Mrs. Roundell's Practical cookery book

Red Cabbage. — This is often liked with stewed poultry or game. Split a red cabbage, tear the leaves into thin shreds, and put them into salt and water in order to eject any hidden insects. Drain the cabbage and put it into a stewpan with enough broth to cover it, an ounce of butter rolled in flour, a small piece of bacon, a gill of French vinegar, salt, and pepper. Let the cabbage stew till tender, test it with a skewer, take out the bacon, and serve very hot. Pickled Red Cabbage for Winter Use. — Shred the Cabbage as above. Allow a quarter of a pound of butter to three or four large cabbage heads. Melt the butter in an earthenware saucepan on a coal fire. When melted add the cabbage, salt, pepper, a little flour, and a large cupful of good broth. Cover well, and let it cook for about an hour and a half, turning it from time to time. During the last half hour add a glass of strong red wine. 332 CABBAGE, BRUSSELS SPROUTS, AND BROCCOLI Cauliflower. — A Cauliflower, as has previously been pointed out, needs careful cooking, and should be boiled head downwards in order to preserve the whiteness and delicacy of the flower. The stalk must be cut across twice. Great care must be taken not to break the flower. Cauliflower must be put into plenty of boiling salted water, and never into a tinned saucepan. The lid of the saucepan should be off, but if the Cauliflower does not boil up quickly put the lid on till the water begins to bubble. Cauliflower must be carefully watched, as it is very easily overdone and has then to be served as a sodden broken-up heap. Cauliflower is much better when steamed than when it is boiled. Baked Cauliflower. — When the Cauliflower is nearly boiled try with a skewer if it is tender. Then cut the stalk flat, so that the Cauliflower fills a buttered pudding-dish like a flat bouquet. Beat up a cupful of breadcrumbs to a soft paste with two tablespoonfuls of melted butter, and three of cream or milk. Season with pepper and salt, add a well -beaten egg, and cover the Cauliflower with the mixture. Cover the dish closely, bake for six minutes in a quick oven, brown in five minutes more. Serve in same dish. Fried Cauliflower. — Cut the flower in even pieces, blanch in salted water, and lift each piece out with a slice or perforated spoon. Place them on a dish to cool, not touching each other. Dip each piece in well-dried flour and fry in butter on both sides. Serve on a hot dish. Grated cheese may be dusted over the pieces. Cauliflower an Gratin. — This dish ought to be more carefully prepared than it generally is in England. Steam the head till it is all but cooked, and test it with a skewer. Drain it very carefully. Mix one ounce of butter, one ounce and a quarter of flour, a little salt and white pepper, in half a pint of stock, and dissolve into it one ounce of grated Parmesan cheese. Put the Cauliflower into a fire-proof dish. It can be whole, but it looks better and is easier to help if the spi'igs of the flower are carefully picked off and arranged high, taking care to put one of the tender green leaves between each sprig. Pour the sauce thickly round the Cauliflower, and dust a good layer of cheese over the whole. Put the dish in the oven, and CAULIFLOWER AU GRATIN