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top 1000A Shilling Cookery for the People
A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Fit the perforated pan inside the saucepan, half fill it with water, add two teaspoonfuls of salt and when the water boils put in your greens, or whatever else you may cook. Let it boil fast until tender, then lift out the perforator by the handles, and with the crusher press lightly the water out, and serve.

To boil pork, bacon, or salt beef, with greens:—When any of these are half done, put in your greens, using only half the quantity of salt; when ready, dish up the meat, press the broth out, which save for soup for the next day’s use. (See Soups.)

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