el, and a few white peppers. Simmer them very gently,
put in some cream, a little flour and butter, and serve them up with
sippets. Boiled oysters should be served in the shell, and eaten with
cold butter.

STEWED PARSNIPS. Boil the parsnips in milk and water, or milk alone,
till fully half done. Slice and divide them into two, down the middle
and across. Stew them gently with some good gravy, seasoned with pepper
and salt; and five minutes before they are taken up, add a piece of
butter rolled in flour. If parsnips are to be stewed white, put in broth
and cream in equal quantities, instead of gravy.

STEWED PEARS. Pare and quarter some large pears; throw them into water
as soon as pared, and before they are divided, to prevent their turning
black. Pack them round a block-tin stewpan, and sprinkle as much sugar
over as will make them pretty sweet. Add lemon peel, a clove or two, and
some bruised allspice; just cover them with water, and add a little red
liquor. Cover them close, and stew three or four hours: when tender,
take them out, and pour the liquor upon them.

STEWED PEAS. Steep some old peas in water all night, if not fine
boilers; otherwise only half an hour. Put them into a stewpan of water,
just enough to cover them, with a good bit of butter, or a piece of beef
or pork. Stew them very gently till the peas are soft, and the meat is
tender. If it be not salt meat, add salt and a little pepper, and serve
the peas round the meat.

STEWED PHEASANTS. Stew your pheasants in a strong veal gravy. While they
are simmering, prepare artichoke bottoms cut in dice, and some chesnuts
roasted, blanched, and cut in four: let your pheasants stew till your
gravy is half wasted, then scum it very clean, and put in your chesnuts
and artichoke bottoms; season with a little beaten mace, pepper, and
salt, a small glass of white wine, and a little juice of lemon. If your
sauce is not thick enough, roll a piece of butter in flour, and let it
boil up: in case any scum arises, take it clean off; dish your
pheasants, and pour the sauce over them; garnish with lemon.

STEWED PIGEONS. See that they are quite fresh, carefully cropped, drawn,
and washed; then soak them half an hour. In the mean time cut a hard
white cabbage in slices, as if for pickling, and put it in water. Then
drain and boil it in milk and water; drain it again, and lay some of it
at the bottom of a stewpan. Put the pigeons upon it, but first season
them w