Dandelions dressed like spinach, or as a salad

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

young leaves ↝ Dandelion greens, raw [Vegetables and Vegetable Products]
roots ↝ Dandelion greens, raw [Vegetables and Vegetable Products]
water salted as for sprouts or spinach ↝ Water, tap [Tap water]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a morsel of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful or two of gravy or cream ↝ Gravy, NFS [Dips, gravies, other sauces]
a spoonful or two of gravy or cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
oil and vinegar ↝ Oil, safflower [Fats and Oils]
oil and vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (13)

Wash the leaves or roots as clean as possible.
Boil them tender in a large quantity of salted water.
Drain them well.
Press them dry with a wooden spoon.
Serve them quite plain with melted butter in a tureen.
Alternatively, squeeze, chop, and heat them afresh.
Season with salt and pepper.
Add a morsel of butter rolled in flour.
Add a spoonful or two of gravy or cream.
For a salad, take very young leaves.
Serve them entire, or break them quite small with the fingers.
Wash and drain them.
Dress them with oil and vinegar, or with any other sauce which may be preferred.

Original Text

TO DRESS DANDELIONS LIKE SPINACH, OR AS A SALAD.

(Very wholesome.)

This common weed of the fields and highways is an excellent vegetable, the young leaves forming an admirable adjunct to a salad, and much resembling endive when boiled and prepared in the same way, or in any of the modes directed for spinach. The slight bitterness of its flavour is to many persons very agreeable; and it is often served at well-appointed tables. It has also, we believe, the advantage of possessing valuable medicinal qualities. Take the roots before the blossom is at all advanced, if they can readily be found in that state; if not, pluck off and use the young leaves only. Wash them as clean as possible, and boil them tender in a large quantity of water salted as for sprouts or spinach. Drain them well, press them dry with a wooden spoon, and serve them quite plain with melted butter in a tureen; or, squeeze, chop, and heat them afresh, with a seasoning of salt and pepper, a morsel of butter rolled in flour, and a spoonful or two of gravy or cream. A very large portion of the leaves will be required for a dish, as they shrink exceedingly in the cooking. For a salad, take them very young and serve them entire, or break them quite small with the fingers; then wash and drain them. Dress them with oil and vinegar, or with any other sauce which may be preferred with them.

Notes

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