Garbure

Ingredients

• a small white cabbage
• } ( pound of sliced bacon
• a clove
• i leek
• i carrot
• i onion
• 6 pieces of celery
• two quarts of good stock
• } ( pound of stale bread
• herbs
• a layer of grated cheese

Method

1. 1

   Parboil, peel, and slice the cabbage.

2. 2

   Drain and add bacon, salt, pepper, clove, leek, carrot, onion, and celery.

3. 3

   Stir with enough suet or butter to brown.

4. 4

   Add stock and cook for 2 hours.

5. 5

   Make a forcemeat with stale bread, butter, stock, and herbs, line a dish with it, and layer vegetables with forcemeat.

6. 6

   Add stock to moisten and top with cheese.

7. 7

   Bake for half an hour.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.

GARBURE. (Another national dish of Spain.) Parboil, peel, and slice a small white cabbage, drain it, and add }( pound of sliced bacon, salt, pepper, a clove, i leek, i carrot, i onion, and 6 pieces of celery. Stir these with enough suet or butter to brown them, add two quarts of good stock, and cook for two hours, or as much as will cover the meat and vegetables. Make a forcemeat with }( pound of stale bread, butter, stock, and herbs, and line a dish with it, arranging the vege- tables, etc., in layers with forcemeat between. Add 29 With a Saucepan over the Sea enough stock to moisten all and have forcemeat and a layer of grated cheese

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