This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
These are perhaps the most delicate of all the cabbage species. To be quite perfect they should not be larger than an English walnut. They are sold in the market by the quart, and are seasonable in the fall and early winter.
Trim neatly and soak in cold water for an hour; throw into boiling salted water and cook in an uncovered vessel for thirty minutes. Drain in a colander. If they lose their color and turn a sort of yellowish green and become soft they have been cooked too long. They should be a bright green and very delicate. Turn them into a heated dish and pour over either plain melted butter, white sauce, or sauce Hollandaise.