Cabbage Force-meagre

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the filling

a fine white-heart cabbage
the flesh of two or three flounders or plaice
the yolks and whites of four eggs boiled hard
a handful of picked parsley
a quarter of a pound of melted butter
the yolk of an egg
a few crumbs of bread

For the stewing liquid and sauce

half a pint of water
a quarter of a pound of butter rolled in a little flour
the yolks of four eggs boiled hard
an onion stuck with six cloves
some whole pepper and mace tied in a muslin rag
half an ounce of truffles and morels
a spoonful of catchup
a few pickled mushrooms

Instructions (11)

Wash the cabbage clean, and boil it about five minutes.
Drain it, cut the stalk flat to stand in a dish, carefully open the leaves, and take out the inside, leaving the outside leaves whole.
Cut what you take out very fine.
Take the flesh of two or three flounders or plaice, and chop it with the cabbage, the yolks and whites of four eggs boiled hard, and a handful of picked parsley.
Beat all together in a mortar, with a quarter of a pound of melted butter.
Mix it up with the yolk of an egg, and a few crumbs of bread.
Fill the cabbage with this mixture, and tie it together.
Put it into a deep stew-pan, with half a pint of water, a quarter of a pound of butter rolled in a little flour, the yolks of four eggs boiled hard, an onion stuck with six cloves, some whole pepper and mace tied in a muslin rag, half an ounce of truffles and morels, a spoonful of catchup, and a few pickled mushrooms.
Cover it close, and let it simmer an hour.
When it is done, take out the onion and spice.
Lay the cabbage in your dish, untie it, pour over the sauce, and serve it to table.

Original Text

Cabbage Force-meagre.
TAKE a fine white-heart cabbage, wash it clean, and boil it about five minutes. Then drain it, cut the stalk flat to stand in a dish, carefully open the leaves, and take out the inside, leaving the outside leaves whole. Cut what you take out very fine: then take the flesh of two or three flounders or plaice, and chop it with the cabbage, the yolks and whites of four eggs boiled hard, and a handful of picked parsley. Beat all together in a mortar, with a quarter of a pound of melted butter. Then mix it up with the yolk of an egg, and a few crumbs of bread. Fill the cabbage with this, and tie it together; put it into a deep stew-pan, with half a pint of water, a quarter of a pound of butter rolled in a little flour, the yolks of four eggs boiled hard, an onion stuck with six cloves, some whole pepper and mace tied in a muslin rag, half an ounce of truffles and morels, a spoonful of catchup, and a few pickled mushrooms. Cover it close, and let it simmer an hour. When it is done, take out the onion and spice, lay the cabbage in your dish, untie it, pour over the sauce, and serve it to table.

Notes

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