a moment over the fh-e to aid the escape of the steam and
dry off any moisture. They, must be carefully transferred
to a vegetable dish in order to preserve them unbroken.
NOTES. — Instead of serving these potatoes whole, they may be
passed through a colander or coarse wire sieve directly into a
vegetable dish. The vegetable dish should be put into a very quick
oven, and the potatoes browned over the top. Served in this way,
the potatoes have a beautiful light appearance resembling well-
boiled rice, besides being most delicious to the taste.
New potatoes should be boiled after the above method, with this
difference : they must be scraped instead of pared, and thrown
into boiling water to boil instead of into cold.
If the potatoes are desired plainly mashed, a little cream and butter
should be added to them ; and when mounded into the dish, a lump
of butter may be let into the top, and some pepper dusted over all.
Colcannon. — Provide for this one pound of cold boiled
]x>tatoes, one pound of cold boiled turnip, one ounce of
butter, one table-spoonful of bread crumbs, one salt-spoonful
of salt, one salt-spoonful of peppe✪ Boiled Carrots with Brown Sauce.r.
The bread crumbs must first be put upon a tin or plate,
and into the oven and browned to a light brown. Grease
slightly a plain mould holding about three pints, and sprinkle
around the sides and over the bottom of this the browned
bread crumbs. Put into a bowl the potato, and with it the
turnip, which must first be pressed down and drained of any
water that it may have gathered in standing to cool. Mix
these thoroughly together, and season them with the pepper
and salt, adding also the butter, and when all is stirred
together, pack the mixture into the mould. Pressing it down
with the blade of a knife, place the mould in a moderate
oven, where it must remain until its contents be thoroughly
heated ; then turn the form carefully out into a vegetable
dish, and serve steaming hot.
Boiled Haricot Beans.— Prepare one pint of dried haricot
beans, four hard-boiled eggs, yolk of one raw egg, one table-
spoouful of chopped parsley, two ounces of flour, two ounces
of butter, one half pint of milk, one heaped tea-spoonful of salt.
110 VEGETABLES.
Soak the dried beans over night in an abundance of cold
water. Two hours before they are required to serve, drain
from them the water in which they have soaked, and putting
them into a sauce-pan, cover them well with cold water, and
let them boil briskly for two hours. The salt must meantime
have been put into the water ; and from time to time as the
water in the sauce-pan reduces by boiling, cold water must
be poured in to keep the quantity the same, taking care to
do this with sufficient frequency to prevent cooling the boil-
ing liquor too much by the quantity of cold water added.
Five minutes before the beans will be ready to dish up,
melt in a small sauce-pan the butter, stir into it the flour,
add by degrees the milk, and stir all until boiling. Let the
mixture cook for two minutes, and season it with the salt.
When the beans are done, drain the water from them in
the quickest and most convenient way, so that they be
rendered perfectly dry, place them in a deep vegetable dish,
take the sauce from the fire, drop into it the yolk of egg, and
pour all immediately over the beans.
Page 77 · 3 recipe records on this page
Presented as published in 1886. 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
a moment over the fh-e to aid the escape of the steam and dry off any moisture. They, must be carefully transferred to a vegetable dish in order to preserve them unbroken.
NOTES. — Instead of serving these potatoes whole, they may be passed through a colander or coarse wire sieve directly into a vegetable dish. The vegetable dish should be put into a very quick oven, and the potatoes browned over the top. Served in this way, the potatoes have a beautiful light appearance resembling wellboiled rice, besides being most delicious to the taste.
New potatoes should be boiled after the above method, with this difference : they must be scraped instead of pared, and thrown into boiling water to boil instead of into cold.
If the potatoes are desired plainly mashed, a little cream and butter should be added to them ; and when mounded into the dish, a lump of butter may be let into the top, and some pepper dusted over all.
Colcannon. — Provide for this one pound of cold boiled potatoes, one pound of cold boiled turnip, one ounce of butter, one table-spoonful of bread crumbs, one salt-spoonful of salt, one salt-spoonful of pepper.
The bread crumbs must first be put upon a tin or plate, and into the oven and browned to a light brown. Grease slightly a plain mould holding about three pints, and sprinkle around the sides and over the bottom of this the browned bread crumbs. Put into a bowl the potato, and with it the turnip, which must first be pressed down and drained of any water that it may have gathered in standing to cool. Mix these thoroughly together, and season them with the pepper and salt, adding also the butter, and when all is stirred together, pack the mixture into the mould. Pressing it down with the blade of a knife, place the mould in a moderate oven, where it must remain until its contents be thoroughly heated ; then turn the form carefully out into a vegetable dish, and serve steaming hot.
Boiled Haricot Beans.— Prepare one pint of dried haricot beans, four hard-boiled eggs, yolk of one raw egg, one tablespoonful of chopped parsley, two ounces of flour, two ounces of butter, one half pint of milk, one heaped tea-spoonful of salt.
Soak the dried beans over night in an abundance of cold water. Two hours before they are required to serve, drain from them the water in which they have soaked, and putting them into a sauce-pan, cover them well with cold water, and let them boil briskly for two hours. The salt must meantime have been put into the water ; and from time to time as the water in the sauce-pan reduces by boiling, cold water must be poured in to keep the quantity the same, taking care to do this with sufficient frequency to prevent cooling the boiling liquor too much by the quantity of cold water added.
Five minutes before the beans will be ready to dish up, melt in a small sauce-pan the butter, stir into it the flour, add by degrees the milk, and stir all until boiling. Let the mixture cook for two minutes, and season it with the salt.
When the beans are done, drain the water from them in the quickest and most convenient way, so that they be rendered perfectly dry, place them in a deep vegetable dish, take the sauce from the fire, drop into it the yolk of egg, and pour all immediately over the beans.
Records on this page
Boiled Carrots with Brown SauceBoiled Haricot BeansColcannon