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Garnish your dish with pickles. To boil BROCOLI. Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little butter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve as you do asparagus; lie stalks in the middle, and the bunches round it, as you would do asparagus.
You may pickle brocoli in the same manner. Also the green tops of asparagus. Take a fine firm cabbage of a deep red or purple colour. Strip off the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, and then slice it crossways. Lay it in a deep dish, sprinkle a handful of salt over it, cover it with another dish, and let it lie twenty-four hours.
The garden also yielded abundance of cabbages, brocoli, cauliflower, turnips, spinage, cucumbers, squashes, artichokes, pompions, asparagus, &c. in great perfection.
When required, the top and bottom of the table may be furnished with game, fowls, rabbit; boiled fish, such as soles, mackarel, oysters, stewed or scalloped; French beans, cauliflower, or Jerusalem artichokes, in white sauce; brocoli with eggs, stewed spinach with eggs, sweetbreads, small birds, mushrooms, scalloped potatoes; cutlets, roast onions, salmagundi, buttered eggs on toast, cold neat's tongue, ham, collared things, sliced hunter's beef, buttered rusks with anchovies, grated hung beef with butter, with or without rusks; grated cheese round, and butter dressed in the middle of a plate; radishes the same, custards in glasses with sippets, oysters cold or pickled; potted meats, fish, birds, cheese; good plain cake sliced, pies of birds or fruit; lobsters, prawns, cray fish, any sweet things, and fruits.
George's; but in Mr. Métivier's early days the island was far more wooded than it is at present, and it is possible that the wholesale destruction of hedgerow elms and the grubbing-up of so many orchards in order to employ the ground more profitably in the culture of early potatoes and brocoli, by which the island has lost much of its picturesque beauty, may have had the effect of deterring some of the occasional visitors from alighting here in their periodical migrations."
Take advantage of cloudy weather to sow turnips; and if there be no showers, water the ground once in two days. Sow brocoli upon a rich warm border, and plant out celery, for blanching. This must be planted in trenches a foot and a half deep, and the plants must be set half a foot asunder in the rows.
Some, instead of Roasting it, will prepare it, with a good covering of the aforesaid Mixture, and set it an Hour in the Oven, which answers full as well. Then serve it, with boiled Pidgeons, Russia Cabbages, if you can get them, or Sprouts of Cabbages, curll'd, as big as Tennis-Balls, or Collyflowers, or Brocoli.
Leaving trim lawns, a forest of box-trees, budding roses and peonies, well-grown early brocoli and York cabbages behind, we drove through a country of eternal little fields and grey stone walls. It is needless to say that Maryfort is a long way from Ennis.
Vegetables are generally pretty cheap, potatoes hardly 1/2d. a pound, cauliflowers, brocoli, and asparagus at a much less price than in London; the finer sorts of fruits, as peaches, nectarines, apricots, greengages, grapes, etc., are very reasonable, but on the whole Paris is very little cheaper than London; the principal difference is in the wine, which is to be had at all prices from 5d. to 5s. a bottle, but by arranging with the Maison Meunier, 22, Rue des Saints-Pères, the house I have recommended, by taking a certain quantity, very good Bordeaux may be had, which will only come to about 1s. 6d. a bottle.
HIND QUARTER OF LAMB. Boil the leg in a floured cloth an hour and a quarter; cut the loin into chops, fry them, lay them round the leg, with a bit of parsley on each, and serve it up with spinach or brocoli. HIND QUARTER OF PIG. To dress this joint lamb fashion, take off the skin, roast it, and serve it up with mint sauce.
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