Leaves from our Tuscan kitchen, or, How to cook vegetables / by Janet Ross.

  • Ross, Janet, 1842-1927.
Date:
1899
Catalogue details

Licence: Public Domain Mark

Credit: Leaves from our Tuscan kitchen, or, How to cook vegetables / by Janet Ross. 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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    boiling water. When almost cooked, drain, and put them into a sauce-pan with four ounces of fresh butter and a little powdered sugar, sprinkle well with flour, and pour a little soup, or sauce ‘Vellutata’ over them (see Sauces, p. 127). When thoroughly cooked, mix two or three well-beaten-up yolks of eggs with them, and serve very hot. ^Asparagus tips ‘ alia Suprema.’ Choose asparagus of about the same size, break off the tenderest part with your fingers, and cut them in small bits, cooking the tips last. Put them into salted boiling water, then drain, and place them in a baking-pan with melted fresh butter, keep them a few minutes on the fire, add some salt, a little gravy, fresh butter and lemon juice. Serve hot. eAsparagus on Toast. No. 1. Wash the asparagus well and scrape the stalks, then tie in bunches and put them into an earthenware pot of boiling water slightly salted ; boil for about twenty minutes, until they are tender but not over-done, cut some toasted bread into square pieces (without the crust), and put a bit of butter on each piece. When the asparagus is cooked and drained, untie the bunches and place it on the toast, taking care to lay the heads all the same way.