Prepare as for plain boiled cauliflower; boil until tender; place in a baking-dish and sprinkle with fine bread crumbs; pour over some thin cream sauce, and brown in the oven. Serve with egg or butter sauce.
CABBAGE AND CREAM
- Cabbage, 1 head.
- Grated nutmeg.
- Cream, 1½ cups.
- Butter, 2 tablespoonfuls.
- Flour, 1 teaspoonful.
- Salt.
Take a well-blanched cabbage, drain, cool, and chop fine; place it in a stew-pan with butter, a little salt, and grated nutmeg; add the flour, stirring well, and then pour in the cream. Stir till the cabbage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot.
BAKED CABBAGE NO. 1
Wash and chop rather fine the required quantity of cabbage. Put into a stew-pan with boiling water; add a little salt and blanch twenty minutes. Drain, put in a baking-pan, and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Bake until the custard is nicely set.
BAKED CABBAGE NO. 2
- Cabbage, cold, boiled.
- Browned crumbs.
- Butter.
- Salt.
- Egg, well beaten, 1.
- Brown sauce.
- Nutmeg.
Rub sufficient cold, boiled cabbage through a sieve or colander. Mix with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir thoroughly; butter a pudding dish of suitable size, line with browned crumbs, press in the cabbage, and bake in a moderate oven. Turn out on a hot dish, pour brown sauce around the base, and serve.