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Updated: June 18, 2025
With such material, if you cannot lay over Boston baked beans, you had better sweep the cook out of camp. This is how to cook them: Put a pound or a little more of clean pork in the kettle, with water enough to cover it. Let it boil slowly half an hour. In the meantime, wash and parboil one pint of beans.
Break the Tops of your Asparagus in small Pieces, then blanch them a little in boiling Water, or parboil them, after which put them in a Stew-Pan or Frying-Pan with Butter or Hog's-Lard, and let them remain a little while over a brisk Fire, taking care that they are not too greasy, but well drain'd; then put them in a clean Stew-Pan with some Milk and Cream, a gentle Seasoning of Salt and Spice, with a small Bunch of sweet Herbs; and just when they are enough, add to them the Yolks of two or three Eggs beaten, with a little Cream to bind your Sauce.
Soda crackers put in the stove to get hot and brown, and the oysters poured over them, are very nice. From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager. Parboil one pint of oysters in their own liquor until they are plump. Drain thoroughly and have your cracker crumbs and white sauce ready.
Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2 cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf, a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste; add 1 tablespoonful of brown sugar.
I wish you wouldn't do yourself such injustice; even when nobody hears you but me, it is wrong." "Sometimes when you think I'm talking nonsense it's really the gospel truth," said Patty. "I'm not a grand, splendid character, Waitstill, and it's no use your deceiving yourself about me; if you do, you'll be disappointed." "Go and parboil the beans and get them into the pot, Patty.
Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot. Greek Stuffed Egg-Plant. Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to taste.
Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash. Parboil eggplant until tender, but not soft, in boiling salted water. Cut in half crosswise with a sharp knife. Scrape out the inside and do not break the skin.
Parboil three or four of the largest sweet-breads you can get. This should be done as soon as they are brought in, as few things spoil more rapidly if not cooked at once. When half boiled, lay them in cold water. Prepare a force-meat of grated bread, lemon-peel, butter, salt, pepper, and nutmeg mixed with beaten yolk of egg.
Add cream, flour, butter, nutmeg, salt, and white pepper. Or do them in brown sauce seasoned. Or parboil, and then cover them with crumbs, herbs, and seasoning, and brown them in a Dutch oven. Serve with butter, and mushroom ketchup, or gravy.
Those that sink the soonest are the freshest; those that are stale or addled will float on the surface. There are various ways of preserving eggs. To keep them merely for plain boiling, you may parboil them for one minute, and then bury them in powdered charcoal with their small ends downward.
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