nice mashed and mixed with mashed turnips, a little
dripping or butter, and a pinch of salt.
Turnips. — Prepare the turnips (see p. 38). Cook
in the same way as carrots ; they take rather less
time.
Cabbage. — Required: 1 cabbage; boiling water;
1 teaspoonful salt to 1 quart of water.
Prepare the cabbage (see p. 37). Place it in a
saucepan with enough boiling water to cover it. Let
it boil uncovered and very fast, till the stalk end of the
cabbage is soft, for about half an hour to three quarters
of an hour. Place it in a colander, and press with a
plate to squeeze out the water. Place in a dish and
cut into quarters.
Colcannon. — Required: equal quantities of cold
potatoes and cold cabbage ; 1 oz. dripping to 1 lb. of
vegetables; teaspoonful salt; % teaspoonful pepper;
1 oz. dripping to grease the basin.
Crush the potatoes with a fork ; chop the cabbage
small ; mix both together and place in a saucepan with
the dripping, pepper, and salt. Stir over the fire till
the dripping has melted and mix with the vegetables.
Grease a basin or pie dish ; place the mixture in it ;
put it in a hot oven for about half an hour. Turn out
on a dish ; serve hot.
Cauliflower. — Required: 1 cauliflower; boiling
water ; 1 teaspoonful salt to 1 quart of water.
Prepare the cauliflower (see page 37). Place it
with the flower downwards in enough boiling water to
cover it. Boil uncovered for twenty minutes to half
an hour, till the stalk end is tender. Place the cauli-
flower in a colander to drain off the water. Serve
with melted butter.
Peas. — Required: peas; boilingwater; 1 teaspoon-
ful sugar to a quart of peas.
98
VEGETABLES.
Shell the peas ; place them in plenty of boiling
water ; boil uncovered till tender, about a quarter of
an hour for young peas, from three quarters of an
hour to one hour for old peas. Strain off the water ;
serve the peas in a dish with the sugar sprinkled over
them.
Stewed Peas with Bacon. — Required: pint
shelled peas ; i oz. fat bacon ; i small onion ; i table-
spoonful flour; y, pint hot water; y teaspoonful
salt ; i pinch of pepper.
Cut the bacon into very small square pieces, remov-
ing the rind ; put them into a small stewpan and fry
to a golden colour. Prepare the onion (see page 38)
and cut it in slices ; toss them in the hot fat for a few
seconds, but do not let them brown. Add the peas
and stir continually for a few seconds longer till all is
well mixed ; add the salt, pepper, and flour, stir again
till you see no traces of dry flour. Then pour in the
water gradually, stirring all the time, and cover the
pan. Simmer for about an hour, stirring occasionally.
Serve very hot.
Stewed Onions. — Required: 1 Spanish onion ;
1 gill of milk; *4 oz. flour; x pinch salt; 1 pinch
pepper.
Skin the onion ; put it in a pan and cover it with
boiling water; boil till tender (large onions take about
one and a half to two hours, small onion✪ Stewed Peas with Bacons about three-
quarters of an hour) ; pour away the water. Break
the flour with the milk ; add the pepper and salt ; put
this into the pan and stir till it boils ; let it boil with
the onion in it for three minutes. If the sauce is too
thick, add a little cold milk or water.
Baked Onions. — Required: 1 Spanish onion ; 1
oz. dripping ; 1 pinch pepper ; 1 pinch salt✪ Baked Onions.
Place the onion (unskinned) in boiling water ; boil
VEGETABLES.
99
Page 46 · 6 recipe records on this page
Presented as published in 1881. 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
nice mashed and mixed with mashed turnips, a little dripping or butter, and a pinch of salt.
Turnips. — Prepare the turnips (see p. 38). Cook in the same way as carrots ; they take rather less time.
Cabbage. — Required: 1 cabbage; boiling water;
1 teaspoonful salt to 1 quart of water.
Prepare the cabbage (see p. 37). Place it in a saucepan with enough boiling water to cover it. Let it boil uncovered and very fast, till the stalk end of the cabbage is soft, for about half an hour to three quarters of an hour. Place it in a colander, and press with a plate to squeeze out the water. Place in a dish and cut into quarters.
Colcannon. — Required: equal quantities of cold potatoes and cold cabbage ; 1 oz. dripping to 1 lb. of vegetables; teaspoonful salt; % teaspoonful pepper; 1 oz. dripping to grease the basin.
Crush the potatoes with a fork ; chop the cabbage small ; mix both together and place in a saucepan with the dripping, pepper, and salt. Stir over the fire till the dripping has melted and mix with the vegetables. Grease a basin or pie dish ; place the mixture in it ; put it in a hot oven for about half an hour. Turn out on a dish ; serve hot.
Cauliflower. — Required: 1 cauliflower; boiling water ; 1 teaspoonful salt to 1 quart of water.
Prepare the cauliflower (see page 37). Place it with the flower downwards in enough boiling water to cover it. Boil uncovered for twenty minutes to half an hour, till the stalk end is tender. Place the cauliflower in a colander to drain off the water. Serve with melted butter.
Peas. — Required: peas; boilingwater; 1 teaspoonful sugar to a quart of peas.
Shell the peas ; place them in plenty of boiling water ; boil uncovered till tender, about a quarter of an hour for young peas, from three quarters of an hour to one hour for old peas. Strain off the water ; serve the peas in a dish with the sugar sprinkled over them.
Stewed Peas with Bacon. — Required: pint
shelled peas ; i oz. fat bacon ; i small onion ; i tablespoonful flour; y, pint hot water; y teaspoonful salt ; i pinch of pepper.
Cut the bacon into very small square pieces, removing the rind ; put them into a small stewpan and fry to a golden colour. Prepare the onion (see page 38) and cut it in slices ; toss them in the hot fat for a few seconds, but do not let them brown. Add the peas and stir continually for a few seconds longer till all is well mixed ; add the salt, pepper, and flour, stir again till you see no traces of dry flour. Then pour in the water gradually, stirring all the time, and cover the pan. Simmer for about an hour, stirring occasionally. Serve very hot.
Stewed Onions. — Required: 1 Spanish onion ; 1 gill of milk; *4 oz. flour; x pinch salt; 1 pinch pepper.
Skin the onion ; put it in a pan and cover it with boiling water; boil till tender (large onions take about one and a half to two hours, small onions about threequarters of an hour) ; pour away the water. Break the flour with the milk ; add the pepper and salt ; put this into the pan and stir till it boils ; let it boil with the onion in it for three minutes. If the sauce is too thick, add a little cold milk or water.
Baked Onions. — Required: 1 Spanish onion ; 1 oz. dripping ; 1 pinch pepper ; 1 pinch salt.
Place the onion (unskinned) in boiling water ; boil
Records on this page
Stewed Peas with BaconSpinachDandelionsColcannonStewed OnionsBaked Onions