Vegetable Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

celery heads two inches long ↝ Celery, raw [Vegetables and Vegetable Products]
turnips and carrots into shapes ↝ Turnips, raw [Vegetables and Vegetable Products]
turnips and carrots into shapes ↝ Carrots, raw [Vegetables and Vegetable Products]
some peeled button onions or two Spanish onions ↝ Onions, raw [Vegetables and Vegetable Products]
two Spanish onions ↝ Onions, raw [Vegetables and Vegetable Products]
artichoke bottoms cut into quarters ↝ Artichoke [Other vegetables and combinations]
pieces of cauliflowers or heads of broccoli ↝ Cauliflower, raw [Vegetables and Vegetable Products]
heads of broccoli ↝ Broccoli, raw [Vegetables and Vegetable Products]
heads of large asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
half a pint of strong consumé
flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
flour and water ↝ Water, tap [Tap water]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
colour
a raised pie crust, or in a deep dish with a raised crust baked round it, of two inches high ↝ Pie crust, refrigerated, regular, baked [Baked Products]

Instructions (11)

Cut celery heads two inches long, turnips and carrots into shapes, some peeled button onions or two Spanish onions, artichoke bottoms cut into quarters, pieces of cauliflowers or heads of broccoli, and heads of large asparagus.
Let all the vegetables be washed clean.
Boil each separately in a sufficient quantity of water to cover them.
As they get tender strain the liquor into one stewpan and put the vegetables into another.
Add to their essences half a pint of strong consumé.
Thicken it with flour and water.
Season to the palate with cayenne pepper, salt, and lemon juice.
Add also a little colour.
Let it boil ten minutes and strain it to the vegetables.
Simmer them together.
Serve them up in a raised pie crust, or in a deep dish with a raised crust baked round it, of two inches high.

Original Text

Vegetable Pie.

Cut celery heads two inches long, turnips and carrots into shapes, some[151] peeled button onions or two Spanish onions, artichoke bottoms cut into quarters, pieces of cauliflowers or heads of broccoli, and heads of large asparagus. Let all the vegetables be washed clean; then boil each separately in a sufficient quantity of water to cover them, and as they get tender strain the liquor into one stewpan and put the vegetables into another. Then add to their essences half a pint of strong consumé, thicken it with flour and water, season to the palate with cayenne pepper, salt, and lemon juice; add also a little colour. Let it boil ten minutes and strain it to the vegetables; then simmer them together, and serve them up in a raised pie crust, or in a deep dish with a raised crust baked round it, of two inches high.

Notes

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