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Vegetables, Chartreuse Of

Cut three dozen slices of carrot and the same of turnip, make them into designs with a vegetable cutter, and blanch them. Boil two dozen button onions, all of a size; and boil and chop one pound of spinach, one cauliflower, and a dozen asparagus heads. Line a mould with slices of fat bacon, arrange the roots, etc., round the bottom and sides into any pattern that may be fancied, then press the spinach all over them, and fill up with all sorts of chopped cooked vegetables. Set the mould in a pan of hot water, taking care that there is not enough water to boil into the mould. Boil for one hour, and serve with a brown sauce.