Ingredients
- vinegar
Directions
the big ones to throw in first. Sprouts, as soon as they^ are
tender probable time a quarter of an hour — should be drained
and served quickly. When served as a dish by themselves, after being drained off, they can be placed in a stew-pan with a little butter, pepper, salt, nutmeg, and lemon-juice. They can then be served with toasted or fried bread.
Cabbage, Plain Boiled.— Ordinary young cabbages should be first trimmed by having the outside leaves removed, the stalks cut off, and then should be cut in halves and allowed to soak some time in salt and water. They should be thrown into plenty of boiling water ; the water should be kept boiling and uncovered. As soon as they are tender they should be strained off and served immediately. Young summer cabbages will not take longer than a quarter of an hour, or even less ; old cabbages take nearly double that time. It is impossible to lay do'^wn any exact rule with regard to time. Savoys generally take about half an hour. The large white cabbages met with in the West of England take longer and require a different treatment.
When cabbage is served as a dish by itself it will be found a great improvement to add either butter or oil to moisten the cabbage after it is thoroughly drained off. In order to ensure the butter not oiling, but adhering to the cabbage, it is best after the butter is added, and while you mix it with the cabbage, to shake the flour-dredger two or three times over the vegetable. In Germany, many add vinegar and sugar to the cabbage.
Cabbage, Large White. — In the West of England cabbages grow to an immense size, owing, probably, to the moist heat, and have been exhibited in agricultural shows over twenty pounds in weight and as big as an eighteen gallon cask. These cabbages are best boiled as follows : — After being cut up and thoroughly washed, it vv^ill be found that the greater part of the cabbage resembles what in ordinary cabbage would be called stalk, and, of course, the leaves vary very considerably in thick- ness from the hard stalk end up to the leaf. Have plenty of boiling water ready salted, now cut off the stalk part where it is thickest and throw this in first. Wait till the water comes to the boil again and let it boil for a few minutes. Then throw