The Pytchley book of refined cookery and bills of fare

Wash, peel, cut into either rings or slices about the thickness of a halfpenny, as many artichokes as are re- quired, throw them into cold water and dry them, put them in a frying basket, plunge this ir^o boiling lard and fry a nice light brown, put them before the fire and dry, sprinkle with a little salt and serve very hot. VEGETABLES. 195 ARTICHOKES, JERUSALEM, FRIED IN BATTER. No. 304. Wash, peel, and cut into shapes the size of the eighth of an orange (viz., a pig), boil in water with a table-spoonful of vinegar (added to preserve their colour) until tender, drain, dip each piece into some Frying Batter (No. 372), turn into boiling lard and fry a nice light brown, sprinkle with salt, and serve very hot with some fried parsley. ASPARAGUS WITH BUTTER SAUCE , WHIP OF BUTTER , ETC. No. 305. Scrape, wash in cold water, and cut to one length one hundred asparagus, tie them in bundles of twenty each, put them upright in a pot of boiling water as per direction No. 3 of this chapter and boil until tender (about twenty minutes), but of course the size makes a difference and they require care. The water should not come quite to the top of the grass, so that the tender tips should only steam, or they will be overdone before the stalks are tender. ASPARAGUS, COLD. No. 306. The same as above, only let them get cold and serve with Mayonnaise (No. 44) or Dutch Sauce (No. 29) cold. BEANS, BROAD. No. 307. Shell a sufficiency of young broad beans to fill an entree dish ; boil them in boiling water as above for about twenty minutes (they should be quite tender), and drain ; if no other directions are given, pop them in a stewpan with two ounces of butter and a little chopped parsley and serve when hot. o 2 196 THE PYTCHLEY COOKERY BOOK. BEANS, BROAD, A LA CREME. No. 308. Boil and drain as above, put them in an entree dish and pour over them half a pint of hot Cream Bechamel Sauce (No. 13), to which has been added a salt-spoonful of Searcy Salt. FRENCH BEANS. No. 309. Trim, that is, cut off the fibre which runs round them, shred into rather fine shreds a quart of nice young French beans. Boil as in directions for asparagus for about fifteen minutes, when drain in a colander and put them in an entree dish with a pat of butter on the top and a sprinkling of pepper and salt. FRENCH BEANS A LA CREME. No. 310. Dress as above, and pour half a pint of Cream Bechamel Sauce (No. 13) over them. BROCCOLI, BOILED. No. 311. The same as Cauliflower. It can also be served au Gratin and au Parmesan in the same way as Cauliflower (No. 314). BRUSSELS SPROUTS AND CABBAGE. No. 312. Wash, put in salt and water to remove any grubs, throw into boiling water according to direction No. 3 in General Rules of this chapter, and boil quickly without the lid on until tender. Cabbages and savoys take about twenty minutes, and sprouts ten minutes. VEGETABLES. 197 BEETROOT \ BOILED. No. 313. Wash, put into boiling water and boil quite tender, time according to size, from one and a half to two and a half hours; let them get cold and cut in slices about the thickness of a penny piece. They can be served in salads, in savouries, and by themselves with oil and vinegar or cream sauce. CA U LI FLO WER, BOILED. No. 314.