wild cabbage, and until the end of the 17th century
these were not much grown in England. The leaves
of the broccoli and the colour of its head differ from
that of the cauliflower. It is very easy to grow,
and endures the frost without sustaining any injury.
Like all other green vegetables for table, it should
always be gathered fresh. All leaves, in the least
withered, should 'be carefully picked off, and the
broccoli should then be washed well in salt water and
boiled in an uncovered saucepan. The heads of
broccoli plants are sometimes pickled like cauliflowers,
and form a very tasty accompaniment to cold meats.
Broccoli is prepared and cooked in the same manner
as cabbage or spinach.
Borecole or Scotch Kale.
It is a favourite kind of green vegetable in many
parts of the country, and of late years its use in
London and other large towns has greatly increased.
It is considered a coarse kind of green, seldom used
except by the humbler classes. It will thrive on
Scotch Kale.
BRUSSELS SPROUTS.
5i
many a plot of ground too poor for almost any other
kind of vegetable. The Scotch used to cut it up in
shreds as one of the chief ingredients in their favourite
broth called “ Kale ” or " Kail.” It is on this account
that their cottage gardens in which it was grown
came to be called kail yards, and the borecole was
called Scotch kale or kale green. Like other green
vegetables, it is very good as a preventative of
scurvy, and when eaten with meat counteracts its
richness. Scotch kale is treated and cooked similarly
to cabbage.
BRUSSELS SPROUTS
(Choux de Bruxelles).
A well-known vegetable, having the appearance of
a miniature cabbage. Sprouts are the more precious
because they are in season when other vegetables are
Brussels Sprouts.
52
HOW TO COOK VEGETABLES.
scarce. When properly cooked, they are tender,
delicately-flavoured, and very nutritious ; they
belong to the nitrogenous or flesh-forming class of
foods ; although somewhat difficult to digest, they
are extremely sustaining. The name Brussels
sprouts is given to it because the best kinds are
raised from seeds which were originally brought
from Belgium. They are in season in winter, and
chiefly valued because at that time other fresh
vegetables are scarce.
Brussels Sprouts.
i lb. sprouts, i oz. butter, small piece of soda (the
size of a small pea), pepper and salt, sufficient boiling
water to cover the sprouts✪ Brussels Sprouts.
Wash the sprouts thoroughly in cold water,
remove the outer leaves, trim and soak them for
about i hour in cold water and salt. Add a table-
spoonful of salt and soda to the boiling water, put
the sprouts in, and keep them boiling rapidly, without
a cover, until the stems are soft (about io minutes) ;
strain through a colander, melt the butter in the
saucepan, add the sprouts to it, add some pepper and
salt, shake well together, dish up in a hot vegetable
dish, and serve hot.
Brussels Sprouts Fritters.
Choose some small firm Brussels sprouts, wash and
trim them neatly, and soak in cold water (salted).
Boil them in fast boiling water containing a small piece
of soda, and salt to taste. When three-parts done,
take up, then drain, and let cool. Cover each with
a thin layer of sausage meat, then dip in frying batter
or egg and crumbs, and fry in hot fat✪ Brussels Sprouts Fritters. Drain and
dish up.
Brussels Sprouts with Tomatoes. ✪ Brussels Sprouts with Tomatoes
Page 24 · 3 recipe records on this page
Presented as published in 1911. 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
wild cabbage, and until the end of the 17th century these were not much grown in England. The leaves of the broccoli and the colour of its head differ from that of the cauliflower. It is very easy to grow, and endures the frost without sustaining any injury. Like all other green vegetables for table, it should always be gathered fresh. All leaves, in the least withered, should 'be carefully picked off, and the broccoli should then be washed well in salt water and boiled in an uncovered saucepan. The heads of broccoli plants are sometimes pickled like cauliflowers, and form a very tasty accompaniment to cold meats. Broccoli is prepared and cooked in the same manner as cabbage or spinach.
Borecole or Scotch Kale.
It is a favourite kind of green vegetable in many parts of the country, and of late years its use in London and other large towns has greatly increased. It is considered a coarse kind of green, seldom used except by the humbler classes. It will thrive on
Scotch Kale.
BRUSSELS SPROUTS.
many a plot of ground too poor for almost any other kind of vegetable. The Scotch used to cut it up in shreds as one of the chief ingredients in their favourite broth called “ Kale ” or " Kail.” It is on this account that their cottage gardens in which it was grown came to be called kail yards, and the borecole was called Scotch kale or kale green. Like other green vegetables, it is very good as a preventative of scurvy, and when eaten with meat counteracts its richness. Scotch kale is treated and cooked similarly to cabbage.
BRUSSELS SPROUTS (Choux de Bruxelles).
A well-known vegetable, having the appearance of a miniature cabbage. Sprouts are the more precious because they are in season when other vegetables are
Brussels Sprouts.
scarce. When properly cooked, they are tender, delicately-flavoured, and very nutritious ; they belong to the nitrogenous or flesh-forming class of foods ; although somewhat difficult to digest, they are extremely sustaining. The name Brussels sprouts is given to it because the best kinds are raised from seeds which were originally brought from Belgium. They are in season in winter, and chiefly valued because at that time other fresh vegetables are scarce.
Brussels Sprouts.
i lb. sprouts, i oz. butter, small piece of soda (the size of a small pea), pepper and salt, sufficient boiling water to cover the sprouts.
Wash the sprouts thoroughly in cold water, remove the outer leaves, trim and soak them for about i hour in cold water and salt. Add a tablespoonful of salt and soda to the boiling water, put the sprouts in, and keep them boiling rapidly, without a cover, until the stems are soft (about io minutes) ; strain through a colander, melt the butter in the saucepan, add the sprouts to it, add some pepper and salt, shake well together, dish up in a hot vegetable dish, and serve hot.
Brussels Sprouts Fritters.
Choose some small firm Brussels sprouts, wash and trim them neatly, and soak in cold water (salted). Boil them in fast boiling water containing a small piece of soda, and salt to taste. When three-parts done, take up, then drain, and let cool. Cover each with a thin layer of sausage meat, then dip in frying batter or egg and crumbs, and fry in hot fat. Drain and dish up.
Brussels Sprouts with Tomatoes.
Records on this page
Brussels SproutsBrussels Sprouts FrittersBrussels Sprouts with Tomatoes