made Plain and Eajy. 
*97 
Or this way , leans ragoo'd with callage . 
TAKE a nice little cabbage, about as big as a pint bafon l 
when the outfide leaves, top, and flalks are cut off, half boil it, 
cut a hole in the middle pretty big, take what you cut out and 
chop it very fine, with a few of the beans boiled, a carrot boiled 
and mafhed, and a turnip boiled ; mafh all together, put 
them into a faucepan, feafon them with pepper, fait, and nut¬ 
meg, a good piece of butter, flew them a few minutes over the 
fire, ftirring the pan often. In the mean time put the cabbage 
into a faucepan, but take great care it does not fall to pieces; 
put to it four fpoonfuls of water, two of wine, and one of catch-* 
up ^ have a fpoonful of mufhroom-pickle, a piece of butter 
rolled in a little flour, a very little pepper, cover it clofe, and let 
it flew foftly till it is tender; then take it up carefully and lay 
it in the middle of the difh, pour your mafhed roots in the mid- 
die to fill it up high, and your ragoo round it. You may add 
the liquor the cabbage was ftewed in, and fend it to table hot* 
This will do for a top, bottom, middle, or fide-difh. When 
beans are not to be had, you may cut carrots and turnips into 
little flices, and fry them ; the carrots in little round flices, the 
turnips in pieces about two inches long, and as thick as one’s 
finger, and tofs them up in the ragoo. 
Beans ragoo'd with parfnips. 
TAKE two large parfnips, fcrape them clean, and boil them 
in water. When tender, take them up, fcrape all the foft into % 
faucepan, add to them four fpoonfuls of cream, a piece of but¬ 
ter as big as an hen’s egg, chop them in the faucepan well | 
and when they are quite quick, heap them up in the middle off 
the difh, and the ragoo round. 
Beans ragoo'd with potatoes. 
BOIL two pounds of potatoes foft, then peel them, put them 
into a faucepan, put to them half a pint of milk, ftir them 
about, and a little fait j then ftir in a quarter of a pound of but¬ 
ter, keep ftirring all the time till it is fo thick, that you can’t ftir 
the fpoon in it hardly for ftifFnefs, then put it into a halfpenny* 
Welch difh, firft buttering the difh. Heap them as high as 
they will lie, flour them, pour a little melted butter over it, and 
then a few crumbs of bread. Set it into a tin oven before the 
foej and when brown, lay it in the middle of the difh, (take 
O 3 great 
