440 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Cabbage a la Viennoise. — Trim, wash, drain, and boil in slightly 

 salted water a large cabbage. When done, strain off the water and 

 chop the cooked cabbage rather finely. Cut about 4 oz. streaky 

 bacon into very fine strips, fry them in a stew-pan with a little butter, 

 add a small onion (peeled and chopped), and fry it to a golden brown. 

 Next sprinkle in a tablespoonful of flour, stir well, and fry for a few 

 seconds ; then add the cabbage. Moisten with about half a gill of 

 stock, season with salt, pepper, nutmeg, and paprika, cook slowly for 

 about 15 minutes. Dish up, garnish the dish with fried bread croutes, 

 and serve. 



Cabbage with Bacon. — Cook a piece of streaky bacon or salted 

 pork with the previously prepared cabbage ; this gives it an excellent 

 flavour. When the cabbage and pork are tender, serve the bacon or 

 pork on a dish, surrounded by the cabbage, previously drained and 

 cut into portions. 



Braised Red Cabbage. — Cut the cabbage in quarters. Remove the 

 outside leaves and the stalk, then cut the quarters in fine strips. 

 Wash well, then blanch and drain. Chop 2 or 3 peeled onions, toss 

 them in butter without browning, and add to the cabbage. Fry a 

 few minutes, then add a small glass of brandy and two glasses of claret. 

 Season with salt and pepper and cook slowly for about an hour. When 

 the cabbage is cooked and the stock well reduced, it is ready to serve. 



Savoury Red Cabbage. — Wash and trim one or two red cabbages cut 

 in quarters, and remove the stalk, then shred finely. Put the cabbage 

 in a stew-pan and cook till tender in slightly salted water. Drain 

 well, and return to the stew-pan with enough good stock to prevent it 

 from burning ; season with salt, pepper, and a good pinch of allspice. 

 Fry about 6 oz. of coarsely chopped bacon in a little butter or lard ; 

 add this to the cabbage. Allow it to simmer gently for half an hour, 

 stir from time to time, adding a dash of claret or a little wine vinegar 

 each time ; this will change the colour of the cabbage to a deep red. 

 Cabbage thus cooked is served generally with hot smoked sausages or 

 boiled salt pork, which may be cooked along with the cabbage if 

 liked. Corned or hung beef or grilled ham are likewise served with 

 red cabbage, which forms a popular vegetable dish on the Continent. 



How to Cook Spinach. — Pick and wash 2 lb. spinach, put it into a 

 small quantity of boiling salted water, and boil until tender. When 

 done strain on a colander, soak in cold water for a few minutes, drain 

 again, and chop up finely. Melt 2 oz. of butter in a stew-pan, add 

 \ oz. of cornflour, put in the chopped spinach, season with pepper and a 

 little grated nutmeg, stir over the fire until thoroughly hot, add a little 

 milk, if too thick, dish up on a round dish and ornament a little, put a 

 few pieces of toasted bread round the dish, and serve. 



Creamed Spinach. — Cook about 2 lb. of trimmed and washed spinach 

 in the usual way, drain it well, and rub through a fine sieve, or chop it 

 very finely. Melt 2 oz. of butter in a stew-pan, put in the spinach, 

 and. stir it till quite hot ; mix in 3 tablespoonfuls of Bechamel sauce and 



