Stewed Nettles (Hot)
Wash the shoots and young leaves of nettles very thoroughly in slightly salted water, dry well and mince very finely. Put this into a stewpan with 1 tablespoonful of finely-chopped onion, a suspicion of brown sugar, season with pepper and salt to taste, pour in a little stock or water, and stew gently at the side of the fire until quite tender; then mix together 1 oz. of butter and 1 teaspoonful of salt, till perfectly smooth, add this to the nettles, with ½ a tablespoonful of thick cream or new milk, stir it all well together till quite hot, and serve on slices of hot toast. If liked, the onion may be omitted, when the nettles are treated exactly like spinach.