BOILED BEETROOT.
1094. INGREDIENTS,--Beetroot; boiling water.
_Mode_.--When large, young, and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle. (_See_ No. 369.) Beetroot is more frequently served cold than hot: when the latter mode is preferred, melted b.u.t.ter should be sent to table with it. It may also be stewed with b.u.t.ton onions, or boiled and served with roasted onions. Wash the beets thoroughly; but do not p.r.i.c.k or break the skin before they are cooked, or they would lose their beautiful colour in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beetroot into thick slices, and send to table melted b.u.t.ter. For salads, pickle, &c., let the root cool, then peel, and cut it into slices.
_Time_.--Small beetroot, 1-1/2 to 2 hours; large, 2-1/2 to 3 hours.
_Average cost_, in full season, 2d. each.
_Seasonable_.--May be had at any time.
[Ill.u.s.tration: BEETROOT.]
BEETROOT.--The geographical distribution of the order Saltworts (_Salxolaceae_), to which beetroot belongs, is most common in extra-tropical and temperate regions, where they are common weeds, frequenting waste places, among rubbish, and on marshes by the seash.o.r.e. In the tropics they are rare. They are characterized by the large quant.i.ties of mucilage, sugar, starch, and alkaline salts which are found in them. Many of them are used as potherbs, and some are emetic and vermifuge in their medicinal properties. The _root_ of _garden_ or red beet is exceedingly wholesome and nutritious, and Dr. Lyon Playfair has recommended that a good brown bread may be made by rasping down this root with an equal quant.i.ty of flour. He says that the average quality of flour contains about 12 per cent. of azotized principles adapted for the formation of flesh, and the average quality of beet contains about 2 per cent. of the same materials.
BOILED BROCOLI.
1095. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; brocoli.
[Ill.u.s.tration: BOILED BROCOLI.]
_Mode_.--Strip off the dead outside leaves, and the inside ones cut off level with the flower; cut off the stalk close at the bottom, and put the brocoli into cold salt and water, with the heads downwards. When they have remained in this for about 3/4 hour, and they are _perfectly_ free from insects, put them into a saucepan of _boiling_ water, salted in the above proportion, and keep them boiling quickly over a brisk fire, with the saucepan uncovered. Take them up with a slice the moment they are done; drain them well, and serve with a tureen of melted b.u.t.ter, a _little_ of which should be poured over the brocoli. If left in the water after it is done, it will break, its colour will be spoiled, and its crispness gone.
_Time_.--Small brocoli, 10 to 15 minutes; large one, 20 to 25 minutes.
_Average cost_, 2d. each.
_Sufficient_,--2 for 4 or 5 persons.
_Seasonable_ from October to March; plentiful in February and March.
[Ill.u.s.tration: BROCOLI.]
THE KOHL-RABI, OR TURNIP-CABBAGE.--This variety presents a singular development, inasmuch as the stem swells out like a large turnip on the surface of the ground, the leaves shooting from it all round, and the top being surmounted by a cl.u.s.ter of leaves issuing from it. Although not generally grown as a garden vegetable, if used when young and tender, it is wholesome, nutritious, and very palatable.
BOILED BRUSSELS SPROUTS.
1096. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a _very small_ piece of soda.
_Mode_.--Clean the sprouts from insects, nicely wash them, and pick off 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 over a brisk fire until tender; drain, dish, and serve with a tureen of melted b.u.t.ter, or with a maitre d"hotel sauce poured over them. Another mode of serving is, when they are dished, to stir in about 1-1/2 oz. of b.u.t.ter and a seasoning of pepper and salt. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be arranged on the dish in the form of a pineapple, and, so served, has a very pretty appearance.
_Time_.--From 9 to 12 minutes after the water boils.
_Average cost_, 1s. 4d. per peck.
_Sufficient_.--Allow between 40 and 50 for 5 or 6 persons.
_Seasonable_ from November to March.
SAVOYS AND BRUSSELS SPROUTS.--When the Green Kale, or Borecole, has been advanced a step further in the path of improvement, it a.s.sumes the headed or hearting character, with blistered leaves; it is then known by the name of Savoys and Brussels Sprouts.
Another of its headed forms, but with smooth glaucous leaves, is the cultivated Cabbage of our gardens (the _Borecole oleracea capitula_ of science); and all its varieties of green, red, dwarf, tall, early, late, round, conical, flat, and all the forms into which it is possible to put it.
TO BOIL YOUNG GREENS OR SPROUTS.
1097. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a _very small_ piece of soda.
[Ill.u.s.tration: BRUSSELS SPROUTS.]
_Mode_.--Pick away all the dead leaves, and wash the greens well in cold water; drain them in a colander, and put them into fast-boiling water, with salt and soda in the above proportion. Keep them boiling quickly, with the lid uncovered, until tender; and the moment they are done, take them up, or their colour will be spoiled; when well drained, serve. The great art in cooking greens properly, and to have them a good colour, is to put them into _plenty_ of _fast-boiling_ water, to let them boil very quickly, and to take them up the moment they become tender.
_Time_.--Brocoli sprouts, 10 to 12 minutes; young greens, 10 to 12 minutes; sprouts, 12 minutes, after the water boils.
_Seasonable_.--Sprouts of various kinds may be had all the year.
GREEN KALE, OR BORECOLE.--When Colewort, or Wild Cabbage, is brought into a state of cultivation, its character becomes greatly improved, although it still retains the loose open leaves, and in this form it is called Green Kale, or Borecole.
The scientific name is _Borecole oleracea acephala_, and of it there are many varieties, both as regards the form and colour of the leaves, as well as the height which the plants attain. We may observe, that among them, are included the Thousand-headed, and the Cow or Tree Cabbage.
BOILED CABBAGE.
1098. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a _very small_ piece of soda. _Mode_.--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 they should be 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 them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve.
_Time_.--Large cabbages, or savoys, 1/3 to 3/4 hour, young summer cabbage, 10 to 12 minutes, after the water boils.
_Average cost_, 2d. each in full season.
_Sufficient_,--2 large ones for 4 or 5 persons.
_Seasonable_.--Cabbages and sprouts of various kinds at any time.
THE CABBAGE TRIBE: THEIR ORIGIN.--Of all the tribes of the _Cruciferae_ this is by far the most important. Its scientific name is _Bra.s.siceae_, and it contains a collection of plants which, both in themselves and their products, occupy a prominent position in agriculture, commerce, and domestic economy. On the cliffs of Dover, and in many places on the coasts of Dorsetshire, Cornwall, and Yorkshire, there grows a wild plant, with variously-indented, much-waved, and loose spreading leaves, of a sea-green colour, and large yellow flowers. In spring, the leaves of this plant are collected by the inhabitants, who, after boiling them in two waters, to remove the saltness, use them as a vegetable along with their meat. This is the _Bra.s.sica oleracea_ of science, the Wild Cabbage, or Colewort, from which have originated all the varieties of Cabbage, Cauliflower, Greens, and Brocoli.
STEWED RED CABBAGE.
1099. INGREDIENTS.--1 red cabbage, a small slice of ham, 1/2 oz. of fresh b.u.t.ter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar.
_Mode_.--Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the b.u.t.ter, 1/2 pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, and serve. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish.
_Time_.--Rather more than 1 hour. _Average cost_, 4d. each.
_Sufficient_ for 4 persons.
_Seasonable_ from September to January.
THE WILD CABBAGE, OR COLEWORT.--This plant, as it is found on the sea-cliffs of England, presents us with the origin of the cabbage tribe in its simplest and normal form. In this state it is the true Collet, or Colewort, although the name is now applied to any young cabbage which has a loose and open heart.
BOILED CARROTS.