Myra's cookery book

Add gradually, and stir all the time. 13... Salt and pepper ... Put in the salsify, and let it stew gently uncovered. 14... ... Add towards the end. 15... * * * • • * ♦ If Pile the salsify on a hot dish, pour the sauce over and serve very hot. 5 4-SALSIFY, Order. Ingredients. Quantities. I... Salsify 10... Fine flour ... I table Salt spoonful II... A pinch... 12... Brandy 1 table Egg spoonful 13... I yolk and white 14... Milk or water Butter or lard A few drops 15... 16... Prepared salsify 17... Salt 18... ... Fried parsley 1 Method. Prepare as before as far as No. g. Put in a dish and make a hole in the centre. 1 [Mix, pour gradually into the hole, mixing them with the flour. Add and work in until the batter is quite smooth. Melt in the frying pan over a quick fire. Take one piece at a time on a fork, dip it in the batter, and throw into the boiling fat, and fry on both sides. Sprinkle over both sides while frying. Take the pieces out with a fork when done, and serve piled on a hot dish. To garnish the dish. Q 326 MYRA’S COOKERY BOOK. 5 5. -SEA-KALE, boiled. Order. Ingredients. Quantities. Method. I... Sea-kale Wash and trim it, and tie it in bundles. 2... Boiling water ... ... Throw the sea-kale in. 3-" Salt I spoonful Add. 4... ... ... Let it boil about 20 minutes. 5... Toast in’iked ... Lay at the bottom of the dish. 6... ... Drain the sea-kale, and put it on the toast. 7... Melted butter Pour over it, or serve separately. 56.-SEA-KALE, stewed in gravy. Order. Ingredients. Quantities. Method. I... Sea-kale Boil for 10 minutes in salt and water. 2... ... ... ... Drain and put it in a stewpan. 3— Bro'.vn gravy ... ... Pour over it till covered. 4... ..• ... ... Stew gently for 10 or 15 minutes. s- ... Serve in the gravy very hot. 57.— SORREL, French receipt. Order. Ingredients. Quantities. Method. I... Sorrel I lb. ... Pick and wash it like spinach. 2... Boiling water ... ... Pour over it. 3- Take it out again, drain it and press it dry. 4... ... ... ... Chop it, but not too fine. 5- Butter 2 02. Melt in a stewpan, and when hot put in the sorrel. 6... Salt A pinch Add. 7... Flour I tea spoonful Sprinkle over gradually and stir well VEGETABLES. 227 SORREL, French receipt — {continued). Order. Ingredients. Quantities. Method. 8... Stock ipint ... Add and let it stew gently for J hour. 9... Yolks of eggs 2 Beat up in a basin. 10... Pepper and salt ... ... Add to the eggs. II... ... Take the stewpan oft the fire, but keep it hot without boiling. 12... ... ... ... ... Add the beaten eggs and stir them in. 13... Butter ^ oz. ... Add before serving. 14... * * * * ♦ » . ... Put the sorrel on a dish and serve poached or hard-boiled eggs on it. 58-SPINACH, boiled. Order. Ingredients. Quantities. Method. I... Spinach Pick each leaf, cutting off the stalk, and wash well. 2... Boiling water ... Put in a saucepan. 3--- Pour over till all is covered. 4... Salt I table spoonful Add. S-" ..• ... ... Boil fast, pressing down with the wooden spoon. ' 6... Butter ... When tender, drain and chop fine. 7... 2 OZ. Heat in a stewpan. s... Pepper and salt ... Put in the chopped spinach. 9... ... ... Add. 10... Toast ...