Vegetables, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

onions ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a bunch of thyme ↝ Thyme, fresh [Spices and Herbs]
broth ↝ Soup, broth [Soups, broth-based]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Cut some onions, celery, turnips, and carrots, into small squares, like dice, but not too small.
Stew them with a bunch of thyme in a little broth and butter.
Fry them till they are of a fine brown colour.
Turn them with a fork, till quite soft.
If they are not done enough, put a little flour from the dredging-box to brown them.
Skim the sauce well, and pass it through a sieve.
Add a little cayenne pepper and salt.
Put the vegetables in, and serve them up.

Original Text

Vegetables, to stew.

Cut some onions, celery, turnips, and carrots, into small squares, like dice, but not too small; stew them with a bunch of thyme in a little broth and butter; fry them till they are of a fine brown colour; turn them with a fork, till quite soft; if they are not done enough, put a little flour from the dredging-box to brown them; skim the sauce well, and pass it through a sieve; add a little cayenne pepper and salt; put the vegetables in, and serve them up.

Notes

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