Cassell's dictionary of cookery

Vegetable Stock. — If vegetable stock be required for a soup maigre, proceed as follows : — Cut into small pieces a large carrot, an onion, two lettuces, about a dozen of the outer sticks of celery, and a parsnip. Put these into a stewpan with a slice of butter or dripping, cover the stewpan closely, and let its contents sweat till they begin to soften. Pour upon them as much boiling water as will entirely cover them, add a little salt and pepper, and let them stew softly till they are reduced to pulp. Skim and strain the liquor, and put it aside for use. Time, about four hours. Vegetables. — Good vegetables, carefully dressed, are wholesome, easy of digestion, and tend to purify the blood. In foreign countries they are frequently served as separate dishes, and constitute a distinctive part of the dinner. Here they are generally served with the meat. Vegetables may be cooked in a variety of ways, and the recipes for preparing them are given under their respective headings. As to general rules, the reader is referred to the Principles OF Cookery, page lii. In boiling vegetables, some most important points must not be forgotten, and those arc, to boil them exactly the proper time, to take them out of the water the moment they are sufficiently cooked, to drain them, and keep them hot. If underdone, they are indigestible; if overdone, their appearance is spoilt and their flavour lost. On this account it is necessary to calculate as exactly as possible how long they will take and when they will be needed, so that they may be sufficiently cooked just when they are wanted. These calculations must be regulated by the age, freshness, and size of the vegetables. Summer vegetables are in perfection only when they are freshly gathered and properly matured. There is an exception to this rule, however — artichokes being improved by being kept two or three days. But it is not always that vegetables can be procured in this condition. For advice as to the best way of keeping them, sec Vegetables, Keeping of. Vegetables, Boiling of . —Vegetables, after being cleansed with scrupulous care, should be put into plenty of fast-boiling water slightly salted. A table-spoonful of salt will be sufficient for half a gallon of water. They should be kept boiling until done enough, and if green should be in an open saucepan. Old potatoes and old Jerusalem artichokes should be put into cold water; young potatoes and young Jerusalem artichokes into boiling water. Dried beans and peas should be put into cold water, and soaked before being boiled. Vegetables should be taken up as soon as they are sufficiently cooked. If underdone, they will be unpalatable and unwholesome ; if overdone, they will be untidy and flavourless.