Take them from the water, put into a stewpan, with the above ingredients.
Slice the potatoes and onions, and place them in a stewpan with the peas, mint and water.
Put in a stewpan one teacup nice brown sugar and half a teacup water.
Put the stewpan in the oven, baste well, and cook gently one hour.
Put the fillets into a stewpan, cover them with very good stock, and boil till the forcemeat and truffles are quite cooked.
Have some rich stock boiling in a stewpan; poach the ravioli five minutes.
Put the whole in a stewpan, and keep stirring it till it is warm through; then put it on a sieve to drain.
Keep the cover on the stewpan, but stir the stew occasionally.
Fry the steaks of a fine brown, and put them into a stewpan; drain the cucumbers, and put them over the steaks.
Put them in a stewpan, and drain the liquor from the settlings.