the thorough good cook - recipe - Ragout of Cabbages

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

10. Ragout of Cabbages.
Boil in water for half an hour the half of a cabbage ;
put it into fresh water, press it well, take away the stalk, chop
the leaves a little, and put them into a saucepan with a piece
of butter ; set this upon the fire, put in a pinch of flour,
pour over enough beef broth and gravy to give a yellow
colour to the ragout ; let it boil by a slow fire until the
cabbage be tender and reduced to a sauce ; season it with
salt and pepper and a little nutmeg, and serve it with meat.

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