Put four quarts of water into a pan, set it on the fire and
put in the carrots and turnips (part of which must be grated,
and the remainder cut in small square pieces), wdth the other
vegetables (aU cut small) ; season with pepper and salt, adding
a small piece of soda, and let all boil well together slowly.
Young green peas may be added, part of them to be put in
with the other vegetables, and the remainder about an hour
before the soup is ready.
Other vegetables may be added.
No. 34. — Turnip Hash.
Three quarters of a pound of turnips, three quarters of a
pound of potatoes, two table-spoonfuls of flour, two ounces of
butter, one large onion, and a table-spoonful of salt✪ Turnip Hash.
VEGETARIAN GOOKERT.
71
Put three quarts of water in a well-tinned pan ; set it over
the fire ; put in the ttirnips (cut in small square pieces), and
the onion (cut small) ; add the salt, and let it boil for an hour ;
then put in the potatoes (also cut in pieces), and after boiling
three quarters of an hour longer, add the butter ; rub the flour in
a quarter of a pint of cold water, till perfectly smooth ; pour it
into the pan, and let it boil slowly quarter of an hour longer,
when the liquid part of the hash will be of the consistency of
thin butter sauce ; boil it two hours, and keep it covered the
whole time.
No. 35. — Vegetable Broth.
Half fill ,a pan, which will contain about four quarts, with
turnips, carrots, onions, and other vegetables (cut in pieces) ;
add seasoning herbs, mushrooms, and salt ; nearly fill the pan
■with water, and boil all together till the vegetables are tender ;
then strain it, and use as required.
No. 36. — Winter Hotch Potch.
Four carrots, four turnips, four onions, one pound of dried
green peas, one Savoy cabbage, and one root of celery.
When the peas have been picked and washed, steep them
twelve hours in fresh soft water, or with a small piece of soda
put in the water in which they are to be steeped ; put half the
carrots and turnips (sliced), and a whole one of each, the peas,
cabbage, and onions, into a pan with four quarts of water✪ Winter Hotch Potch ; let
the whole boil two hours, then take out the whole carrot and
turnip ; bruise them well, and return them with the remainder
of the sliced vegetables into the pan ; boil the whole gently for
an hour, and when nearly ready, add the white part of a root of
celery cut in very small shreds.
OMELETS AND FRITTERS.
In frying Omelets, a little butter should be melted in an omelet-
pan, or small frying-pan, till quite hot, the mixture then put in
and fried over a moderate fire ; for if too hot, the omelet may
be burnt before being sufficiently set to be turned over.
72
VEGETARIAN COOKERY.
Fritters should be fried in the same way, allowing a sufficient
quantity of the mixture for each fritter to be about four inches
broad, and half an inch thick ; when properly set, they should
be turned over, and when nicely browned, turned again, laid
neatly on a flat dish, and garnished with curled parsley.
ifo. 37. — Asparagus Omelet.
Fifty heads of asparagus, and six eggs✪ Asparagus Omelet.
Page 42 · 3 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put four quarts of water into a pan, set it on the fire and put in the carrots and turnips (part of which must be grated, and the remainder cut in small square pieces), wdth the other vegetables (aU cut small) ; season with pepper and salt, adding a small piece of soda, and let all boil well together slowly.
Young green peas may be added, part of them to be put in with the other vegetables, and the remainder about an hour before the soup is ready.
Other vegetables may be added.
No. 34. — Turnip Hash.
Three quarters of a pound of turnips, three quarters of a pound of potatoes, two table-spoonfuls of flour, two ounces of butter, one large onion, and a table-spoonful of salt.
Put three quarts of water in a well-tinned pan ; set it over the fire ; put in the turnips (cut in small square pieces), and the onion (cut small) ; add the salt, and let it boil for an hour ; then put in the potatoes (also cut in pieces), and after boiling three quarters of an hour longer, add the butter ; rub the flour in a quarter of a pint of cold water, till perfectly smooth ; pour it into the pan, and let it boil slowly quarter of an hour longer, when the liquid part of the hash will be of the consistency of thin butter sauce ; boil it two hours, and keep it covered the whole time.
No. 35. — Vegetable Broth.
Half fill ,a pan, which will contain about four quarts, with turnips, carrots, onions, and other vegetables (cut in pieces) ; add seasoning herbs, mushrooms, and salt ; nearly fill the pan ■with water, and boil all together till the vegetables are tender ; then strain it, and use as required.
No. 36. — Winter Hotch Potch.
Four carrots, four turnips, four onions, one pound of dried green peas, one Savoy cabbage, and one root of celery.
When the peas have been picked and washed, steep them twelve hours in fresh soft water, or with a small piece of soda put in the water in which they are to be steeped ; put half the carrots and turnips (sliced), and a whole one of each, the peas, cabbage, and onions, into a pan with four quarts of water ; let the whole boil two hours, then take out the whole carrot and turnip ; bruise them well, and return them with the remainder of the sliced vegetables into the pan ; boil the whole gently for an hour, and when nearly ready, add the white part of a root of celery cut in very small shreds.
OMELETS AND FRITTERS.
In frying Omelets, a little butter should be melted in an omeletpan, or small frying-pan, till quite hot, the mixture then put in and fried over a moderate fire ; for if too hot, the omelet may be burnt before being sufficiently set to be turned over.
Fritters should be fried in the same way, allowing a sufficient quantity of the mixture for each fritter to be about four inches broad, and half an inch thick ; when properly set, they should be turned over, and when nicely browned, turned again, laid neatly on a flat dish, and garnished with curled parsley.
ifo. 37. — Asparagus Omelet.
Fifty heads of asparagus, and six eggs.
Records on this page
Turnip HashWinter Hotch PotchAsparagus Omelet