HOW TO USE THE FRUITS OF THE GARDEN 



Beans and peas boyled with savory and thym- 

 f agot, served up with sweet butter beat amongst 

 them, and set on a coal or chaffing. 



Boy 1 asparagus in fair water, and serve it up with 

 a little sweet butter, beat, i.e. tumbled in the sawse- 

 pan above the coal. The young shoots of colworts 

 will serve the same way. 



Purslain may be eaten green with sugar, and 

 vinegar or oyl, stew'd with meat, besides pickled. 



Lettice, green as purslain; and so cresses, chervil, 

 burnet, burrage-flowers, and wood-sorrall. 



Spinage is an excellent stove, being boyled with 

 lamb or veall, with a little sorrall therein, as also 

 chopped dishes thereof with butter. 



The same way use beets ; also make green broth 

 of them with leeks, fagot of thyme, and parsley. 

 In some stoves and broths you may put arage, 

 marygold leaves, violet leaves, strawberrie leaves, 

 bugloss, burrage and endive. In pottage put juice 

 of sorrall, fagot of thime, and parsley; and in most 

 of broths. 



In the sawce or gravy of rost-mutton and capon, 

 and in all stewed dishes, bruise shallot, or rub the 

 dishes therewith. 



You may stove leeks with a cock. Onions may 

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