9 tomatoes.
1 large onion.
1 large turnip.
1 large carrot.
1 small stick of celery.
1 pints water.
1 teaspoon salt.
teaspoon pepper.
2 ounces b.u.t.ter.
1 ounce brown flour.
Slice the onion, turnip and carrot, and cut the two latter into very neat or ornamental pieces, cut the celery very small, place altogether in a stewpan with the water and salt, and simmer gently for two and a half hours. Stew the tomatoes according to No. 155 in a separate stewpan, using one ounce of b.u.t.ter. When the vegetables are quite tender, the tomato juice, which has been previously strained, should be added to them, and the whole thickened with the flour and remaining ounce of b.u.t.ter thoroughly mixed to a paste. The stew must be allowed to boil gently for a few minutes after it has been thickened, to cook the flour.
Note.--A small teaspoonful of Worcester sauce may be used instead of the pepper.
No. 54.--Rich Baked Vegetable Stew.
2 large young carrots.
4 fresh tomatoes.
3 or 4 new potatoes.
1 shalot.
A pinch of sweet herbs.
2 eggs.
Pepper and salt.
2 ounces b.u.t.ter.
2 ounces bread crumbs.
Melt the b.u.t.ter in a stewpan and fry in it the carrots and potatoes, sliced very thin, for about ten minutes, or until they begin to brown.
Scald the tomatoes by pouring boiling water over them, remove the skins, slice them, and place in the stewpan with a sprinkle each of salt, pepper, sweet herbs, and the shalot, very finely minced. Stew altogether gently for about half an hour (the juice from the tomatoes with the b.u.t.ter makes sufficient liquor), and when thoroughly cooked, pour into a shallow pie-dish. Break the eggs and separate yolks from whites, beat the former and stir in the bread crumbs, with which have been mixed a pinch of salt and pepper; then beat the whites to a stiff froth, mix in with the yolks, stir well altogether and place over the stew in the form of crust, and bake a quarter of an hour in a very brisk oven. Serve hot or cold.
No. 55.--Vegetable Ragout.
2 carrots.
2 turnips.
2 onions.
2 potatoes.
2 tomatoes.
1 quart water.
1 teaspoon salt.
2 ounces b.u.t.ter.
1 ounce flour.
Prepare the vegetables, cutting the onions and turnips in quarters, and slicing the potatoes and carrots, place them together with the water, salt and half an ounce of b.u.t.ter in a saucepan, and boil for one hour.
Scald the tomatoes, remove the skins, quarter and add to the ragout; simmer for a quarter of an hour longer, then carefully strain away the vegetables and place them in a deep dish; return the liquor to the saucepan, and thicken with the flour and b.u.t.ter made into a paste; stir until the sauce boils and is free from lumps, then pour over the vegetables, and serve hot. Sippets of toast may be added with advantage.
Note.--Should the sauce remain lumpy it should be poured over the vegetables through a strainer.
No. 56.--Stewed Vegetable Marrow.
1 middling-sized vegetable marrow.
1 pint water.
1 ounce b.u.t.ter.
ounce flour.
teaspoon salt.
Peel and slice the marrow and remove the seeds; place these in a saucepan with the water and salt, and simmer for a quarter of an hour.
Dissolve half an ounce of b.u.t.ter in a stewpan, put in the slices of marrow, and strain the liquor from the seeds over them; stew gently for half or one hour, according to the age of the marrow. When quite done, lift the pieces out carefully. Mix the other half ounce b.u.t.ter and flour into a paste, thicken the gravy with this, pour it over the marrow, and serve. A sprig of mint may be boiled with the seeds if liked.
Note.--This method of boiling vegetable marrows will be found greatly superior to that generally adopted, as in this case there is no waste nor loss of flavour.
FRITTERS, ETC.
No. 57.--Savoury Almond Fritters.
Yolk of hard-boiled egg.
3 Brazil nuts.
1 baked potato.
2 raw yolks of eggs.
The whites of ditto.
1 shalot.
1 pinch of mixed sweet herbs.
1 teaspoon ground almonds.
1 tablespoon bread crumbs.
teaspoon salt.
A little pepper.
A little grated lemon rind.
1 teaspoon minced parsley.
Egg and bread crumbs.
Remove the nuts from the sh.e.l.ls and sc.r.a.pe off the brown skin, pound them to a paste in a mortar with the hard-boiled yolk and sweet herbs.
When quite smooth, add the shalot and parsley minced, the salt, pepper, lemon rind, baked potato, and bread crumbs. Mix all well together, then add the two raw yolks; stir well again, and, lastly, add the whites beaten to a stiff froth. Pour the mixture into a b.u.t.tered soup-plate, turn another over the top, and bake in a moderate oven until it has quite set (about one hour). Let it cool, and then cut into squares or stamp out with a fancy cutter; roll each piece in egg and bread crumbs, and fry in boiling oil.
No. 58.--Savoury Batter Fritters.
Proceed according to No. 73, when done turn out and allow to get cold, then cut in neat little squares or stamp out with pastry cutters. Fry in a little b.u.t.ter or roll in egg and bread crumbs, and fry in boiling oil.
No. 59.--Brazil Rissoles.
3 ounces Brazil nuts without sh.e.l.ls.
3 tablespoons cream.