Dinner
Stewed eggplant, with sauce piquante
Stewed eggplant, with sauce piquante, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as for eggplant on the half-shell by halving and scooping out the pulp, leav.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Prepare as for eggplant on the half-shell by halving and scooping out the pulp, leaving substantial walls.
- Chop the pulp and cover with hot water.
- Season with a tablespoonful of onion juice, salt and pepper, and simmer for fifteen minutes.
- Take from the fire, drain, turn into a bowl and work in two tablespoonfuls of soft bread-crumbs, one tablespoonful of finely-chopped capers, two tablespoonfuls of cold boiled tongue, minced, and, when well-mixed, add salt to taste.
- Pack this forcemeat closely into each half, and fit the two parts together, binding securely together with tapes or soft twine.
- pour enough weak stock around it to come one-third of the way up the side, bake, covered, half an hour, then turn and cook the other side.
Historical transcription
Source method
- 1
Prepare as for eggplant on the half-shell by halving and scooping out the pulp, leaving substantial walls. Chop the pulp and cover with hot water. Season with a tablespoonful of onion juice, salt and pepper, and simmer for fifteen minutes. Take from the fire, drain, turn into a bowl and work in two tablespoonfuls of soft bread-crumbs, one tablespoonful of finely-chopped capers, two tablespoonfuls of cold boiled tongue, minced, and, when well-mixed, add salt to taste.
- 2
Pack this forcemeat closely into each half, and fit the two parts together, binding securely together with tapes or soft twine.
- 3
Put into your covered roaster; pour enough weak stock around it to come one-third of the way up the side, bake, covered, half an hour, then turn and cook the other side. Undo the strings, lay the eggplant carefully in the middle of a hot dish, and pour a good sauce piquante over and around it.
Nutrition pending
No invented nutrition numbers.
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