(k) Calecannon.—Potatoes and greens mixed together, is an agreeable mixture and forms a pleasant change. The greens and potatoes are boiled separately, the former squeezed, when sufficiently dressed, quite dry and chopped up very fine; the latter mashed, the chopped greens added to them, with butter, pepper, and salt to taste, and the yolk of 1 egg or more. A pudding dish should be well buttered, the mixture put into it, and placed in a hot oven for about 6-7 minutes; the contents of the basin then turned out and served on a vegetable dish.
Pumpkin.—Take a slice of pumpkin, remove the rind, and cut the pulp into large dice, having first removed the pips. Put them into a saucepan with a piece of butter, pepper and salt to taste, and a little water. Let it stew slowly till quite done, then either mash it up with a spoon or pass it through a sieve. Mix a little flour and butter into a saucepan, add the pumpkin pulp and a little milk or cream, also a pinch of sugar and a little grated nutmeg. Work it well on the fire, and serve with sippets of bread, fried in butter, round it.
Red Cabbage.—(a) Wash, trim, and cut up a large cabbage into 5 or 6 slices. Put them into boiling water for ¼ hour; then stew them gently in broth till quite tender; drain, and serve with reduced brown gravy, flavoured with a dash of lemon juice or vinegar. If very small, they may be dressed whole in the same manner. (b) A Flemish recipe: Wash and trim a cabbage, put it into a saucepan, with sufficient cold water to cover it; let it come gradually to the boil, then add 4 or 5 apples peeled, cored, and quartered, a small piece of butter, pepper and salt; stew gently till quite tender, strain, add to the liquor a thickening of butter and flour, 1 teaspoonful vinegar, and 1 of currant or gooseberry jelly. Dish the cabbage with the apples round it, and the sauce over. (c) Having well washed the cabbage, shred it very small, and put it, with a slice of ham minced, into a stewpan with some melted grease (from the pot-au-feu), add an onion stuck with cloves, pepper and salt; simmer gently—tossing frequently—till quite tender. Just before serving remove the onion and cloves, add the yolks of 2 eggs, and 1 teaspoonful vinegar; serve very hot with fried sausages.
Salsify.—(a) Boiled.—Scrape the roots, cut them in short lengths, and throw them into vinegar and water as they are being done. Boil them till tender in salted water, drain them, toss them into a saucepan with a piece of butter, a little lemon juice and some minced parsley, add salt, and serve.
(b) Fried.—When boiled, split each piece in half, and steep them for ¼ hour in tarragon vinegar with pepper and salt, then drain, dip them in batter, and fry them in hot lard. Serve with fried parsley.
(c) Scolloped.—Boil the salsify as in (a), cut them into pieces ½ in. long. Add some cream to the sauce instead of lemon juice and parsley, with pepper and a little anchovy sauce; put in the salsify, give them a toss in the sauce, then put them into scollop shells, squeeze a few drops of lemon juice on each, sprinkle plenty of breadcrumbs over, and put the shells in the oven to brown.
Scorzonera.—(a) Roots should be prepared by washing, scraping, and topping, as are carrots; then put them in cold water tied in small bundles, and boiled till tender, in the same way as asparagus, serve on toast with butter sauce; this for plain boiling.
(b) Fried.—Prepare as in (a), and boil till tender; then dip in a batter made as follows: Beat 2 eggs with ¼ lb. flour, 1 saltspoonful baking powder, and 1 teacupful water until as smooth as possible, adding the water by degrees; season with salt and pepper. This batter is very good for frying any vegetables.
(c) With Cheese.—Mix some grated Parmesan with butter which has been melted in white sauce, or plain cream, as preferred. Boil the scorzonera roots, and lay them neatly in a dish, pour over the sauce, which has been thoroughly heated, but not allowed to boil, sprinkle it well all over with grated Parmesan, then brown it in the oven, or with a salamander.
Seakale.—(a) Trim it and tie it up in bundles, and lay them in plenty of salted water, boiling fast; when quite done, drain them well, and serve with a plain salad dressing in a boat, or with white sauce over. Salad Dressing: 1 pinch of salt, 1 of pepper, 2 tablespoonfuls olive oil, 1 of tarragon vinegar, and 1 teaspoonful mustard. Take the ingredients in the above proportions, and beat them smooth. White Sauce: Put into a saucepan, with 1 pint white stock, a small onion, one clove, a blade of mace, and a faggot of herbs; boil for 1 hour, strain, thicken with 1 dessertspoonful arrowroot, boil up again, and add by degrees ½ pint cream.