The large part, containing the seeds, must be sliced and pared--cut it
in small pieces, and stew it till soft, with just water enough to cover
it; pass it through a sieve and stew it again, adding some butter,
pepper, and salt; it must be dry, but not burnt. It is excellent when
stewed with pork chops.
* * * * *
FIELD PEAS.
There are many varieties of these peas; the smaller kind are the most
delicate. Have them young and newly gathered, shell and boil them
tender; pour them in a colander to drain; put some lard in a frying pan;
when it boils, mash the peas, and fry them in a cake of a light brown;
put it in the dish with the crust uppermost--garnish with thin bits of
fried bacon. They are very nice when fried whole, so that each pea is
distinct from the other; but they must be boiled less, and fried with
great care. Plain boiling is a very common way of dressing them.
* * * * *
CABBAGE WITH ONIONS.
Boil them separately, and mix them in the proportions you like; add
butter, pepper, and salt, and either stew them, or fry them in a cake.
* * * * *
SALSIFY.
Scrape and wash the roots, put them into boiling water with salt; when
done, drain them, and place them in the dish without cutting them up.
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