vegetable. Or hollandaise sauce may be served with
similarly warmed beetroot. Or again, the cold sliced
beet may be put into a pan with one or more ounces-
of butter (according to quantity), pepper and salt ;
when this is quite hot stir in one or more egg yolks
beaten up with a tablespoonful of lemon juice for each
egg, let it all get quite hot and serve. For Beetroot
d la Poitevine put a gill of brown sauce into a pan with
a little minced onion, and some powdered mixed spice^
when this is quite hot lay in the cooked and sliced
beetroot (for this quantity use a small, or half a
large root), and when this is hot through put in a
teaspoonful of good vinegar✪ Beetroot, mix gently and serve.
Beetroot, baked. — This is by most people considered
the best way of cooking beetroot. You prepare it
in the same way, then put it in a slack oven and let
it bake very slowly for several hours (from four
to eight hours) according to size and the slackness of
the oven. When cooked, peel and slice as before.
It is very nice served hot thus : Toss half a finely
minced onion in a little butter till it begins to colour,
then lay in the beetroot cut into large dice, with
pepper and salt to taste, and two or three table-
spoonfuls of good tarragon vinegar ; serve when it is
all hot.
salad.-— Y or this freshly boiled, but cold
beetroot may be used, mixed with either a vinai-
grette or a mayonnaise dressing ; or else the beet
may be prepared thus : Boil a blade of mace, ^oz.
of root ginger, and 1 drachm of scraped horseradish^
in enough vinegar to thoroughly cover the sliced
beet when laid into it, then lay in the beet and put it
VEGETABLES.
35
into wide-mouthed bottles, and cover down tightly.
This does not keep well, so should be made fresh and
fresh. Some cooks add to the above spiced vinegar
two cloves of garlic, peeled and pounded with a dust
of salt and a tablespoonful of moist sugar, moistening
with half a pint of the liquor in which the beet was
cooked, and half a pint of best vinegar.
It must be remembered that it is not only the
root of the beet that is edible ; the leaves when young
are excellent treated exactly like spinach, a remark
by the way that applies also to young nettles and
watercress. Cooked thus the leaves are particularly
good if minced, reheated in white sauce, seasoned with
salt and pepper, and served on croutons of fried, or
toasted and buttered bread.
Borage. — This plant is chiefly used for flavouring
and decorating claret and other cups, for which both
flowers and leaves are used.
Broccoli. — These are cooked precisely like cauli-
flower.
Broccoli Sprouts. — For these see “ Greens.”
Brussels Sprouts {Choux de Bruxelles). — Trim the
sprouts neatly, wasli them thoroughly, and have them
all as much of a size as possible, or they will not cook
evenly. When thoroughly washed (be careful about
this, for they harbour insects terribly), put them on in
plenty of boiling and well salted water, and boil them
sharply in an uncovered pan. They must be pressed
down occasionally under the water whilst cooking.
They take about twelve minutes or so to cook✪ Brussels Sprouts, and must
not be overdone, or they are spoilt. Drain them very
carefully, so as to get every drop of moisture from
n 2
36
VEGETABLES.
Page 18 · 2 recipe records on this page
Presented as published in 1902. 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
vegetable. Or hollandaise sauce may be served with similarly warmed beetroot. Or again, the cold sliced beet may be put into a pan with one or more ouncesof butter (according to quantity), pepper and salt ; when this is quite hot stir in one or more egg yolks beaten up with a tablespoonful of lemon juice for each egg, let it all get quite hot and serve. For Beetroot à la Poitevine put a gill of brown sauce into a pan with a little minced onion, and some powdered mixed spice, when this is quite hot lay in the cooked and sliced beetroot (for this quantity use a small, or half a large root), and when this is hot through put in a teaspoonful of good vinegar, mix gently and serve.
Beetroot, baked. — This is by most people considered the best way of cooking beetroot. You prepare it in the same way, then put it in a slack oven and let it bake very slowly for several hours (from four to eight hours) according to size and the slackness of the oven. When cooked, peel and slice as before. It is very nice served hot thus : Toss half a finely minced onion in a little butter till it begins to colour, then lay in the beetroot cut into large dice, with pepper and salt to taste, and two or three tablespoonfuls of good tarragon vinegar ; serve when it is all hot.
salad.-— Y or this freshly boiled, but cold
beetroot may be used, mixed with either a vinaigrette or a mayonnaise dressing ; or else the beet may be prepared thus : Boil a blade of mace, ^oz. of root ginger, and 1 drachm of scraped horseradish^ in enough vinegar to thoroughly cover the sliced beet when laid into it, then lay in the beet and put it
into wide-mouthed bottles, and cover down tightly. This does not keep well, so should be made fresh and fresh. Some cooks add to the above spiced vinegar two cloves of garlic, peeled and pounded with a dust of salt and a tablespoonful of moist sugar, moistening with half a pint of the liquor in which the beet was cooked, and half a pint of best vinegar.
It must be remembered that it is not only the root of the beet that is edible ; the leaves when young are excellent treated exactly like spinach, a remark by the way that applies also to young nettles and watercress. Cooked thus the leaves are particularly good if minced, reheated in white sauce, seasoned with salt and pepper, and served on croutons of fried, or toasted and buttered bread.
Borage. — This plant is chiefly used for flavouring and decorating claret and other cups, for which both flowers and leaves are used.
Broccoli. — These are cooked precisely like cauliflower.
Broccoli Sprouts. — For these see “ Greens.”
Brussels Sprouts {Choux de Bruxelles). — Trim the sprouts neatly, wasli them thoroughly, and have them all as much of a size as possible, or they will not cook evenly. When thoroughly washed (be careful about this, for they harbour insects terribly), put them on in plenty of boiling and well salted water, and boil them sharply in an uncovered pan. They must be pressed down occasionally under the water whilst cooking. They take about twelve minutes or so to cook, and must not be overdone, or they are spoilt. Drain them very carefully, so as to get every drop of moisture from
n 2
Records on this page
BeetrootBrussels Sprouts