To Boil French Beans. — Cut off the ends of the beans and
peel off the string that runs down each side, cut them into strips
and drop them into cold water, drain them and throw into a
saucepan of fast-boiling water previously salted and skimmed ;
boil till tender, which will be in about fifteen minutes, but if old,
half an hour; pour them into a hot colander to drain. Put a
little piece of butter into a saucepan, which should have been
dried, and shake the beans in it, sprinkle a little salt and pepper✪ Boiled French Beans
over them and serve.
To Boil Haricot Beans. — Soak the beans all night, and
remove those that float in the water. Boil in cold water about
two hours, strain, and put back in a saucepan with a little piece of
butter, some chopped parsley, pepper and salt✪ Boiled Haricot Beans. Shake them till
all are coated with butter and serve very hot.
To Boil Broccoli. — Strip off the dead outside leaves, and cut
VEGETABLES.
75
the inside ones even with the flower ; cut off the stalk close, and
put it head downwards into a pan of strong salt and water✪ Boiled Broccoli for an
hour; shake it and wash it in another water and plunge head
downwards into a saucepan of boiling salt and water, and boil
quickly with the lid off for from fifteen to twenty-five minutes,
according to the size. Skim the water several times. Drain and
serve with melted butter (page 87).
To Boil Brussels Sprouts. — Pick off all the dead leaves
and throw the sprouts into salt and water✪ Boiled Brussels Sprouts for an hour. Then put
them into a saucepan of fast-boiling water to which a little salt has
been added. Keep it boiling, with the lid off the pan, for about a
quarter of an hour. Drain in a colander and serve very hot.
The water should be skimmed several times while they are boiling.
To Boil Cabbage or Savoys. — If the cabbages are very
large they must be quartered ; soak them for an hour in strong
salt and water✪ Boiled Cabbage or Savoys. Drain in a colander and put into a saucepan of
fast-boiling water to which some salt has been added. Keep the
pan uncovered and skim the scum off as it rises to the surface.
Drain, press, and serve very hot.
To Boil Cauliflowers. — Put the cauliflowers head down-
wards in strong salt and water✪ Boiled Cauliflowers for an hour. Drain them in a
colander, and put them head downward into a saucepan of fast-
boiling salted water ; keep the pan uncovered, and boil them
quickly till they are tender, which will be from twelve to fifteen
minutes, or longer if they are very large. Skim the scum off the
water as it rises. When done drain and serve with melted butter
(page 87).
Cauliflower au Gratin (1).— Boil a cauliflower in the usual
way, and then cut it up into small pieces and arrange them in a
fireproof dish. Pour a cupful of oiled butter (butter simply
melted) over them ; strew over them a quarter of a pound of
grated Parmesan cheese. Season with cayenne and salt✪ Cauliflower au Gratin (1). Brown
in the oven or before the fire.
Cauliflower au Gratin (2). — Make some white sauce. Boil
7 6
VEGETABLES.
a cauliflower. Add to the sauce a tablespoon of thick cream, salt,
cayenne, and one ounce of grated Parmesan cheese✪ Cauliflower au Gratin (2). Squeeze
the water from the cauliflower with a cloth, cut off the outside
green leaves. Put it on a dish and pour the sauce over it,
sprinkle over it another ounce of grated Parmesan cheese, and
brown it before the fire.
Page 53 · 8 recipe records on this page
Presented as published in 1901. 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
To Boil French Beans. — Cut off the ends of the beans and peel off the string that runs down each side, cut them into strips and drop them into cold water, drain them and throw into a saucepan of fast-boiling water previously salted and skimmed ; boil till tender, which will be in about fifteen minutes, but if old, half an hour; pour them into a hot colander to drain. Put a little piece of butter into a saucepan, which should have been dried, and shake the beans in it, sprinkle a little salt and pepper over them and serve.
To Boil Haricot Beans. — Soak the beans all night, and remove those that float in the water. Boil in cold water about two hours, strain, and put back in a saucepan with a little piece of butter, some chopped parsley, pepper and salt. Shake them till all are coated with butter and serve very hot.
To Boil Broccoli. — Strip off the dead outside leaves, and cut
the inside ones even with the flower ; cut off the stalk close, and put it head downwards into a pan of strong salt and water for an hour; shake it and wash it in another water and plunge head downwards into a saucepan of boiling salt and water, and boil quickly with the lid off for from fifteen to twenty-five minutes, according to the size. Skim the water several times. Drain and serve with melted butter (page 87).
To Boil Brussels Sprouts. — Pick off all the dead leaves and throw the sprouts into salt and water for an hour. Then put them into a saucepan of fast-boiling water to which a little salt has been added. Keep it boiling, with the lid off the pan, for about a quarter of an hour. Drain in a colander and serve very hot. The water should be skimmed several times while they are boiling.
To Boil Cabbage or Savoys. — If the cabbages are very large they must be quartered ; soak them for an hour in strong salt and water. Drain in a colander and put into a saucepan of fast-boiling water to which some salt has been added. Keep the pan uncovered and skim the scum off as it rises to the surface. Drain, press, and serve very hot.
To Boil Cauliflowers. — Put the cauliflowers head downwards in strong salt and water for an hour. Drain them in a colander, and put them head downward into a saucepan of fastboiling salted water ; keep the pan uncovered, and boil them quickly till they are tender, which will be from twelve to fifteen minutes, or longer if they are very large. Skim the scum off the water as it rises. When done drain and serve with melted butter (page 87).
Cauliflower au Gratin (1).— Boil a cauliflower in the usual way, and then cut it up into small pieces and arrange them in a fireproof dish. Pour a cupful of oiled butter (butter simply melted) over them ; strew over them a quarter of a pound of grated Parmesan cheese. Season with cayenne and salt. Brown in the oven or before the fire.
Cauliflower au Gratin (2). — Make some white sauce. Boil
7 6
a cauliflower. Add to the sauce a tablespoon of thick cream, salt, cayenne, and one ounce of grated Parmesan cheese. Squeeze the water from the cauliflower with a cloth, cut off the outside green leaves. Put it on a dish and pour the sauce over it, sprinkle over it another ounce of grated Parmesan cheese, and brown it before the fire.
Records on this page
Boiled French BeansBoiled Haricot BeansBoiled BroccoliBoiled Brussels SproutsBoiled Cabbage or SavoysBoiled CauliflowersCauliflower au Gratin (1)Cauliflower au Gratin (2)