Stewed Bananas

Ingredients

• 1 doz. Green Bananas
• Lemon Juice
• ^ pint Brown Sauce
• Pepper and Salt

Method

1. 1

   Stew the bananas in the brown sauce with lemon juice and season with pepper and salt.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 215. The excerpt below is the record exactly as published.

Pepper and Salt . . . . ^ ^ oz. Butter . . . . • I i j \2d. \ oz. Flour Lemon Juice .... .J Total Cost— 2|(Z. Time— One Hour. Cut off the roots and green tops of the leeks and wash well.^ Put them into a saucepan with the stock and stew very gently till soft ; take them up and put on to a hot dish. Put the butter into a saucepan, and when it is dis- solved stir in the flour, nux well, and strain in the stock. Stir until it boils. Season with some pepper, salt, and a few drops of lemon juice. Pour over the leeks, and serve. POTATOES A LA MAITRE D'HOTEL. Cold Potatoes \d. \ pint Maitre d'Hotel Sauce . . \\d. Total Cost— 2^d Time— 5 Minutes. Make the sauce by recipe given elsewhere, flavour nicely with lemon juice, pepper, and salt. Slice up the potatoes, and put them into it ; simmer for five minutes, dish, and serve. LENTILS, TO BOIL. Wash the lentils well in cold water, cover them with cold water seasoned with salt, and boil for one hour and a half. Strain all the water off, put into a hot dish with about half an ounce of butter, and serve. CURRIED LENTILS. Any cold lentils left make a very nice breakfast dish if they are curried. If there should be any cuny gravy left, 358 THE ART OF LIVING IN AUSTRALIA. put them into that and simmer for half an hour ; serve with boiled rice. If there is no curry sauce, make a little by recipe given elsewhere. )U. STEWED BEETROOT AND MASHED POTATOES. 1 bunch Beetroot .... 2d. 2 Onions a;d. 1 oz. Flour Mashed Potatoes Pepper and Salt 1^ oz. Butter i pint Milk 1 dessertspoonful Vinegar Total Cost — 5^. Time — Half an Hour. Peel and cut the onions into dice, put them into a frying- pan with the butter, and fry, but do not let them brown ; sprinkle in the flour, pour in the milk, and stir until it boOs. Season with salt, pepper, and vinegar. Boil the beetroot carefully, and when cold, peel and slice up. Put it into the sauce and simmer for half an hour. Make the mashed potatoes into a border on a hot dish, and put the beetroot in the centre ; boil up the sauce, pour it over, and serve. :} CAULIFLOWERS AU GRATIN. 1 Cauliflower id. ^ pint White Sauce . . . .lid. 2 oz. Dry Grated Cheese . Pepper and Salt Total Cost — 6c?. Time — 15 Minutes. Boil the cauliflower and make the sauce by directions already given. Put the cauliflower into a dish in which it can be served, put half the cheese into the white sauce, season with pepper and salt, make it hot and }X)uv over. Sprinkle the rest of the cheese on the top, and put into the oven till quite brown ; it is then ready to serve. COOKERY BECIPES, #c. 369 NEW POTATOES SAUT]6. OIJCJ TV X\JXJX1.\J 1 lb. New Potatoes . cio ajA. u j.j:it 1 oz. Butter . \d. Pepper and Salt .- 1 teaspoonful Parsley- .1 ici. Lemon Juice Total Cost— 2id Time- -Half an Hour Wash the potatoes and put them into boiling salt and water, and boil for ten minutes. Take up, peel and cut thenfin half. Melt the butter in a saucepan, and when quite hot, put in the potatoes and toss over the fire. Sprinkle over the parsley, pepper, salt, and a few drops of lemon juice ; cover down and cook gently till the potatoes are soft but not broken. Put into a hot dish and serve. POTATO PUFF. \ lb. Cold Potatoes . . . . \d. 2 Eggs 2d. 1 oz. Butter 1 gill Milk Total Qosi—id. Time— Half an Hour. '\\d. Mash the potatoes, beat the butter to a cream, then beat in the eggs, pepper, salt, and milk. Stir up the potatoes, pour into a buttered pie-dish, and bake for about haK an hour. Serve hot. POTATOES STUFFED. 6 Large Potatoes . . . .2d. \ lb. Cold Meat \d. \ gill Gravy or Sauce . . • \ i t Pepper, Salt, and Parsley . . .j '^^' Total Cost— 3(?. Time— One Hour and a Half. Wash and scrub the potatoes, and bake them in the oven till quite done. Cut them in half so that they will stand 860 THE ART OF LIVING IN AUSTRALIA. nicely. Scoop out the inside, and mix the potato meal with some butter, pepper, and salt. ]\Iake a little savoury meat by directions given for mince, and nearly fill the potato skins with this. Put some of the .potato on top, making it look as rough and rocky as possible. Stand in the oven till quite hot, and serve. HARICOT BEANS AND BACON. 1 pint Haricot Beans .... 2d. 1 tea.spoonful Parsley . \ lb. Bacon Pepper and Salt . Total Cost— 7fZ. Time— Two Hours. . Ui. Soak the haricot beans and boil them by directions already given. Rub them through a wire sieve. The bacon should be in thin rashers and very fat. Cook it carefully in a small clean frying-pan, and as the fat runs from it, pour it on the beans. Mash thern up with this and a little pepper and salt, and put them into a, hot dish. Sprinkle over with parsley and lay the bacon rashers on top. Serve hot. ARTICHOKES, TO BOIL. 2 lbs. Artichokes .... Ad. \ pint White Sauce .... \\d. Total Co&t—5\d. Time— One Hour. Wash and peel the artichokes and put them into some water ; add a tablespoonful of vinegar and leave them for half an hour. Drain the water all away and put them into a saucepan, cover with cold water ; add one gill of milk and some salt. Bring to the boil and cook slowly for about an hour. Take half a pint of the liquor in which the arti- chokes were boiled, and make a sauce ; dish them and pour this over. COOKERY EECIPES, #c. 361 IMITATION SPINACH. Take the very young green shoots of the pumpkin plant. Wash them well and put them into a large saucepan, with a very little water seasoned with salt and a pinch of carbonate of soda ; keep pressing them down into the water and boil till soft. Turn into a colander and squeeze very dry, put into a saucepan with one ounce of butter, pepper, salt, and a few drops of lemon juice. Stir about till thoroughly hot through, dish neatly, and serve. BANANAS STEWED. 1 doz. Green Bananas . . . 3^. Lemon Juice . . . . . "] ^ pint Brown Sauce

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