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.

    43/105 (page 39)
    cooked, lift out, cut it up, and place a layer of it in a fireproof disk, seasoning with salt and pepper, and moistening with some bechamel or any good white sauce, and continue these layers until the dish is full, taking care to raise it up in the centre ; strew it rather thickly with grated Parmesan cheese ; moisten it with some oiled butter, and put it into the oven for 10 minutes, to colour nicely. Fried Celery (Hot) Thoroughly wash three heads of celery, remove the leaves, and cut into 4 inch lengths, then put in a stewpan with £ a pint of stock and a seasoning of pepper and salt. Simmer gently for a quarter of an hour. Let the celery cool, then take it out, dip it in egg and breadcrumb, and fry in butter. Serve very hot, and hand tomato sauce with it. For the following vegetable dishes, see 10s. a Head for Housebooks :— Potato Cakes, Ribbons, a la Maitre d’Hotel, Balls, Cones, Eggs au Gratin, Tomato Savoury, and Cabbage Cakes. Cauliflower au Gratin, and Curried. Artichoke Chips. Tomato Rice. Vegetable Marrow au Gratin. Fried.