The Art of Cookery Made Easy and Refined

them into a stewpan; add a small quantity of strong cullis, stew it till tender, and serve it up in a sauce boat, or it may be put under roast mutton. _Forced Cucumbers._ PARE fresh gathered cucumbers of a middling-size; then cut them into halves, take out the seeds with a knife, fill the cavity with forcemeat, and bind the two halves together with strong thread. Put them into a stewpan with vinegar, salt, and veal stock, a small quantity of each. Set them over a fire, simmer them till three parts done, and reduce the liquor; then add with it a strong cullis, put it to the cucumbers, and stew them gently till done. _To stew Peas for a Dish._ PUT a quart of fresh shelled young peas into a stewpan, add to them a quarter of a pound of fresh butter, a middling-sized onion sliced very fine, a cos or cabbage lettuce washed and cut into pieces, and a very little salt. Cover the pan close, put it over a moderate fire, and sweat the peas till half done. Make them of a proper thickness with flour and water, add a spoonful of essence of ham, season to the palate with cayenne pepper, and add a small lump of sugar if approved. Let the peas stew gently till tender, being careful not to let them burn. _Salad of Asparagus._ SCALE and cut off the heads of large asparagus, boil them till nearly done, strain, and put them into cold water for five minutes, and drain them dry; afterwards lay them in rows on a dish, put slices of lemon round the rim, and mix well together a little mustard, oil, vinegar, cayenne pepper, and salt, and put it over the asparagus just before they are to be eaten. _Asparagus Peas._ SCALE sprue grass, cut it into pieces the bigness of peas as far as the green part extends from the heads, and wash and put them into a stewpan. To a quart of grass peas add half a pint of hot water lightly salted, and boil them till