made Plain aid Eafy. t%§ 
quarter of a pound of butter rolled in flour, cover it clofe, (bak¬ 
ing the pan when the endive is enough. Take it up, lay the 
whole head in the middle, and with a fpoon take out the celery 
and grafs and lay round, the other part of the endive over that* 
then pour the liquor out of the faucepan into the ftew-pan, ftir 
it together, feafon it with fait, and have ready the yolks of two 
eggs, beat up with a quarter of a pint of cream, and half a nut- 
meg grated in. Mix this with thefauce, keep it ftirring all on© 
way till it is thick : then pout it over your ragoo, and fetid 
to table hot. 
Po ragoo French leans. 
TAKE a few beans, boil them tender, then take your fiew- 
pan, put in apiece of butter, when it is melted (hake in fome 
flour, and peel a large onion, (lice it and fry it brown in that 
butter; then put in the beans, (hake in a little pepper and a 
little fait, grate a little nutmeg in, have ready the yolk of an 
egg and fome cream ; (tir them altogether for a minute or two 3 
and difh them up. 
Po make good brown gravy . 
TAKE half a pint of fmall beer, or ale that is not bitter, and 
half a pint of water, an onion cut fmall, a little bit of lemon- 
peel cut fmall, three cleves, a blade of mace, fome whole pep¬ 
per, a fpoonful of mufhroom-pickle, afpoonful of walnut-pic¬ 
kle, a fpoonful of catchup and an anchovy ; firft put a piece cf 
butter into a faucepan, as big as an hen’s egg ; when it is melted 
(hake in a little flour, and let it be a little brown ; then by de¬ 
grees ftir in the above ingredients, and let it boil a quarter of 
an hour, then drain it, and it is fit for fifil or roots. 
Po fricafey Jkirrets . 
WASH the roots very well, and boil them till they are ten¬ 
der ; then the (kin of the roots mu ft be taken ofF, cut in dices, 
and have ready a little cream, a piece of butter rolled in flour, 
the yolk of an egg beat, a little nutmeg grated, two or three 
fpoonfuls of white wine, a very little fait, and ftir all together. 
Your roots being in the difh, pour the fauce over them. It is a 
pretty fide difh. So likewife you may drefs root of falfify and 
fcorzonera. 
Chardoons 
