FRIED CELERY.
Take ten or twelve fine stalks of celery. Cut them into pieces about six inches long, and lay them an hour in salt and water. Drain them, spread them on a dish, and sprinkle them with powdered sugar. Make a batter of eggs, milk, and grated bread; allowing four eggs to a pint of milk. Dip each piece of celery into the batter, and fry them in butter.
BROILED MUSHROOMS.[71-*]
Peel, wash, and drain your mushrooms, and then cut them in pieces. Make a square case of white paper, and butter it well. Fill it with the mushrooms mixed with butter, salt, and pepper. Broil them on the gridiron over a clear fire, and serve them up in the paper.
If you choose, you may mix with the mushrooms some chopped onion and sweet-herbs.
STUFFED CABBAGE. (Choux farcis.)
Take a large cabbage, with a hard full head; put it into boiling water with some salt, and let it boil from five to ten minutes. Then take it out and drain it. Cut off the stalk close to the bottom, so that the cabbage may stand upright on the dish, and then carefully take out the inside leaves or heart; leaving the outside leaves whole.
Chop fine what you have taken out of the inside, and chop also some cold ham and veal, or cold chicken. Likewise four eggs boiled hard. Mix together the chopped eggs, the ham and veal, the cabbage heart, and some grated bread, adding salt and pepper. Fill the cabbage with this stuffing, and tie tape round it to keep the outside leaves together. Then put it into a deep stew-pan, with a quarter of a pound of butter rolled in flour, and an onion stuck full of cloves. Let it simmer over a slow fire for two hours or more.
When it is done, take off the tape, set the cabbage upright in a dish, and pour melted butter over it.