3 onions peeled and finely chopped, 2 oz. of butter
or dripping, i pint of brown stock, 1 tablespoonful of
flour✪ Brown Onion Sauce.
Put the onions in a stew-pan with dripping and
fry until they are a nice brown ; add the stock, let
it boil up, mix the flour with a little water, and add to
the sauce ; simmer slowly until the onions are cooked .
Season with salt and pepper before serving.
Onion Soup a la Bourgeoise.
Peel 6 onions and cut them into thin slices, then toss
in 2 oz. of butter in a stew-pan until of a nice light-
brown colour, and sprinkle over a tablespoonful of
flour. Moisten the onions with about a quart of
stock or milk and water, and boil for 20 minutes.
Season with salt and pepper, and pour the soup into
a tureen containing a handful of thinly-cut slices of
grilled or toasted bread.
Onion and Cheese Soup.
This soup is prepared like the preceding one, and
just at the moment of serving stir in 2 or 3 table-
spoonsful of grated Gruyere chee✪ Onion and Cheese Soupse, or the cheese can
be served separately, to be handed to each guest,
when the soup is served. Another way is to sprinkle
a layer of grated Gruyere cheese on to thinly-cut
slices of toasted bread. These are browned in the
oven, and then put into the soup.
Pickled Onions.
Choose small onions and skin them carefully.
Put them into a bowl with a handful of white salt
and let them remain in it for three or four days,
stirring them up from time to time. Take them out
1
no HOW TO COOK VEGETABLES.
of this brine, wash, then boil them for 5 minutes in
slightly salt water. Take them out, freshen them with
cold water, and drain on a cloth. Then put them into
bottles. Boil some white vinegar for several minutes
with some peppercorns✪ Pickled Onions, cloves, and mace. Let the
vinegar cool, and pour it over the onions. Cover the
bottles with skin, or cork them tightly.
PARSLEY (Persil).
Parsley is said to be a native of Sardinia, whence
it was brought into this country more than three
hundred years ago ; this was the common, plain-
leaved parsley. Fool’s parsley, or the lesser hemlock,
so common in our fields and hedges, has often been
mistaken for the common parsley with serious
consequences, because the fool’s parsley is a deadly
poison. It belongs to a totally different order of
plants ; its leaves are darker, and when bruised,
emit an unpleasant odour. The curly-leaved parsley
is now most generally used ; it cannot be mistaken
for hemlock, and its superior flavour and more
elegant appearance cause it to be preferred to the
single-leaved variety. The leaves of parsley are
used for garnishing a variety of cold as well as hot
dishes, and when chopped, to flavour white and brown
sauce, soups and forcemeat.
Hamburg parsley is cultivated for its roots, which
grow as large as small parsnips. These, when boiled,
form a very palatable and wholesome vegetable.
PARSNIP (Panais).
This useful vegetable belongs to the natural order
Umbelliferse. In a wild state the flavour of its roots
is harsh and unpalatable, but when carefully cul-
tivated they form a highly nutritious and agreeable
vegetable, being fleshy, sweet, and mucilaginous.
If is said that in times of scarcity, when wheat has
been dear and difficult to procure, a very excellent
PARSNIPS.
PIT
Page 63 · 5 recipe records on this page
Presented as published in 1911. 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
3 onions peeled and finely chopped, 2 oz. of butter or dripping, i pint of brown stock, 1 tablespoonful of flour.
Put the onions in a stew-pan with dripping and fry until they are a nice brown ; add the stock, let it boil up, mix the flour with a little water, and add to the sauce ; simmer slowly until the onions are cooked . Season with salt and pepper before serving.
Onion Soup a la Bourgeoise.
Peel 6 onions and cut them into thin slices, then toss in 2 oz. of butter in a stew-pan until of a nice lightbrown colour, and sprinkle over a tablespoonful of flour. Moisten the onions with about a quart of stock or milk and water, and boil for 20 minutes. Season with salt and pepper, and pour the soup into a tureen containing a handful of thinly-cut slices of grilled or toasted bread.
Onion and Cheese Soup.
This soup is prepared like the preceding one, and just at the moment of serving stir in 2 or 3 tablespoonsful of grated Gruyere cheese, or the cheese can be served separately, to be handed to each guest, when the soup is served. Another way is to sprinkle a layer of grated Gruyere cheese on to thinly-cut slices of toasted bread. These are browned in the oven, and then put into the soup.
Pickled Onions.
Choose small onions and skin them carefully. Put them into a bowl with a handful of white salt and let them remain in it for three or four days, stirring them up from time to time. Take them out
of this brine, wash, then boil them for 5 minutes in slightly salt water. Take them out, freshen them with cold water, and drain on a cloth. Then put them into bottles. Boil some white vinegar for several minutes with some peppercorns, cloves, and mace. Let the vinegar cool, and pour it over the onions. Cover the bottles with skin, or cork them tightly.
PARSLEY (Persil).
Parsley is said to be a native of Sardinia, whence it was brought into this country more than three hundred years ago ; this was the common, plainleaved parsley. Fool’s parsley, or the lesser hemlock, so common in our fields and hedges, has often been mistaken for the common parsley with serious consequences, because the fool’s parsley is a deadly poison. It belongs to a totally different order of plants ; its leaves are darker, and when bruised, emit an unpleasant odour. The curly-leaved parsley is now most generally used ; it cannot be mistaken for hemlock, and its superior flavour and more elegant appearance cause it to be preferred to the single-leaved variety. The leaves of parsley are used for garnishing a variety of cold as well as hot dishes, and when chopped, to flavour white and brown sauce, soups and forcemeat.
Hamburg parsley is cultivated for its roots, which grow as large as small parsnips. These, when boiled, form a very palatable and wholesome vegetable.
PARSNIP (Panais).
This useful vegetable belongs to the natural order Umbelliferse. In a wild state the flavour of its roots is harsh and unpalatable, but when carefully cultivated they form a highly nutritious and agreeable vegetable, being fleshy, sweet, and mucilaginous. If is said that in times of scarcity, when wheat has been dear and difficult to procure, a very excellent
PARSNIPS.
PIT
Records on this page
Onion Soup a la BourgeoiseBrown Onion SauceOnion and Cheese SoupCheese SoupPickled Onions