Cauliflower. No. 5

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

vegetables

Cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
saltly or Jerusalem artichokes ↝ Artichoke [Other vegetables and combinations]
Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]

pickling liquid

a little vinegar ↝ Vinegar [Mustard and other condiments]
oil ↝ Oil, safflower [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

frying

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Blanch the vegetables in water and a little vinegar, then strain them and cut in pieces.
Pickle them by setting them on a plate in oil, vinegar, salt and pepper, letting them soak 15 minutes, and turning them.
Take them out, fry them in butter, and dry well on a cloth before serving them up.

Original Text

Cauliflower. No. 5.
Blanch the vegetables in water and a little vinegar, then strain them and cut in pieces; next, pickle them by setting them on a plate in oil, vinegar, salt and pepper, letting them soak 15 minutes, and turning them; take them out, fry them in butter, and dry well on a cloth before serving them up.
You can cook saltly or Jerusalem artichokes in the same way, but the latter must be very young and cut into quarters.

Notes

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