Then add_
Macaron, _or Almonds beaten to a Paste, a little sweet Butter, the Yolk
of five Eggs, three of the Whites rejected. To these some add Corinths
plump'd in Milk, or boil'd therein, Sugar, Spice at Discretion, and
stirring it all together over the Fire, bake it in the Tart-Pan_.
32. Thistle. _Take the long Stalks of the middle Leaf of the_
Milky-Thistle, _about_ May, _when they are young and tender: wash and
scrape them, and boil them in Water, with a little Salt, till they are
very soft, and so let them lie to drain. They are eaten with fresh
Butter melted not too thin, and is a delicate and wholsome Dish. Other
Stalks of the same kind may so be treated, as the_ Bur, _being tender
and disarmed of its Prickles_, &c.
33. Trufles, _and other_ Tubers, _and_ Boleti, _are roasted whole in
the_ Embers; _then slic'd and stew'd in strong Broth with Spice_, &c.
_as_ Mushroms _are. Vide_ Acetar. p. 28.
34. Turnep. _Take their Stalks (when they begin to run up to seed) as
far as they will easily break downwards: Peel and tie them in Bundles.
Then boiling them as they do_ Sparagus, _are to be eaten with melted
Butter.
Pages:
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164