CAULIFLOWERS AND CABBAGES. 81 



of the turning upside down is attained, which is, 

 to cause a circulation of the pickle (brine) and 

 secure an even distribution of the acid. 



QUICKLY PREPARED SAURKRAUT. 

 {Choucroute improvisie.) 



(Cabbage, onion, butter, bouillon, vinegar, sugar, 

 salt, cloves.) 



The cabbage is to be cut in long, thin shreds, 

 and to be fried with butter and onion. Bouillon 

 and a couple of cloves are added, and the cabbage, 

 with these ingredients, boiled in short soup until 

 tender. 



Note. — Savoy cabbage k still better for this pur- 

 pose than the ordinary white cabbage, being finer 

 and milder in taste. 



BROWNED SAURKRAUT. 



(Rinsed and drained saurkraut, butter, flour, 

 bouillon, brown syrup, and pepper-corns.) 



The cabbage is browned with butter over a slow 

 fire ; bouillon and pepper are added, with which 

 it is boiled till it is tender ; after thickening the 

 juice with flour and butter baked together on a 

 frying-pan, and a little brown syrup, it is put to 

 boil again. To be served along with a meat dish, 

 or as an independent course, garnished with 

 Scotch collops, little sausages, etc., like the fol- 

 lowing. 



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