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Classic
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page 80
any addition; season with a little nutmeg. Parsnips can also be cooked in a meat
broth with its own fat.
Serve with cutlets of all kinds and fried sausages.
72. Turnips. Wash them, pare and wash them again, cut into narrow slices and
parboil if necessary; then cook until tender in not too much water with some
good kidney suet and salt; put in a few pieces of butter and stir through the
dish 1-2 tablespoonfuls of sweet cream and a little constarch.. When serving,
grate a little nutmeg over the turnips. Potatoes can be served with the turnips,
either cooked or roasted, or else they may be cooked with them.
Serve with beef roasted like hare, warm or cold smoked meats, fried sausages and
fried liver.
73. Winter Cabbage, Bremen Style. Green winter cabbage has not so strong a
flavor as the brown variety and is therefore preferable to the latter. If the
cabbage is frozen take the heart only and the leaves nearest the heart, together
with the stalk as far as tender, washing carefully. It is best to prepare the
cabbage the evening previous, letting it freeze again, over night. Where the
cabbage has a (strong flavor it is well to first parboil it in plenty of water
for about 10 minutes. Then put some boiling water with plenty of goose-grease or
lard and butter on the tire, put in the cabbage in layers, with plenty of small
onions, adding salt sparingly because cabbage is very easily overwalted, cover
tightly and cook slowly. It must be thoroughly done but not soft and should not
be stirred; ordinarily 2 hours will be sufficient time for cooking. If it should
lack sweetness put in a piece of sugar early in the cooking. When ready to
serve, the broth, which should be rather scant, can be bound with a little flour
or cornstarch.
Garnish with stewed chestnuts (see A, 39.) which may however, also be stirred
through the cabbage or else be brought to the table in a seperate dish. Serve as
a side dish small potatoes , roasted raw to a nice brown color. Serve the
cabbage with roast goose, stuffed spareribs, roast pork, roast beef, round of
beef fried pork sausages or pork chops.
In Bremen this cabbage is usually cooked with "Pinkel" sausages (made of beef
kidney suet and oatmeal);
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