Scrape, and lay in cold water half an hour or more. Boil whole
three-quarters of an hour, drain, and cut into round slices a quarter
of an inch thick. Put on in a saucepan with a teacupful of broth—veal,
or beef, or mutton; pepper and salt to taste, and stew gently half an
hour. Just before they are done, add four tablespoonfuls cream or milk,
and a good lump of butter cut into bits, and rolled in flour. Boil up
and serve.
If you have not the broth, use water, and put in a tablespoonful
of butter when the saucepan is set on the fire, in addition to the
quantity I have specified.
_Another Way._
Scrape and boil until nearly done. Cut into small squares, and put into
a saucepan, with two small onions, minced; a little chopped parsley,
pepper and salt to taste, and half a cup of rather thin drawn butter.
They will require half an hour’s simmering. Serve hot.