Cucumbers And Onions

Peel the cucumbers and cut them into quarters; take out all the seeds, and cut each quarter into three pieces, and pare them round. Peel as many small onions as you have pieces of cucumber; put them all to marinade for two hours in vinegar and water (half of each), some pepper and salt; then pour off the liquor, add as much stock as will barely cover them, boil them down to a glaze, add as much cullis as you think they require, boil a few minutes, add the juice of a lemon and a little sugar. This is good either alone or with cutlets.

Stewed Cucumbers

Pare some cucumbers, cut them down the middle in two, remove the seeds, and trim them into oval-shaped pieces; put them to marinade for two hours in vinegar, with two or three sliced onions, some pepper and salt; then squeeze them dry in a linen cloth, put them in a saucepan, and toss them in a little melted bacon or lard. "When they begin to grow brown add some good gravy, and set them to simmer over a stove. "When nearly ready to serve, skim the fat from them, and thicken with cullis.

Vegetable Marrow

When full grown cut them in four lengthways, remove the seeds, stew them in vinegar and water and fat bacon or butter. "When tender, pour over them a bechamel sauce. If small and young, boil them whole. Serve them on toast with a bechamel round them, and a squeeze of lemon-juice over.

Fried Salsifis

Make a batter as follows: - Six spoonfuls of flour, a small pinch of salt, a spoonful of oil; beat the whole together with as much beer as will make it into batter, but not very liquid; then whip the whites of two eggs, and when well beaten pour them into the batter, which keep stirring gently. Boil the salsifis as in the preceding recipe. Dry them well on a cloth; dip each piece separately into the batter, and throw them into hot lard; fry them crisp and of a golden colour; sprinkle a little salt over them and serve, garnished with fried parsley. Jerusalem artichokes and artichoke-bottoms are excellent dressed in the same way.

How To Dress Beetroot And Small Onions With A Sauce Piquante

Take two or three beetroots, wash them clean, and be careful not to break any of the fibres, otherwise they will lose their colour in boiling. Boil them till tender, with two or three dozen button onions. When they are done take off the skins and the outside fibres of the beetroot and slice it down; stew it in the following sauce for ten minutes: - Take an ordinary-sized onion, mince it small, and fry it brown in a little butter; add a little flour and brown that also; then put in a ladleful of soup, the juice of a lemon, and some salt and pepper. When it is done dish the onions in the centre, the beetroot and sauce round, and serve very hot.

Poicassee Of Beetroot

Boil some beetroots tender, slice them and put them into a saucepan with some parsley, chives, and sweet herbs minced fine; a little bit of shallot, a pinch of flour, salt, pepper, and a spoonful of vinegar or more. Let it boil a quarter of an hour, and it will be ready to serve.

Stewed Beetroot

Bake beetroots in an oven till they are tender; take them out, and when they are cold remove the outside, cut them in slices, and pour a little vinegar over them; then put them into a stew-pan with as much gravy as will cover them; simmer for half an hour. Thicken the gravy before serving with some cream in which you have mixed a slice or two of beetroot beaten up in the mortar to give it a fine colour.

Laver

Is usually bought prepared in pots, and then merely requires heating over a lamp and a squeeze of lemon added to it. Serve over a lamp that it may be very hot. If you pick it fresh by the seaside it requires most careful washing in many waters to get rid of the sand. Salt water is best, if you can get it quite clear, to wash it in. It should then be slowly stewed for many hours in weak veal broth till it is quite a pulp; add more broth if it gets too dry.