Recipes > Vegetables > Cut Vegetables For Soups, etc.

Cut Vegetables For Soups, etc.


Cut the vegetables into slices about 1/4 inch in thickness, stamp them out with the cutter, and boil them for a few minutes in salt and water, until tender. Turnips should be cut in rather thicker slices than carrots, on account of the former boiling more quickly to a pulp than the latter.


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The Book of Household Management (1861).

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