DESCAIDES.
Take the livers of chickens or any other poultry; stew it gently in a little good gravy seasoned with a little onion, mushroom essence, pepper, and salt; when tender, remove the livers, place them on a paste board, and mince them; return them to the saucepan, and stir in the yolks of one or two eggs, according to the quantity of liver, until the gravy becomes thick; have a round of toast ready on a hot plate, and serve it on the toast; this is a very nice luncheon or supper dish.
CHAPTER V.
Vegetables and Sundries.
DIRECTIONS FOR CLEANING AND BOILING VEGETABLES.
Vegetables are extremely nutritious when sufficiently boiled, but are unwholesome and indigestible when not thoroughly dressed; still they should not be over boiled, or they will lose their flavor.
Vegetables should be shaken to get out any insects, and laid in water with a little salt.
Soft water is best suited for boiling vegetables, and they require plenty of water; a little salt should be put in the saucepan with them, and the water should almost invariably be boiling when they are put in.
Potatoes are much better when steamed. Peas and several other vegetables are also improved by this mode of cooking them, although it is seldom adopted in England.
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