Cabbage, Bismarck Style

No. 308. - Trim and wash two heads of Cabbage, quarter them and cut off the thickest part of the stalk, parboil them for ten minutes, and immerse them in cold water. Press each quarter in your hand so as to squeeze out the water, then tie each one with a string, so that they may keep their shape. Put them into a saucepan and season with salt and pepper. Add a piece of butter, two dozen small onions, and a faggot of parsley, garnished with bay leaves, thyme, and a few grains of pepper. Moisten them with broth to cover, letting them cook slowly. When the Cabbages are nearly cooked, add one dozen small sausages, and when thoroughly cooked, take out the Cabbages and dish them up on pieces of toast, with the onions and sausages around the Cabbages. Strain the gravy into another saucepan, remove the grease, then reduce and thicken the gravy lightly and pour it over the Cabbages.

Cabbage With Cream

No. 309. - Trim and wash two heads of Cabbage, quarter them and remove the stalks. Cook them in water lightly salted, and when cooked drain them and place them upon a chopping-board and chop them finely. Put into a saucepan a piece of butter, and when it is melted add the Cabbage. Season it with salt, pepper and nutmeg. Fry lightly for ten minutes, not letting the Cabbage get scorched. Then add one pint of cream, reducing it on a brisk fire. Before serving add a piece of butter.

Stewed Cabbage, Spanish Style

No. 310. - Trim and wash two heads of Cabbage, quarter them, remove the stalks and cut the leaves into fine shreds. Parboil them for five minutes and immerse them in cold water, then drain and press them dry. Put into a saucepan a piece of butter, and when melted add the Cabbages. Cover the saucepan and let them simmer, to reduce the moisture. Prepare separately, and put into a saucepan one sliced carrot, one sliced onion and a faggot of parsley, garnished with a sprig of thyme, one bay leaf, three cloves, and two cloves of garlic. Fry them lightly in some clarified butter, to which add one quart of broth and a wine-glassful of Maderia wine. Let this cook until it is reduced three-quarters. Strain the gravy and remove the grease, adding the gravy to the Cabbage, after the moisture of the latter has been reduced. Let it simmer until the Cabbage is tender and nicely glazed. Before serving drain off the butter, dish up the Cabbage, and garnish it with glazed chestnuts and fried sausages. Serve separately, a reduced Espagnole sauce.

Cabbage With Quails Or Partridges

No. 311. - Trim and wash four heads of Cabbage, quarter them and cut out the stalks. Parboil the Cabbages in water, lightly salted, until they are three-quarters cooked and then drain them in a colander, pressing out the water. After this spread them on a table and cut them coarsely, seasoning with salt, pepper and nutmeg.

Dress four partridges, or one dozen quails, as you would for roasting. Parboil them for two minutes, then drain and wash them in cold water.

Now line a saucepan with thin slices of fat pork. Put a layer of Cabbage in the bottom and around the sides of the saucepan. Then arrange on this six quails, four young carrots and two whole onions, into which stick six cloves. Cover this with a layer of Cabbage. Then lay on this the other quails, one-half a pound of parboiled bacon and half a dozen small smoked sausages. Cover this with the rest of the Cabbage. Put on this a thin layer of sliced pork and moisten with drippings of the stock broth. Then put on a buttered paper cover, and on this the lid of the saucepan. Set it on the fire, and, as soon as it boils, set it on the side and let it cook slowly for one and a half hours, after which take off the buttered paper and pork. Then remove the Cabbage and put it in a colander to drain, keeping the quails, sausages, bacon and carrots separate. Dish up the Cabbage with the quails, placing the latter so that only their breasts are exposed. Cut the bacon and carrots in slices and split the sausages in half and garnish the Cabbage and quails with them.