Line the inside of an oval mould with rashers of bacon ;
then set upright alternately slips of cooked tvuiiip, carrots,
celery, asparagus heads, and pickled cucumbers. Lay a
forcemeat at the bottom of the mould and round the inside
of the vegetables ; fill the centre with stewed beef tails with
the bones taken out, or with small pieces of mutton or
veal passed with sweet herbs, pepper, salt, and lemon-juice✪ Vegetables in a Mould.
Cover with ibrcemeat, wash over with Q^g, and bake.
^Vhen it is to be served, turn it gently out of the mould
upon a dish, take off the bacon, make a little hole at the
top and pour in some good cullis.
45. Vegetable Pie.
Cut celery heads two inches long, tunaips and carrots
into shapes, some peeled small onions, or two Spanish
VEGETABLES. 369
onions, artichoke bottoms cut into quarters, pieces of cauli-
flower or heads of broccoH, heads of fine asparagus✪ Vegetable Pie, and
any other vegetable you may think proper. Wash all these
thoroughly clean ; then boil each kind separately in just
sufficient water to cover them, and as they get tender
strain the liquor into one stew-pan and put the vegetables
into another. Then add to the liquor half a pint of
consomme (p. 77), thicken it Avith flour, and season it Avitli
cayenne, salt, and lemon-juice ; boil it for ten minutes,
strain it to the ves^etables, and let the whole simmer tooether.
Serve in a raised pie-crust, or in a pie-dish Avith a raised
crust baked round it.
46. Stewed Feas.
Three pints or two quarts of peas are sufficient for a
second-course dish. Peas for stewing must be quite j'oung.
Throw them into a large pan of cold water, with two
cabbage lettuces cut up, and two ounces of fresh butter;
work the peas and butter, etc., together ; take them out of the
Avater and put them into a clean steAv-pan; tie up a bunch
of green onions AA-ith a httle parsley and mint, and put with
them ; cover the steAv-2Dan close, and about an hour before
dinner set it over a stove, frequently giving the pan a
toss lest any should stick to the bottom ; Avhen the peas
are tender, and the juice nearly reduced, take out the
bunch of onions, toss up the peas Avitli a little more
butter, a little sugar and salt, and at last pour in a
dessertspoonful of cold AA^ater, and dish them iunnediately.
Flour in steAved peas, though many cooks use it, is not
admissible, nor is it requisite if proper care and attention
be paid at the moment they are served.
370 THE THOEOUGH GOOD COOK.
47. Asparagus, Italian Fashion.
Tiike the asparagus, break the tops in pieces, then boil
them soft, and drain the water from them; take a httle
oil, water, and vinegar, let it boil ; season it with pepper
and salt; throw in the asparagus, and thicken with the
yolks of eggs.
48. Forced Asparagus in French Rolls. ✪ Stewed Peas
Page 199 · 5 recipe records on this page
Presented as published in 1895. 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
Line the inside of an oval mould with rashers of bacon ; then set upright alternately slips of cooked turnip, carrots, celery, asparagus heads, and pickled cucumbers. Lay a forcemeat at the bottom of the mould and round the inside of the vegetables ; fill the centre with stewed beef tails with the bones taken out, or with small pieces of mutton or veal passed with sweet herbs, pepper, salt, and lemon-juice. Cover with forcemeat, wash over with egg, and bake. When it is to be served, turn it gently out of the mould upon a dish, take off the bacon, make a little hole at the top and pour in some good cullis.
45. Vegetable Pie.
Cut celery heads two inches long, turnips and carrots into shapes, some peeled small onions, or two Spanish
onions, artichoke bottoms cut into quarters, pieces of cauliflower or heads of broccoli, heads of fine asparagus, and any other vegetable you may think proper. Wash all these thoroughly clean ; then boil each kind separately in just sufficient water to cover them, and as they get tender strain the liquor into one stew-pan and put the vegetables into another. Then add to the liquor half a pint of consomme (p. 77), thicken it with flour, and season it with cayenne, salt, and lemon-juice ; boil it for ten minutes, strain it to the vegetables, and let the whole simmer tooether. Serve in a raised pie-crust, or in a pie-dish with a raised crust baked round it.
46. Stewed Feas.
Three pints or two quarts of peas are sufficient for a second-course dish. Peas for stewing must be quite young. Throw them into a large pan of cold water, with two cabbage lettuces cut up, and two ounces of fresh butter; work the peas and butter, etc., together ; take them out of the water and put them into a clean steAv-pan; tie up a bunch of green onions with a little parsley and mint, and put with them ; cover the stew-pan close, and about an hour before dinner set it over a stove, frequently giving the pan a toss lest any should stick to the bottom ; Avhen the peas are tender, and the juice nearly reduced, take out the bunch of onions, toss up the peas Avitli a little more butter, a little sugar and salt, and at last pour in a dessertspoonful of cold water, and dish them immediately. Flour in steAved peas, though many cooks use it, is not admissible, nor is it requisite if proper care and attention be paid at the moment they are served.
47. Asparagus, Italian Fashion.
Take the asparagus, break the tops in pieces, then boil them soft, and drain the water from them; take a httle oil, water, and vinegar, let it boil ; season it with pepper and salt; throw in the asparagus, and thicken with the yolks of eggs.
48. Forced Asparagus in French Rolls.
Records on this page
Vegetables in a MouldVegetable PieStewed PeasAsparagus, Italian FashionForced Asparagus in French Rolls