CHAPTER XVII.
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] |
| To 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] |