Vegetables

Note
All root vegetables or vegetables grown below the ground are placed into cold water. All green vegetables or vegetables above the ground are placed into boiling water. All dry vegetables (pulses) are covered with boiling water and allowed to soak for 18 hours.

Cabbage
A new method of cooking to preserve the vitamins.
50 lb cabbage

1. Obtain the cabbage as fresh as possible.
2. Use all the cabbage except thick stalks and yellow leaves.
3. Wash thoroughly in salt water.
4. Use the smallest possible amount of water.
5. Have the water boiling before adding the vegetables.
6. Add salt and a little vinegar to water before adding the vegetables.
7. Gradually add the vegetables to the water to prevent the water going off the boil.
8. Cover whilst cooking.
9. Cook vegetables only until tender.
10. Arrange cooking of vegetables to be served as soon as possible.
11. The same water can be used fo the 2nd cooking of the cabbage.
12. Use the water after straining for soups and gravies.

Brussels Sprouts
40 lb Brussels sprouts
4 oz salt

Use the same method as for cooking cabbage.

Boiled Carrots, Turnips, Swedes and Parsnips
40 lb vegetable
2 oz salt

Method
Peel and cut vegetables in neat squares or finger shape. Place in cold water, add salt, bring to the boil and cook steadily till tender. The water, when drained off, can be used for soups or gravies.
Note
The above vegetables can also be mashed and a little margarine added and served as buttered carrots, turnips, Swedes or parsnips.

Vichy Carrots
40 lb carrots
A little sugar
½ lb margarine
Salt to season

Method
Clean and cut carrots into round slices. Place in saucepan, add margarine, and sweat down. Barely cover with cold water, add sugar, salt and simmer till tender. Reduce liquid and pour over the carrots when serving.

Dry Vegetables (Pulses)
Haricot beans, butter beans, green peas.
10 lb Haricot beans or other dried vegetables.
12 oz carrots (whole)
12 oz onions (whole)
1 lb bacon trimmings
A few peppercorns tied in a bag
Salt to season
A faggot (a small bundle of herbs, parsley, stacks, thyme, bay leaves added to the dish for flavouring)

Method
Soak vegetables for 18 hours and cover with fresh cold water before bringing to the boil. Skim, add whole vegetables and other ingredients, simmer until tender, remove the garnish and then strain before serving.
Note
When cooking green vegetables (peas) add a little chopped fresh or dried mint.

Braised Cabbage
A method of using up left over cabbage.
40 lb cabbage
2 qts brown sauce
1 lb carrots
Salt and pepper to season
1 lb onions
A little melted fat/ margarine
1 lb bacon trimming
2 qts stock

Method
Place sliced vegetables and diced bacon trimmings in a baking tray. Cover with cabbage, repeat with sliced vegetables and bacon and then cover again with cabbage. Add the stock and fat, bring to the boil and cover with greaseproof. Cook in a fairly hot oven for approximately 1 hour. Strain off the stock, add the brown sauce and serve with cabbage.