To Use up Cold Vegetables

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

Cold boiled French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
cold carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
a little chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]
one and a half ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little meat gravy ↝ Gravy, beef [Dips, gravies, other sauces]

Instructions (6)

Melt one and a half ounces of fresh butter in an enamelled frying pan.
Add the cold boiled French beans, cold carrots, cold cabbage, and a little chopped onion to the pan.
Fry the vegetables very lightly, being careful not to brown them.
Turn the fried vegetables into a deep dish.
Pour a little meat gravy over the vegetables.
This dish can be served by itself or with cold meat.

Original Text

To Use up Cold Vegetables

Cold boiled French beans, cold carrots, cabbage, and a little chopped onion may be put into an enamelled frying pan in which one and a half ounces of fresh butter has been melted. Fry the vegetables very lightly, not making them brown. Turn into a[Pg 114] deep dish and pour a little meat gravy over them. This may be served as a dish by itself or with cold meat.

Notes

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