Page:Mrs Beeton's Book of Household Management.djvu/1738

1554 Method.—Trim and wash the sprouts, boil them in salted water until tender, and drain well. Heat the butter in a stewpan, fry the flour for a few minutes without browning, then add the stock and stir until boiling. Season to taste with salt and pepper, add the cheese and lemon juice, put in the sprouts, and shake over the fire until thoroughly hot.

Time.—20 to 25 minutes. Average Cost, 10d. to 1s. Sufficient for 5 or 6 persons. Seasonable, September to February.

Ingredients.—1 large or 2 small cabbages, ½ a pint of white sauce (see Sauces, No. 221), 1 or 2 tablespoonfuls of grated cheese, breadcrumbs, butter, salt and pepper.

Method.—Boil the cabbage until tender, then chop it coarsely. Place a layer at the bottom of a fireproof baking-dish, cover lightly with white sauce, sprinkle liberally with cheese, and season rather highly with salt and pepper. Repeat until the dish is full, cover the top with a thin layer of breadcrumbs, and add a few bits of butter. Bake in a moderate oven for an hour. Dish up and serve hot.

Time.—1 to 1¼ hours. Average Cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—1 large fresh cabbage, ½ a lb. of cooked rice, ½ a lb. of finely-chopped cooked meat, 1 teaspoonful of finely-chopped parsley, a teaspoonful of powdered mixed herbs, of a teaspoonful of finely-grated lemon-rind, salt and pepper, ½ a pint of brown sauce (see Sauces, No 233).

Method.—Thoroughly wash the cabbage, put it into a saucepan of boiling salted water, boil for 15 minutes, then change the water, and continue to boil for about ½ an hour longer. Mix the boiled rice and prepared meat together, add the parsley, herbs, lemon-rind and a good seasoning of salt and pepper, and mix well, moistening with a little stock or milk if necessary. Dry the cabbage thoroughly, open the leaves, and press a little of the preparation into each space. Enclose the stuffed cabbage in a large sheet of greased paper, and bake in a moderate oven from 35 to 45 minutes, basting from tune to time with hot fat. Serve with brown sauce.

Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—1 large or 2 small cauliflowers, 6 finely-chopped mushrooms, 2 ozs. of butter, 1 oz. of flour, 3 yolks of eggs, 1 tablespoonful