Cabbage and Greens

Ingredients

• Cabbage and Greens
• fifteen or twenty minutes

Method

1. 1

   Remove outside leaves, wash, and soak in salt water.

2. 2

   Boil in salted water uncovered until tender (15-20 minutes).

3. 3

   Drain well and serve.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 41. The excerpt below is the record exactly as published.

fifteen or twenty minutes. Be careful not to overcook asparagus. Serve on toast, previously dipped in the water in which the asparagus has boiled. Melt about two ounces of butter, and serve separately in a sauce-tureen. Globe Artichokes. Trim off the stalks, thoroughly wash them ; put them into boiling water with salt in it, and cook from one to two hours according to size. Keep the lid of the sauce- pan off. When done the leaves will come out easily. Serve with oiled butter. French Beans. String the beans and shred finely, or, if very young, cook whole. Put into boiling salted water, and cook (uncovered) fifteen or twenty minutes according to age. Drain well. In France cold beans are often served as a salad, and are very good if just dressed with oil, vinegar, pepper and salt. Haricot Beans. Soak the beans in cold water all night. Put them into a saucepan of cold water (without salt), bring to the boil gently, and cook slowly, with the lid on, till tender but not broken, about two or three hours. Strain, add a little chopped parsley, a piece of butter, and pepper and salt. Shake them gently and serve hot, with a squeeze of lemon juice, if liked. Beetroot. Wash carefully, and do not break the skin, or the beetroot will ''bleed." Put into boiling water with salt, and boil from two to three hours, according to size ; or bake. When cold, skin and slice, sprinkle with pepper, add oil and vinegar, and serve with cold meat, or they may be sliced and served hot with melted butter sauce. 95 Brussels Sprouts. Trim carefully, wash well, and let them lie for a short time in salt and water. Put into boiling- salted water, and boil (uncovered) till tender, ten to fifteen minutes. Be careful not to overboil. Drain well, but do not press them. Serve in a dish with a strainer. In France, Brussels sprouts are often cooked in the following manner : — When partly boiled, drain, then saute them in a little butter, and serve with the butter poured over. Cabbage and Greens

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