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Vegetable Porridge

(Plain Cookery Book For The Working Classes)







Scrape and peel the following vegetables:--six carrots, six turnips, six

onions, three heads of celery, and three parsnips; slice up all these

very thinly, and put them into a two-gallon pot, with four ounces of

butter, a handful of parsley, ditto of chervil, and a good sprig of

thyme, and fill up with water or pot liquor, if you happen to have any;

season with pepper and salt, and put the whole to boil very gently on

the fire for two hours; at the end of this time the vegetables will be

done to a pulp, and the whole must be rubbed through a colander with a

wooden spoon, and afterwards put back into the pot and stirred over the

fire, to make it hot for dinner.

Other Recipes


Vegetable Porridge

Pare and slice thin ten cents' worth of carrots,

turnips, onions, and parsnips, and put them into three quarts of water,

with a few sprigs of parsley and dried herbs; season them with half a

tablespoonful of salt, and quarter of a teaspoonful of pepper, and let

them boil till very soft, two hours or more; then rub them all through a

colander, return the porridge to the pot, and set it over the fire to

heat, stirring it to prevent burning. Use it with bread; it will cost

about fifteen cents for enough for a hearty meal.









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