807. Beet Roots, Second Course Dish

Cut in equal sized slices some beet root, boiled or baked, of a good colour, make it hot between two plates in the oven, dish it as you would cutlets, round; make a good piquant sauce, boil some button onions white and tender, throw them in the middle of the dish with the sauce.

852. How To Dress Spanish Onions

Take off two skins, be particular in not cutting the stalk on the root of the onion too much away, if you do when done it will drop to pieces. Take four large onions put them in a stewpan sufficiently large, so that they may not touch each other, put in a small piece of lean York ham and a quarter of a pound of salt butter, cover them close, put them on a slow stove or oven, keeping them turned carefully until all sides are properly done, they will take about two hours, then take them up and glaze them, thicken the gravy, and season with pepper and salt.

853. Salsify And Scorzanera

Blanch several heads until the skin will peel off, when you have done that, cut them all in equal lengths, if to be done in batter, dry them in bread crumbs, if for sauce make them hot in a little veal stock, dish them, and pour a good white or brown sauce over them.

859. Broiled Mushrooms

Pare some large open mushrooms, leaving the stalks on, paring them to a point; wash them well, turn them on the back of a drying sieve to drain. Put into a stewpan two ounces of butter, some chopped parsley, and shalots, fry them for a minute on the fire;, when melted place your mushroom stalks upwards on a saute pan, then pour the butter and parsley over all the mushrooms; pepper and salt them well with black pepper, put them in the oven to broil; when done put a little good stock to them, give them a boil, and dish them, pour the liquor over them, add more gravy, but let it be put in hot; an hour and a quarter before it is done add four table-spoonfuls of red wine and the liver; serve very hot.

861. Whole Turnips

Pare several large turnips, scoop them out with an iron cutter for the purpose, throw them in water as you cut them, when done blanch them, then strain them off, if for white add bechemel to them; if for brown, brown sauce; season as before.

862. Puree Of Turnips

Pare and cut up several turnips into slices, put them on to boil in. milk and water until tender, strain them on the back of a sieve. throw away the liquor, and rub through the turnips; when done put them into a stewpan with a piece of butter, a spoonful of flour, a gill of cream, a little sugar, salt, and cayenne pepper.