Carrot. See Pudding.
Champignon. See Mushroom.
2. Cheſſnut. Roaſted under the Embers, or dry fryed, till they ſhell, and quit their Husks, may be ſlit; the Juice of Orange ſqueezed on a Lump of hard Sugar diſſolv'd; to which add ſome Claret Wine.
| Collyflower. |  | See Pickle. |
| Cucumber. | ||
| Elder flowers. | ||
| Flowers. | ||
| Gilly-flowers. |
Herbs. See Pudding and Tart.
Limon. See Pickle.
3. Muſhroom. Chuſe the ſmall, firm and white Buttons, growing upon ſweet Paſture Grounds, neither under, or about any Trees: ſtrip off the upper Skin, and pare away all the black ſpungy Bottom part; then ſlice them in quarters, and caſt them in Water a while to cleanſe: Then Boil them in freſh Water, and a little ſweet Butter; (ſome boil them a quarter of an hour firſt) and then taking them out, dry them in a Cloth, preſſing out the Water, and whilſt hot, add the Butter; and then boiling a full Hour (to exhauſt the Malignity) ſhift them in another clean Water, with Butter, as before till they become ſufficiently tender. Then being taken out, pour upon them as much ſtrong Mutton (or other) Broth as will cover them, with ſix Spoonfuls of White-Wine, twelve Cloves, as many Pepper-Corns, four ſmall young Onions, half an Handful of Perſly bound up with two or three Spriggs of Thyme, an Anchovy, Oyſters raw, or pickl'd; a little Salt, ſweet Butter; and ſo let them ſtew. See Acetar. p. [26].
Another.
Prepared, and cleans'd as above, and caſt into Fountain-Water, to preſerve them from growing black; Boil them in freſh Water and Salt; and whilſt on the Fire, caſt in the Muſhrooms, letting them boil till they become tender: Then ſtew them leiſurely between two Diſhes (the Water being drained from them) in a third Part of White-Wine and Butter, a ſmall Bundle of ſweet Herbs at diſcretion. To theſe add Broth as before, with Cloves, Mace, Nutmeg, Anchovies (one is ſufficient) Oysters, &c. a ſmall Onion, with the green Stem chopt ſmall; and laſtly, ſome Mutton-Gravy, rubbing the Diſh gently with a Clove of Garlick, or ſome Rocombo Seeds in its ſtead. Some beat the Yolk of a freſh Egg with Vinegar, and Butter, and a little Pepper.
In France ſome (more compendiouſly being peel'd and prepared) caſt them into a Pipkin, where, with the Sweet Herbs, Spices, and an Onion they ſtew them in their own Juice, without any other Water or Liquor at all; and then taking out the Herbs and Onion, thicken it with a little Butter, and ſo eat them.