These macedoines
may be served mixed, or each kind in a separate little
heap, as preferred. It is not necessary to have all, or
indeed any, of the vegetables given above, for you may
use any sorts you think most suitable, only bearing in
mind that for a macedoine there must be at least three
kinds. If to be served cold cook the A^egetables as above
plainly, and leave them, when thoroughly drained, till
cold, when they are mixed together with either an oil
or vinegar dressing or mayonnaise sauce. A little
fresh liquid aspic✪ Cold Macedoine may be added in this case, so that they
will dish rockily. The difference between a jardiniere
and a macedoine garnish lies chiefly (generally) in the
way the vegetables are cut, and indeed the names are
interchangeable Avith most chefs, though a jardiniere
is always a hot garnish, Avhereas, as said above, the
macedoine may be served hot or cold.
VEGETABLES.
I
It may perhaps save time and trouble to give here
a table of the approximate times of cooking vegetables.
Artichokes (globe). — From thirty minutes upwards,
according to age.
Artichokes (Jerusalem). — Thirty to thirty-five
minutes.
Artichokes (Japanese). — Like the Jerusalem arti-
choke.
Asparagus. — Twenty minutes in the usual way ;
thirty to forty minutes by Sir H. Thompson’s method.
Beans (broad). — Fifteen to thirty-five minutes,
according to age.
Beans (French). — Fifteen to twenty minutes.
Beetroot. — One and a half to two hours, either to
bake or boil.
Brussels sprouts. — Ten to fifteen minutes.
Cabbage. — Fifteen to twenty minutes.
Carrots. — Old, one hour ; young, twenty to thirty
minutes.
Cauliflower. — Fifteen to twenty minutes.
Celery. — Stewed, two to three hours ; baked, three
to four hours.
Marrow (vegetable). — Ten to twenty minutes,
according to size and age.
Potatoes. — Old, twenty-five to thirty minutes ; new,
fifteen minutes.
Peas (green). — Ten to twenty minutes.
Salsify. — Thirty to thirty-five minutes. Over-
cooking hardens it.
Seakale. — Twenty to thirty minutes. Like salsify
this toughens if overboiled.
Spinach. — Ten to twenty minutes.
8
VEGETABLES.
These are naturally only for the ordinary boiled
vegetables. For more uncommon kinds and dishes.
o
the proper time will be indicated in the recipes.
All green vegetables should be gathered before
sunrise or after sunset, as if gathered with the sun on
them tliey go stale very soon, and lose their fresh,
crisp flavour. Also remember that any cold vegetables
make delicious toasts if minced, stirred till hot with
butter, cream, or stock, piled on hot buttered toast,
well dusted with grated cheese and set in the oven
for a minute or two till the cheese is browned.
Page 4 · 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
These macedoines may be served mixed, or each kind in a separate little heap, as preferred.It is not necessary to have all, or indeed any, of the vegetables given above, for you may use any sorts you think most suitable, only bearing in mind that for a macedoine there must be at least three kinds. If to be served cold cook the vegetables as above plainly, and leave them, when thoroughly drained, till cold, when they are mixed together with either an oil or vinegar dressing or mayonnaise sauce. A little fresh liquid aspic may be added in this case, so that they will dish neatly. The difference between a jardiniere and a macedoine garnish lies chiefly (generally) in the way the vegetables are cut, and indeed the names are interchangeable with most chefs, though a jardiniere is always a hot garnish, whereas, as said above, the macedoine may be served hot or cold.
It may perhaps save time and trouble to give here a table of the approximate times of cooking vegetables.
Artichokes (globe). — From thirty minutes upwards, according to age.
Artichokes (Jerusalem). — Thirty to thirty-five minutes.
Artichokes (Japanese). — Like the Jerusalem artichoke.
Asparagus. — Twenty minutes in the usual way ; thirty to forty minutes by Sir H. Thompson’s method.
Beans (broad). — Fifteen to thirty-five minutes, according to age.
Beans (French). — Fifteen to twenty minutes.
Beetroot. — One and a half to two hours, either to bake or boil.
Brussels sprouts. — Ten to fifteen minutes.
Cabbage. — Fifteen to twenty minutes.
Carrots. — Old, one hour ; young, twenty to thirty minutes.
Cauliflower. — Fifteen to twenty minutes.
Celery. — Stewed, two to three hours ; baked, three to four hours.
Marrow (vegetable). — Ten to twenty minutes, according to size and age.
Potatoes. — Old, twenty-five to thirty minutes ; new, fifteen minutes.
Peas (green). — Ten to twenty minutes.
Salsify. — Thirty to thirty-five minutes. Overcooking hardens it.
Seakale. — Twenty to thirty minutes. Like salsify this toughens if overboiled.
Spinach. — Ten to twenty minutes.
These are naturally only for the ordinary boiled vegetables. For more uncommon kinds and dishes.
o
the proper time will be indicated in the recipes.
All green vegetables should be gathered before sunrise or after sunset, as if gathered with the sun on them they go stale very soon, and lose their fresh, crisp flavour. Also remember that any cold vegetables make delicious toasts if minced, stirred till hot with butter, cream, or stock, piled on hot buttered toast, well dusted with grated cheese and set in the oven for a minute or two till the cheese is browned.
Records on this page
Boiled ArtichokesCold Macedoine