Home Life
Lewis Lloyd Collection: Recipes
- Vegetables
 
Brussels Sprouts
Powys County Archives
Brussels Sprouts
Trim, wash and clean 2 lbs.
Boil ¼ of hour in salt and water: drain it quite dry. Fry in butter mixed
with 1 teaspoonful of finely minced onion, a dessertspoonfull of chopped parsley,
pepper, as liked. When a nice brown pour over the following sauce - sauce teaspoon
flour smoothly mixed cold water, a [?] good stock, add [?] the fire 4 oz butter,
salt. Keep stirring all the time with wooden spoon last of all a squeeze of
lemon.

Cauliflower au gratin
Powys County Archives
Cauliflower au gratin
1 Cauliflower
2 oz cheese
½ oz cornflour
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1 oz fat
½ pt milk
salt and pepper |
Prepare the cauliflower by removing the outer leaves
and wash well in cold salt and water and leave to soak. Cook in boiling water
with a little salt and car. Soda till tender. Drain and keep hot till sauce
is ready. Add seasonings to cornflour and mix to a smooth paste with the milk
put in saucepan with fat and boil stirring all the time. Add the cheese. Pour
over cauliflower and serve.

Cheese Potatoes
Powys County Archives
Cheese Potatoes
Slice potatoes very thin. Put a piece of fat in frying
pan on a clear fire. When fat is boiling put the slices in and fry them shaking
constantly for fear of burning. When nearly done throw over them their own weight
in grated cheese. Shake them so that the cheese covers them. Take off when crisp
and a golden colour.
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