|
Classic
Cook Books
< last page | next page >
page 435
edges, taking up all that may have become soft. Wipe the interior of the keg
with a clean cloth, rinse the cloth in fresh water and repeat this until the keg
is entirely clean. Then pour the liquor into the center of the vegetables, rinse
the top cloth and put it on again together With some fresh leaves, and weight it
down with the clean plate and stone.
When taking out any of the vegetables, gather the cloth all around and lift it
out carefully so that none of the scum which has gathered on it will drop into
the Keg. Press the vegetables, being cautious not to do this over the keg, rinse
the top cloth, the plate and the stones, and put them back as before. In this
manner the vegetables will remain sweet and wholesome.
2. Salted Green Peas. Fill 3 parts of green peas and 1 part of salt into a
small, clean, scalded linen bag; dry the bag after it is scalded. Tie the bag
securely, put it into a stone jar and weight it with a wine bottle filled with
water.
To prepare the peas for the table take them out of the salt and cover with
boiling water, which is poured off after the elapse of half an hour. Repeat this
three times, then put the peas into boiling water with small carrots cut into
cubes, and a piece of butter. Cook until tender, which will take about 1 1/2
hours. When done, stir through it a finely rolled cracker, some sugar and finely
chopped parsley. Send to the table at once, because the dish will lose its
flavor if allowed to stand for any length of time.
3. Dried Green Peas. For this purpose take early marrow-fat peas, shell them and
scald in boiling water for 5 minutes, after which spread them out on cloths to
dry. Then put them on frames covered with clean white paper and dry them slowly
in a slightly heated oven. Fill them into paper bags and hang in a dry, airy
place. When preparing them for the table, let them stand over night, and parboil
them the next day. Then put a piece of butter and a little sugar into water and
bring it to a boil, cook the peas in this until tender and serve after adding
the necessary salt, parsley, some sugar and another piece of butter rubbed in
flour.
< last page | next page >
Classic
Cook Books
|
