Trim, clean, and tie the sea-kale up in small bunches,
put these in boUing salt water and boil for about twenty
minutes; when tender, drain and dish up on a napkin
(after having removed the string), and serve with Butter
sauce (No. 216) in a sauce-boat apaii.
768. ASPARAGUS WITH BUTTER SAUCE.
Scra|)e along the white stalks of the asparagus with a knife
held in a slanting position ; pai^ off the loose leaves from
the heads; plunge in cold water; then tie them up in
bundles of about twenty-five in each according to size,
taking care to have all the heads turned the same way;
cut the stalks even. Put the asparagus in boiling water,
with half an oimce of salt for each quart of water; boil
for twelve or fifteen minutes according to size; and
when done, which is ascertained by pressing with the
fingers, take them out by the string and immerse at
once in cold water ; then drain immediately, dish them up
on a napkin, remove the string, and serve with Butter
sauce (No. 216) in a sauce-boat apart.
Note. — Asparagus should not be done too much ; in fact,
374 PRACTICAL HOUSEHOLD COOKERY.
it ought to remain always firm to the touch, and should
never he kept in water after heing cooked, as it then gets
flahby and spongy, like all other boiled vegetables, which
will be spoiled in the same way if allowed to remain in
water after being cooked.
759. ASPARAGUS A LA HILANAISE.
Scrape, tie, and boil the asparagus required as in Na 758 ;
dish up on a napkin, and serve with a sauce-boat containing
one ounce of grated parmesan cheese and two ounces of
fresh butter, previously melted and well mixed together
and seasoned with pepper.
760. ASPARAOUS WITH BROWN BUTTER.
Prepare and cook as above the asparagus ; drain and
dish up on a napkin, and serve with some brown butter
(No. 164) previously made for that purpose in a sauce-boat
apait.
76L ASPARAGUS WITH OIL AND VINEGAR.
Trim and boil the asparagus as described in the fore-
going, and after having dipped it in cold water and drained,
' let it get quite cold (if laid on the ice with a cloth all the
better). When ready dish up in the usual way, and serve
with oil, vinegar, salt, and pepper, in a sauce-boat, all well
mixed together to taste.
Note, — The above style of serving asparagus is the most
usual on the Continent.
762. SPINACH A LITALIENNE.
Pick off the stalks of three pounds of spinach, wash well
ill two waters, drain upon a sieve or colander, and put it
ill about three quarts of boiling water with half an ounce
PRACTICAL HOUSEHOLD COOKERY. 375
of salt, and boil for six or seven minutes ; then turn the
spinach upon the sieve or colander and immerse in plenty of
culd water till quite cold (otherwise it will assume a yellow
tinge). Afterwards squeeze the water out, spread the
spinach on the chopping-board, and chop slightly with u
knife ; then fry in a saut^-pan with two ounces of anchovy
butter till done, adding meanwhile two ounces of Malaga
raisins (previously washed in lukewarm water), when well
mixed together over the fire, dish up, garnish with croCLtons
fried in butter✪ Spinach à l'Italienne, and serve.
768. SPINACH, HOUSEWIFE STYLE.
Pick, wash, blanch, and chop three pounds of spinach as
described in No. 762 ; then fry in a saute- pan, with two
ounces of butter, two cloves of garlic, and four anchovies
chopj^ed fine, till done; season with salt, pepper, and
nutmeg, and just before dishing up add a little fi'esh butter,
stir the whole well together, and servo with crotitons fried
in butter.
764. SPINACH A LA PROVEN9ALE.
Prepare, blanch, and chop up the spinach as above ; after
which, fry it with a gill of salad-oil and two cloves of garlic
chopped fine till cooked ; season with salt and pepper, dish
it up with croi^tons, and serve.
766. SPINACH WITH BUTTER.
Page 165 · 1 recipe record 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
Trim, clean, and tie tbe sea-kale up in small bunches, put these in boiling salt water and boil for about twenty minutes; when tender, drain and dish up on a napkin (after having removed the string), and serve with Butter sauce (No. 216) in a sauce-boat apart.
768. ASPARAGUS WITH BUTTER SAUCE.
Scrape along the white stalks of the asparagus with a knife held in a slanting position ; pare off the loose leaves from the heads; plunge in cold water; then tie them up in bundles of about twenty-five in each according to size, taking care to have all the heads turned the same way; cut the stalks even. Put the asparagus in boiling water, with half an ounce of salt for each quart of water; boil for twelve or fifteen minutes according to size; and when done, which is ascertained by pressing with the fingers, take them out by the string and immerse at once in cold water ; then drain immediately, dish them up on a napkin, remove the string, and serve with Butter sauce (No. 216) in a sauce-boat apart.
Note. — Asparagus should not be done too much ; in fact,
it ought to remain always firm to the touch, and should never he kept in water after being cooked, as it then gets flabby and spongy, like all other boiled vegetables, which will be spoiled in the same way if allowed to remain in water after being cooked.
759. ASPARAGUS A LA HILANAISE.
Scrape, tie, and boil the asparagus required as in No. 758 ; dish up on a napkin, and serve with a sauce-boat containing one ounce of grated parmesan cheese and two ounces of fresh butter, previously melted and well mixed together and seasoned with pepper.
760. ASPARAGUS WITH BROWN BUTTER.
Prepare and cook as above the asparagus ; drain and dish up on a napkin, and serve with some brown butter (No. 164) previously made for that purpose in a sauce-boat apart.
76L ASPARAGUS WITH OIL AND VINEGAR.
Trim and boil the asparagus as described in the foregoing, and after having dipped it in cold water and drained, ' let it get quite cold (if laid on the ice with a cloth all the better). When ready dish up in the usual way, and serve with oil, vinegar, salt, and pepper, in a sauce-boat, all well mixed together to taste.
Note, — The above style of serving asparagus is the most usual on the Continent.
762. SPINACH A LITALIENNE.
Pick off the stalks of three pounds of spinach, wash well in two waters, drain upon a sieve or colander, and put it in about three quarts of boiling water with half an ounce
of salt, and boil for six or seven minutes ; then turn the spinach upon the sieve or colander and immerse in plenty of cold water till quite cold (otherwise it will assume a yellow tinge). Afterwards squeeze the water out, spread the spinach on the chopping-board, and chop slightly with u knife ; then fry in a sauté-pan with two ounces of anchovy butter till done, adding meanwhile two ounces of Malaga raisins (previously washed in lukewarm water), when well mixed together over the fire, dish up, garnish with croutons fried in butter, and serve.
768. SPINACH, HOUSEWIFE STYLE.
Pick, wash, blanch, and chop three pounds of spinach as described in No. 762 ; then fry in a saute- pan, with two ounces of butter, two cloves of garlic, and four anchovies chopped fine, till done; season with salt, pepper, and nutmeg, and just before dishing up add a little fi'esh butter, stir the whole well together, and serve with crotitons fried in butter.
764. SPINACH A LA PROVEN9ALE.
Prepare, blanch, and chop up the spinach as above ; after which, fry it with a gill of salad-oil and two cloves of garlic chopped fine till cooked ; season with salt and pepper, dish it up with croutons, and serve.
766. SPINACH WITH BUTTER.
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Spinach à l'Italienne