Cut off the lower part of the stem, as it is apt to have an earthy
taste. Peel and put them in a saucepan, with just water enough at the
bottom, to prevent their burning to the pan. Put in a little salt, and
shake them occasionally while stewing, to prevent their burning. When
they have stewed quite tender, put in a little butter and pepper--add
spices and wine if you like. They should stew very slowly till tender,
and not be seasoned till just before they are taken up. Serve them up on
buttered toast.