6. We must keep the lid off the saucepan the whole time.
7. After that time, we pour the sprouts into a colander
to drain.
8. When the sprouts are quite dry, we put them in a
saute-pan with one ounce of butter.
9. We sprinkle over them a little pepper and salt, and toss
them over the fire for a few minutes, but they must not fry.
10. For serving, we arrange them tastily on a hot vege-
table dish.
Lessons on Cooking Vegetables —Carrots & Ttirnifs. 2 5
VEGETABLES.
Lesson No. 6.
INGREDIENTS.
d.
Carrots or Turnips
2 tahlespoonsful of salt
Half a pint of stock
Dessertspoonful of castor sugar
Half an ounce of butter
Time required, about three-quarters of an hour.
Now we will show you how to dress Carrots and Turnips✪ Carrots and Turnips.
For Carrots —
1. We take a saucepan of water, and put it on the fire to
2. When the water is quite boiling, we add a tablespoon-
fid of salt.
3. We take the carrots, and if they are quite young, we
put them into the saucepan of boiling water, to boil for
twenty minutes.
4. We must take a fork and stick it in the carrots to feel
that they are quite tender all through.
5. After that time we take them out of the saucepan,
and rub them clean with a cloth.
N.B. — If the carrots are old we should wash, scrape them clean with a
knife, and cut them to the shape of young carrots, or cut them in
quarters, or in fancy shapes, with a cutter, before boiling.
6. We should let them boil for from half an hour to
three-qztarters of an hour.
7. We take a stewpan and put the boiled carrots in it.
8. We pour in about a quarter of a pint of stock, enough
to cover them.
9. We put in a piece of butter, the size of a nut, and
boil.
256 National Training School for Cookery.
sprinkle about a teaspoonful of white castor sugar over
them.
10. We put the stewpan on the fire to boil (the lid should
be off), and reduce to a glaze over the carrots,
11. We then take them out of the stewpan, and they are
ready for serving.
For Turnips —
1. We take the titrnips and wash them well in cold
water.
2. We take them out of the water, put them on a board,
peel them with a sharp knife, and cut them in quarters, or
cut them out with a round cutter.
3. We take a saucepan of water and put it on the fire to
boil.
4. When the water is quite boiling we add a tablespoonful
of salt.
5. We now put in the cut-up turnips, and let them boil
for from ten to fifteen minutes.
6. When they are sufficiently boiled, we take them out
of the saucepan, and put them into a stewpan with about
a quarter of a pint of stock ', enough to cover them.
7. We add to them a piece of butter, the size of a nuty
and sprinkle over them about a teaspoonful of white castor
sugar✪ Boiled Turnips.
8. We put the stewpan on the fire to boil (the lid should
be off), and reduce to a glaze over the turnips
9. We then take them out of the stewpan, and they are
ready for serving.
N.B. — The turnips' and the carrots, as described above, can be served with.
braised veal (see Braised Fillet of Veal) or separately as a vegetable.
L cssons on Cooking Vegetables -Boiled Cauliflower. 257
VEGETABLES.
Lesson No. 7.
BOILED CAULIFLOWER AND CAULI-
FLOWER AU GRATIN.
Average cost of dressing " Cauliflower on Gratin."
INGREDIENTS.
J.
Cauliflower 6
Salt j
Half an ounce of butter f ; 1
1 ounce of flour )
Tablespoonful of cream ih ✪ Boiled Cauliflower
Page 99 · 4 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
6. We must keep the lid off the saucepan the whole time.
7. After that time, we pour the sprouts into a colander to drain.
8. When the sprouts are quite dry, we put them in a saute-pan with one ounce of butter.
9. We sprinkle over them a little pepper and salt, and toss them over the fire for a few minutes, but they must not fry.
10. For serving, we arrange them tastily on a hot vegetable dish.
Lessons on Cooking Vegetables —Carrots & Turnips. 255
Lesson No. 6.
d.
Carrots or Turnips
2 tahlespoonsful of salt
Half a pint of stock
Dessertspoonful of castor sugar Half an ounce of butter
Time required, about three-quarters of an hour.
Now we will show you how to dress Carrots and Turnips. For Carrots —
1. We take a saucepan of water, and put it on the fire to
2. When the water is quite boiling, we add a tablespoonfid of salt.
3. We take the carrots, and if they are quite young, we put them into the saucepan of boiling water, to boil for twenty minutes.
4. We must take a fork and stick it in the carrots to feel that they are quite tender all through.
5. After that time we take them out of the saucepan, and rub them clean with a cloth.
N.B. — If the carrots are old we should wash, scrape them clean with a knife, and cut them to the shape of young carrots, or cut them in quarters, or in fancy shapes, with a cutter, before boiling.
6. We should let them boil for from half an hour to three-qztarters of an hour.
7. We take a stewpan and put the boiled carrots in it.
8. We pour in about a quarter of a pint of stock, enough to cover them.
9. We put in a piece of butter, the size of a nut, and
boil.
256 National Training School for Cookery.
sprinkle about a teaspoonful of white castor sugar over them.
10. We put the stewpan on the fire to boil (the lid should be off), and reduce to a glaze over the carrots,
11. We then take them out of the stewpan, and they are ready for serving.
For Turnips —
1. We take the turnips and wash them well in cold water.
2. We take them out of the water, put them on a board, peel them with a sharp knife, and cut them in quarters, or cut them out with a round cutter.
3. We take a saucepan of water and put it on the fire to boil.
4. When the water is quite boiling we add a tablespoonful of salt.
5. We now put in the cut-up turnips, and let them boil for from ten to fifteen minutes.
6. When they are sufficiently boiled, we take them out of the saucepan, and put them into a stewpan with about a quarter of a pint of stock ', enough to cover them.
7. We add to them a piece of butter, the size of a nuty and sprinkle over them about a teaspoonful of white castor sugar.
8. We put the stewpan on the fire to boil (the lid should be off), and reduce to a glaze over the turnips
9. We then take them out of the stewpan, and they are ready for serving.
N.B. — The turnips' and the carrots, as described above, can be served with. braised veal (see Braised Fillet of Veal) or separately as a vegetable.
Lessons on Cooking Vegetables -Boiled Cauliflower. 257
Lesson No. 7.
BOILED CAULIFLOWER AND CAULI- FLOWER AU GRATIN.
Average cost of dressing " Cauliflower on Gratin."
J.
Cauliflower 6
Salt j
Half an ounce of butter f ; 1
1 ounce of flour )
Tablespoonful of cream ih
Records on this page
Carrots and TurnipsBoiled TurnipsBoiled CauliflowerCauliflower au Gratin