Excerpt from May Byron's Vegetable Book: Containing Over 750 Recipes for the Cooking and Preparation Haricot Bean Fritters; Haricot Beans with Onions; Haricot Beans Stewed Butter Beans or Lima Beans Butter Beans Bonne Femme; Butter Bean Croquettes; Butter Beans, Fermiere; Butter Beans aux Fines Herbes Beetroot Beetroot Baked, No. 1; Beetroot Baked, No. 2; Beetroot Boiled; Beetroot Boiled (Cold); Beetroot Creamed; Beetroot Fried; Beetroot Mould; Beetroot Ragout; Beetroot Savoury; Beetroot Stewed, No. 1; Beetroot Stewed, No. 2 Cabbages Cabbage Baked; Cabbage Boiled; Cabbage with Cream; Cabbage Field; Cabbage Piedmont; Cabbage (Red) Boiled; Cabbage (Red) as Prepared in Belgium; Cabbage (Red Flemish); Cabbage (Red) Fricassee; Cabbage and Sausages (Flemish); Cabbage Savoury; Cabbage Stewed; Cabbage (Red) Stewed; Cabbage Stuffed, No. 1; Cabbage Stuffed, No. 2; Cabbage Stuffed, No. 3; Cabbage Stuffed, No. 4 About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art techlogy to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.