Cabbage and Bacon

Ingredients

• a piece of pickled pork
• two or three rashers of bacon
• a cabbage
• a nicely-flavoured stock
• pepper
• nutmeg
• parsley

Method

1. 1

   Boil the pickled pork until three-quarters cooked.

2. 2

   Drain and place bacon in a saucepan.

3. 3

   Lay the cabbage on top, then the pork.

4. 4

   Cover with stock, add pepper, nutmeg, and parsley.

5. 5

   Simmer gently until cabbage is cooked.

6. 6

   Serve with thickened gravy.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 280. The excerpt below is the record exactly as published.

abbage and. Bacon. — Boil a piece of pickled pork until it is about three-cjuarters cooked. Then take it out of the water, drain it, and place two or three rashers of bacon in the saucepan. Lay on these a cabbage which has been thoroughly washed and cut into quarters, and put the pork over the cabbage. Cover the whole with lucely-flavoiux'd stock ; add pepper, nutmeg, and pai-sley, but no salt, as it will most hkely be found there is sufficient in the bacon and stock. Sinmicr gently until the cabbage is cooked. Place the vegetables on a hot dish with the pork in the midst of them ; thicken the gravy, and pour it over the whole. Time to boil the cabbage, twenty minutes. Sufficient for four or live persons. Cabbage, Creamed..— Thoroughly cleanse two young cabbages, and boil them until quite soft. Take them out, di'ain, and press them between two hot plates until they are di-y, when they may be slightly chopped. ]\relt a piece of butter the size of an egg in a stewpan, add pepper and salt, then put in the cabbage, and turn it about for two or three minutes. When it is thoroughly heated, dredge a table- spoonful of tiour over it, and mix with it very gradually a cupful of milk or cream. Serve on a hot dish. Time, half an hour. Probable cost, Id. or 2d. each. Sufficient for tlu-ee or four persons. Cabbage Jelly.— Boil a cabbage imtil it is tender, place it in a colander, and drain the water thoroughly from it. Then chop it small, and mLx with it a little pepper, salt, and butter. Press it into a well-oiled mould, and bake in a moderate oven. Time to bake, half an hour. Probable cost, 2d. or 3d. Sufficient for four persons. Cabbage, Bed, Pickled..- The cabbage should not be cut until it has been slightly frost-bitten. Choose a firm, hard cabbage. Ee- move the outer leaves and cut it as finely as possible in cross slices. The finer it is cut ;ho nicer will be the pickle. Put it in a largo shallow dish with a layer of salt spread over it, and let it remain for twenty-four hoius ; then squeeze the purple juice thoroughly from it, and place it in pickle- jars, strewing between every handful a little black pepper and bruised ginger. Fill the jars with cold vinegar, or better still, vinegar which has been boiled and allowed to become cold, and cork securely. It is ready for use at once. The French vinegar is the best for pickling. Probable cost of a good-sized red cabbage, 4d. to 6d. Cabbage, Bed, Stewed. — Prepare a large cabl)age as if it were going to be pickled. Melt two ounces of butter, or of good beef diipping, in a saucepan, lay the cab- bage upon it, and cover it with a cupful of vinegar and a pint of nicely-flavoured stock

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