Stuffed.—Parboil a small cabbage or savoy, leaving it whole. Mince very finely any remains of cold meat, and half the quantity of beef suet, add a small quantity of chopped shallot, pepper, salt and minced herbs to taste, the same quantity of fine breadcrumbs as of suet, and the yolks of 2 or more eggs. Make an incision on the top of the cabbage, open the leaves lightly, insert the forcemeat and tie up the cabbage with thread. Line a saucepan with bacon, lay in the cabbage with a little stock or broth; simmer on the fire for 2-3 hours. At the time of serving, remove the thread from the cabbage; strain the sauce, free it from excess of fat, thicken with butter and flour, and pour it over the dish.
Cardoons.—Boiled.—Cut the stalks into convenient lengths, remove the prickles on either side of them, and parboil them for 15 minutes in salted water; drain them, and scrape and rub off the outer skin from each piece, putting them into cold water as they are done. When they are all ready, finish cooking them as artichokes.
Carrots.—À la Maître D’Hôtel.—Trim each carrot neatly, cut it in half, and boil them in salted water; when done drain off the water, add a piece of butter to the carrots, some parsley finely minced, a dust of pepper, a little powdered sugar, and a squeeze of lemon. Give the saucepan a toss or two on the fire to keep the contents hot till wanted.
À la Flamande.—When parboiled and drained, put the carrots into a saucepan with a piece of butter, a pinch of sugar, and as much water as may be necessary for sauce, add some finely minced parsley and white pepper and salt to taste. Let the carrots simmer till done (about 15 minutes), shaking them occasionally. Beat up together the yolks of 2 eggs and ½ gill cream, stir this into the carrots off the fire and serve.
À la Nivernaise.—Cut out the red portion of some carrots to the shape of olives, parboil and then put them into a saucepan with plenty of butter, a little pounded loaf sugar, pepper, and salt; add a little stock to prevent their burning, and keep shaking the saucepan till they are cooked.
Celeriac.—Boiled.—Peel the roots, and cut them into quarters or in slices; throw them into boiling salted water, and let them boil till quite done; drain them, and serve with white sauce.
Celery.—Boiled.—Trim the roots, and cut to the same length (about 6 in.) 3 heads celery, wash them carefully, tie them together with string; put them in a saucepan with an onion, a blade of mace, some whole pepper, salt, and sufficient boiling water to cover them. Let them boil till quite done, then drain them, remove the string, and serve with the following sauce over them: Melt 1 oz. butter in a saucepan, and mix with it 1 dessertspoonful flour, add as much of the water in which the celery was boiled as is wanted to make the sauce, put in salt to taste, and stir in off the fire the yolk of an egg beaten up with the juice of a lemon, and strained.
On Toast.—Trim the roots, and cut to the same length (about 6 in.) 3 heads of celery, wash them carefully, tie them together with string, parboil them a few minutes, and drain them. Put a layer of bacon in a saucepan, lay the celery on this, with an onion and a carrot sliced, a bunch of sweet herbs, pepper, salt, a blade of mace, or a few cloves; fill up with enough stock just to cover the celery, and let it gently simmer till done. Take some of the liquor well freed from fat, thicken it with a little flour and butter; pour it on a dish. Have ready a number of slices of bread cut to a uniform shape, and fried in butter; arrange them on the sauce in a circle, disposing half a head of celery on each.
Stewed.—Trim and cut to the same length a number of heads of celery, split them in two lengthwise, tie them in bundles with thread, and parboil them for 10 minutes in salted water. Drain them, and arrange them in a saucepan over slices of bacon, with a bundle of sweet herbs, 2 onions, pepper and salt to taste, and a blade of mace. Add enough stock just to cover the contents, and simmer gently till the celery is quite tender. Having removed the string, dispose the celery neatly on a dish; take some of the stock in which it has been stewed, remove all fat from it, add a small piece of fresh butter, pour it over the celery, and serve.
Dandelions.—Pick before they blossom, and cut roots off just below the leaves, thus keeping them together. They should be picked over well, washed in cold spring water, chopped up into ½ in. lengths, and boiled with a little salted water, or steamed over salted water; the latter method is preferable. Spread a cloth over a colander, drain the dandelions through it, and squeeze out all the water; chop up fine, and put into a saucepan with a small lump of butter and some salt; stir it over the fire for a few minutes, then turn on to a hot dish, put a soup plate over it and set it over steam for a few seconds, remove the soup plate, cut it or mark it in squares like spinach, garnish with sippets and serve. Dandelions will be found more bitter in taste than spinach; if lemon juice is added to them while cooking, and a very little powdered white sugar, this bitterness will be counteracted. (Eliot-James.)