boiling water, with some salt and a small bit of butter; if dry, they
must be previously soaked for an hour or two, put into cold water,
brought to boil gently, and simmered until they are tender, for if
boiled fast the skins will burst before the beans are done. Drain
them thoroughly from the water when they are ready, and lay them
into a clean saucepan over two or three ounces of fresh butter, a
small dessertspoonful of chopped parsley, and sufficient salt and
pepper to season the whole ; then gently shake or toss the beans
until they are quite hot and equally covered with the sauce ; add the
strained juice of half a lemon✪ Haricots Blancs, and serve them quickly. The vege-
table thus dressed, is excellent ; and it affords a convenient resource
in the season when the supply of other kinds is scantiest. In some
countries the dried beans are placed in water, over-night, upon a
stove, and by a very gentle degree of warmth are sufficiently soft-
ened by the following day to be served as follows they are drained
from the water, spread on a clean cloth and wiped quite dry, then
lightly floured and fried in oil or butter, with a seasoning of pepper
and salt, lifted into a hot dish, and served under roast beef, or
mutton.
TO BOIL BEET ROOT.
Wash the roots delicately clean, but neither scrape nor cut them,
for should even the small fibres be taken off before they are cooked,
their beautiful colour would be much injured. Throw them into
boiling water, and, according to their size, which varies greatly, as
they are sometimes of enormous growth, boil them from one hour
and a half to two and a half, or longer if requisite. Pare and serve
them whole, or cut into thick slices and neatly dished in a close
circle : send melted butter to table with them✪ To Boil Beet Root. Cold red beet root is
often intermingled with other vegetables for winter salads ; and it
makes a pickle of remarkably brilliant hue. A common mode of
serving it at the present day is in the last course of a dinner with the
cheese : it is merely pared and sliced after having been baked or
boiled tender.
1^ to 2| hours, or longer.
TO BAKE BEET ROOT.
Beet root if slowly and carefully baked until it is tender quite
through, is very rich and sweet in flavour, although less bright in
colour than when it is boiled : it is also, we believe, remarkably
nutritious and wholesome. Wash and wipe it very dry, but neither
cut nor break any part of it ; then lay it into a coarse earthen dish,
and bake it in a gentle oven for four or five hours✪ Baked Beet Root : it will sometimes
require even a longer time than this. Pare it quickly if it be served
hot ; but leave it to cool first, when it is to be sent to table cold.
In slow oven from 4 to 6 hours.
840
MODERN COOKERY*
[chap, XVII.
STEWED BEET ROOT.
Bake or boil it tolerably tender, and let it remain until it is cold,
then pare and cut it into slices ; heat and stew it for a short time in
some good pale veal gravy (or in strong veal broth for ordinary
occasions), thicken this with a teaspoonful of arrowroot, and half a
cupful or more of good cream, and stir in, as it is taken from the
fire, from a tea to a tablespoonful of chili vinegar✪ Stewed Beet Root. The beet root
may be served likewise in thick white sauce, to which, just before it
is dished, the mild eschalots of page 128 may be added.
TO STEW RED CABBAGE.
(Flemish Receipt.') ✪ Stewed Red Cabbage
Page 308 · 5 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
boiling water, with some salt and a small bit of butter; if dry, they must be previously soaked for an hour or two, put into cold water, brought to boil gently, and simmered until they are tender, for if boiled fast the skins will burst before the beans are done. Drain them thoroughly from the water when they are ready, and lay them into a clean saucepan over two or three ounces of fresh butter, a small dessertspoonful of chopped parsley, and sufficient salt and pepper to season the whole ; then gently shake or toss the beans until they are quite hot and equally covered with the sauce ; add the strained juice of half a lemon, and serve them quickly. The vegetable thus dressed, is excellent ; and it affords a convenient resource in the season when the supply of other kinds is scantiest. In some countries the dried beans are placed in water, over-night, upon a stove, and by a very gentle degree of warmth are sufficiently softened by the following day to be served as follows they are drained from the water, spread on a clean cloth and wiped quite dry, then lightly floured and fried in oil or butter, with a seasoning of pepper and salt, lifted into a hot dish, and served under roast beef, or mutton.
TO BOIL BEET ROOT.
Wash the roots delicately clean, but neither scrape nor cut them, for should even the small fibres be taken off before they are cooked, their beautiful colour would be much injured. Throw them into boiling water, and, according to their size, which varies greatly, as they are sometimes of enormous growth, boil them from one hour and a half to two and a half, or longer if requisite. Pare and serve them whole, or cut into thick slices and neatly dished in a close circle : send melted butter to table with them. Cold red beet root is often intermingled with other vegetables for winter salads ; and it makes a pickle of remarkably brilliant hue. A common mode of serving it at the present day is in the last course of a dinner with the cheese : it is merely pared and sliced after having been baked or boiled tender.
1^ to 2| hours, or longer.
TO BAKE BEET ROOT.
Beet root if slowly and carefully baked until it is tender quite through, is very rich and sweet in flavour, although less bright in colour than when it is boiled : it is also, we believe, remarkably nutritious and wholesome. Wash and wipe it very dry, but neither cut nor break any part of it ; then lay it into a coarse earthen dish, and bake it in a gentle oven for four or five hours : it will sometimes require even a longer time than this. Pare it quickly if it be served hot ; but leave it to cool first, when it is to be sent to table cold.
In slow oven from 4 to 6 hours.
[chap, XVII.
STEWED BEET ROOT.
Bake or boil it tolerably tender, and let it remain until it is cold, then pare and cut it into slices ; heat and stew it for a short time in some good pale veal gravy (or in strong veal broth for ordinary occasions), thicken this with a teaspoonful of arrowroot, and half a cupful or more of good cream, and stir in, as it is taken from the fire, from a tea to a tablespoonful of chili vinegar. The beet root may be served likewise in thick white sauce, to which, just before it is dished, the mild eschalots of page 128 may be added.
TO STEW RED CABBAGE.
(Flemish Receipt.')
Records on this page
Haricots BlancsTo Boil Beet RootBaked Beet RootStewed Beet RootStewed Red Cabbage