To Stew Green Peas.
Put a quart of pease, a lettuce, an onion, both sliced, a bit of butter, pepper, salt, and no more water than hangs round the lettuce from washing. Stew them two hours very gently. When to be served, beat up an egg, and stir into them, or a bit of flour and butter.
Some think a teaspoonful of white powdered sugar is an improvement. Gravy may be added; but there will be less of the flavour of the peas. Chop a bit of mint, and stew in them.
To stew Cucumbers.
Slice them thick, or halve, and divide them in two lengths: strew some salt and pepper, and slice onions; add a little broth, or a bit of butter. Simmer very slowly; and, before serving, if no butter was in before, put some, and a little flour; or if it was in, only a little flour, unless it wants richness.
Another way.
Slice the onions, and cut the cucumbers large; flour and fry them in some butter: then pour on some good broth or gravy, and stew till enough. Skim off the fat.
Stewed Onions.
Peel six large onions: fry them gently of a fine brown, but do not blacken; then put them in a small stewpan, with a little weak gravy, pepper, and salt: cover and stew two hours gently. They should be lightly floured at first.
Roast Onions.
Should be done with all the skins on. They eat well alone, with salt only, and cold butter; or with roast potatoes, or with beetroots.
Stewed Celery.
Wash, and strip off the outer leaves of six heads; halve, or leave them whole according to their size; cut them in four inch lengths. Put them in a stewpan with a cup of broth, or weak white gravy. Stew till tender; then add two spoonfuls of cream, and a little flour and butter, seasoned with pepper, salt, and nutmeg, and simmer all together.
Cauliflower in white Sauce.
Half boil, then cut into handsome pieces, and lay into a stewpan, with a little broth, a bit of mace, a little salt, and a dust of white pepper. Simmer half an hour; then put a little cream, butter, and flour; shake and simmer a few minutes, and serve.
Spinach
Should be very carefully picked and washed; then boil, and squeeze it dry. Put it in a pan with a bit of butter, salt, and pepper; stew it, and serve.
French way.
Clean as before; then put it into a stewpan without water, a spoonful of gravy, and a lump of butter, salt, and pepper, and simmer till ready. If too moist, squeeze the gravy from it.
Stewed Red Cabbage.
Slice a small, or half a large red cabbage: wash it, and put into a saucepan, with pepper and salt, no water but what hangs about the former, and a piece of butter. Stew till quite tender; then when going to serve, put to it half a cup of vinegar, and stir it over the fire.
Serve for cold meat, or with sausages on it.
Stewed Mushrooms.
Choose large buttons, or small flaps, before the fringe be turned black: pick each one separately, and observe there is not a bad one; rub the former, with a flannel and salt, skin the latter, and take out the fringe. Throw them into a stewpan, with a little salt, a piece of butter, and a few peppers; set them on a slack part of the fire, and shake them sometime. When tender, add two large spoonfuls of cream, and a dust of flour.
Stewed Sorrel for Fricandeau, and roast Meat.
Wash the sorrel, and put it in a silver vessel, or stonejar, and no more water than hangs to the leaves. Simmer in the slowest way you can; and when done enough, put a bit of butter, and beat it well.
Stewed Carrots.
Half boil, then nicely scrape, and slice them into a stewpan. Put to them half a teacup of any weak broth, some pepper, and salt, and half a cup of cream; simmer to be very tender, but not broke. Before serving, rub the least flour with a bit of butter, and warm up with it. If approved, chopped parsley may be added ten minutes before served.
Stewed old Peas.
Steep them in water all night, if not fine boilers, otherwise only half an hour; put them with water enough just to cover them, and a good bit of butter, or a piece of beef or pork. Stew in the most gentle way till the peas are soft, and the meat is tender. If not salt meat, add salt, and a little pepper, and serve round the meat.