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Classic
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page 176
To dress Chardoons.
Cut them into pieces of six inches long, and put on a string: boil till tender,
and have ready a piece of butter in a pan; flour, fry them brown, and serve.
Or tie them into bundles; and serve as asparagus boiled, on toast, and pour
butter over.
Or boil, and then heat them up in fricassee-sauce.
Or boil in salt and water, dry, then dip them into butter, and fry them. Serve
with melted butter.
Or stew them; boil as directed in the last page: toss them up with a brown or
white gravy; add Cayenne, ketchup, and salt. Thicken with a bit of butter and
flour.
Beet Roots
Make a very pleasant addition to winter-salad; of which they may agreeably form
a full half, instead of being only used to ornament it. This root is cooling,
and very wholesome.
It is extremely good boiled, and sliced with a small quantity of onion; or
stewed with whole onions, large or small, as follows:
Boil the beet tender with the skin on; slice it into a stew-pan with a little
broth, and a spoonful of vinegar: simmer till the gravy is tinged with the
colour; then put it into a small dish, and make a round of the button-onions,
first boiled till tender; take off the skin just before serving, and mind they
are quite hot, and clear.
Or roast three large onions, and peel off the outer skins till they look clear;
and serve the beet-root stewed, round them.
If beet-root is in the least broken before dressed, it parts with its colour,
and looks ill.
Frying Herbs, as dressed in Staffordshire.
Clean and drain a good quantity of spinach-leaves, two large handfuls of
parsley, and a handful of green onions. Chop the parsley and onions, and
sprinkle them among the spinach. Set them all on to stew with some salt, and a
bit of butter the size of a walnut; shake
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