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Classic
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page 109
not peel them--boil them till tender, drain the water off, and put them on tin
sheets in a stove for a few minutes to dry.
SWEET POTATOS STEWED.
WASH and wipe them, and if they be large, cut them in two lengths; put them at
the bottom of a stew pan, lay over some slices of boiled ham; and on that, one
or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some
water, and stew them till done, then take out the herbs, serve the stew in a
deep dish--thicken the gravy, and pour over it.
SWEET POTATOS BROILED.
CUT them across without peeling, in slices half an inch thick, broil them on a
griddle, and serve them with butter in a boat.
SPINACH.
GREAT care must be used in washing and picking it clean; drain it, and throw it
into boiling water--a few minutes will boil it sufficiently: press out all the
water, put it in a stew pan with a piece of butter, some pepper and salt--chop
it continually with a spoon till it is quite dry: serve it with poached eggs or
without, as you please.
SORREL,
Is dressed as the spinach; and if they be mixed in equal proportions, improve
each other.
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