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Classic
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page 54
minutes, then lay it in a deep dish. Boil two eggs very hard, chop them up fine,
take a big spoonful of curry powder if you have it, if not, take some catsup of
some kind, a little pepper, salt, and a pint of vinegar; heat these hot, and
pour it over the cabbage.
CABBAGE ANOTHER WAY.
Boil it in salt and water, drain it on a sieve, dress it with butter and pepper.
FRIED CABBAGE.
Cut it up fine, have a small quantity of hot lard in a fry pan, put the cabbage
in, then a cup of water, cover it up closely; dress it with salt and pepper.
TO MAKE SOUR KRAUT.
Take a strong wooden vessel that will not leak, and large enough to hold
sufficient for the consumption of a family during the winter. Take off the green
leaves from the cabbage heads, and chop the cabbage into small pieces, pressing
them closely, and between every two or three layers of cabbage, scatter an
handful of salt, until the cask is full. Then cover it, and place a heavy weight
in it, and let it stand in a warm place four or five days. Then remove the cask
to a cool situation, and keep it always covered up. Anise-seed, strewed among
the layers in the course of preparation, communicates to it a peculiar and
agreeable flavor.
It requires two hours to boil.
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