The Apsley cookery book

Well wash the beetroot, but be careful not to break the skins. Boil for two hours, or longer if large ones, drain them, and let them get cold ; cut into very thin slices, and use as for salad. 150. Beetroot (Stewed). Ingredients. A medium-sized Beetroot. | Half a pint of Brown Gravy. A very little Lemon- juice. Boil the beetroot until tender, being careful not to break the skin, as this spoils the colour. Remove the skin, and cut the beetroot in thin slices and lay it in a stew-pan. Pour over it half a pint of brown gravy (see “ Brown Gravy ”), and let it stew gently for half an hour, then add a squeeze of lemon-juice, and serve. 151. Brussels Sprouts (Boiled). Pick, trim, and wash the sprouts very carefully. Put them into plenty of fast boiling water. The sprouts will, of course, check the boiling for a time, but they must be brought to a boil as quickly as possible; add a very small bit of soda, and boil very fast for fifteen minutes. They must be drained immediately they are done, or both colour and flavour will be spoiled. 152. Brussels Sprouts, Dressed with Butter. Ingredients . One pound of Sprouts. | Half an ounce of Butter. Pepper. Prepare and boil the sprouts as in the preceding recipe, but when drained dry them in a clean cloth. Dissolve the butter in a pan and shake the sprouts in it over the fire for a few minutes; season them with pepper, and serve very hot. 153. Cabbage in a Mould. Ingredients. A large Savoy Cabbage. | Two ounces of Butter. Pepper. Any kind of cabbage will do for this dish, but Savoy is best. Prepare and wash it carefully. Put it into plenty of fast boiling water with a small bit of soda. The water will, of course, stop boiling when the cabbage is put in, but it should be brought to boiling-point as quickly as possible. Let it boil until tender, which should be in from thirty to forty minutes. Drain it well and chop it. Stir in the butter; season nicely with pepper, press it into a buttered mould, and bake in a moderate oven for half an hour. Turn out, and serve. This dish is very nice with little moulds of white of egg. (See 44 White of Egg in Moulds.”) 154. Carrots (Stewed). Ingredients. Two pounds of Carrots. | Half a pint of Brown Gravy. Half a teaspoonful of mixed Mustard. The carrots should be scraped and washed before weighing. Cut them lengthwise into quarters, if large, and again into pieces two inches long. Throw them into cold water, and let them boil up quickly ; if the carrots are old, throw away the water after the first fifteen minutes and put them into fresh hot water. This is unnecessary when the carrots are young ; it is also better not to cut the carrots when they are quite small, as they look best served whole. Boil them until quite tender, which will be in from half an hour to an hour, or longer, according to age. Drain them well and put them into the gravy. (See “ Brown Gravy.*1) Let them stew very gently for twenty minutes. Mix the mustard with a little of the gravy, which should be cool, and add it to the rest. Serve very hot with fried or toasted bread. 155. Cauliflower Fritters. Ingredients. One Cauliflower. | Batter for frying Savouries. Well clean, and partly boil, the cauliflower, and break into pieces ; dip them in the batter, and fry in boiling oil, or Albene.