Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 209

Table of Contents

Ingredients.—To each ½ 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,½ to ¾ 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.