1 large onion.
1 large turnip.
1 large carrot.
1 small stick of celery.
1 1/2 pints water.
1 teaspoon salt.
1/2 teaspoon pepper.
2 ounces butter.
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 butter. 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 butter 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.
2 large young carrots. 4 fresh tomatoes.
3 or 4 new potatoes. 1 shalot.
A pinch of sweet herbs.
Pepper and salt.
2 ounces butter.
2 ounces bread crumbs.
Melt the butter 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 butter 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.
2 carrots. 2 turnips. 2 onions. 2 potatoes. 2 tomatoes.
1 quart water. 1 teaspoon salt. 2 1/2 ounces butter. 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 butter 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 butter 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.
1 middling-sized vegetable marrow. 1 pint water.
1 ounce butter. 1/2 ounce flour. 1/2 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 butter 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 butter 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.