Choice cookery

Wash and remove the string from the back of the beans, and divide them crosswise into thin shreds, throw them into plenty of boiling water containing a teaspoonful of salt to each quart, and a dust of soda, and boil quickly until tender, and drain. Meanwhile put half the butter into a saucepan, and fry in it the onion five minutes ; then add the flour, cream, parsley, herbs, nutmeg, and the remaining half of the butter gradually; stir the beans into this, re-heat and dish in a heap on a fried crouton, or with small croutons round the dish. No. 68. BROAD BEANS. 1 pint of beans Teaspoonful lemon juice 2 raw yolks 2oz. butter 1 dessertspoonful parsley, minced 1 tablespoonful cream A little pepper Shell the beans and throw them into boiling water containing 1 teaspoonful of salt to a quart, and boil until tender, then drain. Meanwhile mix the yolk, cream, parsley, and pepper together, stand the pan in another pan containing some boiling water, stir until it thickens, adding the butter, then stir in the lemon juice ; mix this with the beans, and serve. No. 69. BRUSSELS SPROUTS AU GRATIN. About 2 lbs. of sprouts | 3 tablespoonfuls of grated ^ pin!t good white sauce (page 119) [ Parmesan cheese Pick and steep the sprouts in cold water and salt a few hours before cooking. Throw them into plenty of boiling water, containing a teaspoonful of salt to each quart, and a pinch of soda. Boil quickly 10 minutes, then drain. Have ready half-a-pint of good white ♦ sauce, containing 1 tablespoonful of grated Parmesan cheese, add two tablespoonfuls of the sauce to the sprouts, shake this well amongst them. Dish them in a, heap on a fried crouton, or in the centre of a dish, pour over the remainder of the sauce, and sprinkle over with grated Parmesan ; brown under a gas grill, in a quick oven, or in front of a bright fire, and serve. STEWED CUCUMBERS. 1 good sized cucumber 1 dessertspoonful parsley A teaspoonful lemon juice | pint of stock or cream Yolks of 2 eggs 2 oz. butter £ oz. flour Peel and divide the cucumber into four lengthwise, remove the seeds, and cut into pieces about 3 inches long ; throw them into boiling water 5 minutes, remove and drain ; heat the butter, and fry them 5 minutes ; remove, and add the flour to the butter, cream or stock, salt, pepper, and lemon juice; put back the cucumber, and simmer until tender ; dish, add the parsley minced to the sauce, and stir to the raw yolks ; pour over the cucumber and serve. The cucumber may be prepared as above with, brown stock, % oz. brown glaze, which will make the gravy brown. No. 71. CABBAGE (Braized). 1 good sized Savoy cabbage 1 onion A few sprigs of parsley 1 pint stock A bunch sweet herbs 1 carrot 1 small turnip 1 stalk celery Salt and pepper £ oz. glaze Cut the the cabbage in half, and steep in cold water some hours before cooking it ; then throw it into plenty of boiling water, containing 1 teaspoonful of salt to each quart, and a pinch of soda ; boil quickly about 20 minutes, lift out and drain, also remove the stalk from the centre. Put all the above vegetables (sliced) into a pan, lay the cabbage on the top, pour round the stock, and boil until tender. Lift out and drain, press into a dish, and divide in squares. Dissolve the glaze in two tablespoonfuls of stock and brush over cabbage, and serve. No. 72. PUREE OF CAULIFLOWER. 2 small cauliflowers 1 oz. butter