169. Green Peas Stewed.—Put a pint of young peas, boiled very green, into a stewpan, with three table-spoonfuls of white sauce, two ounces of butter, a little sugar and salt, and two button onions, with parsley, tied together; boil them ten minutes; add two tablespoonfuls of liaison, stir it in quickly, and serve.
170. Green Peas, with Bacon.—Put a pint of well-boiled peas into a stewpan, with five spoonfuls of brown sauce, two of brown gravy, a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a quarter of a pound of lean bacon, cut it in dice about a quarter of an inch square, add it to the peas, take out the onions and parsley, season with an ounce of butter and half a teaspoonful of sugar; mix well together, stew twenty minutes, and serve.
171. Blanched Mushrooms.—Get a pottle of fresh mushrooms, cut off the dirt, and likewise the heads (reserving the stalk for chopping), wash the heads in a basin of clean water, take them out and drain in a sieve; put into a stewpan two wine-glasses of cold water, one ounce of butter, the juice of half a good lemon, and a little salt; turn or peel each head neatly, and put them into the stewpan immediately, or they will turn black; set your stewpan on a brisk fire, let them boil quickly five minutes, put them into a basin ready for use; chop the stalks and peel very fine, put them into a stewpan with three tablespoonfuls of the liquor the mushrooms have been boiled in; let them simmer three minutes, put them into a jar, and use where indicated.
Observe: Turning or peeling mushrooms is an art that practice alone can attain; if they are very fresh and white, wash them quickly, and wipe them on a cloth; throw them into the liquid above mentioned.
172. Onions Stuffed.—Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, and which adds a better flavor if left, blanch them in four quarts of boiling water twenty minutes, then lay them on a cloth to dry; take the middle out of each onion, and fill them with veal forcemeat (with a little chopped eschalot, parsley, and mushroom, mixed in it), and put them in a sauté-pan well buttered, cover them with white broth, let them simmer over a slow fire until covered with a glaze, and tender; turn them over and serve where required.
173. Hot Tartar Sauce.—Put two table-spoonfuls of white sauce in a small stewpan, four of broth or milk, boil a few minutes, then add two tablespoonfuls of the tartar sauce (see Salads) in it, stir it very quick with a wooden spoon, make it quite hot but not boiling; put it on a dish, and serve where described.