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Classic
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page 111
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. They are a very
excellent vegetable, but require nicety in cooking; exposure to the air, either
in scraping, or after boiling, will make them black.
STEWED SALSIFY.
HALF boil it, cut it up, and put it in a stew pan, with a very little water, and
a spoonful of butter; stew
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