cooks aver the colour is not so good, but this is chiefly
a matter of care. Some people also place the cabbages
before serving between two plates, to extract all
possible moisture, but the pressure must be even
and gentle, or the vegetable will become a “ mash.”
It takes half an hour to cook altogether. A tea-
spoonful of sugar to every dessertspoonful of salt is
a great improvement. If properly cooked soda is
absolutely unnecessary.
Cabbage cake. — Wash and boil a large cabbage,
put it in a colander, and press out all the water with
a reversed plate. Butter a piedish, and dust with
crumbs, then put in a layer of cabbage, then a layer
of any finely-minced cold cooked meat, repeating
these layers till the dish is full, when you cover with
four or five slices of fat bacon✪ Cabbage Cake, and set it in a moderate
oven. When the bacon is cooked, and the rest heated
through (in about forty minutes), turn it out and
serve with gravy round it.
steamed. — Prepare the cabbage exactly
as for boiling, drain it well, dust it lightly with salt,
then lay it in, or on, the steamer ; fill the under part
quite half full of boiling water, and boil it all sharply
over a quick fire for fifteen minutes or so, according
to size.
dressed. — Cabbage may be served in a
variety of ways, besides plainly boiled, with very
little trouble. For instance, d la maitre d'hotel :
Boil the cabbage whole as above, then when cooked
press it lightly but firmly to extract all the water,
halve it lengthways, arrange it neatly on a hot dish,
season with white pepper, a little salt, and a grate
VEGETA.BLES.
39
of nutmeg, sprinkle with a little dissolved butter,
and a squeeze of lemon juice, and serve very hot.
(Savoys are]especially good cooked thus.) Or prepare
the cabbage as above, turn it out in a neat pile, and
cut it sharply into squares, finishing as in the previous
recipe. Or, a la creme : When cooked turn the cabbage
out on a board, shred it finely, and toss it in a pan
with h to loz. of butter, pepper, salt, nutmeg, and
(if liked) powdered mixed spice, moistening it gradu-
ally with cream, allowing it all to simmer very gently
till the cream is absorbed, and serve hot. (The
cabbage must be rather underboiled at first for this
dish). Or, au lard : Boil and shred the cabbage
as before ; have ready equal quantities of ham or
bacon (fat and lean), and onions, cut into dice, and
fry these together till the onion is just coloured,
and the bacon nearly done, then stir in the shred
cabbage, seasoning it with a little pepper, and stir
it altogether over the fire till the bacon is quite cooked
and the cabbage perfectly hot. Cold cooked cabbage
is excellent rechauffe thus.
Cabbage, steiced. — Cut the stalk of a good firm
cabbage off close, trim and quarter the cabbage,
and soak it for an hour or two in cold, salted, and
acidulated water ; then drain well, and lay the quarters
in plenty of fast boiling salted water, and boil uncovered
for twenty minutes (more or less according to size) ;
then drain well on a reversed sieve. Meanwhile
mince a good slice (from 2 to 3oz.) of fat bacon with a
little shallot and some powdered sweet herbs, salt
and pepper, and spice to taste ; fry it all till the bacon
is melted, then lay in the drained and shred cabbage.
40
VEGETABLES.
Page 20 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cooks aver the colour is not so good, but this is chiefly a matter of care. Some people also place the cabbages before serving between two plates, to extract all possible moisture, but the pressure must be even and gentle, or the vegetable will become a “ mash.” It takes half an hour to cook altogether. A teaspoonful of sugar to every dessertspoonful of salt is a great improvement. If properly cooked soda is absolutely unnecessary.
Cabbage cake. — Wash and boil a large cabbage, put it in a colander, and press out all the water with a reversed plate. Butter a piedish, and dust with crumbs, then put in a layer of cabbage, then a layer of any finely-minced cold cooked meat, repeating these layers till the dish is full, when you cover with four or five slices of fat bacon, and set it in a moderate oven. When the bacon is cooked, and the rest heated through (in about forty minutes), turn it out and serve with gravy round it.
Steamed. — Prepare the cabbage exactly
as for boiling, drain it well, dust it lightly with salt, then lay it in, or on, the steamer ; fill the under part quite half full of boiling water, and boil it all sharply over a quick fire for fifteen minutes or so, according to size.
Dressed. — Cabbage may be served in a
variety of ways, besides plainly boiled, with very little trouble. For instance, d la maitre d'hotel : Boil the cabbage whole as above, then when cooked press it lightly but firmly to extract all the water, halve it lengthways, arrange it neatly on a hot dish, season with white pepper, a little salt, and a grate
of nutmeg, sprinkle with a little dissolved butter, and a squeeze of lemon juice, and serve very hot. (Savoys are]especially good cooked thus.) Or prepare the cabbage as above, turn it out in a neat pile, and cut it sharply into squares, finishing as in the previous recipe. Or, a la creme : When cooked turn the cabbage out on a board, shred it finely, and toss it in a pan with h to loz. of butter, pepper, salt, nutmeg, and (if liked) powdered mixed spice, moistening it gradually with cream, allowing it all to simmer very gently till the cream is absorbed, and serve hot. (The cabbage must be rather underboiled at first for this dish). Or, au lard : Boil and shred the cabbage as before ; have ready equal quantities of ham or bacon (fat and lean), and onions, cut into dice, and fry these together till the onion is just coloured, and the bacon nearly done, then stir in the shred cabbage, seasoning it with a little pepper, and stir it altogether over the fire till the bacon is quite cooked and the cabbage perfectly hot. Cold cooked cabbage is excellent rechauffe thus.
Cabbage, steiced. — Cut the stalk of a good firm cabbage off close, trim and quarter the cabbage, and soak it for an hour or two in cold, salted, and acidulated water ; then drain well, and lay the quarters in plenty of fast boiling salted water, and boil uncovered for twenty minutes (more or less according to size) ; then drain well on a reversed sieve. Meanwhile mince a good slice (from 2 to 3oz.) of fat bacon with a little shallot and some powdered sweet herbs, salt and pepper, and spice to taste ; fry it all till the bacon is melted, then lay in the drained and shred cabbage.
Records on this page
Cabbage Cake