German cookery for the English kitchen

Boil each vegetable separately in slightly salted water. Slightly brown i ^ oz. butter and the flour in a saucepan, add J^ pint of the water in which the asparagus has been boiled and the chopped parsley root. Boil up this sauce well and flavour with a little sugar. Then put into it all the various vegetables, keeping back some of each kind, with which to garnish the dish, and finally adding the chopped green parsley. The dish may be further improved by the addition of little meat balls, or slices of tongue, arranged as a border round the dish, with alternate little heaps of the vegetables that have been held over for garnishing. For 6 Persons. 3 lbs. kohlrabi. 1^ pint stock. J oz. butter. I tablespoonful flour. Kohlpabi. Time of Preparation : 2 hours. I I tablespoonful chopped ' parsley. A little sugar. A pinch of pepper. A pinch of salt. Pick off the leaves from the stalks, wash them well, boil them in salted water till tender, then pour off the water, rinse the leaves in cold water and chop finely. Peel the roots, cut them into slices, scald them and boil in stock or mutton broth, till soft. Vegetables. 123 Brown the butter and flour slightly in a saucepan, add the sliced vegetable, the chopped leaves, salt, pepper and sugar to taste and allow to simmer for 5 minutes. Just before serving, stir in the chopped parsley. Kohlrabi mlt Hilobsauoe. (Kohlrabi with Milk Sauce.) For 6 Persons. Time of Preparation : 2 hours. 3 lbs. kohlrabi. f pint milk. A little sugar. 2 oz. butter. I tablespoonful flour. Pepper and salt to taste. Prepare the leaves as in preceding recipe. Peel and slice the roots and boil with salt and i oz. butter in sufficient water just to cover them. Then take out and drain on a sieve. Slightly brown the remainder of the butter with the flour, add % pint of the water in which the kohlrabi has been boiled and the milk and bring to the boil. Into this thickened sauce put the chopped leaves and the sliced kohlrabi and simmer gently for 5 minutes, adding pepper, salt and sugar to taste. The addition of 4 oz. boiled potatoes, cut into slices, is an improvement. Sellerie-Gemuse. (Celery Root.) 2 lbs. celery root. 2 oz. butter. 2 tablespoonsful flour. 2 ,, lemon juice. I teaspoonful sugar. A pinch of salt. „ pepper. Sugar to taste. Wash and brush the celery root thoroughly, then boil till tender in about 3 quarts water. Brown the butter and the flour in a saucepan, add a pint of the water in which the celery was boiled and a little Meat Extract, boil up and flavour with sugar, lemon juice and pepper. Gentiise. Peel the celery root, cut it into slices and boil up once in this sauce. It is an improvement to stir into the sauce the yolks of 2 beaten-up eggs. Sellerie-Gemlise mit Bahnensauce. (Celery root with Cream Sauce.) 2^ lbs. celery root. \\ oz. butter. \ pint cream. A little sugar. 2 tablespoonsful flour. 2 oz. chopped raw ham. I tablespoonful lemon juice. A pinch of pepper. Prepare the celery root as in preceding recipe. Brown the butter and flour in a saucepan, add \ pint of the water in which the celery has been boiled and the chopped ham, and boil the sauce well. Then add the cream, strain through a sieve, flavour with salt, pepper, sugar and lemon juice, place in it the sliced celery, boil up again once, and serve. For 6 Persons. 2\ lbs. parsneps. pint stock, pint cream. Pastinaka. (Parsneps. ) Time of Preparation : 2 hours. I oz. butter. I tablespoonful flour. A pinch of pepper. A pinch of salt. Wash and scrape the parsneps, cut them into slices, and boil them with salt, till tender. Then drain on a sieve.