Mrs Beetons Vegetables Revisited
Boiled Broccoli
Broccoli
To each 2˝lt (4 pints) Water allow:
1 tbsp (heaped) Salt
Remove the dead outside leaves and cut off the inside ones level with the flower.
Cut off the stalk close at the bottom and put the broccoli into cold salted water, with the heads downwards.
Allow to stand for 45 minutes and they are free from insects,.
Put them into a saucepan of boiling salted water, boiling quickly over a medium to high heat, with the saucepan uncovered.
Remove with a slotted spoon as soon as they are done.
Drain well and serve with a tureen of melted butter, a little of which should be poured over the broccoli.
If left in the water after it is done, it will break, its colour will be spoiled and its crispness gone.
Time: Small broccoli, 10 to 15 minutes, large one, 20 to 25 minutes.
Sufficient: 2 for 4 or 5 persons.
Seasonable from October to March, plentiful in February and March.
BOILED BROCOLI
1095. INGREDIENTS - To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; 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.
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