Well pick and clean some mushrooms, fry in about four ounces of butter, with pepper and salt to taste. Cook till the mushrooms get quite black. Serve on neatly cut pieces of toast; heap them one on the other, and garnish with tufts of parsley.
23. Celery Stew.
Cut up some nice tender stalks of celery into three-inch pieces, parboil in milk, then put it into a sauce as recipe No. 1, and finish cooking thus—add the grated rind of half a lemon, the grate of a nutmeg, Nepaul pepper and salt to taste. Lay this on nicely trimmed slices of toast, and serve. The celery may be stewed in a brown sauce, as per recipe No. 14, instead of the white; it is nice either way.
24. Sea-Kale Stew.
Serve the same as celery, or plain boil, and pour over a good white butter sauce, in which a little cream has been mixed, to make it extra rich.
25. Stewed Green Peas.
Shell your peas, and put them into a jar. Add two ounces of butter, a little pepper and salt, and one saltspoon of sugar; cover close, and put into the oven to cook in their own steam. When quite done, turn out into a dish, pour over them a good brown sauce, as No. 14, add a teaspoon of chopped green mint, and serve.
26. Stewed French Beans.
Get some tender French beans, cut them in two or three pieces each across, not lengthways, cook the same as peas in a jar, omitting the sugar. Turn out on a dish, and pour over them a brown parsley sauce, as recipe No. 18.