Vegetable Stew

Ingredients

• one pint of cooked cauliflower
• one pint of carrots, cut into fine cubes
• one can of French peas or French beans
• three gills of white stock
• half a cupful of cream or milk
• three teaspooiifuls of salt
• one-fourth of a teaspoonful of white pepper
• one table-spoonful of sugar
• three table-spoonfuls of butter
• two scant table-spoonfuls of flour
• one table-spoonful of chopped onion
• one bay leaf

Method

1. 1

   Cook the carrots in three quarts of water for forty minutes; then pour off the water, and add the cooked cauliflower, peas, sugar, half the pepper, two teaspoonfuls of salt, and one gill of stock.

2. 2

   Cover and cook for ten minutes.

3. 3

   Mix butter and flour until smooth, heat the remainder of the stock, and pour it onto the mixture.

4. 4

   Stir until it boils, then add onion, bay leaf, and remaining salt and pepper.

5. 5

   Cook for five minutes, add milk or cream, and boil once.

6. 6

   Strain the sauce over the vegetables and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 276. The excerpt below is the record exactly as published.

ne pint of cooked cauu- flower, one pint of carrots, cut into fine cubes, one can of French peas or French beans, three gills of white stock, half a cupful of cream or milk, three teaspooiifuls of salt, one-fourth of a teaspoonful of white pepper, one table-spoonful of sugar, three table-spoonfuls of butter, two scant table-spoonfuls of flour, one table-spoonful of chopped onion, and one bay leaf. Cook the carrots in three quarts of water for forty minutes ; then pour off the water, and add to the carrots the cooked cauliflower, broken into flowerets, the peas, rinsed and drained, the sugar, half the pepper, two tea- spoonfuls of the salt, and one gill of the stock. Cover the stew-pan, and set it where its contents will cook for ten minutes. Now put the butter and flour into a stew-pan, and mix them until smooth. Heat the remainder of the stock, and pour it upon the mixture. Set the stew-pan on the 528 MISS PARLOA'S KITCHEN COMPANION. fire, and stir the mixture until it boils. At that time add the onion, bay leaf, and the remainder of the salt and pepper. Cook for five minutes ; then add the milk or cream, and boil up once. Strain this sauce over the vegetables, and arrange them on a warm dish. Serve immediately. This makes a nice dish to serve with cutlets, chops, braised tongue, or any meat entree. It also is a suitable entre'e if served by itself. The materials required are : a can of mixed vegetables, a table-spoonful of beef extract, a teaspoonful of sugar, a teaspoonful of salt, one-fourth of a teaspoonful of pepper, two table-spoonfuls of butter, and half a cupful of water. Turn the vegetables into a strainer, and pour cold water over them ; then place them in a stew-pan with the other ingredients, and cook over a hot fire for eight minutes, shaking the stew-pan occasionally. Serve hot. If it be inconvenient to get beef extract, use half a cupful of stock instead of the water. Vegetables a la Jardiniere. For eight or ten persons use one can of French peas or one quart of fresh peas, when in season, one pint each of carrot and turnip cubes, three gills of any kind of stock, three heaping teaspoonfuls of butter, three teaspoonfuls of sugar, and three level teaspoonfuls of salt. Put the carrots and turnips in separate saucepans, with two quarts of boiling water to each vegetable, and cook the carrots for forty minutes, and the turnips for thirty. Now, if fresh peas are to be used, put them into a saucepan, with boiling water enough to cover them, after the other vegetables have been cooking for ten minutes, and cook them for half an hour. If very young and tender, they may be cooked in twenty minutes ; if VEGETABLES. 529 old, they may require forty minutes' boiling. In case French peas be used, open the can and pour the peas into a strainer. Pour over them a quart of cold water, and after it has been drained off, put the peas into a saucepan. When the turnips and carrots havi, been cooked, drain off all the hot water. Add to each saucepan of vegeta- bles one-third of the sugar, salt, batter, and stock, and set the pans where their contents will boil rapidly. Shake the pans occasionally, and continue the cooking until all the stock has been absorbed. Spread the tur- nips on a warm platter, making the border rather thick, and having the thickness decrease toward the centre of the dish. Heap the carrots on the turnip, covering all except a border about an inch wide. Flatten the top of the mound of carrot, and heap the peas upon it. This is an exceedingly attractive dish. It may be served in a dinner or luncheon as an accompaniment of an entree of cold meat, or may itself pass as an entree. Potato balls, or potatoes cut into half-inch cubes, boiled for ten minutes, drained, and then seasoned with one teaspoonful of salt and one large table-spoonful of butter, may be used instead of the turnip. In this case use a quart of the potato balls or cubes. Curry of Vegetables. For this dish use one large onion, a sour apple, a pint each of carrot, turnip, and celery cubes, a heaping tea- spoonful of curry-powder, one pint of stock or milk, two table-spoonfuls of flour, two level teaspoonfuls of salt, half a teaspoonful of pepper, and three generous table- spoonfuls of butter. Mince the onion. Paz?e the apple, and cut it into thin slices. Put the butter on the stove in a stew-pan, and as soon as it becomes melted, add the onion and apple. Stir for two minuses, and then add the other vegetables. 530 MISS PARLOA'S KITCHEN COMPANION. Continue the stirring until the vegetables begin to turn brown ; then add the flour and seasoning. Stir again, and then pour the stock or milk into the stew-pan. Cover the pan, and let the contents simmer for an hour. Serve on a warm platter, with a border of rice. This is a nice dish for luncheon. Ragout of Turnips. Use a quart of turnips, cut into cubes, three table- spoonfuls of butter, one teaspoonful of sugar, one heap- ing teaspoon ful of salt, one-fifth of a teaspoonful of pepper, one table-spoonful of chopped onion, one table- spoonful of flour, and one cupful of stock or milk. Put the butter on the stove in a stew-pan, and when it becomes melted, add the turnips and chopped onion. Stir until the vegetables begin to turn brown ; then add the salt, pepper, sugar, and flour, and stir two minutes longer. At the end of that time add the stock or milk. Cover the stew-pan, and set it where the mixture will simmer for twenty minutes. Serve as a vegetable or as an entree. Jerusalem artichokes may be treated in the same manner. They should be served without delay. * Vegetables in Sauces. Cauliflower, Lima beans, carrots, turnips, celery, Jeru- salem artichokes, onions, salsify, and green peas may be served in a poulette or Bechamel sauce, the vegeta- ble taking the name of the sauce used, as onions a la Bechamel. When served in this way the vegetable may accompany an entree of meat or fish, or may itself be used as an entree. Any vegetable serv

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