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Cabbage with Sausages

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Method

  1. Cut a large cabbage in two, slice and wash, put it into boiling water with salt, and when partly cooked, add some potatoes cut into smallish pieces.
  2. Cook all together for about an hour;
  3. then drain.
  4. Put some fat in a saucepan, slice an onion, brown it in the fat, add the cabbage and potato, and stew all together for ten minutes;
  5. then dish.
  6. Bake some sausages in the oven and dish them round the cabbage;
  7. serve hot.
  8. Another way (easier) Stew the cabbages, potato and sausages all together and dish up neatly.
  9. LEEKS À LIEGOISE Take enough of leeks to make the size of dish required;
  10. if they are very thick, cut in two lengthwise;
  11. cut off the green tops;
  12. leaving only the blanched piece of stalk;
  13. put them into boiling salted water and cook thoroughly about one hour: strain and dish neatly on a fish-drainer.
  14. Have ready some hard-boiled eggs;
  15. shell them, cut in two, and place round the leeks;
  16. serve hot with melted butter, or cold with mayonnaise sauce.
  17. N.
  18. B.
  19. The water in which the leeks have been boiled makes a wholesome drink when cold, or a nourishing basis for a vegetable soup.
  20. [From Belgians at Dollarfield, N.B.]