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Classic
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page 173
spoonfuls of vinegar, and give one boil over the fire, Serve it for cold meat,
or with sausages on it.
Another way.--Shred the cabbage; wash it; and put it over a slow fire, with
slices of onion, pepper and salt, and a little plain gravy. When quite tender,
and a few minutes before serving, add a bit of butter rubbed with flour, and two
or three spoonfuls of vinegar, and boil up.
Another.--Cut the cabbage very thin; and put it into the stew-pan with a small
slice of ham, and half an ounce of butter, at the bottom, half a pint of broth,
and a gill of vinegar. Let it stew covered three hours. When it is very tender,
add a little more broth, salt, pepper, and. a table-spoonful of pounded sugar.
Mix these well, and boil them all till the liquor is wasted; then put it into
the dish, and lay fried sausages on it.
Mushrooms.
The cook should be perfectly acquainted with the diffeient sorts of things
called by this name by ignorant people, as the death of many persons has been
occasioned by carelessly using the poisonous kinds.
The enable mushrooms first appear very small, and of a round form, on a little
stalk. They grow very fast, and the upper part and stalk are white. As the size
increases, the under part gradually opens, and shews a fringy fur of a very fine
salmon-colour; which continues more or less till the mushroom has gained some
size, and then turns to a dark brown. These marks should be attended to, and
likewise whether the skin can be easily parted from the edges and middle. Those
that have white or yellow fur should be carefully avoided, though many of them
have the same smell (but not so strong) as the right sort.
To stew Mushrooms.
The large buttons are best, and the small flaps while the fur is still red. Rub
the large buttons with salt and a bit of flannel; cut out the fur, and take off
the skin, from the others. Sprinkle them with salt, and put into a stew-pan with
some pepper-corns; simmer slowly till done; then put a small bit of butter and
flour, and two spoonfuls
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