919. Stuffed Cabbage. — Cut out the root and heart from a medium- sized cabbage-head, and pick off several of the outer leavesj parboil the rest as for No. 917. After removing it from the fire, open the leaves care- fully, so as not to break them; then season the cabbage with a pinch of salt and half a pinch of pepper, and fill the inside of the leaves with a good sausage forcemeat (No. 220). Close them up, and tie the cabbage so that none of the stuffing escapes; then lay it in a sautoire containing one cut- up carrot, one cut-up onion, a piece of lard skin, and half a pint of white broth✪ Stuffed Cabbage (No. 99). Cover with a little fat from the soup-stock; lay a buttered paper on top, and let cook for one hour in the oven, basting it occasionally with its own juice; untie, and serve with half a pint of Madeira sauce (No. 185). 920. Cabbage for Garnishing. — Prepare a cabbage exactly the same as for No. 919; divide it into six parts, stuff each one with sausage force- meat (No. 220), wrap them up, and tie, rolling them well. Put them in a sautoire garnished the same as for the stuffed cabbage, and cook for forty minutes in the oven; untie, and serve when needed. 921. Pork and Cabbage. — Pare neatly, and divide a medium-sized cabbage into four pieces ; wash them well, parboil for ten minutes, and then put them into any kind of vessel with a pound of salt pork, well washed, three cervelas, a branch of celery, one onion, two large carrots, a blade each of bay-leaf and thyme, half a pinch of pepper, but no salt, and cover with a buttered paper. Let simmer on a gentle fire for one hour and a half ; then place the cabbage in a dish, using a skimmer ; also the pork and sausages, laying them on top ; decorate the dish with the rest of the vegetables, and serve. 922. Brussels Sprouts, Sautes an Beurre. — Pare neatly, and pick off the outer dead leaves of one pound of imported Brussels sprouts, or one and a half pounds of domestic sprouts ; wash them thoroughly, drain, V EG ETA BLES. 293 and cook them in boiling salted water for seven minutes. Drain, and let cool in cold water ; drain them once more, then throw the sprouts into a sautoire containing two ounces of butter. Season with half a pinch each of salt and pepper, adding a teaspoonful of chopped parsley ; cook slightly for five minutes ; then serve. 923. Brussels Sprouts, Sautes a la Creme.— Pare, pick, and blanch one pound of sprouts as in No. 922. When well drained, put them in a sautoire with two tablespoonfuls of veloute (No. 152); season with half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Add half a cupful of sweet cream. Let them heat, but not boil, for five minutes, tossing them frequently ; dress on a hot dish, and serve. 924-. Sourkrout. — After washing three pints of imported sourkrout in several waters, drain it well, and put it in a saucepan with a large piece of well-washed salt pork, three cervelas, two carrots, two whole onions, half a cupful of roast meat-fat, six juniper berries, a glassful of good white wine, and a pint of white broth (No. 99). Let it cook slowly for three hours ; then drain the sourkrout, dish it up with the pork on top, which can either be served in one piece, or divided into six slices, arranging the cervelas around, nicely dressed.

AI-modernized reading of the original text

919. Stuffed Cabbage. — Cut out the root and heart from a mediumsized cabbage-head, and pick off several of the outer leavesj parboil the rest as for No. 917. After removing it from the fire, open the leaves carefully, so as not to break them; then season the cabbage with a pinch of salt and half a pinch of pepper, and fill the inside of the leaves with a good sausage forcemeat (No. 220). Close them up, and tie the cabbage so that none of the stuffing escapes; then lay it in a sautoire containing one cutup carrot, one cut-up onion, a piece of lard skin, and half a pint of white broth (No. 99). Cover with a little fat from the soup-stock; lay a buttered paper on top, and let cook for one hour in the oven, basting it occasionally with its own juice; untie, and serve with half a pint of Madeira sauce (No. 185). 920. Cabbage for Garnishing. — Prepare a cabbage exactly the same as for No. 919; divide it into six parts, stuff each one with sausage forcemeat (No. 220), wrap them up, and tie, rolling them well. Put them in a sautoire garnished the same as for the stuffed cabbage, and cook for forty minutes in the oven; untie, and serve when needed. 921. Pork and Cabbage. — Pare neatly, and divide a medium-sized cabbage into four pieces ; wash them well, parboil for ten minutes, and then put them into any kind of vessel with a pound of salt pork, well washed, three cervelas, a branch of celery, one onion, two large carrots, a blade each of bay-leaf and thyme, half a pinch of pepper, but no salt, and cover with a buttered paper. Let simmer on a gentle fire for one hour and a half ; then place the cabbage in a dish, using a skimmer ; also the pork and sausages, laying them on top ; decorate the dish with the rest of the vegetables, and serve. 922. Brussels Sprouts, Sautes an Beurre. — Pare neatly, and pick off the outer dead leaves of one pound of imported Brussels sprouts, or one and a half pounds of domestic sprouts ; wash them thoroughly, drain, and cook them in boiling salted water for seven minutes. Drain, and let cool in cold water ; drain them once more, then throw the sprouts into a sautoire containing two ounces of butter. Season with half a pinch each of salt and pepper, adding a teaspoonful of chopped parsley ; cook slightly for five minutes ; then serve. 923. Brussels Sprouts, Sautes a la Creme.— Pare, pick, and blanch one pound of sprouts as in No. 922. When well drained, put them in a sautoire with two tablespoonfuls of veloute (No. 152); season with half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Add half a cupful of sweet cream. Let them heat, but not boil, for five minutes, tossing them frequently ; dress on a hot dish, and serve. 924-. Sourkrout. — After washing three pints of imported sourkrout in several waters, drain it well, and put it in a saucepan with a large piece of well-washed salt pork, three cervelas, two carrots, two whole onions, half a cupful of roast meat-fat, six juniper berries, a glassful of good white wine, and a pint of white broth (No. 99). Let it cook slowly for three hours ; then drain the sourkrout, dish it up with the pork on top, which can either be served in one piece, or divided into six slices, arranging the cervelas around, nicely dressed.

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