The Book of Household Management by Mrs. Beeton

tablespoonful of salt; brocoli. [Illustration: BOILED BROCOLI.] _Mode_.--Strip off the dead outside leaves, and the inside ones cut off level with the flower; cut off the stalk close at the bottom, and put the brocoli into cold salt and water, with the heads downwards. When they have remained in this for about 3/4 hour, and they are _perfectly_ free from insects, put them into a saucepan of _boiling_ water, salted in the above proportion, and keep them boiling quickly over a brisk fire, with the saucepan uncovered. Take them up with a slice the moment they are done; drain them well, and serve with a tureen of melted butter, a _little_ of which should be poured over the brocoli. If left in the water after it is done, it will break, its colour will be spoiled, and its crispness gone. _Time_.--Small brocoli, 10 to 15 minutes; large one, 20 to 25 minutes. _Average cost_, 2d. each. _Sufficient_,--2 for 4 or 5 persons. _Seasonable_ from October to March; plentiful in February and March. [Illustration: BROCOLI.] THE KOHL-RABI, OR TURNIP-CABBAGE.--This variety presents a singular development, inasmuch as the stem swells out like a large turnip on the surface of the ground, the leaves shooting from it all round, and the top being surmounted by a cluster of leaves issuing from it. Although not generally grown as a garden vegetable, if used when young and tender, it is wholesome, nutritious, and very palatable. BOILED BRUSSELS SPROUTS.