While the asparagus is
boiling, toast a slice of a loaf of bread, about a half an inch thick;
brown it delicately on both sides; dip it lightly in the liquor the
asparagus was boiled in, and lay it in the middle of a dish; pour some
melted butter on the toast, and lay the asparagus upon it; let it
project beyond the asparagus, that the company may see there is a toast.
Do not pour butter over them, but send some in a boat.
* * * * *
SEA-KALE.
Is tied up in bundles, and dressed in the same way as asparagus.
* * * * *
TO SCOLLOP TOMATOS.
Peel off the skin from large, full, ripe tomatos--put a layer in the
bottom of a deep dish, cover it well with bread grated fine; sprinkle on
pepper and salt, and lay some bits of butter over them--put another
layer of each, till the dish is full--let the top be covered with crumbs
and butter--bake it a nice brown.
* * * * *
TO STEW TOMATOS.
Take off the skin, and put them in a pan with salt, pepper, and a large
piece of butter--stew them till sufficiently dry.
* * * * *
CAULIFLOWER.
Choose those that are close and white, and of a middle size--trim off
the outside leaves, cut off the stalk flat at the bottom, let them lie
in salt and water an hour before you boil them.
Pages:
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113