Ery 3 or 4 sliced tomatoes in a frying-pan with 2 oz.
of butter. When done take up and keep hot. Put
BRUSSELS SPROUTS.
53
into the same pan about i lb. of cooked Brussels
sprouts (well drained), and fry them also in butter.
Season with salt and pepper✪ Brussels Sprouts with Tomatoes and toss them a little.
Put the sprouts into a buttered pudding basin, then
unmould on to a hot dish, surround with the slices of
fried tomato, and serve.
Sauteed Brussels Sprouts.
Trim and wash i lb. Brussels sprouts ; boil them
in salted water in the usual manner ; when done
take up, drain, and let them get cool. Melt oz.
fresh butter in a saute-pan or frying-pan, put in the
sprouts, season with pepper and a pinch of nutmeg,
toss the sprouts in the pan over a well-heated stove
for about io minutes, dish up, sprinkle over a little
chopped parsley✪ Sauteed Brussels Sprouts, and serve.
Brussels Sprouts with Chestnuts.
Prick or slit ^ lb. of chestnuts, then throw them
into boiling water without letting them boil, in order
to take off the shell and the second skin. Then cook
them in some stock with a peeled onion stuck with a
clove, and a bouquet garni. When tender, strain, mix
carefully, so as not to break them, with i lb. of
cooked Brussels sprouts. Moisten with a little Ihin
brown sauce✪ Brussels Sprouts with Chestnuts. Dish up and serve hot.
Brussels Sprouts Salad.
Season cooked cold Brussels sprouts with salt
and pepper, dress with oil and vinegar and a few
drops of Tabasco sauce. Line a salad bowl with
lettuce leaves, and dress the above upon it. Sprinkle
with chopped parsley or chives✪ Brussels Sprouts Salad, and serve.
Brussels Sprouts Puree.
The sprouts being cooked, chop them finely.
Reheat and season with salt and pepper, mix with
butter and a little white sauce. Dish up with a
border of fried bread croutons✪ Brussels Sprouts Puree, and serve.
54
HOW TO COOK VEGETABLES.
Brussels Sprouts with Bacon.
Fry io to 12 thin slices of streaky bacon in a
frying-pan ; when done take up and keep hot.
Put into the same pan about 1 lb. of cold cooked
Brussels sprouts (well drained) and fry them in the
bacon fat. Season with salt and pepper✪ Brussels Sprouts with Bacon and toss
them a little. Put the sprouts into a hot buttered
pudding basin, then unmould on to a hot dish, sur-
round with the fried bacon, and serve.
Brussels Sprouts Soup.
Cook about ij lb. of well-washed and trimmed
sprouts in about 3 pints of stock, with a little spinach,
to give the soup a good colour. When the sprouts are
cooked to nearly a puree, pass through a fine sieve
or a tammy cloth with the aid of two wooden spoons.
Put the soup in a saucepan, boil, and skim well.
Season with salt, pepper, and nutmeg, and finally
add a little cream. Serve fried bread croutons
separately✪ Brussels Sprouts Soup.
CABBAGE (Chou).
This nutritious vegetable has been, through
cultivation, transformed into endless varieties.
Originally it was the wild -growing colewort, which
can be found on the cliffs of our sea coast. In its
cultivated state it was first brought into this country
from Holland, about the time of Henry VIII., when
the cultivation of vegetables was here hardly known ;
but science and labour combined have changed the
little wild cabbage, not weighing more than half an
ounce, into giants sometimes exceeding 100 lb. in
weight.
After the potato, cabbage is the most popular
vegetable.' The moderate price puts it in the reach
CABBAGE.
55
Page 25 · 7 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
Fry 3 or 4 sliced tomatoes in a frying-pan with 2 oz. of butter. When done take up and keep hot. Put
BRUSSELS SPROUTS.
into the same pan about i lb. of cooked Brussels sprouts (well drained), and fry them also in butter. Season with salt and pepper and toss them a little. Put the sprouts into a buttered pudding basin, then unmould on to a hot dish, surround with the slices of fried tomato, and serve.
Sauteed Brussels Sprouts.
Trim and wash i lb. Brussels sprouts ; boil them in salted water in the usual manner ; when done take up, drain, and let them get cool. Melt oz. fresh butter in a saute-pan or frying-pan, put in the sprouts, season with pepper and a pinch of nutmeg, toss the sprouts in the pan over a well-heated stove for about io minutes, dish up, sprinkle over a little chopped parsley, and serve.
Brussels Sprouts with Chestnuts.
Prick or slit ^ lb. of chestnuts, then throw them into boiling water without letting them boil, in order to take off the shell and the second skin. Then cook them in some stock with a peeled onion stuck with a clove, and a bouquet garni. When tender, strain, mix carefully, so as not to break them, with i lb. of cooked Brussels sprouts. Moisten with a little Ihin brown sauce. Dish up and serve hot.
Brussels Sprouts Salad.
Season cooked cold Brussels sprouts with salt and pepper, dress with oil and vinegar and a few drops of Tabasco sauce. Line a salad bowl with lettuce leaves, and dress the above upon it. Sprinkle with chopped parsley or chives, and serve.
Brussels Sprouts Puree.
The sprouts being cooked, chop them finely. Reheat and season with salt and pepper, mix with butter and a little white sauce. Dish up with a border of fried bread croutons, and serve.
Brussels Sprouts with Bacon.
Fry io to 12 thin slices of streaky bacon in a frying-pan ; when done take up and keep hot. Put into the same pan about 1 lb. of cold cooked Brussels sprouts (well drained) and fry them in the bacon fat. Season with salt and pepper and toss them a little. Put the sprouts into a hot buttered pudding basin, then unmould on to a hot dish, surround with the fried bacon, and serve.
Brussels Sprouts Soup.
Cook about ij lb. of well-washed and trimmed sprouts in about 3 pints of stock, with a little spinach, to give the soup a good colour. When the sprouts are cooked to nearly a puree, pass through a fine sieve or a tammy cloth with the aid of two wooden spoons. Put the soup in a saucepan, boil, and skim well. Season with salt, pepper, and nutmeg, and finally add a little cream. Serve fried bread croutons separately.
CABBAGE (Chou).
This nutritious vegetable has been, through cultivation, transformed into endless varieties. Originally it was the wild -growing colewort, which can be found on the cliffs of our sea coast. In its cultivated state it was first brought into this country from Holland, about the time of Henry VIII., when the cultivation of vegetables was here hardly known ; but science and labour combined have changed the little wild cabbage, not weighing more than half an ounce, into giants sometimes exceeding 100 lb. in weight.
After the potato, cabbage is the most popular vegetable.' The moderate price puts it in the reach
Records on this page
Brussels Sprouts with TomatoesSauteed Brussels SproutsBrussels Sprouts with ChestnutsBrussels Sprouts SaladBrussels Sprouts PureeBrussels Sprouts with BaconBrussels Sprouts Soup