The Kitchen Garden And the Cook : An Alphabetical Guide to the Cultivation of Vegetables, With Recipes for Cooking Them
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In our eReader you can find the full English version of the book. Read The Kitchen Garden And the Cook : An Alphabetical Guide to the Cultivation of Vegetables, With Recipes for Cooking Them Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Kitchen Garden And the Cook : An Alphabetical Guide to the Cultivation of Vegetables, With Recipes for Cooking Them
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Conical, flower-bearing buds must be removed from the stocks, as the plants must not be allowed to flower. In May the shoots must be thinned, one or at the most two stout shoots left on each stem, all the rest rubbed out. This method will leave good fat buds in autumn, whence will come correspondingly stout growth to be cut for use next year.
1 66 SHALLOT DISHES.
Boiled Seakale. — Boil in salted water and vinegar for twenty minutes to half an hour, drain, and arrange neatly, lengthwise, on a dr...ainer ; pour over a good white sauce, and serve very hot.
Another Method of boiling Seakale. — Soak for half an hour in cold water, and cook for twenty-five minutes in boiling water. Drain, press out the liquid, chop finely, and reheat. Season with salt and pepper, and pour over good melted butter.
Cooked seakale can also be served as a salad.
Cut it into short pieces, season with salt, pepper, oil, and vinegar, or lemon juice. Mix carefully. Dish up, garnish to taste, and serve.
Creamed Seakale.
What to read after The Kitchen Garden And the Cook : An Alphabetical Guide to the Cultivation of Vegetables, With Recipes for Cooking Them?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Conical, flower-bearing buds must be removed from the stocks, as the plants must not be allowed to flower. In May the shoots must be thinned, one or at the most two stout shoots left on each stem, all the rest rubbed out. This method will leave good fat buds in autumn, whence will come correspondingly stout growth to be cut for use next year.
1 66 SHALLOT DISHES.
Boiled Seakale. — Boil in salted water and vinegar for twenty minutes to half an hour, drain, and arrange neatly, lengthwise, on a dr...ainer ; pour over a good white sauce, and serve very hot.
Another Method of boiling Seakale. — Soak for half an hour in cold water, and cook for twenty-five minutes in boiling water. Drain, press out the liquid, chop finely, and reheat. Season with salt and pepper, and pour over good melted butter.
Cooked seakale can also be served as a salad.
Cut it into short pieces, season with salt, pepper, oil, and vinegar, or lemon juice. Mix carefully. Dish up, garnish to taste, and serve.
Creamed Seakale.
What to read after The Kitchen Garden And the Cook : An Alphabetical Guide to the Cultivation of Vegetables, With Recipes for Cooking Them?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
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