Scrape, wash, and scald the carrots in boiling water ;
cook them in hot water wdth salt and a lump of butter ;
when cooked, remove them, and put them to drain.
Mix in a saucepan a lump of butter, chopped parsley,
and a little chopped shallot, pepper, and salt. Put in
the carrots; toss them i;p a couple of minutes, and
serve them, either wfith or without fried sippets.
171. — Hashed Carrots.
Scrape and wash some young carrots ; soak them
in boiling water for a few minvites ; cut them into slices ;
put them in a stewpan, with a lump of butter, pepper,
salt, chopped parsley, a little milk. Cook them gently.
When they are cooked, thicken the sauce with 1,
2, or 3 yolks of eggs✪ Hashed Carrots, and serve it over the carrots.
Another v:ay. — After the carrots are prepared as
WHOLESOME COOKERY.
above, put them in a stewpan, with a slice of bacon,
chopped parsley, chopped shallot, pepper and salt, a
little stock or gravy. Cook the carrots until done;
take them out ; continue cooking the sauce a little
longer, strain it, and serve it over the carrots.
173. — Glazed Carrots.
Cut some young red carrots into round balls ; boil
them in boiling water for 5 minutes ; take them out
and drain them. Then put them in a stewpan with
butter ; sprinkle a little castor sugar over, and pepper
and salt ; add a little good meat gravy✪ Glazed Carrots. Simmer slowly
till the carrots are cooked ; then boil up rapidly for a
few minutes, so as to evaporate most of the gravy,
and serve.
173. — Turnips “en Poulette.”
Young turnips cut into balls. Boil them for a few
minutes ; drain them ; blend a little flour and butter
in a saucepan ; add some white stock ; put in the
turnips, and simmer them till done. Take out the
turnips ; thicken the sauce with butter and yolks of
eggs, and serve over the turnips.
174. — Turnips “au Gratin.”
Boil the turnips ; cut them in thin slices ; put them
in a deep baking-dish, with layers of gravy, Parmesan
VEGETABLES, .ETC.
73
cliG6S6, pGppGi'j £uicl Scilt. Sprinlilc bi 6cicl“Cruiiiljs on
the top, and bake about 15 minutes.
A white sauce can be used instead of broAvn gravy,
and makes an equally good and savoury dish.
175. — Pxiree of Turnips.
Cut the turnips into slices, boil them for a few
minutes, drain them ; put them in a saucepan, with
a lump of butter✪ Turnips 'en Poulette', pepper, salt, and some stock ; simmer
slowly until done. When cooked, pass through a
sieve ; put them back on the fire, add a little cream
or butter, and serve up hot. If the puree should be
too liquid, add a little potato fiour at the same time
as the cream, and simmer together for a fexv minutes.
176. — Glazed Turnips.
Cut young turnips into round balls, boil them for
5 minutes in boiling Avater, then drain them. Noav
butter a steAvpan, place the turnips side by side, pour
over them some good stock or grav^y ; sprinkle OA^er
a little castor sugar, salt and pepper, and a very little
mace. As soon as they begin to boil, cover the saucepan
with a buttered paper and the lid ; let them simmer
until cooked. Take out the turnips ; add a little gravy
to what remains in the saucepan ; boil up once or twice,
and pour over the turnips.
74
WHOLESOME COOKERY.
177. — Tossed Tomatoes. ✪ Fricassee of Mushrooms
Page 26 · 10 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
Scrape, wash, and scald the carrots in boiling water ; cook them in hot water wdth salt and a lump of butter ; when cooked, remove them, and put them to drain. Mix in a saucepan a lump of butter, chopped parsley, and a little chopped shallot, pepper, and salt. Put in the carrots; toss them i;p a couple of minutes, and serve them, either wfith or without fried sippets.
171. — Hashed Carrots.
Scrape and wash some young carrots ; soak them in boiling water for a few minvites ; cut them into slices ; put them in a stewpan, with a lump of butter, pepper, salt, chopped parsley, a little milk. Cook them gently. When they are cooked, thicken the sauce with 1, 2, or 3 yolks of eggs, and serve it over the carrots.
Another v:ay. — After the carrots are prepared as
above, put them in a stewpan, with a slice of bacon, chopped parsley, chopped shallot, pepper and salt, a little stock or gravy. Cook the carrots until done; take them out ; continue cooking the sauce a little longer, strain it, and serve it over the carrots.
173. — Glazed Carrots.
Cut some young red carrots into round balls ; boil them in boiling water for 5 minutes ; take them out and drain them. Then put them in a stewpan with butter ; sprinkle a little castor sugar over, and pepper and salt ; add a little good meat gravy. Simmer slowly till the carrots are cooked ; then boil up rapidly for a few minutes, so as to evaporate most of the gravy, and serve.
173. — Turnips “en Poulette.”
Young turnips cut into balls. Boil them for a few minutes ; drain them ; blend a little flour and butter in a saucepan ; add some white stock ; put in the turnips, and simmer them till done. Take out the turnips ; thicken the sauce with butter and yolks of eggs, and serve over the turnips.
174. — Turnips “au Gratin.”
Boil the turnips ; cut them in thin slices ; put them in a deep baking-dish, with layers of gravy, Parmesan
cheese, pepper, and salt. Sprinkle bread-crumbs on the top, and bake about 15 minutes.
A white sauce can be used instead of broAvn gravy, and makes an equally good and savoury dish.
175. — Puree of Turnips.
Cut the turnips into slices, boil them for a few minutes, drain them ; put them in a saucepan, with a lump of butter, pepper, salt, and some stock ; simmer slowly until done. When cooked, pass through a sieve ; put them back on the fire, add a little cream or butter, and serve up hot. If the puree should be too liquid, add a little potato fiour at the same time as the cream, and simmer together for a fexv minutes.
176. — Glazed Turnips.
Cut young turnips into round balls, boil them for 5 minutes in boiling Avater, then drain them. Noav butter a steAvpan, place the turnips side by side, pour over them some good stock or grav^y ; sprinkle OA^er a little castor sugar, salt and pepper, and a very little mace. As soon as they begin to boil, cover the saucepan with a buttered paper and the lid ; let them simmer until cooked. Take out the turnips ; add a little gravy to what remains in the saucepan ; boil up once or twice, and pour over the turnips.
177. — Tossed Tomatoes.
Records on this page
Hashed CarrotsMacaroni 'en Timbale'Macaroni and TomatoGlazed CarrotsTurnips 'en Poulette'Turnips 'au Gratin'Puree of TurnipsFricassee of MushroomsGlazed TurnipsTossed Tomatoes