r from it, and put it into a stewpan, with a
piece of butter and some salt. Stir it over the fire till the butter is
well mixed in with it, and add as much cream as will make it of a
moderate thickness. Shake it for a minute or two over the fire, and
serve it up with sippets of bread, either fried or toasted.

STEWED SPINACH WITH GRAVY. Pick the spinach nicely, then wash it well,
and put it into a stewpan, with a few spoonfuls of water, and a little
salt. Stew this till quite tender, shaking the pan very often to prevent
its burning. When done enough, put it into a sieve to drain, and give it
a slight squeeze. Beat the spinach well, then return it to the stewpan
with some gravy, pepper, salt, and a piece of butter. Let it stew about
a quarter of an hour, stirring it frequently. Serve it up either in a
dish by itself, or with poached eggs upon it, according to the occasion
for which it is wanted.

STEWED SPINACH WITH SORREL. Take spinach and sorrel, in the proportion
of three fourths of spinach to one of sorrel. Pick and wash these very
nicely; cut them a little, and put them into a stewpan, with two or
three spoonfuls of water. Keep them stirring over the fire, till they
begin to soften and to liquify. Then leave it to stew at a distance over
the fire for an hour or more, stirring it every now and then. Thicken it
with a little flour, and when quite done, add some pepper and salt, and
serve it up. This will form an excellent sauce to all kinds of meat, or
to eat with potatoes. Almost any kind of cold vegetables may be added to
this stew. They should be put in just long enough to heat, and mixed in
properly with the spinach before it is served up.

STEWED TONGUE. Prepare a tongue with saltpetre and common salt for a
week, and turn it every day. Boil it tender enough to peel, and
afterwards stew it in a moderately strong gravy. Season it with soy,
mushroom ketchup, cayenne, pounded cloves, and salt if necessary. Serve
with truffles, morels, and mushrooms. The roots of the tongue must be
removed before it is salted, but some fat should be left.

STEWED TURKEY. Have a nice hen turkey trussed close, and the breast-bone
broken; put it into a stewpan with a good piece of butter; let the
breast and pinions be glazed of a fine brown; then put it into a stewpan
that is very clean; and a faggot of sweet herbs, an onion stuck with
three cloves, two blades of mace, some whole pepper, and a little salt;
then put in as much