Oyster-Plant with Cream

Ingredients

• a tablespoonful of butter
• cream enough to cover it
• a palatable seasoning of salt
• a palatable seasoning of white pepper

Method

1. 1

   Cut the oyster-plant in pieces, boil it in salted boiling water for about twenty minutes until tender.

2. 2

   Drain, add butter, cream, salt, and white pepper.

3. 3

   Serve as soon as the cream is hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 221. The excerpt below is the record exactly as published.

cream enough to cover it, and a palatable 408 PRACTICAL AMERICAN COOKERY. seasoning of salt and white pepper. Serve it as soon as 'the cream is hot. The cream may be omitted if desired. After oyster-plant has been boiled, it can be mashed through a colander, with a palatable reasoning of salt, pep- per, and butter, and heated and served; or mashed and made into little cakes, and browned in butter ; or scalloped, with the addition of bread-crumbs and seasoning, and browned in a hot oven. SEA-KALE. The stalk of sea-kale, when cooked, is somewhat like as- paragus ; the growing plant has thick stalks and large leaves, like pie-plant, which take on a purplish-green color when exposed to sun and air. Like celery and pie-plant, sea-kale must be blanched while growing, or the taste will be bitter ; and it must be kept in a dark place after it is cut. The kale grows in roots with stalks attached, like celery. To prepare it for cooking, the roots and large leaves must be trimmed off, the plants thoroughly washed in cold salted water, and then tied up like asparagus. The young shoots are the best, but the stalks or midribs of the leaves are good if they are white and crisp. When the stalks are tied up, put them into salted boiling water, and boil them until they are tender, which will be in about twenty minutes, if the kale is good ; then drain them, and dress them with salt, pepper, butter, and a httle lemon-juice, and serve them hot,' or serve the kale on toas \, like asparagus. Any sauce suit- able for asparagus will be excellent for sea-kale. ASPARAGUS. If fresh asparagus is used, wash it, and scrape the stalks, and, as far as they are tender, cut them into inch pieces ; boil them until tender in salted boiling water ; then drain them, and throw them into cold water; if canned aspaia- SALADS AND VEGETABLES. 4O9 gus is used, simply drain it, and pour boiling water over it ; about ten minutes before dinner-time, drain the asparagus from the boiling water, put it into a saucepan with sufficient sweet cream to cover it, season it palatably with salt and white pepper, heat it, and serve it at once on delicate slices of toast. Or, heat the asparagus with salt, pepper, and but- ter, after it is boiled. ASPARAGVS WITH DUTCH SAUCE. After washing asparagus, scrape off the woody portion of the stalks, or cut it off entirely, and tie the asparagus in small bunches ; put it over the fire in salted boiling water, and boil it until it is tender ; then drain it, and serve it on a napkin, or on toast, sending a dish of white or Dutch sauce, or melted butter, to the table with it. The toast served under asparagus is designed to absorb the water from it. To make Dutch or HoUandaise sauce, put over the fire a tablespoonful each of butter and flour, and stir them until they bubble, then gradually stir in a pint of boiling water ; when the sauce boils, season it palatably with salt and white pepper, and draw the saucepan to the side of the fire where the sauce cannot boil ; then stir in three tablespoonfuls of oil, drop by drop, or two tablespoonfuls of butter

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