A guide to modern cookery

2. Red cabbages: used as a vegetable, as a hors-d’ceuvre, or as a condiment. 3. Round-headed or Savoy cabbages: specially suited to braising and the English method of cooking. 4. Scotch kale and spring cabbages: always prepared in the English fashion. 5. Cauliflowers and broccoli: the flower of these is most commonly used, but the leaves are cooked in the English way when they are tender. 6. Brussels sprouts. 7. Kohlrabi: the roots of these may be dished as turnips, and the leaves cooked in the English way, provided they be young and tender. 2096—WHITE CABBAGES (Choux Blancs) In an extreme case, these cabbages may be braised like the green Savoys, but they are usually too firm, and they are therefore only used in the preparation of sauerkraut. : 2097—SAUERKRAUT (Choucroute) If the sauerkraut be somewhat old, set it to soak in cold water for a few hours. It is best, however, to avoid this measure, if possible, and to use only fresh sauerkraut. When about to cook it, drain it, if it has been soaked, and press all the water out of it. Then pull it to pieces in such a way as to leave no massed leaves; season it with salt and pepper, and put it into a braising-pan lined with slices of bacon. Add, for ten lbs. of sauerkraut, three quartered carrots, three medium-sized onions, each stuck with a clove, a large faggot, three oz. of juniper berries and one-half oz. of peppercorns contained in a canvas bag, six oz. of goose dripping or lard, and one lb. of blanched breast of bacon, the latter to be withdrawn after one hour’s cooking. Moisten, just enough to cover, with white consommeé; cover with slices of bacon; boil, and then cook in the oven for five hours with lid on. To serve Sauerkraut.—Withdraw the vegetables, the faggot, and the juniper berries, and set the sauerkraut in a timbale, after having well drained it. Surround it with thin slices of ham, rectangles of bacon, and some poached Frankfort or Strasburg sausages. RED CABBAGES (CHOUX ROUGES) 2098—CHOUX ROUGES A LA FLAMANDE Quarter the cabbages, suppress the outside leaves and the stumps, and cut the trimmed leaves into a fine julienne. Season with salt, pepper, and nutmeg; sprinkle with vinegar, and put this julienne into a well-buttered earthenware cocotte. Cover and cook in a moderate oven. When the cooking is three-parts done, add four peeled and quartered russet apples and a tablespoonful of moist or powdered sugar. Take note that the cooking must be gentle from start to finish, and that the only moistening should be the vinegar. 2099—MARINADED RED CABBAGES FOR HORS-D’CGEUVRE Cut the cabbages into a small julienne as above, and put them into a bowl or deep dish. Sprinkle with table salt, and leave to macerate for two days, stirring frequently the while. Then drain, and put them into a pot with garlic cloves, peppercorns, and one bay leaf. Cover with raw vinegar, or the latter boiled and cooled, and leave to marinade for a day or two. This marinaded cabbage forms an excellent adjunct to boiled beef. CHOUX VERTS POMMES (SAVOY CABBAGES) 2100—BRAISED CABBAGE Quarter the cabbage; parboil and cool it. Defoliate the quarters; suppress the outside leaves and the midribs of the remaining leaves; season with salt and pepper, and put the cabbage in a saucepan garnished with slices of bacon, and containing one quartered carrot, one onion stuck with a garlic clove, one faggot, two-thirds pint of consommé, and three tablespoonfuls of stock fat per two lbs. of cabbage. Cover with slices of bacon; boil, and then braise gently for two hours. 2101—CHOU A L’ANGLAISE Plainly boil or steam the cabbage. Press all the water out of it, between two plates, and cut it into lozenges or squares. 2102—CHOU FARCI