59. Puree of Celery,
Peel and wash some full-sized roots of celery ; let them
boil, and make them into puree by passing through a
colander. Put some fresh butter into a saucepan, and add
the puree, with salt, a tablespoonful of Hour, some cream,
or some beef broth and gravy, and a piece of sugar as large
as a hazel nut✪ Puree of Celery ; then serve.
60. Puree of Onions.
Blanch onions in boiling-water, if you wish to take away
their acridity, Avhich renders them indigestible and turns
the cream Avitli which they are mixed ; peel and cut them
asunder ; put them into a saucepan with a piece of fresh
butter ; simmer gently, that the puree may preserve its
whiteness. When the onions are tender, add some salt,
a large spoonful of flour, and thin with cream. No broth
is necessary. Put in a piece of sugar as large as a walnut✪ Puree of Onions.
Strain, and serve Avith meat, etc.
VEGETABLES. 375
61. Salsafies with. Beef Marrow.
Choose fifteen or twenty young salsafies — you can get them
in Covent Garden — scrape the black skin, cut them into
pieces three inches long ; rub each piece with lemon, and
throw them into water. When very tender, dress them upon
your dish, have four large pieces of beef marrow (well boiled
in Avater), sauce over with a good half-glaze (No. 1), garnish
with crusts of fried bread in the shape of hearts, and serve
with a piece of marrow upon each.
62. Indian Fagadu.
Clean and wash a quantity of spinach; put it into a
saucepan without any water, with the meat of a lobster, or
«a pint of shrimps, picked from the shells and cut small,
an onion and a clove of garlic minced fine, some salt, a
few chillies or cayenne ; when nearly done, add some onions
sliced and fried brown; cover the stew-pan close for a short
time, then keep stirring the contents till they become quite
dry ; sour with lemon-juice.
63. Gumbo.
Two quarts of fresh ochras, the same of ripe tomatoes,
scalded and peeled ; put them into a pan to melt with butter,
pepper, and salt ; strain through the colander, and dish the
gumbo to eat with toast. May be made either meagre or
with a veal stock.
376 THE THOBOUGE GOOD COOK.
64. Fricassee of Beetroot.
After boiling the beetroot in salt and water, put some
slices into a saucepan with some butter, parsley, chives, or
sweet leeks, chopped, a little garlic, a pinch of flour, salt,
pepper, and vinegar to taste ; let the whole boil a quarter of
anjiour.
377
SECTION X.— SALADS.
1. Partridge Salad.
Boil eiolit eos^s liard, shell them, throw them into cold
water; cut a thm slice oft" the bottom to facilitate the
proper placing of them in the dish ; cut each one into
four, lengthwise ; make a very thin, flat border of butter
about one inch from the edge of the dish you are going
to serve them on ; fix the pieces of egg uj^right, close to
each other, the yolk outside, or alternately the white and
3'olk ; place in the centre a layer of fresh salad that
may be in season, and having previously roasted a .young
partridge rather underdone, which you cut into eight or
ten pieces, 3'ou prepare sauce as follows : — Put a table-
spoonful of shallots, finely chopped, in a basin, one ditto
of pounded sugar, the yolk of an egg, a teaspoonful of
chopped parsley, tarragon, or chervil, and a quarter of an
ounce of salt ; mix in by degrees, with a wooden spoon,
four spoonfuls of oil and two of Chili vinegar; when all
is mixed, put ✪ Partridge Salad
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AI-modernized reading of the original text
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59. Puree of Celery,
Peel and wash some full-sized roots of celery ; let them
boil, and make them into puree by passing through a
colander. Put some fresh butter into a saucepan, and add
the puree, with salt, a tablespoonful of Hour, some cream,
or some beef broth and gravy, and a piece of sugar as large
as a hazel nut ; then serve.
60. Puree of Onions.
Blanch onions in boiling-water, if you wish to take away
their acridity, Avhich renders them indigestible and turns
the cream Avitli which they are mixed ; peel and cut them
asunder ; put them into a saucepan with a piece of fresh
butter ; simmer gently, that the puree may preserve its
whiteness. When the onions are tender, add some salt,
a large spoonful of flour, and thin with cream. No broth
is necessary. Put in a piece of sugar as large as a walnut.
Strain, and serve Avith meat, etc.
VEGETABLES. 375
61. Salsafies with. Beef Marrow.
Choose fifteen or twenty young salsafies — you can get them
in Covent Garden — scrape the black skin, cut them into
pieces three inches long ; rub each piece with lemon, and
throw them into water. When very tender, dress them upon
your dish, have four large pieces of beef marrow (well boiled
in Avater), sauce over with a good half-glaze (No. 1), garnish
with crusts of fried bread in the shape of hearts, and serve
with a piece of marrow upon each.
62. Indian Fagadu.
Clean and wash a quantity of spinach; put it into a
saucepan without any water, with the meat of a lobster, or
«a pint of shrimps, picked from the shells and cut small,
an onion and a clove of garlic minced fine, some salt, a
few chillies or cayenne ; when nearly done, add some onions
sliced and fried brown; cover the stew-pan close for a short
time, then keep stirring the contents till they become quite
dry ; sour with lemon-juice.
63. Gumbo.
Two quarts of fresh ochras, the same of ripe tomatoes,
scalded and peeled ; put them into a pan to melt with butter,
pepper, and salt ; strain through the colander, and dish the
gumbo to eat with toast. May be made either meagre or
with a veal stock.
376 THE THOBOUGE GOOD COOK.
64. Fricassee of Beetroot.
After boiling the beetroot in salt and water, put some
slices into a saucepan with some butter, parsley, chives, or
sweet leeks, chopped, a little garlic, a pinch of flour, salt,
pepper, and vinegar to taste ; let the whole boil a quarter of
anjiour.
377
SECTION X.— SALADS.
1. Partridge Salad.
Boil eiolit eos^s liard, shell them, throw them into cold
water; cut a thm slice oft" the bottom to facilitate the
proper placing of them in the dish ; cut each one into
four, lengthwise ; make a very thin, flat border of butter
about one inch from the edge of the dish you are going
to serve them on ; fix the pieces of egg uj^right, close to
each other, the yolk outside, or alternately the white and
3'olk ; place in the centre a layer of fresh salad that
may be in season, and having previously roasted a .young
partridge rather underdone, which you cut into eight or
ten pieces, 3'ou prepare sauce as follows : — Put a table-
spoonful of shallots, finely chopped, in a basin, one ditto
of pounded sugar, the yolk of an egg, a teaspoonful of
chopped parsley, tarragon, or chervil, and a quarter of an
ounce of salt ; mix in by degrees, with a wooden spoon,
four spoonfuls of oil and two of Chili vinegar; when all
is mixed, put