e gravy with a piece of butter rolled in flour.
A little shalot, or ketchup, or both may be added.

STEWED POTATOES. Half boil some potatoes, drain and peel them nicely,
and cut them into neat pieces. Put them into a stewpan with some cream,
fresh butter, and salt, each proportioned to the quantity of potatoes;
or stew them in good gravy, with pepper and salt. Simmer them gently
till they are well done and be careful not to let them break.

STEWED PRUNES. Stew some prunes gently in a little water, till the
stones will slip out easily, but they must not be boiled too much. These
are useful in fevers, or in any complaint where fruit is proper; and
when fruit more acid would not agree.

STEWED RABBIT. Divide them into quarters, flour and fry them in butter;
then put them into a stewpan, with some good gravy, and a glass of white
wine. Season with salt, pepper, and a sprig of sweet herbs. Cover them
close, and let them stew till they become tender. Strain off the sauce,
thicken it with flour and butter, and pour it over them.

STEWED RED CABBAGE. Slice a small red cabbage, or half a large one, and
wash it clean. Put it into a saucepan with pepper, salt, and butter, but
no water except what hangs about the cabbage. Stew it tender, and when
ready to serve, add two or three spoonfuls of vinegar, and give it one
boil over the fire. It may be eaten with cold meat, or with sausages
laid upon it.--Another way. Shred the cabbage, and wash it. Put it into
a saucepan with pepper, salt, some slices of onion; and a little plain
gravy. When it is boiled quite tender, add a bit of butter rubbed with
flour, a few minutes before serving, with two or three spoonfuls of
vinegar, and boil it up.--Another. Cut the cabbage very thin, put it
into a stewpan with a small slice of ham, and half an ounce of butter at
the bottom. Put in half a pint of broth, and a gill of vinegar, and let
it stew three hours covered down. When it is very tender, add a little
more broth, salt, pepper, and a table-spoonful of pounded sugar. Mix
these well, and boil it till the liquor is wasted. Then put it into the
dish, and lay fried sausages upon it.

STEWED RUMP OF BEEF. Wash it well, and season it high with pepper,
cayenne, salt, allspice, three cloves, and a blade of mace, all in fine
powder. Bind it up tight, and lay it into a pot that will just hold it.
Fry three large onions sliced, and put them to it, with three carrots,
two turnips, one shalot,