Colcannon

• cabbages
• carrots
• potatoes
• turnips
• salt
• pepper

Take two cabbages, two or three good red carrots, eight or ten potatoes, and two turnips, all well boiled. Chop the cabbages finely, mash the other vegetables. Melt a good piece of butter in a stew-pan, put in all the vegetables, and mix thoroughly. Season with salt, pepper, and mignonette, and add a spoonful of good brown sauce. Serve piping hot.