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Classic
Cook Books
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page 93
cream boils, pour them into a plate for a corner-dish, or a side dish at supper.
To stew Cucumbers.
Pare twelve cucumbers, and slice them as thick as a crown-piece, put them to
drain, and then lay them in a coarse cloth till they are dry; flour them, and
fry them brown in butter; cut out the fat, then put to them some gravy, a little
port wine, some pepper, cloves, and mace; let them stew a little; then roll a
bit of butter in flour, and toss them up; season with salt: You may add a little
mushroom liquor.
To stew Peas and Lettice.
Take a quart of green pease, two nice lettices clean washed and picked, cut them
small across, put all into a sauce-pan, with a quarter of a pound of butter, and
pepper and salt to your palate; cover them close and let them stew gently,
shaking the pan often. Let them stew ten minutes, then shake in a little flour;
toss them round, and pour in half a pint of good gravy; put in a little bundle
of sweet herbs, and an onion, with three cloves, and a blade of mace stuck in
it. Cover the pan close, and let them stew a quarter of an hour longer; then
take out the onion and sweet herbs, and pour the rest into the dish.
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Classic
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