Cookery for every household

Meanwhile prepare the stuffing. Chop the meat, onion, and parsley finely, mix them together, add the bread-crumbs and season to taste. Pour in the melted butter or fat and bind all into a stiffish paste with beaten egg. Pull the leaves of the cabbage apart, put a good spoonful of the stuffing in the centre and the remainder between the leaves. Then wrap the cabbage in a piece of well-greased paper, tie it with string and place it in a baking tin with the stock poured round. Bake in a good oven, basting every now and then with the stock. When ready, serve the cabbage on a hot dish, removing the paper and string, boil down the stock in the tin until there is just sufficient to serve as gravy, remove any grease from the top and pour it round. Notes. — An ordinary veal forcemeat, sausage meat or boiled chestnuts, may be used instead of the above stuffing. The cabbage may be stewed instead of baked. Time to bake, about 1 hour. Sufficient for 4 or 5 persons. 435. Colcannon 1 cupful cooked cabbage. 1 cupful cooked potatoes. 1 egg- 1 oz. butter or dripping. A few browned breadcrumbs. Chop the cabbage finely, removing any hard pieces of stalk. Mash or sieve the potatoes and mix them with the cabbage. Melt the butter or dripping in a saucepan, put in the cabbage and potato with seasoning to taste and mix well together. Then add the egg well beaten and stir it in thoroughly. Grease a plain mould or basin and coat the inside with browned bread-crumbs. Put in the cabbage mixture and bake in the oven until firm to the touch. When ready, turn out and serve the colcannon by itself, or as an accompaniment to meat. If preferred the colcannon may be baked in a border mould and another kind of vegetable served in the centre. Notes. — Any other cooked greens may be used instead of the cabbage. Instead of being baked, the mixture may be made a little moister by adding some milk, and then simply piled up in a hot vegetable dish. The egg in this case may be omitted. Fried bacon or sausages may be served with colcannon. This mixture may also be made up in small cakes, egged and bread-crumbed and fried. Sufficient for 3 or 4 persons. 436. Red Cabbage, To Stew 1 red cabbage. 1 pt. light stock or broth. 1 oz. butter. 1 oz. flour. 2 table-sps. vinegar. Salt, pepper. 2 oz bacon. A pinch of nutmeg. Trim the cabbage, removing any damaged leaves and the hard part of the stalk. Cut it in halves and shred it rather finely. Then wash the cabbage carefully, drain it, and scald in boiling water for a few minutes. Drain again and put the prepared cabbage into a stewpan with the stock or broth (there should be sufficient to cover it). Add the butter and flour mixed together, the vinegar, seasoning, and bacon cut in small pieces. Put the lid on the pan and allow the contents to simmer slowly by the side of the fire, or in the oven, until quite tender. Serve very hot. Notes. — Red cabbages are not often used in this country except pickled, but they make quite a good vegetable and may be cooked according to any of the recipes given for the ordinary green cabbage. This is a good accompaniment to game or sausages. Time to cook, about 1 hour. Sufficient for 3 or 4 persons. 437. Red Cabbage with Apples 1 red cabbage. 1 onion. 2 or 3 apples. 2 oz. butter or dripping. Salt. Pepper. 1 gill cream or milk.