Vaughan's Vegetable Cook Book (4th edition) / How to Cook and Use Rarer Vegetables and Herbs

by Anonymous

Scrape carrots clean, cut into small pieces and boil with sufficient cold water to cover them. Boil until tender, and put through the colander, weigh the carrots, add white sugar pound for pound and boil five minutes. Take off and cool. When cool add the juice of two lemons and the grated rind of one, two tablespoonfuls of brandy and eight or ten bitter almonds chopped fine to one pound of carrot. Stir all in well and put in jars.

CARROT SOUP.

Boil a pint of carrots with a piece of butter about as large as a walnut and a lump of sugar until they are tender. Press through a colander and put into a pint of boiling milk, thickened with a tablespoonful each of butter and flour, dilute this with soup stock or chicken broth, and just before taking up add the yolks of two eggs well beaten and two tablespoonfuls of cream.

BAKED CAULIFLOWER.

Boil cauliflower in salt water, separate into small pieces, and put in a baking dish, make a cream sauce and pour over it. Cover the mixture with bread crumbs, dot with butter and bake a light brown.

BOILED CAULIFLOWER WITH WHITE SAUCE.

Cut off the stem close to the bottom of the flower and pick off the outer leaves. Wash well in cold water and let it lie in salt and water top downward for an hour to remove any insects which may be in the leaves. Then tie in a cheese cloth or salt bag to prevent its going to pieces, and put, stem downward, in a kettle of boiling water with a teaspoonful of salt. Cover and boil till tender, about half an hour. Lift it out carefully, remove the cloth and arrange, stem downward, in a round, shallow dish. Pour over it a cream sauce.

FRIED CAULIFLOWER.

Take cauliflower cooked the day before, divide into small tufts, dip in egg and roll in cracker or bread crumbs, or make a batter in the proportion of one egg, two tablespoonfuls of milk and one tablespoonful of flour. Beat the eggs very light before adding to the milk and flour, and into this dip the cauliflower. Have the butter boiling hot in the frying pan, put in the cauliflower and fry a light brown, garnish with parsley.