A treatise on the cooking of big joints : as also instructions for roasting and boiling poultry and game, together with hints on the preparation of vegetables and the making of salads / by Jenny Wren.

  • Wren, Jenny, active 1891.
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the cooking of big joints : as also instructions for roasting and boiling poultry and game, together with hints on the preparation of vegetables and the making of salads / by Jenny Wren. 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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    These may be cooked in a variety of ways. Spanish Here *s Qne way 0f rendering them palatable. Onions. First of ap par50ii them (they should not be peeled) in well salted water for fully half an hour, then take them from the pan and let the water drain from them, after which place them on a tin or in an oven till they are well cooked. Serve on toast, and eat with cold fresh butter and seasoning of pepper and salt to taste. Spanish onions may also be stewed in soup stock or beef gravy. Peel them, and place them in a shallow saucepan large enough to hold them side by side. If preferred, they can be slowly stewed with a little butter. Let them be thoroughly done, and then serve them very hot. They will require about two hours to make ready. Pepper and salt them to taste. These are best made into soup, but I may say that Leeks. once, while in Belgium, I partook of an excellent dish made of fat leeks, cut down, stewed in sweet milk or cream till soft, well seasoned with nutmeg, pepper, and salt, and baked in a thin paste gathered up at the corners, and fired for half an hour in an oven. Boiling Potatoes. She is a good cook who can well boil a potatoe ; for it is, simple as it seems, a difficult achieve- ment. The following is the Irish way of boiling potatoes in their jackets :—First of all, wash and cleanse them thoroughly from all earthy matter, and be careful to select those of about the same size tor the same boiling, so that all may be equally well cooked. A hard brush is most useful in clean- ing potatoes. Place the potatoes in a stewpan or goblet, and let them just be covered with cold water; a good portion of salt ought to be placed in the water, as it adds to the savouri- ness of the potatoes ; bring them to the boiling point on a brisk fire, after which draw the pan a little on one side. Keep the lid on the pot. Ascertain when they are ready by probing them with a fork. When the skins are just about to crack, pour off the water and let them stand by the side of the fire with the lid off the pan till they are thoroughly dry. It is all a matter of taste whether they should be peeled or not before being sent to the table—peeling them at table creates a great mess, especially where there are children. If the potatoes are not very large they should be easily ready in about half an hour. When fresh lifted, they will cook a little sooner.