Chartreuse of Vegetables

Ingredients

• a plain mould or a two-quart tin basin
• very thin slices of raw bacon
• some half-boiled string-beans
• some half-boiled carrots
• some half-boiled turnips
• Put a plate over the top of the mould
• tie a cloth over that

Method

1. 1

   Line a plain mould or a two-quart tin basin with thin slices of raw bacon.

2. 2

   Prepare half-boiled string beans, carrots, and turnips.

3. 3

   Cut the turnips into small slices and scatter them around the edges and bottom of the pan, about an inch thick.

4. 4

   Fill the middle with chopped veal or mixed chopped potatoes and cabbage or cauliflower.

5. 5

   Cover with a plate and tie a cloth over it, then put it into a steamer for an hour and a half.

6. 6

   Turn out onto a platter and serve with cream or white sauce.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 296. The excerpt below is the record exactly as published.

Chartreuse of Vegetables. — Line a plain mould or a two-quart tin basin with very thin slices of raw bacon; have prepared some half-boiled string-beans, carrots and turnips. Cut the latter into small slices, and scatter them all around the edges and bottom of the pan, about an inch thick; fill up the middle with some chopped veal, or with mixed chopped potatoes and cabbage, or cauliflower. Put a plate over the top of the mould, tie a cloth over that

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