Cut the veal in neat cutlets, egg and breadcrumb them, and fry them with the bacon. Put the potatoes in the centre of the dish, with the veal and bacon round, and serve with tomato sauce. Miss Stewart Wright. TRY . BUCHANAN’S Delicious Pome-IEade Bftarmalade. Jams. . . . I Jellies. . . Confections. ^ Chocolates. rfT jT <T John Buchanan & Bros., Ltd., GLASGOW. ADDITIONAL RECIPES. r ADDITIONAL RECIPES. tor. telephone , 1551. National Telephone, 1455. FINLAY’S PERFECTION RANGE. PRINCIPAL FEATURES— Economy , Efficiency , 'Durability . WRITE FOR ILLUSTRATIONS & PRICES JOHN FINLAY & CO., Ltd., 18 RENFIELD STREET, And OVERNEWTON WORKS, GLASGOW. A FEW OF OUR CUSTOMERS: Marquis of Bute, Kames. Earl of Leven and Melville. Lord Middleton, Birdsall & Applecross. Lord Strathcona, of Glencoe. Sir Thomas Gibson Carmichael, Bart. Sir John Stirling Maxwell, Bart., M.P. Sir James Bell, Bart., Montgreenau. Alexander Hospital, Coatbridge. Shandon Hydropathic, Shandon. Imperial Club, Glasgow. R. Hunter Craig, Esq., M.P. , Skelmorlte. John A. Black, Esq., Lagarie, Row. William Law, Esq., Montgomerie Drive. James Knox. Esq . Kilbirnie. 67 VEGETABLES & SALADS w — BEETROOT (Hot). Beetroot. | White or celery sauce. Boil beets till tender, peel and slice them and put on a hot dish. Serve with 'white or celery sauce poured over. Rub celery through a sieve. (See Sauces.) CARROTS IN THEIR OWN JUICE, (With the kind permission of Andrew Glendinning, Esq., London.) Scrape carefully and cut in thick slices. Then place in water, sufficient to cover them, and stew until quite tender. The water which remains is quickly evaporated until there is only a little left. Dredge the carrots with flour and a little pepper, and add a piece of butter. Toss gently in the pan until coated with their own thickened juice, when they are ready for serving. CAULIFLOWER AU GRATIN. i good-sized cauliflower. I Breadcrumbs. White sauce. Salt. Grated Parmessan cheese. | Cayenne pepper. Cleanse the cauliflower, and cook in boiling salted water till tender. Drain and put on a hot vegetable dish. Pour white sauce over the cauliflower, just enough to cover the top. Sprinkle over this the cheese and breadcrumbs, a little salt and cayenne. Bake in a moderately hot oven till it is nicely browned. Vegetable marrow may also be cooked in this way. 68 KOHL-RABI. Kohl-rabi, or kale-turnip as it is sometimes called, is a cultivated variety of kale or cabbage, distinguished by the swelling of the stem, just above the ground, in a turnip form, to the size of a man’s fist, the larger leaf-stalks springing from the swollen part. This swollen part is used for food. It may be served according to any recipe for turnip; or, uncooked, in slices for salads. It is not much known in this country, but is easily grown and is a delicious vegetable. As a vegetable, one good way to use it is to boil till tender, and serve with white sauce poured over. Decorate with a few of the tender leaves. Miss J. Brownlie, Hill Street. VEGETABLE MARROW OR CUCUMBER. Peel the vegetable, take out the seeds, and cut in rather large pieces. Put into boiling salted water and boil till tender, 15 minutes or according to age, but do not overboil. Drain and serve on toast, and pour over the following sauce : — 1 large teaspoonful of butter. | i large teaspoonful of flour, i pint of water in which the vegetable has been boiled✪ Vegetable Sauce.

AI-modernized reading of the original text

Cut the veal in neat cutlets, egg and breadcrumb them, and fry them with the bacon. Put the potatoes in the centre of the dish, with the veal and bacon round, and serve with tomato sauce. Miss Stewart Wright. TRY . BUCHANAN’S Delicious Home-Made Marmalade. Jams. . . . I Jellies. . . Confections. ^ Chocolates. John Buchanan & Bros., Ltd., r tor. telephone , 1551. National Telephone, 1455. FINLAY’S PERFECTION RANGE. PRINCIPAL FEATURES— Economy , Efficiency , 'Durability . WRITE FOR ILLUSTRATIONS & PRICES JOHN FINLAY & CO., Ltd., 18 RENFIELD STREET, And OVERNEWTON WORKS, A FEW OF OUR CUSTOMERS: Marquis of Bute, Kames. Earl of Leven and Melville. Lord Middleton, Birdsall & Applecross. Lord Strathcona, of Glencoe. Sir Thomas Gibson Carmichael, Bart. Sir John Stirling Maxwell, Bart., M.P. Sir James Bell, Bart., Montgreenau. Alexander Hospital, Coatbridge. Shandon Hydropathic, Shandon. Imperial Club, Glasgow. R. Hunter Craig, Esq., M.P. , Skelmorlte. John A. Black, Esq., Lagarie, Row. William Law, Esq., Montgomerie Drive. James Knox. Esq . Kilbirnie. VEGETABLES & SALADS w — BEETROOT (Hot). Beetroot. | White or celery sauce. Boil beets till tender, peel and slice them and put on a hot dish. Serve with 'white or celery sauce poured over. Rub celery through a sieve. (See Sauces.) CARROTS IN THEIR OWN JUICE, (With the kind permission of Andrew Glendinning, Esq., London.) Scrape carefully and cut in thick slices. Then place in water, sufficient to cover them, and stew until quite tender. The water which remains is quickly evaporated until there is only a little left. Dredge the carrots with flour and a little pepper, and add a piece of butter. Toss gently in the pan until coated with their own thickened juice, when they are ready for serving. CAULIFLOWER AU GRATIN. i good-sized cauliflower. I Breadcrumbs. White sauce. Salt. Grated Parmessan cheese. | Cayenne pepper. Cleanse the cauliflower, and cook in boiling salted water till tender. Drain and put on a hot vegetable dish. Pour white sauce over the cauliflower, just enough to cover the top. Sprinkle over this the cheese and breadcrumbs, a little salt and cayenne. Bake in a moderately hot oven till it is nicely browned. Vegetable marrow may also be cooked in this way. KOHL-RABI. Kohl-rabi, or kale-turnip as it is sometimes called, is a cultivated variety of kale or cabbage, distinguished by the swelling of the stem, just above the ground, in a turnip form, to the size of a man’s fist, the larger leaf-stalks springing from the swollen part. This swollen part is used for food. It may be served according to any recipe for turnip; or, uncooked, in slices for salads. It is not much known in this country, but is easily grown and is a delicious vegetable. As a vegetable, one good way to use it is to boil till tender, and serve with white sauce poured over. Decorate with a few of the tender leaves. Miss J. Brownlie, Hill Street. VEGETABLE MARROW OR CUCUMBER. Peel the vegetable, take out the seeds, and cut in rather large pieces. Put into boiling salted water and boil till tender, 15 minutes or according to age, but do not overboil. Drain and serve on toast, and pour over the following sauce : — 1 large teaspoonful of butter. | i large teaspoonful of flour, i pint of water in which the vegetable has been boiled.

Records on this page

Vegetable Sauce

The Samaritan cookery book