Beans ragoo'd with a Cabbage

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the ragoo filling

a few of the beans boiled ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
a carrot boiled and maſhed ↝ Carrots, raw [Vegetables and Vegetable Products]
a turnip boiled ↝ Turnips, raw [Vegetables and Vegetable Products]
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a very little pepper ↝ Spices, pepper, black [Spices and Herbs]
a piece of butter rolled in a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

For the cabbage

a nice little cabbage, about as big as a pint baſon ↝ Cabbage, raw [Vegetables and Vegetable Products]
four ſpoonfuls of water ↝ Water, tap [Tap water]
two of wine ↝ Wine, rice [Wine]
one of catchup
a ſpoonful of muſhroom-pickle ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]

Optional for alternative ragoo

carrots and turnips into little ſlices and fry them ↝ Carrots, raw [Vegetables and Vegetable Products]
the carrots in little round ſlices ↝ Carrots, raw [Vegetables and Vegetable Products]
the turnips in long pieces about two inches long and as thick as one's finger ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (16)

Prepare the cabbage by cutting off outside leaves, top, and stalks, then half boil it.
Cut a hole in the middle of the cabbage.
Chop the removed cabbage part very fine.
Mash together the chopped cabbage, a few boiled beans, a mashed boiled carrot, and a boiled turnip.
Put the mashed mixture into a sauce-pan, season with pepper, salt, and nutmeg, add a good piece of butter, and stew for a few minutes over the fire, stirring often.
In the meantime, put the cabbage into a sauce-pan, being careful not to let it fall to pieces.
Add four spoonfuls of water, two of wine, and one of catchup to the cabbage.
Add a spoonful of mushroom-pickle and a piece of butter rolled in a little flour.
Add a very little pepper.
Cover the cabbage closely and let it stew softly until tender.
Carefully take the cabbage up and place it in the middle of the dish.
Fill the cabbage with the mashed root mixture.
Arrange the ragoo around the cabbage.
Optionally, add the liquor the cabbage was stewed in.
Serve hot.
When beans are not available, cut carrots and turnips into little slices and fry them (carrots in round slices, turnips in long pieces about two inches long and as thick as one's finger), and toss them up in the ragoo.

Original Text

Or this Way Beans ragoo'd with a Cabbage.
TAKE a nice little cabbage, about as big as a pint baſon; when the out ſide leaves, top, and ſtalks are cut off, half boil it, cut a hole in the middle pretty big, take what you cut out and chop it very fine, with a few of the beans boiled, a carrot boiled and maſhed, and a turnip boiled; maſh all together, put them into a ſauce-pan, ſeaſon them with pepper, ſalt and nutmeg, a good piece of butter, ſtew them a few minutes over the fire, ſtirring the pan often. In the mean time put the cabbage into a ſauce-pan, but take great care it does not fall to pieces; put to it four ſpoonfuls of water, two of wine and one of catchup; have a ſpoonful of muſhroom-pickle, a piece of butter rolled in a little flour, a very little pepper, cover it cloſe and let it ſtew ſoftly till it is tender; then take it up carefully and lay it in the middle of the diſh, pour your maſh'd roots in the middle to fill it up high and your ragoo round it. You may add the liquor the cabbage was ſtewed in, and ſend it to table hot. This will do for a top, bottom, middle, or ſide-diſh. When beans are not to be had, you may cut carrots and turnips into little ſlices and fry them; the carrots in little round ſlices, the turnips in long pieces about two inches long and as thick as one's finger, and toſs them up in the ragoo.

Notes

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