This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
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.
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.
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.
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.
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.
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.
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.