Cassell's dictionary of cookery

Savoy Cabbage (a la Creme). — Slice a savoy into thin strips, and in doing so remove the stalk entirely. Wash and drain it, and boil it in the usual way till tender. Turn it into a colander, press the water from it, and afterwards mince it slightly. Dissolve a slice of fresh butter in a clean saucepan, put in thesavoy, season with pepper and salt, and stir it over the fire for a few minutes till it is dry. Dredge a table-spoonful of flour over it, and add very gradually a quarter of a pint of thick cream. Serve very hot. Time, thirty to forty minutes to boil the savoy. Probable cost, 2d. to 4d. each. Sufficient, a moderate-sized savoy I for foul- persons. I Savoy Cabbage, Stewed.— Take one j moderate-sized savoy — or two cabbages. Cut it into thin slices as if it were going to be j pickled, and place it in a stewpan in which a j slice of fresh butter has been already dissolved. ; Let it simmer gently for ttvo hours. Take up j the savoy, thicken the quantity of liquor which has run from it with flour, add pepper and j salt, and serve very hot. A savoy or cabbage I prepared in this way is much superior to one i that is plainly boiled. Time to stew, two I hours. Probable cost, 2d. to 4d. each. Sufficient, one moderate-sized savoy for three or four persons. Savoy Cake. — Weigh seven large fresh eggs, and take their weight in dried floui-, and a little more than half their weight in sifted sugar. Break the eggs, and separate the yolks from the whites. Beat the former in a bowl, and add the sugar to them very gradually, together with a little grated lemon-rind, " a spoonful of orange-flower or rose-water, or any other suitable flavouring. Add the flour a little at a time, and continue to beat the mixture for twenty minutes. Butter a mould, sprinkle powdered sjigar upon the butter, and shake off all that will not adhere. Tie a strip of buttered paper round the top of the mould to keep the preparation from rolling down the sides whilst it is being baked. Pour in the cake, and threeparts fill the mould with it. When done enough let it stand a few minutes, then shake it well to loosen it, and turn it out carefully. This cake is very good cut into slices, and made into jam sandwiches. Time to bake, an hourand a quarter or a little more. Probable cost. Is. 6d. Savoy Cakes. — Take one pound of fine sifted sugar, add the yolks of ten eggs- — keeping the whites in a separate pan — and set the eggs and sugar, if in summer, in cold water ; if there is any ice, set the pan upon it, as it will enable the eggs to be beaten finer ; then beat the yolks and sugar well with a wooden spoon for twenty minutes, and put in the grated rind of a lemon. Beat up the whites with a whisk until they become quite stiff and white as snow. Stir them into the batter by degrees, then add three- SAV (840) SAX quarters of a pound of well-dried flour. Put all in a mould in a slack oven to bake.