baking' tin. 18. Carefully fill each skin with the mix-
ture. 19. Put the tin into a brisk oven. 20. Let
them remain ten minutes till they have risen and
become of a golden brown. 21. Arrange them in a
napkin and serve.
Precautions. — Great care is necessary in removing
the potatoes from the skins.
POTATO CROQUETS.
Ingredients.
Mashed Potatoes. Egg* Parsley.
Spice. Plot Fat✪ Potato Croquets.
Cold mashed potatoes may be used up as croquets.
1. Stir an egg or two into your potatoes. 2. Add a
little spice, pepper and salt to taste, and some minced
parsley. 3. Mix well, and roll the mixture into balls,
or the shape of corks. 4. Egg and bread-crumb.
5. Fry to a nice golden colour in hot fat. 6. Garnish
with fried parsley.
Precautions. — Careful frying of the croquets to a
nice colour is essential.
CABBAGE.
Ingredients.
Cabbage.
1, Wash and trim off the outer leaves of a cabbage.
2. Divide it, or split the stalk into four. 3. Throw
the cabbage stalk upwards into boiling water, with a
teaspoonful of pounded loaf-sugar and salt. When
cooked well, (4) drain it on a colander and serve, if
preferred, with a white sauce.
Vegetables.
231
Precautions. — The cabbage should be young and
have plenty of room in the saucepan.
SPINACH.
Ingredients.
Spinach. Butter.
1. Pick and wash perfectly clean two or three
pounds of spinach. 2. Put it into a saucepan with a
very little water, and boil till quite done. 3. Turn
the spinach on to a colander. 4. Squeeze out the
water between two plates. 5. Mince the spinach finely,
or, better, pass it through a sieve. 1. Put two ounces
of butter into another saucepan, fry the butter a light
brown. 2. Add a dessert-spoonful of flour. 3. Mix
well. 4. Put in the spinach with pepper and salt to
taste, and a little milk.
Precautions. — The spinach should only remain in
the second saucepan long enough to thoroughly mix
with the butter and seasoning.
BRUSSELS SPROUTS.
Ingredients.
Brussels Sprouts.
1. Wash and remove the loose leaves from a quart
of sprouts. 2. Throw them into plenty of boiling
water, with salt and sugar. In a quarter of an hour
(3) drain them on a colander. 1. Melt two ounces of
butter in a stewpan with a little salt and pepper.
2. Add the brussels sprouts. 3. Shake them for two
or three minutes in the stewpan and serve.
Precautions. — Be careful to keep them from burn-
ing in the butter.
2 3 2 Bucklnasier's Cookery.
CAULIFLOWERS.
Ingredients.
Cauliflowers. Pounded Loaf Sugar.
1. Wash the cauliflower thoroughly clean. 2. Re-
move the coarse outer leaves. 3. Split the stalk into
four by cutting it across, but not deep enough to
separate the flower. 4. Plunge it flower downwards
into plenty of boiling water with a teaspoonful of sugar
and salt. 5. Keep the saucepan-lid off. 6. Skim;
when it is cooked (which will be in about ten or fifteen
minutes). 7. Remove the cauliflower carefully with a
slice, and drain on a sieve.
Precautions.— Plenty of boiling water and plenty
of room are essential.
CAULIFLOWER AU GRATIN.
Ingredients.
Cauliflower. 2 oz. of Cheese. 2 oz. of Butter. Mustard. ✪ Brussels Sprouts
Page 102 · 4 recipe records on this page
Presented as published in 1887. 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
baking' tin. 18. Carefully fill each skin with the mixture. 19. Put the tin into a brisk oven. 20. Let them remain ten minutes till they have risen and become of a golden brown. 21. Arrange them in a napkin and serve.
Precautions. — Great care is necessary in removing the potatoes from the skins.
POTATO CROQUETS.
Ingredients.
Mashed Potatoes. Eggs. Parsley.
Spice. Hot Fat.
Cold mashed potatoes may be used up as croquets.
1. Stir an egg or two into your potatoes. 2. Add a little spice, pepper and salt to taste, and some minced parsley. 3. Mix well, and roll the mixture into balls, or the shape of corks. 4. Egg and bread-crumb. 5. Fry to a nice golden colour in hot fat. 6. Garnish with fried parsley.
Precautions. — Careful frying of the croquets to a nice colour is essential.
CABBAGE.
Ingredients.
Cabbage.
1, Wash and trim off the outer leaves of a cabbage.
2. Divide it, or split the stalk into four. 3. Throw the cabbage stalk upwards into boiling water, with a teaspoonful of pounded loaf-sugar and salt. When cooked well, (4) drain it on a colander and serve, if preferred, with a white sauce.
Vegetables.
Precautions. — The cabbage should be young and have plenty of room in the saucepan.
SPINACH.
Ingredients.
Spinach. Butter.
1. Pick and wash perfectly clean two or three pounds of spinach. 2. Put it into a saucepan with a very little water, and boil till quite done. 3. Turn the spinach on to a colander. 4. Squeeze out the water between two plates. 5. Mince the spinach finely, or, better, pass it through a sieve. 1. Put two ounces of butter into another saucepan, fry the butter a light brown. 2. Add a dessert-spoonful of flour. 3. Mix well. 4. Put in the spinach with pepper and salt to taste, and a little milk.
Precautions. — The spinach should only remain in the second saucepan long enough to thoroughly mix with the butter and seasoning.
BRUSSELS SPROUTS.
Ingredients.
Brussels Sprouts.
1. Wash and remove the loose leaves from a quart of sprouts. 2. Throw them into plenty of boiling water, with salt and sugar. In a quarter of an hour (3) drain them on a colander. 1. Melt two ounces of butter in a stewpan with a little salt and pepper. 2. Add the brussels sprouts. 3. Shake them for two or three minutes in the stewpan and serve.
Precautions. — Be careful to keep them from burning in the butter.
232 Buckmaster's Cookery.
CAULIFLOWERS.
Ingredients.
Cauliflowers. Pounded Loaf Sugar.
1. Wash the cauliflower thoroughly clean. 2. Remove the coarse outer leaves. 3. Split the stalk into four by cutting it across, but not deep enough to separate the flower. 4. Plunge it flower downwards into plenty of boiling water with a teaspoonful of sugar and salt. 5. Keep the saucepan-lid off. 6. Skim; when it is cooked (which will be in about ten or fifteen minutes). 7. Remove the cauliflower carefully with a slice, and drain on a sieve.
Precautions.— Plenty of boiling water and plenty of room are essential.
CAULIFLOWER AU GRATIN.
Ingredients.
Cauliflower. 2 oz. of Cheese. 2 oz. of Butter. Mustard.
Records on this page
Potato CroquetsBrussels SproutsCauliflowerCauliflower au Gratin