Dishes made without meat / by Mrs. C.S. Peel.

  • Peel, C. S., Mrs.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Dishes made without meat / by Mrs. C.S. Peel. 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.

    13/105 (page 9)
    carrots, a cupful of peas, even a smaller quantity of broad beans. Slice the carrots and arrange all three vegetables in china shells, mask with mayon- naise sauce, sprinkle with coralline pepper, and serve with cold meat, or reheat them by steam- ing, place them in a hot fire-proof dish, cover with boiling hot maitre d’hotel sauce, and garnish with rolls of bacon, and serve as a luncheon dish ; or add a little onion and use for a vegetable curry, and serve surrounded by well-boiled rice ; or re- heat, mix with parsley and butter sauce, cover with mashed potato, score the top and brown in the oven, and serve for luncheon in the guise of vegetable pie. If some new potatoes are left over, slice, fry, and serve with or without bacon for breakfast ; while should you have some old boiled potatoes to use up they may be mashed and employed in half a score of ways ; incorporated with cabbage, pepper, salt, and a little butter, formed into cakes, and fried to serve with bacon, grilled chicken or ham, for instance. Thus the clever housekeeper economizes and yet does not allow her economies to be apparent. Before passing on to the recipes which are the raison d’etre of this little volume, I would say a word on the treatment of vegetables. It is the habit of gardeners to pick fruit, vege- tables, etc., in the morning, and to bring in the day’s supply at about eleven o’clock, and on