Stewed Watercress

Ingredients

• with a lump of salt
• put a piece of butter, say about 1.5oz.
• pour in i pint of broth
• a small quantity of grated nutmeg

Method

1. 1

   Trim off the coarse ends of the stalks, wash the Watercress in plenty of water, then put it into boiling water with salt and boil it.

2. 2

   When cooked, turn it into a colander and press out as much water as possible; melt butter in a stewpan, add the Cress and dredge with flour.

3. 3

   Stir over the fire for ten minutes, then pour in broth, season with salt, pepper, and nutmeg, and boil for ten minutes longer, stirring.

4. 4

   Turn onto a hot dish, garnish with croutons of fried bread and halves of hard-boiled eggs, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 575. The excerpt below is the record exactly as published.

Stewed Watercress. — Trim off all the coarse ends of the stalks, and wash the Watercress in plenty of water, then put it into a saucepan of boiling water with a lump of salt, and boil it. When cooked, turn the Watercress into a colander and press out as much of the water as possible ; put a piece of butter, say about ljoz., in a stewpan, melt it, then put in the Cress and dredge it over with a little flour. Stir the Cress over the fire for ten minutes, then pour in i pint of broth, season it with salt, pepper, and a small quantity of grated nutmeg

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