Cabbage à la Bourgeoise.
Wash and pick quite clean a large cabbage; take the leaves off one by one, and spread upon each some forcemeat, made of veal, suet, parsley, salt, and pepper, mixed with a little cream and an egg; then put the leaves together, in the form of a whole cabbage, tie this up securely at each end, and stew it in a braise. When it is tender, take it out, and press in a linen cloth to clear it from the fat. Cut in two, in a dish, and pour good gravy over it.
Red Cabbage to Stew.
Melt sufficient butter, to stew the quantity of cabbage; cut it into shreds and put it into a saucepan, with a chopped onion, 2 cloves, a bay leaf, cayenne pepper and salt. Keep the saucepan covered close, and when done, add a good spoonful of vinegar. This may be spread in a dish, and sausages served on it.
Cabbage, Greens, or Spinach to Curry.
After they are boiled, drain, chop and stew them in butter with curry powder to taste; the powder previously mixed with salt, pepper, and vinegar. It is an improvement to spinach, to add sorrel; and some like a small quantity of chopped onion. To these curries you may add minced veal, chicken or rabbit, and serve with a gravy of veal; or, if to be maigre, minced cold fish, prawns or oysters, and fish gravy.
Spinach.
As spinach harbours insects, and is often gritty, wash it in two or three waters; then drain it on a sieve. Some boil it in very little water, but this is not a good way. Put a small handful of salt into the water, and when it boils, scum well; put in the spinach, and boil it quickly till quite tender, ten minutes will be enough. Pour it into a sieve, then squeeze between two plates or trenchers, chop fine, and put it into a small saucepan, with a piece of butter and a little salt. Stir with a spoon, five minutes over the fire, spread in a dish, score nicely, and serve it hot.—Spinach, Sorrel, and Chicory, may be stewed, the two former in equal
