Compote of Figs
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Oatmeal Porridge Fresh Milk.
Grape Nuts Corn Flakes
Fried Plaice
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Grilled Smoked Bacon
Fried and Boiled Eggs
Minced Veal a la Crème
Mashed Potatoes
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Radishes Spring Onions
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Breakfast Rolls
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Tea Coffee Cocoa
I am not altogether convinced about raw radishes for breakfast, but their inclusion on this menu made me realise that they have featured in only one measly story on this blog in well over a thousand posts. To read that particular post is to believe that radishes only ever appear in salads. Surely there are other alternatives for this particular vegetable? Perhaps even in some recipes suitable for breakfast?
Eliza Acton comes to the rescue in Modern Cookery, in all its branches (1845) with a method of cooking radishes to serve on toast ‘like asparagus.’
Boiled Turnip Radishes.
These should be freshly drawn, young and white. Wash and trim them neatly, leaving on two or three of the small inner leaves of the top. Boil them in plenty of salted water from twenty to thirty minutes, and as soon as they are tender send them to table well drained, with melted butter or white sauce. Common radishes when young, tied in bunches, and boiled from eighteen to twenty-five minutes, then served on a toast like asparagus, are very good.
Quotation of the Day.
The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
Tom Robbins
