Green vegetables / Ministry of Food.

Date:
[1946]
Catalogue details

Licence: Public Domain Mark

Credit: Green vegetables / Ministry of Food. Source: Wellcome Collection.

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    BROCCOLI or CAULIFLOWER with HOLLANDAISE SAUCE 1 large or 2 small broccoli or 4 peppercorns (in muslin bag) cauliflowers 2 dried eggs, reconstituted 2 tablespoons flour 3 tablespoons vinegar 3 pint milk or stock, or vegetable Pepper and salt water Separate broccoli or cauliflower into small pieces and boil until tender in. very little salted water. Drain. Mix the flour to a smooth paste with a little of the milk or stock, boil remainder, pour on to flour, return to pan, stir until it boils, and boil 5 minutes with the peppercorns. Remove from heat and add the eggs carefully, boil 2-3 minutes longer. Remove the peppercorns, add vinegar and seasoning and pour over the broccoli or cauliflower. BRUSSELS SPROUTS A L’ITALIENNE 1 /b. Brussels sprouts Salt and pepper Salt Pinch of grated nutmeg 1 oz. margarine Lemon substitute 1 oz. flour 2-3 oz. grated cheese 1 pint milk and vegetable water Wash and clean the sprouts; cook in a little boiling salted water until tender. Drain, keeping the vegetable water. Melt the fat, add the flour and cook for about 2 minutes. Add the liquid, bring to the boil and cook for 5 minutes. Add seasoning to taste, grated nutmeg, a few drops of lemon substitute and grated cheese. Mix thoroughly. Add the sprouts to the sauce and heat through. Serve hot. RED CABBAGE 1 oz. fat or dripping 1 tablespoon vinegar 1 1b. red cabbage, shredded Salt and pepper 1 large onion, sliced 2 teaspoons of sugar, brown if 1 large apple, sliced possible 2 tablespoons stock or water Melt the fat in a saucepan and add all the other ingredients. Cover with a tightly fitting lid and boil gently until the cabbage is tender, about 30-40 minutes. Shake the pan occasionally during cooking to prevent the cabbage from sticking. Do not cook over a fierce heat or the cabbage will boil dry. This 1s excellent served with pork or with grilled or fried sausages. Ask for Ministry of Food Leaflet “Salads” and ‘Root Vegetables” or send a postcard to: | Food Advice Service, Ministry of Food, London W.1. The Ministry of Food has compiled the “ABC of Cookery’ which gives suggestions and methods for cooking and preparing food. Obtainable from H.M. Stationery Office or through any Bookseller. Price 1/- or 1/2 by post. Issued by the Ministry of Food <atte 6492301 Ppt. Ltd. 51-2000 oe January, 1946