The stringy Rind ought to be well picked, and the Stem or Heart, and Head-tops only used; boil them in plain Water, and a little Salt; drain, and lay them properly on the Table-dish, and serve what Sauce you please upon them, as Cullis, or Verjuice, or white Sauce.

Choux Rave, It Is Of The Italian Growth, Called In Common Turnip Cabbage

Peel them as Turnips, braze them tender; and cut them into pieces of what bigness you think proper; Serve with a white Sauce, or a good Cullis Sauce as the common Cabbages. Being of a flat taste of them-selves, either of the Sauces must be pretty relishing.

Choux Rouge, Red Cabbages, They are mostly stewed to eat with Ham, Bacon, or smoaked 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 ser-ving: They are reckoned wholesome in Veal Broth for consumptions; but are most proper for pickling, as Girkins, etc. etc.

Choux Farcis

Cabbage stuffed, The Savoy kind is the best: Cut off the outside Leaves to the Heart, and scald them in boiling Water, Water about half an hour; squeeze the Water out, take up the Leaves one by one, and wrap some good ready-made Farce therein, three or four Leaves double, and tie them round; braze them in a light Braze properly seasoned, with Pepper, Salt, Cloves, and a little Nutmeg, (except there is some in the Farce): When thoroughly done, drain them with a linen Cloth, and serve a good relishing rich Sauce thereon: You may also cut each half in two, and garnish any kind of brazed Meat with them.

Choux A La Flamande - Cabbages, Flemish Fashion

Cut a good large Cabbage into quarters; scald it in boiling Water some time, and drain it very well, by squeezing; cut the Stem quite out of each quarter, and chop it pretty fine; put it into a Stew-pan, with one or two slices of Ham, some Butter, and a little fresh Hog's Lard melted; simmer it till it is quite mashed, stirring it often; add some good Consommee, with Pepper and Salt, if necessary: The Sauce must be very thick, like a very strong Liaison: Toast a bit of Bread as for a buttered Toast, put it in the Table-dish, pour the Ragout upon it, and garnish round with fried or stewed Sausages.

Choux A La Saint Cloud

Either the Name of the Place, or the Inventor. Mince half a pound of Fillet of Veal, and as much of Ham; season this with Pepper and Salt, chopped Parsley, Shallots, and a little melted Lard; take a scalded whole Cabbage as before, stuff this Farce between every two or three Leaves, with all the Seasoning, and tie it up round, like the Cabbage, before boiling; braze it with slices of Lard, some good Broth, and a glass of white Wine: When done, wipe the Fat off, and serve a Spanish Sauce upon it. See page 40.

Choux A La Marechal - Cabbage In The Field General's Fashion

Cut about a pound of Pickled Pork into middling pieces, and a large hard Savoy into Quarters; scald both together about a quarter of an hour, then squeeze the Cabbage, cut out the stem, and tie it up in quarters; braze it in good Broth, with a faggot of sweet Herbs, a sprig of Fennel, two or three Cloves, as many whole Shallots, a spoonful of Oil, whole Pepper, and a little Salt: When done, sift it; skim part of the liquid, add a few spoonfuls of Cullis to it, and reduce it to a good consistence; put the Cabbage well wiped upon the Table-dish, the Pork upon it, and the Sauce over all. - Cabbages brazed after this manner are used either for a Dish alone, with a good Jelly Broth Sauce, or to garnish any kind of Meat, either Butchery, Poultry, or Game.

Choux A La Lyonnoise - From Lyons, A City In France

The Cabbage is prepared as the last, either whole, or cut into quarters; it is then stuffed with bits of Sausages, and stewed Chestnuts, brazed, and served with a good Cullis Sauce, or Chestnut Cullis. - This being a country abounding with good Chestnuts, they are often used with many other things.