Tuesday, May 20, 2014

Spring Onions

I have harvested a nice bunch of spring onions and now am in need of something to do with them.

Spring Onions

The Kitchen & Flower Garden 1856
"Spring onions being in great request to be eaten raw in salads, as well as for other culinary purposes, the superabundant plants may be drawn from the rows as wanted. But great care should be taken, in so doing not to disturb the rest, nor should the completion of the thinning be too long delayed."

The Young Housewife's Daily Assistant 1864
"SALADS GENERALLY USED - Cos lettuces, cabbage lettuces, endive, beetroot (boiled), celery, cucumber, spring onions, shalots, watercresses, radishes, tarragon, chervil, chives, mustard and cress, &c. Every kind of salad must be quite fresh cut; it must be trimmed, and carefully washed in two or three waters; then put into a coarse cloth and dried, by shaking it up and down; cut or break the salad into pieces half an inch broad; then add the dressing as directed in the following receipt; or it may be served with oil and vinegar, two table-spoonfils of oil to one of vinegar, a saltspoonful of salt, and half a saltspoonful of white pepper."

 "SALAD DRESSING - Boil three fresh eggs for ten minutes; when cold, rub the yolks to powder; season with half a saltspoonful of white pepper, a saltspoonful of salt, a teaspoonful of flour of mustard, a saltspoonful of sifted loaf sugar; mix in the beaten yolk of one egg; add by degrees four tablespoonfuls of salad (Lucca) oil, and drop by drop two teaspoonfuls of tarragon vinegar, and one tablespoonful and a half of vinegar. Be careful to stir the same way all the time. The dressing should look like rich cream. Pour it on to the salad; stir lightly with a fork and spoon, and serve immediately. This quantity will be sufficient for four persons."

The Gastronomic Regenerator 1852
"Oignons Printaniers au Sirop doree - Peel about forty spring onions, each about the size of a walnut, put them into a stewpan, with one ounce of butter and one of powdered sugar, toss them occasionally over the fire, (but be careful not to break the outer skin,) until covered with a light glaze; cover with a white stock and stew very gently till quite done, drain them upon a cloth, dress neatly upon a border of mashed potatoes, reduce and skim the stock till nearly a glaze, add two pats of butter, sauce over and serve."

1 comment:

  1. Enjoyed my visit, reading back into your older posts. The past is a treasure trove. I am following you back.