Drain a well-boiled cabbage and chop it up very fine. Put into a
frying-pan two tablespoonfuls of butter, and one of flour, for every
quart of chopped cabbage. When hot add the cabbage, season with salt,
pepper, and one or two tablespoonfuls of vinegar, and stir constantly
for six or eight minutes. Then put it on a dish, smooth the outside and
garnish with quarters of hard-boiled eggs.
_Cabbage ‘Pasticciato.’_
Cut up a cabbage and boil it in an earthen pot. Boil a little
white wine vinegar in a sauce-pan, put in two well-beaten eggs,
three-quarters of a pint of clotted cream, and a little butter. Mix
well, when boiling add some salt and pepper, and pour over the cabbage.
Serve it cold.
_Cabbage ‘in Stufato.’_
Cut up a small cabbage and leave it in cold water for some time, then
dry, take out the hard pieces, and chop up the rest fine. Put it into
an earthen pot with a little salt, and boil for fifteen or twenty
minutes. Then strain and put it on a hot dish, pour a cream, tomato,
mustard, or horse-radish sauce, over it, and serve hot.
_Cabbage (Rea) ‘alla Fiamminga.’_
Remove the outer leaves of a red cabbage and cut it in pieces. Put it
into boiling water for fifteen minutes, then dry, and place it in a
sauce-pan with four ounces of butter, a chopped-up onion, a bay leaf,
two cloves, and a little salt and pepper. Boil slowly for about half
an hour, stirring it often. When cooked take out the bay leaf, add a
little butter and serve quickly.
_Cabbage (Red) ‘alla Tedesca.’_
Cut up the leaves of two small red cabbages in slices. Melt four ounces
of butter in a frying-pan, and when browned, throw in the cabbage,
adding a little salt, three tablespoonfuls of white wine vinegar, and a
chopped-up onion. Cover the frying-pan and put it on a slow fire for an
hour. Serve up very hot.
* * * * *
_Capsicums ‘Farciti.’ No. 1._
Select large green sweet capsicums, and for each one take half a pound
of minced roast or boiled fowl, half a pound of grated bread-crumbs,
a little salt and pepper, and some chopped parsley and mix; add two
ounces of melted butter and mix again. Meanwhile cut off one end of the
capsicums (remove the seeds), and put the capsicums into a sauce-pan of
boiling water; cover the pan and let it boil for about a quarter of an
hour. Then drain the capsicums well, fill them with the force-meat, and
sprinkle them over with bread-crumbs. Put some butter in an earthen pan
and cook the capsicums in a moderate oven for a quarter of an hour.
_Capsicums ‘Farciti.’ No. 2._
Fry six medium-sized green sweet capsicums for one minute in boiling
fat, drain, peel, and cut off the ends, keeping them to use as covers.
Remove the insides and fill them with force-meat made of minced
fresh pork, a spoonful of salt, a saltspoonful of pepper, half a
saltspoonful of grated nutmeg, and the same of powdered thyme. Put on
the ends, lay the capsicums in a well-oiled baking-dish, add a little
pure olive oil, and put them in a moderate oven to bake for a quarter
of an hour. Turn them on to a hot dish, and serve with a quarter of a
pint of Vellutata sauce (see Sauces, p. 127), with a little Marsala
added.
_Capsicums ‘al Forno.’_
Cut two or more green capsicums in two lengthwise, remove the seeds and
filaments, and parboil them in boiling water for five minutes. Fill
each half with an equal quantity of softened bread-crumb and minced
meat seasoned with butter, salt, and a squeeze of lemon. Then put them
into a baking-dish in half an inch of good stock (or water), and bake.
Serve in the baking-dish, hot.
* * * * *
_Cardoons ‘al Bianco.’_
Clean and pare two or three pounds of cardoons, cut them lengthwise,
and blanch them in boiling water. Then throw them into cold water to
make them retain their whiteness, and dry them on a clean cloth. Cut
an onion and a carrot into slices, and put them into a sauce-pan with
four ounces of fresh butter, take out the carrot and onion after ten
minutes and mix a tablespoonful of flour into the butter, adding some
broth (or water), to prevent it burning. As soon as the broth (or
water) boils, throw in the cardoons. When done, serve up hot.
_Cardoons ‘alla Milanese.’_
Prepare the cardoons as above, then put them one by one in a sauce-pan
with six ounces of fresh melted butter, salt them a little, and add
about three-quarters of an ounce of grated Parmesan cheese, and a
little Béchamel sauce (see Sauces, p. 119). Cook them with fire above
and below, and serve up hot.
* * * * *
_Carrots ‘all’ Aceto.’_
Scrape six large carrots and wash them well in cold water, cut them in
slices, put them into an earthen pot of boiling water, and boil till
tender. Then drain and dry, put them into a salad bowl and pour some
white wine vinegar over them, with a little chopped onion and celery
and two bay leaves.
_Carrots ‘alla Béchamel.’_
Scrape and wash six or eight large carrots, and slice them very fine.
Cook them slowly in a sauce-pan with two ounces of fresh butter, and
a little pounded sugar, salt, and pepper, and stir them continually.
In another sauce-pan put one ounce of butter, one ounce of flour, two
tumblers of cream (or milk), and salt to taste. Cook for about ten
minutes, then pour it over the carrots, and heat again, taking care not
to let them boil.
_Carrots ‘alla Casalinga.’_
Cut up some young carrots into small pieces, and put them into a
sauce-pan with salted boiling water. Leave them to boil for several
minutes, then drain and put them into a sauce-pan, with four ounces
of butter, some salt, and a little pepper, on a hottish fire to bring
out the flavour. Add a little flour, and a little broth (or water),
and boil again, taking care the carrots do not fall to bits. Then make
a sauce with the yolks of two eggs, the juice of half a lemon, and a
little chopped parsley, and pour it over the boiling carrots. Take them
off the fire at once to prevent the eggs from getting hard, put them
on a dish, garnish with fried parsley and fried sippets of bread, and
serve up hot.
_Carrots ‘alla Panna.’_
Scrape and wash six large carrots and cut them into very fine slices.
Put them into a sauce-pan and cook slowly with two or three ounces of
butter, a little sugar, a teaspoonful of salt and pepper, and mix well
together. In another sauce-pan mix four ounces of butter, four ounces
of fine flour, two tumblers of cream (or milk), and a pinch of salt.
Boil for about ten minutes until the cream begins to bubble, then pour
it over the carrots, keep them on the fire, but do not let them boil.
Serve hot.
_Carrots ‘Sautées.’_
Scrape and wash six large carrots and cut them in rounds half an inch
thick. Cook them in white broth (or salted water) for half an hour in
a covered pan. Then drain, put them in a sauté-pan, add a teacupful of
cream (or milk) and three tablespoonfuls of Béchamel sauce (see Sauces,
p. 119), some salt, and pepper, and a little nutmeg. Cook for ten
minutes, then place them on a hot dish, sprinkle with chopped parsley,
and serve hot.
_Carrots ‘in Stufato.’_
Take one or two pounds of fine carrots, cut them in pieces, put them
in an earthen pot of boiling water, and cook them until nearly soft.
Meanwhile, put two ounces of butter, half or three-quarters of a pint
of good broth, and one or two tablespoonfuls of powdered white sugar,
into a frying-pan, and cook quickly for ten minutes; then take it off
the fire, add two well-beaten yolks of eggs, and a little salt and
pepper. Then drain the carrots, pour the hot sauce over them, and serve
hot.
_Carrots ‘allo Zucchero.’_
Wash and clean two or three pounds of young carrots and cut them up.
Put them in a sauce-pan, add two ounces of fresh butter, a little salt,
and water. When cooked, pour a tumbler of cream over them with two
ounces of pounded white sugar, replace the sauce-pan on the fire, being
careful not to let it boil. Then take it off and mix two yolks of eggs,
stirring all well together. Serve hot.
* * * * *
_Cauliflower ‘al Borghese.’_
Boil a cauliflower in salted water for one hour, drain, and break it
into bits. Put a layer of cauliflower into a pie-dish, cover with
Béchamel or ‘Alla Panna’ sauce (see Sauces, pp. 119, 125), and sprinkle
with some grated cheese. Fill the dish with alternate layers of
cauliflowers and sauce, then cover the top with bread-crumbs, grated
cheese, and bits of butter. Bake in a moderate oven for half an hour.
Serve hot.
_Cauliflower ‘al Burro.’_
Clean and remove the leaves from one large (or two small) cauliflowers,
and wash well in fresh water. Then put the cauliflower into a large
sauce-pan full of cold water, add a handful of salt, one teaspoonful
of pepper, and one ounce of fresh butter, boil for half an hour, and
drain well. Pour a sauce made of one tablespoonful of white wine
vinegar, salt and pepper to taste, and one ounce of good butter over
the cauliflower, and serve hot.
_Cauliflower ‘alla Crema.’_
Take off the outer leaves of a cauliflower (cut the stalk off close),
and wash it in cold water. Tie it up in a piece of linen, stand it
upright in an earthen pot of salted water, and boil for half an hour.
Take it out carefully, drain, remove the linen, and put the cauliflower
in a dish. Pour a hot ‘Alla Panna’ sauce (see Sauces, p. 125) over
it and serve at once. Or you can make a sauce of two ounces of fresh
butter, one tablespoonful of fine flour, well mixed in a frying-pan,
add three-quarters of a pint of milk, stir till it boils, then add a
little salt and cheese.
_Cauliflower ‘al Forno.’_
Boil a large cauliflower as in last recipe (alla Crema). When
dried place it in a baking-pan. Mix two ounces of butter and one
tablespoonful of flour in a frying-pan, add three-quarters of a pint
of milk, and stir continually till it boils. Then put in a bay leaf, a
little chopped parsley, some salt and pepper, and boil for ten minutes
in a Bain-marie. Then take out the bay leaf and pour the sauce over the
cauliflower, sprinkling it with bread-crumbs. Put some bits of fresh
butter on it, and bake in a very hot oven for ten or fifteen minutes.
_Cauliflower ‘al Fritto.’_
Cut off the leaves and clean a fine cauliflower, break it into pieces,
parboil in salted water, drain, and put it to cool. Whip up two or
three eggs (according to the size of your cauliflower), dip each piece
of cauliflower in, then roll it in bread-crumbs, fry in boiling butter
on both sides, sprinkle with grated cheese, and serve hot.
_Cauliflower ‘al Gratin.’_
Boil a head of cauliflower in salted water, then break it in small
pieces into a sauté-pan with four ounces of fresh butter. As soon as it
boils put it on a dish and pour a Béchamel sauce (see Sauces, p. 119)
over it. Put it in the oven, and when browned serve in the same dish.
_Cauliflower ‘alla Piemontese.’_
Boil a fine cauliflower in salted water, and when done pour the
following sauce over it: Chop up one small onion and one or two
anchovies very fine, cook with some butter and stock, add a few drops
of vinegar, and a teaspoonful of sweet herbs chopped up fine. Cook for
a few minutes just before serving.
_Cauliflower ‘in Stufato.’_
Remove the outer leaves and clean a fine cauliflower; cut it into
several pieces and wash them well in cold water. Put them into an
earthen pot of salted boiling water, and cook quickly for twenty or
thirty minutes until they are quite tender. Take them out without
breaking, and place them on pieces of buttered toast. Then put some
butter in a frying-pan, add a little flour, mixed with some broth, stir
well till it boils, then add six finely chopped mushrooms, and cook a
little more. Take it off the fire and add three whipped yolks of fresh
eggs, salt, pepper, grated nutmeg, and the juice of one lemon. Pour
this sauce over and round the cauliflower and serve. The sauce must not
be boiled after adding the eggs.
* * * * *
_Celery ‘alla Crema.’_
Cut off the green leaves and pare four or five heads of celery, cut
into pieces two inches long, wash well, and dry on a napkin. Blanch in
boiling water for five minutes, drain, and put into a sauté-pan with
two ounces of fresh butter and one tablespoonful of fine flour. Stir
well together, add half a pint of good consommé, and reduce for twenty
minutes. Then thicken with two yolks of eggs beaten up with half a
teacupful of cream, and a little grated nutmeg. Serve up hot, garnished
with croûtons (fried bread).
_Celery ‘al Fritto.’_
Remove the green leaves and cut the white stalks of the celery into
bits one inch long. Clean, and put them into boiling water for fifteen
minutes, then dry on a napkin. Beat up a fresh egg with stock (or hot
water), add a little salt and pepper, throw the celery in, then roll
them in bread-crumbs, and fry in butter or fine white lard. Serve hot.
_Celery ‘all’ Italiana.’_
Take six large heads of celery, cut off the green leaves, leaving
three inches of stalk attached to the root; clean, and cut in half.
Blanch, and put into a sauce-pan with some good gravy, lard, ham, salt
and pepper. Let them get cold, then dip them into the yolk of egg and
bread-crumbs, and fry in fresh butter. Lay them in a dish and pour a
Tomato sauce, or tomato conserve heated, over them. Serve hot. (See
Sauces, p. 126.)
_Celery ‘alla Parmigiana.’_
Take six large heads of celery and cook as above. But when cooked,
drain, lay in a dish, sprinkle with finely grated Parmesan cheese, pour
melted fresh butter over them, and put into the oven until they have
taken a good colour. Pour a little gravy lightly over, and serve.
_Celery ‘al Pomidoro.’_
Cut off the green leaves and clean the stalks of six heads of celery,
wash them in cold water, then throw them into an earthen pot of boiling
salt water, and boil fast for twenty minutes. Drain, dry well, put them
on a dish, and pour a pint of tomato sauce, or tomato conserve heated,
over them. Serve hot.
_Celery Stewed._
Cut the white outside stalks of celery into lengths of three inches,
and boil them for half an hour in salted water. Drain, and put them
into clear strained stock, adding a little minced onion and parsley.
Boil until the celery is tender, add two ounces of butter stirred up
with flour and shake the stew until thickened. Serve hot, pouring the
sauce over the celery.
* * * * *
_Cucumbers ‘alla Béchamel.’_
Peel and pare six small cucumbers, and blanch them in salted boiling
water for five minutes. Drain, and put them in a sauté-pan with half a
pint of Béchamel sauce (see Sauces, p. 119), half an ounce of butter,
a little grated nutmeg, and three tablespoonfuls of milk. Cook for
fifteen minutes, put them on a hot dish, and serve.
_Cucumbers ‘alla Comasca.’_
Peel and slice two cucumbers very fine, and put salt and pepper, and
taragon vinegar over them. Then slice an onion and lay it on the
cucumbers, leaving them to pickle for fifteen minutes. Remove the onion
and some of the liquid before serving.
_Cucumbers ‘alla Crema.’_
Peel six cucumbers, cut them into quarters, remove the seeds, and
put them into cold water for half an hour. Place them in a covered
sauce-pan of salted boiling water and cook them for half an hour, then
lay them on a hot dish. Melt some butter in a sauce-pan and mix in one
tablespoonful of flour, then add half a pint of milk and stir till
it boils; add a little salt and pepper, take the sauce-pan off the
fire, add a little more butter, and pour the sauce over the cucumbers.
Garnish with croûtons (fried bread), and serve hot.
_Cucumbers ‘Farciti.’_
Choose cucumbers of about the same size and cut them in two lengthwise.
Remove the seeds carefully with a spoon, and fill with a stuffing
made of equal parts of minced chicken (or other white meat) and soft
bread-crumbs, salt and pepper to taste, one egg, and a little stock.
Sprinkle the top with bread-crumbs, and lay them into half an inch of
stock in a baking-dish. Bake in a moderate oven until the cucumbers are
soft, filling up the stock when necessary. Put them carefully in a hot
dish and pour the gravy out of the baking-dish, thickened with a very
little flour, round them.
_Cucumbers ‘in Istufato.’_
Peel two or three cucumbers, cut them into quarters, and take out
the seeds. Put two ounces of fresh butter and a sliced onion into a
frying-pan, fry until the onion is browned, add the cucumbers and stir
them well until browned. Then take them out of the frying-pan. Put some
more butter into the pan, stir it well with the rest, add a little
broth, and mix till it boils, and add a little salt and pepper. Then
put the cucumbers in, cover them, and leave them to cook slowly for
twenty minutes. Put them on slices of buttered toast and serve up hot.
_Cucumbers ‘alla Panna.’_
Peel four or five cucumbers, cut them into halves, and remove all the
seeds. Then cut them into small pieces and boil in water until soft.
Strain, and dry them well on a napkin. Mix two ounces of butter with a
spoonful of flour over the fire, add salt and pepper, stir well, and
add a tumbler of cream. Put in the cucumbers and heat them without
letting them boil.
_Cucumbers ‘alla Spagnuola.’_
Peel two cucumbers, cut them in half and take out the seeds. Fill them
with force-meat and tie the halves together. Put some lard, raw veal,
two carrots, two onions, some parsley, several bay leaves, some thyme,
salt, and pepper, and the cucumbers covered with lard, into a sauce-pan
with some strong broth, and cook for five or six minutes. Drain, and
then pour a sauce ‘Suprema’ (see Sauces, p. 125) over the cucumbers
before serving up hot.
_Cucumbers ‘alla Toscana.’_
Peel and blanch three or four cucumbers in salted boiling water for
five minutes. Drain, cut them into pieces one inch thick, and put them
into a sauté-pan with one ounce of butter, a little flour, half a pint
of veal broth, stir well, and add some salt and pepper. Reduce for
about fifteen minutes, stirring until it boils, add one teaspoonful of
chopped parsley, half a teaspoonful of grated nutmeg, half a cupful of
cream and the beaten-up yolks of two eggs. Put on the fire again for
three or four minutes (do not let it boil) and serve hot.
_Cucumbers ‘all’ Uova.’_
Peel three large cucumbers and blanch them in salted boiling water for
five minutes. Drain, and cut them into pieces an inch thick. Put them
in a sauté-pan with one ounce of butter, sprinkle a little fine white
flour over them, stir, and add a half pint of veal broth, with salt and
pepper to taste. Stir well until it boils, reduce the whole for fifteen
minutes, then add a teaspoonful of chopped parsley, a little grated
nutmeg, two yolks of eggs beaten up, and two tablespoonfuls of cream.
Cook again for three or four minutes, but do not let it boil, and serve
hot.
* * * * *
_Egg-Plant (Aubergine) ‘Farcite.’_
Cut each egg-plant into four, leaving the peel on. Make four cuts in
each piece and fry in boiling fat for one minute. Remove the fleshy
part of the egg plant and fill it with any force-meat you have.
Sprinkle the top with bread-crumbs and a little melted butter, brown in
the oven for about ten minutes, and serve hot.
_Egg-Plant (Aubergine) ‘al Forno.’_
Boil two (or more) of the fruits for twenty or thirty minutes (until
tender). Then cut them in two lengthwise and take out the pulp, being
careful not to break the skin. Mash the pulp up with some butter, salt,
and pepper, and replace it in the skins. Sprinkle with bread-crumbs and
bits of fresh butter, and put it in the oven to brown.
_Egg-Plant (Aubergine) ‘Fritto.’_
Peel a fruit and cut it into round slices about half an inch thick,
sprinkle with one teaspoonful of salt and half a teaspoonful of pepper,
dip the slices into beaten-up egg and fresh bread-crumbs, and then fry
in hot fat for five minutes. Take them out, give a very slight sprinkle
of salt, and drain them well. Serve very hot on a napkin.
_Egg-Plant (Aubergine) ‘alla Griglia.’_
Peel a large fruit and cut it into slices half an inch thick, put them
in a dish and season with salt and pepper, and pour a tablespoonful
of pure olive oil over them. Mix well, then broil the slices for five
minutes on both sides. Place them on a hot dish, pour a quarter of a
pint of Butter sauce over them (see Sauces, p. 122), adding a little
chopped parsley, and serve hot.
_Egg-Plant (Aubergine) ‘Sauté.’_
Peel one or two fruits and cut them into slices a quarter of an inch
thick. Sprinkle with salt, and pile them one on the top of the other
on the underside of a plate. Put a weighted plate on the top of the
pile and let it stand for an hour to press out the juice. Then dip the
slices in egg and bread-crumbs, or in egg and flour, and sauté on both
sides in lard or dripping. Serve hot.
* * * * *
_Flan of Celery._
Clean and boil three or four heads of celery. Then drain well, and chop
them up very fine. Mix one tablespoonful of flour and three-quarters
of an ounce of butter in a sauce-pan, and add the celery and one pint
of milk. Reduce, then take the sauce-pan off the fire, and when cold
add the yolks of six eggs, and some allspice. Put all into a shape, and
cook it slowly with fire above and below, or in an oven, for half an
hour. An Alla Panna sauce (see Sauces, p. 125) can be served with it.
_Flan of Potatoes._
Boil one or two pounds of potatoes, cut them into slices, and put
them into a sauce-pan with four ounces of fresh butter and a tumbler
of cream (or milk). Cook until the potatoes are quite soft, mash
them, and pass them through a cullender. Then mix six yolks, and four
beaten-up whites of eggs, and two and a half ounces of white powdered
sugar, with the potatoes, and put the whole into a buttered shape,
well covered with bread-crumbs (and holding more than the quantity of
potatoes). Cook with fire above and below for about half an hour (or in
an oven). A Béchamel sauce (see Sauces, p. 119) can be served with the
Flan.
_Flan of Vegetables._
Wash, strain, boil, and cut up fine about two pounds of different
vegetables, potatoes, spinach, cardoons, etc., and sweet herbs. Boil
them in a sauce-pan with some good stock; when cooked, add a teacupful
of cream (or milk), stir well together and leave them to cool. Then
add four yolks of eggs, some grated cheese, and the white of the eggs
beaten up. Put the vegetables into a buttered shape, well covered with
bread-crumbs, cook with fire above and below, or in the oven.
(Flans can be made of any other vegetables, such as fennel, French
beans, cauliflower, etc.)
* * * * *
_Fritto ‘Misto.’_
Cut one or two young green pumpkins in thin slices about as long as a
finger and half as wide, and lay them on a plate with a little salt.
Mix three ounces of butter and three tablespoonfuls of flour in a
sauce-pan and boil for two minutes, add half a tumbler of cream, half
a tumbler of chicken broth, and boil till it is a stiff Béchamel. Then
mince three breasts of cooked chicken, two slices of tongue, and one
small truffle, mix with the Béchamel and roll into small balls, then
dip into egg and grated bread and put aside till wanted. Take ten or
twelve pumpkin flowers, some young artichokes properly prepared and
cut into quarters (if not quite young and tender they must be boiled
first), some cauliflower and bits of cardoon, dip them in egg and dust
them with flour. Do the same to some parboiled calves’ brains, flour
the slices of pumpkin, and fry all together in pure olive oil. Use
dripping or lard for frying if you have not got good oil. Season with a
sprinkling of salt. Serve very hot.
_Fritto of Vegetables._
Instead of chicken and calves’ brains mix minced mushrooms or truffles
with the Béchamel and roll into balls. In winter, large yellow pumpkins
and potatoes must be sliced.
* * * * *
_Jerusalem Artichokes ‘al Bianco.’_
Clean and cut two dozen Jerusalem artichokes into pieces about half
an inch long, wash and put them into a stew-pan with half an ounce
of fresh butter, and a quarter of an ounce of white pounded sugar.
Put them on a slow fire for a few minutes, add four tablespoonfuls
of white sauce, eight of veal broth (or milk), and simmer until the
Jerusalem artichokes are soft, then skim, mix the yolk of an egg with
two tablespoonfuls of milk, pour it into the stew-pan, stir quickly,
and serve hot. The Jerusalem artichokes must be well cooked, but not
reduced to a pulp.
_Jerusalem Artichokes in Purée._