This receipt is for a turtle of moderate size. A large one will of course require an increased proportion of all the articles used in seasoning it—more wine, &c. In serving up turtle at a dinner-party, let it constitute the first course, and have no other dishes on table with it. There is no need of any other fish or soup.
[25-*] To make this vinegar,—half fill a bottle with tarragon leaves, and fill it quite up with the best cider vinegar. Cork it tightly, and do not remove the tarragon, but let it remain always at the bottom. The flavour is very fine.
VEGETABLES, ETC.
AN EXCELLENT WAY OF BOILING CABBAGE.—Having trimmed the cabbage, and washed it well in cold water, (examining the leaves to see that no insects are lurking among them,) cut it almost into quarters, but do not divide it entirely down at the stem, which should be cut off just below the termination of the leaves. Let it lie an hour in a pan of cold water. Have ready a pot full of boiling water, seasoned with a small tea-spoonful of salt. Put the cabbage into it, and let it boil for an hour and a half, skimming it occasionally. Then take it out; put it into a cullender to drain, and when all the hot water has drained off, set it under the hydrant. Let the hydrant run on it, till the cabbage has become perfectly cold all through. If you have no hydrant, set it under a pump, or keep pouring cold water on it from a pitcher. Then, having thrown out all the first water, and washed the pot, fill it again, and let the second water boil. During this time the cabbage under the hydrant will be growing cold. Then put it on again in the second water, and boil it two hours, or two and a half. Even the thickest part of the stalk must be perfectly tender all through. When thoroughly done, take up the cabbage, drain it well through the cullender, pressing it down with a broad ladle to squeeze out all the moisture; lay it in a deep dish, and cut it entirely apart, dividing it into quarters. Lay some bits of fresh butter among the leaves, add a little pepper, cover the dish, and send it to table hot.
This receipt for boiling cabbage was obtained from a physician, and on trial has been found very superior to any other. Cabbage cooked in this manner loses its unpleasant odour, and its unwholesome properties, and may be eaten without apprehension, except by persons decidedly dyspeptic. The usual cabbage-smell will not be perceptible in the house—either while the cabbage is boiling or afterwards.
If you like it boiled with corned pork or bacon, the second boiling (after the cabbage has been made cold under the hydrant) may be in the pot with the meat—skimming it well.
TO STEW RED CABBAGE.—Having stripped off the outer leaves, and washed the cabbage, quarter it, remove all the stalk, and cut the cabbage into shreds. Slice some cold ham as thin as possible, and put it into a stew-pan, alternately with layers of shred cabbage; having first laid some bits of fresh butter in the bottom of the pan. Add about half a pint of boiling water. Cover the pan closely, and let it stew steadily for three hours, till the cabbage is very tender, and the liquid all wasted; taking care not to let it burn. If you find it so dry as to be in danger of scorching, add a little more boiling water. When done, press and drain it through a cullender, and serve it up with the cabbage heaped in the middle of the dish, and the ham laid round.