18 The Art of Cookery , 
the afparagus liquor, and lay it in your difh: pour a little butte ? 
over the toad, then lay your afparagus on the toaft all round 
the difh, with the white tops outward. Don’t pour butter 
over f he afparagus, for that makes them greafy to the fingers* 
but have your butter in a bafon, and fend it to table. 
Directions concerning garden things . 
MOST people fpoil garden things by over-boiling them. All 
things that are green ftiould have a little crifpnefs, for if 
they are over-boiled they neither have any fweetnefs or 
beauty. 
To drefs leans and bacon . 
WHEN you drefs beans and bacon, boil the bacon by itfelf* 
and the beans by themfelves, for the bacon will fpoil the co¬ 
lour of the beans. Always throw fome fait into the water, and 
fome parfley nicely picked. When the beans are enough 
(which you will know by their being tender) throw them into 
a cullender to drain. Take up the bacon and fkin it; throw 
fome rafpings of bread over the top, and if you have an iron make 
it red hot and hold over it, to brown the top of the bacon : if 
you have not one, fet it before the fire to brown. Lay the 
beans in the difh, and the bacon in the middle on the top, and 
fend them to table, with butter in a bafon. 
To make gravy for a turfy , or ary fort of fowls. 
TAKE a pound of the lean part of the beef, hack it with a 
knife, flour it well, have ready a ftew-pan with a piece of frefli 
butter. When the butter is melted put in the beef, fry it till 
it is brown, and then pour in a little boiling water; fhake it 
round, and then fill up with a tea-kettle of boiling water. Stir 
it altogether, and put in two or three blades of mace, four or 
five cloves, fome whole pepper, an onion, a bundle of fweet 
herbs, a little cruft of bread baked brown, and a little piece of 
carrot. Cover it clofe, and let it few till it is as good as you 
would have it. This will make a pint of rich gravy. 
To draw mutt on beef or veal gravy. 
TAKE a pound of meat, cut it very thin, lay a piece of 
bacon about two inches long> at the bottom of the fbw-pan 
or 
