No. 33—ANOTHER WAY OF PREPARING BRUSSELS SPROUTS.
Quantity for 6 Persons.
- 3 lbs. of Brussels sprouts
- 4 qts. of water
- 2 tbsps. of salt
- ½ cup of fine roll crumbs
- ¼ cup of strong bouillon
- 1 pinch of pepper
- ¼ lb. of butter
Preparation: The sprouts are prepared as before, (See [No. 32].) After the water has been drained off, melt ⅛ lb. of butter, add the sprouts, pour in some bouillon, season with salt and pepper and serve. Fry the roll crumbs in the other ⅛ lb. of butter and put over the sprouts before serving.
No. 34—KALE OR BORECOLE.
Quantity for 6 Persons.
- 3–3½ lbs. of kale
- 6 qts. of water
- 3 tbsps. of salt
- ¼ lb. of butter or good drippings
- 1 tbsp. of flour
- ½ to 1 pt. strong bouillon
- 1 pinch of pepper
- Salt to taste
Preparation: The ribs of the leaves are cut out, then the kale is washed carefully 4 to 5 times, to remove all sand. Cook in boiling salt water for ½ hour or until tender, then pour it into a colander to drain. Now chop it fine or rub it through the colander.
The butter or drippings are melted, the flour stirred in, stewed, the prepared kale added, and then the bouillon. Season with salt and pepper. Cook slowly 1 to 1½ hours and add ½ cup of sweet cream if you like.
No. 35—STEWED RED CABBAGE.