Of roots
Cut carrots and parsnips to the length of a finger, and of much the same thickness; boil them till half done in water, put them into a stew pan with small bits of ham, chopped parsley, and shalots, pepper and salt, a glass of wine and broth; let them stew slowly until the broth is reduced pretty thick, and add the squeeze of a lemon when ready to serve. For maigre, instead of ham, use mush-rooms, and make a mixture beat up with yolks of eggs and maigre broth. Celery is done much the same, only it is cut smaller. If these roots are to be served in a boat for sauce, boil them tender in the broth pot, or in water, cut them into the desired length, and serve with a good gravy or white sauce.