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.

    52/105 (page 48)
    cold salted water (1 gallon of water to \ oz. of salt), bring them to the boil, then draw aside the pan and simmer, until the lentils are quite soft, about 1 hour. After having been cooked like this they can be served in any of the methods advised, for haricot beans or plain, save for the addition of a pat of butter melting among them, a sprink- ling of chopped parsley, and a shake of pepper and salt. Lentils with Curry Sauce Cook the lentils as before and serve with plenty of curried sauce poured over. For the curry sauce see page 45. Maigre Souffl6s There is no nicer way of serving such vege- tables as cabbage, spinach, artichokes, or celery, than in the form of a souffle, which may appear as an entree or second course dish, or as a vegetable to accompany meat or poultry. Savoury souffles of rice and of macaroni are also delicious, and although all souffles require care in the cooking, a cook of moderate abilities will soon master the art of making these delicious dishes.