Cassell's Vegetarian Cookery (eBook)

A. G. Payne (Autor)

eBook Download: EPUB

2018
425 Seiten
Seltzer Books (Verlag)
978-1-4553-0164-5 (ISBN)

Infos

First published in 1891.According to the Preface: 'The present work, though written upon strictly vegetarian principles, is by no means addressed to vegetarians only. On the contrary, we hope that the following pages of recipes will be read by that enormous class throughout the country who during the last few years have been gradually changing their mode of living by eating far _less_ meat, and taking vegetables and farinaceous food as a substitute. Where there are thousands who are vegetarians from choice, there are tens of thousands who are virtuallyvegetarians from necessity. Again, there is another large class who from time to time adopt a vegetarian course of diet on the ground of health, and as a means of escaping from the pains attendant on gout, liver complaint, or dyspepsia. The class we most wish to reach, however, is that one, increasing we fear, whose whole life is one continual struggle not merely to live, but to live decently.'
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First published in 1891. According to the Preface: "e;The present work, though written upon strictly vegetarian principles, is by no means addressed to vegetarians only. On the contrary, we hope that the following pages of recipes will be read by that enormous class throughout the country who during the last few years have been gradually changing their mode of living by eating far _less_ meat, and taking vegetables and farinaceous food as a substitute. Where there are thousands who are vegetarians from choice, there are tens of thousands who are virtually vegetarians from necessity. Again, there is another large class who from time to time adopt a vegetarian course of diet on the ground of health, and as a means of escaping from the pains attendant on gout, liver complaint, or dyspepsia. The class we most wish to reach, however, is that one, increasing we fear, whose whole life is one continual struggle not merely to live, but to live decently."e;"e;

Textauszug

 CHAPTER VI. SAVOURY DISHES.

 

MUSHROOMS.

 

 In many parts of the country mushrooms grow so plentifully that their cost may be considered almost nothing. On the other hand, if they have to be bought fresh, at certain seasons of the year they are very expensive, while tinned mushrooms, which can always be depended upon, cannot be regarded in any other light than that of a luxury.

 

When mushrooms can be gathered in the fields like black-berries they are a great boon to vegetarians. Of course, great care must be taken that only genuine mushrooms are picked, as there have been some terrible instances of poisoning from fungi being gathered by mistake, as many Cockney tourists know to their cost. As a rule, in England all mushrooms bought in markets can be depended upon. In France, where mushrooms are very plentiful, an inspector is appointed in every market, and no mushrooms are allowed to be sold unless they have first received his sanction. This is a wise precaution in the right direction.

 

One important word of warning before leaving the subject. Mushrooms should be eaten freshly gathered, and, if allowed to get stale, those which were perfectly wholesome when fresh picked become absolutely poisonous. The symptoms are somewhat similar to narcotic poisoning. This particularly applies to the larger and coarser kind that give out black juice.

 

MUSHROOMS, PLAIN, GRILLED.--The larger kinds of mushrooms are best for the purpose. The flat mushrooms should be washed, dried, and peeled. They are then cooked slowly over a clear fire, and a small wire gridiron, like those sold at a penny or twopence each, is better adapted for the purpose than the ordinary gridiron used for grilling steak. The gridiron should be kept high above the fire. The mushrooms should be dipped in oil, or oiled butter, and care should be taken that they do not stick to the bars. They should be served very hot, with pepper and salt and a squeeze of lemon-juice.

 

MUSHROOMS, FRIED.--When mushrooms are very small they are more easily fried than grilled. They should be washed, dried and peeled, placed in a frying-pan, with a little butter, pepper and salt, and cooked till tender. They are very nice served on toast, and the butter in which they are cooked can be poured on the toast first, and the mushrooms arranged on the top afterwards. A squeeze of lemon-juice is an improvement.

 

MUSHROOMS AU GRATIN.--This is a very delicious dish, and is often served as an entree at first-class dinners. They are made from what are known as cup mushrooms. It is best to pick mushrooms, as far as possible, the same size, the cup being about two inches in diameter. Peel the mushrooms very carefully, without breaking them, cut out the stalks close down with a spoon, scoop out the inside of the cup, so as to make it hollow. Now peel the stalks and chop them up with all the scooped part of the mushroom, with, supposing we are making ten cups, a piece of onion as big as the top of the thumb down to the first joint. To this add a brimming teaspoonful of chopped parsley, or even a little more, a saltspoonful of dried thyme, or half this quantity of fresh thyme. Fry all this in a frying-pan, in a little butter. The aroma is delicious. Then add sufficient dried bread-crumbs that have been rubbed through a wire sieve to make the whole into a moist paste, fill each of the cups with this mixture so that the top is as convex as the cup of the mushroom, having first seasoned the mixture with a little pepper, salt, and lemon-juice. Shake some fine bread-raspings over the top so as to make them of a nice golden-brown colour, pour a little drop of oil into a baking-tin, place the mushrooms in it, and bake them gently in an oven till the cup part of the mushroom becomes soft and tender, but take care they do not cook till they break. Now take them out carefully with an egg-slice, and place them on a dish--a silver dish is best for the purpose-and place some nice, crisp, fried parsley round the edge.

 

 MUSHROOMS A LA BORDELAISE.--This, as the name implies, is a French recipe. It consists of ordinary grilled mushrooms, served in a sauce composed of oil or oiled butter, chopped up with parsley and garlic, thickened with the yolks of eggs.

 

MUSHROOMS A LA PROVENCALE.--This is an Italian recipe. You must first wash, peel, and dry the mushrooms, and then soak them for some time in what is called a marinade, which is another word for pickle, of oil mixed with chopped garlic, pepper, and salt. They are then stewed in oil with plenty of chopped parsley over rather a brisk fire. Squeeze, a little lemon-juice over them and serve them in a dish surrounded with a little fried or toasted bread.

 

 MUSHROOM FORCEMEAT.--The mushrooms after being cleaned should be chopped up and fried in a little butter; lemon-juice should be added before they are chopped in order to preserve their colour. One or two hard-boiled yolks of eggs can be added to the mixture, and the whole rubbed through a wire sieve while hot. When the mixture is hot it should be moist, but, of course, when it gets cold, owing to the butter it will be hard. This mushroom forcemeat can be used for a variety of purposes.

 

 MUSHROOM PIE.--Wash, dry, and peel some mushrooms, and cut them into slices with an equal quantity of cut-up potatoes. Bake these in a pie, having first moistened the potatoes and mushrooms in a little butter. Add pepper and salt and a small pinch of thyme. Cover them with a little water and put some paste over the dish in the ordinary way. It is a great improvement, after the pie is baked, to pour in some essence of mushrooms made from stewing the stalks and peelings in a little water. A single onion should be put in with them.

 

 MUSHROOM PIE, COLD.--Prepare the mushrooms, potatoes, and essence of mushroom as directed above, adding a little chopped parsley. Bake all these in the dish before you cover with paste, add also an extra seasoning of pepper. When the mushrooms and potatoes are perfectly tender, strain off all the juice or gravy, and thicken it with corn-flour; put this back in the pie-dish and mix all well together, and pile it up in the middle of the dish so that the centre is raised above the edge. Let this get quite cold, then cover it with puff-paste, and as soon as the pastry is done take it out of the oven and let the pie get cold. This can now be cut in slices.

 

 MUSHROOM PUDDING.--Make a mixture of mushrooms, potatoes, &c., exactly similar to that for making a pie. Place this in a basin with only sufficient water to moisten the ingredients, cover the basin with bread-crumbs soaked in milk, and steam the basin in the ordinary way.

 

 TOMATOES, GRILLED.--What is necessary is a clear fire and a gridiron in which the bars are not too far apart. The disputed point is, should the tomatoes be grilled whole or cut in half?  This may be considered a matter of taste, but personally we prefer them grilled whole. Moisten the tomato in a little oil or oiled butter, and grill them carefully, as they are apt to break. Grilled tomatoes are very nice with plain boiled macaroni, or can be served up on boiled rice.

 

 TOMATOES, BAKED.--Place the tomatoes in a tin with a little butter, and occasionally baste them with the butter. When they are tender, they can be served either plain or with boiled macaroni or rice. The butter and juice in the tin should be poured over them.

 

 TOMATOES, FRIED.--Place the tomatoes in a frying-pan with a little butter, and fry them until they are tender. Pour the contents of the frying-pan over them, serve plain, or with macaroni or rice.

 

 TOMATOES, STEWED.--Take half a dozen good-sized tomatoes, and chop up very finely one onion about the same size as the tomatoes. Moisten the bottom of a stew-pan with a little butter, and sprinkle the chopped onion over the tomatoes. Add a dessertspoonful of water; place the lid on the stewpan, which ought to fit tightly. It is best to put a weight on the lid of the stew-pan, such as a flat-iron. Place the stew-pan on the fire, and let them steam till they are tender. They are cooked this way in Spain and Portugal, and very often chopped garlic is used instead of onion.

 

 TOMATOES AU GRATIN.--Take a dozen ripe tomatoes, cut off the stalks, and squeeze out time juice and pips. Next take a few mushrooms and make a mixture exactly similar to that which was used to fill the inside of Mushrooms au gratin. Fill each tomato with some of this mixture, so that it assumes its original shape and tight skin. The top or hole where the stalk was cut out will probably be about the size of a shilling or halfpenny. Shake some bright-coloured bread raspings over this spot without letting them fall on the red tomato. In order to do this, cut a round hole the right size in a stiff piece of paper. Place the tomatoes in a stew-pan or a baking-dish in the oven, moistened with a little oil. The oil should be about the eighth of an inch deep. Stew or bake the tomatoes till they are tender, and then take them out carefully with an egg-slice, and serve them surrounded with fried parsley. If placed in a silver dish this has a very pretty appearance.

 

 TOMATO PIE.--Slice up an equal number of ripe tomatoes and potatoes. Place them in a pie-dish with enough oiled butter to moisten them. Add a brimming teaspoonful of chopped parsley, a pinch of thyme, pepper, and salts and, if possible, a few peeled mushrooms, which will be found to be a very great improvement. Cover the pie with paste, and bake in the...

Produkt-Details

• Erscheint lt. Verlag: 1.3.2018
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• ISBN-10: 1-4553-0164-7 / 1455301647
• ISBN-13: 978-1-4553-0164-5 / 9781455301645