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Classic
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page 74
layer of leaves and proceed in this manner until rather good sized head has been
formed. Then gather the ends. of the napkin, tie with a string and cook until
done in meat stock or slightly salted water with which it should be barely
covered, keeping the kettle tightly closed. When ready to serve, take the
cabbage out of the napkin carefully and put it on a dish. Make a sauce of plenty
of butter browned with flour stirred with some of the cabbage broth; season with
extract of beef, mace and lemon peel and stir into it the yolks of a few eggs.
Part of this sauce should be poured over the cabbage and the remainder passed at
the table. This dish must cook fully 2 hours and is served with potatoes only,
with no other side dish.
53. Filled Cabbage in another Style. Take a few white cabbages, cut away the
enter leaves, remove the coarse ribs and also the heart or core. Wash the
cabbaged and cook in slightly salted boiling water until almost clone. Drain,
and after it is cool put it lengthwise into a pudding mould or perhaps into a
narrow cooking vessel, in which case a cupful of beef broth should be poured
over it, together with a pork forcemeat which is made as described further on,
and then cook slowly. When put into the pudding mould in layers, the largest
leaves should be placed on the bottom: spread on them the forcemeat about 1/4
inch thick and continue in this manner until the desired quantity has been
moulded. Finish with cabbage and a few pieces of butter on the top. Press down a
little, cover tightly. put into boiling water and cook uninterruptedly for 2
hours.
The forcement is made for a large cabbage by taking about 1 1/4 pounds of finely
chopped pork, about 1/4 pound of grated wheat bread, 3 eggs, 2 tablespoonfuls of
sour cream, some finely chopped onion, pepper, salt, and nutmeg.
The sauce can be made in various ways. The simplest and most profitable is to
take gravy of roast beef or roast veal with some extract of beef, thicken with
grated wheat bread and add to it previously stewed mushrooms. Or else lightly
brown grated wheat bread in butter; again make a weak broth from cabbage leaves
and remnants of meat, use this to thin some
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