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Classic
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page 106
them often with a wooden spoon; when they look white, add a ladle full of veal
gravy, stew them till it becomes thick; skim it, and pass it through a sieve;
put the turnips in a dish, and pour the gravy over them.
RAGOUT OF TURNIPS.
PEEL as many small turnips as will fill a dish; put them into a stew pan with
some butter and a little sugar, set them over a hot stove, shake them about, and
turn them till they are a good brown; pour in half a pint of rich high seasoned
gravy; stew the turnips till tender, and serve them with the gravy poured over
them.
RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS.
LET them be young and fresh gathered, string them, and cut them in long thin
slices; throw them in boiling water for fifteen minutes; have ready some well
seasoned brown gravy, drain the water from the beans, put them in the gravy,
stew them a few minutes, and serve them garnished with forcemeat balls; there
must not be gravy enough to float the beans.
MAZAGAN BEANS.
THIS is the smallest and most delicate species of the Windsor bean. Gather them
in the morning, when they are full grown, but quite young, and do not shell them
till you are going to dress them. Put them into boiling water, have a small bit
of middling,
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