Heat the butter in a stewpan, pare and cut the
turnips into pieces the size of dice and season
with pepper and salt; then place in the hot but-
ter, toss over the fire for 5 minutes, add the stock
and simmer gently until the turnips are tender.
Brown the flour with a little butter; add this to
the turnips and simmer 5 minutes. Boiled mut-
ton may be served with this dish.
Turnips (a la Creme) — Small new turnips;
peel and boil in salted water; drain thoroughly.
Melt 1 oz. butter in a saucepan, add to it a des-
sertspoonful of flour, pepper, salt, grated nut-
meg, and a small quantity of milk or cream; put
in the turnips; simmer gently a few minutes,
and serve.
Turnips (a la Maitre) — Boil some small
new turnips as in the preceding recipe; drain
them thoroughly, and melt some butter in the
saucepan; put the turnips in, give them a toss
or two, add a little chopped parsley, pepper and
salt, a sqeeeze of lemon juice, and serve.
Carrots (to Boil) — Place upon the stove two
quarts of warm water with a tablespoonful of
salt; bring to a boil; wash and scrape six young
carrots, remove any black specks, cut in halves,
plunge into the boiling water, and boil until ten-
der; drain, and serve upon a hot dish.
Carrots (Stewed) — Wash and scrape the car-
rots; split the largest. Then whiten them in hot
water, and drain them on a sieve; then boil them
in weak broth, with salt; then put some butter
in a saucepan, with a dessertspoonful of flour✪ Turnips (a la Creme);
stir it and brown it. Add the carrots to it, broth
and pepper. Stir, and let all simmer together.
Salsify (Boiled) — Scrape the roots, cut them
in short lengths, and throw them into vinegar and
Vegetables. Ill
water as they are being done. Boil them till
tender in salted water, drain them, toss them
into a saucepan with a piece of butter, a little
lemon juice, and some minced parsley, add salt✪ Salsify (Boiled)
and serve.
Eg-g" Plant (Baked) — Parboil 15 minutes.
Then make a triangular cut in the top; remove
the piece and take out the seeds. Let it lie for
an hour in water, to which a tablespoonful of
salt has been added. Make a stuffing of one cup
of crumbs, two ounces of salt pork, and an onion
chopped fine, 1 teaspoonful salt, J^ teaspoonful
pepper and nutmeg mixed; wet with half a cup
of boiling water or stock, and fill the egg plant,
tying a string around it to keep the piece in
place. Bake an hour, basting often with a spoon-
ful of butter✪ Egg Plant (Baked) in a cup of water.
Hotch-Potcll — Put a pint of peas into a
stewpan with a quart of water, and boil them
until they will pulp through a sieve; then take
the lean end of a loin of mutton, cut into small
pieces and put it into a stewpan with a gallon of
water, the carrots and turnips cut into small
pieces, and a seasoning of pepper and salt; boil
it until all the vegetables are quite tender, put
in the pulped peas and a head of celery (or let-
tuce) and one onion, sliced✪ Hotch-Pot; let it boil 15 min-
utes and serve.
Green Corn (Stewed) — Having cut the com
from the cob, put into boiling water and allow
to stew 3^ hour; remove nearly all the water and
cover with milk, and allow to stew until, tender;
before dishing, roll some pieces of butter in flour
and mix with the corn, adding a little pepper
and salt; give one boil and serve. ✪ Green Corn (Stewed)
Page 52 · 7 recipe records on this page
Presented as published in 1894. 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
Heat the butter in a stewpan, pare and cut the turnips into pieces the size of dice and season with pepper and salt; then place in the hot butter, toss over the fire for 5 minutes, add the stock and simmer gently until the turnips are tender. Brown the flour with a little butter; add this to the turnips and simmer 5 minutes. Boiled mutton may be served with this dish.
Turnips (a la Creme) — Small new turnips; peel and boil in salted water; drain thoroughly. Melt 1 oz. butter in a saucepan, add to it a dessertspoonful of flour, pepper, salt, grated nutmeg, and a small quantity of milk or cream; put in the turnips; simmer gently a few minutes, and serve.
Turnips (a la Maitre) — Boil some small new turnips as in the preceding recipe; drain them thoroughly, and melt some butter in the saucepan; put the turnips in, give them a toss or two, add a little chopped parsley, pepper and salt, a squeeze of lemon juice, and serve.
Carrots (to Boil) — Place upon the stove two quarts of warm water with a tablespoonful of salt; bring to a boil; wash and scrape six young carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender; drain, and serve upon a hot dish.
Carrots (Stewed) — Wash and scrape the carrots; split the largest. Then whiten them in hot water, and drain them on a sieve; then boil them in weak broth, with salt; then put some butter in a saucepan, with a dessertspoonful of flour; stir it and brown it. Add the carrots to it, broth and pepper. Stir, and let all simmer together.
Salsify (Boiled) — Scrape the roots, cut them in short lengths, and throw them into vinegar and
Vegetables. Ill
water as they are being done. Boil them till tender in salted water, drain them, toss them into a saucepan with a piece of butter, a little lemon juice, and some minced parsley, add salt and serve.
Egg Plant (Baked) — Parboil 15 minutes. Then make a triangular cut in the top; remove the piece and take out the seeds. Let it lie for an hour in water, to which a tablespoonful of salt has been added. Make a stuffing of one cup of crumbs, two ounces of salt pork, and an onion chopped fine, 1 teaspoonful salt, J^ teaspoonful pepper and nutmeg mixed; wet with half a cup of boiling water or stock, and fill the egg plant, tying a string around it to keep the piece in place. Bake an hour, basting often with a spoonful of butter in a cup of water.
Hotch-Potch — Put a pint of peas into a stewpan with a quart of water, and boil them until they will pulp through a sieve; then take the lean end of a loin of mutton, cut into small pieces and put it into a stewpan with a gallon of water, the carrots and turnips cut into small pieces, and a seasoning of pepper and salt; boil it until all the vegetables are quite tender, put in the pulped peas and a head of celery (or lettuce) and one onion, sliced; let it boil 15 minutes and serve.
Green Corn (Stewed) — Having cut the com from the cob, put into boiling water and allow to stew 3^ hour; remove nearly all the water and cover with milk, and allow to stew until, tender; before dishing, roll some pieces of butter in flour and mix with the corn, adding a little pepper and salt; give one boil and serve.
Records on this page
Turnips (a la Creme)Carrots (to Boil)Salsify (Boiled)Egg Plant (Baked)Hotch-PotGreen Peas (Stewed)Green Corn (Stewed)