Vegetable Porridge

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
vegetables
flavoring and liquid
Instructions (11)
  1. Scrape and peel the carrots, turnips, onions, celery, and parsnips.
  2. Slice up all these vegetables very thinly.
  3. Put the sliced vegetables into a two-gallon pot.
  4. Add the butter, parsley, chervil, and thyme to the pot.
  5. Fill the pot with water or pot liquor.
  6. Season with pepper and salt.
  7. Put the pot on the fire to boil very gently for two hours.
  8. At the end of two hours, the vegetables will be done to a pulp.
  9. Rub the mixture through a colander with a wooden spoon.
  10. Put the strained mixture back into the pot.
  11. Stir the mixture over the fire to make it hot for dinner.
Original Text
No. 113. Vegetable Porridge. Scrape and peel the following vegetables:—six carrots, six turnips, six onions, three heads of celery, and three parsnips; slice up all these very thinly, and put them into a two-gallon pot, with four ounces of butter, a handful of parsley, ditto of chervil, and a good sprig of thyme, and fill up with water or pot liquor, if you happen to have any; season with pepper and salt, and put the whole to boil very gently on the fire for two hours; at the end of this time the vegetables will be done to a pulp, and the whole must be rubbed through a colander with a wooden spoon, and afterwards put back into the pot and stirred over the fire, to make it hot for dinner.
Notes
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