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Classic
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page 79
put them on the fire in not too much boiling water with a few finely chopped
onions and some kidney suet; cook quickly until tender, adding the salt towards
the last. Then melt a, few pieces of butter on the carrots, thicken the broth
with cornstarch or flour and stir with chopped parsley. Shortly before serving,
pared sour apples cut into halves may be put on the carrots; let them simmer
until cooked and lay the apples on top of the carrots when bringing them to the
table.
Or else put a layer of potatoes of uniform size on the carroty 1/2 hour before
the latter are quite done, add the necessary salt and when the potatoes are
cooked put on them small pieces of butter, stir with some finely chopped parsley
before serving, and, according to taste, add a little vinegar. Time of cooking,
1-1 1/4 hours.
Serve with smoked meats, fried sausages or head-cheese.
69. Stuffed Tomatoes. Take nice, ripe tomatoes, scoop them out carefully, pass
the pulp through a sieve and make a dressing of either chopped mushrooms, grated
stale wheat bread, creamed butter, salt and pepper, or else with finely chopped
mutton, roast meat gravy, a few eggs grated bread and fine herbs; fill the
tomatoes with the mixture. Bake the tomatoes in butter for about 15 minutes,
sprinkle with lemon juice and serve with toast as an entree or as a garnish for
more important dishes in middle courses.
70. Spanish Tomatoes. Cut ripe tomatoes into slices, salt, cover and set aside
for an hour. In the meantime boiled ham is finely chopped; butter a dripping
pan, fill it with ham and tomatoes in alternate layers, cover the surface with
pieces of butter and grated wheat bread: bake for 30 minutes. When done, turn
out of the pan carefully, pour over it a brown sauce, garnish with small roasted
potatoes and serve.
71. Parsnips. After washing the parsnips, scrape and then wash them again and
out them into short, thick pieces. Put butter into water, bring to a boil, put
in the parsnips gradually, add salt and rook until tender, which will take about
1 hour. The broth should be plentiful and will be thick enough of itself without
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