Boiled Radish Leaves

Ingredients

• the leaves
• a little butter
• pepper
• salt

Method

1. 1

   Pick over the leaves, removing old or faded ones and thick stalks.

2. 2

   Steep in cold water for half an hour, then drain and boil in fast-boiling salted water until tender (25-35 minutes).

3. 3

   Mince finely, season with butter, pepper, and salt, and serve.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.

salted water for twenty minutes or so, till tender, then drain well, press out every drop of liquid, and heat the pulp up lightly with a little butter, pepper, salt, and a little cream if handy. VEGETABLES. 117 Another (French) method is, after preparing the pumpkin as before, to dry the cubes in a clean cloth, dust them with tine dry flour, and place a layer of these cubes in a fireproof dish brushed over with oil, dusting this layer well with black pepper, minced parsley, chives (or shallot), and good salad oil, repeating these two layers till the dish is full ; bake till tender, when you pour off any superfluous oil, and serve. Some cooks add grated Parmesan cheese to the seasoning. Pumpkin pie. — Prepare the pumpkin as before, and cook it in a small cpiantity of water till quite tender, then sieve it. To each teacupful of this puree allow one well-beaten whole egg, a teacupful of milk, and caster sugar to taste. Season this with some ground ginger and nutmeg, beat it all well together, and pour a breakfastcupful of this into an ordinary dinner (or, if preferred, soup) plate, previously lined with puff pastry, and bake. Eat cold. Purslane {Pourpier). — This was formerly much valued as a garden herb, but nowadays it is seldom seen, though some old-fashioned cooks still use the young shoots in salad, and the older ones as potherbs. Abroad it is still in request, for salads especially, but even for “ fines herbes ” the French cook considers purslane, or pourpier as she calls it, indispensable. Radish (Radis). — These in this country are seldom if ever seen otherwise than raw, yet formerly here, and still on the Continent, they may be met with cooked, and very good they are. Well washed and trimmed, radishes, the round ones especially, form a favourite hors d’oeuvre. 118 VEGETABLES. Radish, boiled. — Trim the radishes neatly, plunge them in fast-boiling salted water, and cook till tender (about thirty minutes), drain, and serve with melted butter. leaves, boiled. — Pick over the leaves

Cook this with the app: pantry check, scaling, and the assistant.