Cookery

Brussels Sprouts. — Trim them and boil them in salted water for about twenty minutes ; drain off the water ; put them into a stewpan with a piece of butter, a tablespoon ful of flour, two tablespoonfuls of good stock or sour milk, salt and pepper to taste, and let them stew till quite tender. Or after having boiled them as above (this should always be the first part of the operation whatever the recipe adopted), let them simmer till tender in a brown roux, and add at the last moment some good beef or veal gravv. Cooked in this way they are specially good with .partridges. Sauerkraut. — Those who like this may be glad to know the best way to prepare it. It may be obtained in many foreign shops in London — for instance, at M. Paul Schiller’s, 29, New Oxford Street, London, W. Wash it well in lukewarm water, until the water remains clear ; then drain it ; put it into a large saucepan with a bath chap or a smoked sausage, or a piece of pork, a little piece of butter, and a few tablespoonfuls of plain stock ; let it boil gently for an hour or two, drain off the liquor, put it over the fire again with a small piece of butter, and serve very hot. Carrots. — Boil some young well-scraped carrots in some stock ; when they are nearly tender, cut them in slices, then sautez (toss) them in hot butter till they assume a deeper colour, sprinkle them with finelychopped parsley, and serve very hot. When this vegetable becomes rather old, cut the carrots in small pieces, slightly brown them in good hot fat or butter, then sprinkle them plentifully with flour, and draw the saucepan aside, put in a small teacupful of stock, add salt and pepper to taste, cover and let this simmer over a slow fire for fully half an hour ; just before serving add a couple of tablespoonfuls of cream, or some milk, or the yolk of an egg to thicken the sauce. Serve quickly and very hot. Or when carrots have been used for making the regular provision of stock, cut them into slices, prepare a sauce with a little butter, some flour and stock, add a pinch of salt, one of sngar, and pepper to taste ; put this over the fire with the carrots, and let them gently boil for a quarter of an hour. VEGETA P.LEfi. Peas. — Boil them for about ten minutes in water with a little salt, drain them and put them into a saucepan with some fresh butter, a sprinkling of flour, a pinch of sugar, and salt and pepper to taste ; let them cook slowly, and when they are tender and the liquid is reduced, stir in the yolk of an egg and a tablespoonful of cream or sour milk ; stir, cover, and serve, when all the ingredients form a smooth creamy sauce. French Beam. — Boil them first in salted water till tender ; when they are quite young this will take about half an hour, if old they must be cooked longer ; drain them and put them into a saucepan or frying pan with a little hot butter, a small onion and some parsley, both finely chopped ; just before serving add a drop or two of vinegar or a squeeze of lemon. Or heat some good pork dripping in a saucepan, put the beans in with enough stock to cover them, and a piece of bacon ; cover and let the contents simmer for an hour and a half very slowly. Where canned or bottled vegetables are concerned, they should first be thoroughly well rinsed and strained ; then heated in good fat with the necessary seasoning.