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Classic
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page 60
your water boil as soon as possible, and when the stalk is tender, take up your
cabbage into a cullender, or sieve, that the water may drain off, and send it to
table as hot as you can.
Savoys are dressed in the same manner.
To boil Sprouts.
Pick and wash your sprouts very clean, and see there are not snails or grubs
between the leaves, cut them across the stem, but not the heart; after they are
well washed, take them out of the water to drain; when your water boils, put in
some salt, and then the sprouts, with a little more salt on them; make them boil
quick, and if any scum arises, take it clean off. As soon as the stalks are
tender strain them off, or they will not only lose their colour, but likewise
their flavour.
To boil Spinach.
There is no herb requires more care in the washing, than spinach; you must
carefully pick it leaf by leaf, take off all the stalks, and wash it in three or
four waters; then put it into a cullender to drain. It does not require much
water to dress it: half a pint in a sauce-pan that holds two quarts, will dress
as much spinach, as is generally wanted for a small family. When your water
boils, put in your spinach, with a spoon as you put it into the sauce-pan; let
it boil quick, and as soon as tender, put it into a sieve or cullender, and
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