The young tops of nettles in early spring are delicious. Later they are
not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash
well. Put a small piece of butter or nutter with a little pounded thyme
into the saucepan with the nettles. Press well down and cook very slowly.
A very little water may be added if desired, but if the cooking is done
slowly, this will not be needed. When quite tender, dish up on a layer of
bread-crumbs, taking care to lose none of the juice. This dish somewhat
resembles spinach, which should be cooked in the same fashion, but without
the butter and thyme.
16. ONIONS.
If onions are peeled in the open air they will not affect the eyes. Only
the Spanish onions are pleasant as a vegetable. The English onion is too
strong for most people.
Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce,
flavoured with a very little mace or nutmeg, if liked. For baked onions,
first steam for 30 minutes and then bake for 30 minutes. Put nutter or
butter on each onion. Cook until brown. Onions for frying should be sliced
and floured. Fry for 5 or 6 minutes in very little fat. This is best done
in a covered stew-pan. Drain on kitchen paper.
17. PARSNIPS.
Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped
parsley, and serve.
18. POTATOES.
Scrub well and steam, either with or without peeling.
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