Braised Cabbage

Ingredients

• 1 good sized Savoy cabbage
• 1 onion
• A bunch sweet herbs
• 1 pint stock
• 1 carrot
• 1 small turnip
• 1 stalk celery
• Salt and pepper
• £ oz. glaze

Method

1. 1

   Cut cabbage in half, steep in cold water.

2. 2

   Boil in salted water for 20 minutes.

3. 3

   Prepare vegetables, lay cabbage on top, pour stock, and boil until tender.

4. 4

   Brush with glaze and serve.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 17. The excerpt below is the record exactly as published.

£ oz. glaze Trim the artichokes, and put them into a pan, with plenty of boiling water, and containing about 1 tea- spoonful of salt to each quart ; boil 40 minutes ; lift them out to drain ; meanwhile, prepare a forcemeat as follows: — Put the mushrooms, ham, bacon, parsley (minced), with herbs, lemon rind, and seasoning, into a frying-pan, fry 5 minutes; stir in the yolk, remove the centres from the artichokes with a small knife, fill with the forcemeat, put them into a saucepan, pour round the stock, and simmer slowly 10 minutes ; dish carefully ; add to the gravy J oz. glaze, reduce to one- third by fast boiling, strain over the artichokes, and serve. This gravy may be thickened if liked. No. 65. JERUSALEM ARTICHOKES A LA CREME. Wash the artichokes and peel them, boil them 15 minutes in plenty of water containing a little salt, lemon juice, and butter ; drain them, and pour over melted butter, with £ pint of cream stirred into it. Serve hot. 4 5 No. 66. ASPARAGUS A LTTALIENNE. Pick and wash the asparagus carefully, tie up in bundles of about fifteen heads, and cut the stalks evenly about seven inches long ; throw these into a pan with plenty of boiling water containing a teaspoonful of salt to each quart, and a pinch of soda ; boil 15 to 20 minutes, lift out and drain on a towel; dish on a fried crouton or a thick slice of buttered toast. Pour over the stalk ends a little white Italian sauce (page 197), and serve the remainder in a tureen. The asparagus may be prepared and cooked as above, and served with a white or melted butter sauce. No. 67. FRENCH BEANS A LA PARISIENNE. 1 to 2 lbs. of beans 1 dessertspoonful chopped parsley A dust of sweet herbs A few drops of lemon juice 2 oz. butter 1 teaspoonful flour 1 tablespoonful of cream A dust of nutmeg A small onion or shallot, minced Wash and remove the string from the back of the beans, and divide them crosswise into thin shreds, throw them into plenty of boiling water containing a teaspoon- ful of salt to each quart, and a dust of soda, and boil quickly until tender, and drain. Meanwhile put half the butter into a saucepan, and fry in it the onion five minutes ; then add the flour, cream, parsley, herbs, nut- meg, and the remaining half of the butter gradually; stir the beans into this, re-heat and dish in a heap on a fried crouton, or with small croutons round the dish. 46 No. 68. BROAD BEANS. 1 pint of beans Teaspoonful lemon juice 2 raw yolks 2oz. butter 1 dessertspoonful parsley, minced 1 tablespoonful cream A little pepper Shell the beans and throw them into boiling water containing 1 teaspoonful of salt to a quart, and boil until tender, then drain. Meanwhile mix the yolk, cream, parsley, and pepper together, stand the pan in another pan containing some boiling water, stir until it thickens, adding the butter, then stir in the lemon juice ; mix this with the beans, and serve. No. 69. BRUSSELS SPROUTS AU GRATIN. About lbs. of sprouts I 3 tablespoonfuls of grated ^ pin!t good white sauce (page 119) [ Parmesan cheese Pick and steep the sprouts in cold water and salt a few hours before cooking. Throw them into plenty of boiling water, containing a teaspoonful of salt to each quart, and a pinch of soda. Boil quickly 10 minutes, then drain. Have ready half-a-pint of good white ♦ sauce, containing 1 tablespoonful of grated Parmesan cheese, add two tablespoonfuls of the sauce to the sprouts, shake this well amongst them. Dish them in a, heap on a fried crouton, or in the centre of a dish, pour over the remainder of the sauce, and sprinkle over with grated Parmesan ; brown under a gas grill, in a quick oven, or in front of a bright fire, and serve. STEWED CUCUMBERS. 1 good sized cucumber 1 dessertspoonful parsley A teaspoonful lemon juice | pint of stock or cream Yolks of 2 eggs 2 oz. butter £ oz. flour Peel and divide tlie cucumber into four lengthwise, remove the seeds, and cut into pieces about 3 inches long ; throw them into boiling water 5 minutes, remove and drain ; heat the butter, and fry them 5 minutes ; remove, and add the flour to the butter, cream or stock, salt, pepper, and lemon juice; put back the cucumber, and simmer until tender ; dish, add the parsley minced to the sauce, and stir to the raw yolks ; pour over the cucumber and serve. The cucumber may be prepared as above with, brown stock, % oz. brown glaze, which will make the gravy brown. No. 71. CABBAGE (Braized). 1 good sized Savoy cabbage 1 onion A few sprigs of parsley 1 pint stock A bunch sweet herbs 1 carrot 1 small turnip 1 stalk celery Salt and pepper

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