Cut the tender part into short pieces. Cover with boiling water, and boil until done. Season with salt and pepper, and serve with most of juice; or, if preferred, serve with a cream dressing.
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I decided to start this blog after browsing Project Gutenberg's collection of cookery books. I have always been a fan of older recipes (my favourite cookbook being one from the 1960s), although these are a little older! I thought that putting the recipes in a blog format would be more appealing than in their text forms, but I am greatly indebted to, and encourage all to go to, gutenberg.org and download the books in their original form.
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