Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 246

Take a fine white-heart cabbage, about as big as a quarter of a peck, lay it in water two or three hours, half boil it, put it in a colander to drain, then cut out the heart, but take very great care not to break off any of the outside leaves. Fill it with forcemeat made thus: – take a pound of veal, half a pound of bacon, fat and lean together; cut them small, and beat them fine in a mortar, with the yolks of four eggs boiled hard; season with pepper and salt, a little beaten mace, a very little lemon-peel, some parsley chopped fine, a very little thyme, and three anchovies. When these are beat fine, take the crumb of a stale roll, some mushrooms, either fresh or pickled, and the heart of the cabbage which you cut out. Chop it very fine; mix all together with the yolk of an egg; fill the hollow of the cabbage, and tie it round with thread. Lay some slices of bacon in the bottom of a stewpan, and upon these some thin slices of coarse beef, about one pound: put in the cabbage, cover it close, and let it stew gently over a slow fire, until the bacon begins to stick to the bottom of the pan. Shake in a little flour; then put in a quart of good broth, an onion stuck with cloves, two blades of mace, some whole pepper, a little bundle of sweet-herbs; cover close, and let it stew gently an hour and a half. Put in a glass of red wine, give it a boil, and take it up; lay it in a dish, and strain the gravy over it, untying the packthread first. This is a very good dish, and makes the next day an excellent hash, with a veal steak nicely boiled and laid on it.