Leipziger Allerlei (Mixed Vegetables)
From German cookery for the English kitchen, 1906
The dish can be improved with meat balls or tongue slices for garnish.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 54. The excerpt below is the record exactly as published.
I tablespoonful chopped parsley. A pinch of carbonate of soda. \ teaspoonful chopped onion. I tablespoonful vinegar. String the beans, break them across into short lengths, put them on in boiling water with i tablespoonful vinegar and a pinch of carbonate of soda. Bring to the boil, pour this water away and then boil till tender in the stock with i oz. of the butter. Cut the tomatoes into slices, dredge over with flour and stew gently in a covered saucepan for 10 minutes, with the chopped ham and an oz. of butter. Add the onion to the stock in which the beans have been boiled, which should now amount to about J^ pint. Boil a further 5 minutes and pour the thick sAuce so obtained through a hair sieve on to the beans, which must then be allowed once more to boil up. Flavour with lemon juice and sugar, stir in the chopped parsley and serve. Green peas can be prepared with tomatoes in the same way. 122 Gemiise. Bontes Oemiise. (Leipziger Allerlei.) Far 6 Persons. Time of Preparaiion : 3 hours. 4 oz. shelled green peas. 8 oz. asparagus, cut into short lengths. 4 oz. cauliflower, divided into tiny heads. 4 oz. small spring carrots. 4 oz. kohlrabi, sliced. \ oz. parsley root, chopped. 2 oz. butter. I tablespoonful sugar. I tablespoonful chopped parsley. I tablespoonful flour. Sugar and salt to taste
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