
salt, the soaking and boiling will not be sufficient to make them pleasant to
the taste. When they are to be eaten, cut, soak, and boil them as if fresh.
Carrots, Parsnips, and Beet-roots,
should be kept in layers of dry sand for winter-use; and neither they nor
potatoes should be cleared from the earth. Potatoes should be carefully kept
from frost.
Store-onions
keep best hung up in a dry cold room.
Parsley
should be cut close to the stalks; and dried in a warm room, or on tins in a
very cool oven: it preserves its flavour and colour, and is very useful in
winter.
Artichoke-bottoms,
slowly dried, should be kept in
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