Rub some cooked and dry parsnips through a
sieve and measure one breakfast-cupful. Put this
into a saucepan and add to it the grated cheese,
1 dessert-spoonful melted butter, and seasoning to
taste. Drop in the yolk of egg and mix for a
few minutes over the fire. Then turn the mixture
on to a plate and put it aside to cool. When cold,
form it into small balls, using a little flour to pre-
vent them sticking to the hands. Then egg and
bread-crumb them (see p. 249), and fry in boiling
fat (see p. 248) until a nice brown colour. Drain on
kitchen paper, and serve piled high on a hot dish
with a dish paper under them, and garnish with
parsley.
Sufficient for 3 or 4 persons.
531. Glazed or Browned Parsnips
2 OB 3 parsnips. 3 table-sps. brown sugar.
2 table-sps. water✪ Glazed or Browned Parsnips.
Prepare and cook the parsnips as in Recipe 526,
and drain them well. Put them into a fireproof
baking dish with the flat side downwards. Mix
two table-spoonfuls of the brown sugar with the
water and pour them over the parsnips. Bake in
a good oven for a few minutes, basting with the
liquid, then sprinkle with the remainder of the
sugar and return to the oven until well browned.
Note. — This is a very good accompaniment to
roast duck or wild duck.
Potatoes (Pommes de Terre)
There are many different varieties of potatoes,
some are dry and mealy in character, while others
are close and waxy. The character and flavour of
the potatoes depend very much on the soil on which
they are grown, and their goodness depends to a
large extent on the way in which they are cooked.
For boiling, steaming, and baking a mealy variety
should be selected, while for serving as a salad
and other special dishes a waxy kind is best, as
the potatoes keep their form. Potatoes require
humouring in cooking ; some will boil better than
they steam, and others will steam quite success-
fully and prove a failure if boiling is attempted.
One or two trials will soon show which is the
most successful mode of treatment. If the potatoes
have to be boiled they are never so valuable as
when cooked in their skins, as by peeling and
boiling some of the most valuable properties are
lost. A well-cooked mealy potato is a very whole-
some form of food, and especially so when used
along with meat or some other form of nitro-
genous food. New potatoes are not so easily
digested as the older ones.
The starch obtained from potatoes is very largely
used for the making of different farinaceous articles.
532. Potatoes, To Boil
To Prepare the Potatoes. — First wash and brush
the potatoes well in cold water to get rid of all
the earth, and throw them into a basin of clean cold
water, ready for peeling. With a potato knife peel
them as thinly as possible, and with the point of the
knife remove all the “ eyes “ or black specks, and
keep the potatoes in water until they are wanted.
They should not be left for long as soaking spoils
their flavour and goodness.
Page 245 · 1 recipe record on this page
Presented as published in 1914. 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
Rub some cooked and dry parsnips through a sieve and measure one breakfast-cupful. Put this into a saucepan and add to it the grated cheese, 1 dessert-spoonful melted butter, and seasoning to taste. Drop in the yolk of egg and mix for a few minutes over the fire. Then turn the mixture on to a plate and put it aside to cool. When cold, form it into small balls, using a little flour to prevent them sticking to the hands. Then egg and bread-crumb them (see p. 249), and fry in boiling fat (see p. 248) until a nice brown colour. Drain on kitchen paper, and serve piled high on a hot dish with a dish paper under them, and garnish with parsley.
Sufficient for 3 or 4 persons.
531. Glazed or Browned Parsnips
2 or 3 parsnips. 3 table-sps. brown sugar.
2 table-sps. water.
Prepare and cook the parsnips as in Recipe 526, and drain them well. Put them into a fireproof baking dish with the flat side downwards. Mix two table-spoonfuls of the brown sugar with the water and pour them over the parsnips. Bake in a good oven for a few minutes, basting with the liquid, then sprinkle with the remainder of the sugar and return to the oven until well browned.
Note. — This is a very good accompaniment to roast duck or wild duck.
Potatoes (Pommes de Terre)
There are many different varieties of potatoes, some are dry and mealy in character, while others are close and waxy. The character and flavour of the potatoes depend very much on the soil on which they are grown, and their goodness depends to a large extent on the way in which they are cooked. For boiling, steaming, and baking a mealy variety should be selected, while for serving as a salad
and other special dishes a waxy kind is best, as the potatoes keep their form. Potatoes require humouring in cooking ; some will boil better than they steam, and others will steam quite successfully and prove a failure if boiling is attempted. One or two trials will soon show which is the most successful mode of treatment. If the potatoes have to be boiled they are never so valuable as when cooked in their skins, as by peeling and boiling some of the most valuable properties are lost. A well-cooked mealy potato is a very wholesome form of food, and especially so when used along with meat or some other form of nitrogenous food. New potatoes are not so easily digested as the older ones.
The starch obtained from potatoes is very largely used for the making of different farinaceous articles.
532. Potatoes, To Boil
To Prepare the Potatoes. — First wash and brush the potatoes well in cold water to get rid of all the earth, and throw them into a basin of clean cold water, ready for peeling. With a potato knife peel them as thinly as possible, and with the point of the knife remove all the “ eyes “ or black specks, and keep the potatoes in water until they are wanted. They should not be left for long as soaking spoils their flavour and goodness.
Records on this page
Glazed or Browned Parsnips