Ill 
made Plain and Rafy. 
wafhed and picked, cut it very (mall, a young lettuce clean 
wafhed and cut (mall, a large onion peeled and cut fmall - T put 
a quarter of a pound of butter into a flew-pan, when it is melt- 
ed throw in the above things : tofs them about, and fry thega 
ten minutes; then feafon them with a little pepper and fait, 
{hake in a little flour, tofs them about, then pour in half a 
pint of gravy. Let them few till the fauce is very thick and 
good j then pour all into your difh. Save a few of tile little 
tops of the grafs to garnifh the difh. 
A ragoo of livers. 
i TAKE as many livers as you would have for your difh. A 
turkey’s liver and fix fowls livers will make a pretty difh-. Pick 
the galls from them, and throw them into cold water; take the 
fix livers, put them in a fauce-pan-with a quarter of a pint of gra¬ 
vy, a fpoonful of mufhroorns, either pickled or frefh, afpoonful 
of catchup, a little bit of butter as big as a nutmeg rolled in 
flour ; feafon them with pepper and fait to your palate. Let 
them few foftly ten minutes : in the mean while broil the tur¬ 
key’s liver nicely, lay it in the middle, and the ftewed livers 
round. Pour the fauce all over, and garnifh with lemon. 
To ragoo cauliflowers . 
LAY a large cauliflower in water, then pick it to pieces, as 
if for pickling : take a quarter ofa pound of butter, with a fpoon¬ 
ful of water, and melt it in a ftew-pan, then throw in your cau¬ 
liflowers, and (hake them about often till they are quite tender ; 
then fhake in a little flour, and tofs the pan about. Seafon them 
with a little pepper and fait, pour in half a pint of good gravy, 
let them few till the fauce is thick, and pour it all into a little 
difh. Save a few little bits of cauliflower, when ftewed in the 
butter, to garnifh with. 
Stewed pedfe and let luce . 
TAKE a quart of green peas, two nice lettuces clean walked 
and picked, cut them fmall acrofs, put all into a fauce-pan, with 
a quarter of a pound of butter, pepper and fait to your palate ; 
cover them clofe, and let them ffew foftly, fhaking the pan of¬ 
ten. Let them few ten minutes, then (hake in a little flour, 
tofs them round, and pour in half a pint of good gravy ; put in a 
little bundle of fvveet-herbs and an onion, with three cloves, and 
a blade of mace ftuck in it. Cover it clofe, and let/them few a 
quarter of an hour ; then take out the onion and fweet-herbs* 
and turn it all into a difh. If you find the fauce not thick 
1 enough, (hake in a little more flour, and let it li miner, then, take 
it up. Cod* 
