removing the thick membrane from the gizzards, stew them, in a little
water. Season them with salt and pepper, and a very small piece of mace.
Before serving, give them one boil with a cup of cream, and a piece of
butter rubbed in a tea-spoonful of flour.

STEWED GREEN PEAS. To a quart of peas add a quart of gravy, two or three
lumps of sugar, with pepper and salt. Stew them gently till the peas are
quite tender, and if the gravy is not sufficiently thick, add a piece of
butter rolled in flour. If the peas are old, half boil them first in
hard water, before they are stewed. Whether for young or old peas, the
gravy must be strong. To stew them in a mild way, put a pint of young
peas into a stewpan, with very little water, and two young lettuces cut
small. Stew them gently till the peas are tender, then add four
spoonfuls of cream, a lump of sugar, and the yolks of two eggs. Stir the
whole together over the fire for a short time, but do not allow it to
boil. A little salt should be added before serving up the stew. Another
way is to take a quart of young peas, a small onion sliced, two
lettuces cut small, and a sprig or two of mint. Put them into a stewpan,
adding some salt, a little pepper and mace, and half a pint of hard
water. Stew these gently for twenty minutes, then put in a quarter of a
pound of butter rolled in flour, and a spoonful of mushroom ketchup.
Keep the stewpan over the fire till the peas are quite tender, shaking
it frequently, and never suffering them to boil. Receipts for stewing
peas might be multiplied to almost any extent, for there is no one
preparation in cookery perhaps more varied than this, though without any
very material difference.

STEWED HARE. Take off the legs and shoulders, cut out the backbone, cut
into pieces the meat which comes off the sides, and put all into a
stewpan. Add three quarters of a pint of small beer, the same of water,
a large onion stuck with cloves, some whole pepper, a slice of lemon,
and a little salt. Stew it gently for an hour, close covered, and put to
it a quart of gravy. Stew it gradually two hours longer, or till it is
quite tender. Take out the hare, rub smooth half a spoonful of flour in
a little gravy, add it to the sauce, and boil it up. Then add a little
salt and cayenne, and put in the hare again. When heated through, serve
it up in a tureen or deep dish, adding port wine if approved.

STEWED KNUCKLE OF VEAL. Take a knuckle of veal of about five