Endive Ragooed

Lay three heads of fine white endive in salt and water for two or three hours. Then take a hundred of asparagus, and cut off the green heads; then chop the rest small, as far as it is tender, and lay it in salt and water. Take a bunch of celery, wash it and scrape it clean, and cut it in pieces about three inches long. Put it into a saucepan with a pint of water, three or four blades of mace, and some white pepper tied in a rag. Let it stew till quite tender, then put in the asparagus, shake the saucepan, and let it simmer till the grass is enough. Take the endive out of the water, drain it, and leave one large head whole. Take the other leaf by leaf, put it into the stewpan, and put to it a pint of white wine. Cover the pan close, and let it boil till the endive is just enough : then add a quarter of a pound of butter rolled in flour, cover the pan close, and keep it shaking. When the endive is enough, take it up, and lay the whole head in the middle: with a spoon take out the celery and grass, and lay them round it, and the other part of the endive over that. Then pour the liquor out of the saucepan into the stewpan, stir it together, and season it with salt. Have ready the yolks of two eggs beat up with a quarter of a pint of cream, and half a nutmeg grated in. Mix this with the sauce, keep it stirring one way till it is thick, and pour it over the ragoo.

Force-Meagre Cabbage

Boil a white-heart cabbage, as big as the bottom of a plate, five minutes in water: drain it, cut the stalk flat to stand in the dish, and carefully open the leaves, and take out the in-*ide, leaving the outside leaves whole. Chop what is taken out very fine, and take the flesh of two or three flounders or plaice clean from the bone. Chop it with the cabbage, the yolks and whites of four eggs boiled hard, and a handful of pickled parsley. Beat all together in a mortar, with a quarter of a pound of melted butter. Then mix it up with the yolk of an egg, and a few crumbs of bread. Fill the cabbage, and tie it together; put it into a deep stewpan or saucepan, and put to it half a pint of water, a quarter of a pound of butter lolled in a little flour, the yolks of four eggs boiled hard, an onion stuck with six cloves, some whole pepper and mace tied in a muslin rag, half an ounce of truffles and morels, a spoonful of ketchup, and a few pickled mushrooms. Cover it close, and let it simmer an hour; if not sufficiently done in that time, let it simmer longer: when done, take out the onion and spice, lay it in the dish, untie it, and pour the sauce over it.