Cabbage. — Put into a saucepan a piece of rind of bacon, a little lard, salt and pepper, and when the cabbage has been well washed and dried, put it into the saucepan over the lire until the fat has become absorbed ; then cover the greens with plain stock✪ Cabbage, or part stock and water, and let it gradually boil till tender. Drain off all the liquor, and put the cabbage back into the empty saucepan, let it thoroughly heat up again with a small piece of butter or lard, and serve very hot. Or have cabbage for dinner on the day on which some pickled pork has been boiled, and boil it in the liquor which is left ; anything will do better than plain water, and the result will always be a dainty, tasty dish instead of an unappetising green mixture more fit for rabbits than human beings. Spinach. Some people do not put any water at all into the saucepan when the spinach is set over the COOKERY. 68 file, and that is by far the best plan ; the vegetable pioduces such a quantity of liquor as soon as the pan is hot that any addition becomes useless ; but if, as is frequently the case, the cook is fearful of the results for her saucepan, she should only throw in a teacupful of water. When the spinach is tender, drain off the water ; chop it on a board, add plenty of salt and pepper ; then squeeze all the remaining water out with the hand ; put it into a saucepan with a small piece of butter and a few tablespoonfuls of giavy 01 stock, and heat it thoroughly. Serve verv hot either with or without hard-boiled eggs cut in slices. lettuce*.— The long lettuces make a most delicious dish; do not remove the outside leaves ; merely wash the vegetable well, tie each one round with strin« tv put them into a saucepan with a little cooking butter or dripping, salt and pepper to taste; moisten with half a teacupful of stock, and let them simmer over a slack lire just so as to be on the point of boiling for a couple of hours. Drain off the water, remove the string, cut the lettuces across into lengths of about two inches, cut up a slice of bacon✪ Lettuce into small dice, put them into a saucepan with the lettuces, and a tiny piece of butter ; cover and let them heat through till they begin to frizzle, then serve at once. Endive. — This can be done in the same way, but will need longer treatment, as it is tougher and more bitter; it requires plenty of seasoning, and a pinch of sugar. Or it can be chopped and served like spi*ach. VEGETABLES. G9 Dandelion. — This common field plant makes a delightful dish before it has grown too large. It is prepared like the last-named vegetable, and is much improved by the addition of a couple of table- spoonfuls of good gravy flavoured with two or three drops of Maggi’s essence. Sorrel is cooked in the same manner. Red Cabbage. — Boil the cabbage for one hour in slightly salted water ; drain off the water, and put it into a stewpan with salt, pepper, a piece of bacon rind, and a little pork dripping or lard. Cover, set it over a moderate fire, and simmer gently for three hours. Serve with boiled pork, sausages, boiled beef, etc. Or cut the cabbage in fine slices, boil them in water and stock, let them cook till quite tender and till the liquor has been quite absorbed. Boil some peeled and well-skinned chestnuts, and when ab- solutely tender serve them with the cabbage.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Cabbage. — Put into a saucepan a piece of rind of bacon, a little lard, salt and pepper, and when the cabbage has been well washed and dried, put it into the saucepan over the lire until the fat has become absorbed ; then cover the greens with plain stock, or part stock and water, and let it gradually boil till tender. Drain off all the liquor, and put the cabbage back into the empty saucepan, let it thoroughly heat up again with a small piece of butter or lard, and serve very hot. Or have cabbage for dinner on the day on which some pickled pork has been boiled, and boil it in the liquor which is left ; anything will do better than plain water, and the result will always be a dainty, tasty dish instead of an unappetising green mixture more fit for rabbits than human beings. Spinach. Some people do not put any water at all into the saucepan when the spinach is set over the COOKERY. 68 file, and that is by far the best plan ; the vegetable pioduces such a quantity of liquor as soon as the pan is hot that any addition becomes useless ; but if, as is frequently the case, the cook is fearful of the results for her saucepan, she should only throw in a teacupful of water. When the spinach is tender, drain off the water ; chop it on a board, add plenty of salt and pepper ; then squeeze all the remaining water out with the hand ; put it into a saucepan with a small piece of butter and a few tablespoonfuls of giavy 01 stock, and heat it thoroughly. Serve verv hot either with or without hard-boiled eggs cut in slices. lettuce*.— The long lettuces make a most delicious dish; do not remove the outside leaves ; merely wash the vegetable well, tie each one round with strin« tv put them into a saucepan with a little cooking butter or dripping, salt and pepper to taste; moisten with half a teacupful of stock, and let them simmer over a slack lire just so as to be on the point of boiling for a couple of hours. Drain off the water, remove the string, cut the lettuces across into lengths of about two inches, cut up a slice of bacon into small dice, put them into a saucepan with the lettuces, and a tiny piece of butter ; cover and let them heat through till they begin to frizzle, then serve at once. Endive. — This can be done in the same way, but will need longer treatment, as it is tougher and more bitter; it requires plenty of seasoning, and a pinch of sugar. Or it can be chopped and served like spi*ach. VEGETABLES. G9 Dandelion. — This common field plant makes a delightful dish before it has grown too large. It is prepared like the last-named vegetable, and is much improved by the addition of a couple of table- spoonfuls of good gravy flavoured with two or three drops of Maggi’s essence. Sorrel is cooked in the same manner. Red Cabbage. — Boil the cabbage for one hour in slightly salted water ; drain off the water, and put it into a stewpan with salt, pepper, a piece of bacon rind, and a little pork dripping or lard. Cover, set it over a moderate fire, and simmer gently for three hours. Serve with boiled pork, sausages, boiled beef, etc. Or cut the cabbage in fine slices, boil them in water and stock, let them cook till quite tender and till the liquor has been quite absorbed. Boil some peeled and well-skinned chestnuts, and when ab- solutely tender serve them with the cabbage.

Cookery