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Classic
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page 94
To stew Red Cabbage.
Take a red cabbage, lay it in cold water for an hour, cut into thin slices
across, and then into little pieces. Put it into a stew-pan, with a pound of
sausages, a pint of gravy, a little bit of ham or lean bacon; cover it close,
and let it stew half an hour; then take the pan off the fire, and skim away the
fat, shake in a little flour, and set it on again. Let it stew two or three
minutes, then lay the sausages in the dish, and pour the rest all over. You may,
before you take it up, put in half a spoonful of vinegar.
To stew Pears.
Pare six pears and either quarter them, or do them whole; (they make a pretty
dish with one whole, the rest cut in quarter, and the cores taken out.) Lay them
in a deep earthen pot, with a few cloves, a piece of lemon-peel, a gill of red
wine, and a quarter of a pound of fine sugar. If the pears are very large, they
will take half a pound of sugar, and half a pint of red wine; cover them close
with paper, and bake them till they are enough.
Serve them up hot or cold, just as you like them;
and they will be very good with water in the place of wine.
To stew Mushrooms.
Take fresh mushrooms, clean them well, let their skins be pulled off, and their
gills
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