Chapter VI: )

Vegetable Marrow 327

Roast Tomatas (_to serve with 327
roast Mutton_)

Stewed Tomatas 327

Forced Tomatas (_English 327
receipt_)

Forced Tomatas (_French 328
receipt_)

Purée of Tomatas 328

To boil Green Indian Corn 329

Mushrooms _au Beurre_ 329

Potted Mushrooms 330

Mushroom-Toast, or _Croule aux 330
Champignons_ (_excellent_)

Truffles, and their uses 331

Truffles _à la Serviette_ 331

Truffles _à l’Italienne_ 331

To prepare Truffles for use 332

To boil Sprouts, Cabbages, 332
Savoys, Lettuces, or Endive

Stewed Cabbage 333

To boil Turnips 333

To mash Turnips 333

Turnips in white Sauce 334
(_Entremets_)

Turnips stewed in Butter 334
(_good_)

Turnips in Gravy 335

To boil Carrots 335

Carrots (_the Windsor 335
receipt_) (_Entremets_)

Sweet Carrots (_Entremets_) 336

Mashed (or Buttered) Carrots 336
(_a Dutch receipt_)

Carrots au Beurre, or Buttered 336
Carrots (_French receipt_)

Carrots in their own Juice (_a 337
simple but excellent
receipt_)

To boil Parsneps 337

Fried Parsneps 337

Jerusalem Artichokes 337

To fry Jerusalem Artichokes 338
(_Entremets_)

Jerusalem Artichokes _à la 338
Reine_

Mashed Jerusalem Artichokes 338

_Haricots Blancs_ 338

To boil Beet-Root 339

To bake Beet-Root 339

Stewed Beet-Root 340

To stew Red Cabbage (_Flemish 340
receipt_)

Brussels Sprouts 340

Salsify 341

Fried Salsify (_Entremets_) 341

Boiled Celery 341

Stewed Celery 341

Stewed Onions 342

Stewed Chestnuts 342