First, if the quantity of water is not large, the moment the vegetables are
put in, the water instantly goes off the boil, whereas it is important the water
should boil the whole time. Again, it is well known how extremely disagreeable
green- water is to smell ; consequently, should say a cabbage be placed in a small
quantity of water, this disagreeable green- water becomes more concentrated. Let
me here, however, give you one most important word of warning with regard
to " green- water," and that is, never on any account allow it to be poured down
the sink, as the smell that will consequently arise will probably have the very
uncomfortable result of rendering the whole house disagreeable for some time
after.
There are few houses now, even in London, that do not possess a small patch
of ground at the back. The best way of getting rid of green-water is to pour
it on the gi'ound outside.
Of course in all culinary operations the fii'st principle of cookery, viz., clean-
liness, should be strictly attended to. But in cooking vegetables, if possible, even
extra care should be taken on this point. For instance, in cooking potatoes the
unsightly black spots should be scooped out with the greatest care. In boiling
spinach, the enemy to be encountered is grit, consequently the spinach should
be washed in several waters, the water being sufficiently deep to allow the dirt
to settle. In boiling greens, and especially cauliflowers and broccoli, those most
disgusting enemies, caterpillars and little slugs, must be met and defeated.
Now, in a close cauliflower or broccoli this is not always so easy a task as
some would imagine ; but by letting the vegetables soak in cold salt and water
for an hour or more, and occasionally shaking them, every one of these nasty
creatures can be got rid of — for to find a boiled caterpillar on one's plate at dinner
is quite sufficient to destroy one's enjoyment of the meal. The fact really implies
liv cassell's dictionary op cookery.
that the cook is dirty ; and when this is the case, it is difficult to really fancy
any of the dishes that have necessarily passed through her hands.
Befor-e leaving the subject of vegetables, one word in regard to the somewhat
modern invention of preserved vegetables in tins. Take, for instance, peas. Of
course, like everything else, peas are best when fresh gathered and in season ;
but it is really wonderful to what perfection the ai't of preserving vegetables has
been brought. However, just as in the case of tinned soups we gave a few simple
directions how the contents of the tin may be improved when opened, so, too,
with vegetables much may be done to what we may call " increase the illusion."
For instance, take the case of a tin of peas. Of course they are already cooked,
and only want wai-ming up. Now these tinned peas will be found, as a rule, to
be not quite so sweet as fresh-gathered young ones; consequently, whenever you
use a tin of peas as a vegetable, or to be piled up in the centre of an enti-ee,
such as chicken cutlets, act as follows : — First obtain, if possible, a few leaves of
fresh mmt, and boil these leaves in a little water till tender ; then turn out the
tin into a small stewpan, liquor and all, and put it on the fire to warm gently.
Page 65
Presented as published in 1892. 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
First, if the quantity of water is not large, the moment the vegetables are put in, the water instantly goes off the boil, whereas it is important the water should boil the whole time. Again, it is well known how extremely disagreeable green- water is to smell ; consequently, should say a cabbage be placed in a small quantity of water, this disagreeable green- water becomes more concentrated. Let me here, however, give you one most important word of warning with regard to " green- water," and that is, never on any account allow it to be poured down the sink, as the smell that will consequently arise will probably have the very uncomfortable result of rendering the whole house disagreeable for some time after.
There are few houses now, even in London, that do not possess a small patch of ground at the back. The best way of getting rid of green-water is to pour it on the ground outside.
Of course in all culinary operations the first principle of cookery, viz., cleanliness, should be strictly attended to. But in cooking vegetables, if possible, even extra care should be taken on this point. For instance, in cooking potatoes the unsightly black spots should be scooped out with the greatest care. In boiling spinach, the enemy to be encountered is grit, consequently the spinach should be washed in several waters, the water being sufficiently deep to allow the dirt to settle. In boiling greens, and especially cauliflowers and broccoli, those most disgusting enemies, caterpillars and little slugs, must be met and defeated.
Now, in a close cauliflower or broccoli this is not always so easy a task as some would imagine ; but by letting the vegetables soak in cold salt and water for an hour or more, and occasionally shaking them, every one of these nasty creatures can be got rid of — for to find a boiled caterpillar on one's plate at dinner is quite sufficient to destroy one's enjoyment of the meal. The fact really implies
liv cassell's dictionary op cookery.
that the cook is dirty ; and when this is the case, it is difficult to really fancy any of the dishes that have necessarily passed through her hands.
Before leaving the subject of vegetables, one word in regard to the somewhat modern invention of preserved vegetables in tins. Take, for instance, peas. Of course, like everything else, peas are best when fresh gathered and in season ; but it is really wonderful to what perfection the ai't of preserving vegetables has been brought. However, just as in the case of tinned soups we gave a few simple directions how the contents of the tin may be improved when opened, so, too, with vegetables much may be done to what we may call " increase the illusion." For instance, take the case of a tin of peas. Of course they are already cooked, and only want wai-ming up. Now these tinned peas will be found, as a rule, to be not quite so sweet as fresh-gathered young ones; consequently, whenever you use a tin of peas as a vegetable, or to be piled up in the centre of an entree, such as chicken cutlets, act as follows : — First obtain, if possible, a few leaves of fresh mint, and boil these leaves in a little water till tender ; then turn out the tin into a small stewpan, liquor and all, and put it on the fire to warm gently.