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Classic
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page 105
which will take an hour and a half, or two hours; the surest way to know when
they are done enough, is to draw out a leaf; trim them, and drain them on a
sieve, and send up melted butter with them, with some put into small cups, so
that each guest may have one.
BROCOLI.
THE kind which bears flowers around the joints of the stalks, must be cut into
convenient lengths for the dish; scrape the skin from the stalk, and pick out
any leaves or flowers that require to be removed; tie it up in bunches, and boil
it as asparagus; serve it up hot, with melted butter poured over it. The brocoli
that heads at the top like cauliflowers, must be dressed in the same manner as
the cauliflower.
PEAS.
To have them in perfection, they must be quite young, gathered early in the
morning, kept in a cool place, and not shelled until they are to be dressed; put
salt in the water, and when it boils, put in the peas; boil them quick twenty or
thirty minutes, according to their age; just before they are taken up, add a
little mint chopped very fine; drain all the water from the peas, put in a bit
of butter, and serve them up quite hot.
PUREE OF TURNIPS.
PARE a dozen large turnips, slice them, and put them into a stew-pan, with four
ounces of butter and a little salt; set the pan over a moderate fire, turn
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