Cabbage. No. 2. “Au Jus.” (Cataldi's.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Divide some Savoy cabbages in halves or quarters, according to their size.
  2. Blanch them and squeeze the water well out, but without breaking them.
  3. Have a stewpan ready, lined at the bottom with slices of bacon, sliced onion and sliced carrot, 1 bay-leaf, parsley and thyme.
  4. Trim the cabbages before putting them into the stewpan, and, when the plate in, season them with salt and pepper, and pour in stock to the depth of an inch.
  5. Let them stew as long as they may require.
  6. 3/4 hour before serving, glaze them with a glaze brush as they lie in the stewpan, then put the pan into the oven, that the glaze may set.
  7. Dish them merely in the stock and without the herbs, carrots, and onions.
Original Text
Cabbage. No. 2. “Au Jus.” (Cataldi's.) Divide some Savoy cabbages in halves or quarters, according to their size. Blanch them and squeeze the water well out, but without breaking them. Have a stewpan ready, lined at the bottom with slices of bacon, sliced onion and sliced carrot, 1 bay-leaf, parsley and thyme. Trim the cabbages before putting them into the stewpan, and, when the plate in, season them with salt and pepper, and pour in stock to the depth of an inch. Let them stew as long as they may require. ¾ hour before serving, glaze them with a glaze brush as they lie in the stewpan, then put the pan into the oven, that the glaze may set. Dish them merely in the stock and without the herbs, carrots, and onions. Lettuce can be cooked the same way, and if very small, may be sent up whole. They are called “Laitues au jus.”
Notes
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