Chartreuse of Vegetables and Game
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 81. The excerpt below is the record exactly as published.
Chartreuse of Vegetables and Game. Six large carrots, six white turnips, two large heads of cabbage, two onions, two quarts of stock, three grouse, one pint of brown sauce, four table-spoonfuls of glaze, two cloves, a bouquet of sweet herbs, one pound of mixed salt pork and one cupful of butter
Cook this with the app: pantry check, scaling, and the assistant.