23.—PAN KAIL. (Fr.—Soupe Maigre aux Choux.)
Ingredients.—2 quarts of boiling water, 3 ozs. of butter or fat, 1 small cabbage shredded, 1 heaped tablespoonful of medium or coarse oatmeal, salt and pepper.
Method.—Melt the butter or fat in a saucepan, stir in the prepared cabbage, cook for 5 minutes, then add the boiling water. Bring to boiling-point, add a seasoning of salt and pepper, sprinkle in the oatmeal, and boil gently for 15 or 20 minutes, or until the cabbage is sufficiently cooked. Add more seasoning if required, then serve.
Time.—About ½ an hour. Average Cost, 4d. to 5d. Sufficient for 6 or 7 persons. Seasonable at any time.
The Savoy (Fr. chou de Savoie) is one of the numerous cultivated forms of the cabbage, and is characterized by its wrinkled leaves. It is close-hearted, sweet and tender, especially the middle leaves. The savoy is in season from late autumn to spring, and is improved in flavour by frost.
24.—RABBIT BROTH. (Fr.—Bouillon de Lapin.)
Ingredients.—2 quarts of water, 1 rabbit, 1½ lb. of bacon or pickled pork, 2 onions, 1 carrot, ½ a turnip, 1 strip of celery, 1 tablespoonful of rice, salt and pepper.
Method.—Wash the rabbit, and if it is to be served separately, keep it whole and truss for boiling (see Chapter on trussing); if not, cut it into small joints, and remove the liver, etc., If bacon be used, let it be well scraped, and soaked in warm water for 1 or 2 hours. Cut the vegetables into small dice or cubes. Put the water into a large stewpan, add the bacon and rabbit, bring slowly to the boil, remove the scum as it rises, and when the rabbit has cooked for 1 hour put in the vegetables, rice, and a little salt, and continue the cooking for another hour. Take out the rabbit, and if it is to be served separately, have ready some onion sauce, or white sauce, to serve with it. (See Sauces.) If the rabbit has been cut into joints, take them out of the stewpan, remove the meat from the bone, cut it into small dice, and return to the broth to be re-heated. Cut a little of the bacon also into dice: the rest can be used cold. Season to taste, and serve.
Time.—2¼ to 2½ hours. Average Cost, 2s. 3d. to 2s. 6d. Seasonable in Winter. Sufficient for 5 or 6 persons.
25.—SCOTCH BROTH. (Fr.—Bouillon Ećossais.)
Ingredients.—3 quarts of cold water, 3 lb. scrag end of mutton, 1 onion, 1 leek, 1 carrot, 1 turnip, a strip of celery, 1 dessertspoonful of finely-chopped parsley, 2 tablespoonfuls of Scotch barley, salt and pepper.
