Pan Kail

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 90 min Total: 90 min
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

2 lbs. of cabbage, or Savoy greens ↝ Cabbage, raw [Vegetables and Vegetable Products]
1/4 lb. of butter or dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
oatmeal for thickening ↝ Oatmeal, NFS [Oatmeal]
2 quarts of water ↝ Water, tap [Tap water]

Instructions (7)

Chop the cabbage very fine
thicken the water with oatmeal
put in the cabbage and butter, or dripping
season and simmer for 1-1/2 hour

Alternative Method

It can be made sooner by blanching and mashing the greens
adding any good liquor that a joint has been boiled in
and then further thicken with bread or pounded biscuit

Original Text

PAN KAIL.

140. INGREDIENTS.—2 lbs. of cabbage, or Savoy greens; 1/4 lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water.

Mode.—Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and butter, or dripping; season and simmer for 1-1/2 hour. It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit.

Time—1-1/2 hour. Average cost, 1-1/2d. per quart.

Seasonable all the year, but more suitable in winter.

Sufficient for 8 persons.

THE SAVOY.—This is a close-hearted wrinkle-leaved cabbage, sweet and tender, especially the middle leaves, and in season from November to spring. The yellow species bears hard weather without injury, whilst the dwarf kind are improved and rendered more tender by frost.

Notes

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