No. 31—SAVOY CABBAGE.
Quantity for 6 Persons.
- 2 heads of Savoy cabbage, 4–5 lbs.
- 6 qts. of water
- 4 tbsps. of salt
- ⅛ lb. of butter or half butter and half lard
- ½ tbsp. of flour
- ½ tbsp. finely chopped onion
- ¾ pt. bouillon
- 1 pinch of pepper
- Salt to taste
Preparation: The head of cabbage is cut into half, remove the outer leaves and cut out the heart or core, then cut up the rest into several pieces, wash it and cook it 20 minutes in boiling salt water.
Butter and onions are stewed a little while, add the flour and stew a few minutes. Drain the water from the cabbage, chop it or rub it through a colander, then add it to the butter, onion and flour; add the bouillon, season with salt and pepper and cook slowly for 15 minutes.
No. 32—BRUSSELS SPROUTS.
Quantity for 6 Persons.
- 3 lbs. of Brussels sprouts
- 4 qts. of water
- 2 tbsps. of salt
- ⅛ lb. of butter
- ½ pt. of bouillon
- ¼ tsp. of meat extract to taste
- 1 pinch of pepper
- Salt to taste
- ½ tbsp. of flour
Preparation: The sprouts are cleaned, the yellow leaves removed, then slowly boiled in salt water. Drain off the water. Melt the butter, stir in the flour, cook a little while, add the bouillon and meat extract and put in the Brussels sprouts. Season with salt and pepper and cook 20 minutes longer. The little sprouts must not fall apart.
Remarks: When served it may be garnished with a wreath of fried chestnuts.