Boiled Nettles (Hot)
Choose very young nettles, and wash them well in two or three waters; chop them up very fine, and put them into a stewpan with a little water, and steam until quite tender. Meanwhile toast as many slices of bread as required, trim these neatly, lay them on a hot dish, drain the nettles well, serve on the hot toast, dusted with pepper and salt, and serve with a beurre fondue sauce, made as follows:—Put 2 oz. of butter into a clean saucepan with ½ a teaspoonful of salt, and half as much pepper, and 1 dessertspoonful of lemon juice; stir these all together over the fire until half melted, take it off the fire and continue stirring until the butter is all dissolved.