Directions for Vegetables

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (6)
  1. Gather vegetables fresh, pick clean, trim or pare neatly, and wash in several waters.
  2. For vegetables to be plain boiled, put them into plenty of boiling water and salt.
  3. If vegetables are not to be used directly, when they are three parts done, put them into cold water for five minutes to preserve their color. This applies to spinach, greens, cauliflowers, and broccoli.
  4. When ready to serve, put the vegetables back into boiling water until done.
  5. Drain the vegetables dry.
Note
  1. Potatoes and carrots are best steamed.
Original Text
Directions for Vegetables. It is necessary to remember, that in dressing vegetables of every kind, they[158] should be gathered fresh, picked clean, trimmed or pared neatly, and washed in several waters. Those that are to be plain boiled should be put into plenty of boiling water and salt. If they are not to be used directly, when they are three parts done put them into cold water for five minutes, such as spinach, greens, cauliflowers, and broccoli, as it preserves their colour; and when they are to be served up put them again into boiling water till done, then drain them dry. N. B. Potatoes and carrots are best steamed.
Notes
—