Leaves from Our Tuscan Kitchen: Or, How to Cook Vegetables

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J.M. Dent, 1900 - Cooking (Vegetables) - 150 pages
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Leaves from our Tuscan Kitchen: or, How to Cook Vegetables (Cookery Library)

User Review  - Not Available - Book Verdict

Ross's cookery classic was first published in 1899. Here Waterford, her great-great-nephew gives the book a facelift for modern chefs by correcting certain weights and measures and listing ingredients in columns rather than in narrative form. Read full review

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User Review  - jsburbidge - LibraryThing

One of the better vegetable cookbooks I have. Read full review



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Page 149 - Peel and cut into very small pieces three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp...
Page 30 - sauce (see Sauces, p. 125). Cabbage ' al Forno.' Boil the cabbage as directed above. Press out all the water and chop it up. Put a layer in the bottom of a pie or vegetable dish, cover with a white sauce made of one cup of milk, one tablespoonful of butter, one of flour, a little salt, and a pinch of cayenne pepper, and then add a layer of grated cheese. Repeat your layers of cabbage, sauce, and cheese ; cover the top with a layer of bread-crumbs and bits of butter, and put it in the oven. When...
Page xi - the carrot serveth for love matters ; and Orpheus, as Pliny writeth, said that the use hereof winneth love.
Page 118 - Take five yolks of eggs, one ounce of butter, a pinch of salt, a pinch of pepper.
Page 56 - Wash the lettuce, remove the faded leaves, and cut off the root. Tie the tops together, lay the lettuces side by side in a baking-pan, and pour in one and a half inches of stock. Cover the pan and put it in a moderate oven for half an hour, adding stock when necessary. Place a fork under the middle of each lettuce, raise and drain, and lay them doubled up on a hot dish. Season the gravy in the pan with butter, salt and pepper, thicken with one beaten egg, and pour it over the lettuce. Serve hot....
Page 48 - Boil two (or more) of the fruits for twenty or thirty minutes (until tender). Then cut them in two lengthwise and take out the pulp, being careful not to break the skin. Mash the pulp up with some butter, salt, and pepper, and replace it in the skins. Sprinkle with breadcrumbs and bits of fresh butter, and put it in the oven to brown. Sgg-Plant (Aubergine}
Page 34 - Ostras a la Pollada, Spanish recipe. — Take oysters out of their shells, and blanch them in boiling water ; then throw them into cold water, and take them out and let them drain. Put into a saucepan a piece of butter mixed with flour, parsley chopped fine, and mushrooms ; warm this over the fire, and add sufficient broth to moisten it, and when it is thickened sufficiently, add the oysters, seasoned with pepper and salt, and let the whole...
Page 130 - Carrot Soup. Put eight or ten finely sliced carrots, one onion, two heads of celery sliced, five ounces of fresh white haricot beans, four ounces of butter, and salt and pepper to taste, in a sauce-pan. Cook over a slow fire for one hour, and stir from time to time. Then add about...
Page 104 - Steam for half an hour and add a little salt, pepper, and chopped parsley ; then throw in a quarter of a pound of rice and half a pint of veal broth. Cook for fifteen or eighteen minutes, and serve with grated Parmesan cheese sprinkled over it. 'RJsotto 'alla Milanese.

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