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Classic
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page 66
30. Mixed Vegetables with Mutton, English style. Take a tender breast of mutton
and cut it in cubes as for a ragout, rinse thoroughly and boil, until scum no
longer appears, in sufficient salt water to cook the veg-tables. In the meantime
slice string beans into small pieces, cut up savoy cabbage into pieces the size
of half an egg, and carrots into cubes after they have been well washed and
cleaned. After again carefully rinsing the latter they are put into the kettle
with the mutton, the first two kinds of vegetables, however, are previously
boiled for a short time and then also put in with the mutton; add what salt may
still be needed and some pepper; cover the kettle and cook until all is tender,
nicely bound and juicy, but the vegetables must not be cooked to a pulp.
31. Spanish mixed Vegetables or Hotch Potch. Very palatable and nutritious.
Cover a stewpan with slices of fat pork, cut equal parts of lamb and beef into
cubes, kohlrabi into slices and separate the leaves of a savoy cabbage. Fill the
kettle with the meat and vegetables in alternate layers, sprinkling salt and
pepper on each layer. Put in some butter and pour a cupful of meat broth over
all. Put on top a few small smoked sausages, cover the stewpan as tightly as
possible and then let it cook slowly until done, which will take all of two
hours. Serve neatly, garnishing with peeled roast potatoes placed around the
edge of the dish and cutting the sausages into slices and laying them on top.
32. String Beans. Take beans that are tender but not too young, and wash them
nicely. Cook the beans in plenty of boiling water, putting in the beans
gradually as directed under No. 1 of this division, or else cook them over a
quick fire in an uncovered kettle until quite tender in milk and water half and
half, skimming carefully. Salt is added when the beans are about half done but
not before. After they are quite tender pour them into an earthenware colander
(tinware will give the beans a bad color), pour boiling water over them and
cover quickly; they thereby retain their natural color, but be careful that they
remain nicely hot. Before serving stir lightly with plenty of butter and
parsley, or else pour hot melted butter with parsley over the
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