Ragooed Cabbage
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by the book is about French cookery (Cooking, French); 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.
Credit
From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
Method
- Wash a fine savoy cabbage, and boil it for half an hour in salt and water.
- Then take it out, drain it, and lay it for ten minutes in cold water.
- Afterwards squeeze and drain it well, and take out the stalk.
- Chop the cabbage slightly, and put it into a stew-pan with a quarter of a pound of butter, and add two table-spoonfuls of flour.
- Season it with salt and pepper, and moisten it with a little water.
- Let it stew slowly for an hour, and then serve it up.
- Cauliflowers or broccoli may be done in the same manner.
Plating
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