Cut a pumpkin into pieces ; put it into an earthen
jar, with some salt, an onion, a couple of cloves, small
piece of celery, and a good lump of butter; add
some water; put on the lid. Cook slowly, either
in the oven or by the side of the fire. When cooked,
pass it through a sieve. Now boil some rice ; when
two-thirds cooked, add the pumpkin to it, and finish
cooking them together. Add a little cream and
pepper✪ Rice and Pumpkin at the last, and, if necessary, more salt,
161. — Salsifis Fritters.
Scrape them and soak them in some water and
vinegar ; then boil them in plenty of water, with
salt and a little flour, so as to keep them white.
When cooked, drain them ; then season and fry them
like cauliflower fritters (141),
VEGETABLES, ETQ.
G9
162. — Dressed Salsifls.
After they are boiled as above, dress them with
maitre d’hotel butter, or yellow sauce, or melted
butter.
163. — Salsifis and Cheese.
After they are boiled as above, toss them up with a
little melted butter and grated cheese.
164. — Celery and Sauce.
After the celery is boiled, serve it with any sauce
liked.
165. — Celery Fritters.
After the celery is boiled, divide it in pieces, and
fry in batter like the cauliflower or salsifis.
166. — Celery “ au Jus.”
After the celery is parboiled, drain it ; put it in a
stewpan ; toss it in a little oil. Add the remains of
some roast beef or mutton gravy (or a little of the pot
au feu soup) ; add a tomato ; simmer together till the
celery is quite cooked. Strain the sauce and serve it
over the celery.
167 — Scalloped Salsifi or Jerusalem Artichokes.
Boil the vegetable till cooked, and cut it into
pieces the size of an oyster. Now mix 1 ounce of
TO
WHOLESOME COOKERY.
butter with 1 ounce of flour, a little cream, half a
teaspoonful of anchovy paste ; add 1 yolk of egg, a
little lemon-juice. Stir the vegetable in this sauce.
Put all together in a baking-dish, sprinkle the top
with bread-crumbs and a few very small lumps of
butter, and bake about 15 to 20 minutes.
N.B. — Remains of celery, or cauliflowers or leeks,
are excellent cooked in this way.
168. — Cucumbers “ a la Maltre d’Hotel.”
Peel them, .split them down in four, take out the
seeds ; cut them into lengths 3 inches long ; put them
into boiling water and salt, boil them until just tender;
take them out and drain them. Then put them in a
saucepan, with a lump of butter blended with flour,
chopped parsley (onion if liked), pepper, and salt ; toss
them up for about 5 minutes, and serve veiy hot.
168a. — Cucumbers “a la Poulette.”
After they are boiled aiid drained as above, put
them in a saucepan, with a little cream, or white sauce,
or milk; simmer for 5 or 10 minutes; take out the
cucumbers. Thicken the sauce with yolks of eggs;
season with peppei', salt, and lemon-juice; sei’ve over
the cucumbers.
VEGETABLES, ETC.
71
169. — Carrots “ a la Poalette.”
When the carrots are scraped, washed, and scalded,
cut them into slices ; boil them till cooked in hot water
with a lump of butter; when cooked, drain them.
Blend over the fire some butter and flour, together
wfith pepper and salt ; add some white stock, a couple
of yolks of eggs, a squeeze of lemon. Toss the carrots
in this, but do not let them boil, and serve.
170. — Carrots “ a la Maitre d’Hotel.”
Page 25 · 3 recipe records on this page
Presented as published in 1887. 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
Cut a pumpkin into pieces ; put it into an earthen jar, with some salt, an onion, a couple of cloves, small piece of celery, and a good lump of butter; add some water; put on the lid. Cook slowly, either in the oven or by the side of the fire. When cooked, pass it through a sieve. Now boil some rice ; when two-thirds cooked, add the pumpkin to it, and finish cooking them together. Add a little cream and pepper at the last, and, if necessary, more salt,
161. — Salsifis Fritters.
Scrape them and soak them in some water and vinegar ; then boil them in plenty of water, with salt and a little flour, so as to keep them white. When cooked, drain them ; then season and fry them like cauliflower fritters (141),
G9
162. — Dressed Salsifls.
After they are boiled as above, dress them with maitre d’hotel butter, or yellow sauce, or melted butter.
163. — Salsifis and Cheese.
After they are boiled as above, toss them up with a little melted butter and grated cheese.
164. — Celery and Sauce.
After the celery is boiled, serve it with any sauce liked.
165. — Celery Fritters.
After the celery is boiled, divide it in pieces, and fry in batter like the cauliflower or salsifis.
166. — Celery “ au Jus.”
After the celery is parboiled, drain it ; put it in a stewpan ; toss it in a little oil. Add the remains of some roast beef or mutton gravy (or a little of the pot au feu soup) ; add a tomato ; simmer together till the celery is quite cooked. Strain the sauce and serve it over the celery.
167 — Scalloped Salsifi or Jerusalem Artichokes.
Boil the vegetable till cooked, and cut it into pieces the size of an oyster. Now mix 1 ounce of
TO
butter with 1 ounce of flour, a little cream, half a teaspoonful of anchovy paste ; add 1 yolk of egg, a little lemon-juice. Stir the vegetable in this sauce. Put all together in a baking-dish, sprinkle the top with bread-crumbs and a few very small lumps of butter, and bake about 15 to 20 minutes.
N.B. — Remains of celery, or cauliflowers or leeks, are excellent cooked in this way.
168. — Cucumbers “ a la Maltre d’Hotel.”
Peel them, .split them down in four, take out the seeds ; cut them into lengths 3 inches long ; put them into boiling water and salt, boil them until just tender; take them out and drain them. Then put them in a saucepan, with a lump of butter blended with flour, chopped parsley (onion if liked), pepper, and salt ; toss them up for about 5 minutes, and serve veiy hot.
168a. — Cucumbers “a la Poulette.”
After they are boiled aiid drained as above, put them in a saucepan, with a little cream, or white sauce, or milk; simmer for 5 or 10 minutes; take out the cucumbers. Thicken the sauce with yolks of eggs; season with peppei', salt, and lemon-juice; sei’ve over the cucumbers.
169. — Carrots “ a la Poalette.”
When the carrots are scraped, washed, and scalded, cut them into slices ; boil them till cooked in hot water with a lump of butter; when cooked, drain them. Blend over the fire some butter and flour, together wfith pepper and salt ; add some white stock, a couple of yolks of eggs, a squeeze of lemon. Toss the carrots in this, but do not let them boil, and serve.
170. — Carrots “ a la Maitre d’Hotel.”
Records on this page
Italian ArtichokesGlazed Jerusalem ArtichokesRice and Pumpkin