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HOW TO COOK 



When done, the sauce is thickened with a little 

 flour and poured over the cabbage. To be served 

 with a meat dish. 



STEWED CABBAGE. 



The cabbage is cut to pieces, boiled until nearly 

 done, in salt water, and then stewed, the same as 

 cauliflower. 



CABBAGE WITH FORCED MEAT. 

 {Choux Farcis.) 



(A large cabbage head, butter, onion, grated 

 bread, forced meat, bacon, butter-sauce.) 



The cabbage head is to be boiled slightly and 

 the stalk cut out. On each leaf is spread a layer 

 of forced meat. The cabbage head is then, as far as 

 possible, given its original shape, tied round with 

 twine, put into a saucepan with slices of bacon, 

 some onion and a little butter, and baked in an 

 oven until yellowish-brown ; it is then cut into 

 slices, which are stewed a little while with butter- 

 sauce and grated bread. 



If preferred, the cabbage and the forced meat 

 may be put in alternate layers in a pan covered 

 on bottom and sides with thin slices of bacon, and 

 be thus baked in an oven. 



FILLED CABBAGE. 

 (Chou en Surprise.) 



Two hours. (A large cabbage head, twelve 

 roasted chestnuts, six fieldfares — Turdus pilaris — 

 six small sausages, bouillon, butter-sauce, one ounce 

 of melted marrow). 



