Dandelion, stewed

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
For stewing dandelion
For garnish
For dandelion roots (optional preparation)
Instructions (13)
Stewing Dandelion
  1. Pick the dandelion leaves well over, wash them in two waters, and then throw them into cold water to steep for one or two hours.
  2. Drain them well, and put them into a pan of boiling salted water, and boil them for twenty to thirty minutes till cooked.
  3. Lift them out in a strainer, plunge for a minute in cold water, then gently press with the hands till all possible moisture is extracted, and chop fine.
  4. In a separate pan, stir in an ounce of butter or good clarified dripping with a dessertspoonful of flour.
  5. Moisten with a full tablespoonful of strong gravy or stock, seasoning it with pepper and salt, and stir it all together till blended.
  6. Lay in the chopped dandelion, and stir it with a wooden spoon till it is thoroughly mixed and quite hot (this takes from eight to ten minutes).
  7. Just at the last, stir in a spoonful of rich brown sauce or thick cream, as you please.
  8. Turn it out on a hot dish, and serve garnished with croutons of fried bread or fleurons of cheese pastry.
Notes on Dandelion
  1. Always use plenty of water in blanching this vegetable, as this obviates the extreme bitterness sometimes noticed in the leaves, especially if overgrown.
  2. Dandelion should always be gathered early in the morning, for the sun toughens the leaves.
Dandelion Roots
  1. The roots require to be well scraped, and boiled in acidulated salted water till they are firm but thoroughly cooked.
  2. They may then be finished off in any of the ways given for celery or salsify.
  3. They are specially good as fritters, or au gratin.
Original Text · last edited 4 days ago
Dandelion, stewed.—Pick the leaves well over, wash them in two waters, and then throw them into cold water to steep for one or two hours; now drain them well, and put them into a pan of boiling salted water, and boil them for twenty to thirty minutes till cooked. They are then lifted out in a strainer, plunged for a minute in cold water, then gently pressed with the hands till all possible moisture is extracted, and chopped fine. Now stir in a pan an ounce of butter or good clarified dripping, with a dessertspoonful of flour, moisten with a full tablespoonful of strong gravy or stock, seasoning it with pepper and salt, and stir it all together till blended, when you lay in the chopped dandelion, and stir it with a wooden spoon till it is thoroughly mixed and quite hot (this takes from eight to ten minutes), stir in just at the last a spoonful of rich brown sauce or thick cream, as you please, turn it out on a hot dish, and serve garnished with croutons of fried bread or fleurons of cheese pastry. Always use plenty of water in blanching this vegetable, as this obviates the extreme bitterness sometimes noticed in the leaves, especially if overgrown. Dandelion should always be gathered early in the morning, for the sun toughens the leaves. The roots require to be well scraped, and boiled in acidulated salted water till they are firm but thoroughly cooked, when they may be finished off in any of the ways given for celery or salsify. They are specially good as fritters, or au gratin.
Notes
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