HISTORY AND COOKERY y 5 



good gravy, for a few minutes, then marinate them with 

 lemon juice and salt, let them get cold, egg them over, 

 and fry in butter." 



Red cabbages may be used in many ways. In " Les 

 Dons de Comus" (1758) is a recipe for 



Choux Rouges Comfits. 



Prenez des choux rouges et les faites blanchir une 

 demi-heure. Empotez-les avec du vinaigre, une 

 dpuzaine de clous de girofle, cinq ou six gousses 

 d'ail et du sel. 



Red cabbages, as everybody knows, may also be used 

 to make an excellent pickle. 



Mrs Roundell's recipe for 



Co/cannon 



is about the best. Take equal quantities of cold cooked 

 cabbage and potatoes. Rub them through a sieve and 

 mix them well together. Add pepper and salt, a little 

 butter, and a well beaten egg. Butter a small pudding 

 basin, press the colcannon into it, and bake in a hot 

 oven for from thirty to forty minutes. Turn out into a 

 hot dish and serve. The mixture may be fried under a 

 plate or dish instead of being baked in the oven. 



Lady Harriet St Clair (who married the German 

 Ambassador, Count Munster) gives in her " Dainty 

 Dishes " a number of German recipes. Among others, 

 she describes the preparation of 



Sauerkraut. 



" Choose firm white cabbage heads, remove the loose 

 outer leaves, cut out the stalk and the coarser fibres at the 

 back of the leaves. In Germany they have a particular 

 sort of knife, more in the nature of a plane, with which 

 they cut the cabbage in fine strips, but an ordinary 

 large knife will answer the purpose as well. This 



