Cabbage with Broth

Ingredients

• a few pieces of salt pork
• the same of veal
• the same of ham
• two or three onions sliced
• same of carrots
• a bay-leaf
• two or three cloves
• add salt to taste
• and pepper to taste

Method

1. 1

   Put on the bottom of a pan the salt pork, veal, ham, sliced onions, carrots, bay-leaf, and cloves.

2. 2

   Cover with broth or water, add salt and pepper, and simmer for an hour and a half.

3. 3

   Carefully remove the cabbage, dish it, skim the fat from the sauce, and serve warm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 462. The excerpt below is the record exactly as published.

a few pieces of salt pork, the same of veal, if handy, and also of ham, two or three onions sliced, same of car- rots, a bay-leaf, and two or three cloves; place the cabbage on the whole, cover with broth or water (broth is better), add salt and pepper to taste, simmer for an hour and a half ; take the cabbage off carefully and dish it, remove the twine, skim the fat from the sauce, turn it over the cabbage through a strainer, and serve warm. Carrots. — Carrots and turnips cut into dice or balls and boiled separately are mixed together and moistened with a white sauce. Carrots and green pease are boiled separately, then mixed and moistened with a bechamel or white sauce ; flavor to taste. Carrots (to dress in the German way). — Melt 2 ozs. of butter in a sauce- pan. Lay in it six carrots cut into thin slices, with a little salt, pepper, grated nutmeg, and a teaspoonful of finely minced onion. Let them re- main until tender, adding every now and then, as it is required, a little water or stock. Thicken the sauce with a little flour, and about a quarter of an hour before serving add one table- 411 Carrots a la Flamande VEGETABLES Cauliflower, Fried spoonful of finely minced parsley. Time, one hour. Carrots a la Flamande. — Take a bunch of young carrots, wash them well, cut off the heads and points, and place them in boiling water for five minutes. Take them out, drain, rub off the skin with a coarse cloth, cut them into very thin slices, and put them into a saucepan with a cupful of water, a little salt and pepper, and a piece of butter the size of a small egg. Cover them closely, and sim- mer gently for twenty minutes, shak- ing the pan occasionally in order that they may be equally cooked. Mix the yolks of two eggs with a cupful of cream and a dessert - spoonful of finely chopped parsley. Draw the pan from the fire for a couple of minutes, take off the cover, put a table-spoonful or two of the liquid with the eggs and cream, then pour the whole gradually into the sauce- pan. Stir the sauce until it thickens, and serve the carrots with the sauce poured over them. Time to stew the carrots, half an hour. Carrots a la Francaise. — Twelve new carrots, a little parsley, some seasoning, a pinch of powdered white sugar, one lemon, and 2 ozs. butter. Scrape and wash the carrots, put them in cold water with a little salt, boil until tender, and drain them in a stewpan with the butter, some season- ing, a pinch of white sugar, a little finely chopped parsley, and the juice of one lemon. Put in the carrots, saute a few minutes, then serve very hot. Carrots, Fried. — Wash and partly boil the carrots whole ; cut them into thin slices, dip them in egg and fine- ly grated bread-crumbs, and fry in hot butter or lard. Serve them piled high on a dish. Cold carrots may be warmed up this way. Time to fry, ten minutes. Carrots, Purge of. — Wash and scrape some fine large carrots. Cut the red part off in thin slices, and boil these for about a quarter of an hour. Take them out, drain, and put them into a saucepan with an onion stuck with two cloves, a little salt and pepper, a small piece of butter, and just enough stock to cover them. Let them boil gently till tender, then pass them through a coarse sieve, Place the pulp in a stewpan with % lb. of butter, a little grated nut- meg, a small piece of sugar, and a cupful of stock, and stir until it is thick. The puree may be served with stewed mutton cutlets round it. Time, two hours and a half. Cauliflowers, Boiled. — When clean- ed and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread ; boil till tender ; take off, drain, and dish them ; serve with a sauce spread over, and made with melted butter, salt, pepper, grated nutmeg, chopped parsley, and vine- gar. Another way : — Make a white sauce, and, when the cauliflowers are dished as above, turn the white sauce over and serve warm. They may also be served in the same way with a milk, cream, or tomato sauce, or with brown butter. Cauliflower a la Francaise. — Cut away the stalk and the green leaves, and divide a cauliflower into quarters. Put the branches into a little vine- gar and water, then put them into a stewpan with some boiling water with a table - spoonful of salt in it, and let them boil until they are done. This may be ascertained by taking a little piece between the finger and thumb, and if, though still firm, it gives way easily, it is sufficiently cooked. Drain the cauliflower and arrange it neatly in a dish. Pour over it a pint of good, melted butter. Time to boil, about twelve minutes. Cauliflowers, Fried. — Boil the cau- liflowers till about half done. Mix two table-spoonfuls of flour with two yolks of eggs, then add water enough 412 Cauliflowers au Gratin VEGETABLES Cauliflowers to make a rather thin paste ; add salt to taste

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