Dandelions

Ingredients

• 1 lb. dandelion plants
• 1 oz. dripping
• 1/4 teaspoonful flour
• 1 gill cold water or pot liquor
• 1 teaspoonful salt
• 1 teaspoonful pepper

Method

1. 1

   Gather the plant before it flowers; take up with it the heart of the plant, as far as the top of the brown root.

2. 2

   Throw away the dead leaves; wash the plants in several waters; place them in a saucepan with plenty of boiling water.

3. 3

   Boil uncovered for about half an hour; drain away the water; chop up the dandelions very fine; put them in a pan with the dripping, flour, and seasoning; mix all well; add the pot liquor; simmer gently for about a quarter of an hour.

4. 4

   When ready, the addition of a little gravy from roast meat is an improvement.

As published

This recipe was extracted from The school cookery book (1881), page 46. The excerpt below is the record exactly as published.

1 teaspoonful salt to 1 quart of water. Prepare the cabbage (see p. 37). Place it in a saucepan with enough boiling water to cover it. Let it boil uncovered and very fast, till the stalk end of the cabbage is soft, for about half an hour to three quarters of an hour. Place it in a colander, and press with a plate to squeeze out the water. Place in a dish and cut into quarters. Colcannon. — Required: equal quantities of cold potatoes and cold cabbage ; 1 oz. dripping to 1 lb. of vegetables; teaspoonful salt; % teaspoonful pepper; 1 oz. dripping to grease the basin. Crush the potatoes with a fork ; chop the cabbage small ; mix both together and place in a saucepan with the dripping, pepper, and salt. Stir over the fire till the dripping has melted and mix with the vegetables. Grease a basin or pie dish ; place the mixture in it ; put it in a hot oven for about half an hour. Turn out on a dish ; serve hot. Cauliflower. — Required: 1 cauliflower; boiling water ; 1 teaspoonful salt to 1 quart of water. Prepare the cauliflower (see page 37). Place it with the flower downwards in enough boiling water to cover it. Boil uncovered for twenty minutes to half an hour, till the stalk end is tender. Place the cauli- flower in a colander to drain off the water. Serve with melted butter. Peas. — Required: peas; boilingwater; 1 teaspoon- ful sugar to a quart of peas. 98 VEGETABLES. Shell the peas ; place them in plenty of boiling water ; boil uncovered till tender, about a quarter of an hour for young peas, from three quarters of an hour to one hour for old peas. Strain off the water ; serve the peas in a dish with the sugar sprinkled over them. Stewed Peas with Bacon. — Required: pint shelled peas ; i oz. fat bacon ; i small onion ; i table- spoonful flour; y, pint hot water; y teaspoonful salt ; i pinch of pepper. Cut the bacon into very small square pieces, remov- ing the rind ; put them into a small stewpan and fry to a golden colour. Prepare the onion (see page 38) and cut it in slices ; toss them in the hot fat for a few seconds, but do not let them brown. Add the peas and stir continually for a few seconds longer till all is well mixed ; add the salt, pepper, and flour, stir again till you see no traces of dry flour. Then pour in the water gradually, stirring all the time, and cover the pan. Simmer for about an hour, stirring occasionally. Serve very hot. Stewed Onions. — Required: 1 Spanish onion ; 1 gill of milk; *4 oz. flour; x pinch salt; 1 pinch pepper. Skin the onion ; put it in a pan and cover it with boiling water; boil till tender (large onions take about one and a half to two hours, small onions about three- quarters of an hour) ; pour away the water. Break the flour with the milk ; add the pepper and salt ; put this into the pan and stir till it boils ; let it boil with the onion in it for three minutes. If the sauce is too thick, add a little cold milk or water. Baked Onions. — Required: 1 Spanish onion ; 1 oz. dripping ; 1 pinch pepper ; 1 pinch salt. Place the onion (unskinned) in boiling water ; boil VEGETABLES. 99 till tender j skin it ; place it and the dripping m a small baking tin ; put into the oven; baste the onion frequently till brown ; sprinkle with pepper and salt, and serve. . . , . Spinach. — Required : i lb. spinach; % oz. drip- ping or butter; % teaspoonful flour; glU milk 1 Va teaspoonful salt. ... Wash and pick the spinach (see page 3b) ; put it, without any water, into a large uncovered iron pan over a brisk fire ; stir continually with a wooden spoon till the spinach is quite tender ; then put it into a colander to allow the water which has come out of the spinach to drain away. Chop the spinach very fine ; rub it with a wooden spoon till quite smooth ; put it into a pan with the butter, flour, milk, and salt, and stir over the fire till all is mixed and the spinach boils. Serve as a vegetable, or with poached eggs and small sippets of fried bread. Nettles.— Gather (with a thick glove) young nettles in early spring. Pour boiling water over them ; let them lie for five minutes ; pour away the water. Pick the leaves off the stalks ; place the leaves in plenty of boiling water (allowing one half teaspoonful of salt to one quart of water) ; boil uncovered and very quickly for about ten minutes. Drain away the water ; chop up the nettles very fine ; rub with a wooden spoon till smooth, and finish in the same way as spinach. Dandelions. — Required: 1 lb. dandelion plants; oz. dripping ; J4 teaspoonful flour ; gill cold water or pot liquor; boiling water; teaspoonful salt ; teaspoonful pepper.

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