Select a large firm head of cabbage, wash it well, and cut
away the coarse outer leaves. This done, cut off the stalk,
and make cuts in the base of the cabbage, crossing each
other in the centre, so that the water may penetrate to the
heart and cook it equally.
Prepare a large sauce-pan of boiling water, into which
throw the soda ; put into this the cabbage, covering the
pan until the water boils up. When removing the cover, it
must be allowed to boil rapidly, until a skewer or fork will
pierce readily through it.
Remove the cabbage now to a colander, and let the water
drain from it, and chop it roughly with a knife when drained.
When chopped put it into a vegetable dish, pour over it
the beef-dripping, sprinkle over the pepper and salt, when
it must be tossed about with a fork very quickly in order
that the cabbage may not cool. When the seasoning is
thoroughly distributed, send it at once to the table.
NOTES. — This may be cooked exactly the same way, and served
whole if preferred ; in which case the dripping must be heated and
poured over, and the pepper and salt sprinkled over afterwards.
Cabbage may also be boiled very palatably in the liquor in which
either salt beef or salt pork is boiled.
108 VEGETABLES.
Boiled Carrots with Brown Sauce.— For this prepare
one bunch of young carrots, one ounce of butter, one half
ounce of flour, one half pint of brown stock, one dessert-
spoonful of catchup, one salt-spoonful of salt, one salt-spoon-
ful of pepper.
Wash the carrots in cold water, and cut them squarely
across at the tops. Throw them into boiling water, arid boil
them for twenty minutes. Ten minutes before this time
expires, take the carrot-tops that have been cut off, dry
them thoroughly, and melting the butter in a frying-pan,
put in these top pieces, and brown them upon both sides.
When these are browned, stir in with them the flour, add
by degrees the stock, and stir all together until the stock
boils. Season with the pepper and salt, flavour with the
catchup, and again let the sauce boil for two minutes.
When the carrots are boiled, take them from the water,
and rolling them one by one in a towel, wring lightly to rub
off the thin outer skin, stand them in regular order upright
in a vegetable dish, and strain the sauce around them.
NOTE.— Old carrots may be used also in this way, but they must
first be scraped and pared down to uniform sizes, and also will re-
quire a little longer boiling.
Boiled Potatoes. — For this provide ten potatoes, one half
table-spoonful of salt.
Select the potatoes of nearly an equal size, and wash them
well in cold water. Pare them very thinly, as the best part
of the potato lies nearest the skin, and putting them into a
sauce-pan, cover them with cold water, and bring the water
quickly to the boiling-point. Throw in the salt, and cover-
ing the sauce-pan, let the whole boil rapidly until the sur-
faces of the potatoes begin to crack ; then the water must
be drained entirely off, leaving the potatoes dry in the sauce-
pan, and re-covering them, put the sauce-pan at one side of
the fire, turn it occasionally, that they may not catch on the
bottom, and let them cook in their own steam until they can
be easily pierced with a skewer.
When done, remove the cover, and set the sauce-pan for
COLCAXXON — BOILED HARICOT BEANS. 109 ✪ Boiled Carrots with Brown Sauce
Page 76 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Select a large firm head of cabbage, wash it well, and cut away the coarse outer leaves. This done, cut off the stalk, and make cuts in the base of the cabbage, crossing each other in the centre, so that the water may penetrate to the heart and cook it equally.
Prepare a large sauce-pan of boiling water, into which throw the soda ; put into this the cabbage, covering the pan until the water boils up. When removing the cover, it must be allowed to boil rapidly, until a skewer or fork will pierce readily through it.
Remove the cabbage now to a colander, and let the water drain from it, and chop it roughly with a knife when drained.
When chopped put it into a vegetable dish, pour over it the beef-dripping, sprinkle over the pepper and salt, when it must be tossed about with a fork very quickly in order that the cabbage may not cool. When the seasoning is thoroughly distributed, send it at once to the table.
NOTES. — This may be cooked exactly the same way, and served whole if preferred ; in which case the dripping must be heated and poured over, and the pepper and salt sprinkled over afterwards.
Cabbage may also be boiled very palatably in the liquor in which either salt beef or salt pork is boiled.
Boiled Carrots with Brown Sauce.— For this prepare one bunch of young carrots, one ounce of butter, one half ounce of flour, one half pint of brown stock, one dessertspoonful of catchup, one salt-spoonful of salt, one salt-spoonful of pepper.
Wash the carrots in cold water, and cut them squarely across at the tops. Throw them into boiling water, and boil them for twenty minutes. Ten minutes before this time expires, take the carrot-tops that have been cut off, dry them thoroughly, and melting the butter in a frying-pan, put in these top pieces, and brown them upon both sides.
When these are browned, stir in with them the flour, add by degrees the stock, and stir all together until the stock boils. Season with the pepper and salt, flavour with the catchup, and again let the sauce boil for two minutes.
When the carrots are boiled, take them from the water, and rolling them one by one in a towel, wring lightly to rub off the thin outer skin, stand them in regular order upright in a vegetable dish, and strain the sauce around them.
NOTE.— Old carrots may be used also in this way, but they must first be scraped and pared down to uniform sizes, and also will require a little longer boiling.
Boiled Potatoes. — For this provide ten potatoes, one half table-spoonful of salt.
Select the potatoes of nearly an equal size, and wash them well in cold water. Pare them very thinly, as the best part of the potato lies nearest the skin, and putting them into a sauce-pan, cover them with cold water, and bring the water quickly to the boiling-point. Throw in the salt, and covering the sauce-pan, let the whole boil rapidly until the surfaces of the potatoes begin to crack ; then the water must be drained entirely off, leaving the potatoes dry in the saucepan, and re-covering them, put the sauce-pan at one side of the fire, turn it occasionally, that they may not catch on the bottom, and let them cook in their own steam until they can be easily pierced with a skewer.
When done, remove the cover, and set the sauce-pan for
COLCAXXON — BOILED HARICOT BEANS. 109
Records on this page
Boiled Carrots with Brown SauceBoiled PotatoesBoiled Haricot Beans