Page:Art of Cookery 1774 edition.djvu/150



SCALD them in hot water, and rub them with salt well; blanch them, that is, take off the black dirty skin, then set them on in cold water, and let them simmer till they begin to be tender; tale them out and flour them, and broil them on the grid-iron. In the mean time take a little good gravy, a little mustard, a little bit of butter rolled in flour, give it a boil, season it with pepper and salt. Lay the sounds in your dish, and pour your sauce over them.

TAKE a fine white-hearted cabbage, about as big as a quarter of a peck, lay it in water two or three hours, then half boil it, set it in a cullander to drain, then very carefully cut out the heart, but take great care not to break off any of the outside leaves, fill it with force-meat made thus: take a pound of veal, half a pound of bacon, fat and lean together, cut them small, and beat them fine in a mortar, with four eggs boiled hard. Season with pepper and salt, a little beaten mace, a very little lemon-peel cut fine, some parsley chopped fine, a very little thyme, and two anchovies: when they are beat fine, take the crumb of the stale roll, some mushrooms, if you have them either pickled or fresh, and the heart of the cabbage you cut our chopped fine. Mix all together with the yolk of an egg, then fill the hollow part of the cabbage, and tie it with packthread; then lay some slices of bacon to the bottom of a stew-pan, or sauce pan, and on that a pound of coarse lean beef, cut thin; put in the cabbage, cover it close, and let it stew over a low fire, till the bacon begins to stick to the pan, shake in a little flour, then pour in a quart of broth, an onion stuck with cloves, two blades of mace, some whole pepper, a little bundle of sweet herbs; cover it close, and let it stew very softly an hour and a half, put in a glass of red wine, give it a boil, then take it up, lay it in the dish, and strain the gravy and pour over: untie it first. This is a fine side-dish, and the next day makes a fine hash, with a veal-steak nicely broiled and laid on it.

TAKE a red cabbage, lay it in cold water an hour, then cut it into thin slices across, and cut it 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; and cover it close, and let it stew half an hour; then take the pan off the fire, and skim off the fat, shake in a little flour, set it on again. Let it stew two