Time.—From 9 to 12 minutes after the water boils.
Average cost, 1s. 4d. per peck.
Sufficient.—Allow between 40 and 50 for 5 or 6 persons.
Seasonable from November to March.
SAVOYS AND BRUSSELS SPROUTS.—When the Green Kale, or Borecole, has been advanced a step further in the path of improvement, it assumes the headed or hearting character, with blistered leaves; it is then known by the name of Savoys and Brussels Sprouts. Another of its headed forms, but with smooth glaucous leaves, is the cultivated Cabbage of our gardens (the Borecole oleracea capitula of science); and all its varieties of green, red, dwarf, tall, early, late, round, conical, flat, and all the forms into which it is possible to put it.
TO BOIL YOUNG GREENS OR SPROUTS.
1097. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda.
[Illustration: BRUSSELS SPROUTS.]
Mode.—Pick away all the dead leaves, and wash the greens well in cold water; drain them in a colander, and put them into fast-boiling water, with salt and soda in the above proportion. Keep them boiling quickly, with the lid uncovered, until tender; and the moment they are done, take them up, or their colour will be spoiled; when well drained, serve. The great art in cooking greens properly, and to have them a good colour, is to put them into plenty of fast-boiling water, to let them boil very quickly, and to take them up the moment they become tender.
Time.—Brocoli sprouts, 10 to 12 minutes; young greens, 10 to 12 minutes; sprouts, 12 minutes, after the water boils.