34 THE VEGETABLE CULTIVATOR. 



there and here form an agreeable, wholesome, and 

 delicious dish, at the table both of the peer and the 

 peasant, 



This plant produces an elongated stem, about 

 three feet high, which sprouts out shoots, and forms 

 small green heads like cabbages in miniature, each 

 being from one to two inches in diameter. The 

 crown of the plant is not unlike a late planted 

 savoy, and is cut off for use before the sprouts. 



This delicate vegetable can be cooked in several 

 ways ; but the following method, communicated to 

 the author by a gentleman many years resident in 

 Brussels, will be found to produce, as old Gerrard 

 used to say, " a dainty dish." After the sprouts 

 have been frosted, a process which renders them 

 more tender and sweet, they may be gathered ; (the 

 more close and compact they are the better.) Im- 

 merse them in clear soft water for an hour or two, 

 to cleanse them from any dirt or insects ; then boil 

 them for about twenty minutes rather quickly, 

 using plenty of water ; when soft, they must be 

 taken up and well drained ; they are then to be put 

 into a stew-pan, with cream, or with a little fresh 

 butter thickened with flour, and seasoned with pepper 

 and salt, and stirred until they are thoroughly hot* 

 They are served up to table with a little tomato 

 vinegar, which greatly heightens their flavour. 



The higher classes in Flanders use them with 

 almost every sort of meat, and often stew them 

 in rich gravies. 



Culture. It requires nearly the same treatment 

 as the borecole, only it need not be planted at 

 more than eighteen inches each way, as the head 



