Chapter XVII
Reading edition
VEGETABLES.
Page
Observations on Vegetables 308
To clear Vegetables from Insects 309
To boil Vegetables green 309
Potatoes,—remarks on their properties and importance 309
To boil Potatoes as in Ireland 310
To boil Potatoes (the Lancashire way) 311
To boil new Potatoes 311
New Potatoes in Butter 312
To boil Potatoes (Captain Kater’s receipt) 312
To roast or bake Potatoes 312
Scooped Potatoes (Entremets) 312
Crisped Potatoes, or Potato-Ribbons (Entremets), or to serve with Cheese 313
Fried Potatoes (Entremets) (plainer receipt) 313
Mashed Potatoes 313
English Potato-Balls, or Croquettes 314
Potato Boulettes (Entremets) (good) 314
Potato Rissoles (French) 315
Potatoes à la Maître d’Hôtel 315
Potatoes à la Crème 315
Kohl-Cannon, or Kale-Cannon (an Irish receipt) 315
xixTo boil Sea-Kale 316
Sea-Kale stewed in Gravy (Entremets) 316
Spinach (Entremets) (French receipt) 316
Spinach à l’Anglaise, or English fashion (Entremets) 317
Spinach (common English mode) 317
Another common English receipt for Spinach 317
To dress Dandelions like Spinach, or as a Salad (very wholesome) 318
Boiled Turnip Radishes 318
Boiled Leeks 318
Stewed Lettuces 319
To boil Asparagus 319
Asparagus points dressed like Peas (Entremets) 319
To boil Green Peas 320
Green Peas à la Française, or French fashion (Entremets) 320
Green Peas with Cream (Entremets) 321
To boil French Beans 321
French Beans à la Française (Entremets) 321
An excellent receipt for French Beans à la Française 322
To boil Windsor Beans 322
Dressed Cucumbers 322
Mandrang, or Mandram (West Indian receipt) 323
Another receipt for Mandram 323
Dressed Cucumbers (Author’s receipt) 323
Stewed Cucumbers (English mode) 323
Cucumbers à la Poulette 324
Cucumbers à la Créme 324
Fried Cucumbers, to serve in common hashes and minces 324
Melon 325
To boil Cauliflowers 325
Cauliflowers (French receipt) 325
Cauliflowers with Parmesan Cheese 325
Cauliflowers à la Française 326
Brocoli 326
To boil Artichokes 326
Artichokes en Salade (see Chapter VI.)
Vegetable Marrow 327
Roast Tomatas (to serve with roast Mutton) 327
Stewed Tomatas 327
Forced Tomatas (English receipt) 327
Forced Tomatas (French receipt) 328
Purée of Tomatas 328
To boil Green Indian Corn 329
Mushrooms au Beurre 329
Potted Mushrooms 330
Mushroom-Toast, or Croule aux Champignons (excellent) 330
Truffles, and their uses 331
Truffles à la Serviette 331
Truffles à l’Italienne 331
To prepare Truffles for use 332
To boil Sprouts, Cabbages, Savoys, Lettuces, or Endive 332
Stewed Cabbage 333
To boil Turnips 333
To mash Turnips 333
Turnips in white Sauce (Entremets) 334
Turnips stewed in Butter (good) 334
Turnips in Gravy 335
To boil Carrots 335
Carrots (the Windsor receipt) (Entremets) 335
Sweet Carrots (Entremets) 336
Mashed (or Buttered) Carrots (a Dutch receipt) 336
Carrots au Beurre, or Buttered Carrots (French receipt) 336
Carrots in their own Juice (a simple but excellent receipt) 337
To boil Parsneps 337
Fried Parsneps 337
Jerusalem Artichokes 337
To fry Jerusalem Artichokes (Entremets) 338
Jerusalem Artichokes à la Reine 338
Mashed Jerusalem Artichokes 338
Haricots Blancs 338
To boil Beet-Root 339
To bake Beet-Root 339
Stewed Beet-Root 340
To stew Red Cabbage (Flemish receipt) 340
Brussels Sprouts 340
Salsify 341
Fried Salsify (Entremets) 341
Boiled Celery 341
Stewed Celery 341
Stewed Onions 342
Stewed Chestnuts 342