Cut the points and tender parts of the asparagus in pieces
about the size of large peas, put them in a pan with a little
water, adding salt, and about half a salt-spoonful of carbonate
of soda, and let them stew till tender ; then add about an ounce
of butter, a little white pepper, and about a tea-spoonful of
powdered loaf sugar ; move them gently round, and just at the
last, add a little good cream, and the beaten yolk of an egg,
mixed together. Put a slice of toasted bread on a flat dish, pour
the asparagus upon it, and serve immediately.
No. 116. — Beans.
In shelling the beans, take off the green ends, and when
washed, drain them in a colander ; put them into a pan w-ith
plenty of boiling water, adding salt ; boil them till tender ;
drain in a colander, and serve with parsley sauce.
When beans are grown large, but not mealy, boil and blanch
them ; have ready some white sauce made hot, put in the beans
and just heat them through in it, and serve immediately.
Boil old broad beans about an hour, rub them through a
coarse sieve, and mix with them a little butter, pepper and
salt ; put the mash into a hot basin or mould, turn it out,
and serve immediately.
VEGETARIAN COOKERY.
95
No. 117.— French Beans.
Cut off the ends and strip the strings from the sides ; then,
if small, cut the beans down the middle and across, but if large,
cut in thin slices in a slanting direction, putting them in cold
water ; then put them into a pan of boiling water, adding salt
and a small piece of soda ; boil them till tender, drain in a
colander, and serve mth butter sauce.
No. 118. — Stewed French Beans.
Boil and drain the beans as in Receipt No. 117, then put
them in a saucepan with a little cream, flour, and butter,
mixed together ; season with pepper and salt, and stew them
gently about ten minutes.
No. 119. — Boiled Haricot Beans.
Wash the beans ; put them in fresh water, and let them
steep for an hour or more ; drain and put them into a pan of
boiling water with an ounce of butter and some salt ; let them
boil till tender ; serve with butter, pepper and salt, or with
butter sauce in a boat.
No. 120. — Stewed Haricot Beans.
One pint of beans, three ounces of butter, the juice of one
lemon, and one ounce of parsley.
Steep the beans two hours in cold soft water, drain and set
them on the fire in two quarts of cold soft water, adding a salt-
spoonful of salt, and one ounce of butter ; when they boil,
simmer them slowly two hours or more ; put them into a stew-
pan with a little pepper, salt, chopped parsley, two omices of
butter, and the lemon juice ; set them on the fixe a few
minutes, and stir them well.
No. 121. — Boiled Beet-root.
Wash and brush the roots, being careful to avoid breaking
off the fibres, to prevent the juice escaping, and spoiling the
appearance and flavour ; put them into a pan of boiling water,
adding salt and a small piece of soda✪ Boiled Beet-root j let them boil from one
VEGETARIAN COOKERY.
ge
to two hours, according to size ; put them into cold water and
rub off the skin with the hand ; cut them in slices, lay them
neatly on a dish, and serve either with vinegar or mustard
sauce. Or, bake them whole till tender ; put them in cold
water ; rub off the skin with the hand ; if large, cut into
thin round slices, but if small, slice them lengthwise ; place
them on a flat dish, garnish with parsley, and serve with
mustard sauce.
Page 55 · 1 recipe record 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
Cut the points and tender parts of the asparagus in pieces about the size of large peas, put them in a pan with a little water, adding salt, and about half a salt-spoonful of carbonate of soda, and let them stew till tender ; then add about an ounce of butter, a little white pepper, and about a tea-spoonful of powdered loaf sugar ; move them gently round, and just at the last, add a little good cream, and the beaten yolk of an egg, mixed together. Put a slice of toasted bread on a flat dish, pour the asparagus upon it, and serve immediately.
No. 116. — Beans.
In shelling the beans, take off the green ends, and when washed, drain them in a colander ; put them into a pan w-ith plenty of boiling water, adding salt ; boil them till tender ; drain in a colander, and serve with parsley sauce.
When beans are grown large, but not mealy, boil and blanch them ; have ready some white sauce made hot, put in the beans and just heat them through in it, and serve immediately.
Boil old broad beans about an hour, rub them through a coarse sieve, and mix with them a little butter, pepper and salt ; put the mash into a hot basin or mould, turn it out, and serve immediately.
No. 117.— French Beans.
Cut off the ends and strip the strings from the sides ; then, if small, cut the beans down the middle and across, but if large, cut in thin slices in a slanting direction, putting them in cold water ; then put them into a pan of boiling water, adding salt and a small piece of soda ; boil them till tender, drain in a colander, and serve mth butter sauce.
No. 118. — Stewed French Beans.
Boil and drain the beans as in Receipt No. 117, then put them in a saucepan with a little cream, flour, and butter, mixed together ; season with pepper and salt, and stew them gently about ten minutes.
No. 119. — Boiled Haricot Beans.
Wash the beans ; put them in fresh water, and let them steep for an hour or more ; drain and put them into a pan of boiling water with an ounce of butter and some salt ; let them boil till tender ; serve with butter, pepper and salt, or with butter sauce in a boat.
No. 120. — Stewed Haricot Beans.
One pint of beans, three ounces of butter, the juice of one lemon, and one ounce of parsley.
Steep the beans two hours in cold soft water, drain and set them on the fire in two quarts of cold soft water, adding a saltspoonful of salt, and one ounce of butter ; when they boil, simmer them slowly two hours or more ; put them into a stewpan with a little pepper, salt, chopped parsley, two omices of butter, and the lemon juice ; set them on the fixe a few minutes, and stir them well.
No. 121. — Boiled Beet-root.
Wash and brush the roots, being careful to avoid breaking off the fibres, to prevent the juice escaping, and spoiling the appearance and flavour ; put them into a pan of boiling water, adding salt and a small piece of soda j let them boil from one
ge
to two hours, according to size ; put them into cold water and rub off the skin with the hand ; cut them in slices, lay them neatly on a dish, and serve either with vinegar or mustard sauce. Or, bake them whole till tender ; put them in cold water ; rub off the skin with the hand ; if large, cut into thin round slices, but if small, slice them lengthwise ; place them on a flat dish, garnish with parsley, and serve with mustard sauce.
Records on this page
Boiled Beet-root