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Classic
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page 92
it with flour, and season with pepper and salt. Serve with the cream gravy
poured over the cabbage.
BEETS BOILED
Wash the beets clean, but do not trim the roots, or they will bleed and lose
their sweetness. If the beets are young and tender, they are nice cooked whole,
and then stewed in a little butter, with sugar, salt and vinegar added. Let them
simmer in this batter for twenty minutes, and serve.
If the beets are large, boil, and slice them when cooked, and season with
vinegar, pepper and salt, or slice them, and serve with butter.
PARSNIP FRITTERS
Boil the parsnips in salted water until they are done; make a batter of an egg,
a spoonful of milk and flour, pepper and salt, and when the parsnips are cool
enough to handle cut them in rounds, dip them in the batter and drop them into
hot lard; fry a light brown, turn them and fry the other side. When brown on
both sides, drain them from the grease. They are good, mashed like turnips.
MACARONI IN A MOULD
Boil macaroni till it is tender, line a mould with it, fitting it in closely.
Make a mince of any kind of meat, raw or cooked; season with sweet herbs,
butter, pepper chopped eschalot, and a couple of eggs; fill the mould with this
and boil for twenty minutes. Serve with white sauce No. 10 put around the
macaroni.
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