Glazed Jerusalem Artichokes

Ingredients

• some Jerusalem artichokes
• a little hot butter
• pepper
• salt
• a little nutmeg
• a little lemon-juice
• a little stock or water

Method

1. 1

   Wash, peel, and cut Jerusalem artichokes into uniform pieces.

2. 2

   Put them into a stewpan, pour hot butter over, season with pepper, salt, nutmeg, and lemon juice, and moisten with stock or water.

3. 3

   Cover and let simmer on a slow fire for half an hour until they become deep yellow.

4. 4

   Boil them in their glaze and dish up with Italian sauce over.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 24. The excerpt below is the record exactly as published.

Glazed Jerusalem Artichokes. Wash, peel, and cut into uniform pieces some Jeru- salem artichokes. Put them into a stewpan; pour a little hot butter over them ; season with pepper, salt, a little nutmeg, and lemon-juice; moisten them with a little stock or water. Put the lid on, and let them simmer on a slow fire for half an hom*, during which time they ought to become a deep yellow. Boil them in their glaze; dish them up with an Italian sauce over them. 160. — Rice and Pumpkin. Cut a pumpkin into pieces ; put it into an earthen jar, with some salt, an onion, a couple of cloves, small piece of celery, and a good lump of butter; add some water; put on the lid. Cook slowly, either in the oven or by the side of the fire. When cooked, pass it through a sieve. Now boil some rice ; when two-thirds cooked, add the pumpkin to it, and finish cooking them together. Add a little cream and pepper at the last, and, if necessary, more salt, 161. — Salsifis Fritters. Scrape them and soak them in some water and vinegar ; then boil them in plenty of water, with salt and a little flour, so as to keep them white. When cooked, drain them ; then season and fry them like cauliflower fritters (141), VEGETABLES, ETQ. G9 162. — Dressed Salsifls. After they are boiled as above, dress them with maitre d’hotel butter, or yellow sauce, or melted butter. 163. — Salsifis and Cheese. After they are boiled as above, toss them up with a little melted butter and grated cheese. 164. — Celery and Sauce. After the celery is boiled, serve it with any sauce liked. 165. — Celery Fritters. After the celery is boiled, divide it in pieces, and fry in batter like the cauliflower or salsifis. 166. — Celery “ au Jus.” After the celery is parboiled, drain it ; put it in a stewpan ; toss it in a little oil. Add the remains of some roast beef or mutton gravy (or a little of the pot au feu soup) ; add a tomato ; simmer together till the celery is quite cooked. Strain the sauce and serve it over the celery. 167 — Scalloped Salsifi or Jerusalem Artichokes. Boil the vegetable till cooked, and cut it into pieces the size of an oyster. Now mix 1 ounce of TO WHOLESOME COOKERY. butter with 1 ounce of flour, a little cream, half a teaspoonful of anchovy paste ; add 1 yolk of egg, a little lemon-juice

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