SCORZONERA (Spanish Salsify).
The scorzonera, or Spanish salsify, differs from the
salsify so called, on account of its exterior colour,
which is black, but the flesh is perfectly white, and
has a fine texture. After having scraped them,
throw them into a basin of cold water, with a little
vinegar, to prevent them from turning black. Then
boil in salted water and vinegar, to which a teaspoon-
ful of flour has been added. When they are tender,
drain, and serve with white sauce. For salad cut
the cooked scorzonera into short pieces and season
them in a salad bowl with oil, vinegar, salt, pepper,
chervil, and pimpernel, or with mayonnaise.
SEAKALE (Chou de Mer).
As a vegetable, seakale is considered a great
delicacy, because it partakes of the flavour of the
cauliflower, as well as of the asparagus, to which
family it belongs. Although it was of no great
repute until the year 1794, it is now largely cultivated
in this country ; it grows in any kind of rich soil.
The plant grows wild on the sea shore. Forced
seakale is excellent in mid-winter.
Boiled Seakale.
Seakale is usually boiled in salted water, and
served with a white or Hollandaise sauce ; it is
sometimes made into a puree for soups. Wash and
trim a basket of seakale. Cut ofl the black part of
the root and tie up the stalks in bundles. Put them
in a stew-pan containing boiling, salted water, and
let boil for about 30 minutes, or until quite tender
to the touch. Drain, remove the string, dish on a
SEA KALE. 173
thick piece of toasted bread✪ Boiled Seakale, to absorb the moisture.
Pour over the sauce, and serve.
Seakale a la Creme.
Wash and trim a basket of seakale and tie up in
bundles, then place in slightly-salted boiling water,
and allow to boil from 15 to 20 minutes, or until quite
tender. Next drain the seakale well, remove the
string, and range the seakale neatly on slices of
toast placed in a vegetable dish. Pour over a
Seakale.
nicely prepared white sauce (Bechamel), enriched with
a little double cream✪ Seakale a la Creme, and send to table hot.
[For other ways of cooking seakale adopt those
recipes given for celery and asparagus.]
Seakale Salad.
Select a basket of very young and tender seakale,
wash and trim it ; then cut it into short pieces, omitting
the root part ; put the pieces in a basin and season
174 HOW TO COOK VEGETABLES.
with salt, cover with cream and enough tarragon
vinegar to flavour ; cover the basin with a cloth,
and allow to stand for about 6 hours. Shred finely
a well-washed and drained cabbage lettuce and mix
this with the seasoned seakale. Dish up neatly in
a salad bowl, garnish with slices of pickled beetroot✪ Seakale Salad
and hard-boiled egg, and serve. Cooked seakale
can also be served as salad. Cut it into short pieces,
season with salt, pepper, oil, and vinegar, or lemon
juice. Mix carefully, dish up, garnish to taste, and
serve.
SPINACH (Epinard).
Page 85 · 3 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
SCORZONERA (Spanish Salsify).
The scorzonera, or Spanish salsify, differs from the salsify so called, on account of its exterior colour, which is black, but the flesh is perfectly white, and has a fine texture. After having scraped them, throw them into a basin of cold water, with a little vinegar, to prevent them from turning black. Then boil in salted water and vinegar, to which a teaspoonful of flour has been added. When they are tender, drain, and serve with white sauce. For salad cut the cooked scorzonera into short pieces and season them in a salad bowl with oil, vinegar, salt, pepper, chervil, and pimpernel, or with mayonnaise.
SEAKALE (Chou de Mer).
As a vegetable, seakale is considered a great delicacy, because it partakes of the flavour of the cauliflower, as well as of the asparagus, to which family it belongs. Although it was of no great repute until the year 1794, it is now largely cultivated in this country ; it grows in any kind of rich soil. The plant grows wild on the sea shore. Forced seakale is excellent in mid-winter.
Boiled Seakale.
Seakale is usually boiled in salted water, and served with a white or Hollandaise sauce ; it is sometimes made into a puree for soups. Wash and trim a basket of seakale. Cut ofl the black part of the root and tie up the stalks in bundles. Put them in a stew-pan containing boiling, salted water, and let boil for about 30 minutes, or until quite tender to the touch. Drain, remove the string, dish on a
SEA KALE. 173
thick piece of toasted bread, to absorb the moisture. Pour over the sauce, and serve.
Seakale a la Creme.
Wash and trim a basket of seakale and tie up in bundles, then place in slightly-salted boiling water, and allow to boil from 15 to 20 minutes, or until quite tender. Next drain the seakale well, remove the string, and range the seakale neatly on slices of toast placed in a vegetable dish. Pour over a
Seakale.
nicely prepared white sauce (Bechamel), enriched with a little double cream, and send to table hot.
[For other ways of cooking seakale adopt those recipes given for celery and asparagus.]
Seakale Salad.
Select a basket of very young and tender seakale, wash and trim it ; then cut it into short pieces, omitting the root part ; put the pieces in a basin and season
with salt, cover with cream and enough tarragon vinegar to flavour ; cover the basin with a cloth, and allow to stand for about 6 hours. Shred finely a well-washed and drained cabbage lettuce and mix this with the seasoned seakale. Dish up neatly in a salad bowl, garnish with slices of pickled beetroot and hard-boiled egg, and serve. Cooked seakale can also be served as salad. Cut it into short pieces, season with salt, pepper, oil, and vinegar, or lemon juice. Mix carefully, dish up, garnish to taste, and serve.
SPINACH (Epinard).
Records on this page
Boiled SeakaleSeakale a la CremeSeakale Salad