1.   Serve seafood stew with the linguine.

2.   Serve this stew with bread to dip into the sauce, and a Greek village salad of tomatoes, peppers, cucumbers, onions and feta cheese.

3.   Serve the stew directly from the terrine, passing the spinach salad separately.

4.   Stew should be served with mashed potatoes or noodles.

5.   The stew itself is served inside a large roasted Hubbard squash.

6.   Veal stews are often served in springtime, but heartier ingredients like beans and greens make them suitable for cold weather as well.

7.   Elderly women serve bean stew to anyone who is hungry.