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Classic
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page 88
white parts, tie the rest in neat bunches, and boil in salted water for twenty
minutes or half an hour; then take it out, let it drain a minute and lay on
buttered toast, the heads all one way; cover with rich drawn butter sauce.
ASPARAGUS WITH CREAM
When cream is plentiful, cut the asparagus in inch pieces, boil, and then throw
it into rich hot cream, with seasoning of pepper and salt.
STEWED MUSHROOMS ON TOAST
Pull out the stems of the mushrooms, and peel them; melt a tablespoonful of
butter in a stew pan, throw into the butter a little salt, pepper, and powdered
mace (if liked), lay the mushrooms in this, upper side down, and stew till they
are tender, which will be in about twenty minutes. Fry a slice of bread until it
is a light brown, and then arrange the mushrooms over it. Serve hot.
EGG PLANT
Parboil egg plant, slice it and dip each piece in beaten egg and roll it in
pounded cracker; then drop it in hot lard and fry brown. Season with salt and
pepper. They are delicious cooked this way, and taste life soft-shelled crabs.
Another way is to parboil them, mash them up and season with eggs, onions,
pepper, salt and butter; then place the mixture back in the shell, and bake.
Serve in their shells.
ANOTHER WAY TO COOK EGG PLANT
Parboil, slice them, and without rolling them in anything drop them into boiling
lard; season with salt
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