PAN KAIL.
Ingredients.—2 lbs. of cabbage, or Savoy greens; ¼ lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water. Mode.—Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and butter, or dripping; season and simmer for 1½ hour. It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit. Time.—1½ hour. Average cost, 1½d. per quart. Seasonable all the year, but more suitable in winter. Sufficient for 8 persons.
PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.
Ingredients.—2 tablespoonfuls of minced parsley, ½ pint of melted butter. Mode.—Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen; pour over it ½ pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve. Time.—5 minutes to boil the parsley. Average cost, 4d. Sufficient for 1 large fowl; allow rather more for a pair. Seasonable at any time.