Macedoine Of Vegetables

Boil two dozen asparagus tops, twelve button onions, half a cauliflower, two turnips, and two carrots, cut with a cutter twelve new potatoes and twenty French beans; put them all together into a stew-pan with a pint of bechamel, a little salt and pepper; make very hot, and serve.

A Dutch Macedoine

Brown four or five onions sliced and chopped in some butter; then add previously boiled vegetables of any kind you can get, also chopped; stew all together in the butter, stirring continually; when nearly done, add some sliced tomatoes and two or three minced chilis, also a little salt, and either two tablespoonfuls of vinegar or a handful of sorrel.

Brussels Sprouts Au Jus

Boil them a few minutes in water, and then stew them till tender in some good gravy, with a little salt and pepper. They may also be served with a white sauce or passe au beurre. Boil them first, and then toss them in a frying-pan, with a little butter. Do not let them brown.

How To Boil Onions

Peel and soak them in cold water, put them into boiling milk and water, and boil till tender. Boast onions should be done with all the skins on, and parboiled before putting them in front of the fire or in a Dutch oven to brown. Portugal onions should be parboiled, and then stewed in good broth till it comes to a demi-glaze.

Stewed Portugal Onions

Peel four large onions, and put them into a quart of strong broth, with three-quarters of a pound of fine white sugar and a pinch of salt. Put this into a stew-pan, cover it close, and set it in the oven. They will require from six to eight hours' cooking. The broth should be reduced to quite a glaze.

Stewed Cauliflower

Pick and clean them well, boil them but only partially; set them to drain, then put them into a saucepan with some veal stock, and let them simmer till tender. Now set the saucepan on the stove over a brisk fire; thicken the sauce with a piece of butter the size of a walnut rolled in flour, add a squeeze of a lemon, and serve.

Choufleurs Au Gratin

Prepare and boil a cauliflower, drain it, and put it on the dish in which it is to be served; prepare a sauce with grated parmesan cheese, a piece of butter, some pepper and salt, a little lemon-juice, and the yolks of two eggs beaten in cream; beat and mix all well together, pour it over the cauliflower, grate parmesan cheese over the top, put the dish in the oven, and bake for twenty minutes. Brown the top with a salamander.

Choufleurs A La Bechamel

Remove all the green leaves and divide it in good-sized pieces, parboil, and then stew it till tender in a little veal broth, with salt, pepper, and a little bit of mace. When done, take it out, pour a rich bechamel (see Sauces) over it, and serve.

How To Stew Cabbage Lettuce

Wash the cabbage lettuces clean in several waters, put them into a saucepan to boil for half an hour with only as much water as will barely cover them; then take them up with a skimmer and lay them in cold water; squeeze the water from them with your hands, each lettuce separately, and place them in a small saucepan, with a quarter of a pound of butter mixed with a quarter of a spoonful of flour, a blade of mace, a bit of bacon as big as a thumb, stuck with cloves; add as much veal broth as will quite cover them, also a little pepper and salt. Set them to stew over a clear fire. Winter lettuce will require an hour; for summer, half that time will suffice.

When the broth is boiled down quite thick, and sticking to the lettuce, pour over a little clarified butter, and shake the saucepan till it unites with the broth and lettuce, but do not toss it for fear of breaking them. You may turn it out and serve it thus, or, just before removing it from the fire, add the yolk of an egg beaten up in a little cream. Celery and endive may be done in the same way.