7...
8...
g...
10...
Salt and pepper
Bunch of
parsley,
chervil and
chives
Butter
2 oz.
^ Add.
... Boil over a quick fire.
... They are sufficiently done when a
leaf can be easily broken off.
Note. — French cooks serve melted butter with artichokes.
3.-JERUSALEM ARTICHOKES.
These are boiled in the same way as potatoes, and served with while
sauce poured over them.
4. “BROCCOLI, boiled.
See the receipts for cauliflower.
5. -BRUSSELS SPROUTS, sautSs.
Order.
Ingredients.
Quantities.
Method.
I ..
Brussels
sprouts
Cut off the stalks and the first row of
leaves.
2...
...
Put them in a saucepan.
3”*
Sait
Sprinkle over.
4...
5-
Boiling water
Pour over till all are covered.
Let them boil 15 minutes or till
tender.
6...
...
Drain in a cullender and wipe in a
clean cloth.
7...
Butter
2 OZ.
Melt in a stewpan.
8...
9...
Salt and pepper
Sprinkle over.
Throw in the sprouts and let them
brown in the butter,
VEGETABLES.
203
BRUSSELS SPROUTS, sautos— {continued).
Order.
Ingredients.
Quantities.
Method.
10 ..
Stock or cream
I wine
glass
Pour over gradually, stirring well.
II...
...
Reduce the sauce and thicken.
12 ..
•••
...
Pour over the sprouts and serve at
once.
6.-BRUSSELS SPROUTS, hoiled.
See first part of preceding receipt.
7.-BROAD BEANS.
Order.
Ingredients.
Quantities.
Method.
I..
Broad beans...
Choose them quite young and shell
them.
2 . . .
Salt and water
...
Boil in a saucepan.
3”
... ...
When the water boils, throw in the
beans and boil them fast for 15
minutes or till tender.
4...
Parsley and
butter
Serve separately.
8.-CABBAGE, boiled.
Order. Ingredients. Quantities.
Method.
I...
Cabbage
I
Pick off the dead leaves and cut
the stalk quite close. If large.
divide into quarters.
2...
Cold water ...
... ...
Pour over and wash well.
3"
Boiling water
2 quarts
'
4...
Salt
I table
spoon
Mix in a saucepan.
5-
Soda
Verysmall
piece
6...
...
...
When the water boils fast, put in the
cabbage.
7...
...
Keep it uncovered and boil quickly
till tender.
8...
...
Drain through a cullender and serve
on a hot dish.
20.1
MYRA'S COOKERY BOOK.
9-CABBAGE, stuffed.
Order,
Ingredients.
Quantities.
Method.
I...
White hearted
I large
Take off the large leaves and the
cabbage
one
stalk.
2 , « .
... ...
Put it into a pan.
3"'
Boiling water
... ...
Pour over and let it soak i hour.
4...
> • • ...
... ...
Clean and drain well.
5-“
...
Open the leaves and remove the
heart.
6...
Forcemeat
well seasoned
I lb.
Fill the hollow and place between
each leaf.
7...
Slices of fat
bacon
Put over the forcemeat.
8...
Cabbage leaf
...
Put over the bacon.
9...
Tie it up neatly with tape.
ro...
Stock
J pint ...
Put into a stewpan with the prepared
cabbage.
II...
Thyme and
bay-leaf
...
i Add.
12...
Carrots
2
13...
... ...
... ...
Let all stew gently 2 hours.
14...
When the cabbage is done, untie it
and serve with the sauce thickened
with butter and flour.
lO.-CARROTS, A la maitre d'hotel.
Order.
Ingredients.
Quantities!
Method.
I...
Carrots
Scrape and clean.
2...
. . .
.*• ...
Cut into round slices.
3..,
Fresh butter...
2 oz.
Melt in a stewpan over a slow Are.
4...
...
... ...
Put in the carrots.
5-
6...
Salt andpeppei
Flour
i Dredge over.
7...
Chopped herbs
... ...
Add.
8...
Stock or water
A few
Page 89
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AI-modernized reading of the original text
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7...
8...
g...
10...
Salt and pepper
Bunch of
parsley,
chervil and
chives
Butter
2 oz.
^ Add.
... Boil over a quick fire.
... They are sufficiently done when a
leaf can be easily broken off.
Note. — French cooks serve melted butter with artichokes.
3.-JERUSALEM ARTICHOKES.
These are boiled in the same way as potatoes, and served with while
sauce poured over them.
4. “BROCCOLI, boiled.
See the receipts for cauliflower.
5. -BRUSSELS SPROUTS, sautSs.
Order.
Ingredients.
Quantities.
Method.
I ..
Brussels
sprouts
Cut off the stalks and the first row of
leaves.
2...
...
Put them in a saucepan.
3”*
Sait
Sprinkle over.
4...
5-
Boiling water
Pour over till all are covered.
Let them boil 15 minutes or till
tender.
6...
...
Drain in a cullender and wipe in a
clean cloth.
7...
Butter
2 OZ.
Melt in a stewpan.
8...
9...
Salt and pepper
Sprinkle over.
Throw in the sprouts and let them
brown in the butter,
VEGETABLES.
203
BRUSSELS SPROUTS, sautos— {continued).
Order.
Ingredients.
Quantities.
Method.
10 ..
Stock or cream
I wine
glass
Pour over gradually, stirring well.
II...
...
Reduce the sauce and thicken.
12 ..
•••
...
Pour over the sprouts and serve at
once.
6.-BRUSSELS SPROUTS, hoiled.
See first part of preceding receipt.
7.-BROAD BEANS.
Order.
Ingredients.
Quantities.
Method.
I..
Broad beans...
Choose them quite young and shell
them.
2 . . .
Salt and water
...
Boil in a saucepan.
3”
... ...
When the water boils, throw in the
beans and boil them fast for 15
minutes or till tender.
4...
Parsley and
butter
Serve separately.
8.-CABBAGE, boiled.
Order. Ingredients. Quantities.
Method.
I...
Cabbage
I
Pick off the dead leaves and cut
the stalk quite close. If large.
divide into quarters.
2...
Cold water ...
... ...
Pour over and wash well.
3"
Boiling water
2 quarts
'
4...
Salt
I table
spoon
Mix in a saucepan.
5-
Soda
Verysmall
piece
6...
...
...
When the water boils fast, put in the
cabbage.
7...
...
Keep it uncovered and boil quickly
till tender.
8...
...
Drain through a cullender and serve
on a hot dish.
20.1
MYRA'S COOKERY BOOK.
9-CABBAGE, stuffed.
Order,
Ingredients.
Quantities.
Method.
I...
White hearted
I large
Take off the large leaves and the
cabbage
one
stalk.
2 , « .
... ...
Put it into a pan.
3"'
Boiling water
... ...
Pour over and let it soak i hour.
4...
> • • ...
... ...
Clean and drain well.
5-“
...
Open the leaves and remove the
heart.
6...
Forcemeat
well seasoned
I lb.
Fill the hollow and place between
each leaf.
7...
Slices of fat
bacon
Put over the forcemeat.
8...
Cabbage leaf
...
Put over the bacon.
9...
Tie it up neatly with tape.
ro...
Stock
J pint ...
Put into a stewpan with the prepared
cabbage.
II...
Thyme and
bay-leaf
...
i Add.
12...
Carrots
2
13...
... ...
... ...
Let all stew gently 2 hours.
14...
When the cabbage is done, untie it
and serve with the sauce thickened
with butter and flour.
lO.-CARROTS, A la maitre d'hotel.
Order.
Ingredients.
Quantities!
Method.
I...
Carrots
Scrape and clean.
2...
. . .
.*• ...
Cut into round slices.
3..,
Fresh butter...
2 oz.
Melt in a stewpan over a slow Are.
4...
...
... ...
Put in the carrots.
5-
6...
Salt andpeppei
Flour
i Dredge over.
7...
Chopped herbs
... ...
Add.
8...
Stock or water
A few