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Classic
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page 88
CABBAGE A-LA-CREME.
TAKE two good heads of cabbage, cut out the stalks, boil it tender, with a
little salt in the water--have ready one large spoonful of butter, and a small
one of flour rubbed into it, half a pint of milk, with pepper and salt; make it
hot, put the cabbage in after pressing out the water, and stew it till quite
tender.
TO MAKE AN OMELETTE.
BREAK six or eight eggs in a dish, beat them a little, add parsley and chives
chopped small, with pepper and salt; mix all well together, put a piece of
butter in a pan, let it melt over a clear fire till nearly brown; pour in the
eggs, stir it in, and in a few minutes it will be done sufficiently; double it,
and dish it quite hot.
OMELETTE--ANOTHER WAY.
BREAK six eggs, leave out half the whites--beat them with a fork, and add some
salt and chopped parsley; take four ounces of fresh butter, cut half of it in
small pieces, put them in the omelette, put the other half in a small frying
pan; when melted, pour in the eggs; stir till it begins to set, then turn it up
round the edges; when done, put a plate on and turn the pan up, that it may not
break--the omelette must be thick, and great care must be taken in frying;
instead of parsley, you may use any kind of sweet herb or onion chopped fine,
anchovy minced, rasped beef, ham or tongue.
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Classic
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