Are only used in the winter, they are dried; put one quart of them in
warm water, and let them soak two hours, then put them in a stewpan,
with three quarts of water, a quarter of a pound of butter, and a little
salt, let them simmer two hours, but they may require either more or
less time, as that depends entirely upon the quality, there being two
sorts, the smaller ones being the best. This perhaps is the only dish of
vegetables that we have inherited from the ancients. Century after
century have they been in vogue; they are mentioned in Scripture, and
several of our great masters have immortalized that ancient dish in some
of their most celebrated pictures; although not much in vogue in
England, in France and upon the continent they are much used, especially
in Lent. When boiled tender drain them upon a sieve, put them into a
stewpan, with a little pepper, salt, a teaspoonful of chopped parsley,
and a quarter of a pound of butter, with which you have mixed a
teaspoonful of flour; keep tossing them over upon a sharp fire, and when
quite hot dress in a croustade or within a border of mashed potatoes, as
they would not look well dressed flat.