French. Beans. — Only the ends and stalks require to be taken off
when beans are young. Put them as they are prepared into cold water.
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78
ENGLISH AND FRENCH COOKERY.
Cut, according to taste lengthwise, into thin strips or obliquely into a
lozenge form. The strings should be drawn off with the tops and
stalks when they are come to their proper growth. Put them into a
large saucepan of boiling water, slightly salted, allow the steam to
escape, and keep boiling very fast until tender. Time, 15 minutes if
young ; 20 to 25 minutes if old.
French. Beans, & la Maitre d’Hotel. — Prepare and boil
1 pound of beans as above. Keep them hot, and when dry put into a
stewpan with 2 ounces of melted butter, \ teaspoonful of chopped
parsley, a little salt, and a teaspoonful of lemon-juice✪ French Beans à la Maitre d’Hotel. Shake the pan
over a brisk fire, mix well, and serve hot in 8 minutes.
Cabbage. — Remove any decayed outer leaves and the stalk, and
cut the cabbage into quarters. Wash well in cold salt and water, and
plunge into fast-boiling water, adding a little salt and a very small
piece of soda. Keep the saucepan uncovered, and stir them down once
or twice in the water. Boil until tender. A tasty little dish may be
made as follows : Boil cabbage till quite tender, the usual way, and
squeeze in a colander until quite dry. Then chop very small, adding a
good thick slice of butter, some pepper and salt. Press the whole very
closely into an earthenware mould or basin, and bake either in an
American oven, or in one beside the fire. When done turn it out on to
a flat dish, and garnish with some fried slices of bacon✪ Cabbage rolled round,
with a sprig of parsley between each piece of bacon.
Red Cabbage, Stewed. — Cut in slices, put into a stewpan with
i ounce of fresh butter, 1 pint of weak stock, a slice of ham cut into
small squares, and a gill of vinegar. Cover tightly and stew for an
hour. When nearly tender add another 4 pint of stock, a tablespoon-
ful of pounded sugar, and pepper and salt to season✪ Red Cabbage, Stewed. Stir well over
the fire, until nearly all the liquor has evaporated, and serve. Garnish
with fried sausages.
Beetroot, Pickled. — When cold, slice, and put into a jar. Pour
a pickle of vinegar in which pepper, ginger, and sliced horseradish have
been steeped, boiled, and strained therefrom. Capsicums and cayenne✪ Beetroot, Pickled
may be added to the pickle, which must not be poured over the beet-
root until quite cold.
Page 62 · 4 recipe records on this page
Presented as published in 1890. 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
French Beans. — Only the ends and stalks require to be taken off when beans are young. Put them as they are prepared into cold water.
[illustration: Petroleum Oil Stoves advertisement]
Cut, according to taste lengthwise, into thin strips or obliquely into a lozenge form. The strings should be drawn off with the tops and stalks when they are come to their proper growth. Put them into a large saucepan of boiling water, slightly salted, allow the steam to escape, and keep boiling very fast until tender. Time, 15 minutes if young ; 20 to 25 minutes if old.
French Beans, à la Maitre d'Hotel. — Prepare and boil 1 pound of beans as above. Keep them hot, and when dry put into a stewpan with 2 ounces of melted butter, \ teaspoonful of chopped parsley, a little salt, and a teaspoonful of lemon-juice. Shake the pan over a brisk fire, mix well, and serve hot in 8 minutes.
Cabbage. — Remove any decayed outer leaves and the stalk, and cut the cabbage into quarters. Wash well in cold salt and water, and plunge into fast-boiling water, adding a little salt and a very small piece of soda. Keep the saucepan uncovered, and stir them down once or twice in the water. Boil until tender. A tasty little dish may be made as follows : Boil cabbage till quite tender, the usual way, and squeeze in a colander until quite dry. Then chop very small, adding a good thick slice of butter, some pepper and salt. Press the whole very closely into an earthenware mould or basin, and bake either in an American oven, or in one beside the fire. When done turn it out on to a flat dish, and garnish with some fried slices of bacon rolled round, with a sprig of parsley between each piece of bacon.
Red Cabbage, Stewed. — Cut in slices, put into a stewpan with i ounce of fresh butter, 1 pint of weak stock, a slice of ham cut into small squares, and a gill of vinegar. Cover tightly and stew for an hour. When nearly tender add another 4 pint of stock, a tablespoonful of pounded sugar, and pepper and salt to season. Stir well over the fire, until nearly all the liquor has evaporated, and serve. Garnish with fried sausages.
Beetroot, Pickled. — When cold, slice, and put into a jar. Pour a pickle of vinegar in which pepper, ginger, and sliced horseradish have been steeped, boiled, and strained therefrom. Capsicums and cayenne may be added to the pickle, which must not be poured over the beetroot until quite cold.
Records on this page
French Beans à la Maitre d’HotelCabbageRed Cabbage, StewedBeetroot, Pickled