|
Classic
Cook Books
< last page | next page >
page 68
pork cut into little cubes, and serve with poached eggs put on the dish, smoked
bacon, spare ribs, beef roasted in a kettle.
36. Kohlrabi. After washing and peeling, cut them into fine slices or pieces,
being careful to remove everything that is tough or hard, and then cook in
boiling water until tender. Brown some flour in kidney fat or butter, add either
fresh milk or meat broth according to taste, and also nutmeg and salt as
desired, in which the kohlrabi is to be stewed. If the kohlrabi is quite young
and tender, the small inner leaves are chopped quite fine, cooked in a separate
vessel, butter and meat broth stirred through them and then used to garnish a
dish of kohlrabi that has been stewed like cauliflowers. If the leaves are not
tender enough for this purpose, then sliced sweetbreads or little pork sausages
can be used to garnish, or else serve with cutlets, meat balls or steak.
Time of cooking, 1 1/2 hours.
REMARK.--The blue kohlrabi is preferable to the white because it is milder and
does not become tough so easily as the other kind.
37. Filled Kohlrabi (as an Entremet). Peel the kohlrabi nice and round, and cook
until partly done in weak salt water. Cut a slice from the end, hollow out the
kohlrabi in cupform, fill with a good veal forcemeat, close by tieing on the
slice that has been cut from the end, and then put them into a low kettle with
the covered ends to the top, adding boiling meat broth, a good sized piece of
butter and salt if necessary; then cook until done.
When serving put them on the dish with care, cutting the threads with which the
covers were tied, stir some cornstarch into the broth and pour it over the
kohlrabi. About 2 hours time will be necessary for the preparation of this dish.
38. Cauliflowers. Trim the stalk carefully, cut the smaller leaves away with a
sharp-pointed knife, leaving the flowers whole; then lay into salt water which
will expel any insects that may lurk in the vegetable. Cook slowly in not too
much boiling water with salt, a piece of butter, and lemon juice until
tender--but not soft--
< last page | next page >
Classic
Cook Books
|
