Choice cookery

brown ; add the stock, sugar, glaze, and seasoning, and simmer until tender. Dish, and pour round the gravy. The onions may be boiled plain and served with melted butter sauce (page 114). No. 81. PARSNIPS A LA FRANCAISE. 3 or 4 parsnips 4 lb- bread crumbs A little lemon juice 1 tablespoonful minced parsley 1 egg Peel and wash the parsnips, and, if large, cut in half; throw in plenty of boiling water, containing a, little salt and lemon juice. When tender, lift out and drain, brush over with the egg (beaten), and roll in crumbs, put in a hot oven and brown quickly, sprinkling with the parsley ; dish in a pyramid, and pour round melted butter sauce (page 114). No. 82. \ A GREEN PEAS A LA MAITRE D’HOTEL. 1 pint green peas Pepper and salt 2 oz. butter 1 bunch of mint 1 bunch of parsley A little lemon juice Shell the peas and throw into plenty of boiling water, containing a teaspoonful of salt and a dust of soda to each quart, and a sprig of mint ; boil fast until tender, then drain. Mix the butter, one tablespoonful of scalded parsley and mint (finely minced), and the lemon juice ; stir this amongst the peas, re-heat them, shaking occasionally, dish and serve at once. To prepare potatoes for frying see they are well dried, then they may be peeled into ribbons or cut into thin slices, put into a frying basket, immersed in smoking hot fat, and fried brown and crisp ; if thin, a few minutes will cook them. Drain on soft paper, sprinkle with minced parsley, pepper, and salt, and a pat of butter ; serve quickly. If the potatoes are cut in thicker pieces, such as square blocks or quarter shapes, put them into the fat before it is quite smoking, and fry until tender, but not brown ; then lift them out, re-heat the fat, and put the potatoes back for about a minute to brown and crisp. Serve as above. No. 83. POTATOES (Fried). No. 84. POTATOES AU GRATIN. 1 doz. medium-sized potatoes I 2 oz. grated Parmesau cheese 2 oz. butter I Boil the potatoes in the usual way until tender, with a little salt, drain and dry ; then divide each potato ^ in half, lengthwise. Brush over with the butter (melted), sprinkling with the Parmesan. Put them in a buttered tin, and bake in a hot oven a nice light brown. Serve on a folded serviette or lace dish paper. 2 lbs. spinach Pepper, salt A dust of nutmeg No. 85. SPINACH A LA CREME. 1 oz. butter £ pint double cream 1 teaspoonful sugar Wash and pick the spinach, throw it into a pan of boiling water containing a little salt and soda; boil until tender, 10 to 15 minutes; pour on to a wire sieve, and squeeze out all the water ; rub through the sieve with a wooden spoon; put the spinach into a saucepan, with the seasoning, butter, and cream. The spinach may be prepared as above and mixed with white sauce instead of the cream ; garnish with fired croutons. No. 86. SEAKALE (Boiled). Trim and wash the Seakale, throw it into plenty of boiling water, containing a little salt ; boil until tender, from 20 to 30 minutes ; drain, and dish on buttered toast or a fried crouton. Serve with melted butter sauce (page 113) poured over or in a tureen ; add one dessertspoonful lemon juice to the sauce. No. 87. TURNIPS GLACES, with Sugar. A doz. turnips 2 oz. sugar 1 oz. butter £ pint good white stock Salt and lemon juice