Butter Beans. — Soak them all night in cold water.
Wash them, and place them in a saucepan of cold
water, salted to taste, and allow them to simmer gently
until soft, which will be in about 2 or 3 hours (if
the beans are young and fresh, they take less time
than if they are old). When soft, strain, and add a
little pepper, chopped parsley, 2 ozs. of butter, and
the juice of a lemon✪ Butter Beans. Place on the fire for a few
minutes, stir well, and serve.
Potatoes a la Maitre <d’Mofe!. — Boil 10 middle-
sized potatoes, cut in slices of a quarter of an inch
thick, put in the stew-pan J pint of milk, or the same
of broth, a little salt, pepper, grated nutmeg, and a
tablespoonful of fresh chopped parsley ; then simmer
on the fire; when boiling, add \ lb. of fresh butter,
and the juice of a lemon. Stir well for a few minutes ;
when each piece is well covered with the sauce, dish
up, high in centre, as they must appear light. If the
sauce is not quite thick enough, add a dust of flour✪ Potatoes a la Maitre d'Hotel
to make it so.
Lentils Ragout. — Put into a stewpan the lentils,
well cover with cold wTater, a little salt, and let them
simmer until tender, which will be in about two hours.
Strain and put 2 ozs. of butter in a stewpan over the
gas. Fry one tablespoonful of chopped shallots,
season with pepper, and then add the lentils. Set it
on the gas, stirring all the time, boil ten minutes,
and serve. Another way is by frying one sliced onion
until brown, add it to the boiled lentils, with 2 ozs.
of butter, a little flour, two tablespoonfuls of gravy✪ Lentils Ragout,
and season as above. Stir well, boil, and serve hot.
Peas are, without doubt, one of our most esteemed
vegetables. There are a great many varieties of peas,
but the best are, of course, those grown in gardens,
termed garden peas. In England we eat the peas in
the simplest form— young, green, and tender, and rich
in their own flavour. On the contrary, in France
r
124 THE HOUSEHOLD
they are eaten in a variety of ways, flavoured with
sugar, butter, and gravy. We will give our readers
some recipes of peas as cooked on the Continent,
many of them very palatable and much liked by our
countrymen. The late Dr. Kitchener, speaking of
peas, says:— ‘Young green peas, well dressed, are
one of the most delicious delicacies of the vegetable
kingdom. They must be young; it is equally indis¬
pensable that they be fresh gathered and cooked as
soon as they are shelled, for they soon lose both their
colour and sweetness. To feast on peas in perfection,
they must be gathered the same day as they are
dressed, and put on to boil within half an hour after
they are shelled. For a peck of peas, set on a
saucepan with a gallon of water in it; when it boils,
put in the peas, with a tablespoonful of salt; skim
well ; keep them boiling quickly from 20 to 30 minutes,
according to their age and size. 1 he best way to
judge of their being done enough, and, indeed, the
only way to make sure of cooking them to, and not
beyond, the point of perfection, or, as the pea-eaters
says, of ‘ Boiling them to a bubble,’ is to take them
out with a spoon, and taste them. When they are
done enough, drain them on a hair-sieve. If liked
buttered, put them into a vegetable dish, divide some
butter into small pieces, and lay them on the peas;
place a lid over them, and turn them over and over.
Page 68 · 3 recipe records on this page
Presented as published in 1900. 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
Butter Beans. — Soak them all night in cold water. Wash them, and place them in a saucepan of cold water, salted to taste, and allow them to simmer gently until soft, which will be in about 2 or 3 hours (if the beans are young and fresh, they take less time than if they are old). When soft, strain, and add a little pepper, chopped parsley, 2 ozs. of butter, and the juice of a lemon. Place on the fire for a few minutes, stir well, and serve.
Potatoes a la Maitre d'Hôtel. — Boil 10 middlesized potatoes, cut in slices of a quarter of an inch thick, put in the stew-pan J pint of milk, or the same of broth, a little salt, pepper, grated nutmeg, and a tablespoonful of fresh chopped parsley ; then simmer on the fire; when boiling, add \ lb. of fresh butter, and the juice of a lemon. Stir well for a few minutes ; when each piece is well covered with the sauce, dish up, high in centre, as they must appear light. If the sauce is not quite thick enough, add a dust of flour to make it so.
Lentils Ragout. — Put into a stewpan the lentils, well cover with cold water, a little salt, and let them simmer until tender, which will be in about two hours. Strain and put 2 ozs. of butter in a stewpan over the gas. Fry one tablespoonful of chopped shallots, season with pepper, and then add the lentils. Set it on the gas, stirring all the time, boil ten minutes, and serve. Another way is by frying one sliced onion until brown, add it to the boiled lentils, with 2 ozs. of butter, a little flour, two tablespoonfuls of gravy, and season as above. Stir well, boil, and serve hot.
Peas are, without doubt, one of our most esteemed vegetables. There are a great many varieties of peas, but the best are, of course, those grown in gardens, termed garden peas. In England we eat the peas in the simplest form— young, green, and tender, and rich in their own flavour. On the contrary, in France
r
they are eaten in a variety of ways, flavoured with sugar, butter, and gravy. We will give our readers some recipes of peas as cooked on the Continent, many of them very palatable and much liked by our countrymen. The late Dr. Kitchener, speaking of peas, says:— ‘Young green peas, well dressed, are one of the most delicious delicacies of the vegetable kingdom. They must be young; it is equally indis¬ pensable that they be fresh gathered and cooked as soon as they are shelled, for they soon lose both their colour and sweetness. To feast on peas in perfection, they must be gathered the same day as they are dressed, and put on to boil within half an hour after they are shelled. For a peck of peas, set on a saucepan with a gallon of water in it; when it boils, put in the peas, with a tablespoonful of salt; skim well ; keep them boiling quickly from 20 to 30 minutes, according to their age and size. 1 he best way to judge of their being done enough, and, indeed, the only way to make sure of cooking them to, and not beyond, the point of perfection, or, as the pea-eaters says, of ‘ Boiling them to a bubble,’ is to take them out with a spoon, and taste them. When they are done enough, drain them on a hair-sieve. If liked buttered, put them into a vegetable dish, divide some butter into small pieces, and lay them on the peas; place a lid over them, and turn them over and over.
Records on this page
Butter BeansPotatoes a la Maitre d'HotelLentils Ragout