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Classic
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page 71
45. Sliced Beans with Milk. Prepare the beans as already directed, scald in
boiling water, drain, add milk, salt and butter, and cook until tender; before
serving put in finely chopped parsley and peppergrass, also flour stirred in
cream, 1 tablespoonful to a large cupful; stir through the beans and cook until
done.
46. Savoy Cabbage. Remove the outer leaves, cut the head in two, take out the
heart and the coarse ribs and cut the rest into small pieces, wash these nicely,
cook in plenty of boiling water with not too much salt on a hot fire until done;
put on a colander, drench with boiling water, press, and stew with meat broth,
nutmeg and butter.
Time of cooking, 1 hour. Serve with roast duck, roast beef, cutlets, pork
sausages, kettle roast of beef, or, for the family table, a nice piece of soup
meat.
47. Duck in Savoy Cabbage. Cut the cabbage into 2 or 4 pieces, according to the
size of the heads; remove the coarse ribs, taking care to leave the pieces
whole; then wash and drain on a colander. In the meantime prepare a duck as
directed under VII, Division D, salt slightly, roast it in butter to a light
brown, lay a few slices of fat pork under it, and put 2 cupfuls of water and the
cabbage to the duck, being careful that the cabbage pieces remain whole; put
some salt between the layers, cover the kettle and let it simmer on a slow fire
about 1 1/2--2 hours.
In serving put the duck in the middle of the dish and place the cabbage around
it. If it is not desired to cook the duck with the cabbage, the latter can be
prepared with the gravy of the roast duck, which is served separately with it.
48. Red Cabbage (Kappes). Red summer cabbage is preferable to winter cabbage
because the latter has a stronger flavor and takes twice as much time in
cooking. First cut the head in two in the middle, remove the coarse outer leaves
and thickest ribs, and then cut the cabbage into fine shreds which should be as
long as possible. The cabbage will be better if it is first scalded; after
draining, put in enough vinegar so that it will retain its natural bright color.
Then bring water to a boil with either goose or duck fat or lard, or else with
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