Brussels Sprouts

Ingredients

• a large cupful of boiling veal stock
• add salt
• add pepper
• two tablespoonfuls of cream
• the delicate variety of cabbage known as Brussels sprouts

Method

1. 1

   Wash the Brussels sprouts thoroughly, then boil in abundance of boiling water for eight minutes.

2. 2

   Drain and place in cold water, then drain again.

3. 3

   Cook in boiling veal stock for fifteen to twenty minutes.

4. 4

   Before serving, add salt, pepper, and cream.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 57. The excerpt below is the record exactly as published.

THE delicate variety of cabbage known as Brussels sprouts is much improved by careful cook- ing. The sprouts should be thoroughly washed and then thrown into an abun- dance of boiling water and boiled for eight minutes; then drained and thrown into cold water; drain again and cook for fifteen or twenty minutes in a large cupful of boiling veal stock. Before serving add salt and pepper and two ta- blespoonfuls of cream, and pour the stock into the dish with the sprouts. NOVEMBER 17TH ''There was a hot shoulder of mutton and onion sauce. " — ^Thackeray. TO prepare onion sauce peel the onions and boil until tender; drain, chop fine and add them to a rich white sauce, boil up once and serve with the meat. A turnip boiled with the onions, but not served, improves the flavor. 201 DECEMBER ist "Dame Best . . . has had soup and pud- ding from the Hall every day; and once she went so far as to say it was not altogether a bad pud- ding." — Chasles Reade C'Peg Wofl&ngton"). A SOUP that is judged on its merits as to nourishing and ap- petizing qualities, and not on its appearance, is a plain vegetable soup, whose base is a good stock made the day before it is needed of odds and ends of cooked and uncooked meats, allowing a quart of water to each pound of meat and bone. Cook slowly till the liquid is reduced about one-half ; set away to cool, and when quite cold remove the fat which will have risen to the top in a cake. Two hours before the soup is needed put the stock on where it will heat slowly and add to it a carrot chopped fine, two or three onions, tomatoes, cel- ery stocks or roots, green peas, or any .convenient vegetable, with half a cup of well-washed rice. Season rather highly, and do not strain out the vegetables. 212 DECEMBER 2D ** 'Capital,' said he. His mouth was full of it; his face quite red with the delightful exercise of gob- bling. 'Mother, it's as good as my own curries in India.* ''—Thackeray ("Vanity Fair"). PUT into a pan an ounce of butter, stir over the fire until it melts, add a teaspoonful of minced white onion; when brown add a heaping tea- spoonful of curry powder, the meat from the tails of two boiled lobsters, the juice of half a lemon, a teaspoonful of browned flour, and a pint of clear soup stock or hot water; simmer until it thickens; add a saltspoonful of salt, and serve. This is a mild curry. DECEMBER 30 "A pasty costly made Where quail and pigeon, lark and leveret lay. Like fossils of the rock, with golden yolks Imbeddied and injellied." — ^Tennyson ("Audley Court"). RAW the quails and wipe them outside and in with a damp cloth. Put a raw oyster or two in each quail. Fasten slices of bacon, cut very thin, over the breast ; put them in a pan with a little hot water, cover closely, and cook twenty to twenty-five minutes, ac- 213 cording to the size, in a rather hot oven. Baste occasionally, and at the last un- cover for five minutes. Season with butter, salt, and pepper

Cook this with the app: pantry check, scaling, and the assistant.