Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake

Vegetable Cookery



Boiled Asparagus

The asparagus should be quite fresh; scrape off the skin at the white end, tie in bumbles and trim; throw into a pan of boiling, which contains one teaspoonful of salt to each quart of water, boil until tender [thirteen to twenty minutes]. Toast a round of bread, cut off the crust and lay at the bottom of a dish. Arrange the asparagus neatly on the bread and serve with butter sauce, note to make the butter sauce use the water in which the asparagus has been boiled and serve in a separate tureen. Cream may be added if liked, or it can be served with the muslin sauce below.

Muslin Sauce

Method; Melt the butter in a sauce pan, stir in the flour, add the water, seasoning and lemon juice and egg yoke, boil up and strain with constant stirring; return to the pan and place inside another pan containing boiling water and continue stirring until the sauce is thick and creamy.

Bean and Bacon

Shell the beans [which should be young] then throw them into enough boiling water to cover them which contains a little salt, then boil until tender, say fifteen to twenty minutes, drain and add a little butter and pepper. Place in a tureen with a square of fried bacon; serve with parsley in a separate tureen as a side dish.

Boiled Beetroot

These should be washed by letting the water run over them, but not roughly handled, or the rootlets may be broken which would spoil the colour. Place into boiling water and boil for up to two hours according to size. When a piece of straw will pierce the beetroot, they can be considered to be done. When cold, the skin can be removed and the beetroot sliced and served in vinegar or with sliced Spanish onions.

Braized Cabbage

Method; Cut the cabbage in half, and steep in cold salty water some hours before it is cooked. Then throw the cabbage into plenty of boiling water which contains one teaspoon of salt to every quart of water. Boil quickly for about twenty minutes, lift out and drain, then remove the stalk from the centre. Slice all vegetables and place into a pan with the cabbage on top, then pour in stock and boil until all the vegetables are tender. Lift out and allow draining for a short while only, then press into a dish and dividing into squares. Dissolve the glaze in two tablespoonful of stock and brush over the cabbage and serve hot.

Braised Carrots

Method; Trim the carrots and scrap them; keep them in cold water until ready for use. Place in a pan of boiling stock together with the sugar and boil until tender, remove and keep hot. Add the glaze to the stock and season, and then reduce the water by half by fast boiling. Place the carrots in a warm dish and pour the gravy over and serve. If the carrots are old divide and boil longer.

Glazed Carrots

Method; Trim the carrots, scrape them and keep in cold water until ready for use. Put them into a pan of boiling water containing a teaspoonful of salt to each quart of water together with the sugar; boil until tender. Add glaze, gravy and seasoning; toss about over the heat until the glaze has melted and serve.
If old carrots, divide and cook longer.

Cauliflower [German style]

Method; Boil the cauliflowers in water containing a little salt until they are soft, then lift out and drain. Melt the butter in a pan and throw in the bread crumbs and fry for a few minutes, season to taste, them pour over the cauliflower and serve.

Cauliflower [au Gratin]

Method; Allow the cauliflower to soak for an hour in salt and water, drain well and cut off the stems as close as possible. Place head downwards in a pan of boiling water adding a teaspoonful of salt to each quart of water and boil until tender [12 to 20 minutes], then remove and drain. Place in a dish with the head up most. Make a sauce by putting the flour and butter in a saucepan rubbing them together over a gentle heat until melted and mixed, then add the water, milk and seasoning; allow the mixture to boil for three minutes, then add half the grated cheese. Pour the sauce over the cauliflowers and sprinkle the remainder over the top of the cauliflower. Place in a hot oven for two to three minutes to brown slightly. The cauliflowers may be dished on croutons of fried bread.

Puree of cauliflower

Method; Remove any solid sections and soak the cauliflower in water for an hour, then throw into a pan of boiling water containing one teaspoonful of salt to each quart of water; boil until tender, then lift out and drain. Melt the butter, stir in the flour, stock, cream and flavouring, break up and add the cauliflower and mix well. Rub the mixture through a wire sieve then reheat and serve garnished with fried croutons.

Fried Celery

Method; Remove the outer leaves then wash and trim the celery. Throw into a pan of boiling water with little salt, and simmer until tender, lift out and divide in half [lengthwise] each head.
Dry thoroughly, then brush over with beaten egg and roll in finely made bread crumbs which have been seasoned with salt and pepper. Place the butter in a frying pan and heat, then place the celery in and fry until a nice light brown, drain. Serve on a serviette or lace paper and sprinkle with finely minced parsley and serve.

Stewed Cucumbers

Method; Peel and divide the cucumber into four equal pieces [lengthwise], remove the seeds and cut into pieces about three inches long. Place into boiling water for three minutes, then remove and drain. Heat the butter, and fry the cucumbers for a further five minutes and remove, add the flour, cream/milk, stock lemon juice, salt and pepper, mix together. Place the cucumber back in the pan and simmer until tender, remove and place in a dish. Then add the minced parsley, raw eggs to the sauce, mix well then pour over the cucumber and serve.

Boiled Onions

Peel the onions, place in boiling water for five minutes. Strain and place in a pan of boiling water containing a little salt, then boil for a further one hour. Serve hot with a little butter. salt and pepper to taste. [In the 1930s these were given laced with butter when a person had a bad cold].

Stuffed Onions

Method; Peel the onions and take out the centre, sprinkle with salt and pepper and fill with mincemeat. Place in a stew pan with the stock, place a piece of bacon on top of each onion and simmer until soft and the meat is cooked. Add a little a little of meat extract to thicken the gravy and serve hot.

Green peas [with maitre d’hotel butter]

Method; Place the peas into plenty of boiling water which contains a teaspoonful of salt to each quart of water and a sprig of mint, boil fast until the peas are tender, then drain. Add the butter, minced parsley and lemon juice to the cooked peas and reheat by shaking the pan over the heat, serve hot.

Potato Border

One pound of cooked potatoes mashed and seasoned and moistened with half an egg and one ounce of butter. Mix well and put round the dish with a spoon or forcing bag with a rose tube.

Potato Croquettes

Picture of Potato Croquettes

Method; Melt the butter, mix into the potatoes with a little of the beaten egg and salt and pepper to taste. Flour the hands and form the mixture into pear shapes, brush over with the beaten egg and roll in bread crumbs and fry in very hot fat until nicely brown. Place on a suitable material to drain, then garnish with parsley and serve on lace paper with a small piece of parsley stem in the taper end of the croquette, serve hot.

Potato Snow

Take some boiled potatoes and add a little melted butter, salt and pepper and rub through a wire sieve or use a potato masher. Serve just as they run through the sieve [i.e. very light].

Sea Kale

Soak the sea kale, and wash thoroughly, remove the dark leaves and tie into bunches. Place in a pan of boiling water allowing one teaspoonful of salt per quart of water, then boil until tender which should be about thirty minutes. Drain, untie and serve with white sauce, either poured over the kale or in a side dish.

Boiled Spinach

Method; Soak the spinach in cold water, wash and remove from the stem, place in a pan of boiling water with one teaspoon of salt to a quart of water. Boil without a lid until tender [eight to ten minutes] then drain and press out the water, then chop finely or rub through a sieve. Melt the butter into a saucepan then stir in the flour, spinach and the milk or cream, stir over a heat until the mixture thickens and then season to taste.

Brussels Sprouts au Gratin

Method; Pick and steep the sprouts in cold water and salt for a few hours before cooking. Place them in a pan of boiling water contain a teaspoonful of salt to each quart of water. Boil quickly for ten minutes then drain. Make a sauce ready for use containing a pint of white sauce together with a tablespoonful of Parmesan cheese. Add two tablespoonful of this sauce to the Brussels sprouts and shake well to evenly coat. Place in a dish which already has fried crouton at the bottom and pour over thee remaining sauce, sprinkle the remaining cheese over the top. Brown in a quick oven or under a grill and serve.

Dressed Tomatoes

Method; Cut a circle about the size of a shilling from the stem end of the tomatoes and remove the core without breaking the skin. Sprinkle inside the tomato a little salt, pepper and vinegar. Cut up the potato into small pieces and the cucumber into thin pieces, mix together well with the parsley, pepper, salt and Mayonnaise and fill the tomatoes, smooth over with a little mayonnaise and serve on a serviette.

Stuffed Tomatoes

Picture of Stuffed Tomatoes

Method; Remove the top from the tomatoes and scoop out the centres, taking care not to damage the skin of the tomatoes and season each one with salt and pepper. Mix the following, six mushrooms, parsley, and part of the onion, ham, sweet herbs, pepper and salt. Place in a saucepan with one ounce of butter and fry for six to eight minutes. Fill each tomato and place on a baking tin and bake gently for fifteen minutes. Put the centres of the tomatoes into a saucepan with the remaining mushrooms, onion, one tablespoonful of minced ham one ounce of butter and fry for five minutes; then add one teaspoonful of flour, stock, salt and pepper and boil until the quantity has been reduced in half. Skim off the fat, and press through a fine sieve, reheat and pour round the tomatoes, sprinkle on top of each tomato a few brown bread crumbs.