Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a large piece of butter
- a piece of butter in a saucepan
- a piece of soda
- salt
- pepper
- nutmeg
- parsley
Directions
The following is an artistic way of dressing cabbages. Parboil them, just enough to make the leaves limp; which you separate and dry lightly with a cloth. Then take either sausage meat, or any forcemeat (farce) made with remains of cold meat, &c., nicely flavoured ; place a tablespoonful of this upon a cabbage leaf, roll it up to the shape of a sausage, add three or four more leaves round it, and tie it up with thread. Having made a sufficient number of these rolls, line a saucepan at the bottom with bacon, lay your rolls upon this, and let the whole simmer on the fire a couple of hours, adding a small quantity of broth or stock, condi- ments according to taste, and salt if necessary. At the time of serving remove the threads and dispose the rolls on a dish. Strain the sauce. Remove the excess of fat. Thicken it with some butter and flour, and pour it over the dish.
Instead of making a number of rolls, as above, the cabbage can be dressed whole. When parboiled make a crucial incision on the top of it, open the leaves lightly, insert the meat between them, and tie up the cabbage with thread so as to preserve its shape. In this case, however, the parboiling and final cooking will take a longer time.
Brussels sprouts can be cooked in the same way as described for cabbages in No. 4; here are various other modes of preparing them :
1 . Sautes au Beurre. — Trim neatly and wash them in several waters; put them to boil in plenty of salted water, and when almost done strain and dry them in a cloth; put them into a saucepan with a large piece of butter, pepper, salt, and grated nutmeg to taste; toss them gently on the fire until they are quite cooked.
VEGETABLES.
2. Au Jus. — Parboil them only in salted water, then, having drained and dried them, put them to finish cooking in a saucepan with some well-flavoured clear gravy, add- ing pepper, salt, and grated nutmeg to taste.
3. A la Maitre d’Hotel. — Having boiled the sprouts as in No. 1, melt a piece of butter in a saucepan, toss them in this until done, adding some minced parsley, a sprinkling of pepper and salt, and the juice of a lemon.
4. A la Lyonnaise. — Mince a small quantity of onions or shalots, fry them in butter to a light brown colour, then add the sprouts ready boiled, and pepper and salt to taste.
The proper way to cook common greens, brocoli sprouts, Scotch kale, and the like, is to arrange them in nice little bundles like asparagus, and tie them with a string, then to put them into a saucepan with plenty of boiling water, salt quantum stiff., and a piece of soda. When cooked (let them not be overdone) take the bundles carefully out of the water, and put them to drain on a sieve near the fire, so as to keep them warm. At the time of serving remove the strings, send up your greens as you would asparagus, and if you have been in the habit of eating them a I’Anglaise, you will find that their appearance and taste are immensely improved. With them should be served, in a sauce-boat, either plain melted butter or any other sauce ejusclem farinas which taste may suggest.
A cunningly devised salad sauce is no bad accompani- ment to these kinds of greens, and, to my taste, even the simplest form of this, viz., oil, vinegar, pepper, and salt, is preferable to melted butter. One of my favourite ways, however, of dressing these greens, as well as cabbages, is the following :