season them with a little salt, a little beaten pepper, and a little beaten mace, and nutmeg. Cover them close, and let them stew a quarter of an hour, then put in a quarter of a pound of fresh butter rolled in a little flour, a spoonful of catchup, a little piece of burnt butter as big as a nutmeg; cover them close, and let it simmer softly an hour, often shaking the pan. When it is enough, serve it up for a side-dish.
For an alteration, you may stew the ingredients as above; then take a small cabbage-lettuce, and half boil it, then drain it, cut the stalks flat at the bottom, so that it will stand firm in the dish, and with a knife very carefully cut out the middle, leaving the outside leaves whole. Put what you cut out into a sauce-pan, chop it, and put a piece of butter, a little pepper, salt, and nut-meg, the yolk of a hard egg chopped, a few crumbs of bread, mix all together, and when it is hot tie your cabbage; put some butter into a stew-pan, tie your cabbage, and fry it till you think it is enough; then take it up, untie it, and first pour the ingredients of pease into your dish, let the forced cabbage in the middle, and have ready four artichoke bottoms fried, and cut in two and laid round the dish. This will do for a top-dish.
Green pease with cream.
TAKE a quart of fine green pease, put them into a stew-pan with a piece of butter as big as an egg, rolled in a little flour, season them with a little salt and nutmeg, a bit of sugar as big as a nutmeg, a little bundle of sweet-herbs, some parsley chopped fine, a quarter of a pint of boiling water. Cover them close, and let them flew very softly half an hour, then pour in a quarter of a pint of good cream. Give it one boil, and serve it up for a side-plate.
A sarce meagre cabbage.
TAKE a white-heart cabbage, as big as the bottom of a plate, let it boil five minutes in water, then drain it, cut the stalk flat to sland in the dish, then carefully open the leaves, and take out the inside, leaving the outside leaves whole. Chop what you take out very fine, take the flesh of two or three flounders or plaise clean from the bone; chop it with the cabbage and the yolks and whites of four hard eggs, a handful of picked parsley, beat all together in a mortar, with a quarter of a pound of melted butter; mix it up with the yolk of an egg, and a few crumbs of bread, fill the cabbage, and tie it together, put it into a deep stew-pan, or sauce-pan, put to it half a pint of water, a quarter of a pound of butter rolled in a little flour, the yolks of
