takea longer to penetrate to the heart. For very large
potatoes a little cold water may be added once or twice
to prolong the boiling.
6. Drain them before the akin cracks in the least,
but not quite dry.
7. Allow them to steam five or ten minutes with the
lid on, and a few minutes with it off. They may now
be quickly peeled and dished up.
POTATOES MASHED.
The best way to mash potatoes, in a plain way, is to
take a strong fork and stir or whisk them with it
till they become smooth and light. The longer they are
whisked the lighter they become. Add a very little
sweet milk, and stir them well ; then dish them up
very neatly in a heap.
When potatoes are pared before boiling, it should be
very thinly indeed, as the best part is next the skin ;
then put into cold water at once, and boil according
to the directions given.
PARSNIPS— TO BOIL.
4 Parsnips. £ teacupful of Milk.
1 teaspoonful Flour. Pepper and Salt✪ Parsnips - To Boil.
1 teaBpoonful Butter.
Wash the parsnips clean, scraping away the discoloured
parts. Have a sauce-pan with plenty of boiling water
and enough salt to taste the water well, into which put
the parsnips, and boil them for about three-quarters of
VEGETABLES.
65
an hour or till tender, then drain them ; scrape the skin
entirely off, and cut them into slices. Mix the flour
and butter together, and put both in a small stew-pan,
with the milk, pepper and salt, and stir till boiling ;
add the parsnips, and shake over the fire till they are
well heated up, and serve very hot.
PARSNIPS-TO MASH.
4 Parsnips. Pepper and Salt.
£ oz. Butter. Vinegar✪ Parsnips - To Mash.
Wash and boil the parsnips as described above ; when
sufficiently boiled, scrape clean, and mash up thoroughly
with a fork. Put them into a small sauce-pan, with the
butter, pepper, salt, and a few drops of vinegar; stir
over the fire till they are quite hot. Dish in a pile, and
serve hot.
A table-spoonful of tomato improves the parsnips, and
may be used instead of vinegar.
Pepper and Salt,
f pint Milk.
1 slice Toast.
LEEK S-T O BOIL.
6 Leeks.
^ oz. Butter.
J oz. Flour.
£ tea-spoonful of Sugar.
Select leeks about the thickness of a finger, and cut
them all about the same length, leaving scarcely any of
the green part on, and wash them very carefully and trim
them neatly. Tie them in a bundle and put into a small
stew-pan, with boiling water and a little salt, to parboil
for five minutes, when they should be drained and
afterwards put into a clean sauce-pan, with enough milk
to cover, and the sugar. Let them stew in this till
tender, about twenty minutes or more, according to
age, and dish them on toast. Thicken the milk with
66
COOKERY.
half an ounce of butter and half an ounce of flour
kneaded together, which season to taste, and, after
allowing it to boil, pour over the leeks. They may be
cut in inch lengths if preferred, and piled high on the
toast.
BEETROOT— TO PICKLE.
6 Beetroots.
2 pints Vinegar.
£ oz. Ginger.
£ oz. Peppercorns.
1 blade Mace.
1 doz. Cloves✪ Beetroot - To Pickle.
Wash the beetroots gently, taking care not to break
the fibres, as they will bleed and lose their colour.
Put them into a sauce-pan, with boiling water tasted
with salt, to boil for an hour and a half. Take them up,
peel and cut them in slices one-eighth of an inch thick,
and put them in a jar. ✪ Pickled Beetroots
Page 26 · 5 recipe records on this page
Presented as published in 1882. 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
takea longer to penetrate to the heart. For very large potatoes a little cold water may be added once or twice to prolong the boiling.
6. Drain them before the skin cracks in the least, but not quite dry.
7. Allow them to steam five or ten minutes with the lid on, and a few minutes with it off. They may now be quickly peeled and dished up.
POTATOES MASHED.
The best way to mash potatoes, in a plain way, is to take a strong fork and stir or whisk them with it till they become smooth and light. The longer they are whisked the lighter they become. Add a very little sweet milk, and stir them well ; then dish them up very neatly in a heap.
When potatoes are pared before boiling, it should be very thinly indeed, as the best part is next the skin ; then put into cold water at once, and boil according to the directions given.
PARSNIPS— TO BOIL.
4 Parsnips. £ teacupful of Milk.
1 teaspoonful Flour. Pepper and Salt.
1 teaspoonful Butter.
Wash the parsnips clean, scraping away the discoloured parts. Have a sauce-pan with plenty of boiling water and enough salt to taste the water well, into which put the parsnips, and boil them for about three-quarters of
an hour or till tender, then drain them ; scrape the skin entirely off, and cut them into slices. Mix the flour and butter together, and put both in a small stew-pan, with the milk, pepper and salt, and stir till boiling ; add the parsnips, and shake over the fire till they are well heated up, and serve very hot.
PARSNIPS-TO MASH.
4 Parsnips. Pepper and Salt.
£ oz. Butter. Vinegar.
Wash and boil the parsnips as described above ; when sufficiently boiled, scrape clean, and mash up thoroughly with a fork. Put them into a small sauce-pan, with the butter, pepper, salt, and a few drops of vinegar; stir over the fire till they are quite hot. Dish in a pile, and serve hot.
A table-spoonful of tomato improves the parsnips, and may be used instead of vinegar.
Pepper and Salt, f pint Milk.
1 slice Toast.
LEEK S-T O BOIL.
6 Leeks.
^ oz. Butter.
J oz. Flour.
£ tea-spoonful of Sugar.
Select leeks about the thickness of a finger, and cut them all about the same length, leaving scarcely any of the green part on, and wash them very carefully and trim them neatly. Tie them in a bundle and put into a small stew-pan, with boiling water and a little salt, to parboil for five minutes, when they should be drained and afterwards put into a clean sauce-pan, with enough milk to cover, and the sugar. Let them stew in this till tender, about twenty minutes or more, according to age, and dish them on toast. Thicken the milk with
half an ounce of butter and half an ounce of flour kneaded together, which season to taste, and, after allowing it to boil, pour over the leeks. They may be cut in inch lengths if preferred, and piled high on the toast.
BEETROOT— TO PICKLE.
6 Beetroots.
2 pints Vinegar. £ oz. Ginger.
£ oz. Peppercorns. 1 blade Mace.
1 doz. Cloves.
Wash the beetroots gently, taking care not to break the fibres, as they will bleed and lose their colour. Put them into a sauce-pan, with boiling water tasted with salt, to boil for an hour and a half. Take them up, peel and cut them in slices one-eighth of an inch thick, and put them in a jar.
Records on this page
Parsnips - To BoilParsnips - To MashLeeks - To BoilBeetroot - To PicklePickled Beetroots