Mix in about equal proportions (these can be varied to suit the
convenience of the moment) some smoothly mashed potatoes, and
816
MODERN COOKERY.
[chap. xvii.
some young sprouts or greens of any kind, first boiled quite tender,
pressed very dry, and chopped a little if needful. Mash up the
whole well together, add a seasoning of pepper and salt, a small bit
of butter, and a spoonful or two of cream or milk ; put a raw onicn
into the middle of the mass✪ Kohl Cannon or Kale Cannon, and stir it over a clear fire until it is
very hot, and sufficiently dry to be moulded and turned out for
table, or dished in the usual manner. Take out the onion before the
kohl cannon is served. In Ireland mashed parsneps and potatoes are
mingled in the same way, and called parsnep cannon. A good
summer variety of the preparation is made there also with Windsor
beans boiled tender, skinned , and bruised to a paste, then thoroughly
blended with the potatoes. Turnips, too, are sometimes substituted
for the parsneps ; but these or any other watery vegetable should be
well dried over a gentle fire as directed for mashed turnips in this
chapter, before they are added to the potatoes.
TO BOIL SEA-KALE.
Wash, trim, and tie the kale in bunches, and throw it into plenty
of boiling water with some salt in it. When it is perfectly tender,
lift it out, drain it well from the water, and send it to table with
good melted butter. When fashion is not particularly regarded we
would recommend its being served upon a toast like asparagus.
About twenty minutes will boil it, rather less for persons who like it
crisp.
18 to 20 minutes.
SEA-KALE STEWED IN GRAVY. (ENTREMETS.)
Boil the kale for ten minutes in salt and water ; drain it well, and
put it into a saucepan with as much good brown gravy as will nearly
cover it ; stew it gently for ten minutes or until it is tender, and send
it to table in the gravy very hot. Another excellent mode of serving
this vegetable is, to boil it in salt and water, and to pour over it
plenty of rich white sauce afte r it is dished
SPINACH. (ENTREMETS.
( French Receipt.')
Pick the spinach leaf by leaf from the stems, and wash it in abun-
dance of spring water, changing it several times ; then shake it in a
dry cloth held by the four corners, or drain it on a large sieve.
Throw it into sufficient well-salted boiling water to allow it to float
freely, and keep it pressed down with a skimmer that it may be
equally done. When quite young it will be tender in from eight to
ten minutes, but to ascertain if it be so, take a leaf and squeeze it
between the fingers. If to be dressed in the French mode, drain, and
OfrAP. XVII.]
VEGETABLES,
BIT
Page 289 · 1 recipe record on this page
Presented as published in 1884. 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
Mix in about equal proportions (these can be varied to suit the convenience of the moment) some smoothly mashed potatoes, and
[chap. xvii.
some young sprouts or greens of any kind, first boiled quite tender, pressed very dry, and chopped a little if needful. Mash up the whole well together, add a seasoning of pepper and salt, a small bit of butter, and a spoonful or two of cream or milk ; put a raw onicn into the middle of the mass, and stir it over a clear fire until it is very hot, and sufficiently dry to be moulded and turned out for table, or dished in the usual manner. Take out the onion before the kohl cannon is served. In Ireland mashed parsneps and potatoes are mingled in the same way, and called parsnep cannon. A good summer variety of the preparation is made there also with Windsor beans boiled tender, skinned , and bruised to a paste, then thoroughly blended with the potatoes. Turnips, too, are sometimes substituted for the parsneps ; but these or any other watery vegetable should be well dried over a gentle fire as directed for mashed turnips in this chapter, before they are added to the potatoes.
TO BOIL SEA-KALE.
Wash, trim, and tie the kale in bunches, and throw it into plenty of boiling water with some salt in it. When it is perfectly tender, lift it out, drain it well from the water, and send it to table with good melted butter. When fashion is not particularly regarded we would recommend its being served upon a toast like asparagus. About twenty minutes will boil it, rather less for persons who like it crisp.
18 to 20 minutes.
SEA-KALE STEWED IN GRAVY. (ENTREMETS.)
Boil the kale for ten minutes in salt and water ; drain it well, and put it into a saucepan with as much good brown gravy as will nearly cover it ; stew it gently for ten minutes or until it is tender, and send it to table in the gravy very hot. Another excellent mode of serving this vegetable is, to boil it in salt and water, and to pour over it plenty of rich white sauce afte r it is dished
SPINACH. (ENTREMETS.
( French Receipt.')
Pick the spinach leaf by leaf from the stems, and wash it in abundance of spring water, changing it several times ; then shake it in a dry cloth held by the four corners, or drain it on a large sieve. Throw it into sufficient well-salted boiling water to allow it to float freely, and keep it pressed down with a skimmer that it may be equally done. When quite young it will be tender in from eight to ten minutes, but to ascertain if it be so, take a leaf and squeeze it between the fingers. If to be dressed in the French mode, drain, and
[chap. XVII.]
BIT
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Kohl Cannon or Kale Cannon