Boil the beetroots by directions given and slice them up ;
peel and slice up the onions and fiy in the butter, but do
not let them brown. Stir in the flour and the milk and
bring to the boil, and when it has boiled a few minutes stir
in gradually the vinegar, salt, and sugar, then the beetroot.
Simmer slowly for one hour ; make a border of the potatoes
on a hot dish, garnish with sprigs of parsley. Put the beet-
root and onion in the centre, and serve hot.
8A.\STt OP TURNIPS.
6 Turnips .
1 oz. Butter
1 gill Stock
1 teaspoonful Sugar
1 teaspoonful Salt
Total Cost— 2t(?.
IR
Id.
Time — Half an Hour.
Peel the turnips and cut them into pieces like the quarter
of an orange ; put them into a small stewpan with the
butter, sprinkle over them the sugar and salt, and stir about
COOKERY RECIPES, ^c 351
till quite brown. Pour on the stock, bring it to the boil, and
simmer till soft but not broken. Dish the turnips, season
the gravy with salt and a few drops of lemon juice, pour
over, and serve.
CARROTS IN BUTTER.
4 Carrots l^d.
1 oz. Butter "i
1 teaspoonful Parsley . . . > Ic?.
Pinch of Salt and Sugar . . .J
Total Cost— 2id. Time— One Hour.
Scrape the cari'ots and slice them up, put them into boil-"
ing water seasoned with salt and sugar, and boil for ten
minutes. Strain off the water. Put the butter into a small
saucepan, and when it is hot stir in the parsley and a few
drops of lemon juice. Toss the carrots in this until they
are thoroughly hot, then cover down and cook slowly till
soft. Dish and pour over the butter in which they were
cooked.
PARSNIPS AND PARSLEY BUTTER,
>-2d.
4 or o Parsnips .
J oz. Flour
1 teaspoonful Parsley ,
1 oz. Butter
1 gill Milk \-2d.
Pepper and Salt
Total Cost— 4rf. Time— One Hour.
Scrape and cut up the parsnips (or cold ones will do). If
raw, boil them in water seasoned with salt for three-quarters
of an hour. Make the butter, flour, and milk into a sauce
by directions given, and season nicely. Stir in the pareley,
put in the parsnips, bring to the boil and simmer for ten
minutes. Arrange them on a hot dish, pour the sauce over,
and serve.
352 THE ART OF LIVING m AUSTRALIA.
PARSNIPS FRIED.
Cold boiled parsnips make a delicious breakfast dish if
sliced up and fried either in bacon fat, di'ipping, or butter.
Pile high on a dish and serve very hot.
■|l^.
POTATO BALLS.
1 lb. Cold Boiled Potatoes .
Bread Cnimbs ....
2 Eggs 1
1 oz. Butter Kzd.
Hot Fat✪ Potato Balls J
Total Cost— 4(i. Time— 5 Minutes.
Rub the potatoes through a sieve or mash them smoothly.
Put the butter into a saucepan, and, when melted, season
with pepper and salt ; put in the potatoes and turn them
about tiU hot through. Drop in the Qgg and mix into a
paste, turn on to a plate to cool, and roll into balls. Beat up
an Q^g and brush over the balls, cover well with crumbs✪ Potato Balls,
and fry in hot fat. The yolks of eggs will do for this dish
if the whites are wanted for other purposes.
HARICOT BEANS. ✪ Haricot Beans
Page 213 · 5 recipe records on this page
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil the beetroots by directions given and slice them up ; peel and slice up the onions and fiy in the butter, but do not let them brown. Stir in the flour and the milk and bring to the boil, and when it has boiled a few minutes stir in gradually the vinegar, salt, and sugar, then the beetroot. Simmer slowly for one hour ; make a border of the potatoes on a hot dish, garnish with sprigs of parsley. Put the beetroot and onion in the centre, and serve hot.
SAUTED TURNIPS.
6 Turnips . 1 oz. Butter 1 gill Stock 1 teaspoonful Sugar 1 teaspoonful Salt Total Cost— 2t(?.
IR
Id.
Time — Half an Hour.
Peel the turnips and cut them into pieces like the quarter of an orange ; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about
till quite brown. Pour on the stock, bring it to the boil, and simmer till soft but not broken. Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve.
CARROTS IN BUTTER.
4 Carrots l^d.
1 oz. Butter "i
1 teaspoonful Parsley . . . > Ic?.
Pinch of Salt and Sugar . . .J Total Cost— 2id. Time— One Hour.
Scrape the carrots and slice them up, put them into boil-" ing water seasoned with salt and sugar, and boil for ten minutes. Strain off the water. Put the butter into a small saucepan, and when it is hot stir in the parsley and a few drops of lemon juice. Toss the carrots in this until they are thoroughly hot, then cover down and cook slowly till soft. Dish and pour over the butter in which they were cooked.
PARSNIPS AND PARSLEY BUTTER,
>-2d.
4 or o Parsnips . J oz. Flour 1 teaspoonful Parsley , 1 oz. Butter
1 gill Milk \-2d.
Pepper and Salt Total Cost— 4rf. Time— One Hour.
Scrape and cut up the parsnips (or cold ones will do). If raw, boil them in water seasoned with salt for three-quarters of an hour. Make the butter, flour, and milk into a sauce by directions given, and season nicely. Stir in the pareley, put in the parsnips, bring to the boil and simmer for ten minutes. Arrange them on a hot dish, pour the sauce over, and serve.
PARSNIPS FRIED.
Cold boiled parsnips make a delicious breakfast dish if sliced up and fried either in bacon fat, di'ipping, or butter. Pile high on a dish and serve very hot.
■|l^.
POTATO BALLS.
1 lb. Cold Boiled Potatoes . Bread Crumbs ....
2 Eggs 1
1 oz. Butter Kzd.
Hot Fat J
Total Cost— 4(i. Time— 5 Minutes.
Rub the potatoes through a sieve or mash them smoothly. Put the butter into a saucepan, and, when melted, season with pepper and salt ; put in the potatoes and turn them about tiU hot through. Drop in the Qgg and mix into a paste, turn on to a plate to cool, and roll into balls. Beat up an egg and brush over the balls, cover well with crumbs, and fry in hot fat. The yolks of eggs will do for this dish if the whites are wanted for other purposes.
HARICOT BEANS.
Records on this page
Potato BallsCarrots in ButterParsnips and Parsley ButterPotato BallsHaricot Beans