Cooking Vegetables

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By Isabella Beeton

Published 1861

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Vegetables can form one of the most interesting parts of the meal, yet they are all too often considered by the cook to be the least important part.
The general level of vegetable culture is high, but there is a tendency for most growers to keep back vegetables until they are of large size and have really passed the stage at which they should be eaten. Small young peas, carrots, new potatoes and Brussels sprouts have a flavour entirely different from that of the large, fully grown vegetable. This excellent flavour is also partly the result of being able to reduce cooking time to a minimum.