Then add the cabbage, cleaned and trimmed; it should be cut in two, and tied together with string.
Simmer until it is tender, adding pepper and salt to taste.
The meat is then served with the carrots, turnips, and parsnips, as a garnish, and a little of the liquor poured round for gravy.
The cabbage is served in a vegetable dish.
To make the soup, put two quarts of the liquor into a saucepan. When it boils sprinkle in the sago, or tapioca, and cook for fifteen minutes, stirring occasionally.
Dr. Kitchener's Broth.
- Ingredients—4 oz. of Scotch barley.
- 4 oz. of sliced onions.
- 2 oz. of dripping.
- 3 oz. bacon.
- 4 oz. oatmeal.
- 5 quarts of the liquor from meat.
Method.—Wash the barley, and soak it in water for two hours.
Put the meat liquor on to boil.
When boiling, add the barley and the onions.