To dress Brockala

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Strip all the little Branches off till you come to the top one, then with a Knife peel off all the hard outside Skin which is on the Stalks and little Branches, and throw them into Water. Have a Stew-pan of Water with some Salt in it: When it boils put in the Brockala, and when the Stalks are tender it is enough, then send it to Table with Butter in a Cup. The French eat Oil and Vinegar with it.