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French Cabbage. Article XXX. Part 6 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Cabbage. Article XXX. Part 6 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 312. - Trim and wash two heads of Cabbage. Cut them in quarters and cut out the stalks, then cut the leaves into fine shreds. Season with salt and pepper. Put into a saucepan half a pound of fat pork cut into small pieces, and fry it until nicely browned. Add to this a wine-glassful of vinegar and the Cabbage, and cover the saucepan immediately. Let it simmer slowly for twenty-five minutes. Serve as a vegetable or a garniture for roast pork.
No. 313. - Cut the leaves of a head of Cabbage into fine shreds, and season with salt, pepper, oil and vinegar.
Note. - Cold Slaw is generally served with oysters. A very nice way is to mix red and white cabbage and have a cream dressing for it,
No. 314. - Trim and wash one head of Cabbage. Quarter it and remove the stalks and the hard rib of the leaves. Then cut the leaves into fine shreds and parboil them for five minutes. Then immerse them in cold water and dry them on a napkin. Put them in a salad bowl, and season with salt, pepper, oil and vinegar, mix-ing the whole well together.
Red Cabbage may be prepared in the same way, or it may be mixed with white, using half of each kind, and dressed with a mustard dressing. Garnish with pickled beets and hard-boiled eggs.
No. 315. - Cut the Cabbage leaves into fine shreds. Put them in a bowl and season with salt and pepper. Put into a saucepan a wine-glassful of vinegar and a piece of butter, and set it on the fire to boil. Then pour the hot vinegar over the Cabbage and cover the bowl. When cold, add a cupful of cream and mix the whole well together. Arrange it in the salad bowl and garnish with eggs.
No. 316. - Cut the hearts of two heads of Cabbage into fine shreds. Put into a saucepan a glass of white wine vinegar, and when it boils, add one ounce of butter, and salt and pepper enough to season the Cabbage, a teaspoonful of powdered sugar, and then the Cabbage. Let it get thoroughly warm, then put it into an earthen bowl. Dilute the yolks of four raw eggs in a little cold milk, strain it through a sieve, and add it to a pint of boiling milk while stirring it. As soon as it thickens, take it off of the fire, pour it over the Cabbage, and mix it well. Cover the bowl, and when cold put it into a salad bowl. Dress it in its proper shape, and garnish with beets and hard-boiled eggs cut in quarters.
No. 317. - Cut the leaves of a small head of red Cabbage into fine shreds. Wash them in cold water, drain them on a napkin, and put them into a salad bowl with six hard-boiled eggs chopped up finely. Make a dressing of salt, pepper, oil, vinegar, mustard, and a pinch of sugar. Pour it over the Cabbage and mix the whole well together. Arrange it properly, and garnish it with hard-boiled eggs, cut in quarters. If oil is not desired, add clarified butter.
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