Marine

Ingredients

• A large red cabbage
• pepper
• salt
• a wine-glass of white wine vinegar
• the same quantity of water
• 1 oz. of butter
• brown gravy

Method

1. 1

   Cut the cabbage into strips, boil in salt water, drain, and season with vinegar and water.

2. 2

   Press to extract juice, melt butter, add cabbage, and pour on gravy.

3. 3

   Cook gently until done.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 51. The excerpt below is the record exactly as published.

oz. of butter, parsley, salt and pepper, a cup of milk, a tablespoonful of flour. Siice the potatoes and put them into boiling water ; cook until tender ; remove and put them into a saucepan with two oinces of butter, chopped parsley, salt and pepper and a cup of milk ; cook all together and thicken with a tablespoonful of fiour stirred in cold water. 269. Potatoes (Sautees au Beurre)-—lIngredients—Butter, salt. Cut with a vegetable cutter into small balls about the size of a marble; put them in a saucepan with plenty of butter and a good sprinkling of salt; keep the saucepan covered, and. shake it occasionally until they are quite done, which will be in about an hour. 270. Potatoes (Stewed)— Ingredients—Milk, 1 pint, a tablespoon- ful of flour. Peel and cut into small uniform pieces as many potatoes as may be needed. Have ready enough of boiling water (slightly salted) to cover them; boil until done. Skim them out of the - water into a dish and pour milk gravy over them (made of a pint of boiled milk, into which has been stirred a tablespoonful of flour previously dissolved in a little cold milk). Cold boiled — potatoes can be served in the same way. we: , ee ae Pate ae VEGETABLE. 95 =. = ~~ we 271. Potato Balis—Ingredients—4 large potatoes, 2 tablespoonfuls of butter, a pinch of salt, a little pepper, 1 tablespoonful of cream, 2 eggs, boiling lard. . Four large mealy potatoes,cold ; mash them in a pan with two tablespoonfuls of melted butter, a pinch of salt, a little pepper, one tablespoonful of cream and the beaten yolk of one egg; rub it together for about five minutes, or until very smooth ; shape the mixture into balls about the size of a wal- nut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs ; fry them in boiling lard. 272. Potatoes (Escailoped)—lIngredients—Cream, a large piece of butter, a little salt. Having boiled, beat them fine in a bowl, with cream, and a large piece of butter, and a little salt. Put them into escallop shells, make them smooth on the top, score with a knife, and lay thin slices of butter on the tops of them. Then put them into an oven to brown. 273. Potato Chips—Ingredients-— Boiling lard and salt. Peel a raw potato as apples are peeled, let the parings be as nearly as possible the same thickness, and let them be as long as possible. Dry them thoroughly in a cloth, put them in the frying basket, and plunge it into boiling hot lard. When the chips are a golden color drain them well in front of the fire, sprinkle fine salt over them. 274. Potato Cake—Ingredients—Potatoes, flour and lard. Take cold mashed potatoes. and form into flat cakes, flour and fry in lard until they are a golden brown. 275. Sweet Potatoes (Roast). Wash, wipe, and roast. Serve in their jackets. 276. Sweet Potatoes (Boiled). Wash them, plunge in cold water, (no salt) boil till tender, drain, and put to dry for five minutes. Peel before serving. 277. Sweet Potatoes (Fried)—Ingredients—Lard or dripping. Take cold boiled potatoes, slice and fry in dripping or lard until of a golden brown. 278. Cabbage (Boiled)—Ingredients—To half a gallon of water a tablespoonful of salt, and a small piece of soda. Pick off the outside leaves, cut off as much of the stalk as possible, cut across the end of the stalk twice. Wash well in cold water, drain and pipes into boiling water, in which th above proportions of salt and soda have been added ; boil with- out cover. ‘Take up directly after they are done, drain, dish — and serve. 279. Cabbage (ala Caulifiower)—lIngredients—Butter, salt, ee 4 acup of cream. Cut the cabbage fine as for slaw; put it into a stewpany, cover with water and keep closely covered ; ; when tender, drain — off the water ; put in a small piece of butter with a little salt, one half a cup of cream, or one cup of milk. Leave on the stove a few minutes before serving. 280. Farci (or Stuifed cabbage)—lIngredients—Veal stuffing, slices of sausage meat, gravy. Cook the cabbage in salt and water sufficiently to open the leaves, and insert between them layers of ordinary veal stuffing, slices of sausage meat, then tie it securely round with thread — to prevent the meat falling out. Replace in the stewpan, and cook briskly at first, then simmer till completely tender; serve in the same manner as ragout—that is to say, with a little gravy poured over the whole. In winter roast chestnuts hidden in the center are sometimes added, when it is termed ‘*‘ Chou en surprise.” 281. En Ragout—lIngredients—Clarified fat, small pieces of bacon or ham, pepper and salt, a little stock or water. Soak a fresh fair-sized cabbage for ten minutes in strong salt and water, then take it out and drain carefully ; put some. clarified fat into.a clean stewpan, and some small pieces of bacon or ham ; lay half the cabbage on the top (either whole- leaved or cut up into large pieces, whichever is preferable), some more fat, and pepper and salt to taste, remembering that the bacon or ham will add to the saltness ; place the other haif of the cabbage on the top, and pour in a little stock (water can be used in default of stock, but the latter is by far the best), just enough to cover the ingredients. Cook briskly at first, then withdraw to the side, and keep it simmering for a considerable time. When it is thoroughly done, pour off the liquid, and set aside. Place the cabbage in the center of a heated dish, as much raised as possible, and, having skimmed off the fat from — Sed the liquor, pour it over the vegetable, and serve. de 4 at gS : Z + ee 4 P a) if 4 > 4 : A Mas a ines 5 Fae Se OE REN DE ne Chae ee ae CT ELS ERR SER ee ieee tess Tae Marine—Ingredients—A large red cabbage, pepper, salt, wine- 24 _ glass of white wine vinegar, and the same quantity of oe 1,02.( 018 butter, brown gravy. ‘Take a large red cabbage and cut it into four pieces, first aking away the outside leaves and hard piece of stem ; then take each piece separately and mince it into strips as fine as ver- _ micelli, commencing at the head of the piece and finishing at ache stem end. ‘Throw it all into boiling salt and water for ten minutes, drain, and place in a tureen or low-rimmed earthen jar. Season with pepper and salt, pour on a wine-glassful of : _ white wine vinegar and the same quantity of water

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