Beeton's every-day cookery and housekeeping book : comprising instructions for mistress and servants, and a collection of over sixteen hundred and fifty practical receipts. With numerous wood engravings and one hundred and forty-two coloured figures, showing the proper mode of sending dishes to table.

  • Isabella Beeton
Date:
[1888?]
Catalogue details

Licence: Public Domain Mark

Credit: Beeton's every-day cookery and housekeeping book : comprising instructions for mistress and servants, and a collection of over sixteen hundred and fifty practical receipts. With numerous wood engravings and one hundred and forty-two coloured figures, showing the proper mode of sending dishes to table. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    PLATE VI. OLIVES. Tnese'are opened very carefully, the stones removed, and the cavities thus made are filled in with pounded anchovy. They are “ appetisers,” and are eaten with a little oil or with the cheese. [They are served occasionally when quite sweet and as imported with a little of the liquor in which they have been preserved, at dessert. They are also often sent to table with the stones in.] POTATOE3 Our riate shows a dish of plain boiled potatoes. No hotter second course dish is there than this.when really well cooked. There are, it is well known, various methods of cooking potatoes; two very good ones are as follows—Wash moderately young potatoes well, boil them, in their skins, in just enough water to cover them nicely. They should be put to cook about 1 hour before they are required. When , almost done, peel them very carefully (they must go to table as whole as possible), put them in the dripping pan, and set them in the oven for 30 minutes. No. 2. Peel some good potatoes, let them be as near one size as possible, if this cannot be, put the larger ones at the bottom of the saucepan. Let them boil until the fork can go easily into them, but they must not be at all in a state of “breakage.” Drain the water away, stuff a cloth into the saucepan, put the lid on, and stand it aside on a hot part of the hob for 5 to 8 minutes. Take them out carefully with a vegetable spoon, and they ought to appear mealy and white, PARSNIPS. These are arranged in the same manner as carrots. They require long boiling, and should be of a yellowish-white colour. Scrape them well, and as evenly as possible Or their appearance will be spoilt. Wash them, cut them quite throughf lengthwise, down the centre, if large they mnst be cut in quarters, boil them in water slightly salted, when soft drain them, and send to table either plain, or with melted butter poured over them in the dish. TOMATOES. The Plate illustrates a plain dish of tomatoes. These aro pretty and tasteful, and look best ia a quiet dish, the colour being vivid. BRUSSELS SPROUTS. In boiling these the great thing is to preserve their greenness. Eoil sufficient for your dish, and when done put them into a stewpan, with a taste merely of lemon* (nice, pepper (that called mignonette pepper, if procurable), two ounces of fresh nutter, and a spoonful of white sauce. Toss all these ingredients about till the butter is dissolved and incorporated with the rest. Dish as in our Plate, or with a bordor of sippets of toasted bread round the dish.