The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Lentils

Are chiefly used to make cullis for soups and made dishes, as follows: pick and wash ½ a pint or more, according to the quantity wanted. Stew them in broth; when done, pulp them through a sieve, and season as you like.

Samphire to Boil.

Boil in a good deal of water, with salt in it, till quite tender. Serve melted butter.

Laver.

This is generally prepared at the sea coast, and requires only to be heated. This is done best over a lamp, or, at a distance over the fire. When hot stir in a piece of butter, and a very little lemon juice or vinegar.

Haricots Blanc.

These should be soaked, at least, all night. Then be poured from the water, and stewed in broth, or with butter, salt, pepper, chopped parsley and young onions. They must be cooked till tender, or they are not eatable.

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SALADS.