and a half cutter. Arrange these for the present on a flat dish
while yon melt all the pieces and set the liquid again, stamping
it into little rounds the size of a shilling. Have ready some
little moulds of anchovy cream. To make this, take four hard-
boiled yolks of egg, twelve fillets of anchovy, and two table-
spoonfuls of mayonnaise sauce ; pound, pass all through a hair
sieve, add a gill of diluted aspic, fill the little bouchee-moulds,
and let this set. The twelve moulds ought previously to have
been lined with melted aspic jelly about an eighth of an inch
thick, and kept on ice. Now lay a little mould of anchovy
cream on each larger round of tomato, put a little tomato button
on the top of each, arrange the little moulds on a flat dish with
watercress as a garnish, and serve. This very pretty savoury
is called Boutons rouges a la Bolonaise.
Tomatoes (grown out of doors) which do not ripen in the
autumn are very good stewed, as recommended for ripe Toma-
toes. An earthenware dish is best for stewing Tomatoes, ripe
or unripe, and they should be served in it.
TURNIPS.
Turnips cooked by themselves should be young, so that the
outer rind has not become hard. If the Turnips are young
only just the outside should be carefully removed ; the Turnips
should not be pared or divided, but cooked whole. If they are
much pressed they lose their flavour. Young Turnips should
be boiled fast in boiling salted water for twenty minutes.
Mashed Turnips, — Boil as directed above, and at the end
of twenty minutes try with a fork if the Turnips are done.
Drain them, and press them with a wooden presser, or the
back of a large wooden spoon, on the back of a plate, but be
careful not to press them very dry. Beat them with a wooden
spoon through a colander. Never rub them through a sieve;
if you do the Turnips will not be mashed but will become a
puree. Put the mashed Turnips into a stewpan with three
ounces of butter, a little salt, a teaspoonful of white pepper,
and if possible two tablespoonfuls of cream✪ Mashed Turnips. Mix thoroughly,
add more cream if possible. Make the mashed Turnips very
hot, and serve heaped up in a hot vegetable dish. In the
366
TURNIPS
North of England and in Scotland the large yellow Orange
Jelly Turnip is much used for this dish.
Puree Of Turnips.— For this dish the Turnips should be
cut into small pieces, and put to steep in cold water. Then put
them into a stewpan with three ounces of butter, a teaspoonful
of white pepper, and a saltspoonful of salt. When the
Turnips are soft rub them through a sieve. Take a table-
spoonful of bro✪ Puree of Turnipsth, and with it wash out the pan in which the
Turnips were cooked. Add this to the Puree, and serve very hot.
Page 253 · 2 recipe records on this page
Presented as published in 1898. 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
and a half cutter. Arrange these for the present on a flat dish while you melt all the pieces and set the liquid again, stamping it into little rounds the size of a shilling. Have ready some little moulds of anchovy cream. To make this, take four hardboiled yolks of egg, twelve fillets of anchovy, and two tablespoonfuls of mayonnaise sauce ; pound, pass all through a hair sieve, add a gill of diluted aspic, fill the little bouchee-moulds, and let this set. The twelve moulds ought previously to have been lined with melted aspic jelly about an eighth of an inch thick, and kept on ice. Now lay a little mould of anchovy cream on each larger round of tomato, put a little tomato button on the top of each, arrange the little moulds on a flat dish with watercress as a garnish, and serve. This very pretty savoury is called Boutons rouges a la Bolonaise.
Tomatoes (grown out of doors) which do not ripen in the autumn are very good stewed, as recommended for ripe Tomatoes. An earthenware dish is best for stewing Tomatoes, ripe or unripe, and they should be served in it.
TURNIPS.
Turnips cooked by themselves should be young, so that the outer rind has not become hard. If the Turnips are young only just the outside should be carefully removed ; the Turnips should not be pared or divided, but cooked whole. If they are much pressed they lose their flavour. Young Turnips should be boiled fast in boiling salted water for twenty minutes.
Mashed Turnips, — Boil as directed above, and at the end of twenty minutes try with a fork if the Turnips are done. Drain them, and press them with a wooden presser, or the back of a large wooden spoon, on the back of a plate, but be careful not to press them very dry. Beat them with a wooden spoon through a colander. Never rub them through a sieve; if you do the Turnips will not be mashed but will become a puree. Put the mashed Turnips into a stewpan with three ounces of butter, a little salt, a teaspoonful of white pepper, and if possible two tablespoonfuls of cream. Mix thoroughly, add more cream if possible. Make the mashed Turnips very hot, and serve heaped up in a hot vegetable dish. In the
TURNIPS
North of England and in Scotland the large yellow Orange Jelly Turnip is much used for this dish.
Puree Of Turnips.— For this dish the Turnips should be cut into small pieces, and put to steep in cold water. Then put them into a stewpan with three ounces of butter, a teaspoonful of white pepper, and a saltspoonful of salt. When the Turnips are soft rub them through a sieve. Take a tablespoonful of broth, and with it wash out the pan in which the Turnips were cooked. Add this to the Puree, and serve very hot.
Records on this page
Mashed TurnipsPuree of Turnips