To force Cabbage

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (24)
Cabbage preparation
Force-meat
Stewing
Instructions (19)
  1. Lay the cabbage in water two or three hours.
  2. Half boil it.
  3. Let it drain in a cullender.
  4. Very carefully cut out the heart, but take great care not to break off any of the outside leaves.
  5. Make force-meat: take a pound of veal, half a pound of bacon (fat and lean together), cut them small and beat them fine in a mortar, with four eggs boiled hard.
  6. Season with pepper and salt, a little beaten mace, a very little lemon-peel cut fine, some parsley chopped fine, a very little thyme, and two anchovies.
  7. When they are beat fine, take the crumb of a stale roll, some mushrooms (either pickled or fresh), and the heart of the cabbage you cut out chopped very fine.
  8. Mix all together with the yolk of an egg.
  9. Fill the hollow part of the cabbage, and tie it with a packthread.
  10. Lay some slices of bacon in the bottom of a stew-pan or sauce-pan, and on that a pound of coarse lean beef, cut thin.
  11. Put in the cabbage.
  12. Cover it close and let it stew over a slow fire till the bacon begins to stick to the pan.
  13. Shake in a little flour.
  14. Pour in a quart of broth, an onion stuck with cloves, two blades of mace, some whole pepper, a little bundle of sweet herbs.
  15. Cover it close and let it stew very softly an hour and a half.
  16. Put in a glass of red wine.
  17. Give it a boil.
  18. Take it up, lay it in the dish, and strain the gravy and pour over.
  19. Untie it softly.
Original Text
To force Cabbage. TAKE a fine white-heart cabbage, about as big as a quarter of a peck, lay it in water two or three hours, then half boil it, let it in a cullender to drain, then very carefully cut out the heart, but take great care not to break off any of the outside leaves, fill it with force-meat made thus: take a pound of veal, half a pound of bacon, fat and lean together, cut them small and beat them fine in a mortar, with four eggs boiled hard. Season with pepper and salt, a little beaten mace, a very little lemon-peel cut fine, some parsley chopped fine, a very little thyme, and two anchovies: when they are beat fine, take the crumb of a stale roll, some mushrooms, if you have them, either pickled or fresh, and the heart of the cabbage you cut out chopped very fine. Mix all to- gether with the yolk of an egg, then fill the hollow part of the cabbage, and tie it with a packthread, then lay some slices of ba- con in the bottom of a stew-pan or sauce-pan, and on that a pound of coarse lean beef, cut thin; put in the cabbage, cover it close and let it stew over a slow fire till the bacon begins to stick to the pan, shake in a little flour, pour in a quart of broth, an onion stuck with cloves, two blades of mace, some whole pepper, a little bun- dle of sweet herbs; cover it close and let it stew very softly an hour and a half, put in a glass of red wine, give it a boil, then take it up, lay it in the dish, and strain the gravy and pour over, untie it softly. This is a fine first dish, and the next day makes a fine hash, with a veal steak nicely broiled and laid on it.
Notes
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