Chartreuse of Vegetables and Game

Ingredients

• Scrape and wash six large carrots
• peel and wash the same number of white turnips
• add 3 pints of stock
• 1 teaspoonful of sugar
• Cut two large cabbages in four parts
• two cloves
• 1 pint of stock
• two onions tied in a piece of muslin
• 1 dessert-spoonful of butter
• lib. of bits of pork
• three grouse

Method

1. 1

   Boil carrots and turnips in salted water for twenty minutes.

2. 2

   Drain, add stock and sugar, and simmer for one hour.

3. 3

   Boil cabbages in salted water, then drain and return to saucepan with stock, cloves, herbs, butter, pork, and grouse.

4. 4

   Simmer for two and a half hours, cool, chop cabbage, season, and prepare a buttered mould.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 239. The excerpt below is the record exactly as published.

Chartreuse of Vegetables and Game. — Scrape and wash six large carrots, peel and wash the same number of white turnips, and boil them for twenty minutes in salted water. Pour off the water, add 3 pints of stock and 1 teaspoonful of sugar, and simmer gently for one hour ; then take up, drain, and set away to cool. Cut two large cabbages in four parts, wash them, and boil twenty minutes in^ salted water. Drain in the colander, and return to the saucepan, Chartreuse — continued. with 1 pint of stock, two cloves, a bouquet of herbs, and two onions tied in a piece of muslin, 1 dessert-spoonful of butter, lib. of bits of pork, and three grouse

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