284. To boil BROCOLI.

Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little butter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve as you do asparagus; lie stalks in the middle, and the bunches round it, as you would do asparagus.

This is proper for either a side-dish or a middle-dish.

285. To boil SAVOY SPROUTS.

If your savoys be cabbag’d, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quantity of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little butter.

Any thing will boil greener in a large quantity of water than otherwise.

286. To boil CABBAGE SPROUTS.

Take your sprouts, cut off the leaf and the hard ends, shred and boil them as you do other greens, not forgetting a little butter.

287. To fry PARSNIPS to look like TROUT.

Take a middling sort of parsnips, not over thick, boil them as soft as you would do for eating, peel and cut them in two the long way; you must only fry the small ends, not the thick ones; beat three or four eggs, put to them a spoonful of flour, dip in your parsnips, and fry them in butter a light brown have for your sauce a little vinegar and butter; fry some slices to lie round about the dish, and to serve them up.

288. To make TANSEY another Way.

Take an old penny loaf and cut off the crust, slice it thin, put to it as much hot cream as will wet it, then put to it six eggs well beaten, a little shred lemon-peel, a little nutmeg and salt, and sweeten it to your taste; green it as you did your baked tansey; so tie it up in a cloth and boil it; (it will take an hour and a quarter boiling) when you dish it up stick it with a candid orange, and lie a sevile orange cut in quarters round your dish; serve it up with a little plain butter.

289. To make GOOSEBERRY CREAM.

Take a quart of gooseberries, pick, coddle, and bruise them very well in a marble mortar or wooden bowl, and rub them with the back of a spoon through a hair sieve, till you take out all the pulp from the seeds; take a pint of thick cream, mix it well among your pulp grate in some lemon-peel, and sweeten it to your taste; serve it up either in a china dish or an earthen one.

290. To fry PARSNIPS another Way.

Boil your parsnips, cut them in square long pieces about the length of your finger, dip them in egg and a little flour, and fry them a light brown; when they are fried dish them up, and grate over them a little sugar:  You must have for the sauce a little white wine, butter, and sugar in a bason, and set in the middle of your dish.