|
Classic
Cook Books
< last page | next page >
page 174
breaking, pour over it boiling water; fill the vacancy with finely chopped and
boiled veal or chicken rolled into balls with the yolk of an egg. Tie firmly
together with twine, or lie it in a cloth and boil in a covered kettle 2 hours.
This is a very fine dish and quite economical in using cold meats.
Browned white cabbage.
Take a hard white head, clean it from all green leaves and cut away the stem.
Take a little each of salt, pepper and sugar or syrup and put that in where the
stem was. Tie up the head with strong cords and place it with it piece of butter
in a pan or kettle, provided with tight cover and there let it light brown and
tender. Meanwhile you must look carefully to see that it does not burn; when
cooked take it out, and mix a little flour in the remaining juice, which pour
over the cabbage. Serve with meat.
< last page | next page >
Classic
Cook Books
|
