How To Stew Endive

Choose the whitest endive, pick it and blanch in boiling water, then put it in cold water; take it out and squeeze it well. Lay it on a table, and hash it a little with a knife, place it in a stew-pan with as much veal broth as will cover it, and a small bit of ham. Let it simmer over a slack fire till it gets quite thick; remove the ham. If the sauce, when it is stewed sufficiently, is not thick enough, add a little cullis.

How To Dress Sorrel

Pick the sorrel carefully and nip off the stalks; set over a stove a saucepan half full of water. When it boils put in the sorrel and scald it; take it out again at once and drain it; squeeze it as hard as you do spinach, then put it into a saucepan with a little veal broth, and simmer till smooth and thick over a gentle fire. When nearly done, add a very little ham sauce. (See Sauces.)

Stewed Sorrel

Wash any quantity you require of the leaves clean; boil them tender in water and rub through a tammy into a stew-pan; add a slice of fresh butter and a spoonful or two of bechamel sauce, a little salt and sugar; stew for a few minutes, and serve.

Stewed Celery

Wash and trim off the outer leaves; put it on to boil; when it is tender take it out and squeeze it well; then place it in a stew-pan with some good veal broth, and simmer it over a gentle fire. When reduced enough, thicken the sauce with a bit of butter the size of a walnut rolled in flour, add a few drops of vinegar or a squeeze of lemon, and serve.

Celery A La Creme

Trim and wash; if the heads are large, halve them and cut them into lengths to suit your dish; put them into a stew-pan with a cup of weak broth or veal gravy; stew till tender; add two tablespoonfuls of cream, a piece of butter rolled in flour, salt, pepper, and a little white sugar. Simmer together a few minutes, and serve.

How To Dress Spinach

Boil the spinach tender without putting any water to it in a bain marie - i.e., stand the saucepan in boiling water. When it is done squeeze it between two plates, pound it in a mortar, roll it into balls, and throw them into cold water. When you want to use it, put it into a stew-pan with some cream and a very little salt and pepper, or a small piece of butter and a few spoonfuls of soup. Let it stew quickly that it may not turn yellow, and stir it well.

Esties Aux Epinards

Cut some slices of bread about two fingers in length and the thickness of a crown-piece. Take some spinach that has already been served stewed; mix two yolks of eggs with it, lay it on the toast, pass a knife dipped in egg over the top bread-crumb, and fry them. French beans are good dressed in the same way. The grease that runs from a goose when roasting should always be kept, as it is particularly good to dress spinach with.

Stewed Water-Cresses (Cornish Receipt)

Lay the cresses in strong salt and water; pick and wash them well, and stew in water for about ten minutes; drain and chop them; return them to the stew-pan, with a bit of butter, some pepper and salt; stew till tender. Just before serving put in a little vinegar; serve with fried sippets. It is good with boiled chickens.