Vaughans Vegetable Cook Book (4th edition) | Page 8

Serve on lettuce.
STUFFED CABBAGE.
Use a savoy cabbage, open up the leaves and wash thoroughly in cold
water, put in salted boiling water and boil five minutes, then take out
without breaking, and put in cold water. Make a stuffing of sausage
meat, and bread crumbs which have been moistened and squeezed. To a
half pound of sausage allow one egg, two tablespoonfuls of minced
onion browned in butter, a pinch of parsley and four tablespoonfuls of
minced cooked ham. Drain, and open up the cabbage to the center,
between the leaves put in a half teaspoonful of the stuffing, fold over
two or three leaves, put in again and so continue until the cabbage is
filled. When finished press it as firmly as the case will allow, tie up in a
piece of cheese cloth and put into boiling water; boil two hours. Serve
the cabbage in a deep dish and pour over a cream sauce.
TURKISH CABBAGE.
Prepare the cabbage as above for stuffing, then cut out the stalk
carefully. Cut each leaf in pieces about three inches square and fold
into it a forcemeat of some sort, or a highly seasoned vegetable

dressing. These little rolls are arranged in layers in a saucepan and are
held in place by the weight of a heavy plate; a broth is then turned over
them and they are boiled half an hour over a moderate fire. Serve in a
hot deep dish and pour over a good sauce made from the broth in which
they were cooked.
CARROTS A LA CREME.
[Illustration]
Take a large bunch of very small new carrots, scrape them, tie them
loosely in a piece of coarse muslin and put into a saucepan almost full
of boiling water, to which has been added a small lump of beef
drippings and two ounces of salt. In about twenty minutes they will be
tender, when remove from the hot water and plunge for a moment in
cold. Next melt an ounce of butter in a saucepan and stir into this a
dessert spoonful of flour, a small quantity each of pepper, salt and
cayenne, also a little nutmeg and half a teacupful of cream. Remove the
carrots from the muslin, put them into the saucepan with the other
ingredients and let them simmer in them for a few minutes; then serve
very quickly while hot. Green peas and carrots mixed and dressed in
this way make an excellent variation.
CARROTS A LA FLAMANDE.
When par-boiled and drained, put the carrots into a saucepan with a
piece of butter, a small lump of sugar and as much water as may be
necessary for sauce; add some finely minced parsley and pepper and
salt to the taste. Let the carrots simmer until done (about fifteen
minutes) shaking them occasionally. Beat together the yolks of two
eggs and two tablespoonfuls of cream; stir this into the carrots off the
fire and serve.
CARROT CROQUETTES.
Wash six small, fine-grained carrots and boil until tender. Drain and
mash them. To each cupful add one-half spoonful of salt and one-fourth
as much pepper, the yolks of two raw eggs, a grate of nutmeg and one

level teaspoonful of butter. Mix thoroughly and set away until cold.
Shape into tiny croquettes, dip in slightly beaten egg, roll in fine bread
crumbs and fry in smoking-hot fat.
CHICAGO RECORD.
FRIED CARROTS.
When the carrots are boiled tender, slice them lengthwise. Into a frying
pan put one tablespoonful of butter, and when very hot put in the
carrots; brown them lightly on both sides, sprinkle them with salt,
pepper and a little sugar and garnish with parsley.
ESCALLOPED CARROTS.
Take six small fine-grained carrots and two small white onions, boil in
water until tender, from forty-five to sixty minutes, just enough water
to keep from burning. Do not scrape them, and the flavor will be
retained; do not cover them and the color will be preserved. When the
onions are tender remove them. When the carrots are done peel them
and slice thin. Put in baking dish a layer of carrots, sprinkle with salt
and pepper and dots of butter. Proceed in this way until you have used
all the carrots. Moisten with a cup of new milk, into which a beaten egg
has been carefully stirred, and a good pinch of salt. Spread over the top
a layer of bread crumbs and bake until a nice brown.
CHICAGO RECORD.
PRESERVED CARROTS.
Scrape carrots clean, cut into small pieces and boil with sufficient cold
water to cover them. Boil until tender, and put through the colander,
weigh the carrots, add white sugar pound for pound and boil five
minutes. Take off and cool. When cool add the juice of two lemons and
the grated rind of one, two