Cook the beans in the usual way, by throwing them in boil-
ing salted water, in which a teaspoonful of sugar has been
placed. If young, cook them whole, only removing the spines
and pointed end, or if stock is used, place them in a pan which
has been buttered, sprinkle with salt, and just cover them with
stock. When tender place them on a hot dish, make a white
sauce, with one-half ounce of butter and one-half ounce of
flour, mixed with one-half pint of the stock in which the beans
have been cooked, add a good pinch of salt and stir well,
adding one well beaten egg and two tablespoonfuls of finely-
grated chees✪ French Beans with Cheese Saucee. Do not let the sauce boil after the egg has
been added or it will curdle. Pour round the beans and serve.
French beans can also be served with Bechamel sauce or
quite plainly with a small quantity of butter melted and run
STANDARD COOKERY. 127
over them, with a shake of pepper and salt, or again with a
plain melted butter sauce.
Boiled Cabbage.
Cut a good head of cabbage into very thin shreds and boil
rapidly in plenty of water for a quarter of an hour. Now
pour off the water, add sufficient milk to just cover the cab-
bage, a sprinkling of pepper and salt, and a blade of mace,
and simmer until the cabbage is thoroughly tender, by which
time the milk should be practically all boiled away or ab-
sorbed by the cabbage. Stir in a little butter✪ Boiled Cabbage just before serv-
ing.
Cabbage and Egg.
Remove the outer leaves and stalk of a tender cabbage and
shred the remainder as finely as possible. Melt an ounce of
butter in a frying pan, adding two or three tablespoonfuls of
boiling water✪ Cabbage and Egg, and then put in the shredded cabbage. Season
with pepper and salt and cook gently until the cabbage is quite
tender.
Next add a well-beaten egg and cook slowly for three or four
minutes, continually stirring the mixture. Now add a quarter
of a pint of sour cream, make thoroughly hot and serve quickly.
Curried Cabbage.
Take all the outer leaves off a young cabbage, and boil the
rest until half cooked. Drain it and chop it finely, place it
in a pan with some curry sauce✪ Curried Cabbage, and simmer it gently for one
hour. Serve in a border of boiled rice. The outer leaves of
the cabbage may be saved for the stock pot.
Cabbage with Cheese Sauce.
Boil a cabbage, cut it in eight pieces, then place it in one
pint of cheese sauce✪ Cabbage with Cheese Sauce, and make it thoroughly hot, and serve
with the sauce poured over it.
Cabbage a la Creme.
Drain a boiled cabbage, cut it up small, put it into a sauce-
pan with one ounce of butter, one gill of cream, and a season-
ing of pepper and salt✪ Cabbage a la Creme; stir all together over the fire, till
thoroughly hot, then turn out on to a hot dish, and serve with
fried croutons.
Stewed Cabbage.
Wash a large cabbage thoroughly, blanch in boiling water,
and then place it in a large saucepan containing boiling water,
to which about half an ounce of salt and a small piece of com-
128 STANDARD COOKERY. ✪ Stewed Cabbage
Page 89 · 9 recipe records on this page
Presented as published in 1912. 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
Cook the beans in the usual way, by throwing them in boiling salted water, in which a teaspoonful of sugar has been placed. If young, cook them whole, only removing the spines and pointed end, or if stock is used, place them in a pan which has been buttered, sprinkle with salt, and just cover them with stock. When tender place them on a hot dish, make a white sauce, with one-half ounce of butter and one-half ounce of flour, mixed with one-half pint of the stock in which the beans have been cooked, add a good pinch of salt and stir well, adding one well beaten egg and two tablespoonfuls of finely-grated cheese. Do not let the sauce boil after the egg has been added or it will curdle. Pour round the beans and serve.
French beans can also be served with Bechamel sauce or quite plainly with a small quantity of butter melted and run
over them, with a shake of pepper and salt, or again with a plain melted butter sauce.
Boiled Cabbage.
Cut a good head of cabbage into very thin shreds and boil rapidly in plenty of water for a quarter of an hour. Now pour off the water, add sufficient milk to just cover the cabbage, a sprinkling of pepper and salt, and a blade of mace, and simmer until the cabbage is thoroughly tender, by which time the milk should be practically all boiled away or absorbed by the cabbage. Stir in a little butter just before serving.
Cabbage and Egg.
Remove the outer leaves and stalk of a tender cabbage and shred the remainder as finely as possible. Melt an ounce of butter in a frying pan, adding two or three tablespoonfuls of boiling water, and then put in the shredded cabbage. Season with pepper and salt and cook gently until the cabbage is quite tender.
Next add a well-beaten egg and cook slowly for three or four minutes, continually stirring the mixture. Now add a quarter of a pint of sour cream, make thoroughly hot and serve quickly.
Curried Cabbage.
Take all the outer leaves off a young cabbage, and boil the rest until half cooked. Drain it and chop it finely, place it in a pan with some curry sauce, and simmer it gently for one hour. Serve in a border of boiled rice. The outer leaves of the cabbage may be saved for the stock pot.
Cabbage with Cheese Sauce.
Boil a cabbage, cut it in eight pieces, then place it in one pint of cheese sauce, and make it thoroughly hot, and serve with the sauce poured over it.
Cabbage a la Creme.
Drain a boiled cabbage, cut it up small, put it into a saucepan with one ounce of butter, one gill of cream, and a seasoning of pepper and salt; stir all together over the fire, till thoroughly hot, then turn out on to a hot dish, and serve with fried croutons.
Stewed Cabbage.
Wash a large cabbage thoroughly, blanch in boiling water, and then place it in a large saucepan containing boiling water, to which about half an ounce of salt and a small piece of com-
Records on this page
French Beans with Cheese SauceBoiled CabbageCabbage and EggCabbage and EggCurried CabbageCabbage with Cheese SauceCabbage a la CremeCarrots a la FlamandeStewed Cabbage