quarter of a pound of butter rolled in flour, cover it close, shaking the pan when the endive is enough. Take it up, lay the whole head in the middle, and with a spoon take out the celery and grass and lay round, the other part of the endive over that: then pour the liquor out of the sauce-pan into the stew-pan, stir it together, season it with salt, and have ready the yolks of two eggs, beat up with a quarter of a pint of cream, and half a nutmeg grated in. Mix this with the sauce, keep it stirring all one way till it is thick: then pour it over your ragoo, and send it to table hot.
To ragoo French beans.
TAKE a few beans, boil them tender, then take your stew-pan, put in a piece of butter, when it is melted shake in some flour, and peel a large onion, slice it and fry it brow, in that butter; then put in the beans, shake in a little pepper and a little salt, grate a little nutmeg in, have ready the yolk of an egg and some cream; stir them altogether for a minute or two, and dish them up.
To make good brown gravy.
TAKE half a pint of small bee, or ale that is not bitter, and half a pint of water, an onion cut smell, a little bit of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a spoonful of mushroom-pickle, a spoonful of walnut-pickle, a spoonful of catchup and an anchovy; first put a piece of butter into a sauce-pan, as big as a hen's egg; when it is melted shake in a little flor, and let it be a little brown; then by degrees stir in the above ingredients, and let it boil a quarter of an hour, then strain it, and it is fit for fish or roots.
To fricasey skirrets.
WASH the roots very well, and boil them till they are tender; then the skin of the roots must be taken off, cut in slices, then have ready a little cream, a piece of butter rolled in flour, the yolk of an egg beat, a little nutmeg grated, two or three spoonfuls of white wine, a very little salt, and stir all together. The roots being in the dish, pour the sauce over them. It is a pretty side-dish. So likewise you may dress root of salsisy and scorzonera.
