Mixed Vegetables

Ingredients

• equal portions of the above vegetables
• half the quantity of soaked beans
• a few potatoes cut in pieces
• a handful of spinach
• a breakfast-cupful of milk
• half an ounce of butter
• two eggs
• salt, pepper, and some grated horse-radish

Method

1. 1

   Peel and cut vegetables, boil separately in salted water.

2. 2

   Thicken milk with flour, mix with stock and butter, then stir in beaten egg yolks.

3. 3

   Drain vegetables, pour sauce over, and serve with bread.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 25. The excerpt below is the record exactly as published.

Mixed Vegetables.) Peel and wash some carrots and turnips, and cut them like olives. Cut some French beans into small diamond- shaped pieces. Take equal portions of the above veget- ables, with an equal quantity of freshly-shelled young peas, and half the quantity of soaked beans, a few 36 ARABIA potatoes cut in pieces, and a handful of spinach. Boil them all separately in salted water. Thicken a breakfast- cupful of milk with flour, and stir it over the fire till boiling ; then mix with it about half a teacupful of common stock and half an ounce of butter, and then move the saucepan to the side of the fire. Beat the yolks of two eggs, strain them, and stir them gradually into the sauce, turning the spoon one way only. Season with salt, pepper, and some grated horse-radish

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