The new century cookery book

Pare the kohl-rabis, cut into quarters, or, if large, into six equal parts. Blanch them in salted water, plunge them in cold water, and drain. Put the butter in a stewpan, and when hot lay in the blanched kohl-rabis, toss them over the fire for a few minutes (they must not take colour), moisten with the stock, let it come to the boil, take off the scum, put in the sauce, and cook gently until tender (a little more stock or sauce may be added if found necessary) ; finish with the cream, and add the seasoning. Dish up in a deep vegetable dish, and serve. Great care should be taken so as not to let this vegetable boil again after the cream is added. 1346. Chou-Rouge au Petit Lard (Bed Cabbage). — 1 red cabbage , 2 small onions stuck with a clove, 2 small apples peeled and cored, 4 slices of streaky bacon, 2 oz. butter, 1 glass claret, 1 dessertspoonful flour, pint stock, seasoning. Trim and wash the cabbage, cut into fine shreds, the same as is done for pickling, cut the apples into slices, cut the bacon into small pieces. Melt the butter in a stewpan, put in the bacon, and fry a little, then add the cabbage, apples, and onions, stir well, sprinkle in a dessertspoonful of flour, and moisten with the claret and stock. Cook for an hour over the fire, then season with salt and pepper, cover, and place it in a hot oven for another hour. When ready for serving take out the onions. This dish can be served with any kind of roast or braised meat, poultry, or game. 1347. Chou-de-Mer a la Creme (Seakale with Cream Sauce.) — 1 baked seakale, 1 lemon, 1 dessertspoonful flour, 1 gill cream, 2 eggs, salt and pepper, 1 tablespoonful white sauce. Trim and wash the seakale, put it in a basin with enough water to cover, and add a good pinch of salt. Half fill a convenient-sized stewpan with water, add the juice of half a lemon and the flour, previously mixed into a paste with a little water (flour and lemon juice are used to preserve the whiteness of the seakale). Season with salt and boil up. Place in the seakale, tied up in bundles, and cook till tender. Take up, drain, and dish up on a piece of toasted bread. Whisk the cream, the sauce, and egg-yolks in a stewpan over the fire till hot, not boiling, add a teaspoonful of lemon-juice and enough salt and pepper to season. Pour this over the heads of the seakale and serve at once. 1348. Chou-de-Mer glacé a la Creme (Cold Seakale with Cream Sauce). — Cook the seakale in the usual way, as described in the foregoing recipe. When cold place it in a tin and bury it in the ice for about two hours. Prepare the cream sauce as directed in the above recipe, and keep it in the ice till wanted. Dish up the seakale on a cold dish, mix the cold sauce with a tablespoonful of stiff mayonnaise sauce (No. 277), and pour over the seakale. This is a most delicious dish for lunch or supper.