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This is proper for either a side-dish or a middle-dish. To boil SAVOY SPROUTS. If your savoys be cabbag'd, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quantity of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little butter.
Take half a dozen small scallop shells, lay in the bottom of every shell a lump of butter, a few bread crumbs, and then your oysters; laying over them again a few more bread crumbs, a little butter, and a little beat pepper, so set them to crisp, either in the oven or before the fire, and serve them up. They are proper for either a side-dish or middle-dish. 215 To keep HERRINGS all the Year.
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