Boiled Cabbage and Bacon

Ingredients

• a fine white cabbage
• a piece of bacon
• a piece of salt pork
• a pinch of grated nutmeg
• salt
• pepper
• slices of German sausage
• a lump of butter
• mixed with flour

Method

1. 1

   Blanch the cabbage, divide it into pieces, and boil with bacon, salt pork, water, salt, pepper, German sausage, and nutmeg.

2. 2

   Once boiling, reduce heat and cook until done.

3. 3

   Serve the pork or bacon on cabbage, reduce the sauce, stir in butter mixed with flour, and pour over the dish.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 101. The excerpt below is the record exactly as published.

Boiled cabbage and bacon. Selle de mouton à la purée de Saddie of mutton with purée of navets. turnips. , Pâté d’alouettes. Lark pie. Écrevisses à la bordelaise, Crayfish à la bordelaise, Beignets de poires, Pear fritters. Boiled cabbage and bacon. Blanch a fine white cabbage, divide it into several pieces, and boil in a saucepan, with either a piece of bacon or salt pork, water, salt, pepper, slices of German sausage, and a pinch of grated nutmeg ; as soon as the water boïls, make a smaller fire, and leave until thoroughly done. Dish up the pork or bacon on the pieces of cabbage, reduce the sauce, stir in a lump of butter, mixed with flour, and pour over the cabbage and bacon. Lark pie. Pluck, singe, and flatten the backs of two or three dozen larks, draw them, throw away the gizzards, and pound the trail in a mortar with scraped bacon and mixed herbs ; fill the larks with this, and wrap each one in a slice of bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread a thick layer of butter over them, add two or three laurel leaves, and a pinch of mixed spice ; cover with paste, and bake for two hours and a half. Turn out of the mould, and serve cold. Portuguese sauce. Simmer five ounces of fresh butter in a saucepan, with two yolks of egg, a little lemon-juice, salt, and coarse black pepper ; stir until the sauce is quite hot, take it off the fire, and stir until it thickens. This sauce must be made just before serving. 256 THE 366 BILLS OF FARE. SEPTEMBER r2. Potage julienne. Julienne soup. Filets de soles à la cardinal. Filets of sole à la cardinal, Salmis de bécasses. Salmis of woodcock. Filet de bœuf rôti. Roast fillet of beef. Purée de pote de terre à la Purée of potatoes à la Maria. aria. Plum-pouding anglais. Plum pudding. Salmis of woodcock. Cut up some roast woodcock into joints, skin, and trim them, pound the carcases, and boil for half an hour in white wine seasoned with eschalots, half a laurel leaf, a head of garlic, and parsley; clear of all grease, pass through a tammy, stir into some brown thickening, warm in a stew-pan, and as soon as it boils, add the pieces of woodcock, simmer over a slow fire for ten minutes, and dish up, covered with the sauce, and garnished with sippets of fried bread. Baked eggs. Spread a thick layer of fresh butter in a tin or plated dish, sprinkle with salt, and break your eggs carefully on to it, one ata time; pour a little cream over them, sprinkle with salt, pepper, and grated nutmeg ; place a few small lumps of butter between the eggs, bake in the oven or on hot cinders, and brown with a salamander. Purée of potatoes à la Maria. Peel and boil your potatoes in strong stock, pass them through a tammy, and stir into Spanish, velouté, or béchamel sauce. When a proper substance, pour into a dish, and brown in the oven, or with a salamander. # THE 366 BILLS OF FARE. 257 SEPTEMBER 13. Potage à la purée de pois verts. Purée of green peas. Raïe à l'italienne. Skate à l'italienne. Gigot de Mouton à la Durand. Braised leg of mutton à la Durand. Outarde canepetière rôtie. Roast bustard. Chicorée au velouté. Purée of chicory with cream. Beignets de pommes. Apple fritters. Braised leg of mutton à la Durand. It is absolutely necessary to have a tender leg of mutton for this dish. Remove the bone as far as the handle, lard the inside, and stuff it with chopped ham, gherkins, anchovies, truffles, and spiced salt; sew the leg to its original form, and braise it (see 28th of May) over a slow fire; when done, remove the string, and dish it up, garnished à la Durand (see 19th of September). Spiced salt. The great cook, Durand, of illustrious memory, advocated _the use of spiced salt, which he said had often stood him im good stead. The following are the exact quantities he gave in his recipe. Take twenty ounces of salt, four heads of cloves, two nut- megs, six laurel leaves, a stick of cinnamon, four whole black peppers, half a quarter of an ounce of basil leaves, and the same quantity of coriander seeds; pound in à mortar, pass through a tammy, pound any large pieces that remain over, pass through the tammy, and keep in tightly corked bottles. 258 THE 366 BILLS OF FARE. SEPTEMBER 14. Garbure gratinée au gras. Bread and cabbage soup for feast ; day. " à Brochet sauce raifort. Pike, Éer dieh sauce. Côtelettes de mouton à la Soubise, Mutton cutlets à la Soubise, Perdreaux rôtis. Roast partridges. pinards à la crème. Spinach and cream. clairs au chocolat. Chocolate fingers with cream. Bread and cabbage soup for feast day. This soup is of Gascon origin, and must always be browned in the oven before serving. Cut up your cabbages into quarters, blanch, and dry them carefully in a cloth, tie a string round each piece, and place in a stew-pan, lined with slices of bacon ; add a piece of salt pork

Cook this with the app: pantry check, scaling, and the assistant.