Stewed Cabbage

Ingredients

• cabbage
• a cup of milk or cream
• a lump of butter or clarified drippings
• flour
• salt
• pepper

Method

1. 1

   Simmer cold cabbage in water or milk and water for half an hour.

2. 2

   Drain, stir in butter or drippings, add milk or cream, thicken with flour, and season.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 37. The excerpt below is the record exactly as published.

salted water for twenty minutes or half an hour ; then take it ont, let it drain a minute and lay on buttered toast, the heads ail one way; cover with rich drawn butter sauce. ASPARAGUS WITH CREAM. Wlien cream is plentiful, eut the asparagus in inch pièces, boil, and then throw it into rich hot cream, with seasoning of pepper and sait. STBWED MUSHROOMS ON TOAST. Pull out the stems of the mushrooms, and peel them ; melt a tablespoonf ul of butter in a stew pan, throw into tlie butter a little sait, pepper, and pow^derefd mace (if liked), lay the mushrooms in this, upper side down, and stew till they are tender, which will be in about twenty minutes. Fry a slice of bread until it is a light brown, and then arrange the mushrooms over it. Serve hot. EGG PLANT. Parboil egg plant, slice it and dip each pièce in beaten egg and roll it in pounded cracker ; then drop it in hot lard and fry brown. Season with sait and pepper. They are delicious cooked this way, and taste like soft-shell crabs. Another way is to parboil them, mash them up and season with eggs, onions, pepper, sait and butter; then place the mixture back in the shell, and bake. Serve in their shells. ANOTHER WAY TO COOK EGG PLANT. Parboil, slice them, and without roUing them in any- thing drop them into boîling lard ; seaso^n with sait and LA CUISINE CREOLE. 89 pepper. Some like thein uiashed and added to a batter of eggs, flour and milk^ seasoned with pepper and sait, and then dropped like fritters into hot lard. BUBB AETICHOKES. Get them young or they are not tender, wash them in salted water, and put them to boil. Boil until you can pull off a leaf easily; sait them and serve with drawn- butter sauce, with vinegar in it, or mustard and oil, as preferred. SNAP BEANS, STEWED AND BOILED. Pick and snap them when green and tender, eut theni small, and throw into boiling water; let them cook gently for two hours; then stir in a half cup of broth, and a cup of milk ; let them stew in this for half an hour longer ; season with sait and pepper to taste. Many like them cooked with a pièce of lean side bacon. They require several hours boiling, if not very young. Put the beans in first, and when half done, put in a pound or so of bacon to an ordinary mess of beans. GEEEN ENGLISH PEAS^ TO STEW. Shell a quart of green peas for a small mess. Wash them in cold water, and put them on to cook in a stew pan with a pint of boiling water, or enough to cover them. Let them cook half an hour, and then stir in a large lump of butter rolled in flour ; let this cook a f ew minutes, and add a teaspoonful of white sugar, same of sait and pepper, and serve while hot. Do not let them cook dry. Lamb and green peas is a favorite dish in the spring of the year. 90 LA CUISINE CREOLE. MAEROWPAT PBAS. This is a late sort of green pea, and is much richer in taste than the earlier ones^ but not so délicate. They must be dressed like the early peas, by boiling in water, and when soft, pour oflf the water. They are sometimes a little strong if the water is not changed. Fill up with niilk, or milk and water, and boil a little longer, then season with butter, pepper and sait, and thicken with a teaspoon of flour stirred in among the peas. LIMA^ OE BUTTER BEANS. Shell them, and lay them in cold water for an hour or so before cooking; this renders them more délicate and mealy. When ready to cook, put them in a stew pan in boiling water enough to cover them ; let them boil f ast and keep them covered while cooking ; examine them in an hour, and if soft, pour oflf nearly ail the water and stir in a lump of butter, some pepper and sait. Lima beans and sweet corn make the flnest succotash, although string beans are generally used. SQUASH^ STEWBD. If not very young, you must peel the squashes, steam or boil them until tender, and season them with sweet milk or cream, and a little butter, pepper and sait ; let them stew down in this until they are thick, and of the consistence of mashed potatoes. Another way is to take them from the steamer, mash them with a cut-up onion, and a slice or two of ham ; then stew them down thicky adding pepper and sait to taste. LA CUISINE CREOLE. 91 STEWED SUMMEB SQUASH. Gathep them while young and tender. Peel, eut them up,' take out the seeds, and put them on to boil; let them cook rapîdly until very tender. Draîn them well in a colander, and mash with a wooden spoon. Put this pulp in a stew pan with a small pièce of butter, a gill of cream, and a little i)epper and sait ; cook this, and stir eonstantly until the squash ia dry. Serve very hot. PUMPKIN WITH SALT MEAT. This is very good cooked with sait méat and brown sugar. Slice the pumpkin and put it in the oven with brown sugar, or good molasses ; slice some smoked méat and lay it in among the pumpkin ; cook it tender. It i» better than many things with more réputation. CAUUPLOWEB^ WITH WHITB SAUCE. Remove the green stalks, and if the heads are large, divide them into quarters; wash ànd boil them with a little pepper, butter and sait ; serve with drawn butter or white sauce, when they become soft and tender. STEWED GABBAGE. Cold cabbage lef t f rom dinner can be drained f rom the pot liquor in which it wa« boiled, and then simmered for half an hour in water, or milk and water ; pour oÔ ail the watér when it is tender, and stir in the pot a lump of butter or clarified drîppings ; let it cook gently, then throw in a eup of milk or cream ; thicken it witb 92 LA CUISINE CREOLE. flour, and season with pepper

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