Vegetarian cookery / by a lady (the late Mrs. Brotherton) ; With an introduction explanatory of the principles of vegetarianism by the late James Simpson.

  • Brotherton, Martha.
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: Vegetarian cookery / by a lady (the late Mrs. Brotherton) ; With an introduction explanatory of the principles of vegetarianism by the late James Simpson. 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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    an ounce of leeks, and quarter of an ounce of sweet marjoram, winter savory, and lemon-thyme, mixed. Rub the butter into the bread crumbs; add the parsley, leeks, and herbs ; season with pepper and salt; mix the whole together with the eggs, well beaten, and the cream ; fry in fritters, along with two eggs, previously boiled hard, and sliced ; place the eggs round the fritters, and serve with brown sauce poured over the whole, and currant jelly. No. 64.—Hominy Fritters. Half a pound of cooked hominy, and one table-spoonful of flour. Mix the flour with the hominy ; season with pepper and salt; fry it ivith butter in fritters, and serve mth brown, or mustard sauce. Hominy, when cold, may be cut in slices, seasoned and fried as above, served in the same way, and garnished with crisped parsley. To prepare the hominy, first wash it thoroughly, and let it remain in water ten or twelve hours; pour the water away, and boil it quickly about three hours in fresh water, allowing about five pints to one pound of hominy ; stir occasionally, and remove any light particles that may rise to the surface. If put into the oven in a covered earthen stew-pot, it may be cooked equally well, and when cold, can be used in various ways as required. No. 65.—Lentil Fritters. Four ounces of lentils, and four eggs. Pick and wash the lentils, boil them about ten minutes, put them in a sieve, di-ain the water from them, add the eggs, well beaten ; fry in fritters, and serve with brown sauce. No. 66.—Onion and Macaroni Friitees, Four ounces of onions, two ounces of macaroni, six ounces of bread crumbs, and three eggs. Stew the macaroni in water, and when tender, drain and cut