Remove the loose hanging leaves. Put the sprouts
in a saucepan of boiling water with a little salt, and
let them cook for fifteen minutes. Let them drain
on a sieve. Meanwhile, have ready a stewpan with a
bit of butter. Place the sprouts in this, and let them
just turn a little brown. Arrange them in a pyramid
in a deep dish ; dredge some flour, pepper, and salt
into the butter, and a spoonful of broth✪ Brussels Sprouts, and pour this
over the sprouts. Garnish with fried croutons.
Turnip Tops.
Turnip tops — that is, the green leaves of the
turnip — are ver^^ good eating, and very wholesome.
They may be dressed as cabbage or as spinach.
When dressed as spinach take care to use only the
leaves, not the stems, and proceed exactly as in
dressing spinach.
Cream is more delicate than butter, and if the dish
is to be used on maigre days, the yolk of an ^^^ for
every two guests may be stirred into the cream ;
3i6 RED CABBAGE.
sippets of toast must be placed round, or be stuck
into the green mound.
Red Cabbage.
Slice the cabbage in thin transverse layers ; throw
into a pan oi cold water, the outer leaves being first
removed.
Drain the shreds. Cut an onion in very thin
slices and mix with the cabbage. Put in a stewpan
some beef dripping, or some of the fat from cold
stock, a seasoning of pepper and salt, and let it melt.
Then put in the cabbage and onion, and cook slowly
for from four to five hours.
When the cabbage has soaked up the fat and is
partly done, mix a teaspoonful of vinegar in half a
teacupful of stock✪ Red Cabbage and pour in, and dredge in a very
little flour. Simmer on till the cabbage has nearly
absorbed the gravy. The stewpan must be a well-
tinned one.
Colcanon.
Boil and drain tender cabbage, or greens cut in
slices, omitting any tough stems if the cabbage is not
young. Cut cold potatoes into small fragments ; mix
with the cabbage ; season with pepper and salt, and
fry in dripping or butter✪ Colcanon till some of the potato turns
brown. Dish up in a heaped mound ; garnish with
sippets of toast or with sausage balls.
ARTICHOKES. 317
Jerusalem Artichokes.
Trim twelve artichokes. Put in a baking dish
2 ozs. of butter or dripping, with salt and pepper✪ Jerusalem Artichokes;
When melted, put in the artichokes, and roast for half
an hour in the oven, or Dutch oven ; baste frequently,
and roast quickly so that they become a rich brown.
Serve in the same dish they are baked in.
Jerusalem Artichokes au Gratin.
Boil the artichokes in milk and water till they are
tender enough to pass through a tamis. Stir in a
little cream ; put the puree in a shallow china dish ;
sprinkle the top with grated Parmesan cheese✪ Jerusalem Artichokes au Gratin, and
brown before the fire, as is done with ' Macaroni au
gratin.'
Jerusalem Artichoke Chips.
Cut the artichokes in thin slices, as potatoes are
cut for chips. Fry them in butter✪ Jerusalem Artichoke Chips a golden brown.
Place them on white paper before the fire to get rid
of the butter, and send up on a napkin.
Globe Artichokes.
The commonplace w^ay of dressing green arti-
chokes is to boil them in water. Let the water drain
away, dish them up on a napkin, and send melted
butter or Dutch sauce in a tureen, to be eaten with
them.
3i8 ARTICHOKES,
Artichokes a la Barigoule.
(Fonds d'artichauts.)
Page 128 · 6 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove the loose hanging leaves. Put the sprouts in a saucepan of boiling water with a little salt, and let them cook for fifteen minutes. Let them drain on a sieve. Meanwhile, have ready a stewpan with a bit of butter. Place the sprouts in this, and let them just turn a little brown. Arrange them in a pyramid in a deep dish ; dredge some flour, pepper, and salt into the butter, and a spoonful of broth, and pour this over the sprouts. Garnish with fried croutons.
Turnip Tops.
Turnip tops — that is, the green leaves of the turnip — are very good eating, and very wholesome. They may be dressed as cabbage or as spinach. When dressed as spinach take care to use only the leaves, not the stems, and proceed exactly as in dressing spinach.
Cream is more delicate than butter, and if the dish is to be used on maigre days, the yolk of an egg for every two guests may be stirred into the cream ;
3i6 RED CABBAGE.
sippets of toast must be placed round, or be stuck into the green mound.
Red Cabbage.
Slice the cabbage in thin transverse layers ; throw into a pan oi cold water, the outer leaves being first removed.
Drain the shreds. Cut an onion in very thin slices and mix with the cabbage. Put in a stewpan some beef dripping, or some of the fat from cold stock, a seasoning of pepper and salt, and let it melt. Then put in the cabbage and onion, and cook slowly for from four to five hours.
When the cabbage has soaked up the fat and is partly done, mix a teaspoonful of vinegar in half a teacupful of stock and pour in, and dredge in a very little flour. Simmer on till the cabbage has nearly absorbed the gravy. The stewpan must be a well-tinned one.
Colcanon.
Boil and drain tender cabbage, or greens cut in slices, omitting any tough stems if the cabbage is not young. Cut cold potatoes into small fragments ; mix with the cabbage ; season with pepper and salt, and fry in dripping or butter till some of the potato turns brown. Dish up in a heaped mound ; garnish with sippets of toast or with sausage balls.
ARTICHOKES. 317
Jerusalem Artichokes.
Trim twelve artichokes. Put in a baking dish 2 ozs. of butter or dripping, with salt and pepper; When melted, put in the artichokes, and roast for half an hour in the oven, or Dutch oven ; baste frequently, and roast quickly so that they become a rich brown. Serve in the same dish they are baked in.
Jerusalem Artichokes au Gratin.
Boil the artichokes in milk and water till they are tender enough to pass through a tamis. Stir in a little cream ; put the puree in a shallow china dish ; sprinkle the top with grated Parmesan cheese, and brown before the fire, as is done with ' Macaroni au gratin.'
Jerusalem Artichoke Chips.
Cut the artichokes in thin slices, as potatoes are cut for chips. Fry them in butter a golden brown. Place them on white paper before the fire to get rid of the butter, and send up on a napkin.
Globe Artichokes.
The commonplace way of dressing green artichokess is to boil them in water. Let the water drain away, dish them up on a napkin, and send melted butter or Dutch sauce in a tureen, to be eaten with them.
3i8 ARTICHOKES,
Artichokes a la Barigoule.
(Fonds d'artichauts.)
Records on this page
Brussels SproutsRed CabbageColcanonJerusalem ArtichokesJerusalem Artichokes au GratinJerusalem Artichoke Chips