163. GARNISH OF STEWED RED CABBAGES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (12)
  1. Trim, wash, and quarter the red cabbages.
  2. Shred them as you would if about to make pickled cabbage.
  3. Put about four ounces of butter at the bottom of a stewpan.
  4. Place the shred cabbages in it.
  5. Season with minionette pepper and salt, and half a gill of French vinegar.
  6. Cover the stewpan with its lid, and set it on a moderate fire to stew gently.
  7. Stir it occasionally with a wooden spoon.
  8. When the cabbage has, by melting, been reduced to half its original quantity, moisten with a large-sized ladleful of topping from the boiling stock-pot, to nourish the cabbage.
  9. Allow it to simmer gently on a slow fire for an hour longer.
  10. Drain the cabbage in a sieve.
  11. Press it in a napkin to extract the butter, &c.
  12. Use it for the purpose of garnishing the entrée or remove for which it has been prepared.
Original Text
163. GARNISH OF STEWED RED CABBAGES. TRIM, wash, and quarter a couple of red cabbages, shred them as you would if about to make pickled cabbage; then put about four ounces of butter at the bottom of a stewpan, and place the shred cabbages in it; season with minionette pepper and salt, and half a gill of French vinegar; cover the stewpan with its lid, and set it on a moderate fire to stew gently; take care to stir it occasionally with a wooden spoon. When the cabbage has, by melting, been reduced to half its original quantity, moisten with a large-sized ladleful of topping from the boiling stock-pot, to nourish the cabbage; allow it to simmer gently on a slow fire for an hour longer; then drain the cabbage in a sieve, afterwards press it in a napkin to extract the butter, &c., and use it for the purpose of garnishing the entrée or remove for which it has been prepared.
Notes
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