Potato mucilage (a good substitute for arrow-root), [No. 448].[159-*]
Jerusalem Artichokes,—(No. 117.)
Are boiled and dressed in the various ways we have just before directed for potatoes.
N.B. They should be covered with thick melted butter, or a nice white or brown sauce.
Cabbage.—(No. 118.)
Pick cabbages very clean, and wash them thoroughly; then look them over carefully again; quarter them if they are very large. Put them into a sauce-pan with plenty of boiling water; if any scum rises, take it off; put a large spoonful of salt into the sauce-pan, and boil them till the stalks feel tender. A young cabbage will take about twenty minutes or half an hour; when full grown, near an hour: see that they are well covered with water all the time, and that no smoke or dirt arises from stirring the fire. With careful management, they will look as beautiful when dressed as they did when growing.
Obs.—Some cooks say, that it will much ameliorate the flavour of strong old cabbages to boil them in two waters; i. e. when they are half done, to take them out, and put them directly into another sauce-pan of boiling water, instead of continuing them in the water into which they were first put.
Boiled Cabbage fried.—(No. 119.)
See receipt for [Bubble and Squeak].