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Classic
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page 56
top; boil the blood of the turtle, and put into it; then lay on force-meat balls
made of veal, or fowl, highly seasoned with the same seasoning as the turtle;
put in each dish a gill of good Madeira wine, and as much water as it will
conveniently hold; then break over it five or six eggs, to keep the meat from
scorching at the top, and over that shake a handful of shred parsley, to make it
look green; when done put your dishes into an oven made hot to make bread, and
in an hour and a half, or two hours, (according to the size of your dishes) it
will be sufficiently done.
To boil all kinds of GARDEN STUFF.
In dressing all sorts of kitchen garden herbs, take care that they are clean
washed; that there be no small snails, or caterpillars between the leaves; and
that all the coarse outer leaves, and those that have received any injury by the
weather, be taken off. Next wash them in a good deal of water, and put them into
a cullender to drain. Care must likewise be taken, that your pot or sauce pan be
clean, well tinned, and free from sand or grease.
To boil Asparagus.
First cut the white ends off about six inches from the head, and scrape them
from the green part downwards very clean. As you scrape them throw them into a
pan of clean
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