String and cut them into long strips. Place them in a pan
with plenty of boiling water, and a little salt. Boil till tender
(15 to 20 minutes), and when done, drain and shake them in
the pan till dry. Add a little pepper and a small piece of
dripping✪ French Beans. Serve very hot. Any cold French beans left over
can be served as a salad, dressed with oil and vinegar.
BOILED BEETROOTS.
Betteraves Chaudes.
Well wash some young beetroots, being careful not to break
the skin. Put them into fast boiling water and boil for 1 hour.
Take them out carefully, peel quickly and cut them into thin
slices. Melt a small piece of clarified dripping (or butter)✪ Boiled Beetroots in a
saucepan, and place the sliced beetroot in. Shake it over a
gentle fire till quite hot, and serve in a hot dish, garnished
with little tufts of boiled cauliflower, or as an accompaniment
to grilled steak.
BRUSSELS SPROUTS AND CHESTNUTS.
Choux <le Bruxelles el Marrons.
1 lb. sprouts. 1 oz. dripping,
i lb. chestnuts. Salt and pepper✪ Brussels Sprouts and Chestnuts.
Trim and wash the sprouts and stand them in cold salt and
water. Peel and skin the chestnuts. Boil them separately in
hot water with a little salt. Drain them, mix them together,
add the dripping, reheat aud serve.
VEGETABLES.
65
STEWED RED CABBAGE.
1 red cabbage.
1 apple (sour).
2 oz. dripping.
1 teaspoonful salt.
Choux Rouges Et lives.
5 teaspoonful pepper.
1 dessertspoonful castor sugar.
1 tablespoonful vinegar✪ Stewed Red Cabbage, or 2 of
sour wine.
Remove the outer leaves of the cabbage, and shred the rest
finely. Put it in a big basin, cover with boiling water and let
it stand 1 hour. Strain off the water, put the cabbage into
a saucepan, with the apple cut up, the dripjhng, salt, pepper
and sugar and the vinegar or sour wine. It is best cooked
in an earthenware saucepan. Stew it slowly from 1 to 1^ hours,
stirring occasionally.
CARDOONS.
Cardans Etuves.
Parboil for 15 minutes, throw into cold water and leave till
cold, then rinse and drain them, and stew them gently in stock
for an hour or till perfectly tender.
CARROTS AND GREEN PEAS A
L’ALLEMANDE.
Carottes et Petits Pols d VAllemande.
1 quart green peas.
1 bunch yoimg carrots.
2 oz. dripping.
1 dessertspoonful flour.
1 teaspoonful castor sugar.
j pint stock.
Salt and pepper✪ Carrots and Green Peas a L’Allemande.
Shell, wash and drain the peas, scrape and cut up the carrots.
Melt the dripping in an enamelled stew-pan, put in the peas,
broil for a few minutes and add the carrots. Sprinkle them
with the flour, add the sugar, salt and pepper, and stir gently
till the flour is cooked but not browned. Moisten it with the
stock, stir till it boils and then let it simmer gently for £ ail
hour or till the vegetables are done. More stock can be added
if too dry.
CARROTS AU JUS.
Carottes au Jus.
Scrape the carrots carefully and cut in thick slices. Place
them in sufficient water to cover them, and stew till tender.
Then evaporate the water till only half remains. Add a piece
F
CG
DAINTY DINNERS AND DISHES.
of dripping, flour, pepper and salt✪ Carrots au Jus, and toss the carrots gently
in the pan till they are coated with their own thickened juice.
Serve hot.
CAULIFLOWER A LA VARENNE.
Choufleur a la Varenne. ✪ Cauliflower a la Varenne
Page 37 · 7 recipe records on this page
Presented as published in 1907. 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
String and cut them into long strips. Place them in a pan with plenty of boiling water, and a little salt. Boil till tender (15 to 20 minutes), and when done, drain and shake them in the pan till dry. Add a little pepper and a small piece of dripping. Serve very hot. Any cold French beans left over can be served as a salad, dressed with oil and vinegar.
BOILED BEETROOTS.
Betteraves Chaudes.
Well wash some young beetroots, being careful not to break the skin. Put them into fast boiling water and boil for 1 hour. Take them out carefully, peel quickly and cut them into thin slices. Melt a small piece of clarified dripping (or butter) in a saucepan, and place the sliced beetroot in. Shake it over a gentle fire till quite hot, and serve in a hot dish, garnished with little tufts of boiled cauliflower, or as an accompaniment to grilled steak.
BRUSSELS SPROUTS AND CHESTNUTS.
Choux de Bruxelles et Marrons.
1 lb. sprouts. 1 oz. dripping,
i lb. chestnuts. Salt and pepper.
Trim and wash the sprouts and stand them in cold salt and water. Peel and skin the chestnuts. Boil them separately in hot water with a little salt. Drain them, mix them together, add the dripping, reheat aud serve.
STEWED RED CABBAGE.
1 red cabbage.
1 apple (sour).
2 oz. dripping.
1 teaspoonful salt.
Choux Rouges Et lives.
5 teaspoonful pepper.
1 dessertspoonful castor sugar.
1 tablespoonful vinegar, or 2 of sour wine.
Remove the outer leaves of the cabbage, and shred the rest finely. Put it in a big basin, cover with boiling water and let it stand 1 hour. Strain off the water, put the cabbage into a saucepan, with the apple cut up, the dripping, salt, pepper and sugar and the vinegar or sour wine. It is best cooked in an earthenware saucepan. Stew it slowly from 1 to 1^ hours, stirring occasionally.
CARDOONS.
Cardans Etuves.
Parboil for 15 minutes, throw into cold water and leave till cold, then rinse and drain them, and stew them gently in stock for an hour or till perfectly tender.
CARROTS AND GREEN PEAS A L’ALLEMANDE.
Carottes et Petits Pols d VAllemande.
1 quart green peas.
1 bunch yoimg carrots.
2 oz. dripping.
1 dessertspoonful flour.
1 teaspoonful castor sugar. j pint stock.
Salt and pepper.
Shell, wash and drain the peas, scrape and cut up the carrots. Melt the dripping in an enamelled stew-pan, put in the peas, broil for a few minutes and add the carrots. Sprinkle them with the flour, add the sugar, salt and pepper, and stir gently till the flour is cooked but not browned. Moisten it with the stock, stir till it boils and then let it simmer gently for £ ail hour or till the vegetables are done. More stock can be added if too dry.
CARROTS AU JUS.
Carottes au Jus.
Scrape the carrots carefully and cut in thick slices. Place them in sufficient water to cover them, and stew till tender. Then evaporate the water till only half remains. Add a piece
F
CG
of dripping, flour, pepper and salt, and toss the carrots gently in the pan till they are coated with their own thickened juice. Serve hot.
CAULIFLOWER A LA VARENNE.
Choufleur a la Varenne.
Records on this page
French BeansBoiled BeetrootsBrussels Sprouts and ChestnutsStewed Red CabbageCarrots and Green Peas a L’AllemandeCarrots au JusCauliflower a la Varenne