BROCOLI
Trim the outer leaves off a broccoli, and cut off the stalk even, so that it will stand upright. Soak the broccoli in salt and water for some time, in order to get rid of any insects. Throw the broccoli into boiling water that has been salted, and boil till it is tender, the probable time for young broccoli being about a quarter of an hour. It should be served on a dish with the flower part uppermost; and butter sauce, sauce Allemande, or Dutch sauce can be served separately, or poured over the surface.
When several heads of broccoli are served at once, it is important to cut the stalks flat, as directed, before boiling. After they have been thoroughly drained upside down, they should be placed on the dish, flower part uppermost, and placed together as much as possible to look like one large broccoli. If sauce is poured over them, the sauce should be sufficiently thick to be spread, and every part of the flower should be covered. Half a teaspoonful of chopped blanched parsley may be sprinkled over the top, and improves the appearance of the dish.
N.B.--We would particularly call attention to the importance of draining broccoli and cauliflower very thoroughly, especially when any sauce is served with the broccoli. When the dish is cut into, nothing looks more disagreeable than to see the white sauce running off the broccoli into green water at the bottom of the dish.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
