4. When the eggs are sufficiently boiled, we take them
out of the saucepan ; we should tap them all over on the
■edge of a basin, and take off all the shell : we then put the
eggs in a basin of cold water.
5. We take the eggs out of the water, put them on a
board, cut them in halves, take out the yolks, and cut the
whites up in pieces to the shape of dice.
6. When the boiled rice is dry, we put two ounces of
butter in a stewpan, put it on the fire, and when the butter
is melted, we should add the rice and stir it well with a
fork.
N.B. — We must not use a spoon.
Q 9
244 National Training School for Cookery.
7. We now add the fish, the whites of the eggs, a feu,
grains of cayenne pepper (about as much as would thinly
cover one side of a threepenny-piece), and salt to taste ;
mix it all well together, and turn it out on a hot dish.
8. We must now place a sieve over it, take the yolks of
the eggs, and rub them through the sieve all over the fish
and rice : it is now ready for serving.
Lessons on Cooking Vegetables. — Boiled Potatoes. 245
VEGETABLES.
Lesson No. u
BOILED AND STEAMED POTATOES.
Time required for boiling: —
Old potatoes, about half an hour.
New potatoes, about twenty minutes.
Steamed potatoes, half an hour.
Now we will show you how to dress Potatoes.
For boiling Old Potatoes.
1. We wash two pounds of potatoes well in cold water,
and scrub them clean with a scrubbing brush.
N.B. — If the potatoes are diseased then we take a sharp knife, peel them,
and carefully cut out the eyes and any black specks about the potato, but
it is much better to boil them in their skins.
2. We put them in a saucepan with cold water, enough
to cover them, and sprinkle over them a teaspoonful
of salt✪ Boiled Potatoes.
3. We put the saucepan on the fire, to boil the potatoes
for from twenty minutes to half an hour.
4. We should take a fork and put it into the potatoes, to
feel if the centre is quite tender.
5. When they are sufficiently boiled, we drain off all the
water, and place a clean cloth over the potatoes in the
saucepan.
6. We stand the saucepan by the side of the fire, with
the lid on, to steam the potatoes.
7. When the potatoes have become quite dry, we take
them carefully cut of the saucepan, peel them without
breaking them, and place them in a hot vegetable dish for
serving.
246 National Training School for Cookery.
For boiling New Potatoes.
1. We wash two pounds of potatoes in cold water.
2. We take a knife and scrape them.
3. We take a saucepan of warm water, and put it on the
fire to boil.
4. When the water is quite boiling, we put in the new
potatoes, and sprinkle over them a teaspoonfid of salt.
5. We let them boil for a quarter of an hour; we should
take a fork or skewer, and put it in the potatoes, to feel if
the centre is quite tender.
6. We then drain off all the water, and place a clean
cloth in the saucepan, over the potatoes, and stand the
saucepan by the side of the fire with the lid on.
7. When they have become quite dry, we take them out
of the saucepan, and arrange them on a hot vegetable dish
for serving.
For Steamed Potatoes.
N.B. — Old potatoes only, can be steamed.
1, We wash the potatoes well in cold water, and scrub
them clean with a scrubbing brush.
N.B. — It is best to steam the potatoes in their skins, but they can be peeled
if preferred. ✪ Steamed Potatoes
Page 95 · 2 recipe records on this page
Presented as published in 1891. 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
4. When the eggs are sufficiently boiled, we take them out of the saucepan ; we should tap them all over on the edge of a basin, and take off all the shell : we then put the eggs in a basin of cold water.
5. We take the eggs out of the water, put them on a board, cut them in halves, take out the yolks, and cut the whites up in pieces to the shape of dice.
6. When the boiled rice is dry, we put two ounces of butter in a stewpan, put it on the fire, and when the butter is melted, we should add the rice and stir it well with a fork.
N.B. — We must not use a spoon.
244 National Training School for Cookery.
7. We now add the fish, the whites of the eggs, a few grains of cayenne pepper (about as much as would thinly cover one side of a threepenny-piece), and salt to taste ; mix it all well together, and turn it out on a hot dish.
8. We must now place a sieve over it, take the yolks of the eggs, and rub them through the sieve all over the fish and rice : it is now ready for serving.
Lessons on Cooking Vegetables. — Boiled Potatoes. 245
Lesson No. u
BOILED AND STEAMED POTATOES.
Time required for boiling: — Old potatoes, about half an hour. New potatoes, about twenty minutes. Steamed potatoes, half an hour.
Now we will show you how to dress Potatoes. For boiling Old Potatoes.
1. We wash two pounds of potatoes well in cold water, and scrub them clean with a scrubbing brush.
N.B. — If the potatoes are diseased then we take a sharp knife, peel them, and carefully cut out the eyes and any black specks about the potato, but it is much better to boil them in their skins.
2. We put them in a saucepan with cold water, enough to cover them, and sprinkle over them a teaspoonful of salt.
3. We put the saucepan on the fire, to boil the potatoes for from twenty minutes to half an hour.
4. We should take a fork and put it into the potatoes, to feel if the centre is quite tender.
5. When they are sufficiently boiled, we drain off all the water, and place a clean cloth over the potatoes in the saucepan.
6. We stand the saucepan by the side of the fire, with the lid on, to steam the potatoes.
7. When the potatoes have become quite dry, we take them carefully cut of the saucepan, peel them without breaking them, and place them in a hot vegetable dish for serving.
246 National Training School for Cookery.
For boiling New Potatoes.
1. We wash two pounds of potatoes in cold water.
2. We take a knife and scrape them.
3. We take a saucepan of warm water, and put it on the fire to boil.
4. When the water is quite boiling, we put in the new
potatoes, and sprinkle over them a teaspoonfid of salt.
5. We let them boil for a quarter of an hour; we should take a fork or skewer, and put it in the potatoes, to feel if the centre is quite tender.
6. We then drain off all the water, and place a clean cloth in the saucepan, over the potatoes, and stand the saucepan by the side of the fire with the lid on.
7. When they have become quite dry, we take them out of the saucepan, and arrange them on a hot vegetable dish for serving.
For Steamed Potatoes.
N.B. — Old potatoes only, can be steamed.
1, We wash the potatoes well in cold water, and scrub them clean with a scrubbing brush.
N.B. — It is best to steam the potatoes in their skins, but they can be peeled if preferred.
Records on this page
Boiled PotatoesSteamed Potatoes