Handbook of practical cookery

Dissolve in a large sauce-pan of water the salt ; when boiling throw into it the radishes, which ought first to be carefully trimmed, leaving on them a few of the green top leaves. When the radishes have boiled thirty minutes, remove them to a very hot dish, melt the butter in a small saucepan, and pour it over. Vegetable Marrow Stuffed.— One vegetable marrow, two ounces veal, two ounces ham, one ounce bread crumb, one ounce butter, the yolk of one egg, one tea-spoonful salt, one quarter tea-spoonful pepper. STEWED CELERY — CHICKEX SALAD. 119 Chop very finely the veal and ham, place them in a basin ; add the pepper, salt, bread crumb, and butter, stir all well together; add the yolk of egg, stir well again. Pare the marrow, cut it in half, and scoop out the seeds ; place in the stuffing, and put the sides of the marrow together again. Grease well a sheet of kitchen-paper, and roll it round the marrow. Place the marrow on a baking-tin, and bake it for from half an hour to three quarters, according to size of marrow. Take it out of the paper, place it on a very hot dish, and pour round a brown sauce. (See page 176 ) Stewed Celery.— Two heads of celery, one half pint white stock, one ounce butter, one half ounce flour, one gill cream, one half tea-spoonful salt, one salt-spoonful pepper, one saltspoonful grated nutmeg. Wash well the celery, strip off the outer stalks. Cut the centre stalks into pieces about four inches in length. Place the celery in a stew-pan, pour over the stock, and allow it to simmer by the side of the fire for half an hour. Place now on a plate the butter, and with the point of a knife work into it the flour. When the celery has cooked half an hour, add to it the butter, flour, and cream, also the salt, pepper, and nutmeg. Stir all till again boiling, simmer five minutes, and then serve. Chicken Salad. — One cold chicken, one tea-spoonful of salt, one tea-spoonful of white pepper, one half head of celery, one grain of cayenne, yolks of two eggs, one table-spoonful of vinegar, one table-spoonful of capers, one head of lettuce, one gill of salad oil. Cut the chicken into small square pieces and remove the skin. The celery should be well washed, and also cut into pieces of a similar size. Put into a bowl the yolks of eggs, drop into this, drop by drop, the oil, and beat them together with the back of a wooden spoon. When this is done the mixture should resemble a thick cream, to which the vinegar should be added ; and putting the chicken and celery together in a salad-bowl, pour over them this compound, sprinkle on also the pepper, salt, and cayenne, and mix all thoroughly together with a fork. Take then the fresh green leaves of the lettuce, and, washing well first, arrange them around the edge of the salad-bowl, sprinkle the capers over the top, and garnish the centre with tips of celery to give the salad an attractive appearance. NOTE. — Cold turkey may be substituted for chicken in making a salad. Potato Salad. — Eight large potatoes, two table-spoonfuls of vinegar, one half of a Bermuda onion, one table-spoonful of chopped parsley, yolks of two eggs, one gill of salad oil, one tea-spoonful of white pepper, one tea-spoonful of salt, one head of lettuce.