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Page:Mrs Beeton's Book of Household Management.djvu/930

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Time.—20 to 40 minutes, according to size and age. Average Cost, from 1d. each. Seasonable all the year.

1465.—CABBAGE, BUTTERED. (Fr.Choux au Beurre.)

Ingredients.—1 good cabbage, 2 medium-sized Spanish onions, 1½ ozs. of butter, salt and pepper.

Method.—Boil the cabbage and onions together, allowing a little longer time to the latter, when the cabbage is young, then drain, and chop finely. Heat the butter in a frying-pan, put in the vegetables, season well with salt and pepper, fry for 10 or 15 minutes, then serve. If preferred, a tablespoonful each of good gravy and vinegar may be added before serving.

Time.—About 1 hour. Average Cost, 6d. Seasonable at any time.

The Wild Cabbage, or Colewort (Fr. choux verts).—This plant, found on the sea cliffs of Britain, is the original of the cabbage tribe in its simplest and normal form. In this state it is the true collet or colewort, although the name is now applied to any young cabbage which has a loose and open heart.

1466.—CABBAGE AU GRATIN. (Fr.Choux au Gratin.)

Ingredients.—1 good cabbage, 3 or 4 slices of bacon, 1 dessertspoonful of grated cheese, 1 dessertspoonful of breadcrumbs, ½ a pint of white sauce (see Sauces, No. 223), 1 oz. of butter, salt and pepper.

Method.—Wash, trim, and quarter the cabbage, put it into boiling water, add a tablespoonful of salt, and boil rapidly. When ¾ cooked, drain well, chop coarsely, season with salt and pepper, and press into a pudding basin. Place the bacon in a gratin dish, or in any fire-proof dish that may be sent to table, invert the basin on the top, and turn out the cabbage. Cover the surface with the mixed grated cheese and breadcrumbs, put small pieces of butter on the top, and bake in a moderate oven until lightly brown. Serve the sauce separately.

Time.—From 40 to 60 minutes. Average Cost, 9d. Seasonable at any time.

Green Kale or Borecole.—When colewort or wild cabbage is brought under cultivation it becomes greatly improved, although it still retains its large, open leaves, and in this form is called green kale, or borecole. The scientific name of borecole is Borecole oleracea acephala, and there are many varieties, both in respect of the form and colour of the leaves, and the height of the plants. Among these are included the thousand-headed, and the cow, or tree cabbage.


Ingredients.—1 cabbage, 3 ozs. of butter, 1 oz. of flour, 2 tablespoonfuls of vinegar, salt and pepper, hard-boiled eggs.

Method.—Boil, press the cabbage dry, and chop it finely. Heat the butter in a frying-pan, sprinkle in the flour, mix smoothly, and put