808. Broccoli

Peel the thick skin of the stalks and boil for a quarter of an hour with salt in the water. The small shoots will only require half the time; they should be tied in bunches.

Serve with toast and melted butter.

809. Broccoli And Buttered Eggs

Keep a handsome bunch for the middle, and have eight pieces to go round; toast a piece of bread to fit the inner part of the dish or plate: boil the broccoli. In the meantime have ready six (or more) eggs beaten, put for six a quarter of a pound of fine butter into a saucepan, with a little salt, stir it over the fire, and as it becomes warm add the eggs, and shake the saucepan till the mixture is thick enough; pour it on the hot toast, and lay the broccoli as before directed. This receipt is a very good one, it is occasionally varied, but without improvement, the dish is however nearly obsolete.