where these young shoots are trimmed off and thrf)wn
away. The shoots should be used before the lieads
are fully developed. Cold cooked hops make a deli-
cious salad if left on ice, and then served with 'a French
or mayonnaise dressing.
Hops, fried. — Scrape the shoots a little, well
wash, and three-parts boil them in acidulated salted
water, then drain, sprinkle with salt, and leave till
perfectly cold. Then flour them, dip in beaten egg
and fresh breadcrumbs, and fry a golden brown
in boiling fat✪ Hops, Fried. Serve plain, sprinkled with salt,
or with any sauce to taste, handed separately.
Horseradish (Raifort). — This is chiefly used as a
condiment or a garnish, but is seldom if ever cooked.
For garnish choose a young tender root, scrub it
well, and scrape it down finely into tiny shavings.
It is also added to various sauces as described else-
where. It may be kept fresh for a considerable
time by burying it in sand in a cool place. Or, again,
it may be sliced, and these slices dried very slowly
in a slack oven, or before the fire, till fit to pound,
after which the result is sifted, bottled, and labelled
as mentioned for dried herbs. Accidents have
happened before now from inexperienced cooks
mistaking monk’s-hood or aconite root for horse-
radish with deadly effect, therefore the former should
never be allowed to grow anywhere near the latter.
Cooks should also know that there is a marked difi’e-
rence usually in the roots, the aconite being cone-
shaped, tapering rapidly to a point, whereas the
horseradish root is like a cylinder, long and of even
size for a considerable part of its length.
VEGETABLES.
()7
Kohl-Rabi {Chou-rave). Tliis vegetable, also known
as the turnip-rooted cabbage, is excellent, though
little used. It should be cut young, when it is like,
but more delicate than, the turnip. It may be cooked
like a turnip, or is particularly good cut into balls,
cones, or small egg-shapes, three-parts boiled in
acidulated salted water, and finished off in butter,
being served at once with a dust of salt and freshly-
ground black pepper. It is also good if mashed like
turnip, mixed with a little flour✪ Kohl-Rabi to make it thick
enough to roll, shaped into balls in your well-floured
hands, egged and breadcrumbed, and fried a golden
brown in hot fat.
Laver. — This seaweed grows on many parts of the
coast, and is particularly good stewed. It is in con-
dition in late autumn or winter. Wash it in cold
water till thoroughly free from sand, grit, &c., adding
a pinch of bicarbonate of soda to the last rinsing
water, and letting it steep in water for some hours
to remove the bitterness. Now stew it very gently
in either rain water or milk till tender, and of the
consistency of mucilage, when it may be Served at
once ; or can be strained and finished off like spinach ;
or when boiled to a dark green colour it may be
lightly seasoned with salt, and when cold stored away
in closely-covered earthenware pots, when it will
keep from fifteen to thirty days in a cool place. It
will then only need , re-heating with a pat of butter,
a squeeze of lemon juice, and a little white pepper✪ Laver.
Laver has many local names, such as dulse, sloke
(in Scotland), stoke (Ireland), or ribbon weed.
Leeks {Poireaux). — Well boil and wash the leeks,
F 2
VEGETABLES.
t)8
Page 34 · 4 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
where these young shoots are trimmed off and thrown away. The shoots should be used before the lieads are fully developed. Cold cooked hops make a delicious salad if left on ice, and then served with 'a French or mayonnaise dressing.
Hops, fried. — Scrape the shoots a little, well wash, and three-parts boil them in acidulated salted water, then drain, sprinkle with salt, and leave till perfectly cold. Then flour them, dip in beaten egg and fresh breadcrumbs, and fry a golden brown in boiling fat. Serve plain, sprinkled with salt, or with any sauce to taste, handed separately.
Horseradish (Raifort). — This is chiefly used as a condiment or a garnish, but is seldom if ever cooked. For garnish choose a young tender root, scrub it well, and scrape it down finely into tiny shavings. It is also added to various sauces as described elsewhere. It may be kept fresh for a considerable time by burying it in sand in a cool place. Or, again, it may be sliced, and these slices dried very slowly in a slack oven, or before the fire, till fit to pound, after which the result is sifted, bottled, and labelled as mentioned for dried herbs. Accidents have happened before now from inexperienced cooks mistaking monk’s-hood or aconite root for horseradish with deadly effect, therefore the former should never be allowed to grow anywhere near the latter. Cooks should also know that there is a marked difference usually in the roots, the aconite being coneshaped, tapering rapidly to a point, whereas the horseradish root is like a cylinder, long and of even size for a considerable part of its length.
()7
Kohl-Rabi {Chou-rave). Tliis vegetable, also known as the turnip-rooted cabbage, is excellent, though little used. It should be cut young, when it is like, but more delicate than, the turnip. It may be cooked like a turnip, or is particularly good cut into balls, cones, or small egg-shapes, three-parts boiled in acidulated salted water, and finished off in butter, being served at once with a dust of salt and freshlyground black pepper. It is also good if mashed like turnip, mixed with a little flour to make it thick enough to roll, shaped into balls in your well-floured hands, egged and breadcrumbed, and fried a golden brown in hot fat.
Laver. — This seaweed grows on many parts of the coast, and is particularly good stewed. It is in condition in late autumn or winter. Wash it in cold water till thoroughly free from sand, grit, &c., adding a pinch of bicarbonate of soda to the last rinsing water, and letting it steep in water for some hours to remove the bitterness. Now stew it very gently in either rain water or milk till tender, and of the consistency of mucilage, when it may be Served at once ; or can be strained and finished off like spinach ; or when boiled to a dark green colour it may be lightly seasoned with salt, and when cold stored away in closely-covered earthenware pots, when it will keep from fifteen to thirty days in a cool place. It will then only need , re-heating with a pat of butter, a squeeze of lemon juice, and a little white pepper. Laver has many local names, such as dulse, sloke (in Scotland), stoke (Ireland), or ribbon weed.
Leeks {Poireaux). — Well boil and wash the leeks,
F 2
t)8
Records on this page
Hops, FriedKohl-RabiLaverLeeks