Vegetables for Garnishing the Partridge

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

vegetables for garnishing

vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
stock

Instructions (5)

Cut the vegetables in any pretty design you please.
Put them into cold water with a little salt.
Just bring them to the boil, then strain them.
Put each of the different kinds of vegetable into separate stewpans with a little butter, and fry them lightly for about ten minutes.
Cover them with stock, and cook them till tender on the side of the stove.

Original Text

Vegetables for Garnishing the Partridge.—Cut the
vegetables in any pretty design you please, and put them into
cold water with a little salt; just bring them to the boil,
then strain them, and put each of the different kinds of vege-
table into separate stewpans with a little butter, and fry them
lightly for about ten minutes; then cover them with stock,
and cook them till tender on the side of the stove.

Notes

—