Wholesome cookery

Cook some young onions for a quarter of an hour in boiling water and salt; drain them. Blend some flour and butter over the Arc until they are pale brown; add a little red wine and gravy. Now put in the onions, with a bunch of thyme, parsley, a couple of cloves, and a bay leaf. Simmer all together until the onions are quite cooked; strain the sauce. Dish up the onions with the sauce, and add some fried sippets, a few capers, and a couple of chopped anchovies. 152. — Hashed Leeks. Take ofl’ the outside green part of the leeks ; wash the leeks well in hot water, cut them in two and boil them, then drain them and press out all the water; F G6 chop them up small. Put a lump of butter in the saucepan, then the leeks, a pinch of flour, pepper, salt, and a little cream. Simmer together for a few minutes ; then stir in a couple of yolks of eggs, and dish up with fried sippets. The leeks ought to be of about the consistency of dressed spinach. 153. — Leeks whole. After they have been washed and boiled, simmer them whole in any brown or white sauce liked. 154. — Italian Artichokes. Take the underparts of some French artichokes; put them in a saucepan with some butter, white wine, a little stock, and lemon-juice. When cooked, drain them, and serve up with Italian sauce over. N.B. — The preserved artichokes (fonds d’artichauds) are very good for this purpose ; they will require very little cooking. 154a. — Stuffed Artichokes. Make a savoury stuffing with some chopped herbs, bread-crumbs, mushroom, pounded anchovy, a yolk or two of hard-boiled egg. Make this into a paste by cooking it in a little cream or gravy ; fill the underparts of some artichokes, and put them to simmer in a yellow or bechamel sauce. Serve up with the sauce and some fried sippets. 155. — Artichokes “ a la Creme.” Boil the underparts of French artichokes and serve them in a melted butter sauce, into which you have put some chopped parsley, some cream, or the yolk of an egg. 156. — Artichoke Fritters. Take the underparts of French artichokes and boil them ; dip them into a thick white sauce ; let them get cold ; then dip each piece in frying batter, and fry in boiling fat. Serve with fried parsley. 157. — Artichoke and Tomato Salad. Underpart of French artichokes boiled ; slices of raw tomato. Mix some tarragon, chervil, oil, pepper, salt, and vinegar together; dip the artichokes and tomatoes in separately, and lay them alternately in a salad bowl. Pour the dressing over. o 158. — Puree of Artichokes. Boil the underparts of French artichokes in water, into which you have blended some flour. When cooked, mash them well ; pass through a hair sieve ; put them back in a saucepan with pepper, salt, butter, and cream ; toss up a few minutes and serve. G8 159. — Glazed Jerusalem Artichokes. Wash, peel, and cut into uniform pieces some Jerusalem artichokes. Put them into a stewpan; pour a little hot butter over them ; season with pepper, salt, a little nutmeg, and lemon-juice; moisten them with a little stock or water. Put the lid on, and let them simmer on a slow fire for half an hom*, during which time they ought to become a deep yellow. Boil them in their glaze; dish them up with an Italian sauce over them. 160. — Rice and Pumpkin.