Vegetables. — All vegetables, except potatoes, Jerusalem arti-
chokes, and dried peas and beans, should be put into plenty of
fast-boiling water which has been salted and skimmed. New
potatoes must also be put into boiling water. Greens, lettuces,
etc., must be soaked in very strong salt and water to fetch out the
insects. The lid must be kept off the pan in which green vege-
tables are cooking that they may keep their colour, and the water
kept fast boiling. A piece of crust tied in muslin and put in the
pan will lessen the unpleasant smell given off when boiling.
To Boil Globe Artichokes. — Soak the artichokes in strong
salt and water, cut the stalks even, trim away the lower leaves,
and cut a little piece off the ends of the others. Plunge the
artichokes with the stalks uppermost into quickly boiling salted
water. Leave the lid off the saucepan, and boil the artichokes
until the leaves can be drawn out easily. They will take from
half an hour to an hour, according their size and age. Oiled
butter (page 87) or Dutch sauce (page 85) is to be served with
them in a tureen.
To Boil Jerusalem Artichokes. — Wash, brush, and pare
the artichokes. Put them into a saucepan with sufficient cold
water, slightly salted, to cover them. Let the water boil, skim it
well, and boil the artichokes till they are tender, which ought to
be in twenty minutes after the water boils. The lid must be kept
on the pan. Drain the artichokes, and serve with melted butter✪ Boiled Jerusalem Artichokes
(page 87) over them. The artichokes will turn black if left in
the pan after they are done.
To Boil Asparagus. — Scrape very clean all the white part
of the asparagus stalks and throw them into cold water. Tie
them in bundles and cut the stalks even. Then put the
bundles into a saucepan, with the points at the top, and fill it
only three parts full with hot water a little salted, so that the tops
of the asparagus are not touched by the water. Boil fast for forty
74
VEGETABLES.
minutes. If boiled in an ordinary wide stew-pan, where the
bundles have to lie in the pan covered with water, twenty minutes
is enough after the water boils. Serve the bundles on a slice of
toast, having first removed the string. Serve with oiled butter✪ Boiled Asparagus
(page 87).
To Boil Beetroot. — Wash it without breaking the skin, boil
for two hours ; let it get cold, and then cut it in slices and pour
vinegar✪ Boiled Beetroot over it.
To Boil Broad Beans. — Shell them and throw into cold
water, drain them, and put into a saucepan of boiling water,
previously salted and skimmed. When they are tender, which
will be in twenty to thirty minutes according to their age, pour
them into a hot colander, drain thoroughly, and put into a
vegetable dish. Pour parsley sauce✪ Boiled Broad Beans (page 88) over them.
To Mash Broad Beans. — Boil some beans, that are too old
to serve in the usual way, for more than an hour. Take off the
hard skins and mash with a little bacon fat. Add pepper and
salt✪ To Mash Broad Beans and put into a saucepan to warm, stirring all the time or
shaking the saucepan. '
Page 52 · 5 recipe records on this page
Presented as published in 1901. 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
Vegetables. — All vegetables, except potatoes, Jerusalem artichokes, and dried peas and beans, should be put into plenty of fast-boiling water which has been salted and skimmed. New potatoes must also be put into boiling water. Greens, lettuces, etc., must be soaked in very strong salt and water to fetch out the insects. The lid must be kept off the pan in which green vegetables are cooking that they may keep their colour, and the water kept fast boiling. A piece of crust tied in muslin and put in the pan will lessen the unpleasant smell given off when boiling.
To Boil Globe Artichokes. — Soak the artichokes in strong salt and water, cut the stalks even, trim away the lower leaves, and cut a little piece off the ends of the others. Plunge the artichokes with the stalks uppermost into quickly boiling salted water. Leave the lid off the saucepan, and boil the artichokes until the leaves can be drawn out easily. They will take from half an hour to an hour, according their size and age. Oiled butter (page 87) or Dutch sauce (page 85) is to be served with them in a tureen.
To Boil Jerusalem Artichokes. — Wash, brush, and pare the artichokes. Put them into a saucepan with sufficient cold water, slightly salted, to cover them. Let the water boil, skim it well, and boil the artichokes till they are tender, which ought to be in twenty minutes after the water boils. The lid must be kept on the pan. Drain the artichokes, and serve with melted butter (page 87) over them. The artichokes will turn black if left in the pan after they are done.
To Boil Asparagus. — Scrape very clean all the white part of the asparagus stalks and throw them into cold water. Tie them in bundles and cut the stalks even. Then put the bundles into a saucepan, with the points at the top, and fill it only three parts full with hot water a little salted, so that the tops of the asparagus are not touched by the water. Boil fast for forty
minutes. If boiled in an ordinary wide stew-pan, where the bundles have to lie in the pan covered with water, twenty minutes is enough after the water boils. Serve the bundles on a slice of toast, having first removed the string. Serve with oiled butter (page 87).
To Boil Beetroot. — Wash it without breaking the skin, boil for two hours ; let it get cold, and then cut it in slices and pour vinegar over it.
To Boil Broad Beans. — Shell them and throw into cold water, drain them, and put into a saucepan of boiling water, previously salted and skimmed. When they are tender, which will be in twenty to thirty minutes according to their age, pour them into a hot colander, drain thoroughly, and put into a vegetable dish. Pour parsley sauce (page 88) over them.
To Mash Broad Beans. — Boil some beans, that are too old to serve in the usual way, for more than an hour. Take off the hard skins and mash with a little bacon fat. Add pepper and salt and put into a saucepan to warm, stirring all the time or shaking the saucepan. '
Records on this page
Boiled Jerusalem ArtichokesBoiled AsparagusBoiled BeetrootBoiled Broad BeansTo Mash Broad Beans