No. 1. Cabbage and Bacon

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 (8)
Instructions (11)
  1. Cut the 3 Savoy cabbages in half.
  2. Boil in salt and water for 1/2 hour.
  3. Refresh in cold water and allow to drain on a sieve.
  4. Line the bottom of a flat pan with thin layers of bacon.
  5. Place the cabbage on the bacon.
  6. Season with salt, pepper, cloves, and spice.
  7. Cover with stock.
  8. Add another layer of bacon.
  9. Simmer with the lid on the pan for about 11/2 hours, until the liquor is absorbed by the cabbage.
  10. Remove the spices before serving.
  11. Serve the bacon with the cabbage.
Original Text
Cabbage. No. 1. Cabbage and Bacon. (Grüber, Aboyne Castle. 1883.) This is excellent.—J. F. C. 3 Savoy cabbages are each cut in half, and boiled in salt and water for ½ hour. They are then taken out and refreshed in cold water and allowed to drain on a sieve. You then line the bottom of a flat pan with thin layers of bacon, and on these place the cabbage, and, after seasoning with salt, pepper, cloves, and spice, just cover them with stock, and then add a layer of bacon again. Leave all to simmer about 1½ hours, the lid being on the pan, at the end of which time the liquor will be absorbed by the cabbage. Take out the spices before you dish, but serve the bacon with the cabbage.
Notes
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