14. Stewed Cabbage Stalks.
Get good thick stalks; cut away all the outside, till you come to the tender part inside; cut these into two-inch lengths. Parboil them in a little salt and water, and then finish cooking them, in either a white sauce as No. 1 recipe, or brown as No. 14 recipe. Either way they are truly delicious, and by far the best part of the cabbage in flavour and goodness.
15. Spinach with Eggs.
Well pick and wash some spinach; put it in a pan with only the water that is in the leaves; let it boil till quite tender. Mash it with a fork with a little butter, pepper and salt. Put some on pieces of neatly cut buttered toast, then on each piece lay a well poached egg. Sprinkle over with pepper and salt, and serve.
16. Spinach Indian Way.
Wash and cook some spinach as before. Put it aside. Cut up an onion into rings, and fry in two ounces of butter a pale yellow. Put in your spinach; stir well: add Nepaul pepper and salt to taste. This may be eaten on toast, or with plain boiled rice.
17. Farced Parsnips.
Parboil some nice young parsnips. Scoop out the inside, and stuff with a farce of fish made thus—boil a salt haddock, remove all skin and bone, pound the flesh in a mortar. Add one teaspoon of herbs as for veal stuffing, Nepaul pepper to taste, a small cup of bread crumbs, some butter and a teaspoon of chopped onions; bind the whole with well beaten eggs, and stuff your parsnips. Now finish cooking by steaming them. Serve neatly on a dish, and pour over them either a brown sauce as No. 14, or white as No. 1, whichever is liked best.