Chottx-Mouge au Petit Lard
From The new century cookery book, 1901
Serves 6
This dish can be served with any kind of roast or braised meat, poultry, or game.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 384. The excerpt below is the record exactly as published.
Chottx-Mouge au Petit Lard (Bed Cabbage). — 1 red cabbage , 2 small onions stuck with a clove, 2 small apples peeled and cored, 4 slices of streaky bacon, 2 oz. butter, 1 glass claret, 1 dessertspoonful flour, pint stock, seasoning
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