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Salad herbs, cabbage-lettuce, endive, and succory, with rich soil still clinging to their roots, exposed their swelling hearts; bundles of spinach, bundles of sorrel, clusters of artichokes, piles of peas and beans, mounds of cos-lettuce, tied round with straws, sounded every note in the whole gamut of greenery, from the sheeny lacquer-like green of the pods to the deep-toned green of the foliage; a continuous gamut with ascending and descending scales which died away in the variegated tones of the heads of celery and bundles of leeks.
To make a Cabbage-Lettuce Pye: Take some of the largest and hardest cabbage-lettuce you can get; boil them in salt and water till they are tender; then lay them in a colander to drain dry; then have your paste laid in your pattipan ready, and lay butter on the bottom; then lay in your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid; and pour in a caudle made with white-wine and sugar, and thicken with eggs; so serve it hot.
The river is often quite covered with green scum; and dead cats and dogs surrounded with weeds, which look like cabbage-lettuce, frequently adorn its waters. In the dry season, the numerous canals of the suburbs are so many stagnant drains, and at each ebb of the tide the ditches around the town exhibit a similar spectacle. The town possessed no club, and contained no readable books.
Put into the Liquor a little Pepper and Salt, and a Quart of White Wine to a Gallon of Liquor; then put in some Spice, to your mind, and chop the following Herbs, and put into it: Take some Chervill, some white Beet-Cards or Leaves, some Hearts of Cabbage-Lettuce, a Shallot, some Spinach-Leaves, and some Succory.
The Method which I most approve of for dressing a Sallad, is, after we have duly proportion'd the Herbs, to take two thirds Oil Olive, one third true Vinegar, some hard Eggs cut small, both the Whites and Yolks, a little Salt and some Mustard, all which must be well mix'd and pour'd over the Sallad, having first cut the large Herbs, such as Sallery, Endive, or Cabbage-Lettuce, but none of the small ones: then mix all these well together, that it may be ready just when you want to use it, for the Oil will make it presently soften, and lose its briskness.
Take the Hearts of some Cabbage-Lettuce stew'd tender in Salt and Water, drain them well, and chop them small, and cut some Onion very fine, shred a little Parsley that has been boil'd tender, and a Mushroom pickled; and add a little All-Spice finely powder'd, and some Pepper, a little Salt, and some Fat of Bacon chopt small.
Put into a salad-bowl the small white leaves of a head of cabbage-lettuce; add the fish; pour over them a mayonnaise. Garnish with the head part of the shells, tufts of green, and hard-boiled eggs. CRESS SALAD. Cress is one of our best spring salads. Pick the leaves over carefully, removing the bruised leaves and all large stems.
Take some good middling Bacon, and fry it; then put in some Calf's Liver, and cut it in thick Pieces, pepper it, and salt it; and when it is enough, for it must not be fry'd hard, have ready prepared some Cabbage-Lettuce, some white Beet-Cards, or Beet-Leaves, and some Spinach-Leaves, and chop them together, with some Parsley, but not too small; then chop some Onion, and mix with the rest; then throw them into your Frying pan, with a piece of Butter, when the Bacon and Liver is out, and fry them till they are tender, and as brown as may be; putting in a spoonful of Verjuice, or the Juice of a Lemon, a little before they are enough.
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