English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

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