|
Classic
Cook Books
< last page | next page >
page 285
pepper, half tea-spoon mustard, and two tea-spoons of salad oil; when this is
boiling hot, add one tea-cup milk (cream is better), and one egg stirred
together; mix this thoroughly and immediately with the cabbage, and cook a
moment. Serve hot.--Mrs. P. T. Morey, Charleston, S. C.
STUFFED CABBAGE.
Take a large, fresh cabbage and cut out the heart; fill the vacancy with
stuffing made of cooked chicken or veal, chopped very fine and highly seasoned
and rolled into balls with yolk of egg. Then tie the cabbage firmly together
(some tie a cloth around it), and boil in a covered kettle two hours. This is a
delicious dish and is useful in using up cold meats.--Mrs. W. A. Croffut, New
York City.
STEWED OR FRIED CABBAGE.
Slice down a head of cabbage, put in a stew-pan already prepared with a very
little water; butter, salt and pepper; cover and stew about twenty minutes,
taking care not to let it burn; beat and strain three eggs, add half cup good
vinegar (beat while pouring in vinegar), then turn mixture on cabbage, stirring
briskly all the time; serve immediately.
Sour cream may be used instead of eggs and vinegar. To fry fine, place on heated
skillet with a table-spoon of butter or beef-drippings, slice, season, cover,
stir frequently and fry ten to fifteen minutes, being very careful not to burn
it.
SAUER KRAUT.
Slice cabbage fine on a slaw-cutter; line the bottom and sides of an oaken
barrel or keg with cabbage leaves, put in a layer of the sliced cabbage about
six inches in depth, sprinkle lightly with salt and pound with a wooden beetle
until the cabbage is a compact mass; add another layer of cabbage, etc.,
repeating the operation, pounding well each layer, until the barrel is full to
within six inches of the top; cover with leaves, then a cloth, next a board cut
to fit loosely on the inside of barrel, kept well down with a heavy weight. If
the brine has not raised within two days, add enough water, with just salt
enough to taste, to cover the cabbage; examine every two days, and add water as
before, until brine raises
< last page | next page >
Classic
Cook Books
|
