This common weed of the fields and highways is an excellent vegetable, the young leaves forming an admirable adjunct to a salad, and much resembling endive when boiled and prepared in the same way, or in any of the modes directed for spinach. The slight bitterness of its flavour is to many persons very agreeable; and it is often served at well-appointed tables. It has also, we believe, the advantage of possessing valuable medicinal qualities. Take the roots before the blossom is at all advanced, if they can readily be found in that state; if not, pluck off and use the young leaves only. Wash them as clean as possible, and boil them tender in a large quantity of water salted as for sprouts or spinach. Drain them well, press them dry with a wooden spoon, and serve them quite plain with melted butter in a tureen; or, squeeze, chop, and heat them afresh, with a seasoning of salt and pepper, a morsel of butter rolled in flour, and a spoonful or two of gravy or cream. A very large portion of the leaves will be required for a dish, as they shrink exceedingly in the cooking. For a salad, take them very young and serve them entire, or break them quite small with the fingers; then wash and drain them. Dress them with oil and vinegar, or with any other sauce which may be preferred with them.
BOILED TURNIP-RADISHES.
These should be freshly drawn, young and white. Wash and trim them neatly, leaving on two or three of the small inner leaves of the top. Boil them in plenty of salted water from twenty to thirty minutes, and as soon as they are tender send them to table well drained, with melted butter or white sauce. Common radishes when young, tied in bunches, and boiled from eighteen to twenty-five minutes, then served on a toast like asparagus, are very good.
BOILED LEEKS.
Trim off the coarser leaves from some young leeks, cut them into equal lengths, tie them into small bunches, and boil them in plenty of water which has been previously salted and skimmed; serve them on a toast, and send melted butter to table with them.
20 to 25 minutes.
STEWED LETTUCES.
Strip off the outer leaves, and cut away the stalks; wash the lettuces with exceeding nicety, and throw them into water salted as for all green vegetables. When they are quite tender, which will be in from twenty to thirty minutes, according to their age, lift them out and press the water thoroughly from them; chop them a little, and heat them in a clean saucepan with a seasoning of pepper and salt, and a small slice of butter; then dredge in a little flour and stir them well; add next a small cup of broth or gravy, boil them quickly until they are tolerably dry, then stir in a little pale vinegar or lemon-juice, and serve them as hot as possible, with fried sippets round them.
TO BOIL ASPARAGUS.
With a sharp knife scrape the stems of the asparagus lightly but very clean, from within one to two inches of the green tender points; throw them into cold water as they are done, and when all are ready, tie them in bunches of equal size, cut the large ends evenly, that the asparagus may be all of the same length, and put it into plenty of boiling water prepared by the directions of page [309]. Cut a round of bread quite half an inch thick, and after having pared off the crust, toast it a delicate brown on both sides. When the stalks of the asparagus are tender, lift it out directly, or it will lose both its colour and its flavour, and will also be liable to break; dip the toast quickly into the water in which it was boiled, and dish the vegetable upon it, with the points meeting in the centre. Send rich melted butter to table with it. In France, a small quantity of vinegar is stirred into the sauce before it is served; and many persons like the addition. Asparagus may be preserved for a day or two sufficiently fresh for use, by keeping the stalks immersed in an inch-depth of cold water; but it is never so good as when dressed directly it is cut, or within a few hours after.