[Sca-cooks] brussels sprouts
Mary Morman
mem at rialto.org
Sat Oct 8 11:37:19 PDT 2005
much as i hate to disagree with bear, i think that this reference from
Le Menagier is clearly for brussels sprouts. here's how our cooks guild
does it.
"CABBAGES be of five sorts; the best are those that have been
touched with frost and they are tender and soon cooked; and in
frosty weather they must not be parboiled, but in rainy weather they
must. White cabbages come at the end of August. Cabbage hearts at
the end of the grape harvest. And when the heart of the cabbage,
which is in the midst, is plucked off, you pull up the stump of the
cabbage and replant it in fresh earth, and there will come forth
from it big spreading leaves; and the cabbage takes a great deal of
room and these cabbage hearts be called Roman cabbages and they are
eaten in winter; and when the stumps are replanted, there grow out
of them little cabbages which are called sprouts and which are eaten
with raw herbs and vinegar; and if you have plenty, they are good
with the outer leaves removed and then washed in warm water and
cooked whole in a little water; and then when they are cooked add
salt and oil and serve them very thick, without water, and put olive
oil over them in Lent."
Redaction by Lady Branwyn ni Ceallaigh
Serves 12-15 people (usually enough for two tables)
1/2 cup white wine vinegar
2 Tablespoons olive oil
1/4 cup chopped onion
1 clove garlic, minced
2 Tablespoons honey
3 Tablespoons celery leaves
1/2 teaspoon dried tarragon
1 Tablespoons parsley
1 teaspoon salt
pepper
1 lb. brussels sprouts
Place all ingredients in a sauce pan, heat to boiling. Simmer, covered,
until tender and place in a covered container in the refrigerator
overnight.
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