Sour Crout

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
for the sconcement
for serving
Instructions (7)
  1. Take large white cabbages when in season, cut them into halves, and then into slips; wash them clean and drain them dry.
  2. Put into a tub a layer of cabbage, then a layer of salt, afterwards a small quantity of pounded and sifted coriander seeds, and so on alternately.
  3. When the tub is nearly full put a weight over to press it well, and set it in a cold dry place covered with a coarse cloth.
  4. When it is wanted for use put some of the cabbage into boiling water over a fire for five minutes, and strain it.
  5. Have ready some pieces of salted bouillie beef (of a quarter of a pound each) nearly boiled enough; likewise some pieces of pickle pork of the same number and weight.
  6. Then put them into a stewpan, add the cabbage, fresh butter, a little vinegar, onions sliced very thin, some whole pepper, allspice, and mace, tied in a bit of cloth.
  7. Let all stew till tender; then take out the spices, season the cabbage to the palate with cayenne pepper, and serve it up with fried onions (done as per receipt), with fried sausages round the crout.
Original Text
Sour Crout. Take large white cabbages when in season, cut them into halves, and then into slips; wash them clean and drain them dry. After which put into a tub a layer of cabbage, then a layer of salt, afterwards a small quantity of pounded and sifted coriander seeds, and so on alternately; when the tub is nearly full put a weight over to press it well, and set it in a cold dry place covered with a coarse cloth. When it is wanted for use put some of the cabbage into boiling water over a fire for five minutes, and strain it. Have ready some pieces of[253] salted bouillie beef (of a quarter of a pound each) nearly boiled enough; likewise some pieces of pickle pork of the same number and weight. Then put them into a stewpan, add the cabbage, fresh butter, a little vinegar, onions sliced very thin, some whole pepper, allspice, and mace, tied in a bit of cloth. Let all stew till tender; then take out the spices, season the cabbage to the palate with cayenne pepper, and serve it up with fried onions (done as per receipt), with fried sausages round the crout.
Notes
—