Manual of military cooking / prepared at the Army School of Cookery.

Date:
1910
Catalogue details

Licence: In copyright

Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    to nearly all made dishes. In stews, pies, &c., it will be found better to first place the onions in a little boiling water with soda, and there allowed to remain for 10 minutes. The water, which will then be found quite green, should be thrown away, as it contains the indigestible part of the onion. Garlic, shalots, chives, and leeks are more pungent than onions, and should be sparingly used. The Spanish onion is larger than the English, and is considered better in flavour. Peas and Beans. Peas, beans, and fresh pulse of all kinds should be boiled by placing them in boiling water without salt. The quicker they are cooked, strained, and served, the more tender they will become. Turnip Tops. Turnip tops, greens, cabbages, savoys, kale, &c., should be first well picked, washed, and left in salt and water for a short time to drive away any insects that may remain. They should then be placed in plenty of boiling water, with a little salt and soda added, and boiled quickly, leaving the boiler vmcovered ; this not only helps to preserve their colour, but allows the indigestible part to pass away. As soon as done they will sink to the bottom, and should be taken up at once, strained, and kept warm until served. By so doing they become mellow, and preserve their flavoxtr. Vegetable Marrow. Vegetable marrows should be peeled, quartered, and the seeds removed (these are very good if added to a soup), they should then be placed in boiling water with a little salt, and boiled until tender. They are also very good mashed, for which they must be boiled, drained thoroughly, and mashed smoothly, adding a little dripping, pepper, and salt to taste. Dried Pulse. Dried pulse, such as the large blue pea, haricots, lentils, &c., should be placed in four times their quantity of water, without salt, and boiled from 2 to 3 hours, until tender, when they will have absorbed all the water, and then seasoned to taste. They are a good substitute for potatoes. 1 lb. of good dried haricots makes 4 lbs. when cooked. Peas and haricots are a favourite dish when baked or steamed with the meat, for which they must be previously soaked in cold water. Mushrooms. Mushrooms and marigold flowers are often found growing wild, and give an excellent flavour to a stew or soup.