VEGETABLES 



25 



RECIPES FOR COOKING 



Cabbage Ragout 



Take the half of a middle-sized cabbage, boil it for half 

 an hour, and then change it in cold water ; squeeze it well, 

 and take out the heart ; cut the cabbage into small pieces, 

 and put it into a stevvpan, with a slice of good butter, turn it a 

 few times over the fire, and shake in some flour, put in suf- 

 ficient gravy to give colour to the ragout, then let it boil over 

 a slow fire until the cabbage is done and reduced to a thick 

 sauce ; season it with salt, a little coarse pepper, a little 

 grated nutmeg, and serve under any roast meat or stewed 

 sausages. 



Chou a la Bourgeoise 



Boil a whole cabbage, well cleaned, for a quarter of an 

 hour ; lay it in cold water ; when cold, take it out and 

 squeeze it dry ; open the leaves carefully, and between each 

 put a little veal forcemeat ; tie all together with string, 

 and stew it in as much broth as will cover the cabbage, with 

 salt, pepper, sweet herbs, a bay leaf, an onion, carrot, and 

 parsnip ; also add two or three cloves. When stewed 

 enough, press it gently with a clean cloth, remove the 

 string, cut it into halves, and serve with sauce espagnole, 

 poured hot over it. 



Chou Rouge au Vin 



Slice finely a red cabbage, blanch it in boiling water, and 

 drain. Cut some bacon and chop it up small, and put it 

 into a stewpan with some butter, and, when hot, place in 

 the shredded cabbage with some good stock and some 

 sauterne or chablis ; when quite tender it is done, and can 

 be served. 



