A Forced Cabbage

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a fine White-heart Cabbage, about as big as a Quarter of a Peck, lay it in Water two or three Hours, then half boil it, set it in a Gullendar to drain, then very carefully cut out the Heart, but take great Care not to break off any of the outside Leaves, fill it with Force-meat made thus: Take a Pound of Veal, half a Pound of Bacon, Fat and Lean together, cut them small, and beat them fine in a Mortar, with four Eggs boiled hard; season with Pepper and Salt, a little beaten Mace, a very little Lemon-peel cut fine, some Parsley chopped fine, a very little Thyme, two Anchovies; when these are beat fine, take the Crumb of a stale Role, and some Mushrooms, if you have them, either pickled or fresh, the Heart of the Cabbage you cut out chopped fine. Mix all together with the Yolk of an Egg, then fill the hollow Part of the Cabbage, and tye it with a Pack-thread, then lay some Slices of Bacon in the Bottom of a Stew-pan, or Sauce-pan, and on that a Pound of coarse lean Beef, cut thin, put in the Cabbage, cover it close, and let it stew over a slow Fire, till the Bacon begin to stick to the Pan, shake in a little Flour, then pour in a Quart of Broth, an Onion stuck with Cloves, two Blades of Mace, some whole Pepper, a little Bundle of Sweet Herbs, cover it close, and let it stew very softly an Hour and half, put in a Glass of Red Wine, give it a boil, then take it up, and lay it in the Dish, and strain the Gravy and pour over, untye it first. This is a fine Side-dish; and the next Day makes a fine Hash, with a Veal Stake nicely broiled, and laid on it.