Prepare and boil two nice cauliflowers as previously de-
scribed, fry in butter ; dish them up and pour half a pint
of Genoise sauce over them (No. 207), to which four boned
and chopped anchovies✪ Cauliflower à la Genoise have been added, and serve.
786. CAULIFLOWER A LA BECHAMEL.
Trim, wash, boil, and fry in butter two cauliflowers
as above; dish them up and pour over some Bdchamel
sauce✪ Cauliflower à la Béchamel (No. 154), and serve.
787. BOILED BRUSSELS SPROUTS.
Select one pound of light-green and hard Brussels
sprouts, cut the stalks and pare off the outside leaves;
wash, drain, and throw them in three quarts of boiling
water with a teaspoonful of salt✪ Boiled Brussels Sprouts. Boil fast for a quarter
of an hour, drain them on a clean cloth, and serve.
788. BRUSSELS SPROUTS WITH BUTTER.
Pick and boil a pound of nice Brussels spi*out8 as in the
foi-egoing ; drain and fry them in a frying-pan with half an
ounce of butter for five minutes, taking cai*e to toss them
to prevent burning. Sprinkle with salt, pepper, and grated
nutmeg, toss up, and serve.
PRACTICAL HOUSEHOLD COOKERY. 367
739, TURNIPS WITH GRAVY.
Select six tender and medium-sized turnips, peel and
wash them well, then blanch in boiling water with a tea-
spoonful of salt for five minutes ; drain, and cut into
four. Melt one ounce of fresh butter in a saut6-pan, add
the pieces of turnips, frj them to a nice light brown,
season with salt✪ Brussels Sprouts with Butter, pepper, and nutmeg, moisten with a pint
of good stock or gravy, sprinkle in a teaspoonful of
jiowdered sugar, cover the pan and simmer for about
twenty minutes. When done, which can be ascertained by
trying them with a trussing-needle, dish them up, pour the
gravy over, and serve.
740. TURNIPS A LA SAVOISIENNE.
Choofie, peel, and blanch six nice tender turnips for five
minutes ; then drain and let them get cold ; after which cut
them in slices the eighth of an inch thick and fry with an
oimce of fresh butter to a nice golden colour, taking care
to season them with salt and grated nutmeg. Put a layer
of these at the bottom of a buttered gratin-dish, sprinkle
on them a tablespoonful of grated cheese with a similar
quantity of gravy or good stock, then another layer of
turnips, and so on, finishing with grated cheese and rasp-
ings mixed with an ounce of melted butter. Bake this in
a hot oven to a nice brown colour, then add two or three
tablespoonfuls of gravy over, and serve.
74L MASHED TURNIPS.
Peel, cut in eight parts, and blanch in the usual way
half a dozen turnips ; then drain and fry in a stewpan
with, an ounce of butter for five minutes ; season with salt,
pepper, and nutmeg ; moisten with a gill of good white stock.
Simmer gently with the lid on, and when well done rub
368 PRACTICAL HOUSEHOLD COOKERY.
through a fine wire sieve iato the stewpan again; add
an ounce of fresh butter✪ Turnips à la Savoisienne, a tablespoonful of powdered sugar,
and half a pint of good white stock or milk, mix well to-
gether over the fire with a wooden spoon, and when nicely
smooth and hot, serve.
742. CARROTS A LTTAUENNE.
Young carrots only should be used for this dish. Cut
off the the green part of a bunch of new carrots, blanch
in boiling water for about ten minutes, drain, and when
cool peel off the skin with a knife or rub it off with
a cloth ; put them in a stewpan with an ounce of fresh
butter, a tablespoonful of powdered sugar, and a pint of
good broth. Boil on a brisk fire for about twenty minutes
or till they are well glazed. Season with salt, pepper, and
a tablespoonful of finely chopped parsley, add half an ounce
of f i-esh butter, toss them over the fire, and when the butter
is properly melted, dish up and serve.
748. CARROTS, HOUSEWIFE STYLE. ✪ Carrots, Housewife Style
Page 162 · 9 recipe records on this page
Presented as published in 1891. 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
Prepare and boil two nice cauliflowers as previously described, fry in butter ; dish them up and pour half a pint of Genoise sauce over them (No. 207), to which four boned and chopped anchovies have been added, and serve.
786. CAULIFLOWER A LA BECHAMEL.
Trim, wash, boil, and fry in butter two cauliflowers as above; dish them up and pour over some Bdchamel sauce (No. 154), and serve.
787. BOILED BRUSSELS SPROUTS.
Select one pound of light-green and hard Brussels sprouts, cut the stalks and pare off the outside leaves; wash, drain, and throw them in three quarts of boiling water with a teaspoonful of salt. Boil fast for a quarter of an hour, drain them on a clean cloth, and serve.
788. BRUSSELS SPROUTS WITH BUTTER.
Pick and boil a pound of nice Brussels sprouts as in the foi-egoing ; drain and fry them in a frying-pan with half an ounce of butter for five minutes, taking care to toss them to prevent burning. Sprinkle with salt, pepper, and grated nutmeg, toss up, and serve.
739, TURNIPS WITH GRAVY.
Select six tender and medium-sized turnips, peel and wash them well, then blanch in boiling water with a teaspoonful of salt for five minutes ; drain, and cut into four. Melt one ounce of fresh butter in a saut6-pan, add the pieces of turnips, frj them to a nice light brown, season with salt, pepper, and nutmeg, moisten with a pint of good stock or gravy, sprinkle in a teaspoonful of powdered sugar, cover the pan and simmer for about twenty minutes. When done, which can be ascertained by trying them with a trussing-needle, dish them up, pour the gravy over, and serve.
740. TURNIPS A LA SAVOISIENNE.
Choose, peel, and blanch six nice tender turnips for five minutes ; then drain and let them get cold ; after which cut them in slices the eighth of an inch thick and fry with an ounce of fresh butter to a nice golden colour, taking care to season them with salt and grated nutmeg. Put a layer of these at the bottom of a buttered gratin-dish, sprinkle on them a tablespoonful of grated cheese with a similar quantity of gravy or good stock, then another layer of turnips, and so on, finishing with grated cheese and raspings mixed with an ounce of melted butter. Bake this in a hot oven to a nice brown colour, then add two or three tablespoonfuls of gravy over, and serve.
74L MASHED TURNIPS.
Peel, cut in eight parts, and blanch in the usual way half a dozen turnips ; then drain and fry in a stewpan with, an ounce of butter for five minutes ; season with salt, pepper, and nutmeg ; moisten with a gill of good white stock. Simmer gently with the lid on, and when well done rub
through a fine wire sieve iato the stewpan again; add an ounce of fresh butter, a tablespoonful of powdered sugar, and half a pint of good white stock or milk, mix well together over the fire with a wooden spoon, and when nicely smooth and hot, serve.
742. CARROTS A LTTAUENNE.
Young carrots only should be used for this dish. Cut off the the green part of a bunch of new carrots, blanch in boiling water for about ten minutes, drain, and when cool peel off the skin with a knife or rub it off with a cloth ; put them in a stewpan with an ounce of fresh butter, a tablespoonful of powdered sugar, and a pint of good broth. Boil on a brisk fire for about twenty minutes or till they are well glazed. Season with salt, pepper, and a tablespoonful of finely chopped parsley, add half an ounce of fresh butter, toss them over the fire, and when the butter is properly melted, dish up and serve.
748. CARROTS, HOUSEWIFE STYLE.
Records on this page
Cauliflower à la GenoiseCauliflower à la BéchamelBoiled Brussels SproutsBrussels Sprouts with ButterTurnips with GravyTurnips à la SavoisienneMashed TurnipsCarrots à la TauennaCarrots, Housewife Style