Or this Way Beans Ragoo’d with a Cabbage

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a nice little Cabbage, about as big as a Pint Bason; when the outside Leaves, Top, and Stalk are cut off, half-boil it, cut a Hole in the Middle pretty big, take what you cut out and chop it very fine, with a few of the Beans boiled, a Carrot boiled and mashed, a Turnip boiled; mash all together, put them into a Sauce-pan, season them with Pepper, Salt, and Nutmeg, a good Piece of Butter, stew them a few Minutes over the Fire, stirring the Pan often. In the mean time put the Cabbage into a Sauce-pan, but take great care it does not fall to Pieces; put to it four Spoonfuls of Water, two of Wine, and one of Ketchup, have a Spoonful of Mushroom-pickle, a Piece of Butter rolled in a little Flour, a very little Pepper, cover it close, and let it stew softly till it is tender; then take it up carefully, and lay it in the Middle of the Dish, pour your mash Roots in the Middle to fill it up high, and your Ragoo round it; you may add the Liquor the Cabbage was stewed in, send it to Table hot. This will do for a Top, Bottom, Middle, or Side-dish. When Beans are not to be had, you may cut Carrots and Turnips into little Slices and fry them; the Carrots in little round Slices, the Turnips in long Pieces about two Inches long, and as thick as ones Finger, and toss them up m the Ragoo.