810. Cabbages

A full grown or summer cabbage should be well and thoroughly washed; before cooking them cut into four pieces, boil rapidly and with the saucepan uncovered half an hour; a young cabbage will take only twenty minutes, it must be boiled very rapidly, a handful of salt should be thrown in the water before the cabbage is put in.

811. Cabbage - To Boil

Nick your cabbage in quarters at the stalk, wash it thoroughly clean, put it into boiling spring water with a handful of salt and a small piece of soda, boil it fast, when done strain it in a cullender, press it gently, cut it in halves and serve. Savoys and greens may be boiled in the same manner, they should always be boiled by themselves. Should the cabbage be left, it may be chopped, put into a saucepan with a lump of butter, and pepper, and salt, and made hot and sent to table.

812. Cabbage -To Keep

Small, close cabbages laid on a stone floor, before the frost sets in, will blanch and be very fine, after many weeks' keeping.

813. Cabbage Boiled And Stewed

Cut a cabbage into four, boil it a quarter of an hour with a piece of streaked bacon cut into small pieces, leaving the rind on, change it into cold water, squeeze it well, tie each quarter to preserve its shape, stew it with stock, salt, pepper, a bunch of parsley and green onions, cloves, a little nutmeg, two or three roots, and the meat you purpose serving with it. When both meat and cabbage are done, wipe the grease off the latter, dish it for table the streaked bacon on it, and serve with a sauce of good cullis seasoned to palate. The parts of meat cabbage is best boiled with are veal tendons, breast of beef, a bit of round of beef, pork chitterlings, a shoulder of mutton boned and tied into a round or a trussed capon. Whatever meat the cabbage is stewed with should be previously to serving boiled a few minutes in water to take off the scum.

814. Cabbage Ragout

Take the half of a middle sized cabbage, boil it for half an hour, and then change it in cold water, squeeze it well and take out the heart, cut the cabbage into small pieces and put it in a stewpan, with a slice of good butter, turn it a few times over the fire, and shake in some flour, put in sufficient gravy to give colour to the ragout, let it boil over a slow fire until the cabbage is done and reduced to a thick sauce; season it with salt, a little coarse pepper, a little grated nutmeg, serve under any meat you think proper.

815. Cabbage And Bacon

Blanch a cabbage cut in quarters, and put it into a stewpan with a piece of streaked bacon, season it, moisten with water, and give it a boil, then let it stew over a moderate fire; when done, dress the cabbage on a dish with the bacon over it; reduce the liquor and add to it a little butter worked with some flour, and then serve over the bacon and cabbage.

816. Cabbage Red

They are mostly stewed to eat with ham, bacon, or smoked sausages, though sometimes without any meat, they are very strong eating, and should be first scalded, then stewed with butter, pepper, salt, and cloves, and vinegar added to it just before serving; they are considered wholesome in veal broth for consumptions, but are most proper for pickling.

Trim and quarter a young cabbage, cut out the stalk, cut it end ways into fine pieces, put into a stewpan two large onions, one stuck with cloves, a large piece of fat and lean ham, a tea-cup of vinegar, cover it over and stew over a slow fire for several hours, season it with pepper and salt, add a little good stock or brown sauce, it will go hot under what it is required for.

818. Cabbage Salad

Boil a savoy cabbage in water, drain and dress it as you would a salad, with salt, pepper, some Provence oil and vinegar, adding one or two anchovies and a few capers, it may be served either hot or cold.

119. Cabbages For Game

Cut and quarter two cabbages, boil them until half done, lay them in cold water, cut out the stalk, squeeze each quarter with your hands to a long bundle, using them to be stewed with your birds.