Part 2

Chop finely an onion and fry it in butter, but it _must not brown_; add six chopped mushrooms and two tablespoonfuls of semolina, and warm all over the fire a few minutes, and take it off the fire. Pick the finest outside leaves off the cabbages and place them on one side; cut the cabbages into quarters, blanch and drain them; cut out the hard pieces from the centres, sprinkle with salt and pepper, and spread some of the stuffing between each leaf. Tie up the pieces of cabbage to their original shape, with the large leaves placed round them, and boil in water seasoned with onions, carrots, a bouquet of mixed herbs, and a lump of butter. When done, drain and serve. Serve melted butter in a sauceboat.

Cardoons Boiled.

Cut away the coarse outside of the cardoon, wash it free from sand, lay it in cold water to harden; then boil it in milk and water till tender, drain it on the back of a sieve. Cut each stalk in two; place them in a vegetable-dish and pour white sauce over them.

Cardoons à la Fromage.

String three cardoons and cut them into pieces an inch long, stew them in half a pint of claret till quite tender, add an ounce of butter rolled in flour, and a little pepper and salt. Put them into a china baking-dish, add the juice of an orange, and grate three ounces of Parmesan cheese over. Brown with a salamander, and serve quickly.

Stewed Cardoons.

Take four cardoons, take off the outside leaves, string the white part and cut them about two inches long; wash them very clean, and put them into a stewpan with three-quarters of a pint of veal broth, a glass of sauterne, a small bunch of sweet herbs, a little pepper and salt. Cover over and stew gently till tender, then add a piece of butter rolled in flour, and boil all gently till it becomes the proper consistency; add the juice of half a lemon and dish up.

Fillets of Carrot.

Wash, scrape, and cut into slices about half an inch thick, and then into dice-shape, several young carrots; boil them in water for five minutes, drain, and put into a stewpan with a gill of good brown sauce. Sprinkle with pepper and salt, and stew till tender.

Carrots à la Flamande.

Boil half a dozen carrots till quite tender; then stamp them out in fancy shapes and stew them in a little good melted butter, with five small onions, a table-spoonful of finely-chopped parsley, and a little salt and pepper. Serve the carrots with the sauce poured over.

Carrots à l’Allemande.

Trim some small carrots so that they are all of the same shape, that is, the real shape of the carrot, but not too sharp at one end or too thick at the other, and not longer than an inch and a half.

Parboil in water with a little salt; drain. Then place in a sauté-pan with one pint of stock, two ounces of butter, one ounce of sugar, and let simmer for half an hour; then let it boil briskly till the sauce is reduced to a glaze. Roll each carrot in this, and form into a dome of carrots; surround with a rich brown sauce flavoured with lemon-juice.

Carrots à la Windsor.

Take some carrots of equal size and cut the upper parts into even lengths of about two and a half inches, and trim one end to a point in the shape of a cone. Then throw them into salted boiling water and let them boil for three-quarters of an hour. Take them out and drain well. Arrange them upright in a stewpan, pour in _good_ hot gravy to half their height; add a little salt and a small teaspoonful of sugar, and boil quickly for half an hour longer. Dish them up standing upright, and pour over them a good brown thickened gravy with a dessertspoonful of parsley and a little lemon-juice in it.

Carrot Fritters.

Boil a large carrot till tender; beat it to a pulp, pass it through a sieve, and mix with it a gill of cream, two tablespoonfuls of bread-crumbs and two well-beaten eggs. Fry the mixture, divided into the shape of fritters, in hot dripping, and serve with a good brown cullis.

Carrots à la Maître d’Hôtel.

Scrape, wash, and scald the carrots in boiling water; cook them in hot water, with salt and a piece of butter the size of a small egg. When cooked, remove them, and put them to drain. Mix in a stewpan another piece of butter, chopped parsley, one chopped shalot, and pepper and salt to taste. Put in the carrots, toss them up for two minutes, and serve them with fried sippets.

Curried Cauliflowers.

Boil three or four small cauliflowers till tender, cut them up into little _bouquets_, and put them into a stewpan with some curry sauce, prepared thus:--

Take one sliced onion, a dessertspoonful of good curry-powder, two ounces of butter, a tablespoonful of grated cocoa-nut, a tablespoonful of the milk from the cocoa-nut, a teaspoonful of lemon-juice, a dessertspoonful of chutney; let all these blend and cook well together for an hour, skimming it, and then passing it through a sieve.

Pour this sauce over the pieces of cauliflower, and let all simmer for twenty minutes; dish the pieces up _en pyramide_, and pour the sauce all over.

Cauliflower Fritters.

Blanch a cauliflower, break it into neat pieces, and dip it into a nice thick white sauce; leave them until cold, and then take each piece separately and dip it into batter and fry in boiling butter. Serve hot, with fried parsley.

Cauliflower à la Maître d’Hôtel.

Take three heads of nice little white cauliflowers, some maître d’hôtel sauce in which a tablespoonful of tomato purée has been introduced; put into a saucepan of water a small quantity of flour, and when it boils put in the cauliflowers. When done, cut off the stalks, place the pieces head downwards into a hot basin, and press them gently together. Put the sauce into a dish, and turn the moulded cauliflowers out of the basin on it--which, if neatly done, will give the appearance of a very large cauliflower.

Cauliflower au Gratin.

Choux-fleurs au Gratin.

Wash and boil a cauliflower in the usual way, and when it is sufficiently boiled take it out of the saucepan and cut off all the outside green leaves. Now take a cloth and squeeze all the water out of the cauliflower, and put half an ounce of flour and the same quantity of butter into a stewpan and mix well together, and pour in a gill of cold water; put the stewpan on the fire, and stir smoothly till it boils and thickens. Then add one tablespoonful of cream, a dust of cayenne, and a little salt. Have grated two ounces of Parmesan cheese, and stir rather more than half into the white sauce. Place the cauliflower in the dish in which it is to be served, pour the sauce all over the cauliflower, and sprinkle the remainder of the grated cheese over the cauliflower, and brown the top with a hot salamander till it is a pale brown. This dish should be served very hot.

Cauliflower au Parmesan.

Choose four very small white cauliflowers, cut off the stalks and stems, making them flat, so that they will stand nicely in the dish. Cleanse thoroughly and boil till tender, but not sufficiently so to run any risk of breaking. Arrange them so as to make them look like one large cauliflower, and powder them thickly with grated Parmesan. Make a sauce with an ounce of butter, a little salt, half a teaspoonful of lemon-juice, the yolks of two eggs beaten to a cream, and two tablespoonfuls of grated Parmesan. Mix well together, and stir over the fire; then pour over and around the cauliflower.

Stuffed Cauliflower.

Boil a cauliflower till cooked, but not so soft as to fall to pieces. With a sharp knife remove a small part of the heart of the flower; fill the vacuum with a stuffing of the chopped heart, and four cooked mushrooms seasoned with cayenne. Make a good white sauce, mix in some grated Parmesan cheese, pour over the cauliflower, and serve very hot, garnished with croûtons.

Moulded Cauliflower.

Choufleur en forme.

Boil four nice and white cauliflowers, all of an equal size, in a little thin flour and water till tender; then cut off the stalks and press them, head downwards, into a hot basin; then arrange them in a vegetable-dish, with some of the stalks arranged neatly round them, and pour over them some tomato sauce.

Cauliflower Omelet.

Take the white part of a boiled cauliflower after it is cold, chop it very small, and mix with it a sufficient quantity of well-beaten egg to make a very thick batter; then fry in fresh butter and send it to table hot.

Cauliflower Fritters.

When the cauliflowers are boiled and drained divide them into branches, and toss them up for a few minutes in a stewpan, with butter, pepper, salt, and a little nutmeg. Serve with fried sippets.

Celery with Brown Sauce.

Take five or six heads of celery _with the roots_, break off the coarse outer stalks, lay them in cold water for some hours, parboil them in water for ten minutes, drain, and place them in a stewpan with as much stock as will cover them; add a small piece of glaze, pepper, salt, and a very little flour. Let all stew gently for about an hour. When done, dish up the celery, strain the sauce and pour it over the celery.

Celery with Cream.

Cut the white part of three heads of celery into lengths of about three inches long, boil it till quite tender, and strain the water from it. Beat up the yolks of three eggs and strain them into half a pint of cream; season with a little salt, and put this and the celery into a stewpan, and place it over the fire till it boils and becomes tolerably thick, and then send it to table on toast.

Celery à l’Espagnole.

Select well-grown celery, cut it into lengths of six inches, and blanch in boiling water. Place two slices of bacon in a stewpan and place the celery on these; mix four tablespoonfuls of Espagnole sauce (_see_ ‘Entrées à la Mode’) and the same quantity of broth. Simmer for three-quarters of an hour. Dish up the celery after removing the grease from the sauce, and pour it round the celery.

Celery ‘au Jus.’

Parboil some celery, drain it, and put it into a stewpan; toss it in a little oil. Add some good meat gravy to it and a tomato. Simmer till the celery is quite cooked; then strain the sauce and serve over it.

Stewed Celery.

Cut five or six roots of celery to the length of the inside of the dish in which they are to be served, take away all the outer leaves and green tops, wash the celery till it is perfectly clean; then stew it in good stock till it is tender, and sauce it with either a thick béchamel or a good Espagnole sauce.

Celery à la Villeroi.

Take three or four heads of celery, cut them into six-inch lengths, parboil them, and then dip them into cold water; drain them, and then split the heads into halves; mask them with some thick Allemande sauce, and place them on a dish to get cold. Now roll them in bread-crumbs; and serve Villeroi sauce with this dish.

Cucumbers à l’Espagnole.

Cut the cucumbers into pieces about two inches long and one inch wide, remove the seeds, strew a little salt over them, and let them remain between two plates for an hour or more. Drain off the juice and put them into a saucepan; cover them with good stock and let them simmer gently till quite tender. Drain them, pile high on a dish, and pour some rich brown sauce over them.

Celery Cream à l’Ambrosia.

(Original Recipe.)

Take two or three heads of celery, washing it well and scraping it clean; place it in a mortar, and have ready a pint of good rich cream and pour in half a pint, one gill at a time, over the celery, and pound well together for a few minutes, and then rub it through a clean wire sieve. When it is passed put it back into the mortar, and keep adding cream, about a gill at a time, till all is well blended. Continue this till all the cream is used. Then add half a pint of nicely flavoured whipped aspic. Have prepared a buttered mould which has been decorated with cooked mushrooms arranged in tiers all round the mould, and arrange leaves of chervil fancifully about; pour in the celery purée, and place on ice for some hours and turn out. If any of the mushrooms should adhere to the mould it is easy to attach them to the cream again; place chopped aspic all round the base and on the top, sticking a small piece of the stalk of celery with leaf on it in the centre.

Morels à l’Andalouse.

Cut half a pound of ham into dice, fry them in salad oil, and when a good colour put in some morels; moisten with half a pint of sherry, a gill of madeira, and season with a mixture of a saltspoonful of salt, half a saltspoonful of pepper, and a teaspoonful of capsicum powder, to which add a dessertspoonful of finely-minced parsley. Cook for forty-five minutes; then dish up the morels in a pyramid and pour the sauce over, which should be thickened with flour and flavoured with lemon-juice.

Colcannon.

Mix in about equal proportions some well-mashed potatoes and some young sprouts, or greens of any kind, first boiled till quite tender and chopped up. Mash up all thoroughly together; add a seasoning of pepper and salt, a small bit of butter, and a spoonful or two of cream or milk; put a raw onion in the middle of all, and stir over a clear fire till very hot and sufficiently dry to be moulded and turned out. The onion must be taken out before the dish is served.

Turnips and carrots are often chopped up with the greens and potatoes.

This can also be made with parsnips and potatoes.

Colcannon.

(Another way.)

Boil and mash greens, cabbage, carrots, turnips, a shred onion with mashed potatoes--half the quantity should consist of the latter; add two eggs, pepper and salt, and a good piece of butter; put it into a plain mould or pudding-basin, boil for an hour, and turn out.

Fillets of Cucumber.

Divide through the middle a cucumber, remove the seeds and soft part, cut it into lengths of about one inch, trim them in oval shapes and all the same size. Put them in a stewpan with an ounce of butter, a little pepper, sugar, and salt, and let them stew till quite tender without acquiring any colour.

Cucumber Mayonnaise.

Put the beaten yolk of an egg in a glass dish, with very little salt, pepper, and a dust of cayenne and a teaspoonful of lemon-juice. Mix these to a cream, and then add the best salad oil, a few drops at a time, and well stirred till thick. A little more lemon-juice will thin it, and then add more oil till half a pint has been used in this alternate fashion.

Fish served in this is very good.

Cucumbers à la Poulette.

Pare and slice two cucumbers very thinly, let them soak in a little vinegar, sprinkled with salt, for half an hour. Drain, and then press them dry in a cloth; flour them, and put a piece of butter into a stewpan, and when it begins to boil throw in the cucumbers and shake them over a gentle fire for ten minutes, being careful they should not take the slightest colour. Pour on to them some very strong but pale gravy, enough to cover them; when it boils, skim off the fat entirely, add a little salt and white pepper, and when the cucumbers are quite tender strew in a dessertspoonful of finely-minced parsley, and thicken the sauce with the yolks of two eggs.

Stewed Cucumbers.

Pare and split into quarters about four young cucumbers, peel them, and then pare them round and round into thin ribbons until the watery part is reached, which part must be thrown aside. Sprinkle these with cayenne and salt, and leave them to drain a little. Arrange them lightly on a dish, and sauce them with very fine oil well mixed with chilli vinegar and a trifle of common vinegar.

Stuffed Cucumber.

Peel a large cucumber, remove a narrow piece from the side and scoop out the seeds with a teaspoon. Fill the cavity with a forcemeat made of lobster and salmon, replace the piece and bind it round with thread. Line the bottom of a saucepan with slices of bacon, put the cucumber upon it and then two or three more slices; cover the whole with nicely flavoured stock; season with salt and pepper, and simmer gently till the cucumber is sufficiently cooked; then take it out, thicken the gravy with a little flour and butter, and serve very hot.

Dressed Endive.

Plunge three heads of celery into salted water, having removed the green leaves from them. When well washed, blanch, drain dry, and finely chop them. Put into a stewpan half a pint of good gravy and the endive heads, add a saltspoonful of castor sugar and a little salt, and stew till tender. When cooked, thicken with butter and flour, and stir in a gill of good rich brown sauce with a dessertspoonful of lemon-juice stirred into it, and serve with poached eggs on the top.

Endive Ragoût.

Lay two heads of white endive in salt and water for three hours. Take fifty asparagus, cut off the heads, then chop the rest small as far as it is tender, and lay in salt and water. Take a bunch of celery, wash and scrape it clean and cut it into three-inch lengths. Put it into a saucepan with a pint of water and some mignonette pepper; let it stew till quite tender, then put in the asparagus. Shake the saucepan, and let it simmer till the grass is cooked. Take the endive out of the water, drain it, and leave one large head whole. Take the other leaf by leaf, put it into the stewpan, and put to it a pint of sauterne. Cover the pan closely, and let it boil till the endive is done; add a quarter of a pound of butter rolled in flour, cover the pan again and keep it shaking. Then take out the endive when cooked and lay the whole head in the middle; take out the celery and asparagus and lay them round it, and the other part of the endive over that. Pour the liquor out of the saucepan into the stewpan, stir it together, and season it with salt. Beat the yolk of an egg up with half a pint of cream, which mix into the sauce, keeping stirring till thick, and then pour it over the ragoût.

Endive Stewed with Cream.

Wash four heads of endive thoroughly, pluck off the outer green leaves, put them into a stewpan of boiling salt and water and boil them quickly till tender; then drain and squeeze them dry, cut off the roots, and chop them very fine. Rub them through a wire sieve into a stewpan, add an ounce of butter and a _little_ salt; stir it over a slow fire for a few minutes; then mix in two dessertspoonfuls of white sauce, a tablespoonful of cream, and a teaspoonful of castor sugar. Stir over the fire till thick, and pile up in a dish, and garnish with fried sippets.

Greens à la Hottentot.

Take three onions and one chilli, and add sufficient butter to stew some greens in; fry the onions and chilli till soft; then wash the greens and put them with the butter, onions, and chilli into a stewpan without any water. Season with salt; cover the stewpan and let them simmer gently over the fire till all the water from the greens is dried up. A few prawns added is a great improvement.

Haricot Beans à la Maître d’Hôtel.

Take a quart of haricot beans, soak them in cold water for three or four hours, then boil them in salt and water till tender; drain well, and put them into a stewpan, with three ounces of butter mixed with a teaspoonful of chopped chives, a sprig of parsley minced fine, with pepper and salt to taste. Shake the pan over the fire, but do not stir. When hot, and all well mixed together, squeeze in the juice of half a lemon, and serve.

Kohlrabi au Gratin.

Pare and cut a kohlrabi in thin slices; simmer in salt and water for some hours till quite tender. Drain away the water; then coat a china dish (fireproof) with butter and browned bread-crumbs; then put a layer of the sliced kohlrabi with a little cream, then a layer of forcemeat, then another of kohlrabi. Mix some broth and cream and pour in a small quantity.

Strew the surface with bread-crumbs; finish with a salamander to brown it.

Kohlrabi Steamed.

Peel some young kohlrabi and cut it into thin slices. Put some gravy and a small piece of butter into a stewpan and steam them till soft. Have mixed a small tablespoonful of flour in melted butter, and stir this into the gravy till quite smooth; season to taste; boil up, and pour through a strainer over the kohlrabi, which ought to be quite soft. Cover whilst boiling.

A dessertspoonful of sugar is boiled with them.

Laver.

Have some mashed potatoes put upon a dish quite flatly, and cover it with some laver; then another layer of potatoes, then another of laver.

The laver is dressed like spinach.

Laver to Stew.

Stir in a stewpan over the fire two ounces of butter, a gill of stock, a tablespoonful of vinegar, pepper and salt to taste, and a pint of laver. Serve very hot.

Curried Lentils.

Fry three or four sliced onions in a little butter until of a nice brown colour; put them into a saucepan with half a pint of red lentils and one pint of water; simmer one hour; then add a dessertspoonful of curry-powder and a teaspoonful of lemon-juice, and serve with boiled rice.

Stewed Lettuces.

Strip off the outer leaves and cut away the stalks. Wash the lettuces thoroughly and throw them into salted water.

They will be tender in twenty-five minutes. Lift them out and press the water from them, chop them a little, and heat them up in a saucepan, with pepper and salt to taste, and a small slice of butter. Now dredge in a little flour and stir well; then add a small cup of gravy; boil quickly until they are tolerably dry; then stir in a little lemon-juice, and serve them hot with fried sippets around them.

Stuffed Lettuce.

Take four large heads of lettuce, wash well, and boil them in salted water. After they have boiled a quarter of an hour take them out and put them into cold water. Then drain them well, cut them open and stuff with a veal forcemeat, tying the ends of the lettuce round the meat securely. Place the stuffed heads in a stewpan, covering them with gravy, and seasoning with salt, pepper, and vinegar. Put the stewpan on the side of the stove to simmer for a quarter of an hour; then take out the heads (removing the strings), and serve on a hot dish with the gravy poured round them.

Mandram or Dressed Cucumbers.

Take cucumbers, pare them, and chop them in small pieces. Take half the quantity of young onions and cut them fine, add a piece of lemon, a trifle of cayenne, and a glass of sherry or madeira and dessert-spoonful of Chili vinegar. This is very good with any roast meat.

Morelles à l’Andalouse.

Cut half a pound of ham into dice, fry them in salad oil, and, when a good colour, put in some morels. Moisten with a gill of madeira and half a pint of chablis, season with a mixture composed of a saltspoonful of salt, half a teaspoonful of pepper, and a teaspoonful of capsicum powder, to which add a dessert-spoonful of finely minced parsley.

Cook all this for forty-five minutes; then dish up the morels in a pyramid and pour the sauce over, which must be thickened with flour and flavoured lemon-juice.

Green Morels Stewed.

Take some morels, wash them well, cut the large ones in quarters, leaving the smaller ones whole. Put them into a stewpan with gravy enough to cover them, a glass of sauterne, and a little pepper and salt. Cover them closely and let them stew gently for an hour; then stir in a piece of butter mixed with flour and a dessert-spoonful of lemon. Boil till thick as cream, then serve.

Mushrooms à la Bordelaise.

Clean some large fresh-gathered mushrooms, skin and lightly score the under-side. Put them into a china dish and baste them with oil or butter, and strew pepper and salt over them. When they have been steeped in this marinade for a couple of hours, broil them on both sides for ten minutes over a clear fire, and serve with melted butter in which are parsley, young onions, a little garlic (all minced), and the juice of a lemon poured over them.

Mushrooms à la Bordelaise.

(Another way.)