Mrs. Roundell's Practical cookery book

. Rules for cooking Vegetables . 297 Prunes . . Butter with Vegetables . 300 Rhubarb . * Cold Vegetables . 301 Artichokes (Globe) • . 315 „ to prepare „ boiled „ beignets of „ chips of ,, cream of Artichoke Bottoms, boiled „ „ served cold „ „ a la Barigoule ,, ,, in shells „ „ puree of Artichokes (Jerusalem) . 317 ,, boiled ,, chips of „ cream of „ fried, and fritters of ,, au gratin ,, patties ,, roasted ,, in shells Artichokes (Japanese) . 319 „ boiled ,, served cold Asparagus . . . .319 „ to boil „ in Sir H. Thompson’s way „ au Chateau-roux ,, alia Lombarda ,, served cold Aubergines, or Egg-plant 321 ,, beignets of ,, au gratin „ a la Provengale ,, stuffed Broad Beans . . . .322 ,, to cook ,, boiled ,, a la bourgeoise „ with custard sauce ,, puree of Beans and Bacon . . . 224 French Beans • • .323 ,, to cook „ with butter „ a la maitre d’hotel , , panaches ,, to preserve „ sautd „ • stewed . Flageolets . . . .324 fresh „ preserved . 326, 372 Haricot Beans . • .325 „ fresh Haricot Beans — continued.. „ dried, to cook „ with butter „ with cheese „ with French beans „ Basque fashion „ a la maitre d’hotel „ Wyvern’s way „ pur4e of Beetroot „ to cook ,, stewed Broccoli Brussels Sprouts , „ boiled „ fried „ pur4e of „ saut4 „ with buttered eggs Cabbage „ to boil „ to steam „ a la creme „ ladies’ „ red „ pickled Cabbage Water . Cauliflower - „ to cook „ baked ,, fried „ au gratin ,, Mrs. Earle’s ,, steamed Coleannon Cardoons. to prepare au blanc as beignets with marrow stewed Carrots . „ to boil „ as beignets „ a la Flamande ,, Mrs. Earle’s „ puree of „ stewed Capsicums Celery „ to cook ,, au blanc „ braised fried 23. 297 . 332 C elery — co ntinued. Mustard — continued. „ Mrs. Earle’s » „ to make „ stewed „ Italian fashion . Celeriae Olives . „ stewed „ farcies Chestnuts • „ to turn „ to roast „ as a savoury . . • „ pur4e of Onions • • „ stewed ,, baked „ as a sweet dish. ,, fried t Chicory „ roasted „ puree of „ to slice „ with coffee . „ buttons, glazed Cucumbers . . . . „ Portugal, stewed „ fillets of as garnish „ puree or soubise . „ Mrs. Earle’s Onion Threads . . , „ a la poulette Parsley— „ sliced „ to fry . • , ,, stuffed „ to mince , , „ with lamb Parsnips . . « Dandelions . . . . Peas .... . „ as eaten in France „ to boil Endive „ dried Piselli Verdi , . Garlic ,, in the jar „ Mrs. Earle’s way of using „ Mrs. Earle’s „ Mrs. Opie’s tale of „ a la Frangaise Herbs „ with lettuce to dry ,, a la paysanne to weigh „ puree of Herb Salt ,, stewed „ Pepper „ with stewed lettuces „ Seasonings Potatoes . . . ,, Vinegar to bake , , Bunch of Herbs or Bouquet garni to boil . , Horseradish .... to broil . , Kohl-rabi .... to mash Laver to mash French fashion Leeks to steam # # Lentils American Potato Puff , # Lettuces Cream Potatoes for second „ farcies course . „ stewed Curried Potatoes . Mushrooms . . . . Favourite „ „ baked Fried „ , . Mustard cooked under glass