Potatoes à la Maître d'Hotel.
Boil, peel, and cut the potatoes in slices ½ an inch thick, put them into a stew-pan with some young onions skinned, chopped parsley, butter (a large piece), pepper, salt, and a little broth to moisten the potatoes. Toss them till the parsley is cooked; serve with parsley and butter poured over.
Cabbages to Boil.
Wash well, and quarter them, if large. A young cabbage is done in from twenty minutes to half an hour, a full grown one will take nearly an hour. Have plenty of water, that they may be covered, all the time they are boiling; scum well. Serve melted butter. Savoys, Sprouts, and Young Greens.—Boil the same as cabbages, but twenty minutes will be sufficient.
Cabbage à la Bourgeoise.
Wash and pick quite clean a large cabbage; take the leaves off one by one, and spread upon each some forcemeat, made of veal, suet, parsley, salt, and pepper, mixed with a little cream and an egg; then put the leaves together, in the form of a whole cabbage, tie this up securely at each end, and stew it in a braise. When it is tender, take it out, and press in a linen cloth to clear it from the fat. Cut in two, in a dish, and pour good gravy over it.
Red Cabbage to Stew.
Melt sufficient butter, to stew the quantity of cabbage; cut it into shreds and put it into a saucepan, with a chopped onion, 2 cloves, a bay leaf, cayenne pepper and salt. Keep the saucepan covered close, and when done, add a good spoonful of vinegar. This may be spread in a dish, and sausages served on it.
Cabbage, Greens, or Spinach to Curry.
After they are boiled, drain, chop and stew them in butter with curry powder to taste; the powder previously mixed with salt, pepper, and vinegar. It is an improvement to spinach, to add sorrel; and some like a small quantity of chopped onion. To these curries you may add minced veal, chicken or rabbit, and serve with a gravy of veal; or, if to be maigre, minced cold fish, prawns or oysters, and fish gravy.