Broccoli is prepared by stripping off all the side shoots, leaving the top; peel off the skin of the stalk with a knife; cut it close off at the bottom, and put it into the pan of cold water.
When the water in the stew-pan boils, and the broccoli is ready, put it in; let it boil briskly till the stalks feel tender, from ten to twenty minutes; take it up with a slice, that you may not break it; let it drain, and serve up.
If some of the heads of broccoli are much bigger than the others, put them on to boil first, so that they may get all done together.
Obs.—It makes a nice supper-dish served upon a toast, like asparagus. It is a very delicate vegetable, and you must take it up the moment it is done, and send it to table hot.
Red Beet-roots,—(No. 127.)
Are not so much used as they deserve; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size: to be sent to table with salt fish, boiled beef, &c. When young, large, and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.
Parsnips,—(No. 128.)
Are to be cooked just in the same manner as carrots. They require more or less time according to their size; therefore match them in size: and you must try them by thrusting a fork into them as they are in the water; when that goes easily through, they are done enough. Boil them from an hour to two hours, according to their size and freshness.
Obs. Parsnips are sometimes sent up mashed in the same way as turnips, and some cooks quarter them before they boil them.[163-*]