The large Spanish or Bermuda onions are the
only kinds which are usually baked. Wash clean, but
do not remove the skins. Boil for an hour — the water
should be boiling when they are put in, and slightly
salted. Change it twice during this time, always re-
plenishing w^ith more, boiling hot. Turn off the water,
take the onions out and lay upon a cloth, that all the
moisture may be absorbed or evaporate. Roll each
in a round piece of buttered tissue paper, twisting it
at the top to keep it closed, and bake in a slow oven for
nearly an hour. When tender all through, peel them,
put them into a deep dish, and brown slightly, basting
freely with butter. This will take ^perhaps a quarter
of an hour more. Serve in a vegetable dish, and poui
over the melted butter, when you have sprinkled with
pepper and salt.
Glazed Onions.
Remove the outer skin of the onions, put them in
a stewpan in which some butter is dissolved, with
some sugar, salt, and a small quantity of stock;
let them simmer in this till tender all through, and
brown on the outside ; if required, a little fresh hot
stock may be added while the simmering goes on.
The onions must be of the same size, and not too
large, or the inside will not be properly done. If the
334 LEEKS.
onions are for garnishing-, they must absorb all the
stock ; but if they are to form a separate dish, there
must be a larger quantity of stock. The onions
must be taken out and kept warm, whilst brown
flour is stirred into the sauce, and simmered for
a short time. This sauce is sent up round the
onions.
Onions a la Poulette.
Take small white onions of the same size, boil
them, with a little salt in the water ; when tender take
them out, and drain thoroughly. Prepare a poulette
sauce, or a cream sauce✪ Onions a la Poulette, and warm the onions in
this.
Stewed Leeks.
Remove the coarser leaves from the leeks, cut
them to convenient lengths of about four inches,
wash them, blanch in boiling water, take out, drain,
and blanch a second time in water with a little salt,
drain thoroughly. Then simmer in good sauce✪ Stewed Leeks, taking
care there is not too much at first ; it is easy to add
more liquid, but if too much is used at first a watery
dish is the result. If meat flavour is not desired, the
sauce must be made with cream, or with milk and
eggs.
To Boil Potatoes.
Wash and brush in cold water; if absolutely
necessary remove the eyes and rough parts✪ To Boil Potatoes, but
POTATOES. 335
young potatoes need never be touched with the
knife.
Place the potatoes in a saucepan of boihng water
and let them cook slowly for from twenty to thirty-
five minutes.
When quite tender pour away all the water, cover
the saucepan with a folded cloth, and allow them to
evaporate on the hot plate for about ten minutes.
If the skin is to be taken off, this can be done
before the evaporation process ; but, skin or no skin,
always let the evaporation take place either in the
saucepan, in the oven, or before the fire.
Very mealy potatoes must be put on in cold
water, as otherwise the outside is done before the
middle.
New Potatoes.
These should be dug up as short a time as possible
before cooking. Wash and brush. ✪ New Potatoes
Page 135 · 4 recipe records on this page
Presented as published in 1882. 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
The large Spanish or Bermuda onions are the only kinds which are usually baked. Wash clean, but do not remove the skins. Boil for an hour — the water should be boiling when they are put in, and slightly salted. Change it twice during this time, always replenishing w^ith more, boiling hot. Turn off the water, take the onions out and lay upon a cloth, that all the moisture may be absorbed or evaporate. Roll each in a round piece of buttered tissue paper, twisting it at the top to keep it closed, and bake in a slow oven for nearly an hour. When tender all through, peel them, put them into a deep dish, and brown slightly, basting freely with butter. This will take perhaps a quarter of an hour more. Serve in a vegetable dish, and poui over the melted butter, when you have sprinkled with pepper and salt.
Glazed Onions.
Remove the outer skin of the onions, put them in a stewpan in which some butter is dissolved, with some sugar, salt, and a small quantity of stock; let them simmer in this till tender all through, and brown on the outside ; if required, a little fresh hot stock may be added while the simmering goes on. The onions must be of the same size, and not too large, or the inside will not be properly done. If the
334 LEEKS.
onions are for garnishing-, they must absorb all the stock ; but if they are to form a separate dish, there must be a larger quantity of stock. The onions must be taken out and kept warm, whilst brown flour is stirred into the sauce, and simmered for a short time. This sauce is sent up round the onions.
Onions a la Poulette.
Take small white onions of the same size, boil them, with a little salt in the water ; when tender take them out, and drain thoroughly. Prepare a poulette sauce, or a cream sauce, and warm the onions in this.
Stewed Leeks.
Remove the coarser leaves from the leeks, cut them to convenient lengths of about four inches, wash them, blanch in boiling water, take out, drain, and blanch a second time in water with a little salt, drain thoroughly. Then simmer in good sauce, taking care there is not too much at first ; it is easy to add more liquid, but if too much is used at first a watery dish is the result. If meat flavour is not desired, the sauce must be made with cream, or with milk and eggs.
To Boil Potatoes.
Wash and brush in cold water; if absolutely necessary remove the eyes and rough parts, but
POTATOES. 335
young potatoes need never be touched with the knife.
Place the potatoes in a saucepan of boihng water and let them cook slowly for from twenty to thirtyfive minutes.
When quite tender pour away all the water, cover the saucepan with a folded cloth, and allow them to evaporate on the hot plate for about ten minutes.
If the skin is to be taken off, this can be done before the evaporation process ; but, skin or no skin, always let the evaporation take place either in the saucepan, in the oven, or before the fire.
Very mealy potatoes must be put on in cold water, as otherwise the outside is done before the middle.
New Potatoes.
These should be dug up as short a time as possible before cooking. Wash and brush.
Records on this page
Onions a la PouletteStewed LeeksTo Boil PotatoesNew Potatoes