im them, and drain them on a sieve, and send up melted butter with
them, with some put into small cups, so that each guest may have one.

* * * * *

BROCOLI.

The kind which bears flowers around the joints of the stalks, must be
cut into convenient lengths for the dish; scrape the skin from the
stalk, and pick out any leaves or flowers that require to be removed;
tie it up in bunches, and boil it as asparagus; serve it up hot, with
melted butter poured over it. The brocoli that heads at the top like
cauliflowers, must be dressed in the same manner as the cauliflower.

* * * * *

PEAS.

To have them in perfection, they must be quite young, gathered early in
the morning, kept in a cool place, and not shelled until they are to be
dressed; put salt in the water, and when it boils, put in the peas; boil
them quick twenty or thirty minutes, according to their age; just before
they are taken up, add a little mint chopped very fine; drain all the
water from the peas, put in a bit of butter, and serve them up quite
hot.

* * * * *

PUREE OF TURNIPS.

Pare a dozen large turnips, slice them, and put them into a stew-pan,
with four ounces of butter and a little salt; set the pan over a
moderate fire, turn them often with a wooden spoon; when they look
white, add a ladle full of veal gravy, stew them till it becomes thick;
skim it, and pass it through a sieve; put the turnips in a dish, and
pour the gravy over them.

* * * * *

RAGOUT OF TURNIPS.

Peel as many small turnips as will fill a dish; put them into a stew pan
with some butter and a little sugar, set them over a hot stove, shake
them about, and turn them till they are a good brown; pour in half a
pint of rich high seasoned gravy; stew the turnips till tender, and
serve them with the gravy poured over them.

* * * * *

RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS.

Let them be young and fresh gathered, string them, and cut them in long
thin slices; throw them in boiling water for fifteen minutes; have ready
some well seasoned brown gravy, drain the water from the beans, put them
in the gravy, stew them a few minutes, and serve them garnished with
forcemeat balls; there must not be gravy enough to float the beans.

* * * * *

MAZAGAN BEANS.

This is the smallest and most