Recipes > Vegetables > Cut Vegetables For Soups, etc.

Cut Vegetables For Soups, etc.

Instructions

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.

Print

Print recipe/article only

Source

The Book of Household Management (1861).


comments powered by Disqus