Drain a boiled cabbage, cut it up small, put it into a saucepan with 1 oz. of butter, 1 gill of cream, and a seasoning of pepper and salt, stir it all together over the fire till thoroughly hot, then turn it out on to a hot dish, and serve with fried croûtons.
Brussels-Sprouts
can be served in various ways. For au beurre after boiling, drain well, taking great care to squeeze every drop of water possible from the sprouts, return to the pan and toss in butter, and dust with pepper and salt.
Brussels-Sprouts à la Maître d’Hôtel (Hot)
Follow the above recipe, substituting maître d’hôtel butter for ordinary butter.
Brussels-Sprouts au Jus (Hot) with Stock
Blanch the sprouts, by dipping them in boiling water and letting them remain in it for a few minutes. Remove them and drain well, placing them in a pan with just enough stock to cover them. Simmer until tender, drain and serve.
Boiled Nettles (Hot)
Choose very young nettles, and wash them well in two or three waters; chop them up very fine, and put them into a stewpan with a little water, and steam until quite tender. Meanwhile toast as many slices of bread as required, trim these neatly, lay them on a hot dish, drain the nettles well, serve on the hot toast, dusted with pepper and salt, and serve with a beurre fondue sauce, made as follows:—Put 2 oz. of butter into a clean saucepan with ½ a teaspoonful of salt, and half as much pepper, and 1 dessertspoonful of lemon juice; stir these all together over the fire until half melted, take it off the fire and continue stirring until the butter is all dissolved.