This common weed of the fields and highways is an excellent
vegetable, the young leaves forming an admirable adjunct to a salad,
and much resembling endive when boiled and prepared in the same
way, or in any of the modes directed for spinach. The slight bitter-
ness of its flavour is to many persons very agreeable ; and it is often
served at well-appointed tables. It has also, we believe, the advan-
tage of possessing valuable medicinal qualities. Take the roots before
the blossom is at all advanced, if they can readily be found in that
state ; if not, pluck off and use the young leaves only. Wash them
as clean as possible, and boil them tender in a large quantity of water
salted as for sprouts or spinach. Drain them well, press them dry
with a wooden spoon, and serve them quite plain with melted butter
in a tureen ; or, squeeze, chop, and heat them afresh, with a season-
ing of salt and pepper, a morsel of butter rolled in flour, and a
spoonful or two of gravy or cream. A very large portion of the
leaves will be required for a dish, as they shrink exceedingly in the
cooking. For a salad, take them very young and serve them entire,
or break them quite small with the fingers ; then wash and drain
them. Dress them with oil and vinegar, or with any other sauce
which may be preferred with them
BOILED TURNIP-RADISHES.
These should be freshly drawn, young and white. Wash and
trim them neatly, leaving on two or three of the small inner leaves
of the top. Boil them in plenty of salted water from twenty to
thirty minutes, and as soon as they are tender send them to table
well drained, with melted butter or white sauce. Comm on radishes
when young, tied in bunches, and boiled from eighteen to twenty-
five minutes, then served on a toast like asparagus, are very good.
BOILED LEEKS.
Trim off the coarser leaves from some young leeks, cut them into
squal lengths, tie them into small bunches, and boil them in plenty
CHAP. XVII.]
VEGETABLES,
319
of water which has been previously salted and skimmed ; serve them
on a toast, and send melted butter to table with them
20 to 25 minutes
STEWED LETTUCES.
Strip off the outer leaves, and cut away the stalks; wash the
lettuces with exceeding nicety, and throw them into water salted as
for all green vegetables. When they are quite tender, which will be
in from twenty to thirty minutes, according to their age, lift them
out and press the water thoroughly from them ; chop them a little,
and heat them in a clean saucepan with a seasoning of pepper✪ To Dress Dandelions Like Spinach and
salt, and a small slice of butter ; then dredge in a little flour and stir
them well ; add next a small cup of broth or gravy, boil them
quickly until they are tolerably dry, then stir in a little pale vinegar
or lemon-juice, and serve them as hot as possible, with fried sippets
round them.
TO BOIL ASPARAGUS. ✪ To Boil Asparagus
Page 291 · 4 recipe records on this page
Presented as published in 1884. 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
This common weed of the fields and highways is an excellent vegetable, the young leaves forming an admirable adjunct to a salad, and much resembling endive when boiled and prepared in the same way, or in any of the modes directed for spinach. The slight bitterness of its flavour is to many persons very agreeable ; and it is often served at well-appointed tables. It has also, we believe, the advantage of possessing valuable medicinal qualities. Take the roots before the blossom is at all advanced, if they can readily be found in that state ; if not, pluck off and use the young leaves only. Wash them as clean as possible, and boil them tender in a large quantity of water salted as for sprouts or spinach. Drain them well, press them dry with a wooden spoon, and serve them quite plain with melted butter in a tureen ; or, squeeze, chop, and heat them afresh, with a seasoning of salt and pepper, a morsel of butter rolled in flour, and a spoonful or two of gravy or cream. A very large portion of the leaves will be required for a dish, as they shrink exceedingly in the cooking. For a salad, take them very young and serve them entire, or break them quite small with the fingers ; then wash and drain them. Dress them with oil and vinegar, or with any other sauce which may be preferred with them
BOILED TURNIP-RADISHES.
These should be freshly drawn, young and white. Wash and trim them neatly, leaving on two or three of the small inner leaves of the top. Boil them in plenty of salted water from twenty to thirty minutes, and as soon as they are tender send them to table well drained, with melted butter or white sauce. Comm on radishes when young, tied in bunches, and boiled from eighteen to twentyfive minutes, then served on a toast like asparagus, are very good.
BOILED LEEKS.
Trim off the coarser leaves from some young leeks, cut them into squal lengths, tie them into small bunches, and boil them in plenty
of water which has been previously salted and skimmed ; serve them on a toast, and send melted butter to table with them
20 to 25 minutes
STEWED LETTUCES.
Strip off the outer leaves, and cut away the stalks; wash the lettuces with exceeding nicety, and throw them into water salted as for all green vegetables. When they are quite tender, which will be in from twenty to thirty minutes, according to their age, lift them out and press the water thoroughly from them ; chop them a little, and heat them in a clean saucepan with a seasoning of pepper and salt, and a small slice of butter ; then dredge in a little flour and stir them well ; add next a small cup of broth or gravy, boil them quickly until they are tolerably dry, then stir in a little pale vinegar or lemon-juice, and serve them as hot as possible, with fried sippets round them.
TO BOIL ASPARAGUS.
Records on this page
To Dress Dandelions Like SpinachStewed LettucesBoiled LeeksTo Boil Asparagus