4. Scotch kale and spring cabbages: always prepared in the English fashion.
5. Cauliflowers and broccoli: the flower of these is most [639] ]commonly used, but the leaves are cooked in the English way when they are tender.
6. Brussels sprouts.
7. Kohlrabi: the roots of these may be dished as turnips, and the leaves cooked in the English way, provided they be young and tender.
[2096—WHITE CABBAGES (Choux Blancs)]
In an extreme case, these cabbages may be braised like the green Savoys, but they are usually too firm, and they are therefore only used in the preparation of sauerkraut.
[2097—SAUERKRAUT (Choucroûte)]
If the sauerkraut be somewhat old, set it to soak in cold water for a few hours. It is best, however, to avoid this measure, if possible, and to use only fresh sauerkraut.
When about to cook it, drain it, if it has been soaked, and press all the water out of it. Then pull it to pieces in such a way as to leave no massed leaves; season it with salt and pepper, and put it into a braising-pan lined with slices of bacon. Add, for ten lbs. of sauerkraut, three quartered carrots, three medium-sized onions, each stuck with a clove, a large faggot, three oz. of juniper berries and one-half oz. of peppercorns contained in a canvas bag, six oz. of goose dripping or lard, and one lb. of [blanched] breast of bacon, the latter to be withdrawn after one hour’s cooking.
Moisten, just enough to cover, with white consommé; cover with slices of bacon; boil, and then cook in the oven for five hours with lid on.