114. 4th and General Lesson for the Use of the Vegetarian

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A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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You must observe, Eloise, that the above receipts are all made with cabbage only. I have made them so, because, while travelling last winter, I found that every cottager grew cabbage, while no other vegetable was to be seen in his garden; but now that summer is here, I will give you the receipts in the way the monks used to make them; and, mind, they were all good cooks in those days. They always had a foundation of cabbage or greens, or some kind of Brussels sprouts, one pound of either of the above done as in the first receipt; then they added a pound of either boiled carrots, turnips, parsnips, beetroots, artichokes, potatoes, leeks, celery, or onions; boil the pound of whatever you choose from the above till tender: chop it with your cabbage; season, and proceed as with cabbage only. Sprue-grass, cut small, or peas, may also be boiled and mixed, but not chopped; a little sugar is an improvement to vegetables, as it varies the flavour; use any aromatic herbs and spice you choose, but always in proportion.

You may also, for a change, pour either a little white or brown sauce over (see sauces), but observe that the vegetables must always be kept firm enough to turn out as a pudding; either serve in a pan: or, to save trouble, turn the whole into a tureen, or in a large dish, that is, if for a large family, but the proper way is as first described. In fact, there is no end to the ingenuity which may be displayed in the variation of this dish; and to the cottager, with his small plot of garden-ground, wherein he can produce sufficient vegetables for his family, it is one of great economy, besides being exceedingly conducive to health at all times.

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