German cookery for the English kitchen

i^ oz. bacon. Nutmeg. Cut the cabbage or Savoy in half, parboil it with salt and place on a sieve to drain. With the finely chopped pork, an egg, breadcrumbs, salt and pepper, make forcemeat and form it into a dozen little balls. Detach from the cabbage two large outer leaves and a few small inner ones. Place the outer leaves on a clean cloth, the little ones on them, and on these the forcemeat balls. Wrap the leaves carefully round, then press the cloth firmly over on all sides, so that it keeps well together. Remove the cloth and Vegetables. 131 place the stuffed cabbage ball in a stewpan lined with strips of bacon. Repeat this proceeding until the forcemeat balls have been all wrapped round with cabbage leaves. Make a pale sauce by slightly browning the butter and flour, adding the stock and boiling up. Pour this upon the stuffed cabbage balls and stew gently for about } hour. For whiteheart cabbage, flavour the sauce with nutmeg, for Savoy, with carraway. The beaten-up yolks of 2 eggs and lemon juice may also be added to the sauce if preferred to other flavouring. Grünkohl. (Broccoli.) For 6 Persons. Time of Preparation : 3 hours. Carbonate of soda. I oz. fine semolina. 3 lbs. broccoli, picked over and stalks removed. 4 oz. butter, i^ pint stock. Salt. 3 ground cloves. \ teaspoonful chopped onion. Pick over the greens, removing all stalk and wash thoroughly. Throw into boiling water and boil for about 30 minutes with plenty of salt and i teaspoonful carbonate of soda. Drain well and then chop up finely. Melt the butter in a saucepan, place the greens in it and pour some of the stock over it. Add the ground cloves and chopped onion and sprinkle the semolina over. Stew gently for 2 hours, adding the rest of the broth at intervals. A Bavarian Variation. Boil the broccoli, strain and serve with small lumps of butter among it. Dust over with hard-boiled yolks, rubbed through a sieve. Getniise. Rosenkohl. (Brussels Sprouts.) For 6 Persons, Time of Preparation : 2 hours. A pinch of carbonate of soda, pepper. Salt. I teaspoonful chopped parsley, i ,, ,, onion. 3 lbs. Brussels sprouts. 3 oz. butter. I tablespoonful flour. I pint stock. A pinch of nutmeg. Throw the sprouts, after removing the outer leaves, into 3 quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them. Brown an oz. of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for \ hour. Rosenkohl gebacken. (Baked Brussels Sprouts.) For 6 Persons. Time of Preparation : 2 hours. Ingredients as in last recipe. Boil the sprouts till tender and drain on a sieve. Prepare the sauce similarly and boil down to ^ pint. Beat the yolk of 1 egg and a gill of sour cream well together, thicken with J teaspoonful flour and add to the sauce. Fill a china mould with the sprouts, pour over them the sauce, sprinkle grated roll and Parmesan cheese on top and bake 15 minutes in a hot oven. For 6 Persons. 4 lbs. cabbage. 4 oz. lard. 2 oz. sugar. I pint water. I potato. Rotkohl. (Red Cabbage.) Time of Preparation : 2 hours. 2 teaspoonsful ground carraway seed. \ teaspoonsful chopped onion. 2 apples or pears. Vinegar. Salt. Vegetables. 133 Cut the cabbage up finely, scald it with boiling water, drain off and pour on at once 2 tablespoonsful vinegar. Melt the lard and stir it into the cabbage. Cut the apples or pears into slices and add, with the chopped onion, ground carraway seed and salt Pour over J pint water and simmer for i^ to 2 hours. Then add the sugar and a grated raw potato and serve.