Take several heads of broccoli, and cut the stalks short, paring off from the stalks the tough outside skin. Trim off the small outside shoots or blossoms, and tie them together in bunches. After all the broccoli has been washed, and lain half an hour or more in a pan of fresh, cold water, put the large heads, with a salt-spoonful of salt, into a pot of boiling water, and let them boil till thoroughly done, and the stalk perfectly tender. When the large heads have boiled about a quarter of an hour, put in the small tufts, which of course require less time to cook. In the meanwhile have ready six beaten eggs. Put a quarter of a pound of butter into a sauce-pan, and stir it over the fire till it is all melted; then add gradually the beaten eggs, and stir the mixture, or shake it over the fire till it becomes very thick. Toast sufficient bread to cover entirely the bottom of a deep dish, cutting it to fit exactly, having removed the crust. Pour the egg and butter over the hot toast. Then place upon it the broccoli; the largest and finest head in the middle, the lesser ones round it; and having untied the small sprigs, lay them in a circle close to the edge.
Take fine large celery; cut it into pieces three or four inches in length, and boil it tender; having seasoned the water with a very little salt. Then drain the pieces well, and lay them, separately, to cool on a large dish. Make a batter in the proportion of three well-beaten eggs stirred into a pint of rich milk, alternately with half a pint of grated bread-crumbs, or of sifted flour. Beat the batter very hard after it is all mixed. Put into a hot frying-pan, a sufficiency of fresh lard; melt it over the fire, and when it comes to a boil, dip each piece of celery twice into the batter, put them into the pan, and fry them a light brown. When done, lay them to drain on an inverted sieve with a broad pan placed beneath it. Then dish the fried celery, and send it to table hot.
Parsnips, and salsify (or oyster plant) may be fried in butter according to the above directions. Also the tops of asparagus cut off from the stalk; and the white part or blossom of cauliflower. Cold sweet potatoes are very nice, peeled, cut into long slips, and fried in this way.
The artichokes must be young and tender. Cut them into quarters, remove the choke part, and strip off the leaves. Having washed the artichokes well and laid them an hour in cold water, put them into a pot of boiling water, and keep them boiling steadily for a long time, till you find by trying them with a fork that they are tender all through. Then take them out immediately, and drain them. Have ready a sufficiency of batter, made in the proportion of the yolk of one egg to a large table-spoonful of milk, and a tea-spoonful of flour. The eggs must be well beaten before they are mixed with the milk; then beat in the flour a spoonful at a time. Have ready over the fire some fresh butter, or lard, in a frying-pan. When it has boiled hard, dip the artichokes into the batter, (each piece should be twice dipped,) and fry them brown. Then drain them well, and send them to table hot.
Parsnips may be fried as above. Salsify also.
Another way of frying artichokes, parsnips, and salsify, is, after they have been boiled tender, to dip each piece first in beaten yolk of egg, (without milk or flour,) and then roll it in finely-grated bread-crumbs. Then put them into the pan and fry them in butter or lard, or a mixture of both.
In boiling artichokes, observe to take them out as soon as they are tender. If they remain in the water after they are done, they turn blackish and lose their flavour.