The asparagus should be quite firesh ; scrape off the skin
at the white end, tie in bundles and throw into a pan of
boiling water, containing one teaspoonful of salt to each quart.
63
and a pinch of sugar ; boil until tender, 15 to 20
minutes will be sufficient ; toast a round of bread, cut off the
crust, lay at the bottom of a tureen ; arrange the asparagus
neatly, with the green part inside ; pour over white sauce
(page 115); or, if preferred, the sauce may be served in a
separate tureen.
No. 114.
BEANS, French or Kidney.
Cut off the ends and remove the skins ; cut lengthways or
crossways according to taste ; throw them into a pan of
boiling water containing one teaspoonful of salt to each quart
of water, a very little sugar, and a dust of cai’bonate of soda ;
boil until tender, 15 to 20 minutes; when done, drain and
shake in the pan until dry ; add a little pepper and a small
piece of butter; serve quite hot. A little minced parsley
may be added if liked.
No. 114a.
BEANS, French or Kidney (White).
Cut off the ends and remove the stringy part ; throw them
into a pan of boiling water containing one teaspoonful of salt
to each quart of water, a pinch of sugar and soda; boil until
tender, with lid off, 20 to 25 minutes ; drain and shake a few
minutes in the pan until dry; dish neatly, and pour over
white sauce (page 115) or parsley sauce (page 114).
SNo. 115.
BEANS, Haricot.
j; Soak the beans over-night, drain them, and throw them
i into a pan of cold water ; bring to the boU, and simmer very
! gently 1^ to 2 hours ; about half an hour before the beans
I are done add a little salt, about one teaspoonful to each quart
54
of water; when tender, drain; put back over a gentle heat for
a minute or two to dry, with the lid half off ; shake the pan
occasionally like potatoes ; add a piece of butter, and, if liked,
a tablespoonful of minced parsley. Before chopping the
parsley dip it in boiling water.
No. 116.
BRUSSELS SPROUTS,
Allow the sprouts to stand some time in salt and cold
water, changing it occasionally ; cut off the stems and pick ;
throw them into fast boiling water, adding to each quart one
teaspoonful of salt and half teaspoonful of sugar and a pinch
of soda ; boil fast, with the lid off, and skim occasionally ;
when done, drain, add a small piece of butter, a little pepper
and salt ; serve at once ; if liked, white sauce (page 115) may
be poured over the top.
No. 117.
BEANS, Broad or Windsor.
Shell the beans (which should be young) ; throw them into
enough boiling water to cover them, containing a little salt ;
boil until tender, 15 to 20 minutes ; drain, add a little butter
and pepper ; dish in a tureen with parsley sauce (page 114)
poured over. Serve with boiled ham or bacon.
No. 118
CABBAGE (Boiled).
Remove the outer leaves, cut off the stalk, divide the cab-
bage into two or four pieces, according to size ; allow this to
soak for an hour or two in some salt and water ; drain
thoroughly, and put into plenty of boiling water, which contains
one teaspoonful of salt, half teaspoonful of sugar, and a pinch
66
of soda to each quart ; allow them to boil fast, with the lid off,
for 16 to 30 minutes ; pour into a colander, press out all the
water, add a little salt, pepper, and a piece of butter ; press
into a dish and divide into squares. Serve as hot as possible.
No. 119.
CAULIFLOWER (Boiled). ✪ Brussels Sprouts
Domestic cookery
1886Page 27 · 4 recipe records on this page
Presented as published in 1886. 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
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The asparagus should be quite firesh ; scrape off the skin
at the white end, tie in bundles and throw into a pan of
boiling water, containing one teaspoonful of salt to each quart.
63
and a pinch of sugar ; boil until tender, 15 to 20
minutes will be sufficient ; toast a round of bread, cut off the
crust, lay at the bottom of a tureen ; arrange the asparagus
neatly, with the green part inside ; pour over white sauce
(page 115); or, if preferred, the sauce may be served in a
separate tureen.
No. 114.
BEANS, French or Kidney.
Cut off the ends and remove the skins ; cut lengthways or
crossways according to taste ; throw them into a pan of
boiling water containing one teaspoonful of salt to each quart
of water, a very little sugar, and a dust of cai’bonate of soda ;
boil until tender, 15 to 20 minutes; when done, drain and
shake in the pan until dry ; add a little pepper and a small
piece of butter; serve quite hot. A little minced parsley
may be added if liked.
No. 114a.
BEANS, French or Kidney (White).
Cut off the ends and remove the stringy part ; throw them
into a pan of boiling water containing one teaspoonful of salt
to each quart of water, a pinch of sugar and soda; boil until
tender, with lid off, 20 to 25 minutes ; drain and shake a few
minutes in the pan until dry; dish neatly, and pour over
white sauce (page 115) or parsley sauce (page 114).
SNo. 115.
BEANS, Haricot.
j; Soak the beans over-night, drain them, and throw them
i into a pan of cold water ; bring to the boU, and simmer very
! gently 1^ to 2 hours ; about half an hour before the beans
I are done add a little salt, about one teaspoonful to each quart
54
of water; when tender, drain; put back over a gentle heat for
a minute or two to dry, with the lid half off ; shake the pan
occasionally like potatoes ; add a piece of butter, and, if liked,
a tablespoonful of minced parsley. Before chopping the
parsley dip it in boiling water.
No. 116.
BRUSSELS SPROUTS,
Allow the sprouts to stand some time in salt and cold
water, changing it occasionally ; cut off the stems and pick ;
throw them into fast boiling water, adding to each quart one
teaspoonful of salt and half teaspoonful of sugar and a pinch
of soda ; boil fast, with the lid off, and skim occasionally ;
when done, drain, add a small piece of butter, a little pepper
and salt ; serve at once ; if liked, white sauce (page 115) may
be poured over the top.
No. 117.
BEANS, Broad or Windsor.
Shell the beans (which should be young) ; throw them into
enough boiling water to cover them, containing a little salt ;
boil until tender, 15 to 20 minutes ; drain, add a little butter
and pepper ; dish in a tureen with parsley sauce (page 114)
poured over. Serve with boiled ham or bacon.
No. 118
CABBAGE (Boiled).
Remove the outer leaves, cut off the stalk, divide the cab-
bage into two or four pieces, according to size ; allow this to
soak for an hour or two in some salt and water ; drain
thoroughly, and put into plenty of boiling water, which contains
one teaspoonful of salt, half teaspoonful of sugar, and a pinch
66
of soda to each quart ; allow them to boil fast, with the lid off,
for 16 to 30 minutes ; pour into a colander, press out all the
water, add a little salt, pepper, and a piece of butter ; press
into a dish and divide into squares. Serve as hot as possible.
No. 119.
CAULIFLOWER (Boiled).