washed and picked, cut it very small, a young lettuce clean washed and cut small, a large onion peeled and cut small; put a quarter of pound of butter into stew-pan, when it is melted throw in the above things: toss them about, and fry them ten minutes; then season them with a little pepper and salt, shake in a little flour, toss them about, then pour in half a pint of gravy. Let them stew till the sauce is very thick and good; then pour all into your dish. Save a few of the little tops of the grass to garnish the dish.
A ragoo of livers.
TAKE as many livers as you would have for your dish. A turkey's liver and six fowl livers will make a pretty dish. Pick the galls from them, and throw them into cold water; take the six livers, put them in a sauce-pan with a quarter of a pint of gravy, a spoonful of mushrooms, either pickled or fresh, a spoonful of catchup, a little bit of butter as big as a nutmeg rolled in flour; season them with pepper and salt to your palate. Let them stew softly ten minutes: in the mean while broil the turkey's liver nicely, lay it in the middle, and the stewed livers round. Pour the sauce all over, and garnish with lemon.
To ragoo cauliflowers.
LAY a large cauliflower in water, then pick it to pieces, as if for pickling: take a quarter of a pound of butter, with a spoonful of water, and melt it in a stew-pan, then throw in your cauliflowers, and shake them about often till they are quite tender; then shake in a little flour, and toss the pan about. Season them with a little pepper and salt, pour in half a pint of good gravy, let them stew till the sauce is thick, and pour it all into a little dish. Save a few little bits of cauliflower, when stewed in the butter, to garnish with.
Stewed pease and lettuce.
TAKE a quart of green peas, two nice lettuces clean washed and pickled, cut them small across, put all into a sauce-pan, with a quarter of a pound of butter, pepper and salt to your palate; cover them close, and let them stew softly, 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 it close, and let them stew a quarter of an hour; then take out the onion and sweet-herbs, and turn it all into a dish. If you find the sauce not thick enough, shake in a little more flour, and let it simmer, then take it up.
