SD4 f "he Art of Cookery , 
feafon them with a little fait, a little beaten pepper, and a little 
beaten mace and nutmeg. Cover them clofe, and let them flew 
a quarter of an hour, then put in a quarter of a pound of freft 
butter rolled in a little Hour, a fpoonful of catchup, a little piece 
of burnt butter as big as a nutmeg; cover them clofe, and let it 
fimmer foftly an hour, often fhaking the pan. When it is 
enough, ferve it up for a fide-difh. 
For an alteration, you may ftew the ingredients as above: then 
$ake a fmall cabbage-lettuce, and half boil it, then drain it, cut 
the ftalks flat at the bottom, fo that it will ftand firm in the drftx, 
and with a knife very carefully cut out the middle, leaving the 
putfide leaves whole. Put what you cut out into a faucepan, 
chop it, and put a piece of butter, a little pepper, fait, and mit- 
fneg, the yolk of a hard egg chopped, a few crumbs of bread, 
tnix all together, and when it is hot fill your cabbage; putfome 
butter into a Aew-pan, tie your cabbage, and fry it till you think 
it is enough; then take it up, untie it, and firft pour the ingre¬ 
dients of peafe into your difh, fet the forced cabbage in the mid¬ 
dle, and have ready four artichoke-bottoms fried, and cutintwo, 
and laid round the difh. This will do for a top-difh. 
Green peafe with cream • 
TAKE a quart of fine green peafe, put them into a ftew-pan. 
with a piece of butter as big as an egg, rolled in a little flour, 
feafon them with a little fait and nutmeg, a bit of fugar as big 
as a nutmeg, a little bundle of fweet herbs, fome parfley chop¬ 
ped fine, a quarter of a pint of boiling water. Cover them clofe, 
and let them ftew very foftly half an hour, then pour in a quar¬ 
ter of a pint of good cream. Give it one boil, and ferve it up 
for a fide-plate, 
A farce meagre cabbage . 
TAKE a white-heart cabbage, as big as the bottom of a 
plate, let it boil five minutes in water, then drain it, cut the. 
ftalk flat to ftand in the difh, then carefully open the leaves, and 
take out the inftde, leaving the outfide leaves whole. Chop, 
what you take out very fine, take the flelh of two or three floun¬ 
ders or plaife clean from the bone ; chop it with the cabbage 
and the yolks and whites of four hard eggs, a handful of picked 
parfley, beat all together in a mortar, with a quarter of a pound 
of melted butter; mix it up with the yolk of an egg, and a few 
crumbs,of bread, fill the cabbage, and tie it together, put it into 
a deep ftew-pan, or faucepan, put to it half a pint of water, a 
quarter of a pound of butter rolled in a little flour, the yolks of 
