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Ragout of Cabbages
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 193. The excerpt below is the record exactly as published.
Ragout of Cabbages. Boil in water for half an hour the half of a cabbage ; put it into fresh water, press it well, take away the stalk, chop the leaves a little, and put them into a saucepan with a piece of butter ; set this upon the tire, put in a pinch of flour, pour over enough beef broth and gravy to give a yellow colour to the ragout; let it boil by a slow tire until the cabbage be tender and reduced to a sauce ; season it Avith salt and pepper and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.