* * * * *
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, (flitch,) of bacon, well
boiled--take the skin off, cover it with bread crumbs, and toast it; lay
this in the middle of the dish, drain all the water from the beans--put
a little butter with them, and pour them round the bacon.
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