nd salt; or
bake them with herrings or sprats, mixed with layers of potatoes,
seasoned with pepper, salt, sweet herbs, vinegar, and water; or cut
mutton or beef into slices, and lay them in a stew-pan, and on them
potatoes and spices, then another layer of the meat alternately, pouring
in a little water, covering it up very close, and slewing slowly.

Potato mucilage (a good substitute for arrow-root), No. 448.[159-*]

_Jerusalem Artichokes_,--(No. 117.)

Are boiled and dressed in the various ways we have just before directed
for potatoes.

N.B. They should be covered with thick melted butter, or a nice white or
brown sauce.

_Cabbage._--(No. 118.)

Pick cabbages very clean, and wash them thoroughly; then look them over
carefully again; quarter them if they are very large. Put them into a
sauce-pan with plenty of boiling water; if any scum rises, take it off;
put a large spoonful of salt into the sauce-pan, and boil them till the
stalks feel tender. A young cabbage will take about twenty minutes or
half an hour; when full grown, near an hour: see that they are well
covered with water all the time, and that no smoke or dirt arises from
stirring the fire. With careful management, they will look as beautiful
when dressed as they did when growing.

_Obs._--Some cooks say, that it will much ameliorate the flavour of
strong old cabbages to boil them in two waters; _i. e._ when they are
half done, to take them out, and put them directly into another
sauce-pan of boiling water, instead of continuing them in the water into
which they were first put.

_Boiled Cabbage fried._--(No. 119.)

See receipt for Bubble and Squeak.

_Savoys_,--(No. 120.)

Are boiled in the same manner; quarter them when you send them to table.

_Sprouts and young Greens._--(No. 121.)

The receipt we have written for cabbages will answer as well for
sprouts, only they will be boiled enough in fifteen or twenty minutes.

_Spinage._--(No. 122.)

Spinage should be picked a leaf at a time, and washed in three or four
waters; when perfectly clean, lay it on a sieve or colander, to drain
the water from it.

Put a sauce-pan on the fire three parts filled with water, and large
enough for the spinage to float in it; put a small handful of salt in
it; let it boil; skim it, and then put in the spinage; make it boil as
quick as possible till quite tender, pressing the spinage down
frequently that it may be done equally; it will be done