sugar, lay the loaves in the dish, pour the sauce over them, and throw sugar over the dish.
Brockley and eggs.
BOIL your brockley tender, saving a large bunch for the middle, and six or eight little thick sprigs of stick round. Take a toast half an inch thick, toast it brown, as big as you would have it for your dish or butter-plate, butter some eggs thus: take six eggs, more or less as you have occasion, beat them well, put them into a sauce-pan with a good piece of butter, a little salt, keep beating them with a spoon till they are thick enough, then pour them on the toast: set the biggest bunch of brockley in the middle, and the other little pieces round and about, and garnish the dish round with little sprigs of brockley. This is a pretty side-dish, or a corner-plate.
Asparagus and eggs.
TOAST a toast as big as you have occasion for, butter it, and lay it in your dish; butter some eggs as above, and lay over it. In the mean time boil some grass tender, cut it small, and lay it over the eggs. This makes a pretty side-dish for a second course, or a corner plate.
Brockley in sallad.
BROCKELY is a pretty dish, by way of sallad in the middle of a table. Boil it like asparagus (in the beginning of the book you have an account of hot to clean it) lay it in your dish, beat up with oil and vinegar, and a little salt. Garnish with stertion-buds.
Or boil it, and have plain butter in a cup. Or sarce French rolls with it, and buttered eggs together, for change. Or sarce your rolls with muscles, done the same way as oysters, only no wine.
To make potatoe cakes.
TAKE potatoes, boil them, peel them, beat them in a mortar, mix them with the yolks of eggs, a little sack, sugar, a little beaten mace, a little nutmeg, a little cream or melted butter, work it up into a paste; then make it into cakes, or just what shapes you please with moulds, fry them brown in fresh butter, lay them in plates or dishes, melt butter with sack and sugar, and pour over them. A pudding made thus. MIX it as before, make it up in the shape of a pudding, and bake it; pour butter, sack and sugar over it.
A pudding
