Boiled Broccoli

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 servings for 4 or 5 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
for serving
Instructions (5)
  1. Strip off the dead outside leaves, and the inside ones cut off level with the flower; cut off the stalk close at the bottom.
  2. Put the brocoli into cold salt and water, with the heads downwards.
  3. 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.
  4. Take them up with a slice the moment they are done; drain them well, and serve with a tureen of melted butter, a little of which should be poured over the brocoli.
  5. If left in the water after it is done, it will break, its colour will be spoiled, and its crispness gone.
Original Text
BOILED BROCOLI. 1095. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; brocoli. [Illustration: 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 butter, 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. [Illustration: 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 cluster 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.
Notes
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