Savoy Cabbage with Milk Sauce

Ingredients

• 5 lbs. Savoy
• f pint milk
• 2 oz. butter
• A small onion
• 2 tablespoonsful flour
• A pinch of pepper.
• Salt.
• A pinch of nutmeg.

Method

1. 1

   Prepare the Savoy as in preceding recipe and parboil it with an onion and salt; then press the water out of it.

2. 2

   Brown the butter and the flour in a saucepan, add the milk, pepper and nutmeg and pour over the Savoy.

3. 3

   Then stew in this sauce till tender.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 57. The excerpt below is the record exactly as published.

A pinch of nutmeg. , , carbonate of soda. Salt. Vegetables. 1 39 Wirsin^ohl. (Savoy Cabbage.) For 6 Persons. Time of Preparcttion : 2 hours. 4 lbs. Savoy cabbage. i^ pint stock. 2 tablespoonsful flour. \ teaspoonful chopped onion. • Remove the outer leaves, cut the heads into quarters, taking out the thick stalk. Wash and boil till tender with salt and a pinch of carbonate of soda, then take out and drain. Brown the butter, flour and onion, add to them the stock and boil up to make a sauce, flavouring it with a pinch of nutmeg. Place the Savoy in this sauce and then allow it to simmer gently for 15 minutes before serving. Wirtdng mit Milohsauoe. (Savoy Cabbage with Milk Sauce.) 5 lbs. Savoy, f pint milk. 2 oz. butter. A small onion. 2 tablespoonsful flour. A pinch of pepper. „ salt.

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