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Classic
Cook Books
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page 171
To stew Onions.
Peel six large onions; fry gently of a fine brown, but do not blacken them; then
put them into a small stew-pan, with a little weak gravy, pepper, and salt;
cover and stew two hours gently. They should be lightly floured at first.
Roast Onions
Should be done with all the skins on. They eat well alone, with only salt and
cold butter; or with roast potatoes; or with beet-roots.
To stew Celery.
Wash six heads, and strip off their outer leaves; either halve, or leave them
whole, according to their size: cut into lengths of four inches. Put them into a
stew-pan with a cup of broth, or weak white gravy: stew till tender; then add
two spoonfuls of cream, and a little flour and butter seasoned with pepper,
salt, and nutmeg, and simmer all together.
To boil Cauliflowers.
Choose those that are close and white. Cut off the green leaves, and look
carefully that there are no caterpillars about the stalk. Soak an hour in cold
water: then boil them in milk and water; and take care to skim the sauce-pan,
that not the least foulness may fall on the flower. It must be served very
white, and rather crimp.
Cauliflower in white Sauce.
Half-boil it; then cut it into handsome pieces, and lay them in a stew-pan with
a little broth, a bit of mace, a little salt, and a dust of white pepper; simmer
half an hour; then put a little cream, butter, and flour: shake; and simmer a
few minutes, and serve.
To dress Cauliflower and Parmesan.
Boil a cauliflower; drain it on a sieve, and cut the stalk so that the flower
will stand upright about two inches above the dish. Put it into a stew-pan, with
a little white sauce; let it stew till done enough, which will be but a few
minutes: then dish it with the sauce round, and put Parmesan grated over it.
Brown it with a salamander.
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Classic
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