From The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fulles (1801).
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A historical recipe
The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fulles, by Charlotte. n Mason (1801).
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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MUST be boiled very tender;
may either be ferved whole with melted butter, or beat fmooth in a bowl, heated with a little 1 cream, butter, and flour, and a little fait.
IF not very fmall, fplit and quarter them ;
throw them into fait and water ;
boil them in any quantity of water, with fame fait.
N.
B.
Make alj greens boil as quick as poflible, fof it prefcrves their colour.
United Kingdom
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