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Modern cookery for private families by Eliza Acton

CHAPTER XVII.

308 words  |  Chapter 19

VEGETABLES. Page Observations on Vegetables 308 To clear Vegetables from 309 Insects To boil Vegetables green 309 Potatoes,—remarks on their 309 properties and importance To boil Potatoes as in Ireland 310 To boil Potatoes (the 311 Lancashire way) To boil new Potatoes 311 New Potatoes in Butter 312 To boil Potatoes (_Captain 312 Kater’s receipt_) To roast or bake Potatoes 312 Scooped Potatoes (_Entremets_) 312 Crisped Potatoes, or 313 Potato-Ribbons (_Entremets_), or to serve with Cheese Fried Potatoes (_Entremets_) 313 (_plainer receipt_) Mashed Potatoes 313 English Potato-Balls, or 314 _Croquettes_ Potato _Boulettes_ 314 (_Entremets_) (_good_) Potato _Rissoles_ (_French_) 315 Potatoes _à la Maître d’Hôtel_ 315 Potatoes _à la Crème_ 315 _Kohl_-Cannon, or Kale-Cannon 315 (_an Irish receipt_) To boil Sea-Kale 316 Sea-Kale stewed in Gravy 316 (_Entremets_) Spinach (_Entremets_) (_French 316 receipt_) Spinach _à l’Anglaise_, or 317 English fashion (_Entremets_) Spinach (_common English 317 mode_) Another common English receipt 317 for Spinach To dress Dandelions like 318 Spinach, or as a Salad (_very wholesome_) Boiled Turnip Radishes 318 Boiled Leeks 318 Stewed Lettuces 319 To boil Asparagus 319 Asparagus points dressed like 319 Peas (_Entremets_) To boil Green Peas 320 Green Peas _à la Française_, 320 or French fashion (_Entremets_) Green Peas with Cream 321 (_Entremets_) To boil French Beans 321 French Beans _à la Française_ 321 (_Entremets_) An excellent receipt for 322 French Beans _à la Française_ To boil Windsor Beans 322 Dressed Cucumbers 322 Mandrang, or Mandram (_West 323 Indian receipt_) Another receipt for Mandram 323 Dressed Cucumbers (_Author’s 323 receipt_) Stewed Cucumbers (_English 323 mode_) Cucumbers _à la Poulette_ 324 Cucumbers _à la Créme_ 324 Fried Cucumbers, to serve in 324 common hashes and minces Melon 325 To boil Cauliflowers 325 Cauliflowers (_French 325 receipt_) Cauliflowers with Parmesan 325 Cheese Cauliflowers _à la Française_ 326 Brocoli 326 To boil Artichokes 326 Artichokes _en Salade_ (see
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Chapters

1. Chapter 1 2. CHAPTER I. 3. CHAPTER II. 4. Chapter VI.) 5. CHAPTER III. 6. CHAPTER IV. 7. CHAPTER V. 8. CHAPTER VI. 9. CHAPTER VII. 10. CHAPTER VIII. 11. CHAPTER IX. 12. CHAPTER X. 13. CHAPTER XI. 14. CHAPTER XII. 15. CHAPTER XIII. 16. CHAPTER XIV. 17. CHAPTER XV. 18. CHAPTER XVI. 19. CHAPTER XVII. 20. Chapter VI.) 21. CHAPTER XVIII. 22. CHAPTER XIX. 23. CHAPTER XX. 24. CHAPTER XXI. 25. CHAPTER XXII. 26. CHAPTER XXIII. 27. CHAPTER XXIV. 28. CHAPTER XXV. 29. CHAPTER XXVI. 30. CHAPTER XXVII. 31. CHAPTER XXVIII. 32. CHAPTER XXIX. 33. CHAPTER XXX. 34. CHAPTER XXXI. 35. CHAPTER XXXII. 36. CHAPTER I. 37. CHAPTER II. 38. Chapter V.) It appears to us that the skin should be stripped from any 39. Chapter VI.; though this is a mode of service less to be recommended, as 40. CHAPTER III. 41. Chapter V., or, with flour and butter, then seasoned with spice as 42. CHAPTER IV. 43. Chapter VII., or a little soy (when its flavour is admissible), or 44. CHAPTER V. 45. CHAPTER VI. 46. Chapter XVII.), laid lightly round it, is always an agreeable one to 47. Chapter III.), mince them quickly upon a dish with a large sharp knife, 48. CHAPTER VII. 49. CHAPTER VIII. 50. introduction of these last into pies unless they are especially ordered: 51. CHAPTER IX. 52. CHAPTER X. 53. 18. Cheek. 54. Chapter VIII., adding, at pleasure, a flavouring of minced onion or 55. CHAPTER XI. 56. 10. Breast, Brisket End. 57. Chapter I.), or as much good beef broth as may be required for the hash, 58. CHAPTER XII. 59. 7. Breast. 60. Chapter VI. may be substituted for the usual ingredients, the parsley 61. CHAPTER XIII. 62. 6. Leg. 63. CHAPTER XIV. 64. Chapter VIII., and the sausage-meat may then be placed on either side of 65. CHAPTER XV. 66. Chapter VIII., sew it up, truss and spit it firmly, baste it for ten 67. Chapter VIII.) rolled into small balls, and simmered for ten minutes in 68. Chapter XVII.), and beat them together until they are well blended; next 69. CHAPTER XVI. 70. CHAPTER XVII. 71. CHAPTER XVIII. 72. Chapter XV.): their livers also may be put into them. 73. CHAPTER XIX. 74. Chapter XVIII., but it must be boiled very dry, and left to become quite 75. CHAPTER XX. 76. CHAPTER XXI. 77. CHAPTER XXII. 78. CHAPTER XXIII. 79. Chapter XXIII., is exceedingly convenient for preparations of this kind; 80. CHAPTER XXIV. 81. 1. Let everything used for the purpose be delicately clean and _dry_; 82. 2. Never place a preserving-pan _flat upon the fire_, as this will 83. 3. After the sugar is added to them, stir the preserves gently at first, 84. 5. Fruit which is to be preserved in syrup must first be blanched or 85. 6. To preserve both the true flavour and the colour of fruit in jams and 86. 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as 87. 8. When cheap jams or jellies are required, make them at once with 88. 9. Let fruit for preserving be gathered always in perfectly dry weather, 89. CHAPTER XXV. 90. CHAPTER XXVI. 91. 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at 92. CHAPTER XXVII. 93. CHAPTER XXVIII. 94. CHAPTER XXIX. 95. CHAPTER XXX. 96. CHAPTER XXXI. 97. CHAPTER XXXII. 98. Chapter VIII., but increase the ingredients to three or four times the 99. PART II. Induction, 6_s._ 100. PART III. Organic Chemistry, price 31_s._ 6_d._ 101. PART III. 3_s._ 6_d._

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