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CABBAGE, Red, Stewed

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—1 red cabbage, a small slice of ham, ½ oz.
  2. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar.
  3. Mode.—Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, ½ pint of stock, and the vinegar;
  4. cover the pan closely, and let it stew for 1 hour.
  5. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar;
  6. mix all well together, stir over the fire until nearly all the liquor is dried away, and serve.
  7. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish.
  8. Time.—Rather more than 1 hour.
  9. Average cost, 4_d.
  10. each.
  11. Sufficient for 4 persons.
  12. Seasonable from September to January.