— stewed.—Pick over and well wash the
cress, then boil it in plenty of boiling salted water till
nearly cooked, when it must be lifted out, and drained
on a colander to remove all the water possible. Mean-
while melt 1½oz. of butter, then lay in the cress,
dredge it lightly with a little sifted flour, and stir
it for ten minutes over the fire; now add half a pint
of good stock, season as before, and cook it all for
ten minutes more, stirring it all the time. Serve
very hot, garnished with croûtons, or fleurons of
cheese pastry, and quartered hard-boiled eggs.