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Classic
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page 172
To dress Brocoli.
Cut the heads with short stalks, and pare the tough skin off them. Tie the small
shoots into bunches, and boil them a shorter time than the heads. Some salt must
be put into the water. Serve with or without toast.
Spinach
Requires great care in washing and picking it. When that is done, throw it into
a sauce-pan that will just hold it, sprinkle it with a little salt, and cover
close. The pan must be set on the fire, and well shaken. When done, beat tlie
spinach well with a small bit of butter: it must come to table pretty dry; and
looks well if pressed into a tin mould in the form of a large leaf, which is
sold at the tin shops. A spoonful of cream is an improvement.
To dress Beans.
Boil tender, with a bunch of parsley, which must he chopped to serve with them.
Bacon or pickled pork must be served to eat with, but not boiled with them.
Fricasseed Windsor Beans.
When grown large, but not mealy, boil, blanch, and lay them in a white sauce
ready-hot: just heat them through in it, and serve. If any are not of a fine
green, do not use them for this dish.
French Beans.
String, and cut them into four or eight; the last looks best. Lay them in salt
and water; and when the saucepan boils, put them in with some salt. As soon as
they are done, serve them immediately, to preserve the green colour.
Or when half-done, drain the water off, and put them into two spoonfuls of broth
strained; and add a little cream, butter, and flour, to finish doing them.
To stew red Cabbage.
Slice a small, or half a large, red cabbage; wash and put it into a sauce-pan
with pepper, salt, no water but what hangs about it, and a piece of butter. Stew
till quite tender; and when going to serve, add two or three
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