To Boil Young Greens or Sprouts

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. 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.
  2. 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.
  3. 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.
Original Text
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. [Illustration: 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.
Notes
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