NOTE. — To fry parsnips, they must first be plainly boiled, then
skinned, dried in a towel, and split into halves and fried in hot
melted butter until browned.
Leeks au Gratin.— Provide eight leeks, one half table-
spoonful of salt, one ounce of butter, one ounce of flour, one
half pint of second stock, one salt-spoonful of grated nutmeg,
three ounces of grated cheese✪ Leeks au Gratin.
Remove first the fibrous roots from the leeks, cut off the
gi-eeu stalks, leaving about an inch length of them on for
114 VEGETABLES.
use. Put them into a bowl, and covering them with boiling
water, let the leek soak for ten minutes. At the expiration
of this time, put them into a sauce-pan of boiling water, into
which throw the salt, and let all boil for three quarters of
an hour.
While the leeks are boiling, mix together in a sauce-pan
placed over the fire the butter and flour, to which add the
stock by degrees, and let all cook for two minutes, after
which season with the pepper, throw in the nutmeg and
one ounce of the cheese.
When the leeks are done take them from the boiling
water, drain them, and place them upon a gratin-dish.
Pour over them half of the sauce from the sauce -pan,
sprinkle over with the remainder of the cheese, and placing
the dish in a quick oven, let all become slightly browned.
When browned, remove the dish from the oven, pour
around the leeks the remaining sauce, and serve.
NOTE. — When a silver gratin-dish is not available, an ordinary
flat dish may be used, with the consideration that it must be some-
thing that will not be injured by the heat, and also that the prepara-
tion must be served in the same dish in which it is baked.
French or String Beans.— Provide : one quart of beans,
two ounces of butter, one salt-spoonful of pepper, one dessert-
spoonful of salt, one grain of cayenne✪ French or String Beans.
First string the beans, observing always to begin at the
stem end of the pod when the strings will strip easily down-
ward; Lay them flat upon a board, and with a sharp knife
cut them through the centres lengthwise, when they must
be gathered into small bunches of equal size and secured
with a piece of twine.
Place the bunches now in a sauce-pan two-thirds full of
boiling water, in which the salt has been dissolved, and boil
them for twenty minutes if the beans are very young, but if
older they will require quite half an hour to become tender.
When done drain off the water, and transferring each
little bunch to a vegetable dish and cutting the strings,
arrange them neatly therein.
STEWED TOMATOES — BOILED BEETS. 115
Melt the butter, season it with the cayenne and pepper,
and pour it over all just before serving.
NOTE.— String beans are sometimes served cut in small squares
and with a sauce of melted butter and milk, seasoned with salt and
pepper.
Stewed Tomatoes. — Provide : two quarts of fresh toma-
toes, two ounces of butter, two milk biscuits, one half tea-
spoonful of pepper, one half tea-spoonful of salt.
Put the tomatoes into a sauce-pan two-thirds filled with
boiling water, and let them boil until the skins begin to
crack and curl. Take them from the water, drain them in
a colander, and when thoroughly drained, dry the bottom
of the colander and rub the tomatoes through it. ✪ Stewed Tomatoes
Page 80 · 5 recipe records on this page
Presented as published in 1886. 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
NOTE. — To fry parsnips, they must first be plainly boiled, then skinned, dried in a towel, and split into halves and fried in hot melted butter until browned.
Leeks au Gratin.— Provide eight leeks, one half tablespoonful of salt, one ounce of butter, one ounce of flour, one half pint of second stock, one salt-spoonful of grated nutmeg, three ounces of grated cheese.
Remove first the fibrous roots from the leeks, cut off the green stalks, leaving about an inch length of them on for
use. Put them into a bowl, and covering them with boiling water, let the leek soak for ten minutes. At the expiration of this time, put them into a sauce-pan of boiling water, into which throw the salt, and let all boil for three quarters of an hour.
While the leeks are boiling, mix together in a sauce-pan placed over the fire the butter and flour, to which add the stock by degrees, and let all cook for two minutes, after which season with the pepper, throw in the nutmeg and one ounce of the cheese.
When the leeks are done take them from the boiling water, drain them, and place them upon a gratin-dish. Pour over them half of the sauce from the sauce-pan, sprinkle over with the remainder of the cheese, and placing the dish in a quick oven, let all become slightly browned.
When browned, remove the dish from the oven, pour around the leeks the remaining sauce, and serve.
NOTE. — When a silver gratin-dish is not available, an ordinary flat dish may be used, with the consideration that it must be something that will not be injured by the heat, and also that the preparation must be served in the same dish in which it is baked.
French or String Beans.— Provide : one quart of beans, two ounces of butter, one salt-spoonful of pepper, one dessertspoonful of salt, one grain of cayenne.
First string the beans, observing always to begin at the stem end of the pod when the strings will strip easily downward; Lay them flat upon a board, and with a sharp knife cut them through the centres lengthwise, when they must be gathered into small bunches of equal size and secured with a piece of twine.
Place the bunches now in a sauce-pan two-thirds full of boiling water, in which the salt has been dissolved, and boil them for twenty minutes if the beans are very young, but if older they will require quite half an hour to become tender.
When done drain off the water, and transferring each little bunch to a vegetable dish and cutting the strings, arrange them neatly therein.
STEWED TOMATOES — BOILED BEETS. 115
Melt the butter, season it with the cayenne and pepper, and pour it over all just before serving.
NOTE.— String beans are sometimes served cut in small squares and with a sauce of melted butter and milk, seasoned with salt and pepper.
Stewed Tomatoes. — Provide : two quarts of fresh tomatoes, two ounces of butter, two milk biscuits, one half teaspoonful of pepper, one half tea-spoonful of salt.
Put the tomatoes into a sauce-pan two-thirds filled with boiling water, and let them boil until the skins begin to crack and curl. Take them from the water, drain them in a colander, and when thoroughly drained, dry the bottom of the colander and rub the tomatoes through it.
Records on this page
Leeks au GratinMacaroni and CheeseFrench or String BeansStewed TomatoesBoiled Beets