Page:Art of Cookery 1774 edition.djvu/412

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TAKE the lights, heart, and chitterlings of a calf, chop them very fine, and a pound of suet chopped fine; season with pepper and salt to your palate; mix in a pound of flour, or oatmeal, roll it up, and put it into a calf's bag, and boil it; an hour and half will do it. Some add a pint of good thick cream, and put in a little beaten mace, clove or nutmeg; or all-spice is very good in it.

TAKE the meat and suet as above, and flour, with beaten mace, cloves, and nutmeg to your palate, a pound of currants washed very clean, a pound of raisins stoned and chopped fine, half a pint of sack; mix all well together, and boil it in the calf's bag two hours. You must carry it to table in the bag it is boiled in.

TAKE your fine hard white cabbage, cut them very small, have a tub on purpose with the head out, according to the quantity you intend to make; put them in the tub: to every four or five cabbages, throw in a large handful of salt; when you have done as many as you intend, lay a very heavy weight on them, to press them down as flat as possible, throw a cloth on them, and lay on the cover; let them stand a month, then you may begin to use it. It will keep twelve months, but be sure to keep it always close covered, and the weight on it; if you throw a few carraway seeds pounded fine amongst it, they give it a fine flavour. The way to dress it is with a fine fat piece of beef stewed together. It is a dish much made use of amongst the Germans, and in the North Countries, where the frost kills all the cabbages; therefore they preserve them in this manner, before the frost takes them.

Cabbage-stalks, cauliflower stalks, and artichoke-stalks, peel'd and cut fine down in the same manner, are very good.

OBSERVE to gather all your things on a fine clear day, in the increase or full moon; take well-glazed earthen or stone pots