Handbook of naval cookery.

Date:
1914
Catalogue details

Licence: In copyright

Credit: Handbook of naval cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Place the peas in the hoiling water and bring to the boil, then allow them to simmer until tender. From 20 to 30 minutes will generally be found sufficient. liemove from the fire, and if they are allowed to remain for about 10 minutes in the water in which they have been cooked before being strained and served it will improve them. A little salt should be added to the water when the peas are nearly cooked. Haricot beans and man-owfat peas are a favourite dish when baked or steamed with meat, for which they must be previously soaked in water, and will be better if parboiled. . Lentils. Lentils after being washed should be placed in a saucepan and covered with cold water. Boil gently for one hour with the lid off. Slice an onion and fiy in fat in a saucepan. When the lentils are quite tender add to them the onion and a gill of stock. Cook for 10 minutes, season and serve. Vegetable Marrow. Vegetable marrows should be peeled, sliced, and tbe seeds removed. (The seeds are useful for adding to soup.) They should then be placed in boiling water, Avith a little salt, and boiled until tender. They are also very good mashed, for which they must be boiled, thoroughly drained, and mashed smoothly, adding a little butter or dripping, pepper and salt to taste. Sinnach. Spinach must be thoroughly washed In several watere. When cooked especial care should be taken to render it very dry. It should be chopped up on a board, and then returned to the saucepan and mixed well with butter or dripping, pepper and salt and kept warm near the fire until recpiired for use. Tomatoes. Cboose tomatoes of one size. Wipe them and remove any stalks. Place them in a saucepan with a small quantity of fat, and boiling water. Set them over a very gentle heat and cook till tender. The time will vary from 15 to 25 minutes. Add seasoning and serve on a hot dish.