in the cabbage. Add salt and pepper to taste, put in the vinegar, stir over the fire for 5 or 6 minutes, then serve garnished with sections of hard-boiled egg.
Time.—Altogether, from 1 to 1¼ hours. Average Cost, 6d. to 8d., exclusive of the eggs. Sufficient for 3 or 4 persons. Seasonable at any time.
1468.—CABBAGE, RED, STEWED. (Fr.—Choux au Jambon.)
Ingredients.—1 red cabbage, 1 small slice of ham, ½ an oz. of fresh butter, 1 pint of fresh stock, 1 gill of vinegar, salt and pepper to taste, 1 teaspoonful of pounded sugar.
Method.—Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, ½ a pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix the ingredients well together, stir over the fire until nearly all the liquor has dried away, and serve. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage as a garnish.
Time.—Rather more than 1 hour. Average Cost, 1s. without sausages. Seasonable from September to January.
1469.—CARDOONS, BOILED. (Fr.—Cardons au Naturel.)
Ingredients.—Cardoons, white-sauce, salt.
Method.—Cut the stalks into 3-inch lengths, remove the prickles, cover with salted boiling water, boil gently for 15 minutes, and drain well. Rub off the skins with a cloth, replace the cardoons in the saucepan, cover them with cold water, add a little salt, and boil until tender. Serve with white sauce. Cardoons may also be cooked according to the directions given for dressing celery, but in all cases they must be blanched before cooking, in order to remove the slime.
1470.—CARROTS, BOILED. (Fr.—Carottes au Naturel.)
Ingredients.—To each gallon of water allow 1 heaped tablespoonful of salt, carrots.
Method.—Cut off the green tops, wash and scrape the carrots, and remove any black specks. If the carrots are very large cut them in halves, divide them lengthwise into 4 pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by piercing the carrots with a skewer or fork, then drain well. Young carrots should be boiled whole.