Mushrooms (Brown)

With a knife, clean a pottle of fresh mushrooms, put them into water, and when stewed, take them out with a small tin slice: put them into a stewpan with two ounces of fresh-butter, a little salt, some white pepper, a tea spoonful of essence of anchovy, and the juice of half a lemon ; cover the stewpan close, put it over the fire, and let it boil for five minutes: thicken with a little flour and water; add a spoonful of browning, two spoonsful of port wine, and stew gently for five minutes.

Mushrooms (White)

Proceed as above, only instead of browning, and port wine, add a gill of good cream.

Sorrel

Take some sorrel, and after being well washed and chopped, put it into a stewpan with a slice of ham, and a bit of butter : when stewed, squeeze gently, adding some stock (see Sauces), a spoonful of mushroom ketchup, a tea spoonful of vinegar, two tea spoonsful of lemon-pickle, a bit of butter, and a lump of sugar: stew gently, and after taking out the ham, and chopping the sorrel smooth with a wooden-spoon, add a little more stock, and season with white pepper and salt.

Spinage

May be stewed in the same way, and when there is a scarcity of sorrel, may be made to nearly resemble it in flavour, by squeezing in a sufficiency of lemon-juice to render it acidulous: or, it may be stewed with a few spoonsful of water, drained, and squeezed: returned into the stewpan after being well beaten, adding veal stock, cream, white pepper and salt: serve with poached eggs.

Artichoke Bottoms

Boil six artichokes till half done; then take the leaves and choke away, trim the bottoms neatly ; put them into a stew-pan, with half a pint of veal stock (see Sauces), a little salt and lemon juice, and stew gently till done : serve up with benshamelle over them. - See Sauces.

Endive

Take white endive, and put it into a stewpan of cold water; when it boils take it off, and throw into cold water for an hour: take it out of the water, and squeeze very dry ; lay it in a stewpan, covering it with weak stock (see Sauces), and let it boil till the stock is reduced: if intended to be brown, add coulis; if white, add benshamelle. - See Sauces.

Chardoons

Cut them about six inches long, string them, and stew them till tender. Then take them out, flour them, and fry them in butter till they are brown. Serve, with melted butter. Or you may tie them up in bundles, and boil them like asparagus. Put a toast under them, and pour a little melted butter over them.

Muscles

Having washed your muscles very clean from the sand in two or three waters, put them into a stewpan, and cover them close. Let them stew till the shells are opened, and then take them out one by one, and pick them out of the shells. Be sure to look under the tongue to see if there be a crab, and if you find one, throw away that muscle. Having picked them all clean, put them into a saucepan, and to a quart of muscles put half a pint of the liquor strained through a sieve; add a few blades of mace, a small piece of butter rolled in flour, and let them stew. Lay some toasted bread round the dish, and pour in the muscles.