Boiled Bacon and Cabbages

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Put a piece of bacon in a pot capable of containing two gallons.
  2. Let it boil up, and skim it well.
  3. Then put in some well-washed split cabbages, a few split carrots and parsnips, and a few peppercorns.
  4. When the whole has boiled gently for about an hour and a-half, throw in a dozen peeled potatoes.
  5. By the time that these are done, the dinner will be ready.
  6. Take up the bacon, and having placed it on its dish, garnish it round with the cabbages, carrots, parsnips, and potatoes.
  7. Add some pieces of crust, or thin slices of bread, to the liquor in which the bacon-dinner has been cooked.
  8. This will furnish you with a good wholesome soup.
Original Text
No. 89. Boiled Bacon and Cabbages. Put a piece of bacon in a pot capable of containing two gallons; let it boil up, and skim it well; then put in some well-washed split cabbages, a few carrots and parsnips also split, and a few peppercorns; when the whole has boiled gently for about an hour and a-half, throw in a dozen peeled potatoes, and by the time that these are done, the dinner will be ready. And this is the way in which to make the most of this excellent and economical dinner. First, take up the bacon, and having placed it on its dish, garnish it round with the cabbages, carrots, parsnips, and potatoes, and then add some pieces of crust, or thin slices of bread, to the liquor in which the bacon-dinner has been cooked, and this will furnish you with a good wholesome soup with which to satisfy the first peremptory call of your healthy appetites.
Notes
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