Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 211

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Ingredients.—1 red cabbage, a small slice of ham,½ oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar. Mode.—Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter,½ 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 all well together, stir over the fire until nearly all the liquor is 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, 4d. each. Sufficient for 4 persons. Seasonable from September to January.