Savoy Cabbage à la Béchamel

Ingredients

• a nice head of Savoy cabbage
• 1 tablespoonful sugar
• Ys tablespoonful salt
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 pint of boiling milk
• 1 even teaspoonful salt

Method

1. 1

   Remove the outer leaves from the cabbage, cut into quarters, remove the core, and wash in cold water.

2. 2

   Place in a saucepan, cover with boiling water, add sugar, and boil till nearly done.

3. 3

   Add salt and cook till tender.

4. 4

   Melt butter in a saucepan, add flour, stir and cook for 3 minutes.

5. 5

   Add boiling milk and salt, boil for 3 minutes.

6. 6

   Drain cabbage, lay in a hot dish, and pour sauce over it.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 323. The excerpt below is the record exactly as published.

Savoy Cabbage h la BSchameL— Remove the outer leaves from a nice head of Savoy cabbage, cut it into quarters, remove the core, and wash the cabbage in cold water ; drain ; place it in a sauce- pan, cover with boiling water, add 1 tablespoonful sugar, and boil till nearly done ; then add Ys tablespoonful salt, and cook till tender. Shortly before serving, melt 1 tablespoonful butter in a sancepan, YEGETABLEa 488 add 1 tablespoonf ul flour^ stir and cook 3 minutes ; add 1 pint of boiling milk, 1 even teaspoonful salt, boil 3 minutes ; drain off all the water from the cabbage, lay it in a hot dish, and pour the sauce over it. SaToy Cabbage with Butter.— Boil a head of Savoy cabbage, as in foregoing recipe ; drain in a sieve ; put the cabbage in a hot covered dish ; lay 2 ounces butter in small pieces over the cabbage, cover and place it for a few minutes in front of oven, long enough to melt the butter ; then serve. Brussels Sprouts iL la GrSme. — Glean and wash 1 quart Brus- sels sprouts, place them in a saucepan, cover with boiling water, add 1 even teaspoonful salt, and boil till tender, about 20 minutes ; then drain in a sieve. Melt 1 ounce butter in a saucepan, add 1 tea- spoonful flour, stir and cook 3 minutes ; add Vg pint cream or milk, cook 2 minutes ; season with a sprinkle of salt and sugar. Place the sprouts in a hot dish, pour the sauce over it, and serve. Brussels Sprouts saut6d in Butter.— Glean and wash in cold water 1 quart of Brussels sprouts ; place them in a saucepan, cover with boiling water, add Yt teaspoonful sugar, and boil 10 minutes; drain and rinse off with cold water. Melt 1 tablespoonful butter in a saucepan, add the sprouts, 1 even teaspoonful salt, and Y^ even teaspoonful white pepper ; cover and cook till done, about 10 min- utes; then serve. Sauerkraut with Pigs' Tails.— For a family of 6 take 2 quarts of sauerkraut and 3 pounds pigs' tails. Hold the tails over a gas jet, light, or burning paper and singe off the hair ; scald in boiling water and rinse off in cold water ; place the tails in a sauce- pan, the kraut on top ; add sufficient boiling water to nearly cover the kraut, put on the cover, and boil lYt hour. Peel 1 large potato, wash and grate, and add it to the sauerkraut, stir and boii 5 minutes ; serve the pigs' tails on a hot dish and the kraut in a covered dish. Sauerkraut is at times neither salty nor sour enough ; in that case, add some salt and 1 or 2 tablespoonf uls of vinegar ; if the kraut 484 VEGETABLEa is too salty or too sour, it must be washed in cold water before boiling. Sauerkraut with Chestnut Purfie.— Place ly, quart of sauerkraut in a saucepan, cover with boiling water, add 4 ounces pure lard and Ys pound of parboiled salt pork, cover and boil 1^1^ hour ; then pour the kraut into a colander, drain off all the water and fat, return it to saucepan, add 1 pint white wine, and cook 15 minutes. At the same time prepare a chestnut pur6e. When ready to serve, dress the kraut on a hot dish and lay the chestnut pur6e in a circle around the dish ; or put the pur^e in a border form, turn it on to a hot dish, and put the sauerkraut in the center. Serve with fresh roasted ham, roasted pork, braised poultry, or with boiled ham. Sauerkraut with Pur6e of Peas. — Place 3 pints sauerkraut in a saucepan, add 3 pints boiling water. Place iVs pound of lean bacon or lean salt pork in another saucepan over the fire, cover with cold water, boil 30 minutes ; remove and rinse with cold water, then add it to the sauerkraut, and boil till tender. Shortly before serving, remove the pork or bacon and lay it on a hot dish ; dust Vi tablespoonful flour over the sauerkraut, and cook a few minutes. At the same time wash 1 pint of split or shelled peas, place them in a saucepan with 1 quart of cold meat broth, add 1 whole onion and y, carrot, boil until done and thick (if necessary add more broth) ; when done press the peas through a sieve into a clean saucepan, add y, ounce butter, and season to taste with salt and a little white pepper. Dress the sauerkraut on a dish, and lay the pea pur6e as a border around the kraut ; cut the pork or bacon into slices, and lay them around the pea pur6e ; or serve each in separate dishes. Another way is to put some pigs' knuckles in a saucepan over the fire, cover with boiling water, and cook 1 hour ; then add the sauerkraut and cook lYs hour. Taste, and if the kraut has not enough salt add some, and if not sour enough add a little vinegar. When done serve on separate dishes. If salted pigs' knuckles are VEGETABLES. 485 taken, boil 30 minutes, then drain, and wash off with cold water ; return the knuckles to the saucepan, add fresh boiling water, and cook 30 minutes ; then add the kraut and boil till done. Sauerkraut boiled Plain.— Place 3 pints of sauerkraut in a saucepan over the fire, cover with 1 quart boiling water, add 2 ounces pure leaf lard or beef fat, and cook ly^ hour ; then dust over Y^ tablespoonf ul flour, stir and cook a few minutes ; serve with roasted or fried pork, tenderloin, or boiled corned ham. If roasted pork is served with the kraut, add in place of lard a few spoonfuls of the pork fat shortly before serving. Sauerkraut with Frankfurter Sausages.— Cook 3 pints of sauerkraut as in the foregoing recipe ; 15 minutes before serving, wash iVt pound of Frankfurter sausages in cold water, lay them on top the kraut, cover tightly, draw the saucepan to side of stove, let it remain 10 minutes ; then remove the sausages ; grate 1 large peeled raw potato, add it to the kraut, stir and boil 5 minutes ; then serve. Sea Kale. — Prepared and cooked the same as Brussels sprouts. BEANS. String Beans h PAllemande. — Gut off the tops and bottoms of 2 quarts of fresh string beans, remove the strings from both sides, cut them slantingly into fine slices, wash in cold water, then place in a saucepan over the fire, cover with boiling water; add Ys tablespoonful salt, cook till tender, which will take about 2 hours ; drain in a colander. Melt 2 ounces butter in a saucepan, add 1 tablespoonful flour

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