Great Vegetarian Blog

Archive for the ‘Great Vegetarian Recipes’ Category

Requirements:

1. 3 English onions,
2. 1 carrot,
3. 1 good cooking apple,
4. 1 teaspoonful of curry powder,
5. 1/2 oz. of butter,
6. 1 dessertspoonful of fine wheatmeal,
7. salt to taste.

Preparation:

Chop up the onions, carrot, and apple, and stew them in 3/4 pint of water until quite tender, adding the curry and salt. When quite soft rub the vegetables well through a sieve; brown the meal in the saucepan in the butter, add the sauce to this, and let it simmer for a few minutes; add a little more water if necessary.

Requirements:

1. 1 lb. of haricot beans,
2. 1/2 lb. of onions,
3. 1 lb. of turnips,
4. 2 carrots, 2 sticks of celery,
5. 1 teaspoonful of mixed herbs,
6. 1/2 oz. of parsley,
7. 1 oz. of butter,
8. 2 quarts of water,
9. pepper and salt to taste.

Procedure:

Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water), adding the butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve.

Requirements

1. 1/2 lb. of cornflou
2. 4 eggs
3. 6 oz. butter
4. 6 oz. castor sugar

Preparation

Separate the yolks of eggs from the whites and beat separately for a 1/4 of an hour, cream the butter and sugar, mix with the yolks, then the whites, and lastly the flour, and whisk all together for 25 minutes, and bake for 1 hour in a moderately hot oven.

Requirements:

1. 1/2 lb. of lentils
2. 1 lb. of potatoes
3. 1 lb. of tomatoes
4. 1 Spanish onion
5. heaped-up teaspoonful of herbs
6. 3 hard-boiled eggs
7. 1-1/2 oz. of butter
8. Pepper and salt to taste

Preparation:

Have the lentils cooked beforehand. Peel, wash, and cut into dice the potatoes and onion, and fry them in the butter until nearly soft. Scald and slice the tomatoes, and mix the fried vegetables, lentils, tomatoes, herbs, and seasoning well together. Turn the mixture into a pie-dish, and pour over as much water or vegetable stock as may be required for gravy. Quarter the eggs and place them on the top. Cover with a short crust, and bake the pie for 1 to 1-1/2 hours.

Requirements:

1. 1 lb. each of artichokes and potatoes,
2. 1 Spanish onion
3. 1 oz. of butter
4. 1 pint of milk
5. Pepper and salt to taste

Preparation:

Peel, wash, and cut into pieces the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with  plain rusks, or small dice of bread fried crisp in butter or vegetable butter.