The Book of Household Management

by Mrs. Beeton

BOILED BROAD OR WINDSOR BEANS.

1092. INGREDIENTS.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans.

[Illustration: BROAD BEAN.]

Mode.—This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, and serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.

Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer.

Average cost, unshelled, 6d. per peck.

Sufficient.—Allow one peck for 6 or 7 persons.

Seasonable in July and August.

NUTRITIVE PROPERTIES OF THE BEAN.—The produce of beans in meal is, like that of peas, more in proportion to the grain than in any of the cereal grasses. A bushel of beans is supposed to yield fourteen pounds more of flour than a bushel of oats; and a bushel of peas eighteen pounds more, or, according to some, twenty pounds. A thousand parts of bean flour were found by Sir II. Davy to yield 570 parts of nutritive matter, of which 426 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.

BROAD BEANS A LA POULETTE.

1093. INGREDIENTS.—2 pints of broad beans, 1/2 pint of stock or broth, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, 1/4 pint of cream, pepper and salt to taste.

Mode.—Procure some young and freshly-gathered beans, and shell sufficient to make 2 pints; boil them, as in the preceding recipe, until nearly done; then drain them and put them into a stewpan, with the stock, finely-minced herbs, and sugar. Stew the beans until perfectly tender, and the liquor has dried away a little; then beat up the yolk of an egg with the cream, add this to the beans, let the whole get thoroughly hot, and when on the point of simmering, serve. Should the beans be very large, the skin should be removed previously to boiling them.

Time.—10 minutes to boil the beans, 15 minutes to stew them in the stock.

Average cost, unshelled, 6d. per peck.

Seasonable in July and August.

ORIGIN AND VARIETIES OF THE BEAN.—This valuable plant is said to be a native of Egypt, but, like other plants which have been domesticated, its origin is uncertain. It has been cultivated in Europe and Asia from time immemorial, and has been long known in Britain. Its varieties may be included under two general heads,—the white, or garden beans, and the grey, or field beans, of the former, sown in the fields, the mazagan and long-pod are almost the only sorts; of the latter, those known as the horse-bean, the small or ticks, and the prolific of Heligoland, are the principal sorts. New varieties are procured in the same manner as in other plants.

BOILED BEETROOT.

1094. INGREDIENTS,—Beetroot; boiling water.

Mode.—When large, young, and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle. (See No. 369.) Beetroot is more frequently served cold than hot: when the latter mode is preferred, melted butter should be sent to table with it. It may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly; but do not prick or break the skin before they are cooked, or they would lose their beautiful colour in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beetroot into thick slices, and send to table melted butter. For salads, pickle, &c., let the root cool, then peel, and cut it into slices.

Time.—Small beetroot, 1-1/2 to 2 hours; large, 2-1/2 to 3 hours.

Average cost, in full season, 2d. each.

Seasonable.—May be had at any time.

[Illustration: BEETROOT.]

BEETROOT.—The geographical distribution of the order Saltworts (Salxolaceae), to which beetroot belongs, is most common in extra-tropical and temperate regions, where they are common weeds, frequenting waste places, among rubbish, and on marshes by the seashore. In the tropics they are rare. They are characterized by the large quantities of mucilage, sugar, starch, and alkaline salts which are found in them. Many of them are used as potherbs, and some are emetic and vermifuge in their medicinal properties. The root of garden or red beet is exceedingly wholesome and nutritious, and Dr. Lyon Playfair has recommended that a good brown bread may be made by rasping down this root with an equal quantity of flour. He says that the average quality of flour contains about 12 per cent. of azotized principles adapted for the formation of flesh, and the average quality of beet contains about 2 per cent. of the same materials.

BOILED BROCOLI.

1095. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; brocoli.

[Illustration: BOILED BROCOLI.]

Mode.—Strip off the dead outside leaves, and the inside ones cut off level with the flower; cut off the stalk close at the bottom, and put the brocoli into cold salt and water, with the heads downwards. When they have remained in this for about 3/4 hour, and they are perfectly free from insects, put them into a saucepan of boiling water, salted in the above proportion, and keep them boiling quickly over a brisk fire, with the saucepan uncovered. Take them up with a slice the moment they are done; drain them well, and serve with a tureen of melted butter, a little of which should be poured over the brocoli. If left in the water after it is done, it will break, its colour will be spoiled, and its crispness gone.

Time.—Small brocoli, 10 to 15 minutes; large one, 20 to 25 minutes.

Average cost, 2d. each.

Sufficient,—2 for 4 or 5 persons.

Seasonable from October to March; plentiful in February and March.

[Illustration: BROCOLI.]

THE KOHL-RABI, OR TURNIP-CABBAGE.—This variety presents a singular development, inasmuch as the stem swells out like a large turnip on the surface of the ground, the leaves shooting from it all round, and the top being surmounted by a cluster of leaves issuing from it. Although not generally grown as a garden vegetable, if used when young and tender, it is wholesome, nutritious, and very palatable.

BOILED BRUSSELS SPROUTS.

1096. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda.

Mode.—Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured leaves from the outsides; put them into a saucepan of boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; drain, dish, and serve with a tureen of melted butter, or with a maître d'hôtel sauce poured over them. Another mode of serving is, when they are dished, to stir in about 1-1/2 oz. of butter and a seasoning of pepper and salt. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be arranged on the dish in the form of a pineapple, and, so served, has a very pretty appearance.

Time.—From 9 to 12 minutes after the water boils.

Average cost, 1s. 4d. per peck.

Sufficient.—Allow between 40 and 50 for 5 or 6 persons.

Seasonable from November to March.

SAVOYS AND BRUSSELS SPROUTS.—When the Green Kale, or Borecole, has been advanced a step further in the path of improvement, it assumes the headed or hearting character, with blistered leaves; it is then known by the name of Savoys and Brussels Sprouts. Another of its headed forms, but with smooth glaucous leaves, is the cultivated Cabbage of our gardens (the Borecole oleracea capitula of science); and all its varieties of green, red, dwarf, tall, early, late, round, conical, flat, and all the forms into which it is possible to put it.

TO BOIL YOUNG GREENS OR SPROUTS.

1097. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda.

[Illustration: BRUSSELS SPROUTS.]

Mode.—Pick away all the dead leaves, and wash the greens well in cold water; drain them in a colander, and put them into fast-boiling water, with salt and soda in the above proportion. Keep them boiling quickly, with the lid uncovered, until tender; and the moment they are done, take them up, or their colour will be spoiled; when well drained, serve. The great art in cooking greens properly, and to have them a good colour, is to put them into plenty of fast-boiling water, to let them boil very quickly, and to take them up the moment they become tender.

Time.—Brocoli sprouts, 10 to 12 minutes; young greens, 10 to 12 minutes; sprouts, 12 minutes, after the water boils.

Seasonable.—Sprouts of various kinds may be had all the year.

GREEN KALE, OR BORECOLE.—When Colewort, or Wild Cabbage, is brought into a state of cultivation, its character becomes greatly improved, although it still retains the loose open leaves, and in this form it is called Green Kale, or Borecole. The scientific name is Borecole oleracea acephala, and of it there are many varieties, both as regards the form and colour of the leaves, as well as the height which the plants attain. We may observe, that among them, are included the Thousand-headed, and the Cow or Tree Cabbage.

BOILED CABBAGE.

1098. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode.—Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice, at the stalk end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into plenty of fast-boiling water, to which have been added salt and soda in the above proportions. Stir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve.

Time.—Large cabbages, or savoys, 1/3 to 3/4 hour, young summer cabbage, 10 to 12 minutes, after the water boils.

Average cost, 2d. each in full season.

Sufficient,—2 large ones for 4 or 5 persons.

Seasonable.—Cabbages and sprouts of various kinds at any time.

THE CABBAGE TRIBE: THEIR ORIGIN.—Of all the tribes of the Cruciferae this is by far the most important. Its scientific name is Brassiceae, and it contains a collection of plants which, both in themselves and their products, occupy a prominent position in agriculture, commerce, and domestic economy. On the cliffs of Dover, and in many places on the coasts of Dorsetshire, Cornwall, and Yorkshire, there grows a wild plant, with variously-indented, much-waved, and loose spreading leaves, of a sea-green colour, and large yellow flowers. In spring, the leaves of this plant are collected by the inhabitants, who, after boiling them in two waters, to remove the saltness, use them as a vegetable along with their meat. This is the Brassica oleracea of science, the Wild Cabbage, or Colewort, from which have originated all the varieties of Cabbage, Cauliflower, Greens, and Brocoli.

STEWED RED CABBAGE.

1099. INGREDIENTS.—1 red cabbage, a small slice of ham, 1/2 oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar.

Mode.—Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, 1/2 pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, and serve. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish.

Time.—Rather more than 1 hour. Average cost, 4d. each.

Sufficient for 4 persons.

Seasonable from September to January.

THE WILD CABBAGE, OR COLEWORT.—This plant, as it is found on the sea-cliffs of England, presents us with the origin of the cabbage tribe in its simplest and normal form. In this state it is the true Collet, or Colewort, although the name is now applied to any young cabbage which has a loose and open heart.

BOILED CARROTS.

1100. INGREDIENTS.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; carrots.

Mode.—Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c.

Time.—Large carrots, 1-3/4 to 2-1/4 hours; young ones, about 1/2 hour.

Average cost, 6d. to 8d, per bunch of 18.

Sufficient,—4 large carrots for 5 or 6 persons.

Seasonable.—Young carrots from April to June, old ones at any time.

[Illustration: CARROTS.]

ORIGIN OF THE CARROT.—In its wild state, this vegetable is found plentifully in Britain, both in cultivated lands and by waysides, and is known by the name of birds-nest, from its umbels of fruit becoming incurved from a hollow cup, like a birds-nest. In this state its root is whitish, slender, and hard, with an acrid, disagreeable taste, and a strong aromatic smell, and was formerly used as an aperient. When cultivated, it is reddish, thick, fleshy, with a pleasant odour, and a peculiar, sweet, mucilaginous taste. The carrot is said by naturalists not to contain much nourishing matter, and, generally speaking, is somewhat difficult of digestion.

TO DRESS CARROTS IN THE GERMAN WAY.

1101. INGREDIENTS.—8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour.

Mode.—Wash and scrape the carrots, and cut them into rings of about 1/4 inch in thickness. Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot.

This vegetable, dressed as above, is a favourite accompaniment of roast pork, sausages, &c. &c.

Time.—About 3/4 hour. Average cost, 6d. to 8d. per bunch of 18.

Sufficient for 6 or 7 persons.

Seasonable.—Young carrots from April to June, old ones at any time.

CONSTITUENTS OF THE CARROT.—These are crystallizable and uncrystallizable sugar, a little starch, extractive, gluten, albumen, volatile oil, vegetable jelly, or pectin, saline matter, malic acid, and a peculiar crystallizable ruby-red neuter principle, without odour or taste, called carotin. This vegetable jelly, or pectin, so named from its singular property of gelatinizing, is considered by some as another form of gum or mucilage, combined with vegetable acid. It exists more or less in all vegetables, and is especially abundant in those roots and fruits from which jellies are prepared.

STEWED CARROTS.

1102. INGREDIENTS.—7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, 1/2 teacupful of cream, thickening of butter and flour.

Mode.—Scrape the carrots nicely; half-boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter; thicken the gravy with this; let it just boil up, and serve.

Time.—About 3/4 hour to parboil the carrots, about 20 minutes to cook them after they are sliced.

Average cost, 6d. to 8d. per bunch of 18.

Sufficient for 5 or 6 persons.

Seasonable.—Young carrots from April to June, old ones at any time.

NUTRITIVE PROPERTIES OF THE CARROT.—Sir H. Davy ascertained the nutritive matter of the carrot to amount to ninety-eight parts in one thousand; of which ninety-five are sugar and three are starch. It is used in winter and spring in the dairy to give colour and flavour to butter; and it is excellent in stews, haricots, soups, and, when boiled whole, with salt beef. In the distillery, owing to the great proportion of sugar in its composition, it yields more spirit than the potato. The usual quantity is twelve gallons per ton.

SLICED CARROTS.

(Entremets, or to be served with the Second Course, as a Side-dish.)

1103. INGREDIENTS.—5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste.

Mode.—Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water, until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt; shake the stewpan about well, and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots.

Time.—Altogether, 3/4 hour.

Average cost, 6d. to 8d. per bunch of 18.

Sufficient for 1 dish.

Seasonable.—Young carrots from April to June, old ones at any time.

THE SEED OF THE CARROT.—In order to save the seed of carrots, the plan is, to select annually the most perfect and best-shaped roots in the taking-up season, and either preserve them in sand in a cellar till spring, or plant them immediately in an open airy part of the garden, protecting them with litter during severe frost, or earthing them over, and uncovering them in March following. The seed is in no danger from being injured by any other plant. In August it is fit to gather, and is best preserved on the stalks till wanted.

BOILED CAULIFLOWERS.

[Illustration: BOILED CAULIFLOWER.]

[Illustration: CAULIFLOWER.]

1104. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt.

Mode.—Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered. The water should be well skimmed; and, when the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower.

Time.—Small cauliflower, 12 to 15 minutes, large one, 20 to 25 minutes, after the water boils.

Average cost, for large cauliflowers, 6d. each.

Sufficient.—Allow 1 large cauliflower for 3 persons.

Seasonable from the beginning of June to the end of September.