The "Queen" cookery books: Vegetables

with sufficient stock to cover it all well, bring it to the boil, then draw the pan aside, and only let it simmer gently till the cabbage is cooked. Drain and dish the cabbage, thicken the liquor it was cooked in with a little roux, pour it over and round the cabbage, and serve hot as chou braise au lard. If when cooked and drained as above, you finish it off in any nice sauce to taste, it is known as chou braise b I’espagnole, aux tomates, a la Morny, d la bechamel, drc., according to the sauce chosen. Cabbage, red. — Though seldom seen in this country save as pickled cabbage, this is an excellent vegetable if treated by any of the recipes given above. Or the following German recipes may be tried : C. rouge () V allemande. Trim, soak, and quarter a good red cabbage, then bring it to the boil in cold salted water, drawing it to the side of the stove directly it has boiled up, and draining off the water; and let it simmer in sufficient boiling weak or second stock to cover it, with half a gill of good vinegar, till it is tender. Now turn it out, shred it finely, then return it to the pan with its liquor, and a little more stock if needed, season with salt, pepper, a teaspoonful of moist sugar, and |oz. of butter. Mix this all well, and let it boil up, then serve at once very hot. Or, prepare a good red cabbage as above, and when drained put it on with a large pat of butter, and let it stew in this till tender, stirring to it when perfectly cooked a liaison of one or more egg yolks beaten up with a little cream or milk, and serve hot or cold. In Germany good clarified dripping or goose fat is used for this dish. Cardoons (Cardons). — These, if fresh, should be cut into convenient pieces, and the prickles at the sides removed ; the cardoons are then blanched for fifteen minutes in salted acidulated water, after which they are drained, the outer skin removed, by scraping and rubbing, each piece as finished being dropped into cold acidulated water. If tinned cardoons are used, turn them out of the tins on to a colander, let all their liquid drain off, then hold them for a minute or two under the running tap to remove any trace of the tin. To cook either sort, lay the pieces in a pan on some sliced fat bacon, cover with more bacon, and pour in enough unskimmed white stock or milk to cover it, season with salt and white pepper, with a mushroom or two if liked ; bring it slowly to the boil, then let it all simmer very softly till cooked ; now lift it gently on to a hot dish, and serve with the liquor in which it was cooked slightly thickened with a [liaison of egg yolk and lemon juice, as cardans d la poulette. They will take from two to three hours to cook. If you blanch the cardoons as above, stew them gently in rich brown gravy instead of the white stock till tender, then drain them, and keep them hot whilst you reduce the gravy by rapid boiling almost to a glaze, and pour this sauce over and round them, they are known as C. au jus. When cooked thus cardoons are often served with marrow, as cardans d la moclle. Prepare the marrow in this way : break the bones, and remove the marrow in as large'pieces as you can, blanch them for five minutes in boiling stock, then drain and set them aside till quite cold.