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Greens, Stewed

Take a bunch of fresh greens, wash in several waters, and cut them into quarters. Drain them well, and throw them into plenty of fastboiling water, salted and skimmed, and boil for ten minutes. Take them up, press the water from them, and put them into cold water for half an hour. Drain them, tie them up, cover with stock, and add a bunch of herbs, an onion, one clove, a slice of fat bacon, and a little pepper and salt. Stew very gently till tender. Serve with mutton, lamb, or veal. Probable cost, 2d. each. Sufficient for four persons.