424. Jerusalem Artichokes

Scrub them clean, and put them into the pot with cold water; throw in a handful of salt, do not let them be covered with water, and leave off the lid; they take about the same time boiling as potatoes. When they are tender they are done; drain them and peel them. Keep them as hot as possible; they may be kept hot by putting them in a dish over another dish in which is hot water. Sauce, melted butter and vinegar, or good thick gravy.

425. Asparagus

Scrape the stalks clean; tie them in bundles with bass, put them in boiling water with a little salt in it; a tin saucepan is best. If they are fresh, they will be done in ten or twelve minutes; if they are not fresh, they will take a little longer. Take up the moment they are tender, otherwise the heads will be broken, the flavour spoilt, and the colour spoilt; take them up very carefully with a slice, cut the bass, just dip some toasted bread in the liquor in which the asparagus has been boiled, put it on a drainer with a little melted butter, and the heads of the asparagus should be aid inwards round the dish; or they may be laid on a buttered toast.

426. Artichokes

Soak in cold water; put them into plenty of boiling water, throw in a handful of salt. They require an hour and a half or two hours in boiling. Try them by pulling a leaf; if it draw out easily, they are done; drain them on a sieve, or serve on a vegetable drainer. Sauce, melted butter and vinegar.

427. Red Beet-Root

Boil them whole, put them in boiling water; they require from an hour and a half to three hours in boiling. If for garnish, leave them whole till wanted for use, then scrape and cut up into slices. If for salads, scrape and cut in slices hot, and pour cold vinegar over them.

For stewing, boil them an hour or more, then skin and slice them; season them with pepper and salt, and stew till tender, with young onions, in good gravy: when nearly done, stir in a bit of butter rolled in flour and cream: this is a pleasant and nourishing dish. They may be baked dry in the same manner as potatoes, and eaten with cold butter, salt, and pepper.

428. White Beet-Root

This useful and wholesome plant affords two very pleasing varieties. The leaves stripped from their large fibrous stalks resemble spinach. Put in boiling water and boil them very fast; they take but a few minutes; drain, and press them very dry. Sauce, melted butter. The stalks tie in bundles, dress as asparagus. Sauce, melted butter and vinegar.

429. Herbs To Fry To Eat With Liver, Or With Rushers And Eggs

Clean and drain four handfuls of young spinach, and two of young lettuce leaves, two handfuls of parsley and one of young onions chopped small; set them over the fire in a stew-pan; put one ounce of butter and some pepper and salt; close the pan up and shake it well, and when it boils, set it on the hob or stove to simmer slowly till the herbs are tender. Serve them on a dish with the liver, or rashers and eggs; lay them on the herbs.

436. Parsnips

Clean and dress just the same as carrots, they require boiling from one hour to two, according to their size and freshness; they should be drained well, and set on the hob in a dry saucepan to steam; they are sometimes mashed with butter, pepper, salt, and cream, or milk, the same as turnips; they are eaten alone, or with salt beef or salt pork. Sauce, melted butter and vinegar.

Vinegars Flavoured

Vinegar is employed in extracting flavours as well as spirits and wine. But such extracts are principally used with salads, or as relishes to cold meats, and in a few instances to flavour sauces and soups; but, in English cookery, flavours extracted by sherry wine are preferred for soup.

447. Vinegar For Salads

Take three ounces each of tarragon, chives, eschalots, savoury, a handful of the tops of balm and mint, all dry and pounded; put these into a wide-mouthed bottle, with a gallon of the best vinegar, cork it close and set it in the sun, and in a fortnight strain it off, and press the herbs to get out all the juice; let it stand a day to settle, and then strain it through a filtering bag.