283. To make SCOTCH OYSTERS.
Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc'd-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of butter, and serve it up hot. Garnish your dish with pickles.
284. To boil BROCOLI.
Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little butter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve as you do asparagus; lie stalks in the middle, and the bunches round it, as you would do asparagus.
This is proper for either a side-dish or a middle-dish.
285. To boil SAVOY SPROUTS.
If your savoys be cabbag'd, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quantity of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little butter.
Any thing will boil greener in a large quantity of water than otherwise.
286. To boil CABBAGE SPROUTS.
Take your sprouts, cut off the leaf and the hard ends, shred and boil them as you do other greens, not forgetting a little butter.