Page:Mrs Beeton's Book of Household Management.djvu/928

822 poured over the broccoli. If left in the water after it is done, the broccoli will break, its colour will be spoiled, and its crispness lost. If boiled too fast they break.

Time.—Small broccoli, 10 to 15 minutes; large broccoli, 20 to 30 minutes. Average Cost, 2d. to 3d. each. Seasonable from October to March.

Ingredients.—Brussels sprouts. To each ½ gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda, white sauce No. 222 or parsley butter.

Method.—Clean the sprouts from insects, wash them, and pick any dead or discoloured leaves from the outsides; put them into a saucepan of boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly until tender; drain, dish, and serve with a tureen of melted butter: maître d'hôtel sauce is sometimes poured over them. Another method of serving is to toss the sprouts in about 1 oz. of butter and a seasoning of pepper and salt. They must, however, be sent to table very quickly, for on account of the smallness of the sprouts this vegetable soon cools.

Time.—From 10 to 15 minutes, after the water boils. Average Cost, 2d. to 3d. per lb. Seasonable from September to March.

Ingredients.—Cabbages. To each ½ gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda.

Method.—Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice at the stalk end; if very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into plenty of fast-boiling water, to which have been added salt and soda in the above proportions. Stir the cabbages once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done