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The art of boiling vegetables of all kinds in steam instead of water, might probably be managed to advantage, as a greater degree of heat might be thus given them, by contriving to increase the heat of the steam after it has left the water; and thus the vegetable mucilage in roots and seeds, as in potatoes and flour puddings, as well as in their leaves, stems, and flower-cups, might be rendered probably more nutritive, and perhaps more palatable; but that many of the leaves of vegetables, as the summits of cabbage-sprouts, lose their green colour by being boiled in steam, and look like blanched vegetables.
Take a young fat Goose, and salt it, and pepper it, for four Days or a Week; then boil it as you would do other Victuals, till it is tender; then take it from the Pot, and put about it some Hertfordshire Turnips boiled, being first cut in dice, some Carrots boiled, and cut in dice, some small Cabbage-Sprouts, some red Beet-Roots cut in dice, some French yellow Turnips cut in dice, or such other Roots, or Herbs, as you like best.
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